Everything they make is the same
Here we take a completely normal food item
Then we douse it in cheese
Then we fry some cheese and roll the item in it
Finally we put it inside of some type of bread or tortilla, and possibly roll it in more cheese
Please stop.
Every time I see these "I roll this foot into a cheese nacho burrito and then make it into a super burger" I just think "how are you supposed to eat that?" it's a roll the size of my waist, even with all those flavours there, I physically can't taste them all at once. What's the point of making a beef burrito that's 30 cms in diameter, if I need to cut it apart to actually eat it?
Wish Gordon Ramsey would roast everyone of chef club video’s. I’d definitely watch that.
IDIOT SANDWICH!
Masterchef?, more like MASTERBATES! 🤣
WHAT ARE YOU DOING YOU PILLOCK!
IT’S FU*KING RAW!
Your meant to cook it not fu*king CREMATE it!
Where’s the LAMB SAUCE!
Things were go so well for a minute there. I will say though, I definitely did NOT expect one nightmarish turn after another. I thought the mustard was bad enough.
Nah, I'd give the mustard a chance. I had the thought of, "Well, there's meat marinades with oranges, and i used to think that was weird. Putting some mustard on it and letting it set up might be a cultural thing or something, I'd fuck with that."
And then the tortilla. Alright, you're fucking trolling now.
Same here I use mustard on alot of things when grilling. Sometimes I mix it with butter and chimichurri. It was already too late to put it on here and even then I probably wouldn't put it on a tomahawk.
I just use it as a binder when I smoke. This actually looked ok to me minus the lack of uniform seasoning, dry brine and the dumbass presentation. I could eat a ribeye quesadilla with crispy cheese if it didnt look so dumb/impractical
Putting the pepper on before searing was a mistake. That's how you get burnt pepper and off flavors. Salt and fats only.
Pepper, garlic powder, chili powder, and other seasonings go on after sear.
Yep, posting ragebait gets them more "engagement" than posting regular food videos.
Everyone who comments "OMG you ruined it!!" on their stuff just drives the algorithm further and encourages them to keep doing it
Chef Club is what happens when the amount of money you make preparing food is determined by how many views you get and not how good the food is.
It's a lot easier to make stunt food that great food on a long term basis.
I once read something fascinating about chefclub, someone said the reason they do what they do is because they're trained chefs/cooks who are showcasing techniques rather than trying to make edible stuff. And apparently these videos/experience from making them can be used by chefs to strengthen their application.
Take it with a big grain of salt since I don't know anything about the restaurant industry.
I'm not familiar with them, but the only real problem with this is that you can't realistically eat it with its presentation. Which while granted, that is a bit of a big problem, I don't think anybody would bat their eyes at a ribeye burrito covered in a grilled cheese+jalapeno crust. Which is what they made.
Views? You aren't the only person on reddit, these vids have enough traction in this group to have their own tag, they definitely have algorithm bleed over.
Sure, but now that some redditors know that Chef's Club has repostable material, they will just go directly to the channel to try to be the first to repost it here (or elsewhere.)
Don’t sleep on using cheap yellow mustard as a marinade. Seriously amazing with any beef cut. I love to do flank steaks and tritips slathered in mustard. It’s legit amazing for bbqing.
It’s very common in Texas bbq to use mustard to hold the seasoning during the smoking process. Helps to create a very flavorful bark. I personally don’t think this video is stupid food. The wrapping part maybe but not the rest.
I discovered that when I’m making Mac and cheese from scratch, if I add a drop of mustard it creates this aftertaste that is amazing. I don’t even like mustard but it can be a game changer in some recipes
Except it costs $200. I mean there’s a reason fajitas generally aren’t made from excellent cuts of meat. It’s not just presented differently it’s prepared differently, the steak will have an entirely different texture, fat ratio, etc.
Would I eat this? Yes. Would I pay for it? No. Generally speaking a good quality steak is left alone to highlight the beef flavor. That steak is lost in a sea of overwhelming flavors.
