MY BREAKFAST SANDWICH PHILOSOPHY: a cooking video
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- 게시일 2024. 04. 27.
- The 3 S's: Simple. Symbiotic. Somebodycallingyouboss.
(watch 10 mins of bloopers on my Patreon): / briandavidgilbert
edited by the magnificent Nativebirds: / nativebirds
filmed by the incredible Karen Han: / thekarenhan
music by the delightful Louie Zong: louiezong.bandcamp.com/album/...
MERCH: store.dftba.com/collections/b...
STREAMS: / briandavidgilbert
STREAM ARCHIVE: / @bdgsvods
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WEBSITE: www.briandavidgilbert.com/
00:00 - Waking Up
01:52 - The Tenets
07:43 - The Cookin'
17:09 - The Lookin' - 코미디
![[가로] 지코 (ZICO) - SPOT! (Feat. JENNIE) [더 시즌즈-지코의 아티스트] | KBS 240426 방송](http://i.ytimg.com/vi/14QfH-VblqI/mqdefault.jpg)
![[가로] 서정희♡김태현 - 10월의 어느 멋진 날에 [불후의 명곡2 전설을 노래하다/Immortal Songs 2] | KBS 240420 방송](http://i.ytimg.com/vi/20tTA7O8j0o/mqdefault.jpg)
Editing this was an absolute delight! I now make this sandwich all the time and can attest that it is life-changing.
you are incredible
Smiley is bad.
everyone say thank you Jeremy
Thank you Jeremy
thank you jeremy
solid work. all the edits are very fun
BDG's ability to be in a different kitchen every cooking video is just really funny to me.
This is really funny and also very true
That is actually the reason why he keeps moving. Need a new kitchen for the next cooking video
he has a different kitchen for every meal
About the not moving the thing and let it have a piece that cooks. Every time you cook something in a pan with a bit of oil, you want that to sear! Be it meat or vegetables, you want that brown color as it is FULL OF TAAAAASTE! Its called the maillard reaction and its freakin great 🤤
This is the same kitchen as the cookie video, though I'd feel dumb calling that a "cooking video"
Saying "I've never taken a second take in my life" in a video with a clock directly over your shoulder is perhaps the pinnacle definition of dramatic tension
hello cjelex from lukevonkarma
@@IishPotato ahhhh lvk
I think you meant "Dramatic Irony"
The cut at 4:45 jumps back in time a solid 15 minutes.
Dunno about tension, but it sure is a ballsy move. :P
I like how BDG has partially become like a cooking channel but like not for what your stomach thinks it wants but for what your heart truly desires
Cook what your heart dreams!
Heck yeah!!!!
So I just had to pop back and say, I made my 6yo son a toasted breakfast sandwich this morning, and when I handed it over to him, I said "here you go, boss!" And he loooooved it. Was so amazed that I called him boss.
He then told me I was fired for being a poo.
The power really went to his head.
@@genuineinterest the poower
This made me laugh way more than it probably should have cause honestly I'd do the same lmaooo
Brian can fulfill the third tenet, because he is his own boss.
excellent comment
20k breakfast sandwiches a month
But that's not even the wildest part.
I think the better quote is (roughly) "I prefer to call myself self-employed, because that's better than being called UNemployed."
@@Definitely_Elle excellent reply
“bodega that was shut down temporarily for a rat problem” is the most nyc gold standard for a place with a good breakfast sandwich 😂
Honestly it would be detrimental to the reputation of the food if it had never had rats. Like, what's in the food that the rats don't want it? Your food not good enough for an honest New York Rat?
fr you know its good when the rats agree
that's remy ratatouille babyyyy. celebrity chef in the building!
@@stonethered as a food safety specialist i feel like i must disagree, but i struggle to come up with a good counter argument to this.
Just drive over to NJ for a sandwich just as good in a place that's got at least half, in not the quarter of the vermin.
Being called "Boss" by a older guy is the same energy as being called "Honey" from a wonderful older black woman. It literally can make my day.
I was going to say they don't call women "boss" but you reminded me we get called "sweetheart"
As a woman I wish someone'd call me boss :( gonna have to go lift more ig or maybe grow a beard@@TheSongwritingCat
I once had a client from New York call me 'a doll,' and I'm still riding that high years later.
For me it's when a casual guy handing me my food says "have a nice day" and I get to respond with "you too!"
