Every time Kate appears, she says something that just shanks Josh right in the chefs pride and I love it. His face when she said olive garden killed me.
I made 4 out of 6 dishes this weekend for my house warming "party" where we were 6 people. Here are some of my comments if you want to try to do them. Firstly, many of the ingredients, were a bit hard for me to find (live in Europe). I did order on amazon some of them. I did start looking for all the ingredients few weeks prior. So, take into an account that you need to pass by a big asian store to find everything, mexican store + for off season fruits/vegetables you need to do a local research for a store. Took me a lot of time. 1. The tangerine golden beet course - i liked it a lot. 5 out of 6 people enjoyed it. I think in the plate i put maybe too much "snow" and it would've worked with more golden beet+thai basil. The taste is very refreshing. The amount you get from the video, does serve 6 people. I still had snow and + golden beet at the end. The pickled golden beets are super super good. 2. Peanut mole - 5 out of 6 people liked it a lot. I was the one who didnt like it because it was super SPICY. I dont like spicy stuff in general, but go easy on the ancho chilies. I didnt expect the amount of spicyness. The miso sauce for the stems is fantastic. I didnt like the smell of it but it was sooo good. Very good recipe. I would definitely give 10/10 if it wasnt so spicy. At the end of plating, i still had a lot of peanut mole, used 2 broccolli, and i had way to much gremolata left over. You use less than 1/4 out of what you're making. One of the guests loved it so much, took all the peanut mole leftover to go. 3. Pork secreto - 6 out of 6 people LOVED it. It was indeed extremely good. I used goose fat, not duck fat or fat. I dont know if that was the reason, but my glaze was not a glaze. the fat didnt incorporate well, so i had a very liquid sauce. I made it on prep-day so on cooking day, took it out of the fridge, scoop the fat from the top and just use it as a liquid sauce on top of the meat. Even if i fjkdfnsfdk it up, the sauce did stay on meat and it was fantastic taste. I assume because it was liquid, i got a more quantity then needed. I used maybe 1/4 out of it. I had 860g of pork secreto + 2 pork chops. The black garlic sauce is extremely good. Very very very tasty. And yes, I had leftover from the sauce too. Because it's end of november, I didnt find anywhere peaches. So i used pears. It worked very well. 10/10 without a doubt. No meat left over, one guest loved the pears so much, they took home a jar with the sliced pear in the pickled sauce. I had a lot of compliments about this dish. They wanted more. 4. Pavlova - it's not the first time i make pavlova, but i think it was the best one i made. 10/10 perfect pavlova. BUT.... I made 6 big pavlovas and i still had so much left, for another 6 smaller ones. It's a lot of it. Don't go for 8 eggs... really... it's just way too much. it took so long to make the meringue and it was way too much. The cashew ...same, i have way too much left. You use a few grams of it to put on top and then you have a full bowl of cashew left. Same as the dried strawberries. He says to prepare 40g of dried strawberries and you use just half in the meringue... and then you sprinkle tiny bit on top. You get a lot of leftover toppings. Same as the pickled strawberries. Overall, it was a great choice. I am a beginner in the kitchen. not a total noob... so i didnt find the recipes to be super hard, but it does take a LOT of time to prepare. I served for lunch on sunday, with only plating time between each course. So, I started on friday night after work, to do some of the things that can stay longer in fridge or outside: cashew praline, gremolata, dry strawberry, pickle golden beets, jam. saturday i did the sauces and cut everything ready for plating: brocolli, peanutmole, glaze, pickle strawberries etc. Sunday: super in the morning i did the pavlova+cream, the brocolli stem sauce and grill the pork. PS. I did not grill on an outdoor BBQ. I did it indoor on a grill pan. Hope you try them as well! Have a lovely day! Cost: $$$ Time: between 2-4 hrs/per dish from cutting the veggies to end. Strawberry jam took more than expected.
Course 1 - 1:21 - Tangerine Golden Beet Thai Basil Course 2 - 3:24 - Chicken Skin Chips, Raclette Foam, Blackberry Jam Course 3 - 6:56 - Broccolini Peanut Mole Gremolata Course 4 - 11:56 - Hamachi Course 5 - 15:17 - Pork Secreto, Tamerind, Rose Peach, Black Garlic Jus Course 6 - 20:02 - Pavlova with Strawberries (Three Ways) In case anyone wanted to make at least one of these, because I ain't financially equipped and experienced enough to prep all this in one go.
Low key, I wouldn't complain if we got a 20-30 minute video from Papa every once in a while. I like that he kept the fast paced style that he's kinda become known for, but was able to apply that to a larger form video. It doesn't feel like information overload and you wouldn't believe you learned how to make a 6 course meal, all in 24 minutes. Really the best of both worlds here and even in the world of short form content, I feel like he's keeping everyones attention here. Quality content indeed! :)
I can’t watch these videos. It’s way too fast for me and the most obnoxious thing ever. The fact that millions of people subscribe for the shit is mind-blowing. It is absolutely terrible.