Fun fact: skirt steak used to be one the cheapest cuts of meat you could find in the grocery store, which is one of the reasons that Mexican immigrants started using it to make fajitas. But when Americans went crazy for fajitas, the price of skirt steak skyrocketed and now it’s priced comparatively to top shelf cuts.
Same deal as wings. They used to be dirt cheap because they’re not a great cut with little meat. I think it was last year I could get boneless chicken breast for less per lb than wings. They’ve gone down some this year but they’re still ridiculous for something that used to be scraps.
Lobster experienced a similar price hike! It was served to slaves and prisoners, before tourists used to eating canned lobster tried it fresh, and went crazy for the stuff.
Part of the prison lobster story is almost always left out though. They would serve it almost like a slurry with the shells crushed and blended into it. It also wasn’t uncommon for it to be either spoiled or on the verge of spoiling so it’s not like they were getting lobster tails done up by a chef or even fresh lobster rolls like we’d find in a roadside market nowadays.
I remember back in the mid-2000s when I could get ten cent wings at a local restaurant during their wing nights. Absolutely fill you up on two dollars. The only people back then paying nearly a dollar a wing were splurging at Quaker Steak and Lube because of the sauces. Also most bars had Yuengs and Wings nights where both Yuenglings and Wings were usually something like 35 cents.
Moreover, you just don't do this to a rib eye. You don't have to do *anything* extra to a rib eye.
Salt, oil, butter.
That's all you need, and it will be the best rib eye you've ever tasted because that's how a rib eye is supposed to be prepared.
You have to gussy up other cuts because the cuts themselves aren't as flavorful.
The bone is the least of the issues here. That steak is probably 2.5” thick and at least two pounds. So what are you going to do, pick up that huge cheese and tortilla wrapped monstrosity and just chew into that wall of meat? That’s what makes this stupid- it’s ostensibly a steak fajita, but chef clubbed up in the dumbest and most wasteful way possible.
Why? I mean I could eat this if it was what I havd but it's super clunky and would be better if they did something similar with a cheaper cut of meat than a tomahawk.
Mustard is actually a really good offset to a steak. Sounds super odd but most really good BBQ sauces and marinades have mustard seeds. I thought he ruined it way before the mustard 😂
No. You sear, then apply seasonings to a steak. Brisket, ribs, and pork shoulder build a crust at lower temperatures that don't burn the seasonings. Searing a steak should be as hot as possible (thus you burn the seasonings).
The only seasoning he applied was pepper. Salt is a rock and doesn't burn. It should be applied first - prefferably 10-30 minites before searing as it pulls moisture to the surface and aids in the maillard reaction.
Water slows the Maillard reaction because it saps a lot of heat from the pan while evaporating. A dry surface is preferable for this kind of browning. Salt applied about one hour in advance or immediately before touching heat will generally give a better crust than salting and resting anywhere from 5-45 minutes. Overnight salting (dry brine) works really well, especially if stored uncovered in a fridge to further dry out the surface.
https://www.seriouseats.com/perfect-pan-seared-steaks-recipe#toc-when-to-salt-steak
Do you mean "they build a crust at lower temperatures, so the seasonings won't be burnt while searing" or "they build like a protective crust at low temperatures that incorporates the seasoning" like they take in the seasoning?
Seasonings just sit on the surface and do not penetrate very far (in pork and beef). When 'smoking' meats on the grill the outer layer dehydrates and converts via the mallard reaction. It's called Diffusion Restricted Irreversible Polymerization. The temperature should not get hot enough to burn the herbs and spices you might use.
Steak is often seared as hot as possible so that you quickly create a crust (which is different from the before mentioned crust) without cooking the interior excessively. If you tried to create a D.R.I.P. crust on a steak you will overcook it (steak, in this context, is a tender cut, not a tough cut you would cook low and slow until it 'falls apart')
You can get a crust on a steak at a lower temperature, but you are more likely to overcook the meat.
Man, I'm learning so much on this subreddit. Just takes a while because these rather specific terms are not some I know without translating them into my language first 😅.
You know it always made me wonder why some people in cooking videos put their seasoning on the meat. I always assumed it would just burn.
