I Tested 1-Star YouTuber Recipes (again) ⭐️

I Tested 1-Star KZbinr Recipes: • I Tested 1-Star YouTub...
Follow me on Instagram: / honeysuckle
Follow me on TikTok: / dzunglewis
00:00 Intro
00:04 Babish
02:55 Kenji
06:18 Natasha
12:03 Mythical
15:43 Alison
Subscribe to my SHORTS channel!
/ @heyitshoneysuckle
Follow me on Instagram @honeysuckle
/ honeysuckle
Follow me on TikTok: @dzunglewis
BUSINESS INQUIRIES ONLY:
[e-mail]
Order the HONEYSUCKLE COOKBOOK! bit.ly/HoneysuckleAMZN
Food & Family from California
© 2024 Honeysuckle. All Rights Reserved.

[@honeysuckle]

Watch part one:1-Star KZbinr Recipes: kzbin.info/www/bejne/jojOdX6DgJmgibc

[@slatt__]

a cookbook being “too technical” is a crazy review. if a recipe is very easy to mess up wouldnt you want to be as technical as possible?!?!

[@calihhan4706]

"too technical" can also mean that the people are just not on the same cooking level and get overwhelmed by the instructions. Cooking can be very stressful for people who are not experienced. Also, there seems to be two types of cooks. The people who measure with their heart and just feel the cooking. And the food engineers 😂

[@shavonwalker2550]

Remember, the complaint isn't that the recipe itself is too technical. It's that Kenji has a lot of background information about each recipe. The person is saying that they just want to know how to make the food, they don't really care about the background or anything like that. Which I feel is a legit critique. I personally love knowing all of those details, but for beginners, that might be information overload.

[@0293Sarah]

@@shavonwalker2550 but then surely this is not the right book for this person. Nothing wrong with the book itself

[@shavonwalker2550]

@@0293Sarah exactly. There's nothing wrong with the cookbook. So rather than write a bad review, they should have pointed out that it wasn't for beginners.

[@shavonwalker2550]

@@calihhan4706 and then there's Kenji, who's both! 😁

[@KISEMA02]

I am laughing so hard about the Mythical Cookbook. It is 100% based off the interesting food made for good mythical morning. It’s what all the fans asked for. I can’t believe I never thought that someone could randomly find the cook book and not understand. If the review is from a viewer… they must not pay much attention to the show or what the intention of the book was for . 😂

[@Brittanysplittany]

From the review, it sounds like it’s someone who watches the channel actually. Just maybe not someone who wanted to make the recipes, I suppose

[@Mauvefalcone]

My thoughts exactly!!! We all know they are ridiculous recipes that’s why we wanted it 😂

[@arrianhnthomas]

The fake typing always gets me 😂

[@PunkIsDead...LikeMe]

★★★★★ Verified Purchase fjp fde;; j i arro io as op sdsd jkl 2 people found this helpful

[@figetsforever4324]

THATS EXACLTY WHAT I WAS ABOUT TO SAY OMLLLL

[@Nicole_Natalie880]

Right! and like at the screen you can see she is not typing anything

[@kreisttea4200]

I JUST NOTICED ITS ALL FAKE LOL while ive already watch bunch of this series😂

[@redeye1016]

@@figetsforever4324OMMGGGGGGG why are you so over the top

[@PassiveAgressive319]

Imagine buying a Kenji Lopez Alt cookbook and then complaining it’s too technical 🤦🏽‍♀️🤣🤣🤣

[@Juststudiothings]

This

[@souns101]

Loved the uncle roger impression but he'd never be mad at using MSG in any cuisine 😂

[@msdouglas12100]

Haha that's her "cousin" 🤣

[@connorswife_]

but thats not uncle roger 😭uncle roger may like msg but her aunty doesn't

[@klaaskingma7435]

That’s cousin Young. She’s annoying like that

[@serenitymoon825]

KING OF FLAVOR

[@Randilynn66]

Kenji excels at the technical that is why his recipes are so freaking good. He used to work at america's test kitchen which is all science based cooking

[@SMNACTUALLY]

I have the mythical cookbook, every recipe I have made so far has been a hit with my family! They were weary at first with the strange combos but ended up loving them. I highly recommend checking it out for those who haven’t

[@KISEMA02]

I was laughing at the review. We all wanted a cookbook for the food from the show. It was such an ignorant comment lol

[@michmirich]

Have you tried Ann Reardon (How to Cook That) and B. Dylan Hollis, Max Miller (Tasting History) or Sorted Food?

