@@aferguson850 wtf lol. have you ever had an aioli? It's practically the same thing as mayo, but with a couple extra ingredients. Both made fresh are amazing.
@@brewtalityk well the basic idea of Aioli is the same however in real aioli you don´t add egg. it´s oil and garlic nowadays a pinch of salt while mayonnaise is oil, vinegar, lemon juice and oil. and because you need to mix them an egg yolk for the emulsion. in Aioli garlic created the emulsion. there´s nothing wrong with lemon juice or vinegar in aioli though. it probably is a but bland without and truth be told i´d just make a normal mayonnaise and add garlic to it, because pulling up an aioli actually is more difficult than pulling up a mayonnaise, but if we are strict, in Aioli garlic takes the place of the egg.
Me either but he was right! I even had a flash back of me excitedly reading for the ketchup bottle for the first time to put on my hotdog... it was also the moment I realized I hated ketchup on my hotdogs.
After watching these videos, I walk around feeling like a god. I have all the expert knowledge on condiments, knives, bacon, ice cream, and more. Now, I just need to find a way to put these skills on my résumé.
If you think you understand knives then you have much still to learn. I am kidding, a bit. There is a lot of minutiae in the proper manufacturing and care of knives, from the choice of steel(s), handle shape and material, inclusion or exclusion of an integrated bolster, whether or not to have a plunge grind with a blunted heel, the specific characteristics of the primary grind, the angle of the secondary and/or tertiary grinds, the fineness of the final polish on the edge, the overall shape and balance of the blade, etc. There is a lot to consider regarding any one knife.
I've literally got 2 essays, art history, biology, math, physics and French homework due tomorrow and I'm up at night, watching a condiment expert talk about anaemic mayonnaise... But he spoke about cell walls so he's contributing to my education.
you make a business about them. XD so first you apply to a business then train your social skills but don't forget to check on your bladder every now and then as it would be bad to pee in public. read books in the bookshelf alot and/or check your computer to train some skills in. :)) eventually you'd be sent a mail that they promoted you to CEO. I think you need a couple of friends too so you'd be promoted easily.
Kinda, he does speak well overall, but the "hard" words he uses are just filler, it's actually annoying if you pay attention to it. For example, saying 0.60 cents is "essentially" double of 0.30 cents, is filler.
I disagree, I think he's actually one of the worst "experts". Apart from a short description in talking about the differences in ranch dressing, he only very briefly talked about the various chemicals, stabilisers and preservatives that allow the cheaper options to be cheaper in the first place. The more expensive condiments are more expensive for multiple reasons. They don't sit on the shelf as long (fewer or no preservatives), have little to no fillers and artificial ingredients/flavours, and have fewer stabilisers that might make the condiment more creamy in consistency (which wouldn't be the case in a more natural state). The fact that this expert only minimally mentions those factors in a video over 18 minutes long, is in my opinion somewhat of a failure to do what this video series was meant to do, which is to describe the main reasons for the differences in price points of 2 options within the same category of product.
@@TheLKStar $1.03 per ounce is almost nine times more than $.11 per ounce. Technically correct, but probably not what he was going for. Sexy stache saves it though.
I knew that barbecue sauce b was less expensive, because it has the same color as the two bottles in my fridge. I know for a damn fact my mom ain't buying pricey barbecue sauce 😂
I liked when you guys posted a bit about the experts in the 'about' section of the video. Much like how the Spice Expert and the Meat Expert both own their own shops, etc...
They sacrificed a goat and summoned the Dark Lord to bring forth a... condiment expert. But, yeah, it seems unfair to not mention these experts' businesses, when that's likely the main reason why they agreed to do these videos. (And, as Mr.P-Fox mentioned, it's Sir Kensington's.)
Scott Norton is co-founder of Sir Kensington's, the premier producer of all-natural ketchup, mayonnaise, and mustard distributed nationwide. With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington's condiments have become an integral offering at leading retailers, restaurants, and hotels. Scott has been named one of Fast Company's “Most Creative People in Business” and as one of Forbes' “30 Under 30."
I first experienced Sir Kensington’s ketchup at Gotts in Palo Alto. I found myself ordering double fries just to eat more ketchup. It really is a massive leap above hunts and Heinz. Worth every penny to buy online.
The fact that you haven't been til this point just proves that you're not a person of culture. Now if you'll excuse me I have to lube up my sandwich before I shove it in my mouth.
I lost it when he said “This is a more quotidian mustard.” Like.... go off epistolary literary novelist king who employs SAT words in place of their more mundane, everyday counterparts 😭
Because taste is rarely based on actual taste but more on what you used to . I had my first industrial mayonnaise when I was 16, and to me it was barely edible. On the other hand I had my first home made ketchup last year and still don't like it. But don't get me wrong , if an individual at a very young age has the opportunity to try both industrial and homemade product he will prefer the homemade one . I don't know anybody who grew up eating an home made product and then tried the industrial version and liked it more
@Biff Dingus Ranch is pretty popular across the US. Although I'm not a big fan, it's as artificial as any other dressing; ranch is basically mayo, cream, and herbs/seasoning. That isn't very artificial.
