Every time I see one of Joshua's "BUT BETTER" episodes I'm like "Oh yeah I wanna make this" but then I always think of how expensive and time consuming it's gonna be and just end up buying the og thing again. 😂 So seeing you actually make a lot of his recipes... You're a hero, man.
Sameeee honestly he has a lot of great tips and I have to started to utilize some here and there and one of these days I'm going to make his biscuits. But if you want to make an entire meal that he makes you gotta clear your schedule 😅
I made burguers with his burguer bread, with tomato an avocado and a 1/2 dollar storebought burguer. It was awesome. I think I may make those tortillas also.
@@DavidSeymourOfficial I bet if you started an auction and had the proceeds go to a really good charity, like feeding America or something food-related, a bunch of your viewers would participate!
I've had a Misen chef's knife for several years and still love it. David may be sponsored to praise them, but I'm doing it for free. It's an excellent knife.
The reason the tortillas became stiff was because you didn't cover them with a towel. The towel traps the steam edited from the tortilla and keeps it moist and plyable.
He also didn’t put it on high enough heat initially so it dehydrated and went stale. It was hot enough and quick enough the second time around, so there was enough moisture, especially after being in a towel!
Sweet baby David, all you need to do is rinse that rice and cook it it in an instant pot! You work too hard to struggle with rice. Seriously, you figured out how to make homemade tortillas! Hero.
rinse the rice, put in rice cooker. Put your index finger vertically pointing at the rice. Fill with water until you hit the first knuckle. Perfect rice every time.
@@ShoaibAli-qt4tw lmao I've been subscribed since test #7 and I was SHOOK when David 'failed' his first recipe and struggled so much but now it's just hilarious
mi mama saw me using a heccin spatula when I was making quesadillas at 3 am and that's what she got mad at me for if I was to translate what she said it was probably something like "are you so lazy you can't just use your hands? or what? you don't want to burn your precious fingers? you've burnt yourself with water pendeja how much worse can this be?!"
I have both and yeeees go ! Making your own powder is a game changer. I also make breakfast bar in the dehydrator as well. The fermentation station is my baby and I love it.
He knows what he’s doing, and both items are good investments if you’re doing ludicrous amounts of cooking, but I think he doesn’t really understand that most people don’t have 6 hours to cook a substitute for fast food.
I have a dehydrator and alongside the garden my mom started over the pandemic, it makes life easier at the end of the season when we don't want things to spoil. We've made kale chips and dehydrated banana peels for compost just to name two things. It's awesome
for cooking rice: my sister taught me a technique (I believe she learned in Rwanda?) where you take a wet tea towel and wrap it around the lid of the pot, then cook with the ratio according to the package. The great thing about the method, is that you can keep the lid closed but still boil the rice without it overcooking, since the tea towel acts as an absorbent.
Homemade tortillas are one of those things that seem like they'd be so difficult to make, because they taste so great, but once you learn how to make them, they're fantastic and you never want to go back.
random thought, but could you maybe try one of cooking tree's videos? they aren't that hard if you know what you're doing, and i think it would be so pretty!
Can you make a kitchen tour? I have been watching you since almost the beginning and it's really nice to see how much your channel has grown, and I'm really curious about how you organize your kitchen tools and food .
as a taco bell employee, I can say that some of these are pretty close to how we make it. The "official" measurement for the tortilla in the crunchwraps are 12 inches in diameter, for those of you who want to try and make it yourselves.
I haven't seen Sam's Surf n' Turf Crunchwrap for a while so I'm not sure if there is a refried beans layer before the tostada but I know that Joshua's homemade stuff are bomb.
I think some of his early recipes are better for regular home cooking. His newer ones I'm like, fun to watch but no way am I spending the money for that.
Yea for sure. Then I also get annoyed at how almost ‘pretentious’ it is? Like in his sushi recipe he was saying how the rice has to be done in a special bowl or else it isn’t as good. Then his spicy mayo was a bunch of stuff. I worked in a Japanese restaurant and the rice was just rice vinegar mixed with a plastic paddle in a metal bowl, and the spicy mayo is just sriracha mayo
I don’t think his videos are made for people to replicate but he just does it for entertainment. He puts the ingredients and all in the description for those willing to give it a shot. I really enjoy his videos, probably never gonna make anything of his recipes though.