[@mmmmmmolly]

These!! I would be much more interested in these books

[@daneroberts1996]

i'm a big fan of Ann Reardon's recipes, I've tried a few different kinds of dessert and they've all been delicious

[@aishah2920]

Ann reardon never let ne down! Her recipes are so good.

[@emjayprobably]

I made three of B Dylan Hollis's recipes over the holidays and they were all bangers. I was impressed!

[@tammyporte755]

Yes Yes Yes Totally agree Honeysuckle needs to do some B Dylan Hollis recipes for sure!

[@chudpunter]

I see this with fiction book reviews too. A lot of people can't seem to distinguish between "this isn't what I expected" or "I wanted something different" with "this is actually bad", they're just hopeless. Being mad that someone like Kenji provides detailed technical explanations, or that GMM would have somewhat silly or gimmicky recipes... holy crap did they literally just type "cookbook" into the amazon search bar and buy the first result they saw? that's just user-error, there's no helping someone who completely refuses to help themselves.

[@eirrenia]

Not just cookbooks and fiction-I was once browsing for manga art tutorial books and came across one on anatomy, something good artists need a solid grounding in if you are going to draw in a non-cartoony way. In the reviews there was a 1-star complaining that it was “just a book of naked people!” 😖

[@nintendonut100]

​@@eirrenia It's an anatomy book, what were they expecting?

[@eirrenia]

@@nintendonut100 Apparently not a book on anatomy for artists.

[@eirrenia]

@@nintendonut100 I bought the book, btw. It’s what it says on the tin. All I can think is that they grabbed the first book on manga drawing she saw without even bothering to open it or read the blurb.

[@mmmmmmolly]

The cottage cheese and cream cheese mixture was to mimic the fresh cheese we can get here in Europe. It's similar to ricotta, except it actually tastes like something, and it's a very common ingredient in lots of dishes - sweet and savoury. Another classic filling for the crepes is the fresh cheese mixed with egg yolks and sugar.

[@jurekmc]

There is not fresh cheese there?

[@xlarea9584]

In Poland we also often add sour cream on top of crepes, my grandma makes them in a very similar way, except instead of raspberry jam, she makes a blueberry one, delicious!

[@blueeyedbaer]

We do the same in Lithuania as well. We can use strawberry, raspberry, blueberry, cherry, red/black currant jams. All equally delicious. Sometimes even simple apple sauce or just plain sugar mixed with sour cream.

[@user-gj2yk8on7o]

I’ve never understood the amount of poor reviews on cookbooks. I like to buy them just to read for my own entertainment and learn something new or get ideas. If there’s a recipe available online that I like, I’ll print it, write it down with my own notes, or simply read it on my phone. I don’t keep my cookbooks in the kitchen because I’m always afraid I’ll spill some sauce or oil on the pages and it’ll be ruined. Always love your videos! 😊

[@marcilk7534]

Spotted pages of cookbooks just mean they’re well loved.

[@kieraruibabyz4664]

The poor comments can only be justified if the recipe itself is actually bad or missing a few details here and there, otherwise, screw it and have fun

[@idontevenknow9758]

Personally, I think its because the chef writing has the fundamentals of cooking down and for a novice they can come across as really out there for a beginner. I think these books are great to learn a new skill or get inspiration as well.

[@birdportant]

Buying Kenji’s book (by a man who is, you know, famous and beloved for breaking down the why and how of cooking) and then getting mad that it’s “too technical” is a wild series of decisions.

[@ErinChamberlain]

I'm so excited that you included one from the new Mythical Cookbook. I also love that you are so supportive of other KZbinrs. You're AMAZING!!

[@acgeewhiz]

I’ve made about a half dozen recipes from Josh and Company, and most do not disappoint. They’re often simplified versions of what they make on the shows, which I appreciate, but just mentally add a half a star for every dish I make.

