I Tested Viral Tik Tok Recipes
ฝัง
- เผยแพร่เมื่อ 20 ม.ค. 2024
- But Better maybe should stretch it's legs over here, and put these recipes to the test. The question is... are any of these even capable of being good?
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Sorry but why don’t you make single recipe videos anymore? I seriously miss that format. I know you’re putting so much effort into your videos I just seriously miss your simpler content. Lately it feels like buzzfeed here.
He’s afraid or ruining the marble countertop 😅
If you want recipes you have to buy the cookbook, his videos pivoted to much more consumable content that he can advertise with. Makes sense from a business perspective but I agree, I do miss the older content.
Back in my day, Joshua Weissman was one of my fermenting inspirations. Kefir for the win!
It's less profitable.
Yeah it feels very corporate, with the fancy kitchen and all that. I kinda miss when Josh talked to us in the closet. Not saying his new content is bad or anything, it’s just it has changed a lot.
why did he make like 50 pounds of pink sauce
For the thumbnail, why else?
Thank you! That freaked me out. He's talking about how he expected it to taste awful and then he just makes tons of it
Right? I hope half of that bucket is being displaced by something else lol.
@@GBMikeChas Maybe that stock pot is in the middle?
I came here to ask this!
Listening to Josh complain about not having a mold is priceless. Lemme go toast my burger buns on my pizza oven while I grill them in a tandoor
😂
Whoever did the sprites for the tier list is awesome. Appreciated.
its artificial intelligence
I'm afraid it's AI-generated :/
@@YagmurValdez how can you tell?
that would be really cool if a 9mil sub youtuber could spare some of that youtube made money and hire an actual artist to do the sprites. pretty lame ngl
@@funfunfunfunfunfunfunfunfu8860 why? do you hire a photographer for every picture you take or just use the built-in phone camera? do you hire an editor or just use an app? ridiculous mindset
French person here. The open faced croissant sandwich is a thing in France bakers do with their unsold stock. It tastes awesome.
Yea and in the first place what he said about cooking was wrong? we originally cooked to make foods safe for consumption, no other reason. I don't disagree that food is an important part of a culture, but I don't think culture needs to be an important part of food if that makes sense, when a lot of people are struggling to cook in the time they have or with the budgets they have.
I know this was unrelated to your comment and I apologise, I agree the croissant sandwiches are incredible.
@@ApatheticHamsterthis is so well put.
What the hell are you talking about, no they don’t? I’ve seen it in London and outside of France but I live in Paris, and I’ve literally never seen that. Croissant aux amandes, yes, but croissant sandwiches? You’re mistaken.
I believe it is impossible to ruin a croissant! The most delectable pastry on earth in my humble opinion.
What a generous review! Thank you so much for testing my pickle (fermented) fries recipe so faithfully - I luv you ♥️🥒🍟
So it’s your original recipe then?
Also, when you make it, is your frying oil become as dark as Josh’s oil that he used in the video here? It was nearly black and made me nauseous looking at it! I wouldn’t want to eat anything fried in that… I was wondering if it was the fermented fries that caused the oil to get that dark, or if he was reusing oil from some other gross recipe LOL.
@@anti-ethniccleansing465 I think the darkness of his fry oil is actually that the bottom of the pot is brown. That's about how his oil looks in almost every video he fries in.
That looks really yummy!
@@anti-ethniccleansing465 The bottom of the pot is browned. It's not the oil.
Why don't yall kiss or something.
Can I watch.
the chocolate bombs are fun to not only eat but make as well. some people like making semi difficult stuff like that, its like a rewarding project
Agreed! Especially with kids around, then it’s even better. I enjoy it as an adult, but as a kid I’d be jumping everywhere lol
Wrap them in holiday foil, put them in a cute mug, and they are a home made gift great for relatives, neighbors, or even co-workers. They sell them using the cheapest chocolate for about $8.
joshua’s rivalry with air fryers are a sight to be seen
It is genuinely just a small form factor convection toaster oven. That's it. Idk why people feel so strongly about them one way or another.
@@Dr_Andraccatoaster oven??? Dafuq?? It is not like thag...air fryer are known to burn foods without actually burning it...really u cant see the burn mark...but it is burnt and tastes like it
@@kiro253 That genuinely sounds like a skill issue, and your lack of cooking skill doesn't change the nature of a thing. Google "How does a Convection oven work" then google "How does an Air fryer work" both are just heating elements with fans attached.
@@Dr_Andracca I mean it just cooks so much more evenly and the crunch is better than a conventional oven.
