Actually, it technically is. You just forget how big Mongolia once was and you suck because you are Mongolian and don't know shit about your own history. Fucking hipsters.
@@djfoof3518 You are too young to even understand your own culture much less someone else's. Get over yourself, Stupgen. You don't know squat, but act like you are are all knowing even though you've had a mere 20-30 years with most of in your parent's basement. ha ha, you all make me laugh, but out of respect, each day I name my bowel movement after one of you that has a problem with MY "opinion". ha ha ha
OMFG. We just made this, we didn't have gochugaru, just subbed in crushed red pepper flakes and some crispy chilli oil. We let the beef sit for maybe an hour in the cornstarch with a couple of tablespoons of soy sauce and the white pepper. It was f*+/%ng amazing. Seriously. I'm a super happy camper right now. Will definitely put this in regular rotation. So good, so easy.
Guys, I need your advices. I love rice, but I cook it to a 1 rice portion to 3 water portions ratio. Like this, the rices gets cooked all the way and it gets some sort of creamy rice. I want to try to cook the sort of rice I see everywhere, like Josh's, the fluffy straight up looking rice. Now, I am cooking my rice in a pot, with the ratios mentioned, stirring once in a while (when i started cooking, I burned a ton of rice because I didn't stir). So, my question is, to get the fluffy rice like in the video, do I need a rice cooker or I can achieve it on my own, like, is there a secret to put 1:1 ratios and cover with a lid and leave it boil and steam itself like that? I have tried multiple things in the past ( by mistake, I only put 1:1) and it resulted in some dry ass, not cooked trough rice.
Before Covid, we used to go to Mongolian BBQ in Vancouver - everyone picked the ingredients they wanted a la carte and took them up to the griller - a chef was there, added all your ingredients including the sauces you chose and BAM! Mongolian BBQ (Beef)! it was awesome! And, they charged you as all you could eat for like $15 or something. HEAVEN as a student! Nice one Josh.
@@pawakin pretty sure it was this place, keep in mind university was 20 years ago for me. Great Wall Mongolian B.B.Q Mongolian BBQ 2897 W Broadway, vancouver, BC
Omg i went there in 1993 on a vacation in b.c. i loved how eveything is a la carte then the chef makes it for you along with other orders & chefs at this gigantic round hot table.
You wanna know why I love your recipes? It's because no matter how fancy schmancy you get with the techniques, it always feel doable, simple, possible, achievable, etc.
I used to be a wok cook at Pei Wei, and this is almost exactly how we would cook it, the only difference I can see, is Josh used brown sugar, and Pei Wei (P.F. Chang's) uses white sugar.
Made this, super good 4/5 stars. We subbed ginger powder for ground ginger and cayenne pepper. Still really solid. Sauce took a little longer to cook down we found.
Same. Did the same thing. it came out very salty from the soy. I think lessening This in the future will increase time is take to cook down and be less salty. Live and learn
massive respect for Joshua Weissman. He makes his own renditions of classic dishes, which is perfectly fine, without pretentiously claiming that they're the "BEST BE AUTHENTIC!" IT LITERALLY ISN'T *AUTHEBTIC* UNLESS YOU FOLLOW THE EXACT ORIGINAL RECIPE!
My husband LOVES this dish and I’ve been looking for THE perfect recipe. I trust you more than I trust anyone so I know this is the one! Joshua is my favorite TH-camr and ima stick beside him 🙌🏾😂❤️
I am making a version of this tonight...just cuz I dont have the listed ingreds. Sambal for gochujang, oyster sauce for dark soy, mirin for rice vinegar, bird chiles for Fresnos, chuck roast thin sliced instead of flank steak. We'll see how it turns out! OK SITTING HERE EATING IT RIGHT NOW...It's delicious, and tastes like it came from a restaurant, not from my humble little 4-burner. Thank you, Chef.
Tip: you can "marinate" the beef in a baking soda water mixture for 20 mins (then rinse it off) before putting the spice and potatoe starch in to get it extra tender.
Who doesnt love watching and learning from Josh? What an awesome talent this guy has. His humor tops his videos off. Love it. I hope you dont stop any time soon Josh!
I love your videos and your “But ______” series. What about a “But Easier” series where you simplify challenging cooking techniques/items for the everyday cook?
I've never had Mongolian beef as take out before. Didn't even know it was such a popular take out dish. Only made it myself and it's one of my favourites!
