I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂
I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!
I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...
Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.
@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.
Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.
I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh
Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️
I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)
I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment. Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.
My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.
Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.
Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"
Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.
You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich
JOSHUA, now that the fall is around the corner there is this bread call Pan de jamón, that I’ve made myself. It’s pretty good can you make it plssssssssssssssssssss
Josh, for slaw... No complaints, but I grew up in the South, and I use the family tradition of marinating the cabbage and onions in apple cider vinegar and salt with spices for several hours prior to making the sacred slaw, stirring occasionally. It's like a fast kraut. From there, you just make whatever slaw you want after draining the vinegar. Obviously you could do the same thing with lemon juice, before adding mayonnaise and all. It makes the cabbage softer and more sexy. It's still crunchy but better. Sexy cabbage is great cabbage.
Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video? Love your content. Thanks for the amazing videos. Best
Kinda wish you'd have done a high grade pork katsu version rather than just going with the well known high grade beef. Would love to see you try using Okinawa Agu, Kagoshima Kurobutta, and/or Tokyo X(Yes that is the actual name of the breed).
I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible
I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?
honestly,... this time i can really imagine that it will make a huge different. the last times you compared expensive to cheap you basically made two completely different dishes. this time it's the same dish, almost the same sauce and it really puts emphasis on the quality of the ingredients. also: thank you for featuring the katsu sandwich! it's really delicious and i should really do it again. also: you don't neccessarily need A5 meat. you can use any other beef, or even lamb, chicken, and... dunno... fish. buffalo... stuff ^^
So you think if I do a normal pork cutlet with the upscale ingredients everything should still be top tier taste I’m hoping ? Not gonna buy A5 wagyu rn😢
@@jadensandoval5155 quite so, yes. of course there'll always be a difference in quality, but yes. my oppinion is always, that it's not the quality of the ingredients, but the quality of the preparation and technique. there are several ways to tenderize meat, infuse it with flavor and so on.
In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.
Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.
Josh could you please make Peruvian Lomo Saltado? I'd love for you to get into some south american food. And Lomo Saltado is the place to start!!! Please!!!!!
I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.
Papa, can you make the perfect katsu sando using whatever ingredients are necessary for improved flavor, then show us the price? Lately, the "rich" versions have just added caviar or whatever.
But better: cereal edition. Make cereal from scratch Josh.
NO FR THO😭💀
💀
That would be good😌
Show us your crunch berries!
Umm, that will belong to but better isn't it?
That black garlic bread sounds like my dream. Anything combining garlic into Anything I'm wanting to try.
Got to admit when I saw the thumbnail I thought it was cinnamon raisin bread.. I was super surprised by it being black garlic
Same 😋
I knew he had plans for all that black garlic, but ooooh boy, I didn't expect this.
Omg me too. The more garlic, the better❤❤
Shiversssssss
You know it's good when Josh doesn't share with the crew
I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂
Yep, He really did.
When I saw the title, I got confused on how a katsu become a tank-top…
In no world was batter-frying a A5 going to be anything short of amazing, to be fair 😂
I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!
I love how you made everything in the expensive one more extravagant. Except the mayo. Kewpie is perfection in a bottle.
I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...
Yess!
Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.
@@michaelh7490 What's the diff between dark and light soy sauceM
@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.
awesome awesome idea
Love this man's immaculate cooking
🫵R🦸♂️🌈
Same ❤
You know Josh understands fancy when he makes a YUZU MIST
This sounds so good 😋 sweet and savory is the pinnacle of flavor 🙏🏽
Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.
I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh
"Deep-fried Wagyu steak" is an evil, evil description. I hate that I love it.
Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️
I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)
Great job editing team! The sword fighting footage at the end was pretty funny and that transition with Josh slapping the bowl at 4:10 was smooth!
I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment.
Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.
Just use regular steak with the second version?
@@MegaBabibo That's still about 200 dollars in different ingredients, so... no, not really
yooo josh that beat at the end is TUFFFF
You're terminology is awesome in its hilarity!
There's no chance anyone tries to recreate the pricey one faithfully but we can all dream
Love how Josh takes a slice of the regular katsu, but then takes a bite out of the wagyu
"Hey I'm home"
Josh:Just talking into a cabinet
Since you're doing a versus thing already, here's one I wanted to see: Chicken Tikka Masala VS Japanese Katsu Curry, which is the superior curry?
My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.
I noticed something... Since the Pho VS Ramen episode... I realized that Josh inner Texan is showing a lot more and I love it!
Can’t wait for the collab with Nick! 😆
Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.
"But Expensiver" is my favorite series
Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"
@@AI-00000 why you tryna kill Nick's vibe....
also teenage girls have been pioneering language for centuries.
As soon as you said “we’re stepping away from traditional a little bit” I instantly thought of uncle Rodger 😂
Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.
Why do people feel the need suggest a new series every video, just let Josh do what he wants
one thing I like to do when you make videos like this is take the affordable aspects of the more expensive one and use it on the cheaper version
aweso9me
Sir, the music for the B-roll portion of the video had NO RIGHT to slap that hard xD Good day, sir
Congrats on 6.9 million subscribers!
I wonder if Joshua ever watched food wars
I think he would love it out of all the ppl the most 😂
I just asked my husband for your book for Christmas, I hope your happy josh XD
Love sitting down at my computer with my lunch an finding out a new Weissman dropped
I bought the Papatapa cherry shirt and it is SO SOFT! Top quality! The Crème Fraichest!
Both Katsu Sandos looked so good
Seriously can't wait for the live action food wars with this guy and one of the cooks.
Can we just appreciate how good the video editing and Joshua comments describe the taste of food? 😱
This the first episode o watched where the expensive one is just so good it warrants the price
I like how you added the yeehaw sound for Texas
"Baste your little gentleman with butter if desired." If desired?!? That's a got-dang mandatory step! Also, I'm going to be making this.
