@@dankg4688 USA checking in here, I'm also grateful for this information. It's infuriating to see recipes that specify things like 2 cups of flour or half a cup of almonds. I'm pretty sure most professional cooks and bakers even here in this country measure ingredients by weight rather than volume.
I agree it gets a bit infuriating sometimes that so little consideration is taken into the metric system, on food channels, considering the fact that the majority of countries in the world uses it.
Day 264: I'm still in Joshua's cabinet, today he made me lasagna. He's very nice, but I miss my friends and family. Maybe he'll let me go soon enough if I just cooperate. He doesn't like it when I talk about my freedom and he gets angry and very scary.
I love that the channel exploded so much from 300K when this was released all the way up to 2.1 Million only 10 months later. Such killer content and a fantastic personality deserves the success! Thanks for such awesome videos and keep killing it!
@@stephqnos Hmmm, that's strange, unless the servers are seriously desynced for subscriber counts, he has 8.72m subscribers... 0.02m net gain in subscribers in 5 months (since your comment)
You deserve way more subscribers... Your charisma and entertaining skills are amazing. Your videos are simple and educational. I don't cook much but I love watching your videos just cause. Every time you upload it feels like Christmas morning my friend, really!
@@JoshuaWeissman that's really good to know! Have a wonderful day 😊 Btw you should make a recipe that focuses on mushrooms, or maybe some different traditional food from other countries.
@@ItsJoeHut as a french I discovered him on the bread making. In that vid he's doing real authentic french baguette, and at this moment I grow a big amount of respect for him
@@vivienpandart well, the sourdough starter video was really amazing as well, I made the best starter I've ever had following his instructions, too bad my flatmate threw it away because she thought it was going moldy one time that I was away for a couple of days..
I'm so glad that you've told people to rest the lasagna! Resting certain foods really does make a noticable difference. Like with meats, take the chill off before you cook it and give it a few minutes before you cut into it. It's a muscle, you gotta treat it accordingly. You'll never have a tough cut ever again.
Hi Joshua, your Ragù (the sauce) was excellent and cooked at perfection! But your final product is definitely a very "american" type of lasagna. Here in Italy we always use besciamelle with lots of nutgmeg in it instead of the ricotta and trust me, the end result is game-changing. Your video was awesome as usual anyway. Keep it up!
I remember being in highschool and Lil Wayne said “I’m so high I could eat a star” and when I realized he was saying not only is he so high that he’s in the general vicinity of stars but he’s so high that he’s hungry enough to consume one of the aforementioned stars. I had the same reaction you did with the lasagna line.
Holy crap. I just made this recipe for my family. Knocked everyone's socks off. Only difference was I used chef John's tomato sauce recipe but I kept your ratio of meat and stuck with everything else. The Parma Ham and the Fontina cheese were awesome additions and made a huge difference in the recipe even though I didn't expect them too. Great recipe highly recommend.
That was such an emotional rollercoaster, you lost me when I saw the carrot early on, brought me back with the pancetta, dissapointed me with the ricotta (no bechamel?), impressed me with the pasta, blew my mind with the Prosciutto di Parma and made me climax with the cheese combination. I need a cigarette.
What I really like about lasagne is how versatile it can be. For every youtube cook/chef there is a different lasagne. By using great techniques and great ingredients there are so many ways you can take this dish.
I am obsessed with you for 1,000,000 reasons but mostly because you show how to make EVERY INGREDIENT. I'm American living in China and I can't just go to the store and get things and your recipes bring me home!
@@CallCarson absolutely, made it twice with the ricotta and it's shit. Tastes delicious but it's dry as f***, even when making a sauce with it using milk and eggs yolks. Just use bechamel.
