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

[@bonappetit]

Looking for more American food inspo? Head over to the Dinner SOS podcast, where Chris and the BA team help a caller from Italy put together a top-tier American menu listen.bonappetit.com/dinnersosyt_americanmenu

[@jackstrutz]

Him spending 5 seconds describing the feel and sound of the aluminum foil was excellent content

[@syntacticalcrab]

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

[@max_pin]

There's more at the very end, too.

[@polkablues]

Chris: *keeps calling it a Cubano burger* Also Chris: *at no point even considers putting mustard on it*

[@jessicamapes2717]

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

[@nickhewes6860]

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

[@RevdUp.Art.Fotografer]

And not Worcestershire???

[@stephaniesimpson4016]

I'd love to see some of the other BA chefs go head to head with Chris to recreate a dish sight unseen. What he's doing is incredibly difficult but I've come to take his super taster skills for granted. I bet the other chefs might really struggle with this kind of recreation, showing how Chris is the king of supertasters.

[@SeventhEve]

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'?

[@dustin860]

@@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

[@kimbarbeaureads]

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

[@nicolasverge8279]

Came here to post this exact thing

[@sharkedforlife4075]

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

[@trevor1515]

Have Chris recreate one of his own dishes. It's been wanted by viewers on EVERY SINGLE episode of reverse engineering released!

[@harryli5979]

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

[@carcanpincus]

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.

[@Revegelance]

That would be a lot of fun.

[@bimpliscuit4731]

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

[@Dan016]

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

[@ambycat3]

They troll him so hard it is so ridiculously funny “I don’t taste any garlic in this” Editors proceed to emphasize every possible way garlic is used in this recipe

[@norkmork9955]

What this show does best is prove that more ingredients doesn't necessarily mean much in terms of taste or quality, and that the techniques/methods suggested in a recipe can often be treated as guidelines. I think Chris should get a bonus if his techniques improve the recipe...

[@masonshucart7055]

I like how he was like "The sauce is a donkey sauce" and Chris said "ooooh" like he totally knew what donkey sauce consists of.

[@vilepha9280]

i miss the part of the video where chris goes to the store and gets the things he thinks he needs

[@danstaircase]

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

[@heyheytaytay]

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

[@stellaproductions1493]

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

[@blakeyboy41]

Bring back him shopping for his own ingredients!

[@AskMiko]

Agree!

[@karman8229]

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

[@Ermude10]

That garlic part is actually crazy. How do you even determine something like "hm this garlic was probably cooked with oil before added to the mayo"...?

[@elenabjxrn]

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

[@PikeBot]

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.

[@williejackson9910]

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.

[@David34981]

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

[@davesev7524]

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

[@ThePreLoz]

Chirs being confident with the cheese but on the other side still questioning the cheese is a running gag on this show.

[@brianp4438]

"You guessed italian roll, which I totally see that for you, however..." oh my the SHADE

[@buffienguyen]

I'm seriously in awe every time. Even if he gets something slightly off or missing something the end product still looks like it'd taste heavenly.

[@erinpoindexter393]

I absolutely loved that aluminum foil moment 😂😂😂

[@LintuLumessa]

In Austria we usually cut pickles this way bcs they are less likely to fall out of a sandwich compared to the small round circles.

[@AskMiko]

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

[@luchia446]

@@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?

[@seanoreilly1832]

There is not enough Brad and Chris on this channel any more

[@duddyjeperson6664]

Preach brother

[@MBou0626]

Brad doesn’t even live in New York anymore

[@David34981]

@@MBou0626 Does he need to?

[@100nitrog2]

@@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.

[@swansonbryce]

BA has become woke. So no more white males

[@ColinWilliams26]

I know the format has already changed a couple of times, but it might be interesting to give Chris a “menu” of ingredient options after the second tasting next time. Everything he needs is on the menu, but there are also a ton of red herrings as well.

[@karinavliegen9961]

I love the videos that Chris creates...but i really want to see more..and still miss the old crew. Glad Chris and Brad are still around. But some of the "magic" is gone......

[@TravelingStacker]

Its been two years. Let it go already Karen.

[@explicitDTP]

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

[@redeye1016]

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

[@cheeseplayer2150]

the old banter was too good 😔

[@AT-jm4dl]

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.

[@Dirty-DD]

“The pickle giving us that pickle vibe”

[@RadioactiveLobster]

17:30 I mean, if you're doing a 360 then you're still heading the same direction you were going in before you did the 360.

