I made the chorizo stuffing and everyone lost their minds. It was a freaking BANGER! Thanks Josh!!! Couple of thoughts My Guillo pepper didn’t turn into a sauce so I blended it, strained it and then let it reduce. You definitely have to tell people it’s supposed to have a burnt look because it definitely turned people off at first. I made a avacado line sauce for it 1/4 cup red onions 1/2 bunch of cilantro 1 avocado 1-1/2 cups of sour cream 1 juice from a lime Salt to taste Pinch of paprika. Happy thanks giving y’all!
god I wish people celebrated thanksgiving in my country, all of this looks delicious af then again, if I'm correct, that's a date celebrating american history... i don't think my country would ever since people seem to absolutely hate gringos here lmao
I cant imagine being a professional chef and going to thanksgiving with your family. Either you're blowing everyone else's dishes out of the water or they've given up and make you do all the cooking that day.
I was brought up by two parents who spent years in commercial kitchens. The hidden option C is "set the family to do whatever prep they're capable of while you play the role of head chef". But like, a head chef that's so understanding and nice that they'd be actively choosing their restaurant money, since otherwise you make the kids cry. This also has the benefit of teaching the kids how to cook, and they slowly get to the point where you can trust them to do entire dishes themselves. Sure, a 13 year old is gonna be slower, but if they've put in the practice they can manage.
as someone who used to love complex, aka complicated, dishes and recipes, i've since learned that there is so much to be said for simpler, less complicated recipes so that you can actually taste not only all of the individual ingredients, but the main food in the dish as well. when you know good techniques and know how to marry and match ingredients properly, a little goes a long way. something that really stood out was that you add so many things to the sweet potatoes, you can no longer taste the simplicity of the sweet potato, but many things on top of sweet potatoes instead of the sweet potato first. i learned to appreciate this in learning how to properly drink freshly made tea without adding anything to the tea - and i don't mean lipton. it really opens up the taste buds and makes one realize just how much masking of food and drink people do in order to make their food and drink "tasty" when the best flavors are already there. where people go wrong is thinking they need lots of salt, fats, sugars, etc to make food and drinks taste good when all it really takes is just a pinch for proper flavoring. people sometimes use way to much of these things. you also don't need that much honey and butter to significantly change the flavor of the cornbread.
Everything you say is true but its falling on deaf ears. 8.5Million people made these sides. Younger people dont want to do things the way their parents did. They keep trying to reinvent the wheel.
Yeah it's hard for me to watch these videos for a similar reason. I don't have the time or money to do all of this extra stuff. I also agree that it's not necessary for the food to taste good. Looks cool though...
That's all well and good, but sweet potatoes don't taste amazing by themselves, and the idea of adding marshmallows, "the traditional way", is horrendous and the opposite of keeping things simple. I think the idea of countering the sweetness of the sweet potatoes with some spice is a good way of making a balanced dish and better than just adding more sugar to food that is already overly sweet. Some things are good to keep simple, roasted potatoes for instance, but some foods need to be made more complicated to make them more palatable. You wouldn't just eat chilis by themselves, for instance, since they are usually too spicy and not a balanced taste profile. Sweet potatoes aren't a balanced taste either and need fat, salt, spice to make them not taste terrible.
Bringing the Mac and cheese to a work party. Oh my word! This is the BEST mac and cheese I've ever had in my entire life! (Yes, I tried some before putting it in the crockpot). I used smoked gruyere and medium cheddar, and infused the dairy with garlic and bay leaves (didn't have bonito flakes, hence the smoked gruyere).
The format of this video is very innovative and we need more of it. Discussing options, swapping techniques, etc. you're teaching people how to develop their own recipes and I think it's brilliant. You're the best, Josh ❤️
Part of what makes thanksgiving meals and the holiday itself appealing to many people IS the “monotony” - or dare I say - familiarity of dishes and recipes that are passed down and used in families year after year, generation to generation. My great aunt used to make split pea soup for my father who loved it so now I make it for him and our family and they love it. I personally don’t like it very much but it’s the nostalgia that is what our family comes back for. Not a flashy new way to deep fry a turkey. That is not to say I don’t try a new recipe over the years but it certainly is the familiarity that brings families together that we find comforting.
or maybe he loves the taste of split-pea soup because its fucking fantastic - my go to cold weather soup. I say make good food even if its different over bland crap nostalgia any day - your family will thank you. You'll notice that these are familiar dishes... "but better"
@@sirenwantsbodilyautonomy yeah I cook new recipes from scratch every single week for myself and my family. Rarely the same one weekly. The point it the holiday is a time a familiarity - not flashy new fusion foods. Nobody ever said anything is bland and additionally I’m assuming you haven’t cooked an entire thanksgiving meal for 7+ people… or much at all for that matter.
Just imagine... many, Many , MANY Thanksgivings years from now, when Josh's recipes are handed down generation to generation and your family is calling this just the "way grandma use make it". ❤
I always made my own bacon and onion cream base for my green bean casserole, but the addition of fresh mushrooms just Leveled-Up the entire dish from 'Green Bean Casserole the Grey' to 'Green Bean Casserole the White'. Thank you thank you Josh!
I'd love to see a video where you teach us timing skills while cooking for a crowd. What to prepare ahead and what to make the day of in order to get everything ready on the table when it needs to.
As an avid cook myself- I have to say you are my favorite - this all makes sense and creative and stunning - thank you!!editing to add I am absolutely buying your cookbook! I collect the best - and this will be one of the best I am sure!
Stop eating unhealthy, addictive processed foods that deplete your vitamins and minerals, leach your energy, keep you inflamed, create brain fog and cannot be digested easily.
Another title for this video could be "Josh makes every Thanksgiving side a fusion dish." The creativity is honestly incredible and so appreciated by those of us who are bored with traditional Thanksgiving food!
@lynnefromthelakeI don't think you can literally trip balls. The phrase is inherently non-literal unless stepping accidentally on marbles is the same thing as eating a handful of psychedelics.
@lynnefromthelakeWho said I ever dosed a stranger or even did drugs? I'm saying you don't know what the word "literally" means and now you've just shown you can't read period.
I really miss it when Josh would have his team members try everything. I’m sure he has an awesome pallet. But when that second person is standing there quickly, it definitely puts some validity to the flavor.
I have to say, that mac n cheese recipe from the cookbook, even without the bonito flakes infusion, is possibly the best I have ever had and has become the go-to mac n cheese recipe in my household.
Damn Josh, your ideas are, dare I say ,fresh. That pineapple upside down cornbread might be the greatest culinary invention of this century so far wow.
I have a really hard time in the kitchen. I have ADHD and all of the things that tie into that make cooking a big challenge for me, BUT I successfully made the bonito mac and cheese and the cornbread. I am really proud of myself. Josh's food content is so freaking enjoyable and inspiring that it got my butt in the kitchen and gave me a success story to build up my capacity to say, "maybe I can do this".
Wow, you've just revolutionized my Thanksgiving menu! Your creative spins on the classics are so refreshing. That sweet potato Panang Curry has me drooling already. As much as I love the nostalgia of traditional side dishes, stepping things up with restaurant-grade techniques and flavors is exactly what I needed to hear. Thanks! Looking forward to exploring these culinary avenues. Can't wait to blow everyone's socks off at the table this holiday! 🍽🔥🦃
Hey Josh. Thanks for giving love to the line cooks and food servicers of the world, and not just dazzling cooking up like so many vloggers, food stylists, and instagram/tik tok personalities do. Thanks for keeping it real :)
One of these days, it'll be hilarious if Josh made something with so much confidence, only for him to taste it, gag, and say wow that was awful I really thought I had something here
If there’s enough content for a blooper reel, I’m sure we’ll see plenty. One thing I’m familiar as a chef who likes experimenting with food, is the taste of failure.
I feel like Josh would be an excellent culinary teacher. Perhaps one day he’ll make an online course on how to be a master home cook. I’d buy that in a heartbeat.
