I've been living in barracks at a military school for the past 2 years. Mess hall food has been driving me nuts, so I started to try cooking some of my own things in my room with a single hotplate and pan. I appreciate all the tips and inspiration you provide for people who don't have a full comprehensive kitchen or high budget!
If you're inclined, I'll bet you could sell it to others for profit. Military food isn't as bad as the meme goes, but I'll bet you'd have a line outside if you make good tasting food like Josh.
The amount of single soldiers I know that are spending so much money on eating out to avoid the chow hall is concerning. I'm happy for you that you're cooking for yourself!
To all students struggling in the trenches, i salute you for taking good care of your health by watching these amazing cooking videos! It’s all worth it in the end.
@@brandonrich4956 I wouldn't call these dishes unhealth though... It all depends on how much you eat. Eating the pasta dish 7 days a week is not healthy, but once a week? Ain't gonna hurt nobody. Also, it is far better making these homemade dishes with natural ingredients, than ordering food.
@@brandonrich4956 Because a video where you just pan fry some meat and bake some veggies with some standard seasonings won't get views. This channel is about making restaurant-level dishes as simple as possible but they are not at all close to how simple you can get. I'd recommend checking out Adam Ragusea he actually has some pretty healthy recipes for a home cook, like his tuna casserole, very easy to make and filled with protein and veggies.
I was someone who never attempted to cook anything. Then I found Josh's channel. My wife and I went from almost never cooking to becoming very good home cooks. Thank you to Josh and all the other social media chef's/cooks on TH-cam and other social media platforms. The only sacrifice you'll make going from eating out or cooking boxed meals to cooking homemade meals is time. On the flipside my family eats better healthier food and we save a LOT of money.
awesome, keep it up. I would advise checking out Alton Brown(Known for his "Good eats" program) Hes.......kind of like a 90s/00s version of this guy...and I mean that most respectfully to BOTH gentlemen.......please don't kill me
Made the omelette & salad this morning for my wife and I. Used spinach for the greens. Took a few more minutes of prep because I fresh-grated some cheese. I also added a handful of blueberries on the side as a sweet treat finish. Very tasty, will make again!
Pasta aglio e oglio is so good. I was taught to add anchovies (usually canned in olive oil) during the garlic frying step. Since the anchovies are so small, they practically dissolve into the olive oil. It's so good
@@itspodinI doubt it won't be good cause of that, in Greece we have a pasta dish that just has just oil and cheese and it's still good, so that's most definitely great.
The fun thing about that sandwich, is that you can pretty much apply the same cooking technique on different meats! When I was at University, money was short so I usually bought the cheap cold meats like Pepperoni, Salami and Baloney that often came in those cheap 2 packs deals. Grilling those meats in the pan transformed those cheap looking/tasting meats into more fancy meats that would make any sandwich miles better. Same thing with the buns. Grilling even the cheapest buns made them 10x better! Obviously, having quality meats and buns will make the sandwich better, but you dont HAVE to buy the fancy stuff to have a good sandwich.
as someone who has failed to make a properly emulsified dressing with a whisk, I recommend putting all the ingredients into tupperware and then shaking it vigorously. It comes out perfectly every time and you don't have to worry about technique at all.
I love your content and have been following you for a couple of years, I would love itif we got to see more videos of the older format, where you take a single recipe and teach us about it passionately.
Those days are over. Have to follow the trend, and the trend is fast-paced TikTok style videos that can be edited to include 57 different individual slap sounds from raw footage If you ever want singular recipes that is focused on that recipe, buy the cookbook
he has said he can't do that anymore. He has chosen the route of quantity of views over quality of video. He has a production team etc, studio kitchen, ... So he has to for clickbait, short videos, crazy thumbnails,... Josh knows this, it was his choice.. Check out Adam Ragusea for recipes with a lot of info and food science based explanations. Brian Lagerstrom has some great recipes. Ethan Cheblowski is another great food science meets everyday cooking channel.
What I like about Joshua's cooking videos: some recipes easy to make; others inexpensive; other fast; still others fancy as all heck. Wide range of styles of cooking, pretty much for everyone. Kudos.
you are such a wonderful person. You bring about a sense of ease and for many, cooking doesn't evoke that feeling. I love that you have made cooking so accessible to so many people and have brought the fun and simplicity out in it
This might be my favorite Josh video. delicious, quick practical. Hey Josh, if you haven't already, how about a video in which you take a weekly budget for a family and make 5 family meals. Buy all of the ingredients, including perishables that can be used up in the process so they aren't wasted. I find that I try to save money making something at home but actually lose money because I have excess that I don't know how to incorporate into a different meal.