If a woman called me sugah I’d think about it for the rest of my life 😂
Only in this video, when I discover that BDG loves late night food, being referred to as "boss" by staff at takeaway food establishments, and flat sausages in sandwiches, do I realise just how formative his year living in Scotland truly was
Love a bacon buttie
I love that he doesn't limit ingredients and just tells us "simple, symbiotic, be called boss"
I think sugar, honey, and darlin' can be acceptable substitutes for boss, especially if the person supplying me with the meal has a southern accent.
@@andygibbygibson2756 yesss there's this old man I walk past on my way home from work every day and he calls me darling and it's the best part of my day😭
@@andygibbygibson2756boss for when made with mutual respect, darling/honey for when made with love
I would have also liked "big hoss"
I love calling managers boss instead of sir or ma'am
my wife just made me this for breakfast, said "enjoy, boss" and told me to put this video on. I am delighted. The sandwich was delicious.
There are three things in a Brian cooking video I look forward to:
- unexpected visual/musical sucker punches
- bloopers being included in ways that add to the energy
- A BOWL
Needs more Lao Gan Ma though
and a different kitchen each time
It’s called a BOWL
As a brit, my grungy breakfast place guy calls me "Big man" and this has the same effect
As a 5'3 dude it's kinda 50/50 whether someone's genuinely being nice or taking the piss when it happens to me
As an Ozzie, I've received a "Chief" or two.
Damn that's good too!
what do you have for grungy breakfast over there?
@@lcsbanana bacon and egg roll is pretty standard fare. Some combination of ham, cheese and tomato in or on bread, grilled or hot pressed is also popular at cafes and such without a full kitchen.
Basically meat + cheese + sauce* + bread, cooked in grease / fat to match intensity of hang over. And if it is really, truly dire... You break out the Vegemite on toast.
*- Tomato counts in this instance, as it is merely a proto-sauce in a state of precondimentation. As is egg.
He couldn't make a perfect breakfast sandwich for himself but he did it for everyone else. Thank you Boss
All while having the same microwave as my mom
when a breakfast sandwich is truly perfect, you're eating on behalf of everyone.
I have to say that I really appreciate how these cooking videos are slowly transforming from metropolitain grunge to camp Martha Stewart-esque suburbanism
it happens to everyone
The suburbanism was inevitable since he's rich now, what with his Pateron and him becoming a regular on Dropout, he's easily making like $20k a month. AND he even made a video documenting how he did it while working from home, making his own hours, and being his own boss... and you can, too! krplus.net/bidio/p8aep2NrnmfPqZg
None of those words are in the bible
@@tang620 No English words are in the bible.
@@Kuhmuhnistische_Partei There are no words in the Bible. Just ink. Letters are patterns we project onto reality.
Right before he said tennet number 3 I thought he was going to say "the rats" and suddenly a bunch of puppet rats might appear and suddenly the story would divert to whatever creepy things they where up to, because this is a Brian David Gilbert Video.
I have serious executive dysfunction with cooking, it's my biggest obstacle living with ADHD, so I'm not exaggerating how impactful your cooking videos are! There's something about the informality or the way you generalize the concepts behind the foods rather than insist on a particular ingredient/methodology/recipe that actually gets me excited to play and explore with cuisine! It's really changed my whole perspective away from "here are the 3 things I can make okay" to embracing the possibilities!
get in the midnight gourmindset!
your comment makes me really happy i love to see people excited about exploring new things with cooking
If you actually struggle with cooking, the key is _mise en place_ - read through the recipe twice so you understand every step, organize each ingredient in pre-measured amounts in separate containers, and clean as you go. It honestly becomes fun when you're practically throwing rationed bowls into a coherent dish as it magically comes together.
i second this completely i have adhd too and smth abt brian's cooking videos get me actually motivated to cook
The best thing about cooking is that every one thing you can make okay is an opportunity to have a million things you can make okay.
@@Hawk7886 If you're struggling with executive disfunction all that mise en place is too many steps. Too much to do before you can cook. I'd get half way through the prep and get frustrated that it's taking too long. I'm just going to eat cereal instead and now there's a bunch of containers of assorted ingredients taking up space on my counter.
I just cook like a gremlin instead. Add stuff to stuff until stuff taste good. What's a recipe? Yay food!
