Adam used to be a professor of Journalism which explains why he is so good at explaining and researching dishes. He talks to a lot of real food scientists and experts also in his videos. I think he brings something really special to the UA-cam culinary space.
It also explains his D.E.I type bullshit he promotes in his podcast from time to time. I was extremely saddened when I discovered it..... I would take his advice on cooking any day.. but his social commentary OOF~ just as bad as those far fight people who perpetrate the same types of conspiracy's and bigotry just on the other end of the political spectrum.
@@CoalCoalJamesWhy do you signal that you are a bigot and don't even feel shame? What Adam does is just thinking outside his prejudices. You could try to do the same.
I'm normally not a fan of reaction videos, but I think you two kinda set the standard for what makes a genuinely good reaction vid. The combination of humor, good chemistry, genuine expertise and passion makes for a genuinely engrossing series.
There's also a difference between "reactors" and "experts reacting", I tend to see these as two different categories. Like with music, there's "reactors" that are just 'people' watching/listening to some music; and then there's musicians/music teachers/etc. who are often doing more of a 'technical analysis'(to varying degrees of depth), than a 'reaction' video. I'm already not an expert, I don't need to watch a video in a video with someone else who is also not an expert LOL
I posted this on Adam's video but imma share it here as well: nobody in France would be shocked at the soy sauce, and in fact we often use the "Maggi" sauce the same way, which is kind of our local equivalent of soy sauce, found at every grocery store and home kitchen. Full of flavor, msg and salt.
I had friends who had a bottle of a slightly more expensive soy sauce. I thought jt tasted abit like maggi, told them. They tasted it again and agreed 😅
The thing I like about Adam is he really tailors his content to the home cook. No fancy equipment or expensive ingredients or super-complicated recipes. Here's a dish, here's how you make it at home with simple ingredients you can find at your local grocery store without years of training as a chef.
I like all that too, but there is one issue. He has all these fresh herbs that he has access to most of the year that he can just use on a whim. Where I live, that is very much not the case. If I want fresh herbs, I need to go buy them. Dried herbs are very different in his they're used, both by method and quantity.
Adam Ragusea is my favorite food youtuber. As much as I love other big foodtubers like Babish and Josh Weissman there is a 0% chance im making anything they do because its so labour intensive and usually requires specialized equipment. Adam has such a laid back style and is always looking for simple ways to make stuff and encouraging you to make it how you like it.
Adam Ragusea doesn't just do cooking videos. In fact, I think he does more videos on understanding techniques, ingredients & flavours. Then of course there's also his podcast where he further breaks stuff down.
Adam and Internet Shaquille taught me how to cook without a recipe. They taught me that by understanding what was actually happening, I can cook without the preparation and without the work. They teach methods and concepts that you can apply to anything instead of just telling you what they did without any explanation. For me it takes the stress out of eating.
Did he ever realize the reason his homemade pizza recipe keeps failing over the years is because he moronically measures in volume instead of weight? Strange, almost like making bread is sensitive to stuff like that or something.
I know its a small touch, but i love when the editors add little text bubble comments in the video in response to what the hosts are saying, it adds a bit more sense of teamwork and interaction, its very endearing and I absolutely love it every time it happens in a video
The secret is adding your own and making the experience a social one. The long tangents they went on are some of the best cooking information I ever got and I learnt a whole bunch of french cuisine and history, plus I had fun.
Definitely looking forward to you guys checking out some more of Adam. Him being an amateur cook and seeking to inform means that in videos where he makes mistakes or regrets things he does, he's always sure to leave it in and turn it into a learning experience.
@@hafor2846 His 'recipes' are more about the techniques behind them and taking the ideas and turning it into something you like. Its very much like being taught by one of your grandparents ir even great grandparents while you're over for the week
And when he has the worst kitchen takes he's just an amateur who doesn't know better and he'll double down like crazy. Looking at both of his "knife safety is optional" videos here.
@@davidy22That's a terrible example. Seems like you missed the whole point of the video or just read the title and decided to make an assumption without watching it.
I have a complicated relationship with food and cooking, and Adam is one of those creators who manage to put me at ease and help me just cook. I'm really glad to see you reacting to him, especially in this format. You're hilarious together.
Schmalz is actually a german word and it relates to any type of rendered animal fat. (Here in Austria though we use the word mainly either for rendered pork fat or also for clarified butter) The word „schmelzen“ basically just means „to melt“
In terms of the origin, 100% correct. In this context, they're using the Yiddish word "Schmaltz", which is a derivative of the original German, but exclusively refers to chicken, duck, and goose fat.
this word is also used in Polish (no surprise considering it's next door to Germany) however its used in contexts outside of cooking as well for instance thick oil based lubricants in mechanical garages.
Yiddish has close connections with both German, from Germany and Austria, as well as Slavic languages because of the history of Ashkenazi Jews in Europe.
More Adam reactions! I know it's often fun to showcase disasters, especially to frenchie's dismay. That said, I think it's Adam does a great job of showcasing practical home cooking techniques that don't bastardize the history/technique of their origin. Would love to see where you two think he has succeeded here as well as potentially fallen short.
