Josh 3 months ago: “I’m gonna use this old cloth instead of wasting things like paper towels.” Josh after Bounty sponsors him: “If you roll 13 tubes of paper towels together and light them on fire, it makes a great replacement for fireworks...”
I use a flamin' roll of Bounty to sear my filet mignon to "rare plus" perfection. Then, I roast my Mexican Street Corn with the same roll.....and THEN ignite the meringue on my Baked Alaska. *GOD I LOVE BOUNTY PAPER TOWELS!*
Guga doesn't add butter to his meats in sous vide. He had a video testing that out, and determined that the butter kills the flavor when added to the bag. Seems especially weird since Josh finishes the steak with butter in the pan.
I mean if he really wanted to go ham on the steaks there are a few options. There is a kind of Galician steak from spain made from older animals that has to be hung forever to get tender that is slightly more expensive than most A5 wagyu not all some A5 wagyu is super insane so about them super expensive kinds of Wagyu we have the obvious A5 Kobe but there are kinds that are less famous but even more fancy than Kobe Wagyu like the Olive-fed Wagyu from Shodoshima or perhaps another one of the big 4 of Wagyu like Matsusaka, Omi or Yonezawa. Then there are beef from rare breeds of cows who are close to extinction since not many breed them.. When you work with food the rabbit hole is deep when it comes to good meat.
One sponsorship and my man forgets how to act; Even Babish didn't go this hard with the product placement and he literally had the Bounty™ Paper Towels in the background for the whole vid We love you Josh
I have to give you credit where credit is due. You remind me of a coworker I hated with every fiber of my being, but you're intelligent and ambitious and all the things he wasn't, so I can't hate you and that bothers me. My prejudice against him clouded my enjoyment of your other videos but 17 vids in, you've won me over. You're cool dude, thanks for your work!
Nah, we re gonna brag how we watched him back when he made a cooking show for the people locked in his cabinet, only seeing the light in combination with the mouthwatering smell of his cooking. -Didn't you miss your families?-they're gonna ask. - we did, but the food was good.
I'm excited about this series! I'm looking forward to trying out the recipes you come up with. I don't need every cheap meal to be "but better" - I think it's enough to point out that with good ingredients and techniques you aren't missing much by going with a smaller budget for meals.
He did, just pointed out the price wasn't worth it for most of us and properly cooking a cheap steak can yield great results also. -Though he could have cooked that steak much better as there was significant gray.
@@madthumbs1564 he only did that because of the series name, it was obvious he enjoyed the more expensive steak soooooo much better than the cheaper one, lol
i love the idea of this show!! i'm so glad you're doing a series like this! i love cooking but i don't always have access to the Top Tier(TM) cooking items, so this show is right up my alley! :D thanks for all the hard work you do in putting these videos together! next episode, hm. when i think of something, i'll reply to my own comment and let ya know!
I literally did the basting method with steaks I had today. Cheap and they were the tastiest and juiciest steaks I’ve ever eaten. Brilliant cooking method, will definitely be using it again in the future!
Josh I just wanted to say that I’ve recreated some of your recipes, and I don’t think I’ll ever be as good as you but I must say that I’ve adopted some of your cooking techniques and your recipes are sooo good
Food is like art supplies. The higher quality supplies will go that one extra mile and do a better job, but in the end, it's how you use them that makes a good piece. I love how this video is actually providing a cheap easy recipe, most cooking channels put "budget friendly/cheap" in their title but then are so out of touch with what's cheap and use hundreds of dollars in devices and ingredients. I look forward to more of these!! I'm totally incorporating this into a meal this month!!
that steak is actually very expensive if you factor in the opportunity cost of spending hundreds of hours of practice perfectly searing and pan cooking a steak... imo this is the simplest but also least forgiving methods for cooking steak.
