I Tested Viral Tik Tok Recipes

[@Arahvhel]

French person here. The open faced croissant sandwich is a thing in France bakers do with their unsold stock. It tastes awesome.

[@ApatheticHamster]

Yea and in the first place what he said about cooking was wrong? we originally cooked to make foods safe for consumption, no other reason. I don't disagree that food is an important part of a culture, but I don't think culture needs to be an important part of food if that makes sense, when a lot of people are struggling to cook in the time they have or with the budgets they have.

[@ApatheticHamster]

I know this was unrelated to your comment and I apologise, I agree the croissant sandwiches are incredible.

[@biggsby3634]

​@@ApatheticHamsterthis is so well put.

[@freewhilinbobdylan]

What the hell are you talking about, no they don’t? I’ve seen it in London and outside of France but I live in Paris, and I’ve literally never seen that. Croissant aux amandes, yes, but croissant sandwiches? You’re mistaken.

[@Justme77400]

I believe it is impossible to ruin a croissant! The most delectable pastry on earth in my humble opinion.

[@mishXY]

The flat croissant is actually a regular for years here, that's how we use stale croisants another favourite is stale croissant, a nice cured ham or bacon, brie, rucola inside and in a sandwich press / contact grill

[@zaza7594]

Wait I'm French and have never seen this... Stale croissants I just toast them and they become crispy again but without being flattened.

[@Chris____.]

@@zaza7594 Thats not stale enough then

[@AlissaSss23]

Delicious ❤

[@Epicmonk117]

I find it so funny that Josh flattened a croissant and was like “this is tasty, but the French are gonna hate it,” and then a French person came along and were like “actually, we’ve been flattening our croissants for a while now.”

[@kevincline2008]

Recipes Shown 0:52 - Pink Sauce 1:58 - Smash Burger Taco 3:24 - Hot Chocolate Bombs 4:49 - Ramen Lasagna 6:15 - Healthy Coke 7:19 - Chili Oil Eggs 8:28 - Sushi Bake 9:56 - Puff Pastry Tarts 10:50 - Butter Board 12:01 - Smashed Croissant 13:31 - Million Dollar Spaghetti 15:11 - Yogurt Toast 16:23 - Baked Feta Pasta 17:33 - Cloud Bread 18:34 - Pickled Fries

[@chlcrk]

Good service I had some observations... Point 1. That baked feta pasta isn't bad. I made it myself once or twice and while absolutely not my favourite pasta, it's actually rather nice Point 2. Healthy Coke and cloud bread are ridiculous Point 3. I actually recall Babish making pickled/lacto-fermented fries a few years ago and saying they were delicious. Both him & JW's seal of approval now makes me curious to see what they're like

[@SuperMcgooch]

Correction, recipe for pink sauce is not in this video. Pink sauce is made from water, sunflower seed oil, raw honey, distilled vinegar, garlic, dragon Fruit, pink Himalayan sea salt, dried spices, lemon juice, and milk. There is no mayonnaise in it at all. What he made is a pink mayo, not Pink Sauce.

[@mnadvantage5277]

12:01 - Quaso

[@muhammadwahyuhidayat21498]

​@mnadvantage5277 it was Smashed

[@CupcakeFairy777]

Ty GOD bless

[@ProdAGee]

the chocolate bombs are fun to not only eat but make as well. some people like making semi difficult stuff like that, its like a rewarding project

[@Jade-in9xn]

Agreed! Especially with kids around, then it’s even better. I enjoy it as an adult, but as a kid I’d be jumping everywhere lol

[@sarahmoon60]

Wrap them in holiday foil, put them in a cute mug, and they are a home made gift great for relatives, neighbors, or even co-workers. They sell them using the cheapest chocolate for about $8.

[@Boots_293]

They look super fun! If you were having a sleepover or something i can see why you’d make then

[@Judith-m3e]

Pink sauce That’s a funky tier

[@Judith-m3e]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@RG-mb6jn]

The reason why the pickled fries lead to such crispiness is because it actually removes water from the cells of the potato. The pickle juice has a much lower osmotic potential than the potato, and so water is drawn out of the cells via osmosis. It is the same in how salting prosciutto ham will create a dry crust on the outside of the meat.

[@kel-seagull]

this is how my grade 9 biology teacher wanted me to see the world, all in terms of osmotic potential

[@arnevaneycken2878]

Thanks 😮

[@iheartninja]

Yeah, I was getting confused when Josh was going on about them being water-logged considering they had been properly pickled instead of just parboiled.

[@christopherkarr1872]

@OP NERD! Seriously, though, that's a great comment. If anyone wants to improve browning on their fries, they can use an alkali solution (lye, lime - calcium hydroxide, or even baking soda) to soak the exterior for a few minutes prior to frying. Expect the fries to bubble a bit, as you're adding an acidic item to a basic mixture.

[@prissypacheco2860]

Sexy comment!

[@jasongee2279]

Sorry but why don’t you make single recipe videos anymore? I seriously miss that format. I know you’re putting so much effort into your videos I just seriously miss your simpler content. Lately it feels like buzzfeed here.

[@person35790]

He’s afraid or ruining the marble countertop 😅

[@SeddersShots]

If you want recipes you have to buy the cookbook, his videos pivoted to much more consumable content that he can advertise with. Makes sense from a business perspective but I agree, I do miss the older content.

[@zaquepifer2376]

Back in my day, Joshua Weissman was one of my fermenting inspirations. Kefir for the win!

[@emartin7166]

It's less profitable.

[@mel_101]

Yeah it feels very corporate, with the fancy kitchen and all that. I kinda miss when Josh talked to us in the closet. Not saying his new content is bad or anything, it’s just it has changed a lot.

[@mr.nose_hairyt7937]

why did he make like 50 pounds of pink sauce

[@GrandChessboard]

For the thumbnail, why else?

[@lelalux3]

Thank you! That freaked me out. He's talking about how he expected it to taste awful and then he just makes tons of it

[@GBMikeChas]

Right? I hope half of that bucket is being displaced by something else lol.

[@ctakitimu]

@@GBMikeChas Maybe that stock pot is in the middle?

[@katnipp7097]

I came here to ask this!

[@DKF_oli]

Whoever did the sprites for the tier list is awesome. Appreciated.

[@circumferenced]

its artificial intelligence

[@YagmurValdez]

I'm afraid it's AI-generated :/

[@DKF_oli]

@@YagmurValdez how can you tell?

