Papa Joshua should start a series called "But Smarter" where he takes recipes and shows us how we can adjust them to be healthier while not sacrificing taste or quality
I want to upvote this, but it is currently at 69, and far be it from me to disrupt such a delicate and nice balance. I'll upvote it when I come back to the video and see that it's no longer at 69.
I've been following your channel for a couple years now. Before I started watching I was eating out of packets, boxes and ready meals.. you've taught me so much about cooking, I truly enjoy the process and for a moment while I'm working over my stove and cutting board my depression completely goes away. The feeling of learning new things, taking care of myself and being able to eat absolutely delicious hot homemade meals, is something that I can't begin to explain to you. I come from a very difficult childhood my parents did not teach me much about anything, I've slowly had to understand so much about the world and how it works in my few years in adulthood I've been very stressed, but your videos and recipes have cured a small piece of my blackened heart and you've given me yet another reason to keep going. The people who are in my life have enjoyed the best spaghetti, oven roasted chicken, and stir-frys they've ever had. Thank you for teaching me a big part of how to enjoy life Josh. I will always treasure your channel! 😊
This was beautifully said and I was similar just 2 years ago! You are never too old to learn, I’m 28! I learned so much between Josh and another YT cook. I sometimes cry thinking I won’t ever have to pull up to a Wendy’s or survive off a box of cereal again! Oh, and the depression comment is soooo right. This is my escape.
@@ryokot12 I've found so many artists, musicians, cooks and more on TH-cam that have unwittingly practically been raising me as an adult. I was in very a dark place for such a long time and when I finally had my own life in my hands I didn't know what to do with it at all. Spending my paychecks irresponsibility, eating junk food and lazing about my house on my days off, I almost never cleaned. It was like I needed to come to terms with finally being able to have control of my existence. It was too much to process. But slowly the people of the internet even if they don't realize it have helped not just me but many many others, like I and yourself to take some of the biggest steps in life. To Josh, he started this because it was something he loved and cherished, to us he's a teacher and a guide to be able to cook. TH-cam has taught me both not to take life too seriously and to take seriously the important part of self care and respect. Simply by taking notes from others. Josh made cooking easy for me. And in the 5 months between my last comment and now I've learned so much more! I just tried my first roast beef, and it turned out beautifully, I've been investing more time for my art and I've been balancing exercise, healthy diets, keeping clean and making time for the family I do have now and it's all thanks to the great and wonderful people on this platform. Everyone works at thier own pace, everyone finds inspiration somewhere, and who knows, if I keep going maybe one day soon you'll see my videos on here too! Or even some of your own channels. All it takes is taking one step forward at a time. Take the things you cherish and enjoy to heart and run with it, this life has much to offer even in the darkest of times. You just gotta reach out and take the part of the world that is yours how ever big or small it is, it's you, and that's what matters. 😊
Hey man, I don't pretend to know your story, but TH-cam is also my choice of protection against depression and bad parenting. It gets greater later trust that process and, most importantly, beware of the company you keep. Support systems are a must, when parents dropped the ball. Wishing you all the best, dude.
"one of my least favorite tools, a can opener" this is the biggest indicator that this man has indeed worked in a kitchen. can openers have caused me far more trauma than a full ticket board.
@@palaceofwisdom9448 ours were always breaking at the most inconvenient of times, and when we finally invested in a nice one it completely disappeared on us one day at the worst time possible. The one we have now is shit and opening 10 cans in a row is a life or death experience
opening those mega cans of mustard with a janky ass can opener gave me more trauma than the tickets fasho. although the sound of the tickets printing still gives me nightmares
too real. restaurant owners always having the crappiest equipment, won't spend 50$ to get a decent industrial one, and instead just keep re-buying crappy 15$ ones every week.
@@Slanderbot oh yeah. I had to crank a small hand held salad spinner for a year before we got a big one. making a salad buffet for 100-120 lunch customers on a fckin ikea home salad spinner was the stuff of nightmares
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
I did this recipe from your cookbook and it took me like an hour and 45 minutes lol. But it was my first time with it, I measured nothing beforehand, and I am easily distracted. Easily the best meal I've ever cooked for myself though!
I always add an extra 30-45 minutes prep time for fancier new-to-me recipes. His recipes are always worth it though! If you haven't tried his chocolate chip cookies yet, I highly recommend. They're my fav recipe from the book.
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
Josh, I would love to see your take on Chicken Piccata. I also make a browned butter sauce with capers, artichoke hearts, and fresh tomatoes (I throw the tomatoes in at the last so they retain some structure) to toss with pasta when I grill steaks or pork chops. Can you show me how to make this But Better?
Just because I'm pretty sure it's a deleted scene and most people may not have seen it: The Office S08E01 (The List) Jim: Uhhhh, I will have the chicken piccata with a side salad. Robert aka Lizard King: That sounds good. [Agrees with head as if to tell the waitress that he will have the same, which she promptly understands] Kevin: Chicken piccata, side salad. Darryl: Chicken piccata, salad on the side, please. Oscar: I'll start with a side salad, and uh,, oh, chicken piccata. Toby: Chicken piccata, side salad. Angela: Side salad, chicken piccata on the side. Phyllis: I'll start with a side salad, then a chicken piccata. Dwight: Steak. Rare.
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
I would buy a “but faster” book. These episodes have been good. Having a true comparison between at home cooking (no pre measurements, starting from step 1) would be great and what I interpreted the “but faster” series to be about. (“Can you beat going to get takeout by cooking at home”) thanks for the video!
i think the message hes trying to tell here is that even without any measurements or preprep you can still make this in less than an hour, FAR less, he made it in 15 mins (i think?) and his oven malfunctioned, justt shows how quick you can make this even as a rookie
You can always premeasure at home, i wouldn't to the extent that professional shows do (thats so many dishes to wash after), but some things make sense like smashing bananas before making banana bread/muffins or if something is time sensitive to add and also slow.