@@danielpinzon5603 Really? I've always found it to be one of the most forgiving. Occasionaly I undercook/overcook, and need to resign myself to cutting into it to make sure it's done, but aside from that? I still eat what comes out of it. I don't know what to say about that "hundreds of hours". I've definitely never had to spend that much time learning how to sear a steak, in the slightest. It's meat, not a souffle. I admire your dedication but that's definitely not the norm for a meal like this.
a tip with the butter in the sousvide bag. since its not caramelized it wont add that special flavor that comes with brown butter. so put it in a pan and softly brown it before putting it in the bag. It makes a world of difference.
@@demistoffels3457 Meeeeeee. I didn't grow up there. but my cousins and Oupa and Ouma are there. Plus, whenever we have a braai, I crave some good meat.
Isn't that just a dry brine? You're right that it's not a common technique for steak though. I wonder if it would be nice trick to make a cheap steak taste fancy.
Chanel Morais dont really need one though. You can just use a beer cooler and a ziplock. Just put water at about 57°C and displace the air in the ziplock by almost submerging it in the water and then zipping it. Works the same way, just without the circulation
@drew13600 it does actually make meats more tender the longer you cook them. This however, is not necessarily a good thing as you can reach a point where you cooked the meat far to long that it becomes a mush. You can have a look at this FYI -> ruclips.net/video/d3wB68py1A0/видео.html
Sous vides are a luxury, and while it'd probably be nicer, the title was "cheaper" and the purpose of the video was a cheap and fast meal that's realistic for most people to achieve. Glad he stayed true to it. As he said, using the sous vide was balling out with the expensive comparison steak. Nicely thought out by him really, becase a lot of the "Budget friendly!" meals cooking channels put out are made by people really out of touch with what constitutes a cheap meal, and have no consideration for those actually on a budget lifestyle. One of the many reasons Joshua Weissman is one of my favourite cooking channels lol.
Yea, it definitely would have been better cooked sous vide . That being said, as people have mentioned, I think the idea was that if you have the money to buy a $70 steak, you can probably afford an immersion circulator as well. If you're in a position where you'd much rather be buying $7 steaks, you might not necessarily have the money to get an immersion circulator and telling people to just to buy one might come off as a bit excessive. Keeping the series simply by NOT assuming people have stuff like an immersion circulator for the cheaper options is reasonable.
@Deleted Account Yeah I guess that too, but I don't really eat direct meat. If it was like pork broth, then I'd eat it, but if it was a Hot dog then I wouldn't.
I agree. I think the idea of comparison falls flat if you add extra things to the cheaper meal to make it taste and look elevated. Instead, I think it'd work best if he took an expensive restaurant item and made it cheaper, using his own methods to do that. Or he could go even broader and show up how best to make traditionally-expensive food cheap.
@@myurimohan7628 yea but the best method for an expensive steak isn't necessarily the same as a cheap steak, and he's trying to compare the best methods, not the ingredients.
Eh, most of the time it won't be though. Everyone knows which steak would be better if cooked the same. The point is to give someone who can't afford a $50 steak an option to make something that tastes nearly as good.
I bought all the ingredients today for dinner with the wife. As I got started to cook, I realize I couldn't do the most important step of patting dry with Bounty paper towels (I buy a different brand). I told my wife dinner had to be called off, she wasnt amused.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Okay so do we want this to be in the cabinet too?? I figured you’d want to air out for a new series....???
Joshua Weissman first on ur comment
wert
Pls put me back in the cabinet its too cold 🥶
Yes
Eh, I think the difference is a good thing.
Josh 3 months ago:
“I’m gonna use this old cloth instead of wasting things like paper towels.”
Josh after Bounty sponsors him:
“If you roll 13 tubes of paper towels together and light them on fire, it makes a great replacement for fireworks...”
Also did you know, if you fill a bathtub with bounty paper towels, you could bath with toilet papers
HEDRIZ SYAKIREEN wow I always thought they would light me on fire! Thanks for the info 🤩😋
Lmao
So he sold his soul to bounty we all have our price tag mate
I use a flamin' roll of Bounty to sear my filet mignon to "rare plus" perfection. Then, I roast my Mexican Street Corn with the same roll.....and THEN ignite the meringue on my Baked Alaska. *GOD I LOVE BOUNTY PAPER TOWELS!*
“It doesn’t look that good right now, but watch this!”