[@funfunfunfunfunfunfunfunfu8860]

that would be really cool if a 9mil sub youtuber could spare some of that youtube made money and hire an actual artist to do the sprites. pretty lame ngl

[@omarac620]

@@funfunfunfunfunfunfunfunfu8860 why? do you hire a photographer for every picture you take or just use the built-in phone camera? do you hire an editor or just use an app? ridiculous mindset

[@appetitelife]

What a generous review! Thank you so much for testing my pickle (fermented) fries recipe so faithfully - I luv you ♥️🥒🍟

[@anti-ethniccleansing465]

So it’s your original recipe then? Also, when you make it, is your frying oil become as dark as Josh’s oil that he used in the video here? It was nearly black and made me nauseous looking at it! I wouldn’t want to eat anything fried in that… I was wondering if it was the fermented fries that caused the oil to get that dark, or if he was reusing oil from some other gross recipe LOL.

[@linnoff]

@@anti-ethniccleansing465 I think the darkness of his fry oil is actually that the bottom of the pot is brown. That's about how his oil looks in almost every video he fries in.

[@ToniGlick]

That looks really yummy!

[@comagnum1]

@@anti-ethniccleansing465 The bottom of the pot is browned. It's not the oil.

[@MrAlwaysRight]

Why don't yall kiss or something. Can I watch.

[@imjames29]

Listening to Josh complain about not having a mold is priceless. Lemme go toast my burger buns on my pizza oven while I grill them in a tandoor

[@DocBree13]

😂

[@Judith-m3e]

Arbys Litchfield 12 sandwich × 12 dollars per sandwich = $144

[@maxroucaille2446]

I am french and I am sorry but that looks dope Honestly I am all for using croissants every way you like These things are awesome and I am always happy to find a new way to eat them

[@grimmreaper6644]

ça a l'air cool pck il est talentueux, un gars random qui ferait pareil, au final, ce serait bien moins appétissant, puis bon au pire t'ouvres ton croissant en 2 et tu fous ton bordel dedans ça aura le même gout

[@a_lethe_ion]

best way is lye croissant. like lye rolls you make the croissants, freeze them and then like I just use Bakin soda (kaiser natron) for the lye solution. dunk it in and then instantly in the preheated oven and the thing gets a cripspy maillard reactio outer shelll thats just a fucking mazing. like if you love pretzels, this is like heaven

[@patrickkirby6580]

I’m not French and this looks like something you’d see in the sewage system

[@braoha123]

I don't really understand why you have to roll the croissant instead of just cutting it in half, but yeah that one seemed all right compared to many others. I mean sushi casserole, get out of here! lol Edit: actually the comment below explains that you can do this to stale croissants to make them tastier. That makes a lot of sense now!

[@schwammi]

@@braoha123 it is insane that you and him are making a big deal out of sushi casserole, it literally has the same ingredients as sushi in the same ratios, the only diference is it's not raw and in a casserole dish. It doesn't even look bad. You food elitists are weird and ridiculous.

[@atlantis29260]

French here, and filled with cheese smashed croissant with a gulasch as dipping sauce is just divine, trust me

[@AvengerofGallifrey]

I made a version of the baked feta pasta today, and I've got to say, just making a few adjustments really turns it into a pretty nice and easy meal. All I did was add some cloves of garlic with the tomatoes for that roasted garlic flavour, added oregano in addition to the salt and pepper, put some cream cheese and pasta water with the tomatoes and feta and mashed it all into a sauce. Had it with some spaghetti and pesto. Was pretty darn good.

[@braoha123]

Yeah last time I heard of this feta-pasta thing I don't recall the baking of the pasta part, to me it would be better if it would go directly on the cooked pasta like a sauce, just like you did. Seems like a decent weeknight dinner to me!

[@Y0G0FU]

I usually add some Chicken or Shrimp to the Dish and turn the Tomatos and Feta into a creamy sauce. Its a fast, delicious and suprisingly cheap dish (i guess Feta prices vary immensly depending on where someone lives).

[@AvengerofGallifrey]

@@braoha123 Yeah, just add some more flavours in there and you're good. I remade it since I had a little sauce left over, but this time I put some vegetable bouillon, maggi sauce and parmegiano reggiano in there, and man did that level it up.

[@AvengerofGallifrey]

@@Y0G0FU Idk if I'd like shrimp in there but I'll definitely try out chicken at some point. Maybe swap the pasta water for chicken broth ors too

[@JustRichii]

Yeah he forgot to add the garlic cloves. It makes a big difference. If you love garlic like me, then a LOT of garlic cloves is also an option. Shrimp/Prawns also works wonders - you will need to cook it separately with some butter/garlic and add it at the end. I do agree with what Joshua says, that traditional carbonara IS easier to make - but the flavour is much more different to the feta which is a more sour and savoury taste. So if you like that type of flavour then this can be more superior to some.

[@saboo480]

Here in Japan there's a lesser known type of sushi called Chirashi Sushi. It's sushi but deconstructed; a bed of vinegar rice with whatever raw fish, salmon roe, etc thrown about on top. The sushi bake is conceptually not that far off so I could see someone slowly pushing it from what it was to what it is. If people like it then why not :) P.S. marymaryquitecontrary9765 in the comments said that sushi bakes are warm dips in Hawaii which is one of the many places where Japanese culture has evolved outside of Japan so the more you know I guess!

[@paradisestruggle404]

Sushi bakes are super popular and enjoyed by locals in Hawaii. We also have tons of musubi options at 7-11 that are microwaveable/heated. We are very familiar with warm sushi and we definitely know chirashi sushi.

[@saboo480]

Thanks for adding to the conversation :) glad to have a local that can add more context. That's awesome

[@seev132]

I like Joshua’s videos but at times he can come off very pretentious, sushi bake is great and way faster to serve at parties if taste good it’s good!

[@saboo480]

I'm going to give him a little grace since he may be hamming it up for the camera and maybe some people find that entertaining? Hopefully someday he'll grow past that.

[@KaedeLanyo]

Isn't a compacted box, the original form of sushi anyways? With the roll being the later invention. In general it's a method which simply makes more sense for a home cook. Less equipment, less room for error, pretty much the same taste.

[@CorynWarriorKitty]

I feel like the three sides of tiktok food are “healthy! Trying to be healthy! It’s yummy but HEALTHY!!” “Quick and easy version of your favorite food! It doesn’t taste as good but at least it’s fast!” And then “this is an actual recipe! A lot of people have never heard of it! It’s not fancy but it’s new! Yummy!” Most recipes on tiktok are all about one of those.

[@JohnDoe-un7qx]

It's funny to me how much of the "quick and easy" food is just taking the whole process of making a meal and adding unnecessary steps so you can pass it off as a different meal, don't get me wrong I don't have anything against casseroles but making full on spaghetti (from scratch) so you can pop it into a casserole dish and pass it off as a lazy lasagna... why? It's like if you know how to cook but want to fool someone into thinking you can't, then make them a "Million dollar *cough* spaghetti casserole *cough* lasagna".

