Molly asking brad if she’s going to get sick, and Brad saying “I don’t know!” in a high pitched tone basically sums up every single thing brad makes in the test kitchen
I'm so happy to see a lady butcher in action! I myself is learning the act of butchering whole animals and watching this is just confirming that buchtering is my career path.
How long has Molly been a pro Chef for I feel like prochef is a word you should use for somebody who spent 10 years or even more in restaurants all throughout the country
Nah Bon Appetit is teaching ALL of us. Cant get dog food, make it yourself. Can only get a whole animal, butcher it yourself, share with family. Only have access to Ostrich, never mind just pass.
@@erinpriest9491 HAHA, Love the Ostrich comment! LOL Though honestly Ostrich meat is delicious if you know how to cook it properly. Because it is a red meant with virtually zero fat it's tricky to cook it well. Haven't ever tried to cook, much less eat an ostrich egg however...
As someone who has professionally butchered tens of thousands of pounds of meat and fish: it's about efficiency of motion. Knowing exactly where to cut, what angle to rip, and how much force is needed.
I never used to watch this series, but quarantine has me watching more youtube, and I am so glad I started watching this series. Love it and love Molly.
The test kitchen embracing Korean food, particularly lettuce wraps (ssam) gives me all the feels. Standing around one big platter and making wraps together captures the heart of Korean communal meals.
@@Josh-bf6ht it's generally asian maybe? i think it's associated with koreans bc of their culture's popularity - which includes cuisine- and ssam is pretty common.
Delaney is the most down to earth. You just gotta roll your eyes when the test kitchen gets bougie about pork tenderloin, green peppers, meier lemons.....lol
Manni Makes I really appreciate that about Delaney most of the time, especially with the bell peppers. But honestly pork chops and tenderloins are just gross
If you think pork loin is not delicious, you haven’t cooked it right. If you don’t overcook it, it’s really juicy and delicious. A thermometer helps with that a lot!
@@ram_s_d27 Right? It seems that a lot of people in the test kitchen hate green bell peppers (Carla, Andy, and Claire have all been on camera saying they don't like them), but they're really one of my favorite things.
Duy Nguyen medium rare to rare is the correct way to cook a burger, just because you like your burgers burnt and rubbery doesn’t mean everyone else does too
Anna Nimmous well ameil cooks his burger raw . As meat will be less red in light and his meat are really red , thats why many steakhouse is closed with little sunlight
This is unrelated but PLEASE give Sohla her own show. She’s a badass and I’d love to see her explore recipes she developed as a pastry chef! EDIT: Seeing that now this is very related to recent news, PLEASE give Sohla a raise and compensate her more for appearing in videos! Rappo should also resign.
Lena is such a great teacher. I felt like it was something I could do with a little training and practice, something I never would've considered before this video.
As a Korean, it's so bizarre and thrilling to see her to just casually pick up gochujang and then make a bossam style meal when the prompt had literally nothing to do with Korean cuisine. Kinda floored that that was what she thought of as an adequate menu for those special cuts of pork.
As a non-korean I looked away and looked back and all of a sudden there was a bossam spread. I was like wait... did I miss a prompt somewhere? It was a genius move though to highlight the meats!
Bossam and other lettuce wrap dishes have become quite popular in the US, in my circles at least. As to gochujang I've been seeing it lots. My local mass market grocery has it on the shelf. I still go to the Korean grocery for the good imported stuff though.
Ken Shaw I def feel like gochujang is the sriracha of the year. Been seeing it applied everywhere. (Obviously not a good dipping sauce but it’s been applied in tons of pop cooking lately)
Imagine being so coronavirus-bored that you go back to a months old comment to try to shame someone you know nothing about... luckily I'm not that person ✌
Can we go back to the wonderful butcher and have a more in-depth precision breakdown of each animal type. I loved that she showed all the hidden gem pieces and I want to see more please.
I like meat but bleeding the animal still fucks me up a little bit. If I had to get my own food it would probably be limited to bugs, fish and some birds. So I'm glad to live in 2020. Haha
Seriously, Delaney could be the anti-thesis of Molly or Chris: Non-pro Chef makes... And that would be a really interesting show because it is street smart.
