My favorite thing about this series is how a chef will always say to never do something, and it will immediately cut to one of the others doing that exact thing every time
Best example is in the cheesecake one with the egg yolk conundrum. Level 1 Guy: I got yolk in my whites so imma have to keep trying till I get pure whites Level 3 guy: just use some shell to get out any excess yolk
Are they even really mashed potatoes at this point? I mean there's smoked hay, smoked salt, chicken wing and truffle sauce, wine, home made butter? I get the feeling he spent 16 years of his career making the one batch of potatoes. lol.
Level 3 chef : Don't run to your nearest field for the hay, you might not get the flavor profile you're looking for How did he even say that with a straight face?!
Like really?!!? *I had to come to the comments to ensure I heard him correctly. Then, where does one buy hayyy to cook with? And, my folks farmed + cook. Never heard of such along with 36 hours.* Diablo.
Dammit, you beat me. I was going to say "I think we know Lorenzo's weekly menu by now." He does totally say "I make this about once a week/every ____ day of the week."
To be fair to the level-3 chef, smoked/toasted hay smells incredible. It's one of those ingredients you don't get until you've experienced it firsthand.
Emily's mashed potatoes are the type that I would do on a regular day. Lorenzo's I would make on a Sunday night or decadent dinner. Barry's mashed potatoes - - I will never make, not once, not even in my dreams.
Agreed. Not just because they would take forever and be stupid-expensive for potatoes, but because they look like baby food and I don't want smoky potatoes.
I might have to try mashing them through a strainer once to see how much difference it actually makes, but I doubt I'll ever be hay-smoking my mashed potatoes
@@durendenmp812 Thomas Keller of The French Laundry uses the technique of putting the potatoes through a tamis as was seen here. Trying to find La Ratte variety of fingerling potatoes isn't easy, but Yukon gold is close. Further, you don't need to peel ahead of time because the skins won't pass through the tamis It's definitely the best method because using a food processor or mixer makes them super gummy.
Level 3 chef: “For this simple ingredient, things get a little tricky because it doesn’t exist yet. So I built a time machine to travel into the future to retrieve it.”
lmfao i was thinking that this whole episode. Level 3 chef went all over the world for his ingredients. Indian peppercorn, specialized hay, european salt.
Lorenzo and the level three guy: Alright, time to put these potatoes in cold water, so they cook correctly. Emily: Alright, I got my water boiling from the depths of hell, ready to cook these boys up.
Haha I do not use hot water for mine just because I’m done peeling and cutting them before the water boils, so I’m not gonna be there just waiting for it to boil 😂
Emily: Makes pretty bland potatoes Lorenzo lord of butter: BUTTER is my religion Level three chef: These potatoes have every single possible taste imaginable, that you will start to see colors
Level 1: Mashed potatoes your mom makes. Level 2: Mashed potatoes your local popular restaurant makes. Level 3: Mashed potatoes you will only ever see on TV shows, movies or very expenssive restaurants
Level one: "I just bought my potatoes" Level two: "I grew my own potatoes" Level three: "I unlocked all the capacity of my brain cells to manifest the perfect potatoes from nothing but air matter its self"
Chefs introducing their selves: Level one: hi, my name is “______” and I’m a level 1 chef Level two: hi, my name is “______” and I’m a level 2 chef Level three: hi my name is “______” and I have level better than level 2 and I have been a very professional chef for longer than you’ve been alive
1:30 I was told by my mum, anything that grows underground goes into cold water then is brought up to a simmer and anything above ground goes into already simmering water.
@@Otherhats Yeah! And if you are doing this at home you just have to do like 1/2kg and you won't have to make more butter for a long time (unless you are Butterenzo) xd
Level 3 chef: “I’m gonna add some smoked moonsalt. This is the salt gotten from the MOON in a rare volcanic incident at the beginning of the UNIVERSE!!”
Even more than that, it was only 36 to culture, who knows how much time it took to whip the stuff to separate the solids from the liquids. It’s cool and all but I am not making freaking butter from scratch
@@patiencewallace8453 yeah, what was up with that? Why not buy a good quality organic Butter and save on all that waiting and work time? As if smoking over hay and using fancy pepper wasn't bougie enough
He's basically going for creme fraiche, which is totally worth it. Any good restaurant will always have a supply of this that they've made up, ready to go. I haven't tried it yet, but one of these days... Wanna level up my food.
Everyone who is not understanding the use of hay: before all the non smoky methods of lighting fire came in, people used dried wood, manure as fuel. It used to add a flavor to all their meals. That's what he is aiming to replicate with the specialty hay. I think it's a genius idea.
I don't think I want my mashed potatoes to taste "grassy". A bit like, we didn't use to have indoor plumbing, but now we do. Also, I just couldn't be bothered, for mashed potatoes. I'd do it for lamb or something, maybe ... occasionally. But not my potatoes.
It is a genius idea. A few months ago I had hay smoked carrots as a side dish, really fabulous. The hay does not give a 'grassy' taste particularly it just really seemed to enhance the carrots. It inspired me to buy a small stove-top smoker and the process isn't a big deal. Very easy. Hay and other materials for smoking are very easy to find online at speciality shops. I've been more used to smoked meats and fish, it was a revelation to have smoked veg.
Yeah. People make fun of things they don't understand or are not rich enough to replicate lvl. 3 recipes. I'm not either but I'm not clowning on Frank for making absurdly expensive version of dishes. They are better.
Barry is my favorite, but I think all three are probably valid, although I would never use McCormick instant gravy. I'm not against taking certain shortcuts, but I do draw the line at that one. I see absolutely nothing wrong with being "hoity-toity". People who object to this just don't have the time, but it is wrong to disparage those who do take the time to make a labor-intensive dish.
level 1: i get the cheapest potatoes level 2: i get the best potatoes in the market level 3: i climb the mountains and swim the oceans to ireland where ive been taking care of all my potatoes for years just for this moment!
I would love to see a series of this but with all 3 chefs given and limited to the same ingredients. They can use their tools like the ricer and sieves and such. I will add they can use as much of an ingredient they want, just they can't have specialized ingredients. Example being they all have a gravy packet, but they can use any ingredients in any amount on hand to improve it.
