@@pablovegas743 yes, because the butter was brined for storage and the salt levels would have made it pretty much inedible. However, even after washing off the brine, there was still salt in it comparable to today's salted butter or at least enough that adding a pinch of salt to a cake batter wasn't necessary.
According to Max Miller from Tasting History, a lot of recipes from antiquity don't include salt in their ingredients list even when it was supposed to be used, so maybe Lincoln's cake did have salt and the person who recorded it assumed it was a given.
But at the same time there's a term baking is a science for a reason. Yeah sure if you want to make chloroform anybody who's trying probably already knows the ingredients so they are given but that doesn't mean they don't need to be listed because if you do not list ingredients when making a recipe especially when baking and it requires a very specific amount of everything then it ends up fucked up
@@richiepayne7226The point was that even science used to be less disciplined. Alchemists used to write recipes under the assumption that your stirring rod was iron. They just didn't specify because they didn't know it mattered, or they thought that it just wasn't possible for anyone to use anything else. Degrees in scientific fields are called PhDs (Doctor of Philosophy) because they are a holdover from a time where "science" only existed within the fold of philosophy.
@@richiepayne7226 you'd unfortunately hate old cookbooks, lol. There were assumptions that those reading the recipes had a good understanding of cooking prior (usually specific variations per household) and so many elements of the cooking process were left unspecified. Specific items like salt went unlisted. Cook times weren't specified, measurements were more suggestive than they were specific (a handful, a shake, a good spoonful or hearty spoonful, etc). They were more of a "let's share this idea" kind of thing rather than "the purpose of this recipe is to allow accessibility of this dish to everyone" kind of thing. It also should be noted that, during that time, butter was HEAVILY salted to help with preservation so the recipe was even influenced from the quality of goods that was accessible. A fridge wen a long way in reducing the salt necessary in a diet lol.
Butter also needed copious amounts of salt to be preserved more than a couple of days. Prior to refrigeration there was "Butter" and "Fresh butter". Fresh butter tasted much more like modern unsalted butter, but required you to live near cows and be real good at churning (or really rich). Normal "butter" was so salty as to be unpalatable. Like, if you wanted to make something from it that didn't require a fair bit of salt, you'd need to wash the salt out of it.
Gotta defend my boi Abe Lincoln's favorite cake here, butter back in the day was a lot more salted, so the original recipe probably had the salt to satisfy that top tier rating.
Was about to say the same thing, but you beat me to it. I think it's just a chef thing, probably not used to using salted butter. I myself use salted butter all the time so I usually let that account for the salt, so it was something that came to mind for me.
Former Cordon Bleu personal chef here who now works as a Behavioral Therapist who truly finds joy in your palette, techniques and humor. Bravo!! There is HOPE for the culinary world.
I believe you, but hey at least we are getting recipes from actual cooks and not celebrities because I'm ngl I don't think most of these celebrities can cook something good.
Elvis sandwich - toast the bread first so that 1. Peanut butter is easier to spread evenly on toasted bread 2. More butter is absorbed by the dry bread 3. The sandwich is stiff enough to eat, peanut butter and mashed banana is wet and gooey, the bread needs "backbone" 13:50
I agree with you. But i do one thing different. I heat the peanut butter to make it more liquid. Then I basically whip it and the banana paste together almost like an emulsion. Trust me on this. Try it. You'll never look back
I think Joshua’s bread came out so dry because he toasted the bread too long. A lighter toast would have kept a little more moisture while still having structure.
About that Lincoln cake, you used unsalted butter when such a thing would not have been commonly available at the time as it wasn't a popular choice before widespread refrigeration. In fact butter of the era would've been very heavily salted and having a look at other recipes (I couldn't find the exact same issue this one appeared in) from Godey's Lady's Books in which this recipe originally appeared in back in the mid-1800's there are no recipes that mention unsalted butter at all. They all refer to simply "butter" which in modern America means unsalted butter and thus it has been copied over as such through a game of broken telephone all over the internet and various cook books, even if it is a case of some mofo simply making it up somewhere along the line that it was supposedly unsalted even though it obviously wasn't.
I make the Taylor cookies all the time, but one, the icing usually usues eggnog, and two the cookies should be chewy and smaller/round not flat and cripsy. They never last when I make them to take to school!
I was a latchkey kid in the 90s and needed to make noms in a pinch before Rocco’s Modern Life started after school. So I made “pizza on toast”. It’s 4 slices of toast on a plate, topped with Hunt’s tomato sauce, a slice of Kraft American cheese and popped in the microwave for 30-45 seconds. It was… adequately deliciously okay. My mouth became a shovel. I’d sometimes go for seconds and on the rare occasion, I’d sprinkle a touch of dried oregano over there sauce. Aaaah, the 90’s.🥰 another favorite was two Tombstone pizzas baked on top of each other at a lower heat for longer. Blasphemous. And totally worth it.
I just did the emulsified egg in Ramen and omg. I used to just drop an egg in like the original recipe, but doing it the way he did is truly exceptional.
Chef here. For my own cooking I always toast the bread a little before toasting with butter in a pan. The reason is this way you get the buttery brunch from the outside, but then you also have the crunch from the inside as well. As long as your bread is thick enough you can keep the center still untrusted and a nice fluffy center surrounded by crunch and butter. I just prefer both sides toasted. Sometimes I'll just toast the bread in the pan, pulling it out and flip it, add the ingredients and the out it back in with new butter. Though some may find that a tad too rich but god damn I love butter... Oh and truffle oil is disgusting... never understood why people like that flavor.. its not to bad on Mac and cheese just depending on the cheese used.
Fun fact: Johnny Bravo was first created as an Elvis imitator. Johnny Bravo makes a peanut butter and banana sandwich in one episode. His also doesn't have bacon.
I'm not sure if this comment will be seen by you but, Google has an AI site that lets you create recipes from different countries, its called "Food Mood" - it would be cool to see you create dishes that were AI created and then gave a review. Title could even be something like "I Tested Googles AI Recipes" lol
Just a word about the Abraham Lincoln recipe. Throughout most of history, recipes didn't have salt listed as an ingredient because it was assumed that people allready knew to add salt and that they would know roughly how salty they wanted it to be.
Italian here, Orecchiette sounds like oh-ray-kee-eh-tay (that's the closest it can get for English speakers), it literally means Small Ears, hence its shape.
@@jacole1234 Well yes thats true ig but i really see no sense in yours cus every dish can be restaurant quality no matter if its vegan or not. AND as i said the challange is about making it restaurant quality.
@@olciaquku3715 Was just a joke. Vegan is tough because no butter, no cream, no eggs. There's plenty of vegan dishes that are delicious.... it's much harder though
@@thajobe4623 1 teaspoon is 5ml. 1 Tablespoon is 15ml. 1 ounce is 30ml. 1 cup is 240ml by volume, but the weight may vary; flour should be whisked or sifted, and gently spooned into the measuring cup, for the most accurate conversion. Weighing the dry ingredients (for baking) isn't usually done by home cooks in the USA, but it's definitely becoming more common.