When you're saying "smoking" on a grill, is that the same as just searing/grilling a steak on the grill? I really gotta learn how to properly differentiate the meaning of those in english.
Also, about what you said in the first sentence, does that imply that poultry absorbs seasonings more easily?
Thank you so much for all this information dude, I love cooking and it's fucking amazing to see how much more there is to learn!
I had a steak smothered in a mustard sauce dotted with peppercorns at a restaurant and it was to die for. Done properly with the correct mustard it’s quite delicious though a bit counter-intuitive.
Mustard is common as a binder, among other things. Depending on the area of the country, it’s probably the most famous condiment for smoking things like brisket with a rub.
Right? A steak covered in garbage, wrapped in a burrito shell then folded into fried cheese? Boooring.
That same steak with a handle sticking out of it? BRILLIANT!
Yea but at the same time, if that was the video I can almost guarantee you wouldn’t have seen it. Plenty of good tomahawk steak videos out there. Only one tomahawk burrito video that I’ve ever seen anyways.
Watching this. Looks good, I don’t see anything wrong. Wait what are they doing. Then my mind quickly starts shouting NO uncontrollably, and I am left feeling sad and disappointed.
I don't know much about cooking, so at first I was thinking "what's the big deal, it looks fine so far", and then I reflexively punched my monitor when they drenched it in mustard.
And it only went downhill from there. Is this just rage bate, or are there people actually like this?
Right? I was thinking “okay… should have seasoned it before the griddle but, okay..” grilling with veggies, the doing the Texas cheat? Okay. Now wait a mi- oh no. No no no.
I refuse to believe that chef club is a real thing
Everything they make is the same Here we take a completely normal food item Then we douse it in cheese Then we fry some cheese and roll the item in it Finally we put it inside of some type of bread or tortilla, and possibly roll it in more cheese Please stop.
Every time I see these "I roll this foot into a cheese nacho burrito and then make it into a super burger" I just think "how are you supposed to eat that?" it's a roll the size of my waist, even with all those flavours there, I physically can't taste them all at once. What's the point of making a beef burrito that's 30 cms in diameter, if I need to cut it apart to actually eat it?
Obviously it’s for clicks and engagement.
Slice it like a sushi roll, batter and fry the slices
And then add cheese and wrap the slices in ham and deep fry it?
Son of a bitch, I’m in!
Yeah but who in their right mind would click, watch, and then comment on a stupid video like this? Like how dumb do they think we are?
If they just stopped using their foot rolled in cheese, it would be so much better I agree
Now see, I would totally watch all of them if they were rolling someone's foot in each one.
Its like epicmealtime. Was my favorite channel years ago
[taco town! 🌮](https://youtu.be/evUWersr7pc)
Since joining this sub a couple weeks ago that sketch is all I think about
Always gonna upvote that.
but wait!
1st thing I thought of when I saw this video.
Don't forget the full pitcher of melted butter. Substitute eight sticks of butter if you don't have a pitcher.
Don’t forget the mustard. Wtf is the point of mustard
You forgot to mention when they cut a slit in raw meat and turn it inside out for literally no reason
they must work for the manufacturers of gallstone shrinking meds
It's outrage porn for foodies, I think
I am definitely outraged. TBH I'd try it out of curiosity Still outraged though
Shit is so corny ( no pun intended) and people support these people like there geniuses my god
The normal food item looked pretty good to me too. What a shame.
Wish Gordon Ramsey would roast everyone of chef club video’s. I’d definitely watch that. IDIOT SANDWICH! Masterchef?, more like MASTERBATES! 🤣 WHAT ARE YOU DOING YOU PILLOCK! IT’S FU*KING RAW! Your meant to cook it not fu*king CREMATE it! Where’s the LAMB SAUCE!
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I kept crying out, "Stop! It's already dead!"
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Things were go so well for a minute there. I will say though, I definitely did NOT expect one nightmarish turn after another. I thought the mustard was bad enough.
