Perfect Homemade Pork Belly Bao Buns (2 Ways)

These are the pork belly buns that have swept the world...gua bao homemade bao dough, two pork belly methods including a special one thanks to Traeger Grills, and a traditional method...only one way for things to go now.
Traeger Grills Ironwood 885: www.traeger.com/pellet-grills...
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Recipe: www.joshuaweissman.com/post/h...

[@edwardtorai3545]

I appreciate that Josh’s Asian inspired sauces aren’t just soy sauce and sweet chili sauce

[@Idk-do1ui]

Hey man, that’s stuff slaps.

[@Daithlee]

Or chili jam...haiya.

[@kmlanefri1398]

@@Daithlee haiya 🤦‍♀️😞

[@NYGSuck]

Same with so many other popular cooking KZbinrs😂

[@wills2397]

@@Daithlee Jamie Oliver wants to know your location

[@Shovelman220]

Got my delivery date for Papa's cook book. Unapologetically excited about that. Stay awesome and stay cooking kids!

[@philoctetes_wordsworth]

I have been waiting ages…I want this book.

[@Shovelman220]

@@philoctetes_wordsworth If it is put together half as well as his videos I'll be happy. Josh and the crew always deliver.

[@ericlatham3323]

Hell yeah, didn’t know it had happened until I saw this. September 14th🤘🏼

[@MBGroth]

Bruh most KZbinrs out here reppin Raycons or Raid: SL and Josh out here slinging $1,500 smokers while running "But Cheaper" as one of his mainstay segments.

[@camilo0calderon]

You can search how to smoke stuff without needing something crazy expensive... he doesn't have to do it for you. If you want it then do it and find a way

[@patrickpizzapg3d416]

Use the oven

[@bigredracecar27]

at least you know the smokers are good shit, raycons spend half their budget on advertisement and trying to make you forget that raycons are named after the guy who made that very famous sex tape with kim kardashian

[@ndtcantstfu]

This isnt but cheaper

[@MBGroth]

@@camilo0calderon I know how to smoke, started on a cheapo electric one I picked up for around $50 bucks, then later built my own.

[@TheFarmed]

Joshua: “take it or leave it” Me: *looks up 885 ironwood traeger* I think I will leave it

[@AxxLAfriku]

HELP!!! Everybody at my school cyberbullies me because they say me good good GOOD videos are extremely BAD!!! Please help me, dear fli

[@pomi6320]

@@AxxLAfriku shut up

[@alexcunn77]

Definitely worth it in the long run. Trust me

[@shadowcat1606]

@@alexcunn77 I doubt that. Chances are, if you don't have a smoker already, you'll next to never gonna use it, so that's 1200 bucks out the window.

[@koalaifestyle]

Agreed... $2100 in Canada, $2265 assembled.

[@pablovucasso339]

joshua classifying bao buns as a classic iconic food in the same league as pizza and burgers brings me so much joy asian food getting the recognition it desserves 😌✋

[@BlowUpTheOutsideWorld]

Yes!!!

[@TheSlavChef]

never had them, but would try them now 100%!!!

[@theoutsiderspost4982]

But it’s not

[@serenelee8950]

@@theoutsiderspost4982 Because you've never traveled anywhere outside the US

[@Youngnrrwhtjwtjetk]

Asian food has been quite popular for awhile lol.

[@Jekvkwnv]

I showed this to my Chinese parents You got the Asian seal of approval

[@theoutsiderspost4982]

I’m never seen anyone approve of this let alone Asian

[@nottheoneyourelookingfor0504]

So they didn’t cringe at the ‘bun buns’? Might be nice if people could learn the proper names of food as well as the traditional recipes themselves.

[@remuspoon1678]

As a Taiwanese, I am genuinely impressed by how authentic Joshua’s recipe is.

[@sauron7839]

Papa does his research

[@BruceCruce]

joshua so sexy

[@maxchen4720]

Hummm that pickled daikon and carrot tho 🤨

[@BruceCruce]

@@maxchen4720 yeah maxxi, slap my carrot baby

[@MightiestMango]

@@maxchen4720 with how sweet I assume that sauce to be, a little pickled carrots and daikon don’t hurt.

[@mahdiyarniroomanesh6348]

12:09 "time doesn't equal difficulty, it just means you have to be patient in your life" JW holy book part 5

[@sydneyyy420]

I remember my mom making this, love you mom

[@TheSlavChef]

sweet!