Never had this meal before, I think I'll make this sometime next week. Looks veeery tasty! Also, your cookbook was my second favorite Christmas present... only beaten out by my new rice cooker! Also also, you need a new oven, mate. xD
This dish will change your life! First makers quick tips, if you don't want to fry at home, you can certainly bake the breaded chicken at 450F or some other hot temp consistent with your oven levels, just use a rack that has bottom holes for airflow etc. Also, just my personal taste, I don't like all the sauce on the chicken as it makes the top soggy, so I do chicken, sprinkle of cheese and sauce + some more cheese on the side. Cheers man.
I made it last night. I coat the chicken in a mix of Italian and Panko bread crumbs, fry it on medium heat on both sides for a couple of minutes and then throw it in the oven to finish cooking. It comes out so tender.
Hey new subscriber and I used your recipes to help make my fiancé dinner and dessert for our 6-year. I made the Americanized fettuccine Alfredo and we loved it, I used this video to help me dry the chicken and I used your mochi video to help make dessert although I may have missed a step but I’m new to cooking and am so happy you make it this fun to learn how to cook. I’m 23 yrs old and just found out how much I love to cook for the ones I care about thank you 🙏🏼 I’ll forever be a subscriber (also thanks for making your recipes easy to follow lol)
Love that he addressed the comments about having everything pre-measured. It doesn't really take that long to measure and a lot of stuff with cooking can be eyeballed anyway. The more you cook, the better you get at it.
I feel like the people hate on him for the sake of hating and criticising at this point. Any experienced cook doesn't uses cups or spoons for everything. And they too won't cry about making extra batches coz they know that the stuff can be reused in future.
The thing about restaurants premeasuring didn't really make sense to bring up, though. They do most of the prep work and cleaning before and after the order is placed and delivered. Ignoring that you spent time on prep work and cleaning, and stating "Well the restaurants do it too" completely ignores the fact that, in the end, you are still using up time to prep and clean and it adds to the time spent to get your food, while a restaurant puts that time where it won't affect how fast you get your food.
@@santy8017 I think the point is more that like…the restaurants aren’t putting the prep work in for your order, so he’s not going to factor prep work into trying to beat the restaurant. By the same logic you could argue that he should do his prepping in the time it takes to make the call to place the order…prime times during the day you can be on hold with a restaurant for quite some time before you get to place that order and then get out the door to pick it up ¯\_(ツ)_/¯
@@santy8017 It's a non-issue because it's just pointless. Let's say he adds clips of him measuring shit in the videos. People will still complain. People will complain about literally anything. And honestly, if someone cares that much about something so arbitrary, they need to get a life.
Minus the recipe, which is no longer in the information but ONLY takes you to buy the book. Even though in the beginning he says the recipe is on the website. Now I have to go search. I'm a grandma and I'm old and tired. Glad so many younger ones are learning the lost art of how to cook
But here's the catch. Both you and Josh decided to have Chicken Parmesan. While Josh prepares the ingredients you decided where to order it. Same thing.
Thats not the point of the frigging video… You either make the active decision to eat some fast food crap or try to make it at least some what healthier! Its not about 5 or 10 minutes difference, I think your just not getting the message the video is trying to deliver. Edit: and btw: 3:35 in aftermath he says he could’ve measured everything in time he just wanted to be extra sure
We call these chicken parmigiana in Australia, and it includes ham under the cheese! It's a public classic here, always served with hot chips (thick fries) and a side salad! So yummy
I only have 2 questions. How long did it take to measure the ingredients into the portions for the recipe? And how many copies of your own book do you have? 😃
I used to cook for an elderly lady at her home. Her son ised to be a well known chef in Anchorage. The oil company would call him in when they came to Alaska for executive meetings. The lady was 83 years old and had the beginning stages of dementia. One day I grilled some salmon, it reminded her of her mother and father. I had made a simple glaze but I used blueberry because i had heard my mother talking about how they used to cook in Alaska when they didn't have many spices.
I have one criticism, if this is meant to show that you can cook a home cooked meal faster than ordering pickup then having the ingredients pre measured doesn't help us viewers since we have to take time to prepare. Wonderful video though!
@@mg-ew2xf That's literally what I was responding to, hello? His explanation there isn't valid for the purpose of the video. He says the series is to convince people to cook at home since it can be "faster" but that defeats the purpose of the video if you have things pre-measured.
@@Saltyuwu 2:04 "it doesnt have to be premeasured." You're just whiningqbout things he literally makes fun of in the video. He also didn't factor in going to the store and buying the ingredients or washing his hands. Not everyone needs everything listed so they don't forget, goldfish brain.
@@mg-ew2xf That still defeats the purpose of the video, as he mentioned when he started this "but faster" series the point of the series was to show that you can cook at home just as fast as a restaurant pickup. And that it's meant to motivate people to cook at home. Leaving out something those of us at home have to add to our time just invalidates the point. His "explanation" isn't valid still, not sure why you're triggered, before you call someone a "goldfish brain" you might want to go back to what the actual purpose of these videos is. "He made fun of it in the video so it doesn't matter anymore" literal mindless sheep mentality.
I"m still waiting for when he and his wife have their first baby. "making a little girl but better!" and somehow his diet makes her highly resistant to disease!
Ethan's series is like "Here's how you can make a better version of fast food in about the same amount of time it takes you to go get it." and this series is like "Can a former line cook at home beat a line cook at a restaurant if they both have pre-prepped ingredients?" lol. Ethan's is educational and encouraging for the amateur home cook to help them make better decisions and this one is just showing off how fast you can chop garlic and herbs. Like yeah if you mise en place everything then the only difference between you and the restaurant is the travel time it takes to get there. But then you're just racing the chef at the restaurant. Of course you're gonna win.