Josh, I really have to give you credit as a chef. This is the perfect example of cooking with love; for the ones you love. There were massive amounts of cooking techniques and these are technically complicated dishes; however, you're so skilled that you were able to demonstrate and take the intimidation factor out of them. Truly, I see why cooking at home doesn't give you the same tastes as restaurants. Only a certified chef could tell us how to cook, steep, and how long to maintain certain components as not to ruin their flavor and contribution to the overall dish. I loved the part where you ask her, "what do you know about tamerine", And, she said, "It's in this glaze.🤣🤣🤣🤣 The look on your face, that says, "that's why I love her". She only knows how to eat (and her palette favors sugary tastes).
I agree, but he has to stop saying he's not using equipment. The little things actually elevate this, like passing the mole through a chinois, which I'm pretty sure most home cooks don't have at home, and the "raclette" using a foam cylinder, and then going out just to grill the blanched broccoli to give it that char, and most people don't even own a silicone mat, or three sheet trays, or a cold smoker. All of these are kind of trivial, and not incredibly expensive add up to making things good, to incredible if you've got Joshua's skills.
@@lewismaddock1654 This channel is about entertainment just as much as it's about educating. People will take what they want from the video literally no matter what he does and doesn't do. He should do w/e the hell he wants because he has plenty of series for people to choose from and at the end of the day, this shit is free content and it's ridiculous to expect him NOT to use the tools he has. If people that aren't that serious about cooking want something easier to follow, they should find a different channel and stop expecting Josh to change the way he does things. Entitlement is rampant, I swear. Enjoy the free show or move on already.
If you watch his interviews with Nigel Ng and the Iced Coffee Hour respectively, you'll appreciate more of the dynamic between Josh and Kate (among many other things about this channel and his work)
@@TheSwauzz Entitlement? Criticism is now entitlement? He said one thing and then did another, that's all I'm saying. At no point did I say his channel wasn't entertaining. This is the problem when people start to have a cult following, any sort of criticism is taken as an attack.
Poor girl just has no taste one too many hot coffees or something it doesn't make her any less hilarious and adorable they were meant to be apparently❤❤🎉😂
Love the fine dining content. It is what separates Josh from every other well produced cooking channel on UA-cam. It also really gives a glimpse into how versatile all ingredients can be.
The Olive Garden 🤣🤣🤣 Josh, I’ve been married for almost 29 years and have loved cooking even longer. Regardless of the dish I make, no matter how simple or complicated, my true love immediately dumps Tabasco all over it before trying it.😢 Best of fortunes to you both.😊
I absolutely LOVE these videos Josh. The pacing is slowed down so much and we get to see some amazing creativity. We NEED more videos like this. Seeing you cook all these "fancy" dishes is so hypnotizing
Heya! THanks for being you. You remind me a lot of a friend that is no longer here. Your pacing and your humor remind me a lot of him, and it's good that I can just look for a new video when I find myself missing him
This is exactly why i watch josh, not because of the different recipes he does, nor the over the top things, its the simple tips and tricks that you can apply to any dish, he has helped me develop my abilities as a at home cook higher than if i were to just cook by my self
@@jesusiskingofkingss or maybe you do want to do this stuff as a home cook. If you have the time and money, why the fuck not? Pretty sure most people can discern for themselves what they want to and don't want to apply in their own kitchen and they don't need your or Josh to tell them differently lol
@thugnation420 There are thousands of basic home cooking channels already. Go there instead. I personally like seeing fancy cooking since I'm already decent in the kitchen.
Damn! I just love it when Joshua talks about cuisine in such an elevated manner. Like normal mortals can't really grasp those concepts. And i don't know how he does it, but he does it in a non-condescending way, but rather as a teacher. That's a rare gift right there.
6:34 describes my girlfriend and I to a freaking tee. I am the culinary school kid who tries to open her mind to new things(something I will be doing with my daughter when she grows up), but she'd honestly do McDonalds everyday if it wouldn't kill her. She prefers simple, and I prefer to do my culinary school thing
@@jesusiskingofkingss oh I do pork chops and other stuff like that. But we just had a child 5 days ago, so I have been having to combat the pregnancy cravings with her already picky eating. Now that our daughter is born, hopefully she'll get back to relative normality and then we can open up her mind more.
I make a pulled chicken Buffalo sandwich that my wife *loves*. The key is the crisped thigh skins slightly crumbled and sprinkled on. Adds that crunch and gives it proper wing flavor. Do it. I promise you. It’s the sandwich you’ve been missing.
@@klear19634 4-6 bone-in chicken thighs Butter (how much depends on how hot/mild you like your sauce) Frank’s Provolone or Swiss The absolute best hoagie rolls you got Take the skin off the thighs and set them aside in the fridge with a little salt. Toss the chicken in the slow cooker with 2-3 T of the butter. Cook ‘em low & slow until easy to pull. Pat the skins completely dry and fry them until they’re crispy like pork rinds (gonna try Josh’s method next time). Throw the pulled chicken back in the slow cooker and add about 1/4 cup of Frank’s and toss it around. Toast up those rolls, add your chicken, crumble some skin on there like bacon bits, top with cheese, finish that monster under the broiler (or in the air fryer - did that last time and holy…). Fold that bad boy, cut, and serve with celery & blue cheese or whatever. You do you. If it’s not saucy enough, add some Frank’s & butter to a small sauce pan, get it warm and melty, and hit it with the immersion blender to emulsify it.
I'm taking my boyfriend to a pretty fancy Japanese restaurant for omakase for his birthday because he LOVES sushi, and I will find another special occasion to make the Hamachi dish for him. Thank you for the inspiration! Also, it's so nice to see how much Josh loves Kate - anything he does for her is so sweet.