I'm a passionate cook and all the recipes are what I'm always looking for. Please comment to let me know if you have any special recipes. Thank you very much 🥰🥰🥰
@@AngryAlfonse and you use the reserved bacon fat to grease the griddle. Also at least in my grocery stores they sell rendered bacon fat with the specialty oils. I was afraid it was going to be some artificial bacon flavored bullshit but was pleasantly surprised it was the real deal. Ever make grilled cheese with bacon fat instead of (or in addition to) butter???
@@Benny23761 sir I live in the country. Part of the contract you sign when you live out in the country states "You must keep a mason jar of bacon grease at all times for pan frying." In short, yes. I've fried everything in bacon fat 😄 bacon fat even works well in chocolate chip cookies, no joke
I wish you gave some tips/techniques on how to improve the "vegan sauce/cheese" but I also understand that it's probably not your area of expertise. That said, as a vegetarian, I would love to see some veggie/vegan recipes from you - I really like your channel and the way you "teach"/talk about cuisine in general so I would love to follow some of those recipes (even tho I know I can already use many techniques you have shown us for my own dishes). Big hug from Portugal!
@@MR-ep9eg Not you gate keeping Josh lol News flash, I also subscribe to great vegan cooking channels, I know - shocking. I made an observation for him to consider in case he ever read that. As a content creator, I'm sure he appreciates his subscribers suggestions if they are polite and constructive, even if he decides not to do them or doesn't totally agree with them.
So the abe Lincoln almond cake, I think you needed to use salted butter. Refrigeration wasn't common during Abes time so salted butter was everywhere. The salted butter was aggressively salty too, to prevent spoilage.
I came across your channel from looking up macaron recipes as reference material for something I'm writing, so to see that and then a couple days later see this video made five years later is awesome. What an amazing increase in production value! (And the macaron video is still excellent)
I’ve been watching a few RUclips chefs for years now including BWB, Sam the cooking guy and Not Another Cooking show just to name a few. Josh’s content has been the most consistent and entertaining and I always learn so much from his videos. Other shows feel repetitive or dull at times, but he does a great job at keeping it fresh!
Agreed all three of those kinda fell off for me. Now it's mostly Josh, Ethan Chlebowski, Guga, and Adam Ragusea for me though that last one is falling off too.
I thought pizza toast was my college invention! Sourdough, mozzarella, slices tomato, salt and olive oil, into the oven at 425 for 10 min, put spring mix on top and some balsamic ❤
add cinnamon to the banana 14:40 and you toast it to open up the bread pores, then the peanut butter gets to seep through, when you grill the sandwich cold? the temperature concentration is on the outside first and makes its way in, but heating the bread before hand allows for the butter to seep in further faster and if you LOOK at it, looks so much better with it toasted before hand to let in the butters seep through
Josh, you're our voice of reason lol! Thank you for the honesty on these, so many people make celebrity recipes and act like they're the best thing they've ever tried regardless of reality. Great video as always!
as it pertains to the bacon on the elvis sandwich: I think people often get the two sandwiches associated with Elvis confused, the regular one (Peanut Butter and Banana) and the sandwich that was made at the Colorado Mine Company in Denver called the "Fool's Gold Loaf" which was a warmed, hollowed out loaf of french or italian bread, covered in two tablespoons of margarine and baked in an over at 350 until browned. You then fried a pound of bacon until crisp. hollowed out the bread, then filled one half with jelly, the other half with peanut butter, and then the bacon.
You forgot Sen. Elizabeth Warren's recipe from the "Pow Wow Chow" cookbook. "Cold Omelets with Crab Meat" or “Crab with Tomato Mayonnaise Dressing”. She is such a hero.
Josh, You made my heart have joy when you said "Peanut butter and Maple Syrup go together" My dad showed me pancakes with peanut butter and I never went back.
You should use all Walmart great value seasonings .To see if it's worth buying the cheaper or the expensive seasoning. I think we don't need to be spending 5$ on the same seasoning
All I'm saying is that I don't buy the most expensive versions, I buy the cheapest, and I also find that my food is FAR from lacking in flavor. Spices are spices except when it comes to regions that's where they tend to differ. So long as your toasting or at the very least rubbing your spices between your hands tk release oils, then it shouldn't really matter all that much.
The Abe Lincoln cake, Butter back in the day (pre-refrigeration or common Ice box use) used to include ridiculous amounts of salt as a preservative. Unless it was freshly made sweet cream butter the cake would have gotten a healthy addition of salt from the butter verse modern butter.
The reason why you toast the bread first is the same reason why you use dried out bread for french toast. Dried bread will soak up any kind of moist ingredients. So the French toast it soaks up more of the egg mixture. With this sandwich it will soak up more of that butter and give it a much Richer taste
You can increase the depth of your stand mixer by adjusting the set screw. Especially important if you use the glass bowl as those aren't manufactured with strict tolerance like the metal ones. Regardless you should do the dime test anytime you buy a mixer or change bowls.
Josh: “I understand they’re not professionals, I’m going to go easy, I’m going to be gentle, but that doesn’t mean I’m going to be nice!!” LOL!! 🤣 EDIT: To those in the comments it’s so obvious what was funny!! Read It Again!! Josh is hilarious!! Also, if you don’t understand the joke, then you obviously don’t know Joshua Weissman at all!! 🤣
@@olimchugh8793, WOW!! Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your triggered comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, Your comments was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, your comment was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Your comment proves my comment triggered you that’s why you responded!! Also, you obviously LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, your comment was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Look an attention seeking Troll!! Let me give you the attention you’re craving for a little bit!! It’s obvious my comment triggered you that’s why you responded!! How would you know about humor, your comment proves you LACK humor!! 🤣🤣 FYI: Your comment is laughable, but not in the way you think at all!! 🤣🤣
7:08 “I want all the vodka gone”. Important note, especially for people with substance abuse issues. The vodka does not all go. A USDA study showed that after 15 minutes of cooking, 40% of the original alcohol remains. Even after 2 1/2 hours of cooking there is still 5% of the original alcohol.
nah the curdled eggs with the broth are the point! like an egg drop soup style ramen. my dad has it for breakfast quite often, just he tends to go easy on the flavor packet and hard on the freshly cracked black pepper
As a fan of your overall cooking I would be happy if you will be making more fermentacion videos. I have a fun topic for you: 1.making polish "pickles"(fermented cucumbers)aka ogórki kiszone/małosolne (the second type is better) The diffrance its just that the time you ferment them. Thank you in advance, all People from Poland and the rest of the world for liking this coment and our king @JoshuaWeissman for reading this.
The hate on the egg curdling is funny, because that visual was nice. The egg is usually added to make it more of a meal tho, usually for those picky kids and poor families who can only afford an egg and some noodles for dinner.
Joshua should look up the Everdime by mister mixer- it's a cheap little manufactured washer thing for your kitchenaid that helps it get really close to the bottom - they also sell a spring the keeps whatever you're mixing from pushing the paddle up and leaving unincorporated bits.