When you started talking about the sandwiches, your collab, shredded bœuf bourguignon in a bao and you making cooking videos (can't wait for those!) I literally started drooling 😅❤
Ragusea is one of my favorite channels to go to when I want to try making something new. I love his content and seeing how much Frenchie enjoyed it makes me excited for you guys to watch more of his stuff.
Love watching Adam, I've built several recipes around what he has shown in his videos. He is like the perfect cooking channel for me, since most of what he makes is relatively easy to do for even the humble home cook.
I love how happy this vid made Paul, it's funny to see him suffer over peas, bu it's also genuinely great seeing him almost bounce in his chair from liking a French recipe. And I completely agree with him, those peasant French dishes are great, it's a shame most people think all of French cuisine is just fancy stuff. Oh, and it makes sense that Adam has a great voice, the dude was a radio guy before UA-cam.
A good reaction would be to any of ANTI-Chef’s Jamie and Julia videos (where he tries to cook recipes from Julia Child’s cookbooks). Just with Julia child being a French cooking for the American home kitchen personality, that’d be great. Especially being in line with this kind of recipe, but from someone who doesn’t know as much about cooking. He has done her French soup a couple of times, but one he really messes up would be a funnier reaction. You could also do Sorted Food’s “Pass it On” series, because those are amazing disasters. There’s an episode with Uncle Roger, or there’s the croquembouche episode for something French, or you could watch the Comfort Food one for a more typical experience for the pass it on episodes (and that one has the funniest final dish in my opinion). Then a reaction to B Dylan Hollis’s tik toks of vintage recipes. Just as something either awful or good.
adam is one of the favorite cooking youtubers, (second only to chef john). he makes meals that can be traditional to the country/region they are from but also mods them in such a way that you don't feel bad if he doesn't do it exactly as it originally was made. he makes the dishes for himself and his family and changes it to suit their tastes.
YESSSS! The chili crisp with the portrait on it is amazing. Goes great on almost anything. Took it to a friend's birthday baked potato bar. It was sooooo good.
Guys I am SO glad you found Adam Ragusea! He's one of my favourite *people*, let alone one of my favourite Food UA-camrs! He's super passionate and knowledgeable, he's taught me a bunch. I also love the deep dives he does into various topics. He talks to food scientists, historians, industry experts etc. I hope you react to more of his stuff :O
I love what you are saying near the end. "Why do I like people who aren't chefs?" I love food, I love cooking. But I won't pretend I'm not slow. I'd never cut it on the line. But if you want to stand around in my kitchen and improvise something awesome, you got it. I will just never be able to mass produce it to restaurant speeds.
You might be surprised... I was a line cook for a while, not even that long, and you sort of turn into a machine pretty quickly. It just isn't as satisfying to shred stuff almost perfectly for several hours on a tight timeframe as it is to make something you actually want to make at home.
Adam is what I'd say is a food nerd. Not pretentious or anything like certain large channels....im not naming names...but he is a good buff. He loves the learning and sharing about food. I love it, one of my low-key fav channels
Adam did collab once or twice with Kenji Lopez Alt, including having him on as a podcast guest. But Adam's background is journalism (and music composition), so he brings a solid research vibe to his videos and podcasts.
You guys are the perfect duo, I f*$king love it. I love your explanations Brian it's helped me a lot. I'm not a great cook but all the info is SO helpful. Frenchy brings another aspect to the table that is still SO helpful. I love you both hope the new Year brings you good things. Much love to you both.😊
Seeing chef Paul so happy and excited about it, and offering so much insight about the recipe, that's a great way to start the year!Also I'd love to see more cooking videos in the channel!
Frenchie seemed so happy today. Can we temper that by having him react to Jaime Oliver “Thai Green Curry.” I just want to see his face when all the peas are added. 😢
Frenchie is like the ingridient that we never missed but always needed. Loved your channel from the first reactions, but the both of you together keep it so much more fresh. btw mentioned this before but your band is sick \m/
love to see you guys covering adam's video, he's probably my favourite youtuber at the moment, i love everything he does. he did make a coq au vin recipe a couple years ago if you wanted to check that one out (might not blow your mind as much as this one though)
The best part of Adam's videos to me is when he comes out with a recipe video, you know it is a dish he actually regularly prepares for his family in real life, and the little tips he gives are usually ones he's learned the hard way through trial and error, not just through a Google search. So many food UA-camrs will make a cooking video and you know for a fact it's the first and last time they're ever going to prepare that dish and it feels so disingenuous
I love adam’s videos. To me, he makes difficult dish more easily accessible to home cooks while explaining why and how he does things. You guys should do a kenji Lopez video reaction. I love his stuff and i especially love he does pov videos (which I feel like there is a dirty p*rno frenchy joke there) or I saw uncle roger’s video with Benny blanco where they watch Jamie Oliver’s song about lamb curry and as a musician I think you must watch it. It’s so bad (Jamie does a vaguely Jamaican accent singing a reggae song about lamb curry which now makes more sense that he try to make jerk rice a thing)
Frenchie would had loved my great granny in Newfoundland (pronounced as Neu - faen - land, emphasis on ae sound then land) woodstove, she cooked & baked everything on/in that woodstove, she even had her enameled cast iron cookware for perfect sear to burnt bits. My French - Canadian great granny in Quebec did have similar type of stove. Its the chef's kiss of perfection.
