Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff answer your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
Oh Chris. I love this episode back in the test kitchen and I especially love that Chris couldn’t come up with “regular people cheese.” These episodes are some of my favorites.
@@girder123 String cheese, American slices, Cheese Wiz, and Velveeta! Bet he's never had any of them. Gotta love him, but his food snootiness is why he's still with BA.
@@angelabury1349 I didn't think I had cheese snootiness but I don't have any idea what those are lol, probably because I'm not american. It's interesting that in a world where most basic foods are the same in all western countries, cheese is still a pretty locally based food.
The fact that ricotta is in like 80% of the lasagna recipes in the US and yet Chris was like...BUT IT CAN'T BE RICOTTA. And he was thinking Rachel Ray! RACHEL RAY WOULDA PUT RICOTTA. Yet another reminder to play the player, not the game.
What was impressive was Chris course correcting after the first round and thinking through the technique based on what he thought of as the reason behind creating a dish like this - doing the sauce in one pan and not taking things out and putting back in and also baking chips and not the fussier frying. Always appreciate him applying critical thinking to the mission and sharing the logic with us. He just couldn’t overcome his cheese discrimination. Got close though. 👍
Cheese is such a hard thing when it's part of a mixture.... Honestly even nice Parm on top of red sauce gets a little lost for me, unless there's a lot of it. Also, what madman puts cottage cheese in a lasagna?
Cheeses will always be Chris' kryptonite. I wonder if he wakes up in a cold sweat breathlessly repeating "red Leicester" until the monster goes away...
I would love to see Chris do this exact format, but have an average person trying to make the dish under the same circumstances. I think it would kinda show how much skill Chris has in the kitchen
In the south, cottage cheese is used a lot to give flavor and cheese pull. We often add ricotta because we think it's fancy or because we heard it's the correct cheese to use. Also cottage cheese is common in our fridges because cottage cheese and fruit are a common combo. So, if it seems like a bad pizza or something cheap assume cottage cheese.
A few thoughts: - Love Chris being back in the BA kitchen! - Love that this video has more side-by-side shots of technique to see comparisons. - Not loving the changed lighting. It feels darker and dirtier (yellow-er?). It was so crisp and bright before (blue-er?).
Who hates yellow light? Personal preference but anytime I move somewhere new one of the first things I do is change the bulbs to yellow or put yellow shades on lamps. It's so much warmer
@@brianloper6669 ironically the first thing I do when I move to a new place is change all the yellow lights to much bluer ones! I find yellow light so depressing.
@@biologynerd3 I can understand that, blue is very calming, as well. Yellow just gives me reading a book by the fireplace while drinking tea kinda vibes.
So glad this is back in the Bon Appetit kitchen. Makes things feel normal again. Love watching Chris and his skills with tasting and smelling food and knowing what it is without seeing it.
automatic cut when they reveal the name, only means they cut out the response that definitely happened where chris morocco says "Who tf is Ree Drummond?" 🤣
Hello from flyover country, where ricotta was not available in the average supermarket during my childhood and we ALWAYS used cottage cheese in lasagna/baked ziti/etc.
Yup. Exactly the same here. it wasn't common. We had friends that ran an Italian restaurant and they used ricotta rather than cottage cheese or the béchamel.
Chris's pretentiousness with cheese sometimes is his downfall. But then other times he's not pretentious enough because they'll throw him a curveball with really fancy cheeses no one else uses.
First I thought he was crazy saying it made lasagna more approachable because lasagna is so easy to make...then two minutes later I'm questioning whether lasagna is supposed to have bechamel. I thought cottage cheese and ricotta cheese were lasagna standards. It just leaves me questioning everything I thought I knew about lasagna. Also, so glad to see this back in the test kitchen with others tasting Chris' dish!
My grandmother was in the hospital for dementia complications. The nurse asked her how she liked the hospital lasagne and she replied that it was no good- nothing like her lasagne. The nursed asked her how she makes lasagne and she explained she used cottage cheese. The nurse looked at me apologetically and said “I’m sorry dear, that’s the dementia talking” and I laughed and told her no! We’re poor, we put cottage cheese in our lasagne!
