Recreating Jamie Oliver's Insanity Burger From Taste | Bon Appétit 

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

LOL and then he tries to recover at the end 😂

haha check the new video, they guess the cheese!!

lmfao

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 now has the self love of Shrek 😂

i love him😂

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

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

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.

I agreee... like can you figure out which one is which

Totally agree

Underated comment fr

This would be fair

Definitely!

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.

Robert Breen Gordon Ramsay would be so happy

who knew the hatred Chris has for people who make food

"The layer of sadness"

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

😂😂😂

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

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?

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.

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”

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

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...

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!!!

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?

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

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.

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.

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?

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.

That bit does look really sad.

You can like a guy without liking his burger...

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?

Eric Rummelhoff yeah I like it too but for some of the categories how do they determine it?

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 don't know the timeline of these episodes but they did eventually do that which is just hilarious

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

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

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.

@@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

Lima Funla right here with you!

Same. This was incredible

SAME

im w u rn

eww

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

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

I want these T-shirts.

dying

chris morocco + guy fieri = the truest love

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

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!

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

With Carla and mollie

@@sarzootashoota351under rated comment

SaR Zootashoota we need this

- wolfe this is my favorite comment omg

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.

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

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

I would love to see this pop up on my notifications 😂😂

Please, BA, please!

Yes! With all the BA favorites blindfolded

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!

His palate is insane

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.

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!

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.

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

Ya our “chefs” do too

@@mcdonalds452 underated comment

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

You are on a comment roll my friend. I tip my hat.

The crunch does go

LOL

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

Sherlock Buns.

Searlock Hamburms?

Craig J. Mount cheflock holmes... I’m feelin’ it

@@ReadObituaries omg yesssssss cheflock holmes i l o v e thatttttt

Jamie Oliver sucks. Hes kinda hated here in the UK and people were happy his restaurant chain went into administration

the crunch does go bruv

Gordon Ramsay does that as well if you've watched his famous perfect burger tutorial on youtube

@@greggwallacelover Where is "here" in the UK? Everyone I know has a good opinion of the guy.

Well heat rises so, the idea of putting lettuce on bottom is actually to preserve the crunch.

Kevin Spolarich cause he wants to get a deeper thought on each ingredient

It drives me nuts - wouldn't you want to have the reference of both the individual ingredients AND the whole? I would anyway

That drives me nuts in every one of these--taste the whole dish first, then deconstruct!

That caused me so much stress. Lol. I’m a burger fanatic. And I was just like “take a whole bite!!”

I've been thinking the same through all of these 😂

@@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

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....

Actually, yes.

That's not far off actually.

Except that when he tours the US it's to tell all of us to STOP eating at diners, drive ins and dives.

Mayor of ye old flavor village.

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.

Duh Oliver, Duh haha The end was the best part ha

He's so earnest, Jamie Oliver please listen to this good man

Lmao this really made me laugh 😂😂 now I won't to see it the same again 🤣

like honestly, why even use iceberg, which is not great on taste but iconic on texture... if you are going to make it formless and soggy?

That how I feel ever time I eat out for burgers. Can I not just get a leaf why you got to make it sad bits.

Right?!

That’s what I came here to say.

Loan Le pun intended?

The irony lol

Megane-danshi master race

Haha!

the sequel to layers of fear seems great

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

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

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: Sad burger

and the casual strut past the sign that says "HOT HOT HOT" haha

lol

Mackenzie Reeves Why? It’s a common cheese that’s quite distinctive. Very confident that I’d have 100% got that.

Can't comment on Red Leicester, because it's not a common cheese in Eastern part of the world map (Asian + Australia). But absolutely agree on Cognac. It would be near impossible to taste that in this heavily flavored burger. Chris was right and he's vindicated on that.

Jason Sender never heard of it in my life.

@@jasonsender6568 Common where you live. Here in Brazil we don't even have cheddar. Listed common cheeses here: -Mozarella -Prato (a gouda take on local cow milk) -processed cheese (American-like) Not so common: -Gruyere -Gouda -Brie and other white molds -Emmental-like -Gorgonzola-like (generic blue cheese) Literally no cheese sold here is orange in color so... sorry? You Americans and Europeans are so much superior. We can only be colonies forever.

Perhapsn if you could feel color -_-

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.

Don’t beat yourself up, everyone finds someone eventually, as long as you keep looking! :)

Yes!

ZKIX739 I was too. I hate vegetables at bottom ahahah

Никита Отдельнов wager they get fifth fewer cj f genres w ege teeth ugh Gn fifth go green eh edged fifth they frightened w her g eh go eres heaven weed gg Greek I’ve cj hi fb the egg they w gate g greenery w gg here hi gts Gregory yh F Ggc Gwen death he get free w get g gets rug whyyy g

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

Definitely makes me like him more too, the smartest kids weren't always the ones on the honour roll

I think it highlights that when someone finds something that they are passionate about they can be the best at it and that we traditionally judge people’s intellect way too strictly

I feel like he annoyed some of his teachers.