ey... I made this the week he posted it, just happened to have the ingredients in the fridge, was delicious and easy to make, glad to see you guys loving it as well :)
I always find myself snickering at the French noises that are used to censor Frenchie; I don't know if it's just because it's the sound itself, it's placement of it, or both due to my (partial)French background, and as Frenchie said, we don't GAF. 🤣 Aside from the silly giggles, this was a great video. I always love seeing your guy's chemistry. In all your videos. I'm so stoked to see future videos from you guys. 😊
i absolutely loved watching this one. Seeing Frenchies reaction (and a positive one at that!) was bliss. Also loved the break down as the cooking went through the motions - as a dad - i can use those tips and tricks to make a good meal for the kiddoes, without it all tasting boring. Loved it! 10/10!
Saw someone mention Chef Jean-Pierre. Hell yeah. He's supper talented and has been doing this for ages. Love his personality too. Fore sure check out his videos. Love the content Bryan.
4:02 wrong "Schmalz" is a german word which means just animal fat. Schmalz comes from "schmelzen" which mean melting. For the rest of the vid: i love your content, i wish i could try all ur ideas :D
Chef Brian straight up giving Frenchie a false sense of security with this video, when we know he inevitably will give him nightmares with other videos 😈
Seeing you guys excited about Adam Ragusea really just gets me pumped. He is absolutely killer, and does a great job explaining the correct way, AND the fast way. Hes great.
Adam Ragusea is the YT Cooking Show personality that most reminds me of Alton Brown. Every YT video the channel has produced gives me Good Eats vibes but in his own style. Glad y'all are watching him and also, remember folks, heterogeneity is better in cooking than homogenous.
Soy sauce is made differently in different Asian countries. For example, korean soy sauce is made by boiling dehydrated soy mash along with spices and aromatics during the dehydration process these soy blocks pick up natural yeast and bacteria that aid in the fermentation process. Japanese soy sauce is fermented with aspergillus and can vary in composition of base ingredients. Still, Chinese and Thai soy sauce use various forms of yeast fermentation.
Brian, I love your explanations, but I also love Frenchy getting on you for it, so it's a perfect balance of happiness for me. And I have the "Do you coq au vin" t-shirt in hopes that some day I can do so at La Rivage.
Loved the video! to shred the beef beef bourguignon, you could use a kitchen aid mixer, with the hook attachment and turn on stir for as long as you need it. then put the meat back into the reduced sauce. I do this when I want to shred chicken breast for my chicken empanada as the recipe calls for cooking the chicken in a sause.
Damn you two are a freaking riot! You both have the skills to crank out "posh" food, but at heart you just like shit that tastes good and is fun to make, respect. Simple recipes with quality ingredients are where it's at, Marco Pierre White since retirement has become an almost Zen master with his cooking. No stress, no perfection, he just cooks what he loves and is always experimenting. THAT is what cooking is all about, good food, good times, and sharing it with others.
about canned tomatos: they go in the can fully ripe while "fresh" tomatos often are picked green so they can be stored longer. i don't buy fresh tomatos when they're not in season (and when they are i grow my own).
Your getting better and better at this...the transitions between you two speaking was smoooooth compared to some of your earlier videos. Cant wait for the next. I hope you do that colab on the sandwich. Also Brian , I don't mind your deep dives into technical cooking things. I think Frenchie would be right , if it was an ordinary audience, but I'm betting that most of this audience, listens to atleast 4 or 5 food youtubers regularly. So the technical stuff doesn't completely bore the audience. Hopefully you can come up with a happy medium that doesnt put frenchie to sleep, but still educates..
Can anyone tell me what kind of shirt Frenchie has during the Podcast shout-out segment (11:10) ‘cause Goddamn does Frenchie look good in that & I want one!
Bummed that I wasn't able to grab one of the SYWGF t-shirts before they disappeared but I can't wait for the next merch that comes along. That chili oil is THE BOMB. It was the first chili crisp I ever had and it's what I hold all other crisps to as a standard lol. I think Frenchy found a new love on UA-cam lol. Frenchy, I'm 37 and I remember those classic Hannah Barbara classics. You're not old ❤
When Super-Pro Chefy Chefs who forget that the rest of us don't have walk-in refrigerators, blur knife skills, 8 burner gas ranges with the BTU output of G6 jet engine "react" to Our Adam; I usually get defensive and cranky. You guys get him! That is refreshing and soul renewing. Thank You!
Great vid. Talk about French jokes and such.. my old man was Irish and his joke was 'why nobody ever gets offended by Irish jokes? Because they are right!' so yeah time to blow off some of that stuff and just enjoy life. This looks kick ass thanks again
Adam Ragusea is fucking fantastic, one of my favorite podcasts other than yours on food youtube (though he goes off into other topics than food a lot of of the time as well, or ties them to food in some way), and his recipes are fantastic for people who are less experienced cooks as well. He's excellent at explaining how to do things properly while keeping in mind that he's doing home cooking and not trying to be a fine dining chef, but still making sure to use as many fine cooking techniques as possible to maximize flavor. PLEASE, don't just do videos on Adam, you need to bring him on an episode of your pod together sometime, and go on his as well if he's down!