"Don't run to the field for your hay, you might not get the flavour profile you're looking for." My bruh, I don't eat hay so I don't know the flavour profile I'm looking for😂
am i the only one liking the chefs being extra? like thats the whole point ur a freaking chef some of them are like 20 years experienced.. why would anyone want them to cook a normal meal? GO TO THE EXTREME BOY USE THAT HAYY
I feel like I'd personally prefer the level 2 chef's meal in most videos, but here I'd take the level 1. Sure, smoking potatoes with hay and adding fermented yogurt and wine may add flavour but I personally think it sounds awful. A professional musician can explain what makes Mozart amazing, yet I'd rather listen to what they consider trash. I don't doubt their credentials, but no amount of learning or experience can reason me out of my own taste profile. And there's no way I'm eating a dessert's worth of butter in a side dish like potatoes.
Adam Robinson I agree. I’d consider myself a level 2 “chef” as well (except perhaps when it comes to certain types of baked goods) and I almost always like their dishes better..and most times they even look better as well imo.... though sometimes I find the ideas and techniques the level 3 chefs use a bit intriguing and informative tbh, so it’s always interesting to see what they have to say from a professional perspective even though the being so “extra” isn’t my personal style (nor does it fit my grocery budget).
@@twdjt6245 Yeah I agree with you here. I would also consider myself level 2, in most cases. And most of the time, the level 2 sounds more appealing, like something I would actually make. Sometime though, level 3 has some really interesting ideas that I've taken away from it; one of my favorites being Frank's level 3 nachos, with his pickled peppers and onions. The pickles don't look complicated to do, and it sounds amazing! So I'm gonna try it when I make nachos for my birthday next week 😁 But like, vodka and caviar for scrambled eggs? No thanks lol
Emily: "I like to leave the skin on because I'm lazy." Lorenzo: "I like Yukon Gold because they're delicious and you can get them everywhere." Barry: "I use a special variety of hay to smoke my potatoes."
“I’m a level one chef.” “I’m a level two chef.” *”Hi, I’m a chef at this professional sounding institute and I’ve been a professional chef for 16 years.”*
Max well they’ve been told what to say beforehand so it’s the producers deciding to share their qualifications, the level 1&2 chefs just have life experience so that’s prob why they only share their levels
You mean the cost in materials only or are we ordering these at a restaurant? I'd say in materials only, level 1 -> 7 bux, level 2 -> 15 bux, level 3 -> 50 bux or more xD How much do Truffles go for? And how does one procure proper hay? xD The chicken alone is 15 bux right?
That's not fair though, because Lorenzo will easily win after including the cost of the heart transplant he'll need after those 16 sticks of butter and the 2 pounds of bacon he put in those 6 Yukon Gold potatoes finally claims his last arterial valve. It must be time for the ticker to plug up since that's the same amount of butter and bacon he puts in literally everything he cooks on this show from eggs to meatloaf to pumpkin pie.
"I'm Emily, and I'm a level 1 chef." "I'm Lorenzo, and I'm a level 2 chef." "I'm Barry from the Institute of Culinary Education, and I've been a professional chef for 16 years. I also graduated top of my class in the navy seals and have over 500 confirmed kills."
Loenzo is one of my favorites to see on this series, you can tell how he just really loves playing around with food on a family budget, but still makes it fancy.
@@Obanos-jv9hb Yes, but I was responding to Woouderhause's assertion that "he just really loves playing around with food on a family budget." He IS Level 3, but I don't think black truffles are very "family budget"-friendly.
Is butter cheap in America/Europe? I see english recepies use it a lot, but where I live (Eastern EU) it costs about as much as pork meat of the same weight. It do be adding a lot of flavour though.
3rd level chef: "I've procured this hay from a specialist" me: oh sure, I've got a hay guy on speed dial. Let me just contact them so I can make mashed potatoes in 36 hours.
"Now the key to buying a proper piece of land is trespassing and stealing some dirt to take back to the lab and have it tested. That way, you're certain the soil is rich and will be able to grow a proper, delicious potato."
Level 1: What I'm used to Level 2: What I may see at a restaurant Level 3: I'll never see this kind of food in person I've always been told I'm a good cook. After watching a few of these episodes I realize I'm just barely above amateur.
Sees Emily: oh, Lorenzo is coming back. Sees Lorenzo: oh, Frank is coming back. Sees level 3 chef: who mans is this??? Sees Rose: we were so close to the all star team ;_;
as others here have commented, please ask these three to taste each other's cooking AND please pass one spoonful of each through the screen so I can taste it too.
But is still wrong about some things. Like if force makes potatoes gluey, then forcing through a small hole with some force is about the same as a larger hole with more force. It's physics.
J K Although the force is spread out over a larger surface area, therefore reducing the pressure for any measurable area of the instrument(s). It may be that too much force, such as attempting to push a large volume of vertically positioned potato (on top of each other) through limited small openings vs. horizontally arranged potato through more surface area is the issue to which explains why this is not the same. Essentially you’re saying that placing all of the weight of a car on one wheel is the same as spreading the weight over four wheels (using this as an analogy) the area being compressed or forced through the mechanical process (in this case ricing the potato) of which you suggest is equal in both scenarios. Weight distribution and resistance are the most important factors here, of which physics may explain, yet not in the way you describe. Just my input here, not trying to say your comment is in any way inadequate or necessarily wrong :) . Edit: Everybody makes mistakes though, and I’m sure there are more things to worry about that which mechanical process is used to separate/mash your potatoes.
True, but when they contradict their own statements and ignore law of physics (tamis vs ricer, they both add around equal pressure). Barry was just trying to be all fancy for no reason.
As a person who mashes their potatoes just as how the level 3 chef does, it is a lot of effort but when you taste those mashed potatoes it's all worth it! THEY ARE SOOOOOOOO SILKY SMOOTH AND FLUFFY
You know what makes these different level chefs videos amazing is that I get to compare what mistakes I make while cooking and learn great cooking tips from the pros. Sometimes I do the exact same things the pro chefs are doing while sometimes I'm making really simple mistakes like level 1 chefs.
"Now when you hear me say I want all of your butter, you may think I mean a lot of butter and bring me a few packs. What I am actually saying is bring me EVERY SINGLE PIECE of butter you have." -Lorenzo... probably.