[@evilmissmunchkin]

I’m delighted by all of your testing videos, I can’t explain why it’s so engaging to watch you go through all these recipes. I know there has to be some staging and performing ultimately because it’s a video and there’s performance as a part of it, but you just feel so refreshing and genuine? Like going to eat at a friends house and having them talk you through the meal 😂❤

[@honeysuckle]

Aww I’m so glad! We’re having so much fun!! 🥰

[@gt6252pc]

Awesome. The Kimchi Jiggae is typically tempered by eating it with a bowl of rice. It would take an iron stomach just to eat that straight.

[@honeysuckle]

Hahha I know what u mean… ended up having it with some udon!! Sooo good 🤗

[@Girlofpages]

I don't know who Alison Roman is, but I feel like if you do a play on a dish, but aren't 100% authentic, people will grill you. "THAT'S NOT A CURRY!" Even when it's someone FROM that culture. I've seen a Mexican guy getting dragged for his salsa recipe. I'd be hesitant to say I was making a curry too.

[@babuyadav2336]

The problem wasn’t that she made a curry, it was that she made curry but called her it own invention when in reality it was copied from Caribbean islands doubles/chana Barra recipe. No one and I mean no gets mad at Joshua Weismann, golden balance etc when they make Asian or Caribbean food coz they don’t try to claim it’s their invention. They do put a twist on it and say so, but never claim other peoples food as theirs. The other issue was that she gave credit to recipe’s which had European origins but refused to do so for the Caribbean culture and got racists with Marie Kondo and Chrissy Tiegen. It was all too problematic and she refused to apologize or make ammends.

[@roamingthereal4060]

The review that basically says "I don't want instructions in a cookbook" can't be helped.

[@nini52tvxq]

Seeing these 1-star review, you just know people can complain anything out of nothing 🤣

[@PassiveAgressive319]

I discovered your channel a few days ago and have been binging ever since! What a surprise to get a new notification 🙏🏽

[@jacobrichard118]

I alwyas find it funny when reviews sound like the one for babish are just not wanting to as much work and just sound like they dont want to the work lol

[@karppiboy]

"She didn't have all the italian ingredients for cacio e pepe, so she combined whatever she had", wait what? Black pepper was a hard to come by italian ingredient? Since it's the only thing from the original recipe that's missing from this version. Just a very weird story, but the food looks great!

[@thundertea]

My thoughts as well, cacio e pepe is not a recipe with rare components and I'm not sure it was back in the dat

[@juliab0101]

Cacio e pepe is exclusively made with pecorino romano and freshly cracked black pepper. The garlic noodles dish seems inspired by the technique involved in the original roman dish but the ingredients are different. Absolutely no garlic or butter in cacio e pepe. It is possible that the ingredient she was missing was the pecorino romano (the star of cacio e pepe).

[@daniellejordan4551]

Black pepper wasn't a common Vietnamese ingredient, may not have had it on hand at home.

[@AmazinglyAwkward]

Yeah I thought this too

[@earhornjones]

OK, this is where I usually say something like, "you're going too easy on these chumps!", but in this case, you're absolutely spot on. Imagine complaining that Natasha's Kitchen didn't produce a Ukrainian cookbook! She's been cooking "standard" American dishes forever! It's like the complainers never watched the chefs in question before buying the books. 5/5 - Perfect review of reviews. Will watch again.

[@honeysuckle]

Thank you!!!

[@crimson1194]

these videos make me wanna get out my cookbooks and try everything

[@maam1367]

I really love this kind of videos you did, it makes me happy i always re watch some of your videos when im craving 😋♥️

[@AmazinglyAwkward]

If you're struggling to zest fruit it's worth investing in a zester, its a little tool that has holes that digs into the fruit while you scrape it and you can do little scraping motions to get little bits of zest or long scrapes to get long strands of zest

[@rebeccanicoliello302]

i love your videos! the reviews are genuine and you always look so happy and transparent!

[@Tirnel_S]

I have the Mythical Kitchen cookbook. The orange chicken parm was pretty good. The meatloaf, next time, I would make some changes. Thats all I've made so far.

[@camlaw88]

You could use ricotta instead of cottage cheese for the crepes

[@Tirnel_S]

That was my thought.

[@jelly_gelly]

That’s some good “mluntsy” or crepe Natasha has, my mom used to bake crepe in oven, she was laying them on the baking form, then cover it with sower cream mixed with sugar and then bake them until til the top part is golden brown, it’s called “nalysniky” very delicious 🤤

[@wayfaringspacepoet]

I thought mlyntsi were the unsweetened, yeasty variant of nalysnyki?