[@bertiebriffa3388]

these are legit my favourite food to get when eating out, so happy that Joshua released this recipe. and my new bbq can do smoking so you bet you sweet joshy cheeks im making this (omg thanks for all the likes everyone :)

[@insert_bad_handle_here]

Same here but I can’t find many good places to get these around me

[@BlowUpTheOutsideWorld]

You know you could have looked up a recipe on the internet lmao

[@Silentgrace11]

Some people just don’t think they can make something like this at home, yknow? Some of these things you get served at a restaurant and it seems like something you could only do in an industrial kitchen, so it doesn’t occur to you to try and make them until this option is pointed out. Nothing wrong with that~

[@TheSlavChef]

never had them, but would try them now 100%!!!

[@This_is_weird]

@Bryce Escallier probably not

[@carmello____8048]

Can we just take a moment to appreciate how Vikrim and the rest of the team’s camerawork and editing skills and flair have increased over the years?

[@ndtcantstfu]

I see everyone talking about how expensive Josh is… Guys, he NEVER said that you need to use what HE uses HE said take it or leave it bc they sponsored him

[@hiffahyphae6707]

Exactly!!!

[@asgrahim9164]

I know, right? People are too focused on the hardware. Some people may use a Traeger smoker, others might use an old oil barrel that's been repurposed.

[@bonnieparkertheoutlaw7353]

@@asgrahim9164 do we need the steamer thing for the buns ? If not how do I steam them without ? I never steam anything at home .

[@22hmartin]

Absolutely! He takes his sponsorships seriously because this is his job, he isn't a hobbyist. Link in the description for his things in most videos but it's never a 'must', it's just a recommendation. Not everyone can afford it but you can work with what you have.

[@ndtcantstfu]

@@bonnieparkertheoutlaw7353 There is another method so look it up on yt. I reccommend buying that “steamer thing” bc it is much easier to use

[@rentopping6503]

“Start with 1 and a half pounds of skin on pork belly” Proceeds to slap giant slab of meat on the table

[@TheSlavChef]

He put his meat on the table.

[@hubbival7325]

😂

[@surajrajesh07]

You are new around here, aren't you?

[@ndtcantstfu]

it doesnt mean he uses that much

[@felixtjoanda3841]

Second time telling PAPA to make: - Mapo Tofu

[@zsosborne]

There’s a Thai/chinese place near my school and their mapo tofu is sooo good

[@xosa2k]

@Nobody kzbin.info/www/bejne/bqfXfGhsr7uhepY

[@gabrieldeschamps5866]

I just wanna say, thank you Josh for making me, and I’m sure a lot of other people, feels like chefs watching you make food while we’re in bed eating chips knowing we don’t have any of the ingredients needed or the energy

[@_danymal]

Hahahahahaha fair enough

[@RoninXDarknight]

Rather than the towel you can use aluminum foil to help w/the seal between your pot and the lid. I do this when I make rice all the time and it works very well...also, no fire hazard for those of us w/gas burners.

[@theoutsiderspost4982]

They actually use a dough for the seal

[@maryballif4191]

neighbors:he's talking to the cupboard again

[@insert_bad_handle_here]

Why is this such a popular comment

[@TheSlavChef]

oh no!

[@phils5934]

I love that he tucked his book in to go to sleep after a job well done, at the end of the video. Josh is always making me laugh.

[@KnockingNarcPros]

I think at some point Josh hit a level where "Homemade" is a term that can be used by pro home cooks that have sunk a bunch of money into their setup. No shade, I think Josh is doing exactly what he wants to do, but most times I see his stuff and I know im strongly encouraged to get expensive gear and far out spices. It's really cool and im sure Josh is doing exactly what he wants to do as a creator, but I think Josh is getting more and more unreachable with these recipes.

[@Default78334]

None of the ingredients in this video are particularly far out.

[@KnockingNarcPros]

@@Default78334 the smoker is... A bit much. I have also been a subscriber for a while and I have seen the escalation of gear and ingredients for some time. Again, no shade. Get the sponsor money, get the prestige, do you. I have just started to come to expect these are typically special occasion recipes with gear or spices that are more than most home cooks have. That's fine. It's not really a criticism more than an observation.

[@navneetbanger95]

@@KnockingNarcPros you don’t need that smoker. You can smoke meat in a regular charcoal grill

[@jadegomez3305]

if you like these asian recipes, I recommend checking out Marion's kitchen. she's one of my favorites and basically everything ive made of hers is super accessible. best part of asian cooking is lots of things can be substituted with some rare exceptions

[@redphantom2670]

the funny thing is we have this expensive grill and at the same time that old ass pot he uses since his early videos 3 years ago lol.