If you used bread flour instead of all purpose for the torillas, that could be the reason for the crumbly hard torilla. I had a similar problem when I first made tortillas
I’ve actually been thinking of buying some new knives. Might as well get a good set and support one of my favorite creators too! I saw the way they cut and they look great!
You know what I got to give it to you when you get sponsors your not over the top with it and making you feel like you need to but also enjoy watching your videos x
I've been desperately wanting to try a Crunchwrap for like 4 years but we don't have Taco Bell in my country 😒 and you can't buy tostadas at the store here. I'm pretty sure almost nobody in my country knows what that even is 😂 Americans are so lucky to have Mexican/Mexican inspired food available all the time
Tostadas are just hard tortillas, so if you can get your hand on corn tortillas you'll be able to make them yourself. Just warm them slightly, let them out to dry and then fry them. Alternatively, just fry them while they are still fresh, holding the edges with a pair of forks to stop them from curling up (this is better for when you want them flat, as in these recipes).
Sam uses a lot of store bought for ease. I probably would NEVER make a JW recipe due to everything being from scratch. Ain't nobody got time fo' dat! *had me a Misen chef and pairing knife for a few years now. Good knives.👍🏾
I’ve found it works best to keep fresh homemade tortillas (still hot from the griddle/pan) wrapped in a kitchen towel. The towel holds in the residual heat so the tortillas can steam a little while you’re waiting to use them. Keeps them from drying out and hardening, so they stay soft and flexible! *chefs kiss*
It's interesting watching videos like this as a person that keeps kosher. I've never tasted meat and cheese together in my life... Let alone meat with seafood and cheese. I can't even conceptualize what shrimp tastes like. Anyone wanna try explaining what these things might taste like to someone who has no idea? I'm just so curious.
Let’s call this what it was, Joshua and Sam scored a magnificent tie just because of their amazing filling choices. Like you said, putting Sam’s surf and turf filling in one of Joshua’s tortillas would have been mind-blowing. Props to both of them. I’d gladly make and eat both versions. Definitely need to put pork fat on my next grocery list. I think it’s time that my son and I try making our own tortillas.
Whenever you make arroz rojo aka Mexican rice, toast the rice in oil first. Wait until it is slightly brown, not translucent, and hard. Then add your onion and garlic. Then add your tomatoes. Then add liquid.
1. Lmao I just got a nasty cut from my new knife so seeing those large fancy brand new knives is giving me flashbacks lolol. 2. I now understand why tortilla fat content is so hight 3. I dont understand this video, I've never been to taco bell lolol
I have ALWAYS sucked at cooking rice. Even my chef instructor watched me do it the whole way through and he still said it sucked. BUT- I found that if I use jasmine or basmati rice, it works well. Rince it COMPLETEly before anything. 2:1 water to rice ratio. Boil the water, stir in the rice, and then cover, and put it to medium/low. Don’t turn it all the way to low or it will make the outside soggy and the inside crunchy. I’ve always heard people say turn it to low and wait 20 min, and that never worked for Me. You don’t turn it to low- turn it to medium low, like right in between. Works perfectly. Regular long grain white rice sucks, and turns mushy every time no matter what I do, so I don’t use it anymore. :)
David, i know you probably wont see this comment, but i just wanna say how proud i am that you have made it this far, you have grown so much as a channel and ive basically seen your cooking since day 1, I'm really proud of you David 👏👏👏👏👏🎆 you recreating an emoji in that Q and A video from a few years back 😊
Wow!! The tortillas came out awesome. Hispanics approve 👍! Quick tip: tortillas are flipped 3 times, the most. Once you see bubbles rising, flip it then repeat. You can also use the butter flavored Crisco instead. (Your rice has too much onions and tomatoes. You fry and brown the rice. Then add veggies; tomato- diced, half or one small, one clove of garlic- minced, and 1/3 of an onion- diced. You can also add green bell pepper slices. Then add water or homemade chicken stock. Seasonings: pepper, cumin and Knorr Chicken flavored buillion, to taste. That's the secret.... Don't tell anyone. Boil until rice is cooked, adding water or stock as necessary.) You should try Josh's But Better Krispi Kreme doughnuts. People complained about the shape of his doughnuts... But if they had made them, they would've known he won.... They came out sooo soft and pillowy. Good.