~sous vide everything
lEts dEw It
I bet you noted the butter with the sous vide steak too... Rsrsrsrs
Guga da goat
I like how everybody on the youtube cooking community has their own respective memes
Josh! please release a cookbook titled “ A Weissman once said”
Now this is a good idea.
Yess
I NEED TO BE ABLE TO LIKE A COMMENT MORE THAN ONCE
Thats actually great!
AHAHAHHHAA
josh: but cheaper series
college students: *yes*
Fine dining for the cost of a big mac
@k b HOW
College students are hoping he does a video to make instant ramen better
@@jacobross7443 Didn't he already made one?
@@jacobross7443 he did one check his channel
The comparison that would've sold me was:
Would you rather eat the $7 steak 10 times or the $70 steak once.
For real! 😂
Honestly I would eat a wagyu once just for the experience.
@@skynchickens300 Alright, let's do this then: Would you rather eat a $70 steak once and a $7 steak 10 times, or the $70 steak twice?
@drew13600 i agree with you
oh that's gooood😳
“Steak is probably one of thee most expensive things people will buy and eat”
Laughs in my monthly cheese bill
Yij Lee ahh indeed it only makes sense to nut to cheese cause cheese is amazing
ruclips.net/video/sM8mH0RNHRY/видео.html *laughs in sheogorath*
are you french?
Exactly!
*laughs in charcuterie boards*
I work in a deli man tell me about it lol
Hey Joshua, Ideas for another series . "But Healthier" "But Quicker" "But with Bacon"
Sponsored by......Ho Foods......In N Out......& Piggly Wiggly.
"But Healthier" Would be f*cking awesome
But it gets faster after every time Josh says kwispy
YES But Healthier!
But vegitarian
Ok looks like Bounty's taking over the RUclips chefs
First babs now joshy washy
Yup next is gonna be Matty.
YOU GUYS BOUNTY IS PAYING THEM IN STEAKS
watch?v=cs8OYby6RrA
Trágico
I gotta admit. Bounty is way better than the average generic brand.
All the porn videos too, they are cleaning up with bounty and talking about how absorbent it is.
The way this man handles this sponsorship, I’d gladly trust him with my rock collection as I go on vacation.
Was thinking the same lol 😂
Josh: *cooking food*
Bounty CEO: Five seconds have passed, it's time to mention our brand
Looks good, reminds me of the song of my smoke alarm.
I thought the same thing!
Bruh
But wait... you have fire alarms? I use the trees in the amazon forest
Honestly I feel like Josh is making every restaurant go out of business.
well restaurants offer you bad meat with a good sauce soooo... yeah it's explaining what restaurants do
Coronavirus: Let me introduce myself-
He’s not
@@rebekahdavis8731 Go away, Coronavirus. Nobody likes you.
1:44
Joshua: So go ahead and crack out the ol' sous-vide circulator
Guga has entered the chat.
lol
So lets... do it!
So were gonna pat it dry and get a nice sear let’s doooit
@@Solznmid I know it doesn't look that good now... But waaaatch this!
Guga doesn't add butter to his meats in sous vide. He had a video testing that out, and determined that the butter kills the flavor when added to the bag. Seems especially weird since Josh finishes the steak with butter in the pan.
This guy is awesome , showed up on my recommended page after binge watching binging with babish
Aren’t we happy that Josh doesn’t spill food on his counter when Bounty sponsors his videos?
Huan Le Cong Quoc The bib was hilarious.
Is this a Babish burn?
Hannah Fuqua That was my thought. 🥴
LMAO Babish
Exactly hahaha
Josh: lets go to the supermarket
Guga: lets adopt a baby cow and raise it into a wagyu
Guga’s meat dealer would raise it.
Grand Western Steaks
Guga isn't frank from Tasty.
@@GuvernorDave Frank is from Bon Appiteit, not Tasty.
@@aaronshan51 fuckin' any of them, they all blend together. Epicurious. Pretty sure they're all the same company.
I'm 15, and I tried cooking this today and ive never cooked anything other than eggs before... It was delicious
After this I kind of want a "more expensive" series.
