For what it’s worth, you’re the raddest home chef I’ve come across in personality, video quality, technique, and recipes, imho. I enjoy a few other chefs as well, but you’re my fave! Another great video. Cheers. Good luck in the contest!!
Mario BK10 fun fact about food wars the creator of food wars was originally a hentai artist (or hentai mangaka) which is why you see the characters get an orgasm when they eat, if you search up “Shun Saeki” you will probably see some of his “cultural” work
You know this is nice classic Josh. A bit more accessible and easy going, speaking at a calm pace, seemingly a bit more peaceful. A pleasure to watch and follow a solid recipe.
I know this isn't the way my family abroad makes it, but this is definitely how I make it here without access to all the ingredients at my grandma's local market. Thanks for making your videos accessible for people living in midwest America too and taking into account that we can't always get ethnic ingredients.
Josh, this was friggin' amazing. Made this last week, worked like a charm, perfect step-by-step. Can't thank you enough, first time was the charm for sure. Sooooooooo goooood!!!!!
I couldn’t believe I have strong tendency to try your chinese receipts even as I am a Chinese. I could follow a lot of Chinese master chiefs to make this and I wanted to choose yours. You are the bomb! Love your style and enjoy so much of every single episode. Thank you!
Made this for dinner tonight for papa's Char Siu Bao recipe and let me tell you this pork comes out amazing. I cooked mine longer for extra crispy bits and it was perfect. I followed his recipe exactly with no ingredient substitutions (except not having bean sauce). I kept eating it while cutting it up. Highly recommend, it's pretty easy. Thank you papa love you
I made this and some bao buns for the first time and served it to my family as the first meal I made on my own, from buying everything, to cooking and they loved it!
hey Joshua love your work. your videos are very easy for foodie home cooks to understand, so that's why i often link your videos when my friends ask for recipes. i am a line cook, and i definitely appreciate the nuances of watching you produce chef level cooking i often pick up on random things you do like how you set up your station, or a specific technique on something like how you hold a tool a certain way or mix some batter. btw, love your new kitchen. bbbbbbbbbbbb roollllll
Ahhh awesome! The way you cook it (in an oven) is spot on. The marinade is almost the same as me and my moms; we just add a couple cloves of garlic, some ginger, and a mix of light and dark soy. You should definitely try your hand at Hainan Chicken, I think that dish would be right up your alley. Chicken poached in chicken stock, which in turn is used for cooking the rice. Best of all, one of the best dipping sauces IMO, the ginger scallion sauce.
I just finished roasting this... I didn't have any Chinese 5 spice so I had to ground up my own! Holy crap... its delicious. I used honey that was harvested from an apple orchard. This honey really smells like apples and it worked great!
hi joshua! my mom passed away a few weeks ago due to covid and i never got her char siu recipe. thank you so much for sharing your char siu recipe. im going to make some char siu tonight in her memory...
as an asian (chinese) i'm always weary when non-asians attempt asian recipes but this was pretty spot on. not how my mom would do it lol but pretty close!
I am from Hong Kong and I love Char Siu.Your method was quite nice to try often but actually in Hong Kong,we seldom add hoisin sauce and never add food colouring into Char Siu.Some of the Char Siu here adds a lot of honey and the marinade.Still,your Char Siu was excellent!
roasting means temperatures above 400 f or over 205 c. baking occurs is at 375 f or at 190 c. just in case anyone was thrown by lack of temperature mention! thanks for the pork recipe! ♥
Hey Joshua, I've been watching your videos for a few months now. With your guidance I've made several of your recipes including this one and New York freakin' bagels. All recipes have turned out amazingly well. Thanks for doing the legwork to find the best versions of all the recipes I've tried. I'm a big fan. Thanks.
this is the second video of seen and i'm already enjoying the b-roll thing. also as mentioned below, the use of metric and imperial is very generous of you!