Step 1: warm up large tortilla Step 2: pump nacho cheese in center of tortilla Step 3: put beef on top Step 4: put flat tostada shell on top and turn the shell in a 360° motion (helps spread the meat and cheese evenly as we had skinny beef scoopers) Step 5: add sour cream Step 6: add lettuce Step 7: add tomato Step 8: wrap and fold into hexagon shape (the hole in the middle should be no bigger than a quarter) Step 9: grill for 17 seconds on grill compressor That's the directions for a Taco Bell crunch wrap supreme. Just wanted to share that with everyone 😁
For your rice curse - 1/2 cup raw rice + 1 cup water. Put into microwave uncovered for 12 mins - four mins at a time and the check. It should be super fluffy! I used to have the curse but my boyfriend taught me this trick! Works so well!!
Your opinion on tomatoes is exactly like me! I love tomato sauces, salsa, and finely diced tomatoes. Tomato slices on a burger or sandwich on the other hand....
Helpful hint: In the restaurant biz we just throw bacon on a sheet. The sheet should have a silpad on it or grate on it so the bacon doesn't stick and just shove it in the oven at 350 till whatever kind of bacon you want. Rendering the is bacon that easy. You can cook a whole case fast on sheets.
Huh. You know... when I make a stack/crunchwrap, I definitely fill it *very* differently. First, I use 2 tostadas. What I do is layer some sour cream, cheese, and lettuce on the tortilla, put down the first tostada, put all my other fillings, put down the second tostada, add sour cream, rice, then cheese, close the tortilla, and fry it off. I *always* have a whole in the tortilla when I wrap it (it doesn't close completely... ever), but the cheese takes care of that. I put down the side with the exposed cheese in the hot pan first until it gets a crust. Then I flip it. Absolutely perfect every time.
Oh my goodness! I truly enjoy you! I’ve been watching Josh W. for awhile and your video just happened to pop up after one of his. You are so entertaining and fun to watch. I have definitely subscribed and I look forward to watching your future content. p.s., your BLM ❤️ does not go unnoticed. Thank you!!!!
As an avid rice-eater, the some tips/tricks to cook rice; the amount of rice you want to use, use the same measurement to rinse the rice and cook the rice. Ie 2 cups of rice, wash it 2 times, and cook in 2 cups of water etc. When cooking the rice on stove, add a pinch of salt. Close the lid before you even begin to put on the heat. Once on the stove, put on high heat until you can see bubbling on the sides then IMMEDIATELY TURN TO LOW HEAT and NEVER OPEN the lid til like 5-8 mins later to check. I have rice cookersssss but i still prefer the stove bc its fluffier. Secret it to get the pot to boil quickly (thus high beat first), then let it simmer (the lowest heat possible without ur vents turned on) for minimum 5-8 mins. Usually the rice will cook within 10 mins.
David, you're the man, seriously. Your comparison vids alway amaze and entertain me! I have been cooking for a lot of years (and enjoy it) but could NEVER do what you do, I just don't have the patience or the stamina haha
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
oh man you know that david’s made it when he gets a *knife* sponsorship.
how you know youve made it
- exe - you ruined it
is that seonghwa
booseoksoon you know it :)
Holy shit though, that was the most annoyingly long ad read.
Every time I see one of Joshua's "BUT BETTER" episodes I'm like "Oh yeah I wanna make this" but then I always think of how expensive and time consuming it's gonna be and just end up buying the og thing again. 😂
So seeing you actually make a lot of his recipes... You're a hero, man.
Yup, I’ll just buy my Crunchwrap from Taco Bell.
Sameeee honestly he has a lot of great tips and I have to started to utilize some here and there and one of these days I'm going to make his biscuits. But if you want to make an entire meal that he makes you gotta clear your schedule 😅
@@katiedoffin9670 I always ask for extra beef and nacho cheese, improves it by a lot
That's why I can really get behind the "But Cheaper" series
I made burguers with his burguer bread, with tomato an avocado and a 1/2 dollar storebought burguer. It was awesome. I think I may make those tortillas also.
Curious to see what your spice cabinet looks like, seeing as you seem to purchase so many spices all the time!
