Pro Chef Reacts... The 2 Dollar Sandwich | But Cheaper (Joshua Weissman)

How much is your time worth? I react to and breakdown Joshua Weissman's video of what it would take to make a $12 sandwich bought at a deli and make it at home for under $2. If you got the time, you can save the money!
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[@EZOnTheEyes]

There's an old saying in the STEM community about operating systems. "Linux is free if you don't value your time." The more I watch the 'but cheaper' series, the more I'm seeing it apply to Ingredients as well.

[@krazybonnie5523]

You are wrong about the linux thing, it doesn't help your point

[@EZOnTheEyes]

@@krazybonnie5523 well in theory, any open source operating system with self writeable programs and near non-existant liscensing restrictions is 100% free. You can image Ubuntu and other Linux systems for completely free. The time it takes to do so is where it starts to differ...

[@krazybonnie5523]

@@EZOnTheEyes But the time difference between getting a windows installation and a Ubuntu(just an example, some distros will take less or more time) are fairly comparable The windows one is a faster but it's not by an unreasonable amount and arguably linux can save you more time without any shitty random windows updates, requiring internet access to get setup,etc The only time consuming part is the switch from windows to linux, but that's like learning a new skill, u can't say "walking is faster than cycling because cycling takes 2 days to get competent"(and that's kinda not even a good example because windows is just popular and not a skill gained at age 2)

[@mizuhashitsunoka]

Considering all the nuisance i experienced while using windows compared to my personal Linux system, your argument is misleading lol. The amount of circus jugglery I had to do just to run something like dlib for computer vision projects on my windows system was fcking ridiculous.

[@mobalias]

lmao anytime you even mention linux in a slightly negative light all the gnutards come out of the woodwork to tell you your personal experience is wrong

[@dannyboyNS752]

Onions are slightly acidic (I.e. the opposite of alkalinity), like/most fruits and vegetables. That pungency is not from its PH level, but from the sulphur content, which can be washed away or broken down through heat. In case you are curious, sulphur can range from acidic to basic depending on its oxidation state but that is not what we are perceiving. We are perceiving the presence of the sulphur itself. P.s. not trying to flex, just wanted to correct a common myth. Great vid!

[@marcomagdalena]

I was about to comment the same, both onions and garlic are acidic, both relatively close to neutral (compared with a lemon) but still acidic. The thing about the degree of oxidation well thats basically the concept of acid or base, the degree of oxidation of a molecule dictates the amount of free hydronium ions which are the ones measured to determine the pH.

[@susanjane4784]

There are lots of people who have to curb their intake of onion for various reasons -- mine's acid reflux. My research took me to real Vidalia onions which have less bite but are so sweet and flavorful. Order direct from the growers! Plenty who sell sweet onions that aren't.

[@yououttapocket]

Once again you prove chefs know what works not why it works. I personally don't care as long as you get a good product either way, but I'm just sayin

[@dox_xus]

Something to note in addition to this, if you have a stainless steel kitchen sink, you can get rid of the 'garlicy/oniony' smell that clings to your fingers by rubbing your hands on the stainless steel as you wash them. The sulfur compounds will bind to the steel and thus transfer the smell as well.

[@eltaconoche3078]

@@dox_xus yes! It blew my mind when I first learned about alloys with chrome, I had assumed it was just a cheap plating material

[@baileybell5260]

Your vids are criminally underrated bro. I found you through Wang! But since then you've become higher ranking in my favourite creators. I'll make sure I visit one of your places if I'm ever in the states. Keep up the good work man and keep makung your fans smile!

[@ChefBrianTsao]

Thank you so much for the kind words! Def hit me up via IG if you r ever in NYC, would love for you to try the sandwiches!

[@askmiller]

You bring up a great point about the labor costs. I learned this when I started my career. I have the ability to basically work unlimited overtime so when you're in college you think: oh man these restaurants and delivery are so expensive, but now I have to adjust and recognize that making the food myself is more expensive to me than just working for the time at which I would have spent cooking. The answer ends up being that it's not all about saving money and cooking is fun and often tastes better, but our time is probably the most valuable thing we possess.

[@joshnoe8673]

If you have the ability to work overtime if and when you feel like it that is absolutely true. If I could just work a few extra hours a week it would be a much more efficient use of time than cooking my own food. Unfortunately if I want more hours I'd have to take a second job where I will probably be treated like shit, be paid an insultingly low wage, and have an inflexible schedule. Or I can spend some of my free time cooking food for myself at home.

[@danielbrundidge8395]

It can be both my friend

[@niamhbutler5685]

Cooking is not that deep 😭 30 min overtime isn’t really going to change too much

[@doghat1619]

@@niamhbutler5685 It's more than 30 minutes, it's making breakfast, lunch, dinner, every day, it's going grocery shopping. It's reheating stuff if you've made anything in bulk. All of this adds up to a few hours a week. If you could instead work a few hours more than week and earn more money than you'd spend on food, is it worth it? For some, yes.