This is so perfect because I actually am a chef but I do not want to put the time and effort into making a big fancy meal for myself when I spend all day cooking for others and these recipes look great! Perfect, easy, delicious, healthy!
As a single mom its not all about the active cooking time. Its about planning, grocery shopping, making sure to use old items first before they go bad, cleaning up after. Then do it over and over again haha. Its a lot more time consuming and mental work than I realized as a teen.
I'm not a chef, but I was eating aglio olio for over a year for dinner daily. Because it's delicious. However, I normally use less amount of oil and add pepper. Then you have aglio olio e pepperoncino (for some variety) 😆 Also, the oil shouldn't simmer. Just heat up the ingredients, and the chili goes in right in the beginning 🤌
This video is a real lifesaver for anyone looking for practicality in the kitchen! I loved the simple and accessible tips presented. With these five meals, anyone can feel like a chef! 🤩🤩🥰
Josh, chilaquiles is a comfort food for me that I grew up eating. It's still my favorite dish to this day, it makes me so happy to see you giving it exposure and love. Thank you!
While I can appreciate Spicey Mustard and Mayo on a sandwich, I have recently discovered a love for Dijon Mustard and Horseradish instead. It gives it its own mild kick that I find doesn't overwhelm but can still clear the sinuses.
I live in a country when making your own food is the default. It always blows my mind how it's considered some kind of a superpower to make yourself a good dinner or bake a cake.
@@mamat1213 There's nothing fortunate about it. If a poor asian or eastern european country cooks delicious meals daily by default, while rich country like usa isn't - its unfortunate
Love the shout out to JP! He’s done more for the cooking community than most realize. Love to see you get together for a video with him. I’m sure its on your bucket list! Keep up the good work, Josh!
I gotta say, learning the basics of stir-fry as someone who LOVEs that particular flavor profile has been incredible. It helps that its easy to plan for leftovers too.
You can't emphasize how important it is to not be scared of imperfections in your cooking, especially if it's your first time making a dish. Like a while ago I cooked myself a steak tartare for the first time, and it looked kinda eh even if it was still good. Recently I tried again, correcting some of the stuff I did wrong the previous time, and it looked way better, but also tasted better. You just have to keep trying some things to really get the hang of them.
Cooking is like any other skill, become familiar with the techniques and then apply them repeatedly, and eventually you become really good at it. Most meals take less than 30 mins from start to clean up after a while because you just get it, so don’t give up! If you don’t know where to start go to a thrift store and find an old copy of the Betty Crocker cookbook or the Better Homes and Gardens cookbook and just cook all the recipes, by the time you’re done you’d have learned a lot!
Pasta aglio e olio is one of my favorite things to make when I don't want to put a lot of effort into dinner, and I can confirm it is life changing. One thing I like to do (which I learned from watching Babbish) is to add a little bit of fresh lemon juice at the same time as the parsley. I find that the lemon actually works really nicely with the parsley.
I have been trying to cook more at home. So I have been making Papa’s omelette and it is so simple and yet perfect that I include it in my regular rotation. I made the Bourdain sandwich with mortadella for dinner tonight and even though I kind of burnt the bread, it was up there with the bougie sandwich shop in my neighborhood. Thank you, Josh.
My ultimate lazy gourmet snack: the “egg melt”. 3 eggs fried medium-hard then add 2-3 of any cheese slices on top of each egg (I like manchego or Brie) just until melted. Layer everything into one big stack then drizzled w/Tabasco, chilli crunch, whatever. Your welcome :)
Adding that little bit of raw garlic at the end of a dish which already has sautéed garlic is a trick I use often. Not only is raw garlic just great for you, but it adds another layer of flavor because it's so different from sautéed garlic
Really appreciate this style of video. The pretentious Josh is turned off, and the considerate “I care about dish cleaning demands and you aren’t a professional” Josh is a breath of fresh air.
Last dish you made i love to put on a bed of uncooked glass noodles, the sauce softens them and they add a level of texture to it and at the end after absorbing the sauce its a nice little treat. Kinda like using garlic bread to clean the pasta sauce off your plate.
I love cooking and baking. It has come a long way in just 5 years(it's amazing how much difference adding salt and fat to your diet makes). Doesn't matter when you start to learn to cook. Just start!