[@HyzerFlip]

He did a 360 and walked away.

[@hannahwalmer1124]

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

[@KamiInValhalla]

This is a pretty difficult one for anyone to get. Especially the sauce.

[@lexiliz323]

These are my favorite videos!!! Thanks Chris 😁

[@ilovepickles7427]

Whenever one of these episodes comes out I get so happy. Chris is the best.

[@ThePenguin82]

He really is amazing at this.

[@comma_man]

Love that the brick had Guy Fiery fire detailing 😂😂

[@annasofia0]

Wouldn't it be nice for Chris to reverse engineer something sweet for a change??

[@100nitrog2]

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.

[@deprofundis3293]

No. Prefer savory.

[@ShinningCrys]

Sometimes i feel its a little unfair to be like "well it wasnt a white onion, it was a sweet onion" or on previous episodes "you forgot the red onion Chris" or "instead of red, it was white pickled onions" how exactly was he meant to identify which specific onion it was?

[@ThePreLoz]

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.

[@IBreiKeL]

@@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.

[@VoIcanoman]

@@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.

[@bubbledoubletrouble]

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

[@j-bq5nc]

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

[@scttydsntknw]

I really thought for a moment they were gonna let him eat the foil.

[@art_see_shan1849]

Listen protect This man at all costs Chefs kiss 💋

[@arlenesolis024]

I was so worried he was going to eat the aluminum foil. I’ll be surprised it he recreate that taste. I would love his version because I also don’t like tomatoes in my burger because it makes it too wet. Great job Chris

[@MumrikDK]

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

[@kayanncee8291]

Chris Morocco is incredible to watch! Amazing!

[@ijonas1631]

Really want an episode of him with blindfolds off, just to see how close he can get

[@SLCliving]

I love all the masks Chris gets to wear. Ski goggles are a win in my book so far!

[@jansenart0]

I love Guy Fieri. He's been doing what he loves and in such a positive way for so long... how can you not?

[@dave44xxx]

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

[@jagrubster]

It clearly is not giving sourdough, because if it was giving sourdough, Chris Morocco would’ve gotten sourdough.

[@anonymoushibiscus3557]

I died when he started analyzing aluminium foil

[@Joepochicken1]

When did they stop having him shop for his own stuff? Some of my favourite moments were his deducing the ingredients and just missing them in the shop

[@wwoods66]

Covid.

[@fillpereira]

"Wonder what this random brick on my counter could be for.."

[@edchuu]

i would like to see what would happen if we gave Chris a BigMac

[@Kleopold94]

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

[@07jimmyd]

Please have the Mayor of Flavortown on and have him cook one of Chris dishes. They seem like chef frenemies.

[@annagladilinlitvinchuk5084]

Yay! A new episode! Chris is awesome!

[@kimbarbeaureads]

I still miss his shopping trips, but this is still my fave BA series

[@rocnado]

I think the judges score was a bit too high but Chris did such an amazing job! I live these videos

[@xero5727]

Chris: How do I make the onions sweeter? Sweet onion: Am I a joke to you?

[@SteveS86]

So was the judge saying 82/92 or "80 too" / "90 too"?

[@llewkamiamos6864]

Guy's restaurant which used to be in my city here was called Johnny Garlic's and it had outrageously delish food! Every once in a while Guy would come and cook there... It was quite a treat if you were a patron on those days.

[@RyTrapp0]

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

[@AGIJSM]

How did Chris call this a “Cubano burger” but not add mustard!?!

[@WilliamKShank]

I love these reverse engineering videos. Safe Journey! CHOLULA!!!

[@aminrezairanmanesh]

360, and you're heading the right way!!!

[@Ayannaanicole]

It’s crazy that he can identify these ingredients so closely a miraculous talent

[@06bella27]

The description of the foil was the best part lol.

[@hoss4774]

Hold up Ingredients: Bun - 0/1 Burger - 6/11 Butter - 0/4 Sauce - 3/6 Total = 9/22 How on earth y'all come to 70% on that?

[@CDWLowe]

yeah 90% on appearance is also insanely generous lmao

[@laurensabino182]

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.

[@Drmobius]

Chris, if you did a 360 you would still be going the right direction.

[@diegobuenovillafane869]

Super fun series! Make Chris try a vegan dish!! that will be an interesting challenge B)

[@rizdalegend]

That mask would've been perfect with big googly eyes! Lol

[@DarkKnightCap]

Devon is wearing what i think my grandma would wear going fishing for the first time.