Josh, thank you so much for respecting Mexico and it’s proud people with how respectful you are with Mexican food as showcased with the molé today and every time you’ve cooked Mexican cuisine, you respect the traditions but are improving them to elevate the flavors. Thank you so much!
@@pratyushsharma6655 I mean, I'm not actually making it lmao it's just kinda wild Josh uploaded this when I was thinking about planning something this week
This is the video I've been wanting to see! I've searched so frequently for date night fine dining videos...there are a couple but they aren't good! Appreciate this!
I feel like my partner would just be confused by the small portions, we sometimes make fun of this style of fine dining but I must admit it all looks very good and I'm keeping this in my back pocket (aka my cooking playlist)
Yeah no way you could eat full portions of this much food. It's about maximizing variety in taste, as personally when I'm not just shoving food in my mouth from hunger, I notice the more bites of a single meal you eat, the less dopamine I receive from eating it. So having all these different foods and flavors in small portions would be like taking a drug honestly 🤤
Ive recently realised that Josh's channel is my all time favorite cooking channel on youtube. Ive been encouragec to try new things and think about how and why I cook the way I do
i cant stress enough how good brocoli and peanut sauce work together. i can taste yours through the screen and itsssss amazing- what a beautiful layer of flavors to the brocoli goddamn
Josh: I'm not going to use anything too fancy Also Josh: So now you're going to whip out your handheld smoker and fill it with pieces of wood to give your dish a Smokey wood flavor Jesus Christ guys thanks for the thumbs up at my dumb joke, hope everyone is having a good day!
just made the pavlova chantilly for my wife's Bday... first time ever making something this complicated but it's so beautiful. she's the master chef and baker between us. i have decided to give it a shot. Now that i have done it, i could prolly made it again, but better... :) thanks for the inspiration Mr. Weissman.
Wow man, thank you SO much for this. LOVE the very high-end recipes. I am in an entirely different field making a great living(IT). I came so close to going to cooking school and working in a kitchen. An experienced chef(Who used to work in a three-star restaurant) set me straight. Learn everything you can. Cook for your friends and family. Impress the neighbors. But DO NOT go into the industry. You will make less money, work longer hours, be subject to epic abuse and be very susceptible to substance abuse issues if you take a job in a kitchen. I took his advice and now only cook for enjoyment.
My Mom and my older Brother makes Pavlova birthday cakes and EVERYONE loves them. Crunchy exterior and spongy soft interior. Covered in whipped cream topped with sliced strawberries and kiwi.
Josh, I really have to give you credit as a chef. This is the perfect example of cooking with love; for the ones you love. There were massive amounts of cooking techniques and these are technically complicated dishes; however, you're so skilled that you were able to demonstrate and take the intimidation factor out of them. Truly, I see why cooking at home doesn't give you the same tastes as restaurants. Only a certified chef could tell us how to cook, steep, and how long to maintain certain components as not to ruin their flavor and contribution to the overall dish. I loved the part where you ask her, "what do you know about tamerine", And, she said, "It's in this glaze. The look on your face, that says, "that's why I love her". She only knows how to eat (and her palette favors sugary tastes).
Hey Josh! Great video, loved it! One thing I would love is an indicater for the day the current step should happen. I have found myself confused in some video on when things should be done. It would help a lot once I'm for example standing in the kitchen already. Thanks!
I just have got to say, I really like your videos. They’re really funny, I learn a lot, and I have definitely gotten better at clocking because of them. You have inspired me to try to make a lot of stuff that I thought was too scary
Kate is the definition of basic white girl but in the best way possible. Simple, uncomplicated, and friendly. She may not speak cuisine but she loves your cooking which is great. She's a keeper Josh 👍
You don't think those kinds of gals come in all colors or races? I'm sure he is very happy but the first thing that comes to mind is Ditzy. Unless of course that is part of their act???
Goes very fast but as a crazy passionated cook I can recognize the cuisine state of the art with broccolini peanut mole gremolada. Technicality of the French, Italian, Thai, Japanese and Mexican all together it’s impressive. Per me sei un maestro della cucina, chapeau 🎩
Josh! I missed you! For some reason you haven't been popping up on my feed, even though I'm subscribed. So glad to again see your chef-ing, along with your wit.
As a Kiwi and as such the expert on what is a pavlova, as we invented it. This is more of a meringue. Thanks. WE also leave them comfortably overnight routinely.
I really like this video and would appreciate more of this kind every so often. It takes the intimidating factor off some of the fine dining dishes and also serves as inspiration
Love that you don't always use fancy tools, but it would also be great to do some videos on how to get the most out of your fancy tools! ie your iso siphon or your smoke gun, keep up the great work! (how would you do your raclette foam using a siphon? anything special or just melt/combine ingredients then dump into siphon?)
On the off chance Joshua does see this. PLEASEEEE could you do a Ramadan inspired videos for meals that are quick to quick in under an hour or ready for Suhoor? Or a recipe on Knafeh or Ali Nazek😁😁😁😁😁
This video is fantastic, Josh! I can't remember if you announced it, but congratulations on your engagement to Kate- she's lovely! All these foods were incredible, especially the chicken skins- I love picking them out of the pan as I'm frying them!