[@amcconnell6730]

You forgot - "This is a weird, sweet combination that anyone with a bit of thought thinks is a waste of time watching."

[@lifesQnA]

As an Italian I see no point in the million dollar spaghetti, you already did all the work to make a good spaghetti and then ruined it by trying to make a lasagna

[@rohiogerv22]

"Cat's probably gonna piss in this" Josh is clearly enjoying having a cat.

[@Curioinfinity]

He will be roped into cat person life. We all fall eventually

[@-G-a-b-r-i-e-l]

I wonder why they got the cat though Maybe one person wants children and the other dosent?👁️👁️ Idr there opinion on children

[@filthydwarf]

He probably found cat hair in the kitchen.

[@austenhead5303]

​@@CurioinfinityMy mom overruled my dad's objections and took in a stray cat. The poor man held out for a year against the friendliest cat I've ever met. Then my mom came to visit me for a few weeks and left him with the cat and instructions on what and how to feed him, etc. Halfway through her stay, the cat got sick, and my dad had no choice but to take care of him. That was that. Now he's a cat dad and spends most of his armchair time as a cat pillow.

[@scarlett8782]

I was crying laughing - look he shouldn't have invited a cat lady into his heart if he didn't want an army of cats pissing in his hot chocolate lol

[@Sorairo08]

I love these collaborations where you can see both opinions! One from a professional and the other one with people like us. It is rich, funny and constructive

[@annaebe8101]

For me sweet and salty foods together is like the apotheosis of flavours. As an Italian I love "sandwiches" made with an empty cornetto. The sweetness of the pastry and the sugar coat on the outside and the savoury of cheese and ham. Amazing

[@matteobianco7226]

Italian food is simple but deliscious... thats why a few well placed FRESH ingredients make a mind blowing experience

[@matteobianco7226]

13:07

[@claudia9339]

Ma quindi è una roba solo italiana il cornetto salato?

[@tess-iz5yx]

@@claudia9339no

[@ivyrose779]

Savory and sweet is always the best combo imo.

[@MG-je5xq]

I try and watch this channel but Josh is so extra and a huge baby about everything.

[@IAmBrousse]

Im french and i approve of the smashed croissant it looks awesome (especially when you consider that not all croissants are made equal and so its kind of a great way to turn meh croissants into an actual edible dish)

[@ahenchman8656]

I've seen videos from French pastry chefs saying that's what they do with the day old croissants.

[@MrDacedric]

@@ahenchman8656 Agreed. It's a great recipe for an old/stale croissant. Not for a quality fresh one.

[@mr.lolnessjr9009]

Ok ok mais ça fait mal eu cœur quand même😂 mais j’avoue c’est bien bon

[@jessicavigil9144]

I mean, I've heard French toast was mostly a way to use day old bread, and I believe it because fresh bread just doesn't hold up well being pan fried

[@annikab3871]

I loooove the baked feta pasta. I make it at least once a month. I add four cloves of garlic though and less oil. Sometimes I add spinach too for some extra nutrients!

[@deusjevoke]

I add green and black olives, slices of garlic and oregano and virgin olive oil. I use a good quality feta and I love it. It is really quick and easy and healthy (not low on calories though). The oven does all the work. Just as i like it coming home from a long day away for work.

[@nataschavisser573]

Feta is too expensive where I live to make this sane.

[@Cyborg_Lenin]

@@nataschavisser573 I barely have feta at all where im at, but i got some ricotta-like cheese that works well enough. Maybe you can find some alternative too.

[@EATInc]

I absolutely loved the tier list icons for all the recipes; I hope whoever designed them had a ton of fun making them!❤

[@EATInc]

Also our mom would make cheesy noodles (tricolor rotini with tomatoes, onions, and a creamy feta sauce) when we were younger (so like 10+ years ago?) and I will fight the viral feta pasta because it just doesn't do feta pasta justice imo!!

[@dinosoup]

Looks like ChatGPT

[@MagiCaleb]

@@dinosoupI feel like they were being a little sarcastic, it’s looks like Dalle 3. Still solid though.

[@emmeryledin1977]

I thought I was the only one thinking this! 👏🏻

[@EATInc]

@@MagiCaleb No sarcasm; those are the kind of icons I would love working on for work! (Or like, taking a stock set and tweaking it to match the unique recipes, then maybe giving them some animation)

[@rileybee3]

idk how you made that cloud bread but it really shocked me the it came out so bad because when me and my family made cloud bread it was amazing it was so fun, we made a sweet one and some savory ones with cheese and bacon they were so delicious and fun and the texture was so fun too i loved it.

[@squa_81]

13:01 As a French id' say this is very similar to ham croissant.. Which is croissant with ham gruyère cheese and béchamel sauce put inside. It's usually reheated in a oven or it can be eaten cold. It's a common sight in baqueries.

[@logical_volcel]

I think you'll find it is an actually an australian invention the french stole (the same with crassants, which the french also misspell and mispronounce)

[@michaelwu7678]

@@logical_volcellmao I think you mean Austrian

[@SeraphsWitness]

Yea, why flatten the croissant? You can do the same thing with a nice fluffy croissant.

[@endlessemptyvoid]

@@logical_volcelWanna do the "akshully" game? Croissant is inspired from kipferl, which is Austrian. Not the same recipe, though. A quick wiki read was all that was needed.

[@logical_volcel]

@@endlessemptyvoid I didn't say it was Austrian I said it was Australian, I think you two should learn to read

[@th223inoue]

Sushi Bake is common in Philippines and Hawaii. It's meant to be party food for sharing or as lunch box food. Chili Oil Eggs is also super common breakfast in Asian households. It's not just a Tiktok trend.

[@TheMCvamp]

🙌🏼

[@Unhinged_Chimera]

I was gonna say... I got the sushi bake recipe from a tiktoker that was Hawaiian. I find it funny he made an entire spiel about not connecting the food to anything when he legitimately didn't do that exact thing.

[@lisaprejula7743]

I was a little annoyed by him knocking sushi bake lmao.

[@jessicavigil9144]

​@@lisaprejula7743right? It's delicious and yes, can be enjoyed hot or cold. Plus if you're like me and have four teenagers that love sushi but have multiple allergies to foods commonly used in sushi restaurants, this is a pretty safe alternative

[@ELiT3Griefer]

The other guy literally said that chili oil eggs are not a tik tok recipe

[@noahLopez-m4l]

joshua’s rivalry with air fryers are a sight to be seen

[@Dr_Andracca]

It is genuinely just a small form factor convection toaster oven. That's it. Idk why people feel so strongly about them one way or another.

