Something you should know about cooking is you don’t have to follow every recipe verbatim. You can substitute stuff, buy all purpose seasonings instead of individual, get pre-mixed biscuit dough, whatever makes it easier and most importantly more enjoyable.
@@metromusic5725 how you gonna say he contributes nothing when he had genuine insight into why each food item was different and provided the whole review for the video
@@NukelearFallout It felt like weeks, but I was munching on a meal I had got from Chic-fi-la for my 1.5 hr wait in the Popeye's drive thu line. I'm wise enough to know you never order Popeye's when you are hungry. I don't want to be a hangry customer that'll just add to the already stressful situation.
As a uni student, I really appreciate every single video from Papa Josh. I have not only saved money but have been making much better food than most of the foods outside. Thank you again Josh
@@dec_ves2190 probably because of all the time, and effort it takes to just start the prep for cooking stuff from his videos. Along with going shopping for all the ingredients from just one video. As well as all the different machines/equipment. If you don't have most of these things already, it would cost a FORTUNE. Loads more than going the fast food route, or even just getting frozen, readymade food that you can throw in to an air fryer for a few minutes, and call it good. I can't imagine that you'd even have space for everything in a regular kitchen let alone a college dorm.
@@Cthulhu92 if you got a pot you can fry the chicken and you got 2 hands to do everything else. If you are that lazy to not go to the store to get food you are very dumb. Even if your a uni student you still have 2 legs to go places Also the prep isnt that hard its just time. Deal with it
Hey Josh, these biscuits look amazing and one bit of data I got from my grandma back in the day that might help someone is when you are cutting your biscuits its important to cut straight down and not do any twisting of the cutter as it will keep them from rising as well. you are 100% right about just getting the dough together and nothing more, the more you mess with it the worse they come out.
😆 I was gonna say the same! I cringe when I see the twist in biscuit cutting....don't they know?? and sorry but those biscuits were too flat! I'm southern and appreciate a good cat head biscuit!
Petition for a kitchen tour to see how he keeps all these ingredients and equipments at home, josh you are a legend thank you for the amazing recipes sir⭐️
Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!
He’s done that a couple times with the “easiet ever” dishes like butter chicken and this briyani he just did recently. OR you can watch Brian lagerstrom he does a lot of “easy weeknight meals”
Isn't that his "but faster" series, the but better series is the flex and entertaining series. The "but cheaper" focuses on reducing costs and the "but faster" saves time
If it takes you all day to fry 8 pieces of chicken I don't know what to tell you. Well, let me try to tell you - The key to saving time in the kitchen is learning to manage your time well. Idle hands and all. A stove has four burners. Use them and cook 2-3 items at a time with biscuits in the oven. Cooking this all at the same time takes maybe 45 minutes. Less depending on how you handle making the biscuits.
Fast food is synonymous of bad food. Besides who knows how to cook; don't spend all day cooking! As someone mention is all about managing your time. Starts with what takes longer and while it's cooking you can cook something else. Also have everything on hand and cut it before.
I worked at popeyes and the chicken actually isnt marinated in buttermilk, they just season it with msg and garlic powder, then its drenched in a wash containing egg and milk powder, then floured and fried at 375 for 12.5 min, the secret i would say is letting ur chicken sit in that seasoning for at least 2 hours, now…. The tenders actually are put in a buttermilk bath/puddle and is seasoned like the chicken, then is battered and floured, then fried at the same temp for 4.5 min. They use industrial fryers but u can mimic them without that large of a scale by doing smaller batches and letting ur oil come back to temp.
Also i love this red beans recipe but I personally like to sauté my sausages and add them at the end so the taste of the beans and the sausages aren’t homogenized by cooking in the same liquid for a long period of time. I think it adds a little texture to the flavor profile of the dish.
@@majoroldladyakamom6948 He already did the Outback bloomin’ onion, though. He was even recognized when he went to pick it up. As for Five Guys, the burger was no more than 5 episodes ago, and the fries are being saved for a special occasion (I’m guessing 100-episode special).