I used to dine at an old school sit-down Chinese restaurant that made the best Mongolian beef I've had in my life. A little old Chinese woman ran it until she decided to retire. I've been trying to find something even close since then. She would fry up a bed of rice noodles underneath it and there'd be almost no sauce but just the most perfect thin sliced season beef. I'll definitely give this a try and maybe tweak it enough to get that old dish back in my grasp.
Sooooo.... your book is being released on my birthday. It's the birthday day gift I didn't know I wanted, well I knew I would want but now conveniently lands on my birthday. Danke!
I live in Malaysia and that looks SO GOOD. We basically eat something like that everyday and we eat a lot of rice so that looks like a fancy 5000 dollars steak
Next are you going to tell me that it isn't 1000-year-old Mongolian tradition to fill a bowl up with an assortment of meats and vegetables from a buffet and then have it cooked in front of you on a giant griddle? I'm pretty sure that's definitely a 1000-year-old Mongolian tradition.
Person from Mongolia: "Why the heck do you call that Mongolian beef?" (Answer: the same way General Tso's Chicken really wasn't invented by General Tso, or fortune cookies actually started in San Francisco.)
Hey Person from Mongolia, you are full of shit and don't understand your own history and how Mongolian beef evolved. Fucking idiots. It wasn't always garlic, ginger, sugar, corn starch at all. It was basically beef with reduced soy sauce with some onion OR garlic whichever could be had. The youth of today are so damn ignorant and think Wikipedia is the knowledge Tree.
Adroit home cooks are always fun to watch. I don’t know what to call Mongolian beef, but this is right around the technique I would use with mine. Skirt steak is great as well in this.
So I got the same comment as you did from him, is that really him or a scam? Because I’m so fused and like don’t understand if he’s trying to tell me something in Morse code or what the heck 😂
I homeschool my kids and they’re 15. We’re going to start cooking lessons in the next few months and I’ve determined your cookbook is the perfect start. I have mine, but I’ll also be buying them their own.
I'm so proud of u dad. I have watched your channel for a long time... Seems like years, and I have by far learned more about cooking and expanded my skill set from watching you than ANYONE else. Thank you. You deserve it.
the weirdest part is that you really notice Joshuas background as a chef when hes tackling the tasting. It is the same here in Sweden when we taste shit in the restaurant! haha LOVE it!
Fun fact : a broccoli florette is actually just an individual flower, one of the tiny little nubs. A bunch of those flowers is called an inflorescence.
I definitely pre-ordered the Kindle edition as soon as you said it would be available. My dad has worked in both publishing for almost 40 years now so I know how important pre-orders are and I can't tell you how many recipes I have written down to keep with the rest of my recipes because they are so delicious. I think I've made the sandwich bread at least 50 times now
hey this all good man, just sometimes you speak so quick and rush through the important recipe/actual cooking parts which makes it really difficult to follow and understand. I get the cinematic/ratings aspect and the video IS ACTUALLY awesome, but there's so many small skills, hints and passages while cooking that I feel get kinda lost in there. But definitely keep it up! Congrats on the book man, well deserved
I’m surprised my little brother doesn’t have a wok of his own yet given how much other culinary stuff he buys. He’s currently borrowing one from a friend of his.
Thank you Josh, for doing the research and pointing out that Mongolian Beef has nothing to do with actual Mongolian cuisine. Love all your videos man!!! Keep up the amazing work!!!!
I made this tonight… absolutely delicious. Super freakin easy. Only thing I did a little different was I cut my protein more into cubes than strips. The flavors were off the chain.
Wow, oh wow! Just made this EXACTLY as on recipe. It was amazing. Wife flipped over it and asked me to do more of your recipes. I'm buying cookbook now. She LOVES when I cook. Thanks for hooking me up 😉😉👊💥
Hey Josh, I love every single video you make. Many of your recipes are in my permanent rotation now. Think you could make a video for lower calorie meals? As a calorie counter who still enjoys his meaty boys, I need tasty food that doesn't break the calorie bank!
Add some baking soda to the beef (after cutting and placing it aside); this tenderizes the beef and gives its characteristic softness and texture you get when you have this dish in a restaurant.
Could u do spanish, italian, french and greek breakfast? They are all great As @Rocha Mocha said in another comment it could be great for a series about different cultures dishes
Thank you guys for making the cook a #1 Best Seller so quickly! (In literally 3 hours). Papa kiss u all for preordering!
:)
I love you papa
When I get my book ill make it it as my fire starter ( jk)
Papa proud of me :)
Hey Josh,
will there be a german Translation of your Cookbook?