[@niamhbutler5685]

@@doghat1619 Not sure it’s worth for a few hours a week, especially as for me cooking is a relaxing activity i enjoy, I enjoy it as a break from work. Plus, meal prepping is extremely easy, don’t have to go master chef on every meal. Are you really making that much more money at work in those few hours that you want to spend £30 on take out a day like surely it pretty much you won’t gain that much

[@FIREBREATHER1012]

Honestly you could just make the sauce and maybe the tomatoes and buy the rest at the store and still have a cheap and delicious sandwich.

[@sj4iy]

Agreed

[@Vinzaf]

Genuinely don't see this message said enough, so I thank you for saying it: the reason people go to the frozen food aisle isn't necessarily because it's cheap (it is, sort of) - but because it takes time to make a full-on meal. Sometimes, especially when you're working poor, the last thing you want to put in the labour to cook from scratch..especially if you got some restless, screaming kids on hand taking up your time.

[@civilwarwasaninsidejob7405]

One thing that annoys me as well when people say that anyone can eat healthy and that eating healthy is cheap, but they don't take in account for the fact that most health food items are lower in calories so generally you are going to need to eat more and buy more. Which is tough on low income families or single mothers. I eat as fresh and healthy as possible now. But growing up without the frozen food isle my mom wouldn't have been able to feed us all not to mention the labor.

[@SometimesStarWars]

@@civilwarwasaninsidejob7405 also healthy food is rarely filling or satisfying for the cost. Which...... isnt something an actual working person wants

[@tjl4688]

@@civilwarwasaninsidejob7405 that isn't true. brown rice is cheap, beans are cheap, basic green vegetables are very cheap.

[@civilwarwasaninsidejob7405]

@@tjl4688 yes, but calorie wise they do not contain anywhere close to processed foods. You missed my point entirely. Healthy veggies, grains, etc are cheap, but you need to eat more due to have lower calories, hence you buy more. I'm prescatarian now and eat general 5-6 meals a day to stay full and get enough calories compared to my younger days when I ate processed foods I was eating 2-3. Obviously not everyone runs and lifts 6 days a week, but my point stands.

[@devonwelch8014]

@@civilwarwasaninsidejob7405 The vast majority of Americans consume too many calories, so I don’t see that as being a negative. Not to mention blanket statements like that are rarely true.

[@uweschroeder]

There is also another angle to look at the "make your own lunch meat" - and that's amount. It really depends on whether you can use up that entire breast before it goes bad or whether you enjoy frozen and thawed lunch meat. I for one rarely make sandwiches and it's a household of two. So I do make my own sausages and bacon, I would never make lunchmeat because it would go bad or I'd have to portion and freeze it and that's just not as good afterwards as it is fresh. So buying a small pack of lunch meat just for the sandwiches at hand will be cheaper (more expensive when you calculate the 40 sandwiches you could make with the entire breast but if you only need a few sandwiches it's cheaper in reality). Well, I'd leave out the swiss cheese and probably the tomatoes (because I only eat tomatoes when they're in season - when not in season tomatoes just don't have any flavor whatsoever) plus I'd use pickled red onions. Always have a jar of those in the fridge. Easy and cheap to make and so much better than raw onion. A spoon of gojuchang in they mayo would spice it up a bit.

[@mshenay]

Yeah I was gonna say this all of the downfalls to make it yourself is the quantity needed to bring the price for unit or price for serving down to what he is showcased If you are by yourself and you only have your income in your mouth to feed sometimes you wind up with waste that brings your actual cost up, Now if you have a group of friends and you guys can collectively consume and combine resources hell even share labor than yeah you just start to save money because you’re minimizing waste sharing the labor and time cost across more than one person and obviously everybody chips in financially

[@michalo2356]

So what i do as a home cook, if i cook too much of some food, I just give it away as courtesy to any friend to ask first. :) Sometimes it does happen you get carried away and you make for yourself 1.5kg of gyros meat, cant eat it in short time alone, invite friends for food, have good time and enjoy good food. :D (please do mind I cook a lot of things first time as part of learning process)

[@realdragon]

This. I live alone and no matter what you buy there's always too much for 1 person for 1 day. I rarely buy a leek because of this reason but when I but it I eat it every day and put it in every meal possible just not to throw it out. First of all I can't afford throwing out food and second of all it is bad to throw out food

[@aeronothis5420]

At 1:00 Chef Tsao states the entire literal purpose of the "but cheaper" series. Of course almost anything you buy will be cheaper to make at home. Its just most of us are culinary morons and don't know how.

[@JB-xl2jc]

That's part of it but also time and effort of course. I know HOW to make incredible meals but, when I finish work and need a daily dinner, I don't necessarily wanna spend hours or even AN hour making it every night.

