Enough! Bring these 2 awesome DUDES to Miami right now. Let’s collab. Love you guys.

@maitrayosaha1884

10 ай бұрын

Yes please

@369Sigma

10 ай бұрын

Guga! YESS! Help these guys gain some recognition! They are AWESOME!

@nandimon484

10 ай бұрын

Yeeeeeeesssss❤

@jemonhasan7365

10 ай бұрын

Hell yea

@ChefBrianTsao

10 ай бұрын

See ya SOON BABY!!!

Adding Frenchie as a regular added something to this channel that I didn't even know was missing. Y'all's chemistry is next level

@katiekawaii

10 ай бұрын

Yes, it's the chemistry!

@mfaizsyahmi

10 ай бұрын

Yep, chef Frenchie to this channel is like MSG is to Uncle Roger's egg fried rice.

Chef Brian and frenchie are the perfect example of what two dudes being friends is like Talking trash to each other and intentionally annoying each other. Fantastic.

@ChefBrianTsao

10 ай бұрын

🤘😁

@Sniperboy5551

10 ай бұрын

I totally agree, real bros just enjoy talking trash and pissing each other off.

@SharkEatFish

10 ай бұрын

And I LOVE it

@luckyluchiano72

10 ай бұрын

@@ChefBrianTsaonow you just need to bring Iron Chef Jack on to teach you how to REALLY cook chicken a perfect rare temp 😂

@kjaxthegrate

10 ай бұрын

And how they flirt with each other shows how comfortable they are with each other and their own masculinity. Definitely two cool dudes.

The child like gasp and pure awe of two professional chefs because Guga deep fried babybell cheese. The absolute best 😂

Seeing two pro chefs geek out over someone deep frying baby bell cheese is the most unexpected but wholesome thing lol

I absolutely love the banter between Chef Brian and Chef Paul. It's absolutely great when you can feel the friendship through the screen.

@ChefBrianTsao

10 ай бұрын

❤️

Deep fried babybel cheese with a good marinara on the side... It's the definition of heaven. I always prefered the italian seasoned bread crumbs for these.

@ChefBrianTsao

10 ай бұрын

🤤🤤🤤

@philippelemoine4301

10 ай бұрын

Try with goat cheese or with Boursin (Philadelphia or any cream cheese + garlic and fine herbs. But you'll need to freeze it for it melts much faster than babybell)... Heaven just went higher, imho

I had no idea you could cheat dry age Also Frenchie needs his own channel if he doesn't Already I could totally Bing watch him cooking or reacting to cooking

@SeanStrife

10 ай бұрын

Neither did I; learn something new everyday.

@orking4837

10 ай бұрын

Well... While it might add a similar flavour, a part of dry aging is that the bacteria break down the meat and tenderise it, which wouldn't really happen here

@aaronsebastian5156

8 ай бұрын

And then Guga watched them and made a video based on their "fake" dry age comments.

So, a chinese-korean, a frenchie and a brazilian walk into a bar… hahaha definitely need this collab

Yours and Frenchy's reaction to the baby bell was insane and SO wonderful and wholesome! You looked like characters from a food anime, with your minds being utterly blown :D Absolutely love these videos, and you and Frenchy are amazing together :D Also how's this for a merch idea: You, Frenchy and Guga on a movie poster style print :O :P

@Sniperboy5551

10 ай бұрын

No offense, but tell me you’re a weeb without telling me you’re a weeb 🤣

@azyfloof

10 ай бұрын

@@Sniperboy5551 😁😁

Regarding faking dry age, guga did something like that using some ingredients. I only had blue cheese on a burger. That was the only time I remember having blue cheese. I never had a dry aged steak before, so now I know what to expect.

Once a week with Frenchie? Yes please

When I see Frenchie's name in the title I automatically know it's gonna be a good video. Dude needs his own channel 100%.

If Frenchie spent a day a week making videos with you it would be fantastic! You guys have such a great chemistry together and it’s very fun to watch.

I need more chef Brian and chef Frenchie in my life! I can't wait for more collabs.

These two chefs are a dynamic duo. Every generation needs one.

You guys made my day. You are meant for each other, perfect blend

@ChefBrianTsao

10 ай бұрын

❤️

At around 7:00, yall were talking about the fat on meat being more yellow in Europe vs. the US. That typically means that the animals are grass-fed. It's the pigment beta-carotene found in some grasses that turns fat yellow.

Guga has a talent in making one exiting to try new stuff.... after i saw that video i made the sidedish for an summer evening snack and it was awesome doesnt need alot of time and is hella delicious! can only recommend it.

woah I had no idea about the dry age restaurant secret. that’s good to know to be more informed. great collab as always looking forward to more of you 2!

@ChefBrianTsao

10 ай бұрын

❤️

Im not even a minute in and I’m already living for the excited Frenchie sounds! 😂 Can’t wait to see the Triforce of Taste team up one day!