[@ahmad7889]

Josh gives us weight in metric but not the temperature. That grinds my gears

[@amchez97]

135 C friend

[@yammmit]

@@joshroehl6098 you have to at least explain what the random link is. who the hell just clicks on random links in comments

[@dcloder]

Metric weights are far more accurate especially when using flour. F temps are easier to follow because that is what 95% of all youtube cooking videos use. I live in Australia and I always use F when cooking. Its just easier.

[@ahmad7889]

@@dcloder i know. I can convert it in my head eqsily but it just bothers me. Just keep it metric

[@MimiYuYu]

Well most cooks use grams to weigh food. It’s just more accurate. I would say Fahrenheit is more accurate than Celsius.

[@MulYeungCooking]

Yummy, the Asian "burger", Gua Bao. Wonder what it tastes smoked, can't do that with my rice cooker :(

[@hanro7430]

Just believe bruv

[@bruhmomentum7542]

Liquid smoke? Not the same but close enough.

[@TheSlavChef]

It would be close but not the same, I believe it would be good though!

[@roylim1169]

should be kinda sweet and savoury with the fat melting on your mouth

[@howardwotton5632]

Sounding like uncle roger out here, hit him up he will know a way

[@mayvm13]

My husband and I preordered your book, we’re so excited to try to make some amazing meals curated by you! Congratulations on your hard work and success:) much love from NYC

[@Soul.Munchie]

i made this today and hands down one of the BEST recipes i've tried. thank you so much for sharing your knowledge!

[@aleksejkrpan]

7:33 "Or it will obliterate your blender's blades" (laughs in 1985 Braun Multipractic that successfully keeps turning pebbles into goddamn sand to this very day)

[@shadowcat1606]

Literally can't beat some of those old machines and kitchen tools...

[@jonelipinelo701]

"Not like a 'shmoke n' a pancake'" hahah, love that you referenced Austin Powers' Gold member !

[@Rainbowloomerlover13]

Hi Josh!! Love your videos and have learned so much from them! Thank you for making bao!!! These were a staple of my childhood and Im so glad to see them get more popular! As a vegetarian though, I’m sad because I can’t make many of the recipes. I was wondering if you could include some non-meat options/substitutes for your recipes (either in your online written recipes or just mentioning potential alternatives in your videos)! Thanks!

[@sidlulz]

Making some of these at work! Finished the pork belly tonight and it is phenomenal. Just need to thicken that sauce tomorrow and I’m good to go. Added some of my own flair to the juice too (garlic, sriracha, and sesame seeds)

[@boryscholewinski4370]

Made it today. My own twist on pork, but used your bun recepie. Simply one of my best meals ever. Cheers

[@driftydivisia9063]

Gua Bao is really good, since living in Asia, there is a lot in the street food! Love that Joshua made it, so I can do it at home now. thx Joshua btw

[@TheSlavChef]

never had these, but now I have the inspiration to try them at home.

[@insert_bad_handle_here]

@Homie I- alright we get you like relaxing music but jeez

[@insert_bad_handle_here]

I’ve always wanted to go and try Asian street food but c*vid (and our parents) said NO

[@TheSlavChef]

@@insert_bad_handle_here the amount of spam is too damn high!

[@enigmah625]

Me: gets happy about seeing pickled daikon and carrot in bao buns Josh: I’m using a pickle recipe from my poke video (coming soon) Me: but *when* 😩😭

[@Betha.Latsyrc]

Cheers for your mind reading abilities, Josh. Bao buns have been on my mind for the last two weeks now. Think I’m going to try out your recipe soon!

[@benmaidment491]

Have literally binged most of your videos recently, you have officially become the GOAT of KZbin cooking, Muchas Gracias Papa x

[@Kayseriously]

Josh, you should try something from the Turkish cuisine, it's so incredibly rich!

[@qiugezhang6847]

Thank you for your passion of Asian cuisine!

[@TheRockandRollChic]

I was looking up how to make these the other day, you are a wonderful human being thank you papa. I wanna make these soon and make you proud 🥺

[@issues420916]

I started with the Trager Tailgater 20, Loved it so much I upgraded last year to the Trager Pro 34. It has been worth every penny! As soon as I got it I started making Jerky for friends and family and at $10 a bag I made that money back real fast. That being said... Josh I would love to see an episode about curing and smoking jerky at home. I use a kit but would love to see someone do it from scratch with Prague Powder #1 or Morton Tender Quick, Or just salt!

