Recreating Guy Fieri's Brick Burger From Taste | Reverse Engineering | Bon Appétit 

It’ll be too easy. I think he would quickly tell it’s his own

As a chef I can guarantee he would notice in a few seconds. It’s not worth risking the budget and organization behind an episode for BA.

That would be a lot of fun.

Lol they probably did it already, it was too easy, and made for a boring episode.

I submit it should be on April Fool's Day as well, or released on that day

They should've let him put it in his mouth xD

There's more at the very end, too.

OMG I am watching this right now and was complaining about that XD did he forget what goes in a Cubano

I mean, it's closer to a cubano than it isn't. Just switch the mustard for mayo and its 90% a cubano...

And not Worcestershire???

But he's clearly not actually a supertaster, which is an actual genetic thing. A supertaster wouldn't miss that much garlic in anything, and they wouldn't miss mustard in the sauce. Why can't we say he has a 'finely-honed palette'?

@@SeventhEve That's actually not completely true. Olfactory blindness can happen pretty quickly, had he eaten garlic before it'd be pretty easy to miss. Source: I'm a super taster who can recreate flavors with base components

I want to see Susan play. She'd be fun.

Came here to post this exact thing

I would also really like to see the version where he gets to taste all the ingredients separated, and then the finished dish. Or maybe Chris vs. BA the other chef gets to taste the ingredients separately as a handcap

The shots of him driving the shopping cart were always so good

He kept getting recognized in NYC and doesn't do it anymore.

@@danstaircase Right???? he is so adorable!

Agree!

It was kind of wasteful especially if they had all the Ingredients already

Raw garlic is a lot sharper and harsher. Cooked garlic and raw garlic taste pretty different.

Raw garlic is really pungent. I don’t know if I could call that it was specifically cooked with oil (although, that does describe most ways you actually would cook garlic) but determining that it wasn’t raw seems reasonable.

Confit garlic doesn't have the "sharpness"/spice that fresh garlic does, while retaining that rich (sometimes richer) and subtle garlic flavor. For the garlic taste to be so rich, yet subtle that is really the only way for you to get there.

That's not difficult at all. Have you ever tasted raw garlic next to cooked garlic? Not in the same ballpark.

@@David34981 I think he's referring more specifically to how Chris went to confit instead of otherwise cooked garlic eg roasted.

Preach brother

Brad doesn’t even live in New York anymore

@@MBou0626 Does he need to?

@@David34981 He moved to Connecticut. Depending on what part of the state, he could conceivably commute to the test kitchen. And he lived in New Jersey before, not New York.

BA has become woke. So no more white males

It’s common in US, even sold in this style in jars at the store.. called deli style . I think it’s just Chris who has a different preference

@@AskMiko I just think most people (in the US) are used to having pickle rounds on burgers.I've honestly never had a burger with pickle slices on it-maybe a spear on the side?

He did a 360 and walked away.

I was thinking the same thing. He meant 180º. Everyone always get this wrong.

That would be FAR too difficult. Desserts are an entirely different ballpark. Some sweets are too simple, to the point that one subtle missed ingredient would put the dish at a 70%. Others, like baked goods, require such precision that Chris could probably make a baked good, but not one resembling what he was supposed to recreate.

No. Prefer savory.

Its been two years. Let it go already Karen.

More what? Content? They post almost daily. Get over the old crew, they are still creators, go follow them.

@@explicitDTP and literally been gone for two years too. Like - get over it…

the old banter was too good 😔

I think the old cast in general had more engaging video personality. The new cast is more diverse, for sure, but for the most part doesn't really have the personality to host, IMO. I only rarely click on a BA video now.

White onion is way sharper then sweet onion i think you can actually disdinguish this when you have a good trained tastebud, same as with cooked and not cooked but distinguishing between white and red or even shallots and red is impossible to comprehend to me.

@@ThePreLoz You can definitely taste the difference between types of onion, especially when raw. But it's very difficult once cooked or when in a dish with this many ingredients. At the end of the day I don't think Chris has anything to prove to anyone. He's really good at this.

@@IBreiKeL Actually it's worse than that - the difference in taste between white and yellow onions depends a lot more on growing conditions than it does on their colour. I've had extremely sweet yellow onions and extremely pungent white onions, even though conventional wisdom states the inverse to be more common (white onions are typically thought of as sweeter). Basically, the hotter the growing conditions, the more pungent the onion. Also, soil conditions and fertilizer can affect taste as well (sulphur is the main nutrient that matters in terms of how pungent an onion is going to be). In a blind taste test, I don't think I could tell the difference between a raw yellow Vidalia onion (these are a sweet variety of yellow onion grown in the low-sulphur soil of a certain part of Georgia), and a sweet white onion. But you're right, any difference that does exist is largely nullified by cooking.

It balances out the times when they give him a pass on like half of the dish.

they are different things with different names for a reason. they taste different. the whole point of this show is to see how well he can identify flavors

Covid.

yeah 90% on appearance is also insanely generous lmao

Yep! I did the math based on your numbers here and his score on ingredients alone calculate to a 40.9%, or 41% if you want to round up lol. Sometimes the judges are overly harsh, but to give a 70% on this was much too generous. I love Chris + this series, but this was one of his worst performances ever, imo. I also agree with the other person who replied, these burgers don’t look “nearly identical” to me either.

You'd think they would know how to say his name

Weird to even serve it up with the foil. They must have wanted to use it as a hint.

I think he'd get it the second he felt shredded lettuce and a middle bun

The man definitely doesn't deserve the hate he gets - but, that's what happens when you achieve great success, some of those that haven't gotta try to tear you down Bleached hair, wild recipes, and goofy names or not, good food is good food

Its almost as if there's a pause function to use. Some of us aren't writing a recipe down and don't need it on screen for 15 minutes.

I agree with you Braxton, especially as a closed caption user!

The people who prepare, film, produce, edit these videos, along with everything else that goes into them, deserve livable wages and job security.