Oh my lord this is my all time favourite meal, I love lasagna with every fibre of my being Edit: I tried your cookies and they were the best things of life Edit #2: can you please please please make a knife skills video I’m helpless with them
Gordon Ramsay has a good knife skills vid. Jamie Oliver also has some good tips for the home cook. But yes, I agree. I would be happy to hear what ever JW has to say on the subject. The combo of his passion plus awesome mad vid based communication skills would be a welcome addition to the pantheon of knife based knowledge. Plus, nobody does B roll like Josh which would be a good help. Keep those nails tucked in behind the knuckles people! Peace and love y'all.
Practice! If you cut yourself, don't do what you did. If you lose a finger, go to the hospital - and don't serve that meal to people! It takes time. Some people come to it more naturally, others don't. Just gotta practice.
Great video as always man. Wanted to say though, the "g" isn't silent in lasagna. In Italian (and French, think champagne) "gn" makes the "ñ" Spanish sound. Aka, if you drop the "g" from lasagna, it would be pronounced "la-za-na" instead. Keep up the good cooking!
@@musa2775 You do pronounce it, it's just not the pronunciation you're used to from a typical G. If you didn't pronounce it, it would indeed sound like "la-za-na".
@@musa2775 see what Levi below said. It is being pronounced, but not the way a g is used at all in English. Remember the gn makes the ñ sound? You could almost think of it as the n = n sound and g (directly in front of the n) = ~ sound above the n. I'm not sure if that helps explain it well, but the g definitely is being pronounced haha. Just not individually or as a sound English speakers are used to hearing as a g
One tip I learned from a latina grandmother: If you're using premade pasta, you don't have to boil it. Assemble your lasagna like normal in the pan, then let it sit overnight (8-10 hours at least) in the fridge. The pasta will absorb moisture from the sauce and cook while baking. It's convenient and brings out tons of flavor as everything mixes.
you don’t have to let it rest at all. It will cook for at least half an hour so matter matter what you do, the pasta will be cooked in all the liquids and fat anyway.
I seriously love you and your personality! Your originality in presenting your videos! You are going to blow up! You are going to have millions being in love with you! I promise! Take special care of yourself!! S.L.G
Sitting here on July 29th 2020 and listening to his mind be blown by hitting 300K subscribers gave me the biggest warm fuzzy since he's at 2.37 MILLION today just a little over a year later. Much deserved Joshua!
I love the honesty in your videos. You mention your mistakes which helps us noobs. Also, it shows that as amazing as you are, there is always room to improve. Subscribed/Following you on RUclips/TikTok.
I came across this video again cause I’m hungry and it’s midnight, but wow, I have been here since Joshua hit 300k and now he is at 3 million, well done Joshua
I mean, the G is not silent but I’m sure it doesn’t make sense to a non italian speaker. Btw this looks amazing, I love it when people experiment with food from my culture, you should also try Melanzane alla Parmigiana if you haven’t!
My go-to recipe for lasagna has like....half the amount of cheese but also an infinite (?) times the amount of bechamel sauce. Actually infinite x 0 is still 0. #justiceforbechamel
I cried the second I saw him putting ricotta in there. Ricotta gets grainy in lasagna, but bechamel is perfectly creamy and the perfect contrast to tomato sauce.
Loved the cheese mixture & prosciutto. Can't wait to try it. I would like to mention that "partial" freezing the meat before grinding helps it go through easier without clogging. (Like when you slice it very thin) Also like some herbs in my sauce!
Making this today including homemade tomato sauce. Yep 100% from scratch thanks Josh for all the recipes. You taught this old dog something new. Even making the chewy brownies. Sunday night dinner on a Tuesday at gradma's house
Btw, I saw someone thin pasta really quickly by tying both ends of the pasta (after being rolled once) together. That way you can just roll continuously and add flour as needed. It's super quick.
I'm only 1:40 in and I can appreciate the fact that you told us that something went wrong while cooking. It shows that things just happen and even to the best of them. Now back to the video.