Lincoln's wife essentially made German Gugelhupf. Separating the eggs and beating the egg whites before folding them in is also a very German thing to do in my opinion. My mother does this a lot. It's supposed to make the cake more fluffy but I think you'll achieve the same thing by just beating the eggs with the sugar until fluffy and foamy
Josh, I'm allergic to lactose (I get hives) and therefore I can't have cheese... So I don't necessarily choose to eat vegan cheese, but if I want a pizza or something of the sort, then I have to commit to the fake stuff. Can't believe you didn't make your own version of this "cheese"! You made me laugh a lot, I'll give you that, but I was sad to not see your own version that would blow every single fake cheese on the market. You should give it a shot papa
Yeah, he was like "this is bad, but if you're vegan it's good enough for you". Ehm no? Vegans don't want bad food, just no animal products and this is totally doable, if you don't lack creativity. Wasn't that kind of his job?
@@Loki-fl1rk There is no vegan cheese on the planet that tastes as good as real full fat cheese to a chef. His standard of good is way different than most anyways
@@linkplays2952 He makes improvements for every other recipe, just here he is like "you are vegan, it's good enough for you" and that leaves a bitter taste. He can either give recommendations or be honest and tell people he lacks the knowledge to actually do it better. Also, there are chefs out there, who can do it. Does it taste the same? No. But you can make it taste good.
@@Loki-fl1rk He doesn't have a tip because to him there's nothing you could do. It's meant to be a nacho cheese replacement and he feels its as close as it could be but still doesn't like it. Plus he doesn't have experience making vegan replacements so even if he wanted to he wouldn't know how to make a fake cheese "cheesier"(you cant really do that tho cheese is very unique).
My toxic trait is that my vodka pasta recipe is based off of Gigi’s, just upgraded based on my personal preferences (creamier sauce, more spice) and I feel like that would make an S tier on Josh’s list lol
Thinking the double toast on the EP-PBB is to prevent the soft purée and PB from soaking the the soft bread. Especially if the sandwich sometimes had to wait a while from prep to eating.
4:15 I think Kylie could've been aiming for an egg drop soup with her ramen. 9:57 Maybe it was meant for the texture? Many miss the cheesesauce when they switch to veganism, and this was a compromise for that? 12:02 Could this be solved by cooking the drumetttes and flats separately? 20:11 I'd remove the tomato. Meh, subjective, I hate tomato slices on my pizza Thought Josh'd appreciate a simple man's thought process.
i think it's supposed to be a 'healthy', old school vegan sauce! i make vegan cheese sauce with ingredients you'd expect, no veggies, and i guarantee it's better (but obviously doesn't have nuts and vegetables for nutrition, as cheese sauce shouldn't!)
regarding elvis, people seem to conflate 2 of his favourite foods. he was famous for the grilled peanut butter and banana sandwich, but he also was known to fly to a place in denver in 1976 to eat a sandwich that was peanut butter, grape jelly and bacon. that sandwich was apparently over 8000 calories!!!
@@CurrentlyObsessively That sandwich was called the Fool's Gold Loaf and it did have a pound of bacon and a whole jar each of the grape jelly and peanut butter on a whole hollowed out loaf of bread. It would have around 2450 calories from the bacon, 2352 calories from the peanut butter (assuming around 400g per jar and 588kcal/100g) and 1000 calories from the grape jelly (again assuming ~400g in a jar and 250kcal/100g). USDA lists a whole loaf of bread as having 2006 calories. All together that amounts to around 7800 calories which is not far off from the 8k kcal figure that's commonly thrown around.
Linda Thompson said Elvis wouldn't finish his large portions, he just found security in consistently seeing a really full plate in front of him. It was a reaction rooted in his Depression era/WW2 childhood austerity. She also stated she did attempt to portion his servings to what would be reasonable amounts, but he protested... and then explained the origins of this need for an abundance of food. Now you know the rest of the story.
if you want the eggs to not curdle get the water to stop boiling, the moment you stop seeing bubbles is when its fine to put in the egg, me and my roommates constantly put eggs in our ramen and its something that ive noticed other wise like in the video the egg separates and turns all into little pieces that sink
When you put the burrata in the oven, something died in me. That poor thing didn't harm anyone, ready to be enjoyed with some warm ciabatta and ripe tomatoes.
I think it's very interesting how pancakes differ from region to region, like for example in Germany pancakes are very thin, almost as thin as a crepe and in the US pancakes are almost as thick as your thumb or maybe thicker
In Finland we have this thing called "kuivakakku" (dry cake) which is very similar to Mary Todd's cake. The funny thing is that when made right and it's fresh it isn't dry at all, but very tenderly moist. You can just eat it without anything to drink. It gets drier as the time goes by, but have it with coffee and it's still amazing. Though we always use salt, most of the time cardamom and maybe lemon jest. Though we tend to use cardamom in cakes here, dunno who, for me it's like "of course sweet buns and cakes have cardamom in them!", it's that common. And it's made with the same mold as her is, like ALWAYS, so next I'm going to read some food history about our dry cake.
In the South we call Snoop's recipe "bacon candy," and we make it a little differently. You cut the bacon strips into large squares and cook them a bit. Then you drain the fat and toss the half-cooked squares in the sugar mix (fried chicken style in a paper bag or ziploc). Then you pour all of that into the same pan you started with on high heat and let it candy. Cool. Voila. Addictive af and heart attack on a plate, but that's bacon candy. It's really good sprinkled into grits and eggs as part of a holiday breakfast.
I'm glad he roasted vegan cheese, like it deserves 😄 there are a bunch of RUclips vegans who swear that "it's totally good guys," but I dated a vegan and I've had plenty of the alternatives and they're lying. None of them are great. Some of them are alright, but none of them are as good as actual cheese.
@@AngryAlfonseThis is my biggest pet peeve with vegan and vegetarian recipes. Just make vegetables taste good. Stop trying to make fake animal products
@@AngryAlfonse Mostly because the alternatives aren't cheese but just crap that has a similar texture. You can make "real" vegan cheese using vegan milk though, that would taste just like the real stuff. But, alas, vegans don't bother.
As a northerner Caucasian gayish male, I have accidentally found myself in charge of making the Mac and cheese dish for the southerner cookout… I never thought I would have this position, apparently adding all the spice and all the heat helps.
For Betty White’s wing recipe.. what id do is simple. Instead of a marinade, take those ingredients, thicken it up a bit, and make a sauce out of it. Fry the wings like would any buffalo wing and toss. Nice little fusion of Asian and Bar food, I imagine it tasting something like a bourbon chicken but with fried wings.
I loved seeing you testing viral celebrity recipes! Your analysis and candor are fantastic, and it's great to know which ones are really worth trying. Congratulations on a fun and informative video!☺☺
Cooking helped me out of a dark part in my life, and now that I'm out of it i can wow my girlfriend with the tricks I've learned from you. Thanks, man, and keep right on with it you're my favorite cooking youtuber
Hailey Beiber's Pizza Toast reminds me of being a teenager in the midwest in the 90s (Gen X here). I would make toast in the toaster. Top with tomato slices. Top with cheese slices (usually cheddar, but PlastiCheese works if your desperate). Sprinkle on dried Italian Seasoning. In the oven to melt. Yum.
Wonder how many of these recipes are actually the celebrities private chefs recipes, & the celebrity claimed it as theirs? IYKYK!! Edit: Or, recipes of someone else’s they claimed as their own?