Hey Brian! I just missed you by a few minutes today at Mission Social. My wife and I came in for our very first time to try it out. I had the Steven Byrne and she had the Havana Spice. We were absolutely blown away dude. And I’m not even a sandwich lover! Next up we’re heading to Frenchy’s to try that French Onion burger!!
Here is a suggestion. Have Frenchie review the old Iron Chef shows (Japanese one) that had the French chef in the challenge. Assuming that you won't be demonetized doing so. It will be fun to see his reaction with the odd ingredients they had to use to make a French Fusion dish
As entertaining as it is to see Frenchy lose his shit at Jamie Oliver or some other goober, his reactions in this are genuinely heartwarming. Would love to see more happy Frenchy videos.
I first known of Adam Ragusea from The Greatest Generation podcast which is a Star Trek comedy podcast where they watch every episode {started with TNG, DS9, Voyager}. Then when is started his own cooking channel and the guys plugged it over and over.
I love Adam's videos. Most of the time he gets everything right while also keeping things as easy as possible. But every once in a while he makes a dish that really blows peoples' minds becauae he takes things a bit too far. And those are the most fun ones in my opinion. Im sure everything tastes great at the end, but a lot of people dont think its "traditional" and try to roast him for it.
The weird thing about that is that he makes a point of telling you outright when he diverts from tradition and often even tells you what the traditional thing to do would be, so it's not like he's misrepresenting anything.
the more i watch the reacts with frenchy the more i see Dane Cook. I swear its like his character went on to be a master chef after the movie "Waiting." Just cant unsee. Love ya Frenchy!
It could just be my opinion, but I think the reason Frenchie is loving a lot of the non-chef FoodTubers is because Brian is picking the ones that are putting in the behind the scenes work to know what they are doing and making a lot of things in the old home style manner that Frenchie would have grown up with instead of trying to be all fancy and hoity toity. Some of the best food is the simple home style country recipes that people remember growing up with.
Adam used to be a professor of Journalism which explains why he is so good at explaining and researching dishes. He talks to a lot of real food scientists and experts also in his videos. I think he brings something really special to the UA-cam culinary space.
It also explains his D.E.I type bullshit he promotes in his podcast from time to time.
I was extremely saddened when I discovered it..... I would take his advice on cooking any day.. but his social commentary OOF~ just as bad as those far fight people who perpetrate the same types of conspiracy's and bigotry just on the other end of the political spectrum.
@@CoalCoalJames LMAO you're really begging to be oppressed if you have issues with DEI
@@CoalCoalJames damn not just a good home cook but also a good person??? unforgivable...
@@CoalCoalJamesWhy do you signal that you are a bigot and don't even feel shame? What Adam does is just thinking outside his prejudices. You could try to do the same.
@@alemholaspeople who disagree with me are bigots 🤡
I'm normally not a fan of reaction videos, but I think you two kinda set the standard for what makes a genuinely good reaction vid. The combination of humor, good chemistry, genuine expertise and passion makes for a genuinely engrossing series.
i almost just prefer them reacting to good stuff like Ragusea and Guga than cringe stuff
@@fruitylerlups530Exactly. I would also love to see them react to Chef Jon Kung for the same reason
They give off expertise without getting pretentious about it, love it
There's also a difference between "reactors" and "experts reacting", I tend to see these as two different categories. Like with music, there's "reactors" that are just 'people' watching/listening to some music; and then there's musicians/music teachers/etc. who are often doing more of a 'technical analysis'(to varying degrees of depth), than a 'reaction' video.
I'm already not an expert, I don't need to watch a video in a video with someone else who is also not an expert LOL
The way Frenchy's eyes lit up when he heard the name of the dish warms my heart so!
I posted this on Adam's video but imma share it here as well: nobody in France would be shocked at the soy sauce, and in fact we often use the "Maggi" sauce the same way, which is kind of our local equivalent of soy sauce, found at every grocery store and home kitchen. Full of flavor, msg and salt.
Maggi is just Swiss MSG ;)
Preach. I use a plant, its called lavas i think but we used to call it Maggi plant. ❤
@@mfaizsyahmiand german :D
I had friends who had a bottle of a slightly more expensive soy sauce. I thought jt tasted abit like maggi, told them. They tasted it again and agreed 😅
@@frozencloudzzful😮
The thing I like about Adam is he really tailors his content to the home cook. No fancy equipment or expensive ingredients or super-complicated recipes. Here's a dish, here's how you make it at home with simple ingredients you can find at your local grocery store without years of training as a chef.
The "you could do X but I dont feel like it" is the best vibe
Treantmonk?? Here ??? Incredible, your vids are amazing 🙏
My favorite D&D nerd is a fan of my favorite cooking nerd? What a happy surprise
@@GuyLNelson It's weird to get recognized out in the YT wild.
I like all that too, but there is one issue. He has all these fresh herbs that he has access to most of the year that he can just use on a whim. Where I live, that is very much not the case. If I want fresh herbs, I need to go buy them. Dried herbs are very different in his they're used, both by method and quantity.