I literally just got done making this stuff. The red beans and rice blew me away! The chicken was so crunchy and flavorful but I found if the oil is closer to 300 to 310 after you add the chicken it is perfect by the time it gets golden!
Watchinng these videos makes me wish Josh had a restaurant (even a "pop-up restaurant") that I could come visit and eat his cooking! It'd seriously be worth a few hundred mile trip just for the experience. *Love the cookbook! Even I can follow your recipes and I'm not a great cook.*
In my area, Popeyes always has some sort of fight going on. Workers yelling at workers, customers yelling at customers, and everyone yelling at each other. You can go in polite as can be and they will pick a fight with you just because. 10/10 Service and I often will choose Popeyes over KFC just so I can go get into an altercation over fast food chicken
You don't even know lmao! I live in Omaha, Ne. The Popeyes here are so...... The workers are outside smoking by the garbage dumpsters which are of course right next to the drive thru. Chicken always smells like seasoning, dead ass oil and Newports.
@@FatNebraskaMom oh I know. I've been up there, have you been to any of the Kansas City area ones? They are so bad, they're comical in a do not pass go go straight to jail kinda way. If you pull up to any there, be prepared to fight for your chicken or you get none. 😂
Hey Josh I've been watching your videos since before you blew up back when you did your sourdough series several years ago. The reason why I still watch and will continue is your techniques and your choice of ingredients. I see a lot of requests all the time to "simplify" or to use cups instead of grams and a ton of other nonsense. If people want that there's other channels for that. Please keep making top tier foods the way you always do with top tier ingredients. I've made a ton of your recipes. From your sourdough to your Hakaido buns and various chicken recipes. You cannot simplify recipes and expect them to be even remotely the same.
While I agree. I think there’s room for both. A but simpler series would be wonderful and I think Josh has the skill to make great food with simple ingredients. Out of these requests or critiques I don’t necessarily see anyone asking Josh to stop cooking things the way he always has. Just requests to ALSO do simple versions.
Now I am a Popeyes lover, I just recently moved and the closest Popeyes is 2 hours away, this really helped cause I can now make my own Popeyes but BETTER, I would really like if you did their tenders next!
Man, that beans and rice recipe was money! I added a tablespoon of tomato paste and a quarter cup rice vinegar... Bomb. Didn't like that Mac at all but loved the chicken recipe. I aimed for 325F on temp for a slightly longer cook and added a cup of potato starch.... Extra crispy,and with the slightly lower temp... Juicy tender and super crispy. But dude, your spice combo is on point! Best chicken I've ever eaten and I'm a big Popeyes, Bojangles chicken fan. Their sides with both Co. Are sub par
When I tell you this is the best fried chicken I've ever had I'm not lying! I made this tonight and it is top notch! And super easy!!!! It also forced me to buy msg and white pepper which I've been needing for a while! Soooo good!!!
And there he goes and pronounces gouda pretty darn close as how it is pronounced. All just passing casually in the commentary As a Dutchie.. I'm impressed
Got your book (the second one) as a random christmas gift (I think its funny everytime I read something about me finding the book or getting it randomly). Loving your content, and am about to fry these bad boys up.
I love the random little sound effects and jokes the editing is really good too. Thanks for not only showing how to make the dish but also contrasting the differences between the two
I like the "But Better" series, but just a thought on something that might make it even better! I think it would be super interesting to not only see the final recipe, but to also see your process of trying to figure out how to make a better version of that food. I'm sure there were instances where you were trying out ideas, or experimented with certain methods, that either didn't work out or lead you down the path to the final product. Rather than just being a video of you making something and saying that its better than the original, I think that this can add a lot of depth, entertainment value and relatability to these videos. Again, these videos are great, but I cant help but think they can be taken a step further
Josh' voice drops 👌🏾 Our tastebuds and just us in entirety following the instructions to a T and getting the desired (UNEXPECTED IMPROVEMENT FROM THE LASSSTTTTTT TIME WE DID THIS) doing a victory lap: @8:04 🕺🏾
You should do a "but worse" series, in which you attempt to approximate popular foods using only ingredients available to the destitute university students that apparently make up a large portion of your viewership.