Or they just copy a random recipe of the internet and since they make that recipe for themselves it suddenly turns into ''their recipe''. Like the spicy vodka pasta is literally just pasta alla vodka... No wait she used Orecchiette instead of Penne, genius.
I've actually tried Dwayne's pancake recipe obviously skipping on the peanut butter due to my allergies and instead used pineapple preserve and cream cheese to serve with a honey maple drizzle. Really good honestly
Those stand mixers usually have an adjustment screw that raises or lowers the attachment so it will go all the way to the bottom. See your owner's manual for more info.
With Kylee's ramen, I love the breakdown of making it more carbonara-esque, but in terms of mixing in the scrambled egg, I've actually seen it recommended by a chef in korea in a video about stepping up instant ramens, like Shin. Except with his, you cook the noodles, remove them from the broth, then add the egg and cook for 30 seconds before adding the broth back to the noodles with the egg. It defiantly looks kinda weird/gross, but taste wise, its pretty good. I also add mushrooms into mine when I get a chance lol
I was surprised he was acting like it was some crazy thing to put in the ramen too when it's super common. Sure, he may not like it himself, but that doesn't mean his take reflects everyone. As a chef he should know that and explain it and his biases
I'm vegan and I will admit, a lot of vegan food sucks. There's loads of good stuff out there but a large portion of it is purely functional rather than tasty. Be interested to see what you could do to take vegan food to the next level, maybe an idea for a video 👍🏻
A big issue with vegan cheeses are that many vegans are unwilling to work with things containing hydrogenated oils. Butter-flavored oil can pull a lot of weight if you're unwilling or unable to use actual butter. There's vegan sour creams and cheeses on the market already that can be heated and combined in a pan to make something better than that Lizzo recipe.
![Twenty One Pilots - The Line (from Arcane Season 2) [Official Audio]](http://i.ytimg.com/vi/XCz7WUotXs8/mqdefault.jpg)
Maybe cut Mr. Lincoln a little bit of slack since back then butter was always salted due to the lack of refrigeration?
it was also WAY saltier
Came here to say this!
Crazy he didn't think of this... but i get it.
I might be wrong, but didn't they wash salted butter right before it was used? At least that's what I heard.
@@pablovegas743 yes, because the butter was brined for storage and the salt levels would have made it pretty much inedible. However, even after washing off the brine, there was still salt in it comparable to today's salted butter or at least enough that adding a pinch of salt to a cake batter wasn't necessary.
According to Max Miller from Tasting History, a lot of recipes from antiquity don't include salt in their ingredients list even when it was supposed to be used, so maybe Lincoln's cake did have salt and the person who recorded it assumed it was a given.
Butter had a LOT of salt in it back in the day.
But at the same time there's a term baking is a science for a reason. Yeah sure if you want to make chloroform anybody who's trying probably already knows the ingredients so they are given but that doesn't mean they don't need to be listed because if you do not list ingredients when making a recipe especially when baking and it requires a very specific amount of everything then it ends up fucked up
@@richiepayne7226The point was that even science used to be less disciplined. Alchemists used to write recipes under the assumption that your stirring rod was iron. They just didn't specify because they didn't know it mattered, or they thought that it just wasn't possible for anyone to use anything else. Degrees in scientific fields are called PhDs (Doctor of Philosophy) because they are a holdover from a time where "science" only existed within the fold of philosophy.
@@richiepayne7226 you'd unfortunately hate old cookbooks, lol. There were assumptions that those reading the recipes had a good understanding of cooking prior (usually specific variations per household) and so many elements of the cooking process were left unspecified. Specific items like salt went unlisted. Cook times weren't specified, measurements were more suggestive than they were specific (a handful, a shake, a good spoonful or hearty spoonful, etc). They were more of a "let's share this idea" kind of thing rather than "the purpose of this recipe is to allow accessibility of this dish to everyone" kind of thing.
It also should be noted that, during that time, butter was HEAVILY salted to help with preservation so the recipe was even influenced from the quality of goods that was accessible. A fridge wen a long way in reducing the salt necessary in a diet lol.
Butter also needed copious amounts of salt to be preserved more than a couple of days.
Prior to refrigeration there was "Butter" and "Fresh butter". Fresh butter tasted much more like modern unsalted butter, but required you to live near cows and be real good at churning (or really rich).
Normal "butter" was so salty as to be unpalatable. Like, if you wanted to make something from it that didn't require a fair bit of salt, you'd need to wash the salt out of it.
Gotta defend my boi Abe Lincoln's favorite cake here, butter back in the day was a lot more salted, so the original recipe probably had the salt to satisfy that top tier rating.
Correct. He should re do the ratings he did him dirty
Agree
Was about to say the same thing, but you beat me to it. I think it's just a chef thing, probably not used to using salted butter. I myself use salted butter all the time so I usually let that account for the salt, so it was something that came to mind for me.
Butter to this day is salted in Sweden. Un-salted, salted, extra salted.
Also eggs were much smaller in the past. The egg count in historic recipes needs to be adjusted accordingly
0:34 snoop dogg
2:22 kylie jenner
4:19 khloe kardashian
6:08 gigi hadid
8:04 lizzo
10:25 betty white
12:55 elvis presley
15:27 rihanna
17:45 hailey bieber
20:31 abraham lincoln
22:45 taylor swift
25:17 dwayne the rock
Former Cordon Bleu personal chef here who now works as a Behavioral Therapist who truly finds joy in your palette, techniques and humor. Bravo!! There is HOPE for the culinary world.
Most celebrity cookbooks are 'ghost written' and not by the celebrity themselves. Just another way to make money. ....Just saying
Do you think you just made a profound statement lmfao???
@@brewdrees9608do you?
From crook to cook ft Martha Stewart
I believe you, but hey at least we are getting recipes from actual cooks and not celebrities because I'm ngl I don't think most of these celebrities can cook something good.
No different than a RUclips celeb chef profiting from it as well, though.
Elvis sandwich - toast the bread first so that
1. Peanut butter is easier to spread evenly on toasted bread
2. More butter is absorbed by the dry bread
3. The sandwich is stiff enough to eat, peanut butter and mashed banana is wet and gooey, the bread needs "backbone" 13:50
I agree with you. But i do one thing different. I heat the peanut butter to make it more liquid. Then I basically whip it and the banana paste together almost like an emulsion. Trust me on this. Try it. You'll never look back
Also adding a touch of honey makes it even more amazing
Adding a little honey and marshmallow fluff is the best. We call it a "Fluffernutter".
I think Joshua’s bread came out so dry because he toasted the bread too long. A lighter toast would have kept a little more moisture while still having structure.
This recipe sounds so bad. Idk how people can eat this 🤢
About that Lincoln cake, you used unsalted butter when such a thing would not have been commonly available at the time as it wasn't a popular choice before widespread refrigeration.
In fact butter of the era would've been very heavily salted and having a look at other recipes (I couldn't find the exact same issue this one appeared in) from Godey's Lady's Books in which this recipe originally appeared in back in the mid-1800's there are no recipes that mention unsalted butter at all. They all refer to simply "butter" which in modern America means unsalted butter and thus it has been copied over as such through a game of broken telephone all over the internet and various cook books, even if it is a case of some mofo simply making it up somewhere along the line that it was supposedly unsalted even though it obviously wasn't.