I love ricotta cheese to where I can eat it by the spoonful. Like some people do cottage cheese, which I despise. But some people use a bechamel instead. I prefer lasagna with ricotta. For sure.
Made a cheat homemade lasagna this weekend. The cheat is the sauce kinda. I still cooked it (hour) but I used a jar of Newman Owns Marinara and a can of tomato sauce that I heavily seasoned and cooked in my browned meat with the rendered fat that was also seasoned heavily. Nephews love it, brother and sister-in-law finally got to try it and loved it too. Brother was gonna take them out to eat for lunch but nephews wanted the lasagna so they got take-out for diner. I make a large enough batch that it can sustain me for 3-4 days (lunch and diner) but I only had enough left overs to eat some for diner for myself.
I really want to see like Gordon Ramsey (or another chef) reacting to this. Cause I want a sense of what I am blown away by vs how another chef would see it
I cannot express how much I love Chris, I'm so glad he's back in the test kitchen. Also there should be an opposite show with brad cooking and Chris judging xD
What a wizard! He never ceases to blow my mind. He has to know every corner of the culinary world. I didn’t even know lasagna dip with pasta “chips” was a thing.
Thank god they're back in the test kitchen. The magic of BA YT isn't the individual editors, it's the ensemble, it's the peek inside their "office", it's exactly this.
The “last cheese I had was aged in birch wood” comment made me roll my eyes SO hard but at least he admitted he might be a little out of touch. Keep it a little closer to Earth, Chris.
Lmaooo the guys behind the scenes are saying exactly what I’ve been saying! Remember the regular people, simple food items Chris. Ricotta always goes in lasagna!
About ten years ago, I started making 3 different lasagnas for christmas. I've made standard, alfredo, pierogi, squash, spinach, and many others...adding at least 2 new ones every year. With Covid running rampant, my sister and her son didn't join us this year so I just decided to make this recipe (for the first time) for my wife and I. I think it is great as a meal with a salad alongside! For the chips, I first tried just soaking the lasagna noodles in hot water for 15/20 min. instead of thoroughly cooking them and they ended up a bit too hard/crunchy when baked. For the second batch I followed the recipe exactly and they came out good but I noticed that they were still a little more hard/crunchy than I'd like. The third batch I left in oven a little longer (everyone's oven is a little different) resulting in a medium brown color. These were perfect! So, follow the recipe and bake the chips until brown.
I would bet $$ that Chris's is tastier! I would love for once for someone to say Chris, your version is better. I know that is not the point of the challenge ,but it would be fun.
Cottage cheese and ricotta mixture for lasagna must be an Oklahoma thing. That is how my mother always made it as well. I don't use the cottage cheese, but I do use ricotta mixed with mozzarella and parmesan.
I love his sass when he's asked to dip the chip in for youtube. It's ok Chris eat it how you like, the people demanding the dip or making this dish wouldn't understand anyway.
I still wonder about those egg yolks Brad taped to the wall in the fermentation station. Did they score the touchdown at homecoming? Did they teach us that thing we needed to learn?
Want even more Chris Morocco? Listen to the Dinner SOS podcast where Chris & the BA staff answer your kitchen conundrums listen.bonappetit.com/dinnersosyoutube
Oh Chris. I love this episode back in the test kitchen and I especially love that Chris couldn’t come up with “regular people cheese.” These episodes are some of my favorites.
I was laughing at the "regular people" cheese segment. Like really, what's the typical cheese in a lasanga?
I grew up in the Midwest, and the lasagna I grew up with had cottage cheese instead of ricotta.
Yeah I love these episodes. They're right up there with "It's Alive" with Brad.
@@scstee01 ricotta was saved for special big family dinners, but the fact he didn't even name that was hilarious
I want a dish that's like macaroni with kraft singles mixed with Velveeta topped with powered parm and see his brain shut down.