Im from az and I swear that our popeyes is a completely different restaurant than the other states like ive never had a bad popeyes experience in my life
4:00 Would it be worth it to use a stone rolling pin that you put in the fridge or freezer to keep chilled to counteract the heat from pressure and try to keep the butter lumps from melting? Maybe use 2 and cycle them between layers if you aren't fast enough?
As someone who is intimidated by the notion of deep frying, I would love a technique episode on temperature maintenance and safety while frying. That said, when is the 'but better' coming for pumpkin spice latte and pumpkin pie?
Josh....u r the man...every video of urs I have watched has been boss level...u have an amazing talent with ur cooking skills man...thanks for another gem!!!!
I'm just gonna tell ya, biscuits rise more in limited space. Put them in a well greased cast iron skillet and let them touch. They will rise up taller. Also, the easiest biscuits to make that are very tasty ... put about 3 or 4 cups of self rising flour in a large wide bowl ( I use a wide metal mixing bowl . ) make a fist and start pressing the flour from the middle until it starts rising up along the sides of the bowl. You want the flour to line the bowl so it makes a well in the middle. You want the flour to stay up along the sides, so press it in firm. Then you get about a quarter cup of shortening or lard and drop that in the bottom, and then about a cup or 2 of milk or buttermilk. With your fingers just start squeazing that shortening/lard in the milk until it is blended into the milk. Then you just start rotating your hand, slowly encorperating the flour into the wet mixture until it starts making a nice soft dough. It should be pillowy , and not too firm. Then you take medium sized balls, roll them in your hand with a little fliur if it's too sticky and place them into a well greased cast iron skillet. Fill the skillet, and then put into the oven - about 400 or 425. Start checking them in about 15/20 minutes. They should rise very well and turn a beautiful golden color. You can take them out part way and coat them in melted butter and then let them finish cooking. They are so good, no rolling out and cutting.
I love Popeyes, I thank you for this video. I hope you can do a Frisco burger from Hardee's please. I want to know how to replicate the sourdough buns.
Y’all should honestly do a Buccee’s But Better. Y’all could do the chicken wrap, fries, maybe the brisket. Their food is amazing! I think it would be so cool so see it and have people eat it at home!
tbh, I followed his ingredients and everything was kind of meh. He's made better biscuits on his channel before (I recommend the flakey af buttermilk biscuits as they're easy and really delicious), his chicken's breading was underseasoned compared to what I expect from Popeye's, and his macaroni and cheese was...creamy macaroni with some very slight cheddar flavor and raw garlic.
Josh, you gotta do Chicken Express tenders with mash potatoes and gravy and those delicious and sweet corn nuggies. My favorite meal by far, let’s see how you can do it better!
Not gonna lie, I’ve never had or heard of flaky biscuits before. The ones I’m used to are usually a bread like consistency on the inside and not like a flaky croissant
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I'm gonna make a petition for Josh to start a "but simpler" series. I ain't got the space to store 72 different ingredients in my student flat
Agree but not possible 🤡
We are a super busy family, but Simpler would be awesome!
So, “But Worse”
Something you should know about cooking is you don’t have to follow every recipe verbatim. You can substitute stuff, buy all purpose seasonings instead of individual, get pre-mixed biscuit dough, whatever makes it easier and most importantly more enjoyable.
get your money up and move into a bigger place broke boy. It's not Josh's problem you're a poor bitch
Kendrick is a treasure, I love how he explains why the food is good or bad, and you need to have him on more.
