Hash Browns with Joshua Weissman | Quarantine Cooking

[@stevenrobinson2047]

I finally have a use for that random 3 quarts of duck fat I have laying around.

[@8l5dec7]

Is this sarcasm?

[@jeanjacqueslundi3502]

@@8l5dec7 Of course not.

[@Yhya26]

@@8l5dec7 yes bro it is😉

[@chanceDdog2009]

@@Yhya26 really? Nah 😝

[@98802ohhey]

Yes!! I keep saying “god what am I going to do with this stupid smoked duck fat?” All the time, but now I can finally use it.

[@pedropete52]

To stop the grated potatoes from oxidizing, grate them and immediately place into a bowl of water. You are going to rinse them from the starch anyways. Hope that helps!

[@Obiwancolenobi]

You're the only one providing any sort of helpful comment here, lol. Everyone else bitching about duck fat.

[@lewispaterson7505]

I put mine straight into duck tears to stop the oxy action.

[@Obiwancolenobi]

@L They do, and they're not big enough to deep fry in as others will bemoan Still dandy for shallow-frying!

[@dojojo4815]

@@Obiwancolenobi 🤣

[@conorhughes6018]

Yeah 8 add a bit of salt and vinegar to the water to further stop oxygen and add a bit of seasoning from the get go

[@finn1666]

man joshua really toned down his weirdness for this video. every other video on his own channel he calls himself "papa" at least once

[@anthonypillarella]

No offense to him, but I dig mellow Josh.

[@NightWindsMusic]

@@anthonypillarella yeah this is much more my vibe tbh

[@bing2321]

Papa no like

[@maxkurant1470]

I miss papa

[@JackieRoxs]

Papa didn't make B Roll or cake jokes.

[@joel1103]

Josh definitely had an anuerism saying "let's begin" rather than "let's do this, shall we?"

[@Andrew70555]

*lets make this, shall we?*

[@Movie_Games]

Duck fat. Makes all the difference.

[@herbalyzer2135]

Jonathan...just walk away

[@Its.teennn]

@@herbalyzer2135 haha gun go brrr

[@darrylaz3570]

Yeah Jonathan, walk awa-

[@amirlecter8318]

Have you seen the menu here?

[@nigeldean1813]

First thing i thought of when he said duck fat lol

[@mokshalani8414]

Guys chill, he addressed this at the beginning of the video; lard is a completely acceptable affordable alternative to duck fat. Show PAPA some love, he just likes the good stuff

[@neehowdy7782]

lmao I thought this was a reupload of ‘but better,’ but I realized it was Vice

[@leinternethipster]

It wasn't until I read this comment that I realized that I'm watching this on Vice haha

[@venomancer5736]

Ikr XD

[@RamHam]

Your comment is the reason I realised I was watching Vice and not a rehashed* but better episode. *see what I did

[@RozArialind]

Probably the few times Ill watch a vice video

[@arielariel1176]

I knew it when he doesn't address himself as papa

[@thebigblah13]

This video makes me appreciate his editing more.

[@tradingelk6914]

To me it just showed how obnoxious his editing and "papa" bullshit is. This was actually a great video!

[@Lucysmom26]

Yes it's a lot of work for 3 hashbrowns. Yes duck fat is expensive (and I'm poor af so that's not just lip service I'm paying there). But I actually appreciate Josh cooking the way he does, doing it the way he feels is best/most correct/best tasting. That's the info I want, not shortcuts or hacks but just how to do the thing the way someone who knows would do it, and with the ingredients they would use.

[@Krystal_Clearr]

🙌🙌

[@veganism0]

man I just need a replacement for the duck fat that’s it

[@jaqenhghar6244]

@@veganism0 lard or beef tallow. Rendered Animal fats. That will freeze like duck fat and hold the potato together.

[@veganism0]

@@jaqenhghar6244 thank you!!

