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As it should be

Chris: *slightly unconvincing yeah*

So wholesome

“Anything.” Chris doesn’t even have time to watch the traffic when he crosses the road. Chris has more important things to do.

I instantly just went ; awww

HOW DAA YU SARA!!! YUV SCHTOLLEN MIE SARAN WARPPP!!!...and mie DREEEMZ!

i literally wheezed when he said that what's worse is that it's true😂

lmao. i literally had to keep repeating that part bc srsly, alex?!

palalabu. Lmao he’s right tho.

It was obviously quite sarcastic, as to point out that people care way more than they did ten years ago, although it was still an issue then

titlewave I mean, it’s not that implausible. People meet celebrities sometimes, and sometimes they’re bad drivers

Best comment on here. Hands down. 🤣

titlewave dummy

ShapedSilver Exactly. Ask Caitlyn Jenner.

björky, your reply rminds me so much of Stephen King's 11/22/63. Art imitating life, imitating fiction, imitating art, imitating pop culture.

I still believe brads career was that he is actually a lumberjack who just got dragged into the BA test kitchen by his collar, and then instantly learned how to cook.

Gaby in reverse engineering

BA MAKE THIS HAPPEN!!!

We can all agree claires switch should be "Goin' places"

So if Claire is doing It's Alive is it an indoor episode like the fermentation station episodes or is it a on-location episode like the pheasant or dry aged meat episode?

Brad should host Back to Back Chef

When I see my face I scream but when I look at my channel, I'm happy I love being. Legend on RU-vid

Brad seeing water: Wourder!

The mango gets me every time HAHAHAHA

“We named the turkey Emerald.”

Ah yes, the Chaos Emerils

this is that true friendly workspace/enviroment every employer advertises but never has :D

i am HYPED

@@leenbaui4465 except Claire is constantly abused with ridiculous snack foods lmao

@@shelbyb9965 yeah, poor woman. She should be declared saint by The holy church of youtube

Leen Bauer poorly aged

Didn't DELANEY use single use plastic/ black plastic a lot in his ALEX EATS IT ALL series?

@@neosori6236 probably? Not the context my comment was made in tho

@@agador_spartacus It felt like a hypocritical moment although it's good to see that he might be more aware of being environmentally responsible for his single use plastic waste

@@neosori6236 My comment was not implying he is some sort of sustainability hero, I simply thought what he said was amusing.

Kelly Matheson Yeah he was kidding....jeez some people need to learn to laugh and move on

Claire betraying the lawful energy by revealing she doesn't properly measure things outside of the test kitchen

@@geegeezlouis86 Chris: *OH MY GOD.*

Gaby and Delaney: Good and Evil?

Claire is most likely Neutral Evil, but not in a bad way

D & D : The Cook Edition! 🍳

Wourder you mean?

He just uses the English language creatively

Language is just a bunch of suggestions really.

I legit say worder unintentionally now because of him, it’s becoming an actual problem

Unlove*

As he should be, PoppyCorn144. As he should be.

People who actually bake frequently don't go nuts over precision in practice.

That's cuz his scrambled eggs stink.

Akaash Nayak I’m sure they taste good but that texture has to be HORRIBLE

I use his technique and just cook it longer.

@@colormesarge it's understandable to cook em faster and beat them like that in a restaurant setting. My gf showed me how she takes her time and goes lower heat and pulls up the scramble in strips so it creates these nice fluffy, separated ripples. When there's a lot of time this method is awesome. they cook eggs in Asia like no one else skill-wise. It's funny watching Michelin star chefs try out their techniques and miserably fail. They have to try and try until they get it because it takes a lot of practice. PS. The first time I saw a YT vid of ramsay cook scrambled eggs, they looked worse than this and he burned the first run of toast to go along with it lol.

Gordon [edited] Ramsey doesn't make scrambled eggs so much as an butter custard or pudding.

TBF, if you've made eggs that way, it is pretty ridiculous. Overly runny, fatty/creamy. It's barely even a custard. Shade deserved IMO. I would take an Emerald egg recipe over that any day. Edit after 60 thumbs up: I should note, I love Ramsay. In fact, of the ones that I've made, his egg recipe is the only one I have categorically disliked.

Emerald*

In one of his videos, Brad tells a story of how brad's dad was in the audience of an Emiril show taping and got called onstage to be part of a demonstration.

@@paskowitz Depends on how you like your eggs i guess. I've made them Ramsey's way i think they're delicious and so do my family, but you're right in that the technique is more ridiculous. I wouldn't go through the effort just for myself, but it is a good way to make delicious scrambled eggs for a group of people at once. As long as they all like their eggs that soft of course.

paskowitz it’s not its a french technique its not ridiculous because it’s the standard way of making them in Europe and has been called scrambled egg because it resembles scrambled cheese curds with a soft and creamy texture; American scrambled egg is different since their called “Hard” scrambled eggs.

