I'm absolutely loving that Bon Appetit is listening to their audience. We asked for the full uncut version of the pizza meeting, we got the uncut version. We asked for a second episode of Chris' reverse engineering, we got that episode. It's nice to know that there are still channels that care about their viewers :)
Seriously, by the end he's shown his expertise to a level that you trust his judgement so fully you're almost betrayed by stuff, like "I can't even believe he dared to miss the Worcestershire sauce! 😤" and then you realize the only reason you feel this way is because this dude can identify a brioche bun within literally 3 seconds and you've held him to a superhero status. It's truly incredible.
"If I could get the right cheese I'll be really happy with myself. If I don’t I'll still love myself." We should all be more like Chris. Such a positive person.
Because we live in the age of Reality TV, where 80% of the stuff is laughing at some poor sap who is badly screwing up. Instead here we get to see a talented and passionate person thoroughly apply himself to his chosen passion, that it is refreshing.
@@YellowPeachist Are Long Life products as nutritious as fresh products? Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process. Are lower fat milks just watered down? Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more! What is the difference between homogenised and unhomogenised milk? Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
@@NgArclite why wouldn't you put lettuce in the bottom? If it's on the top it wilts if it's on the bottom it wilts. Either way it wilts. If it's in the bottom atleast the bun won't be all soggy
@@NgArclite He's wrong, all the best burger spots put lettuce on the bottom, heat rises, so it wilts faster on top and putting the toppings on the bottom is more structurally sound and keeps the bottom bun from disintegrating, Chris is impressive, but burgers are not his forte.
The most surprising thing that I learned during this video: Chris is the type of person that uses a shopping cart as a scooter. Not that there's anything wrong with that, it's just that Chris would have been the last person from the BA cast that I would have imagined scooting his cart down a grocery store aisle.
There are just 3 thing I need right now (in no particular order): 1) A Jamie Oliver reaction video to this 2) A Gordon Ramsey reaction video to the beef wellington challenge 3) Part 2 of It's Alive with Brad and Claire making doughnuts
I am more impressed that he guessed that the burger was just mediocre enough to be a celebrity chef's burger AND that the burger had a name for marketing purposes than the fact that he guessed any of the ingredients. Well done, Chris!
Yeah he does not get enough credit for this level of knowledge. Like yeah maybe maybe u could taste different elements of a burger, but to know its probably a big name celebrity's recipe. And in other episodes exactly whose recipe?! It's mad
Asking an American chef to try and identify English cheeses (apart from cheddar) is a bit hardcore - there are plenty of them, and I guess most other countries in the world also have loads of cheeses. You'd have to be a real cheese buff to have any chance.
@@Wally-H yeah i feel like if he was told this is a UK chef he would've gotten it. its just not what he expected, because he thought it was an american chef
I would definitely watch that show, starring anyone reasonably good at cheeses. There are definitely plenty of cheeses. Italy has 2500+ varieties alone, although most are ones nobody has ever heard of outside of tiny villages.
I. Love. This. Series. If we can have Chris doing this series regularly, he will be regarded and watched at a Claire "gourmet makes" level after a few episodes. Mark my words.
I never doubted Chris’s insane palate/nose, but when he basically nailed the technique of a thin layer of mustard between the burger and cheese, I was ready to just BOW! 🙇🏻♀️
That was unbelievable. The whole episode was incredible, because a burger has a ton of different ingredients that can be prepared slightly different. Truly in awe with his skill.
@@kilianmio6243 it's an average skill, Mustard is intense, only those who don't know what mustard is won't be able to know it. Hot sauce is also intense and can be detected easily.
Are Long Life products as nutritious as fresh products? Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process. Are lower fat milks just watered down? Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more! What is the difference between homogenised and unhomogenised milk? Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
Steve Thea when you finish writing the speech for your presentation but your laptop’s about to die so you comment it on the last video you were watching on youtube wow i relate
First time he appeared on screen he looked and sounded like a gay friend of mine who has ocd and allergy to fun. And the more I watch Morocco, the more he keeps surprising me.
Chris reminds me of chaotic good. Sometimes in Brad’s videos he is dancing while cooking. One time Brad brought him over to taste something and offered Chris a spoon, but instead of accepting the spoon, Chris had already begun pulling spoon out of his frikin pocket. Why does he have pockets full of cutlery that even Brad doesn’t know about? That man is continuously surprising.
@@nothingreal7137 That's what I meant as well, I understood him but didn't specify enough I guess. Once you make burgers with mustard straight on the patty in the pan its very easy to recognize, as it adds a very distinctive flavor and crust to the burger.
it's not really guessing... the cheese was melted onto the patty, the mustard was between them. that means it must have been added while the patty was cooking.
Are Long Life products as nutritious as fresh products? Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process. Are lower fat milks just watered down? Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more! What is the difference between homogenised and unhomogenised milk? Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
I mean going from a beef wellington to a burger... Also Imo even though it has Jamie's brand on it, it's not as iconic as Gordon Ramsay's beef wellington
"You did get that there was a slice of cheese in there" Yeah duh, he also got the appropriate texture and sharpness and the fact that it was hand cut. HOW DARE YOU NOT APPRECIATE THIS MAN'S CHEESE QUEST!