[@kiro253]

​​@@Dr_Andraccatoaster oven??? Dafuq?? It is not like thag...air fryer are known to burn foods without actually burning it...really u cant see the burn mark...but it is burnt and tastes like it

[@Dr_Andracca]

@@kiro253 That genuinely sounds like a skill issue, and your lack of cooking skill doesn't change the nature of a thing. Google "How does a Convection oven work" then google "How does an Air fryer work" both are just heating elements with fans attached.

[@turkeyman631]

​@@Dr_Andracca I mean it just cooks so much more evenly and the crunch is better than a conventional oven.

[@rydershevlin7524]

This whole video felt like gate keeping cooking. Cooking should be for everyone. If any of these recipes get someone into the kitchen and enjoying homemade food then that's a win. I have a culinary arts degree and worked as a chef for 7 years.

[@mariehalls923]

Yes I got the exact same feeing.

[@wienersquad5072]

Yeah, he’s a food elitist. I used to really like him, and even tried some of his recipes, but I feel like he came into this video already wanting to hate everything because it’s not “proper”.

[@xiamei140]

yeah the whole self righteous moral superiority thing is... weird. food is meant to evolve. is kimbap a "bastardization" of sushi because it changed? why is it bad when young americans do it but fine for other cultures

[@Nswix]

Cooking food that tastes good is for everyone. Easy food doesn't have to be this sparkly, ADHD content. This isn't gatekeeping. Its telling people to make a real lasagna.

[@Kellanify1]

He’s such a massive douche lmao it’s ridiculously hard to listen to

[@Iko_onthedl]

Joshua should 100% do a vid where he makes these recipes better. Plz we all want culinary viable cloud bread!

[@apricotbums]

Have you ever tried Brazo de Mercedes? It's literally cloud bread with a sweet custard filling. It's my fave Filipino cake!! Another similar thing I can think of is mamon (Filipino), or Japanese milk bread!

[@81joiseyboy]

Cloud bread is just a big shitty meringue. There are LOTS of good recipes out there for meringues.

[@Iko_onthedl]

i looked it up and it looks yummylicous af, also looked thro texture ovr taste and there ARE recipes for that sort of bread (or very similar). if Joshua doesnt release the now #1 requested vid on his channel imma make both.. or buy it..thnx@@apricotbums

[@baseballnathan97]

Just get some Angel Food Cake. To me it looks identical.

[@michaelliu2961]

Shokupan

[@marymaryquitecontrary9765]

I've had sushi bake here in Hawaii at potlucks for years & it's more of a dip served with wonton chips or small sheets of nori. NEVER eaten as a casserole. If it's gone viral recently I think it's someone who saw it & assumed it was a casserole not a warm dip...

[@belladee__]

Every time I’ve seen it on TikTok , it was eaten with sheets of nori. I was confused when he ate it as a casserole lol

[@Jamminjamma]

Same

[@dominicijavier1575]

then maybe this is not that hawaiian sushi bake but rather an idea that resembles what you have been having in hawaii? as I understand a Filipino did this in 2015. maybe they just created something they thought never existed before or it could be that they reinvented what you're describing into something else. do you call it sushi bake too? I mean if it's eaten differently then it couldn't be the same right?

[@Lizzy_Kim]

​@@belladee__exactly. I've never seen it prepared and eaten in the way he did.

[@MasterBaker01]

what i like about tiktok food trends is that it made the younger generation go to the kitchen and try things out. it made kids go back to the kitchen. :)

[@jonslg240]

As a chef I'm surprised he didn't have the common sense to dip those Ramen noodles into water before he put em in a pan.. It seems like he wanted this to fail. You notice his main complaint is lack of hydration for the noodles. That being said, real lasagna is of course way better.. but still. This seems like he failed on purpose.

[@killax1000]

All those kids not in the kitchen really bothered you

[@beautiesfoodies8790]

​@jonslg240 he followed the "recipe" which didn't call for hydrating the noodles. Would that have made the texture better probably but not what the recipe called for.

[@jannatmedia24k]

Imagine what else it can make them do if the algorithm was right and they were pushed the good videos instead of dancing,pranks and anything non productive.

[@pubbiehive]

yeah, that's good. but on the other hand, there are so many fake bullshit recipes floating around that will turn into inedible garbage if you follow them, which might discourage kids from trying again.

[@YukihyoShiraki]

8:28 In defense of the "Sushi Bake" my sister in law makes something similar to this for family get togethers and its one of my favorite things, like yes you could spend hours rolling enough sushi for 20+ people OR you could spend like 20mins making this. Its like an asian-american fusion version of buffalo chicken dip.

[@magalapie]

12:59 I am a french person and I am seeing this and honestly I think it’s a cool thing to do with stale croissants. So as long as you are not using fresh-out-the-bakery croissants, I pinky promise I won’t curse you with the baguette-breadcrumbs-in-your-bed-for-the-rest-of-your-life curse🤗

[@mustangguy6242]

Šaltibarščiai is a beautifully hot pink soup made from Beets in Lithuania. Those people who want to have pink food should look it up. It’s a favorite in my house.

[@pauliuscs]

Šaltekai FTW!

[@Fnupo]

So cold borscht?

[@AlmdudlerSpacniok]

We also have it in Poland, it's called chłodnik, and is usually served during summer

[@sekhmetsaes]

I can only imagine how much better the pink sauce would have tasted if beet powder had been used!

[@daumantaskiela5800]

​@@AlmdudlerSpacniokisn't it sometimes called lithuanian borscht?

[@rebeccatatkovsky9424]

We do the "sushi" bake in our house often. It comes together quickly, it is pretty inexpensive since we dont typically use salmon... And for someone who loves sushi but lives rurally and not coastal it sates the craving until we go into a city.

[@captainphoton1693]

Take the vinegar coke. Add lemon or lime juice. And coriander. This will give it the coke smell. And if you want to add a bit of sugar you can always caramélise honey with that coriander and lime.

[@shadowmaster335]

someone's watched dr stone XD, or watched a specific youtuber who made it

[@captainphoton1693]

@@shadowmaster335 yep

[@sebastianwerner9141]

Honestly, the fake coke is basicly Posca, an antique roman drink. I tried it back when I was trying out some roman cooking bacl in the day and quite liked it. It's really good at quenching thirst and pretty refreshing. It'a just stupid to call it Cola

[@blackineese]

Food is fun!!! Go and make whatever you want in what combo you want and enjoy!

[@tickledtoffee]

100% agree! For me a lot of the enjoyment is in making the food too, so experimenting with it is fun.

[@JennyLee55]

This is the way

[@taymo2199]

I’m Asian and all of my Asian friends love the sushi bake!! And using nori sheets as a vessel for the crab and rice is soooo good and comforting

[@enigma9789]

Not to mention, you can just refrigerate instead of bake.