Anf only use them once. Hahaha
Hmm I've never seen him use a spice that isn't commonly used if you're a foodie who loves to try all cuisines. All staple spices, tbh
He must have so many options for meals inbetween making these videos due to all the ingredients he has available and ones needing to be used up.
Not a cabinet, more like a pantry!
Lili-Anh Le Minh you miss the opportunity to say all the thyme
Every time David buys a giant amount of an ingredient he's only gonna use like a tablespoon of I die a little inside
Very close to auctioning off the 100s of things i have like that
David I’m sure there will be a bunch of people who would like to buy stuff from you simply because it’s from you lol
@@DavidSeymourOfficial I bet if you started an auction and had the proceeds go to a really good charity, like feeding America or something food-related, a bunch of your viewers would participate!
I’d buy one those 100s of things just knowing the profits will be going back to David’s bank account 😂 but charity is also a great option.
@David Seymour Dude I’ll buy half of it all I swear
I've had a Misen chef's knife for several years and still love it. David may be sponsored to praise them, but I'm doing it for free. It's an excellent knife.
On a scale from Victorinox to Miyabi how would you rank it?
David, buy a $30 dollars rice cooker, that thing save lives
It really does! I love mine!
@legend7 sorry but rice is super easy to make, rice cooker not needed
@@alexisrodriguez7127 Eh, rice cookers are literally just a button press and you can just forget about it until you actually wanna eat.
@@alexisrodriguez7127 you can also make more than rice with it.
@@IsThatBarrak YES the keep warm function *chef's kiss* need that stuff
The reason the tortillas became stiff was because you didn't cover them with a towel. The towel traps the steam edited from the tortilla and keeps it moist and plyable.
He also didn’t put it on high enough heat initially so it dehydrated and went stale. It was hot enough and quick enough the second time around, so there was enough moisture, especially after being in a towel!
i watched so many ads just so David could pay off all of the expensive ingredients from joshua’s recipe lmao
i love you
David Seymour yes
Sweet baby David, all you need to do is rinse that rice and cook it it in an instant pot! You work too hard to struggle with rice. Seriously, you figured out how to make homemade tortillas! Hero.
Cooking rice is not that much hard it is easier than the all the receipes he tested.
I'm a heretic. I cook mine in the microwave... lol
rinse the rice, put in rice cooker. Put your index finger vertically pointing at the rice. Fill with water until you hit the first knuckle. Perfect rice every time.
@@zoezentira3540 growing up we always used a microwave rice cooker.
@@zoezentira3540 Microwave rice is a goddamn godsend I swear to god
david mentioned how bad he is at cooking rice and i got war flashbacks of that oreo rice recipe i did NOT need to relive that horror show again
holy cow what a throwback
How does one remember that far back
@@ShoaibAli-qt4tw lmao I've been subscribed since test #7 and I was SHOOK when David 'failed' his first recipe and struggled so much but now it's just hilarious
@@slumberseason7221 me too, but wow I applaud that kind of memory capacity. I can't even remember what I did that far back hahaha
@@DavidSeymourOfficial the golden oreos version were much better I remember
I can’t hear “fresh avocado” without thinking of the “fre sha voc ado” vine smh
They were BOGO at the grocery store today and I said "Buy one get one free shavacadoo!" The internet has ruined me 🤣
Holy shit I had forgotten about that vine 😂
its hurts me that i never forgot it
Or "An avOcAdo...tHaNkS"
You just awoken the hidden PTSD I had from living with my 10 year old cousin over last summer
I have never craved a Crunchwrap more in my life wow
Me showing my dad your videos 2 years ago: “He needs to sharpen his knives uhhh” My dad today: “He got a knife sponsorship, he’s grown”
lmaoo he didnt lie tho
I think I saw your comment when I was watching his BuzzFeed makes playlist that's crazy hahaha
i love this! 😂😂
“I felt my fingers singeing off” welcome to the club only true tortilla makers use their hands.
Absolutely 👏🏼
mi mama saw me using a heccin spatula when I was making quesadillas at 3 am and that's what she got mad at me for
if I was to translate what she said it was probably something like "are you so lazy you can't just use your hands? or what? you don't want to burn your precious fingers? you've burnt yourself with water pendeja how much worse can this be?!"
