The STOLEN The FRENCH ONION SOUP BURGER Recipe Situation

28 Comments

1. 

   @ChaosKitchenWithTim 6 days ago

   Thanks so much for the React & the shoutouts, Love you BOTH! And no I'm definitely not above bribery or carpet-bagging. Thanks for the tips gents. I will try to fix the way I cut onions Brian, and make some of the fixes made by Frenchy. This was my first time making the FOSB and it tasted AMAZING. Next time it'll be even better. I'm making a special batch of my Chaos Sriracha, I'm gonna send you guys some. You both rock, keep up the good work and Nash says hi.

2. 

   @vmn118 6 days ago

   Chef Frenchie, go to your nearest Whole Foods and buy some Stone & Skillet brand English muffins. So much better than Thomas imho.

3. 

   @beaverr7230 6 days ago

   I can agree food doesn't liked being shocked cause if you shock a pig or chicken they would not be to happy with you

4. 

   @pavicee24 6 days ago

   Paul, how does it feel to be idolised? Gotta find someone to recreate Brian’s best sandwiches now. I’m on the west coast of Australia and am a burgers/sandwiches guy. This made me drool a bit.

5. 

   @_HippieThugg_ 6 days ago

   Why for you not can eat on show??

6. 

   @bambammartin1556 6 days ago

   You blew your nose on the show?! Badass

7. 

   @joeldykman7591 6 days ago

   19:00 all Cognac is Brandy, but not all Brandy is Cognac. All Cognac/Brandy is fermented grapes distilled and aged like bourbon essentially. The only meaningful distinction between the two is that Cognac is a regionally protected product much like Burgundy or Madeira.

8. 

   @ThatDudeGuru 6 days ago

   Paul is looking yoked

9. 

   @James-sir 6 days ago

   Those are double D’s frenchy do some push-ups

10. 

    @BallisticBurgers 6 days ago

    Good Job, Tim! Chef Paul truly developed a masterpiece and you respected his creation. Hey, Brian! Where's my sauce? 🤣Cheers, Gentlemen!

11. 

    @casquette1450 6 days ago

    the rules for béchamel (French technique) hot roux, cold milk. Cold roux, hot milk.

12. 

    @howweusedtotalk 6 days ago

    He watches pro chef reacts or maybe works at any bar in the meatloaf maven Midwest

13. 

    @NicoleMartinez-k7r 6 days ago

    Frenchy ur loosing so much weight u look awesome so proud of u

14. 

    @TheOriginalFaxon 6 days ago

    i never liked the nooks and crannies tbh, i bought the Oroweat muffins because their air bubbles were smaller and more uniform, and they had a better texture as a result that was easier to butter and put spreads onto. Also they tasted better to me raw. And they were cheaper! Really the Thomas ones are all branding IMO

15. 

    @RichDXtreme247 6 days ago

    Bryan, Frenchie, who the fuck said that you couldn’t eat on the show anymore??? If it’s the health nuts or peeps who hate the crunches, let em talk to nothing but air, it’s your money, your decisions. If it’s trademarks, then at least blur it out.

16. 

    @conexant51 5 days ago

    Pathetic fan here… sorry for being one! I will do better, once I get off government support again, and can afford to send stuff overseas. It's a promise!☺

17. 

    @413xxx86 5 days ago

    You monster!!! Brian how dare you blow your nose into the mic…. Shoulda been on my shirt. 😜

18. 

    @d3faulted2 5 days ago

    Ever since i learned how easy it is to make Mornay sauce. I make it for my kids mac and cheese rather than just buying the Kraft mac and cheese (admittedly i still love it and would still rather eat it, because fuck doing more work than i need too and dirtying more dishes). Not sure how much healthier it is, but at least i know what's in it and i want my kids to grow up knowing proper homemade food.

    I really need to try to make this burger, it's not so complicated as to be outside the abilities of most home cooks. Frenchie really does have an amazing recipe.

19. 

    @TjM1978 5 days ago

    I have that same burger press. I too hate the lines

20. 

    @thepunadude 5 days ago

    MY FAMILY HAS BEEN DOING FRENCH ONION SOUP HAMBURGERS FOR 50+YRS … ITS NOT ROCKET SCIENCE

21. 

    @zacharyhagan818 5 days ago

    "Food doesn't like to be shocked." I like it…but don't you "shock" things like blanched veggies or herbs? Or boiled eggs in an ice bath? Just giving you shit, love the videos.

22. 

    @argonwheatbelly637 5 days ago

    "Stop triggering the food!"

23. 

    @Falconomegaz87 5 days ago

    Wait who said Frenchy can't eat no more! Eat as much as you want dudes. Also Frenchy all you had to do was flip the cover over for the ramune you were hitting the wrong side.

24. 

    @TylerTheHanson 5 days ago

    2:16 bribing works.

25. 

    @natasha5306 4 days ago

    Fact check: Emmental cheese is also made in France (see Wiki, especially the French page = better explanation = also other countries). Only Americans called cheese with holes 'Swiss cheese'. We don't do that in Europe, as our chefs surely know.

26. 

    @Chelle-zq9xr 4 days ago

    You can't eat snacks on the show anymore because?? Crunching in the mic… but you'll blow the nose directly into the mic 🙈🙈🙈

27. 

    @blinky297 3 days ago

    Man, I wish I could be as cool or as sexy as Tim…

28. 

    @elderrusty541 3 days ago

    “Does he have one?” Frenchie doesn’t understand, with musicians, it’s not do you have one, it’s how many do you have?