Lol that reminds me of this video i watched of this guy eating a bunch of condiments together, but he wouldn't put ketchup in it ruclips.net/video/uOzDAPMkYtE/видео.html
“And here we have what looks to be a more homemade mayonnaise. A bit eggy on the nose and we would expect this to have a better mouthfeel than mayonnaise B. Let’s find out if this is the case” * Glug glug glug * * Wipes mouth * “Ahh just as we thought. It does indeed have that mouth feel and confirms our egg content suspicions”
people who are experts in these sorts of things probably went to some kind of culinary school and now work in the industry related to what they are experts one. Also they might just really like their subject and do something completely different. Always remember that “experts” are just regular people too, if you want to be an ice cream expert it’s within your power to do so.
@@Hamatabo The condiment expert is Scott Norton who co founded a very successful all natural condiment company that was recently aquired by Unilever which is an absolutely massive corporation bigger than Kraft-Heinz. Jim Lahey (bread expert) created the iconic Sutherland Street Bakery in New York as well as other successful restaurants and authored several cookbooks. Eli Cairo (Bacon Expert) literally learned German to study charcuterie in Switzerland and opened Olympia Provisions, an excellent cured meat purveyor and chain of restaurants. I'll stop short there so this doesn't turn into a novel but I really wish Epicurious would do a short bio during the introductions because their experts are seriously the top of their respective fields and it would illustrate exactly how informed their opinions are.
Everybody here is suprised at the specific kind of experts that exist. Have none of you ever watched Pawn Stars? Rick Harrison has hundreds of friends who are an expert on some very specific area.
When your trying to learn about which mayo will lubricate my sandwich better and which mustard is more grown up but the condiment expert starts a ted talk about ketchup shaming
My takeaway from this is that mass produced condiments are sometimes more desirable than gourmet or specialty condiments. The trade off is better ingredients for flavor.
Condiments are definitely trickier than a lot of other food. Their role is 100% support, they are supposed to compliment the food you're eating them with, not take over the show themselves. So which one is best is always going to wildly vary based on what you're eating them on. On a burger or hot dog, regular yellow mustard is best, but on a pastrami sandwich, you want something stronger than that, for example.
@@truedarklander i heard some tasteolygist say stuff like "it taste like a sweaty leather saddle after a long days ride" c'mon man how is that not made up.
I'd love to see a rice expert! I eat rice a lot (for a westerner) but I always have a hard time distinguishing quality and generally only look if it was produced fairly for the workers.
Love this, as ever - especially since condiments are daily-use items (or close) that make so much of a difference to pretty much any processed food or sandwich. Could we please have an episode on tea next? You've kept us waiting t-oolong. Pretty please, teas?
@Leov Agreed! I'm from West Bengal, the state in India where many of the various Darjeeling tea varieties are grown. We're also Assam's neighbours, so we reap the benefits of their tea cultivation as well! ^_^ We tend to drink exclusively loose leaf back home in India, but I've been living abroad and it's a lot more cheap and convenient to use bags here. They always lose their fragrance in transit, so I'd love tips (hehe tips get it like tea I'm sorry) on how to choose tea bag teas that keep their fragrance. I cannot count the number of times I have made awful tea puns on this channel asking for a tea episode ahahaha - hopefully this pekoes their interest.
I'm pretty sure that even a regular consumer, i.e. Bullshiter Expert, would be able to correctly guess the more expensive product in 99% of the comparasons on this channel. That being said, explaining precisely why they chose that option might be pretty entertaining to watch.
Because most of them are leading huge businesses and to make it big you have to get people to support you which is easier with such a pleasant voice. That would be my guess at least.
Could we have a tea expert on here? There are so many varieties, and it would be fascinating to hear someone explain them as eloquently as the experts on here do!
That 3:08 to 3:21 speech was so motivating i feel like those are the type of things you hear in graduation speeches, some Uni better be getting this guy on the next graduation ceremony
This guy sounds like the smartest person we've had on this series yet. I really appreciated his extensive vocabulary and nuanced, meticulous approach to determining the prices. He analyzed the manufacturing process behind each condiment pair based on the specific flavors in such an educated way.
I mean... High quality sushi is expensive for a reason, cuz good sushi chefs and good ingredients are hard to find. I would love to see an episode like that, but I wouldn't put much faith in it.
@@hardc00re10 it's a vague difference mostly based on what you put it on. Also sauce is usually put on during cooking whereas condiments are on the side for the water to put on whenever they want at their preferred volume.