@@angel_stark_art8348 “your precious fingers” lmao I’m cackling
Joshua really upped my cooking skills. That guy just knows what he's doing and because of him I want a dehydrator and a fermentation station.
Fermentation station is a great investment. I also highly recommend canning.
I have both and yeeees go ! Making your own powder is a game changer. I also make breakfast bar in the dehydrator as well. The fermentation station is my baby and I love it.
Joshua had been working in professional kitchens for several years. So yes he knows what he is doing.
He knows what he’s doing, and both items are good investments if you’re doing ludicrous amounts of cooking, but I think he doesn’t really understand that most people don’t have 6 hours to cook a substitute for fast food.
I have a dehydrator and alongside the garden my mom started over the pandemic, it makes life easier at the end of the season when we don't want things to spoil. We've made kale chips and dehydrated banana peels for compost just to name two things. It's awesome
for cooking rice: my sister taught me a technique (I believe she learned in Rwanda?) where you take a wet tea towel and wrap it around the lid of the pot, then cook with the ratio according to the package. The great thing about the method, is that you can keep the lid closed but still boil the rice without it overcooking, since the tea towel acts as an absorbent.
You need to make Joshua’s cinnamon rolls
I made them and they were so good
maybe a VS Binging with Babish episode
I mean, he already uses a tiny whisk
yes!!!!
PainterAngel 23 same here. They were a hit in my household!
Homemade tortillas are one of those things that seem like they'd be so difficult to make, because they taste so great, but once you learn how to make them, they're fantastic and you never want to go back.
random thought, but could you maybe try one of cooking tree's videos? they aren't that hard if you know what you're doing, and i think it would be so pretty!
Love cooking tree, everything is so perfectly aesthetically pleasing
i second this
Idk, a VAST majority of their videos include gelatin which I think he despises! 😂
Yes please
"unlike cream cheese and copyright claims..." HAHAHAHA
glad someone caught it lol
@@DavidSeymourOfficial i guess you forgot the infamous gelatin 🤔
David : *get sponsored by a knife*
Rie : **proud mom noises**
Yessss!!!!!
Can you make a kitchen tour? I have been watching you since almost the beginning and it's really nice to see how much your channel has grown, and I'm really curious about how you organize your kitchen tools and food .
David: the sponsors I work with, are quality products.
no wonder David hasn't been sponsored by RAID: shadow legends
😂😂😂💀💀💀
Yeah raid sucks
@@subparcrow yeah but they support creators, only retarded people with adblock disagree
@@ren.67 imagine defending a scummy gacha game just because it pays people that it agreed to pay
as a taco bell employee, I can say that some of these are pretty close to how we make it. The "official" measurement for the tortilla in the crunchwraps are 12 inches in diameter, for those of you who want to try and make it yourselves.
They say you can get married when your tortilla puffs up like that. So congrats David ☺️
I haven't seen Sam's Surf n' Turf Crunchwrap for a while so I'm not sure if there is a refried beans layer before the tostada but I know that Joshua's homemade stuff are bomb.
There was beans
I really like Joshua Weissman but his recepies defeat the purpose of cooking at home, he makes it too expensive
I think some of his early recipes are better for regular home cooking. His newer ones I'm like, fun to watch but no way am I spending the money for that.
@@anklez8623 Yeah, he does have some good ones that are doable and are great. His orange chicken for example.
Yea for sure. Then I also get annoyed at how almost ‘pretentious’ it is? Like in his sushi recipe he was saying how the rice has to be done in a special bowl or else it isn’t as good. Then his spicy mayo was a bunch of stuff. I worked in a Japanese restaurant and the rice was just rice vinegar mixed with a plastic paddle in a metal bowl, and the spicy mayo is just sriracha mayo
@@gabrielaolsen7807 he worked in a real fancy asian resturaunt so maybe it influenced his standards lol
I don’t think his videos are made for people to replicate but he just does it for entertainment. He puts the ingredients and all in the description for those willing to give it a shot. I really enjoy his videos, probably never gonna make anything of his recipes though.
If you used bread flour instead of all purpose for the torillas, that could be the reason for the crumbly hard torilla. I had a similar problem when I first made tortillas
8:26 Babish? I love how all of these youtube cooking shows are teaming up, quarantine avengers assemble
I’ve actually been thinking of buying some new knives. Might as well get a good set and support one of my favorite creators too! I saw the way they cut and they look great!