[@Wuffskers]

I was gonna say as much of an abomination as it seems, I've seen many asian families who do it and enjoy it. Despite being casserole adjacent at the end of the day it's an easier more convenient way of enjoying the general flavor profile of sushi, especially in bulk to feed a lot of people.

[@tanikokishimoto1604]

I'd leave out the fake crab, perhaps use real crab - I loathe the fake crab. Otherwise, not looking too bad. But I wouldn't call it sushi.

[@tanikokishimoto1604]

Perhaps call it seafood rice bake?

[@howlingwolf317]

I'll defend the sushi bake too. It tastes awesome and is pretty easy to make.

[@cdesigner9178]

I love that the point was to take your time and slow down in life sometimes, and the only recipe that got an S-tier was the one that took 5+ days to make and prepare.

[@tonykuriger573]

To be fair though, most of that 5+ days was just waiting. The only active cooking was slice up a potato, pur some stuff in a jar, dry stuff then fry stuff.

[@DillyWolf]

Sans.

[@cdesigner9178]

@@tonykuriger573 Your point is valid, though the whole thing about a lot of these foods are that they are either... 'unique,' we'll say, or they're convenient to make. You can make them quick and be done. Not with the fries. You have 5+ days of prep work. You can't just say, "I want these fries right now," and make them then and there. You have to prepare to make them for the future.

[@bur_n_t]

@@cdesigner9178 thats just how it is with most food. you need to have the ingredients on hand before you can make it. this ingredient just happens not to be store-bought

[@grabble7605]

@@cdesigner9178 "You have 5+ days of prep work." ...Well, no. You have minutes of prep work, then five days of doing whatever you want. Simply waiting is not work, and not really prep in any active sense.

[@edgeofsins]

The smash burger taco is actually an amazing tip. Remember some people don't use or have a lot of recipes to use up their already bought tortillas so it's good to have random variety meals, especially simple ones, to let you spread out your ingredients in different ways while still scratching some of the itch of different cuisines. And I just found a brand of tortillas that are very low calorie.. so this might be actually a really cool idea to do the low carbs thing with all the fat in the patty to balance it out on a low carb day.

[@kuro.hitsuji]

That cherry tomato pasta... someone redid that one with Boursin cheese, added salt, garlic and some other seasonings... out of this WORLD. I LOVE pasta but I'm lazy as shit, so that was easy and perfect.

[@jessicavigil9144]

I've done that one and it was delicious. We can't really do feta of very often because of dietary restrictions.... But you can also make it a little fancy and add fresh herbs or a lean ground meat too.

[@jakubbankowski1541]

Hi Josh, I want to say that I'm a chef myself, and I've always been watching your videos. I've taken so much inspiration and knowledge from all your content. As a chef, you should know how much food is being wasted in this industry and the food sector of the economy in general. When you come up with content like this, you are wasting so many resources that many people are literally starving for. I've just started watching that video, and you're coming up with a massive bucket of horrible sauce that you know from your experiences will taste bad, and no one will ever eat. If you want to make content like this, please consider making testing batches like you do in the restaurants. Food is not just pleasure, money, and satisfaction from eating. Food is a resource that we all need, and we don't have enough for everyone.

[@olandomer]

Okay - all respect to what you stand for as a chef (I'm an actor, and I feel strongly about my own art form just as you do your own). I love watching your videos and using the techniques you display to help improve my own culinary skills. And yes, social media like TikTok is often targeting the dopamine response our brains crave to get a quick fix. With that being said, why bash these creators for trying something they enjoy? Where's the harm in trying to have some fun in what they do while also giving encouragement to people who don't have the time or energy to dedicate to creating a fully realized meal? I use a lot of these TikTok videos as inspirations for what I make for my meal prep during the week. I get it - food is a cultural, almost spiritual thing for many, linking them with their familial and geographical roots; it deserves more respect in a lot of ways. And, hundreds of people dedicate their lives to perfecting the science and technique that goes into creating a unique and flavorful dish. But, that's what they're equipped to do - why diminish others for trying something they might enjoy just because it's not consistent with what you believe is good enough? I would've much rather seen a video that was Babish-style, encouraging people who try these recipes with advice on how to improve them to be closer to your own personal standard of acceptability and perfection. Use this idea to encourage those who are hesitant about upping their mealtime game or don't think it's feasible. That is something I'd love to see in regards to TikTok recipes.

[@andyramone]

Glad someone said it. Honestly this just feels like Chef Gatekeeping (as do a lot of his videos sadly, eg Air Fryers) and borderline snobbery. Experimenting and sharing recipe ideas is what creates a food culture. Just because it's through TikTok or any other social media doesn't make it less valid. Especially if it tastes good, which lets face it, most of these do.

[@shangrilai1990]

I've been looking for these comments. Things are feeling more and more judgemental in each video to the point I'm getting ready to unsubscribe. This does not seem to be a creator that encourages people to cook anymore, just one that tears others down to stand above them with a new cookbook (can't forget to plug that).

[@cozyreader]

I like his videos but he really becomes more judgmental. It gives me a bit of an ick. His job is literally cooking so obviously he has time to do it

[@LightofJustice93]

I’m so glad to see someone else with this opinion. He has good ideas and cooking knowledge, but every of these recipes he starts with, “This is going to f@&@$g suck.” Then goes, “Not bad. But you suck for making this.” Or “Knew it, it sucks and no one should ever attempt this EVER!” I prefer the approach of, “Let’s see how this is. It’s terrible, but what if we changed THIS to improve it.” Or “This recipe isn’t any good. I’m wondering why they did it THIS way instead of THIS way?”

[@favouriteK]

Yes, thank you. I've been following Josh for a while now on and off tiktok cause he's fun to watch, but videos like this are starting to give me the ick. It's almost like that situation where a friend gets like a thousand followers on IG and is suddenly too good for you and is "famous" so their whole ass personality seems to change. I feel like Josh has been going through something similar. He's grown as a cook and appreciates food more vivaciously than before, and that's fine, but I think he forgets most of his audience are not chef-level home cooks or have the time, or access, or money to spend on certain things he uses. He's been giving me the ick recently, for lack of a better phrase :/ It's like he's shaming me for experimenting with food.

[@spencercox8571]

6:05 "You've got family coming over to the house. Would you feel comfortable serving them this?" Yes, because it would be hilarious.

[@connorl0204]

Gotta say, joshua, the fact that you give your measurements in metric *and* imperial units for everything you do in your videos is really awesome. Youre the only person ive seen do it that way, and its super nice because my gf finds all these other random recipes online and they’ll only be using metric units and, since neither of us know how to convert grams to cups on the fly, it makes her sad. Keep up the awesome work!

[@silllverdog2300]

I need to know why he made 5 fucking gallons of pink sauce.

[@Urmomjkvictoillet]

Exactly what i was wondering. How many victims does he have!??!?!?!?!

