Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff solve your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
I’ve watched every reverse engineering video since the beginning and I swear, Chris’ track record on the breadcrumb element of recipes that call for some form of them has to be less than 5% success rate 😂
I miss the pro chef series where they make like snacks or sandwiches or appetizers. Kinda stopped watching when they stopped teaching us how to cook but I still watch Chris! And listen to his podcast ❤
Couldn’t disagree more. It adds time and cost, and all you end up with is Chris hopping on a cart, complaining about cheese choices and guanciale vs prosciutto. Spare us.
I walked into this video so optimistic that Chris had a slam dunk, I really wanted that for him. Huge kudos for figuring out the herb/veg texture on try #2. Meh, who needs celery anyway?! I'd eat his version anytime.
Every one of these episodes is a lesson in working hard and not getting discouraged. Chris just continues to show up, figure it out, and not get worn down by his unrelenting coworkers.
How can you not care about the kind of oysters? What I like to do during oyster season, when my seafood dealer has a 5 or 6 different kinds of oysters, is get 1 or 2 of each and have them side by side. What a revelation! They’re all totally different.
Honestly, I think I would like Chris Morocco's version better. It is closer to what I know as Oysters Rockefeller. I think his version looks better, too. We eat first with our eyes. Although, I have to say I am really surprised that he didn't taste the celery.
Yeah. I like food experiments and challenges more than straight cooking. I miss Claire's Gourmet Makes series, but I'm glad this series is still here, at least.
This simply isn't true. Go look at the views for this series for the last 6 months and compare them to the views on the surrounding videos. If you do you can see this series isn't carrying the channel.
I remember reading an analysis of the original Oysters Rockefeller recipe. There was no fennel, and the presence of celery was unverified. And IIRC, there was also hot sauce. The original chef, Jules Alciatore at Antoine's in New Orleans, died without divulging his original recipe, so to say that the 'reference' version of 'Oysters Rockefeller' is more accurate than Chris' version is kind of moot.
This is the first culinary recipe I've seen using Absinthe. Never ever considered it for any kind of dish, let alone a savory one! This seems a little too tough even for an expert like him.
@@Geebenezer I still think this one was too difficult for anyone. Fennel root bulb plus fennel greens and onion greens? Absinthe? Panko not used as breading?This one seems impossible...
Okay, but we need a version of this where Chris tries to recreate the dish with as few ingredients as possible, and then someone else has to blind taste both and guess the original vs. the skimped version and what the missing ingredients are.
“Ok Chris. We took these oysters and then we chopped up every single green thing we could find in the greater manhattan area on them. See if you can guess what it is.”
It would be so fun if in one of the episodes they threw in a recipe geared towards kids with hidden veggies. It would be fun to see if they can really taste them.
I’m just a few minutes into this. Wouldn’t basil stand out way more to a seasoned 😉 taster? So there should be no question on whether it was present in the original dish?
Just today I had Chinese food with all kinds of veggies sliced up in there. I picked up a piece of something and couldn’t quite tell what it was. I bit it. Clearly celery. It has a very distinctive flavor.
@@callmechia cool dude, you can find a big piece of celery in a dish and by eating it, can determine its celery. I’m not saying that you can’t pick up a chunk of celery, bite it, and say - that’s celery. You had a piece big enough to pick up and eat by itself, cool. But if you blended up that Chinese food, and blended up another batch of that same Chinese food without celery and said “is there any difference in these food pastes?” I don’t think anyone would be like “I’m missing that massive celery flavor”
The "supertaster" missed celery entirely and missed fennel (which is in there TWICE, not to mention absinthe having anise and fennel in it, too) the first time. And the odd insistence on cheese and basil, even after ruling them out the first time. 🙄
Absinthe? Can you really taste it for the amount used? I'd give him a pass on that. As for the breadcrumb or panko, it seems to me that Chris always seems to miss that one. Maybe just my imagination. Great job, BA.
Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff solve your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
make chris get his own groceries again lol
Yeah... and blindfolded!
At least show some intern riding the shopping cart
It looks like they are saving money by just using the ingredients Hanna the Hammer used.
facts
When will BA listennnn
definitely want to see someone else do the challenge and have chris be the judge
Or have him go head to head with someone else.
Yes for sure this needs to happen
flip the script!
@@145Shulerthis!!!!
I’ve watched every reverse engineering video since the beginning and I swear, Chris’ track record on the breadcrumb element of recipes that call for some form of them has to be less than 5% success rate 😂
Breadcrumbs don't taste like anything, he is a Supertaster not a supertexturer😂
Chris singlehandedly carrying this channel
I miss the pro chef series where they make like snacks or sandwiches or appetizers. Kinda stopped watching when they stopped teaching us how to cook but I still watch Chris! And listen to his podcast ❤
It’s the only series I watch
There's also Andre Mack!!
This is genuinely one of my favorite shows on TH-cam. Always looking forward to the next drop!
Chris Morocco will never fail to impress me with these videos
missed panko and celery xd
@@attention_shopping ok...and?