Honestly I love Brad, and everyone at bA, but ATTEMPTING to make a recipe is so much more engaging than simply watching someone make a recipe that was already published already. That's why Gourmet Makes and now Reverse Engineering are my favourite series. Thanks for providing the quality content!!!
Yeah. I was disappointed when the doughnut video came out and it was just Chris showing how the doughnut is made, not how he struggled to make the doughnuts(donuts, as Chris would spell it) at the same time during Claire's shooting
victoriaramonah I think it’s more encouraging and even more educational to see their process of trial and error... gives you more ideas about how to invent recipes yourself.
I love love love this series so much! I love Claire's videos I love when the team all worked to make the perfect pizza series sooo good. I love Chris' nose and his tasting abilities its amazing!
How many hundreds if not nearly thousands of different cheese varieties are there though? I don't think I've ever had either red leicester or comte before and I get adventurous in the cheese aisle.
Guess That F-ing Cheese | Bon Appétit the show where Chris, Andy, Carla, Claire, Brad & Molly all race each other blindfolded to (live studio audience chants) *GUESS! THAT! F-ING! CHEESE!*
Plankton:"I'm here to have a secret conversation about Chris Morocco. We want put his super-tasting abilities to the test once again. This is Krabby Patty."
therapist: and how are you coping with that? jamie oliver: im putting the lettuce under the patty chris, bursting through the door on a shopping cart: nO
Super tasting is genetic. You can be a great chef without being a super taster. But to do what Chris did here, reverse engineer a recipe without ever seeing it, is pretty much impossible if you're not a super taster.
Ken Shaw super tasting can be genetic, but it can also be similar to how women tend to see more colors than men. You become more aware of differences when you’re expected to tell the difference.
@@JacquelineUnderwoodNo. Super tasting is genetic. It is different from a trained palate. Every decent chef has a trained palate but do not ask them to try what Morocco does above.
I really approve of the other Bon Appetit chefs cameoing as the judges. The tables have turned and now Chris is seeking the approval of his coworkers. Love this series; Chris has been so underrated for so long! I live for his snarky comments.
Watching Chris dissolve into madness over recreating a food is giving me those Claire vibes when she’s trying to recreate candy and I feel bad for both of them because they’re trying so hard.
Oof, he just said Oliver's signature burger feels like something that could have been made by Guy Fieri. I don't think Oliver's ever been burned this bad and it wasn't even intentional.
I mean with the name... that clearly was what Jamie Oliver was going for.. So out of style for him. I would have expected a perfectly normal cheeseburger or if he wanted to do a thing - olive oil, pancetta, sundried tomatoes.. something like that.
"This is truer to what I had this morning" This man remembers the TASTE of a dill pickle he couldn't even see amongst others during the morning and here I am not even remembering what I ate for lunch
@@matthenson3472 what do you mean by that, like smelling my lunch and then eating after to get the full flavor profile of Kraft mac and cheese singles?
We have It's Alive - Brad Gourmet makes - Claire Back to back - Carla Recreate - Chris (Andy as host?) Almost every - Amiel So yeah it's just time until everyone has their own theme and bon appetite will become the giant of cooking show channel
ThatOneAsianBroChick I mean... demon boys tend to be pretty hot in anime, cough cough incubus, cough cough, Brad is kind of hot (I know he's married, his wife and son(s?) are lucky to have a great husband/father
you guys are gunna make chris morocco too powerful... soon he'll get so good at working with the blindfold on that he'll be able to supertaste, supersmell, superfeel, and superhear his way around perfectly and outcook all of you
Chris has such good self-awareness. There is a mile of a difference between someone who misses somethings and insists they are perfect and someone who missed a few things but can identify in advance what might have been a bit off.
well taste smell and feel. And I think we can agree that sight is pretty good also, but what about Temperature? Constantly touching hot things could have numbed that sense at least on the fingers. Pain? Balance? Proprioception?
Brad: I'm a D- student as long as you're passing ya know boom boom Chris: I strive to be an A- Student If this doesn't sum up the striking difference between the two idk what does
That 5 different types of mustard tasting just blew my mind. How taste sensitive you need to be to try 5 types of mustard and still have enough sense to make a sound decision. Chris you blew me away with this one. Loving this series. Totally loving it.
Watching this as a Brit it's hilarious how "the cheese is the wildest thing about this burger". Red Leicester over here is right next to cheddar in everyday, middle-of-the-road supermarket cheeses. It is precisely the "sesame seed bun, iceberg lettuce, ketchup and mayonnaise" of cheeses.
That’s what I commented, but why is their Red Leicester blue? I’m all sorts of confused, I’ve never seen that in my life. It’s like a Red Leicester/Stilton hybrid. You can see it around the 7:27 mark.
Chris is the BA kitchen bae: So positive and there for the team So intensely knowledgeable Those crazy supertaster skills Sass and side shade jokes for days
Leighann Ott Exactly, so much swagger and confidence but with a healthy dose of self awareness. I’m grown but I honestly would love to be one of his kids and sit happy in that kitchen watching him and the rest work through recipes on a ‘take your kid to work’ day.