[@nixedd]

Bc Josh

[@ghostcore7840]

Cuz why not

[@henhenyu8440]

So he can sell it on TikTok

[@faithreimer2768]

Why do you need to fucking cuss

[@TheKirarevenge]

Hey! italian guy here! we use to do the pasta "lasagna" when we have leftover from previous days! sometimes, after holidays like christmas or easter, it might be possible to have some leftover ragù and pasta and we make this kind of lasagna using bechamel. I have to admit that i LOVE IT!

[@pixiggukuwu]

Hey, I suggest that while doing these series, make the food in small quantities so that even if it's bad, it's not too much of food wastage.

[@dyscea]

We have a tradition of redistributing within the family, friends, work, and church. SOMEONE will eat it. Lol. 😆

[@krankarvolund7771]

Yeah, I don't get the big tub of pink sauce ^^' The rest was in manageable quantities, but the pink sauce was too big eben if they didn't ate several recipes in the same day XD

[@m0gi]

The pink sauce doesnt really consist of food... at most.. vinegar, whip and some shelf spices. Why yall acting like if he gave this tub to a homeless man sitting on the road instead of a cup of ramen. The man would be thankful?

[@krankarvolund7771]

@@m0gi Even if it's just some sauce and not food, why make a ton of it? XD It's just weird ^^

[@m0gi]

@@krankarvolund7771 seems like alot of effort for a thumbnail. A major in photoshop could recreate the image. Hell. Blender could do it.

[@zxwhitesmokexz4974]

I will say I work at a grocery store and when the feta block recipe was popular we were just out of stock for feta blocks for like a solid 3-4 months

[@kerryblackburn7850]

Ive always soaked my fresh cut potatoes in a vinegar water solution over night, it gives a slight vinegar taste like eating thrashers without having to make your fries soggy by using vinegar at the end.

[@GhostSamaritan]

Yup, brined fries have been a thing for a minute.

[@Woody3124]

The pasta feta dish is actually a kinda favourite of mine^^ But we add Joghurt&harissa paste at the end, topped of with roasted nuts, parsley and fried onions, gives it 3 textures and a roasty flavor. Just if anybody wants to try it out with a twist. I also add my Chinese chili oil after sometimes if I feel like 😅

[@BrunoDeOliveira-j5v]

french here, about the croissant, we kinda do it too, look at "croissant aux amandes". It's a day old croissant flatened and sprinkled with roasted almonds, powdered sugar and maybe some custard. Quite Tasty and a good way to repurpose an old croissant

[@Kokujou5]

i find the chocolate bomb quite interesting. i wouldn't make it myself but that's whats creating sweets is all about. it all usually tastes the same but you need to fancy it up by making an impressionistic painting out of it.

[@siamsasean]

You're right about the chocolate bomb being a great example of the chocolatier's art and craft. But it isn't an impressionistic painting. More like Mid-century Modern sculpture.

[@Kokujou5]

@@siamsasean yeah this specific example isn't but a lot of those sweets are. and some are even expressionistic paintings 😆 like there are people that make a dinosaur out of chocolate that looks 100% real, and then there are people who create a beautiful scattered plate symbolizing the starry sky and stuff. i personally don't understand it. and the part i don't understand is: What kind of monster would eat stuff like that? like did you ever go into the museum see a dinosaur sculpture and think "hm... i could ram my teeth into it, it looks so delicious" 😆

[@Scott3387]

I don't understand the hot chocolate bombs...if you are going to that effort, fill them with a chocolate dessert and then pour hot salted caramel sauce over the ball until it collapses in style. Why just throw them in hot milk?

[@Kokujou5]

@@Scott3387 that's also a good point! i could also imagine to fill it with vanilla custard and strawberrys and cream 🤤 dropping them in hot milk is kinda wasted. i mean don't you in the end have just some plain milk with a giant ball inside? maybe the boys just like bombs...

[@olekzembowski]

You can buy like tons of them pre-packed in EU, I’ve bought a Dunkin’ Donuts chocolate bomb once

[@heliosartsofficial]

I hope all that pink sauce didn’t go to waste, they knew it’d be bad but they made several gallons worth.

[@minxkitty]

Still trying to wrap my head around why it was a gallon’s worth. Looks even more than a gallon lol

[@Rain-ti7gj]

I hope that they put a slightly smaller container to take up most of the space and make it look full

[@HarbingerLand]

imagine complaining about a prop in a video...

[@jamesseraph8813]

Cooking is about eating what you enjoy. Doesn't matter what it is, or what ties it might have to this custom or that tradition. Anything less shackles it and stops innovation. Many of the best foods out there flew in the face of culture and tradition when they were created. If you enjoy it, and no one is hurt, it isn't wrong.

[@moneyboy503]

3:31 "Who has that, do you have that? probably not. I had to BUY these for this" well buddy. welcome to how we feel watching any of your videos lmao

[@connorblawn3325]

This should be pinned

[@aohige]

Me, being a Osaka-ian, going "what, doesn't everyone have ball moulds? How do yall make takoyaki then?" 😂

[@ku8721]

Josh has a cat now? OK lets get ready for a gourmet cat food video... where Brisket turns his nose up at Josh's work and eats Fancy Feast!!!

[@Mykasan]

will he turn into Jun? Jun vs john?

[@liloberger3955]

where cat? can't find it :(

[@ku8721]

@@liloberger3955 4:18

[@trgilmore1]

I'm pretty skeptical of viral recipes but I really like the feta pasta. It took us a while to get the seasoning just right and we are picky about which feta we use but it's so convenient and tasty.

[@CaraStrong13]

We make the feta pasta weekly in our house! With the addition of roasted garlic, fresh basil and red pepper flakes. We neverrrr get tired of it

[@jillsarah7356]

For sure I always tweak the recipe/add veggies but yeah baked feta pasta ALWAYS hits

[@claudia9339]

Im Italian (hence my experience is having eaten pasta multiple times per week for all my life) and I would recommend put the tomatoes (cut in half better but that's ok) in a big pan with soft cheese cut in cubes to melt at low fire with olive oil, salt and other condiments if you life (oregano or basil if you want it pizza style). It easily cooks enough in the 10 minutes pasta cooks, Dont forget to add a spoon or two of pasta water to keep the sauce a sauce. Then you move all of the pasta into the pan, stir a bit and it's ready!

[@ctbabe7]

Definitely make the baked Feta multiple times a month. It's become an at home take Out dish for me. I add garlic, onion powder, red pepper flakes, Basil, Italian Seasoning and chili powder. And toss the pasta in after I've broken up the tomatoes and feta.

[@averieldeathrider8407]

Agree with ratings & the message of enjoying food with ppl you care about as well as food made with love. Hit different.