I'm about to put this together for a second time. The first time was already mind-blowing, and I didn't have the fermented bean curd. I have everything now. Can't wait to enjoy this at it's fullest.
They make these suction air tight silicone lids you can reuse for round bowls. I don't know about trays, but it does work for bowls. It actually works better than cling wrap when it comes to keeping freshness.
Joshua, thanks for posting this video! You could try using maltose in stead of honey and the Cha Siu with have a glossy outer layer. In Hong Kong, it's commonly used in restaurants. I found the maltose helps the marinade to stick on the pork thus less burnt marinade on the baking tray. Alternatively, you could try using Cha Siu sauce (叉燒醬)（I use the one from Lee Kum Kee) which contains maltose and other ingredients. You could also add some Chinese rose wine （玫瑰露酒）into the marinade and the Cha Siu will smell more fragrant. Hope you'll find this helpful! Love to see more Cantonese food recipes :) :)
Hey Josh, Cling wrap has it's place (unfortunately) but if you dig down in the depths of your cupboards I'm sure you'll find some plastic carrier bags, better to recycle than just bin them! They are perfect for covering marinades and proving breads... (you can fit the while dish or bowl in them) or a large plastic container with a lid... I'm working really hard to reduce all of those plastic nasties in the kitchen, it's a battle but a worth while cause. Peace! And love to the channel, great work :)
Day 216: Joshua left the cabinet door cracked at the end of the video. I’ve been stuck in here without food or water, just the really good smell of the kitchen. This is my chance.
I have a busy life, but I always look forward to your videos every week. I pause my life to stop and watch these and then make my grocery list. Thank you I love to cook and I feel I am in cooking school with you and you also give us the confidence to do this. Thank you 1000x plus
I just recently got all the ingredients to finally make this. However, the red bean curd I got is chunky. Does it matter if I use that as long as I blend it?
Please school us on how to make a delicious Vietnamese grilled pork, and a grilled pork bahn mi, the roll too!, with special Mayo, which based on your whopper video you are a mayo fan lol. :) thanks
Gonna be honest and say I don't know anyone that really cares about using plastic wrap. There's no good eco-friendly alternative to my knowledge and so long as you're not using a stupid amount, it's fine. Also this looks absolutely delicious. Recently found your content and loving it, mate.
For marinating and other applications that require an actual seal, a pot or box with a bit of beeswaxed felt placed over the top and the lid put over that and then strapped down tightly with a lighter passed along the seam to allow the wax to melt enough to bond to the lip and lid. It makes a near airtight seal that keeps moisture in.
Hmm, for Chinese people in my country, the traditional way for the red coloring is using red koji and I was so sure you, the king of extra, was definitely going for that. Never heard of using the thing you mentioned though (sorry, can’t really catch what you said, was it soaked woodchips?)
Wow. You really did your homework before making it! Impressive! My suggestion is to use a Rose wine instead of Shaoshing. For BBQ pork is a cantonese dish. Cantonese Chinese crusine uses rose wine. Off the bottle. It is named as 'Salted Mei Kuel Lu Chew" . Translation. Rose essence wine. I think you should also know that using Malt Sugar syrup is the authentic recipe. But I understand why you didnt mention that. For it doesnt make a huge difference. Most prominent flavor is from the Hoi Sin sauce and the rice wine. Good stuff bro
Hi Joshua, I’ve been a long time subscriber but never made a comment on your channel but I will for this recipe because I made it today and marinated it for two days and it was amazing! Thank you for sharing your recipe😊
Pretty good for a Western boi It should be noted that this is a quick Char Siu: good for the home cook. If you want to eat the real, best Char Siu, you had better just buy it from a Chinese Barbecue joint
Me: Those looks about 2 inches thick. “*I would recommend cutting it into sort of flat pieces, about two inches thick” I’m pretty proud of myself for noticing that 😂🤷🏻♀️
I'm not a fan of beeswax wraps either. I just use containers with sealable lids. There's also a product called SugarWrap. It's still a "single use" product but they claim their product is a little kinder to the planet than petroleum based plastics.