Brain looks like he's a dad talking to your younger cousins while passionately grilling at a family cookout
Right? Like he's grown up so much over the years 🥹
Brain is my favorite youtuber
Specifically, he looks like Arin Hanson now.
Lily’s in malibu has by far the simplest and best breakfast burrito. The salsa they have is key. A true 10/10.
I'm more getting uncle vibes.
My brother made these for me and his partner on New Year's Day. Since there were three of us, we all went round robin and said "here you go boss" 😂 10/10
A masterclass in how to set a perfect tone for the new year
This is absolutely wild. This is my *exact* kitchen. The cupboards, the layout, the exact microwave and stove. Even the tea kettle, coffee pot and cutting board. If i lived remotely near LA, I'd assume something fishy was going on with the filming of this
Someone pointed out that there appears to be a phenomenon where Brian is always in a new kitchen for a new cooking video. Thanks to your added detail, can we now assume there's a potential wormhole where he teleports in and out of other people's kitchens Santa Claus style?
@@mollusckscramp4124Brian breaks into a new house each cooking video and just has to get done before the owners wake up/ get back
when the world needed him most.. he made breakfast
The midnight gourmand has converted
@@Daggerz_And_Ramen I love the slow progression around the clock. Evening pepcorn snack --> Midnight gourmand --> Breakfast sandwich --> "How to make lunch feel special when you're self employed and it would be so much easier to just grab a cereal bar from the cabinet and keep working", coming June 2024.
The fact that you detail out "here you go boss" as a part of the experience really highlights the attention to dopamine spikes to what really makes a perfect breakfast sandwich.
While I agree this is a key factor in a perfect breakfast sandwich, I believe he seriously under fried that bun. A crispy buttery bun layer and high quality bacon are the two most important factors for a high tier breakfast sandwich that weren’t mentioned here.
It's not just a breakfast sandwich, it's an experience. Know what I mean, boss?
Things that can be used in place of Boss:
- Mijo
- Shuaige/Langzhai
- Sugar/honey/hun
A little culturally dependant but otherwise these all mean the same thing.
Food is a multisensory experience. It's like an apartment with a good view. It shouldn't really count on the merits of the physical thing, but the emotion component definitely comes into play. Good food can improve a bad mood, but an already good mood can be elevated to great when someone puts in the extra effort to say a nice thing!
I feel like in every video BDG tries to look like a different kind of millennial. I love it.
I like how you can hear Karen wheeze a little with BDG's antics. The perfect comedy is when you sound crazy and even your team laughs at your insanity
There used to be a cornershop on my commute that did breakfast subs. Every morning, from doing that commute when I was in university to when I was in work, years of commutes, I would get myself a breakfast sub. The woman who owned the shop was so nice and we found an appreciation for each other. I found out through my dad (who dropped in one day and mentioned me going there) that she liked me so much she would put extra sausage and bacon in my sub because I would brighten her day. It became such a staple of my mornings that I could never fathom a day without it. I often felt like I'd be the one to stop going thanks to life's machinations, but I wasn't prepared to outlive that place. I didn't even know my last sub there was going to be my last, part of me wishes I did so I could savour it, but then knowing that that would be the last time would hurt even more. I think I actually mourned that place passing, and now its permanently shuttered facade is a monument to the times we had, and the times we can longer have. And while she never called me Boss, she called me the next best thing in Wales, which was Love. I wish I could tell her how often she made my morning, I hope you're doing ok Tracy
this was so poetic and beautiful. thank you tracy
thats some lesbian indie game shit i just read. thank you.
@@gorecrystalhellfire3770It honestly would make a great plot for a book or VN, with either an exploration of a really sweet love story or just a beautiful look into the minor, yet incredibly precious, bonds we form with others.
thank you, Tracy
Love to all the Tracys of the world, and all of those Tracy's favorites.
I love that BDG is slowly becoming a cooking channel.
Also, medical insurance tutorials.
A cooking MUSIC channel with a taste for video games and ramblings of the inner thoughts of a sometimes broken man
@@nebulae5236 the only thing we can all relate to.
No word of a lie, the day after we watched this, my family and I went through a drive through to grab breakfast and the guy at the window handed my husband his breakfast sandwich and called him “boss”! Instant good mood for all of us for the rest of the day.
i love how you're accumulating so many cooking videos after saying that the first one would probably be your last. they're really good. i just made pepcorn the other night.