Bro, thank you. I was looking for this comment. Ethan shows the entire cooking process for cupboard to plate. No premeasure, no fancy tools. If something goes wrong we see it. Man just goes at his own (and our) pace
I mean, if you do have the same preparation as Josh, I think there's still value in knowing you can make food faster than a restaurant. also, this format is just fun to watch.
We just ordered and received your cookbook. We laughed so hard at some of your writing in there. You come through so clearly lol 😂 LOVE the recipes and were NEVER going back!!!
Great video Josh and team, I personally think it would be better if you started cooking from scratch, using ingredients you already have at home (assuming you already have them of course) as opposed to pre-portioned for But Faster, that way we can see if you theoretically had the craving of "oh, I want chicken parm tonight", if you really would have the dish ready quicker than if you ordered takeout, as opposed to seeing if you can outrace a restaurant. Just an idea! Thanks for the videos. Edit for clarity
@@AyNay246 I don't think it would at all, in my scenario (which is only slightly different in the way of using ingredients you already have at home, not pre-portioned) the "but faster" would implicate a home cook's thought of: I want chicken parm tonight, can I make it at home faster than I can go and pick it up somewhere?
Y'all would like Ethan Chlebowski's series where he does this with fastfood then 👌. He had a chick fil a episode where he does everything but making bread from scratch. He didn't beat his brother bringing in the takeout bc he had technical difficulties but he did manage to finish just in time. I would say, based on how his pan fried chicken went that w/e josh is doing is 100% but faster even if he included the measuring ingredients to his time, as he mentions in the vid.
@@Brizzau I know what you mean however this is also entertainment, and in this specific video Josh even explains why he's gotten some thing prepped and ready to go. While these are always videos of real recipes and techniques that we the viewer can replicate in our own homes (which I and my friends have actually done with many of his videos the past couple years), there is a larger portion of viewers who are watching this purely for entertainment purposes. They will never attempt to cook any of these recipes in this same manner of can I start with no prep and be faster than pick up or delivery of this exact dish. There are already many channels on TH-cam who cater to time saving techniques and recipes for quick dinners at home, so why need to repeat it. Josh's brand is not that and has never been that even before he had millions of viewers and subscribers, nor has he ever branded himself as the average home chef. It would indeed, be an entirely different show.
I've always liked Chicken Parmesan. I plate it with Spaghetti and alfredo sauce. Very nice combo for dinner. I bought Papa book a month ago and have only one complaint. He doesn't give instructions for kneed times on dough for his breads if you don't own a stand mixer. Alternative instructions would have been helpful there. I've Kneeded 10 minutes, 15 minutes, and 20 minutes while adding ingredients as the Recipe says to in the right order, but nothing seems to work. I just can't get the damn Yeast to rise and make the gas pocket. Tried leaving it in the oven with light on covered by damp towel and everything...Temp was perfect at 80 degrees. Tried different sized bowls, ect. I just can't find the right combination of bowl size and kneeding time to get the poofy dough ball he gets from yeast activation. Brand new "normal" yeast too.
I've made lots of bread by hand and had no problems 🤔. Proof your yeast in the warm water or milk. Whatever the recipe calls for. If the recipe calls for sugar you can even throw a tsp in to jump that yeast. I always use instead yeast and proof it anyway. It should at least look foamy and the yeast will dissolve. Follow the recipe with the rest of ingredients. Flour ect. Dump it out on a board with a little flour and knead by hand for 5 min. Make sure you are pushing the dough away from you and then folding it over to trap air inside. You want to see tiny little air bubbles. For most 3-5 cup flour recipes, 5-8 minutes of hand kneading is enough. I'd hand knead in any fruit or cheese ect at the end. Oil a bowl double the size of your dough ball. Toss in the dough turning to coat the top. Cover with plastic wrap or towel. It should rise!! I hope this helps but maybe you've already tried all that.
to be fair is it really "but faster" when the restaurant made it faster but winning was determined by how long it took his crew to arrive back with the parm
it's not "faster than the restaurant took to cook it". it's supposed to be "faster than the time it would take to order, have it cooked, and retrieve it"
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
really though lol i have like 4 italian restaurants within 4 blocks from my house (not in the city). This dude went through a city and literally parked in a parking garage lol I like this channel i just think its funny when i see "but faster" videos and they pick somewhere moderately far away for something like italian food which a large portion of people have somewhere close to them
Don’t know where the food got driven back to, but the Italian restaurant looks like North Italia Restaurant on Post Oak Blvd in Houston, TX. The escalators look all too familiar to me.
I really like this series the only thing I will say is that if peoples concern with cooking at home was time then that would also include cleanup and dishes. Either way though I love your videos!
In the UK ( specificially North east of england) we tend to use bechimal sauce rather than the tomato one. Extra cheesy!!! Also up north we call it a parmo and they tend to come from takeaways served with chips ( fries ) and a tub of garlic sauce. Ooo living the cheesy life Side note. Ive literally just come across you about an hour ago and I'm loving this channel already
Hey Josh, I know that this has nothing to do with chicken parmesan, but could you please do a Monte Cristo sandwich recipe? I order them when I go to restaurants that have them. I would like to try and make them at home. I like this recipe too.😀
I know how to make a Monte Cristo, and They are truly yummy, IF they are made correctly. I would absolutely love for this sandwich to be perfected here. It definitely needs to be brought back into popularity. Yes I'm a grandma who has watched over the decades as the Monte Cristo wasso sadly removed from menus.
Hey josh do a Q&A….who cleans your kitchen? Do everyone eat the food you cook after a video or do you say you were paid? Also give tricks in the kitchen or cooking.
Josh, I think a great video idea would be a video on the tastiest and easiest meals to prep for a whole week especially if you are someone that works out.