While others seem mesmerized by the use of hay in level 3, I am more impressed by his managing to cook the potatoes starting with cold water in 10 min.
Level 1: I am a simple cook Level 2: I am a comedic guy with good cooking skills Level 3: I am a professional chef. Level 4: I have climbed the Alps to get composts and manure from cows to fertilize my potatoes in Norway and grow them into a healthy state, harvest them and cook them to check the nutrients within the potato.
My favorite thing about this series is how a chef will always say to never do something, and it will immediately cut to one of the others doing that exact thing every time
The literal only reason I watch this
The shade
Lorenzo always does this sometimes the level 1 chef doesn't make the mistake
Saying that I always cook the way he cooks
Best example is in the cheesecake one with the egg yolk conundrum.
Level 1 Guy: I got yolk in my whites so imma have to keep trying till I get pure whites
Level 3 guy: just use some shell to get out any excess yolk
Yes except hers were mini potatoes
“Honey, when will the mashed potatoes be ready?”
“Oh not that long - I just have to let the butter culture for 36 hours.”
"Why did I marry you in the first place?"
*"cause u just freaking love my mashed potatoes"*
Are they even really mashed potatoes at this point? I mean there's smoked hay, smoked salt, chicken wing and truffle sauce, wine, home made butter? I get the feeling he spent 16 years of his career making the one batch of potatoes. lol.
Best comment and thread by far! Kudos...still laughing
@@starlakelsey2782 Until You came
Everybody gangsta till the lvl 3 starts putting hay in his tatoes
Fluffiddy pohaytoes
Why did I read “taytoes” in Conan O’Brien’s voice lmaoooo
he lost me at waiting 36 hours for cream....i gotta plan 2 days in advance to eat potatoes? lmao
Unfortunately it’s not half a cheesecake
For real, that’s the most bizarre thing I’ve ever seen seen and heard of in my life
Level 3 chef : Don't run to your nearest field for the hay, you might not get the flavor profile you're looking for
How did he even say that with a straight face?!
Like really?!!? *I had to come to the comments to ensure I heard him correctly. Then, where does one buy hayyy to cook with? And, my folks farmed + cook. Never heard of such along with 36 hours.* Diablo.
Welcome to British humour :)
He's British
The thing I’m trying to understand is if he was even trying to be funny. The wording says yes, but his demeanor says no lol
🤣🤭😂🙆🏾♀️ really why I run to my nearest field he has a passive humor
I feel like Lorenzo makes every dish in existence once a week
😆😆😆😆😆😆😆
Lorenzo's week lasts for at least an year.
Exactly what I thought lmao
Dammit, you beat me. I was going to say "I think we know Lorenzo's weekly menu by now." He does totally say "I make this about once a week/every ____ day of the week."
Imagine how great it would be to eat at Lorenzo’s house. Like he invites you over to eat.
The one thing I wish this series would do is let them taste each other’s dishes.
I think that too!
but they would have to get the level 3 chef like 2 days before the others
Or have someone taste test and vote for the one they like the best to have a winning recipe!
Then the level 1s would be level 3s
1000000% would make the show better vs the expert explains
Level 1: Mom makes a side
Level 2: Thanksgiving dinner
Level 3: Feeding the Queen
Is the queen even fancy enough for these potatoes
The queen would have to wait 36 hrs for the butter to cure if she wanted him to make them. Unless he happen to have some on hand.
Exactly--the pro level was ridiculous
He literally used Truffles on a mashed potatoes dish...
Melinda C or they could just tell him to cook it in advance so the butter would be ready
The chef lost me when he brought out the hay.
Yeah he lost me at hey too
I thought this comment was a joke, until he literally brought out hay 😭
Yeah, three days to make mashed potatoes seems a little much.
He’s so pretensions
Na uh, he said not just an ordinary hay haha still wondering what’s special with that hay
Level 3 chef: “some people use cheese in their mashed potatoes, I use dragon scale dust.”
...and these glowing shrooms found by my truffle hunting pig under a talking tree in an enchanted forest.
Also level 3 chef: btw im using hell fire to cook this.
I use a little splash of monuyomnû jamjjiionlkmonzæ.
Don’t forget the ceramic bowl I personally made using the clay I mined in my backyard
People use regular salt, I tend to use salt from mermaid's tear
professional chef of 16 years: Do NOT add them to warm water
Emily: aight water's boiling perfect time to add potatoes
And he's right
@@Rhakio yeah, he's right but we all were happy eating the ones plopped into boiling water our whole lives.
I've never seen anyone add potatoes to already boiling water... What?!
Yes but thank god she use smaller type of potatoes so it is not ruined
Damn right, but now I know butter....I mean better.
When the joke "level 3 chef makes his own butter" become a reality
@LMAO LMAO Dead joke.
wait a moment, we don't all make our own butter? But where do you get yours from?
lol to be fair, I’m sure his mashed potatoes are pretty good
@Dreadnaught1985 the ally down the block
Were I live we also make homemade butter best way to have it!
Actually, I tried smoking mashed potatoes after watching Barry do it because I was curious and it tasted pretty damn good.
Good to see someone try something from level 3, appreciate the effort.
@@zanetseng6779 I use Frank’s recipes al the damn time and my friends are still annoyed with me bringing my own pickled stuff/ sauces and so on
I like to use smoked cheddar cheese in mine. It’s awesome
Braver than me! Hope you got the right hay! lol
did you run to your nearest field to find it?
Level 10 Chef: "So first we're going to start by making our own frying pan."
After we build our own forge.
Level 10 chef: "I'm actually a part time black smith"
Something alex the french guy would say...
I’m also a woodworker and we will make our own table and cutting board
And we are also quarrying for our own iron.
Emily: lemme just read the instructions
Lorenzo: I like a little potatoes on my
butter
Level three chef: For that reason we will be using hay
Ethan Moreno this sent me 😂😂😂
LMAO.
HAAHAHA
To be fair to the level-3 chef, smoked/toasted hay smells incredible. It's one of those ingredients you don't get until you've experienced it firsthand.
Me at the store tomorrow: Do you carry hay for smoking mashed potatoes?
Store clerk: ......wut?
wut ta fuk
Store clerk: oh, let me check- wait did you just say _HAY_ ?