The reason why the pickled fries lead to such crispiness is because it actually removes water from the cells of the potato. The pickle juice has a much lower osmotic potential than the potato, and so water is drawn out of the cells via osmosis. It is the same in how salting prosciutto ham will create a dry crust on the outside of the meat.
this is how my grade 9 biology teacher wanted me to see the world, all in terms of osmotic potential
Thanks 😮
Yeah, I was getting confused when Josh was going on about them being water-logged considering they had been properly pickled instead of just parboiled.
@OP NERD!
Seriously, though, that's a great comment. If anyone wants to improve browning on their fries, they can use an alkali solution (lye, lime - calcium hydroxide, or even baking soda) to soak the exterior for a few minutes prior to frying. Expect the fries to bubble a bit, as you're adding an acidic item to a basic mixture.
Sexy comment!
The flat croissant is actually a regular for years here, that's how we use stale croisants
another favourite is stale croissant, a nice cured ham or bacon, brie, rucola inside and in a sandwich press / contact grill
Wait I'm French and have never seen this... Stale croissants I just toast them and they become crispy again but without being flattened.
@@zaza7594 Thats not stale enough then
Delicious ❤
I find it so funny that Josh flattened a croissant and was like “this is tasty, but the French are gonna hate it,” and then a French person came along and were like “actually, we’ve been flattening our croissants for a while now.”
I love these collaborations where you can see both opinions! One from a professional and the other one with people like us. It is rich, funny and constructive
What's with the raw arugala hate? I throw that shit on my prosciutto sandwiches all the time and it slaps. It's like better and more peppery lettuce tbh.
I agree! To me a chef should love the only vegetable that actually morphs after a couple of seconds. It goes from buttery to zing! If arugula were a gemstone, it would be alexandrite.
I am french and I am sorry but that looks dope
Honestly I am all for using croissants every way you like
These things are awesome and I am always happy to find a new way to eat them
ça a l'air cool pck il est talentueux, un gars random qui ferait pareil, au final, ce serait bien moins appétissant, puis bon au pire t'ouvres ton croissant en 2 et tu fous ton bordel dedans ça aura le même gout
best way is lye croissant. like lye rolls you make the croissants, freeze them and then like I just use Bakin soda (kaiser natron) for the lye solution. dunk it in and then instantly in the preheated oven and the thing gets a cripspy maillard reactio outer shelll thats just a fucking mazing.
like if you love pretzels, this is like heaven
I’m not French and this looks like something you’d see in the sewage system
I don't really understand why you have to roll the croissant instead of just cutting it in half, but yeah that one seemed all right compared to many others. I mean sushi casserole, get out of here! lol
Edit: actually the comment below explains that you can do this to stale croissants to make them tastier. That makes a lot of sense now!
@@braoha123 it is insane that you and him are making a big deal out of sushi casserole, it literally has the same ingredients as sushi in the same ratios, the only diference is it's not raw and in a casserole dish. It doesn't even look bad. You food elitists are weird and ridiculous.
Here in Japan there's a lesser known type of sushi called Chirashi Sushi. It's sushi but deconstructed; a bed of vinegar rice with whatever raw fish, salmon roe, etc thrown about on top. The sushi bake is conceptually not that far off so I could see someone slowly pushing it from what it was to what it is. If people like it then why not :)
P.S. marymaryquitecontrary9765 in the comments said that sushi bakes are warm dips in Hawaii which is one of the many places where Japanese culture has evolved outside of Japan so the more you know I guess!
Sushi bakes are super popular and enjoyed by locals in Hawaii. We also have tons of musubi options at 7-11 that are microwaveable/heated. We are very familiar with warm sushi and we definitely know chirashi sushi.
Thanks for adding to the conversation :) glad to have a local that can add more context. That's awesome
I like Joshua’s videos but at times he can come off very pretentious, sushi bake is great and way faster to serve at parties if taste good it’s good!
I'm going to give him a little grace since he may be hamming it up for the camera and maybe some people find that entertaining? Hopefully someday he'll grow past that.
Isn't a compacted box, the original form of sushi anyways? With the roll being the later invention.
In general it's a method which simply makes more sense for a home cook. Less equipment, less room for error, pretty much the same taste.
This whole video felt like gate keeping cooking. Cooking should be for everyone. If any of these recipes get someone into the kitchen and enjoying homemade food then that's a win.
I have a culinary arts degree and worked as a chef for 7 years.
Yes I got the exact same feeing.
Yeah, he’s a food elitist. I used to really like him, and even tried some of his recipes, but I feel like he came into this video already wanting to hate everything because it’s not “proper”.
yeah the whole self righteous moral superiority thing is... weird. food is meant to evolve. is kimbap a "bastardization" of sushi because it changed? why is it bad when young americans do it but fine for other cultures
Cooking food that tastes good is for everyone. Easy food doesn't have to be this sparkly, ADHD content.
This isn't gatekeeping. Its telling people to make a real lasagna.