Kisses and Love from Germany
Petition for Josh to start a new series where he cooks popular dishes from countries around the world. I'd call it "But Culture"
Hey thats pretty good idea
He needs to see this comment
✨Signed✨✒️
I'd watch this
Please papa
Joshua did his research and said that this dish isn't Mongolian at all, we appreciate you! From a Mongolian~
Actually, it technically is. You just forget how big Mongolia once was and you suck because you are Mongolian and don't know shit about your own history. Fucking hipsters.
@@sanscrux2852 oh shut up. Just shut up
@@djfoof3518 No, I will not, little man. It's none of YOUR business, Karen.
@@sanscrux2852 Sure. I'm the Karen when you're the person trying to teach other people their own culture's history
@@djfoof3518 You are too young to even understand your own culture much less someone else's. Get over yourself, Stupgen. You don't know squat, but act like you are are all knowing even though you've had a mere 20-30 years with most of in your parent's basement. ha ha, you all make me laugh, but out of respect, each day I name my bowel movement after one of you that has a problem with MY "opinion". ha ha ha
2:13 Yo we all told him to name his book "A Weissman Once Said", but he added it in his book description. Nice
Yo I got a heart from Papa, yay 😀
You just can't deny memes. 😁
It’s on the back cover of the book too! 🔥🔥🔥🔥
OMFG. We just made this, we didn't have gochugaru, just subbed in crushed red pepper flakes and some crispy chilli oil. We let the beef sit for maybe an hour in the cornstarch with a couple of tablespoons of soy sauce and the white pepper. It was f*+/%ng amazing. Seriously. I'm a super happy camper right now. Will definitely put this in regular rotation. So good, so easy.
Joshua: *Makes broccoli*
Also Joshua: *DOESNT EAT IT*
EAT THE MEAT LEAVE THE VEGETABLES
@@lukikillerman kinda like, take the gun, leave the cannoli?
LMFAO maybe he wants people to eat their veggies but not him
Guys, I need your advices. I love rice, but I cook it to a 1 rice portion to 3 water portions ratio. Like this, the rices gets cooked all the way and it gets some sort of creamy rice. I want to try to cook the sort of rice I see everywhere, like Josh's, the fluffy straight up looking rice. Now, I am cooking my rice in a pot, with the ratios mentioned, stirring once in a while (when i started cooking, I burned a ton of rice because I didn't stir). So, my question is, to get the fluffy rice like in the video, do I need a rice cooker or I can achieve it on my own, like, is there a secret to put 1:1 ratios and cover with a lid and leave it boil and steam itself like that? I have tried multiple things in the past ( by mistake, I only put 1:1) and it resulted in some dry ass, not cooked trough rice.
@@Kira-ek6lz finger method
Before Covid, we used to go to Mongolian BBQ in Vancouver - everyone picked the ingredients they wanted a la carte and took them up to the griller - a chef was there, added all your ingredients including the sauces you chose and BAM! Mongolian BBQ (Beef)! it was awesome! And, they charged you as all you could eat for like $15 or something. HEAVEN as a student! Nice one Josh.
That's sounds good! Do you remember the name?
@@pawakin pretty sure it was this place, keep in mind university was 20 years ago for me. Great Wall Mongolian B.B.Q Mongolian BBQ 2897 W Broadway, vancouver, BC
That’s not the same. It’s awesome. But not the same.
Omg i went there in 1993 on a vacation in b.c. i loved how eveything is a la carte then the chef makes it for you along with other orders & chefs at this gigantic round hot table.
You wanna know why I love your recipes? It's because no matter how fancy schmancy you get with the techniques, it always feel doable, simple, possible, achievable, etc.
I used to be a wok cook at Pei Wei, and this is almost exactly how we would cook it, the only difference I can see, is Josh used brown sugar, and Pei Wei (P.F. Chang's) uses white sugar.
Good stuff! I wonder if you can use coconut sugar
Yes use brown sugar. He's still an asshole hack of a cook.
@@sanscrux2852 Who pissed in your cereal bud
@@SlikRikx No, is someone pissing in your cereal a common occurrence for you? Get a life fanboy, or fanbot, or maybe just a stupgen baby face.
@@sanscrux2852 looks like someone had issues in their upbringing...
Made this, super good 4/5 stars.
We subbed ginger powder for ground ginger and cayenne pepper.
Still really solid. Sauce took a little longer to cook down we found.
Same. Did the same thing. it came out very salty from the soy. I think lessening
This in the future will increase time is take to cook down and be less salty. Live and learn
I'm more on time here than I ever was for classes........no shame.