❤️❤️
David: forgets onions
Shrek: Am I a joke to you?
You know what I got to give it to you when you get sponsors your not over the top with it and making you feel like you need to but also enjoy watching your videos x
David you need to get a rice cooker, it makes it so much easier to cook rice
I really love the way you chop your onions. It’s so satisfying to watch, they come out perfectly minced..
So proud of you for flipping those tortillas with your hands. Very authentic!
As soon as I heard “healthy, Crunchwrap, and tasty” in the same sentence I was liked “this isn’t gonna go well”
I've been desperately wanting to try a Crunchwrap for like 4 years but we don't have Taco Bell in my country 😒 and you can't buy tostadas at the store here. I'm pretty sure almost nobody in my country knows what that even is 😂 Americans are so lucky to have Mexican/Mexican inspired food available all the time
Tostadas are just hard tortillas, so if you can get your hand on corn tortillas you'll be able to make them yourself. Just warm them slightly, let them out to dry and then fry them. Alternatively, just fry them while they are still fresh, holding the edges with a pair of forks to stop them from curling up (this is better for when you want them flat, as in these recipes).
Super yay for long videos! I really appreciate the detailed recipe. Thanks David
After you finish all of these episodes you are literally going to have the best spice shelf and knowledge of cooking!
"I don't have time to rend 3 lbs of bacon"
me: ....................do you not save ur bacon fat in your bacon fat jar???????????????
It took me a very long time to realize not everyone has a mildly concerning mason jar of bacon fat in their fridge of questionable date and origin.
Not everyone eats bacon regularly?
holy shit that's the most american thing ever
@@octo448 That feeling when you find a full jar in the back of the fridge and you don't know when it's from...
@@LowbrowDeluxe dude it's just fat, it lasts literally forever lol
Sam uses a lot of store bought for ease. I probably would NEVER make a JW recipe due to everything being from scratch. Ain't nobody got time fo' dat!
*had me a Misen chef and pairing knife for a few years now. Good knives.👍🏾
Oooh the tortia looks easy tho and are easy (cuz roti is basically smaller version of it) u can use butter instead of bacon fat
Anju Singh I was literally just thinking that the tortillas are basically roti lol, it ain't that hard, esp for us desi who make roti every single day
@@aimun5255 I find roti to be a lot different in taste and texture
Nick Miller no definitely not but the process of cooking is the same, it seems to be pretty close to a chappatti
sam is the go to guy for true, my man literally can cook a whole food banquet from his pantry in quarantine
Awesome videos. Your honest reviews are and hard work are what makes this channel stand out. Great job!
When you said “fresh avocado” I heard “fre shavacado” 😅
Vine references to death 😭😭❤
I ran into your videos on Tuesday and I have been constantly binge watching all your videos.
I did it, I built a time machine!
Wha ..wha how where are whaaaat
@@MisterEbu wdym, you don't have a time machine?
HOW?!
Im confused.
I’ve found it works best to keep fresh homemade tortillas (still hot from the griddle/pan) wrapped in a kitchen towel. The towel holds in the residual heat so the tortillas can steam a little while you’re waiting to use them. Keeps them from drying out and hardening, so they stay soft and flexible! *chefs kiss*
Damn that tortilla was so good he just went out and said “holy fuck” and that surf and turf was so good it said “son of a bitch”😂
Your slicing and dicing and grating is so satisfying to watch
man there is nothing like fresh home made flour tortillas. i could eat them until i was sick and be happy. so freaking good.
It's interesting watching videos like this as a person that keeps kosher. I've never tasted meat and cheese together in my life... Let alone meat with seafood and cheese. I can't even conceptualize what shrimp tastes like. Anyone wanna try explaining what these things might taste like to someone who has no idea? I'm just so curious.
Shrimp has a very mild flavor, almost bland. I think the real reason people like it is the texture.
As shown with the brand Supreme, just slap the word Supreme on anything and it's a hot seller
I love you and your channel. You are ever so humble even after all these years. Nice man. Never change, David.