It only required: 1 stand mixer 2 days of prep 3 handy containers 4 sauce pans 5 pans 6 large bowls 7 measuring cups 8 measuring spoons 9 small bowls 10 tai basil leaves 11 hours of work 120 ingredients 13 chicken thighs 14 5 gram portions of spices and 15 minutes of crying
I think her “dude, I don’t know or really want to learn…just feed me” attitude is probably a perfect foil for Josh. Gotta keep his feet on the ground. It all looks just amazing!
Some really top notch cooking. Looked fantastic. Now if I can just overcome my sheer laziness, maybe I too could cook and enjoy these recipes! (Never going to happen)
Bro the amount of different steps for something that looks so simple is insane. Also you use so much sugar in so many different dishes it's kind of mind blowing.
Joshua, this was the best video that you have made in my mind. I love a fine dinning experiences but often fine it caterers more towards the use of meat dishes. Protein is important for our heath, but could you make a full course meal just for the vegetarian/vegan community? I 100% believe in your skills and full fan of your work.
Josh you should make an at home date night multiple course meal so we can impress our partner (or ourselves 😅) but still enjoy the at home restaurant experience properly 🤔🎉
Hi Joshua Weissman, my name is Nathan and I recently saw your Chatgpt video, and I was wondering if you could make a meal I told it to make! I'm asking you because I think you are the only one who would be willing to make it. Based on the ingredients you have provided, I have created a recipe for a "Sweet and Sour Protein Snack": Ingredients: 2 cups flour 4 eggs 3 onions, chopped 10 cups sugar 3 marshmallows 2 cups chocolate chips 3 cups fish eggs 4 pickled pickles, chopped 3 snails, cleaned and chopped 1 bottle of wine 1 bottle of chocolate milk 8 lemons, juiced 1 16oz bag of protein mix Instructions: Preheat the oven to 350°F (180°C). In a large mixing bowl, combine 2 cups of flour, 4 eggs, and the 16oz bag of protein mix. Mix well until a dough forms. Roll the dough into small balls and place them on a greased baking sheet. Bake for 15-20 minutes, or until lightly browned. While the protein balls are baking, prepare the sweet and sour sauce. In a large pot, mix together 10 cups of sugar, the juice of 8 lemons, and 1 bottle of wine. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Add the chopped onions, chopped pickles, and chopped snails to the pot. Continue cooking for another 5-10 minutes, or until the vegetables are tender. Add in the 3 cups of fish eggs and stir gently to combine. Cook for another 2-3 minutes, or until the fish eggs are heated through. Remove the pot from the heat and add in 3 marshmallows and 2 cups of chocolate chips. Stir until the marshmallows and chocolate have melted and the sauce is smooth. Serve the protein balls with the sweet and sour sauce on top. Enjoy with a glass of chocolate milk on the side.
I love the dynamic of Josh doing fine dining date nights and Kate drooling over the thought of Olive Garden breadsticks
That makes me wonder what the hell the "Lemon Chicken" is that Josh hates making but she loves.
Olive garden is butthole asf niggher
Garlic and Bread and butter are hard to go wrong with
@Repent and believe in Jesus Christ NEEEERD
Get Shredded Sched (excluding self sabotage): 🥾➡️🪟
ktnxbye
Every time Kate appears, she says something that just shanks Josh right in the chefs pride and I love it. His face when she said olive garden killed me.
@Repent and believe in Jesus Christ yeah going to olive garden truly needs some good repenting!
She kinda looks like a Red Flag but hey all the best Josh.
please elaborate @@Bundalaba
Streetfoodaround here ❤❤
Kate saying she was going to pick Olive Garden was the best for how it hurt Josh to the core of his being. 🤣
Josh will never be shredded at that rate
To be honest Kate is irritating me.
I love me some of the finest food but… I will devour the living hell out of Olive Garden breadsticks, salad and zuppa toscana
@@creatormanualdarytendotmve4748 yup... spot on... time to move on... but he wont...he needs that life lesson, but it might cost him 1/2 to learn it.
Yeah, my wife wouldn't eat this fancy crap.
She'd prefer olive garden
I made 4 out of 6 dishes this weekend for my house warming "party" where we were 6 people. Here are some of my comments if you want to try to do them.
Firstly, many of the ingredients, were a bit hard for me to find (live in Europe). I did order on amazon some of them. I did start looking for all the ingredients few weeks prior. So, take into an account that you need to pass by a big asian store to find everything, mexican store + for off season fruits/vegetables you need to do a local research for a store. Took me a lot of time.
1. The tangerine golden beet course - i liked it a lot. 5 out of 6 people enjoyed it. I think in the plate i put maybe too much "snow" and it would've worked with more golden beet+thai basil. The taste is very refreshing. The amount you get from the video, does serve 6 people. I still had snow and + golden beet at the end. The pickled golden beets are super super good.
2. Peanut mole - 5 out of 6 people liked it a lot. I was the one who didnt like it because it was super SPICY. I dont like spicy stuff in general, but go easy on the ancho chilies. I didnt expect the amount of spicyness. The miso sauce for the stems is fantastic. I didnt like the smell of it but it was sooo good. Very good recipe. I would definitely give 10/10 if it wasnt so spicy. At the end of plating, i still had a lot of peanut mole, used 2 broccolli, and i had way to much gremolata left over. You use less than 1/4 out of what you're making. One of the guests loved it so much, took all the peanut mole leftover to go.