@@zer0nix fiddly, melts easily, can't be washed with strong detergent, storing them is a chore because you have to dry them before packing etc. Ikea has a 14 piece tupperware set for like 3usd, lids and all, dishwasher friendly...
For the plant-based folks out there, this marinade on just about anything is just... 🤤. I’ve used it to slow cook mushrooms, jackfruit, hibiscus flower, seitan, and plain ol’ veggies and OMG 😋. Thanks Joshua 🙏🏼 for these amazing recipes! Know that you make them simple enough to “veganize” and my tummy (and I’m sure my husband and daughter) are happier since I found your channel.
I stay in Singapore and this is so common food here . Loved the way you made . I love to do fermenting and recently started my own channel . When I first saw your video became a fan instant. Such an entertaining yet informative video!. And the music is the cherry on top. Where do you get such awesome music ! For me you have set a bar for entertainment which will be hard to cross . We all are making same stuff but the way you making is bang on !! . Sometimes I dream to work with you :).
It's now a regular occurrence in my house that my husband asks me where I got my recipe and I answer "from the b-roll guy."
ayeeeeee
Anne begin
Are you quebecoise cause you're a tabar-snack
This is more or less the same thing I tell my mom whenever I start a new fermentation project...
fast flow fishing
wayon woir
a tabar-snack 😂👌
@@JoshuaWeissman ò
For what it’s worth, you’re the raddest home chef I’ve come across in personality, video quality, technique, and recipes, imho. I enjoy a few other chefs as well, but you’re my fave! Another great video. Cheers. Good luck in the contest!!
Agree! =D
BABISH?
"if that doesn't get you going, I dunno what will"
The answer to that is b-roll
Hell yes! B- roll is the food porn I live for.
athenearosa wtf.....porn?
Mario BK10 “Food” porn.
I.E. watching pros do something amazing that you thoroughly enjoy but can never do as well as they do.
Justin De like food wars ?
Mario BK10 fun fact about food wars the creator of food wars was originally a hentai artist (or hentai mangaka) which is why you see the characters get an orgasm when they eat, if you search up “Shun Saeki” you will probably see some of his “cultural” work
Josh:“There’s another common way it’s eaten”
Me: BAO BAO BAO BAO BAO BAO
包包包包包包呀~！
Also
.. chasu pork in RAMEN
bruh you forgot the zi, now how will we tell it’s a bun smh
@raisa 9 Siopao in the Filipines!
Evan Hansen
Bag bag bag bag bag bag ya sound
"how do you want your pork shoulder, sir?"
Josh: B O N E L E S S like my pizza
You know this is nice classic Josh. A bit more accessible and easy going, speaking at a calm pace, seemingly a bit more peaceful. A pleasure to watch and follow a solid recipe.
I know this isn't the way my family abroad makes it, but this is definitely how I make it here without access to all the ingredients at my grandma's local market. Thanks for making your videos accessible for people living in midwest America too and taking into account that we can't always get ethnic ingredients.
Rewatching this and showed it to my Chinese father-in-law: "Too much work. Just use the jar sauce, it's very good."
Yup, my parents have always used Lee Kum Kee char siu sauce 🤣
@@CallistaRhian oop im putting that on my list when i go to my asian grocery store lol thank you
I wouldn't have known you can just buy it. SCORE!
Lmao
Living in China I can say the sauce is pretty authentic
I sense some Char Siu Bao coming later this week....
叉燒包呀~！
@@FunctionallyLiteratePerson sorry, I don't speak English what did your say?
@@brendaajamu7152 do you mean you don't speak Chinese? It says Cha Siu Bao, or Cantonese bbq bun.