Chris shading Jamie Oliver for 25 minutes, I’m loving it 😂 (Edit: i'm loving Chris's personality throughout the video, by no means I dislike or have anything against Jamie Oliver, just thought I should add that)
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Никита Отдельнов gg fwe week to cj grade fw Gn w ghetto eww eh gee dew fh greenery vhs gg w get ge DVD ge Fed geheg when here tho h Reggie w gf g wishes fresh get go g get then w getting he h here Jewish tI i de key f eh gc get there cj h he e
Nice job Chris!! Got there in the end! x
How does this have only 12 likes!? You’re the best Jamie 🙌🏼💕 Sorry bout the lettuce part lol
Pin this @Bon Appetit
This needs to be higher
The crunch does go, though
listen you not supposed to sEE THAT
Alternate title- "Chris Morocco Accidentally Roasting Jamie Oliver's Burger Making Skills"
LOL and then he tries to recover at the end 😂
haha check the new video, they guess the cheese!!
lmfao
I'm absolutely loving that Bon Appetit is listening to their audience. We asked for the full uncut version of the pizza meeting, we got the uncut version. We asked for a second episode of Chris' reverse engineering, we got that episode. It's nice to know that there are still channels that care about their viewers :)
And also that silly eye mask! They use a different one. Can't wait for the next mask 🤣
>when you think you are the audience
We also got another episode of it's alive with Claire and Brad!!!
They are a dying publication. Sooo.
lol ooooooor maybe they were planning on these things already...
The first two minutes where he nails like 80% of the ingredients is always the most amazing part.
Seriously, by the end he's shown his expertise to a level that you trust his judgement so fully you're almost betrayed by stuff, like "I can't even believe he dared to miss the Worcestershire sauce! 😤" and then you realize the only reason you feel this way is because this dude can identify a brioche bun within literally 3 seconds and you've held him to a superhero status. It's truly incredible.
I wish he got to take a proper bite, tho. I think he would be able to get it better if he did.
when he knew it was a sandwich by smelling it... it was amazed. he knew ingredients after smelling it.....,
he's a beast!
riders994 Can't he bite it however he wants to?
I think the judge should also do a blind taste test to see if they can tell the original dish and chris's version apart.
I agreee... like can you figure out which one is which
Totally agree
Underated comment fr
This would be fair
Definitely!
Chris: Jamie Oliver is great
Also Chris: “layer of sadness”
That bit does look really sad.
You can like a guy without liking his burger...
"If I could get the right cheese I'll be really happy with myself. If I don’t I'll still love myself." We should all be more like Chris. Such a positive person.
they actually did now looool
Yes, plus he's generally super supportive of his teammates. Yes, he can be brutally honest, but he sounds like an awesome guy to work with.
lmao i read this while he was saying it that’s so weird jdjsiasjqi
Ik this is really late but its funny because he still gets mad about the cheese
@@kadinallan2436 hahahaa so true and it haunts him in future episodes lol
I love how Chris went from kinda being a black sheep to becoming our Lord and Master
alich Someone’s a denier 👀👀👀
LMAO @ this comment. i hope Chris sees this comment.
Chris has quickly become my favorite, his level of taste and snarkyish attitude won me over
hahaha so true Lolita
Hahahah sooooo true. But Claire is queen of grit
i got so happy when he chose red onions idk why i am rooting for him so aggressively lol
Same. It's more passionate than watching sport
Because we live in the age of Reality TV, where 80% of the stuff is laughing at some poor sap who is badly screwing up. Instead here we get to see a talented and passionate person thoroughly apply himself to his chosen passion, that it is refreshing.
heartbreaking to miss the cheese, was rooting for him so hard
@@YellowPeachist Are Long Life products as nutritious as fresh products?
Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process.
Are lower fat milks just watered down?
Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more!
What is the difference between homogenised and unhomogenised milk?
Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
Steve Thea bruh what
Can't wait for the new BA series: Guess That F*cking Cheese
But first, It's Dead with Gabby
Same
I’d tune in in
I'll participate in it. In aany way possible
I would 100% watch this.
chris morocco destroying jamie oliver’s idea of how a burger should be structured for 25 minutes
I mean...he is right..who puts lettuce on the bottom. Even McDonald's doesn't commit that burger crime
Because why would you cook your lettuce into a mushy blegh on your burger? That’s disgusting and sad
@@NgArclite why wouldn't you put lettuce in the bottom? If it's on the top it wilts if it's on the bottom it wilts. Either way it wilts.
If it's in the bottom atleast the bun won't be all soggy
@@NgArclite He's wrong, all the best burger spots put lettuce on the bottom, heat rises, so it wilts faster on top and putting the toppings on the bottom is more structurally sound and keeps the bottom bun from disintegrating, Chris is impressive, but burgers are not his forte.
If it weren’t shredded it’d be better bc whole lettuce leaves don’t wilt like shredded, plus it actually protects the bottom bun
"If I could get the right cheese, I would be so happy with myself, but if I don't - I'll still love myself"
wholesome mood
Chris now has the self love of Shrek 😂
i love him😂
The most surprising thing that I learned during this video: Chris is the type of person that uses a shopping cart as a scooter.
Not that there's anything wrong with that, it's just that Chris would have been the last person from the BA cast that I would have imagined scooting his cart down a grocery store aisle.
The dude is meticulous but he's also a fun guy!
BVtok26 our Morocco contains multitudes
my first guess would have been easily Brad
HSKSJDJ idk why this comment is so funny to me
The sound effect they used when he scooted down the aisle was amazing
Alternative title: Chris Morocco making fun of Jamie Oliver’s insanity burger for 25 minutes straight.