Professor Frenchie teaching us today. This is a good quality episode. More Professor Frenchie this year, please
Adam Ragusea is my favorite food youtuber. As much as I love other big foodtubers like Babish and Josh Weissman there is a 0% chance im making anything they do because its so labour intensive and usually requires specialized equipment. Adam has such a laid back style and is always looking for simple ways to make stuff and encouraging you to make it how you like it.
Adam Ragusea doesn't just do cooking videos. In fact, I think he does more videos on understanding techniques, ingredients & flavours. Then of course there's also his podcast where he further breaks stuff down.
tbh I've always thought of Adam as kind of the unofficial successor to Alton Brown's Good Eats
he's also into aquaculture
Adam and Internet Shaquille taught me how to cook without a recipe. They taught me that by understanding what was actually happening, I can cook without the preparation and without the work. They teach methods and concepts that you can apply to anything instead of just telling you what they did without any explanation. For me it takes the stress out of eating.
@@brendanressler4359 Never heard of Internet Shaquille. Just checked out his channel.. looks like something I could get into. Thanks Brendan!
Did he ever realize the reason his homemade pizza recipe keeps failing over the years is because he moronically measures in volume instead of weight? Strange, almost like making bread is sensitive to stuff like that or something.
I know its a small touch, but i love when the editors add little text bubble comments in the video in response to what the hosts are saying, it adds a bit more sense of teamwork and interaction, its very endearing and I absolutely love it every time it happens in a video
The secret is adding your own and making the experience a social one. The long tangents they went on are some of the best cooking information I ever got and I learnt a whole bunch of french cuisine and history, plus I had fun.
Definitely looking forward to you guys checking out some more of Adam. Him being an amateur cook and seeking to inform means that in videos where he makes mistakes or regrets things he does, he's always sure to leave it in and turn it into a learning experience.
Uses way too much fat for my taste, but I do like his videos apart from that. Lots of cooks and chefs do.
Adam is a smug prick.
@@hafor2846 His 'recipes' are more about the techniques behind them and taking the ideas and turning it into something you like. Its very much like being taught by one of your grandparents ir even great grandparents while you're over for the week
And when he has the worst kitchen takes he's just an amateur who doesn't know better and he'll double down like crazy. Looking at both of his "knife safety is optional" videos here.
@@davidy22That's a terrible example. Seems like you missed the whole point of the video or just read the title and decided to make an assumption without watching it.
I have a complicated relationship with food and cooking, and Adam is one of those creators who manage to put me at ease and help me just cook. I'm really glad to see you reacting to him, especially in this format. You're hilarious together.
Schmalz is actually a german word and it relates to any type of rendered animal fat. (Here in Austria though we use the word mainly either for rendered pork fat or also for clarified butter)
The word „schmelzen“ basically just means „to melt“
In terms of the origin, 100% correct. In this context, they're using the Yiddish word "Schmaltz", which is a derivative of the original German, but exclusively refers to chicken, duck, and goose fat.
this word is also used in Polish (no surprise considering it's next door to Germany) however its used in contexts outside of cooking as well for instance thick oil based lubricants in mechanical garages.
Yiddish has close connections with both German, from Germany and Austria, as well as Slavic languages because of the history of Ashkenazi Jews in Europe.
@@phyphorand a little Italian!
@@MrMostlyMediocrea Jewish word derived from german? Seems a little unfortunate, wouldnt you say?
More Adam reactions! I know it's often fun to showcase disasters, especially to frenchie's dismay. That said, I think it's Adam does a great job of showcasing practical home cooking techniques that don't bastardize the history/technique of their origin. Would love to see where you two think he has succeeded here as well as potentially fallen short.
I think they should respond to Adam's bollywood britney spears video, Chef paul would have his brains fried
Man, this is so beautiful. That impromptu restaurant collab discussion is just SOOOOO cool.
I mean, Chef Jean-Pierre is not this technical, but I'm 99% sure you'd both love his laissez-faire style!!
I was thinking the same: he's a national treasure to France, Italy and the U.S.A! I hope they check him out!
Frenchy would love Jean-Pierre
he is a fraud.
I don't know who you are, and therefore your opinion is pretty irrelevant, but thanks anyways, @@lordsaviorswarmthatwalks3385
@@lordsaviorswarmthatwalks3385 sorry what?
When you started talking about the sandwiches, your collab, shredded bœuf bourguignon in a bao and you making cooking videos (can't wait for those!) I literally started drooling 😅❤
Ragusea is one of my favorite channels to go to when I want to try making something new. I love his content and seeing how much Frenchie enjoyed it makes me excited for you guys to watch more of his stuff.
Love watching Adam, I've built several recipes around what he has shown in his videos. He is like the perfect cooking channel for me, since most of what he makes is relatively easy to do for even the humble home cook.
I love how happy this vid made Paul, it's funny to see him suffer over peas, bu it's also genuinely great seeing him almost bounce in his chair from liking a French recipe. And I completely agree with him, those peasant French dishes are great, it's a shame most people think all of French cuisine is just fancy stuff.
Oh, and it makes sense that Adam has a great voice, the dude was a radio guy before UA-cam.