Thank you for wearing a seat belt and going the speed limit, as a former EMT going to traffic accidents with people not wearing seat belts is heart breaking
1:35 Yeah but the point is to be faster than a restaurant despite them having massive advantages. Less impressive when you mitigate their advantages like that
Great way to show that you don't have to be super "chef like" to make awesome food. He didn't measure he used a sauce pan to pound the chicken etc... And it was fast. Great video!
I love how chicken parm immediately went to "Italian restaurant" which are the only two words not pertaining to the phrase "when I order chicken parm" 😂
Next time I’m sitting on the couch and get a hankering for chicken parm, I’ll hop up and go to the kitchen where my preheated oven and oil and pre-measured ingredients are sitting.
I just wonder if Josh can step out of his culinary comfort zone and make a dish that comes from a cuisine he either doesn't know or has very limited knowledge of.
I'm still gonna have to argue against the measuring. To me this isn't about the time it takes for the ingredients to come together into a finished dish, it's about the time it takes for YOU to receive the dish. Yeah the restaurant already measures stuff before you walk in. But when you do it yourself, you HAVE to take time to do that. I can't spend those 5-10 minutes measuring stuff while still sitting at the computer, once I get up and go to the kitchen that's when cooking time starts.
You should show segments of how to deal with the most annoying, or challenging , or confusing parts of cooking. I like that you showed what to do when you don't feel you browned your chicken enough or how you handle disposal of grease.
Papa Joshua should start a series called "But Smarter" where he takes recipes and shows us how we can adjust them to be healthier while not sacrificing taste or quality
That sounds absolutely fantastic
Take my upvote
in due time 🤔
I want to upvote this, but it is currently at 69, and far be it from me to disrupt such a delicate and nice balance. I'll upvote it when I come back to the video and see that it's no longer at 69.
Yes, this is a great idea!!!
I've been following your channel for a couple years now. Before I started watching I was eating out of packets, boxes and ready meals.. you've taught me so much about cooking, I truly enjoy the process and for a moment while I'm working over my stove and cutting board my depression completely goes away. The feeling of learning new things, taking care of myself and being able to eat absolutely delicious hot homemade meals, is something that I can't begin to explain to you. I come from a very difficult childhood my parents did not teach me much about anything, I've slowly had to understand so much about the world and how it works in my few years in adulthood I've been very stressed, but your videos and recipes have cured a small piece of my blackened heart and you've given me yet another reason to keep going. The people who are in my life have enjoyed the best spaghetti, oven roasted chicken, and stir-frys they've ever had. Thank you for teaching me a big part of how to enjoy life Josh. I will always treasure your channel! 😊
This was beautifully said and I was similar just 2 years ago! You are never too old to learn, I’m 28! I learned so much between Josh and another YT cook. I sometimes cry thinking I won’t ever have to pull up to a Wendy’s or survive off a box of cereal again!
Oh, and the depression comment is soooo right. This is my escape.
@@ryokot12 I've found so many artists, musicians, cooks and more on TH-cam that have unwittingly practically been raising me as an adult. I was in very a dark place for such a long time and when I finally had my own life in my hands I didn't know what to do with it at all. Spending my paychecks irresponsibility, eating junk food and lazing about my house on my days off, I almost never cleaned. It was like I needed to come to terms with finally being able to have control of my existence. It was too much to process. But slowly the people of the internet even if they don't realize it have helped not just me but many many others, like I and yourself to take some of the biggest steps in life. To Josh, he started this because it was something he loved and cherished, to us he's a teacher and a guide to be able to cook. TH-cam has taught me both not to take life too seriously and to take seriously the important part of self care and respect. Simply by taking notes from others. Josh made cooking easy for me. And in the 5 months between my last comment and now I've learned so much more! I just tried my first roast beef, and it turned out beautifully, I've been investing more time for my art and I've been balancing exercise, healthy diets, keeping clean and making time for the family I do have now and it's all thanks to the great and wonderful people on this platform. Everyone works at thier own pace, everyone finds inspiration somewhere, and who knows, if I keep going maybe one day soon you'll see my videos on here too! Or even some of your own channels. All it takes is taking one step forward at a time. Take the things you cherish and enjoy to heart and run with it, this life has much to offer even in the darkest of times. You just gotta reach out and take the part of the world that is yours how ever big or small it is, it's you, and that's what matters. 😊
Hey man, I don't pretend to know your story, but TH-cam is also my choice of protection against depression and bad parenting. It gets greater later trust that process and, most importantly, beware of the company you keep. Support systems are a must, when parents dropped the ball. Wishing you all the best, dude.
"one of my least favorite tools, a can opener" this is the biggest indicator that this man has indeed worked in a kitchen. can openers have caused me far more trauma than a full ticket board.
What's wrong with can openers? I invested in a nice one for about $17 and have never had an issue with it.
@@palaceofwisdom9448 ours were always breaking at the most inconvenient of times, and when we finally invested in a nice one it completely disappeared on us one day at the worst time possible. The one we have now is shit and opening 10 cans in a row is a life or death experience
opening those mega cans of mustard with a janky ass can opener gave me more trauma than the tickets fasho. although the sound of the tickets printing still gives me nightmares
too real. restaurant owners always having the crappiest equipment, won't spend 50$ to get a decent industrial one, and instead just keep re-buying crappy 15$ ones every week.
@@Slanderbot oh yeah. I had to crank a small hand held salad spinner for a year before we got a big one. making a salad buffet for 100-120 lunch customers on a fckin ikea home salad spinner was the stuff of nightmares
I’m so glad that you’re teaching a generation how cooking at home rocks
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
i use his vids as inspiration, im actually learning how to cook some basic dishes and he helps me with my confidence
@atd8vii drinking at home alone rocks 🤗😐😕😰
@@NervylHraje drinking at all rocks
@atd8vii I don't recommend drunk cooking...