What I love about people like uncle Joshua is the fact that they encourage people to try and tell them cooking (for the most part) is something everybody can do and do it well even without the fancy tools.❤❤❤
Just finished eating the mortadella sandwich which was the most delicious sandwich I have eaten,I love and eat mortadella alot but this sandwiches took it to another level, thanks Joshua, will be making that very often.😊
for the beef stir-fry when you have a tougher cut or pork, I suggest making a quick Korean Bulgogi marinade! For the pork, you can soak the meet in water and baking soda for about 15 minutes which will soften it up a bit as well as pull some of the gaminess from the meat. more time but worth. can then do some lettuce wraps with this as well.
i feel like a disclaimer should come with this. this is restaurant quality food in most of these videos, and the amount of butter and butter and salt and butter is staggering. treat these recipes as if you were on an 'eating out' diet. not for every day consumption!
I hear what you're saying. However I would call this a high fat diet, not equal to eating out. Most restaurants use table salt and seed oils. You're doing your body a tremendous favor by using real butter, olive oil, and sea salt.
Josh, own both your cookbooks (both excellent). Just a humble request for avideo on how to scale up some of your recipes. For a party or if you have a large family. An example could be steaks. If you did it one at a time for 6 people, the first would be cold by the time the last is done. Looking for professional tips and tricks for these cases. Thanks brother!!
Easiest i found is 'airfried skewers'. Chop any ingredients of skewers into 1-2cm cubes, add any seasoning mix, dump in airfrier at 2-layers of cubes at a time, 180C/350F for 7-10 mins, toss, another 7-10 mins, serve with any easily boiled/steamed carbs/veg.
I just found this channel. LOVE LOVE LOVE. Will be a favorite forever thanks JOSH I have seven children to feed and man good gets so old and boring over here. You have inspired me to make food again that actually tastes good LOL So excited to make any of these!!! I can't have nuts or cheese but I will figure something out :)
In Brazil, we have a sandwitch called "bauru", that is basicly the same one you made, but we don't use mustard and the bread is an simple "french" bread (a small version of a baggette.)
The red pepper flakes we have here are made from pimenta calabresa, I don't think I could put that much because it's really spicy but I'll try to put a little. I never thought about putting it in the garlic oil pasta
The mortadella sandwich is a close relation to a muffaletta. Add some italian olive spread/giarginiera (if you can't get ahold of muffaletta mix) before closing the sandwich to toast and that salty crispy goodness jolts the sandwich to another level.
I lack mortadella but had some braunschweiger (it's the first non-bologna/non-lunchmeat-ham result that came up when searching the local Walmart's website for 'mortadella'), which is a German pork liver sausage. So I used that and some havarti (I don't care much for provolone so I rarely have any). Tastes great...Although I should've used less mustard and more kewpie.
Love your shout out to Jacques Pepin! Omelettes were the first quality meal I learned to cook for myself, and I was in 6th grade. Chicken soup was the second. Been cooking ever since! Home cooking has so many benefits!
Spaghetti aglio e olio (a-lee-o eh o-lee-o): 4-6 tbsp x Olive oil, 300g spaghetti, 3 x cloves of garlic, 2 x fresh chillis and parsley 👍 Simmer together so they flavour the olive oil Use pasta water when mixing the spaghetti into the pan
For the last recipe, if you really want to be budget, you could even try cutting some cubesteak into strips. Just pat it dry before tossing in corn starch.
That mortadella sandwich.... looks absolutely perfect, the only thing I'd add is some banana pepper slaw for a little crunch and zing. Maybe because of that, skip the mustard. But in any form - yes.
I personally prefer making Cacio e Pepe over Pasta Aglio e Oglio. Its just as simple, but I enjoy the cheese and creaminess of it and i feel that its the perfect way to shine a spotlight on the subtle flavor that fresh cracked pepper can add to a dish
I love cooking when im in the mood. And ill do a bunch of diff projects on those days. But on the days that i love it and the days that i hate it, it all boils down to dishes moreso then anything else haha
So far I have made all the meals that I see you make and OMG I LOVE every single one and so do my parents. So far I've made 9 of them and all are jaw dropping damn that's good
When I was in college and my parents are far away from me, I struggle to take proper meal on daily basis which makes my health going bad on 1st few months. Thats when I tried to cook my own dish by simply buying some vegetables and eggs for basic healthy food before taking to the more complicated one. After 2-3 years of cooking by myself, I can even make food that can be eaten for a whole day without going outside too much (except if my parent or siblings invite me to go with them) My point is if you want to cook something, you must have a motivation or else it will be useless (giving up on few tries). Cooking is about trial and error, nobody can make a perfect dish in 1st try. If you keep trying it no matter what the result is, you will mastered your own cooking skill by itself.