Kara Lee ICONIC

Also me: *has never ridden a bicycle* lol 😂😂😂

My love for Chris has been a slow burn, but dare I say it, hes my fave now. ICON

Love this comment - in the video and in the comment section. This is just common sense for the bread and btw, a little bit of water can revive a lot of foods, especially left over in the fridge since the fridge is basically a dehumidify on the basic level. Any left overs can go into a cast iron pan, number 7 is my fav, and a tablespoon of water or two. Stir, steam, bingo, bango.

@@Michelleiscul Your a virgin?

lmao yeah

image.png exactly

And those eggs aren’t undercooked.

@@adamn480 I def feel like French scrambled eggs are for a certain crowd, the average American has probably never had scrambled eggs like that. I think chefs trained outside of the French tradition would probably be more accostumed to English or American style, given their reactions.

@@shelbyb9965 That's quite a bold statement. Keep in mind, all of them are chefs and cooks trained in America. Generalising their reactions like that isn't very sound reasoning.

Dio_TR ad

Sounds like the before and after going to the gym.

@@TheDcraft I'll have to take your word for it.

​@@meloD30 I mean it's many people for many things, apprehensive of the imagined future and post completion seratonin/dopamine etc release and feel goods of accomplishment

CLAIRE!!!! iwdfcfbatk but not b/c of 2 day old yogurt. o.o

Taylor Jakes haha Gordon has a list of like 10 adjectives that he’ll use randomly use, if it fits or not. In his masterclass trailer he says, “This B E A U T I F U L knuckle”

Just a touch of olive oil. > dumps 2 cups of olive oil into the pan.

Sanya Tyagi I squealed like a excited 4 year old when I saw her. I really just love her she is the cutest human

Hehehehehe cracks

😄😄😄 right on!

Nice

Gas how they all act like Ramsey doesn't know what he's up to 🤣🤣

Gerard McCarthy as they said he doesn’t

Matt Miller best comment 😂😂

"I said the exact same thing the other day, that Chris character is very smart." - Chris probably

"He's right, that chocolate should be tempered"

KHERS MHERKHEER

Yeah I guess kind of but they aren’t even on his level lol

I presume they also have 3 Michelin stars? I mean, for them to critique a 3 Michelin star chef, they must be astronomically good? I mean, they’re not just spouting received wisdom and their own tightly held opinions? Because that would be pretty sad.

@@Dreyno so you're saying only people who're better than you at your job can offer criticism? So that means book reviewers, movie reviewers, game reviewers and political analysts are all hacks?

Debo Being a critic is a skill all of it’s own. Professional critics, be it film, food or literature need a vast knowledge of their chosen subject before their opinion is worth anything. I’m just pointing out that if a 3 star Michelin starred chef breaks an egg on the edge of a saucepan, then maybe that just doesn’t matter. The received wisdom of always breaking an egg on a flat surface is just one of those little quirks that mean nothing.

Can we get an episode where each one of them breaks down their culinary career.

Imagine how often she would be sick if she weren’t strengthening her microbiome with old yogurt.

It was all sarcastic, this stuff about old dairy, guys. That's what I got out of it, at least.

b I eat a lot of sugar and junk food for no reason other than I’m a hungry, broke college student and you don’t see me getting sick.

@@sweetpjeb23 You'll be *amazed* at the changes that happen in 10 years.

@@jenwombatexcelsior That was not sarcasm. Yogurt really will be ok overnight. It's cultured with lacto bacteria, which makes it acidic enough that bad bacteria have a hard time getting a proverbial foothold.

Love it. If I didn't see it through the first 10 comments I was posting it. DELANEY

Shaun Mahabeer RIGHT WHEN I READ THIS HE SAID IT

The front fell off

Fav fav fav quote 🙌🏽

🤣 this made me laugh so hard

Caitlyn Lambrecht the only thing that can calm my microbiome is swallowing Andy twice a day.

Some people have crappy immune systems no matter what they do, but Claire is also a high stress person - which makes a HUGE difference. On dairy, she's right. I do it myself - not sick a lot.

BA videos are my "Friends" equivalent.

This is my solution to not having cable

Dont get me wrong I love it

Chris is so deadpan, he's hilarious 😅

"Corruption won't never breathe stinky on my bi-cycle!"