He’s such a massive douche lmao it’s ridiculously hard to listen to
Take the vinegar coke. Add lemon or lime juice. And coriander. This will give it the coke smell.
And if you want to add a bit of sugar you can always caramélise honey with that coriander and lime.
someone's watched dr stone XD, or watched a specific youtuber who made it
@@shadowmaster335 yep
"Cat's probably gonna piss in this" Josh is clearly enjoying having a cat.
He will be roped into cat person life. We all fall eventually
I wonder why they got the cat though
Maybe one person wants children and the other dosent?👁️👁️
Idr there opinion on children
He probably found cat hair in the kitchen.
@@CurioinfinityMy mom overruled my dad's objections and took in a stray cat. The poor man held out for a year against the friendliest cat I've ever met. Then my mom came to visit me for a few weeks and left him with the cat and instructions on what and how to feed him, etc. Halfway through her stay, the cat got sick, and my dad had no choice but to take care of him.
That was that. Now he's a cat dad and spends most of his armchair time as a cat pillow.
I was crying laughing - look he shouldn't have invited a cat lady into his heart if he didn't want an army of cats pissing in his hot chocolate lol
Recipes Shown
0:52 - Pink Sauce
1:58 - Smash Burger Taco
3:24 - Hot Chocolate Bombs
4:49 - Ramen Lasagna
6:15 - Healthy Coke
7:19 - Chili Oil Eggs
8:28 - Sushi Bake
9:56 - Puff Pastry Tarts
10:50 - Butter Board
12:01 - Smashed Croissant
13:31 - Million Dollar Spaghetti
15:11 - Yogurt Toast
16:23 - Baked Feta Pasta
17:33 - Cloud Bread
18:34 - Pickled Fries
Good service
I had some observations...
Point 1. That baked feta pasta isn't bad. I made it myself once or twice and while absolutely not my favourite pasta, it's actually rather nice
Point 2. Healthy Coke and cloud bread are ridiculous
Point 3. I actually recall Babish making pickled/lacto-fermented fries a few years ago and saying they were delicious. Both him & JW's seal of approval now makes me curious to see what they're like
Correction, recipe for pink sauce is not in this video. Pink sauce is made from water, sunflower seed oil, raw honey, distilled vinegar, garlic, dragon Fruit, pink Himalayan sea salt, dried spices, lemon juice, and milk. There is no mayonnaise in it at all. What he made is a pink mayo, not Pink Sauce.
12:01 - Quaso
@mnadvantage5277 it was Smashed
Ty GOD bless
idk how you made that cloud bread but it really shocked me the it came out so bad because when me and my family made cloud bread it was amazing it was so fun, we made a sweet one and some savory ones with cheese and bacon they were so delicious and fun and the texture was so fun too i loved it.
French here, and filled with cheese smashed croissant with a gulasch as dipping sauce is just divine, trust me
I need to know why he made 5 fucking gallons of pink sauce.
Exactly what i was wondering. How many victims does he have!??!?!?!?!
Bc Josh
Cuz why not
So he can sell it on TikTok
I made a version of the baked feta pasta today, and I've got to say, just making a few adjustments really turns it into a pretty nice and easy meal. All I did was add some cloves of garlic with the tomatoes for that roasted garlic flavour, added oregano in addition to the salt and pepper, put some cream cheese and pasta water with the tomatoes and feta and mashed it all into a sauce. Had it with some spaghetti and pesto. Was pretty darn good.
Yeah last time I heard of this feta-pasta thing I don't recall the baking of the pasta part, to me it would be better if it would go directly on the cooked pasta like a sauce, just like you did. Seems like a decent weeknight dinner to me!
I usually add some Chicken or Shrimp to the Dish and turn the Tomatos and Feta into a creamy sauce. Its a fast, delicious and suprisingly cheap dish (i guess Feta prices vary immensly depending on where someone lives).
@@braoha123 Yeah, just add some more flavours in there and you're good. I remade it since I had a little sauce left over, but this time I put some vegetable bouillon, maggi sauce and parmegiano reggiano in there, and man did that level it up.
@@Y0G0FU Idk if I'd like shrimp in there but I'll definitely try out chicken at some point. Maybe swap the pasta water for chicken broth ors too
Yeah he forgot to add the garlic cloves. It makes a big difference. If you love garlic like me, then a LOT of garlic cloves is also an option. Shrimp/Prawns also works wonders - you will need to cook it separately with some butter/garlic and add it at the end. I do agree with what Joshua says, that traditional carbonara IS easier to make - but the flavour is much more different to the feta which is a more sour and savoury taste. So if you like that type of flavour then this can be more superior to some.
"We're having million dollar spaghetti tonight"
"So what, no fucking ziti now?"