@@NoThankUBeQuiet Slaughtering a pig or cow is not easy and getting it skinned and hung is quite an operation, basically impossible for one person. Slaughtering chickens or other fowl is pretty easy unless you're squeamish.
12:38 actually scared me with earbuds in hahaha. Great episode!! These type of butcher/bodegas/groceries are few and far between. We need to bring them back.
I agree with Delaney, it all depends on how you cook the meat. We love pork chops, pork loins, and chicken breast in my family. Of course, we love the rest too, but that's because we know how to season, roast, grill, smoke, etc., our meat to make the most out of it.
They probably do. They’ll also have a bunch that are 75% done that they weren’t sure how to finish/edit, as any creative place will. Well now they have the time and the need to finish editing them.
I liked the point about “this is reality” around 4:20 I was a vegetarian for ten years but because of everything I watched trying to understand the process I understood the reality of being a meat eater. I had to make a lifestyle change 2 years ago so I now eat meat occasionally (1-2 a week) but I am conscious of where I get it and the quality of life
as an Iowan all the pork tenderloin disses are stressing me out :(( I now know for sure that Delaney is a real one and is welcome to this neck of the woods anytime
I started raw feeding my dog a few years ago and since then, I have a new found appreciation for butchery. I also used to not be able to look at a dead animal that still looked like the animal without being really sad. Now, I see a dead animal and see it as fuel for my girl! I love these kinds of videos!
Kathleen Smith agreed. One of the things that rubs me wrong is when they get too judgey, up their own butts regarding some food choices. Some people don’t have access to these cuts and can do amazing things with a pork tenderloin.
A properly cooked tenderloin to medium can be amazing. Being the tenderloin (much like beef) it needs some added fat and salt. A strong marinade wouldn't be out of the question. Just don't overcook it. If that tenderloin goes over 140-145, it's going to be bad. It should show some pink. I could enjoy hanging out with Alex.
I believe "Porky Piggin' it" came to prominence after Kate McKinnon's SNL sketch where she's being interviewed by the feds about being abducted by aliens.
"I like a meaty boy" Haha lmao that is why I love this channel. It's the perfect amount of Cooking, Comedy & Conversation. The 3 C's the world needs more of right now!
The fact that traditional butchering and butcher shops have disappeared is quite bad thing. We have lost the art of using the whole animal as food. In industrial setting we just use the easy parts because it is easy to process in a food factory. The rest usually just gets turned in to pet food or something. Sometimes they are turned in to preservatives or processed protein. But there could be so many cuts for different price ranges available of every kind of meat we eat.
Yes. Bring back whole carcass usage. So many nutrients in those rarely used parts. We have a local organic lamb producer, who cannot sell anything but standard cuts because the abattoirs (which she is legally obliged to use) throw out the clean highly nutritious organ meats.
notarot offal is not used in hotdogs, common misconception, but yes we have lost using the entire animal in the US, but it does go to dog food or exported to other countries especially Japan and Hong Kong. I don’t know about right now but last year skinned beef tongues being shipped to Japan we’re selling for more than domestic tenderloins.
@Khav Aries 'We' refers to the population of the developed world. We don't need it. There are plenty of alternatives available that can even be locally sourced. You don't need animal products to survive or thrive. The only reason for consuming it is for hedonistic pleasure. It's bad for your health, it's bad for the environment, and it's inhumane towards animals.
Molly asking brad if she’s going to get sick, and Brad saying “I don’t know!” in a high pitched tone basically sums up every single thing brad makes in the test kitchen
I'm still waiting on what's going to happen to that baggy of egg yolks that's taped against the wall.
didnt claire throw them away in her ePiSoDe of Its Alive
@@twinturbocars claire wanted to throw them away, not sure she actually did ;)
@nell.e niiice!
Brad is just the BA Test Kitchen version of the guy who sells magical items in video games
The potion seller of BA! :D
Brad-jiit has wares, if you have coin
Fortified Cumquat +15 strength +10 charisma -20 knowledge of the English language
what are ya buyin?
this is one of the best analogies i’ve ever heard
molly can be just as chaotic as brad sometimes... how different would this show be if it was hunzi editing instead of the classical music?
I miss Vinny
@@rreinad how does he relate to this?
Hunzi is videographer the editor is another person. I think
@@aqiiiiiiiil Hunzi is the editor.