I love his explanation of how ketchup is one of the first things we could control at the dinner table at a young age, hence the nostalgia. That’s an awesome tidbit.
Sad thing is for me, is when I got asked what I wanted to be I didn’t know and I didn’t want to stand out weird so I just said doctor but never rlly been interested in that. I always wanted to be a vodka connoisseur, however my life choices led me to study electricity and I’m now in my 3rd year studying electrical installations. Maybe one day I’ll be able to open a bar, and have a wide selection of delicious vodka i can help people enjoy pure or with nice juices. I recommend the bison grass vodka with apple juice served with 2 5 by 5 cm ice cubes made with boiled water with a side of jumbo extra salted peanuts.
Ice cream and cheese were my favorite subjects but I love this expert! "don't let anyone tell you what ketchup you should or shouldn't be eating" amazing.
April Hitchcock if you knew anything about quality control, you’d know big companies MUST have an expert to taste each batch. So yes, there’s beer experts, soda experts and so on. They also make pretty good money.
The thing I learn most from these videos is the fact that these people actually exist. Why does he look like some random guy off the street to eat chips.
“Beauty is in the eye of the beholder...and no where is that more true than in ketchup “- the condiment guy
I think I found my senior quote
im dying airless on that quote
What does it even mean
Beauty is in the eye of the beholder is so cliché
Tu é br? Pq é fofo também
Rafael Morales I’m going to use that too, thanks for the idea
i can honestly say i’ve never heard anyone call mayonnaise anemic
It's the devil's semen
@@aferguson850 wtf lol. have you ever had an aioli? It's practically the same thing as mayo, but with a couple extra ingredients. Both made fresh are amazing.
Or say it holds its character haha
Or “lubricate your sandwich” ... 8===D
@@brewtalityk well the basic idea of Aioli is the same however in real aioli you don´t add egg. it´s oil and garlic nowadays a pinch of salt while mayonnaise is oil, vinegar, lemon juice and oil. and because you need to mix them an egg yolk for the emulsion. in Aioli garlic created the emulsion. there´s nothing wrong with lemon juice or vinegar in aioli though. it probably is a but bland without and truth be told i´d just make a normal mayonnaise and add garlic to it, because pulling up an aioli actually is more difficult than pulling up a mayonnaise, but if we are strict, in Aioli garlic takes the place of the egg.
My man really went all out just to avoid saying "Heinz ketchup."
With a mustache like that, it could get disastrous very fast.
He could slip up and yell *HEIL!* instead
or hunts
That and Grey Poupon lol he even brought up the Rolls Royce commercial
Fr
superonyxfire I’m p sure it was Heinz. Hunts is closer to the other ketchup imo
2:06
When you're legally prohibited from saying "Heinz".
that is ridiculous to not be able to call out brands, but your comment is not ridiculous. It never was. :)
this guy KNOWS his stuff, these experts amaze me every time
It's like they are paying attention on what they are doing.
Noice at 1:55
except simple math 2:52
@@benworthel1337 ? His math is correct
@@Slyfoxx It's almost 10 times as expensive. It's more than 9 times as expensive.
Well... theyre experts. They better know their stuff XD
2:07 this man just gave us a sentimental, tear inducing speech.....about ketchup
😢 nobody will ever tell me which ketchup is better ever again...
This man just gave a mini TED talk on adults and their underlying, emotional connection with ketchup
I didn't know I formed an emotional bond with ketchup...
ProjectJamesify same
But you did
Ok
The conditioning worked
The best of friends 👬
I didn't have a prenotion of what a condiment expert would look like, but he looks exactly how I imagine a condiment expert would look like.
Same!
American Hitler?
@@KingAlpaca potentially?
Flavor saver, obviously.
@@KingAlpaca
Zieg Heinz!
This guy sounds like a literature professor when he talks about condiments
I'm thinking more sociology prof.
Yet he can't pronounce "Capsaicin" or "Homogenous"
i said double espresso no ice, please and thank you
I never thought I'd ever learn about my emotional connection to ketchup, either.
Me either but he was right! I even had a flash back of me excitedly reading for the ketchup bottle for the first time to put on my hotdog... it was also the moment I realized I hated ketchup on my hotdogs.
Goddess Ahh mustard belongs on hot dogs not ketchup I agree. I’ve know this since I was a child too.
After watching these videos, I walk around feeling like a god. I have all the expert knowledge on condiments, knives, bacon, ice cream, and more. Now, I just need to find a way to put these skills on my résumé.