This salt at the end had me forgetting to salt my food last night, but it really changes a lot and makes you be very aware of how much salt you really need in sauces making sure you wont se too much
Ayushi Mishra A wetstone is a flat rock that is used to sharpen knives. They’re called wetstones because you need to soak them in water before using and continue to add water during use
In my feed, there were two "Perfect Lasagna" videos. One showed a huge ass slice of what seemed to be just layers of cheese and ham, while the other had a very clean thumbnail of a beautiful dish. The latter was sent by Joshua Weissman. Guees which one I watched.
Here in 2022, and hearing 300k subs ......if only Josh knew, he was about to become HUGE!! Glad to have seen a bunch of milestones, and I smile every time I see his cookbook in different stores.
I like the way you cook and yr recipes on sourdough pancakes but I believe that yr lasagna has too many ingredients. A nice rich ragout (milk instead of wine) creamy bechamelle sauce and abundant grated parmigiano reggiano cheese will be enough for 5 or 7 layers of pasta. Thks for reading me. Ciao! Oriella (born in Bologna)
Ive made this recipe several times now and its phenomenal each time. The only differences i have done is I combined Joshuas and Chef John's tomato sauce recipes and I make only two layers with the prosciutto and I do one with Pepperoni.
Just stumbled upon this channel today, and since then I've been bin watching. Ever since the first video, I kept on thinking Joshua looks like someone, but I could not figure it out who. Then it hit me, he looks like a slightly warped Heath Ledger who loves to cook. I have to try some of these recipes. They all look so delicious. Thank you.
I watch your videos as much for your personality and humour as for your brilliant recipes. Thanks for brightening our days a little bit just by being yourself. Stay safe, take care! 😊🤗
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I just want to start this comment section off with this: *L A S A G A*
L A S A G A
L A S A G A
In Spanish the g doesn't exist, instead we use the ñ and it does sound.
L A S A Ñ A
love your vids man, theyre always a treat
Joshua Weissman triggered
The most satisfying thing for me as a european is that all the meseaurments are also being told in grams, liters etc, very nice..
Not only Europeans are satisfied, everyone that isn't from USA also is grateful for that
@@dankg4688 USA checking in here, I'm also grateful for this information. It's infuriating to see recipes that specify things like 2 cups of flour or half a cup of almonds. I'm pretty sure most professional cooks and bakers even here in this country measure ingredients by weight rather than volume.
As an American on a diet who weighs all my ingredients, me too!!!
I agree it gets a bit infuriating sometimes that so little consideration is taken into the metric system, on food channels, considering the fact that the majority of countries in the world uses it.
Ok, but for the same reason why you find it so much more easy to watch a recipe in metric system, Americans don't want to change their system.
Joshua’s son: Dad why is my sister’s name Rose?
Joshua: Because your mother loves Roses
Joshua’s son: Thanks dad
Joshua: No problem B-Roll
I reached to face palm but ended up liking the comment instead. Weird how that works;)
Zaeem Qamar wtf.......
Ajeenah Law what did he say
no problem season your cutting board before steak
Omg i laughed so hard i snored
Day 264:
I'm still in Joshua's cabinet, today he made me lasagna. He's very nice, but I miss my friends and family. Maybe he'll let me go soon enough if I just cooperate. He doesn't like it when I talk about my freedom and he gets angry and very scary.
This is brilliant! Hahahha
It puts the oil in its pan, or else it gets pre-made again.
This reminds me of Killing Stalking😂😂😂
this feels like it belongs in Anthony Fantano’s comment section
Jhetner Borja you the 🎥
“We just hit 300 thousand followers”
That was one year ago
He currently has 3 million.
That’s remarkable
3.24
He has improved his skill like a pro!
3.99!
4.23
4.59 million rn
I love that the channel exploded so much from 300K when this was released all the way up to 2.1 Million only 10 months later. Such killer content and a fantastic personality deserves the success! Thanks for such awesome videos and keep killing it!
Dude im so happy for you, love to see good youtubers grow quickly, just like you. Congratulations!