@@FunctionallyLiteratePerson chinese is the ethnicity, not the language
@@ai00436 no, it's not. Chinese is a language with many dialects. There are many ethnicities considered "chinese," such as Han, Uyghur, Yue, Hui.
Josh, this was friggin' amazing. Made this last week, worked like a charm, perfect step-by-step. Can't thank you enough, first time was the charm for sure. Sooooooooo goooood!!!!!
Roses are red, I really like lime
Your B rolls are getting better every single time
I couldn’t believe I have strong tendency to try your chinese receipts even as I am a Chinese. I could follow a lot of Chinese master chiefs to make this and I wanted to choose yours. You are the bomb! Love your style and enjoy so much of every single episode. Thank you!
Made this for dinner tonight for papa's Char Siu Bao recipe and let me tell you this pork comes out amazing. I cooked mine longer for extra crispy bits and it was perfect. I followed his recipe exactly with no ingredient substitutions (except not having bean sauce). I kept eating it while cutting it up. Highly recommend, it's pretty easy. Thank you papa love you
I couldn't find the bean curd anywhere and didn't have the means to order it yet, trying it today, I'll be back with results lol
@@ally.-.2176guessing it didn’t work out to well
I made this and some bao buns for the first time and served it to my family as the first meal I made on my own, from buying everything, to cooking and they loved it!
you know bao buns just mean "bun buns" right
Pfp looks real feminine for it to be the first meal you’ve ever made and even then that’s sad if so
I usually don’t like when people self promote for contests and stuff, but this guy deserves the votes.
"I usually don't like when people advertise their product."
*What*
@@albinospino3089 what? I never said he shouldn’t advertise himself. I think you’re confused.
@@jh9875 It's an analogy, and what you said was incredibly similar. I'm not confused, you are. I wasn't directly quoting you.
You’re very smart
NOT!
hey Joshua love your work. your videos are very easy for foodie home cooks to understand, so that's why i often link your videos when my friends ask for recipes.
i am a line cook, and i definitely appreciate the nuances of watching you produce chef level cooking i often pick up on random things you do like how you set up your station, or a specific technique on something like how you hold a tool a certain way or mix some batter.
btw, love your new kitchen.
bbbbbbbbbbbb roollllll
Ahhh awesome! The way you cook it (in an oven) is spot on. The marinade is almost the same as me and my moms; we just add a couple cloves of garlic, some ginger, and a mix of light and dark soy. You should definitely try your hand at Hainan Chicken, I think that dish would be right up your alley. Chicken poached in chicken stock, which in turn is used for cooking the rice. Best of all, one of the best dipping sauces IMO, the ginger scallion sauce.
I just finished roasting this... I didn't have any Chinese 5 spice so I had to ground up my own! Holy crap... its delicious. I used honey that was harvested from an apple orchard. This honey really smells like apples and it worked great!
I’m from Mississippi and that’s the most southern “Dammit” I’ve ever heard.
hi joshua! my mom passed away a few weeks ago due to covid and i never got her char siu recipe. thank you so much for sharing your char siu recipe. im going to make some char siu tonight in her memory...
as an asian (chinese) i'm always weary when non-asians attempt asian recipes but this was pretty spot on. not how my mom would do it lol but pretty close!
麦芽糖/蜂蜜都没加怎么算得上正宗? 不要惯坏他们
@@cjchen822 我妈妈也没加麦芽糖/蜂蜜，还是正宗leh。他的比较基本一点但我觉得还差不多吧
@@cjchen822 他加了蜂蜜呀。。。
Xinchun Zhu Yeah me too
@Gee Powa ahhh yes... The good old racist remark no one asked for
Back when Weissman was on top. Before it turned into a company endeavor. Loved this channel
I am from Hong Kong and I love Char Siu.Your method was quite nice to try often but actually in Hong Kong,we seldom add hoisin sauce and never add food colouring into Char Siu.Some of the Char Siu here adds a lot of honey and the marinade.Still,your Char Siu was excellent!