@Danielle Jaeger I think they wanted that serious vibe so the people wouldn't yell "why you're making fun of butchering animals!!!111oneone"
Why doesn’t Delaney have a cocktail show? That’d be cool. He keeps making drinks anyways hahah
Ron Josh Ytem I was thinking the same thing.
@@awsedr122 why
He does have his own cocktail show. It's called Delaney's Drink Drop. It's the show within a show.
when are we gonna talk about Delany's drinking problem
@@claytontravels he brought so much booze to his parents' house.... but he is the cocktail guy
I'm so happy to see a lady butcher in action! I myself is learning the act of butchering whole animals and watching this is just confirming that buchtering is my career path.
I think they put Molly on a time crunch after the dog food episode where she learned the power of the corporate credit card
The absolute power of Conde Nast wallet
How long has Molly been a pro Chef for I feel like prochef is a word you should use for somebody who spent 10 years or even more in restaurants all throughout the country
Nick S I mean she gets paid to cook food....literally the definition of “professional” and “chef”
Nick S she went to culinary school. After you get out of school, you’re technically a professional chef.
@@lexiwatson8458 I think she said she's the only one who didn't go to culinary school but worked at a restaurant for years.
Thank GOD there was a prerecorded episode of Molly Tries before quarantine.
Anna Nimmous we are seriously blessed
HAHAHAHAHAHA I AM THE SUPREME BEING OF TH-cam AND I HAVE TWO GIRLFRIENDS EVEN THOUGH I AM THE UNPRETTIEST TH-camR OF ALL TIME!!! Good bye anna
AxxL did any human being on this earth ask you
I really wanna know if there was a reverse engeneering one thought
@@aclonymous They have been spamming a bunch of channels. Today's Try Guys video comment section has been littered with plugs for the channel.
Crack theory: Bon Appetit is teaching Molly how to survive an apocalypse
2020 is telling us we ALL need to learn how to survive an apocalypse
Nah Bon Appetit is teaching ALL of us. Cant get dog food, make it yourself. Can only get a whole animal, butcher it yourself, share with family. Only have access to Ostrich, never mind just pass.
She should hangout with Brad more then.
*the apocalypse
@@erinpriest9491 HAHA, Love the Ostrich comment! LOL
Though honestly Ostrich meat is delicious if you know how to cook it properly. Because it is a red meant with virtually zero fat it's tricky to cook it well.
Haven't ever tried to cook, much less eat an ostrich egg however...
Note to self: don't get into a fight with a butcher, they are ripped.
Ace shinigami you should watch gangs of New York, just saying.
As someone who has professionally butchered tens of thousands of pounds of meat and fish: it's about efficiency of motion. Knowing exactly where to cut, what angle to rip, and how much force is needed.
@Christopher Hall *sees Brad in thumbnail*
Me: THAT'S CLICKBAIT, I WOULDN'T HAVE CLICKED OTHERWISE?!
Like iron sharpens iron, chopping a lot of muscles strengthens your muscles 💪🏽
In the words of Dwight Schrute:
If you can kill two chickens with one motion, why use two motions to kill those chickens
I never used to watch this series, but quarantine has me watching more youtube, and I am so glad I started watching this series. Love it and love Molly.
I love it too. Now I think I might consider Andy's show
MOLLY RUNNING UP TO LENA WAS THE DOSE OF HIGH WHOLESOME ADRENALINE I NEEDED
Remember hugging people 😔
@@akshaydalvi1534 That's exactly what ran through my mind as I watched :(
the first time i see a non european person with this name (same as mine lmao)
I can't wait to do that to my friends once this is all over :)
“Porky Piggin It” was just insane foreshadowing for this new post pants world of ours.
It's a whole mood now, indeed
I only put on pants to take out the trash and check the mail
Lowest of Trash I just do it at night and pray that no neighbors are hanging around outside their house
Nice catch!
@@jessicabraud3307 And to answer the door for food deliveries.....most of the time.
her and lena seem like they have such a wholesome friendship
The test kitchen embracing Korean food, particularly lettuce wraps (ssam) gives me all the feels. Standing around one big platter and making wraps together captures the heart of Korean communal meals.
The way they eat made me cringe a little...eat the whole thing in one bite Chris!!!
lettuce wraps aren't just korean lol
@@Josh-bf6ht it's generally asian maybe? i think it's associated with koreans bc of their culture's popularity - which includes cuisine- and ssam is pretty common.