[@lootmaster1337]

Especially the labor part is a huge reason why sometimes going for s slightly worse option isn't to bad. Making that one sandwich takes around 2 hours of actual work time what would cost way more then 12. I mainly like his "but better" series though rather than the "but cheaper". Since if i calculate the time it rarely gets cheaper

[@excaligaming2435]

I mean, your logic only applies if every hour of your day generates money, then yes, most mundane activities will not be "worth it". Otherwise, if you are actually having FUN doing cooking in your spare time, it is always better on every aspect.

[@M80hendo]

You also have to calculate the cost of equipment and where does he get these prices because a jar of mayonnaise is at least$4 you have to add up the time shopping for all that stuff too

[@noahgearhart4098]

@@M80hendo It’s obviously a cost per serving. You do not use an entire jar of mayonnaise so therefore you only need the cost of what was used.

[@M80hendo]

@@noahgearhart4098 yea but if you don't have it in your house you have to go buy it.... therefore not cheaper

[@noahgearhart4098]

@@M80hendo But you still have the rest to use later. The one time cost can be high if you don’t have the ingredients but you can use those ingredients many times.

[@daschawk]

When you stated about how Josh is a pro because of the way he handles everything, it gave me the thought of: how intimidating it can be when you walk into ANY job for the first time, or even week/month. You see everyone balling out, and they seem to know what they're doing. And not much longer, with a few reps, you're there too.

[@Emma-hg6ng]

Not to pretend like I work super high-class, I work in food service, but I'm almost a month into my job and I think the thought you have is very understated. It's really spooky to be doing something very slowly or the wrong way when your coworker is watching you and they know how to do it perfectly. But I also feel as time goes on and I get better at things it makes me feel good to be doing something well. After your first day of doing a certain task it tends to fall in place. Food service is moreso about doing easy tasks for a long time, though.

[@EB-bl6cc]

@@Emma-hg6ng "Food service is moreso about doing easy tasks for a long time, though." IMO it's more like doing easy tasks but having to become very fast/efficient at them, and sometimes while doing multiple other things. Which is harder to be really good at than a lot of people realize.

[@STSGuitar16]

I think a lot of people in this comment section are taking these But Cheaper vids from the wrong angle. I don’t think they’re meant to really be practical recipes that anyone can easily make (although plenty of people easily can make these things), they seem to be videos of Josh just going above and beyond what the average person is willing to do for something like making a sandwich, and showing the per-unit financial side of things. Factoring in that you can’t just go buy 1/4c of mayo for $0.33, or only buy the fraction of a bag of flour that you need to make only two slices of bread, etc., the total for all of these ingredients would certainly end up costing more than just going to buy a sandwich somewhere. This series is almost coming more from a profit-oriented mindset like a restaurant may have. Josh gives us the unit price for one dish, and he could absolutely charge $12+ for that sandwich at a restaurant and have a pretty big profit. He’s really kinda just showing you how restaurants are able to make money even selling all made-from-scratch, high quality food more than he is trying to help out the average Joe looking to save money.

[@meatbyproducts]

Also many of the things you buy in bulk if you follow more videos you will use over and over again.

[@tychopanda]

Then maybe he should make that clear?

[@STSGuitar16]

@@tychopanda ehh, it’s pretty easy to figure that out on your own tbh. You obviously can’t buy exact amounts of certain ingredients like he shows here, so it’s pretty clear he’s just showing how much it costs to make one individual serving.

[@Kosa647]

What the actual fuck? I was sure I'm watching a channel with millions of subscribers. Bro, the content is lit AF. I love it! It is genuine, gives incredible insight into the world of professional kitchens. Lots of love from a German guy raised in Poland - witch is fucked up by itself

[@ChefBrianTsao]

Thank you so much for the kind words! 🙏

[@adityanadgauda]

So you're basically like a Trojan Horse

[@seriouscoffeecup5516]

@@adityanadgauda so confused by this comment

[@adityanadgauda]

@@seriouscoffeecup5516 i was probably drunk as a skunk when i wrote it. And i think the joke i was trying to make probably was him being a German living in Poland kind of like the Trojan horse. And somehow connect it to WW2. Yes im not very smart when im drunk.

[@seriouscoffeecup5516]

@@adityanadgauda LOL I felt that. I felt like what I would say when ultra sleepy

[@niverkyl5]

I absolutely love your insight on these react vids. Criminally underrated channel.

[@ChefBrianTsao]

Thank you Dwight! Appreciate you taking the time to leave a comment!

[@codebreakeruk6533]

I find it interesting that I'm learning more from reaction videos than i am from recipe videos. Getting multiple opinions and analysis from two or more people in one video is like getting one-liner tips from different chefs in a room. I do wish the judges on MasterChef and Great British Bake Off etc. Would say more advice/suggestions and tell the audience what else can be done a lot, lot more.