我愛叉燒！香港人加油呀~！
Out of all chefs you sir are my cooking hero. The way you make such amazing cuisine so acceptable is nothing short of magic!
Roses are red violets are blue...
*PORK BBQ*
That was actually pretty decent!
@@cocaineshawwwwty That was the worst yet
jones bbq and foot massage
@@MeAndI338 worst yet
@@MeAndI338 lmaoooooo i remember that
roasting means temperatures above 400 f or over 205 c. baking occurs is at 375 f or at 190 c. just in case anyone was thrown by lack of temperature mention! thanks for the pork recipe! ♥
YES CHAR SIU BAO! I will be waiting. I’ve made baos so many different ways. I can’t wait to try the way you make it with this bomb char siu
Hey Joshua, I've been watching your videos for a few months now. With your guidance I've made several of your recipes including this one and New York freakin' bagels. All recipes have turned out amazingly well. Thanks for doing the legwork to find the best versions of all the recipes I've tried. I'm a big fan. Thanks.
Everyone we must promote Joshua weissman on every popular food channel. He must gain popularity.
this is the second video of seen and i'm already enjoying the b-roll thing. also as mentioned below, the use of metric and imperial is very generous of you!
The struggle he had with the tupperware, I felt that.
I found you on tik tok. My wife loves cooking shows but your the first one to make me excited to cook and try make foods I've always loved thank you
I’m Chinese and I approve this recipe
Nice job
I'm about to put this together for a second time. The first time was already mind-blowing, and I didn't have the fermented bean curd. I have everything now. Can't wait to enjoy this at it's fullest.
That water on the bottom on the tray trick, holy shit! Changed my life again Josh!
They make these suction air tight silicone lids you can reuse for round bowls. I don't know about trays, but it does work for bowls. It actually works better than cling wrap when it comes to keeping freshness.
I stay to the end of these vids not for the food porn, but the “b-roll” cut to black bass-drop
Joshua, thanks for posting this video!
You could try using maltose in stead of honey and the Cha Siu with have a glossy outer layer. In Hong Kong, it's commonly used in restaurants. I found the maltose helps the marinade to stick on the pork thus less burnt marinade on the baking tray.
Alternatively, you could try using Cha Siu sauce (叉燒醬)（I use the one from Lee Kum Kee) which contains maltose and other ingredients.
You could also add some Chinese rose wine （玫瑰露酒）into the marinade and the Cha Siu will smell more fragrant.
Hope you'll find this helpful! Love to see more Cantonese food recipes :) :)
"there's a very common way that this is eaten"
Me: *b-roll!*
"And we will be discussing that next week"
Yeah that was kind of a bummer lol
What is b roll man!?
@@wayneshum It's a filming technique. You can google it, ya know...
Hey Josh, Cling wrap has it's place (unfortunately) but if you dig down in the depths of your cupboards I'm sure you'll find some plastic carrier bags, better to recycle than just bin them! They are perfect for covering marinades and proving breads... (you can fit the while dish or bowl in them) or a large plastic container with a lid... I'm working really hard to reduce all of those plastic nasties in the kitchen, it's a battle but a worth while cause. Peace! And love to the channel, great work :)
i love how josh talks to us or me everytime like as if im actually gonna try to make this
Holy duck the best cooking channel ever
i would love to see what you eat in a week's time... also what you usually keep in your pantry an refrigerator
Josh a good substitute for the plastic wrap is paper towels. Itll soak up the juices and marinade the top
Char siu FTWWWW 🤤
This dude has better production than most rappers lol!!!
I love your videos!
Day 216: Joshua left the cabinet door cracked at the end of the video. I’ve been stuck in here without food or water, just the really good smell of the kitchen. This is my chance.