I literally want an episode where Chris just blind tastes tests all sorts of cheeses.
There's a group one with the old BA UA-cam crew. Can't remember if he was in it.
Only regular people cheeses please ;)
@@girder123 String cheese, American slices, Cheese Wiz, and Velveeta! Bet he's never had any of them. Gotta love him, but his food snootiness is why he's still with BA.
@@angelabury1349 I didn't think I had cheese snootiness but I don't have any idea what those are lol, probably because I'm not american. It's interesting that in a world where most basic foods are the same in all western countries, cheese is still a pretty locally based food.
@@angelabury1349 none of the listed ‘cheeses’ are cheese
I would love to see an episode where Brad tries this and Chris is the judge.
I feel like brad would just start adding random ingredients that he wants whether he thinks their in the recipe or not.
@@sarahssentongo2587 “some fresh chives would really bring out the flavors in this dish”
@@jillybean7825 “that’s cooking”
Im witcha
Absolute chaos will ensue
The fact that ricotta is in like 80% of the lasagna recipes in the US and yet Chris was like...BUT IT CAN'T BE RICOTTA. And he was thinking Rachel Ray! RACHEL RAY WOULDA PUT RICOTTA.
Yet another reminder to play the player, not the game.
I've never legit seen Chris crack up like that. He's clearly happy to be there, back in his element. You just love to see it.
Aren't we f***ing all
And he is swearing like a madman. That was delightful
What was impressive was Chris course correcting after the first round and thinking through the technique based on what he thought of as the reason behind creating a dish like this - doing the sauce in one pan and not taking things out and putting back in and also baking chips and not the fussier frying. Always appreciate him applying critical thinking to the mission and sharing the logic with us. He just couldn’t overcome his cheese discrimination. Got close though. 👍
The Ghost of Red Leicester will forever haunt Chris
I was trying to think of how to spell Leicester. He needs a cheese tasting episode.
Am so glad to see Chris back in the test kitchen... the previous background wasn't doing it for me as well😂
Not having anyone to taste the food has been a huge buzzkill for me. Food is social after all.
Now we just need to let him do his own shopping again and this series will be mostly back to normal!
Same, so glad he’s back in his element.
cheese still tripping chris up.
Cheese is such a hard thing when it's part of a mixture.... Honestly even nice Parm on top of red sauce gets a little lost for me, unless there's a lot of it. Also, what madman puts cottage cheese in a lasagna?
@@DaveChappeleIsGod A Midwesterner crazy person would put cottage cheese in there. Especially when Ricotta wasn't available widely until recently.
Not only cheeses -- what about herbs? How does a 'super-taster' miss basil and only picks up parsley upon second tasting?
Chris is my favorite BA chef. Loving his colorful use of language. We need unedited versions of this. 😂
Glad to have this show back.
Every time I watch it’s alive all the comments say how Brad is keeping the channel going. This is the best series on the channel IMO
This channel would be nothing without Brad
Cheeses will always be Chris' kryptonite. I wonder if he wakes up in a cold sweat breathlessly repeating "red Leicester" until the monster goes away...
Cheese will all ways be his.... CHRISTONITE!
Every time I see a red Leicester cheese, I think about that episode.
Final episode of Reverse Engineering is just going to be Chris vs a cheese platter. 😆
“Whacking a raw turkey. Is that part of the recipe?” And this is why I adore Chris.
I would love to see Chris do this exact format, but have an average person trying to make the dish under the same circumstances. I think it would kinda show how much skill Chris has in the kitchen
"i mean, I just look unhinged" is the most Chris Morocco reaction to hacking up dry lasagna noodles 😆
“Did you salt the water?”
This is what happens when Molly isn’t in the test kitchen anymore 😂
Is Chris the only one left?
@@jhandle900 and Brad too I think
@@feliciaivy I saw some of his vids. I'm glad Brad is doin his own thing out in nature.