If you think you understand knives then you have much still to learn. I am kidding, a bit. There is a lot of minutiae in the proper manufacturing and care of knives, from the choice of steel(s), handle shape and material, inclusion or exclusion of an integrated bolster, whether or not to have a plunge grind with a blunted heel, the specific characteristics of the primary grind, the angle of the secondary and/or tertiary grinds, the fineness of the final polish on the edge, the overall shape and balance of the blade, etc. There is a lot to consider regarding any one knife.
@@mndlessdrwer Well I know that a knife is generally not kept sticking out of the victims midsection, so there's that
It sounds like you'd be a "shoe-in" for a job in fast food. Or, perhaps a "kitchen prep' worker at a chain restaurant...; )
I've literally got 2 essays, art history, biology, math, physics and French homework due tomorrow and I'm up at night, watching a condiment expert talk about anaemic mayonnaise...
But he spoke about cell walls so he's contributing to my education.
I can help
LaChainedeVaime the comment was made a month ago, she already failed her classes 😂
@@VaimeY you are too late my friend. Press F to pay respects
Wait u have 7 subjects a day 🤔
@@galacticgray8922 american public schools do be like that sometimes
"Beauty is in the eye of the beholder...... and nowhere is that more true than ketchup"
2018 Quote of the year
/r/brandnewsentence
@@elleboman8465 r/ihavereddit
What series of paths do you need to choose in your life in order to become a 'condiment expert'?
I was wondering the same thing.
My question exactly 😂
The right path.
you make a business about them. XD so first you apply to a business then train your social skills but don't forget to check on your bladder every now and then as it would be bad to pee in public. read books in the bookshelf alot and/or check your computer to train some skills in. :)) eventually you'd be sent a mail that they promoted you to CEO.
I think you need a couple of friends too so you'd be promoted easily.
Sir Kensington's co founder
Surprisingly, one of the best experts on the channel, very well spoken and gives easy to understand yet complex explanations.
Kinda, he does speak well overall, but the "hard" words he uses are just filler, it's actually annoying if you pay attention to it. For example, saying 0.60 cents is "essentially" double of 0.30 cents, is filler.
He doesn't know how to pronounce "Capsaicin" or "homogenous" lmao.
I disagree, I think he's actually one of the worst "experts". Apart from a short description in talking about the differences in ranch dressing, he only very briefly talked about the various chemicals, stabilisers and preservatives that allow the cheaper options to be cheaper in the first place. The more expensive condiments are more expensive for multiple reasons. They don't sit on the shelf as long (fewer or no preservatives), have little to no fillers and artificial ingredients/flavours, and have fewer stabilisers that might make the condiment more creamy in consistency (which wouldn't be the case in a more natural state). The fact that this expert only minimally mentions those factors in a video over 18 minutes long, is in my opinion somewhat of a failure to do what this video series was meant to do, which is to describe the main reasons for the differences in price points of 2 options within the same category of product.
@@TheLKStar $1.03 per ounce is almost nine times more than $.11 per ounce. Technically correct, but probably not what he was going for. Sexy stache saves it though.
If this is complex for you try a channel where they teach stuff for 8th grade.
I've never imagined how a condiment expert is supposed to look like but he definitely looks like a condiment expert is supposed to look like
That's what I'm saying lol
Rá
.. MLMBKV l mm l lenne
Never thought I'd voluntarily spend time hearing somebody talking about the sheen and glossiness of ketchup lol
Lol
And the nostalgia of it.... :)
Looking at this guy confuses me. I can’t figure out if he’s like 28 or 45.
He was in Forbes 30 under 30, so maybe late 20s or atleast early 30s
He’s in his early 30’s
Right in between
Maybe he's 36½
@@michaellewis880 I can't believe Forbes has a segment dedicated to 30 condiment experts...
“What’s your profession?”
Oh I’m a condiment expert
“Hi, I’m a condiment expert, and my wife sews dolls clothes, and we’re shopping for our starter home. Our budget is 2.4 million.”
Melody Bensch Lol. Nice house hunters reference.
*conidmentier :)
He owns sir Kensington’s
I want to be a condom expert. :D
"Pardon me for double dipping" you're the only one eating it you're fine
i only hang out with people who double dip
People complained on other videos about double dipping and unclean hands.
That's the joke
@@raysonviswas LOL
LovelyDumplings~ well he isn’t going to start being a barbarian now!
I knew that barbecue sauce b was less expensive, because it has the same color as the two bottles in my fridge. I know for a damn fact my mom ain't buying pricey barbecue sauce 😂
6-4
I liked when you guys posted a bit about the experts in the 'about' section of the video. Much like how the Spice Expert and the Meat Expert both own their own shops, etc...
i tried searching for this guy. he has a condiment business hahaha. sirkensingtons
Ice Cream Expert had a business too
@@SaadDurrani yeah, but I was too lazy to list them all xD
They sacrificed a goat and summoned the Dark Lord to bring forth a... condiment expert.