I have a busy life, but I always look forward to your videos every week. I pause my life to stop and watch these and then make my grocery list. Thank you I love to cook and I feel I am in cooking school with you and you also give us the confidence to do this. Thank you 1000x plus
I just recently got all the ingredients to finally make this. However, the red bean curd I got is chunky. Does it matter if I use that as long as I blend it?
I like what you did with the beat over the brushing of bbq very nice detail
Damn i'm so early Josh is still on the A-roll
I am loving this channel, making Char Sui tomorrow! Thank you, can’t wait to check out the rest of your stuff!
YES I. FIRST!! TIME TO MAKS PORK!!!
this first
Careful, he's a hero!
When you coughed at the end and mentioned your fever, my heart jumped. Then I checked the posted date.
I really love that you specify Fahrenheit and Celsius degree for us.I need it.And you specify how much grams and teaspoon .Man you are the GOAT.
Yeah! Under 100 still!!!! Love ya man!
PS: I voted! Thumbs up for everyone who voted as well 😎
reusuable plastic bowl covers work great they even sell some the size of roasting pans/ pyrex
Please school us on how to make a delicious Vietnamese grilled pork, and a grilled pork bahn mi, the roll too!, with special Mayo, which based on your whopper video you are a mayo fan lol. :) thanks
You give me real Alton Brown vibes and I'm here for it! Great work, Chef
As someone from HongKong, I can say that this looks so damn good, just like the stuff we have everyday
香港人加油呀~！
Evan Hansen 光復香港！
@@jasminekong5463 時代革命！
Gonna be honest and say I don't know anyone that really cares about using plastic wrap. There's no good eco-friendly alternative to my knowledge and so long as you're not using a stupid amount, it's fine. Also this looks absolutely delicious. Recently found your content and loving it, mate.
All this food looks so good, I would love to cook it but it’s probably like tons of money
I am worried that Weissman bought it.
Always the best cooking and instructions! Thanks for keeping it real
4:08 “Flip...” and there you go.
"darmn it"
*Texan dialect intensifies*
For marinating and other applications that require an actual seal, a pot or box with a bit of beeswaxed felt placed over the top and the lid put over that and then strapped down tightly with a lighter passed along the seam to allow the wax to melt enough to bond to the lip and lid. It makes a near airtight seal that keeps moisture in.
Hmm, for Chinese people in my country, the traditional way for the red coloring is using red koji and I was so sure you, the king of extra, was definitely going for that. Never heard of using the thing you mentioned though (sorry, can’t really catch what you said, was it soaked woodchips?)
Wow. You really did your homework before making it! Impressive!
My suggestion is to use a Rose wine instead of Shaoshing. For BBQ pork is a cantonese dish. Cantonese Chinese crusine uses rose wine.
Off the bottle. It is named as 'Salted Mei Kuel Lu Chew" . Translation. Rose essence wine. I think you should also know that using Malt Sugar syrup is the authentic recipe. But I understand why you didnt mention that. For it doesnt make a huge difference. Most prominent flavor is from the Hoi Sin sauce and the rice wine. Good stuff bro
Bruh why does this guy look pretty cute like not gonna lie
Super cute. Exactly my type. Long hair and can cook 👌
demolazy and you’re any hotter than he is?
I am at home watching this video drooling I guarantee you I am making this dish.
I subscribed this morning and have been hooked ever since.
叉烧 aka “cha shaw” in Mandarin, “cha siu” in Cantonese
Cantonese is origin of 叉燒, so it's usually pronunced the canto way. First word is like ts and ch melded together, followed by a high "ah."
It is definitely not "cha shaw". Go back to mandarin class.
keff 你说你妈呢
Bruh this is next level! you know what else is next level "B Roll"
Joshua: I'm making char siu
Chinese cook: He can try.....
I’m beaming with chinese pride :”) thanks Joshua!
0:00 don't forget to breathe my guy
goshhh the colors are perfect
Who doesnt Love a good bbq pork?
Am I right or am i right
Muslims 😔
@@JeanMarceaux wait you cant eat meat?