[@WillShattuck]

This is the first video I have watched from you. I am thoroughly impressed with not only your analysis but confirming that Joshua is one of the better chefs that I watch on TV on KZbin

[@michaelmoorehouse8440]

Always love seeing other cooks reviewing food recipes. The information we learn working on a line is so insanely valuable

[@mizuhashitsunoka]

Appreciate your review as a chef on his cooking skills and the objective analysis of the overall video. I felt like I was watching a different video from the comments on this video sadly. The amount of people who just want to hate on Joshua and try to pick on him in any video that can be remotely related to him is ridiculous. I do agree on the labour and packaging cost but I think that's more for the people to think about who are purchasing dollars for 12 dollars per sandwich vs 7 dollars for 4-ish sandwiches. I was curious tho - if someone were to buy the bread and the protein by themselves for this sandwich particularly, how big the cost spike will be per serving. I wish that if you ever reviewed another Josh video, then you could also explain how much cost could ready made sub ins can change the per serving price.

[@derserequiem]

this was really good. the point on labor was great and also the additional info on why joshua does what he does in the video like having the turkey rest overnight for a cold cut, etc

[@electronsauce]

I found your channel a few days ago and subbed immediately. I love how much you respect food. I wanted to be a professional chef when I was a kid. Ended up a software developer... lol, what a weird transition. If I'm ever in New York, I'm definitely checking out your places!

[@null-00000]

It's only cheaper to cook at home if you have the majority of stuff you need already, if you need to buy any amount of seasonings or spices, it's already more expensive to cook than buy

[@M80hendo]

EXACTLY. ... that's why his series is so stupid why doesn't any one point this out exactly what you said

[@null-00000]

@@M80hendo yeah, while I do agree cooking at home is better and *can* be cheaper, most people don't have the time, money or knowledge to make it happen consistently But for a motivated person, it could easily be achieved with some large upfront costs

[@M80hendo]

@@null-00000 yea his he should rename the series are sumthin because its never cheaper the cost of mayo per jar is about$4 cmon cloves are a very expensive spice about$5 a jar and rosemary cmon how the fuck is this cheaper than he say but a whole turkey breast wow that's expensive too

[@traceyevans2757]

Not at all

[@havingicecream]

I love all the info! you're explaining everything so well, than you!

[@nghocamhanh]

I accidentally stumbled upon your video reacting to Uncle Roger and I really love the content! The insight and explanations were really clear and it kinda surprised me a bit you haven’t gotten a huge follower count on KZbin. Hope to see more vids from you soon!

[@ChefBrianTsao]

Thank you so much for tuning in! 🙏

[@andreydunin6712]

I really appreciate your videos, the explanation of the techniques used are so helpful for us mere mortals.

[@brandonholdorf1097]

I learned so much watching this. Thanks for great content!

[@ChefBrianTsao]

Thank you for watching! Looking forward to making more!

[@conthemgaming3514]

one of the sandwich shops i worked in, we did fresh turkey. sometimes we wouldn't have time to let it rest before getting it on to some folks sandwitches, if you're ever in a pinch with hot bird i highly recommend using a bread knife

[@igormikuska4369]

I would love to see more of this!

[@willlazenby1050]

Great episode!!

[@dusso4231]

Not just the cost of labor, but taxes, benefits, rent, utilities etc. running a business takes so much more than people think it does. You have controllable and uncontrollable shrink. Retention for possible lawsuits. You can not even guarantee that you budget will be the same on any bases due to unforeseen circumstances. Many people think if the business pays $1.00 for a sandwich and sells it for $12.00 thats $11.00 profit when that is just the revenue. In reality the gross profit was probably $1.00. Let us know when you open. Id love to stop by and try a sandwich at your shop next time i drive through NY.

[@ChefBrianTsao]

Couldn’t have set it better! Shop is targeted to open this Spring!

[@melissaenterkin1677]

i love a good sandwich. sometimes it's just a piece of fried baloney american cheese on stick to the roof of your mouth white bread. and sometimes it's the fancy bread and fancy lettuce and fresh garden herbs and vinaigrette and smoked meats and sharp cheeses. I love how versatile a sandwich is. and you have to stack it a certain way . there should be different textures and bursts of flavor. i always turn my sandwichs while eating them. to find the best spot to bite.

[@obsidianmind5527]

Wow ! Can't wait for a collab you guys will crush it💪

[@ChefBrianTsao]

I would absolutely LOVE to collaborate w Joshua!

[@KUsery42]

New follower here. Your videos are great so far, and think your channel is underrated at the moment. I do giggle a bit in some videos like this one you reacted to (btw I’m here via the Uncle Roger react vids you did that are great!): $1.95 sandwich; pulls out big ass ~$40 polycarbonate Lexan type restaurant quality container that requires a separate refrigerator probably, pulls out meat slicer (guessing ~$200 at least), two days of messing with high quality ingredients, SS cooling racks for days apparently, etc… lol I like the honesty of its actual food cost in the end despite the misleading title. But still… I just wanted to try out this meat slicer… **that’s totally a normal kitchen device everyone has room for in a home kitchen like ya do** had me chuckling. Sexy sandwich tho. I’m not knocking anyone per se, but it’s those little details in some cooking vids that stick out to me. Like, I was just waiting for a Robot-Coupe to show up too. lol I appreciate your content and your respectfulness in your narration. I’ll be the salty curmudgeonly overly critical one. 🙃 Take my updoot. :)

[@adygombos4469]

use a big bowl and a knife, back to $1.95. or you can cry about the "misleading" title in the comments. whatever floats your boat.