@@metromusic5725 Surprise Surprise, people have different opinions then you
@@metromusic5725 no but I pity your parents for having you as their little dumpster fire instead of an actual respectable human being
@@metromusic5725 how you gonna say he contributes nothing when he had genuine insight into why each food item was different and provided the whole review for the video
@@metromusic5725 hes part of the crew, dumb@$$...im sure contributes more than u do at ur miserable "job"
@@metromusic5725 take back? 🤣😭 im a grown ass man...i said wtf i said.
Josh is so lucky. He got a clean Popeyes and only a 20 minute wait 😂
I just got my order.😒
🤣🤣🤣
@@twizack22 After how many weeks of waiting?
@@NukelearFallout It felt like weeks, but I was munching on a meal I had got from Chic-fi-la for my 1.5 hr wait in the Popeye's drive thu line. I'm wise enough to know you never order Popeye's when you are hungry. I don't want to be a hangry customer that'll just add to the already stressful situation.
And they were fully stocked. Everytime I go, they say we're out of ___ 😂
As a uni student, I really appreciate every single video from Papa Josh. I have not only saved money but have been making much better food than most of the foods outside. Thank you again Josh
@IBadSportI how?
@@dec_ves2190 probably because of all the time, and effort it takes to just start the prep for cooking stuff from his videos. Along with going shopping for all the ingredients from just one video. As well as all the different machines/equipment. If you don't have most of these things already, it would cost a FORTUNE. Loads more than going the fast food route, or even just getting frozen, readymade food that you can throw in to an air fryer for a few minutes, and call it good. I can't imagine that you'd even have space for everything in a regular kitchen let alone a college dorm.
@@Cthulhu92 if you got a pot you can fry the chicken and you got 2 hands to do everything else. If you are that lazy to not go to the store to get food you are very dumb. Even if your a uni student you still have 2 legs to go places
Also the prep isnt that hard its just time. Deal with it
@@Cthulhu92 me when ive never cooked anything before
Hey Josh, these biscuits look amazing and one bit of data I got from my grandma back in the day that might help someone is when you are cutting your biscuits its important to cut straight down and not do any twisting of the cutter as it will keep them from rising as well. you are 100% right about just getting the dough together and nothing more, the more you mess with it the worse they come out.
😆 I was gonna say the same! I cringe when I see the twist in biscuit cutting....don't they know?? and sorry but those biscuits were too flat! I'm southern and appreciate a good cat head biscuit!
Have you ever done a kitchen tutorial? I have a sudden desire to see the entirety of your kitchen in all of its glory
He actually kinda did three years ago, it's called "The Practical Kitchen Organization Guide".
He got a new kitchen so im guessing there will be a tour video in the works
You mean a kitchen tour?
I’d really like to see what Josh considers grocery basics. I don’t use heavy cream like that, it’s a special trip to the store 😂
Petition for a kitchen tour to see how he keeps all these ingredients and equipments at home, josh you are a legend thank you for the amazing recipes sir⭐️
I just got married a year ago and before we got married I’ve been cooking meals you been showing and she loves me more now so thank you Papa 🤍
Congrats for the wedding
that’s so cute
I am allergic to cream of tartar is they good replacement?
@@sturm2186no
@@sturm2186Google says lemon juice, white vinegar, baking powder, buttermilk, yogurt, or no substitute.
Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!
He’s done that a couple times with the “easiet ever” dishes like butter chicken and this briyani he just did recently. OR you can watch Brian lagerstrom he does a lot of “easy weeknight meals”
Isn't that his "but faster" series, the but better series is the flex and entertaining series. The "but cheaper" focuses on reducing costs and the "but faster" saves time
If it takes you all day to fry 8 pieces of chicken I don't know what to tell you.
Well, let me try to tell you -
The key to saving time in the kitchen is learning to manage your time well. Idle hands and all. A stove has four burners. Use them and cook 2-3 items at a time with biscuits in the oven.