3. Pork secreto - 6 out of 6 people LOVED it. It was indeed extremely good. I used goose fat, not duck fat or fat. I dont know if that was the reason, but my glaze was not a glaze. the fat didnt incorporate well, so i had a very liquid sauce. I made it on prep-day so on cooking day, took it out of the fridge, scoop the fat from the top and just use it as a liquid sauce on top of the meat. Even if i fjkdfnsfdk it up, the sauce did stay on meat and it was fantastic taste. I assume because it was liquid, i got a more quantity then needed. I used maybe 1/4 out of it. I had 860g of pork secreto + 2 pork chops. The black garlic sauce is extremely good. Very very very tasty. And yes, I had leftover from the sauce too. Because it's end of november, I didnt find anywhere peaches. So i used pears. It worked very well. 10/10 without a doubt. No meat left over, one guest loved the pears so much, they took home a jar with the sliced pear in the pickled sauce. I had a lot of compliments about this dish. They wanted more.
4. Pavlova - it's not the first time i make pavlova, but i think it was the best one i made. 10/10 perfect pavlova. BUT.... I made 6 big pavlovas and i still had so much left, for another 6 smaller ones. It's a lot of it. Don't go for 8 eggs... really... it's just way too much. it took so long to make the meringue and it was way too much. The cashew ...same, i have way too much left. You use a few grams of it to put on top and then you have a full bowl of cashew left. Same as the dried strawberries. He says to prepare 40g of dried strawberries and you use just half in the meringue... and then you sprinkle tiny bit on top. You get a lot of leftover toppings. Same as the pickled strawberries.
Overall, it was a great choice. I am a beginner in the kitchen. not a total noob... so i didnt find the recipes to be super hard, but it does take a LOT of time to prepare. I served for lunch on sunday, with only plating time between each course. So, I started on friday night after work, to do some of the things that can stay longer in fridge or outside: cashew praline, gremolata, dry strawberry, pickle golden beets, jam. saturday i did the sauces and cut everything ready for plating: brocolli, peanutmole, glaze, pickle strawberries etc. Sunday: super in the morning i did the pavlova+cream, the brocolli stem sauce and grill the pork. PS. I did not grill on an outdoor BBQ. I did it indoor on a grill pan.
Hope you try them as well! Have a lovely day!
Cost: $$$
Time: between 2-4 hrs/per dish from cutting the veggies to end. Strawberry jam took more than expected.
That’s amazing that you were able to make these dishes! It’s like going to special training just watching the video. Congratulations!
Great addition to the video! Love that you made them. Thanks for sharing the results.
Love this kind of comment, awesome feedback and information!
It’s really great that you did this! I would make that peanut mole soon, and I love spicy (and making moles).
Should be the pinned comment. So sick that you made this
Course 1 - 1:21 - Tangerine Golden Beet Thai Basil
Course 2 - 3:24 - Chicken Skin Chips, Raclette Foam, Blackberry Jam
Course 3 - 6:56 - Broccolini Peanut Mole Gremolata
Course 4 - 11:56 - Hamachi
Course 5 - 15:17 - Pork Secreto, Tamerind, Rose Peach, Black Garlic Jus
Course 6 - 20:02 - Pavlova with Strawberries (Three Ways)
In case anyone wanted to make at least one of these, because I ain't financially equipped and experienced enough to prep all this in one go.
❤❤❤
A couple of Nissan SR20's would pull a premium one week before race wars.
Dedication to the Papa!
Damn dish 5 was too crazy
Helpful, though you missed the bit where he roasted Uncle Roger just before the Hamachi dish.
Low key, I wouldn't complain if we got a 20-30 minute video from Papa every once in a while. I like that he kept the fast paced style that he's kinda become known for, but was able to apply that to a larger form video. It doesn't feel like information overload and you wouldn't believe you learned how to make a 6 course meal, all in 24 minutes. Really the best of both worlds here and even in the world of short form content, I feel like he's keeping everyones attention here. Quality content indeed! :)
absolutely!!
I can’t watch these videos. It’s way too fast for me and the most obnoxious thing ever. The fact that millions of people subscribe for the shit is mind-blowing. It is absolutely terrible.
Josh, I really have to give you credit as a chef. This is the perfect example of cooking with love; for the ones you love. There were massive amounts of cooking techniques and these are technically complicated dishes; however, you're so skilled that you were able to demonstrate and take the intimidation factor out of them. Truly, I see why cooking at home doesn't give you the same tastes as restaurants. Only a certified chef could tell us how to cook, steep, and how long to maintain certain components as not to ruin their flavor and contribution to the overall dish.
I loved the part where you ask her, "what do you know about tamerine", And, she said, "It's in this glaze.🤣🤣🤣🤣 The look on your face, that says, "that's why I love her". She only knows how to eat (and her palette favors sugary tastes).
I agree, but he has to stop saying he's not using equipment. The little things actually elevate this, like passing the mole through a chinois, which I'm pretty sure most home cooks don't have at home, and the "raclette" using a foam cylinder, and then going out just to grill the blanched broccoli to give it that char, and most people don't even own a silicone mat, or three sheet trays, or a cold smoker.