But, yeah, it seems unfair to not mention these experts' businesses, when that's likely the main reason why they agreed to do these videos. (And, as Mr.P-Fox mentioned, it's Sir Kensington's.)
@@qt31415 Thanks!
Scott Norton is co-founder of Sir Kensington's, the premier producer of all-natural ketchup, mayonnaise, and mustard distributed nationwide. With a mission to bring integrity and charm to ordinary and overlooked food, Sir Kensington's condiments have become an integral offering at leading retailers, restaurants, and hotels.
Scott has been named one of Fast Company's “Most Creative People in Business” and as one of Forbes' “30 Under 30."
I first experienced Sir Kensington’s ketchup at Gotts in Palo Alto. I found myself ordering double fries just to eat more ketchup. It really is a massive leap above hunts and Heinz. Worth every penny to buy online.
"He has an excellent flavor saver."
Sir kensington is hype
Thank you! ☺️I wish they would include this in the descriptions so I can support these experts in their "day-jobs"
I bought their honey mustard & found myself licking the glass jar CLEAN yeah I ain't afraid to say it
Time to start referring to mayo as sandwich lube
The fact that you haven't been til this point just proves that you're not a person of culture. Now if you'll excuse me I have to lube up my sandwich before I shove it in my mouth.
For a mchicken it basically is
It’s a instrument actually
mustard b: weird flecks, but ok.
atomly omg lol underrated comment
hahaha
I can’t tell if you purposely spelt flex flecks 😂
Don't care about expense. I LOVE my cheap French's mustard. Friggin HATE dijion.
@@lauchlan5471 French's brand mustard. (It's an American company that makes inexpensive yellow mustard).
When do we get a tea expert video? I live for tea.
oooh great idea!! some super expensive teas out there
Hi Nneka, if you "live for tea" you should spell your surname "Oteaka", rather than Otika. Btw, I love tea too.
@@ConScortis ooooh, I'm about to do this. Such a great idea;!
Hot leaf juice represent
@@burggesyens3982 shout out to hot dirt water.
I lost it when he said “This is a more quotidian mustard.” Like.... go off epistolary literary novelist king who employs SAT words in place of their more mundane, everyday counterparts 😭
Holy smokes, this guy has an incredible vocabulary!
Taric Alani he got me when he said “ubiquity”. so satisfying
then try to watch john maclean xd his vocabulary is quite impressive a specially when paired with his accent
I was actually kind of let down compared to the beer and bread guys.
Take a shot every time he says fattiness and savoriness.
@@mdzhamanbaeva
a specially
Kinda hot too
I like it when the experts tell us we can enjoy cheap stuff just as much as the expensive counterpart.
Sandra C the bacon expert was all about talking up the cheap bacon too, probably my favourite episode in this series.
I like how in the ketchup comparison he very clearly prefers the cheap Heinz stuff to the gourmet stuff that’s 10x as expensive.
@@c4gob00m and the pickle episode at certain points!
French's is the superior mustard.
Because taste is rarely based on actual taste but more on what you used to .
I had my first industrial mayonnaise when I was 16, and to me it was barely edible. On the other hand I had my first home made ketchup last year and still don't like it.
But don't get me wrong , if an individual at a very young age has the opportunity to try both industrial and homemade product he will prefer the homemade one .
I don't know anybody who grew up eating an home made product and then tried the industrial version and liked it more
Tonya is an artist who hangs potatoes in the garage
and Scott is a condiment expert
Our budget is $1.3 million
Scott founded Sir Kensington, so it's probably a bit higher than that...
For anyone that's interested, i found the instagram of the chalk artist. It's @carolinarodesign
Thank you! I've literally been searching for this artist since Epicurious started making these vids!
Of the background?
Thank you
thank you!!
u
You need to get a whiskey expert on
the whisky vault guys.
Diarrhea expert too
Bourbon expert
Get that guy from the Whisky Sommeliers School in Texas. He's been on the Modern Rogue a few times, very educated and and very nice gentleman.
Hi, I'm Scotty, and I'm a whiskey expert.
This guy called himself a “condamentier” what a god
I can't believe there's a term for the gross ketchup liquid that's in the first squirt. syneresis
The syneresis squirts....
No the liquid is the result of syneresis, it's not called syneresis.
Syneresis
Chemistry: the contraction of a gel accompanied by the separating out of liquid.
If u shake the bottle before u squirt the first squirt it mixes around the water and there won’t be a squirt of wierd water ur welcome
@@arabellavazquez8694 with ketchup? Weird but ok.
Bro really just casually dropped "as a condimenteer myself."
Its pronounced "condiment tear"
_WHY IS NOBODY TALKING ABOUT THE MOUTH FEEL?_
Thank you.
Mouth feel?