Great ideas in this video! I've recently experimented some with turkey, using different prep and cooking techniques and now I'm ready to make the best Thanksgiving main dish my family has ever had this year. First, I'm butchering the turkey into different cuts, because cooking turkey breast and cooking turkey leg quarters are not really a one-size-fits-all affair. Then, I'm employing the dry brining technique I use with steaks, but with an herb infused salt. Finally, I'll be smoking my turkey but pulling the breast meat and dark meat off at different temperatures, so everything is cooked but nothing is dried out. Then there's the gravy, which will contain not only the glorious, smoke-infused drippings of the turkey, but also a roux made with bacon fat from that morning's breakfast.
Josh, I am here for the upside down cornbread, the cranberry sauce, and the mashed potatoes, and ok the mac n cheese. I'm not so sure about the other things for Thanksgiving, but I'd love to try them some other time. Thank you! 😊
Just made the Cranberry Sauce, so it could be ready for Thanksgiving Dinner tomorrow... After a taste test of the finished product... All I can say is Holy Mother of God! I made my own Chinese 5-Spice, and after mixing it with the ground Cardamom, it made my house smell so spiced and wonderful! Thanks, Papa!
I'm Canadian and for Canadian Thanksgiving this year I made Chef John's (Food Wishes) French onion green bean casserole and it was the talk of the whole evening!! Everyone LOVED it. Looks like I'm going to be stuck making it for every Thanksgiving for the rest of time lol
thats a pretty good channel - pretty on par and has a good voice. Should give French Cooking Academy a watch too many good recipes in there all traditional too
If you don’t like sweet potato casserole, you need to try the sweet potato soufflé recipe where instead of marshmallows, it has a pecan or walnut streusel topping-it is sooo good!!
Was just about to comment the same. The sweet potato recipe in the video sounds delicious but my favorite part of Thanksgiving is my grandmother's sweet potato casserole which is exactly what you described. No marshmallows in sight.
@@dandelionwine4428 Yes! I was introduced to it by my mother in law who grew up near Indianapolis. I told her that Thanksgiving is not complete without her sweet potato soufflé (which I usually make now) and her cranberry fluff. Have you had cranberry fluff? A mixture of blended cranberries and canned pineapple, mini marshmallows, sugar, vanilla, and folded into whipped cream. Oh my goodness, SO yummy!
I look forward to Thanksgiving every year because of those nostalgia foods, even if they aren’t particularly adventurous recipes. I don’t know that mole topped stuffing or panang curry sweet potato casserole will make it onto my family’s Thanksgiving table, but my friend’s better hold on to their butts because I will be making ALL of these recipes for Friendsmas this year.
Three years ago I made homemade cranberry sauce. My spouse, who doesn't have much of a sweet tooth, loved it & now requests it and uses it as homemade jelly for rolls and such. Anyway, it's super duper easy.
12:38 You can use frozen green beans as well, and they work just fine. I’ve had fantastic results mixing frozen green beans with a can of mushroom soup, topping with the fried onions, and baking it. But the secret ingredient is: Smoked cheddar cheese. I grate about a cup of smoked cheddar, mix half of it in with the soup/green beans, and sprinkle the rest on the top with the onions.
I got some pumpkins in my garden this year. I've decided to make them into a curry pumpkin soup instead of in a pie. Did a test and it's amazing. Mirepois, baked pumpkin, curry powder, NM medium red chili powder, cumin, 2" piece of raw ginger, cumin, coconut milk. chicken stock
My sister adds plumped raisins and chopped walnuts to hers, which makes it ten times better. It's funny that Josh called his "jammy" when it's completely smooth.
Made the jalapeño upside down cornbread tonight for thanksgiving it was a hit ! My first time making cornbread and it was amazing !! Thank you ❤ happy thanksgiving everyone 🦃🍂
All of these "but better" recipes sound absolutely divine and I would totally love every one of them at my Thanksgiving dinner. The thing is, when you are surrounded by family that insist on cornbread dressing, sweet potato casserole with marshmallow topping and green bean casserole made "Like Grandma used to make it - with canned green beans and canned mushroom soup" - and refuse to touch any variant of the traditional food - what can you do? I remember the Thanksgiving years ago when I made the cranberry sauce just like you did (with the exact same spices and orange juice, the whole 9 yards) and the family retribution was swift and terrible. I guess i should have used an empty can as a mold and refrigerated it a bit until it held the shape of the got-dang can and then presented it on the table like that! LOL!
In that case, it's maybe better to bring an actual wild card dish--something that abides by the comforting and rich spirit of Thanksgiving but doesn't exactly resemble a traditional dish. That way it's a fun extra rather than an (unjustified) "disappointment."
You could invite them to make and bring Grandma's version because you will be making your favorite or some new recipes this year. We all come to anticipate certain flavors at Thanksgiving over the years; it's a taste tradition, even if it's mediocre. If only they could be more grateful that you're hosting them!! I'd be happy and gracious to eat just about anything that someone had labored to make to serve me.
My family is the same way. Anytime you try to elevate a recipe, the consensus is "why couldn't you make it the normal/traditional/*right* way?" I told my bestie next year we are having a Friendsgiving and expecting everyone to bring elevated recipes with some actual flavor. 😅
There is a time and place to experiment with Thanksgiving Dinner recipes. Either you will be a hero, or an annual story regarding your fail. So by all means put fish in your Mac & Cheese😂
Everything else looks delicious, but I’ll definitely be sticking to my classic sweet potato casserole. I don’t even like sweet potatoes, but the marshmallow casserole is so good
@@jamie6387 I can't stand overly sweet food and hate marshmallows (i find sweet potato on its own too sweet) so not a reach just different. Like JW said "not judging" you do you boo but heres a different take and man it sounded great - can taste it in my mind light curry sorta korma like - creamy, the sweet potato combining then the crunchy oniony taste maybe add more heat and work that with the sweet of the potato for balance
Greenbean Casserole heat oil in a medium sauce pan add 1/2 lb of rough chopped assorted mushrooms season with salt and sauté until soft and lightly brown, remove 1/2 cup unsalted butter 3 finely chopped shallots 4 cloves thinly sliced garlic 2 1/2 tbsp all purpose flour 30 sec 1 cup heavy cream 1 cup whole milk cook till thicken add mushrooms season 1 lb of green beans cut in half boil for 30-45 sec green beans and soup in casserole dish add fried onions on top 350 for 10-15 min
@@nathansettlemyre7365 You would dare ruin the perfectly smooth texture of a sweet potato casserole with something crunchy that's already in the mandatory pie?
Would you believe, we make Hawaiian Sweet potatoes with pineapple? If I don't make them everyone will go 5k miles home. Only problem is I can't find the purple Okinawan potatoes! I usually put pineapple in the cranberries, too. It's so good for digestion
I make a southern style sausage cornbread stuffing. It requires no extra stock or eggs or anything because of the amount of pork fat and butter we use. It's amazing stuff. My mom died before writing down the recipe. Fortunately for the rest of the family, I had been helping and paying attention for years!
I love panang curry and have some paste in my fridge right now, but I think my family would disown me if I brought a savory sweet potato casserole 😂 (that being said though, these all looked delicious. especially the cornbread!)
Saaaaaaame, sweet potatoes are supposed to sweet lol. He is right about marshmallows being terrible though; get that **** outta here and replace it with a proper brown sugar, butter and toasted pecan topping.
@@sliceofsparta8985 I kinda wonder if theres a natural marshmallow company out there somewhere making a better product not made of 100% sugar that's more botanical.... "mallow root sap, egg whites and sugar into a fluffy mold. The french added corn-starch to speed up production..." this sounds more like a meringue
We do a sweet potato dish with apples, pecans, some brown sugar and spices like nutmeg.. it's delicious. 🤷♀️ we do a classic one too, but I prefer the other one.