All of these are kind of trivial, and not incredibly expensive add up to making things good, to incredible if you've got Joshua's skills.
@@lewismaddock1654 This channel is about entertainment just as much as it's about educating. People will take what they want from the video literally no matter what he does and doesn't do. He should do w/e the hell he wants because he has plenty of series for people to choose from and at the end of the day, this shit is free content and it's ridiculous to expect him NOT to use the tools he has. If people that aren't that serious about cooking want something easier to follow, they should find a different channel and stop expecting Josh to change the way he does things. Entitlement is rampant, I swear. Enjoy the free show or move on already.
If you watch his interviews with Nigel Ng and the Iced Coffee Hour respectively, you'll appreciate more of the dynamic between Josh and Kate (among many other things about this channel and his work)
@@TheSwauzz Entitlement? Criticism is now entitlement? He said one thing and then did another, that's all I'm saying.
At no point did I say his channel wasn't entertaining. This is the problem when people start to have a cult following, any sort of criticism is taken as an attack.
Poor girl just has no taste one too many hot coffees or something it doesn't make her any less hilarious and adorable they were meant to be apparently❤❤🎉😂
Kate is the definition of "just happy to be included/here" and I love it hahaha
That’s the entitlement portion from a people pleaser and entitlement dynamic/relationship
@@GangstalkingReality who is blud talking to
@@Weavemoss to plasma. Blud is talking to plasma.
This is probably some of the fanciest stuff we'll EVER see Papa cook, I swear. All of this is hypnotic.
Shh….you’ll encourage him….
nice way to seduce her xd
Great for date night cooking, I learned a lot, thank you so much!
So who got dish duty?? 😏
@RepentandbelieveinJesusChriststfu
Pretty sure, if you see a Straight person in blue states call a gang to rob them.
Josh :: " what would I do without you".
This line melted me away❤❤❤❤❤❤❤❤
The way you covered Kate from the camera was so precious. Loved this video. The dessert had my mouth watering.
Love the fine dining content. It is what separates Josh from every other well produced cooking channel on UA-cam. It also really gives a glimpse into how versatile all ingredients can be.
Great Chefs are named Josh. What are your thoughts on Josh from Mythical Kitchen?
The Olive Garden 🤣🤣🤣 Josh, I’ve been married for almost 29 years and have loved cooking even longer. Regardless of the dish I make, no matter how simple or complicated, my true love immediately dumps Tabasco all over it before trying it.😢 Best of fortunes to you both.😊
Bro the Tabasco 😂
Is he really your true love at that point? jk LOL. My true love squeezes lime over everything.. doesn't matter what it is, he limes it all up. lol.
My husband with hot sauce lmao.
I absolutely LOVE these videos Josh.
The pacing is slowed down so much and we get to see some amazing creativity.
We NEED more videos like this. Seeing you cook all these "fancy" dishes is so hypnotizing
Are you joking? You have to be. Nothing was slowed down here.
Heya! THanks for being you. You remind me a lot of a friend that is no longer here. Your pacing and your humor remind me a lot of him, and it's good that I can just look for a new video when I find myself missing him
She's not going to lack when it comes to food 😂😂😂
Such a lucky woman
Same I've never been so jealous of someone's food.
im not gay but...
I just learned so much 🙏👊❤️
👀👀👀👀👀
This is exactly why i watch josh, not because of the different recipes he does, nor the over the top things, its the simple tips and tricks that you can apply to any dish, he has helped me develop my abilities as a at home cook higher than if i were to just cook by my self
@@jesusiskingofkingss or maybe you do want to do this stuff as a home cook. If you have the time and money, why the fuck not?
Pretty sure most people can discern for themselves what they want to and don't want to apply in their own kitchen and they don't need your or Josh to tell them differently lol
@thugnation420 There are thousands of basic home cooking channels already. Go there instead. I personally like seeing fancy cooking since I'm already decent in the kitchen.
Damn! I just love it when Joshua talks about cuisine in such an elevated manner. Like normal mortals can't really grasp those concepts. And i don't know how he does it, but he does it in a non-condescending way, but rather as a teacher. That's a rare gift right there.
6:34 describes my girlfriend and I to a freaking tee. I am the culinary school kid who tries to open her mind to new things(something I will be doing with my daughter when she grows up), but she'd honestly do McDonalds everyday if it wouldn't kill her. She prefers simple, and I prefer to do my culinary school thing
@@jesusiskingofkingss oh I do pork chops and other stuff like that. But we just had a child 5 days ago, so I have been having to combat the pregnancy cravings with her already picky eating. Now that our daughter is born, hopefully she'll get back to relative normality and then we can open up her mind more.
@@jesusiskingofkingss thanks man. She is truly a blessing. She is perfect
Dude the level of creativity behind these dishes is Insane! One can easily forget that he is a fine dinintg chef when only watching but better! ❤
Nice Josh, I love when you put your skills on full show like this! Please keep this type of content coming!
Josh I’d love a date night cooking series!! Gives me good step by step references while being fancy at the same time 😂
I make a pulled chicken Buffalo sandwich that my wife *loves*. The key is the crisped thigh skins slightly crumbled and sprinkled on. Adds that crunch and gives it proper wing flavor.
Do it. I promise you. It’s the sandwich you’ve been missing.
Please drop the recipe!