[@citychicken9949]

I love the baked feta pasta lol. I use a hand blender to make the sauce smooth before adding in the pasta, though. It's fast easy and tastes good. As a working mother, I approve of the baked feta pasta LOL.

[@e2622]

Why are any of your sentences funny? I appreciate the positivity though.

[@Jade-fs9kh]

Does it change the taste of the feta? I don't really *love* feta, I just like it greek style salad, kindve nervous to try it baked

[@schwammi]

@@Jade-fs9kh .....you've never had baked feta? that's like a super normal and common way to eat it all across the board.

[@Jade-fs9kh]

@schwammi where? Definitely not common where I live lol

[@KitKatluvfull]

@@Jade-fs9kh it doesn’t taste too much like feta but has a bit of it since there is also tomato and olive oil in it as well. I’d also recommend adding some garlic too. It’s really yummy

[@FloofyGaming]

Hilariously, that sushi bake has been a quick staple in my house when we're short on both money and time. It's going to have leftovers and somehow, the combination of salmon, crab (and the imitation crab is because it's way cheaper and cuts down the cost more) always seems to work well. I can get the salmon for about $5, the cream cheese and imitation crab for like $2 each. One of my favorite things is a salmon tower, and sometimes there are times when I really really want to go get a salmon tower somewhere, but I legit just can't afford to.

[@cynthiaignisdivine]

It's the only thing I've tried from this video and it's so easy and good lol.

[@TheMCvamp]

It’s from hawaii originally and I’ve been eating since I was kid. Love it to death. Don’t be afraid to be creative with it. My tip would be, that if you add avocado, and switch it between other ingredients (even layers of rice if you need) so it doesn’t oxidase so badly. That way leftovers stay delish too

[@YS58329]

soaking things in water before frying is actually a commonly used technique in a lot of Chinese cooking, especially frying things that are originally dry like peanuts and dried fish, the soaking allows the dry food to be penetrated by water and then the water will be evaporated during the frying process, creating negative pressure to draw in the oil, making a more crispy result. This also prevents the food from burning prematurely before the insides cook or become crispy.

[@HexenStar]

The soup joke (11:17) had me cracking! 👏👍 I've actually seen a couple of people who as mind-blowing as it sounds - did something like that. (no, i did not take part in it 🤣)

[@todo9633]

Why did he make 500 times more pink sauce than he needed tho!?!

[@4nn13h7]

A better way to make the croissant dish is to split the croissant like a bagel, griddle (but don’t smash it) it face-down in honey butter, make your mortadella-burrata-pistach in the middle of it, like a sandwich. Then, instead of arugula (scoff), throw on some pickled cucumber. If you shave it lengthwise with a veggie peeler, it’s so thin that you can basically pickle it in five minutes with some white wine vinegar, salt and celery seed, and it’s brilliant for giving a little fresh crunch to sandwiches if you’re not in the mood for leaves of any kind. You definitely need some bitter to balance out the flavors here, and, if you’re feeling frisky, I highly recommend dicing some figs, dates or prunes onto the burrata, too.

[@Deadaclysm1]

Nooooo lol. That dish is wrong. Do not use a croissant for this :O Foccacia only please god /cryInItalian

[@ryuuzSd]

@@Deadaclysm1 what if you are on a desert island and the Foccacia tree is on sick leave that day what do you do

[@pensandshakers]

Why not arugula? I love arugula. Can I have it and the pickled cucumber?

[@4nn13h7]

@@pensandshakers You can and should, but if you scorn the humble and tasty arugula (as some unfortunately do), the cukes are a nice addition. If you’re going to add another bitter garnish, you might want to chuck 1/4 c honey or maple syrup in that pickling juice to differentiate it a little.

[@4nn13h7]

@@Deadaclysm1 I think that would just be a different but equally delicious dish-much more traditionally Italian, where this dish is a little more “fusion” in intent. No shade to focaccia. I finished a pan of it yesterday.

[@ddevomas]

Now you just gotta make a long but better episode where you make each of these recipies better, and it'll be a complete experience!

[@CanIHasThisName]

In defense of the croissant, that is a great way of making something kickass out of a croissant you didn't eat fresh. You should have a handy recipe for any kind of food that's gone a bit stale.

[@dirangosoly2211]

14:26 It's Spaghetti pie. That's been a thing to do with your leftover spaghetti since the 90s if not earlier. Who the hell on tiktok called it a "lasagna?"

[@NicoleK8]

Glad I'm not the only person who thought this. It's what I do with leftover spaghett, though i call it a spaghetti bake. 😅

[@joshuafetter3831]

The only thing that I wish would have been included in the video was an extended showing at the end of the entire tier list. It's always a nice reference to have to see everything together once they are all ranked.

[@timli1830]

Thank you Josh for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!

[@moziloschoeps8658]

I'm french and I can say that this croissant recipes look delicious!

[@saifchefman]

For me the trend that impressed me the most was the smashburger tacos - I agree it's not as good as a squishy brioche/potato bun but there's something that was so savoury about a crispy taco that's fried in beef fat. Those - and the fried crispy potato stacks, probably not something I'll be bothered to do again but insanely good.

[@Ahglock]

I've done the taco and will likely do it again though I am sure ill change up seasonings toppings etc here and there. I always have tortillas on hand, I can't say the same for buns.

[@daemenoth]

Could be a good substitute for burgers for people who can't eat gluten

[@Nefariousbig]

A birria version of that taco burger could be incredible. Also wonder if you could put an Indian twist on it with a naan/roti and some tandoori...

[@christoferstromberg6605]

​@@daemenothyeah but also just wrapping in lettuce is very good.

[@tmacbusy]

Taco burgers are a staple in NM cause we use tortillas for ecerything.

[@arkeeper]

I like how you went off about million dollar lasagna not being lasagna, when it was actually called Million Dollar Spaghetti 😂

[@ELiT3Griefer]

It is also a real italian recipe! It's called pasta al forno aka oven pasta (not usually done with spaghetti tho)

[@RC51Legend]

That ain't nuthin but Black folks spaghetti!

[@JoeAuerbach]

I had high hopes for those pickled fries and I'm glad they worked out, because I have been rooting for that dude's channel for a while.

[@appetitelife]

❤❤❤

[@AveriRestrayned]

1:08 WHYD YOU MAKE SO MUCH????

[@MsPiinkFllamingo]

Pepto-Abysmal should be the new name for “the Pink Sauce.” 😂

[@iLoveLeatherNYC]

I was scratching my heading wondering why he made so much??! Like a bucket full? Yuk.

[@daemenoth]

@@iLoveLeatherNYC Yeah not going to lie I almost turned off the video seeing him waste that much food to try 2 little finger dabs of sauce. Wasting food for clicks is pretty cringe especially that much of it!