David complaining because he cant decide which food is more delicious is a mood🤣🤣
Let’s call this what it was, Joshua and Sam scored a magnificent tie just because of their amazing filling choices. Like you said, putting Sam’s surf and turf filling in one of Joshua’s tortillas would have been mind-blowing. Props to both of them. I’d gladly make and eat both versions.
Definitely need to put pork fat on my next grocery list. I think it’s time that my son and I try making our own tortillas.
Supreme? Wow, just like me!
I'm appreciative of the knife work and how much easier it seems with the new set
Been waiting for this since i saw all the ingredients on your instastories
I’ve been subbed to Sam and Joshua for a while, so im always glad to see their work on this channel
Okay hear me out...Josh’s tortilla with Sam’s ingredients- 🤯
Whenever you make arroz rojo aka Mexican rice, toast the rice in oil first. Wait until it is slightly brown, not translucent, and hard. Then add your onion and garlic. Then add your tomatoes. Then add liquid.
“Unlike Cheese and copyright claims I can deal with tomatoes in small quantities” lmao. The copyright claim part got me
I have never been disappointed with any of Sam’s recipes, and I make them pretty regularly. I think I’m gonna try the crunch wrap next.
Joshua always doing the absolute most 😂
You know the sponsor is genuine when he continues to use the product in his videos!
Love being in the special few 😂
Thank You David!!
1. Lmao I just got a nasty cut from my new knife so seeing those large fancy brand new knives is giving me flashbacks lolol.
2. I now understand why tortilla fat content is so hight
3. I dont understand this video, I've never been to taco bell lolol
I have ALWAYS sucked at cooking rice. Even my chef instructor watched me do it the whole way through and he still said it sucked. BUT- I found that if I use jasmine or basmati rice, it works well. Rince it COMPLETEly before anything. 2:1 water to rice ratio. Boil the water, stir in the rice, and then cover, and put it to medium/low. Don’t turn it all the way to low or it will make the outside soggy and the inside crunchy. I’ve always heard people say turn it to low and wait 20 min, and that never worked for Me. You don’t turn it to low- turn it to medium low, like right in between. Works perfectly. Regular long grain white rice sucks, and turns mushy every time no matter what I do, so I don’t use it anymore. :)
How David don't have 1M yet? I just subbed him with my 4 channels.😯
hi ily
David, i know you probably wont see this comment, but i just wanna say how proud i am that you have made it this far, you have grown so much as a channel and ive basically seen your cooking since day 1, I'm really proud of you David 👏👏👏👏👏🎆 you recreating an emoji in that Q and A video from a few years back 😊
Wow dude ı was literally was watching your 3 year old videos bc Im literally out of videos in quarantine
Wow!! The tortillas came out awesome. Hispanics approve 👍! Quick tip: tortillas are flipped 3 times, the most. Once you see bubbles rising, flip it then repeat. You can also use the butter flavored Crisco instead.
(Your rice has too much onions and tomatoes. You fry and brown the rice. Then add veggies; tomato- diced, half or one small, one clove of garlic- minced, and 1/3 of an onion- diced. You can also add green bell pepper slices. Then add water or homemade chicken stock. Seasonings: pepper, cumin and Knorr Chicken flavored buillion, to taste. That's the secret.... Don't tell anyone. Boil until rice is cooked, adding water or stock as necessary.)
You should try Josh's But Better Krispi Kreme doughnuts. People complained about the shape of his doughnuts... But if they had made them, they would've known he won.... They came out sooo soft and pillowy. Good.
The title of this video enlists the duo of terror, plus delish
Step 1: warm up large tortilla
Step 2: pump nacho cheese in center of tortilla
Step 3: put beef on top
Step 4: put flat tostada shell on top and turn the shell in a 360° motion (helps spread the meat and cheese evenly as we had skinny beef scoopers)
Step 5: add sour cream
Step 6: add lettuce
Step 7: add tomato
Step 8: wrap and fold into hexagon shape (the hole in the middle should be no bigger than a quarter)
Step 9: grill for 17 seconds on grill compressor
That's the directions for a Taco Bell crunch wrap supreme. Just wanted to share that with everyone 😁
When you try Joshua Weissman’s cinnamon rolls, you should compare them with Alton Brown’s...
For your rice curse - 1/2 cup raw rice + 1 cup water. Put into microwave uncovered for 12 mins - four mins at a time and the check. It should be super fluffy! I used to have the curse but my boyfriend taught me this trick! Works so well!!