Hatsumono But Better is
LETS MAKE HIM BROKE
are you gonna be able to afford it?
Binging with Babish
I mean if he really wanted to go ham on the steaks there are a few options. There is a kind of Galician steak from spain made from older animals that has to be hung forever to get tender that is slightly more expensive than most A5 wagyu not all some A5 wagyu is super insane so about them super expensive kinds of Wagyu we have the obvious A5 Kobe but there are kinds that are less famous but even more fancy than Kobe Wagyu like the Olive-fed Wagyu from Shodoshima or perhaps another one of the big 4 of Wagyu like Matsusaka, Omi or Yonezawa. Then there are beef from rare breeds of cows who are close to extinction since not many breed them.. When you work with food the rabbit hole is deep when it comes to good meat.
Gotta say Josh, as an Englishman, that "cheers bruv" was disturbingly accurate, sounded like a native northerner
Skyrim belongs to the Nords
5:07
Yeah his Brit accent is actually decent most of the time 😂
Chris Yee u are a good man
“I ain’t eatin no damn boots🤠” caught me off guard I laughed so hard
"But cheaper"
So just like how every college student does it
The 10th time I've met you in like one hour of youtube what the fuck
No offence, but why the hell do I see you EVERYWHERE
Bruh
Can we make a subreddit documenting this guy’s adventures
Bro do you ever *sleep* ?
This is how I cook steak- but he just flexes and does it better 😭
But better/ but cheaper mashup
This is how every fast food restaurant feels in the 'But better' series
Mo S’s steak|But Better
Ya but strip steaks are trash
Ribeye only
Lol personally I would like a 70k kitchen to cook in, but as long as it tastes the same, we are good
One sponsorship and my man forgets how to act; Even Babish didn't go this hard with the product placement and he literally had the Bounty™ Paper Towels in the background for the whole vid
We love you Josh
I want to see some C-roll: reactions of your gf and cameraman reacting to you doing your super-fried edits and laughing at your own jokes.
This
Let’s live in the oven for this series. It’s too cold in the cabinet.
I’ll fit in a microwave
😹
Microwave us
Its 100 degrees here, put us in the freezer
I have to give you credit where credit is due. You remind me of a coworker I hated with every fiber of my being, but you're intelligent and ambitious and all the things he wasn't, so I can't hate you and that bothers me. My prejudice against him clouded my enjoyment of your other videos but 17 vids in, you've won me over. You're cool dude, thanks for your work!
One day we're gonna see Joshua on his own televised cooking show and brag that we watched him on youtube before he became famous
haha, probably more like ... one day we're gonna see tv stations beggin Josh to make their stations famous by appearing in their cooking shows :D
Nah, we re gonna brag how we watched him back when he made a cooking show for the people locked in his cabinet, only seeing the light in combination with the mouthwatering smell of his cooking.
-Didn't you miss your families?-they're gonna ask.
- we did, but the food was good.
Most likely gonna see something like Good Morning America inviting Josh to the show
He already famous 😂
"Then pat it dry with a bounty paper towel, great technique to get a good sear. It ONLY works with BOUNTY paper towels"
I'm excited about this series! I'm looking forward to trying out the recipes you come up with. I don't need every cheap meal to be "but better" - I think it's enough to point out that with good ingredients and techniques you aren't missing much by going with a smaller budget for meals.
"cheap steak...the dyslexic version of cheapskate" loll
Surprised he didn't salt it overnight. That helps to break it down a bit.
Episode 1 of but cheaper: *almost gives the win to the expensive dish*
He did, just pointed out the price wasn't worth it for most of us and properly cooking a cheap steak can yield great results also. -Though he could have cooked that steak much better as there was significant gray.
@@madthumbs1564 he only did that because of the series name, it was obvious he enjoyed the more expensive steak soooooo much better than the cheaper one, lol
i love the idea of this show!! i'm so glad you're doing a series like this! i love cooking but i don't always have access to the Top Tier(TM) cooking items, so this show is right up my alley! :D thanks for all the hard work you do in putting these videos together! next episode, hm. when i think of something, i'll reply to my own comment and let ya know!