Dream Team:
1. Joshua Weissman
2. Andrew Rea
3. Brad Leone
!MAKE IT HAPPEN!
and Babish
sweetboo1022, babish’s real name is Andrew Rea, my second choice
@@louiejohannesen9810 ha. Well I wondered who that was. I'm fairly new to his channel. Thanx
And Adam Ragusea where is on that list?
You forgot the original gangster chef John
From 300K to 7.12M. Consistency and progress! You deserve it Josh. Wishing you all good things and great vibes in the future.
👏👏👏
Just hit 8 mil. 🎉
8.7 million now! 8.0 million last week!
@@stephqnos Hmmm, that's strange, unless the servers are seriously desynced for subscriber counts, he has 8.72m subscribers...
0.02m net gain in subscribers in 5 months (since your comment)
I need to choose a different cupboard to hide in. He keeps finding me!
Underrated comment 😂
@@nitinkumarfc1666 agreed 😂 too funny
I see that he pops up in ur reccomendations hmm?
A meat canyon video version of this comment would be great
You deserve way more subscribers... Your charisma and entertaining skills are amazing. Your videos are simple and educational. I don't cook much but I love watching your videos just cause. Every time you upload it feels like Christmas morning my friend, really!
I so appreciate that. Always makes me giddy knowing that other people are really feelin this!!
@@JoshuaWeissman that's really good to know! Have a wonderful day 😊
Btw you should make a recipe that focuses on mushrooms, or maybe some different traditional food from other countries.
This aged like a fine wine
@@UnicornLover7335 damn it's been 3 years, I remember this comment like yesterday lol. But yeah it did
I love that you say us the recipe in milligrams for people outside of the USA! You are THE BEST!! Your charisma is unique
When I discovered your channel i was like
Dat man's a hipster
But as a cooker, you're just a passionate and I like it !
Big up
He's not a hipster. But maybe a foodster?
Cooker?
Same, because when I discovered him he just uploaded a video about making your own sourdough starter and I thought "Ok, here we go.." 😂😂
@@ItsJoeHut as a french I discovered him on the bread making.
In that vid he's doing real authentic french baguette, and at this moment I grow a big amount of respect for him
@@vivienpandart well, the sourdough starter video was really amazing as well, I made the best starter I've ever had following his instructions, too bad my flatmate threw it away because she thought it was going moldy one time that I was away for a couple of days..
Joshua: We just hit 300k
Me: *sees 2.3million* I’m late.
2.92M now :O
@@saraly4130 woahhhh 😱
3.2 now
3.3 mil now laddies
how fast is he growing
I'm so glad that you've told people to rest the lasagna! Resting certain foods really does make a noticable difference. Like with meats, take the chill off before you cook it and give it a few minutes before you cut into it. It's a muscle, you gotta treat it accordingly. You'll never have a tough cut ever again.
Hi Joshua, your Ragù (the sauce) was excellent and cooked at perfection! But your final product is definitely a very "american" type of lasagna. Here in Italy we always use besciamelle with lots of nutgmeg in it instead of the ricotta and trust me, the end result is game-changing.
Your video was awesome as usual anyway. Keep it up!
Esatto, stavo per scrivere un commento simile al tuo ma ci hai già pensato tu
Il Pivut il vero peccato è il prosciutto crudo
True! I prefer the Italian one but the video is great as usual.
@@mm-tu4dd ma quello ci può anche stare, il problema sona la ricotta e la mozzarella!
Stavo cercando gli italiani nei commenti 😂😂
I remember being in highschool and Lil Wayne said “I’m so high I could eat a star” and when I realized he was saying not only is he so high that he’s in the general vicinity of stars but he’s so high that he’s hungry enough to consume one of the aforementioned stars. I had the same reaction you did with the lasagna line.
"I made my own pasta, you know because I'm extra" 😉😂
I read your comment exactly when he said it😂😂
2 minutes later, it's ruined lmao
Josh's Videos Earlier: cute and moderately-dirty jokes
Josh's Videos now: A S S
He is payed by people to keep us captive in the cabinet
Also he can’t say anything kinky or his sponsorships will go bye bye
LMAO THIS ONESJJSSJJX
I can say this is the most interesting cooking video i hav ever seen.