Cooking is about eating what you enjoy. Doesn't matter what it is, or what ties it might have to this custom or that tradition. Anything less shackles it and stops innovation. Many of the best foods out there flew in the face of culture and tradition when they were created. If you enjoy it, and no one is hurt, it isn't wrong.
I feel like the three sides of tiktok food are
“healthy! Trying to be healthy! It’s yummy but HEALTHY!!”
“Quick and easy version of your favorite food! It doesn’t taste as good but at least it’s fast!”
And then “this is an actual recipe! A lot of people have never heard of it! It’s not fancy but it’s new! Yummy!”
Most recipes on tiktok are all about one of those.
It's funny to me how much of the "quick and easy" food is just taking the whole process of making a meal and adding unnecessary steps so you can pass it off as a different meal, don't get me wrong I don't have anything against casseroles but making full on spaghetti (from scratch) so you can pop it into a casserole dish and pass it off as a lazy lasagna... why? It's like if you know how to cook but want to fool someone into thinking you can't, then make them a "Million dollar *cough* spaghetti casserole *cough* lasagna".
You forgot - "This is a weird, sweet combination that anyone with a bit of thought thinks is a waste of time watching."
what i like about tiktok food trends is that it made the younger generation go to the kitchen and try things out. it made kids go back to the kitchen. :)
As a chef I'm surprised he didn't have the common sense to dip those Ramen noodles into water before he put em in a pan..
It seems like he wanted this to fail.
You notice his main complaint is lack of hydration for the noodles.
That being said, real lasagna is of course way better.. but still. This seems like he failed on purpose.
All those kids not in the kitchen really bothered you
@jonslg240 he followed the "recipe" which didn't call for hydrating the noodles. Would that have made the texture better probably but not what the recipe called for.
Imagine what else it can make them do if the algorithm was right and they were pushed the good videos instead of dancing,pranks and anything non productive.
yeah, that's good. but on the other hand, there are so many fake bullshit recipes floating around that will turn into inedible garbage if you follow them, which might discourage kids from trying again.
8:28 In defense of the "Sushi Bake" my sister in law makes something similar to this for family get togethers and its one of my favorite things, like yes you could spend hours rolling enough sushi for 20+ people OR you could spend like 20mins making this. Its like an asian-american fusion version of buffalo chicken dip.
As an Italian I see no point in the million dollar spaghetti, you already did all the work to make a good spaghetti and then ruined it by trying to make a lasagna
I absolutely loved the tier list icons for all the recipes; I hope whoever designed them had a ton of fun making them!❤
Also our mom would make cheesy noodles (tricolor rotini with tomatoes, onions, and a creamy feta sauce) when we were younger (so like 10+ years ago?) and I will fight the viral feta pasta because it just doesn't do feta pasta justice imo!!
Looks like ChatGPT
@@dinosoupI feel like they were being a little sarcastic, it’s looks like Dalle 3. Still solid though.
I thought I was the only one thinking this! 👏🏻
@@MagiCaleb No sarcasm; those are the kind of icons I would love working on for work! (Or like, taking a stock set and tweaking it to match the unique recipes, then maybe giving them some animation)
I've had sushi bake here in Hawaii at potlucks for years & it's more of a dip served with wonton chips or small sheets of nori. NEVER eaten as a casserole. If it's gone viral recently I think it's someone who saw it & assumed it was a casserole not a warm dip...
Every time I’ve seen it on TikTok , it was eaten with sheets of nori. I was confused when he ate it as a casserole lol
Same
then maybe this is not that hawaiian sushi bake but rather an idea that resembles what you have been having in hawaii? as I understand a Filipino did this in 2015. maybe they just created something they thought never existed before or it could be that they reinvented what you're describing into something else. do you call it sushi bake too? I mean if it's eaten differently then it couldn't be the same right?
@@belladee__exactly. I've never seen it prepared and eaten in the way he did.
I found your channel yesterday and can't believe I've never seen it before. My new favorite channel
this video started burning my eyes out. thanks Joshua
Food is fun!!! Go and make whatever you want in what combo you want and enjoy!
100% agree! For me a lot of the enjoyment is in making the food too, so experimenting with it is fun.
This is the way
I loooove the baked feta pasta. I make it at least once a month. I add four cloves of garlic though and less oil. Sometimes I add spinach too for some extra nutrients!
I add green and black olives, slices of garlic and oregano and virgin olive oil. I use a good quality feta and I love it. It is really quick and easy and healthy (not low on calories though).
The oven does all the work. Just as i like it coming home from a long day away for work.
Feta is too expensive where I live to make this sane.
@@nataschavisser573 I barely have feta at all where im at, but i got some ricotta-like cheese that works well enough. Maybe you can find some alternative too.