[@KUsery42]

@@adygombos4469 Ugh. I wasn’t bitching about a known feature of these type of cooking videos. Of course a professional chef will have nice gear. lol It’s just an amusing observation to me since I’m familiar with a lot of those things and what they cost. You see it in cooking videos all the time if you look for it. Make this super cheap meal, then makes it with 1000s of dollars worth of equipment. It’s fine. It’s just a game of I spy with my little eye. lol And, a bowl and a knife has nothing to do with the actual food cost. It’s addressed in the video. If you factor in buying everything needed to make this it’s more than 1.95, and he says so later on in the video that it’s assuming certain items are standard and already bought. I don’t really care about that much. I actually like the Josh dude’s content as well, nothing but love for everyone. Settle down, Francis.

[@NestedQuantifier]

@@adygombos4469 Why didn't the video use those then? Lmao.

[@adygombos4469]

@@NestedQuantifier if you watched the video you'd know. he said he already got that stuff so it's more convenient. if you don't have it just use what you have, those tools are not a must.

[@youraveragedumbass2]

@@adygombos4469 yup

[@vedsahasrabhojanee97]

It's just the respect for ingredients that really stands out. Great reaction

[@sidesw1pe]

First time on this channel, really enjoyed your commentary, easy sub.

[@TheLippythelion69]

I marinade chicken breasts with evo basil thyme rosemary 2 days in fridge. Grill over indirect heat adding rosemary to grill to add smoke. Toast bread. Make black olive tapenade . Broil tomato’s with celery salt. Make sandwiches.

[@viroz6562]

This was my first time here, earned my sub.

[@Fullmetal1291985]

Don't forget to wrap your sandwich tightly to make all the flavors mingle most important step I even wrap my sandwiches when I make them at home I can't not do it anymore 😂

[@swivelken248chan6]

I love your videos a lot Brian. I remember watching you on the metal injection videos where you make dishes inspired by metal bands. You make dishes for some of my favorite metal musicians like Ola England from the Haunted, Zakk Wylde from Black label society, Johan Hegg from Amon Amarth, Richard Cristy from Death, etc. Cheers from a metalhead.

[@ChefBrianTsao]

Hell yeah! Fellow metal head! 🤘

[@Sum41rthe1]

I have recently felt first hand the thought of cooking a full meal after work as I moved out from my parents 7 months ago. Me and me GF have TWO nice meald a week. Maybe nice is harsh, but we have two meals a week where I take more than an hour to make. Always on a Thursday as it is Friday the day after and I'm not as bothered, and Sunday as there is plenty of time. The rest of the week is either quick meal, and on a Monday I really can't be bothered so we hit frozen meals/pizza or something.

[@ericlewis3444]

Drinking game: shots every time Chef says "product"

[@MattMungan]

I appreciate a positive reaction video. Vibes.

[@angelariojas7875]

Time is always a trade for money. It's the story of life

[@piyusarkar3065]

Another thing about making everything at home is the waste. You can't buy everything exactly as you need, so there's gonna be excess which might or might not get utilized

[@HorseShit35]

Cost of labor, the person doing the turkey breast isn’t just standing there while it brines, cooks then cools down they are doing other things in the process.

[@sagethegreat4680]

I love that Joshua makes his own spices . He really goes all out .

[@TheNiteinjail]

Carry over cooking is just that the hotter area around the outside continues to equalize. Some of that heat work outwards and is lost some goes into the center and continues to heat the center.

[@NateBrotzman]

I just last week made this sandwich with every homemade ingredient, it was amazing

[@deadSalesman_GD]

Love your stringjoy hat. Such a great company.

[@ChefBrianTsao]

Love them!

[@deadSalesman_GD]

@@ChefBrianTsao dude do you have a band? I’d love to check it out if you have some music

[@BotondZalaiRuzsics]

Reacting to Uncle Roger was a great marketing idea 🙂 I love your videos, keep up the great work 🙂

[@ChefBrianTsao]

Thank you for the kind words! Def more videos to come!

[@chrisbob1200]

I've been following Joshua for a while and appreciate his videos. I think your reaction video added value! Good stuff. The 'but cheaper' aspect doesn't seem to take into account volume: there's enough ingredient to feed a lot of people (and I think it could have gone further than eight servings on the quantities involved) - from my POV, I'd be wondering if I could freeze the components for future use, one sandwich at a time.

[@CallanElliott]

There's also the issue with how you cut it up. How many of us have a deli slicer?

[@CallanElliott]

Also, yes, you probably could freeze a cooked turkey breast.