That would be correct, but as long as I've heard they washed butter before use to remove salt.
Deep comment
@@pablovegas743due to how heavily salted the butter was it would still have a bit of salt leftover. Sort of like soaking corned beef.
deeper comment
I make the Taylor cookies all the time, but one, the icing usually usues eggnog, and two the cookies should be chewy and smaller/round not flat and cripsy. They never last when I make them to take to school!
I’m also confused I didn’t see him add the chai in am I missing something??
@@Meldlvr Ikr! I didn't see the chai added in as well! I'm quite confused
Here is the chi?
@@MeldlvrHe used the actual spices that is in chai instead of buying pack of tea bags
I was a latchkey kid in the 90s and needed to make noms in a pinch before Rocco’s Modern Life started after school. So I made “pizza on toast”. It’s 4 slices of toast on a plate, topped with Hunt’s tomato sauce, a slice of Kraft American cheese and popped in the microwave for 30-45 seconds. It was… adequately deliciously okay. My mouth became a shovel. I’d sometimes go for seconds and on the rare occasion, I’d sprinkle a touch of dried oregano over there sauce. Aaaah, the 90’s.🥰 another favorite was two Tombstone pizzas baked on top of each other at a lower heat for longer. Blasphemous. And totally worth it.
I used to make pizza toast too, but I would use shredded mozzarella.
I really like the how to make it S tier bits, it really adds to the value of the video. It's still entertaining as hell, but also educational :)
JUST ADD SALT 😂
i like that the most watched parts of the video is where everyone skips ahead past his "S" tier advice so everyone seems to hate it
I just did the emulsified egg in Ramen and omg. I used to just drop an egg in like the original recipe, but doing it the way he did is truly exceptional.
Chef here. For my own cooking I always toast the bread a little before toasting with butter in a pan. The reason is this way you get the buttery brunch from the outside, but then you also have the crunch from the inside as well. As long as your bread is thick enough you can keep the center still untrusted and a nice fluffy center surrounded by crunch and butter. I just prefer both sides toasted. Sometimes I'll just toast the bread in the pan, pulling it out and flip it, add the ingredients and the out it back in with new butter. Though some may find that a tad too rich but god damn I love butter...
Oh and truffle oil is disgusting... never understood why people like that flavor.. its not to bad on Mac and cheese just depending on the cheese used.
Putting anything on mac 'n' cheese is sacrilege. 😂 Ye can't be changing the purity and genius of it. Truffle oil? That should be illegal! 😫🤦🏼♀️😂
Some truffle oil on ripped pieces of baguette?? 😘👌🏻
Fun fact: Johnny Bravo was first created as an Elvis imitator. Johnny Bravo makes a peanut butter and banana sandwich in one episode. His also doesn't have bacon.
This was indeed a “fun fact”
I didn’t have fun.
I love Bravo! You just brought back some memories
I'm not sure if this comment will be seen by you but, Google has an AI site that lets you create recipes from different countries, its called "Food Mood" - it would be cool to see you create dishes that were AI created and then gave a review. Title could even be something like "I Tested Googles AI Recipes" lol
This comment gotta get more attention. I'd love to see this
this is a good viedo idea for sure!
I thought he did an ai vs chef video
@@pottervi he did for sure
@@pottervi i honestly am not sure
Just a word about the Abraham Lincoln recipe. Throughout most of history, recipes didn't have salt listed as an ingredient because it was assumed that people allready knew to add salt and that they would know roughly how salty they wanted it to be.
1:11 ''shout out to the pig'' is crazzzyyyy
As the pig, I am grateful for the shoutout.
I cracked up when he said that.
💀
Italian here, Orecchiette sounds like oh-ray-kee-eh-tay (that's the closest it can get for English speakers), it literally means Small Ears, hence its shape.
Esatto, bravo
Great transcription
Esatto /orekˈkjette/
english speakers when there's sound their mouths cant pronounce
Daje
My husband just informed me I’ll be making The Rock’s pancakes on Father’s Day. But I kinda want him to make them today for me on Mother’s Day!
My wife loves me to make pancakes. Quite messy, quite easy to puck up.
❤❤❤❤
@@lxxvxYour wife should ask you and you should make the effort to figure it out without messing the entire kitchen up.
@@KendallM0219 Sry :(
seems fair
This is your best video yet! Love the added recommendations bringing the recipes to A tier.
Thank you Josh for validating my PB&Maple combo. Been putting it on my pancakes since childhood. That and toast in a skillet, my comfort meal
I wanna see Joshua attempt the hardest challlange for him, for example: make 10 restaurant quality vegan dishes.
No vegan dish is restaurant quality. Minus salad. Salad is delicious.
@@jacole1234 thats the most stupid take i ever heard
@@olciaquku3715 Well, you and I have a difference of opinion, mate.
@@jacole1234 Well yes thats true ig but i really see no sense in yours cus every dish can be restaurant quality no matter if its vegan or not. AND as i said the challange is about making it restaurant quality.
@@olciaquku3715 Was just a joke. Vegan is tough because no butter, no cream, no eggs. There's plenty of vegan dishes that are delicious.... it's much harder though
imagine waking up after performing the previous night and a youtube chef is just shitting on your favourite food haha
Yeah fr, must suck for Abe especially
I think you mean “the favorite food the guy you hired to come up with” 😂
That was peanut butter.
I don’t think any of these people are just casually on RUclips lolll
@@ConnorCantCook5892LMAOOO
If you're looking for Janette 'Puttie' Clark's pancake ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
3 tablespoons cane sugar
1/2 teaspoon sea salt
10 tablespoons unsweetened shredded coconut
2 Bananas, medium-sized, small dice
2 eggs
1 cup coconut water
1 cup coconut milk
3/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
2 tablespoons unsalted butter, melted (+ more to butter griddle)
Extra virgin olive oil spray, for griddle
Yes. Yes I was. Thank you!
Thanks for the recipe, screenshot saved for tomorrow morning.
It a joke that you can't just copy comments on app.
Metric version?
@@thajobe4623 US cup = 240ml. As long as you use the same cup for measuring out each of your ingredients, the proportions should work out the same
@@thajobe4623 1 teaspoon is 5ml. 1 Tablespoon is 15ml. 1 ounce is 30ml. 1 cup is 240ml by volume, but the weight may vary; flour should be whisked or sifted, and gently spooned into the measuring cup, for the most accurate conversion. Weighing the dry ingredients (for baking) isn't usually done by home cooks in the USA, but it's definitely becoming more common.
Im so glad you're including how to improve some of the lower tier recipes. Think its definitely added to the format ❤
I'm a passionate cook and all the recipes are what I'm always looking for. Please comment to let me know if you have any special recipes. Thank you very much 🥰🥰🥰
544 likes and no replies let me fix that
Seriously whenever I'm looking for something I go to Allrecipes 😂
in all likelihood, Lincoln's butter would have been salted for preservation, so if you used unsalted butter, that would be why you were missing salt
The tips and tricks to improve each dish are insightful. Even if some recipes did not turn out as expected, your exploration is greatly appreciated.