The hashbrowns on a breakfast sandwich is mind blowing. The ones around me are bland and generally vaguely squishy, and I have NEVER been called boss. My standards must RAISE.
Don't settle for less, boss.
Good luck on your breakfast sandwich journey, Boss.
You can do it, boss
I believe in you, boss.
You got this boss
I like how Karen giving a thumbs up when you said that you make her one, looked like a middle finger. The blurriness really sells the illusion.
My thoughts exactly! 😂
I think one of my favorite things about this video, besides the impeccable humor and cooking, is the fact that the fridge has the word "fart" spelled out in mini magnets
I'll be honest, I was skeptical about step three at first. but then you handed over that second sammy and it changed my life.
In the end, Brian wasn't cooking a perfect sandwich for himself, but for the viewer. Marvelous. Currently shedding tears
Don't shed tears, shred potatoes
in the process he created the Stardew Valley of cooking videos
@@glooperscooper This is the kind of quote that deserves to be embroidered on a pillow.
@@glooperscooper I'll buy per-shredded, thank you very much. ...I only work with splitting up whole potatoes when it's no more than 2 to 4 large chunks for roasting (or boiling) with the skins on. I do rinse them very well and then cut them in the sink with the water still running to wash the starch off the surface/saturate them a bit. They're actually better off not patted dry as recipes may recommend. Oil and water repelling each other is not a problem as the water cooks away and steams it a bit.
The "boss" part is SO key for a post-drinks kebab too
"My friend!" is also a welcome alternate in that situation. :D
You call him chef
He calls you chef
Kebab is society's great equalizer
"You want some sauce with that bossman?"
As a person who lives in Germany, a country that receives half its value (moral, not monetary) in millions of Kebab Döner joints, everyone I know loves their local Döner guy so very much. Every single person. It's the only thing I think everyone can agree on. I feel so at home there... The only place that's still open at 3am when you're stumbling out of the club with a friendly face waiting to greet you.
in Spain it's "amigo", that's the sign that you have found a great kebab joint
the part about loving salt a lot really spoke to me. i eat a LOT of salt because all the meds i take suck all the salt out of my system, and out of concern, I've brought up my massive salt intake to my doctors before and they've run tests and everything, and yeah. everything came back normal. apparently "gigantic quantities" is the right amount of salt for me 😅
mood haha, I've got a similar situation
Unsolicited Hashbrown Tip: If you take the grated potatoes and wrap them in a kitchen towel, you can squeeze them out in your sink and getting rid of all of that potato water lets them cook up suuuper crispy. They take a little longer since they're not par-boiled, but they're really ding-dang good. I have no doubt BDG's done it, but for anyone else who likes breakfast, it's super tasty
Step 1, boss! That ain't simple
i just rinse them in a colander, about 10 minutes before cooking, gets rid of extra starch and thaws them at once.
@@Aidscapade71 To be fair I don't put them on my breakfast sandwich. I do a pile on the plate cause I do an over easy egg rather than scrambled, and the symbiosis is enhanced cause I can let the yolk spill onto the hashbrowns
@@tiptapdrats8454 This is the way
Now we need a “Finding the best Breakfast Sandwich in LA” video.
Bonus points if they call you “boss”😂
+
Going to be honest. After the pepcorn video and then now watching this one I feel like I would just implicitly trust Brian with revelatory food discoveries.
if you haven't seen his Ice Cream video I would watch that too
After "Midnight Gourmand" i realized that he's got the best philosophy on cooking I've ever heard of.
I'm anticipating some kind of dark twist happening. 20mins is a long time. Maybe at some point he uses human meat casually.
Ok so that was a perfectly good and normal video. Now im hungry.
the entire buildup to the third tenet I was expecting "Tenet 3: The perfect breakfast sanwich is cooked in a rat-infested kitchen"
So this video came out the same day the company I worked at closed down, and I've been scrambling to try and get myself righted since. I've been making my own breakfast sandwiches every morning, and I feel like it really has helped me to keep a routine of waking up in the morning, eating breakfast, and doing the work I need to do in order to find my next job. It's a bit sappy, but thank you for giving me something of a morning ritual to get myself up and out of bed, and doing what I need to get done. ❤
Love seeing how the haircut and facial hair develop with each new episode
You would LOVE his collab with tom cardy, his hair is out of control in that
@@redtaileddolphin1875 I imagine she's seen it already
Hairbun BDG looks so different
Hes kind of giving Noah Kahan
7:38 The boss thing really does hit. I'm a girl so people don't ever really call me Boss. normally they call my boyfriend or my brother or my dad boss. One time I went into a boba shop and the cashier, who was a man, Call my boyfriend boss and then called me boss. It felt really cool like for no reason whatsoever it felt really cool!