I've been making mashed potatoes like this for years, except that i bake the garlic, i do it with sauteed green onion creme too, or oregano creme, or thyme creme, or sauteed chorizo creme, i use potato flakes because, economy, and it's still a really good dish, i'm glad to know that i have been doing it right haha (we do not have thanksgiving here where i live, but i think that they look delicious ♥)
If you want to do the rolls but are too nervous about using food grade lye, you can always use baking soda. 1 part baking soda to 4 parts water. It’s a bit messier but it does the job.
I elevate my carry in dish every year and my history has earned me the responsibility of all thanksgiving things this year. 86 my Wednesday and Thursday boys
Absolutely! I did it one year, and now my midwest-ass extended family doesn’t let me make it anymore. Cheese and salt is about all the seasoning they can handle.
I learned that Cajun seasoning trick back in the 80s first time it came around. Don’t have it any other way. That said, I wouldn’t bring it for Thanksgiving, because it wouldn’t go with the other flavors.
The jalapeno corn bread was my first Josh Weissman recipe I tried. And now I'm back on the channel looking for more food to make bc got dang that was some good ass cornbread!!!
Those mashed potatoes are making my mouth water 😂 the mac and cheese too 🤤 - everything else looks good but I've never been a fan of green bean casserole, sweet potatoes, or any kind of cranberries 🤣. I think this year I'll make garlic green beans with bacon so unbelievably good! I always love his recipes but the way he explains everything in a funny way makes me like them and want to try them even more! Thanks for always sharing the best twists to make delicious food but better!
@@denisegaylord382 I don't have a recipe I just kind of throw it together but I cook the bacon and steam the green beans and in a different pan I put a few tablespoons butter and a few tablespoons of bacon drippings and I love garlic so I add quite a bit of crushed garlic and cook on low til fragrant and toss the steamed green beans in and top with the bacon I cooked then crumbled. I don't use exact measurements, really just to taste. I used about 2 lbs of green beans and 1lb of bacon but didn't end up using it all. They are soooooo good! My 23 month old ate all hers and had 3 more helpings (not the bacon just the beans) 😂. Hope you try it out, it's definitely my favorite way to eat green beans! ❤️
I grew up making cranberry relish from raw cranberries, oranges and sugar. No cooking. Parents had a metal meat grinder and the whole family got involved in the process. I love it, yes there are real cranberries and it freezes well and is great on ice cream too Lots of people think it's too tart. But it's what I crave
Thanksgiving is about compromising what could be great in order to get something good/okay for lots of people. Would I like to make all these, sure, can I in the limited confines of my parents kitchen with the small amount of time I have? No. But I pick my fights and generally will probably use one or two of these recipes. Thanks Josh!
Josh I made the dinner roll recipe from your first cookbook for Thanksgiving this year and I don’t think I will be able to get away with not making them for every holiday now.
I have to watch this one again.. I'm Canadian, 🇨🇦 so we had our Thanksgiving in October. But all these tips are useful anytime! Happy Thanksgiving, USA ! Josh, you work so hard!! Thank you !
Loved this one, I can tell it took a long time to make. One Thanksgiving I decided to make the stuffing (first time our family didn't have stovetop) and I mixed in some rye bread and basically used Claire's (from BA) recipe. My grandma said it was the best she ever had. That I was my last Thanksgiving with her. Take some risks and make some memories. Not everything will turn out perfect but give it a shot.
11:51 until I moved to the west coast, the only way I had ever had sweet potatoes or yams was the ones that were canned, then rebaked in the can syrup, covered in marshmallows. And then my wonderful roommate roasted and mashed sweet potatoes that she got at the store, and insisted I try a bite. 😢😮😳🤯😇 Those things are amazing when done right! But then, just about anything can be. 😊 15:39 I made my first cranberry sauce last year. It was lovely, glorious even. What I didn’t plan for was what happened when I put the leftovers in the fridge. They solidified into this wonderful jam! That jam is now always in my fridge, because an english muffin with butter and peanut butter crowned with that jam is a breakfast done right!
Just watched this on this thanksgiving morning, and thank you for the last push I needed to perfect my own mac and cheese, the steeping spices and herbs in cream is phenomenal. Thank you Joshua!!
That sweet potato casserole is a war crime. Adding weird ingredients doesn't make something better lol. It might get you $200 a serving in a "fancy" resteraunt, but my family would downgrade me to only bringing silverware after bringing that thing.
Bruh I busted out laughing reading this, yeah that thing was weird asf. The Mac and cheese looked good but the Bonito flakes are +$10. Good butter is already expensive without spending $10 on A spice. Watching this in 2024 economy is rough lol. I will say though that CORNBREAD looks delicious and budget friendly.
His “cornbread” is also wrong. If it has wheat flour and honey/sugar it’s a corn cake, not a cornbread. Same for his dressing/stuffing. Half of his dishes are the shit that the weird in-law brings that no one eats after the first bite. He’s definitely lost what made watching him worth it. He now makes videos for people who think caviar tastes good, and not real people.
Josh I have your texture over taste book and it’s getting cold out here in Montana so I decided to make your Italian hot chocolate. It’s so good I had to tell you it’s the best hot chocolate I’ve ever had in my life. I can’t believe I just made this. I JUST MADE THIS
Totally trying the jalapeño upside down cornbread. That’s probably the only thing I’d try from this video lol, (that and the cranberry sauce - he makes a classic recipe, I just wouldn’t blend it like he does). So many of the rest of the dishes have too many big flavors to work into one holiday meal, that menu would keep your guests up all night.
Yeah I'm pretty sure my head would be mounted on the wall the next day if I brought any of these to Thanksgiving. Cooking for 65-90 year olds and a bunch of kids means they're a lot pickier than a group of 20 somethings.
@@boyscouts5000No kidding. I'm sure these recipes are delicious, but I think they stray way too far from the traditional recipes... I'd be the laughing stock if I brought something like that sweet potato casserole to Thanksgiving.
@@eldritchbeautysame. Unless I brought both. My family is at least a little forgiving of experiments/variation if the traditional one is also there. But replacing it completely by something else and you're never going to hear the end of it. I made one *minor* (to me) change to the sugar for a family cookie recipe once. Instead of 1 and 1/2 Cups of white sugar I replaced some of it with brown sugar. I thought it was better. The rest of the family didn't think so. They ate them, but they made sure to tell me that it wasn't "right". 😂 I can't even imagine how bad it would be if I showed up with any of these things without bringing the traditional option as well.
Love your cranberry sauce, really similar to my family's, that my Mom and Grammie made. We didn't use the 5 spice or cognac. We did use cardamon, mace and wee cinnamon, last minute a sprig of fresh tarragon.. No water, white wine, orange juice and finish with fresh lemon juice and a healthy snarf of good balsamic, wee salt and the most small 1/2 tsp melted butter ( they just said finishing velvety, you didnt taste it) oh, light brown sugar. Cook, mash sieve chill. I mostly love the balsamic with the citrus aspect. The fresh tarragon on the last few minutes adds that anise sort of top note. I don't know, its how we make it, I love it. 😊❤😊 Oh snap, add a good crack of black pepper 😊😊😊😊 almost forgot that❤❤❤ So trying your mac and cheese with bonito flakes and aromatics in a sachet!!! Blew my mind and made dream of just how good that would be 😊❤😊
That homemade curry sauce looks amazing.I think I would make that with chicken instead of sweet potatoes.I also love fried shellets and that cranberry sauce look pretty tasty. Oh , and the mac and cheese I have got to try that
Made the green beans and they were the BEST green bean casserole I’ve ever had. I didn’t have the mushroom soup paste powder but I just used MSG instead. I was carried on people’s shoulders while everyone chanted my name.
So yeah , we apparently have some different sides up here ( NY ) than you guys do down south . We do the rolls , the green bean casserole , cranberry sauce , stuffing , and mashed potatoes . No sweet potato casserole or mac and cheese . If we do have sweet potatoes , they're done like mashed potatoes almost . We also generally do squash . And really , while all of your stuff looked good and I'd love to try it , I'd rather have a traditional Thanksgiving dinner on Thanksgiving . All those flavors , while they may be boring to some , are what make the meal .