@@TheRockerX facts
He needs to get his own groceries again
Yessss!!!!
Depends, skooting on the trolley yes. Clearly missing the cheese, yes. Not sure it's needed for the format though. Generally agree however.
Why did he stop?
Couldn’t disagree more. It adds time and cost, and all you end up with is Chris hopping on a cart, complaining about cheese choices and guanciale vs prosciutto. Spare us.
@@christopherdonald1050 or you could see something like him making a crucial soy sauce mistake. Or something of that nature
great explanation by hannah at the end explaining all the proper decisions, very necessary
Hanna "the hammer" was so much kinder to Chris than Chris was to himself.
I do love watching Chris get his own groceries.....chris is the only reason i watch this channel for some time now...GO Chris!!!!!
Miss when there were 3 attempts to really hone in the recipe and have the second one to try out some thing without consequence
Love a Chris Morocco reverse engineering post, more please :)
I walked into this video so optimistic that Chris had a slam dunk, I really wanted that for him. Huge kudos for figuring out the herb/veg texture on try #2. Meh, who needs celery anyway?! I'd eat his version anytime.
This is impressive. His knowledge of a 16oz hammer vs a “24oz framing hammer” is AWESOME!
Every one of these episodes is a lesson in working hard and not getting discouraged. Chris just continues to show up, figure it out, and not get worn down by his unrelenting coworkers.
Chris
We just love your continued attempts at perfection
I wouldn’t buy a stalk of celery either 😂
Can we please get a recreation miso-mushroom risotto by Chris Morocco? Love to see if he guesses his own recipe
How can you not care about the kind of oysters? What I like to do during oyster season, when my seafood dealer has a 5 or 6 different kinds of oysters, is get 1 or 2 of each and have them side by side. What a revelation! They’re all totally different.
I love this series! thanks for the fun content, BA and Chris!
I can’t believe he guessed Pernod! My favorite plate of oysters rock has it.
Chris being the last OG Bon Appetit chef is crazy
Honestly, I think I would like Chris Morocco's version better. It is closer to what I know as Oysters Rockefeller. I think his version looks better, too. We eat first with our eyes. Although, I have to say I am really surprised that he didn't taste the celery.
Love you guys as always! This was so fun!! Just keep the ingredients panel up for longer.
Love Chris 😂 he did a great job. Those list of ingredients were a lot. I love when he guests a dish correctly too!
Why did I expect him to be able to immediately know what an oyster shell feels like
What are you talking about it took him around 8 seconds to say Oyster and Oysters Rockefeller. You people are such try-hards and fail.
one of my favorite series on the BA channel! i'm always so so happy with every new episode
Not even a min in and he guesses it almost immediately after tasting. Incredible ❤
Chris videos are the best on YT. I love himmmm
you're too quick with the ingredient sidebar, I always have to pause it.
Plus it was missing quite a bit through the video.
Yes! Honestly, without this series, the channel would be dead.
Yeah. I like food experiments and challenges more than straight cooking. I miss Claire's Gourmet Makes series, but I'm glad this series is still here, at least.
This simply isn't true. Go look at the views for this series for the last 6 months and compare them to the views on the surrounding videos. If you do you can see this series isn't carrying the channel.
I would unsubscribe if they cancel this too. Its the only thing i watch on BA now
Is the color correction off here? These are some green lemons on my tv
I remember reading an analysis of the original Oysters Rockefeller recipe. There was no fennel, and the presence of celery was unverified. And IIRC, there was also hot sauce. The original chef, Jules Alciatore at Antoine's in New Orleans, died without divulging his original recipe, so to say that the 'reference' version of 'Oysters Rockefeller' is more accurate than Chris' version is kind of moot.
It's amazing Ouster Rockefeller can look so easy and yet be so complex to make at the same time.
I like this format
Chris always passes the class! haha
So much weird funky words.. accept the challenge to create something way better what the chef cooked.. you nailed it! 👌🏾👍🏾
This is the first culinary recipe I've seen using Absinthe. Never ever considered it for any kind of dish, let alone a savory one! This seems a little too tough even for an expert like him.
He got sooo close tho with 'anise flavoured liquor'
@@Geebenezer I still think this one was too difficult for anyone. Fennel root bulb plus fennel greens and onion greens? Absinthe? Panko not used as breading?This one seems impossible...
Not the first time mr. Chris has thought parm/evoo is in the mystery dish. He must love it.
Okay, but we need a version of this where Chris tries to recreate the dish with as few ingredients as possible, and then someone else has to blind taste both and guess the original vs. the skimped version and what the missing ingredients are.
“Ok Chris. We took these oysters and then we chopped up every single green thing we could find in the greater manhattan area on them. See if you can guess what it is.”
For some reason the drums were super distracting this go round-
Love Chris! Please please let him do his own shopping again! 🙏🏻🤩
Dear producers: The drumbeat background is really distracting. Please calm it down. Not necessary.
we need a weekly episode
please do a side-by-side challenge with one of the other chefs attempting this to show how hard it is!