Cooking this all at the same time takes maybe 45 minutes. Less depending on how you handle making the biscuits.
Fast food is synonymous of bad food. Besides who knows how to cook; don't spend all day cooking! As someone mention is all about managing your time. Starts with what takes longer and while it's cooking you can cook something else. Also have everything on hand and cut it before.
I worked at popeyes and the chicken actually isnt marinated in buttermilk, they just season it with msg and garlic powder, then its drenched in a wash containing egg and milk powder, then floured and fried at 375 for 12.5 min, the secret i would say is letting ur chicken sit in that seasoning for at least 2 hours, now…. The tenders actually are put in a buttermilk bath/puddle and is seasoned like the chicken, then is battered and floured, then fried at the same temp for 4.5 min. They use industrial fryers but u can mimic them without that large of a scale by doing smaller batches and letting ur oil come back to temp.
Also i love this red beans recipe but I personally like to sauté my sausages and add them at the end so the taste of the beans and the sausages aren’t homogenized by cooking in the same liquid for a long period of time. I think it adds a little texture to the flavor profile of the dish.
Do you guys think Josh should do a But Better episode on Panera?
"Entire Panera menu but better" 🤣
Yes, and Olive Garden's lasagna, The Outback's bloomin' onion, Five Guys, etc.
He could pair it as a but cheaper since they’re so freaking expensive
@@majoroldladyakamom6948 He already did the Outback bloomin’ onion, though. He was even recognized when he went to pick it up. As for Five Guys, the burger was no more than 5 episodes ago, and the fries are being saved for a special occasion (I’m guessing 100-episode special).
Yess. Could be a but cheaper too
I literally just got done making this stuff. The red beans and rice blew me away! The chicken was so crunchy and flavorful but I found if the oil is closer to 300 to 310 after you add the chicken it is perfect by the time it gets golden!
As a Dutch I am impressed at Josh's pronounciation of Gouda
I was heading to the comments to express my appreciation as well as a fellow Dutch.
It was quite Gouda
@David Thomas 为什么你说汉语？
@@dabest8777 我也不知道
Nee man was echt zwaar teleurstellend lmao
" im someone who has eaten chicken a LOT , take that however you want " this made my day. im still laughing. so wholesome
Watchinng these videos makes me wish Josh had a restaurant (even a "pop-up restaurant") that I could come visit and eat his cooking! It'd seriously be worth a few hundred mile trip just for the experience. *Love the cookbook! Even I can follow your recipes and I'm not a great cook.*
As someone born and raised in Louisiana I can say you did this justice. Especially the beans n rice
In my area, Popeyes always has some sort of fight going on. Workers yelling at workers, customers yelling at customers, and everyone yelling at each other. You can go in polite as can be and they will pick a fight with you just because. 10/10 Service and I often will choose Popeyes over KFC just so I can go get into an altercation over fast food chicken
popeyes amirite
😂
It's like fight club but better because you get something after the fight for your efforts.
You don't even know lmao! I live in Omaha, Ne. The Popeyes here are so...... The workers are outside smoking by the garbage dumpsters which are of course right next to the drive thru. Chicken always smells like seasoning, dead ass oil and Newports.
@@FatNebraskaMom oh I know. I've been up there, have you been to any of the Kansas City area ones? They are so bad, they're comical in a do not pass go go straight to jail kinda way. If you pull up to any there, be prepared to fight for your chicken or you get none. 😂
8:34 well well well 😂
Hey Josh
I've been watching your videos since before you blew up back when you did your sourdough series several years ago. The reason why I still watch and will continue is your techniques and your choice of ingredients. I see a lot of requests all the time to "simplify" or to use cups instead of grams and a ton of other nonsense. If people want that there's other channels for that.
Please keep making top tier foods the way you always do with top tier ingredients. I've made a ton of your recipes. From your sourdough to your Hakaido buns and various chicken recipes. You cannot simplify recipes and expect them to be even remotely the same.