Wouldn’t the easiest burger just be buying one from a fast food restaurant near you? (I understand why one one make a homemade burger, but it’s definitely not the easiest)
Not me crying in the shower because your sweet potato casserole is reminiscent of my "butter chicken" butternut squash soup! I also used your gnocchi recipe to help make Sweet and savory sweet potato gnocchi. Marshmallow and pumpkin pie spice cream sauce for the sweet, and an "American morné", kinda like a super Alfredo for the savory. It's content like yours, and @mythicalkitchen that helps me seriously up my cooking game!!
*People say they hate onions. No - they hate huge raw chunks of onion. So do I.* I've have many "onion haters" love my version of mashed potatoes. *My go-to for mashed potatoes is to caramelize a sweet onion, add a little garlic.* Tip is to go on the lighter side if trying to appeal to everyone, but go as heavy as your mood suits - but absolutely don't skimp on the caramelizing time. Add the potatoes, then add as much milk/cream/half&half as seems right to taste. If I made it thicker and more chunky, I usually add some medium ground black pepper. If I made it really smooth and creamy, I usually use a bit of white pepper, then possibly a bit of black for contrast. You can also put just a tiny bit of cayenne in there as a subtle background flavor. Not enough to be "spicy" or for someone to easily pick it out. Just enough for it to seem spiced.
Just because you can doesn't mean that you should. The idea with thanksgiving dinner, for me at least, is to create a feast where the components work together. Everything being "elevated" ends up becoming a competition between components and takes away from the overall meal. I focus on a properly cooked turkey (the star of the show) and keeping each component rather simple, yet refined. I keep in mind that I and most people will be eating these components together with gravy on top and in sandwiches for days to come! I won't knock each recipe shown here on their own merits, I just think it misses the point when combined into a Thanksgiving meal. I wan't my mashed to taste like rich creamy potatoes (cream, butter, salt and pepper), so will save the garlic mashed for another meal. Those will be eaten with gravy. I want to taste each ingredient, not garlic (I love garlic). Fried green beans over a caserole any day of the week! For stuffing, I start the same, but add homemade crackers, toast the bread and cut it up finer (no crap on top to dress it up). KISS
Nothing has ever come close to my grandpa's mashed potatoes when I was a kid. Cook the potatoes in chicken stock with some baby carrots and a small challot - finely diced. You can add your spices at this stage. Mash all together with some room temp whole milk, and lots of unsalted butter (more butter always better). Add more salt if needed but ideally, you can top it with salty cheese (our local cheese is similar to feta). It is so good, I always made my grandpa throw in an extra potato or 2 for me when he was making chicken soup. I also loved how my father made eggs sunny side up in a heart shape. He would cut a sausage in half, shape it like a heart, and keep the shape with 2 toothpicks at both ends, then lightly fry it and flip it to the other side. When the sausage is just flipped, he'd crack the egg and add salt. Put the lid on for a couple of seconds until the egg is cooked, remove and add red pepper to the egg. Don't forget to remove the toothpicks before serving. :D You can also cut a shape in bread when making French toast (circle is really easy with a glass) and crack whole egg in the middle. The stressful part is flipping it if you want to keep the yolk intact and still a bit runny but with some practice it can be done. If you feel extra fancy you can make ragu sauce to go on top of your toast.
It's really almost more of a dessert. It works though. I make it with cinnamon, brown sugar, cream and butter, and a little bit of marshmallows sometimes. It pairs especially well with cornbread.
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I just realized if you mash "but better" together you get "butter". It was right in front of us this whole time.
Damnit! Someone had to figure it out first. Butter really does rule all!
Just like Josh’s wang
@@coreyh8589who doesn't know that ive been doing that for 8 years only y'all finding this out now living under da seas aren't ya
butt butter
@@gabrielbarnes6657 You sir, are truly a genius
I made the chorizo stuffing and everyone lost their minds. It was a freaking BANGER! Thanks Josh!!!
Couple of thoughts
My Guillo pepper didn’t turn into a sauce so I blended it, strained it and then let it reduce. You definitely have to tell people it’s supposed to have a burnt look because it definitely turned people off at first.
I made a avacado line sauce for it
1/4 cup red onions
1/2 bunch of cilantro
1 avocado
1-1/2 cups of sour cream
1 juice from a lime
Salt to taste
Pinch of paprika.
Happy thanks giving y’all!
god I wish people celebrated thanksgiving in my country, all of this looks delicious af
then again, if I'm correct, that's a date celebrating american history... i don't think my country would ever since people seem to absolutely hate gringos here lmao
I cant imagine being a professional chef and going to thanksgiving with your family. Either you're blowing everyone else's dishes out of the water or they've given up and make you do all the cooking that day.
... or they're saying "WTF is this? You couldn't just make regular stuffing?"
@@Mike__B this is been my experience mostly
Chefs don’t cook better than dedicated mothers or grandmothers, their food is untouchable.
I was brought up by two parents who spent years in commercial kitchens. The hidden option C is "set the family to do whatever prep they're capable of while you play the role of head chef". But like, a head chef that's so understanding and nice that they'd be actively choosing their restaurant money, since otherwise you make the kids cry.
This also has the benefit of teaching the kids how to cook, and they slowly get to the point where you can trust them to do entire dishes themselves. Sure, a 13 year old is gonna be slower, but if they've put in the practice they can manage.
*costing
as someone who used to love complex, aka complicated, dishes and recipes, i've since learned that there is so much to be said for simpler, less complicated recipes so that you can actually taste not only all of the individual ingredients, but the main food in the dish as well. when you know good techniques and know how to marry and match ingredients properly, a little goes a long way. something that really stood out was that you add so many things to the sweet potatoes, you can no longer taste the simplicity of the sweet potato, but many things on top of sweet potatoes instead of the sweet potato first. i learned to appreciate this in learning how to properly drink freshly made tea without adding anything to the tea - and i don't mean lipton. it really opens up the taste buds and makes one realize just how much masking of food and drink people do in order to make their food and drink "tasty" when the best flavors are already there. where people go wrong is thinking they need lots of salt, fats, sugars, etc to make food and drinks taste good when all it really takes is just a pinch for proper flavoring. people sometimes use way to much of these things. you also don't need that much honey and butter to significantly change the flavor of the cornbread.
Everything you say is true but its falling on deaf ears. 8.5Million people made these sides. Younger people dont want to do things the way their parents did. They keep trying to reinvent the wheel.
Yeah it's hard for me to watch these videos for a similar reason. I don't have the time or money to do all of this extra stuff. I also agree that it's not necessary for the food to taste good. Looks cool though...
That's all well and good, but sweet potatoes don't taste amazing by themselves, and the idea of adding marshmallows, "the traditional way", is horrendous and the opposite of keeping things simple. I think the idea of countering the sweetness of the sweet potatoes with some spice is a good way of making a balanced dish and better than just adding more sugar to food that is already overly sweet.
Some things are good to keep simple, roasted potatoes for instance, but some foods need to be made more complicated to make them more palatable. You wouldn't just eat chilis by themselves, for instance, since they are usually too spicy and not a balanced taste profile. Sweet potatoes aren't a balanced taste either and need fat, salt, spice to make them not taste terrible.
so pretentious
Its not pretensious, these are just preferences everyone has a subjective experience of taste.
2:40 Mac and Cheese
4:33 Cornbread
6:34 Rolls
8:52 Sweet Potato Casserole
11:56 Green Bean Casserole
14:20 Cranberry Sauce
15:45 Stuffing
18:25 Mashed Potatoes
my dude
hey thanks
gods work
god bless u
good bean indeed
Bringing the Mac and cheese to a work party. Oh my word! This is the BEST mac and cheese I've ever had in my entire life! (Yes, I tried some before putting it in the crockpot). I used smoked gruyere and medium cheddar, and infused the dairy with garlic and bay leaves (didn't have bonito flakes, hence the smoked gruyere).