Tbf Oliver deserves the piss taken out of him, at fairly regular intervals...
"I'm coming for you Guy Fieri"
@@albagubrath9073 why? He seems to be a good guy who really helps get the average person excited about cooking. Whats the reason for the hate?
There are just 3 thing I need right now (in no particular order):
1) A Jamie Oliver reaction video to this
2) A Gordon Ramsey reaction video to the beef wellington challenge
3) Part 2 of It's Alive with Brad and Claire making doughnuts
laughed out loud with this one!
Yes, yes and yes, the same questions are in my mind!
4) Guy Fieri's reaction video
5) it’s dead with gabi
@@o3MTA3o Flavortown has very limited internet speed, they probably have to invite him to NYC to get a reaction video.
Chris Morocco riding down the aisle in a grocery cart gives me life
And here I had thought I was the only adult still doing that.
I just love that he did it in an aisle FULL of people. Chris Morocco fears nothing.
not just any grocery store.. the tribeca whole foods
I am more impressed that he guessed that the burger was just mediocre enough to be a celebrity chef's burger AND that the burger had a name for marketing purposes than the fact that he guessed any of the ingredients. Well done, Chris!
@@AA123TD LOL? It is an English dish.
Yeah he does not get enough credit for this level of knowledge. Like yeah maybe maybe u could taste different elements of a burger, but to know its probably a big name celebrity's recipe. And in other episodes exactly whose recipe?! It's mad
@@AA123TD he said Gordon Ramsey's beef Wellington is a british twist on French recipe. Which it is.
Let's be honest, he should've known it wasn't Guy Fieri - he would never put a wet salad underneath a quality burger!
...otherwise, true statement
burgers are mediocre by definition
Petition for guess that f*cking cheese to be a real show starring Chris
Asking an American chef to try and identify English cheeses (apart from cheddar) is a bit hardcore - there are plenty of them, and I guess most other countries in the world also have loads of cheeses. You'd have to be a real cheese buff to have any chance.
@@Wally-H yeah i feel like if he was told this is a UK chef he would've gotten it. its just not what he expected, because he thought it was an american chef
I would definitely watch that show, starring anyone reasonably good at cheeses.
There are definitely plenty of cheeses. Italy has 2500+ varieties alone, although most are ones nobody has ever heard of outside of tiny villages.
they just posted it, ha!
They did it!!!
I love Chris’s barely-disguised disdain for this burger recipe.
Robert Breen Gordon Ramsay would be so happy
who knew the hatred Chris has for people who make food
"The layer of sadness"
*rubs finger in actual ketchup*
“That tastes like straight ketchup”
Me: Wow hes good
😂😂😂
Lol I did the same! That’s probably the only thing I could possibly guess. Nothing else. 😆
i laughed way too hard at this
Patrick Léger what about the lettuce
@@maraisfan4life517 or the patty
I. Love. This. Series.
If we can have Chris doing this series regularly, he will be regarded and watched at a Claire "gourmet makes" level after a few episodes. Mark my words.
I agree! I love him. He’s my fave personality on the BA kitchen crew. He’s a damn genius.
100% agree. i love gourmet makes but honestly i think i love this more.
Have Chris reverse engineer how Claire reverse engineered a gourmet version of candies.
@@tylerbrown8098 Claire didn't reverse engineer hers *blindfolded* though lol
@@joelsommer5765 you... kinda missed the point there.
Yeah, just make Chris do this at least once a month. This is his niche.
completely agree
His palate is god like.
Cynical_Bear he found what he was good at and he stuck to it. also 900th like
Absolutely
Or more than once a month?
I never doubted Chris’s insane palate/nose, but when he basically nailed the technique of a thin layer of mustard between the burger and cheese, I was ready to just BOW! 🙇🏻♀️
That was unbelievable. The whole episode was incredible, because a burger has a ton of different ingredients that can be prepared slightly different. Truly in awe with his skill.
YES. The mustard and hot sauce BLEW my mind
Can you give the timestamp? Ty!
Kyle Jharry Santos 17:34
@@kilianmio6243 it's an average skill,
Mustard is intense, only those who don't know what mustard is won't be able to know it.
Hot sauce is also intense and can be detected easily.
Chris with his head in his hands on the bench makes me glad I'm not a brilliant guy . Dude is in despair because of one slice of cheese
Are Long Life products as nutritious as fresh products?
Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process.
Are lower fat milks just watered down?
Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more!
What is the difference between homogenised and unhomogenised milk?
Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
Steve Thea when you finish writing the speech for your presentation but your laptop’s about to die so you comment it on the last video you were watching on youtube wow i relate
@@acookie7548 Yep youtube is my clipboard 😊
a cookie but...why not just save the document?
I laughed out loud when I read this
this guy's character keeps surprising me? i didn't expect him to get up on the shopping cart like that lol he always seems a lil serious
This is not how serious people are. He’s just doing something he’s really good at, and loves, and is his job.
First time he appeared on screen he looked and sounded like a gay friend of mine who has ocd and allergy to fun. And the more I watch Morocco, the more he keeps surprising me.
Chris reminds me of chaotic good.