Fermentation Fridays!!
Correct .. and thank you for this. My family LOVE Josh's recipes and it is so wonderful to be able to replicate the recipes with precision.
@@azalean9836 need it back
Agreed.
While I agree. I think there’s room for both. A but simpler series would be wonderful and I think Josh has the skill to make great food with simple ingredients.
Out of these requests or critiques I don’t necessarily see anyone asking Josh to stop cooking things the way he always has. Just requests to ALSO do simple versions.
Now I am a Popeyes lover, I just recently moved and the closest Popeyes is 2 hours away, this really helped cause I can now make my own Popeyes but BETTER, I would really like if you did their tenders next!
It’s the same recipe just use chicken breast strips
Been watching you for 4 years really inspiring how much you grind
Kendrick is going to be the most amazing food critic in later years. That guy is articulate and knows his stuff.
your dutch pronunciation of gouda was actually on point
I’m rlly glad josh had Kendrick try the food for the honest review- very appropriate
Man, that beans and rice recipe was money! I added a tablespoon of tomato paste and a quarter cup rice vinegar... Bomb. Didn't like that Mac at all but loved the chicken recipe. I aimed for 325F on temp for a slightly longer cook and added a cup of potato starch.... Extra crispy,and with the slightly lower temp... Juicy tender and super crispy. But dude, your spice combo is on point! Best chicken I've ever eaten and I'm a big Popeyes, Bojangles chicken fan. Their sides with both Co. Are sub par
THANK YOU one of the only comments that actually tried it !
I love always watching this type of videos at 3 am while high 💀
7:50 well well well
When I tell you this is the best fried chicken I've ever had I'm not lying! I made this tonight and it is top notch! And super easy!!!! It also forced me to buy msg and white pepper which I've been needing for a while! Soooo good!!!
I’m in the hospital rn and can’t eat anything for 36 hours. Watching this was the biggest mistake of my life 😭
Lol your camera's man's face when you took that crunch of chicken.lol😂
And there he goes and pronounces gouda pretty darn close as how it is pronounced.
All just passing casually in the commentary
As a Dutchie.. I'm impressed
"can I just get a chicken uhhhh". Honestly she reacted appropriately
You ever tried subscribing to something twice 😂 love this channel
Not just an amazing cook, but also an amazing videographer.
Helpful Tip: I always change the playback speed to .75x when I watch Papa cook.
I definitely need to try the red beans and rice.
Thats what i did too and hes STILL fast 😂😂
He’s like the only RUclipsr I don’t watch at 1.5 speed lol
Really impressed with the outcome. I could sell this chicken thanks a million. Best chicken I've ever fried.
Start your Andouli first. Brown it then use the fat to start sautéing your Trinity.
Got your book (the second one) as a random christmas gift (I think its funny everytime I read something about me finding the book or getting it randomly). Loving your content, and am about to fry these bad boys up.
Have mercy. Too awesome! And he even looks like the Colonel which makes it nolsstalgic.
This man invited to every cookout
I love the random little sound effects and jokes the editing is really good too. Thanks for not only showing how to make the dish but also contrasting the differences between the two
The guy who tried the red rice and beans didn’t even need to say a word. We understood him from the two second reaction.
I can honestly say thanks to your videos and my last experience at popeye's, I haven't eaten there in years. Thanks Papa!
Making this tonight! It beter be worth is Joshua.
I like the "But Better" series, but just a thought on something that might make it even better! I think it would be super interesting to not only see the final recipe, but to also see your process of trying to figure out how to make a better version of that food. I'm sure there were instances where you were trying out ideas, or experimented with certain methods, that either didn't work out or lead you down the path to the final product. Rather than just being a video of you making something and saying that its better than the original, I think that this can add a lot of depth, entertainment value and relatability to these videos. Again, these videos are great, but I cant help but think they can be taken a step further
Josh' voice drops 👌🏾
Our tastebuds and just us in entirety following the instructions to a T and getting the desired (UNEXPECTED IMPROVEMENT FROM THE LASSSTTTTTT TIME WE DID THIS) doing a victory lap: @8:04 🕺🏾
As soon as he took out the Biscuit I could already smell it. 🤤😍
Kendrick is a magical human being. He's like a garnish in top of the video. He isn't the main content, but he puts it over the top.
