then you could go buy ground meat and cook real burgers to put on those 10 buns. don't even need condiments.

I grew up with grilled burgers. A tiny bit of BBQ sauce, mixed with a small amount of diced onions, and lots of black pepper, is gourmet to me.

This deep fried shit seems like just that, though interesting.

American Cheese, isn't. (Cheese, that is).

Pressing your burgers while cooking seems like amateur bullshit that only came about to produce hamburgers faster.

He says that "jacks lunch" in Middletown CT originated the steamed burger, but today "Louis Lunch" at 261 Crown St. in New Haven CT claims to have "Invented the Hamburger" altogether, (and they steam their burgers) so YMMV.

I also prefer to eat my burgers without condiments, because when they're actually cooked well it has the best method for bringing out the flavor of the meat. I couldn't imagine the flavor of a steamed burger being such, but I still hope to try it some day.

In recent memory, perhaps ever, Yarde Tavern in South Hadley MA makes the best burger I've had, to date.

Reference = My family owns a ranch, and I grew up with cattle, so red meat was the diet throughout my youth, and have a lot to say on the subject.

"Grease is a condiment" - I'm feeling a little sick... lol

To me the chicken looked really bland...he just pan fried it with nothing. I would have slightly salted it, then put rosemary and butter in the pan and slow fried it in that, much more flavor (EDIT:funny enough, that's exactly what I'm having for dinner, but I baked it with tatos and carrots). Between the bland chicken and complete lack of condiments, I could totally understand why he didn't rate it high.
Great concept IMO, but poorly executed. Just a few more easy steps could make all the difference. He probably should have started with a good sandwich, deconstructed it, and then re-recreated it from scratch with help from knowledgeable people (or at least books) telling him how to do each step properly.

Also....BACON!

Seems like there's a lot of over reaction going on here.

It's pretty obvious this guy is talking specifically about eating at high end, absurdly expensive sushi restaurants. If anything, he fails to be specific about this because he's the type of person who doesn't understand there's any other type of sushi out there.

Here's a fact though; if you go to a stupid expensive restaurant of any type, you're generally not going to find condiments sitting on the table. Why? Because the food was prepared by a chef with a specific flavor in mind. That is exactly why you're paying so much fucking money to eat there!
If you order $75 mac-n-cheese made with white truffle shavings and 5 types of imported "fromage", you're not eating somewhere with salt sitting on the table.

Most sushi restaurants are serving the tastes of their local market. So, ignore everything this guy says and eat it any way you like. But if you happen to find yourself as a guest at an absurdly expensive sushi restaurant (or macaroni-n-cheesery), maybe try sampling the food the way it was prepared.

No one's trying to cram anything down your throat, like I said, eat whatever and however the fuck you want to.

Yea the guy in the vid has a pretty strong douchebag vibe to him, and yea he goes about making his point not in the most delicate way. That doesn't change the fact that most of what he says is more or less true.

This isn't about your personal preference, it's about how Sushi, the dish (and Nigiri and Sashimi and whatever) is meant to be eaten, in order to be able to fully appreciate the taste of raw fish.

Again, like it or not, raw fish isn't hamburger or cornflakes or whatever. Being able to appreciate a good slice of raw fish requires that, for example, you don't put fucking ginger on top of it, the whole point of it being there is to cleanse the pallet between the different fish you're eating, so you'll be able to properly taste them - when you put it on top of the fish you're basically guaranteeing that you won't be able to feel the taste. It's there for a practical reason, not as a condiment. Same goes for dipping the entire thing in soy sauce, or whatever.
Even his point about eating with your hands as opposed to chopsticks is sorta valid. Many above-average sushi dishes WILL fall apart when you try and pick them up with chopsticks.

And no, you don't have to go to a 5 Michelin starred restaurant to be able to get a good dish of raw fish. Even a market stand will do if the fish are fresh.

At least realize that this "stench of aristocracy" you're referring to is a Western phenomenon, and you perceive it as such because generally it's much more common to see stuck-up pedantic bastards being strict about these kinds of things, as opposed to most people who just wanna shove crap in their mouths and have it taste "yummy".
That doesn't change the fact that these assholes didn't invent the way sushi is "meant" to be eaten, that there is a difference between a piece of fresh fish and one that's been frozen for months, and that that delicate difference, to be noticeable and appreciable has to be shown the proper respect.
Or you can just deep fry it.

This is just as bad as the "YOU'RE DOING PEANUT BUTTER WRONG!" video that was sifted a while back, where they pull an infomercial-esque "I can't figure out how smashing my knife full of peanut butter into the bread technique isn't working!"

No, just because you're mixing wasabi and soy doesn't mean you're doing it wrong. It's the same as putting relish on a hamburger. Do I like relish? No. Is it a condiment, to be used when you see fit? Hell yeah.

I am a line cook, I literally make people food for a living, and if anybody at that restaurant is telling a customer that they're not allowed to do what they want with their food once it's at their table, then that restaurant won't stay open long. It's a service industry, we serve you. (within reason of course.)

A sushi chef especially should NOT be offended if you dunk the fish in soy, I mean absolutely no offense to sushi chefs, but for sashimi, literally all they do is cut the fish for you.

bah, these kinds of things just annoy me.

This video has been seconded as a duplicate; transferring votes to the original video and killing this dupe - dupeof seconded with isdupe by Boise_Lib.

My experience is that if it is a relatively new video that is being duped, the title helps.

If the original vid is older, though, the tags are the only help.

Then again, sometimes Sifty is "sick" and fails utterly for short periods of time.

It makes for boring tags but it does help Dupe Disappointment. Or more accurately, your Dupe Disappointment is experienced privately instead of publicly....

In reply to this comment by carneval:
Ah, thanks for the pointer. I'd been operating under the assumption that the Sift looked at titles too, so I never bothered tagging anything in the titles. Next time! ;
In reply to this comment by bareboards2:
*dupeof=http://videosift.com/video/Ketchup-Bot-accurately-adds-condiments-to-any-fast-food

Unfortunately, if your tags don't include important data, ole siftie can't find dupes.

Good vid though. Made Top 15!

@<a rel="nofollow" href="http://videosift.com/member/Boise_Lib" title="member since July 11th, 2009" class="profilelink">Boise_Lib, wanna come dupe?

*dupeof=http://videosift.com/video/Ketchup-Bot-accurately-adds-condiments-to-any-fast-food

Unfortunately, if your tags don't include important data, ole siftie can't find dupes.

Good vid though. Made Top 15!

@Boise_Lib, wanna come dupe?

This video has been nominated as a duplicate of this video by bareboards2. If this nomination is seconded with *isdupe, the video will be killed and its votes transferred to the original.

it was just spray on condiment for tofu

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>> ^gwiz665:

It is now... have you tried my dressing?
>> ^residue:
>> ^lucky760:
>> I've gotten in one too many bar fights trying to dip my french fries into someone else's plate.

Is that a euphemism?



*jelly