Ladies is boss too, go and brush your shoulder off.
It was cool seeing you come into the restaurant I work at! I’m honored to be visited by a gourmand like you
Just watching this week's "um actually" episode and it feels like the inspiration for this video
You should set a 20 minute timer where the alarm is just an audio recording of the guy at the breakfast place saying "Here you go, Boss"
2:45 Brian promises us 2 breakfast sandwiches in 20 minutes and the video is pretty much exactly 20 minutes long. I love it
That makes this the perfect video to put on while you’re making a breakfast sandwich
@@TheShinyDudeand the fact that he calls us boss at the end makes it even more perfect
This video was inspirational. I've already adopted the hash brown layer and I've started wrapping my sandwich in foil to help the flavors meld together.
You did it, boss!
Just want to say as someone that worked as a line cook: DON'T FUTZ. What Brian did with the sausage there was nothing but perfection.
Keep up the cooking videos, Brian, they are all magnificent.
A lot of time, a big part of cooking is letting things build up flavor by sitting in the same spot. Don't futz is a *great* way to put it.
I find that "boss" can also be replaced with "my friend." "What can I get you my friend" hits real good when you've never met this person before.
oh shit yeah, especially if they have one of those accents where the r rolllls real hard, its heaven
The minute he said sausage, egg and cheese, and advocated for the sausage patty, I was all on board. King of Good Taste
I appreciate the sink foley fakeout of the bacon sizzling. And as always, Karen's camerawork sets a wonderful personal tone.
I appreciate your dedication to handwashing throughout all the steps. You're a food safety hero, Brian.
Unlike the breakfast sandwich shop
This man did not read every OSHA manual just to NOT wash his hands
With dish soap too! Just like I do. And I live in New England so my hands get super dry but I just keep doing it anyway…. Lmao.
He is famously known as a safety fan and bureaucratic wunderkind after all
@@forrestrichard8133 O'keefe's working hands cream is awesome for dry hands. Even if you only use it before you go to bed, it really helps.
I feel it's important to state that my entire friend group is now on a breakfast sandwich kick. I was in the grocery store buying breakfast sandwich ingredients, checking the group chat, and three of five people in the chat ate breakfast sandwiches today. Truly, an influencer of our time.
influencing the younger generations to become better cooks, what a boss
A vitally useful video. Thanks for making it Brian David Gilbert
I was skeptical, but Brian calling me boss at the end really did make my day lol
A few notes:
Wrapping the sandwich in tin foil isn't just about everything melting together in a symbiotic way, it's also about compressing the sandwich a little. Compressed sandwiches taste better, that's a fact.
(No, literally, that's why delis wrap your sandwich and all)
Two: If you want fluffy eggs that don't bleed, what you want to do is build a curd. Which is kinda what you're doing with your "bad omelette" technique. You can level that up further by stirring the eggs as soon as they go in the pan, not quickly, just lazily swooping around, as this will encourage the formation of airy curds. Once the curd base forms, you can then shape it up, and the curds will hold on to a lot of runny-egg without actually letting it run
Three: If you want to add tomato, grilled or raw, salt it. Trust me, boss. The natural umamis in the tomato are brought out by a little salt, and it will enhance the entire sandwich, not just the tomato, to salt the tomato
Four: it's not worth it for hashbrowns, but you should totally consider some prepwork for other ingredients. Hot pepper jam, (or jelly), for example, is amazing on breakfast sandwiches, and one batch goes a . . . long . . . way. (recipe for about 1L aka 1 year's worth: start with 2 cups of sugar, and not enough water to dissolve it, on the stove, make a caramel. Get it to about the softball stage, aka "the colour of a shot of whiskey". Toss in about 2 cups of apple cider vinegar and mix to break up the caramel: you now have a (rather thin) gastrique, that's not important here, but now you know what a gastrique is. Keeping this mixture on the heat, toss in about 6 chopped apples that don't hold up when baking, like red delicious, (they're a source of sweetness, tartness, and pectin, so we don't want them to remain intact), and about 15 chopped habenaros, or 20 chopped jalapenos, or some appropriate number of other hot chili as you will have to experiment with to find, and keep it on the heat while it boils down for a few hours. Stir occasionally to make sure nothing sticks to the bottom. When the apples and peppers are truly broken down, decide on the thickness you want, add water until it's just a bit thinner than desired, (will thicken slightly as it cools), then strain through sieve, pushing it back and forth with a spoon so it actually goes through. Then jar up as you wish.)