The format of this video is very innovative and we need more of it. Discussing options, swapping techniques, etc. you're teaching people how to develop their own recipes and I think it's brilliant. You're the best, Josh ❤️
Part of what makes thanksgiving meals and the holiday itself appealing to many people IS the “monotony” - or dare I say - familiarity of dishes and recipes that are passed down and used in families year after year, generation to generation. My great aunt used to make split pea soup for my father who loved it so now I make it for him and our family and they love it. I personally don’t like it very much but it’s the nostalgia that is what our family comes back for. Not a flashy new way to deep fry a turkey. That is not to say I don’t try a new recipe over the years but it certainly is the familiarity that brings families together that we find comforting.
No thank you. I can't do bland food, I'd rather make things that are filled with flavor and sometikes that means using new techniques
or maybe he loves the taste of split-pea soup because its fucking fantastic - my go to cold weather soup. I say make good food even if its different over bland crap nostalgia any day - your family will thank you. You'll notice that these are familiar dishes... "but better"
@@sirenwantsbodilyautonomy yeah I cook new recipes from scratch every single week for myself and my family. Rarely the same one weekly. The point it the holiday is a time a familiarity - not flashy new fusion foods. Nobody ever said anything is bland and additionally I’m assuming you haven’t cooked an entire thanksgiving meal for 7+ people… or much at all for that matter.
The first 3 minutes summarized how to be a good home cook. It’s kinda crazy how easily he compartmentalized it
Okay I did the panang sweet potato casserole and can confirm that the coconut whipped topping is actually required and not optional. IT'S SO GOOD 😭
I heard him say you can swap Galangal with ginger and I was sad. Uncle Roger would be pissed hearing that lol
@@xxdagrimreaperxx5803fuiyoh!! I love to when people name drop other content creators in the comments lmao
Just imagine... many, Many , MANY Thanksgivings years from now, when Josh's recipes are handed down generation to generation and your family is calling this just the "way grandma use make it". ❤
Betty Crocker has entered the chat!
The secret ingredient in my grandma's Mac and cheese? Bonito flakes. 😂
@@annacatherinesendgikoski1965Betty crocker isn't even a real person
@@Cristopherdreamer 🙄
@@Cristopherdreamer ☝🤓
I always made my own bacon and onion cream base for my green bean casserole, but the addition of fresh mushrooms just Leveled-Up the entire dish from 'Green Bean Casserole the Grey' to 'Green Bean Casserole the White'. Thank you thank you Josh!
I'd love to see a video where you teach us timing skills while cooking for a crowd. What to prepare ahead and what to make the day of in order to get everything ready on the table when it needs to.
As an avid cook myself- I have to say you are my favorite - this all makes sense and creative and stunning - thank you!!editing to add I am absolutely buying your cookbook! I collect the best - and this will be one of the best I am sure!
I don't even make these, i just love watching him make them
same
Stop eating unhealthy, addictive processed foods that deplete your vitamins and minerals, leach your energy, keep you inflamed, create brain fog and cannot be digested easily.
Doesn’t hurt to try though…..
You should try it, his recipes are godly. People think I can cook now
My hubs loathes canned cranberry sauce. I love it. So I'm going to try Josh's recipe and see if we'll both eat the compromise.
Another title for this video could be "Josh makes every Thanksgiving side a fusion dish." The creativity is honestly incredible and so appreciated by those of us who are bored with traditional Thanksgiving food!
I used the kind of mushrooms I had laying around for the green bean casserole and now my family is tripping balls
Misty from Yellowjackets is that you?
Can I come over next time
@lynnefromthelakeI don't think you can literally trip balls. The phrase is inherently non-literal unless stepping accidentally on marbles is the same thing as eating a handful of psychedelics.
@lynnefromthelakeWho said I ever dosed a stranger or even did drugs? I'm saying you don't know what the word "literally" means and now you've just shown you can't read period.
@@seymourglass26🤓
I really miss it when Josh would have his team members try everything. I’m sure he has an awesome pallet. But when that second person is standing there quickly, it definitely puts some validity to the flavor.
This Mac and Cheese is unbelievably good. Steeping the milk and using a smoked Gruyère cheese completely elevates the dish.
I have to say, that mac n cheese recipe from the cookbook, even without the bonito flakes infusion, is possibly the best I have ever had and has become the go-to mac n cheese recipe in my household.
Damn Josh, your ideas are, dare I say ,fresh. That pineapple upside down cornbread might be the greatest culinary invention of this century so far wow.
I have a really hard time in the kitchen. I have ADHD and all of the things that tie into that make cooking a big challenge for me, BUT I successfully made the bonito mac and cheese and the cornbread. I am really proud of myself. Josh's food content is so freaking enjoyable and inspiring that it got my butt in the kitchen and gave me a success story to build up my capacity to say, "maybe I can do this".
Wow, you've just revolutionized my Thanksgiving menu! Your creative spins on the classics are so refreshing. That sweet potato Panang Curry has me drooling already. As much as I love the nostalgia of traditional side dishes, stepping things up with restaurant-grade techniques and flavors is exactly what I needed to hear. Thanks! Looking forward to exploring these culinary avenues. Can't wait to blow everyone's socks off at the table this holiday! 🍽🔥🦃
Hey Josh. Thanks for giving love to the line cooks and food servicers of the world, and not just dazzling cooking up like so many vloggers, food stylists, and instagram/tik tok personalities do. Thanks for keeping it real :)
One of these days, it'll be hilarious if Josh made something with so much confidence, only for him to taste it, gag, and say wow that was awful I really thought I had something here
If there’s enough content for a blooper reel, I’m sure we’ll see plenty. One thing I’m familiar as a chef who likes experimenting with food, is the taste of failure.
I'm sure you've now seen it, but in the potato video there are a lot of dishes he made that he was disgusted by.
Everything Josh makes is the “greatest of all time” he believes own hype as much as vegeta
I feel like Josh would be an excellent culinary teacher. Perhaps one day he’ll make an online course on how to be a master home cook. I’d buy that in a heartbeat.
Great ideas in this video! I've recently experimented some with turkey, using different prep and cooking techniques and now I'm ready to make the best Thanksgiving main dish my family has ever had this year.
First, I'm butchering the turkey into different cuts, because cooking turkey breast and cooking turkey leg quarters are not really a one-size-fits-all affair. Then, I'm employing the dry brining technique I use with steaks, but with an herb infused salt. Finally, I'll be smoking my turkey but pulling the breast meat and dark meat off at different temperatures, so everything is cooked but nothing is dried out.
Then there's the gravy, which will contain not only the glorious, smoke-infused drippings of the turkey, but also a roux made with bacon fat from that morning's breakfast.
Josh, I am here for the upside down cornbread, the cranberry sauce, and the mashed potatoes, and ok the mac n cheese. I'm not so sure about the other things for Thanksgiving, but I'd love to try them some other time. Thank you! 😊
Just made the Cranberry Sauce, so it could be ready for Thanksgiving Dinner tomorrow... After a taste test of the finished product... All I can say is Holy Mother of God!
I made my own Chinese 5-Spice, and after mixing it with the ground Cardamom, it made my house smell so spiced and wonderful! Thanks, Papa!
I'm Canadian and for Canadian Thanksgiving this year I made Chef John's (Food Wishes) French onion green bean casserole and it was the talk of the whole evening!! Everyone LOVED it. Looks like I'm going to be stuck making it for every Thanksgiving for the rest of time lol
thats a pretty good channel - pretty on par and has a good voice. Should give French Cooking Academy a watch too many good recipes in there all traditional too
@@richmondvand147 ooh thanks!!
I’m watching this a week after thanksgiving because the quality of these videos are top notch. Much respect to the editors!
If you don’t like sweet potato casserole, you need to try the sweet potato soufflé recipe where instead of marshmallows, it has a pecan or walnut streusel topping-it is sooo good!!
Instead of? The best sweet potato casserole has BOTH!
Was just about to comment the same. The sweet potato recipe in the video sounds delicious but my favorite part of Thanksgiving is my grandmother's sweet potato casserole which is exactly what you described. No marshmallows in sight.