Crazy Asian Dude
Look up Contrapoint on RUclips
He mentioned it in mayo A
Thats called texture and it is mentioned quite a few times
Weird how that ranch sauce is the most popular thing in the US and virtually unknown in the rest of the planet
no idea why people like it, caesar is way better
To us it's pretty much fresh Salat dressing (but quark (a product between Jogurt and cheese) with herbs is much more enjoyable to me)
@Biff Dingus Ranch is pretty popular across the US. Although I'm not a big fan, it's as artificial as any other dressing; ranch is basically mayo, cream, and herbs/seasoning. That isn't very artificial.
@Biff Dingus also it was made by an Alaskan living in California. That's practically the direct opposite of southern.
The midwestern USA eats ranch with everything (salad, fries, sandwiches, pizza, chicken, etc...)
Tea expert / tea product expert please...
omg yes
Yes, please!
I'd watch the crap out of that for real
Has to be Don Mei.
Omg yes PLEASE!
I’ve NEVER heard someone talk so bewitchingly about Ketchup in my life
Lol that reminds me of this video i watched of this guy eating a bunch of condiments together, but he wouldn't put ketchup in it
ruclips.net/video/uOzDAPMkYtE/видео.html
Also, where did he get his Public Speaking classes? I am in.
He graduated from Brown University.
@Scott Norton nicely done 👏👏👏👏
I love his ways of speaking about condiments
Condoms
Same here. Hes very passionate
gloopy is my favorite word lol
He's knowledgeable, but has a bit of "you like what you like" relaxed attitude.
“A decidedly more grown-up mustard” is the realist thing this guy said.
I never thought I'd hear the term "gloopy" said so much and with such confidence
It is a word without too many adjectives, to be fair.
Can we please just talk about the egg yolk chalk drawing in the background whenever they zoom in? i've never seen a more perfect egg yolk wtf
That was one of the first things I noticed as well. So well done.
We need an episode on the chalk art expert
Nicolle it’s so good
@@ezeloirmk2 well
We got it
I was expecting him to straight up drink the condiments for taste test
“And here we have what looks to be a more homemade mayonnaise. A bit eggy on the nose and we would expect this to have a better mouthfeel than mayonnaise B. Let’s find out if this is the case”
* Glug glug glug *
* Wipes mouth *
“Ahh just as we thought. It does indeed have that mouth feel and confirms our egg content suspicions”
"Chicken tender" - him, a condiment expert.
"Chicken tendie" - me, a condiment intellectual.
May I present you the prize for the comment of the day?
Reeeeeeeee
What school are you guys finding these people from? I wish I went to cheese, condiment or ice cream school too.
people who are experts in these sorts of things probably went to some kind of culinary school and now work in the industry related to what they are experts one. Also they might just really like their subject and do something completely different. Always remember that “experts” are just regular people too, if you want to be an ice cream expert it’s within your power to do so.
@@Hamatabo The condiment expert is Scott Norton who co founded a very successful all natural condiment company that was recently aquired by Unilever which is an absolutely massive corporation bigger than Kraft-Heinz. Jim Lahey (bread expert) created the iconic Sutherland Street Bakery in New York as well as other successful restaurants and authored several cookbooks. Eli Cairo (Bacon Expert) literally learned German to study charcuterie in Switzerland and opened Olympia Provisions, an excellent cured meat purveyor and chain of restaurants. I'll stop short there so this doesn't turn into a novel but I really wish Epicurious would do a short bio during the introductions because their experts are seriously the top of their respective fields and it would illustrate exactly how informed their opinions are.
@@srroberts07 I am more impressed that they got this kind of impressive folk to partake in these videos.
Peter and Yen
I WANTED TO GO TO *CHOC-O-LATE SCHOOL*
😂😂😂😂😭😭😭🏁🏁🏁
@@dr.kawasaki7380 hahahaha you totally should have 😁👍
As a designer I enjoy the chalk board calligraphy and art in all of these videos. I keep coming back to check those out
Catalina Montero, Ro Knight is the chalkboard artist, and here is her Epicurious video:
ruclips.net/video/3yec_Gc5JiM/видео.html
Everybody here is suprised at the specific kind of experts that exist. Have none of you ever watched Pawn Stars? Rick Harrison has hundreds of friends who are an expert on some very specific area.
"Let me call in my friend who is an expert on 17th century East European pool cues."
@@drudle 😂😂😂😂
Need a tea, wine, instant ramen expert in this series
Seconded!
When your trying to learn about which mayo will lubricate my sandwich better and which mustard is more grown up but the condiment expert starts a ted talk about ketchup shaming
Watching a guy eat ketchup at 2am. Worth it.
GhostRid3r I’m watching a guy eating mayonnaise at 3am
Reading this at 2am.
4am in Croatia, still worth it :)
Wrong channel
6 am my dudes
My world is shook - you mean I can ACTUALLY BECOME a condiment expert? All this time I've been going at it amateur!?