five: use any bread except a hamburger bun
I love you
you are a bastion of knowledge my friend
Compressed sandwiches don't taste better. Delis wrap sandwiches because they have to. What are they going to do? Just... hand you a sandwich in a paper bag? It would fall apart. Hand you the sandwich not in a bag? Where you would have to bring it to a table to eat or bring it home, all the while it's exposed to the air and is drying out and everythings dripping and falling out?
Deli sandwiches are wrapped for the same reason every other food is wrapped/boxed; to contain it.
Honestly can't tell if you're joking and I got wooshed 😅
@@jonahbrown5669 oh , they have plenty of options, including just holding over the paper and handing it all to you, or rolling loosely, instead of rolling and wrapping the sandwich tight. Like, cheesesteak sandwiches, which need the containment much more, are typically given the box or the fold method rather than the tight wrap, (although it's not hard to see why, it's not like delis don't still wrap and roll particularly saucy sandwiches)
but it is also actually a thing for three reasons. first, it squeezes a little bit of juices out of everything, (fats from meats, juices from veggies), and introduces them to each other, and that has the benefit of dissolving some flavour compounds slightly before it even hits your mouth, ready to spread out over your tongue.
second, slightly compressed fresh bread causes a shorter feedback loop between enzymatic introduction and taste reception; it tastes sweeter, for longer, because your saliva doesn't penetrate as easily and is received back to your tongue quicker as a result, and then there's also excess amylase still waiting to break down the bread. There's an optimal point of compression for flavour, since you produce more amylase than is required to max out the sweetness response you can get from bread. You can try that with a small square of white bread vs. a little rolled up ball of the same bread, just let them sit in your mouth instead of chewing.
The third is how compression impacts mouthfeel, as light compression will effect denser ingredients less, which moves everything in the direction of a more uniform toughness/density, and therefore to a more satisfying bite. This is particularly noteworthy for a BLT or a breakfast sandwich with veg, as the light leafy greens that love to sneak out of place on a sandwich made at home, instead stay perfectly snug in a wrapped sandwich and require no special consideration while eating.
like man, there's a reason every teenager at a deli is taught to roll-wrap sandwiches, and tightly, a potentially messy operation that requires the right pressure to not look like shit, (in the "ruined sandwich" way in one direction and the "wrapper tornado" on the other), instead of showing them the box fold.
The factors here are also notable for playing into the 2010's trend of hunter sandwiches.
For anyone wondering, the pan he's using is an Our Place Oven Pan.
Thank you I was looking so hard through the comments!!
@@mochimellow4188 glad I could help!
THANK YOU!!!!!!!
my hero a real boss here! thank you so much
Thanks for identifying! Too rich for my blood though, I'll just use two frying pans 😂
The main lesson of this episode: "Futzin' around is a foolish idea!" (old korean proverb). Thank you for coming to my TED talk
the ending warmed my little new yorker heart. i feel like i could lift a mountain.
As a fellow breakfast sandwich enjoyer, my favorite way to prepare the eggs is to take the outer ring of an onion and cook the egg in it. It almost always sticks to the onion well and helps the egg keep the shape of the sandwich, and you can even keep the egg a little runny that way. I’ll definitely be trying to combine that with the rest of this sandwich
Whoa. Onion egg.
That is so smart
BRILLIANT
you have actually changed my life
Jonas, what’s it like being a true revolutionary and philosophical powerhouse?
When BDG posts a "cooking video", but a few minutes in you think it's going to be a video about how his love for NY breakfast sandwiches is actually based on his own nostalgia for the time, place, and circumstances he had them in classic BDG subversion... Then realise, no, it's actually just a really good cooking video, and now you want to make a breakfast sandwich like the one shown yourself! XD
both things can be true
lets make breakfast sandwiches and LARP being in NY
We were fully ready for an unraveled, but we got a genuine cooking tutorial instead. We win either way.
