Also, food items differ by region and brand. Cacao are like coffee beans, the taste varies greatly by region and most of the markup is for the brand and not for the taste. For cavier, there are grades, instead of basing it on price, he should have bought different grades to see if his dad can tell the difference. The tuna didn't even look like they came from the same species. And for soy sauce, kikkoman is literally the golden standard even though he chose it as the cheaper one.
On the soy sauce I don’t blame him, kikoman is high quality regardless of price, its recipe and process has been around for 300 years. They still brew traditionally even though it incurs a significant cost. since they are the largest company in soy sauce, and due to volume they produce at, it is feasible.
But its so strong in sodium usially. I take the low sodium version any day, I have greater controll over taste and aftertaste, especially when we are talking about good, freshly made nigiri
Yeah, this doesn't mean that Chef's taste is wrong, it can also easily mean that prices are not good indicators of quality. Some products have their prices so ridiculously inflated that you are paying more for the packaging and marketing than the product itself. Sometimes, the cheapest products are cheap because they didn't invest lots into marketing and whatnot, but instead put it all in decent quality ingredients and a low price to undercut the competition.
@@Edizzle15I mean it’s improper but if you can’t understand more better than your just a child yourself sorry get over it like? 😂😂😂😂 why you hating on this guy
I used to work for Susur at Lee restaurant 10 ish years ago. Chef Jonas was the head chef there at the time and he ran an extremely tight ship. I made the slaws and we’d have to taste everything before service. I noticed the Ume dressing tasted a little sour so I pointed it out to Chef Jonas who tasted it, and looked at me like I was an idiot and said it was fine. Who other than Mr. Susur Lee himself coming into the back before service that day. He was going around tasting everything - always dedicated to the quality of the food and the experience of the guest - Susur tasted the Ume dressing and immediately said “…too sour” and he told me to make sure I taste everything constantly. I said YES CHEF and Chef Jonas yelled at me to change the dressing haha. That was definitely a highlight for me from my time as a cook so thanks for that Chef!
Cacao has over 400 aromatic flavor profiles, which is more than double what is in wine! That's why craft chocolate can taste so unexpected in comparison to industrial chocolate (what the vast majority of people eat the majority of their lives). I'm a professional chocolate sommelier for 14 years now, and I am still constantly learning new flavor profiles and nuances!
@@melons188all the more reason that you dont need to retest. if its THAT varied then hes got no chance, even if hes a well cultured chef in terms of a culinary pallete
The fact you do not even know the correct profession term says to me that you are not what you claim. The correct term is chocolatier. A sommelier is a specialised wine waiter who deals specifically with beverages notably wunes. You are embarrassing yourself to the hundreds of hospitality industry professionals who are seeing your post and cringing!
@@cathybaldry7822 Except chocolatier is not the correct term, a chocolatier is simply put someone who creates something using chocolate that has already been made by a chocolate maker. This definitely does not fit into the role of a chocolate sommelier who does not create chocolate, they are closer to a taster but even that is too limiting as the role of a chocolate sommelier is much greater in scope which can be similar in regards to that of a wine sommelier hence why they've adopted the term. Sommelier isn't a term reserved solely for wine you know, aside from chocolate it has been adopted for other things, such as beer and tea, as industries and languages naturally evolve over time.
Your father is gold bro. Definitely deserving of high respect and praise plus love. I like that quote “never judge a book by its cover. Read whats inside.” I will remember that.
I love the dynamic of a son feeding his dad. It's incredible. Every video, all I hope, is that this son really understands and appreciates the relationship he has with his dad.
This video is so good lol Honestly sometimes cheap stuff tastes better, I don't always prefer fine dining over meals that cost 1/3 the price either. Sometimes the portions and flavor are not there. Side note, I'm cantonese and I never heard of your dad Susur until I saw your recommended videos and I can't stop watching. I'm so impressed with his background and am a fan now, you guys have the best chemistry and humor that I've seen in a father son duo. Very similar to Jimmy O Yang and his dad, love it.
I've had the privilege of eating at some very expensive steak houses over the years through work and what not. I still think my Dad does it better at home 🤷♂️
This man is giving out so many life lessons... "Live in the moment" must be my favorite one out of this video and maybe even ever. Celebrate every small victory, enjoy the present. Don't worry too much what might or might not happen later.
price doesnt mean its a better product. in brasil i buy the cheaper heavy cream which is 100% milk cream, the expensive one is half glue, half water, 0001% powder milk.
I keep forgetting that it's father's day in the US as father's Day is in September in Australia and New Zealand. It's too cold to do anything with/for father's at this time of year here, which is why I think we have it in September, as it will be the first month of Spring. I hope all father's have a good one.
Me and my girl at the time popped into a random cheap Chinese restaurant near Spadina and Dundas years ago cuz we were hungry and saw the neon sign of a beer pitcher by the door. Chef Lee was in there studying the menu intently. This video reminds me of that; he appreciates quality no matter the price tag, sometimes simple is better (but not always, like the peaches xD)
The shorts have been popping in my algo and I really enjoy this channel. I watched this Iron chef when I was a kid and love to see your content with your son. Keep it coming brother!
@@kogoromori5350 i guess it depends upon what your intentions are, and what you want to turn that experience into. i can only imagine that those 8 months, bang for buck, offered a lot more training, a much higher calibre of cooking, and a lot more priceless life lessons than an expensive culinary school diploma could ever provide. i think it's resources well invested.
Thank you for uploading these... youre the best! Please as many more as you can.. Bro Dad is awesome, but it really works because of your interaction. Makes it awesome.
I just discovered your channel and been binge watching for a few hours. Love the content! I love how your dad was so honest and humble in this video. No ego at all. Subscribed!
love his honestly, presence and when wrong, doesn't get weird about it. yep, we missed our internet Dad. Best part is your interaction. It doesn't matter what you two do. I love it. Thanks!
I haven’t watched you guys in a minute!! Now I remember why I love y’all!! Wholesome, pure entertainment! And I always learn something about food! Keep it coming please ❤!!
I think the chocolate should get a redo. $5 vs $10, while being a 100% increase, is not gourmet enough in absolute terms. Perhaps some To'ak chocolate as comparison?
I give your Dad mad props on the water!! I’m a major water snob & people laugh at me.. I did a blindfolded “while drinking” taste test.. 2 different types.. 1 cold & room temp.. Nailed everyone!! I can smell & taste the chemicals..
"I taste cow." 🤣 I filter my tap water to get the chlorine out. I can count on one hand how many times I've purchased water in my entire life, and haven't bought a bottle in well over a decade.
It is amazing how difficult a blindfold challenge can be. I see music channels do it all the time as well and there is no doubt that our eyes play a part in influencing our other senses. Fantastic content, as always!
Love these, I like trying expensive items often in cooking, I like when I’m not wasting money on a name brand and it actually just tastes better for cheaper.
Don't worry about this, Dad. You're 100% correct, you know it, I know it, we all out here know it... price isn't everything and "Don't read the cover of the book, son. Read the inside." Couldn't have said it better myself.