How could this be $358.75 per sandwich, when meat cost $185 & not entire steak goes into it?!
Because he can't do math. His math is wrong in everything.
Cutting the crust? "What? That's like slapping God across the face for giving you a beautiful gift."
Your cookbook brought me to your channel
So proud of you how you said Worcestershire sauce. From Britain 🇬🇧
josh do you realize that right now you have 6.9 million subs?
We want top 10 things you’ve made on this channel
6:30 That's "七味唐辛子" (shichimi tougarashi) which basically means "seven peppers". Not "Shimi togarashi" lmao
A5 is a wonderful thing. It's something I love to treat myself with.
Nice editing this video!! Returning to a slow paced more enjoyable video. Thanks!!!!
You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich
imagine if Josh went to collab with guga, with the most expensive and delicious wagyus
Bringing me back to my depraved college days of making spam katsu... I'm not proud, but it was still delicious
love the enthusiasm!
once you learn to katsu, you never stop
JOSHUA, now that the fall is around the corner there is this bread call Pan de jamón, that I’ve made myself. It’s pretty good can you make it plssssssssssssssssssss
we need a fridge and kitchen tour🤩
“Hey guys we’re in a recession, but make this $400 sandwich” 😂
Dude I'm telling you try adding grated horseradish into coleslaw it is an absolute game changer.
Josh, for slaw... No complaints, but I grew up in the South, and I use the family tradition of marinating the cabbage and onions in apple cider vinegar and salt with spices for several hours prior to making the sacred slaw, stirring occasionally. It's like a fast kraut. From there, you just make whatever slaw you want after draining the vinegar. Obviously you could do the same thing with lemon juice, before adding mayonnaise and all. It makes the cabbage softer and more sexy. It's still crunchy but better. Sexy cabbage is great cabbage.
Hey josh, here's a challenge for, why not buy the feast of heroes dnd cookbook, cook it and make your own version.
Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video?
Love your content. Thanks for the amazing videos.
Best
Josh my response to "I dont like slaw" is "you don't like mayo with a sprinkle of packaged vegetables is what you're saying"
Kinda wish you'd have done a high grade pork katsu version rather than just going with the well known high grade beef.
Would love to see you try using Okinawa Agu, Kagoshima Kurobutta, and/or Tokyo X(Yes that is the actual name of the breed).
I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible
Fall is here. Can you make us stuffed pork chops ?! I’ll send you my recipe.
"Katsu Sando" sound like a drunk guy tries to say "Cut Sandwitch" in a half japanese, half italian style
Katsu Sando. Once you try it, you cannot stop thinking about it.
I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?
Same question here. Usually with those expensive dishes on RUclips, they don’t add up and are exaggerated.
Bro you need a hip hop freestyle intro with some Texas flavor. Like Lil Wayne meets SPM
the food looks good, but look at Josh´s biceps at the end, he has been hitting the gym. My man is Buff!!!
honestly,... this time i can really imagine that it will make a huge different. the last times you compared expensive to cheap you basically made two completely different dishes. this time it's the same dish, almost the same sauce and it really puts emphasis on the quality of the ingredients.
also: thank you for featuring the katsu sandwich! it's really delicious and i should really do it again.
also: you don't neccessarily need A5 meat. you can use any other beef, or even lamb, chicken, and... dunno... fish. buffalo... stuff ^^
So you think if I do a normal pork cutlet with the upscale ingredients everything should still be top tier taste I’m hoping ? Not gonna buy A5 wagyu rn😢
@@jadensandoval5155 quite so, yes. of course there'll always be a difference in quality, but yes.
my oppinion is always, that it's not the quality of the ingredients, but the quality of the preparation and technique. there are several ways to tenderize meat, infuse it with flavor and so on.
I also live in Texas, and I can confirm there is a legal obligation to deep fry.
Deep frying wagyu is on a similar level of absurdity as deep frying butter.
In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.
"Season with diamond dust and garnish with thinly sliced twrnty dollar bills."
-josh
defenitly uncle title video looks so good
honestly the first sando looks more appetizing with the crust still on
Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.
Kanapka ze schabowym i bigosem? Hm, nigdy o tym nie słyszałam
@@makaska5 A co zmarnować się ma? Jak jarzynowa wyjdzie to jakoś trzeba dodać czegoś żeby suche nie było. A nawet powiem że jest to całkiem niezłe
@@thalus5990 chyba że tak
Josh could you please make Peruvian Lomo Saltado? I'd love for you to get into some south american food. And Lomo Saltado is the place to start!!! Please!!!!!
Finally a Josh recipe where I already have all the ingredients Lol
looks so good cant wait to go into debt to make it
Ace and so funny too -- this is one of those you just have to watch to know what’s what 🎉😂❤
I’ll be happy when the sando trend is over. It’s the “Crocs” of the culinary world…
Best “BUT BETTER” episode would be::: Taco Bell Mexican Pizza
Happy birthday to me, thanks Josh for the idea
You know what sounds good B Roll
Still waiting on my Josh Scherer and Joshua Weissman crossover
I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.
AYO MAN GOT 6.9 M SUBS LESSGO
Amazing as always 🔥
every german right now: a 300 bucks... Schnitzelbrötchen?
Need more pasta content please guys!
Black garlic? Remember fermentation Fridays? Pepperidge farm remembers
Papa, can you make the perfect katsu sando using whatever ingredients are necessary for improved flavor, then show us the price? Lately, the "rich" versions have just added caviar or whatever.
Josh: You probably already have everything for the sauce.
Also Josh: Alright now add your oyster sauce.
I’m sorry what aisle was that on?
With the soy sauce