Tags for this video have been changed from 'gordon ramsay, christine, apple pie, masterchef us, season 3, blind, chef' to 'gordon ramsay, christine ha, apple pie, masterchef us, season 3, blind, chef' - edited by lucky760

In every close up, I imagine his hands are being played by a puppeteer, not unlike the Sweedish Chef.

If you like cooking segment screw-ups on late night, check out any of Craig Ferguson's. He does not give a fuck, and I sometimes wonder how the guest chef doesn't just walk out on him halfway through.

I make Chef John's stroganoff recipe at least once a month, and it's delicious every time. It's VERY full-flavoured, but I do put in a little bit of paprika and I love it with fat pappardelle.

Yea that would be gelatin sheets, that's what chef's use on the cooking shows I used to watch. Also, it's a pretty impressive desert, and the description is definitely accurate, however I'd stick to strawberries

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.

My assumption is that people don't do these things because they are intrinsically better (even though I can accept that they could easily be), they do it to make themselves seem important and special.

Eating sushi in "the correct way" is also not popular, the wrong way is popular - who's the one trying to avoid conforming to the peasantry now?

People make fun of this video, because it's not about teaching you how it should be done, it's about him showing off all the fancy things he knows about sushi and talking japanese; Look I'm so cool, I do it the right way. It reminds me of that hilarious application video that was spoofed by Michael Cera: http://en.wikipedia.org/wiki/Impossible_Is_Nothing_(video_r%C3%A9sum%C3%A9)

If the main point is to teach people to do something right, then teach it nicely - it's even more compounded by the level of self-importance in this thread.

Some times there's a correct way and there's another perfectly fine way - I know, shocking. People don't all like the things you like, oh gosh, say it isn't so.

You, @NinjaInHeat and @arekin (and I suppose the guy in the video) are the three amigos who want to cram the "correct sushi" down everyones' throats - I am not trying to force you to eat the regular rice-cake sushi that normal people do, you can do what you want.

In essence what you would call "correct sushi" is an entirely different dish than what is normally known as sushi, so it's sort of a silly argument in the end.

I guess my main point of contrition has nothing to do with sushi, but to do with the way in which it is presented. It stinks of aristocracy - people who know the right way and therefore snub their nose at all the others who clearly "just don't get it" - well fuck, there's not really much to get, you like to eat it in a certain way - whoopdefrickingdoo.

"You know, real hambruger is hand picked from the kobecow and processed right in front of you. And be careful to only use a light touch of ketchup as a pallate cleanser, and to convey the intended feelings of camaraderie that the chef wanted you to feel with him and his cultural heritage.. and be sure to drink plenty of Sprite - this is the way to properly enjoy hamburger, otherwise you might as well just eat some raw fish or something like a fucking retard who don't even know that you only lightly dip the corner of the bun in grey poupon mustard".

Bah humbug.

You are quite welcome to take whatever you want super seriously, but don't impose that seriousness on anyone else.

There's a difference between wanting to do thing right and wanting other people to do things right.

What this video suggests and what the responses to me also suggest, is "this is the correct way and no one should eat it differently or they're idiots!" instead of "this way makes it a whole lot better and is what the chefs and locals recommend". There's a slight difference between the two - one is a helpful suggestion guiding you to a better experience, the other is being a dick.

There's also a subtle difference in people wanting to do thing right for themselves, and people who want to have other people know that they know the correct way of doing it. This is what I so subtly referred to as hipster earlier - they don't do it because it's necessarily better, but because sushi is so vogue right now, and all those other slobs just eat it in the most hilarious manner; just look at those wage collectors - now let me get back to my chai mocca, lined with the finest honey, the container of which I happen to have standing on my desk at the coffee place where I'm writing my novel on a 2007 Macbook..

@arekin @NinjaInHeat -

"Sushi is all about the fish." False. Sushi is as much about the rice as the fish. In fact, it literally means "vinegared rice." Certainly the fish is important, however my understanding is that much of the subtlety that distinguishes various chefs is their preparation of the rice, not the fish. This may be why it is more acceptable to apply wasabi and soy to sashimi rather than to nigiri or maki. So yea, it's like a hamburger on a really fancy bun. I still want my barbecue sauce.

Okay, so you don't think there is a right way to eat it? Let me put it like this, the chef is creating a dish with a specific flavor in mind that he wishes you to experience. When you eat your sushi with a large amount of soy and wasabi, you are getting a completely different experience than what is intended. While this may be the experience that you find most enjoyable, it is still not the experience that was given to you and thus you have taken that experience away from the artist. Finger painting the Mona Lisa may be fun, but its not the picture Da Vinci gave us. By "wrong way" we are saying not the way intended by the artist. While you may feel this is incorrect, it is technically the intended way to experience the dish, and thus "right way" would be the correct phrasing.

Ingredients are in the

Youtube description:

だし巻き玉子の作り方　回転寿司旬楽　থ
3;庭　北海道
How to make a Japanese rolled omelette ( Dashimaki Tamago )
as demonstrated by the Master Chef at the Shunraku Kaiten Sushi Restaurant, Shunraku on Route 36 Eniwa Hokkaido.

材料　Ingredients
玉子 eggs 8
砂糖 sugar 30g
塩 salt 3g
みりん Mirin 1tsp （1パイ）
酒 Sake 1 tsp　（1パイ）
カツオダシ Bonito Stock 180ml

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.

The only important thing to take away from this is that if you're at a good sushi joint, you only use soy sauce when the sushi chef says to. Sushi is a delicate dish.

The rest was just pretentiousness.

"Three Michelin starred chef" is a douchebag for using his success to disrespect, demean, belittle, and insult people for his jollies. I wouldn't have put up with it either. Some people will grovel to and ass-kiss huge egomaniacs who are abusive to them if they think they may benefit from it. Other people have a little self-respect. I'd hire that guy.

It's not easy to get the opportunity to work with a three Michelin starred chef. Whether you like him or not he can cook and his name on your resume speaks volumes.

Why do people do things like this? It's like Amy's Baking. What an opportunity! One to one tuition from a Michelin starred chef and the publicity the program brings and they piss it away.