[@EssamChaos]

"I dont want any fancy potatoes", proceeds to pull out 13 ½ cups duck fat wow okay thats like $120-$140 worth of oil to fry potatoes

[@StephoenixX]

But you can reuse it 🙈

[@jetjaguar5200]

@@StephoenixX u genius problem obliterated thanks

[@stidecolon]

15-20$ tops, if you pay more for fat, you cray. And he probably just got that fat from rendering duck fat/skin over time.

[@100nitrog2]

​@@stidecolon Okay...so the drippings from a thousand dollars worth of duck.

[@stidecolon]

@@100nitrog2 I don't know how much duck costs where you are, but its not that expensive where I live in Canada (2-3$ per lbs) and a single duck produces a tremendous amount of fat. My brother runs a restaurant where he serves a lot of duck, consequently he has more fat than he can manage, so most of it gets to go to the trash. Also, idk, you could use lard which is super cheap.

[@silentriker]

I didn't realise it wasn't on Josh's channel, until the watermark 😂

[@DougGreen1987]

I noticed the difference in the video take as well, and it of course is because of Vice "Papa no likey" Munchies.

[@timewatch5]

I talk to my food before I eat it

[@inquisitiveOne111]

What do you say?

[@AnsVeno]

Round 2?

[@Julken0012]

I also thank my potatoes for their willing sacrifice

[@jon1805]

the guy editing this video... yeah, we're not adding a confit counter, you already talk too much.

[@wifeoftheparty7107]

It's cool as long as the food doesn't start talking back. That would be a problem.

[@gnuffR159]

Joshua has come a long way, makes me proud to see papa and munchies collab 🥲❤️

[@gnuffR159]

Also fuck all y’all that are hating on how he likes to make hash browns he’s on a wholeeee different level than all of these other KZbin/social media cooks 😬😬

[@DougGreen1987]

You can't say "Papa" on Vice's channel. I'm going to have to ask you to remove this comment or risk demonetizing his video. :p

[@windowatcher4543]

@@DougGreen1987 comments don’t affect monetization my guy

[@DougGreen1987]

@@windowatcher4543 🤣🤣🤣

[@KCJbomberFTW]

Only Vice could make a hashbrown tutorial into a quarter hour Joshua Wiseman origin story

[@robertfrancis4108]

I’m seeing a lot of comments about duck fat. This is top of the line hash browns. I can’t afford a Tesla or Dodge Challenger. I still like to watch videos about them.

[@OldManWith2Kids]

Took me 5 minutes to realize this wasn't posted on his channel and was on Muchies.

[@ad_astroturf5037]

I was 70% of the way through...

[@SimplyAdia]

It took me until I saw this comment. Lol I was sitting here wondering why he's so chatty lol this isn't his normal format

[@DougGreen1987]

@@ad_astroturf5037 I noticed as soon as it started and he didn't act like himself. It definitely shows you how they suck the life out of content creators.

[@1subi]

I got through half through the video before realizing this is munchies and not Joshs channel

[@lolad7779]

This was to .... normal? Mild? Calm? ... for Josh’s channels. More like his old videos. I would love if he went back to his old style too.

[@mansongothman]

I love his technique and his recipes and his ideas. But I haaaaate his sense of humor.

[@nothingtodo225]

Its noninvasive my guy. Also I really like the structure of this video compared to some of your other videos. Much more organized, informative, and it really shows your personality without feeling forced.

[@mrbeebop304]

It's just less edits, and less youtube-ey

[@ballra]

It felt more disorganized and sporadic to me 🤔

[@aquagamer1212]

He doesn’t force his personality on his channel; he’s just being himself. You either get it or you don’t.

[@mrbeebop304]

@@aquagamer1212 I don't think it's quite so binary. The way he does his videos is centered around getting the most views possible (as is the case with most youtubers), so you could make the case that it's inherently forced.