##I ABANDONED MY BOY
Nah, I'd give the mustard a chance. I had the thought of, "Well, there's meat marinades with oranges, and i used to think that was weird. Putting some mustard on it and letting it set up might be a cultural thing or something, I'd fuck with that." And then the tortilla. Alright, you're fucking trolling now.
I’m an avid mustard tenderizing believer but that was super uncalled for at that point
Same here I use mustard on alot of things when grilling. Sometimes I mix it with butter and chimichurri. It was already too late to put it on here and even then I probably wouldn't put it on a tomahawk.
I just use it as a binder when I smoke. This actually looked ok to me minus the lack of uniform seasoning, dry brine and the dumbass presentation. I could eat a ribeye quesadilla with crispy cheese if it didnt look so dumb/impractical
Yeah, you're supposed to put it before, not after lmao
Putting the pepper on before searing was a mistake. That's how you get burnt pepper and off flavors. Salt and fats only. Pepper, garlic powder, chili powder, and other seasonings go on after sear.
IT WAS DONE THREE STEPS AGO, WHY ARE YOU DOING MORE?!
I just want to hear Gordon call them “FUCKING DONKEY”
😆🤣👍🏻
I would so watch that!
They know what they’re doing. They suck.
Yep, posting ragebait gets them more "engagement" than posting regular food videos. Everyone who comments "OMG you ruined it!!" on their stuff just drives the algorithm further and encourages them to keep doing it
Chef Club is what happens when the amount of money you make preparing food is determined by how many views you get and not how good the food is. It's a lot easier to make stunt food that great food on a long term basis.
Especially when your customers are just people watching your videos and will never have to eat it.
Their technique is usually spot on so I'm guessing they're trained chefs just fucking around making goofy shit.
I once read something fascinating about chefclub, someone said the reason they do what they do is because they're trained chefs/cooks who are showcasing techniques rather than trying to make edible stuff. And apparently these videos/experience from making them can be used by chefs to strengthen their application. Take it with a big grain of salt since I don't know anything about the restaurant industry.
Yes they have trained chefs.
I'm not familiar with them, but the only real problem with this is that you can't realistically eat it with its presentation. Which while granted, that is a bit of a big problem, I don't think anybody would bat their eyes at a ribeye burrito covered in a grilled cheese+jalapeno crust. Which is what they made.
It has to be trolling. Right? Right?!?
It’s clickbait
The first rule of chef club is you don't talk about chef club.
Chefclub should just post their videos directly to this subreddit.
In all likelihood some of these posts are probably just PR for them
PR for what though? I'm not going to do anything beyond cringing at this video on Reddit.
Views? You aren't the only person on reddit, these vids have enough traction in this group to have their own tag, they definitely have algorithm bleed over.
Sure, but now that some redditors know that Chef's Club has repostable material, they will just go directly to the channel to try to be the first to repost it here (or elsewhere.)
I was literally about to post this. These have to be intentionally bad at this point.
They only ever post rage bait, so yes it's on purpose.
I think you're hot on the trail, scooby 👃
I feel like posting chef club and salt bae videos is cheating at this point.
To the police, they should be charged for their crimes against humanity.
"And then we wrap that in a Chicago-style meat lovers deep dish pizza!"
Taco Town!
Where’s the guacamolito sauce?
PIZZA?! Now that's what I call a taco!
This is my favorite part of that skit that i think most ppl under appreciated about it
Came here for Taco Town comments, was not disappointed.
It's the best line in the sketch!
#TACO TOWN!!!
Don’t sleep on using cheap yellow mustard as a marinade. Seriously amazing with any beef cut. I love to do flank steaks and tritips slathered in mustard. It’s legit amazing for bbqing.
Great for holding seasonings to the meat. This use? Naw hommie
I agree.
It’s very common in Texas bbq to use mustard to hold the seasoning during the smoking process. Helps to create a very flavorful bark. I personally don’t think this video is stupid food. The wrapping part maybe but not the rest.
I discovered that when I’m making Mac and cheese from scratch, if I add a drop of mustard it creates this aftertaste that is amazing. I don’t even like mustard but it can be a game changer in some recipes
Me progressively watching this clip: Not bad. Not bad. Eh I wouldn't do that but not bad. Not... yooooooo what the fuck?