I would like you to test adding water to the bowl when you scramble your eggs... specifically 1 tablespoon of water to each jumbo egg (little less water for smaller eggs)... whisk it incorporating some air and changing the color of eggs to a lighter color (well scrambied..McKay? lol) and use a fat knob of butter like u did..and cook over medium/medium low (low and slow).. pulling to the middle like u did...and see if they turn out fluffier & not so browned. This is how I do mine and I think water is the trick to super soft & extra fluffy.
Fun video. I’ve been using Made-in nonstick pans for a few years now and absolutely love them. I need to explore their stainless steel line of products.
Joshua! I'd love to see what meals and how you're cooking/preparing them while on your diet. I love these meals you have in this video but out of curiosity I'd love to see how you personally are making your fitness journey foods delicious and not bland! Lol
I've been living in barracks at a military school for the past 2 years. Mess hall food has been driving me nuts, so I started to try cooking some of my own things in my room with a single hotplate and pan. I appreciate all the tips and inspiration you provide for people who don't have a full comprehensive kitchen or high budget!
that’s really admirable man best of luck to you!
If you're inclined, I'll bet you could sell it to others for profit. Military food isn't as bad as the meme goes, but I'll bet you'd have a line outside if you make good tasting food like Josh.
The amount of single soldiers I know that are spending so much money on eating out to avoid the chow hall is concerning. I'm happy for you that you're cooking for yourself!
If you're US military you can definitely afford cooking like this
@83joonior yeah I've seen college students on youtube making great looking food in their dorm. This dude could definitely make some money
To all students struggling in the trenches, i salute you for taking good care of your health by watching these amazing cooking videos! It’s all worth it in the end.
4/5 of those recipes, while still tasty, aren't healthy though?
@@brandonrich4956 I wouldn't call these dishes unhealth though... It all depends on how much you eat. Eating the pasta dish 7 days a week is not healthy, but once a week? Ain't gonna hurt nobody. Also, it is far better making these homemade dishes with natural ingredients, than ordering food.
@@brandonrich4956 Because a video where you just pan fry some meat and bake some veggies with some standard seasonings won't get views. This channel is about making restaurant-level dishes as simple as possible but they are not at all close to how simple you can get. I'd recommend checking out Adam Ragusea he actually has some pretty healthy recipes for a home cook, like his tuna casserole, very easy to make and filled with protein and veggies.
My daughter and I watched this last night. On our way home from school, she requested the sandwich for dinner. Thank you. It was amazing.
I was someone who never attempted to cook anything. Then I found Josh's channel. My wife and I went from almost never cooking to becoming very good home cooks. Thank you to Josh and all the other social media chef's/cooks on TH-cam and other social media platforms.
The only sacrifice you'll make going from eating out or cooking boxed meals to cooking homemade meals is time. On the flipside my family eats better healthier food and we save a LOT of money.
And if you spend more time together and away from screens, is it really lost time after all?
@@catdad626 not at all, lots of good family time spent cooking and eating together at home.
You don't lose time. You're just using the time you were using driving and all that.
awesome, keep it up. I would advise checking out Alton Brown(Known for his "Good eats" program)
Hes.......kind of like a 90s/00s version of this guy...and I mean that most respectfully to BOTH gentlemen.......please don't kill me
@@DoctorKaminoI can see that.
"4 to 14 cloves of garlic"
Ah, a man after my own heart. We see you, brother!
You can't add too much garlic
I see Your dirty way of living and raise You improper political resources creating famine
40 garlic clove chicken. Its a thing.
Ah, I didn't make that connection until I read this comment. Kudos.
@@SURok695Oh, yes you can, just need to use proper garlic not the weak Chinese one.
Made the omelette & salad this morning for my wife and I. Used spinach for the greens. Took a few more minutes of prep because I fresh-grated some cheese. I also added a handful of blueberries on the side as a sweet treat finish. Very tasty, will make again!
Pasta aglio e oglio is so good. I was taught to add anchovies (usually canned in olive oil) during the garlic frying step. Since the anchovies are so small, they practically dissolve into the olive oil. It's so good
good idea, will try this week
This version is not going to be good, man didn't even add lemon juice..
If you like anchovies you might try Pasta Puttanesca if you haven't already, basically upgraded version of aglio e oglio
Growing up with an italian mother, Agilo e olio is like comfort food
@@itspodinI doubt it won't be good cause of that, in Greece we have a pasta dish that just has just oil and cheese and it's still good, so that's most definitely great.