That balsamic seltzer might be right up my alley. I drink watered down apple cider vinegar with a little bit of honey almost everyday. If I end up enjoying it enough, I might have to get me a sodastream soon after.
Agree with ratings & the message of enjoying food with ppl you care about as well as food made with love. Hit different.
Im french and i approve of the smashed croissant it looks awesome (especially when you consider that not all croissants are made equal and so its kind of a great way to turn meh croissants into an actual edible dish)
I've seen videos from French pastry chefs saying that's what they do with the day old croissants.
@@ahenchman8656 Agreed. It's a great recipe for an old/stale croissant. Not for a quality fresh one.
Ok ok mais ça fait mal eu cœur quand même😂 mais j’avoue c’est bien bon
I mean, I've heard French toast was mostly a way to use day old bread, and I believe it because fresh bread just doesn't hold up well being pan fried
Joshua should 100% do a vid where he makes these recipes better.
Plz we all want culinary viable cloud bread!
Have you ever tried Brazo de Mercedes? It's literally cloud bread with a sweet custard filling. It's my fave Filipino cake!! Another similar thing I can think of is mamon (Filipino), or Japanese milk bread!
Cloud bread is just a big shitty meringue. There are LOTS of good recipes out there for meringues.
i looked it up and it looks yummylicous af, also looked thro texture ovr taste and there ARE recipes for that sort of bread (or very similar). if Joshua doesnt release the now #1 requested vid on his channel imma make both.. or buy it..thnx@@apricotbums
Just get some Angel Food Cake. To me it looks identical.
Shokupan
I'm french and I can say that this croissant recipes look delicious!
Did not expect the baked feta pasta to show up here. Mom used to make that pretty frequently for us growing up, and it still serves as a nostalgic comfort food for me today. Don't knock it til you've tried it.
Sushi Bake is common in Philippines and Hawaii. It's meant to be party food for sharing or as lunch box food. Chili Oil Eggs is also super common breakfast in Asian households. It's not just a Tiktok trend.
🙌🏼
I was gonna say... I got the sushi bake recipe from a tiktoker that was Hawaiian. I find it funny he made an entire spiel about not connecting the food to anything when he legitimately didn't do that exact thing.
I was a little annoyed by him knocking sushi bake lmao.
@@lisaprejula7743right? It's delicious and yes, can be enjoyed hot or cold. Plus if you're like me and have four teenagers that love sushi but have multiple allergies to foods commonly used in sushi restaurants, this is a pretty safe alternative
The other guy literally said that chili oil eggs are not a tik tok recipe
I’m Asian and all of my Asian friends love the sushi bake!! And using nori sheets as a vessel for the crab and rice is soooo good and comforting
Not to mention, you can just refrigerate instead of bake.
I was gonna say as much of an abomination as it seems, I've seen many asian families who do it and enjoy it. Despite being casserole adjacent at the end of the day it's an easier more convenient way of enjoying the general flavor profile of sushi, especially in bulk to feed a lot of people.
I'd leave out the fake crab, perhaps use real crab - I loathe the fake crab. Otherwise, not looking too bad. But I wouldn't call it sushi.
Perhaps call it seafood rice bake?
I'll defend the sushi bake too. It tastes awesome and is pretty easy to make.
on behalf of france, have fun with croissants, they're a casual breakfast food, not anything sacred
I have been brining my fries for years. Potatoes need a lot of salt to taste good and brining them before frying is the way to go. Love watching you, your friends, and your videos!
Šaltibarščiai is a beautifully hot pink soup made from Beets in Lithuania. Those people who want to have pink food should look it up. It’s a favorite in my house.
Šaltekai FTW!
So cold borscht?
We also have it in Poland, it's called chłodnik, and is usually served during summer
I can only imagine how much better the pink sauce would have tasted if beet powder had been used!
@@AlmdudlerSpacniokisn't it sometimes called lithuanian borscht?
I love that the point was to take your time and slow down in life sometimes, and the only recipe that got an S-tier was the one that took 5+ days to make and prepare.
To be fair though, most of that 5+ days was just waiting. The only active cooking was slice up a potato, pur some stuff in a jar, dry stuff then fry stuff.
Sans.
@@tonykuriger573 Your point is valid, though the whole thing about a lot of these foods are that they are either... 'unique,' we'll say, or they're convenient to make. You can make them quick and be done. Not with the fries. You have 5+ days of prep work. You can't just say, "I want these fries right now," and make them then and there. You have to prepare to make them for the future.
@@cdesigner9178 thats just how it is with most food. you need to have the ingredients on hand before you can make it. this ingredient just happens not to be store-bought
@@cdesigner9178 "You have 5+ days of prep work." ...Well, no. You have minutes of prep work, then five days of doing whatever you want. Simply waiting is not work, and not really prep in any active sense.