[@jonzi5]

All I need in life is a couple pork buns and papa’s seal of approval.

[@insert_bad_handle_here]

True

[@TheSlavChef]

It’s a Bao time I had these. Mm mm!

[@psychoticsoviet5975]

I preordered your cook book as soon as you released the video about it. It’s my first ever cookbook and I’m really looking forward to it arriving :)

[@musicful7036]

As an asian food stay-at-home cook for decades, I must say you're really good at cooking asian dishes and you know the ingredients of each dish very well. I'm pretty sure Uncle Roger would approve this dish in a heartbeat. I make asian Pork belly dishes every week and your technique is very similar to mine. I have 3 judges at home who can roast me anytime if I make bad dishes, they're worse than Uncle Roger,lol. I'm always grateful living under the same roof with my "judges" who always make me a better cook. Keep up and please try to make Bun Bo Hue next time when you can, it's one of the best Vietnamese dishes after Pho.

[@yuisao262]

It may be school time, but the ear bud goes in and we gonna watch this instead of English!

[@TheSlavChef]

well technically PAPPA speaks English, so.... you listen to English anyway.

[@yuisao262]

@@TheSlavChef true true 🤔 I think I can get away with it

[@hxtch0colate405]

Bro I was planning on making something like this since I had it at a nearby ramen shop and I'm definitely gonna try this.

[@gayle525]

We love our traeger. It’s so easy to use. We use it years round, even with way below zero weather.

[@HowToCuisine]

I love to make these buns! Can't wait to try this recipe! 😍😍

[@happydayz89]

For those of us on a budget or in covid lockdown: shaosin wine can be subbed by European white wine. Rock sugar as Joshua said can be subbed by normal sugar. Dark soy can be replaced by all light soy sauce. Tried and true and freakin delicious.

[@TheSlavChef]

I could eat these all day… how Bao you?

[@johnmorrison3066]

I see what you did there!!!! Also your channel trailer totally got me hooked up, lol

[@aleksanderaleksandrov1016]

Not only all day, all night too!

[@TheSlavChef]

@@aleksanderaleksandrov1016 hahahahah, yeah, forgot the night :D

[@TheSlavChef]

@@johnmorrison3066 Haha, thanks comrade!

[@TheSlavChef]

@Homie I- pls... don't spam this here ;/

[@mickvk]

I will be making this for sure. Papa Josh, thanks as always for including the recipe!

[@zeosxpuncake7595]

Just made these with some sweet garlic stewed beef and pickled onions. Super easy to follow along and I really appreciate the recipe in the description. Turned out amazing! I absolutely love the texture and now I’ve got a whole freezer full! Thanks Josh!

[@JohnnySins0]

Joshua always finds a way to make people's day happier, he has inspired me to start my own channel🥪

[@birdsrainforest429]

Very Agree with you!

[@nurnur0805]

As an Asian that thumbnail looks fire 🔥 gj bro

[@shounenaiaddict98]

I've always wanted to make some of josh's recipes but never gotten around it, until today... And it's completely worth the time and effort it takes ❤

[@cinemaocd1752]

I was part of a barbeque clinic about five years ago and they had the vendors make the lunch and it was, and I don't exaggerate the most perfect BBQ I've ever had. They used pellet smokers and ever since then, I've been completely obsessed with getting one.

[@amnaahhhhh]

Im not naming him king of recipes until he shoes how to making flaming cheetos at home with ingredients we already have

[@Shanaya.Fernandes]

Papa uploads: Me: Instant click

[@lilbear7533]

I’ve made Josh’s bao before, but I’m soooo excited to try this!!!

[@Jo-bo1mp]

Joshua you are legend! This recipe looks legit!!!Really like the fact your le crueset Dutch oven is well used 😃😃😃

[@imranbarton634]

can't wait to watch this a hundred times and wish I could be bothered to make it... again

[@austinhall3937]

"My mind yelled at me to smoke something" Yea... mine does that too

[@NoahS4226]

GG

[@Smoochi27]

These literally are my go to appetizer at my favorite ramen place and it brings me so much joy

[@yomayrihernandezfigueroa4870]

OMG, i just did this recipe and they are the best bao buns i have ever tried, and so easy!!!!