I died I've never even heard that before

@Kevin - I disagree, it was an inane virtue signalling comment. And the idea that, at this time, 200 people give this a thumbs up indicates how ridiculous people have gotten...Delaney included - "not environmentally conscious though..." - seriously?. The average homemaker/cook is going to do exactly what she recommended and place the mold-free cheese into a fresh plastic wrap/baggie, or use a reusable plastic container. The other alternative would be wax paper...well that means organic wax paper, otherwise you're using petroleum based wax paper. And as for organic wax paper and the plastic containers, each has it's environmental "costs" and impact. Typical (Beeswax) organic wax paper $5.50 vs regular wax paper $1.50 and that's not including the "carbon"/environmental cost for trees, tree transportation, paper processing (bleaching/dying/water effluent processing), wax harvesting with more processing, packaging and transportation and finally there's the manufacture process to combine the paper and wax with more packaging and transportation. I do get tired of the urbanites and suburbanites living in their well stocked environmentally conscious environments, where Tesla power charging stations abound, and they are so proud of their ability to virtue signal because of their electric vehicles or for their use of public transportation. Thing is once they leave those environs, they often have to use remote generator charging stations...and watch the unfiltered carbon particulates along with other toxic gases spew out of the generator's exhaust. Additionally, they tend to ignore the extreme "climate" impacts of the processing and manufacturing processes necessary to produce their battery supported conveniences and conveyances. It's ridiculous how people virtue signal and how many people give reach-arounds to compliment the virtue at the same time providing themselves a dopamine bump for acknowledging and sharing in the act of virtue signalling. The best way to fix the climate problem is stop breeding, eating and breathing...now that's worthy of virtue signalling. PS - Delaney, "not environmentally conscious though..." in the middle of a cooking show/video. I love Claire's "Pastry chef attempts" shows/videos...but are they really done in a manner consistent with being "environmentally conscious"...pluzzzeee. SMH (and I'm not expecting nor saying you should).

Delaney - There should be a show about being "environmentally conscious" focused. I think people would like and should know what foods, products and techniques are not environmentally friendly, especially the meals prepared in restaurants both high end and low. As such we the consumers and Bon Appétit viewers should be educated about our environmental impacts. I started to say, that I would never watch the show, but on second thought, I would like to know what are environmentally abusive culinary practices so that I have the opportunity, like you, to speak up when I see them, I'm sure I'm not alone in this. Conversely so educated I would be able to join in the "environmentally conscious" experience.

@@BWolf00 Ma'am this is a Wendy's

BWolf yikes

@@RainbowStagBeetle Virtue signalling nowadays is so easy to do...without consideration or thought, the automatic judging of others on the scales of today's SJW fads is now socially acceptable. Thus the off-hand manner of the Delaney's inane comment "triggered" me. Most of the time I can ignore it...in this case I didn't. lol

Plot twist: Gabby was the instructor

What's there to talk about?

@@fakecubed Age-shaming

i’ve met ming before ;)

lmao i'm still not over this

Coming here to say the same thing!

Same, I came racing to the comments! Gimme those eggs over the potato soup disaster for sure.

EXACTLY!!

That's exactly what I thought lol

Chris is now regretting that after learning some uncomfortable Claire Facts this episode.

It's kinda like the difference between your friends eating the food you make and wanting to eat the food you make. Having Chris watch Gourmet Makes for enjoyment is a huge compliment.

Also Claire has said she is just looking for a compliment. Reinforced by how she likes to play hostess like when she stopped a GM to make afternoon drinks for everybody.

I make them that way ever since I saw his instruction. They are fabulous. Several family members that expressed concern about them ended up "clean plate club" members.

it's very English style to have your eggs that runny

I hate them that way. Way too runny and too rich. I feel like I've just eaten a stick of butter (nearly true). A little fluff/body doesn't mean the egg is dry. Much preferred IMO.

I’ve tried it and I’d say it’s not an everyday breakfast but having them on a nice toasted sourdough is simply fantastic

@Brian W It's English/British. French is even more runny, and done in a bowl over a pit of boiling water.

They don't really have a right to complain about how a chef with 21 Michelin stars and 20+ years of experience makes scrambled eggs

@@joeramsay6269 They do if that chef makes runny snot. EWWWWWW.

@@joeramsay6269 Gordon Ramsey oils his pasta water. Your argument is invalid.

@@ilznidiotic Gordon is also a God , your argument is invalid

@@ilznidiotic Italians oil their pasta water. YOUR argument is invalid.

I felt that.

I came here to see if anyone one else mentioned this. I feel satisfied.

Thanks to Brad for calling a spade a spade , GR we're not impressed by this egg soup !