Papa placing too much faith in me as “anyone”
All about practice. You’ll get it
I agree like how the f do I turn on the stove?
@@sinistrdairy2971do you freeze the water when you’re supposed to boil it?
@@Lamb666 well not exactly. It just kinda keeps clicking over and over again for a while without doing anything.
If you can’t follow a step by step visual instruction there’s no hope for you tbh
The fun thing about that sandwich, is that you can pretty much apply the same cooking technique on different meats! When I was at University, money was short so I usually bought the cheap cold meats like Pepperoni, Salami and Baloney that often came in those cheap 2 packs deals. Grilling those meats in the pan transformed those cheap looking/tasting meats into more fancy meats that would make any sandwich miles better. Same thing with the buns. Grilling even the cheapest buns made them 10x better! Obviously, having quality meats and buns will make the sandwich better, but you dont HAVE to buy the fancy stuff to have a good sandwich.
Came here to suggest the cheaper options, I would also think pastrami would be delicious in this method 🤤
as someone who has failed to make a properly emulsified dressing with a whisk, I recommend putting all the ingredients into tupperware and then shaking it vigorously. It comes out perfectly every time and you don't have to worry about technique at all.
A mason jar works well too, and you can also use it to peel garlic and as a cocktail shaker! :)
Immersion blender is good too or even a hand mixer if you have one
I love your content and have been following you for a couple of years, I would love itif we got to see more videos of the older format, where you take a single recipe and teach us about it passionately.
Those days are over. Have to follow the trend, and the trend is fast-paced TikTok style videos that can be edited to include 57 different individual slap sounds from raw footage
If you ever want singular recipes that is focused on that recipe, buy the cookbook
he has said he can't do that anymore. He has chosen the route of quantity of views over quality of video. He has a production team etc, studio kitchen, ... So he has to for clickbait, short videos, crazy thumbnails,... Josh knows this, it was his choice.. Check out Adam Ragusea for recipes with a lot of info and food science based explanations. Brian Lagerstrom has some great recipes. Ethan Cheblowski is another great food science meets everyday cooking channel.
Brian Lagerstrom is the foodtuber you’re looking for, and unlike Josh most of his recipes are geared to be cooked by the masses and on a budget.
I miss these so much.
They tried so hard to Copy Me.Beast because all the Kids will watch the Videos. This Channel is dead for me as sad as it sounds.
What I like about Joshua's cooking videos: some recipes easy to make; others inexpensive; other fast; still others fancy as all heck. Wide range of styles of cooking, pretty much for everyone. Kudos.
you are such a wonderful person. You bring about a sense of ease and for many, cooking doesn't evoke that feeling. I love that you have made cooking so accessible to so many people and have brought the fun and simplicity out in it
yes i totally agreeeee
This might be my favorite Josh video. delicious, quick practical. Hey Josh, if you haven't already, how about a video in which you take a weekly budget for a family and make 5 family meals. Buy all of the ingredients, including perishables that can be used up in the process so they aren't wasted. I find that I try to save money making something at home but actually lose money because I have excess that I don't know how to incorporate into a different meal.
As a mexican, we also put arrachera (skirt steak) on our chilaquiles… 100% recommended.
Also, the aguacate is not optional if you ask me.
This is so perfect because I actually am a chef but I do not want to put the time and effort into making a big fancy meal for myself when I spend all day cooking for others and these recipes look great! Perfect, easy, delicious, healthy!
Well 2 and 3 aren't the healthiest thing, at least not something to eat several times a week
@@NanaLove011 yeah true maybe filling would be a better word 🤔
Chicken soup base with MSG has been my mom and I’s secret to having the best food in my friend group. It adds just a big flavor. Glad Josh is with it
As a single mom its not all about the active cooking time. Its about planning, grocery shopping, making sure to use old items first before they go bad, cleaning up after. Then do it over and over again haha. Its a lot more time consuming and mental work than I realized as a teen.
I'm not a chef, but I was eating aglio olio for over a year for dinner daily. Because it's delicious. However, I normally use less amount of oil and add pepper. Then you have aglio olio e pepperoncino (for some variety) 😆
Also, the oil shouldn't simmer. Just heat up the ingredients, and the chili goes in right in the beginning 🤌
Hello, about how much oil do you use?