And BALLS
Holy crap. I just made this recipe for my family. Knocked everyone's socks off. Only difference was I used chef John's tomato sauce recipe but I kept your ratio of meat and stuck with everything else. The Parma Ham and the Fontina cheese were awesome additions and made a huge difference in the recipe even though I didn't expect them too. Great recipe highly recommend.
Chef John from food wishes ?
@Rosiecortez_98 yes
Heaven better have this well made lasagne, or a Joshua Weissman B-Roll
“Add some white wine”
*Adam Ragusea intensifies*
Lol
first thing i thought of😂😂
More than “some”. Haha nice
Is he the cutting board seasoning guy
GaziranaVeverica yeah
I wonder if you ever randomly open that cabinet door and starts talking to your groceries...
Typhlosion Br your eyebrow
fan wee wha-
I’d be more interested if the groceries started talking back…
I do...
Guilty ! I open the cabinets and say what are we turning you guys into todaaaaayyyy. 😂
That was such an emotional rollercoaster, you lost me when I saw the carrot early on, brought me back with the pancetta, dissapointed me with the ricotta (no bechamel?), impressed me with the pasta, blew my mind with the
Prosciutto di Parma and made me climax with the cheese combination. I need a cigarette.
Joshua: “make sure to knead your meat for a minute” ...
Me: “well whatever you say oh wise one”
What I really like about lasagne is how versatile it can be. For every youtube cook/chef there is a different lasagne. By using great techniques and great ingredients there are so many ways you can take this dish.
I've never heard someone say the word "Spaghetti Cake" wrong so many times
Broseph Mandude I thought you were drunk for a sec... I was like, he didn’t say that! 😂
I can’t tell if I love this or if I hate it
Ghostly it’s ok if you do both 😂
I freaking love this!!
you mean the phrase?
Nearly 7,3 million followers in 3 years but the channel was better then, way more authentic
I am obsessed with you for 1,000,000 reasons but mostly because you show how to make EVERY INGREDIENT. I'm American living in China and I can't just go to the store and get things and your recipes bring me home!
Watching this for the first time today and you are celebrating 300k subs, now 4.5 years later you have 9 MILLIONS, what a madness!
I made this recipe recently, honestly the best lasagna I’ve ever had can’t recommend it enough
Did you use premade noodles
ApexFizz yes but just boiled them for around 1-2 minutes before using them to assemble
One difference I would recommend is using parmesano infused bechamel instead of the ricotta
@@CallCarson true
@@CallCarson absolutely, made it twice with the ricotta and it's shit. Tastes delicious but it's dry as f***, even when making a sauce with it using milk and eggs yolks. Just use bechamel.
Oh my lord this is my all time favourite meal, I love lasagna with every fibre of my being
Edit: I tried your cookies and they were the best things of life
Edit #2: can you please please please make a knife skills video I’m helpless with them
Gordon Ramsay has a good knife skills vid. Jamie Oliver also has some good tips for the home cook. But yes, I agree. I would be happy to hear what ever JW has to say on the subject. The combo of his passion plus awesome mad vid based communication skills would be a welcome addition to the pantheon of knife based knowledge. Plus, nobody does B roll like Josh which would be a good help.
Keep those nails tucked in behind the knuckles people!
Peace and love y'all.
Robert Kielty 🙌🏻
Practice! If you cut yourself, don't do what you did. If you lose a finger, go to the hospital - and don't serve that meal to people!
It takes time. Some people come to it more naturally, others don't. Just gotta practice.
@@possiblyme14Count 'em, 12345, and 12345 🤣
James Haulenbeek yeah I’m one of those where it doesn’t come natural at all, I guess all I can do right now is buy 100 onions and practice
Him: add ricotta-
Me: aight imma head out
(Bechamel or bust)
*Cries in wanting authentic Italian*
I wonder why so many recipes I see online use ricotta because bechamel is clearly superior :(
Yes. Just yes.