[@Zizalaonfire]

10:21 - in Europe, we have something that is often translated as cottage cheese but its not this. Its closer to a cream cheese type of thing. Its a fermented dairy product, and consistency ranges from quite hard and cottage cheese like (better for baking) to a very soft almost like a whipped cream consistency. We use the softer types for spreads or just to eat. Thats why european recipes dont quite translate to america 😁 also yes, we Slavs slap sour cream on everything

[@kaiju_k5042]

I am really loving these fun, creative videos from you so much, it’s what I really want to watch at the end of the day for comfort and inspiration and because you’re awesome 😊 I think even a cookbook test drive from you would be so great, pick one random book you own or buy and make a few, maybe 3+ dishes from it, doesn't have to be a full meal, can be random things, think it would be a fun series on your channel. Wishing you and family a great summer 😊

[@Julia-uf2oi]

I've been binge watching your channel. The vibes are amazing cuz you're super kind, and the food looks delicious, also, the pink large pan in 17:32 is SOOOOO cute omg I felt like I needed to say something about it

[@domenicakrainert7465]

Love these 'testing from cookbooks' videos!

[@glacousxx]

Keep these videos coming honeysuckle , theyre so amazing , honestly i love your whole channel ❤. I like your positive outlook on everything ❤. Also more msg is fuiyoh 😂.

[@daviddickey370]

Cookbook author tests recipes is a great concept -- really enjoyed it. Interested to see you use what looks like a non-stick wok for Kenji's recipe. I had thought you needed a super-high btu flame for wok cooking.

[@kaitlynquinn6538]

I’ve never been so early! ❤ love your content!

[@scarletowl8337]

I just love ❤the idea of a secret recipe 🍜room!

[@PoetlyGacha]

Loving these testing videos!

[@bruffato4518]

I love the "I bought a cookbook from someone with a certain kind of personality and cooking style and didnt want this things to be in the book" mood lol

[@aronc24]

Request: next cookbook episode can you do Carla Lalli Music? I have followed her since Bon Appetit days and LOVE her style. Would enjoy seeing how you do with it. My family LOVES her recipes. Always a hit.

[@mariannegrochol8384]

The chicken legs with the garlic crumbs - I have to stop myself from cooking that every weekend.

[@arika3372]

Try blending up your cottage cheese, if the texture usually bothers you it's a great tip! Also, cottage cheese in scrambled eggs 😋

[@CarrieAround]

the thumbnail had me 😂😂

[@spookyengie735]

As my Vietnamese mom say "There is never enough mì chính (MSG)"

[@stephaniealaia769]

This is so cool you posted, Natasha! I follow her too and the things she makes are amazing and delicious too 😊

[@andizwank4483]

Lol, that, "ZING!" was sooo cute!

[@umafa1645]

Fun video!! Please make more parts ahah, really enjoyed (:

[@curleyfamily5]

I'm a very experienced home cook, and I love Alison Roman's cookbooks. They are simple and flavorful.

[@bebopcola2021]

The excited “waaah” mid crepe explanation made me happy 😊

[@blueskymoments]

I really appreciated the way you covered a controversial chef with such poise, respect, and a clear mind. I think it's really important in this day and age to separate attacks from actual criticism. By handling that section of the content the way you did I had the chance to see who you are at your core, and the way you respect other human beings and their artistry, and I respect you greatly for it. I will always watch and trust your content. ❤ much love.

[@theodorehsu5023]

Seems like they all just hate and complain, and nitpicking about every little thing that they don’t like. All very petty and makes me wonder if these one-star reviewers need to be outed and openly given a spanking.

[@cantsay2205]

They might be a little too into that, negative people like that tend to be pretty touch-starved because nobody wants to be around negative people lol

[@theodorehsu5023]

@@cantsay2205 Maybe they needed to be touched with “The Hand of God” (a paddle marked with “The Hand of God” on the side).

[@Nachtelfin0des0Todes]

Of course I want the explanation and technicality! If I just want recipes, I go to the internet.