Now for the perfect breakfast. The Rock's pancakes with Snoop Dogg Billionaire bacon. You're welcome.
Bacon pancakes
Makin bacon pancakes
Take some bacon and you put it in a pancake
@@AngryAlfonse Jake would be proud.
@@AngryAlfonse and you use the reserved bacon fat to grease the griddle.
Also at least in my grocery stores they sell rendered bacon fat with the specialty oils. I was afraid it was going to be some artificial bacon flavored bullshit but was pleasantly surprised it was the real deal.
Ever make grilled cheese with bacon fat instead of (or in addition to) butter???
@@Benny23761 sir I live in the country. Part of the contract you sign when you live out in the country states "You must keep a mason jar of bacon grease at all times for pan frying."
In short, yes. I've fried everything in bacon fat 😄 bacon fat even works well in chocolate chip cookies, no joke
"breakfast" ☠
I'd serve that as a midday meal on a child's birthday.
Eat bread
I wish you gave some tips/techniques on how to improve the "vegan sauce/cheese" but I also understand that it's probably not your area of expertise. That said, as a vegetarian, I would love to see some veggie/vegan recipes from you - I really like your channel and the way you "teach"/talk about cuisine in general so I would love to follow some of those recipes (even tho I know I can already use many techniques you have shown us for my own dishes). Big hug from Portugal!
As a vegan, I agree!
Same. This was such a cop out
Well guess what, you’re in luck because there are hundreds of great vegan food cooking channels. Maybe Josh isn’t for you.
@@MR-ep9eg Not you gate keeping Josh lol
News flash, I also subscribe to great vegan cooking channels, I know - shocking. I made an observation for him to consider in case he ever read that. As a content creator, I'm sure he appreciates his subscribers suggestions if they are polite and constructive, even if he decides not to do them or doesn't totally agree with them.
He can't teach where he doesn't have experience.
So the abe Lincoln almond cake, I think you needed to use salted butter. Refrigeration wasn't common during Abes time so salted butter was everywhere. The salted butter was aggressively salty too, to prevent spoilage.
I came across your channel from looking up macaron recipes as reference material for something I'm writing, so to see that and then a couple days later see this video made five years later is awesome. What an amazing increase in production value! (And the macaron video is still excellent)
Fun fact, whip the peanut butter and syrup together, and you get an easy topping for brownies, or anything else you put caramel on.
I love you
On pancakes or waffles
I’ve been watching a few RUclips chefs for years now including BWB, Sam the cooking guy and Not Another Cooking show just to name a few. Josh’s content has been the most consistent and entertaining and I always learn so much from his videos. Other shows feel repetitive or dull at times, but he does a great job at keeping it fresh!
tiktok brained dude
Zip his pants up when you’re done
Agreed all three of those kinda fell off for me. Now it's mostly Josh, Ethan Chlebowski, Guga, and Adam Ragusea for me though that last one is falling off too.
@@footnuggets228 Ayo
don't use teeth whilst you're down there
I thought pizza toast was my college invention! Sourdough, mozzarella, slices tomato, salt and olive oil, into the oven at 425 for 10 min, put spring mix on top and some balsamic ❤
add cinnamon to the banana 14:40 and you toast it to open up the bread pores, then the peanut butter gets to seep through, when you grill the sandwich cold? the temperature concentration is on the outside first and makes its way in, but heating the bread before hand allows for the butter to seep in further faster and if you LOOK at it, looks so much better with it toasted before hand to let in the butters seep through
Josh, you're our voice of reason lol! Thank you for the honesty on these, so many people make celebrity recipes and act like they're the best thing they've ever tried regardless of reality. Great video as always!
25:43 “very basic” is the best Kermit I ever heard in a long time. 🖤💚
as it pertains to the bacon on the elvis sandwich: I think people often get the two sandwiches associated with Elvis confused, the regular one (Peanut Butter and Banana) and the sandwich that was made at the Colorado Mine Company in Denver called the "Fool's Gold Loaf" which was a warmed, hollowed out loaf of french or italian bread, covered in two tablespoons of margarine and baked in an over at 350 until browned. You then fried a pound of bacon until crisp. hollowed out the bread, then filled one half with jelly, the other half with peanut butter, and then the bacon.
I am throwing up right now
You forgot Sen. Elizabeth Warren's recipe from the "Pow Wow Chow" cookbook. "Cold Omelets with Crab Meat" or “Crab with Tomato Mayonnaise Dressing”. She is such a hero.
After watching many overtly serious cooking videos today I needed this video in my life. Gratitude to you. Cheers. 🎉❤
“Ch” in Italian is like a “k” sound. They put the “h” because otherwise the “ci” combo is pronounced like “Chee”, so “chi” becomes “kee”.
Viva il duce😊
@@cosimoceccanti1081 the leader?
Josh, You made my heart have joy when you said "Peanut butter and Maple Syrup go together" My dad showed me pancakes with peanut butter and I never went back.
You should use all Walmart great value seasonings .To see if it's worth buying the cheaper or the expensive seasoning. I think we don't need to be spending 5$ on the same seasoning
Invest in your seasonings. Buy things like burger seasoning for smokiness etc
All I'm saying is that I don't buy the most expensive versions, I buy the cheapest, and I also find that my food is FAR from lacking in flavor. Spices are spices except when it comes to regions that's where they tend to differ.
So long as your toasting or at the very least rubbing your spices between your hands tk release oils, then it shouldn't really matter all that much.
I second this Mr. Josh.
The Abe Lincoln cake, Butter back in the day (pre-refrigeration or common Ice box use) used to include ridiculous amounts of salt as a preservative. Unless it was freshly made sweet cream butter the cake would have gotten a healthy addition of salt from the butter verse modern butter.
The reason why you toast the bread first is the same reason why you use dried out bread for french toast. Dried bread will soak up any kind of moist ingredients. So the French toast it soaks up more of the egg mixture. With this sandwich it will soak up more of that butter and give it a much Richer taste
You can increase the depth of your stand mixer by adjusting the set screw. Especially important if you use the glass bowl as those aren't manufactured with strict tolerance like the metal ones.
Regardless you should do the dime test anytime you buy a mixer or change bowls.
Josh: “I understand they’re not professionals, I’m going to go easy, I’m going to be gentle, but that doesn’t mean I’m going to be nice!!” LOL!! 🤣
EDIT: To those in the comments it’s so obvious what was funny!! Read It Again!! Josh is hilarious!! Also, if you don’t understand the joke, then you obviously don’t know Joshua Weissman at all!! 🤣
Your bar for humor is really low wow
@@olimchugh8793, WOW!! Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your triggered comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄
Btw, Your comments was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄
Btw, your comment was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Your comment proves my comment triggered you that’s why you responded!! Also, you obviously LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄
Btw, your comment was laughable, but not in the way you think!! 🤣🤣
@@olimchugh8793, Look an attention seeking Troll!! Let me give you the attention you’re craving for a little bit!! It’s obvious my comment triggered you that’s why you responded!! How would you know about humor, your comment proves you LACK humor!! 🤣🤣 FYI: Your comment is laughable, but not in the way you think at all!! 🤣🤣
I'd love a series like this with your subscriber's recipes!!