@@MatthewTheWanderer 😆 To me, that is a bit much! But probably cause I am not a fan of marshmallows, don’t even like s’mores very much.
@@dandelionwine4428 Yes! I was introduced to it by my mother in law who grew up near Indianapolis. I told her that Thanksgiving is not complete without her sweet potato soufflé (which I usually make now) and her cranberry fluff. Have you had cranberry fluff? A mixture of blended cranberries and canned pineapple, mini marshmallows, sugar, vanilla, and folded into whipped cream. Oh my goodness, SO yummy!
@@AN-jw2oe I am a fan of marshmallows, yet I don't care much for s'mores, either, lol. Too annoying to make and eat, even if they taste good.
I'm totally going to make those bagel rolls, but with Everything Seasoning! They look incredible 🤤
I look forward to Thanksgiving every year because of those nostalgia foods, even if they aren’t particularly adventurous recipes. I don’t know that mole topped stuffing or panang curry sweet potato casserole will make it onto my family’s Thanksgiving table, but my friend’s better hold on to their butts because I will be making ALL of these recipes for Friendsmas this year.
Three years ago I made homemade cranberry sauce. My spouse, who doesn't have much of a sweet tooth, loved it & now requests it and uses it as homemade jelly for rolls and such. Anyway, it's super duper easy.
12:38 You can use frozen green beans as well, and they work just fine.
I’ve had fantastic results mixing frozen green beans with a can of mushroom soup, topping with the fried onions, and baking it.
But the secret ingredient is:
Smoked cheddar cheese.
I grate about a cup of smoked cheddar, mix half of it in with the soup/green beans, and sprinkle the rest on the top with the onions.
I got some pumpkins in my garden this year. I've decided to make them into a curry pumpkin soup instead of in a pie. Did a test and it's amazing. Mirepois, baked pumpkin, curry powder, NM medium red chili powder, cumin, 2" piece of raw ginger, cumin, coconut milk. chicken stock
I personally love the little smashed cranberries in my sauce. Gives it more texture
I was 100 percent on board until he broke out the blender and strainer. Chunky cranberry sauce is everything!
@@raez7155 gives the sauce little flavor explosions scattered throughout
My sister adds plumped raisins and chopped walnuts to hers, which makes it ten times better. It's funny that Josh called his "jammy" when it's completely smooth.
I cook down halfway then add more cranberries. To have a chunky sauce. I also substitute orange juice with apple cider.
@@raez7155he did say you don’t you have to pass it. So just don’t - miss that step. Saves more time too for you
Made the jalapeño upside down cornbread tonight for thanksgiving it was a hit ! My first time making cornbread and it was amazing !! Thank you ❤ happy thanksgiving everyone 🦃🍂
Same! First time making ANY kind of cornbread and it was a banger!
Same same! Brought it to friendsgiving and it was a hit
What temp did you bake it at?
@@highsmith20 400F
@jennifergarcia3370 Thank you!!
All of these "but better" recipes sound absolutely divine and I would totally love every one of them at my Thanksgiving dinner. The thing is, when you are surrounded by family that insist on cornbread dressing, sweet potato casserole with marshmallow topping and green bean casserole made "Like Grandma used to make it - with canned green beans and canned mushroom soup" - and refuse to touch any variant of the traditional food - what can you do? I remember the Thanksgiving years ago when I made the cranberry sauce just like you did (with the exact same spices and orange juice, the whole 9 yards) and the family retribution was swift and terrible. I guess i should have used an empty can as a mold and refrigerated it a bit until it held the shape of the got-dang can and then presented it on the table like that! LOL!
In that case, it's maybe better to bring an actual wild card dish--something that abides by the comforting and rich spirit of Thanksgiving but doesn't exactly resemble a traditional dish. That way it's a fun extra rather than an (unjustified) "disappointment."
You could invite them to make and bring Grandma's version because you will be making your favorite or some new recipes this year. We all come to anticipate certain flavors at Thanksgiving over the years; it's a taste tradition, even if it's mediocre. If only they could be more grateful that you're hosting them!! I'd be happy and gracious to eat just about anything that someone had labored to make to serve me.
Do it for a friendsgiving, not for family like that
Canned green beans? Now that’s just sad.
My family is the same way. Anytime you try to elevate a recipe, the consensus is "why couldn't you make it the normal/traditional/*right* way?"
I told my bestie next year we are having a Friendsgiving and expecting everyone to bring elevated recipes with some actual flavor. 😅
That corn bread looks amazing! What oven temp do you use? Definitely going to try it.
Following
We’re supposed to guess at the temp
There is a time and place to experiment with Thanksgiving Dinner recipes. Either you will be a hero, or an annual story regarding your fail. So by all means put fish in your Mac & Cheese😂
Everything else looks delicious, but I’ll definitely be sticking to my classic sweet potato casserole. I don’t even like sweet potatoes, but the marshmallow casserole is so good
1,000% - he either needs a new recipe or just reaching!
@@jamie6387 I can't stand overly sweet food and hate marshmallows (i find sweet potato on its own too sweet) so not a reach just different. Like JW said "not judging" you do you boo but heres a different take and man it sounded great - can taste it in my mind light curry sorta korma like - creamy, the sweet potato combining then the crunchy oniony taste maybe add more heat and work that with the sweet of the potato for balance
Josh should be arrested for that sweet potato casserole
I was watching on my TV and logged in on my phone to specifically say just this
Curry and sweet potatoes don’t seem right to me either
he just gets more and more unbearably pretentious…
Idk i fw it it seems like it would be really good
@@dorefish-bieler7330 Josh is a lot of things but pretentious isn't even close to an accurate descriptor. Jealous much?!
Man didn't even blink an eye and said steep bonito flakes in milk for macaroni and cheese. I just can't with this dude anymore 😂
the mashed potatoes with the garlic confit is literally an elevated version of Greek skordalià spread 😂
Yea the consistency looks closer to a dip like humus than anything potato based to me but hey if it tastes it tastes
Greenbean Casserole
heat oil in a medium sauce pan
add 1/2 lb of rough chopped assorted mushrooms
season with salt and sauté until soft
and lightly brown, remove
1/2 cup unsalted butter
3 finely chopped shallots
4 cloves thinly sliced garlic
2 1/2 tbsp all purpose flour 30 sec
1 cup heavy cream
1 cup whole milk
cook till thicken add mushrooms
season
1 lb of green beans cut in half
boil for 30-45 sec
green beans and soup in casserole dish
add fried onions on top
350 for 10-15 min
I adore the classic sweet potatoes with marshmallows so that dish is the only one I wouldnt change tbh lol
Same, I was like "exCUSE me w h a t did you do to my favourite part of Thanksgiving"
You are actually both wrong. Pecans are the ONLY thing that should ever be on top of a sweet potato casserole
@@nathansettlemyre7365 You would dare ruin the perfectly smooth texture of a sweet potato casserole with something crunchy that's already in the mandatory pie?
Butter, cinamon, salt and brown sugar, the end... Marsmallows ruin perfectly good sweet potatoes.
Would you believe, we make Hawaiian Sweet potatoes with pineapple? If I don't make them everyone will go 5k miles home. Only problem is I can't find the purple Okinawan potatoes! I usually put pineapple in the cranberries, too. It's so good for digestion
I make a southern style sausage cornbread stuffing. It requires no extra stock or eggs or anything because of the amount of pork fat and butter we use. It's amazing stuff. My mom died before writing down the recipe. Fortunately for the rest of the family, I had been helping and paying attention for years!
Getting your book soon 🙌🏻
Might get it too 👌
love your videos. Joshua's videos as well.
I have his book. It's okay. Not the best, but no complaints either.
I'm ordering it for Christmas... a present for my favorite niece.
i love adding minced onion plus a boursin brick to mashed potatoes with some garlic scape salt and oh my god so good.