This video comes out only an hour after I try my first Crunchwrap supreme? Coincidence? I think not.
Your opinion on tomatoes is exactly like me! I love tomato sauces, salsa, and finely diced tomatoes. Tomato slices on a burger or sandwich on the other hand....
Thank you for acknowledging the cilantro taste bud! No one ever does. We have feelings too. 😂
It ruins everything. It does not taste like food.
We appreciate the effort you go to for our entertainment , these recipes are a lot of prep
The problem with early access is that I'm not gonna watch any of your videos tomorrow
I meeaaannn you could always watch it again 😅
@@DavidSeymourOfficial Or you can make another video🤷🏻♂️
Roman Rincon Villalobos Why would he go through all the work that he did in the first video when you could just watch this video again?
@@soggywaffle2334 maybe to please his audience even more, although I wouldn't try to please otheres instead of my personal health.
@@romanrincon4030 entitled much?
Helpful hint: In the restaurant biz we just throw bacon on a sheet. The sheet should have a silpad on it or grate on it so the bacon doesn't stick and just shove it in the oven at 350 till whatever kind of bacon you want. Rendering the is bacon that easy. You can cook a whole case fast on sheets.
You should make everyone’s Mac and cheese
I got to add this one to my favorites for future reference and Indulgence of the highest order
Here i am, 2 in the morning, yelling “HELL YEAH” when i saw the winner 😓😂
That surf and turf crunch wrap looks so good!
“I’ve never had a fresh homemade tortilla before” cries in texan
Huh. You know... when I make a stack/crunchwrap, I definitely fill it *very* differently.
First, I use 2 tostadas.
What I do is layer some sour cream, cheese, and lettuce on the tortilla, put down the first tostada, put all my other fillings, put down the second tostada, add sour cream, rice, then cheese, close the tortilla, and fry it off.
I *always* have a whole in the tortilla when I wrap it (it doesn't close completely... ever), but the cheese takes care of that. I put down the side with the exposed cheese in the hot pan first until it gets a crust. Then I flip it.
Absolutely perfect every time.
IVE TRAVELED THROUGH TIME
guys
uhh
F your fresh avocado
I WAS LOOKING FOR A NICE KNIFE!! THANK YOUUUUU!! i ordered one immediately!!!
Oh my goodness! I truly enjoy you! I’ve been watching Josh W. for awhile and your video just happened to pop up after one of his. You are so entertaining and fun to watch. I have definitely subscribed and I look forward to watching your future content. p.s., your BLM ❤️ does not go unnoticed. Thank you!!!!
Welcome to the channel, glad you liked this one!
i noticed it and made sure to drop a thumbs down
@@GildedOnyx glad you took the time to let me know how you feel. I wish you nothing but the best.
For all of those who are curious, misen makes amazing knives and are totally worth it
The "healthy" one would probably be much better if one turned the greek yoghurt into tzaziki.
Nice to see David is getting sponsorships and even free stuff now!
I went and watched the tasty video and I was just dead 😂😂
As an avid rice-eater, the some tips/tricks to cook rice; the amount of rice you want to use, use the same measurement to rinse the rice and cook the rice. Ie 2 cups of rice, wash it 2 times, and cook in 2 cups of water etc. When cooking the rice on stove, add a pinch of salt. Close the lid before you even begin to put on the heat. Once on the stove, put on high heat until you can see bubbling on the sides then IMMEDIATELY TURN TO LOW HEAT and NEVER OPEN the lid til like 5-8 mins later to check. I have rice cookersssss but i still prefer the stove bc its fluffier. Secret it to get the pot to boil quickly (thus high beat first), then let it simmer (the lowest heat possible without ur vents turned on) for minimum 5-8 mins. Usually the rice will cook within 10 mins.
Yesss, this is exactly what I needed after work lol
David, you're the man, seriously. Your comparison vids alway amaze and entertain me! I have been cooking for a lot of years (and enjoy it) but could NEVER do what you do, I just don't have the patience or the stamina haha
Your hair, i can’t 😭😭😂🥺🥺
I make mine with nacho cheese, taco seasoned beef, mild sauce, lettuce, pickled jalapeños, sour cream, a tostada, and tortillas. Sooo good