[@veshrmy9637]

Just pre-ordered 10 of your cook books for my kitchen staff.

[@malika.c]

The visual of Papa’s Seal of Approval knocked me outttt 💀💀😂😂😂

[@DiogenesTheCynic.]

The restaurant I used to work at made pork belly buns that look EXACTLY like these. It was my favorite item on the menu.

[@ciaraperry3917]

My husband got us a Traeger 885 Ironwood a few weeks ago! Saving this video so we can try the pork belly!!!

[@MightBeCale]

"Smoking too hard? Try this $1500 absolute unit!" know what? I think I'm gonna stick with the harder way for now 😂

[@strongside4565]

Stop being poor.

[@MightBeCale]

@@strongside4565 ah shit you're right man. Here I am, no longer poor. Thanks dude on KZbin comments! Millionaires hate him!

[@christianosanjo]

@@strongside4565 rude

[@SCLuffy]

Papa made an Austin Powers ref! Gotta love him.

[@Justgabs-wn3vv]

Thank you I’ve tried 11 different recipes on KZbin it’s been a bust Im so confident that pappa has this in the bag

[@michasiaka]

in Poland we made those in a shape of regular buns and just tear them and dip in a stew or some kind of sauce. they are also perfect to eat sweet with jam or like regular sandwiches with ham or something

[@alxfntes]

Bro Joshua is hilarious omg 🤣🤣 the high pitched “Whiskeyyyyy-businessss” always gets me

[@edittheunicorn]

Hey. I come from a family who almost always has chinese food (asian), and we rarely eat this, usually with grandparents. In our case, we braise the pork with (soaked until soft in water) shitake mushrooms in a marinade (i am not sure of the exact ingredients, my time has not come yet to inherit this recipe) made out of spices like 5-spice powder, soy sauce (light and dark), sugar, salt, coca-cola (:DD) etc. It's delicious, and it tastes great with rice.

[@metkja]

Papa loves us so much that even though he uses an induction plate he still pulls his towel up to set an example for us with gas ranges ❤️🙏🏻

[@kevinmccb]

Pre-ordered the book! Thank you from my Traeger and family.

[@sparshdadhich6748]

I really love the visuals of the tasty meat. It makes me want to convert from a vegetarian I am to a non-vegetarian. I would really like it if Joshua could make something veg.

[@swisski]

Get yourself a slab of firm tofu or tempeh, use as a substitute for the pork and follow the recipe. It wont be the same, but it would work and be delicious. Time enough to come over to the dark side if you don't like it though ; )

[@sparshdadhich6748]

@@swisski ty m8, will try your suggestion but still would like if Josh could make a few custom dishes for the veg. people out there.

[@FrancoBits]

1⃣Bao 360ml de leite integral (35°C) 2 colheres de chá (7gr) de fermento biológico 3 colheres de sopa (40gr) de açúcar 600gr de farinha 2 colheres de chá (6gr) de fermento químico ½ colher de chá (3gr) de sal 2⃣Carne 700gr de barriga de porco Óleo para fritar 2~3 minutos, vira e frita por +2 minutos 3⃣Molho 2 xícaras de água 3 colheres de sopa de molho de soja premium/dark 1 colher de sopa de molho de soja 3 colheres de sopa de vinho de arroz Shiaoxing 2 anis-estrelado 1½ colher de sopa de açúcar 4⃣Farinha de amendoim 1 xícara de amendoim torrado 1 pitada de sal marinho ¼ de xícara de açúcar de confeiteiro

[@moonlight_somar]

obg!!

[@bibaswansarkar7206]

Bro your recipes are like genuinely good, I mean i have tried a lot of recipes from a lot of places and never have i had that 100 percent satisfaction of what the end product is. But with your recipes it hits that mark every freakin time! ALL HAIL PAPA.

[@budakcina1446]

Before covid I used to eat it with my family at my local Chinese restaurant, usually with pork or roasted duck or sauced prawn. Love from Malaysia

[@SammyM3381]

So the shallot shortage in Houston is real and it’s not just in my head!? That’s comforting to know someone else is crying over missing shallots 😂

[@Kika6104]

Okay I too thought I was going nuts?! Central market is out, but H‑E‑B Montrose had some the other day.

[@brenden8r]

I just moved down here and went to a HEB and was mortified to find that the store stocked dragonfruit and durians but somehow couldn’t stock shallots. Glad to hear it’s temporary

[@brittonmckey8041]

I haven't really noticed it in Pasadena which is odd bc Pasa stores are kinda shitty sometimes. Does he live in Houston now?