Yea same
Damn right
notification squId.
Cooking classes ?
That’s the problem with our future.
massive respect for Joshua Weissman. He makes his own renditions of classic dishes, which is perfectly fine, without pretentiously claiming that they're the "BEST BE AUTHENTIC!"
IT LITERALLY ISN'T *AUTHEBTIC* UNLESS YOU FOLLOW THE EXACT ORIGINAL RECIPE!
No MSG? _Uncle Roger has entered the chat_
Only 9 likes?
I would chuck in a pinch for nephew Nigel 🙃
"Hai yaaaa....."
*_Puts foot down from chair_*
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide❤️.
There's tons in the soy sauce
I like how he welcomes us from the cabinet like we're his ingredients
I don't because I immediately see how bad the guy needs a damn shower.
@@RasCricketSmallAxe 🤣
My husband LOVES this dish and I’ve been looking for THE perfect recipe. I trust you more than I trust anyone so I know this is the one! Joshua is my favorite TH-camr and ima stick beside him 🙌🏾😂❤️
Why isnt he looking for it if he’s the one who loves it?
@@Beaneabean What the heck is wrong with you.
I am making a version of this tonight...just cuz I dont have the listed ingreds. Sambal for gochujang, oyster sauce for dark soy, mirin for rice vinegar, bird chiles for Fresnos, chuck roast thin sliced instead of flank steak. We'll see how it turns out!
OK SITTING HERE EATING IT RIGHT NOW...It's delicious, and tastes like it came from a restaurant, not from my humble little 4-burner. Thank you, Chef.
I'll be honest, I subscribed to him last week and I've binge watched everything on his channel and only cooked about 4 so far
I just love the makoto kurosaki gyuto he uses 😍
Tip: you can "marinate" the beef in a baking soda water mixture for 20 mins (then rinse it off) before putting the spice and potatoe starch in to get it extra tender.
Who doesnt love watching and learning from Josh? What an awesome talent this guy has. His humor tops his videos off. Love it. I hope you dont stop any time soon Josh!
IM SURE YOU HERE THIS A LOT BUT, I FRIGGIN LOVE YOUR VIDEOS! I GETS ME THROUGH WORK EVERYDAY!
I just learned that putting corn starch on meat helps it keep its tenderness and prevent it from overcooking. Thanks Joshua
I love your videos and your “But ______” series. What about a “But Easier” series where you simplify challenging cooking techniques/items for the everyday cook?
I want a video where Vikram and TJ cook and Josh films. “But Reversed”
Great idea
IM SO HERE FOR THIS!!!!!
I almost got angy with papa for no garlic. But papa delivered. Thank you papa, we get hug? 🥺❤
The ghost of Uncle Roger also haunts me every time I forget to wash my rice at least twice
For me its like 4 times atleast or my parents will scold me hahaha
I'm Peruvian and I love your videos!! I'd love for you to make Lomo Saltado (peruvian meat dish) it's really good and I'd love to see it made by you!!
I've never had Mongolian beef as take out before. Didn't even know it was such a popular take out dish. Only made it myself and it's one of my favourites!
Big fan from mongolia, been watching you for 2 years finally a mongolian dish
Anywhere: *makes food*
Joshua: well yes, but actually no
GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet TH-camr. Thanks for being a fan, dear qma
Because I'm not famous like other singers that's why no one see my music videos. Please see once and then decide❤️.
I love how the video always starts with us coming from his cabinet. He just knows we all wait for him in the kitchen cabinet, you know.
Imagine this beast of a man cooking in your kitchen
Very cool
i am afraid he hides in the drawer.
He could be a private cook
I would overpay him
Absolute unit
I used to dine at an old school sit-down Chinese restaurant that made the best Mongolian beef I've had in my life. A little old Chinese woman ran it until she decided to retire. I've been trying to find something even close since then. She would fry up a bed of rice noodles underneath it and there'd be almost no sauce but just the most perfect thin sliced season beef.
I'll definitely give this a try and maybe tweak it enough to get that old dish back in my grasp.
From US to MONGOLIA, PAPA always appears from the drawer and slaps a b-roll!
bau!
@@sovietdoggo6735 bau🐶
Sooooo.... your book is being released on my birthday. It's the birthday day gift I didn't know I wanted, well I knew I would want but now conveniently lands on my birthday. Danke!