@@corrosive_sage4479 Doesn't authentic Italian neapolitan Lasagna contain ricotta?
@Garrard Nope
I’m watching this on 27/10/2020 and just over a year you have gone from 300k to 2.8 million subscribers! That’s crazy quick
I just made this recipe for dinner, my bf looked at me with such heart eyes after eating it. Can’t thank you enough for sharing!
Great video as always man. Wanted to say though, the "g" isn't silent in lasagna. In Italian (and French, think champagne) "gn" makes the "ñ" Spanish sound. Aka, if you drop the "g" from lasagna, it would be pronounced "la-za-na" instead. Keep up the good cooking!
But you still don't pronounced the g which is the part that makes it silent. But I get your argument.
@@musa2775 You do pronounce it, it's just not the pronunciation you're used to from a typical G. If you didn't pronounce it, it would indeed sound like "la-za-na".
@@musa2775 see what Levi below said. It is being pronounced, but not the way a g is used at all in English. Remember the gn makes the ñ sound? You could almost think of it as the n = n sound and g (directly in front of the n) = ~ sound above the n. I'm not sure if that helps explain it well, but the g definitely is being pronounced haha. Just not individually or as a sound English speakers are used to hearing as a g
@@aaa587 I understand your point. Cheers.
In Dutch we have this but reversed. Ng is th ñ sound instead gn
One tip I learned from a latina grandmother: If you're using premade pasta, you don't have to boil it. Assemble your lasagna like normal in the pan, then let it sit overnight (8-10 hours at least) in the fridge. The pasta will absorb moisture from the sauce and cook while baking. It's convenient and brings out tons of flavor as everything mixes.
Not sure why you mention she's "latina". Italians aren't latino, that's Latin Americans, so it's kind of irrelevant.
you don’t have to let it rest at all. It will cook for at least half an hour so matter matter what you do, the pasta will be cooked in all the liquids and fat anyway.
I seriously love you and your personality! Your originality in presenting your videos! You are going to blow up! You are going to have millions being in love with you! I promise!
Take special care of yourself!!
S.L.G
Drop the snap
Sitting here on July 29th 2020 and listening to his mind be blown by hitting 300K subscribers gave me the biggest warm fuzzy since he's at 2.37 MILLION today just a little over a year later. Much deserved Joshua!
I love the honesty in your videos. You mention your mistakes which helps us noobs. Also, it shows that as amazing as you are, there is always room to improve. Subscribed/Following you on RUclips/TikTok.
Love that part when he do a slowmo trying to cut the lasagna and it doesn’t do anything 😂
10/10 would buy a T-shirt that says knead your meat 😂 but seriously this looked so good 🤤😍
I came across this video again cause I’m hungry and it’s midnight, but wow, I have been here since Joshua hit 300k and now he is at 3 million, well done Joshua
My guy was hype about the 300,000 subs but now he has over 4 million, love to see it
I mean, the G is not silent but I’m sure it doesn’t make sense to a non italian speaker. Btw this looks amazing, I love it when people experiment with food from my culture, you should also try Melanzane alla Parmigiana if you haven’t!
My go-to recipe for lasagna has like....half the amount of cheese but also an infinite (?) times the amount of bechamel sauce.
Actually infinite x 0 is still 0.
#justiceforbechamel
yeah, i really missed the bechamel sauce.
So what’s the deal with béchamel? Use it in place of the ricotta?
@@_Lightning_Dog_ yeah. I prefer bechamel
@@_Lightning_Dog_ bechamel is what's used in authentic lasagna so it's not surprising a lot of people were confused
I cried the second I saw him putting ricotta in there. Ricotta gets grainy in lasagna, but bechamel is perfectly creamy and the perfect contrast to tomato sauce.