[@haumea6166]

I love this video. It was fair. It was good that you were giving people five star reviews you’re typing made me laugh lol😊 you’re my favorite KZbin chef

[@athenatanyimin4035]

I'm glad you said the older the kimchi, the better, because I have this decade old jar of kimchi sitting collecting fungus in the back of my fridge that I now know would be perfect! 😂

[@jeremiahvallo1393]

....and then crunch wrap that sucker! Thank you, for the reviews and your other cooking videos..my tummy also appreciates it 😂

[@riiamriia]

those crepes with filling called nalysnyky in ukrainian❤ im glad you liked it

[@plumicorn]

I would love to see some reviews on cookbooks from games or series

[@scarlett06]

Not me eating kimchi jjigae when the last recipe comes up 😆

[@beccabrown7702]

i like that your videos are aesthetically pleasing but your tools all look like they get used often even when you're not on camera. it literally made me emotional bc i always see those like super clean brand new looking tools in cooking videos and compare my own tools to them. your reviews are so sweet.

[@honeysuckle]

I love to cook! And my tools definitely get a beating with how much I use them. 😅 thanks for the sweet comment! 💗💗

[@vytruongngocphuong9760]

as a Vietnames watching yours video, i love it!

[@silverbloodwolf98]

Cooking slavic recipes in America might be challenging. Sometimes you may have hard time finding the ingredients in the way they are need to be in classic recipes, I feel? Would get criticized for "products you barely csn find" with more traditional food lol

[@kirisviel]

Not the msg slander 😭 This was fun to watch though, to see such a difference in experience!

[@Annie1962]

Babish has a lot of helpers

[@Howlersmum2]

Those raspberry crepes seem more like blintzes. Great job! We love those at our house.

[@honeysuckle]

They were delicious!!

[@bonzupippinpaddleoxacoppil484]

That was the most honest review of mythical I’ve ever read

[@milkman950]

new to this channel and love the content its so easy to watch and feels homey. 5 stars.

[@honeysuckle]

Welcome to my channel!! And thank you!! 😊

[@Gundumb_guy]

This is the better way to make crepes, better than soggy French style 😂 Also I bet you could switch out cottage cheese for ricotta and it would be amazing! Similar to the filling of a cannoli maybe? Ohhhh man that would be amazing

[@henrikaugustsson4041]

I like this counteracting overly negative reviews. Trying recipes for yourself to see if the review is on to something or if it’s just bull, and then off-setting the imbalance is a really nice thing to do.

[@risasklutteredkitchen1293]

It is funny that I’ve owned The Wok since it came out and the only recipe I have made from it is the Vietnamese San Fransisco Garlic Noodles. It was amazing. Not hard to make and quite delicious. A hit with the family. Most of the photos are instructional and there is too much information but I don’t mind that. I pick a recipe, read all the stuff and get cooking, It is difficult to read through the whole thing, just like Food Lab book. So I do it in pieces, much easier to do.

[@theodorehsu5023]

Cousin Yung and Uncle Roger should do a bit about the nuances of fried rice, especially “saving oil”: Cousin Yung is from a more frugal family which hates waste, maybe Uncle Roger could be convinced?

[@joeldykman7591]

I would argue that technique mastery is far more important than recipe mastery. A recipe just gives you competency of how a specific dish is made whereas learning the techniques behind that recipe allows you to branch out and improvise much better.

[@apoorvjoshi2383]

Honestly, i would rather go a recipe book go from scratch and deep in technical aspects, than being written in Ape language. Whats the point of owning a recipe book if all you do after opening it is "Get premade buns, toast them. Get frozen patty, heat it. Add whatever condiment and you're done". I would rather prefer if it tells me how to make it all from scratch, on days that i don't have the energy to bake my own bread, i ll substitute it with market bought.

[@Hitsugix]

i'm so gonna try out that pasta dish from kenji O.o

[@burningisis]

I love cookbooks. I have several youtuber cookbooks and each one is pretty idiot proof. Babish's cookbook is probably the most challenging on its harder difficulty recipes but even those are very well detailed. B Dylan Hollis' and Tasting History's cookbooks can be difficult because you're cooking with unfamiliar ingredients. If someone's looking for a cookbook for people to just assemble things, there are cookbooks for that. But most youtuber cooks even on their channels are pretty detailed so I'd expect their cookbook to be similarly detailed.