This video is a real lifesaver for anyone looking for practicality in the kitchen! I loved the simple and accessible tips presented. With these five meals, anyone can feel like a chef! 🤩🤩🥰
This is one of the best videos you made to date. Please keep doing these..
we the people need these!
Josh, chilaquiles is a comfort food for me that I grew up eating. It's still my favorite dish to this day, it makes me so happy to see you giving it exposure and love. Thank you!
Thank you very much Josh for helping me learn how to cook. Your videos encouraged me to cook and make it into a passion
While I can appreciate Spicey Mustard and Mayo on a sandwich, I have recently discovered a love for Dijon Mustard and Horseradish instead. It gives it its own mild kick that I find doesn't overwhelm but can still clear the sinuses.
So happy Josh makes recipes again and its not another buzzfeed video
You should make this a series. Meals anyone could make.
It’s nice to see you make simple yet delicious meals. Great for us average cooks lol.
Love you so much. Bought both cook books and the ginger beer recipe is amazing
"If you don't know how to boil water...." Immediately thought of my mom who needed some help learning how to cook. Thank you!!!
Aww ❤
I live in a country when making your own food is the default. It always blows my mind how it's considered some kind of a superpower to make yourself a good dinner or bake a cake.
Yea! Just imagine! Consider yourself fortunate 😂
@@mamat1213 There's nothing fortunate about it. If a poor asian or eastern european country cooks delicious meals daily by default, while rich country like usa isn't - its unfortunate
Can you pls make more of this content. As a college student this is my favorite.
its a treat whenever Joshua uploads
Love the shout out to JP! He’s done more for the cooking community than most realize. Love to see you get together for a video with him. I’m sure its on your bucket list!
Keep up the good work, Josh!
Who’s JP?
No B- roll 😢
I gotta say, learning the basics of stir-fry as someone who LOVEs that particular flavor profile has been incredible. It helps that its easy to plan for leftovers too.
You can't emphasize how important it is to not be scared of imperfections in your cooking, especially if it's your first time making a dish. Like a while ago I cooked myself a steak tartare for the first time, and it looked kinda eh even if it was still good. Recently I tried again, correcting some of the stuff I did wrong the previous time, and it looked way better, but also tasted better. You just have to keep trying some things to really get the hang of them.
Cooking is like any other skill, become familiar with the techniques and then apply them repeatedly, and eventually you become really good at it. Most meals take less than 30 mins from start to clean up after a while because you just get it, so don’t give up! If you don’t know where to start go to a thrift store and find an old copy of the Betty Crocker cookbook or the Better Homes and Gardens cookbook and just cook all the recipes, by the time you’re done you’d have learned a lot!
Pasta aglio e olio is one of my favorite things to make when I don't want to put a lot of effort into dinner, and I can confirm it is life changing. One thing I like to do (which I learned from watching Babbish) is to add a little bit of fresh lemon juice at the same time as the parsley. I find that the lemon actually works really nicely with the parsley.
I have been trying to cook more at home. So I have been making Papa’s omelette and it is so simple and yet perfect that I include it in my regular rotation. I made the Bourdain sandwich with mortadella for dinner tonight and even though I kind of burnt the bread, it was up there with the bougie sandwich shop in my neighborhood. Thank you, Josh.
Amazing video for beginners, would love to see a 'but mealprepped' video/series for people that rely on making food in bulk
Just multiply whatever you want by how many servings you want
I always been a fan of mortadella-cheese sandwich, but never tried this way of cooking it before and is truly amazing, totally a world changer.
Im not allowed in the kitchen after i set a pot of water on fire
That's a talent my friend... Something I could never do.
That's not fair! Everyone fucks up in the kitchen at least once
Oh man 😮I as drying a cast iron skillet left it to go makeup bed got busy and forgot about it. Black smoke everywhere 😅I had to laugh at m😅
The garlic pasta is amazing, and so easy to do too! Thank you so much for this!
My ultimate lazy gourmet snack: the “egg melt”. 3 eggs fried medium-hard then add 2-3 of any cheese slices on top of each egg (I like manchego or Brie) just until melted. Layer everything into one big stack then drizzled w/Tabasco, chilli crunch, whatever. Your welcome :)
Adding that little bit of raw garlic at the end of a dish which already has sautéed garlic is a trick I use often. Not only is raw garlic just great for you, but it adds another layer of flavor because it's so different from sautéed garlic
Really appreciate this style of video. The pretentious Josh is turned off, and the considerate “I care about dish cleaning demands and you aren’t a professional” Josh is a breath of fresh air.