@@matic3388 Muslims can't eat pork, it's forbidden by their religion.
Hi Joshua, I’ve been a long time subscriber but never made a comment on your channel but I will for this recipe because I made it today and marinated it for two days and it was amazing! Thank you for sharing your recipe😊
6:26 ye boi is thicc
Lol
This was so easy to make and easy to love. Going to make your Tonkotsu Ramen today. Thank you
Pretty good for a Western boi
It should be noted that this is a quick Char Siu: good for the home cook. If you want to eat the real, best Char Siu, you had better just buy it from a Chinese Barbecue joint
How have I not heard of Joshua until last month? I love your videos
me: starts cackling after hearing his pronunciation of char siu because its my favorite dish and im chinese
Chinese too, and have no idea how to pronounce it
Jonnsin Kuo it’s pronounced as “tsa siew” (cantonese)
Or 叉烧 (cha shao) in Mandarin pronunciation
A little secret, ask for a cut that is half fat and half lean.
Josh of course we're watching all the way through. We love your cupboard talk.
When the video has just been uploaded but it has 7 likes with 0 views
First time watching one of your videos. Loved it! Subscribed good sir! Cant wait to binge a ton and learn some great stuff!
a combination of the third and fourth pronunciation would have been perfect! - a native Cantonese speaker
我識講小小廣東話，I sent him a link that hopefully helps with his pronunciation of 叉燒。加油呀~！
I love the b-rolls so much I love your videos man and the editing into them keep it up
I just realized we've been living inside your cupboard... It's dark in here :(
Love your videos and personality! Makes watching these so fun! You’re doing awesome and thank you so much for sharing!
Me: Those looks about 2 inches thick.
“*I would recommend cutting it into sort of flat pieces, about two inches thick”
I’m pretty proud of myself for noticing that 😂🤷🏻♀️
I stumbled across your channel on accident a few days ago. I really enjoy your videos. Keep them coming buddy.
It’s pronounced as cha shao in Mandarin though
IDK how to say it in Cantonese🤔
Cha siu lol
Eugene Kwan ooooo thats cool
Idk why you don’t have millions of subscribers yet man.
Great content, great style, and great editing.
Keep it up! Love the videos and recipes buddy👍
6:25 ayeee my boi looking THICCC 👀👀👀
This dish is simply outstanding.
My wife bought that beeswax stuff and constantly tells me to use it and I ignore her every time. It's garbage.
Aw damn. I was thinking of buying that (or some other waxed paper). What was your problem with it?
I'm not a fan of beeswax wraps either. I just use containers with sealable lids. There's also a product called SugarWrap. It's still a "single use" product but they claim their product is a little kinder to the planet than petroleum based plastics.
@@zer0nix fiddly, melts easily, can't be washed with strong detergent, storing them is a chore because you have to dry them before packing etc. Ikea has a 14 piece tupperware set for like 3usd, lids and all, dishwasher friendly...
For the plant-based folks out there, this marinade on just about anything is just... 🤤. I’ve used it to slow cook mushrooms, jackfruit, hibiscus flower, seitan, and plain ol’ veggies and OMG 😋.
Thanks Joshua 🙏🏼 for these amazing recipes! Know that you make them simple enough to “veganize” and my tummy (and I’m sure my husband and daughter) are happier since I found your channel.
Me being a Cantonese little boy I laugh whenever someone says this with a western accent
We laugh at little Cantonese boys so it's all good
I stay in Singapore and this is so common food here . Loved the way you made . I love to do fermenting and recently started my own channel . When I first saw your video became a fan instant. Such an entertaining yet informative video!. And the music is the cherry on top. Where do you get such awesome music ! For me you have set a bar for entertainment which will be hard to cross . We all are making same stuff but the way you making is bang on !! . Sometimes I dream to work with you :).
“If that doesn’t get you going I don’t know what will”
Me: 5:00