@@klear19634
4-6 bone-in chicken thighs
Butter (how much depends on how hot/mild you like your sauce)
Frank’s
Provolone or Swiss
The absolute best hoagie rolls you got
Take the skin off the thighs and set them aside in the fridge with a little salt. Toss the chicken in the slow cooker with 2-3 T of the butter. Cook ‘em low & slow until easy to pull. Pat the skins completely dry and fry them until they’re crispy like pork rinds (gonna try Josh’s method next time).
Throw the pulled chicken back in the slow cooker and add about 1/4 cup of Frank’s and toss it around. Toast up those rolls, add your chicken, crumble some skin on there like bacon bits, top with cheese, finish that monster under the broiler (or in the air fryer - did that last time and holy…). Fold that bad boy, cut, and serve with celery & blue cheese or whatever. You do you.
If it’s not saucy enough, add some Frank’s & butter to a small sauce pan, get it warm and melty, and hit it with the immersion blender to emulsify it.
@@Jason-vn5xj bless you
@Jason thank u!!! Cant wait to try it!
Loved this video. I know nobody is going to make these recipies , but seeing your fancy skills to the test is really hypnotizing. Keep them coming!
All I want to know about this video is where Josh gets his plates and bowls. They're beautiful and add so much eye appeal to the food.
I'm taking my boyfriend to a pretty fancy Japanese restaurant for omakase for his birthday because he LOVES sushi, and I will find another special occasion to make the Hamachi dish for him. Thank you for the inspiration!
Also, it's so nice to see how much Josh loves Kate - anything he does for her is so sweet.
She looks so happy when they asked her which was her favorite and she went "Hamachi! :D", haha.
I so relate to loving Texas Roadhouse, those rolls are top tier man
Josh, thank you so much for respecting Mexico and it’s proud people with how respectful you are with Mexican food as showcased with the molé today and every time you’ve cooked Mexican cuisine, you respect the traditions but are improving them to elevate the flavors. Thank you so much!
I love seeing this complicated stuff this is perfect. Easy stuff is great but i love the interesting flavors and techniques in this
I was literally thinking about planning a date night this week! You're a lifesaver, Josh 👌
AND you are making this taking 2 days ??
@@pratyushsharma6655 I mean, I'm not actually making it lmao it's just kinda wild Josh uploaded this when I was thinking about planning something this week
@@GluttonyBiscuits Lmaoo 😂😂😂
This is the video I've been wanting to see! I've searched so frequently for date night fine dining videos...there are a couple but they aren't good! Appreciate this!
I feel like my partner would just be confused by the small portions, we sometimes make fun of this style of fine dining but I must admit it all looks very good and I'm keeping this in my back pocket (aka my cooking playlist)
you make small portions because there are several dishes, but you could always just increase the portion size
Yeah no way you could eat full portions of this much food. It's about maximizing variety in taste, as personally when I'm not just shoving food in my mouth from hunger, I notice the more bites of a single meal you eat, the less dopamine I receive from eating it. So having all these different foods and flavors in small portions would be like taking a drug honestly 🤤
If this isn't LOVE, I don't know what is. What amazing, inventive, and certainly delicious recipes! I love it when you pull out all the cheffy stops.
Ive recently realised that Josh's channel is my all time favorite cooking channel on youtube. Ive been encouragec to try new things and think about how and why I cook the way I do
I absolutely love all these ideas and recipes! Never knew you could buy Hamachi frozen online! Thank you!
i cant stress enough how good brocoli and peanut sauce work together. i can taste yours through the screen and itsssss amazing- what a beautiful layer of flavors to the brocoli goddamn
More of this content please- I want to know how to be a fine dining chef without going to culinary school please ❤
Josh: I'm not going to use anything too fancy
Also Josh: So now you're going to whip out your handheld smoker and fill it with pieces of wood to give your dish a Smokey wood flavor
Jesus Christ guys thanks for the thumbs up at my dumb joke, hope everyone is having a good day!
Literally came to type this lmao
even the first dish a 3 cm small circular molds. So few have these on hand
I would even consider a mandolin a tool tbh
And also a mandoline!
@@sassbucket200 you dont have to plate the way he did, you could probably make a square w a knife
That's brilliant man, I appreciate what you're doing.
I love this video, wish he did more of these ones
Agreed
We need more of this on UA-cam, I’m sick of seeing quick and easy TikTok recipes dominating everything
You guys are adorable! Can’t wait for the wedding food video! 😋
just made the pavlova chantilly for my wife's Bday...
first time ever making something this complicated but it's so beautiful. she's the master chef and baker between us. i have decided to give it a shot. Now that i have done it, i could prolly made it again, but better... :) thanks for the inspiration Mr. Weissman.
FIANCEE!!!! Congratulations you two
Wow man, thank you SO much for this. LOVE the very high-end recipes.
I am in an entirely different field making a great living(IT). I came so close to going to cooking school and working in a kitchen. An experienced chef(Who used to work in a three-star restaurant) set me straight. Learn everything you can. Cook for your friends and family. Impress the neighbors. But DO NOT go into the industry. You will make less money, work longer hours, be subject to epic abuse and be very susceptible to substance abuse issues if you take a job in a kitchen. I took his advice and now only cook for enjoyment.
Congratulations, Joshua!!!!!!