I understand how Frenchie talks about his Grandfather and the maggot cheese, I know how I'm the only person in my house to enjoy the sickening smell of Dry fish, when I say that it smells like rotting fish, it does, but it has such an umami flavor!

@Bob-nc5hz

10 ай бұрын

I think frenchie was spared from the worst, not only was cheese commonly stored in cupboards it was sometimes stored in wire cages outside, maggots very much would get inside, and some of the old folks preferred the layer with the maggots in because they basically transform the cheese as they go through it (also protein, also they'd lived through two world wars so they had pretty high thresholds). The only cheese where this is *official* is the sardinian Casu Marzu, but in old countryside farms it was anything but unheard of.

@benjaminbouyant2675

10 ай бұрын

​@@Bob-nc5hz holy jeez, I've heard about the Casu Marzu. But, I also understand about the world wars things, when things are desperate you're going to eat anything.

Loved this video. The chemistry between you and Frenchie is freaking amazing and infectious. Need more and also the collab work Guga! Hope you guys have fun and that you show us how much fun you have xD

I love this kind of reaction video because it's a fascinating look at cooking in a way that I would never have tried on my own.

frenchie has a really great personality. I wish more people were like him

The Simultaneous gasp when Guga revealed the babybel was priceless.

Really liking this channel the more it has grown. I think Frenchie being around all the time would be great.

The chemistry you two have is outstanding, love these episodes!

I absolutely love the content with Frenchie. We need more with him😊

Chef Brian and chef Frenchie friendship is dad goal for me.❤

You two are my favorite bantering pair! I love it. More please.

I literally ran to the comments and was so happy to see that Guga saw this! Can't wait to see this collab!

I love your videos, personality, energy, and vibe. Yes, I really enjoy you two together, you play off each other well, and it enhances an already amazing content.

*Dudes, you two and your chemistry is amazing! Subbed, keep the content coming!*

you two are the best! really enjoyed your banter throughout the video

If we don't get Frenchie showing us his skills at Christmas I will only watch each video 10x

I would absolutely be down to see this dynamic week after week.

YES!!! Definitely make it a regular session with Frenchie!!!

I love their little bromance😂😂

I remember one side dish he also used cheese as the main ingredient, but the preparation was different. Regarding their use of BGM, the home depot music as you coined it is exclusively for SVE.

This was fantastic as usual. Nice to see Frenchie as always. The reaction to the babybell cheese was hilarious---but I don't blame you guys, that was fire looking.

@ChefBrianTsao

10 ай бұрын

😁

You guys are great together 😂😂😂😂. Love the knowledge y’all have

I would love to see more of you two.

Great video, Chef Brian!👍🏻 I would love to see regular collaborations between you and Chef Paul. I am really looking forward to both of you going down to Miami and collaborating with Guga. The three of you cooking together will be awesome! I was not aware of the trick of putting blue cheese or aged beef fat on a lower quality steak to make it taste like a dry aged steak. This type of info is one of the reasons I watch your videos. Keep up the good work, and take care!🤘🏻

I love being able to see a notification of a video and actually be excited to see it. Absolutely adore you both. And once more, if you want a very technical video that could blow off everyone's socks, Chef Wang's Coral fish (the squirrel fish video is similar but not exactly the same)

Frenchie with the excitement of a child: “We’re doing a Guga Video?! 🥹🥹🥹” Love these reactions!

It's always more fun when Frenchie/Chef Paul is on the scene. You guys play off each other well. Keep it up.

Found your channel, subscribed for the choice of clips and editing, stayed and watched lots for Frenchie.

YES!! We need more!

One of the greatest and most iconic duos ever! Always a blast watching the two of you, and now I'm excited to get my tee in the future, gonna rock that baby as often as I can! Stay awesome, Chefs!

@ChefBrianTsao

10 ай бұрын

❤️

I can't get enough of these guys

7:53 the double OOOOO made me cry, I replayed it like 20 times they literally do it the same tenth of a second xD

More chef Paul please! I was legit laughing through this whole episode.

I love how frenchie just spits it out there he reminds me of my french grandfather. Tabernac

A great show, made better by the wine. Nice pour Brian, lol! I did learn the chef secret now how to mimic dry aging. Will have to try it out.

I just wish I could like a video more times. This was a great video thanks guys.

@ChefBrianTsao

10 ай бұрын

❤️❤️❤️

Great Video, Keep bringing French Back!!!

When Frenchie said He takes no expense when it comes to testing and experimenting with food is sooo true. What I also love about him is that HE does TONS of budget vidoes. Vidoes with just air friers, just cast irons, everyoption you could think of for someone who may not have as much. He also mentions a lot at the start of videos that he sometimes can't get the best meats, but even a good choice, or higher up can still make amazing outcomes.

Oh yes please! A podcast with you two would be great.