Man this guy is so cool.. His profession sounds hella nerdy, but he's cool af.
this is prolly my favorite series in Epicurious.
I watched this with extreme interest
Milf
Right!
@@peeprzboi214 right!
like a dorito?
My takeaway from this is that mass produced condiments are sometimes more desirable than gourmet or specialty condiments.
The trade off is better ingredients for flavor.
Condiments are definitely trickier than a lot of other food. Their role is 100% support, they are supposed to compliment the food you're eating them with, not take over the show themselves. So which one is best is always going to wildly vary based on what you're eating them on. On a burger or hot dog, regular yellow mustard is best, but on a pastrami sandwich, you want something stronger than that, for example.
Can never get enough of these. Keep em coming!
don't think I've ever heard anybody call mayo "gloopy and anemic"
I was like damn.
Imagine if he was coming for you?!
all taste testers make up words
Well, it is, so...
@@luedog8385 they aren't made up but ok
@@truedarklander i heard some tasteolygist say stuff like "it taste like a sweaty leather saddle after a long days ride" c'mon man how is that not made up.
8:12 "Sophisticated, yet strong". This guy really likes his condiments.
This dude is so damn passionate about condiments
Ketchup and mustard is my life.
In this series, everyone’s passionate about something. Heck, even the person drawing on the chalkboard !
I'd love to see a rice expert! I eat rice a lot (for a westerner) but I always have a hard time distinguishing quality and generally only look if it was produced fairly for the workers.
Souchirouu Japanese rice is the best rice I’ve ever had. Just the flavor profile of it plain, the texture and mouth feel of the kernels,... fantastic.
Basmati is the best, requires more water need a bit of adjusting if came from different kinds of rice but God oh God it's amazing
You probably don't but you think you do.
Sari Al Shammari oh god how could I have forgotten Basmati? Basmati is my #1, Japanese rice is #2. So fragrant, I love the long grains.
Classy, well-spoken guy: "quotidien" mustard... lol
Love this, as ever - especially since condiments are daily-use items (or close) that make so much of a difference to pretty much any processed food or sandwich. Could we please have an episode on tea next? You've kept us waiting t-oolong. Pretty please, teas?
t-oolong. Nice. :)
@@thomasw178 do you too feel pu'er-er for the lack of a tea video my friend
@Leov Agreed! I'm from West Bengal, the state in India where many of the various Darjeeling tea varieties are grown. We're also Assam's neighbours, so we reap the benefits of their tea cultivation as well! ^_^ We tend to drink exclusively loose leaf back home in India, but I've been living abroad and it's a lot more cheap and convenient to use bags here. They always lose their fragrance in transit, so I'd love tips (hehe tips get it like tea I'm sorry) on how to choose tea bag teas that keep their fragrance. I cannot count the number of times I have made awful tea puns on this channel asking for a tea episode ahahaha - hopefully this pekoes their interest.
That’s a truly beautiful pun
@@elizabethlarson5063 Thank you random citizen
What I've learned from this video:
Heinz is killin it and I need to find the brand of bbq sauce A
Chris PW I always want to know what brands they're trying!
my heart says stubbs. color, consistency, his description, and especially price point all scream stubbs classic red to me (:
@@lolimaducky Stubs or Rufus Teague were my thoughts
Chris PW how did you know it was Heinz?
Love Stubbs
This man spent his childhood weekends ripping through a dictionary.
Another great addition to the series! A pleasant and educated host, and the chalk art is lovely as usual. Thanks!
Musaluc did you mean “addition”?
@@Rowed Woops, yes, thank you! Fixed. 🙂
You guys need a Bullshiter Expert, for the whole episode he pretends to be an expert for a profession but at the end we find out he was making it up.
@M S I didn't get to read that guys comment, what did he say?
Let's wait until April 1 ;)
I'm pretty sure that even a regular consumer, i.e. Bullshiter Expert, would be able to correctly guess the more expensive product in 99% of the comparasons on this channel. That being said, explaining precisely why they chose that option might be pretty entertaining to watch.
M S gee Rebecca why don't you beat him up?
I would like to apply for this position.
Absolutely everything about him tells me he lives in Brooklyn. 😂
Who do all these experts have such great voices?
Because most of them are leading huge businesses and to make it big you have to get people to support you which is easier with such a pleasant voice.
That would be my guess at least.
Confidence
His vocabulary is expensive.
He essentially costs twice per ounce. 😂
Decidedly.
*expansive
gladitsnotme r/wooooosh
@@gladitsnotme extensive* actually, and you missed the joke.
"Sophisticated, yet strong". Those are the words I expect from a Condiment Expert. Thumbs up.
I love that these experts aren't snobs
Because you are poor.