I think this would be funnier if they ordered delivery. Much more of a challenge and really forces the Josh to cut corners
If they get there right when the food is ready, delivery should be the same speed
Then the delivery guys needs to taste test too! LOL!
@@scorpiogt6 that's a great idea
Not every restaurant delivers tho…or do you mean by Uber eats?
@@TahtahmesDiary No I really mean „upscale“ places that have their own delivery service (otherwise the dependency is unfair).
We appreciate you so much, Joshua. Your channel is so encouraging and fun. And the cookbook is awesome. You always brighten our day!
I like the idea of every crew member tasting the meal, gets a lot of variety
never has a cooking show me laugh, this guy is something else
Let's all appreciate that when we asked for 'but faster' Josh literally did it. Truly king behavior
I did this recipe from your cookbook and it took me like an hour and 45 minutes lol. But it was my first time with it, I measured nothing beforehand, and I am easily distracted. Easily the best meal I've ever cooked for myself though!
I always add an extra 30-45 minutes prep time for fancier new-to-me recipes. His recipes are always worth it though! If you haven't tried his chocolate chip cookies yet, I highly recommend. They're my fav recipe from the book.
Its okay! The first time I make a recipe I always take forever! The more you practice the dish the faster you are at prepping/cooking :3
Try to learn to do the mise en place before cooking. The few minutes you take to do that save you so much time in the long run.
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
@@kalliamazing agreed on the cookies, browned the butter and its exactly what I want in a cookie
Josh, I would love to see your take on Chicken Piccata. I also make a browned butter sauce with capers, artichoke hearts, and fresh tomatoes (I throw the tomatoes in at the last so they retain some structure) to toss with pasta when I grill steaks or pork chops. Can you show me how to make this But Better?
Just because I'm pretty sure it's a deleted scene and most people may not have seen it: The Office S08E01 (The List)
Jim: Uhhhh, I will have the chicken piccata with a side salad.
Robert aka Lizard King: That sounds good. [Agrees with head as if to tell the waitress that he will have the same, which she promptly understands]
Kevin: Chicken piccata, side salad.
Darryl: Chicken piccata, salad on the side, please.
Oscar: I'll start with a side salad, and uh,, oh, chicken piccata.
Toby: Chicken piccata, side salad.
Angela: Side salad, chicken piccata on the side.
Phyllis: I'll start with a side salad, then a chicken piccata.
Dwight: Steak. Rare.
@@graciouscompetentdwarfrabbit 😆
@@graciouscompetentdwarfrabbit I have never seen this it’s definitely deleted, I have to break out my dvds 😅
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
Artichokes are so underrated
I would buy a “but faster” book. These episodes have been good. Having a true comparison between at home cooking (no pre measurements, starting from step 1) would be great and what I interpreted the “but faster” series to be about. (“Can you beat going to get takeout by cooking at home”) thanks for the video!
Who even measures when home cooking?
i think the message hes trying to tell here is that even without any measurements or preprep you can still make this in less than an hour, FAR less, he made it in 15 mins (i think?) and his oven malfunctioned, justt shows how quick you can make this even as a rookie
@@seanplaysgames2551 think it was like 40 mins 15 there and back and 10 for walking arlund
You can always premeasure at home, i wouldn't to the extent that professional shows do (thats so many dishes to wash after), but some things make sense like smashing bananas before making banana bread/muffins or if something is time sensitive to add and also slow.
Get “Fast Food My Way” by Jacques Pepin. It meets the “but faster” description perfectly.
Never had this meal before, I think I'll make this sometime next week. Looks veeery tasty!
Also, your cookbook was my second favorite Christmas present... only beaten out by my new rice cooker!
Also also, you need a new oven, mate. xD
This dish will change your life! First makers quick tips, if you don't want to fry at home, you can certainly bake the breaded chicken at 450F or some other hot temp consistent with your oven levels, just use a rack that has bottom holes for airflow etc. Also, just my personal taste, I don't like all the sauce on the chicken as it makes the top soggy, so I do chicken, sprinkle of cheese and sauce + some more cheese on the side. Cheers man.
@@santanalz Thanks for the tip, I'll see if my oven is capable of this!
I made it last night. I coat the chicken in a mix of Italian and Panko bread crumbs, fry it on medium heat on both sides for a couple of minutes and then throw it in the oven to finish cooking. It comes out so tender.
@@jdavis37378 that's crazy but there's 0 people who asked
@@jdavis37378 Lying troll. Always here.
Hey new subscriber and I used your recipes to help make my fiancé dinner and dessert for our 6-year. I made the Americanized fettuccine Alfredo and we loved it, I used this video to help me dry the chicken and I used your mochi video to help make dessert although I may have missed a step but I’m new to cooking and am so happy you make it this fun to learn how to cook. I’m 23 yrs old and just found out how much I love to cook for the ones I care about thank you 🙏🏼 I’ll forever be a subscriber (also thanks for making your recipes easy to follow lol)
Love that he addressed the comments about having everything pre-measured. It doesn't really take that long to measure and a lot of stuff with cooking can be eyeballed anyway. The more you cook, the better you get at it.
"just use feeling" Uncle Roger
I feel like the people hate on him for the sake of hating and criticising at this point. Any experienced cook doesn't uses cups or spoons for everything. And they too won't cry about making extra batches coz they know that the stuff can be reused in future.
The thing about restaurants premeasuring didn't really make sense to bring up, though. They do most of the prep work and cleaning before and after the order is placed and delivered. Ignoring that you spent time on prep work and cleaning, and stating "Well the restaurants do it too" completely ignores the fact that, in the end, you are still using up time to prep and clean and it adds to the time spent to get your food, while a restaurant puts that time where it won't affect how fast you get your food.