[@SherlyGomez-]

“More msg hiyaa” 😂

[@tynett]

Maybe I'm new here but thought I was crazy seeing the camera human in some of the shots...I jumped when I saw them in the background 😂

[@MattTreg]

Surprisingly wholesome

[@user-kx6qw2nd8v]

I find putting the salad on the bottom and then the burger on top keeps the salad in place 👍

[@ranmisael]

I cant believe someone complained about a cook book being a cook book lol

[@johnbernal3292]

As soon as she said she does not use the fat in the burger. This is a one star video.

[@street-zombie]

I think this goes to show that people should think about what they want out of a cookbook before buying one. Like did it say it was going to be easy recipes or did you make that assumption?

[@MsSagittariusA]

Honestly sometimes rhese one star reviews are valid. They are a given person's perspectives and allow others to decide if the book is for them. I am still not sure how I feel about the layout of the second book.

[@janavenue650]

have you read or looked at Max Miller's book, Tasting History? he has a channel of the same name, i'd love to see what you have to say

[@TD-vo2ew]

I can't get over the pretend typing 😂😂😂😂😂😂

[@abbywonder3825]

The face I made when the cottage cheese came out.

[@woodohwanssidechick9181]

please where is your top from its super beautiful

[@Redfern4]

I see you have the fancy olive oil. Very nice

[@oksanas9697]

i am Ukrainian and had basically the same crepes for breakfast this morning. how can you get it more authentic then that?😅

[@ShockByte94]

my mythical WHAT?!

[@azatheunholy]

the typing made me laugh

[@brown_and_curly_ne_girly4551]

The cheese on top of the lettuce holds the lettuce in place.

[@daman24601]

I prefer the Big Grayson method where the tomatoes don't touch the onions.

[@FunTimeWithLeo]

1:38 is so funny

[@sirhillarybillary]

I like that you're positive and loved all these books! Great energy! On the other hand, a lot of these reviews don't seem like they're being nasty and mean, just giving their honest opinion that it wasn't for them. I think we should be okay with people saying they don't like something, everyone is different and having a bunch of opinions is nice so you can figure out if something is good for you.

[@honeysuckle]

Sure but a 1 star rating is extreme, undeserved and destructive, just a mean, emotional reaction

[@theodorehsu5023]

@@honeysuckleThat’s the problem with them not being held accountable for their nastiness, if they could prove it, that’s one thing. But anything more like “because I said so” isn’t something that should be set in stone. Their attitudes shouldn’t be taken with a grain of salt but the whole spice rack 😅

[@KISEMA02]

I agree that the 1 ⭐️ reviews are a bit much. Saw another video today about people having a “main character “ complex where not only are they the main character in their own lives they have to be for others too. Hence why people have to leave nasty comments on media not meant for them instead of moving on. If they can’t relate or it doesn’t align with them it’s wrong. This happens on social media so much. I think people have the right to give constructive comments. People can say opinions but it should be somewhat constructive or non-bias/ not personal attacks. Just to imply the cookbook sucks and doesn’t have value/ worth is subjective. It might not be for one person but it may be for another. I also feel like some of the reviews were rather ignorant based on what was written vs. What we saw/ what we may know to be accurate.

[@theodorehsu5023]

@@KISEMA02 Which sometimes leads to us wanting to tell the troll “Prove it.” We can come to their thinking if they’re willing to walk us through it. But some don’t bother to let us see what the color of the sky in their worlds are, so if we can’t understand them, whose fault is that? We don’t always accept “It sucks because I said it did.” We need proof.

[@jelly_gelly]

Finally someone who also doesn’t like fat on meat

[@harley0519PDX]

I agree, many of the one star reviews really have nothing to do with the food. I see that a lot for other product reviews too. However, it feels as if your reviews in these testing videos are always going to be an excellent five stars. It kind of feels as if we already know what the outcome is and what your review is going to be before we even watch.

[@honeysuckle]

Yes! That’s the goal for each of the books! To debunk and to offset the undeserved 1 star so I can bring the average up!

[@80TME]

You should do Tasting History Cookbook by Max Miller

[@hiSPACEmango]

Another great video. - mango

[@nickkalister6291]

ugh the unmelted cheese on the krabby patty makes me . . . . . krabby