Me, a vegetarian, with no intention of butchering a whole pig, watching this purely for Molly's chaotic good personality
Paris T you’re one of the cool ones thanks for not telling us omnivores that we’re evil
@@cecilyerker You're evil.
Lol same. Except I'm vegan
Paris T Same!
@@cecilyerker You're evil, but so am I, so it's all good.
I bet Molly was like “I kinda like scavenger hunts I guess” once, during like some sort of team building exercise, and the producers were like”🤔💡😯”
Rapoport: "Say no more fam"
🤨"like" is like your favorite like word, isn't it? LOL
Delaney is the most down to earth. You just gotta roll your eyes when the test kitchen gets bougie about pork tenderloin, green peppers, meier lemons.....lol
Manni Makes I really appreciate that about Delaney most of the time, especially with the bell peppers. But honestly pork chops and tenderloins are just gross
hes adorable, but pork tenderloin is so tough and chewy so hes kinda wrong on this one
@@carterc9171 oh agree. But those cuts are most accessible to people. Not all of us can have discerning test kitchen tastes I guess lol
If you think pork loin is not delicious, you haven’t cooked it right. If you don’t overcook it, it’s really juicy and delicious. A thermometer helps with that a lot!
@@ram_s_d27 Right? It seems that a lot of people in the test kitchen hate green bell peppers (Carla, Andy, and Claire have all been on camera saying they don't like them), but they're really one of my favorite things.
Ahh remember the times when people could randomly hug other people? What a time to be alive that was
This is so sad. I haven't hugged my mom in a month and a half
It was actually very refreshing and pleasant to see. I miss hugging people.
@@missfreakk1416 I'm so sorry for your lose, may she rest in peace.
@@adamvasquez9926 thank you for the sentiment, tho'
15:45 - Every workplace needs a Delaney to just drop cocktails off at the right moment.
Watching Molly slice-and-dice a whole pig is still way less gross than watching Amiel eat raw hamburgers.
Amiel is a lunatic.
@@ElliWoelfin he's the good crazy
Duy Nguyen medium rare to rare is the correct way to cook a burger, just because you like your burgers burnt and rubbery doesn’t mean everyone else does too
Anna Nimmous well ameil cooks his burger raw . As meat will be less red in light and his meat are really red , thats why many steakhouse is closed with little sunlight
So medium rare to rare is raw for you? Have a nice time eating burnt burgers
20:48 I love how Delaney just appears there out of thin air, ready to eat
And the little *ding* sound effect was so funny
"Senses the food is ready."
"Pork fat is so good for your skin" I 100% believe her because that butcher lady's skin is FLAWLESS
Pention for "Delany Drink Drop" to be a show.
right!! that would be better in his own show, he could make an cocktail or visit some good bars or something
Petition lol
And sohla has to approve all the drinks .
@@TontonHeredero unable
Delaney and Sohla Drink It All
Brad: "Its alive!"
Gabby: "Its dead."
Molly: "Its a cute little nip!"
Why aren't we talking about Molly's "perfect tong" description
You're one of us I appreciate you
I think the editors knew why they kept that bit in there.
I felt relief when she said that. I had a complex seeing BA kitchen's tong and seeing my tong.... thinking it was small.... ya know....
I'd definitely be delighted to provide Molly with her requested 'short tong with no rubber covering'. Just DM me, Molz 😉
Lmao *”DELANY DRINK DROP”* sent me 🤣
A good coworker who knows when you could use an afternoon cocktail.
This is unrelated but PLEASE give Sohla her own show. She’s a badass and I’d love to see her explore recipes she developed as a pastry chef!
EDIT: Seeing that now this is very related to recent news, PLEASE give Sohla a raise and compensate her more for appearing in videos! Rappo should also resign.
I demanda a seafood episode "Solah, and thanks for all the fish!"
I think Rappo confirmed they were working on it!
Andrew Scott Yes!!
I think she's so gem that a series would just sound like they want more views and kaching ... But yeah I'm all for it.
AGREE. SOH-LA! SOH-LA!!
Lena is such a great teacher. I felt like it was something I could do with a little training and practice, something I never would've considered before this video.