Last dish you made i love to put on a bed of uncooked glass noodles, the sauce softens them and they add a level of texture to it and at the end after absorbing the sauce its a nice little treat. Kinda like using garlic bread to clean the pasta sauce off your plate.
Instructions unclear, my house has now burned down and all that remains is a charred omelet in my cast iron skillet.
I love cooking and baking. It has come a long way in just 5 years(it's amazing how much difference adding salt and fat to your diet makes). Doesn't matter when you start to learn to cook. Just start!
Throw some sliced tomato on that sandwich to get a little acidity and cut the fat a bit. Fat plus acid is always a winner!
A slice of tomato IN SEASON, of course...
What I love about people like uncle Joshua is the fact that they encourage people to try and tell them cooking (for the most part) is something everybody can do and do it well even without the fancy tools.❤❤❤
My guy flexing so hard for the thumbnail
Just finished eating the mortadella sandwich which was the most delicious sandwich I have eaten,I love and eat mortadella alot but this sandwiches took it to another level, thanks Joshua, will be making that very often.😊
we miss the B rooooooll
You should show some love to your diet bros. Vegan, vegetarian, gluten free, keto, carnivore etc
for the beef stir-fry when you have a tougher cut or pork, I suggest making a quick Korean Bulgogi marinade! For the pork, you can soak the meet in water and baking soda for about 15 minutes which will soften it up a bit as well as pull some of the gaminess from the meat. more time but worth. can then do some lettuce wraps with this as well.
i feel like a disclaimer should come with this. this is restaurant quality food in most of these videos, and the amount of butter and butter and salt and butter is staggering. treat these recipes as if you were on an 'eating out' diet. not for every day consumption!
Ngaf Karen
I hear what you're saying. However I would call this a high fat diet, not equal to eating out. Most restaurants use table salt and seed oils. You're doing your body a tremendous favor by using real butter, olive oil, and sea salt.
Ty for telling me I was thinking at eating it like every days
Bro your videos are for beginners and also for pros . Really appreciate yiur efforts 👍
To become a chef . Please tell me is it important to go to a culinary school . I live in India.
@@theboywholikestocook Josh didn't I think, he worked on restaurants, you could do the same 😀
This man has earned my highest respect
The stir fried beef recipe is legit!! I made it twice this week, with pork loin, and it was top shelf!!
always love seeing videos encouraging others to cook at home more! keep up the good work, josh!
Josh, own both your cookbooks (both excellent). Just a humble request for avideo on how to scale up some of your recipes. For a party or if you have a large family. An example could be steaks. If you did it one at a time for 6 people, the first would be cold by the time the last is done. Looking for professional tips and tricks for these cases. Thanks brother!!
I add the parsley stems (finely chopped) to the frying garlic in my aglio e oglio and it gives the oil great aroma + no food waste.
#3 is amazing with strawberry or raspberry preserves/jam as well
I love making stirfry with a side of steamed rice, but I never thought of coating the meat with cornstarch before. I'll have to try that!
The pasta is amazing! My entire family loved it!! They have loved every recipe of yours that I have made! Thank you for sharing!! ❤
All of these dishes look so delicious and I cannot wait to make them. As always, amazing stuff, Josh ❤
Love this video. Would like to see more of this! I've always been a fan of simple elevations.
Josh, I want to come cook with you!! (Seriously) Your videos and books are so great and you've made me a 110% better cook 😊 Thank you!!
Easiest i found is 'airfried skewers'.
Chop any ingredients of skewers into 1-2cm cubes, add any seasoning mix, dump in airfrier at 2-layers of cubes at a time, 180C/350F for 7-10 mins, toss, another 7-10 mins, serve with any easily boiled/steamed carbs/veg.
I just found this channel. LOVE LOVE LOVE. Will be a favorite forever thanks JOSH I have seven children to feed and man good gets so old and boring over here. You have inspired me to make food again that actually tastes good LOL So excited to make any of these!!! I can't have nuts or cheese but I will figure something out :)
In Brazil, we have a sandwitch called "bauru", that is basicly the same one you made, but we don't use mustard and the bread is an simple "french" bread (a small version of a baggette.)
Hello, I'd like to say thank you for this video. We tried the pasta and the stir fry together and it was so good!
Fantastic. More videos like this please! Very practical.
The red pepper flakes we have here are made from pimenta calabresa, I don't think I could put that much because it's really spicy but I'll try to put a little. I never thought about putting it in the garlic oil pasta
The mortadella sandwich is a close relation to a muffaletta. Add some italian olive spread/giarginiera (if you can't get ahold of muffaletta mix) before closing the sandwich to toast and that salty crispy goodness jolts the sandwich to another level.