[@KiMoKo9787]

Save the roots and replant then if you can, they grow fast

[@gocty3605]

As an Asian, I appreciate the inclusion of rock sugar.

[@Lonestarcoyote]

Traeger is one the best modern day smoker 10/10 would definitely recommend, if your trying to get into smoking food, really easy to use all around 100%. And one day Joshua I would want to make some exquisite food using the Traeger.

[@Darerara]

Papa u have absolutely no idea how much i love chashu buns bless you for this recipe

[@bucketofparts]

I clicked the description to "learn more about Traeger" and what I learned is that I will never, ever be able to afford one.

[@liv-4423]

My only gripe with this video is that you call it "bao buns", which is redundant because "bao" literally means bun, so you're saying "bun bun" 😂 This kind of mistake is often made by people when talking about 'foreign' (non-Western) foods, e.g. people saying chai tea (which would be saying 'tea tea'). But other than that, great video as usual! I'm Taiwanese and seeing gua bao being show-cased on such a huge platform like this channel is fantastic. I appreciate how Josh always respects the origin of the dish and the culture from where it came from, even when he adds his own little twists and variations. More Taiwanese food please! (e.g. Taiwanese popcorn chicken 鹹酥鷄would be a great one to add to your arsenal of fried chicken recipes 😉)

[@nickwood1062]

Never had these but wow! Looks soo delicious.

[@pb7199]

this looks so good... might be my next weekend cooking project

[@GenshinGazette]

This channel is slowly turning into Josh’s voice audition and I’m here for it.

[@ssomethingorother5493]

When you want to shop at Asian markets to both shop local and find hard to find ingredients in western grocery stores. But the closest one is 30 minutes away in one of the heaviest trafficked area around the city you live near

[@Pr4TheNPC]

London be like

[@JWicks-zf3rk]

Fantastic knowledge, very relatable and entertaining. I will be buying your book.

[@Jaclyn531246]

Wow those baos look impressive, considering how hard they are to get right. Respect!!!

[@MakiTheOriginal]

Josh:"Try this $1.5k ABSOLUTE UNIT of a smoker" Me and probably 90% of the viewers:"Alright mate give me 10 christmases and birthdays and we'll get there"

[@drewfallon4839]

Idea: we all send in our homemade recipes and Josh judges them by giving them either Papas Seal of Approval or Papa Gremlin

[@walker_19880]

I'm genuinely in awe, this is exactly like the ones we have from night markets and vendors

[@drift7770]

I like that steamer basket you use. It reminds me of my childhood when my dad gave me extra money for buying the family breakfast from local market, which is xiaolongbao from these baskets.

[@harleyquinn7708]

I think we need to see you recreate recipes from food wars, I as a degenerate would love to see your reaction to that anime 😂

[@rickycorona7418]

Transforming Furikake Gohan

[@theoutsiderspost4982]

He is not at the level yet. That take somebody who understands the common man. Not someone who sources the most expensive ingredients

[@jiroaisawa3561]

@@theoutsiderspost4982 food wars food is made exspensive in real life so he would probably be able to do it

[@jyotiradityasatpathy3546]

Weeb

[@finndowdall2705]

Hey josh, in my household we mostly eat vegetarian, what is your favorite vegetarian dish? (Veggie series?)

[@KiMoKo9787]

You could probably make this with jackfruit and baking it in a tray in the oven, it'd be delicious

[@BALAPERDIDA1377]

bro I made these breads for my gastronomy exam and the chefs loved them ❤️

[@rosyx7148]

I love how Papa curates his recipes to be from around the world 😁

[@danibee]

Josh, you're so charismatic! Love the recipes, and the cinematography is exquisite 😙🤌. I find that the relentless innuendos are unnecessary, and frankly, make me uncomfortable. I wish you felt confident enough in your ability to put out captivating content (which you do) without the need for the extra... raunch. It's superfluous, and you do such a great job without it.

[@rasmusvoss2836]

Excellent recipes and cooking skills on this channel. But the whole "pappa"-thing and falsetto-singing. Please take it down a notch. Its sooo annoying.

[@mrhappy3699]

哇喔、它們看起來超美味了啊！約書亞師傅太厲害了！ 😋👍

[@Qwety]

Yooooo I was actually planning on making these this week so this video is clutch