Is this going to be a new series? Cause I’m down
Yep! This is episode 1 :)
@@JoshuaWeissman nice!
Can't wait for the next one!
Joshua Weissman cool thanks I’m pretty broke so maybe I can learn how to cook good food for cheap
Lobster. Because lobster ain’t cheap where I’m from.
I literally did the basting method with steaks I had today. Cheap and they were the tastiest and juiciest steaks I’ve ever eaten. Brilliant cooking method, will definitely be using it again in the future!
Its old school and the results as seen: a lot of gray.
Josh I just wanted to say that I’ve recreated some of your recipes, and I don’t think I’ll ever be as good as you but I must say that I’ve adopted some of your cooking techniques and your recipes are sooo good
Check out that French toast casserole man
Joshua, please make a “Bougie Bites” series where you use premium ingredients for meals.
He does that already 😂
That's just his regular videos
That is the but better series
I see u changed ur pic
Josh: "A healthy splash of olive oil."
Also Josh: "Puts half the bottle in."
“two shots of vodka”
Chuck eye is literally my second favorite cut behind bone-in rib eye. It’s so flavorful for a boneless cut
Loved it! Would have also liked a blind test with someone else! Asking them to guess price!!!
I second that !
"Guga has entered the chat."
guga would approve
Lets do it...
Welcome back to sous vide everything
@@sreeharylaiju you beat me to it my dude, I tell you one thing.... That's a thing he says right?
@@Arsenicsquirrel yea 😂... You should say it in his voice
OH GOD THIS IS EXACTLY THE SERIES I NEEDED
That moment when you realise Josh is less meme-y than Babish when it comes to bounty paper towels sponsor segments
Well shit, I guess i won't be making this without Bounty then.
Joshua - "... But do you know what else..."
My wife - "B ROLL!!"
stop flexing on us that u have a wife
joshua is that type of friend that would say "i have the best power because i have all the powers , so i win"
yes
Drinking game : Drink everytime josh says bounty paper towel.
We didn't start in the cupboard. It feels wierd.
*Something's wrong I can feel it.*
Wierd
Mom: what is it?
Me: breathing apparatus
Mom: where did you get that?
Me: from grandpa
Mom: what did he say?
Grandpa: 2:26
RIP Replay button 😅😅😅😆😆😆🤣🤣🤣🤣
I’m very excited for future episodes. I feel like this would be a good series for people who want cheap meals but they taste amazingly.
Texan here. Props for going to HEB. I will always steadfastly maintain that there is no better grocery chain anywhere.
We’re gonna do a bit of crossover meme here. Why I season my bounty paper towels, not my steak.
Ah yes, a fellow Ragusean I see
😎😎
I'm sorry, what kind of paper towel is he using?
Brawny I think
FlyTkSociety naw naw, he’s using dawn dish detergent
Bum-tea !
I think sparkle?
He clearly said Dawson's paper towels
I feel you on the texas rain, my friend, it pours like hell in my area when it does lol
I’ve always appreciated cheap steaks and being a butcher I love taking them home and try to make them delicious. •~•.
b-roll josh:"no that doesn't make sense"
me: do they ever??
Food is like art supplies. The higher quality supplies will go that one extra mile and do a better job, but in the end, it's how you use them that makes a good piece.
I love how this video is actually providing a cheap easy recipe, most cooking channels put "budget friendly/cheap" in their title but then are so out of touch with what's cheap and use hundreds of dollars in devices and ingredients.
I look forward to more of these!! I'm totally incorporating this into a meal this month!!
that steak is actually very expensive if you factor in the opportunity cost of spending hundreds of hours of practice perfectly searing and pan cooking a steak... imo this is the simplest but also least forgiving methods for cooking steak.
@@danielpinzon5603 Really? I've always found it to be one of the most forgiving. Occasionaly I undercook/overcook, and need to resign myself to cutting into it to make sure it's done, but aside from that? I still eat what comes out of it. I don't know what to say about that "hundreds of hours". I've definitely never had to spend that much time learning how to sear a steak, in the slightest. It's meat, not a souffle. I admire your dedication but that's definitely not the norm for a meal like this.
we have entered a bounty-full era... let the paper towels and the savings envelope you...