Sometimes in Brad’s videos he is dancing while cooking.
One time Brad brought him over to taste something and offered Chris a spoon, but instead of accepting the spoon, Chris had already begun pulling spoon out of his frikin pocket.
Why does he have pockets full of cutlery that even Brad doesn’t know about?
That man is continuously surprising.
@@ZenMuff1n first time i saw him my gaydar went crazy. but alas straight and married.
@@endog and has kids
"I mean, you could do a whole show that was just like 'Guess that f*#%in' cheese.'" Chris Morocco just cranking out content ideas.
I don't know the timeline of these episodes but they did eventually do that which is just hilarious
The fact that he guessed the mustard grilled on the patty in the skillet??? Incredible
That's a pretty strong flavor profile, not knocking his abilities, but that's one of the easier flavors in the dish.
Durko Lewis I think OP is referring more about the technique of adding whilst in the pan rather than the addition of mustard itself
@@nothingreal7137 That's what I meant as well, I understood him but didn't specify enough I guess. Once you make burgers with mustard straight on the patty in the pan its very easy to recognize, as it adds a very distinctive flavor and crust to the burger.
it's not really guessing... the cheese was melted onto the patty, the mustard was between them. that means it must have been added while the patty was cooking.
Also impressive is him correctly identifying the exact meat to fat ratio in the burger
"layer of sadness"... made me so happy for some reason.
Are Long Life products as nutritious as fresh products?
Long Life milk is just as nutritious as fresh milk, and is also a valuable source of protein and calcium. Longlife products are simply ultra heat treated (UHT) and sealed in sterilised packaging to give them a longer life. No additional preservatives are used in this process.
Are lower fat milks just watered down?
Lower fat milks (reduced fat & skim milks) are not full cream milk with water added. These milks actually have some or all of the cream removed to reduce the fat content within the milk. Pauls is proud to have a range of great tasting lower fat milks including Smarter White Milk (tastes just like full cream milk but with only 2% fat), Trim Milk, Rev Milk and Skinny Milk, plus many more!
What is the difference between homogenised and unhomogenised milk?
Homogenised milk has the cream distributed evenly throughout the milk. The milk is forced under pressure through a fine gap which evenly distributes fat particles through the milk. Unhomogenised milk will have a cream layer on top of the milk as it has not gone through the fine gap. Most milks in Australia, and indeed in the Pauls range, are homogenised. If you are specifically after unhomogenised milk, why not try Pauls Pure Organic Unhomogenised Milk, available in a 1L carton.
I love the fact that he knows it's a recipe by someone famous but just keeps on riffing about it with no remorse.
Burger: I’m insane!!!
Chris: idk, man, seems pretty normal
Nah man the lettuce is on the bottom, that's crazy.
The vegetables in the bottom gives a nice twist
@@EwgenijBelzmann your burger sounds pretty dang tasty, bud.
EwgB “my burger is pretty much the same except it’s entirely different”
Request: eye patch with buscemi's eyes for the next episode please
Dying!
And some Christopher Walken imitations.
"It needs...more emmentaler!"
Please, PLEASE do this!
Yesss
Crazy eyes from "Deeds"
AHAHAHAHAHAHA
or Brad's eyes lol
Or claire, or anyone from ba lol
Chris seems so unimpressed with Jamie Oliver’s burger 🤣🤣🤣
that lettuce with special sauce UNDER the patty really threw it lol
I mean going from a beef wellington to a burger... Also Imo even though it has Jamie's brand on it, it's not as iconic as Gordon Ramsay's beef wellington
@@brittanybeard42 but hes right
Kira Lee so true 😂
Because it's bad.
"You did get that there was a slice of cheese in there"
Yeah duh, he also got the appropriate texture and sharpness and the fact that it was hand cut.
HOW DARE YOU NOT APPRECIATE THIS MAN'S CHEESE QUEST!
They should do a show called cheese quest. I'd watch the hell out of that 😂
Americans and their obsession with cheese...
@@HarshNerf Are you belittling people for having opinions?
@@HarshNerf It's an English cheese though!
@@HarshNerf i think cheese is kinda more of a french or northern european thing tbh, most americans eat half plastic cheddar
Honestly I love Brad, and everyone at bA, but ATTEMPTING to make a recipe is so much more engaging than simply watching someone make a recipe that was already published already. That's why Gourmet Makes and now Reverse Engineering are my favourite series. Thanks for providing the quality content!!!
Yeah. I was disappointed when the doughnut video came out and it was just Chris showing how the doughnut is made, not how he struggled to make the doughnuts(donuts, as Chris would spell it) at the same time during Claire's shooting
plus how they torture poor claire
victoriaramonah I think it’s more encouraging and even more educational to see their process of trial and error... gives you more ideas about how to invent recipes yourself.
Exactly! And I don't even know how to cook 😏
Absolutely agree
Love that I was getting some Claire level crisis mode from Chris about the cheese
Guess that f***ING cheese
I love love love this series so much! I love Claire's videos I love when the team all worked to make the perfect pizza series sooo good. I love Chris' nose and his tasting abilities its amazing!
Yeah narrowing that down was intense!
How many hundreds if not nearly thousands of different cheese varieties are there though? I don't think I've ever had either red leicester or comte before and I get adventurous in the cheese aisle.