[@stannigrace]

okay......hater

[@yolandablake1073]

**The artisanal is going out the window we're doing MCDONALD'S hash browns.** **This recipe calls for DUCK FAT.**

[@MystGames]

duck fat is hella cheap. quit whining lol

[@MaxGBlyat]

@@MystGames 3 quarts of duck fat is NOT cheap. Sure an 11oz jar of it costs around $10 but 3 quarts is 96 ounces. Even in bulk that much duck fat can be found for $75. I don't think this video was filmed with the home cook in mind. Joshua routinely goes all out on ingredients and techniques for his "but better" videos which this was absolutely similar to. There's a good reason he mentioned using pork fat instead which is actually cheap.

[@MystGames]

@@MaxGBlyat maybe wherever you live its not cheap, you seem to forget prices vary between locations on earth. Where I am, duck fat is pretty much the norm and is used more than butter due to its availability over butter, making it much cheaper than the prices you mentioned

[@yolandablake1073]

@@MystGames duck fat is definitely NOT cheap where I live, nor is it easy to purchase.

[@MystGames]

@@yolandablake1073 like ive said, multiple times on this shit show of a thread, where i live it is cheap. very, very cheap.

[@nekoDan]

Wash the potatoes. Save the skins. Put in refrigerator overnight. Toss with olive oil and paper and then use air fryer to make crispy skin chips. Salt after removing from fryer.

[@brianloper6669]

Yess

[@jokerproduction]

I look like I eat about 50 of these per day.

[@KeithHedger]

No fancy artisanal potatoes, but you're cooking with duck fat?? I guarantee you you'll NEVER get hash browns cooked in duck fat at a fast food joint.

[@LJenkinsEsqIII]

You izs trifling

[@ninapadilla-hurst3508]

😂😂

[@stepnightbot7633]

@@KeithHedger eat 51 then

[@KeithHedger]

@@Diabolus_Musica Watch the video again numskull. He goes to great lengths at the beginning talking about how these are just like the hash browns you get at fast food joints like McDonalds. I never said that restaurants don't use duck fat. I never said duck fat was bad. I never said that hash browns in duck fat wouldn't taste great. What I said was that you're not going to find hash browns made with duck fat in FAST FOOD JOINTS! Got it?

[@buenobro]

Love love love this format. Seeing you candidly explaining the process and talking about your experiences is wonderful. Thanks josh.

[@henkjanssen1252]

LMAO all the people having a meltdown over the duckfat. At least where I live it's the same price as butter and lard.

[@N1njaSprout]

this guys really entertaining he should start a youtube channel

[@jazzybee2870]

He does, it's his name on KZbin

[@bonesaw8Dwow]

@@jazzybee2870 r/woosh

[@katiewinkelman69]

🤣🤣🤣🤣🤣🤣🤣🤣

[@ashleysmith4470]

Your personality completely drives these videos and you always seem to have a good flow and the ability to laugh at yourself, which I love!

[@fieraci8500]

“Hey babe, I’m in the mood for a hash brown.” “OK, I’ll just run to the corner market and buy 5 pounds of duck fat. Be right back.”

[@kevinhainline8232]

oh and it will be ready tomorrow XD

[@FifthCenturion]

Looks like his cookbook is available to pre order at Target for anyone interested.

[@broshmosh]

So you're telling me that to make hash browns better than just grating, draining, seasoning and shallow-frying, I have to do something that takes an entire day and requires an insane amount of expensive fat? You do you I guess.

[@jon1805]

this guy somehow talked his way into going into that kitchen for 2 days, to make hash browns.

[@todro8410]

@@jon1805 and you just watched this video, guess who actually wasted their time? :)

[@aaronsirkman8375]

@@jon1805 That's his kitchen; they presumably asked him to make this video.

[@richardrjacob9749]

Well it's better flavor, better technique, sometimes you just gotta go the extra mile

[@darkdemise8273]

@@jon1805 ignorance is bliss so you should just stay ignorant because it will hurt your ego when you realize he is successfull af doing something you hate so much

[@eduriku444]

this is the kind of video u just watch and never really do

[@meg1468]

I just had a memory of my dad peeling potatoes over a sheet of newspaper, 30 years ago!