Smash burger tacos must have come from two roommates who couldn't agree on what to make for weekend dinner
This youtube channel FINALLY got some upgrade to the sound, so I'm subscribing. I've been waiting for this moment like 5 years or so...
Why did he make 500 times more pink sauce than he needed tho!?!
We do the "sushi" bake in our house often. It comes together quickly, it is pretty inexpensive since we dont typically use salmon... And for someone who loves sushi but lives rurally and not coastal it sates the craving until we go into a city.
You should do a "Which is the Best Hot Chocolate" so we know the best and can steal your family recipe.
I love these types of videos!!
For me sweet and salty foods together is like the apotheosis of flavours. As an Italian I love "sandwiches" made with an empty cornetto. The sweetness of the pastry and the sugar coat on the outside and the savoury of cheese and ham. Amazing
Italian food is simple but deliscious... thats why a few well placed FRESH ingredients make a mind blowing experience
13:07
Ma quindi è una roba solo italiana il cornetto salato?
@@claudia9339no
Savory and sweet is always the best combo imo.
13:01
As a French id' say this is very similar to ham croissant.. Which is croissant with ham gruyère cheese and béchamel sauce put inside. It's usually reheated in a oven or it can be eaten cold. It's a common sight in baqueries.
I think you'll find it is an actually an australian invention the french stole (the same with crassants, which the french also misspell and mispronounce)
@@logical_volcellmao I think you mean Austrian
Yea, why flatten the croissant? You can do the same thing with a nice fluffy croissant.
@@logical_volcelWanna do the "akshully" game? Croissant is inspired from kipferl, which is Austrian. Not the same recipe, though. A quick wiki read was all that was needed.
@@empty-voiid I didn't say it was Austrian I said it was Australian, I think you two should learn to read
The pasta feta dish is actually a kinda favourite of mine^^ But we add Joghurt&harissa paste at the end, topped of with roasted nuts, parsley and fried onions, gives it 3 textures and a roasty flavor. Just if anybody wants to try it out with a twist. I also add my Chinese chili oil after sometimes if I feel like 😅
I absolutely love sprinkling Dill pickle brine (juice) on fresh cooked fries. It is sooooo good. Almost as good as malt vinegar.
That cherry tomato pasta... someone redid that one with Boursin cheese, added salt, garlic and some other seasonings... out of this WORLD. I LOVE pasta but I'm lazy as shit, so that was easy and perfect.
I've done that one and it was delicious. We can't really do feta of very often because of dietary restrictions.... But you can also make it a little fancy and add fresh herbs or a lean ground meat too.
3:31 "Who has that, do you have that? probably not. I had to BUY these for this" well buddy. welcome to how we feel watching any of your videos lmao
This should be pinned
Me, being a Osaka-ian, going "what, doesn't everyone have ball moulds? How do yall make takoyaki then?" 😂
need more of these TikTok food ranking vids 🍜
my french soul was crushed when he slammed those croissants..
Hey, I suggest that while doing these series, make the food in small quantities so that even if it's bad, it's not too much of food wastage.
We have a tradition of redistributing within the family, friends, work, and church. SOMEONE will eat it. Lol. 😆
Yeah, I don't get the big tub of pink sauce ^^'
The rest was in manageable quantities, but the pink sauce was too big eben if they didn't ate several recipes in the same day XD
The pink sauce doesnt really consist of food... at most.. vinegar, whip and some shelf spices.
Why yall acting like if he gave this tub to a homeless man sitting on the road instead of a cup of ramen. The man would be thankful?
@@m0gi Even if it's just some sauce and not food, why make a ton of it? XD
It's just weird ^^
@@krankarvolund7771 seems like alot of effort for a thumbnail. A major in photoshop could recreate the image. Hell. Blender could do it.
i find the chocolate bomb quite interesting. i wouldn't make it myself but that's whats creating sweets is all about. it all usually tastes the same but you need to fancy it up by making an impressionistic painting out of it.
You're right about the chocolate bomb being a great example of the chocolatier's art and craft. But it isn't an impressionistic painting. More like Mid-century Modern sculpture.
@@siamsasean yeah this specific example isn't but a lot of those sweets are. and some are even expressionistic paintings 😆
like there are people that make a dinosaur out of chocolate that looks 100% real, and then there are people who create a beautiful scattered plate symbolizing the starry sky and stuff.
i personally don't understand it. and the part i don't understand is: What kind of monster would eat stuff like that? like did you ever go into the museum see a dinosaur sculpture and think "hm... i could ram my teeth into it, it looks so delicious" 😆
I don't understand the hot chocolate bombs...if you are going to that effort, fill them with a chocolate dessert and then pour hot salted caramel sauce over the ball until it collapses in style. Why just throw them in hot milk?