Its just normal hay for like horses etc..
hahahahahaaa
Snoop Dogg may have the best way to smoke mashed potatoes. 🥳
Smoking your potatoes with hay is beyond extra.
Look at his eyes, I'm sure potatoes aren't the only thing that had been smoking.
@@stp9640316 😂😂😂
If I wanted my food to taste like grass, I would have gone outside to eat a bag of lawn clippings
@@ichigopockychan I'm sure you do that on a daily basis.
If smoking in hay is beyond extra then making your own butter is literally doing the most. And then he comes with the truffles.
Barry's mashed potatoes had so many notes it could've been a song
Song Yang Kai I’m dead 😵
This is like the only good joke I see in the comment section
Lmfaooo
Lmao
@@zForce4 ikr all the others comment are copied or repeated a lot of times
Level 3 Chef: So i planted these potatoes 15 years ago in Japan for this dish.
Shahid Kazi I feel like Japan is such a random country lol
@Nicolaus Volentius Where are you from? Your name looks Greek 🤔
milks his own cow
😂😂😂
@Nicolaus Volentius Is that in Greece? Cause I think there's a Sonoran desert in Mexico/ the US
Emily's mashed potatoes are the type that I would do on a regular day.
Lorenzo's I would make on a Sunday night or decadent dinner.
Barry's mashed potatoes - - I will never make, not once, not even in my dreams.
Agreed. Not just because they would take forever and be stupid-expensive for potatoes, but because they look like baby food and I don't want smoky potatoes.
I might have to try mashing them through a strainer once to see how much difference it actually makes, but I doubt I'll ever be hay-smoking my mashed potatoes
😂
@@durendenmp812 Thomas Keller of The French Laundry uses the technique of putting the potatoes through a tamis as was seen here. Trying to find La Ratte variety of fingerling potatoes isn't easy, but Yukon gold is close. Further, you don't need to peel ahead of time because the skins won't pass through the tamis
It's definitely the best method because using a food processor or mixer makes them super gummy.
Level 3 chef: “For this simple ingredient, things get a little tricky because it doesn’t exist yet. So I built a time machine to travel into the future to retrieve it.”
Lmao my favorite comment right here
lmfao i was thinking that this whole episode. Level 3 chef went all over the world for his ingredients. Indian peppercorn, specialized hay, european salt.
lmfaooooooooooo top comment
HAHAAHAHHAHHAHAHA I laughed like a gremlin at this one
Lorenzo has like 50 meals a day. He literally makes everything once a week.
Look at his arm he really have 50 meals a day🥴
😂😂😂
Yeah tacos every tuesday, french toast every month and now mash potatoes at least once a week
To be fair, mash potato is a very common side dish with lots of dishes.
@Nick W i feel judged
Me: orders mashed potato at fancy restaurant
30 hours later
Waiter: sorry sir, only 10 hours until fermentation is done
Legend has it Frank's currently cultivating the potatoes for the mashed potatoes
I was scrolling through the comments hoping someone would say something about Frank and babe you did not disappoint 😂
my guy hes making the seed😂
Now now, I’m sure he’s procured his potato’s from a special elite exclusive potato dealer
@@peggyling8144 how am I seeing this 10 months later!?! Thank you for the compliment bub.🤍
Level 1: Mashed potatoes.
Level 2: Riced potatoes.
Level 3: Pushed through a screen door potatoes.
I've been laughing at this comment for a while now 😂😂😂😂😂
😂😂😂😂
😂😂😂😂😂
Best laugh I've had in a while 😂😂😂😂😂😂😂
Made my day😂😂😂😂
Lets be honest, when Emily didn’t use instant powder mashed potatoes, she exceeded level one........until she pulled out the gravy
I actually kind of liked her's the best until that nasty gravy! LOL
Allen Jasper Aquino take the gravy out because any gravy is overrated and imo she had the best potatoes
What's wrong with that? Instant gravy is pretty good as long as you pick the right brand.
Allen Jasper Aquino She got Forward aerialed right back down to level 1
Allen Jasper Aquino right I was hyping her up until I saw that gravy packed
Lorenzo and the level three guy: Alright, time to put these potatoes in cold water, so they cook correctly.
Emily: Alright, I got my water boiling from the depths of hell, ready to cook these boys up.
The Ones 😂😂
😂
rip and tear...until it is done.
@GinsuJunior *chainsaw sounds*
Haha I do not use hot water for mine just because I’m done peeling and cutting them before the water boils, so I’m not gonna be there just waiting for it to boil 😂
All levels: Mashed potatoes are a great side dish!
Me: Mashed potatoes are the main dish.
True
Except Lorenzo. He said he'd eat it for Sunday dinner. Love his honesty.
Your Irish passport is in the post 👍
Buttery mashed potatoes… mmmm….
THANK YOU
"I'm level one, it's okay if it looks terrible" Emily is the only person we can ever truly relate to
Not me. That's why a lot of cooking shows ended because people just wanted to watch Rachael Ray make casseroles.
Not me either, I do not put ketchup in my meal
Nah, fam. You should strive to be a level two at least.
Me neither. I do my food everyday, try new recepies, used to cook for my brothers... I'm actually a level 2 :)
Ana Espriella u suck
How many days in a week does lorenzo have? He makes EVERY DISH "once a week"
Michaela Vinton He makes a dish once a week every month
Thank you, yes! I thought the same thing. But then, as sheltering-in-place-because-of-Covid has taught us: WHAT EVEN IS TIME???
Michaela Vinton frllll, i wonder what he does for work
IKR, Lorenzo is hilarious
Michaela Vinton 3 meals per day, ~3 items of food per meal, 7 days a week. Makes sense
Emily: Makes pretty bland potatoes
Lorenzo lord of butter: BUTTER is my religion
Level three chef: These potatoes have every single possible taste imaginable, that you will start to see colors
We usually do see colors 🤔
Butter is my religion 😂
Idk what you mean. Emily’s potatoes were the best looking
Level 3: and your clothes will come off (eyyyyyyyy)
@@danielledavis2794 not if ur colorblind
Level 1: Mashed potatoes your mom makes.
Level 2: Mashed potatoes your local popular restaurant makes.