[@logan62097]

@@CallanElliott Deli Slicers aren't that expensive anymore, I would not be surprised if an absolute shitload of people have them. Also for beef at least, there is usually thinly sliced sandwich meat, and a lot of butchers in specific stores will cut your meat as thin as you want without extra charge.

[@CallanElliott]

@@logan62097 It's also still kind of a niche item.

[@weridplusho]

​@@logan62097 I highly doubt that. It's not something most people are going to get. You could go into a hundred homes and not see one. It's not like a deep fryer or toaster (oven).

[@PelaeloMatabane]

The best channel right now on YT

[@NoHandle44]

Hearing this chef praise the homemade sandwich turkey makes me cry. 😭 Because I made Joshua's sandwich turkey and it was underwhelming.

[@Joshua-br7mc]

How so?

[@ThomasSoles]

Fun video! New sub. Look forward to watching more!

[@traceyevans2757]

I LOVE PaPa. His “but cheaper” series is obviously regarding each serving. Dude is awesome. You’re pretty cool too man. Keep up the reaction/reviews.

[@mortalakira]

Yea and tbh i think thats 100% cool bc restaurants dont charge you for everything they used and the actual packages they charge you for the servings and way more their making everything for 2-3 in actual food

[@djghostface292]

I love Joshua but one thing that bothers me about his “But Cheaper” videos is how he blatantly downplays the price. Nobody is buying specifically 80 grams of mayonnaise, even if you only plan on making this one single sandwich you still have to buy the whole jar of mayo in order to make it which is gonna cost you a lot more than 33 cents

[@CallanElliott]

You're supposed to calculate meal costs from the ingredients you actually use. You are supposed to keep a stock of food from which to draw from. Obviously if you're trying to live on a budget, then don't buy things to make one specific recipe.

[@djghostface292]

@@CallanElliott not everyone just happens to have things like star anise and cloves in their kitchen and he has tons of But Cheaper videos using somewhat obscure ingredients like that. Maybe not always, but you will at some point have to buy a whole jar or bottle, etc, of something for one of these recipes and realize that the way he calculates the prices is intellectually dishonest.

[@CallanElliott]

@@djghostface292 I get you, personally I didn't think that cloves and star anise are that hard to get, but that depends on where you are. But yeah, I feel you. Sometimes I think his inner Californian forgets that there is a world beyond his shit-tier home state, and its malignant tumour in Texas.

[@ladyneeva]

@@CallanElliott it's not that they're hard to get, they just aren't cheap... sure they last a while properly stored, but the initial price is going to be pretty expensive compared to the cost he quotes as the cost of a couple star anise or whatever.

[@sergioolivares3273]

I mean, you are correct. However now that you bought some or all of them the first time, you can use them for other recipes or if you want to do the same recipe again in a couple days.

[@myname-mz3lo]

youtube is finally recomending me real chefs and im here for it

[@danielbarrett3434]

You explained very eloquently why I love Papa

[@chaosultimamage]

just found your channel, good stuff. also, love the hoodie! \m/

[@ChefBrianTsao]

Ey! 🥳

[@codebreakeruk6533]

Funny, just before you said about warming up the brine, i saw Joshua's brine and thought to myself, i think i'd warm that up first before submerging. A little heat relaly does bring out flavours. Got into this because I couldn't stand the price of cold cuts, persoanlly I prefer beef, I get a joint of beef, cut it into sections to freeze some of it, just cheaper to large joint and cut it up than buying smaller ones more frequently as much as i prefer not to freeze where i can. I make a marinade, leave it at room temp for 20-30 minutes then put it in the fridge to firm it up, usually i do this on the day so it only gets about 2 hours in the fridge. Just been so curious how i can perfect it, might have to try chicken and brine, and I got the perfect person to try it out my Dad loves his "manwiches".

[@cremebrulee4759]

His ideas are great for anyone gas the time and energy required, which a large percentage of people do not. Also, as others have pointed out, making that volume of lunch meat isn't terribly practical. Although, I guess you could freeze some of it.

[@grumblekin]

Fry your cold cut turkey in a little butter and garlic powder then build your Sam inch and toast it in the same pan. It won’t be dry. Add sliced avocado for 99 cents if you need it.

[@timothy4664]

A fine balance between appreciation and also explaining why the cost of prepared food is more expensive. This was very tastefully done (pun intended). Seriously, you handled this very very well.

[@Orctane]

Always wanted to know why cooks “rest” their meat. Today I learned. Thanks. I’m smashing the sub and like button.

[@ChefBrianTsao]

Thank you so much for the sub!

[@dalibornovakovic93]

Just a quick improvement if you wanna toast your bread. Toast it either both ways or atleast the side where you put your sauce or veggies on top. If you don't then the bread is going to suck up the juices and the sauce, making it soggy. But ignore that if you like it that way. And thank you for the video chef.