“We just hit 300k subscribers” aged like a fine wine
Now almost 3million lol
@@usa5439 Now it's over 3M!
@@samuelsmith7866 His channel really blew up .
@@samuelsmith7866 Now he's at 4 Million!
Made your lasagna noodles today first time ever making pasta homemade! They were delicious and didn’t take much time at all. Thank you!
Sicilian and loving your recipe for this amazing casserole. I'm definitely making this lasagna. Thank you!
Me: *Falls asleep while binge-watching Joshua Weissman videos*
Me 10 seconds into the dreamland: *Swimming in b-roll with Joshua*
I like how the b-roll music is literally called "Hit 'Em With the B-Roll'
I love your use of LASAGA 👁👄👁 had me rolling 😅
Were you B-rolling?
Loved the cheese mixture & prosciutto. Can't wait to try it. I would like to mention that "partial" freezing the meat before
grinding helps it go through easier without clogging. (Like when you slice it very thin) Also like some herbs in my sauce!
Making this today including homemade tomato sauce. Yep 100% from scratch thanks Josh for all the recipes. You taught this old dog something new. Even making the chewy brownies.
Sunday night dinner on a Tuesday at gradma's house
Btw, I saw someone thin pasta really quickly by tying both ends of the pasta (after being rolled once) together. That way you can just roll continuously and add flour as needed. It's super quick.
Pls enlighten me on where i can see that sir. Thanks
I ALWAYS love ur videos! Keep it up, wherever life takes you! ☺️🙌🏽👍🏼
tHiS iS NOT hOw yOu mAkE lAsAgNa!!1
...
Jk, I’m Italian and I loved your take on it.
Btw congrats on the recent success, you deserve it ⭐️
bechamel? just curious :)
You are correct Jasmine. VERY correct!
@@deinemuddaisdoof - Yep, béchamel :P
But ricotta works! :')
Actually it is exactly how he makes lasagna, it is just not the way YOU make lasagna....
Certo, la ricotta al posto della besciamella. Ma dio cane
It's wild first finding Josh from his newer vids (past year or so) and going back to watch the old stuff. He's like a totally different host.
Over 2 million subscribers in a year, congratulations man 🤘🏽
"Make sure to knead your meat for about a minute"
-Joshua Weissman 2019
6 Aug 2019 - hit 300k
A little bit more than a year later - nearly 3 millions
"Make sure to knead your meat befor grinding it.
~Joshua Weisman 2019
He's celebrating 300K subs and watching this now that he's got almost 6M, it makes my heart happy.
from 300k to 7.75million. great job josh :)
"You know what Garfield does other than eat lasagna? He watches b-roll."
*Ad plays immediately*
The moment you realise that Joshua and Babish forgot cooking the pancetta while making their Bolognese. 👀 It's all connected.
0:28 why does that knife look so dull, it looks like it’s struggling to cut lasagna
JustGame he was probably just making it look like it was cutting
It's just reinforced lasagna
I'm only 1:40 in and I can appreciate the fact that you told us that something went wrong while cooking. It shows that things just happen and even to the best of them. Now back to the video.
From 300k to almost 8 MILLION!!! Ayeeeee
"Cause you know, I'm extra🤷🏾♀️" 🤣😁👌🏾
Joshua: I made my own pasta because you know I'm extra 😌
Me: well how did that turn out🤣
*me watching joshua's videos with %100 attention knowing i'll eat cereal again*
HA! Watching this video again when you said you just hit 300K subscribers - mucho congrats bro. My fav YT channel
Bro is almost at 7 mil followers and was thankful at 300k!
3:15 adam ragusea: how dare you think about deglazing without white wine
I see another intellectual has appeared.
This salt at the end had me forgetting to salt my food last night, but it really changes a lot and makes you be very aware of how much salt you really need in sauces making sure you wont se too much
0:26
Looks like someone needs to put Wetstones on their grocery list.
I didn’t know if I should laugh or cry...
What’s wetstones?....