His cooking videos are always straight up sincere and that is what makes BDG BDG. He doesn't fuck around when it comes to food.
@@flowerheit4512 :( how can i larp being in NY when i am under the sunny skin-boiling rays of southern philippines
Just watched the newest episode of Um, Actually, and I'm disappointed BDG wasn't given a platform to speak on breakfast sandwiches while everyone else was ranting about them.
I've made this twice this week. Flawless. Woke up like this.
We really appreciate you shooting the bloopers for the Patreon rewards because you always do everything in one take
Being called boss by the sandwich guy is the closest I will ever feel to being a boss, and that is why it is so important
Have you considered being your own boss?
Hey Brian, I just wanted to comment and say that you’ve really inspired me through the past couple years. I keep finding myself watching your old unraveled videos and just thinking about how much I’ve really looked up to you! So thank you, I hope you have a great day
You have only a months to become a beekeeper.
Finished this video and walked down to my supermarket in a fugue state. When I woke up I had an egg and bacon muffin in my hands. Thanks Brian!
No problem boss.
A muffin? Is there an entire world of savory muffins and NOBODY TOLD ME???? FUCK this sounds so good!!!
English muffins, boss! Those little guys are great ͡ ͜ ͡
@@reillypeters7608 can I tell you about our lord, Strata. It's just savory bread pudding. Still quite good though.
You taught us how to make the best breakfast sandwich in 20 minutes in exactly 20 minutes and 1 second. Truly magnificent.
The magic of editing, boss
I now have a desperate need to make a breakfast sandwich. It's 4 pm in the afternoon.
Don't let "the time" stop you! The first meal of the day is ALWAYS breakfast.
@@kashiichanmy breakfast was unfortunately taken by crab rangoons. Er, I mean Chinese takeout. I definitely didn't eat 3 orders of crab rangoons in a day with basically nothing else.
i need a cooking show with brian david gilbert and brennan lee mulligan as the judges
protip: if you only have sausage links and you want them on your sangwidge, slice em lengthwise. then you can grill the interior part a bit too and make it a little extra crispy!
I love butterflied sausages! It’s the perfect texture 🤤
Or squish the meat out of the skins
This might be as life-changing as your midnight snacks video. I don’t know why it never occurred to me that I could get a griddle pan and put it over two burners at once to have multiple heat zones in the same pan, but I went out and got one immediately and I think this is going to transform how I cook all kinds of things. Currently making the breakfast sandwich now, please feel free to share more of your culinary wisdom anytime and I will gladly listen
How was the sandwich with your newfound techniques?
19:04 a quick JD Washington after the word “tenet” was fun but even less noticeable movie ost drop is what got me.
8:24 bdg explains the back burner
Pro tip on sauces: if you mix mayo, mustard, garlic powder, dill and pepper together, it pairs perfectly with breakfast food (sandwich or not) and can be stored in the fridge for 5-7 days. It can fancy up your breakfast potatoes with minimal effort!
Most of the time my breakfast is sandwiches with sweet fillings or yoghurt with cereal … gonna try this 100%
I love how the total lack of actual amounts makes this read like an 18th Century recipe from some out of print book on _American Homesteading_ - "using commonly available ingredients in whatever ratio your heart desires, combine in the common fashion"
@@Hawk7886 that's exactly how I make my sauce
1 part mayo, 1 part mustard
Dill should be 1/4-1/2 the total content of other dry ingredients ratio wise. You can do more or less as you wish.
Adjust to taste and number of breakfast participants!
A great and possibly underrated part of these videos is that in addition to Brian, Karen as the camera and Jeremy as the editor are also characters in them
for me, 19:30 to the end was the most relateable thing I've ever seen in a video
People gotta hire y'all for writing shit, y'all are great! I'm already like 2 minutes in and pickin up all of what you're puttin down!! sell me a thingy my dude
can we appreciate how much effort boss puts onto his videos
@evn2 hi is your profile pic the crow people from the game monument valley?
@@Elizabeth_an yes it is :)
@@evn2 cool thanks I love that game! ☺️
Good to see BDG found a mug of coffee in time to retain his mortal form and not dissipate entirely into a purely spectral being!
"Do not talk to me until I've returned from the spectral plane to my mortal form!"