... *subscribers' recipes. Bet he has more than one subscriber.
7:08 “I want all the vodka gone”. Important note, especially for people with substance abuse issues. The vodka does not all go. A USDA study showed that after 15 minutes of cooking, 40% of the original alcohol remains. Even after 2 1/2 hours of cooking there is still 5% of the original alcohol.
nah the curdled eggs with the broth are the point! like an egg drop soup style ramen. my dad has it for breakfast quite often, just he tends to go easy on the flavor packet and hard on the freshly cracked black pepper
Probably why Dwayne always says, "If you smell what The Rock is cooking!" Those pancakes are gooooood!
Peanut butter and syrup mixed in a bowl with the butter knife I use for the peanut butter. Then eaten with the same knife.
My childhood for the win
Try dipping Oreos in that
My brother and I did the same! Yummy 😊
As a fan of your overall cooking I would be happy if you will be making more fermentacion videos.
I have a fun topic for you:
1.making polish "pickles"(fermented cucumbers)aka ogórki kiszone/małosolne (the second type is better)
The diffrance its just that the time you ferment them.
Thank you in advance, all People from Poland and the rest of the world for liking this coment and our king @JoshuaWeissman for reading this.
The hate on the egg curdling is funny, because that visual was nice. The egg is usually added to make it more of a meal tho, usually for those picky kids and poor families who can only afford an egg and some noodles for dinner.
Joshua should look up the Everdime by mister mixer- it's a cheap little manufactured washer thing for your kitchenaid that helps it get really close to the bottom - they also sell a spring the keeps whatever you're mixing from pushing the paddle up and leaving unincorporated bits.
Lincoln's wife essentially made German Gugelhupf. Separating the eggs and beating the egg whites before folding them in is also a very German thing to do in my opinion. My mother does this a lot. It's supposed to make the cake more fluffy but I think you'll achieve the same thing by just beating the eggs with the sugar until fluffy and foamy
No it's not. Other countries are seen doing that with their cake recipes to get volume in their cakes.
Josh, I'm allergic to lactose (I get hives) and therefore I can't have cheese... So I don't necessarily choose to eat vegan cheese, but if I want a pizza or something of the sort, then I have to commit to the fake stuff. Can't believe you didn't make your own version of this "cheese"! You made me laugh a lot, I'll give you that, but I was sad to not see your own version that would blow every single fake cheese on the market. You should give it a shot papa
There are lactose-free (or ones with very little), maybe try them?
Yeah, he was like "this is bad, but if you're vegan it's good enough for you". Ehm no? Vegans don't want bad food, just no animal products and this is totally doable, if you don't lack creativity. Wasn't that kind of his job?
@@Loki-fl1rk There is no vegan cheese on the planet that tastes as good as real full fat cheese to a chef. His standard of good is way different than most anyways
@@linkplays2952 He makes improvements for every other recipe, just here he is like "you are vegan, it's good enough for you" and that leaves a bitter taste. He can either give recommendations or be honest and tell people he lacks the knowledge to actually do it better. Also, there are chefs out there, who can do it. Does it taste the same? No. But you can make it taste good.
@@Loki-fl1rk He doesn't have a tip because to him there's nothing you could do. It's meant to be a nacho cheese replacement and he feels its as close as it could be but still doesn't like it. Plus he doesn't have experience making vegan replacements so even if he wanted to he wouldn't know how to make a fake cheese "cheesier"(you cant really do that tho cheese is very unique).
I appreciate how much work you put into every single project
My toxic trait is that my vodka pasta recipe is based off of Gigi’s, just upgraded based on my personal preferences (creamier sauce, more spice) and I feel like that would make an S tier on Josh’s list lol
Thinking the double toast on the EP-PBB is to prevent the soft purée and PB from soaking the the soft bread. Especially if the sandwich sometimes had to wait a while from prep to eating.
I love that Josh isn’t afraid to admit when he’s wrong, he seems like a such a genuine guy
4:15 I think Kylie could've been aiming for an egg drop soup with her ramen.
9:57 Maybe it was meant for the texture? Many miss the cheesesauce when they switch to veganism, and this was a compromise for that?
12:02 Could this be solved by cooking the drumetttes and flats separately?
20:11 I'd remove the tomato. Meh, subjective, I hate tomato slices on my pizza
Thought Josh'd appreciate a simple man's thought process.
egg drop soup was exactly my though too with that ramen, that's what i do sometimes.
i think it's supposed to be a 'healthy', old school vegan sauce! i make vegan cheese sauce with ingredients you'd expect, no veggies, and i guarantee it's better (but obviously doesn't have nuts and vegetables for nutrition, as cheese sauce shouldn't!)
regarding elvis, people seem to conflate 2 of his favourite foods. he was famous for the grilled peanut butter and banana sandwich, but he also was known to fly to a place in denver in 1976 to eat a sandwich that was peanut butter, grape jelly and bacon. that sandwich was apparently over 8000 calories!!!
No it wasnt.
The amount of bacon, jelly, and pb would have to be massive to make it to 8000 calories.
@@CurrentlyObsessively That sandwich was called the Fool's Gold Loaf and it did have a pound of bacon and a whole jar each of the grape jelly and peanut butter on a whole hollowed out loaf of bread.
It would have around 2450 calories from the bacon, 2352 calories from the peanut butter (assuming around 400g per jar and 588kcal/100g) and 1000 calories from the grape jelly (again assuming ~400g in a jar and 250kcal/100g). USDA lists a whole loaf of bread as having 2006 calories. All together that amounts to around 7800 calories which is not far off from the 8k kcal figure that's commonly thrown around.
@@CurrentlyObsessively It was on a giant sub loaf. The WHOLE sandwich was around 8k. They supposedly shared it.
And I came down here just to clarify this very thing haha.
Linda Thompson said Elvis wouldn't finish his large portions, he just found security in consistently seeing a really full plate in front of him. It was a reaction rooted in his Depression era/WW2 childhood austerity. She also stated she did attempt to portion his servings to what would be reasonable amounts, but he protested... and then explained the origins of this need for an abundance of food. Now you know the rest of the story.
if you want the eggs to not curdle get the water to stop boiling, the moment you stop seeing bubbles is when its fine to put in the egg, me and my roommates constantly put eggs in our ramen and its something that ive noticed
other wise like in the video the egg separates and turns all into little pieces that sink
love the segment to elevate the dishes, good production!
When you put the burrata in the oven, something died in me. That poor thing didn't harm anyone, ready to be enjoyed with some warm ciabatta and ripe tomatoes.
Ripe Roma or Cherry tomatoes, hells yes.. now that sounds amazing
The Cooking Breakdown is awesome and informative, love how the channel has been progressing of late!
I think it's very interesting how pancakes differ from region to region, like for example in Germany pancakes are very thin, almost as thin as a crepe and in the US pancakes are almost as thick as your thumb or maybe thicker
and here in Canada... the thickness depends on how I want to make my pancakes at that point in time!!