You should do a "but worse" series, in which you attempt to approximate popular foods using only ingredients available to the destitute university students that apparently make up a large portion of your viewership.
Im from az and I swear that our popeyes is a completely different restaurant than the other states like ive never had a bad popeyes experience in my life
Kendrick is the best tester, I liked his analysis. Make him do this for every episode
Josh is the first non dutch person I've seen that actually pronounced Gouda right in the dutch way, respect
Every time I go to Popeyes my experience gets worse and worse. Thank you thank you THANK YOU for this! ❤️
4:00 Would it be worth it to use a stone rolling pin that you put in the fridge or freezer to keep chilled to counteract the heat from pressure and try to keep the butter lumps from melting? Maybe use 2 and cycle them between layers if you aren't fast enough?
I always want to follow your recipes, but I remember I am lazy and just get the popeyes.
fair
It's so insane seeing how far you've come. I remember watching you when you only had 6.1m subs !
How did you know I was craving red beans and rice?! This looks so good.
🐓🐓💨🐓💨🐓🐓🐓💨🪓
🐣🐥💭
what's papa's chicken?
Ikr! He made more of a Cajun style red beans and rice and it looks awesomee! 😊
I actually like popeyes spicy chicken and their biscuits. Maybe I should upscale my palate and cook from papa's book
“Take that however you want” 💀💀
My british self couldn't handle when you called a scone a biscuit💀😭😭
As someone who is intimidated by the notion of deep frying, I would love a technique episode on temperature maintenance and safety while frying.
That said, when is the 'but better' coming for pumpkin spice latte and pumpkin pie?
Go check out James Hoffman for a better Pumpkin Spice Latte. I think he made perfection.
@@jimmyrrpage holy cow, that looks amazing. I mean, it makes anything here look really simple and straightforward, but ... I am seriously tempted.
As a Louisiana boi who workes int dad's catering business for 15 years. I definitely approve of yhe red beans recipe.
As a New Orleans Native: You nailed Popeyes better than Popeyes, and that's hard to nail down. Well done!
This might be my favorite video ever
This was great Josh. For your next "But Better" could you do the cheese curds from Culver's?
That's so weird, I just finished a Culvers meal....
Aaaaaaaaaaahhh yes! Yes! I loovveeeee the culvers cheese curds.
@@FatNebraskaMom are you from Wisconsin? As a Wisconsinite I just can’t stand the Culver’s cheese curds
Josh....u r the man...every video of urs I have watched has been boss level...u have an amazing talent with ur cooking skills man...thanks for another gem!!!!
I’ve never tasted better chicken then Popeyes.. and their red beans an rice are fire
Agreed
Facts..The guy with the 🧢 is def CAPPING
We get it, Josh! You can cook! Congratulations on your up coming nuptials. Have a blast and don't worry about us.
Unpopular opinion: The family meals be costing SO MUCH and pretty mid. Cooking at home is always WAY better.
I'm just gonna tell ya, biscuits rise more in limited space. Put them in a well greased cast iron skillet and let them touch. They will rise up taller.
Also, the easiest biscuits to make that are very tasty ... put about 3 or 4 cups of self rising flour in a large wide bowl ( I use a wide metal mixing bowl . ) make a fist and start pressing the flour from the middle until it starts rising up along the sides of the bowl. You want the flour to line the bowl so it makes a well in the middle. You want the flour to stay up along the sides, so press it in firm.