She has such a calm, peaceful vibe
@@jessicayi7478 they really butchered that pig
Molly: "do you have like one really jacked arm?"
Me knowing Lena had a girlfriend 😶
THANK YOU FOR SAYING THIS
CVs I was looking for this comment 😂😂
omg yesssss hahaha 🤣🤣
THANK YOU LMAOOO
oh sweet unsuspecting molly lmfaoooo
Molly: Films an episode in 4 hours
Claire: Spends 4 days perfecting a factory-made snack
Richard Dy And Brad over here spending 6-8 weeks making black garlic
Sohla needs a show, i need more Sohla.
100,000% this
I vote drinks with Sohla
According to Rapo they are working on it
Please, something with food and booze
More sohla
"That's wild!" With Molly
"It's Alive!" With Brad
"It's Dead!" With Gaby
"It's gourmet!" with Claire
"It's one bite!" with Delany
"It's back-to-back!" with Carla
"It's dark!" with Chris
@@beldinlov13 "It's dark!" 😂
*"It's Pork Tenderloin!" With Delany
@@beldinlov13
" It's Indianish!" with Priya
"It's perfect!" with Sohla
21:40 This is the first time I see Chris take a HUGE bite out of something! Must've been delicious!
It is jarring to see.
You're so right!! this needs to go in the Hall of Fame
It's boosam (Korean lettuce wrap) which you're supposed to eat in one bite in Korean culture 😊
Probably he was eating it (like, it was his dinner or something), and he wasn't just tasting this time
He has had this before- Carla made Korean pork steaks and he and Carla just stood there saying "mmmm" for like 30 seconds!!!
I just love how Delany thinks Chris is going to back him up on his pork tenderloin tirade only for Chris to say it sucks also lol
Are we seriously not going to talk about Chris saving the day with his 💪jar opening?
That's not even 💪 power, that's dad power.
As a Korean, it's so bizarre and thrilling to see her to just casually pick up gochujang and then make a bossam style meal when the prompt had literally nothing to do with Korean cuisine. Kinda floored that that was what she thought of as an adequate menu for those special cuts of pork.
As a non-korean I looked away and looked back and all of a sudden there was a bossam spread. I was like wait... did I miss a prompt somewhere? It was a genius move though to highlight the meats!
oooo now I'm excited
Bossam and other lettuce wrap dishes have become quite popular in the US, in my circles at least.
As to gochujang I've been seeing it lots. My local mass market grocery has it on the shelf. I still go to the Korean grocery for the good imported stuff though.
Also as a korean, i love people knowing how good bossam is. Im drooling
Ken Shaw I def feel like gochujang is the sriracha of the year. Been seeing it applied everywhere. (Obviously not a good dipping sauce but it’s been applied in tons of pop cooking lately)
I never get tired of them making Molly do insanely difficult tasks that take skilled artisans years to perfect hahaha
Molly: Brad can I use this?
Brad: ITS OLD!
Molly: AM I GONNA GET SICK!?
Brad: I DON'T KNOW ITS OLD!!!
He's the shady salesman except in a kitchen environment.
Why are we just quoting parts of the video in comments now?
Yep that's what was said
He's saying that because it's not fresh meaning it wasn't made today you know how some chefs are
@@AG.Floats you rascal
I'm so thrilled at how you guys have gotten more intricate and sneaky with how you introduce molly to the clues! Especially at the start. 💕💖💕💖
I've never been more attracted to chris than when he opened that jar
i think a lot of it is that snazzy black jumper
@Oana actually, I'm not. Cute assumption tho
Imagine being so coronavirus-bored that you go back to a months old comment to try to shame someone you know nothing about... luckily I'm not that person ✌
Molly: we're getting so casual on this show, like here, here's a clue..
Next shot: *clue presented in trotter*
yep, they should have just slid between the pig toes.
Can we go back to the wonderful butcher and have a more in-depth precision breakdown of each animal type. I loved that she showed all the hidden gem pieces and I want to see more please.
You can watch on channel Epicurius, or older BA vids have a few
@@hilmannajib thank you, I think I've probably watched most of them. I just really enjoyed this particular butcher and the way she teaches.
"I hope people aren't squeamish because this is the reality of being a meat eater if you are one"
FACTS!!