This is great! One time I had Oyster’s Rockefeller that was made with leafy spinach and bacon. Try it sometimes.
It would be so fun if in one of the episodes they threw in a recipe geared towards kids with hidden veggies. It would be fun to see if they can really taste them.
I lost my last brain cell at this moment… 5:58 he said what?!!! 😂😂
Watching Chris judge food is like watching the environment burn to ashes. Distant, gut wrenching and inconvenient.
still my favorite BA videos
I love these videos soooooo much 💖✨
Love your content guys 😊😊😊
Back for my quartly Bon Appetit video!
Nobody is ever guessing Absinthe
Bring back the shopping montage!
I want Chris to compete with a celebrity (or just a non-foodie) to try to identify components, just to emphasize how impressive his palate is!
4:08 is comedy gold
I love that the original conceit of this show was that Chris is a supertaster.
I’m just a few minutes into this. Wouldn’t basil stand out way more to a seasoned 😉 taster? So there should be no question on whether it was present in the original dish?
Yes, which is why he didn’t use it
@@Kleopold94 He couldn’t decide at first whether he could taste basil.
“You can taste the celery”
I have never ever ever made that statement.
Just today I had Chinese food with all kinds of veggies sliced up in there. I picked up a piece of something and couldn’t quite tell what it was. I bit it. Clearly celery. It has a very distinctive flavor.
@@callmechia cool dude, you can find a big piece of celery in a dish and by eating it, can determine its celery.
I’m not saying that you can’t pick up a chunk of celery, bite it, and say - that’s celery. You had a piece big enough to pick up and eat by itself, cool.
But if you blended up that Chinese food, and blended up another batch of that same Chinese food without celery and said “is there any difference in these food pastes?”
I don’t think anyone would be like “I’m missing that massive celery flavor”
CHRIS IS BACK!!!!!
The color grading is insane. Why is everything green. Bro looks jaundiced
I think it’s the food processor that made this so much harder. Things like scallions just blend in when you can’t physically feel them.
Someone please explain to me how they do the scores at the end
Omgosh I haven't watched one of these videos in so long
You did well. Dont underestimate yourselp, you are a professional
the food processor edit sent me
I would love to see the recipes real ingredients listed on screen more often/all the time
Why isn’t my notification bell not working? You mean tell me a have been missing all these content for MONTHS?
Fell off
Chris seems to miss panko bread crumbs often. Been binging this series and he’s missed them at least 3 times.
please i need more reverse engineering
Did he say tortilla? 😂
Whose hands had the nail polish on in a few of the prep shots?
Oysters that aren’t ice cold are terrifying to me haha. The texture really hits more.
Ahhhh he’s BAAACK! 🎉🎉🎉🎉🎉🎉
Need a weekly show!!! Too long between episodes 😅
BRING BACK 6 PRO CHEFS
They tried that but everybody in the comments just attacks the new chefs because they are not the original chefs they used to have.
Lovely video. Please use a tripod on some of the shots, just shaky-cam gets a bit annoying
I kinda wish I hadn't read this comment. I didn't notice this until I read your comment, and now the shakiness is all I can see...
i want to see these people shop for themselves in the state of grocery prices rn
90% on technique is crazy
whats with the shaky frame can they not afford tripods or is some terrible artistic choice?
Hana has the best "and I'll be the judge!" delivery. There's like this coy yet sinister confidence to to her when she says it.
wtfwtf ive gone back in time
im so sad we didn't get a chris shopping for groceries scene
Chris has a tendency to underclub herbs and spices. He also does not use newer elements and is very traditional.
It's hard to pick out subtle herbs and spices. It makes sense that taste buds will more likely just pick up on the stronger ones.
rock salt, not for human consumption!!! oooopsies
Does this mean I shouldn't eat the rock salt that is curbside delivered by a big orange truck?
@@busslayer4790 Probs not but eh, who needs health/wellbeing/life?
@@secretforredditwhat is life? What is love? What is something.....or other or anything, or such or probably, idk
Chris needs competitors
What is going on with the audio for this episode?
The ingredient pop ups moved too fast this time
The "supertaster" missed celery entirely and missed fennel (which is in there TWICE, not to mention absinthe having anise and fennel in it, too) the first time. And the odd insistence on cheese and basil, even after ruling them out the first time. 🙄
Absinthe? Can you really taste it for the amount used? I'd give him a pass on that. As for the breadcrumb or panko, it seems to me that Chris always seems to miss that one. Maybe just my imagination. Great job, BA.
9:34 baby shark, do do do do do dooo
Chris: Hi, Hammer
Hana: ???
4:05 Can't we just get beyond thunderdome?
At some point he should just start putting panko in everything because it almost is lmao. And he always misses it.
Why have they never done an Alton Brown recipe?
Raw>Fried>Oysters Rockefeller
why are we so severely color grading a video about food
why do the lemons look so green
The only thing he can't see with that blindfold on is the back of his head.
Hol up! Rock salt is not edible?! Is it purely only for presentation then?