I miss the original gang
“like going off a flavor jump on your BMX” - there’s that classic Chris Morocco culinary intellect
this is my all time favorite bon appetit show. PLEASE make more!!!
I hope this goes on for years!! hahaha
i keep rewatching all reverse engineering episodes and i love it
As happy as Chris was to be back in the test kitchen, we were happy to see you there.
In the south, cottage cheese is used a lot to give flavor and cheese pull. We often add ricotta because we think it's fancy or because we heard it's the correct cheese to use. Also cottage cheese is common in our fridges because cottage cheese and fruit are a common combo. So, if it seems like a bad pizza or something cheap assume cottage cheese.
I think cottage cheese is used as well since it's cheaper and sometimes easier to find than actual ricotta.
I love seeing Chris battling with having to reduce his classical chef skills and knowledge to ‘ordinary people’ recipes and ingredients 😂
I think you should have a few more people try the same challenge to verify Chris is actually a super taster
A few thoughts:
- Love Chris being back in the BA kitchen!
- Love that this video has more side-by-side shots of technique to see comparisons.
- Not loving the changed lighting. It feels darker and dirtier (yellow-er?). It was so crisp and bright before (blue-er?).
Who hates yellow light? Personal preference but anytime I move somewhere new one of the first things I do is change the bulbs to yellow or put yellow shades on lamps. It's so much warmer
@@brianloper6669 ironically the first thing I do when I move to a new place is change all the yellow lights to much bluer ones! I find yellow light so depressing.
@@biologynerd3 I can understand that, blue is very calming, as well. Yellow just gives me reading a book by the fireplace while drinking tea kinda vibes.
I just went to the Reverse engineering playlist..Playlist... turns out I've seen all of these... I. NEED. MORE!!
"Do you remember what cheese regular people eat?" HAHAH, soo good to see the test kitchen again!!
So funny. He talks about his kids being pick eaters. Get them some string cheese! Lol
Chris saying he looked unhinged while hacking at dried pasta made me laugh harder than it should have
SAME. Probably my favorite moment of the whole video 😂
So glad this is back in the Bon Appetit kitchen. Makes things feel normal again. Love watching Chris and his skills with tasting and smelling food and knowing what it is without seeing it.
Chris never ceases to amaze me and make me laugh. This series is my fave on this channel. Happy you’re back in the test kitchen.
automatic cut when they reveal the name, only means they cut out the response that definitely happened where chris morocco says "Who tf is Ree Drummond?" 🤣
Chris chopping the dry noodle had me laughing so hard
I want a series where Chris recreates these dishes the way he thinks they should be made
2:04 "sorry you had to see that" idk why but this moment was so adorb, so chris morocco
Hello from flyover country, where ricotta was not available in the average supermarket during my childhood and we ALWAYS used cottage cheese in lasagna/baked ziti/etc.
Yup. Exactly the same here. it wasn't common. We had friends that ran an Italian restaurant and they used ricotta rather than cottage cheese or the béchamel.
Renewing the call for an old recipe of Chris’s development for blind recreation!
I love that they’re back in the test kitchen and I love that Chris is amped that they’re back in the test kitchen.
Remember the good old days when it was the old BA staff? :((( I miss them
So do you know who left and who is still here? I’ve seen Chris and Brad, but that’s about it.
I'm impressed Chris resisted the temptation to say, "Someone is spanking a turkey."
you keep giving this poor man cheese! One of few things he's not so keen on :(
Which is why we need to keep throwing cheese dishes at him! 😂😈
Chris's pretentiousness with cheese sometimes is his downfall. But then other times he's not pretentious enough because they'll throw him a curveball with really fancy cheeses no one else uses.
I think Red Leicester really traumatized him. That was his Batman moment.
@@100nitrog2 yeah who's going to get that unless you're just an absolute cheese snob.
Screaming RICOTTA at my iPad
@@azoairport
Red Leicester is actually a very common cheese across the pond. It's nothing fancy at all.