Aaaannnndddd...the following day's video is a blind cheese taste test. QUIT READING MY MIND BA!!!! :)
Chris really, REALLY should have his own show. Claire got hers, Brad got his, it's time that Chris got one too.
Couldn't this series count? It's has to at least be as much of a thing as Carla's back to back thing.
You're looking at it buddy
@@Janine.Najarian and it's great!
Isnt this It then?
@hecticworldofShelFJ I think this is the show. Maybe they could call it Super Taster....
Calling a cheese "insipid" is the most Chris Morocco thing ever
Guess That F-ing Cheese | Bon Appétit the show where Chris, Andy, Carla, Claire, Brad & Molly all race each other blindfolded to (live studio audience chants) *GUESS! THAT! F-ING! CHEESE!*
honestly just send them some stinking bishop and yarg among the more common british cheeses like wednesleydale and cheshire cheese
In the words of Picard: *MAKE IT SO!*
Lol, get Brad to make the cheese and let the others try to figure out what the hell he did
HAHAHA amazing, would watch.
I would binge multiple seasons of this program!
PLankton should hire Chris to try out the crabby patty.
Plankton:"I'm here to have a secret conversation about Chris Morocco. We want put his super-tasting abilities to the test once again.
This is Krabby Patty."
Underrated comment Award 🥇
Lol
Power move
But plankton has that machine that tells you the composition of things. For some reason acquiring the burger seems to be the hard part for plankton.
therapist: and how are you coping with that?
jamie oliver: im putting the lettuce under the patty
chris, bursting through the door on a shopping cart: nO
- wolfe this is my favorite comment omg
Alternate title: Chris Morracco's BLIND ROASTS bc he will destroy whatever celebrity chef he thinks is behind the dish
I can see Chris taking a cheese tasting course after this...
THEY JUST POSTED CHEESE TASTE TEST. 😂
Little did you know..
Time to watch that video from the comfort of your Italian Leather Sofa
Lol wow
@D J I disagree. This was a test, not a taught class. All he learned was that he's still unable to identify cheeses.
I love that Chris is so refined and classy and curses like a sailor. It’s great.
Is 'like' a curse word?
warmjamaicanbananas what?
I didn't hear him curse once
Is he refined and classy?
I feel like he’s just flamboyant and arrogant.
Chris busting out a pen and paper is equivalent to Claire pulling out her ruler and calculator.
Love Chris’s reverse engineering! He is such a systematic thinker and so very good at verbalizing his thoughts. Great show!
Therapist: and how are you coping with that?
Me: I'm trying five different mustards
Therapist: no
Me: fine then, i'll just use this vinegar based hot sauce we had lying around.
what？
Sssargon
Therapist: pls no
This is now my answer for everything.
Hahahaha!
Idk why I’m always so fascinated and impressed by how knowledgeable Chris is on food as if this is not a part of his career.
Olivia B but he’s beyond everyone else in that kitchen
Super tasting is genetic. You can be a great chef without being a super taster. But to do what Chris did here, reverse engineer a recipe without ever seeing it, is pretty much impossible if you're not a super taster.
Ken Shaw super tasting can be genetic, but it can also be similar to how women tend to see more colors than men. You become more aware of differences when you’re expected to tell the difference.
It's always great to watch people at the top of their game, do the thing they're good at. Be it cooking, creating something whatever.
@@JacquelineUnderwoodNo. Super tasting is genetic. It is different from a trained palate. Every decent chef has a trained palate but do not ask them to try what Morocco does above.
"sad boy burger"
"big bun - big meat"
-chris morocco
I want these T-shirts.
dying
chris morocco + guy fieri = the truest love
I feel like at some point Chris was a mean barista at Starbucks
vonagabor judging you for ordering a disgraceful drink😂😂😂😂😂😂 “wow... 4 pumps of hazelnut..? Okay...”😂
coffee natzi: No coffee for you!
Lmao
@@Nina-wg2dr The cup would have "4 pump hazelnut guy" written on it
this comment made me cackle
*jamie oliver watching* Chris: layer of sadness, Jamie: oh no hes cracked the formula
3:36 Chris: If I don't get it right, I'll still love myself.
Claire: WHAT!?!
@@luciano53688 In other words - Claire needs to shed all the patriarchal BS she has been fed for breakfast all her life. Yes - so do all women.
@@catherinecornelius120 girl... it aint that serious
@@yoss1436 boy - it's more serious than you understand. Comment on food. Leave personal comments on women out of it.
@stephxxi This is why. Whatever.
@@catherinecornelius120 Take your meds Catherine
Him riding the shopping cart HAS to be a regular thing for this show
"Chris Morocco is who I aspire to be", I think as I sit on the floor drinking red wine in the dark covered in corn chip dust.
Ya our “chefs” do too
@@mcdonalds452 underated comment
"Layer of sadness" - Chris Morocco - 2019 - RIP Burger
Haha!
the sequel to layers of fear seems great
Chris in a grumpy pug mask...complaining about how a burger is stacked...made my day
Hooray. Eventually we will have series with every chef going into madness.
Brad will just be assembling tents, I suppose?