Level 3: Mashed potatoes you will only ever see on TV shows, movies or very expenssive restaurants
Mom: we’re having mash today
Me: okay, I’ll bring home the hay
Mom: remember to get the right flavour profile hay this time
if this comment were a material, it would be gold
Oops! You'll have to wait 36 hours before they're ready.
@@randomgirl6178 some may say this comment is Solid Gold
@@jamesprior2496 you are wrong we would have to wait 36 hours just for 1 ingredient
hahhahahhahha
Lvl 100 chef : 'so we start by mining iron ore for our cast iron'
Level 1000 chef: so we start chopping wood for our picaxe to mine Iron for our cast iron
@@Skittles1987 Level 10000 chef: so we start breeding humans to actually have creatures intelligent enough to hold a spoon
@@davidsun6364 lvl 1000000 : so we start combining human and potato dna, to make human pooping mashed potato and peeing gravy
That sounds a lot like Frank 😜
This is the best thread here
Level one: "I just bought my potatoes"
Level two: "I grew my own potatoes"
Level three: "I unlocked all the capacity of my brain cells to manifest the perfect potatoes from nothing but air matter its self"
Facts
Chefs introducing their selves:
Level one: hi, my name is “______” and I’m a level 1 chef
Level two: hi, my name is “______” and I’m a level 2 chef
Level three: hi my name is “______” and I have level better than level 2 and I have been a very professional chef for longer than you’ve been alive
I laughed out loud omg XD
Level four: "I am the potatoes"
Uncle Steve that bloody level three bloke is a nob
1:30 I was told by my mum, anything that grows underground goes into cold water then is brought up to a simmer and anything above ground goes into already simmering water.
I've had zero issues with throwing potatoes into hot water and roiling boiling away.
OMG I’ve never heard this in my 48 years on this earth. I’m totally going to remember this. 😁
Barry's really out here being particular about selecting *his hay*
I mean you wouldn’t want to get diseases from animal urine or feces so yeah, don’t get just any hay 😂
I don’t get it
@@hellomimibanana I don't think you know where hey comes from. What you descriped is crap.
Emily: *Takes 30 mins to make a dish*
Butterenzo: *Takes 1 hour to make a dish*
Barry’s Customers: *Dies of Starvation*
I know right ? 36 hours for room temperature? When tf does he eat
Cook do a lot of prep works guys, this stuff is done the day before, or before opening. They work hard.
Dustin charles true when preparing desserts some take a few days e.g. bara brith or ........ice cream etc
Auro butterenzo
@@Otherhats Yeah! And if you are doing this at home you just have to do like 1/2kg and you won't have to make more butter for a long time (unless you are Butterenzo) xd
Barry: hand made butter cultured for 36 hours
Emily: say "shoobi-doo-wap" to make store-bought butter magical
Barry: You never boil potatoes
Lorenzo right after that: my potato’s have been boiling
I bring them to a boil then turn to simmer.
Level 3 chef: “I’m gonna add some smoked moonsalt. This is the salt gotten from the MOON in a rare volcanic incident at the beginning of the UNIVERSE!!”
Also, I need to simmer the potatoes in water from the mystic waterfall in one of neptune's moons
Lmfaoo
smoked maldon salt not moon salt!
Oladimeji Agbaje
“Gotten” ? When you ridicule someone it’s important not to show that your English grammar is sub par
Oladimeji Agbaje lol
Lorenzo- “imma add a dab more butter”
*adds a literal stick of butter*
Lucia Suarez And marjolaine !
Screams in Julia Child
999th like
I love how the level 3 chef us talking and explaining as if any of us are actually going to take 36 hours of our life to make mashed potatoes
Even more than that, it was only 36 to culture, who knows how much time it took to whip the stuff to separate the solids from the liquids. It’s cool and all but I am not making freaking butter from scratch
@@patiencewallace8453 yeah, what was up with that? Why not buy a good quality organic Butter and save on all that waiting and work time? As if smoking over hay and using fancy pepper wasn't bougie enough
@Keren Crispe if they`re out of butter it`s possible they`re out of dairy produce in general... but I like the flexing, might just try it for fun...
😂😂😂😂
He's basically going for creme fraiche, which is totally worth it. Any good restaurant will always have a supply of this that they've made up, ready to go.
I haven't tried it yet, but one of these days... Wanna level up my food.
Everyone who is not understanding the use of hay: before all the non smoky methods of lighting fire came in, people used dried wood, manure as fuel. It used to add a flavor to all their meals. That's what he is aiming to replicate with the specialty hay.
I think it's a genius idea.
I don't think I want my mashed potatoes to taste "grassy". A bit like, we didn't use to have indoor plumbing, but now we do. Also, I just couldn't be bothered, for mashed potatoes. I'd do it for lamb or something, maybe ... occasionally. But not my potatoes.
It is a genius idea. A few months ago I had hay smoked carrots as a side dish, really fabulous. The hay does not give a 'grassy' taste particularly it just really seemed to enhance the carrots. It inspired me to buy a small stove-top smoker and the process isn't a big deal. Very easy. Hay and other materials for smoking are very easy to find online at speciality shops. I've been more used to smoked meats and fish, it was a revelation to have smoked veg.
Yeah. People make fun of things they don't understand or are not rich enough to replicate lvl. 3 recipes.
I'm not either but I'm not clowning on Frank for making absurdly expensive version of dishes. They are better.
Barry is my favorite, but I think all three are probably valid, although I would never use McCormick instant gravy. I'm not against taking certain shortcuts, but I do draw the line at that one. I see absolutely nothing wrong with being "hoity-toity". People who object to this just don't have the time, but it is wrong to disparage those who do take the time to make a labor-intensive dish.
Barry’s mashed potato’s still look depressing to me. I prefer Lorenzo’s.
level 1: i get the cheapest potatoes
level 2: i get the best potatoes in the market
level 3: i climb the mountains and swim the oceans to ireland where ive been taking care of all my potatoes for years just for this moment!
Ireland is overrated go to peru
No go to rome
No go to Poland those countries are overrated
It’s a joke don’t take it seriously please
@@alicjasoroka As someone who is Irish/British Ireland is the potato country
"God, I wish these mashed potatoes had a grassier, mustier flavor" - a younger Barry, apparently
😂
i don't think he knows what grass tastes like
@Jacob Collantes LMFAO BYE
Wild right
dragontatoes idk why but your vibe scares me
Level 1 and 2 chef’s: Using their own methods
Level 3 chef: exposing what’s wrong with using that method
Level 4 "chef": snatches them all
Eat your cereal🤩
Eat your cereal
Every time. Literally every episode.