[@andrefandersen9730]

16:58 - How in any world does this result in an 92% appearance score? One looks nice, fresh, a lot of color, even layers. The other looks like something you pull out of the trash after 2 weeks...

[@000euMJ]

Poor thing trying to identify the foil 🤣🤣🤣

[@blissfuldj7627]

Devonn has an adorable shirt

[@karolinaeleonora3064]

Really enjoyed this.

[@daglisar589]

Where did Devonn buy his shirt? I need to have it

[@laurenbolster6122]

Chris is crazy genius.

[@misterchill]

I DON'T WANT A TOMATO IN MY FRIGGIN' BURGER EITHER CHRIS MOROCCO

[@ricardocosson1105]

so, the dish is untouched, yet him and the judge have scored it?

[@doubledenim1341]

this is the only BA show i still watch. please, sweet baby moses, please, make more of these!!!!

[@ThatsTheCombinationOnMyLudgage]

You do a great job chris. I think your first impression is usually the most right.

[@joshkerr]

Chris' reverse engineering show is why I subscribed.

[@brendanhoffmann8402]

I really appreciate Devon

[@2igotmoney]

I love that the brick has flames on it hahah

[@somefreshbread]

What we've learned and already knew, half of Guy's ingredients are just there to be cool. Love the guy, but Chris just showed you can make the same or better burger with 25% fewer ingredients.

[@lemmingsgopop]

I've never seen Chris so happy with an 80.

[@dustin860]

What type of pens are those? I've used similar before and fell in love but have no clue what they are

[@chillaxbiznatch]

I do not like tomatoes in my burger either!!! I feel you Chris!

[@51rwyatt]

This judge is excellent

[@Joe___R]

Even looking at the cross section where is the tomato?

[@jpjapers]

Remember when these videos got millions of views

[@BraxtonHoward]

The ingredient lists are on screen for far too short of time when they pop up. Usually gone before I even get to the ingredient they are emphasizing.

[@TravelingStacker]

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.

[@samanthasherrill3727]

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

[@HermioneOnABike]

I would love for someone else to do an episode of this show! Chris has been doing this for so long, I'm not sure anymore, is he a genius or any chef can do this? 🧐

[@helloimjakeyy]

I’m loving this new format of the Reverse Engineering series!!! So much funner that Chris now has a second shot!

[@chlowaring2292]

Devon’s kitten shirt is adorable

[@aprilingannamorte4207]

I wanna know how excited Chris is for the release of Top Gun this week

[@adamburdt8794]

The end feels just like two homies talkin. Halfway expecting them to break into small talk.

[@mellownessuperstar2618]

"TikTok tempura" hahaha

[@insaneviruss]

Allow Chris to see the Dish too but just take the complexity of dishes up a notch or two

[@KamikazeDigital]

It never seems like Chris takes an actual bite out of the food to get the flavors together, he just immediately picks it apart and loses a lot of ingredients in his throwing away of things.

[@spaceman3300]

Chris is a must have for BA 👌🏽

[@Bonzulac]

It must be particularly hard when more than half the ingredients are superfluous.

[@bineliem4063]

God i love these videos

[@multimjaou]

the "tick tock tempura" comment made this video

[@jahzelfitness]

Literally head bob every time these videos pop up

[@matt_mcneill]

Eagerly awaiting your recognition of your staff unionization. It’s now been 49 days.

[@matt_mcneill]

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

[@maya-gur695]

Move over Marvel and DC, Chris Morocco has a real life super power!

[@darthplagueis13]

Props for stopping him just short of accidentially eating tinfoil.

[@getreadywithmemamma]

The night king returns feels like winter….. lock everything hahahahhaa

[@MissySimpleM]

I would really love it if you could bring back Chris shopping now that the pan of demi has clamed down a bit and if he's comfortable going there

[@Joe-s7w]

"Squeaking by with a -B" Bro!! Be kind, that's not squeaking by! That's excellent

[@maddiestern9118]

My toxic trait is thinking I could do this when I rotate between 3 vegetables on a day to day. I really want to see a regular person do this. Someone who still knows food but not like Chris, context for just how good he is.

[@granz58th]

Probably going to be blasted for this, but it almost looks/sounds like a lot of the 'fancy' stuff that (usually celebrity) chefs do to your meal (if they do so) is unnoticeable anyway, so why pay a premium for something you can't taste and enjoy?

[@adamk4662]

This is a great series