Then you get about a quarter cup of
shortening or lard and drop that in the bottom, and then about a cup or 2 of milk or buttermilk. With your fingers just start squeazing that shortening/lard in the milk until it is blended into the milk. Then you just start rotating your hand, slowly encorperating the flour into the wet mixture until it starts making a nice soft dough. It should be pillowy , and not too firm. Then you take medium sized balls, roll them in your hand with a little fliur if it's too sticky and place them into a well greased cast iron skillet. Fill the skillet, and then put into the oven - about 400 or 425. Start checking them in about 15/20 minutes. They should rise very well and turn a beautiful golden color. You can take them out part way and coat them in melted butter and then let them finish cooking. They are so good, no rolling out and cutting.
I’ve watched many of your videos, and I don’t think I’ve ever seen a bad one.
Papa gets a kiss for the beautiful 'Gouda' pronunciation
I love Popeyes, I thank you for this video. I hope you can do a Frisco burger from Hardee's please. I want to know how to replicate the sourdough buns.
I will say that the popeyes by my house is clean, kind, and the chicken is great. Thats why I watched this video. But this chicken taste even better!
I can’t wait to make the red beans and rice recipe!
Me too. I am sadly disappointed by Popeyes red beans and rice. From a bag, no doubt.
8:37 Kendrick's "take that however you want" after saying he's eaten chicken a lot😂😂💀
I love this channel. Nothing or no one can touch popeyes. Experience, quality, nothing thank you for attempting.
Whenever Joshua makes a *But Better* video
Fast Food Chains: "Ah Sh*t ! Here we go again"
As a university student I feel this is a "but expensive" for my taste. Great job papa!
I love this series
Y’all should honestly do a Buccee’s But Better. Y’all could do the chicken wrap, fries, maybe the brisket. Their food is amazing! I think it would be so cool so see it and have people eat it at home!
Yes! Him at Buccee’s will be hilarious.
Love your kitchen! LOL Food looks amazing too. Great job!
So key takeaway... Popeye's macaroni slaps
(But Josh makes everything else waayyy better)
tbh, I followed his ingredients and everything was kind of meh. He's made better biscuits on his channel before (I recommend the flakey af buttermilk biscuits as they're easy and really delicious), his chicken's breading was underseasoned compared to what I expect from Popeye's, and his macaroni and cheese was...creamy macaroni with some very slight cheddar flavor and raw garlic.
8:36 🤣 But come on man, who doesn't like fried chicken haha!
Josh, you gotta do Chicken Express tenders with mash potatoes and gravy and those delicious and sweet corn nuggies. My favorite meal by far, let’s see how you can do it better!
Spectacular vid Josh and team! Love the extra effort that goes into making the full meal!
I love the new, kinda jazzy B-roll riff. Another inspiring recipe, Josh. I've been cooking most of my life, at home, and you have taught me a lot
“Take that how ever you want”
Idk how to take that because who tf hates fried chicken
Papa is king!
Now that’s a real first
Not gonna lie, I’ve never had or heard of flaky biscuits before. The ones I’m used to are usually a bread like consistency on the inside and not like a flaky croissant
Love that popeyes Mac and won here it’s nice to see honesty in the reviews
It's funny when I add onion powder to anything I always do a French accent with the laugh before I say onion so it sounds like "HONHONION!" 🤣
Dammit, now I’m in the mood for some chicken. Although I’m disappointed that you didn’t try to contest their french fries.
Bro I was waiting for this one thanksss
I once went to a popeyes and they said over the drive thru speaker “ we ain’t taking no cash or credit “…. So you’re closed ?
😂😂😂
Checks instead?
They’re only taking debit 😭
@@Tsexe07 got em! 😂
sometimes its statisfying to watch joshua cooking
I would love to see how to do it in the spicy variety
7:12 The goal is to letthechickentocook hahahaha
Wow - a "TON" of improvement technique and flavor ideas for things I make fairly frequently. Thanks so much.
The sound of the crunch was everything 😊😂