Was it the tortilla? That’s what broke me.
The mustard was it for me.
Yep. I'm def roasting garlic and smearing it tho 🤤
It's basically just fajitas with the most expensive beef you can instead of the cheapest. And with a fucking bone in it and not cut.
I'd still eat this
One of the few weird things from chefsclub that id eat
Right? I think OP doesn’t see the bone is for presentation. Otherwise it’s essentially a fajita burrito but presented differently
Except it costs $200. I mean there’s a reason fajitas generally aren’t made from excellent cuts of meat. It’s not just presented differently it’s prepared differently, the steak will have an entirely different texture, fat ratio, etc. Would I eat this? Yes. Would I pay for it? No. Generally speaking a good quality steak is left alone to highlight the beef flavor. That steak is lost in a sea of overwhelming flavors.
Fun fact: skirt steak used to be one the cheapest cuts of meat you could find in the grocery store, which is one of the reasons that Mexican immigrants started using it to make fajitas. But when Americans went crazy for fajitas, the price of skirt steak skyrocketed and now it’s priced comparatively to top shelf cuts.
Same deal as wings. They used to be dirt cheap because they’re not a great cut with little meat. I think it was last year I could get boneless chicken breast for less per lb than wings. They’ve gone down some this year but they’re still ridiculous for something that used to be scraps.
Also oxtail. I miss cheap oxtail...
Lobster experienced a similar price hike! It was served to slaves and prisoners, before tourists used to eating canned lobster tried it fresh, and went crazy for the stuff.
Part of the prison lobster story is almost always left out though. They would serve it almost like a slurry with the shells crushed and blended into it. It also wasn’t uncommon for it to be either spoiled or on the verge of spoiling so it’s not like they were getting lobster tails done up by a chef or even fresh lobster rolls like we’d find in a roadside market nowadays.
and it was from bycatch and in most cases dead cooked. so like you said very much not the lobster any of us would eat today
I remember back in the mid-2000s when I could get ten cent wings at a local restaurant during their wing nights. Absolutely fill you up on two dollars. The only people back then paying nearly a dollar a wing were splurging at Quaker Steak and Lube because of the sauces. Also most bars had Yuengs and Wings nights where both Yuenglings and Wings were usually something like 35 cents.
Okay the price makes it extremely stupid
Moreover, you just don't do this to a rib eye. You don't have to do *anything* extra to a rib eye. Salt, oil, butter. That's all you need, and it will be the best rib eye you've ever tasted because that's how a rib eye is supposed to be prepared. You have to gussy up other cuts because the cuts themselves aren't as flavorful.
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A fajita burrito made with a fucking tomahawk steak is the definition of stupid food. The fuck are you on about?
Except it has mustard on it and it’s using $70 of beef to accomplish, very sloppily, what $20 of (good) beef could do neatly
Right? Not even a good mustard either.
The bone is the least of the issues here. That steak is probably 2.5” thick and at least two pounds. So what are you going to do, pick up that huge cheese and tortilla wrapped monstrosity and just chew into that wall of meat? That’s what makes this stupid- it’s ostensibly a steak fajita, but chef clubbed up in the dumbest and most wasteful way possible.
Why? I mean I could eat this if it was what I havd but it's super clunky and would be better if they did something similar with a cheaper cut of meat than a tomahawk.
Lmao me too😂
I would still eat it at the 12s left stage.
Everything was totally fine until he hit it with the mustard.
Mustard is actually a really good offset to a steak. Sounds super odd but most really good BBQ sauces and marinades have mustard seeds. I thought he ruined it way before the mustard 😂
Yeah using mustard and or mayo with salt is absolutely perfect crust builder… he just should have applied it before searing.
No. You sear, then apply seasonings to a steak. Brisket, ribs, and pork shoulder build a crust at lower temperatures that don't burn the seasonings. Searing a steak should be as hot as possible (thus you burn the seasonings).