@@Scott3387 that's also a good point! i could also imagine to fill it with vanilla custard and strawberrys and cream 🤤
dropping them in hot milk is kinda wasted. i mean don't you in the end have just some plain milk with a giant ball inside?
maybe the boys just like bombs...
You can buy like tons of them pre-packed in EU, I’ve bought a Dunkin’ Donuts chocolate bomb once
I don't know why, but I love watching and hearing your reactions to trying the food 🤣😂🤣😂
A But Better version of these would CRUSH
12:59 I am a french person and I am seeing this and honestly I think it’s a cool thing to do with stale croissants. So as long as you are not using fresh-out-the-bakery croissants, I pinky promise I won’t curse you with the baguette-breadcrumbs-in-your-bed-for-the-rest-of-your-life curse🤗
I like how you went off about million dollar lasagna not being lasagna, when it was actually called Million Dollar Spaghetti 😂
It is also a real italian recipe! It's called pasta al forno aka oven pasta (not usually done with spaghetti tho)
That ain't nuthin but Black folks spaghetti!
This is the first video I’ve seen and I greatly enjoyed this!
I'm pretty skeptical of viral recipes but I really like the feta pasta. It took us a while to get the seasoning just right and we are picky about which feta we use but it's so convenient and tasty.
We make the feta pasta weekly in our house! With the addition of roasted garlic, fresh basil and red pepper flakes. We neverrrr get tired of it
For sure I always tweak the recipe/add veggies but yeah baked feta pasta ALWAYS hits
Im Italian (hence my experience is having eaten pasta multiple times per week for all my life) and I would recommend put the tomatoes (cut in half better but that's ok) in a big pan with soft cheese cut in cubes to melt at low fire with olive oil, salt and other condiments if you life (oregano or basil if you want it pizza style). It easily cooks enough in the 10 minutes pasta cooks, Dont forget to add a spoon or two of pasta water to keep the sauce a sauce. Then you move all of the pasta into the pan, stir a bit and it's ready!
Definitely make the baked Feta multiple times a month. It's become an at home take Out dish for me. I add garlic, onion powder, red pepper flakes, Basil, Italian Seasoning and chili powder. And toss the pasta in after I've broken up the tomatoes and feta.
The soup joke (11:17) had me cracking! 👏👍
I've actually seen a couple of people who as
mind-blowing as it sounds - did something like that.
(no, i did not take part in it 🤣)
The butter board smush is 100% correct. That one jerk is always at the party
Josh has a cat now? OK lets get ready for a gourmet cat food video... where Brisket turns his nose up at Josh's work and eats Fancy Feast!!!
will he turn into Jun? Jun vs john?
where cat? can't find it :(
@@liloberger3955 4:18
Ive always soaked my fresh cut potatoes in a vinegar water solution over night, it gives a slight vinegar taste like eating thrashers without having to make your fries soggy by using vinegar at the end.
Yup, brined fries have been a thing for a minute.
Wait, nobody else brings their fries! I brine my chickens, turkeys, potatoes, pastas and everything, why isn't anyone making salt water fries or chips anymore?
My community isn't even from the ocean or sea, we live in a desert, why are fries being brined seemingly a foreign concept? I'ma have to deep dive into my culinary history to see where we got it now out of pure curiosity
I’m dying laughing because one time my husband made me his Alfredo, which on its own is excellent, but he had to add rosemary to it. I looked at him and I said don’t you ever bastardize my culture again. He was so mad at me for hours but it had to be said🤣
I will say I work at a grocery store and when the feta block recipe was popular we were just out of stock for feta blocks for like a solid 3-4 months
Pepto-Abysmal should be the new name for “the Pink Sauce.” 😂
I was scratching my heading wondering why he made so much??! Like a bucket full? Yuk.
@@iLoveLeatherNYC Yeah not going to lie I almost turned off the video seeing him waste that much food to try 2 little finger dabs of sauce. Wasting food for clicks is pretty cringe especially that much of it!
@@daemenoththe odd thing was that it only seemed to be the pink sauce.
@@tonykuriger573 It was pointless I mean they could have made a tiny amount and just enlarged the image for the thumbnail.
Sexy comment 😂❤
TikTok recipes started me on my journey of cooking more recipes including Josh’s
I gotta say, except for the pickling, all those little tricks (frying twice, salting immediately), are in general the way to get great fries every time! :D
Smashed croissant is cool if you use day old croissant!
Yeah that’s what i thought. Don’t abuse fresh croissants like that. But i’ve grilled hard croissants before to make them edible again. Nothing wrong with it if they’re dry and you don’t want to throw them away.
Would be a good way for restaurants to use up their day olds instead of tossing them in the trash too.