[@jostewart3192]

A lot more eco-friendly way to do it! B&W newspaper can go in your compost, too.

[@paulwagner688]

You can tell he really wanted to add in a "Papa no kiss" or a "Cwithpy" in there

[@EmoTheNoob]

You can also peel the skin into a bowl and not waste the parchment paper lol

[@Aninoag]

haha I was gonna suggest getting peels onto junk mail

[@NickyHendriks]

my grandma always peeled her potatoes over an old newspaper

[@jeor1298]

if you put water in the bowl to start with it will help to prevent oxidation as you're shredding.

[@ernestvantuyll9690]

I literally was about to search up for his hash browns and this came on My recommended

[@xBUMSKIx]

I was literally telling my coworker my first memory is going through the McDonald’s drive thru with my mom to get hash browns and orange juice while listening to NPR.

[@jonmarc11]

That's such a wistful and romantic remembrance. I'm glad *for* you.

[@jamesgolden7317]

My Grandma and Granddad got me into cooking at an early age too. I love these videos so much. 😁

[@bzboarder122]

This was far too satisfying to admit, the final product was unreal, I can't wait to try this.

[@alitabassum5990]

"nothing fancy, just duck fat"

[@petrichor9417]

This feels like watching one of Josh's videos at half speed 🤣

[@nikkirichards4952]

Josh, enjoyed hearing the lil story time of some of her back history along with the facts, and explaining as to why and how ya do things the way ya do... those sure to look good! Ya can make a big batch and then freeze them, yes?

[@Callumlambizle]

Yeh definitely - I’ve made them before get them to the moulded stage and just freeze them in that form, then simply fry from frozen! So useful.

[@halabassar]

Youre on Munchies! They are so lucky to have you 💖 ROCK ON PAPAAAA

[@roentgen822]

Munchies did Joshua dirty when they provided ZERO graphics and texts, especially when he suggested it 😂😂😂

[@florenceandthemakeup]

I find him incredibly annoying 😂

[@dukesmellingtonxviii2976]

@@florenceandthemakeup your incredibly annoying

[@florenceandthemakeup]

@@dukesmellingtonxviii2976 *you’re

[@noctuiddawn]

@@florenceandthemakeup exactly

[@quartzofcourse]

“Let’s get a confit counter” No counter appears Depression noise

[@florenceandthemakeup]

No need to waste the parchment paper, honestly just peel over a bowl!

[@nateleef5538]

Or in the sink for gods sake!

[@davidmanalang]

He's so wasteful in the episode huhu

[@stevensiegert]

We have something similiar in Germany called "Reibekuchen", but it's made with grated potato & onion, flour, egg and salt. Switzerland has a potato specialty called "Rösti" which is much more similiar to Hash Browns. A big difference is that we don't put the potato shreds in a pot full of animal fat. I have to say, it's looks a bit disgusting. And you fry them a day later. They take so much time. We fry our specialties in a pan for a short time. We use lard, clarified butter or oil.

[@peno4092]

We have the French to blame for that 😂

[@stevensiegert]

@@peno4092 Of course it's the French. 😤

[@DumplingDaddyJ]

Yeah bro - leveled up and Vice Munchies is carrying you now. Very nice!

[@cesarsanarenones3281]

If you are going to rinse the potatoes...... put the grated potatoes on water to begin with so there is no oxidation. Thank you for the channel though. I got a few really nice hints from your cooking and I appreciate it.

[@driftlesshermit]

That's alot of work for 4 hash brown's.

[@davidmanalang]

And overnight too smh

[@harambe1331]

The point is the taste not the "oh no im afraid of work and effort!"

[@Krystal_Clearr]

@@harambe1331 fr!

[@aolson1111]

No one is stopping you from making more, my guy.

[@a.b.705]

So cool to see Josh on Munchies!!!

[@travisbalthasar9544]

Joshua and Munchies, what a combo!