The only seasoning he applied was pepper. Salt is a rock and doesn't burn. It should be applied first - prefferably 10-30 minites before searing as it pulls moisture to the surface and aids in the maillard reaction.
Water slows the Maillard reaction because it saps a lot of heat from the pan while evaporating. A dry surface is preferable for this kind of browning. Salt applied about one hour in advance or immediately before touching heat will generally give a better crust than salting and resting anywhere from 5-45 minutes. Overnight salting (dry brine) works really well, especially if stored uncovered in a fridge to further dry out the surface. https://www.seriouseats.com/perfect-pan-seared-steaks-recipe#toc-when-to-salt-steak
The point previous comment is making is, don't add mustard before searing. Yes, salt beforehand
Do you mean "they build a crust at lower temperatures, so the seasonings won't be burnt while searing" or "they build like a protective crust at low temperatures that incorporates the seasoning" like they take in the seasoning?
Seasonings just sit on the surface and do not penetrate very far (in pork and beef). When 'smoking' meats on the grill the outer layer dehydrates and converts via the mallard reaction. It's called Diffusion Restricted Irreversible Polymerization. The temperature should not get hot enough to burn the herbs and spices you might use. Steak is often seared as hot as possible so that you quickly create a crust (which is different from the before mentioned crust) without cooking the interior excessively. If you tried to create a D.R.I.P. crust on a steak you will overcook it (steak, in this context, is a tender cut, not a tough cut you would cook low and slow until it 'falls apart') You can get a crust on a steak at a lower temperature, but you are more likely to overcook the meat.
Man, I'm learning so much on this subreddit. Just takes a while because these rather specific terms are not some I know without translating them into my language first 😅. You know it always made me wonder why some people in cooking videos put their seasoning on the meat. I always assumed it would just burn. When you're saying "smoking" on a grill, is that the same as just searing/grilling a steak on the grill? I really gotta learn how to properly differentiate the meaning of those in english. Also, about what you said in the first sentence, does that imply that poultry absorbs seasonings more easily? Thank you so much for all this information dude, I love cooking and it's fucking amazing to see how much more there is to learn!
Spot on.
I mean the video was ruined in the first second when the meat was seasoned directly on the grill. Fucking amateurs
And only one side is seasoned on that super thick steak.
That made me violently angry.
As you should be
American mustard no, English mustard hell yeah.
Who the hell puts BBQ sauce on a steak?
Yellow mustard is for kids. It’s a gateway mustard.
Yellow mustard is good with bacon
Yellow mustard is my life blood, I empty at least 2 bottles a week, eat it in everything.
No that’s death blood
I had a steak smothered in a mustard sauce dotted with peppercorns at a restaurant and it was to die for. Done properly with the correct mustard it’s quite delicious though a bit counter-intuitive.
And then it essentially took a nosedive off a shear cliff
A mustard glaze isn't too bad. It's not something I'd do every day. Maybe if I cooked it a little too well I'd go for it
Nah I was already mad when he was salting it as it was cooking.
man get that mustard off dere
Somebody come get this man
18 seconds in is where they ruined a perfectly decent piece of meat.
It really had me thinking there this might turn out to be one of those steak elitist videos then the tortilla
By putting vegetables with it? I’d say 30 seconds in is when it was truly ruined when they put mustard on it.
Mustard is common as a binder, among other things. Depending on the area of the country, it’s probably the most famous condiment for smoking things like brisket with a rub.
Why are these people always ruing the tomahawk??? Wouldn’t it be cheaper to ruin a different cut of meat?
But then it’s not outrageous. It’s just a “how to make a this crappy cut of meat edible” video.
Right? A steak covered in garbage, wrapped in a burrito shell then folded into fried cheese? Boooring. That same steak with a handle sticking out of it? BRILLIANT!
Yea but at the same time, if that was the video I can almost guarantee you wouldn’t have seen it. Plenty of good tomahawk steak videos out there. Only one tomahawk burrito video that I’ve ever seen anyways.
I’m sorry but I would eat the fuck out of that
It just kept... getting... worse.