I live in Malaysia and that looks SO GOOD. We basically eat something like that everyday and we eat a lot of rice so that looks like a fancy 5000 dollars steak
As a mongolian I am happy and surprised that you knew and mentionned that mongolian beef has nothing to do with mongolian cuisine ! Great Job !
It's funny, I am Mongolian, and never ate this "Mongolian beef" thing.
Next are you going to tell me that it isn't 1000-year-old Mongolian tradition to fill a bowl up with an assortment of meats and vegetables from a buffet and then have it cooked in front of you on a giant griddle? I'm pretty sure that's definitely a 1000-year-old Mongolian tradition.
He mentions towards the end that it's not actually from Mongolia
He said it’s not traditional food in any sense, as it is fast food
Монгол биш ч гэсэн бас л амттай.
Now you gotta
I remember the first video I saw a few years back, and now papa is number one
Person from Mongolia: "Why the heck do you call that Mongolian beef?" (Answer: the same way General Tso's Chicken really wasn't invented by General Tso, or fortune cookies actually started in San Francisco.)
Not only did fortune cookies start in San Francisco, but they started there by Japanese!
So you’re telling me my life is a lie?
@@mexican.cereal7927 a delicious lie!
Hey Person from Mongolia, you are full of shit and don't understand your own history and how Mongolian beef evolved. Fucking idiots. It wasn't always garlic, ginger, sugar, corn starch at all. It was basically beef with reduced soy sauce with some onion OR garlic whichever could be had. The youth of today are so damn ignorant and think Wikipedia is the knowledge Tree.
@@mexican.cereal7927 No, cast iron is an ignorant fool.
I hope this cook book makes you rich AF. You deserve every good thing.
This guy makes me want to cook to just be more attractive
This guy make me want to poop
Cooking is an attractive trait
sussy
Makes me do b-rolls withour any self-control.
@@lewisnorden3744 yes it is
Adroit home cooks are always fun to watch. I don’t know what to call Mongolian beef, but this is right around the technique I would use with mine. Skirt steak is great as well in this.
So I got the same comment as you did from him, is that really him or a scam? Because I’m so fused and like don’t understand if he’s trying to tell me something in Morse code or what the heck 😂
i feel like no one is acknowledging "papa's glazed meat" enough, lol
I homeschool my kids and they’re 15. We’re going to start cooking lessons in the next few months and I’ve determined your cookbook is the perfect start. I have mine, but I’ll also be buying them their own.
Just made for dinner, turned out absolutely amazing
110g Sugar sounds too much - did it work?
@@flipmasterflo it turned out sweet, but it wasn't too much
I'm so proud of u dad.
I have watched your channel for a long time... Seems like years, and I have by far learned more about cooking and expanded my skill set from watching you than ANYONE else.
Thank you. You deserve it.
Made this tonight, and can confirm it is the best Mongolian beef I have had.
the weirdest part is that you really notice Joshuas background as a chef when hes tackling the tasting. It is the same here in Sweden when we taste shit in the restaurant! haha LOVE it!
Legit. Even the fire house couldn’t screw this recipe up. Delicious!
Fun fact : a broccoli florette is actually just an individual flower, one of the tiny little nubs. A bunch of those flowers is called an inflorescence.
I definitely pre-ordered the Kindle edition as soon as you said it would be available. My dad has worked in both publishing for almost 40 years now so I know how important pre-orders are and I can't tell you how many recipes I have written down to keep with the rest of my recipes because they are so delicious. I think I've made the sandwich bread at least 50 times now
I just made this tonight and boy I gotta say…… it’s so 💥 good!!!! Didn’t have the peppers but I used jalapeños.
This guy made a book and in 24 hours it becane nr1 on amazon in most countries. Legend
hey this all good man, just sometimes you speak so quick and rush through the important recipe/actual cooking parts which makes it really difficult to follow and understand. I get the cinematic/ratings aspect and the video IS ACTUALLY awesome, but there's so many small skills, hints and passages while cooking that I feel get kinda lost in there. But definitely keep it up! Congrats on the book man, well deserved
Finally, momgolian beef from pf changs
Yeeeeeeees!!! ... Someone who washes rice TWICE! Boy am I so happy!! 😆
I’m surprised my little brother doesn’t have a wok of his own yet given how much other culinary stuff he buys. He’s currently borrowing one from a friend of his.
If his friend let's him use it why would he need to get one
most old-school vibe on any JW video in a long time. Was that just me or r any other og fans feeling that
Josh, we need:
SINGAPORE NOODLES!!!