Nice pfp. Also eat your cereal
I would love to see a series of this but with all 3 chefs given and limited to the same ingredients. They can use their tools like the ricer and sieves and such. I will add they can use as much of an ingredient they want, just they can't have specialized ingredients. Example being they all have a gravy packet, but they can use any ingredients in any amount on hand to improve it.
Lorenzo knows he’s using a lot of butter.
He laughs every time he says butter.
Jono Pedersen In a lot of French cooking schools, you are required to use an enormous (like 3 kg) block of butter each day.
Personally, I like my mashed potatoes with a ton of butter.
LMAO
The butter on top was way too much lol
"Don't run to the field for your hay, you might not get the flavour profile you're looking for."
My bruh, I don't eat hay so I don't know the flavour profile I'm looking for😂
I'm pretty sure he means poo.
It's the smoke of the hay
That was very dry chef humor.
😅😅😅😅😅😅😅😅😅
You eat hay if you eat animals, only second hand.
am i the only one liking the chefs being extra? like thats the whole point ur a freaking chef some of them are like 20 years experienced.. why would anyone want them to cook a normal meal? GO TO THE EXTREME BOY USE THAT HAYY
glowrillaz
Exactly. These are chefs likely working in expensive fine dining. The entire point of it is to be extra
you clearly had no idea about the beauty of doing simple things to its extreme
I feel like I'd personally prefer the level 2 chef's meal in most videos, but here I'd take the level 1.
Sure, smoking potatoes with hay and adding fermented yogurt and wine may add flavour but I personally think it sounds awful. A professional musician can explain what makes Mozart amazing, yet I'd rather listen to what they consider trash. I don't doubt their credentials, but no amount of learning or experience can reason me out of my own taste profile.
And there's no way I'm eating a dessert's worth of butter in a side dish like potatoes.
Adam Robinson I agree. I’d consider myself a level 2 “chef” as well (except perhaps when it comes to certain types of baked goods) and I almost always like their dishes better..and most times they even look better as well imo.... though sometimes I find the ideas and techniques the level 3 chefs use a bit intriguing and informative tbh, so it’s always interesting to see what they have to say from a professional perspective even though the being so “extra” isn’t my personal style (nor does it fit my grocery budget).
@@twdjt6245 Yeah I agree with you here. I would also consider myself level 2, in most cases. And most of the time, the level 2 sounds more appealing, like something I would actually make. Sometime though, level 3 has some really interesting ideas that I've taken away from it; one of my favorites being Frank's level 3 nachos, with his pickled peppers and onions. The pickles don't look complicated to do, and it sounds amazing! So I'm gonna try it when I make nachos for my birthday next week 😁
But like, vodka and caviar for scrambled eggs? No thanks lol
It's so satisfying when what they're saying aligns with one another
The transition of Emily saying you don’t have to cook a whole turkey to make it to the pro chef making chicken wings for his gravy is making me lmao
Emily S. Haha 😂 Emily is hella funny
nobody:
absolutely nobody:
level three chef: don’t come at me with your peasant hay
I died omg
PEASANT!!!
🤣🤣🤣😂👏 righttt I I'm weak
Chef level 3: Am I too rich to understand the peasant's joke?
Hay smells terrible idk why anyone would do this
Emily: "I like to leave the skin on because I'm lazy."
Lorenzo: "I like Yukon Gold because they're delicious and you can get them everywhere."
Barry: "I use a special variety of hay to smoke my potatoes."
I always love it when they try it at the end, and no matter how they made it, they all still really enjoy it
“I’m a level one chef.”
“I’m a level two chef.”
*”Hi, I’m a chef at this professional sounding institute and I’ve been a professional chef for 16 years.”*
Don’t Know Don’t Care They always do that lol, I mean I can’t fully blame them.
@@justchilling704 Its their job so a bit free self advertising never hurts
Max Yeah hats true, I cont really blame them tbh, it just cracks me up a bit sometimes 😂
Since 2003
Max well they’ve been told what to say beforehand so it’s the producers deciding to share their qualifications, the level 1&2 chefs just have life experience so that’s prob why they only share their levels
At least everyone at Emily's house got to eat before they died of starvation
So true! We died from starvation trying to cook fancy.
Ah, good one!
I feel like Emily is just there to give everyone a laff
Hahaha
@Seamus Can't hold my tears
I think it would be interesting to add a price to each chef’s dish..like how much did it cost to make their dish
lol worth it mashed potatoes
You mean the cost in materials only or are we ordering these at a restaurant?
I'd say in materials only, level 1 -> 7 bux, level 2 -> 15 bux, level 3 -> 50 bux or more xD
How much do Truffles go for? And how does one procure proper hay? xD The chicken alone is 15 bux right?
Level 1: 4$
Level 2: 7$
Level 3: 999.99$
@@Broockle - A jar with 3 whole black truffles cost around 25 USD.
That's not fair though, because Lorenzo will easily win after including the cost of the heart transplant he'll need after those 16 sticks of butter and the 2 pounds of bacon he put in those 6 Yukon Gold potatoes finally claims his last arterial valve. It must be time for the ticker to plug up since that's the same amount of butter and bacon he puts in literally everything he cooks on this show from eggs to meatloaf to pumpkin pie.
……those Level 3 potatoes look bomb af. How in the world is that a side dish??? I’d just have those for a main dish low key.
you say that, but you haven't seen his lobster ravioli
"I'm Emily, and I'm a level 1 chef."
"I'm Lorenzo, and I'm a level 2 chef."
"I'm Barry from the Institute of Culinary Education, and I've been a professional chef for 16 years. I also graduated top of my class in the navy seals and have over 500 confirmed kills."
White death? Is that you?
Cries in kalinka
@@imperator2107 I didn't ask
@@silent5486 did I ask?
I'm pretty sure Lorenzo's the one with 500 confirmed kills judging by the amount of butter he used
@@radialwellendichtrin hes the class clown
Level 3 chef: “I only boil my potatoes in the purified waters of lake Minnetonka”
😂😂😂😂😂😂😂
Lol XD no! u forgot that ur not suppose to boil the potatoes, u need to simmer them!