Sounds like I need to start making envelopes out of bounty
@@TheKingsHillGaming ah shit... That pesky "e"
hearing josh say "cheers bruv" really awoke something in me
These vids are 100% getting me thru quarantine/layoff. Missing my kitchen bros!
a tip with the butter in the sousvide bag. since its not caramelized it wont add that special flavor that comes with brown butter. so put it in a pan and softly brown it before putting it in the bag. It makes a world of difference.
Not starting in the cabinet? Hmmmmm. It doesn’t feel right. :(
Question: Whenever I sousvide my steaks I typically like the hold the steak on the side and render the fat some. Any reason why you didn’t do that?
He probably wanna challenge god and piss him off
Because Bounty doesn't have an application for that.
drew13600 I get that. Just seemed different from what I’m seeing
Hey man thanks for adding "CHEAPER" in the thumbnail, I was having a hard time figuring out if $9.50 was cheaper than $64
I wish u would come to South Africa. Our “cheap” meat is absolutely amazing.
SOUTH AFRICA REPRESENT ( sorry for getting so excited. Whenever someone mentions South Africa, I feel like we are noticed)
@@demistoffels3457 Meeeeeee. I didn't grow up there. but my cousins and Oupa and Ouma are there. Plus, whenever we have a braai, I crave some good meat.
Demi Stoffels honestly same. I get equally if not more excited. It’s like that one day when I randomly stumbled upon R/southafrica on reddit
A method I use is salting and air drying in the fridge overnight - highly underrated
Makes all the difference for sure
Shhhh don't let Big Paper Towels find out
Isn't that just a dry brine? You're right that it's not a common technique for steak though. I wonder if it would be nice trick to make a cheap steak taste fancy.
Since Covid and watching Josh, we haven't eaten out since March... and are LOVING it!
1:46 *I want someone to treat me like he's treating that immersion circulator..*
Question for you Josh. Any reason you didn't cook the "cheap" steak in the sous vide bath?
It could have gotten even more tender in there, right?
i think it was because most people don't have a Sous Vide machine...
Chanel Morais dont really need one though. You can just use a beer cooler and a ziplock. Just put water at about 57°C and displace the air in the ziplock by almost submerging it in the water and then zipping it. Works the same way, just without the circulation
@drew13600 it does actually make meats more tender the longer you cook them. This however, is not necessarily a good thing as you can reach a point where you cooked the meat far to long that it becomes a mush.
You can have a look at this FYI -> ruclips.net/video/d3wB68py1A0/видео.html
Sous vides are a luxury, and while it'd probably be nicer, the title was "cheaper" and the purpose of the video was a cheap and fast meal that's realistic for most people to achieve. Glad he stayed true to it. As he said, using the sous vide was balling out with the expensive comparison steak.
Nicely thought out by him really, becase a lot of the "Budget friendly!" meals cooking channels put out are made by people really out of touch with what constitutes a cheap meal, and have no consideration for those actually on a budget lifestyle. One of the many reasons Joshua Weissman is one of my favourite cooking channels lol.
Yea, it definitely would have been better cooked sous vide . That being said, as people have mentioned, I think the idea was that if you have the money to buy a $70 steak, you can probably afford an immersion circulator as well. If you're in a position where you'd much rather be buying $7 steaks, you might not necessarily have the money to get an immersion circulator and telling people to just to buy one might come off as a bit excessive. Keeping the series simply by NOT assuming people have stuff like an immersion circulator for the cheaper options is reasonable.
I like how you are trying it without the cabinet. It’s fresh.
i have never been this early omg
me neither omg
me too whoaa surreal
me neither
haha me neither
Hahaha me too!
Why is everyone trying to be first? Its harder to be last
Bruh... facs
ngl you're spitting straight facts
Everyone was last until someone wasn’t first.