I love panang curry and have some paste in my fridge right now, but I think my family would disown me if I brought a savory sweet potato casserole 😂 (that being said though, these all looked delicious. especially the cornbread!)
Saaaaaaame, sweet potatoes are supposed to sweet lol. He is right about marshmallows being terrible though; get that **** outta here and replace it with a proper brown sugar, butter and toasted pecan topping.
@sliceofsparta8985 agreed! the pecan topping is far superior to marshmallows.
Come on, plenty of people hate that sweet marshmallow monstrosity. I bet more people would like what he made…
@@sliceofsparta8985 I kinda wonder if theres a natural marshmallow company out there somewhere making a better product not made of 100% sugar that's more botanical.... "mallow root sap, egg whites and sugar into a fluffy mold. The french added corn-starch to speed up production..." this sounds more like a meringue
We do a sweet potato dish with apples, pecans, some brown sugar and spices like nutmeg.. it's delicious. 🤷♀️ we do a classic one too, but I prefer the other one.
I've been making mashed potatoes like this for years, except that i bake the garlic, i do it with sauteed green onion creme too, or oregano creme, or thyme creme, or sauteed chorizo creme, i use potato flakes because, economy, and it's still a really good dish, i'm glad to know that i have been doing it right haha (we do not have thanksgiving here where i live, but i think that they look delicious ♥)
May you put timestamps in the video for each recipe? It can help a lot skipping to a specific one we're looking at.
If you want to do the rolls but are too nervous about using food grade lye, you can always use baking soda. 1 part baking soda to 4 parts water. It’s a bit messier but it does the job.
I say the unhealthier the Thanksgiving dinner is, better it is. Be grateful. Treat yourself and your family.
My mouth and stomach are totally with you ... but my brain is going- "my heart, my heart".lolol
@@notme2day hahahah. Good ole' cholesterol
I elevate my carry in dish every year and my history has earned me the responsibility of all thanksgiving things this year. 86 my Wednesday and Thursday boys
That stuffing looks bomb, but I love the traditional kind too much to try it on Thanksgiving
I know I would have loved to see him take these recipes and just elevate them rather than changing them completely.
Yeah these are not even close. @@lexgoss6505
I bought one of your books. Date nights with the wife is making a recipe together out of the book. Absolutely love them! Thanks for the recipes!!
Josh is the main reason I celebrate Thanksgiving without beeing american, just because I want to try all his recipes... 😂
Started making cranberry sauce from scratch couple years ago and love it!
Personally, my favourite thing to add to mac n cheese is a bit of Cajun seasoning.... so good...
Absolutely! I did it one year, and now my midwest-ass extended family doesn’t let me make it anymore. Cheese and salt is about all the seasoning they can handle.
@@HudsonWilliams-hk8og how to say you’re too white without saying you’re too white.
I learned that Cajun seasoning trick back in the 80s first time it came around. Don’t have it any other way.
That said, I wouldn’t bring it for Thanksgiving, because it wouldn’t go with the other flavors.
I thought that is how all Black and Southern people make the mac and cheese
Wait that sounds AMAZING. Which Cajun seasoning? Like Tony’s or Slap Ya Mama or something?
The jalapeno corn bread was my first Josh Weissman recipe I tried. And now I'm back on the channel looking for more food to make bc got dang that was some good ass cornbread!!!
Those mashed potatoes are making my mouth water 😂 the mac and cheese too 🤤 - everything else looks good but I've never been a fan of green bean casserole, sweet potatoes, or any kind of cranberries 🤣. I think this year I'll make garlic green beans with bacon so unbelievably good! I always love his recipes but the way he explains everything in a funny way makes me like them and want to try them even more! Thanks for always sharing the best twists to make delicious food but better!
Share the garlic bacon green bean recipe please! It sounds yummy 😋
@@denisegaylord382 I don't have a recipe I just kind of throw it together but I cook the bacon and steam the green beans and in a different pan I put a few tablespoons butter and a few tablespoons of bacon drippings and I love garlic so I add quite a bit of crushed garlic and cook on low til fragrant and toss the steamed green beans in and top with the bacon I cooked then crumbled. I don't use exact measurements, really just to taste. I used about 2 lbs of green beans and 1lb of bacon but didn't end up using it all. They are soooooo good! My 23 month old ate all hers and had 3 more helpings (not the bacon just the beans) 😂. Hope you try it out, it's definitely my favorite way to eat green beans! ❤️
@@monica12386 sound delicious! Will give it a try! Thank you!
@@denisegaylord382 no problem!! 😊
I grew up making cranberry relish from raw cranberries, oranges and sugar. No cooking. Parents had a metal meat grinder and the whole family got involved in the process. I love it, yes there are real cranberries and it freezes well and is great on ice cream too
Lots of people think it's too tart. But it's what I crave
"Looks like an inverted rectum" Well, now I can only make my own cranberry sauce now. Great job Josh.
I believe the word is, "prolapsed".
@@ac-nu8do or “blossom” if you want to sound fancy lol. Not sure canned cranberry sauce resembles it though.
nothing wrong with canned cranberry sauce as long as it's whole berry and its stirred up before serving..
Thanksgiving is about compromising what could be great in order to get something good/okay for lots of people. Would I like to make all these, sure, can I in the limited confines of my parents kitchen with the small amount of time I have? No. But I pick my fights and generally will probably use one or two of these recipes. Thanks Josh!
Next year do a video where you combine thanksgiving sides, like this year I'm combining duchess potatoes and twice baked potatoes.
If they come out well, you could call your recipe "Double Dutch potatoes".
Josh I made the dinner roll recipe from your first cookbook for Thanksgiving this year and I don’t think I will be able to get away with not making them for every holiday now.
I have to watch this one again.. I'm Canadian, 🇨🇦 so we had our Thanksgiving in October. But all these tips are useful anytime! Happy Thanksgiving, USA ! Josh, you work so hard!! Thank you !
Everyone should celebrate thanksgiving as a holiday with family/ friends to take time to be thankful. We don’t take enough time for rest and love. 💕
Loved this one, I can tell it took a long time to make. One Thanksgiving I decided to make the stuffing (first time our family didn't have stovetop) and I mixed in some rye bread and basically used Claire's (from BA) recipe. My grandma said it was the best she ever had. That I was my last Thanksgiving with her. Take some risks and make some memories. Not everything will turn out perfect but give it a shot.
I've been a fan of your cooking videos for so long and I want to say every dish you make is a surprise to us. Plus your thanksgiving sides look epic!
11:51 until I moved to the west coast, the only way I had ever had sweet potatoes or yams was the ones that were canned, then rebaked in the can syrup, covered in marshmallows.
And then my wonderful roommate roasted and mashed sweet potatoes that she got at the store, and insisted I try a bite.
😢😮😳🤯😇
Those things are amazing when done right! But then, just about anything can be. 😊
15:39 I made my first cranberry sauce last year. It was lovely, glorious even. What I didn’t plan for was what happened when I put the leftovers in the fridge.
They solidified into this wonderful jam! That jam is now always in my fridge, because an english muffin with butter and peanut butter crowned with that jam is a breakfast done right!
11:00 I lost sooo much respect for Josh that “sweet potato casserole” is a hate crime against the south.
Just watched this on this thanksgiving morning, and thank you for the last push I needed to perfect my own mac and cheese, the steeping spices and herbs in cream is phenomenal.
Thank you Joshua!!
Please do Christmas dinner cook off with your mom/ parent lol and a blind taster to judge
A pinch of nutmeg to your Mac N Cheese takes it to another level too.
And a panko crust on top.
That sweet potato casserole is a war crime. Adding weird ingredients doesn't make something better lol. It might get you $200 a serving in a "fancy" resteraunt, but my family would downgrade me to only bringing silverware after bringing that thing.
Bruh I busted out laughing reading this, yeah that thing was weird asf. The Mac and cheese looked good but the Bonito flakes are +$10. Good butter is already expensive without spending $10 on A spice. Watching this in 2024 economy is rough lol. I will say though that CORNBREAD looks delicious and budget friendly.