I love it how I watch some one that makes food that is good and then I watch the fastest eater don't get mad Joshua
PLEASE recreate the BTS meal before its gone!! I need to know how to make that fire cajun sauce so badly
Mcdonalds lists the ingredients on their website, probably come pretty close to it at home.
My 4 year-old loves your videos. She always says "Dad I want to watch the funny guy". Thanks for your quality videos.
Joshua: Please rinse your rice twice or I will call Uncle Roger
Also Joshua: *uses colander*
Thank you Josh, for doing the research and pointing out that Mongolian Beef has nothing to do with actual Mongolian cuisine. Love all your videos man!!! Keep up the amazing work!!!!
Mongolian beef is like the fettuccine alfredo of Mongolian cuisine
Dude congrats on the #1 book it is well deserved
JOSH, WE NEED A "BUT HEALTHIER"
I made this tonight… absolutely delicious. Super freakin easy.
Only thing I did a little different was I cut my protein more into cubes than strips.
The flavors were off the chain.
110g Sugar sounds too much - did it work?
Okay, but what's a good substitute for gochugaru because I can't find that where I'm from :(
I cooked this today and OMG🤩 , THE BEST mongolian beef EVERRRR! Thank you!!!
You need a "what tools you need to invest in" episode. We need to see exactly what u got in your kitchen.
This.
Congratulations not only on your book being finished but also on it reaching #1 so quickly! You definitely deserve it!
Wow, oh wow! Just made this EXACTLY as on recipe. It was amazing. Wife flipped over it and asked me to do more of your recipes. I'm buying cookbook now. She LOVES when I cook. Thanks for hooking me up 😉😉👊💥
Just made this, subbed in gojuchang for the gochugaru (didnt have any), and used ribeye. Holy santa balls!!!!! AMAZING!
You should try making a real traditional Mongolian dish like Khorshur. Delicious fried beef dumplings
It's called khuushuur
@@tergeld5645 Thanks. I’m not great at transliteration Mongolian, I was drunk, and it’s been years since I’ve been in Mongolia.
I’ve made this 4 times and it gets better every time.
that's not a bowl, it's a plate. if you can't eat cereal out of it it's a plate.
I dont know why glazed meat always makes my mouth water and I start craving it immediately.
Josh, I have hundreds of recipes I want to try out and you adding more doesn’t help me.
I really appreciate that this recipe didn't require a crazy contraption to make. Looks amazing!
Nice recipe !! Good inspiration for my cooking ;-)
I am proud to say I have known this man since he was at 100k
4:33 luv ur glaze Papa 😍😘💗
As a mongolian, we take this dish. Thank you 😘
Hey Josh, I love every single video you make. Many of your recipes are in my permanent rotation now. Think you could make a video for lower calorie meals? As a calorie counter who still enjoys his meaty boys, I need tasty food that doesn't break the calorie bank!
I honestly don’t understand how over 300 people could dislike this video.
honestly, like how mad do you have to be lmao
When he said the words "But Better" I was expecting a remix of the But Better series theme 😣
PAPA is gunna make serious bank on that book !
Well deserved mate
That looks delicious 😁👌💯
Book became no 1... What does that tell you Josh
It tells ya we love papa.. ❤️❤️❤️
Day 62 of asking Josh to make a series where he shows his gone wrongs/failed attempts and talks about them.
That's actually 98% of his REAL content. This is cooking for tikes.
Don’t give up bruh
@@kollamiller576 he gave up
Joshua, just made this today. It was everything I was hoping it would be. Your videos are amazing
Honestly, it's pretty good with broccoli.
/mikeychen has left the chat
I use Chinese Broccoli, aka "Broccolini" at your grocer. More nutrients, better tasting ...what do you have to lose....
Tried this recipe yesterday. It was pretty good.
>affordable
>beef
*cries in Canadian*
Flank steak is $25/lb where I live.
Switzerland has entered the chat.
I ROVE MONGORIAN BEEF! Always wanted to try it. Thanks Mr Chin
i made this no offence josh but its extremely sweet
Yeah, I cut amount of sugar in half and that was perfect.
Yeah I’m coming back to this recipe knowing it’s too sweet am going to try to cut back on it.
Add some baking soda to the beef (after cutting and placing it aside); this tenderizes the beef and gives its characteristic softness and texture you get when you have this dish in a restaurant.
Could u do spanish, italian, french and greek breakfast? They are all great
As @Rocha Mocha said in another comment it could be great for a series about different cultures dishes
How I'd love something like Butcherbox in Europe! Especially for fish and seafood.