@@santy8017 I think the point is more that like…the restaurants aren’t putting the prep work in for your order, so he’s not going to factor prep work into trying to beat the restaurant. By the same logic you could argue that he should do his prepping in the time it takes to make the call to place the order…prime times during the day you can be on hold with a restaurant for quite some time before you get to place that order and then get out the door to pick it up ¯\_(ツ)_/¯
@@santy8017 It's a non-issue because it's just pointless. Let's say he adds clips of him measuring shit in the videos. People will still complain. People will complain about literally anything. And honestly, if someone cares that much about something so arbitrary, they need to get a life.
Shoutout to Josh and the team
Cheers from San Diego California
i literally struggled making this for lunch and now there's a video? the timing i swear
This is me right now lol
Minus the recipe, which is no longer in the information but ONLY takes you to buy the book. Even though in the beginning he says the recipe is on the website. Now I have to go search. I'm a grandma and I'm old and tired. Glad so many younger ones are learning the lost art of how to cook
1:35 - But here's the thing, Josh: If I'm deciding to make food at home, I don't have everything prepared. That prep time absolutely should count.
You make a great point, but how else is he supposed to manipulate the results in his favor for content.
But here's the catch. Both you and Josh decided to have Chicken Parmesan. While Josh prepares the ingredients you decided where to order it. Same thing.
Thats not the point of the frigging video…
You either make the active decision to eat some fast food crap or try to make it at least some what healthier!
Its not about 5 or 10 minutes difference, I think your just not getting the message the video is trying to deliver.
Edit: and btw: 3:35 in aftermath he says he could’ve measured everything in time he just wanted to be extra sure
@@firefly8208 So, then the video is clickbait or misleading?
@@LuminousWhispers11 Neither nor
Josh this show just keeps getting better and better. Dude that went to pick up the chicken parm was so funny. Keep it up man
Where has this channel been all my life, I needed it
We call these chicken parmigiana in Australia, and it includes ham under the cheese! It's a public classic here, always served with hot chips (thick fries) and a side salad! So yummy
Josh is dope for making a but faster series, because I saw a comment requesting it in another video 🔥🔥🔥
new series idea:
BUT EVERYTHING
where Joshy speedruns a fancy meal but makes it better
and cheaper.
as cheap as possible too
@@jdavis37378 that's crazy but there's 0 people who asked
@@jdavis37378 Hello! I’m engaged to his director and this could not be farther from the truth. Have a great day❤️
@@jdavis37378 there's no way. I call bs. He definitely pays them well
Holy crap this dude has almost 9 million subscribers. He is pretty gangster in the kitchen. Love chicken parm.
That looked so delicious!
I only have 2 questions. How long did it take to measure the ingredients into the portions for the recipe? And how many copies of your own book do you have? 😃
Your effort with your uploads is so admirable
I used to cook for an elderly lady at her home. Her son ised to be a well known chef in Anchorage. The oil company would call him in when they came to Alaska for executive meetings. The lady was 83 years old and had the beginning stages of dementia. One day I grilled some salmon, it reminded her of her mother and father. I had made a simple glaze but I used blueberry because i had heard my mother talking about how they used to cook in Alaska when they didn't have many spices.
This man is so talented we appreciate your videos man
I love these!! I just found your channel and hoped there were more But Faster videos!! So excited for more!
I have one criticism, if this is meant to show that you can cook a home cooked meal faster than ordering pickup then having the ingredients pre measured doesn't help us viewers since we have to take time to prepare.
Wonderful video though!
1:29 only a valid criticism for people with the attention span of a gold fish
@@mg-ew2xf That's literally what I was responding to, hello?
His explanation there isn't valid for the purpose of the video.
He says the series is to convince people to cook at home since it can be "faster" but that defeats the purpose of the video if you have things pre-measured.
@@Saltyuwu 2:04 "it doesnt have to be premeasured." You're just whiningqbout things he literally makes fun of in the video. He also didn't factor in going to the store and buying the ingredients or washing his hands. Not everyone needs everything listed so they don't forget, goldfish brain.
@@mg-ew2xf That still defeats the purpose of the video, as he mentioned when he started this "but faster" series the point of the series was to show that you can cook at home just as fast as a restaurant pickup. And that it's meant to motivate people to cook at home. Leaving out something those of us at home have to add to our time just invalidates the point.
His "explanation" isn't valid still, not sure why you're triggered, before you call someone a "goldfish brain" you might want to go back to what the actual purpose of these videos is.
"He made fun of it in the video so it doesn't matter anymore" literal mindless sheep mentality.
@@Saltyuwu it only invalidates the point if you're a salty gold fish brained simpleton.
Papa Joshua is growing at incredible speed. Happy to see the channel growing and suggest to include the new show or include new people.
Waiting for "But Healthier" series!🔥🔥🔥
I"m still waiting for when he and his wife have their first baby. "making a little girl but better!" and somehow his diet makes her highly resistant to disease!
I love the man who picks up the food you the homie
Ethan's series is like "Here's how you can make a better version of fast food in about the same amount of time it takes you to go get it." and this series is like "Can a former line cook at home beat a line cook at a restaurant if they both have pre-prepped ingredients?" lol. Ethan's is educational and encouraging for the amateur home cook to help them make better decisions and this one is just showing off how fast you can chop garlic and herbs. Like yeah if you mise en place everything then the only difference between you and the restaurant is the travel time it takes to get there. But then you're just racing the chef at the restaurant. Of course you're gonna win.
Bro, thank you. I was looking for this comment. Ethan shows the entire cooking process for cupboard to plate. No premeasure, no fancy tools. If something goes wrong we see it. Man just goes at his own (and our) pace
Ethans series is 30 min videos on how to do recipes Josh has already done in a concise way lol
I mean, if you do have the same preparation as Josh, I think there's still value in knowing you can make food faster than a restaurant. also, this format is just fun to watch.