Ayushi Mishra
A wetstone is a flat rock that is used to sharpen knives. They’re called wetstones because you need to soak them in water before using and continue to add water during use
@@Thee_Sinner ohhhh.. thanks, I didn't know about that at all😅! Btw, yes he does😂😂
Its absolutely crazy seeing how much progress you have made! 💛 I’m so happy for you!
Love old josh videos. Pre-7 figure subscribers Josh is best Josh.
fr, i miss this
In my feed, there were two "Perfect Lasagna" videos.
One showed a huge ass slice of what seemed to be just layers of cheese and ham, while the other had a very clean thumbnail of a beautiful dish.
The latter was sent by Joshua Weissman.
Guees which one I watched.
The way he said “go ham on that ho” got me GOING
nobody:
literally no one ever:
joshua: -KnEAd Ur MEaT fOr aBouT a MInuTE-
Here in 2022, and hearing 300k subs ......if only Josh knew, he was about to become HUGE!! Glad to have seen a bunch of milestones, and I smile every time I see his cookbook in different stores.
I love how in four years you went from 300k to 8.7 million with your own cook books. i always trust your content.
Someone walking by Joshes window, seeing him talk into his cabinet...🤨
I love it tho.
I like the way you cook and yr recipes on sourdough pancakes but I believe that yr lasagna has too many ingredients. A nice rich ragout (milk instead of wine) creamy bechamelle sauce and abundant grated parmigiano reggiano cheese will be enough for 5 or 7 layers of pasta. Thks for reading me. Ciao!
Oriella (born in Bologna)
Why was this uploaded right after I had lasagna for dinner??
I know when lasagna is in the air.
im twerking bruh
@@JoshuaWeissman well THAT'S gonna make a mess
To 1 up you
me still trying to perfect english: wait yoy dont say it las-sag-na
This is one of my favorite and most satisfying "B-Roll" transitions
7:42
Ive made this recipe several times now and its phenomenal each time. The only differences i have done is I combined Joshuas and Chef John's tomato sauce recipes and I make only two layers with the prosciutto and I do one with Pepperoni.
you make your own pasta, yet you don't even mention bechamel... now i know why it's nearly perfect.
I think I speak for all Italians when I say "NOOOOOOO"
Well boys..... We back in the cupboard... It was nice to be let out for one day at least..
Now seeing you with more than 7.5 Million subscribers now makes me wonder how awesome the journey have been for you! Stay freaking awesome Josh!!!! 😀
you've received 1 million subscribers in 7 months, and that is nothing short of astonishing! You really are great
Funny when he’s says 300k subs and now 4.6mil 🤣🤣
9.2 M
@@laisfernanda27139.9
YoU hAvE a BrOThEr?!
Bring him on the show and make him cook with you!
8:17 U kidding bro? Everyone knows the proper framerate is 60FPS MINIMUM ;)
Seriously. I miss the high framerate. Anyone who says 24 or 30 FPS is the right number is just stuck in the past.
I know this comment was a year ago but for animation 24fps is industry standard
Just stumbled upon this channel today, and since then I've been bin watching. Ever since the first video, I kept on thinking Joshua looks like someone, but I could not figure it out who. Then it hit me, he looks like a slightly warped Heath Ledger who loves to cook. I have to try some of these recipes. They all look so delicious. Thank you.
I watch your videos as much for your personality and humour as for your brilliant recipes. Thanks for brightening our days a little bit just by being yourself. Stay safe, take care! 😊🤗
Yooooo 24 will just be choppier. Albeit more cinematic, still choppier and not as smooth. People swear by 60 FPS these days.
You only use 60fps if you are planning on remapping to slomo. Playback is 30fps anyway so you would never be able to tell 60 from 30.
@@drk321 Except in 720p and above where it plays 60 fps
@@xItalis What are you talking about?
@@drk321 Are you blind, how do you not see the difference between 30 and 60fps?
@@suprmeatdude No, and neither do you.