I would love to see you going to the market and buying what you buy and giving “tips” to us
I like this. It’s basically “worth it?” but homemade edition
Joshua: you are out from the cabinet
Me: *noooo, my cabinet*
Joshua: for this series
Me: yay
The secret is the middle ground. A 2” nicely marbled ribeye for $25
Sousvide, oil and butter pan sear. Amazing.
One day I hope to have as much in my bank account as Bounty’s advertising budget. I’d be set for life :^)
Your great grandchildren would be set for life.
Next “but better” episode: Water....but better
Drinking oil
"Instead of drinking it out of the tap which costs money, we'll jog to your nearby river and drink that FRESH water for FREE."
Water... but butter
soup lol
Wouldn't that be tequila?
I made this but tenderize it first with pineapple juice for 45 minute. It's gewwdd especially the dressing. Thanks josh!
Biggest challenge for Joshua- a series called “But Simpler” .... I doubt he can do it
This is a video of Josh frying steak in a pan. Even the corn relish is just chopped vegetables in a bowl with lime juice and oil.
When you said "but cheaper" I really thought you said "butt cheeks" xDDD the meme lives on!
@DARKNESS sorry not a native 😅
@@Shibi_shibs you absolutely spelled "cheeks" correctly, don't you worry :)
@DARKNESS I enjoyed the pun lol
i like the energy in this video, our bois getting more chaotic
Me, A vegetarian: Why am I watching this video? Because it looks good.
@Deleted Account Yeah I guess that too, but I don't really eat direct meat. If it was like pork broth, then I'd eat it, but if it was a Hot dog then I wouldn't.
@@govindraman3189 so you're not a vegetarian
@Deleted Account Yeah but you're not eating the skin of the animal.
@@Smooth_operator32 Idk I guess I am to a certain extent.
Corn relish was vegetarian! 😻
"But do you want to know what else makes the greatest steak of it's life?"
... uhh... a cow?
Just when you thought his video editing couldn't get better, he throws in dope graphics. Mind=blown
I’m gunna find where he lives and actually hid in the cabinet and wait for him to open it.
You better be pelting him with Bounty™ paper towels.
Me, a broke ass college student: _laughs in 60 cents pan sized fluffy buttery pancakes_
If you want to cook even cheaper steak that tends to be tough when pan seared, try reverse sear method, it is like cheap sous vide and work wonders.
Are we just gonna pass that Josh just flexed his Asbestos hands when he dipped his finger into the water
anything below 60 degrees shouldn't burn, at least if you put your finger below 5 seconds or so
It's really uncanny to see a bounty advertisement on youtube...
It just feels wrong
I was waiting for the butter in bag answer, I knew I couldn't tell the difference. Great Video.
I thought this was called: "Butt-cheaper"
I like
guga: where’s the garlic powder, wHERE IS IT
My mom absolutely adores your cooking!
Nobody:
Josh: With Bounty...
I feel like they should be cooked in the same method to see if it's just as good... But cheaper
I agree. I think the idea of comparison falls flat if you add extra things to the cheaper meal to make it taste and look elevated. Instead, I think it'd work best if he took an expensive restaurant item and made it cheaper, using his own methods to do that. Or he could go even broader and show up how best to make traditionally-expensive food cheap.
Also eaten the same too. That relish fudges the results
@@myurimohan7628 yea but the best method for an expensive steak isn't necessarily the same as a cheap steak, and he's trying to compare the best methods, not the ingredients.
Eh, most of the time it won't be though. Everyone knows which steak would be better if cooked the same. The point is to give someone who can't afford a $50 steak an option to make something that tastes nearly as good.
I bought all the ingredients today for dinner with the wife.
As I got started to cook, I realize I couldn't do the most important step of patting dry with Bounty paper towels (I buy a different brand).
I told my wife dinner had to be called off, she wasnt amused.
5:08 - 5 servings of red wine
7:43 - After the full bottle of wine
“Out of the cabinet” sounds like a good youtube segment for you
How and why is everything in videos so aesthetically pleasing?
wow so many uses for Bounty™ paper towels. I'm leaving immediately to pick up Bounty™ paper towel rolls from my local grocery store.