Love your content brother! Just ordered the Cookbook!!
Having made hundreds and eaten thousand of chicken Parm meals, I've never seen a place not serve it with pasta or on bread as a sub.
Yeah honestly that was the biggest surprise to me
Should it have Parmesan in it?
We just ordered and received your cookbook. We laughed so hard at some of your writing in there. You come through so clearly lol 😂 LOVE the recipes and were NEVER going back!!!
Someone saw Ethan Chlebowski's TH-cam videos when he did this a few times and go "Why don't I do this? Hrm..." Waiting for him to live in Paris now
You have really great videos.. I'm making this for my family tonight.
Great video Josh and team,
I personally think it would be better if you started cooking from scratch, using ingredients you already have at home (assuming you already have them of course) as opposed to pre-portioned for But Faster, that way we can see if you theoretically had the craving of "oh, I want chicken parm tonight", if you really would have the dish ready quicker than if you ordered takeout, as opposed to seeing if you can outrace a restaurant.
Just an idea! Thanks for the videos.
Edit for clarity
then it would be a different show though
Definitely would enjoy that more
@@AyNay246 I don't think it would at all, in my scenario (which is only slightly different in the way of using ingredients you already have at home, not pre-portioned) the "but faster" would implicate a home cook's thought of: I want chicken parm tonight, can I make it at home faster than I can go and pick it up somewhere?
Y'all would like Ethan Chlebowski's series where he does this with fastfood then 👌. He had a chick fil a episode where he does everything but making bread from scratch. He didn't beat his brother bringing in the takeout bc he had technical difficulties but he did manage to finish just in time. I would say, based on how his pan fried chicken went that w/e josh is doing is 100% but faster even if he included the measuring ingredients to his time, as he mentions in the vid.
@@Brizzau I know what you mean however this is also entertainment, and in this specific video Josh even explains why he's gotten some thing prepped and ready to go. While these are always videos of real recipes and techniques that we the viewer can replicate in our own homes (which I and my friends have actually done with many of his videos the past couple years), there is a larger portion of viewers who are watching this purely for entertainment purposes. They will never attempt to cook any of these recipes in this same manner of can I start with no prep and be faster than pick up or delivery of this exact dish. There are already many channels on TH-cam who cater to time saving techniques and recipes for quick dinners at home, so why need to repeat it. Josh's brand is not that and has never been that even before he had millions of viewers and subscribers, nor has he ever branded himself as the average home chef. It would indeed, be an entirely different show.
I'm always proud of someone chasing their dreams and killing itttt
I've always liked Chicken Parmesan. I plate it with Spaghetti and alfredo sauce. Very nice combo for dinner.
I bought Papa book a month ago and have only one complaint. He doesn't give instructions for kneed times on dough for his breads if you don't own a stand mixer. Alternative instructions would have been helpful there.
I've Kneeded 10 minutes, 15 minutes, and 20 minutes while adding ingredients as the Recipe says to in the right order, but nothing seems to work. I just can't get the damn Yeast to rise and make the gas pocket. Tried leaving it in the oven with light on covered by damp towel and everything...Temp was perfect at 80 degrees. Tried different sized bowls, ect. I just can't find the right combination of bowl size and kneeding time to get the poofy dough ball he gets from yeast activation.
Brand new "normal" yeast too.
I've made lots of bread by hand and had no problems 🤔. Proof your yeast in the warm water or milk. Whatever the recipe calls for. If the recipe calls for sugar you can even throw a tsp in to jump that yeast. I always use instead yeast and proof it anyway. It should at least look foamy and the yeast will dissolve. Follow the recipe with the rest of ingredients. Flour ect. Dump it out on a board with a little flour and knead by hand for 5 min. Make sure you are pushing the dough away from you and then folding it over to trap air inside. You want to see tiny little air bubbles. For most 3-5 cup flour recipes, 5-8 minutes of hand kneading is enough. I'd hand knead in any fruit or cheese ect at the end. Oil a bowl double the size of your dough ball. Toss in the dough turning to coat the top. Cover with plastic wrap or towel. It should rise!! I hope this helps but maybe you've already tried all that.
To Josh's crew, how do you guys do your lighting it looks so natural but consistent. It really brings out papa's beautiful soft skin.
Always love these! Chicken Parm takes me like TWO HOURS to make!
Nice
Knowing those streets, I find his route back to Josh amusing.
Me watching all of Josh’s videos purely bc they’re funny and well produced even tho I’m vegan and never gonna cook them myself 😂😭
Now that's a true fan! 👏
Petition for a Josh and Nick DiGiovanni Cookoff 🎉
Perfect timing I just watched the “how to make chicken parm”. Time to see flash’s version 😂
I love seeing a but faster episode. Please please please combine but faster with but cheaper. I think we all could use a few more of those right now.
Boy does that look yummy 🤤 a must try!
I never thought id subscribe to a cooking channel of all things. But here I am. Love the food and content man
Papa Josh never disappoints us with his content. ❤️❤️❤️
but he lost his uncle title
i bought you cookbook and it arrived today hope I hope to make some nice recipes with it
I REALLY do think that you can execute this concept of "But Faster" the best on YT. Lets go Josh
Ethan Chlebowski solos Joshua
Excellent! Great to see team participation too! 😊🧡😊
to be fair is it really "but faster" when the restaurant made it faster but winning was determined by how long it took his crew to arrive back with the parm
yea cus if u order from a restaurant urself you would have to wait that long to eat it anyways
it's not "faster than the restaurant took to cook it". it's supposed to be "faster than the time it would take to order, have it cooked, and retrieve it"
Weissman is an annoying snot whose mom gave him a restaurant to be chef in when he was like 18 cuz she’s a restaurateur. Hes not someone who built his stuff hardscrabble, he’s a grindset turd who got everything handed to him.
really though lol i have like 4 italian restaurants within 4 blocks from my house (not in the city). This dude went through a city and literally parked in a parking garage lol I like this channel i just think its funny when i see "but faster" videos and they pick somewhere moderately far away for something like italian food which a large portion of people have somewhere close to them
Don’t know where the food got driven back to, but the Italian restaurant looks like North Italia Restaurant on Post Oak Blvd in Houston, TX. The escalators look all too familiar to me.