[@peterkarabin1147]

My mother had a chinois, she used to primarily use it to make homemade applesauce, aided by a large conical shaped wooden pestle that she would use to force the cooked apples through the screen, thus filtering out the skins and any other undesired particles. I would imagine she used it for other purposes as well. I haven't seen one of those since the 1960's when I was a mere lad. Most definitely brought back some treasured memories.

[@deadfr0g]

This is so strange and interesting! Munchies is always bringing on really great guests, but this is the first time I can think of that they’ve specifically brought on a fellow content creator who is already extremely well-established on KZbin. Shoutout to everyone else who was already subscribed to both channels. I watch wayyyy too many cooking videos, man. Hahaha.

[@AundrellasKitchen]

I’m excited for that cookbook

[@danielbonham1466]

Hash browns are the hardest breakfast item for me to cook. I can’t ever get the crust right 😔 Edit: I use a pan, not a Dutch oven or deep fryer. Need to adapt my breakfast game, duck fat.

[@agathachris9722]

Same, it never works for me.

[@Saint-Bedo]

I even suck at the diner style hash browns 😪

[@a11aaa11a]

You can put the shredded potatoes into water to stop them from oxidizing (or rather, slow it drastically).

[@deanflet973]

Heading over to McDonald's to get my hashbrown. 👊🤤✌

[@Rokusho1416]

I'm here to support papa and make him happy

[@krishnasreenivasan8522]

It’s criminal that this guy doesn’t have his own channel! Great host.

[@yhs2942]

He does

[@MrBfuzz]

@@yhs2942 WHoosh!

[@yaelshukrun6793]

He's got his own channel.. it's called "Joshua Weissman"

[@ledzeppelinfan1001]

@@yaelshukrun6793 thats the joke. Dummy.

[@HandleBar3D]

That towel squeeze tip 😳 why did I never think of that. Thank you 🙏🏻 I was wasting paper

[@roman_birdie_songwriter]

I used to work as Chef on a cruise ship. Because of my bad McDonalds experience where I got soggy soft hashbrown multiple times, I always made sure, that I make my hashbrowns extra crispy!! 😇 Yet some of my staff often rated the other chef's hashbrown as the better one as it was soft 😐 What's wrong with you all the people in the world who loves soft soggy hashbrowns? 🤔

[@cyphersuites]

*Josh* : * drops spatula * It's okay. We don't need it anymore. *Also Josh* : * literally uses the spatula in next frame * 😂😂

[@fac248]

Lots of duck fat. Sounds yummy and decadent. I don't see McDonalds using this ingredient anytime soon to make their hash browns.

[@clowntown1017]

Best cooking channel.

[@enricomiguelrequilman6000]

Any alternative for the duck fat?

[@pleasedontbeTanGa]

He said either duck or pork fat(lard) will do

[@hjer731]

Beef tallow - that's what McD uses

[@4plus4equalsmoo]

actually. this is a good intro into the Joshua Weissman Experience™️

[@travisbalthasar9544]

Best line: “just be serious” haha 😂

[@ajwaddanwarr3409]

Joooooosshhhhhh!!!! So proud of u bro!

[@vigneshkrishnan7161]

joshua weissman made it to munchies! damnn!

[@ra12du]

Stop smoking! :)

[@Paulscookingadventures]

Love your work mate , keep up the good work

[@tommyt1785]

I like the diversity of Munchies' videos. Some weeks we get Asians cooking exotic complex dishes Other weeks we get goofy Anglos feep frying some shredded potato in duck fat.

[@ErikErosa]

wait… where is my b-roll? I waited a whole video for it, Joshua!

[@withroaj]

Duuuuuude I played the video thinking it was your channel, and then I noticed the Vice logo. #KZbinGoals

[@TheiPhonePianist]

wait I feel like I've seen this video before... is this deja vu?

[@MrBiteme39]

Josh is a blessing He understands that chunky and thick are okay lmao

[@sarahashta1372]

I love this guy !! 😍

[@redacted5035]

Me: "Oh ok only 3 ingredients, should be sim-" Video: "duck fat" GOD DAMN IT VICE

[@GizmoFan1]

That’s not even Vice’s fault, that’s just how ALL of this guy’s recipes are if he’s not intentionally making something cheap.