In brazil pancakes are thin also, and usually savory, with ground mrat or chicken, and then rolled up.
@@DukasFiguliras thats very interesting in germany savory pancakes aren't very popular but they do exist
UK has various types depending on the region you are in.
In Finland we have this thing called "kuivakakku" (dry cake) which is very similar to Mary Todd's cake. The funny thing is that when made right and it's fresh it isn't dry at all, but very tenderly moist. You can just eat it without anything to drink. It gets drier as the time goes by, but have it with coffee and it's still amazing. Though we always use salt, most of the time cardamom and maybe lemon jest. Though we tend to use cardamom in cakes here, dunno who, for me it's like "of course sweet buns and cakes have cardamom in them!", it's that common.
And it's made with the same mold as her is, like ALWAYS, so next I'm going to read some food history about our dry cake.
In the South we call Snoop's recipe "bacon candy," and we make it a little differently. You cut the bacon strips into large squares and cook them a bit. Then you drain the fat and toss the half-cooked squares in the sugar mix (fried chicken style in a paper bag or ziploc). Then you pour all of that into the same pan you started with on high heat and let it candy. Cool. Voila. Addictive af and heart attack on a plate, but that's bacon candy.
It's really good sprinkled into grits and eggs as part of a holiday breakfast.
To all the moms out there: Happy Mother’s Day! Want you to know you’ve got one kid out there wishing you a happy Mother’s Day.
- Italian police -
Orecchiette: Please pronounce the "cch" as "kk" and all the "e"s as the "e" in "test" :D
The explanation on how to make the nacho cheese S tier had me 😂😂😂
He said 🧍♂️ lmaoooo
I'm glad he roasted vegan cheese, like it deserves 😄 there are a bunch of RUclips vegans who swear that "it's totally good guys," but I dated a vegan and I've had plenty of the alternatives and they're lying. None of them are great. Some of them are alright, but none of them are as good as actual cheese.
This reminds me of the episode of parks and rec where they had the burger cook off. Chris’s fancy turkey burger lost to Ron’s plain ass hamburger.
@@AngryAlfonseThis is my biggest pet peeve with vegan and vegetarian recipes. Just make vegetables taste good. Stop trying to make fake animal products
@@AngryAlfonse Mostly because the alternatives aren't cheese but just crap that has a similar texture. You can make "real" vegan cheese using vegan milk though, that would taste just like the real stuff. But, alas, vegans don't bother.
LOVE the cooking breakdown!
I always toast before frying bread, lets it maintain a better fluffy texture and crisps up better (i don't eat supermarket bread, though)
the amount of work he puts in his videos never ceases to amaze me
As a northerner Caucasian gayish male, I have accidentally found myself in charge of making the Mac and cheese dish for the southerner cookout… I never thought I would have this position, apparently adding all the spice and all the heat helps.
gayish xD good luck buddy
For Betty White’s wing recipe.. what id do is simple. Instead of a marinade, take those ingredients, thicken it up a bit, and make a sauce out of it. Fry the wings like would any buffalo wing and toss.
Nice little fusion of Asian and Bar food, I imagine it tasting something like a bourbon chicken but with fried wings.
I loved seeing you testing viral celebrity recipes! Your analysis and candor are fantastic, and it's great to know which ones are really worth trying. Congratulations on a fun and informative video!☺☺
6:53 you almost said it perfectly. Bravo Joshua
babe wake up papa joshua uploaded
Cooking helped me out of a dark part in my life, and now that I'm out of it i can wow my girlfriend with the tricks I've learned from you. Thanks, man, and keep right on with it you're my favorite cooking youtuber
Gigi’s vodka pasta is so goddamn good, I’ve made it countless times, idek if the recipe is hers but bless whoever created it🤤‼️
We know for sure that’s not her recipe. Her mother doesn’t even let her eat. Lol
@@keborn6teenShe's an adult. She eats now
If your mixers a kitchenaid brand when lifting the upper section there's a screw right in the elbow that lowers or raises your mixer blades
Hailey Beiber's Pizza Toast reminds me of being a teenager in the midwest in the 90s (Gen X here). I would make toast in the toaster. Top with tomato slices. Top with cheese slices (usually cheddar, but PlastiCheese works if your desperate). Sprinkle on dried Italian Seasoning. In the oven to melt. Yum.
Wonder how many of these recipes are actually the celebrities private chefs recipes, & the celebrity claimed it as theirs? IYKYK!!
Edit: Or, recipes of someone else’s they claimed as their own?
Extremely common for IP rights to go to your employer in a professional business environment.
Or they just copy a random recipe of the internet and since they make that recipe for themselves it suddenly turns into ''their recipe''. Like the spicy vodka pasta is literally just pasta alla vodka... No wait she used Orecchiette instead of Penne, genius.
Tell me your secrets witch
I guarantee you that not a single one of those celebrities have ever stepped foot in a kitchen, let alone create an original dish.
@@AndrewDavidJ not all of em were born rich
The rocks pancakes definitely deserved That S-tier
I've actually tried Dwayne's pancake recipe obviously skipping on the peanut butter due to my allergies and instead used pineapple preserve and cream cheese to serve with a honey maple drizzle. Really good honestly
Those stand mixers usually have an adjustment screw that raises or lowers the attachment so it will go all the way to the bottom. See your owner's manual for more info.
With Kylee's ramen, I love the breakdown of making it more carbonara-esque, but in terms of mixing in the scrambled egg, I've actually seen it recommended by a chef in korea in a video about stepping up instant ramens, like Shin. Except with his, you cook the noodles, remove them from the broth, then add the egg and cook for 30 seconds before adding the broth back to the noodles with the egg. It defiantly looks kinda weird/gross, but taste wise, its pretty good. I also add mushrooms into mine when I get a chance lol
The egg is supposed to be like a scrameled egg in the soup. In a lot of counties soups are eaten in these way.
I was surprised he was acting like it was some crazy thing to put in the ramen too when it's super common. Sure, he may not like it himself, but that doesn't mean his take reflects everyone. As a chef he should know that and explain it and his biases
I'm vegan and I will admit, a lot of vegan food sucks. There's loads of good stuff out there but a large portion of it is purely functional rather than tasty. Be interested to see what you could do to take vegan food to the next level, maybe an idea for a video 👍🏻
For me, A peanut butter and banana sandwich is incomplete without a dash of cinnamon.
You add cream cheese to the banana in that grilled cheese and mix the peanut butter in it is so good.
I was gonna ask how did u endure filming all these recipes in one setting, but the outro explains it all .. great job
You know what I miss. B roll. IYKYK
real player shit = stepping up the game
regular swine = regular bacon
its all good homie, youll get there
6:53 the first one was correct
A big issue with vegan cheeses are that many vegans are unwilling to work with things containing hydrogenated oils. Butter-flavored oil can pull a lot of weight if you're unwilling or unable to use actual butter.
There's vegan sour creams and cheeses on the market already that can be heated and combined in a pan to make something better than that Lizzo recipe.
drop the paddle on your mixer (literally undo it but keep it in the bowl & still kinda attached) and you’ll find it gets more of the bottom :)