[@DingoDIDeatmybaby]

As always, you're going to have to pick between price, quality, and time, but you can only pick 2. Cheap + good quality = time intensive Cheap + minimal time = ain't gonna be good Good quality + minimal time = expensive Though it really does all comes down to this: how much do you value your time?

[@_bats_]

Nice Vitus hoodie.

[@lokei1326]

Swiss is 100% my favorite cheese and I use it almost everywhere.

[@micahsanders7073]

I'm so excited to see a pro chef react to this guy.

[@paul6point7]

That vid was straight up food porn. Dude definitely knows his way around the kitchen. Had my ass drooling during assembly 🤤

[@ChefBrianTsao]

TRUTH

[@AcktongueBaby]

A chef that has a restaurant to manage and finds time post on KZbin is crazy.

[@danicob]

Nice Sandwich. I would absolutely love to bite in it! But just to be clear: There are hundrets of swiss cheeses, not only one. The one used in this video is called emmentaler cheese. Please get that right next time

[@baking_withben9086]

Joshua is next level

[@ChefBrianTsao]

100% the dude rocks!

[@vanissaberg5824]

It makes more sense to buy all your raw ingredients and make a lot of your meals from scratch if you have a lot of people to feed at a lower cost. But yes you'll be standing in the kitchen for hours every day preparing food. That's exactly what I had to do to cook for my family of 17 people. And yes we had to pack and freeze, and bottle and preserve a lot of fresh meats, fruits and vegetables whenever they were in harvest season and that was a two day job each making jams, applesauce, salsas and/or pickles as well as having to grind the wheat to bake the bread every week. Had goats, a cow and chickens and all that too. Ate a lot of oatmeal, rice and beans growing up. Noth'n like good Ole homestead cook'n! 😋

[@Acaykath]

He missed the step of tightly wrapping the sandwich. An important step to blend the flavors, shape the bread, and keep it from falling apart in your hands when you eat it.

[@spicyhummus6266]

Ive never understood with brines, wet brines in particular. Why not use maybe half the peppercorns and crack them open a little or even just in half....?

[@Nemioke]

Labor, rent of space, taxes, professional sjukl, development/creation process, style of the place, insurance, time... etc...yeah. All adds up. Peoole have asked me why my suits cost them more than Tom Ford. I suggest them to get their Tom Ford one in that case. Food is similar. I love to make it, I love to buy it. 😋

[@PbFoot]

turkey sandwiches are great, but what if you want an italian sub? who has the time and space to make salami, capocollo/proscioutto, and/or mortadella? like you said, cooking at home will always be cheaper, but people dont really take into account the cost of time/price of convenience and even more importantly the cost of the experience of professionals who have spent years perfecting their craft.

[@EDUAROSOLAS]

Carry over cooking is just the hotter outside meat transferring heat to the middle where the thermometer is. If the thermometer is reading 160, the outer part of the meat is much hotter.

[@saltylemon4436]

10:35 I remember I was told getting speckled with hot oil is like getting shot with an airsoft gun, so yeah it'll sting but only for a couple seconds.

[@Thetravelingmonke]

Oh shit mans beat bobby flay that’s enough to proove hes one of the best chefs on earth

[@natewhite6755]

😅😂🤣

[@Chadok89]

There is an other issue... When you make 2kg of meat it's cheaper...but if you eat alone...it's a lot to eat before it goes bad

[@seyamsehan2521]

i still remeber when he had barely a thousand subs and now he has 42k+ subs. Congrats. BTW review uncle roger reacts to nick digiovanni ramen

[@MikeKilo1969]

Pork also benefits from brining.

[@alternativeharvey7]

Forgot to add in the cost of energy to cook it as well. This video is great for those of us that love to cook. The leftover ingredients will potentially be used into other recipes. I also know that more then once I've thrown out expensive uncooked ingredients because I simply couldn't get to making it given my schedule, and I'm quite passionate about food and cooking. Life's schedules is a real thing. If you only cook once and a while , it definitely costs more considering the purchasing of equipment like cutting boards, pans , oils , spices, soaps etc. Sure the recipe costs a fraction of the ingredients you use. But more often then not fresh herbs that are expensive will go bad before using the whole thing. Cooking like this is more for passion then cost savings. That being said Love his channel. But don't think you're saving doing this. It'll most likely cost you way more. Peace

[@Mad-Lad-Chad]

Honest question, do people really live without keeping basics (or at least, what I personally would consider basics) like soap, dried spices, and at least a couple pans on hand? No offense meant, and I'm not specifically referring to this video but you mentioned those things specifically. Agree that making these "but cheaper" recipes will def cost more in practice than what he's showing, and imo are simply not feasible for everyday food prep.

[@leandrosurech716]

What is swiss cheese and what does it taste like? There are lots of different cheeses in switzerland which are unique to the country, so what is specifically marketed swiss cheese?