[@captainbongwater7790]

This is a certified hashbrown moment.

[@tracy_en6372]

You know what would have made this video ten times better..... B-ROLL!!!😂😂😂

[@CatsPajamas23]

The prep is similar to latkes. I used to put them into a stainless steel colander and press out the water. 🙂

[@mssuezee6178]

Tallow tastes like McDonald's used too.

[@nmac6533]

OMG yes you on Munchies, Papa

[@lilchinesekidchen]

i think it’s “non-invasive” “un-invasive” implies a reversal of the invasion. which you can’t really do, in surgery or potatoes

[@gardini100]

I use the side on the grinder for parmesan slices perfect cut for a caesar salad :)

[@nattynicee]

Could you use beef tallow? After all that's way more on brand for McDonald's

[@kristycook6041]

A friend of mine once told me that any overnight success is 20 years in the making. On ribbon cutting day, only you know the dues you've paid. You're alright son. Keep going. And always remember, a day without learning is a day unlived.

[@akhschaya5424]

U have such a happy and optimistic soul

[@yubear420]

instead of rushing, why not prepare a basin filled to half with water and you can put the grated potatoes in there instead of having to worry about oxidizing

[@Dadmoves49]

I got too much to do to spend a whole day making 4 hash browns. Look good tho. I mean if you are unemployed and single and have a gallon of duck fat in the pantry. I’d say this is a winner.

[@daughterofthemosthigh3588]

🤣

[@aolson1111]

It looks to be an hour of work, max. You need to learn some time management skills.

[@Dadmoves49]

I can manage my time well enough chief... you have time you make em.

[@44DxTtu7]

Thank you Joshie

[@Gqspeed13]

This guy will be on one of the food network reality shows real soon. He may win a chopped episode!!!

[@ronaldflamingo8711]

He's low-key just as big as Food Network, at least on the KZbin space

[@NathanSMS26]

If you fill the bowl up with water in the first place it should stop the potato starch from oxidizing in the first place

[@muddyfeetaussies]

Animal fat as he said, so don't have any duck fat use lard, that is pretty cheap at the grocery store.. prob could use with other rendered fats, bacon, beef or chicken

[@peno4092]

If u do use bacon fat, preferably tone down on the salt

[@TerrbleTyson]

I’ll be sure to remember to get my usual 3 quarts of duck-fat at Whole Foods this week.

[@goodcompanycoffee]

Josh is blowing up. You are a great fit for Munchies. Keep it up man. Gonna try these hash browns. Like McDonald’s... but better?!

[@alejandrobardo97]

A little move you can do is to let them chill in cold water as you grate them, and it will minimize oxidation.

[@S550STANG]

Ah yes we all have duck fat just chilling in the fridge at home...

[@Obiwancolenobi]

You can use vegetable oil

[@S550STANG]

@@Obiwancolenobi hahaha I know

[@Obiwancolenobi]

@@S550STANG Okay, yeah, everyone else seems to think that not-duck fat exists lmao. I do have duck fat on-hand, though. Pro-tip because you seem cool: Just pan-fry them, that deep fry bullshit he did is too much. Pan-frying in duck fat will yield similar results for far less cost...

[@S550STANG]

@@Obiwancolenobi I always shallow fry when I do anything like this. Think he went a tad overkill on these hashbrowns

[@S550STANG]

@@Obiwancolenobi usually do a 50/50 butter and a good quality olive oil

[@bradroon5538]

Seems like you could grate the potatoes and put them into a bowl of water to prevent oxidation and start the starch rinse.

[@daemonk756890]

Top tip, don't be lazy and peel your veggies onto parchment paper because it is super wasteful. Just peel onto the board and scrape into the bin or compost because it's really not that hard. REDUCE, reuse, recycle.

[@prestonborges1912]

Lmao I was thinking the whole time "this feels like a vice video.." 5 minutes in, I see the logo