I've made it that way. It's terrible. Waaay too runny. But also too rich. The butter and creme fraiche is just overkill and makes you feel terrible afterwards. If you want a killer scrambled egg recipe, just do any of the BA methods, but cook the eggs in rendered Iberico fat. The salt will make it a little liquidy, but the flavor makes up for it.

@@paskowitz I literally just made low and slow scrambled eggs before randomly sitting down to watch this video lol. Ended up using a spoonful of duck fat since we had that for the first time instead of butter, and a dash of shredded cheddar, wasn't nearly as runny as gordon's and perfectly cooked for me without being overwhelmingly rich (plus tastes amazing)

Like the potato soup BA made for Thanksgiving

I stan Gordon's recipe. Had it that way done by a friend and IMMEDIATELY asked for the recipe. Anything more cooked is eating rubber and is a waste of an egg. Wasting food is wrong.

Victoria :/ that what i thought the whole time

@@peterandon3052 Or the Gordon Ramsay version: "a couple tablespoons" of olive oil = 2 1/2 cups

Ooooooooooooone Mississippiiiiiiiiiiiiiiiii...twoooooooooooo Mississippiiiiiiiiiiiiiiiii....

Fun fact: the "two shots of vodka" woman, aka Sandra Lee, is the First Lady of the State of New York.

I would love to see "pro chefs react to a season of Sandra Lee" and end the episode with the infamous Kwanzaa Cake.

It annoys me that there are not many comments like this. I guess people love smacking and chewing...

Except Amiel

If this isnt a meme anytime soon

He was triggered several times during this video.

ive seen it for ages..

@Marius Periwinkle if you make french toast it's also wetting the bread in a way, isn't it? perfect use for stale bread. or let it dry even further and make it into breadcrumbs

@Marius Periwinkle yeah, it is odd now that you say that, feels like washing vegetables in the sink lol. I do sometimes wet the bread before retoasting it, but I use a spray bottle, gives me more control

I actually came up with this myself, having never seen a professional recommend it. I mean, the moisture is gone, so - add moisture back in, what's easier than that?

If you have left over pizza you can leave a cup of water in the microwave with it to warm it up if you dont have an oven to do it. Been doing that for over 15 years.

I forgot about that show. I loved to watch that with my mom growing up.

Same, I love Claire

No!! I would die for her first

​@@joekerr5418 hey now, there is enough of our benevolent queen for us all to die for

Human Person I beat both of y’all to the punch. I’m already dead💀

What happens if you eat the spores?

This, and any health department will tell you the same. You'll also learn this in ServSafe training.

chiabee14 but is brad a puff?

@@NinaCyra i see brad as a ravenclaw. he is very wise, in his own special way. and the energy he brings to learning new things is wise on its own

i see priya as a good hufflepuff candidate. she is always bursting with stories about her friends and family and how they connect to the food she makes and i saw a video yesterday i think where she had a solution to every cooking mistake presented to her, saying she is very against wasting food. she is wholesome in a 'puff way

I highly doubt she'd serve that food to people, she is speaking about her personal food habits

THIS

Omg YES

AB meets BA. I like it!

omg such a great ideaaa! tagging BA

@@JakeLovesSteak AB with BA, with ABBA as the background music

She's the sweetest and I think Chris has a crush on her (we all do, right?)

Frugal Gourmet anyone?

Lidia Bastianich is one of my favs.

With Julia Child and Jacques Pepin, PBS invented the cooking show.

Graham Kerr taught me all the things

julia child, frugal gourmet, MADELEINE KAMMAN DOES ANYONE REMEMBER HER, OMG SO CLASSIC, martha stewart started out on PBS, pierre franey, jacques pepin, sarah moulton was originally on PBS too (and i think maybe still is)... PBS cooking shows are heads and shoulders above the food network's.

emmymadeinjapan.....her RU-vid channel is great. She's funny, witty, charming, educational, and a great chef.

Sortedfood as well

I think Mythical Kitchen would be another good one. The chef, Josh is quite charming and amusing.

What is the general consensus on her though? I personally can't stand her at all, even though I know she has several good recipes, I just can't stomach watching her or her stiff cringy family and the cowboy act just makes me roll my eyes every time.

I can’t stand her either.

Nope

Molly: Really? You have that _deadly_ disease? Brad (completely deadpan): It has been known to kill people, yeah.

I have it too and i will literally leave a room in tears because it drives me nuts.

@@9Godslayer yes, it kills the chewer...

@@bjmurray1842 To be fair, if you chew with your mouth open you deserve whatever murder happens to you.

@@essentiallyemily2214 it manifests into this physical ache in my jaw and i just start cringing all over. i hate it holy crap

Gapy is like : yes exactly

Lmao I laughed so hard

Different BA chefs cooking along to a Julia Child video.