Ahahahahaaha 😭😭😂😂 I'm dead! Dave Chappelle is absolute genius for this.
Heh heh...
Step 1: Wait for doves to cry
Level 2 is mashed butter with a dab of potatoes.
Stefano Torres.
🤣🤣🤣
As it should be 😌
G. Ramsey's teacher was using ratio of 1:1 for perfect mashed potatoes.
Yes.
I just want to note that Barry's garnish takes the same zigzag shape that I use when cutting open a baked potato. It's like art!
“I’m Emily and I’m a level 1 chef”
“I’m Lorenzo and I’m a level 2 chef”
“imbarryfromtheinstitideofculinaryeducation-“
Breaker of eggs mother of gravy and khaleesi of the great pallet
That was funny. I take the Level 2 guy, by the way. Bacon goes with everything.
@DennisKwan807 Wow, really? Totally couldn't tell from the fact that he mentioned being a professional chef for 16 years. :)
Knowing the sheer intensity of physical labor and long hours that a culinary education demands makes me really respect Barry.
Omgg! That's what I actually heard
“I say salt content like I know what I’m talking about.”
Emily just wrecked herself the entire video😂
She does that every video
Loenzo is one of my favorites to see on this series, you can tell how he just really loves playing around with food on a family budget, but still makes it fancy.
Since when have black truffles been on a "family budget"?
Yeah
@@hortondlfn1994 isn’t that the level 3 chef that’s added truffle
@@Obanos-jv9hb Yes, but I was responding to Woouderhause's assertion that "he just really loves playing around with food on a family budget." He IS Level 3, but I don't think black truffles are very "family budget"-friendly.
@@hortondlfn1994 isn’t lorenzo level 2?
I really want to go to Lorenzo's house for Sunday dinner lol, simply because you know that you're going to love whatever he's serving 😁👍
You go to his house for Sunday dinner and 3 days later he’s still cooking it.
Lorenzo at every step: “add just touch of butter”.
Dumps in two sticks.
Lorenzo trying to kill us all
Haha I love it! I think he probably went through all of their butter
Lol not everyone has a light touch
Is butter cheap in America/Europe? I see english recepies use it a lot, but where I live (Eastern EU) it costs about as much as pork meat of the same weight. It do be adding a lot of flavour though.
3rd level chef: "I've procured this hay from a specialist"
me: oh sure, I've got a hay guy on speed dial. Let me just contact them so I can make mashed potatoes in 36 hours.
Oh, you're paying way too much for hay, man. Who's your hay guy?
@@jayyyzeee6409 Yes Creed.
Hey i have a hay guy. But i also own live stock. Lol.
Sylvia, I am HOWLING 😂😂😂
gotta smoke them in that hay
level 100 chef: first, I will buy a land where I will plant the potatoes
God Che: alright i need slaves to do my bidding. Dug up my taytoes
"Now the key to buying a proper piece of land is trespassing and stealing some dirt to take back to the lab and have it tested. That way, you're certain the soil is rich and will be able to grow a proper, delicious potato."
Kirk Inocian sounds lik frank
aka my man Frank
Level 100 chef: ok let just summon my potatoes from satan
Lorenzo has like a little curl to the ends of his mouth that always make him look like hes smiling like a cat. I think its adorable actually.
I have that and I hate it
Level 1: What I'm used to
Level 2: What I may see at a restaurant
Level 3: I'll never see this kind of food in person
I've always been told I'm a good cook. After watching a few of these episodes I realize I'm just barely above amateur.
I was blessed to have Chef Barry as my instructor and can confirm he everything he makes is this extra lmaooo
@@jusbase45 do they at least taste good?
I know!!!
Dancing Deity the reason why most restaurants don’t donate unwanted food to homeless people is due to legal reasons
I’m in my 20’s and I’m just now trying to get into cooking. I’d be happy _soooo_ with an amateur level. Right now my food is barely edible.
Sees Emily: oh, Lorenzo is coming back.
Sees Lorenzo: oh, Frank is coming back.
Sees level 3 chef: who mans is this???
Sees Rose: we were so close to the all star team ;_;
so so true
*England has entered the chat*
God Lorenzo is so annoying
@@elginge3115 as annoying as he may seem to you, he always makes the most appealing dishes.
Grizz Lee man is so extra and his laugh makes me want to rip off my ears it’s like just stop talking
This guy butters his potatoes at a cellular level
Jackson Konty mashed potatoes are my favorite food
Jimbo Billybob I will Live on a diet of mash potatoes
Which guy
Mr. Zaku Lorenzo
@@Shadkow my body consists of mashed potatoes
as others here have commented, please ask these three to taste each other's cooking
AND please pass one spoonful of each through the screen so I can taste it too.
Unfortunately these three cookings were probably filmed on different days.
I love how the level 3 chef actually explains everything he does
But is still wrong about some things. Like if force makes potatoes gluey, then forcing through a small hole with some force is about the same as a larger hole with more force. It's physics.
J K Although the force is spread out over a larger surface area, therefore reducing the pressure for any measurable area of the instrument(s). It may be that too much force, such as attempting to push a large volume of vertically positioned potato (on top of each other) through limited small openings vs. horizontally arranged potato through more surface area is the issue to which explains why this is not the same. Essentially you’re saying that placing all of the weight of a car on one wheel is the same as spreading the weight over four wheels (using this as an analogy) the area being compressed or forced through the mechanical process (in this case ricing the potato) of which you suggest is equal in both scenarios.
Weight distribution and resistance are the most important factors here, of which physics may explain, yet not in the way you describe.
Just my input here, not trying to say your comment is in any way inadequate or necessarily wrong :) .
Edit: Everybody makes mistakes though, and I’m sure there are more things to worry about that which mechanical process is used to separate/mash your potatoes.
@@ryanmunks1725 It sounds like you're giving a lecture before the ceremony of that prize they give out every year in Sweden.
@@RaymondHng he's right of course.
I love the extraness of the pro chefs every time, its so wonderful to learn about all the methods they use.
True, but when they contradict their own statements and ignore law of physics (tamis vs ricer, they both add around equal pressure).
Barry was just trying to be all fancy for no reason.