I lack mortadella but had some braunschweiger (it's the first non-bologna/non-lunchmeat-ham result that came up when searching the local Walmart's website for 'mortadella'), which is a German pork liver sausage. So I used that and some havarti (I don't care much for provolone so I rarely have any). Tastes great...Although I should've used less mustard and more kewpie.
Love your shout out to Jacques Pepin! Omelettes were the first quality meal I learned to cook for myself, and I was in 6th grade. Chicken soup was the second. Been cooking ever since! Home cooking has so many benefits!
Spaghetti aglio e olio (a-lee-o eh o-lee-o):
4-6 tbsp x Olive oil, 300g spaghetti, 3 x cloves of garlic, 2 x fresh chillis and parsley 👍
Simmer together so they flavour the olive oil
Use pasta water when mixing the spaghetti into the pan
For the last recipe, if you really want to be budget, you could even try cutting some cubesteak into strips. Just pat it dry before tossing in corn starch.
Please make more videos like this! Lots of great meals here.
That mortadella sandwich.... looks absolutely perfect, the only thing I'd add is some banana pepper slaw for a little crunch and zing. Maybe because of that, skip the mustard. But in any form - yes.
This video finally made me buy your new book. Thank you so much.
Looking good these days, Josh. Your efforts are paying off. Thanks for your continued efforts to create great, easy to digest content.
I personally prefer making Cacio e Pepe over Pasta Aglio e Oglio. Its just as simple, but I enjoy the cheese and creaminess of it and i feel that its the perfect way to shine a spotlight on the subtle flavor that fresh cracked pepper can add to a dish
When cooking pasta, reserve some of the pasta water before draining. It can help to adjust the sauce consistency later.
Prepared the salad that you made with the omelette together with the pasta, very good and fed a family of 4 for two meals for about $20. Thank you.
I just loveee this guy’s cooking, also learned alot from him. Kudos, broski! 🤟🏼
I love cooking when im in the mood. And ill do a bunch of diff projects on those days. But on the days that i love it and the days that i hate it, it all boils down to dishes moreso then anything else haha
I do that pasta dish, but with penne, I add crushed olives and either petite diced or sun dried tomatoes and basil instead of parsley.
So far I have made all the meals that I see you make and OMG I LOVE every single one and so do my parents. So far I've made 9 of them and all are jaw dropping damn that's good
00:45. Omelette.
04:10. Chilaquiles.
06:16. Mortadella sandwich.
08:36. Pasta aglio e olio.
10:55. Beef stir fry.
When I was in college and my parents are far away from me, I struggle to take proper meal on daily basis which makes my health going bad on 1st few months. Thats when I tried to cook my own dish by simply buying some vegetables and eggs for basic healthy food before taking to the more complicated one. After 2-3 years of cooking by myself, I can even make food that can be eaten for a whole day without going outside too much (except if my parent or siblings invite me to go with them)
My point is if you want to cook something, you must have a motivation or else it will be useless (giving up on few tries). Cooking is about trial and error, nobody can make a perfect dish in 1st try. If you keep trying it no matter what the result is, you will mastered your own cooking skill by itself.
Do this for heathy recipes too, please!
A lot of these can be altered to healthy recipes and aren't all that bad for you in the first place, really depends on what you're defining as healthy
I would like you to test adding water to the bowl when you scramble your eggs... specifically 1 tablespoon of water to each jumbo egg (little less water for smaller eggs)... whisk it incorporating some air and changing the color of eggs to a lighter color (well scrambied..McKay? lol) and use a fat knob of butter like u did..and cook over medium/medium low (low and slow).. pulling to the middle like u did...and see if they turn out fluffier & not so browned. This is how I do mine and I think water is the trick to super soft & extra fluffy.
Fun video. I’ve been using Made-in nonstick pans for a few years now and absolutely love them. I need to explore their stainless steel line of products.
I love the pasta Aglio de Olio dish but I put lemon juice as well and its so flipping great.
potato cooked in an aire fryer, with yogurt and graded cheese is my go to meal
The chicken soup base was a chef kiss moment just tried it excellent!!
Joshua! I'd love to see what meals and how you're cooking/preparing them while on your diet. I love these meals you have in this video but out of curiosity I'd love to see how you personally are making your fitness journey foods delicious and not bland! Lol
That stir fry was my favorite family meal my old sous used to make us. If he asked me for requests or was always that!