I mean I'd watch "Brad Leone Gets InTents"
@@codegavran "brad leone deflates yet another batch of bread"
Brad constructs, where he assembles tents and fix bathroom tiles
@@jocaingles8464 lolol was there an episode of him mentioning or dealing with bathroom tiles?
this is kinda insane. I knew that his taste pallet are incredible based off other BA member testimony, but I didnt expect its this good
His palate is insane
This man's level of perception blows my MIND.
And the self-grading at the end? Impressive!
I really approve of the other Bon Appetit chefs cameoing as the judges. The tables have turned and now Chris is seeking the approval of his coworkers. Love this series; Chris has been so underrated for so long! I live for his snarky comments.
Watching Chris dissolve into madness over recreating a food is giving me those Claire vibes when she’s trying to recreate candy and I feel bad for both of them because they’re trying so hard.
I could watch Chris do this all day. Legit the Sherlock Holmes of food. Burgerlock Holmes? Idk come back to me.
Sherlock Buns.
Searlock Hamburms?
Craig J. Mount cheflock holmes... I’m feelin’ it
@@ReadObituaries omg yesssssss cheflock holmes i l o v e thatttttt
Ok...but like can we get an series of "Guess that f**kin cheese" I would legit watch that.
With Carla and mollie
@@sarzootashoota351under rated comment
SaR Zootashoota we need this
Finally another episode of this! Love the chaotic energy of this video🤣
there's nothing chaotic, Chris is very accurate and thought-through in his actions
Cassidy Get me to 1000 subs yeah waited for the next episode too
Chaotic good
Series got a huge upgrade with the Chris vs. Actual breakdown! LOVE THIS
Eric Rummelhoff yeah I like it too but for some of the categories how do they determine it?
Oof, he just said Oliver's signature burger feels like something that could have been made by Guy Fieri.
I don't think Oliver's ever been burned this bad and it wasn't even intentional.
This really feels like Guy Fieri, though. So sloppy and gunky and fussy. It seems like diner food for sure whether Jamie likes it or not.
@tracy Star lol dudes a haterrrr
tracy Star definitely not French cuisine, but Chris might have a hard time matching his bbq or something.
@@Adam-de8jm French cuisine isn't the only standard for cooking
I mean with the name... that clearly was what Jamie Oliver was going for.. So out of style for him. I would have expected a perfectly normal cheeseburger or if he wanted to do a thing - olive oil, pancetta, sundried tomatoes.. something like that.
More of this. These videos with Chris really showcase his skill. And I love hearing him process his thoughts verbally.
OUR PRAYERS HAVE BEEN ANSWERED! MORE CHRIS MOROCCO BEING UNDENIABLY TALENTED CONTENT!
"This is truer to what I had this morning" This man remembers the TASTE of a dill pickle he couldn't even see amongst others during the morning and here I am not even remembering what I ate for lunch
Dhio Adinoto Is this seriously a thing that other people don’t do? Like, is taste/smell memory not a standard feature amongst the crowd?
@@matthenson3472 what do you mean by that, like smelling my lunch and then eating after to get the full flavor profile of Kraft mac and cheese singles?
@@oopsididitagain2077 Lmao
Favorite quote of the video
Jamie Oliver: The crunch does go, but not entirely.
Chris: But the crunch does go...
Duh Oliver, Duh haha
The end was the best part ha
He's so earnest, Jamie Oliver please listen to this good man
We have
It's Alive - Brad
Gourmet makes - Claire
Back to back - Carla
Recreate - Chris (Andy as host?)
Almost every - Amiel
So yeah it's just time until everyone has their own theme and bon appetite will become the giant of cooking show channel
Rahmat Avianto Gabi needs her own show!!
@@sonjaastrakhan7553 she needs to make 'It's Dead!' a reality
Molly - Professional Chef Tries __ for the first time
Alex Delaney - Trying (x number of foods) in (x number of hours)
What we really need is an Iron Chef type of tournament between all of them as a series.
And molly has like surprise and explore but it doesn’t treay have a set name
Chris with glasses. Didn't know how much I needed to see that.
Right?!
That’s what I came here to say.
Loan Le pun intended?
The irony lol
Megane-danshi master race
Chris looking for half-sour....
Claire has entered the chat
Need some citric acid to help with that
Pop the dehydrator out or summon Brad
ThatOneAsianBroChick I mean... demon boys tend to be pretty hot in anime, cough cough incubus, cough cough, Brad is kind of hot
(I know he's married, his wife and son(s?) are lucky to have a great husband/father
I feel like this show should be renamed. Something like, Chris stresses out and performs miracles, then his coworkers try to give him a B.
I'm in that stage where I'm liking every comment that talks about how amazing Chris Morrocco is.
Lima Funla right here with you!
Same. This was incredible
SAME
im w u rn
eww
you guys are gunna make chris morocco too powerful... soon he'll get so good at working with the blindfold on that he'll be able to supertaste, supersmell, superfeel, and superhear his way around perfectly and outcook all of you
'if I could get the right cheese I'll be so happy with myself but if I don't I'll still love myself' YES! We love a self care king!
Chris has such good self-awareness. There is a mile of a difference between someone who misses somethings and insists they are perfect and someone who missed a few things but can identify in advance what might have been a bit off.
THANK GOD this is becoming a series. Our prayers have been heard
Yes!
Hot damn that introduction of Chris and him walking up was powerful.
and the casual strut past the sign that says "HOT HOT HOT" haha
lol
So we can all agree that Chris has fully mastered all of his senses.