[@akillen77]

110% agree you are paying for the labor along with the end product

[@trentoncorbet1]

That sandwich looks 🔥

[@cameronbartlett913]

i would do pickeld onions for instead, maybe both pickeld and raw

[@PeterJavi]

Wait actually about that slight pink hue. I've been struck with food poisoning due to undercooked chicken once in my entire existence of 25 years and ever since I just cook poultry until it is white, for the trade-off that it then of course becomes dry. Is it a matter if sticking in a thermo and waiting for the right temp, or is there a significant colour difference that'll tell me good pink from dangerous pink?

[@MTGNoobma]

I mean to me that turkey easily looked fully cooked, I would say that the color of the bird if it’s uniform shouldn’t matter too much. Just temp it to 160~163 depending on size, take it out, cut it and as long as it’s uniformly pinkish don’t worry about it because your thermometer already told you it’s good.

[@ChefBrianTsao]

To add to what Chase said… as long as you hit 165 internal temp at the thickest part of the poultry, you kill salmonella, so you’ll be good!

[@MrManagemiracles]

It's true that making such things at home takes time and effort but more than just saving money it gurantees hygiene and specific flavour.

[@COSMOKRAT_616]

Adjusted for inflation...$400

[@seansandberg5580]

How am I just finding out about you? This reaction was killer.

[@BillyAtwood1216]

I didn’t realize grocery stores sell 20¢ worth of brown sugar lol

[@magmabrine2957]

Chef Brian dude please more reacts to other chefs/uncle's videos 🙌

[@ChefBrianTsao]

Def more to come! Thanks for tuning in!

[@meyershapiro5774]

This guys like the dj akedemics of food

[@ryann1669]

I dont see a link on here for Josh's video. I feel like that is something you should add. i'd like to go take a look at his video and save it for later. i can certainly search for it, but since you're screening a large part of his video, i'd expect a link to the original. thanks

[@ryann1669]

original video: kzbin.info/www/bejne/nZvLgIN-pLd9eNU

[@ch3nz3n]

The "but cheaper" series 100% assumes that you have plenty of plastic storage, plenty of kitchenware tools and utensils, enough culinary mastery (and raw ingredients) to make bread and enough kitchen experience to reduce prep waste. Additionally, it assumes that you have full amounts of every ingredient. Since you can't buy lettuce by the leaf, you HAVE to buy an entire head. And if you just want ONE sandwich, the head of lettuce will mostly go to waste... unless you want to eat sandwiches everyday for a week. Not all of us are like that, have that or even want to be that. Some of us just want a sandwich. And, in that case, a $10 sandwich from Subway/JerseyMike's/wherever is > than the gourmet homemade version. By far.

[@djghostface292]

Exactly my problem with the But Cheaper series

[@officialhusk1019]

So use youre own evaluation then, Josh is obviously going for the CHEAPEST he can sure it adds a lotta time. I think youre meant to take parts of the video and apply it to your own cooking. Sure dont cook all the sandwiches but even JUST the meat shaves off a lotta money.

[@ch3nz3n]

@@officialhusk1019 " I think youre meant to take parts of the video and apply it to your own cooking" Given the name and presentation of the series (ie, "...but better"), this doesn't appear to be the case. The walk through of each component in the og vid makes no mention of "you'll need $100 in kitchenware, a $300 stand mixer with attachments, $100+ worth of kitchen storage containers, etc". Buying the meat ALONE costs more than just going to get a single sandwich from a Subway or some other deli-type of joint. Not to mention the waste that comes from his method. I just don't see the long term cost savings in his methodology for someone who is NOT trying to cook for 4+ people.

[@tomv7073]

@@ch3nz3n completely agree - as someone who cooks almost every meal they eat within a week, adores food, lives by themselves and has a job I still have neither the cookware nor the physical kitchen space to do 90% of what Weissman suggests. It's why I enormously prefer Ragusea and Kenji, because their recipes are made for people who haven't got two full days, a fully stocked kitchen and a huge disposable income to make 2 sandwiches for lunch.

[@mizuhashitsunoka]

I don't even think his recipes are targeted for people who can't invest time into cooking. As a working person I agree that I wouldn't be able to keep up with the demands of the recipes either, but that's coz I give no two shits to cooking as a process. Meanwhile I have seen my sibling squeal in joy as she manages to cook a dish as per his video. And by the gods all of them are definitely worth the effort if you have someone who loves to challenge themselves. In an essence his video are now pretty much targeted for people who are willing to invest that much time and effort into their cooking and learn something new through the process. No need to bash a man to create a kind of content that doesn't caters to your preferences. I enjoy watching his videos coz we get ideas to alleviate our dishes with the smallest inclusions of his techniques.

[@thesmartan1p3r88]

You should review Joshua ‘s Wiseman ramen video

[@nunivilgamerz2231]

that pink hue i like to call the cooked pink XP

[@missyfitch4004]

Whats the best way to brine a 24 pound Thanksgiving turkey? Is there a good video on this you recommend? We have a large family sick of dry Thanksgiving turkey. 😂

[@pumpkinlatte6049]

It's always a bad idea to watch Josh's video when you have nothing to eat 😭