Love this one. Chef Paul being excited and in his element. Frenchy is the one dropping the knowledge this time!
A good reaction would be to any of ANTI-Chef’s Jamie and Julia videos (where he tries to cook recipes from Julia Child’s cookbooks). Just with Julia child being a French cooking for the American home kitchen personality, that’d be great. Especially being in line with this kind of recipe, but from someone who doesn’t know as much about cooking. He has done her French soup a couple of times, but one he really messes up would be a funnier reaction.
You could also do Sorted Food’s “Pass it On” series, because those are amazing disasters. There’s an episode with Uncle Roger, or there’s the croquembouche episode for something French, or you could watch the Comfort Food one for a more typical experience for the pass it on episodes (and that one has the funniest final dish in my opinion).
Then a reaction to B Dylan Hollis’s tik toks of vintage recipes. Just as something either awful or good.
The videos where SortedFood cook from Le Répertoire de la Cuisine I feel don't get enough love.
@@gthreepwood4000 that’d also be a good one. But the moments in pass it on are bigger.
Seconding Jamie and Julia. Lots of French dishes, lots of mishaps but usually still nice food.
I want them to react to the ANTI-Chef vanilla pod disaster 😂
adam is one of the favorite cooking youtubers, (second only to chef john). he makes meals that can be traditional to the country/region they are from but also mods them in such a way that you don't feel bad if he doesn't do it exactly as it originally was made. he makes the dishes for himself and his family and changes it to suit their tastes.
A true delight seeing Frenchie so happy and enthused about the video you’re watching.
YESSSS! The chili crisp with the portrait on it is amazing. Goes great on almost anything. Took it to a friend's birthday baked potato bar. It was sooooo good.
That is so very true! I love that chili oil
Guys I am SO glad you found Adam Ragusea! He's one of my favourite *people*, let alone one of my favourite Food UA-camrs!
He's super passionate and knowledgeable, he's taught me a bunch. I also love the deep dives he does into various topics. He talks to food scientists, historians, industry experts etc.
I hope you react to more of his stuff :O
He's a pretentious dipshit and fucks up everything he touches. Babbling with Bimbish isn't nearly and terrible.
I can’t put into words how glad I am that I found this channel.
I love what you are saying near the end. "Why do I like people who aren't chefs?"
I love food, I love cooking. But I won't pretend I'm not slow. I'd never cut it on the line. But if you want to stand around in my kitchen and improvise something awesome, you got it. I will just never be able to mass produce it to restaurant speeds.
You might be surprised... I was a line cook for a while, not even that long, and you sort of turn into a machine pretty quickly. It just isn't as satisfying to shred stuff almost perfectly for several hours on a tight timeframe as it is to make something you actually want to make at home.
This is the only channel I’ve got the notification bell on for and I don’t plan to change that fact. Love it.
Adam is what I'd say is a food nerd. Not pretentious or anything like certain large channels....im not naming names...but he is a good buff. He loves the learning and sharing about food. I love it, one of my low-key fav channels
Adam did collab once or twice with Kenji Lopez Alt, including having him on as a podcast guest. But Adam's background is journalism (and music composition), so he brings a solid research vibe to his videos and podcasts.
You guys are the perfect duo, I f*$king love it.
I love your explanations Brian it's helped me a lot. I'm not a great cook but all the info is SO helpful. Frenchy brings another aspect to the table that is still SO helpful. I love you both hope the new Year brings you good things. Much love to you both.😊
I do appreciate how they each have their own censoring sounds 😆 Brian has that guitar bit and Frenchie has that "ho-ho"
Seeing chef Paul so happy and excited about it, and offering so much insight about the recipe, that's a great way to start the year!Also I'd love to see more cooking videos in the channel!
I like when you review people who actually know what they are doing
very fun to watch, very genuine and authentic.
Frenchie seemed so happy today. Can we temper that by having him react to Jaime Oliver “Thai Green Curry.” I just want to see his face when all the peas are added. 😢
Frenchie is like the ingridient that we never missed but always needed. Loved your channel from the first reactions, but the both of you together keep it so much more fresh.
btw mentioned this before but your band is sick \m/
thanks for doing something not terrible. I love seeing frenchy paying homage and being happy/excited
love to see you guys covering adam's video, he's probably my favourite youtuber at the moment, i love everything he does. he did make a coq au vin recipe a couple years ago if you wanted to check that one out (might not blow your mind as much as this one though)
The best part of Adam's videos to me is when he comes out with a recipe video, you know it is a dish he actually regularly prepares for his family in real life, and the little tips he gives are usually ones he's learned the hard way through trial and error, not just through a Google search. So many food UA-camrs will make a cooking video and you know for a fact it's the first and last time they're ever going to prepare that dish and it feels so disingenuous
I love adam’s videos. To me, he makes difficult dish more easily accessible to home cooks while explaining why and how he does things. You guys should do a kenji Lopez video reaction. I love his stuff and i especially love he does pov videos (which I feel like there is a dirty p*rno frenchy joke there) or I saw uncle roger’s video with Benny blanco where they watch Jamie Oliver’s song about lamb curry and as a musician I think you must watch it. It’s so bad (Jamie does a vaguely Jamaican accent singing a reggae song about lamb curry which now makes more sense that he try to make jerk rice a thing)
I love adams simple take on foods someone can prepare at home and still be delicious ❤ react to more of him
Frenchie would had loved my great granny in Newfoundland (pronounced as Neu - faen - land, emphasis on ae sound then land) woodstove, she cooked & baked everything on/in that woodstove, she even had her enameled cast iron cookware for perfect sear to burnt bits. My French - Canadian great granny in Quebec did have similar type of stove. Its the chef's kiss of perfection.