@@andrester88 most of us plebeians on the other side usually have never heard of it so think it's fancy.
First I thought he was crazy saying it made lasagna more approachable because lasagna is so easy to make...then two minutes later I'm questioning whether lasagna is supposed to have bechamel. I thought cottage cheese and ricotta cheese were lasagna standards. It just leaves me questioning everything I thought I knew about lasagna. Also, so glad to see this back in the test kitchen with others tasting Chris' dish!
Bechamel is classic. Ricotta is more of a US thing.
@@lazyyethealthy9230 it seemed so obvious when he said it...I've just never even questioned our family recipe!
WOOOOOOOO!!!! Finally back toward the OG format, but I'll still be calling for him to get a night to think on it, and a third round!!!
"Whacking a raw turkey"
Chris invented a new euphemism! (I think)
My grandmother was in the hospital for dementia complications. The nurse asked her how she liked the hospital lasagne and she replied that it was no good- nothing like her lasagne. The nursed asked her how she makes lasagne and she explained she used cottage cheese. The nurse looked at me apologetically and said “I’m sorry dear, that’s the dementia talking” and I laughed and told her no! We’re poor, we put cottage cheese in our lasagne!
BACK IN THE TEST KITCHEN! LOVE IT!
Maybe they're seeing how many turkey slaps are required until the whole thing is cooked?
I would love an episode where they feature and celebrate POC
whats this about ricotta not belonging in lasagna? I'd swear some of the tastiest ones I've had included ricotta
I ALWAYS put ricotta in my lasagna
I've never had lasagna without ricotta
I love ricotta cheese to where I can eat it by the spoonful. Like some people do cottage cheese, which I despise. But some people use a bechamel instead. I prefer lasagna with ricotta. For sure.
"lasagne alla napoletana" which is popular in southern Italy contains ricotta
nice to take a moment to acknowledge being back in the test kitchen without mentioning why or maybe reflecting on what it meant
Chris is the master taster…you can’t fool him. And I think he judge himself a little harsh. Believe in your taste Chris. YOU GOT THIS 😂
i feel like these episodes have definitively proved time and time again that you can, in fact, fool him 🤣
Made a cheat homemade lasagna this weekend. The cheat is the sauce kinda. I still cooked it (hour) but I used a jar of Newman Owns Marinara and a can of tomato sauce that I heavily seasoned and cooked in my browned meat with the rendered fat that was also seasoned heavily. Nephews love it, brother and sister-in-law finally got to try it and loved it too. Brother was gonna take them out to eat for lunch but nephews wanted the lasagna so they got take-out for diner. I make a large enough batch that it can sustain me for 3-4 days (lunch and diner) but I only had enough left overs to eat some for diner for myself.
WERE BACK. OH MY GOD. OH MY GOD. THIS IS NOT A DRILL. ALSO HUNZI!
So glad to see Chris back in the test kitchen. Can't wait for the shopping cart rides to come back.
I really want to see like Gordon Ramsey (or another chef) reacting to this. Cause I want a sense of what I am blown away by vs how another chef would see it
I cannot express how much I love Chris, I'm so glad he's back in the test kitchen. Also there should be an opposite show with brad cooking and Chris judging xD
I’d like to see the original cooks reactions to Chris & his insights.
What a wizard! He never ceases to blow my mind. He has to know every corner of the culinary world. I didn’t even know lasagna dip with pasta “chips” was a thing.
*Always remember to be grateful in life because you never know what you’re taking for granted*
This makes me happy and sad at the same time. BA will never be the same...but I'm happy to see the kitchen again
Chris! Reverse engineering in the test kitchen!!OMG life is back to normal for me
With Chris and Brad, this channel is just fantastic!
Loved how happy you were Chris to be back in the test kitchen!! Your face was priceless 😁
Do you remember what cheese regular people eat? 😂 That’s so Chris. I love it.
I love how often Chris swears, it makes it so I can easily place myself in his shoes
I was just thinking how badly I wanted this series to be back in the test kitchen with all the chaos that goes with it
I have never been so happy to see those counters in the background.