Next to Joshua's cooking, I love the video edits. The facial distortions are
😙👌🏿
I literally just decided to make chicken tonight, and I'm busy with my thesis proposition. This is perfect!
I just ordered your cookbook, It's arriving in a few days and I'm really excited!
*Clicked Faster than cooking. That's But Faster* 🥳
I really like this series the only thing I will say is that if peoples concern with cooking at home was time then that would also include cleanup and dishes. Either way though I love your videos!
I have a very serious question:
When you were making the "But Faster" graphic, how hard was it not to spell it "Butt Faster"?
Joshua and his team are absolutely brilliant....
seeing u incredibly stressed about cooking it fast enough actually convinces me to go out to eat MORE. i don’t need that extra stress in my life.
Missing the point 🤙
It's not stress. He's just competitive AF. Lol
I think this is my new favorite series.
I feel like every episode joshua is shit talking a regular restaurant employee, give them a break lmao
its not really funny
My new favorite cooking channel.
Oh I see we are ignoring the cleanup process. The real reason I get takeout
In the UK ( specificially North east of england) we tend to use bechimal sauce rather than the tomato one. Extra cheesy!!! Also up north we call it a parmo and they tend to come from takeaways served with chips ( fries ) and a tub of garlic sauce. Ooo living the cheesy life
Side note. Ive literally just come across you about an hour ago and I'm loving this channel already
PAPA make a series over how to make the best dish from every state 😋 it can be like a journey across USA with your toung (mouth part's).
100% agree. The only way to make this a realistic comparison. And time to do dishes counts against total time.
Hey Josh, I know that this has nothing to do with chicken parmesan, but could you please do a Monte Cristo sandwich recipe? I order them when I go to restaurants that have them. I would like to try and make them at home. I like this recipe too.😀
I know how to make a Monte Cristo, and They are truly yummy, IF they are made correctly. I would absolutely love for this sandwich to be perfected here. It definitely needs to be brought back into popularity. Yes I'm a grandma who has watched over the decades as the Monte Cristo wasso sadly removed from menus.
I pre ordered your cook book as soon as you released it and so far my whole family loves it
Never made this, but I have made something nearly identical: chicken provolone. Love it.
So you changed the type of cheese?
@@stillnotspicy Yes, but I also usually use some fresh basil or sage in the sauce and no garlic.
You make cooking so joyful and delightful, bro.
If I was Josh's roommate, I'd be constantly ordering meals and I'd had stopped going to restaurants 😂😉🤪
Hey josh do a Q&A….who cleans your kitchen? Do everyone eat the food you cook after a video or do you say you were paid? Also give tricks in the kitchen or cooking.
Still never gave credit to Ethan Chlebowski.
love the serie ! keep on pls
Josh, I think a great video idea would be a video on the tastiest and easiest meals to prep for a whole week especially if you are someone that works out.
Thank you for wearing a seat belt and going the speed limit, as a former EMT going to traffic accidents with people not wearing seat belts is heart breaking
1:35
Yeah but the point is to be faster than a restaurant despite them having massive advantages. Less impressive when you mitigate their advantages like that
I gotta remember to use the frying as a mallet if I don't have one. Awesome.
That chicken died with a smile, for it knew that papa would be handling its breasts
Great way to show that you don't have to be super "chef like" to make awesome food. He didn't measure he used a sauce pan to pound the chicken etc... And it was fast. Great video!
I love how chicken parm immediately went to "Italian restaurant" which are the only two words not pertaining to the phrase "when I order chicken parm" 😂
Next time I’m sitting on the couch and get a hankering for chicken parm, I’ll hop up and go to the kitchen where my preheated oven and oil and pre-measured ingredients are sitting.
I just wonder if Josh can step out of his culinary comfort zone and make a dish that comes from a cuisine he either doesn't know or has very limited knowledge of.
Well now that’s impossible 😏
He did that with Swedish Meatballs and his Indian food isn't exactly accurate either.
The guy shaking his head when Josh was playing with the oil. Cracked me up
I'm still gonna have to argue against the measuring. To me this isn't about the time it takes for the ingredients to come together into a finished dish, it's about the time it takes for YOU to receive the dish. Yeah the restaurant already measures stuff before you walk in. But when you do it yourself, you HAVE to take time to do that. I can't spend those 5-10 minutes measuring stuff while still sitting at the computer, once I get up and go to the kitchen that's when cooking time starts.
"We're saving time, because we're on the freeway now!"
*Blue Bell truck puds along and passes him.*
The idea behind the suggestion of this series was to come up with faster ways to cook nice meals
Not to race with a restaurant.
They should make a series of "but easier" where he eliminates unnecessary ingredients, but it still taste good
i feel like this was originally the point of but cheaper but idk lmao
I've never made chicken parmesan but... where's the parmesan?
4:44
You should show segments of how to deal with the most annoying, or challenging , or confusing parts of cooking. I like that you showed what to do when you don't feel you browned your chicken enough or how you handle disposal of grease.
Im gonna be honest. Having the ingredients pre prepped is cheating.
4:12 casually throws French cooking techniques in like a life hack😂
Every time I watch Josh videos I'm so glad I could buy his book and suport him ❤️ Great work
Hard love this new sección of the channel. Can wait to the next challenge