I love how Frenchie loses it over the Babybels

Never heard of the blue cheese trick at shady restaurants! Great vid

Match made in heaven. keep this dynamic duo up.

I love the addition of Frenchie, not only does it add more comedy, it also ads an additional perspective on the topics that are discussed.

I love blue cheeses so I had to look up 1924 blue. It's a mixed milk blue cheese named after the year before Roquefort was given its designation, which apparently somehow caused mixed milk blue cheeses to fall out of favor. I'd imagine Roquefort's designation requires it to be a single milk cheese, so cheesemakers in the region would rather have the designation for their cheeses than follow their old recipes. It wasn't made in 1924, just made according to a recipe similar to ones that died out then.

fav combo of ppl, Guga with u guys is the best.

Leaning into the RTJ vibe in the beginning, love it

If I were to have a conversation with Frenchie I feel like I’d be doing the Italian 🤌 the whole time “It’s the little people They are under you, they are underlings”

The two best friends are back and they are nailing it hard!!!!😂😂

Having both of you gives a great balance

My dudes I could watch you two watch guga videos all day every day. Please do more.

fun note the blue mold in blue cheese is a type of penicillin, not the type used in medicine but it still has active bacteria killers in it. in the olden day's food could spoil, the thing, for instance, is that if meat is slightly spoiled it won't smell bad butchers of these times would taste test the meat if it would taste slightly sour or off it would be thrown out if you would cook the meat like medium rare it would taste fine because with heat sour turns sweet the butchers would only taste the smallest amount, in consequence, it would build up their immune system that's why I adopted this method years ago I haven't had food poisoning for 30 years! and I have thrown out a lot of meat that might have made me or my family and guests sick. back to the cheese because people ate blue cheese after every meal in some countries they avoided getting sick even if they didn't know that fact. and because the cheese is pretty ''near'' sterile except for lacto bacteria you can eat Maggot stilton without worrying ps if you do that challenge, eat the maggots, not the cheese slurry that most go for because they fear the maggots well its because that slurry is basically magot poop! and tastes bitter and way too funky! the maggots are nutty and creamy the only thing is that it is a mind F###k! you have to get over that barrier. anyway, blue cheese is a miracle!

FRENCHIE NEVER HAVE I CLICKED ON A VIDEO SO FAST!!! DAYUM

You and Frenchie are GOLD!

@ChefBrianTsao

10 ай бұрын

❤️

The face they make when they see the baby bells is perfect

The look on both your faces at the baby bell cheese reveal! Reminds me of one of my favorite ways to do cheese steak, with gorgonzola, which is a relatively sweet and mild blue cheese.

The side dishes Guga comes up with are usually just as unique as the steaks. And you guys should keep the Collab going for sure. You guys have awesome chemistry.

Can't wait for your reaction on Guga's latest video you two were in. Glad to see more Guga collaborations. Hope to see more soon. ❤

The dynamic between the two of you is bloody fantastic! The banter and the way that Frenchie fanboys over Guga is so funny but wholesome at the same time, I love it 🤣

Thanks Brian I needed some Brian and Frenchie time! Big fan of you and the channel my friend! Frenchie is ok too.

@ChefBrianTsao

10 ай бұрын

Thank you! 🙏

I love how chaotic these two are when they're together, reminds me of my bestie and I when we're together. Just pure laughs and chaos 🤣🤣🤣

Y'all are too snazzy in those shades!! 😂 Love the Frenchie collabs 😁

I do really want to see this regular. I'm all in Chefs

Yaasss, Frenchie on the regular. So much fun watching the two of you interact and bond over the good/bad vids. I don't know, I think it's time for a train wreck vid next

Another great video!👍😂

That's the pawn stars music while he's grilling 😂

Deep fried cheese curds are a staple here in Wisconsin. Dykesville Bowling alley is where it’s at.

Did not know about the fake dry aging, thanks for the info.

How did I miss this Guga video?! I am doing this tomorrow!

Love me some Frenchie his reactions give me straight up chills I can fele the passion through the screen

Lol Frenchie saying Guga is like combo of you two is so amazing

Chef Brian and Frenchie are the best food critic on KZread along with reacting to videos 😂

YESSSSSSSSS,,,,,,more... i just found this channel.... and wow... you two together... CHEFSSSS KISSSSSSSSSSSSSS

I'm excited about a collab.

I enjoy Chef Brian's solo reactions, but I am also here for the Expanded Tsaoverse.

That's actually not a bad shirt you have available Brian... I dig it!

I subscribed for the underling budget effort

Frenchie and Tsao trip to FLA Lets go! Also I love that you guys were hyped for his side dish lol.

That merch is genius!

I made the deep fried babybell cheese on the weekend and all I can say is I understand 100% why you and Frenchie geeked out over it. Holy crap were they good!

22:14 Of course hell yeah.. You two just together funny well