His “cornbread” is also wrong. If it has wheat flour and honey/sugar it’s a corn cake, not a cornbread.
Same for his dressing/stuffing.
Half of his dishes are the shit that the weird in-law brings that no one eats after the first bite.
He’s definitely lost what made watching him worth it. He now makes videos for people who think caviar tastes good, and not real people.
Josh I have your texture over taste book and it’s getting cold out here in Montana so I decided to make your Italian hot chocolate. It’s so good I had to tell you it’s the best hot chocolate I’ve ever had in my life. I can’t believe I just made this. I JUST MADE THIS
Totally trying the jalapeño upside down cornbread. That’s probably the only thing I’d try from this video lol, (that and the cranberry sauce - he makes a classic recipe, I just wouldn’t blend it like he does). So many of the rest of the dishes have too many big flavors to work into one holiday meal, that menu would keep your guests up all night.
Josh is the king of hyping himself up and I respect that so much people need more of this audacity nowadays
Remember to always try out new recipes BEFORE you make them for thanksgiving.... lol
Yeah, release videos like these at the beginning of November. Lol, this man trying to break up families!
at the very least to practice it first
I love savory sweet potatoes of any variety!!
Not gonna use any of these for Thanksgiving, but I might try that cornbread recipe sometime.
Yeah I'm pretty sure my head would be mounted on the wall the next day if I brought any of these to Thanksgiving. Cooking for 65-90 year olds and a bunch of kids means they're a lot pickier than a group of 20 somethings.
Especially the sweet potato casserole he made.
@@boyscouts5000No kidding. I'm sure these recipes are delicious, but I think they stray way too far from the traditional recipes... I'd be the laughing stock if I brought something like that sweet potato casserole to Thanksgiving.
@@eldritchbeautysame. Unless I brought both. My family is at least a little forgiving of experiments/variation if the traditional one is also there. But replacing it completely by something else and you're never going to hear the end of it.
I made one *minor* (to me) change to the sugar for a family cookie recipe once. Instead of 1 and 1/2 Cups of white sugar I replaced some of it with brown sugar. I thought it was better. The rest of the family didn't think so. They ate them, but they made sure to tell me that it wasn't "right". 😂
I can't even imagine how bad it would be if I showed up with any of these things without bringing the traditional option as well.
Love your cranberry sauce, really similar to my family's, that my Mom and Grammie made. We didn't use the 5 spice or cognac. We did use cardamon, mace and wee cinnamon, last minute a sprig of fresh tarragon.. No water, white wine, orange juice and finish with fresh lemon juice and a healthy snarf of good balsamic, wee salt and the most small 1/2 tsp melted butter ( they just said finishing velvety, you didnt taste it) oh, light brown sugar. Cook, mash sieve chill.
I mostly love the balsamic with the citrus aspect. The fresh tarragon on the last few minutes adds that anise sort of top note.
I don't know, its how we make it, I love it. 😊❤😊
Oh snap, add a good crack of black pepper 😊😊😊😊 almost forgot that❤❤❤
So trying your mac and cheese with bonito flakes and aromatics in a sachet!!! Blew my mind and made dream of just how good that would be 😊❤😊
What have you done to my beloved sweet potato casserole? 💢💢💢💢💢💢💢
That homemade curry sauce looks amazing.I think I would make that with chicken instead of sweet potatoes.I also love fried shellets and that cranberry sauce look pretty tasty. Oh , and the mac and cheese I have got to try that
Made the green beans and they were the BEST green bean casserole I’ve ever had. I didn’t have the mushroom soup paste powder but I just used MSG instead. I was carried on people’s shoulders while everyone chanted my name.
make more of those "every way to cook" videos bro i love seeing you come up with the best versions at the end
So yeah , we apparently have some different sides up here ( NY ) than you guys do down south . We do the rolls , the green bean casserole , cranberry sauce , stuffing , and mashed potatoes . No sweet potato casserole or mac and cheese . If we do have sweet potatoes , they're done like mashed potatoes almost . We also generally do squash .
And really , while all of your stuff looked good and I'd love to try it , I'd rather have a traditional Thanksgiving dinner on Thanksgiving . All those flavors , while they may be boring to some , are what make the meal .
What happened to the easiest burger video
Wouldn’t the easiest burger just be buying one from a fast food restaurant near you? (I understand why one one make a homemade burger, but it’s definitely not the easiest)
Not me crying in the shower because your sweet potato casserole is reminiscent of my "butter chicken" butternut squash soup! I also used your gnocchi recipe to help make Sweet and savory sweet potato gnocchi. Marshmallow and pumpkin pie spice cream sauce for the sweet, and an "American morné", kinda like a super Alfredo for the savory. It's content like yours, and @mythicalkitchen that helps me seriously up my cooking game!!
You giving out free recipes weirdly makes me want to buy your cookbook more.
do it. you wont regret it.
*People say they hate onions. No - they hate huge raw chunks of onion. So do I.* I've have many "onion haters" love my version of mashed potatoes.
*My go-to for mashed potatoes is to caramelize a sweet onion, add a little garlic.* Tip is to go on the lighter side if trying to appeal to everyone, but go as heavy as your mood suits - but absolutely don't skimp on the caramelizing time. Add the potatoes, then add as much milk/cream/half&half as seems right to taste.
If I made it thicker and more chunky, I usually add some medium ground black pepper.
If I made it really smooth and creamy, I usually use a bit of white pepper, then possibly a bit of black for contrast.
You can also put just a tiny bit of cayenne in there as a subtle background flavor. Not enough to be "spicy" or for someone to easily pick it out. Just enough for it to seem spiced.
Just because you can doesn't mean that you should. The idea with thanksgiving dinner, for me at least, is to create a feast where the components work together. Everything being "elevated" ends up becoming a competition between components and takes away from the overall meal. I focus on a properly cooked turkey (the star of the show) and keeping each component rather simple, yet refined. I keep in mind that I and most people will be eating these components together with gravy on top and in sandwiches for days to come! I won't knock each recipe shown here on their own merits, I just think it misses the point when combined into a Thanksgiving meal. I wan't my mashed to taste like rich creamy potatoes (cream, butter, salt and pepper), so will save the garlic mashed for another meal. Those will be eaten with gravy. I want to taste each ingredient, not garlic (I love garlic). Fried green beans over a caserole any day of the week! For stuffing, I start the same, but add homemade crackers, toast the bread and cut it up finer (no crap on top to dress it up).
KISS
Nothing has ever come close to my grandpa's mashed potatoes when I was a kid. Cook the potatoes in chicken stock with some baby carrots and a small challot - finely diced. You can add your spices at this stage. Mash all together with some room temp whole milk, and lots of unsalted butter (more butter always better). Add more salt if needed but ideally, you can top it with salty cheese (our local cheese is similar to feta). It is so good, I always made my grandpa throw in an extra potato or 2 for me when he was making chicken soup.
I also loved how my father made eggs sunny side up in a heart shape. He would cut a sausage in half, shape it like a heart, and keep the shape with 2 toothpicks at both ends, then lightly fry it and flip it to the other side. When the sausage is just flipped, he'd crack the egg and add salt. Put the lid on for a couple of seconds until the egg is cooked, remove and add red pepper to the egg. Don't forget to remove the toothpicks before serving. :D
You can also cut a shape in bread when making French toast (circle is really easy with a glass) and crack whole egg in the middle. The stressful part is flipping it if you want to keep the yolk intact and still a bit runny but with some practice it can be done. If you feel extra fancy you can make ragu sauce to go on top of your toast.
What happened to the burger video :(
I was also looking for it
14:59 - 15:02
is possibly the greatest sequence
I've ever watched on this channel.
As an European I never understood how you could combine sweet potatoes with Marshmallows. I‘m so glad that I‘m not alone with this opinion.
It's really almost more of a dessert. It works though. I make it with cinnamon, brown sugar, cream and butter, and a little bit of marshmallows sometimes. It pairs especially well with cornbread.