I don't make a true breakfast sandwich per se, but I make what are essentially two open-faced sandwiches. Two eggs, each on top of half a bagel with cream cheese. There are two tricks I employ: the egg is cracked into this ring that I have that can be placed on the pan, so that the egg cooks into a circle that fits nicely onto the bagel. But bacon is also placed inside this ring before the egg is cracked, so that the bacon can grease the pan and the egg cooks around the bacon to hold it on the bagel. You have to rip up the bacon into smaller segments to fit it in the ring, which allows you to move evenly distribute the bacon throughout what will be the egg.
through much experimentation on the breakfast sandwich i have discovered a new form of symbiosis, take the cheese you are using and put it into the egg before you fold the omelette, it then melts inside the egg and it is truly delightful
this is gonna get weirdly sentimental but bear with me
i struggle with eating breakfast. this morning i had some oatmeal and was still hungry, but too anxious to make something.
this video popped up and upon watching it, i was motivated enough to make some eggs. nothing fancy but it’s still an accomplishment.
it also reminded me of my best friend. when i stay overnight at his place, in the morning he’ll sometimes make breakfast sandwiches. i remember lounging around the kitchen with him and his girlfriend (mutual friend of mine), comfortable and warm. we ate the breakfast sandwiches on his porch. i had never actually had one- i get nervous about mixing foods together. but the domestic simplicity of it made me feel oddly safe and i ate it without issue.
this video was weirdly nostalgic, and the perfect amount of time to make some coffee and eggs.
thanks, brian!
can we take a second to appreciate the perfect spelling of the sound Brian makes at 5:55 because holy shit
love these cooking videos, Boss
Look, I don't know why but it's very important to me to check on Brian David Gilbert from time to time and I confess to feel warm inside when a new video appears in my feed. So I'm just letting you all know that I care and appreciate this human person on a level of proximity that cannot be explain. We are just close like that. There. Also, good video and I'm happy to see you.
I feel like the "Boss" point is an important one: food tastes better when someone else cooks it for you. Like magic.
I had a very genuine smile when he called us boss, and offered us the sandwich.
When I lived in Toronto, I couldn’t find non-link breakfast sausage- but it’s very easy to make at home. So if you live in an area that is a jimmy dean-free zone, fear not.
It’s kinda crazy that Brian can just make his voice sound like that
I am a breakfast sandwich SNOB. I watched this while COOKING A BREAKFAST SANDWICH. And I have to say I'm thoroughly impressed. You've hit some major points here that are important to me, such as realizing that plain ol ketchup and American cheese are actually the perfect things for a good breakfast sandwich, the breakfast sandwich is for and by the common man. Bravo
Also if you are feeling exotic, try the east coast staple pork roll trust me it's delicious
I am a common man who grew up in poverty and you will never see me putting American cheese on anything ever again. It's like something a wise man said- you don't need day-old rice for fried rice. It's not the Ming Dynasty anymore. Lmao
@@baashasucksit melts nicely, though. But I do choose different cheeses depending on what I want and what we have. American cheese is definitely for when you want gooey-ness. It does it well. It's almost like a cheese sauce except you don't have to think about how to make a cheese sauce for a simple breakfast sandwich.
That does look like a delicious breakfast sandwich. Also, I feel like BDG being in LA now increases the likelihood of a D20 season with him in it. Hope to see that someday! 🤞
Well, he's at least in the Game Changer S6 trailer.
He's been on Dirty Laundry before
he was a guest on a standalone episode of Fantasy High! i agree with wanting him in a full season though
He’s been in a bunch of Dropout shows as a guest as others said ,so there’s a chance!
Excellent sandwich and directions.
Took me about four minutes to land on American Caddicarus and I'm not able to leave that thought now.
Okay but why did I almost cry when you offered the sandwich to me and called me boss?
Those Hashbrowns remind me of the "Papas al hilo" we have in Perú. We put them in chicken sandwiches and chorizo sandwiches, and they truly elevate them with their crisp.
YUMMMMMMMM
Peruvian sandwich game is on another level! I'm very thankful to have a Peruvian sandwich shop where I live. They have one called the butifarra with roasted pork and sweet potato with yellow spicy mayo.
I love how at 18:20, fart, becomes art
I have no idea what the exact timing on this was, but I really want to know what the relationship is between this video and the breakfast sandwich conversation in season 9 episode 2 of Um, Actually
(side note: Brian is now the fact checker and one of the writers on Um, Actually for Dropout you should watch it it's really fun and good)