This isnt even remotely squeamish lmao
Lenny Leonard exactly now if they would’ve showed Molly killing a pig that will be a different story.
Agree. Most butchers have a lot of respect for the animal, don't let anything go to waste.
honestly, i thought the meat looked really tasty while she butchered the pig lol
I like meat but bleeding the animal still fucks me up a little bit. If I had to get my own food it would probably be limited to bugs, fish and some birds. So I'm glad to live in 2020. Haha
Molly: “ for me the perfect tong is like 10 to 12 inches, that’s the perfect tong” 😂😂😂
😉😉
...
So interesting how I agree with this. Those long tongs require quite a bit of forearm strength. Not cool.
It just doesn't sound right, you know..
Anyone else find Chris opening the jar a tiny bit attractive?
"They're OOOOLDDDDDD". Brad's honesty and assurance, pure gold.
I feel that's the cementery of it's alive and so it's all death there.
So is no one gonna take about the one really jacked arm thing 😂😂
“Mmm yeah” killed me
Bunny lhm she looked like she wanted to make a joke lol
@@jaydock1 i was absolutely expecting Lena to make a joke haha
“It’s useful, not just for butchering.”
Where was it tell me
Jonathan Xavier 5:30
5:30
molly: dude do you have like a really jacked arm?
lena, smiling gayly: ummm yeah
Gag
This was the comment I was waiting for
Haha made me blush watching it
Lol yeah! I loved her
bahahah glad to know i wasnt the only one grinning at this
"LEEEENAAAAAA!"
"MOLLEEEHHH!"
Seriously, Delaney could be the anti-thesis of Molly or Chris: Non-pro Chef makes...
And that would be a really interesting show because it is street smart.
Christian Lopez but he is a pro chef all of them are professional chefs it’s their job and their qualified it means they are pro
17:33 "For me the perfect tong is like 10-12 inches. A good tong doesn't have a clumsy rubber cover on the tip"-- Molly Baz 2020
we're in quarantine for too long 💀😂
Girl same
She’s not wrong though, rubber coated tongs /suck/
I would have commented if I hadn't found my dear !
Her face is priceless as well as when her friend says she has a jacked arm...
jessica f they have a place. If you’re cooking with non-stick pans then you need rubber or wooden tongs, metal will just scrape everywhere
The edit game of Molly's episode is getting out of control, and I like it.
You should send Molly to a farm and have her make a farm to fork meal using ingredients found on the farm she visited
Man making her slaughter her own meat. Now that's a step above.
@@NoThankUBeQuiet Slaughtering a pig or cow is not easy and getting it skinned and hung is quite an operation, basically impossible for one person. Slaughtering chickens or other fowl is pretty easy unless you're squeamish.
I want to see her cook with offal
12:38 actually scared me with earbuds in hahaha. Great episode!! These type of butcher/bodegas/groceries are few and far between. We need to bring them back.
Molly "You keep saying it's old! Will I get sick?"
Brad a man who once left chicken marinading in Koji for a week....
**nervous shrugging**
The eggs are still in the Fermentation Station to this day.
When are we getting a Delaney Cocktail series??
Yes please!!!
BA needs a second channel for bloopers and behind the scenes stuff that wouldn't fit on the main channel!
Yes! And such a great opportunity to get some more content when they run out of the prerecorded stuff.
BA has a blooper reel - it's called "It's Alive"
This is your chance Hunzi.
when its time to try food and you see Sohla in the background:
hey Sohla wanna try this??
“-Although pigs don’t shoot guns.” ... WELL
💀
I came here to say this
Esther Marie Triggered replies in 3...2...1
LMAOO ooh
😱
I agree with Delaney, it all depends on how you cook the meat. We love pork chops, pork loins, and chicken breast in my family. Of course, we love the rest too, but that's because we know how to season, roast, grill, smoke, etc., our meat to make the most out of it.
I could not stop smiling during the butchery scene - it was so well done and loved seeing Molly and Lena interact. Just awesome stuff!
I'm just thinking about the fact that the time will come when they run out of pre-recorded :(
Also they are getting them out like crazy! Wonder if they actually have THAT many episodes to survive at least a month.
They probably do. They’ll also have a bunch that are 75% done that they weren’t sure how to finish/edit, as any creative place will. Well now they have the time and the need to finish editing them.