Croissants in the waffle maker are crispy and caramelized. I like them better than the smashed version because the waffle iron creates more surface area. Of course I use a ton of butter. I sprinkle with sugar to get a brulé crunch. For savory, make it into a sandwich, then waffle it. Stale croissants have never tasted so good.
I hope all that pink sauce didn’t go to waste, they knew it’d be bad but they made several gallons worth.
Still trying to wrap my head around why it was a gallon’s worth. Looks even more than a gallon lol
I hope that they put a slightly smaller container to take up most of the space and make it look full
imagine complaining about a prop in a video...
The baked feta pasta I have made twice but the second time I added breadcrumbs at the end and it really made it better imo
I literally improvised a version of Chilli Eggs, but using chilli sauce like Sriracha or Gochujang and that actually works pretty well. You move the eggs through the chilli sauce, kind of creating your own chilli oil while coating the edges and the bottom of the eggs.
I love the baked feta pasta lol. I use a hand blender to make the sauce smooth before adding in the pasta, though. It's fast easy and tastes good. As a working mother, I approve of the baked feta pasta LOL.
Why are any of your sentences funny? I appreciate the positivity though.
Does it change the taste of the feta? I don't really *love* feta, I just like it greek style salad, kindve nervous to try it baked
@@Jade-fs9kh .....you've never had baked feta? that's like a super normal and common way to eat it all across the board.
@schwammi where? Definitely not common where I live lol
@@Jade-fs9kh it doesn’t taste too much like feta but has a bit of it since there is also tomato and olive oil in it as well. I’d also recommend adding some garlic too. It’s really yummy
14:26 It's Spaghetti pie. That's been a thing to do with your leftover spaghetti since the 90s if not earlier. Who the hell on tiktok called it a "lasagna?"
Glad I'm not the only person who thought this. It's what I do with leftover spaghett, though i call it a spaghetti bake. 😅
Oh snap I loved fried pickles so I gotta try the pickled fries recipe. That just sounds so good!!!
I love that the hot chocolate bombs remind us all that Joshua is just a grumpy old man at heart.
My favorite part of this was the beginning when he said people worked hard in the kitchen and the video he showed was himself in the kitchen lol. Man loves himself, that is for sure.,
His douchey manburn and goatee make me want to shave his head bald
Hilariously, that sushi bake has been a quick staple in my house when we're short on both money and time. It's going to have leftovers and somehow, the combination of salmon, crab (and the imitation crab is because it's way cheaper and cuts down the cost more) always seems to work well. I can get the salmon for about $5, the cream cheese and imitation crab for like $2 each.
One of my favorite things is a salmon tower, and sometimes there are times when I really really want to go get a salmon tower somewhere, but I legit just can't afford to.
It's the only thing I've tried from this video and it's so easy and good lol.
It’s from hawaii originally and I’ve been eating since I was kid. Love it to death. Don’t be afraid to be creative with it.
My tip would be, that if you add avocado, and switch it between other ingredients (even layers of rice if you need) so it doesn’t oxidase so badly. That way leftovers stay delish too
Also how does a chef not know that pickles are lacto fermented?
They aren’t all?
Would love to see josh recreate some of these recipes to make them better
Now you just gotta make a long but better episode where you make each of these recipies better, and it'll be a complete experience!
Wow, what a waste of.. stuff making the 5 gallons of pink sauce
A restaurant in Flagstaff AZ has been doing pickled fried for a few years now. They are fire! Its called Shift kitchen and bar. Its a small upscale restaurant. I highly recommend if you are ever in the area.
You could fix the pink sauce by making your own version by using the dragonfuit powder trick for a sauce that actually tastes good.
french here, about the croissant, we kinda do it too, look at "croissant aux amandes". It's a day old croissant flatened and sprinkled with roasted almonds, powdered sugar and maybe some custard. Quite Tasty and a good way to repurpose an old croissant
I'm French and I don't mind the smashed croissant. It looks tasty as hell and I think I'm gonna try someday 😊
I've always soaked my fries in heavily salted water for a while but ive never gone as far as to add dill and other pickle spices, definitely going to try it
Hey! italian guy here! we use to do the pasta "lasagna" when we have leftover from previous days! sometimes, after holidays like christmas or easter, it might be possible to have some leftover ragù and pasta and we make this kind of lasagna using bechamel. I have to admit that i LOVE IT!
The baked feta pasta is actually pretty good, you wanna mix it all up first and then add the noodles and herbs. I also use about 1.5lbs of feta for that recipe
Gotta say, joshua, the fact that you give your measurements in metric *and* imperial units for everything you do in your videos is really awesome. Youre the only person ive seen do it that way, and its super nice because my gf finds all these other random recipes online and they’ll only be using metric units and, since neither of us know how to convert grams to cups on the fly, it makes her sad. Keep up the awesome work!