Could we have a tea expert on here? There are so many varieties, and it would be fascinating to hear someone explain them as eloquently as the experts on here do!
They did but they didn't even do a puerh...
@@sirvelociraptor2590 puerh is life
@@Levi-ku6iw indeed
That 3:08 to 3:21 speech was so motivating i feel like those are the type of things you hear in graduation speeches, some Uni better be getting this guy on the next graduation ceremony
The chalk game is insane
This guy sounds like the smartest person we've had on this series yet. I really appreciated his extensive vocabulary and nuanced, meticulous approach to determining the prices. He analyzed the manufacturing process behind each condiment pair based on the specific flavors in such an educated way.
When a girl come over
"Let's give it a sniff"
"Let's give it a munch"
"Let's *dunk one of these bad boys* "
Hmm... great mouth feel... and that fat really carries the flavors and dials them up
When is a girl expert gonna be presented? I literally have no patience.
I want to see all these experts go have dinner somewhere all together.
Best comment. And they all explain why the stuff they're eating is the best or not the best LOL
The food expert cinematic universe
It's 1 am and I'm about to go eat spoonfuls of ranch, BBQ sauce and ketchup.
9:44 Quotidian: ordinary or everyday, especially when mundane.
Learned a new word today.
Cotidiano
I would really like to see a sushi expert 🍣
Max Valley “This sushi reminds me of something you find on the discount shelf at 7-11”
I mean... High quality sushi is expensive for a reason, cuz good sushi chefs and good ingredients are hard to find. I would love to see an episode like that, but I wouldn't put much faith in it.
I'm actually trained in sushi arts and definitely could be a expert 😂
That Grey Poupon reference. A man of culture!
brown flecks in a sea of light gold yellow
so eloquent i love it
Mom, I'm changing my major. I want to be a condiment expert.
Instant noodles expert, please~
Yes, please!
Rizuchan wouldn’t that just be a college student tho?
Then they should invite me on the show
thats me
Im out here looking for that mayo that will fully lubricates my sandwhich 😩
It is Best Foods my good man...Best Foods brings out the best...
This needs a part 2! There is so much more condiments to cover.
Andrew Mattar what really is the definition of condiment? Its like sauces but not sauces? I don’t think we have this word in my language
@@hardc00re10 it's a vague difference mostly based on what you put it on. Also sauce is usually put on during cooking whereas condiments are on the side for the water to put on whenever they want at their preferred volume.
Holy flavor enhancers Batman..
It's the Condiment King
Genius! 👍
What an underrated comment.
@@chefdontrun7436 thank you sir... I was particularly proud of this one
You’re fine
@@matkaplio5390 thank you... I liked ur videos ... y did u stop making them
I love his explanation of how ketchup is one of the first things we could control at the dinner table at a young age, hence the nostalgia. That’s an awesome tidbit.
Teacher: Alright kids what do you want to be when you grow up?
Nicole: Doctor!!
John: Astronaut!!!
Scott: *CONDIMENT EXPERT*
Class: *....*
Scott go see principal your disrupting the class.
Scott please step out of the classroom
What’s funny is that career is more likely to be achieved.
Sad thing is for me, is when I got asked what I wanted to be I didn’t know and I didn’t want to stand out weird so I just said doctor but never rlly been interested in that. I always wanted to be a vodka connoisseur, however my life choices led me to study electricity and I’m now in my 3rd year studying electrical installations. Maybe one day I’ll be able to open a bar, and have a wide selection of delicious vodka i can help people enjoy pure or with nice juices. I recommend the bison grass vodka with apple juice served with 2 5 by 5 cm ice cubes made with boiled water with a side of jumbo extra salted peanuts.
I feel mildly attacked
I swear, these experts are all so darnn likeable!
Ice cream and cheese were my favorite subjects but I love this expert! "don't let anyone tell you what ketchup you should or shouldn't be eating" amazing.
Lol did you ever attend a “what does your father do for work day “ at school lol
“Quotidian Mustard” is my new band name.
You know when he comes out with the syneresis we all realize that yes, he is in fact an EXPERT in his craft.
I’ll admit, at first I thought this was a parody of their previous videos.
Same. Like for real? Ketchup and mustard expert??
Mee to i like couldnt take it seriously at first
April Hitchcock if you knew anything about quality control, you’d know big companies MUST have an expert to taste each batch. So yes, there’s beer experts, soda experts and so on. They also make pretty good money.
@@sergiomunguia1060 At this point it's scraping the bottom of the barrel in terms of being interesting. What's next? Silverware expert?
I like this episode because I don't have much money but condiments are cheap anyway so they'd be a good splurge for me
Same. I love a good splurge on a new mustard.
The thing I learn most from these videos is the fact that these people actually exist.
Why does he look like some random guy off the street to eat chips.