I love the guitar squeadlies for Brian's f-bombs and the "hohn--HOHN" for Frenchie's.
ey... I made this the week he posted it, just happened to have the ingredients in the fridge, was delicious and easy to make, glad to see you guys loving it as well :)
I always find myself snickering at the French noises that are used to censor Frenchie; I don't know if it's just because it's the sound itself, it's placement of it, or both due to my (partial)French background, and as Frenchie said, we don't GAF. 🤣 Aside from the silly giggles, this was a great video. I always love seeing your guy's chemistry. In all your videos. I'm so stoked to see future videos from you guys. 😊
Just finished eating at Le Rivage…had the Lamb Shank special…was crazy good!!!
Frenchys having Grandma flash backs so fun to hear and I'm one of the 10%. Much love to all Grandma's.
how ????@T.elegram_ChefBrianTsao2015
Adam is a legend at this point. One of the best Food UA-camrs out there!
Chef read my mind when he dropped the Bugs Bunny ref. That's EXACTLY where I got that term as well! 😂
i absolutely loved watching this one. Seeing Frenchies reaction (and a positive one at that!) was bliss. Also loved the break down as the cooking went through the motions - as a dad - i can use those tips and tricks to make a good meal for the kiddoes, without it all tasting boring. Loved it! 10/10!
Adam's vids are entertaining & educating. Hope to see more reactions of his vids.
I wish there was a cooking camp with Brian and Frenchie. Master 3or 4 dishes over a weekend. BRing a sleeping bag to crash on one of their couches.
17:15 I am so proud of Frenchie not making a "I love boning out the thighs!" Joke. He is growing! 😂
Saw someone mention Chef Jean-Pierre. Hell yeah. He's supper talented and has been doing this for ages. Love his personality too. Fore sure check out his videos. Love the content Bryan.
4:02 wrong "Schmalz" is a german word which means just animal fat.
Schmalz comes from "schmelzen" which mean melting.
For the rest of the vid: i love your content, i wish i could try all ur ideas :D
8:51 A happy Frenchie is so infectious!
Chef Brian straight up giving Frenchie a false sense of security with this video, when we know he inevitably will give him nightmares with other videos 😈
I just received my letter and stickers from you. THANKS soo much for making my day. I hope you and the family had a wonderful holiday.
Seeing you guys excited about Adam Ragusea really just gets me pumped. He is absolutely killer, and does a great job explaining the correct way, AND the fast way. Hes great.
Wow it’s cool to see how quick they come up with ideas for new dishes for their restaurants
Adam Ragusea is the YT Cooking Show personality that most reminds me of Alton Brown. Every YT video the channel has produced gives me Good Eats vibes but in his own style. Glad y'all are watching him and also, remember folks, heterogeneity is better in cooking than homogenous.
i'd say one part he's better about than Alton is not having an extremely weird fixation on downing unitaskers
we need more video about him they are amazing
This is the review I’ve been waiting for!!!!
Yes! A new PCR episode was exactly what I needed to finish up my day!
My wife wonders how I get mash potatoes so creamy and delicious.
Butter, lots of it, that's my secret.
Just enough butter to make you feel shame - always the best amount.
I am SUBSCRIBED and have been for some time. Bonne année à tous les deux
Soy sauce is made differently in different Asian countries. For example, korean soy sauce is made by boiling dehydrated soy mash along with spices and aromatics during the dehydration process these soy blocks pick up natural yeast and bacteria that aid in the fermentation process. Japanese soy sauce is fermented with aspergillus and can vary in composition of base ingredients. Still, Chinese and Thai soy sauce use various forms of yeast fermentation.
Brian, I love your explanations, but I also love Frenchy getting on you for it, so it's a perfect balance of happiness for me. And I have the "Do you coq au vin" t-shirt in hopes that some day I can do so at La Rivage.
Loved the video!
to shred the beef beef bourguignon, you could use a kitchen aid mixer, with the hook attachment and turn on stir for as long as you need it. then put the meat back into the reduced sauce.
I do this when I want to shred chicken breast for my chicken empanada as the recipe calls for cooking the chicken in a sause.
Damn you two are a freaking riot! You both have the skills to crank out "posh" food, but at heart you just like shit that tastes good and is fun to make, respect. Simple recipes with quality ingredients are where it's at, Marco Pierre White since retirement has become an almost Zen master with his cooking. No stress, no perfection, he just cooks what he loves and is always experimenting. THAT is what cooking is all about, good food, good times, and sharing it with others.
about canned tomatos: they go in the can fully ripe while "fresh" tomatos often are picked green so they can be stored longer. i don't buy fresh tomatos when they're not in season (and when they are i grow my own).