@@amy3971 I do hope so, since the end of this pandemic is nowhere to be seen.
Hana Elisabeth not for America, no.
Video description says this was filmed in February. We'll have a couple more.
I liked the point about “this is reality” around 4:20 I was a vegetarian for ten years but because of everything I watched trying to understand the process I understood the reality of being a meat eater. I had to make a lifestyle change 2 years ago so I now eat meat occasionally (1-2 a week) but I am conscious of where I get it and the quality of life
LaLaLaAllDayLong what about the quality of animal’s lives?
@@Nut899 I believe they addressed that when they said "the quality of life"
justdrop they edited that in, hence the double space before “quality of life”. Originally mentioned how they are slaughtered
@@Nut899 They edited nothing or else it would say (edited) next to their comment, just like yours. Are you okay?
@@Nut899 Their comment wasn't edited, however, yours is and you can see (edited) next to your post time.
as an Iowan all the pork tenderloin disses are stressing me out :(( I now know for sure that Delaney is a real one and is welcome to this neck of the woods anytime
archandia Hoosier here, felt the same way, they ain’t lived till they had a breaded pork tenderloin sandwich
Lol she said “okay, well that’s not where I live.”
"are we going to my house? that's where i live"
i love molly
"Are we going to my house?"
"Test kitchen"
"Ok, but that's not where I live"
Fixed it for ya.
20:48 a wild Delaney appears. 🤣 He's literally doing it with magic now.
Ben Ellery the "ding" sound effect 🤣
And how he says Woah like it wasn't expected.
I feel like the people who write in the cards instantly regret their life decisions when they didn’t think of “pig out” and Molly did
Delaney's Drink Drop, the new show where he pops in on every member of bon appetite with a different drink until he is utterly maggoted.
I started raw feeding my dog a few years ago and since then, I have a new found appreciation for butchery. I also used to not be able to look at a dead animal that still looked like the animal without being really sad. Now, I see a dead animal and see it as fuel for my girl!
I love these kinds of videos!
20:50 Chris looks so PROUD! Haha, I love how supportive y’all are, it’s so nice and fun.
Meanwhile in an alternative universe: “Cow Tries To Butcher A Whole Human For The First Time.”
im dead wtf
Moo moo moo, moo moo moo moo moo.
lol yesssss
Chaotic vegan energy.
Organic human or GMO human?
"Show some skin"
Molly: ( *awkward pause* ) That would be inappropriate.
Also Molly, a few minutes later: That's a nipple!
Never change Bon Appetite!
Also likes nice sized tongs
That tong tong tong tong tong 😂
"cute little nip" 😂😂
"I knew you were up to no good/everything good." I'm stealing this.
I always knew that Molly was my favorite and this episode clearly showcases why! She is a Bucher with a smile irl! Can't get enough of you girl!
Delaney standing his ground in favor of pork tenderloin - gotta love Delaney!
Kathleen Smith agreed. One of the things that rubs me wrong is when they get too judgey, up their own butts regarding some food choices. Some people don’t have access to these cuts and can do amazing things with a pork tenderloin.
A properly cooked tenderloin to medium can be amazing. Being the tenderloin (much like beef) it needs some added fat and salt. A strong marinade wouldn't be out of the question. Just don't overcook it. If that tenderloin goes over 140-145, it's going to be bad. It should show some pink. I could enjoy hanging out with Alex.
I’ve never heard “porky piggin it” before it’s always been called “Winnie the Pooh style” lmao
i heard it as donald ducking it....
Yeah, Winnie and Donald Duck are always the two I've heard. Also shirtcockin'.
I believe "Porky Piggin' it" came to prominence after Kate McKinnon's SNL sketch where she's being interviewed by the feds about being abducted by aliens.
That awkward moment when it's quarantine and you've been "porky piggin it" everyday since march.
I think the modern version of that is the Winnie the Pooh
My GF calls me Winnie the Pooh so I guess we're the same lol
I always thought Donald Duck. 🤔
1:55 remember when we could hug our friends?! Great times
Molly: pigs don’t shoot guns
Me: 😬😬😬
👮♀️👮♂️
Pigs is pigs.
Obviously she don’t care about minorities
Molly with glasses: So tame
Molly without glasses: Off the rails
She used to say that she has perfect vision... I don't get why she has started using glasses.