Thank god they're back in the test kitchen. The magic of BA YT isn't the individual editors, it's the ensemble, it's the peek inside their "office", it's exactly this.
SO many good parts of this one.... but her laugh at 19:47 was EPIC!!!! I do that laugh to Morocco EVERY time I see him do these!!!
BACK IN THE KITCHEN!!!! 🙌🏾🙌🏾🙌🏾🙌🏾
Come on, Chris! When I think of lasagna I literally immediately think ricotta lol
ive missed the Kitchen. I also miss the old gang.
As great as it is seeing Chris back in the test kitchen, I'm also excited that Mary Louise Parker's younger sister has joined the team.
Anyone else want to see Chris get 3 chances instead of 2? I'd love to see him straight up nail dishes after a few tries.
Does anyone else talk to Chris as he's cooking? I just literally said out loud, "Those sausage bits are way too big Chris."
The “last cheese I had was aged in birch wood” comment made me roll my eyes SO hard but at least he admitted he might be a little out of touch. Keep it a little closer to Earth, Chris.
I could totally see Rachel Ray making this dish!
Lmaooo the guys behind the scenes are saying exactly what I’ve been saying! Remember the regular people, simple food items Chris. Ricotta always goes in lasagna!
Chris is happy as hell being back😂🤣! Very happy for the BA Staff
Yeah and Nice too see your Back! ;-D
so glad to have you back! I missed bon appetite in the kitchen
I really love the way that the emphasized ingredients are almost a commentary on the things Chris is saying...usually errors...
My brain cant compeehend how good chris is at recreating these recipes
I can't get used to not seeing the same crew around .......
All the references to being back in the test kitchen, no references to the fact that there's hardly anyone we know left...
I love Chris so much he’s so talented!🫶🏽🫶🏽
About ten years ago, I started making 3 different lasagnas for christmas. I've made standard, alfredo, pierogi, squash, spinach, and many others...adding at least 2 new ones every year. With Covid running rampant, my sister and her son didn't join us this year so I just decided to make this recipe (for the first time) for my wife and I. I think it is great as a meal with a salad alongside!
For the chips, I first tried just soaking the lasagna noodles in hot water for 15/20 min. instead of thoroughly cooking them and they ended up a bit too hard/crunchy when baked. For the second batch I followed the recipe exactly and they came out good but I noticed that they were still a little more hard/crunchy than I'd like. The third batch I left in oven a little longer (everyone's oven is a little different) resulting in a medium brown color. These were perfect! So, follow the recipe and bake the chips until brown.
I would bet $$ that Chris's is tastier! I would love for once for someone to say Chris, your version is better. I know that is not the point of the challenge ,but it would be fun.
Gabby told him that once when we made that Bobby flay carbonara!
Cottage cheese and ricotta mixture for lasagna must be an Oklahoma thing. That is how my mother always made it as well. I don't use the cottage cheese, but I do use ricotta mixed with mozzarella and parmesan.
I use ricotta, cottage, parm, and mozzarella in Wisconsin. Though, I have no Italian roots, so just making it the way my family always has.
love watching this while making ramen
It’s so nice to see Chris back in the test kitchen!
It's so great to see Chris back in the Test kitchen!
I love his sass when he's asked to dip the chip in for youtube. It's ok Chris eat it how you like, the people demanding the dip or making this dish wouldn't understand anyway.
So glad to see Chris back in the test kitchen!
As a southerner…ricotta and cottage cheese feel like a lasagna standard operating procedure! 😂
Love Chris, but Kendra is also a great addition to the ba-Team. keep these Episodes coming
I love Chris, ...please tell me "regular people" don't eat anything like this unless stranded on an island starving.
I still wonder about those egg yolks Brad taped to the wall in the fermentation station. Did they score the touchdown at homecoming? Did they teach us that thing we needed to learn?
I never knew how much I missed the kitchen set.