I love your profile pic! It's from "Class of 3000" 🤗🤗🤗
well taste smell and feel. And I think we can agree that sight is pretty good also, but what about Temperature? Constantly touching hot things could have numbed that sense at least on the fingers. Pain? Balance? Proprioception?
@@HuyV well I'd say his sense of time is at least leagues above Claire and Brad's
21:30 Chris tries to redeem himself in five seconds after bullying Jamie Oliver for twenty minutes
Guess That F**king Cheese | Bon Appétit
I would love to see this pop up on my notifications 😂😂
Please, BA, please!
Yes! With all the BA favorites blindfolded
3:47
"let's call this the layer of sadness"
Oh lord I love him -
(Edit : 1k likes? Omg you guys kidding me!?!??)
He wasn’t wrong though. No one likes a soggy burger
He cant even pick it up probably bc the bottom bun is basically mush
.2 bro
Chris narrating his thought process is so entertaining. a true culinary pinp.
Brad: I'm a D- student as long as you're passing ya know boom boom
Chris: I strive to be an A- Student
If this doesn't sum up the striking difference between the two idk what does
"The crunch does go." At the end got me. Love Chris!
Chris is always right...
That 5 different types of mustard tasting just blew my mind. How taste sensitive you need to be to try 5 types of mustard and still have enough sense to make a sound decision. Chris you blew me away with this one. Loving this series. Totally loving it.
Dijon and yellow mustard taste really different to me. Like yellows way more tangy for me.
@@CookiesTriedToEatMe he did say that he oughtta be more reserved on that the mustard. So he prolly realized its shouldnt be as strong as it is.
@@CookiesTriedToEatMe English and Dijon are very different animals.... american hot dog mustard is basically mayo
Sounds like you've only eaten yellow and honey mustards. This isn't ketchup; mustard is very diverse.
@@gamesandfun781 American and mayo have nothing in common.
what a fool was i for thinking he was just going to bite into the burger. not our chris
Watching this as a Brit it's hilarious how "the cheese is the wildest thing about this burger".
Red Leicester over here is right next to cheddar in everyday, middle-of-the-road supermarket cheeses. It is precisely the "sesame seed bun, iceberg lettuce, ketchup and mayonnaise" of cheeses.
Red Leicester, like Cheddar, can be really really good, though.
What’s a good brand of Red Leicester? I’ve never had it before and now I want to!
That’s what I commented, but why is their Red Leicester blue? I’m all sorts of confused, I’ve never seen that in my life. It’s like a Red Leicester/Stilton hybrid. You can see it around the 7:27 mark.
@@leea8706 I think that's the grey knife showing through holes in the thin slice of cheese.
TRiG (Ireland) if you look at the top right corner of the cheese you can see what looks like a mould spot.
Chris is the BA kitchen bae:
So positive and there for the team
So intensely knowledgeable
Those crazy supertaster skills
Sass and side shade jokes for days
I have such a crush on him. He’s that perfect blend of “I know exactly what I’m talking about” and “but maybe I could be wrong”.
Leighann Ott Exactly, so much swagger and confidence but with a healthy dose of self awareness.
I’m grown but I honestly would love to be one of his kids and sit happy in that kitchen watching him and the rest work through recipes on a ‘take your kid to work’ day.
Chris shading Jamie Oliver for 25 minutes, I’m loving it 😂
(Edit: i'm loving Chris's personality throughout the video, by no means I dislike or have anything against Jamie Oliver, just thought I should add that)
I hear his restaurants are failing right now.
MoreAmerican Unfortunately it's true. I've been to one of his restaurants before and really enjoyed it!
Profesor Xr: Whats your superpower?
Person: I can smell and taste every flavor in the world.
Professor X: Ok, you´ll be called Chris Morocco.
Not really, he barely got the obvious ingredients right, like ketchup and mayo.
@@philperry6564 its a joke Phil.
@@Ashraow In what world is that suppose to be funny?
@@philperry6564 en el del chavo del ocho.
@@philperry6564 кусок говна
The way Chris characterizes cheese makes me very attracted to him
Just the way that Chris rides around on the shopping cart makes me smile
Chris: I’m just going to use this vinegar based hot sauce we had laying around.
Also Chris: *tries 5 different mustards*
Good f*cking point!
He only needed a little bit of heat and Crystal is very mild with a mostly vinegar taste. The mustard was much more prominent.
J J
I’m also gunna guess he’s not a hot sauce aficionado.
"he's got a great personality" - Chris but also every crush who's turned me down
Don’t beat yourself up, everyone finds someone eventually, as long as you keep looking! :)
I felt like I was watching an Olympic event. They needed to hug at the end because it was emotional. We must have more of this with Chris, PLEASE!!
Me and that burger have something in common: a layer of sadness
You are on a comment roll my friend. I tip my hat.
The crunch does go
LOL
i love how every time Chris is tasting and describing these, he's also throwing a little bit of shade
I enjoy how he says ‘you know’ and I act like yes totally I do know
when I in fact do not know
I’m just here for the experience
“Layer of sadness” 🤣 Chris was really triggered with the lettuce 🥬 being at the bottom!
ZKIX739 I was too. I hate vegetables at bottom ahahah
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