A episode of BA called Delaney's Drinks where the camera crew follows him around and watches him make drinks for people?
Like if you want to see that.
That would be so boring
almost like a mini series where each video's like 5 minutes, I wouldn't be mad at it
There will always be better drink videos
Released 8 seconds ago.. swear I don’t have a problem
^^^^^^^^^
Yup
Cruzin 213 None of us do.
That first part with the pig is awesome it's nice to see there is little to no waste.
5:31 “dude do you just have one really jacked arm?”She’s like yeah all lesbians do butcher or not 😂
haha
the pause before she said, "uh, yeah..." made me crack up lmfao
The end with the Thong Song reference was the hardest I've laughed in a long time. Molly is a gem.
Molly the rapper: i'm here for a good tong not a long tong, you know I...
ghgal4u1 HAHA 😂
"I havent had a good tong in a long time, you know i"
Chris: Secret cap America there with that jar opening
dad strength
We’ve seen him break down a whole head of garlic with just his palm, so I’m not surprised he was able to open that jar.
@@MsNowWhat But Molly has the Bear Hands.
It's the secret "dad strength" all dads have.
@@IzumisChild that's why Brad was able to close it so tight Molly couldn't open it.
Chris's grunt when he opened the jar,,IF I SPEAK-
"I like a meaty boy" Haha lmao that is why I love this channel. It's the perfect amount of Cooking, Comedy & Conversation. The 3 C's the world needs more of right now!
The fact that traditional butchering and butcher shops have disappeared is quite bad thing. We have lost the art of using the whole animal as food. In industrial setting we just use the easy parts because it is easy to process in a food factory. The rest usually just gets turned in to pet food or something. Sometimes they are turned in to preservatives or processed protein. But there could be so many cuts for different price ranges available of every kind of meat we eat.
On a consumer level you're right, we don't use offal etc. But that's what hot dogs are for (and dog food)
Yes. Bring back whole carcass usage. So many nutrients in those rarely used parts. We have a local organic lamb producer, who cannot sell anything but standard cuts because the abattoirs (which she is legally obliged to use) throw out the clean highly nutritious organ meats.
Just go vegan and avoid this disgusting, wasteful practice in the first place. We don't need it.
notarot offal is not used in hotdogs, common misconception, but yes we have lost using the entire animal in the US, but it does go to dog food or exported to other countries especially Japan and Hong Kong. I don’t know about right now but last year skinned beef tongues being shipped to Japan we’re selling for more than domestic tenderloins.
@Khav Aries 'We' refers to the population of the developed world. We don't need it. There are plenty of alternatives available that can even be locally sourced. You don't need animal products to survive or thrive. The only reason for consuming it is for hedonistic pleasure. It's bad for your health, it's bad for the environment, and it's inhumane towards animals.
20:48 Delaney showing up out of nowhere: "Woah" 😂🤣
That little "ting" sound effect, too. Perfect.
When do y’all think they’ll run out of prerecorded stuff 😣
it's only time that they'll eventually start posting bloopers videos. and well, im definitely not against that lmao
August.
I can't wait for them to upload postrecorded stuff.
Better be never.
They did, when there doing those live stream at their houses.
17:04 in Brazil we called this "torresmo"
it's served in smaller pieces though
oh, she breaks it later
ok
Chris Morocco opening a jar and my mental reaction to it told me that I’ve been inside for too long.
"The Test Kitchen? That's not where I live." XD
wHAT? Bamboozled!
"today we're gonna do whole animal butchery" camera pans to half an animal
It's just a rinse and repeat operation, so I don't see the problem here
@@missfreakk1416 i know i just thought it was a funny moment
@@eflarsen But you aren´t allowed to point that out because jay doesn´t agree.
@@missfreakk1416 It's as if there is no problem.
(Actually the answer is to have a mirror placed next to your screen so you can see 'both' halves.)
Almost like doing a full 180 :P
seeing Chris open that jar did something unexpected to my soul...
At 22:16 Morocco was like alright am off😂😂😂
I'm with Delaney on that... Pork tenderloin is fantastic: if prepared delicately... it's basically the filet mignon of swine... just sayin'...
it is the folet mignon aka backstrap! its the most tender part of any animal. Just not hipster enough i guess...