@@martinnielsen934 not equal lol
@@rayhan4502 Very equal. Actually you put more pressure with a tamis. Educate yourself.
@@martinnielsen934 tamis is more gentle
Yup it justifies and allows us behind the scenes for fine dining prices.
Nobody:
Lorenzo:
I'm going to add some mashed potatoes to my butter
I think he screwed up and added too many mashed potatoes...
That last dab of butter before the Bacon was the final straw for me. Man has a problem. I love Butter, heck everyone loves butter. But man has it bad.
High end restaurants use a ratio of up to 2:1 potatoes to butter by weight. So in comparison he used barely any butter.
That last piece of butter in his plating just made me cringe
@@Dreadnaught1985 yepp
I loved how the level 1 chef used a packet of gravy, and the level 3 chef made a homemade chicken truffle sauce!!
Yes, that is the point.
I’m surprised that the level 3 chef did not make his own potatoes
😂😂
Yup, he should have grown it
@@nicholasm4974 not grow *make*
@@nyquilrq3254 oh yeah lol, you're right 😂😂
Lol
Level 4 Chef: "These potatoes were harvested on Mars by Matt Damon."
😜🤣😜🤣
"In your face, Neil Armstrong." LOL
I don't usually like comments but dammit this got me 😂😂😂😂😂😂
Lmao 🤣
Lol
Level 3 Chef: "I'm going to make my gravy from mermaid tears and garnished with delicate slivers of unicorn horn."
What I Ink which has been personally extracted from these creatures by my own hand
As a person who mashes their potatoes just as how the level 3 chef does, it is a lot of effort but when you taste those mashed potatoes it's all worth it! THEY ARE SOOOOOOOO SILKY SMOOTH AND FLUFFY
Level 3 Chef: So, now that the mashed potatoes are cooked and sieved lets take a day and a half to make butter.
You could culture your butter way before you start cooking it.
"Stop stating the obvious"
Fancy Name it was a joke
If you have iq above 20 you make it in advance
So does that mean we are not eating freshly made potatoes?
I'm saying!
im worried for lorenzos heart eating that much butter every week
Maybe thats what makes him laugh so much (?)
@@AyAReI00 self destruction?
@@hel2727 hahaha lack of oxigen in the brain due to Clogged Arteries (?) ...jk he seems to enjoy earting XD
He said he would normally stop at the start but did extra for the show
he's a moron
Level 3 Chef: "Today I shall be travelling out of the Milky Way to retrieve stardust and unknown minerals for my dish."
Powerpoint 😂😂
🤣🤣🤣🤣
Hahahahaha
You know what makes these different level chefs videos amazing is that I get to compare what mistakes I make while cooking and learn great cooking tips from the pros. Sometimes I do the exact same things the pro chefs are doing while sometimes I'm making really simple mistakes like level 1 chefs.
You can tell Emily’s a little more confident in her cooking skills. She’s definitely improving !
She was always my favorite! Who doesn't love a self-deprecating normal cook :D?!
asdfuogh I know right, and Lorenzo makes me want to actually cook. And the level 3 chef is just. Why
@@sem9903 ah yes, Emily is the person we are, Lorenzo is the person we aspire to be, and level 3 is wha
Cooper The Chameleon same, like he’s definitely got skill but the hay was just not needed in my opinion
Brooke Jett
Just needs more ketchup
“Hey dad can we have some mashed potatoes with our dinner tonight?”
“Of course! We just need to wait 40 hours. Ok?”
Your pf perfectly represents the child
A lot of people make cultured butter for other things tho and always have it on hand :)
@@TheIceAsian Thanks Captain Obvious:)
Hello! people of GOD, please watch this too,, ua-cam.com/video/kMmg1yaPo4o/v-deo.html
Seller: So how much butter would you like?
Lorenzo: Yes.
Seller: But-
Lorenzo: Y E S .
butter seller, I require your strongest butter
@@DR5paceman5413 Ayeeee! Agreed!
yes, hahahahhahihihihehejhehe*
@@jinpai4444 huehehehehehehehe
"Now when you hear me say I want all of your butter, you may think I mean a lot of butter and bring me a few packs. What I am actually saying is bring me EVERY SINGLE PIECE of butter you have." -Lorenzo... probably.
While others seem mesmerized by the use of hay in level 3, I am more impressed by his managing to cook the potatoes starting with cold water in 10 min.
Emily: "I Love Butter"
Lorenz: Hold My Butter
...beer
@@ralexcraft990 you uncultured swine
I love when the level 3 chef is like “yeah nope don’t do this” and then it’s immediately followed by the level 1 chef doing exactly that hehe
I think it's weird how the pro chefs don't act like what they're making isn't over the top
RAMPAGEGAGE you dont add truffles to every single meal you make at home?
@@Alkuf100 who doesn't 😂😂
Yeah, but that lets them charge $80 for a serving of those mashed potatoes....
Well, I think that's the thing right?? How could they be different to the other level chefs if they don't make their dishes over the top?
@@slytherinwife7592 yeah agreed
Every time I watch one of these, I think. I wanna try the last one, but I think I'd enjoy the second one the most lol
level 20 chef: so first let’s start by making my hands I like to make them from scratch
Oh my god your comment.............
I'm still...
Help I can't stop laughing XD XD
I'm crying.........
🤣
.....ok that was a good one, so what would be level 21 checking the fingerprints on your fingers are perfect if they aren’t you bin them
ShadowCat lv 9000 becoming god and making the dish out of the finest atoms and molecules
ShadowCat XD good one
emily: potatoes
Lorenzo: Mashed potatoes
Lvl 3 guy: P O T A T O M I X T U R E
Enslaved underground plant cells and barbarian baby animal food fat
barry: i got this moondust for my mashed potatoes from the moon
As opposed to moondust from the sun
Expired Toenail you guys don’t get your moondust from the ocean?
Barry: But before that I have to culture my solar system so we can fully form and develop the moon
I got cocaine laced potatoes for our dish today
lmao
Level 1: I am a simple cook
Level 2: I am a comedic guy with good cooking skills
Level 3: I am a professional chef.
Level 4: I have climbed the Alps to get composts and manure from cows to fertilize my potatoes in Norway and grow them into a healthy state, harvest them and cook them to check the nutrients within the potato.
Aka Frank