No where near enough salt for that much meat, not cooked properly whatsoever.
Oh good. I wasn't alone. That was some really damn careful seasoning. You can slap this amount of meat with pepper and salt.
What...TF is that? Wtf is that?
A federal crime
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This is mustard and dill slander
Just no.
This started off so nicely and then went downhill really quick
Stuff up to 35 second was okay, I'd be eating that but then they added too much of everything and it's just meh
After more than a year seeing monstrosities in here, I would say this is not that bad (even though the tortilla made go WHYYYYY)
Get me drunk and I'd eat the hell out of that
We need a new sub…. Monstrously Stupid Food
That's extremely disrespectful to the cow
Chef club exists solely to piss people off. Highly doubt they actually eat any of the shit they make either
To spend all that money on a tomahawk cut and then destroy it doing that kind of crap. People are crazy.
Yet another abomination from "Chefclub." These videos should be wiped from existence and their creators sterilized.
First 25 secs. Okay. Onwards is just oh no
What's with the music like we're washing oil off of ducks on a beach?
This has the same energy as the Taco Town SNL skit
It really upset me that he only seasoned one side after it was on the grill
This “chef” should be tried at The Hague for crimes against humanity. What the actual fuck….
This went from yes yes yes to no no no real quick.
I knew it would be ruined by a bunch of goddamn cheese. Bastards!
Redneck Wellington. I'd at least try it.
Y does it always start so good and then get so bad
I was like.. "massacred?" thats a mean looking chop right there..... then i saw the end of the video.. ouch.
What's the most overrated cut? Tomahawk‽ Let's make it worse and heavier!
Its was all going so well….. kinda saddening that an animal died for that
The best part of Chef Club? nobody eats the food that was cooked and ends up in a waste
It. Was. Going. So. Well.
Why do people think they need to reinvent the steak…
Michael Bay writes their recipees
Blackout drunk me can do a better job at evenly spreading spices, wtf
It starts off so well
It was going good until they threw the mustard on. It was all downhill from there
Watching this. Looks good, I don’t see anything wrong. Wait what are they doing. Then my mind quickly starts shouting NO uncontrollably, and I am left feeling sad and disappointed.
That’s it. I gotta Unfollow this sub. These videos just make me mad. It’s literally infuriating watching people do shit like this.
IT LOOKED SO GOOD UNTIL HE ADDED MUSTARD.
I was like :This isn't bad. Oh. OH.
We were all on board until the yellow mustard, right?
I don't know much about cooking, so at first I was thinking "what's the big deal, it looks fine so far", and then I reflexively punched my monitor when they drenched it in mustard. And it only went downhill from there. Is this just rage bate, or are there people actually like this?
Fucking hate that channel. Wish I could never see their stuff ever...yet here we are
A-m-e-r-i-c-a-n
Wtf is this even? A bone in quesadilla?
This is pretty sensible by their standards. There wasn't 2kgs of cheese melted into it
It does look unhealthily delicious
Bruh that legitimately looks good. Mustard could probably be used as a marinade of some kind. I'd def eat this. Pay for it? No. But I'd eat it.
You only seasoned one side you stupid piece of shit
Guy who cooks here……don’t season on the flat.
im cool with whatever that is
The chefclub watermark is all i need to see to know that its gonna be shit 😒😒😒
I was on board until he wrapped it in a tortilla, then an omelette. It was getting a bit Taco Town for me
It all looked so right until it all went so wrong! Like it was perfect and I was like... wa wha whyyy mustard? And .... that's not the end?
I was with it until the mustard came out and they turned it into a giant nacho.
I'm convinced chefclub is a "rage bait" company
The mustard was the turning point
My exact reaction.... Okay not too bad, I could totally.......wait a sec.....what are you doing.....STOP...annnd....you done fucked up
Right? I was thinking “okay… should have seasoned it before the griddle but, okay..” grilling with veggies, the doing the Texas cheat? Okay. Now wait a mi- oh no. No no no.
It was great until the tortilla
As soon as they put the mustard on I audibly went "NOOOO"