Best part of this was Brian and Frenchy being inspired to create by it. Seeing that spark in real-time was great stuff
Those sandwiches you two came up with at the end sound amazing.
Your getting better and better at this...the transitions between you two speaking was smoooooth compared to some of your earlier videos. Cant wait for the next. I hope you do that colab on the sandwich. Also Brian , I don't mind your deep dives into technical cooking things. I think Frenchie would be right , if it was an ordinary audience, but I'm betting that most of this audience, listens to atleast 4 or 5 food youtubers regularly. So the technical stuff doesn't completely bore the audience. Hopefully you can come up with a happy medium that doesnt put frenchie to sleep, but still educates..
Adamis so fun to watch. He explains everything very well
YOOO the Star Trek Command Gold hanging out behind Frenchie!
Can anyone tell me what kind of shirt Frenchie has during the Podcast shout-out segment (11:10) ‘cause Goddamn does Frenchie look good in that & I want one!
Bummed that I wasn't able to grab one of the SYWGF t-shirts before they disappeared but I can't wait for the next merch that comes along. That chili oil is THE BOMB. It was the first chili crisp I ever had and it's what I hold all other crisps to as a standard lol. I think Frenchy found a new love on UA-cam lol. Frenchy, I'm 37 and I remember those classic Hannah Barbara classics. You're not old ❤
When Super-Pro Chefy Chefs who forget that the rest of us don't have walk-in refrigerators, blur knife skills, 8 burner gas ranges with the BTU output of G6 jet engine "react" to Our Adam; I usually get defensive and cranky. You guys get him! That is refreshing and soul renewing. Thank You!
You guys should watch his SHOCKING SECRET series
Great vid. Talk about French jokes and such.. my old man was Irish and his joke was 'why nobody ever gets offended by Irish jokes? Because they are right!' so yeah time to blow off some of that stuff and just enjoy life. This looks kick ass thanks again
Glad to see Adam being appreciated by a couple of smart chefs.
Adam Ragusea is fucking fantastic, one of my favorite podcasts other than yours on food youtube (though he goes off into other topics than food a lot of of the time as well, or ties them to food in some way), and his recipes are fantastic for people who are less experienced cooks as well. He's excellent at explaining how to do things properly while keeping in mind that he's doing home cooking and not trying to be a fine dining chef, but still making sure to use as many fine cooking techniques as possible to maximize flavor. PLEASE, don't just do videos on Adam, you need to bring him on an episode of your pod together sometime, and go on his as well if he's down!
The chilli flake is amazing. Get it every time I go to store
Hey Brian! I just missed you by a few minutes today at Mission Social. My wife and I came in for our very first time to try it out. I had the Steven Byrne and she had the Havana Spice. We were absolutely blown away dude. And I’m not even a sandwich lover!
Next up we’re heading to Frenchy’s to try that French Onion burger!!
Here is a suggestion. Have Frenchie review the old Iron Chef shows (Japanese one) that had the French chef in the challenge.
Assuming that you won't be demonetized doing so. It will be fun to see his reaction with the odd ingredients they had to use to make a French Fusion dish
As entertaining as it is to see Frenchy lose his shit at Jamie Oliver or some other goober, his reactions in this are genuinely heartwarming. Would love to see more happy Frenchy videos.
Fantastic reaction video! Now I need to make Chicken Chasseur!
I first known of Adam Ragusea from The Greatest Generation podcast which is a Star Trek comedy podcast where they watch every episode {started with TNG, DS9, Voyager}. Then when is started his own cooking channel and the guys plugged it over and over.
I love how excited frenchie got over this. The dish looks amazing.
I love Adam's videos.
Most of the time he gets everything right while also keeping things as easy as possible.
But every once in a while he makes a dish that really blows peoples' minds becauae he takes things a bit too far.
And those are the most fun ones in my opinion. Im sure everything tastes great at the end, but a lot of people dont think its "traditional" and try to roast him for it.
The weird thing about that is that he makes a point of telling you outright when he diverts from tradition and often even tells you what the traditional thing to do would be, so it's not like he's misrepresenting anything.
Now I want Frenchy to make this dish with spaetzle.
I really LOVE THIS CHANNEL!!!!! 😊
the more i watch the reacts with frenchy the more i see Dane Cook. I swear its like his character went on to be a master chef after the movie "Waiting." Just cant unsee. Love ya Frenchy!
It could just be my opinion, but I think the reason Frenchie is loving a lot of the non-chef FoodTubers is because Brian is picking the ones that are putting in the behind the scenes work to know what they are doing and making a lot of things in the old home style manner that Frenchie would have grown up with instead of trying to be all fancy and hoity toity. Some of the best food is the simple home style country recipes that people remember growing up with.
Love a new channel reaction 😂
Schmalz is not Jewish, it's German. And it doesn't only refer to rendered chicken fat, but mostly pork and partially goose and duck fat.
I don't know anything but Jewish and German aren't mutually exclusive
I’m making Boeuf Bourguignon for Christmas. Now I need to make sure I have tortillas for day after tacos!
It always refreshing to watch the positivity and passion shown by both of you. Fantastic chemistry
(Frenchie) You making fun of me!….I don’t care😂😂😂😂