[@tonykuriger573]

​@@daemenoththe odd thing was that it only seemed to be the pink sauce.

[@daemenoth]

@@tonykuriger573 It was pointless I mean they could have made a tiny amount and just enlarged the image for the thumbnail.

[@prissypacheco2860]

Sexy comment 😂❤

[@bradleybaker9588]

The baked feta pasta is actually pretty good, you wanna mix it all up first and then add the noodles and herbs. I also use about 1.5lbs of feta for that recipe

[@bionda470]

Smashed croissant is cool if you use day old croissant!

[@Peacefrogg]

Yeah that’s what i thought. Don’t abuse fresh croissants like that. But i’ve grilled hard croissants before to make them edible again. Nothing wrong with it if they’re dry and you don’t want to throw them away.

[@daemenoth]

Would be a good way for restaurants to use up their day olds instead of tossing them in the trash too.

[@VAfromNY]

Croissants in the waffle maker are crispy and caramelized. I like them better than the smashed version because the waffle iron creates more surface area. Of course I use a ton of butter. I sprinkle with sugar to get a brulé crunch. For savory, make it into a sandwich, then waffle it. Stale croissants have never tasted so good.

[@cmbryan1979]

Feta and Tomatoes is the only one I can personally vouch for. I add fresh garlic to mine, and bake. The other difference is I make mine with fresh (homemade) pasta. And at times, we'll garnish with fresh chives. Pasta water also does this dish a big favor! It's a family favorite here.

[@Tomnickles]

My favorite part of this was the beginning when he said people worked hard in the kitchen and the video he showed was himself in the kitchen lol. Man loves himself, that is for sure.,

[@Kellanify1]

His douchey manburn and goatee make me want to shave his head bald

[@HolyTrauma]

As someone working in the hospitality I can get the croissant one. We've made "tortillas" from the left over croissants from breakfast to minimize waste. Nothing special but it's something that some chefs who are under pressure from managment do to give imression of cutting costs. FIY Re-frying a 7 cent croissant will not make a dent in your budget if your general stock is 20k-ish, small business maybe.

[@geoffroydebellabre8807]

I’m French, and we do ham-croissants sandwich with the croissants from the morning. It is actually very good. So not an issue for us to see croissant used as a sandwich or a salty tartine as here!

[@tickledtoffee]

Ham croissant sandwiches are really good, lots of restaurants serve them at breakfast here in South Africa too

[@AbsentHumans]

Did not expect the baked feta pasta to show up here. Mom used to make that pretty frequently for us growing up, and it still serves as a nostalgic comfort food for me today. Don't knock it til you've tried it.

[@animefreak888]

The brined fries technique was definitely been around before Tiktok and IG reels. There was a spot in SF called Al's Place that I remember popularizing it

[@JortsKitchen]

Val is a legend. One of my favorite creators! So glad where his recipe ended up 🙏

[@lonefighterpilot]

1:30 but why so much?

[@jayramirez7884]

Literally why?

[@beaner946ify]

What's with the raw arugala hate? I throw that shit on my prosciutto sandwiches all the time and it slaps. It's like better and more peppery lettuce tbh.

[@anstractreasoner]

I agree! To me a chef should love the only vegetable that actually morphs after a couple of seconds. It goes from buttery to zing! If arugula were a gemstone, it would be alexandrite.

[@evilkillerwhale7078]

Because arugula tastes bad at the best of times, and the worst when it's raw

[@104thironmike4]

Rucola and prosciutto goes together well. But Josh's point was that throwing it on every stupid sandwich ever, is just the most brain dumb thing. You have burrata, mortadella (hopefully paper thin), and pistacios. What do you need rucola for on that sandwich? Not every sammich is a prosciutto sammich.

[@wangdomAvg2900]

Joshua never fails to fail failing testing viral tik tok recipes

[@cz538]

this took me a minute

[@BCSpecht89]

Say what now?

[@zackrome6983]

This isn't Gotham Chess

[@wangdomAvg2900]

@@zackrome6983I literally did this in reference to him lool

[@BlackCat-id1no]

12:58 LMAO i was exactly thinking that. I was like poor croissant! It didn't deserve to be treated this way. Then Joshua comes in with his "french will say fuck you". 🤣

[@tonykuriger573]

*Screams in Italian at the Ramen lasagna.

[@nicolashourblin3059]

I ouiouied and baguetted all over the place after seeing that

[@tanikokishimoto1604]

I like my croissants warm and uncompressed, without honey or nuts. That one here is a straight up D.

[@grabble7605]

@@tanikokishimoto1604 The crushing seems unnecessary. Just slit it open and add the stuff, or just top it with them. The candying of a croissant with pistachios gives me baklava vibes so I guess it could be an easier way to that experience but...Not with the cheese and all that savory stuff.

[@MadDogTM]

3:19 to be fair thats basically just the solid form of a taco lol. a patty vs it being ground up, minus the taco seasoning lol

[@AggressivelyLoving]

this video started burning my eyes out. thanks Joshua

[@Nefariousbig]

With regards to the 'waterlogged' fries, I used to work at a chip shop in the UK and we soaked all our chips for a day or two before frying. I think if anything the trapped water can aid fluffiness and crispiness, it gets voided very quickly anyway and the rush of expanding and boiling water does wonders on the texture of the inside. Most important factor for crispiness is to let them steam off after the fry, don't cover them too quickly.

[@whyisitsodifficultomakeahandle]

the water actually drains out and is not trapped which we can see since the potato was flaccid. It is a common experiment we did back in 7th or 8th grade

[@VincentMcmanus.]

13:20 I'm asking myself, "why not just cut the croissant in half like a hamburger bun, apply and toast the honey on the inside, and make a sandwich out of this?"

[@matiasbpg]

Man, i really like the feta pasta, and for real, it's just as convenient as most classic pasta sauces ( i don't really find convinient having cherry tomatoes at home lol) if i remember correctly even kenji had a video making it at home

[@loriki8766]

The sushi lasagna feels like a home cooks' take on the volcano roll. I love volcano rolls so might try this.

[@TSLMachine]

That balsamic seltzer might be right up my alley. I drink watered down apple cider vinegar with a little bit of honey almost everyday. If I end up enjoying it enough, I might have to get me a sodastream soon after.

[@XanOdd]

My favorite are the ones that start with "I learned this in Italy" followed immediately by something that would get them arrested in Italy.

[@tehrealtimmis]

0:01 Literally when Squidward went to the all alone

[@CuppycakeWillow]

Making the pink sauce Joshua: that's abysmal. My partner: more like Pepto Abismol, amiright?! Me: Imma need some wine. 😂

[@Dunkinthetrunk]

I found your channel yesterday and can't believe I've never seen it before. My new favorite channel