Really enjoyed all the michelin esc cooking techniques you shared and simplified here. Definitely one of my favorites josh!
Bro said “no tools”. I actually believed him😢
My Mom and my older Brother makes Pavlova birthday cakes and EVERYONE loves them. Crunchy exterior and spongy soft interior. Covered in whipped cream topped with sliced strawberries and kiwi.
Congrats on the engagement 🎉
Josh, I really have to give you credit as a chef. This is the perfect example of cooking with love; for the ones you love. There were massive amounts of cooking techniques and these are technically complicated dishes; however, you're so skilled that you were able to demonstrate and take the intimidation factor out of them. Truly, I see why cooking at home doesn't give you the same tastes as restaurants. Only a certified chef could tell us how to cook, steep, and how long to maintain certain components as not to ruin their flavor and contribution to the overall dish.
I loved the part where you ask her, "what do you know about tamerine", And, she said, "It's in this glaze. The look on your face, that says, "that's why I love her". She only knows how to eat (and her palette favors sugary tastes).
best episode yet papa josh! Thanks, I'll impress my mom on her birthday with a recipe or two!
Hey Josh! Great video, loved it! One thing I would love is an indicater for the day the current step should happen. I have found myself confused in some video on when things should be done. It would help a lot once I'm for example standing in the kitchen already. Thanks!
Came for the culinary XP, stayed for the GMT Master II BLRO on Jubilee 👌
I like how papa always show us easier option to prepare our food ❤ and love his interaction with Kate
Love it :) I hope Josh makes a Fancy Date night on a budget video next :) That would really help out us strugglers in the romance department too :)
I just have got to say, I really like your videos. They’re really funny, I learn a lot, and I have definitely gotten better at clocking because of them. You have inspired me to try to make a lot of stuff that I thought was too scary
I love Kate, seriously -kid cuisine omg 😭😭😭😭😭 she's so real
Simp
Watching this at 5am. The art of cooking and filmmaking here is legit mesmerizing aaahhh
Kate is the definition of basic white girl but in the best way possible. Simple, uncomplicated, and friendly. She may not speak cuisine but she loves your cooking which is great. She's a keeper Josh 👍
You don't think those kinds of gals come in all colors or races? I'm sure he is very happy but the first thing that comes to mind is Ditzy. Unless of course that is part of their act???
She deserves another! lets see part 2!
That strawberry pavlova was devine. I will have to try that.
Goes very fast but as a crazy passionated cook I can recognize the cuisine state of the art with broccolini peanut mole gremolada.
Technicality of the French, Italian, Thai, Japanese and Mexican all together it’s impressive. Per me sei un maestro della cucina, chapeau 🎩
19:52 That's the sweetest moment ever.
"What would I do without you in my life" Josh to Kate❤ WE CAN'T WITH YOU 2 AND THIS ROMANTIC MENU IT'S TOO MUCH!!!
Kate is awesome. You are awesome. Thanks for the great content! I hope I get to attempt even one of these recipes one day!
nothing awesome about her. She just went "that's really good" the whole video... 0 % charm
Josh! I missed you! For some reason you haven't been popping up on my feed, even though I'm subscribed. So glad to again see your chef-ing, along with your wit.
As a Kiwi and as such the expert on what is a pavlova, as we invented it. This is more of a meringue. Thanks. WE also leave them comfortably overnight routinely.
I really like this video and would appreciate more of this kind every so often. It takes the intimidating factor off some of the fine dining dishes and also serves as inspiration
Happy SO, happy life. Congrats on the engagement.
All of these dishes looked gorgeous and I’m sure they tasted amazing too
No fancy tools....Cold smoke gun 13:22
Love that you don't always use fancy tools, but it would also be great to do some videos on how to get the most out of your fancy tools! ie your iso siphon or your smoke gun, keep up the great work! (how would you do your raclette foam using a siphon? anything special or just melt/combine ingredients then dump into siphon?)
On the off chance Joshua does see this. PLEASEEEE could you do a Ramadan inspired videos for meals that are quick to quick in under an hour or ready for Suhoor? Or a recipe on Knafeh or Ali Nazek😁😁😁😁😁
This video is fantastic, Josh! I can't remember if you announced it, but congratulations on your engagement to Kate- she's lovely!
All these foods were incredible, especially the chicken skins- I love picking them out of the pan as I'm frying them!
It only required:
1 stand mixer
2 days of prep
3 handy containers
4 sauce pans
5 pans
6 large bowls
7 measuring cups
8 measuring spoons
9 small bowls
10 tai basil leaves
11 hours of work
120 ingredients
13 chicken thighs
14 5 gram portions of spices
and 15 minutes of crying
I think her “dude, I don’t know or really want to learn…just feed me” attitude is probably a perfect foil for Josh. Gotta keep his feet on the ground. It all looks just amazing!
Some really top notch cooking. Looked fantastic. Now if I can just overcome my sheer laziness, maybe I too could cook and enjoy these recipes! (Never going to happen)
It is so funny when Josh's faieence has the 🍞emoji over her mouth and all the dishes look so👍
This was so sweet!🥰 Josh definitely sets the bar to a whole new level. Well done! 👏
Bro the amount of different steps for something that looks so simple is insane. Also you use so much sugar in so many different dishes it's kind of mind blowing.
Absolutely knocking it out of the park on this one chef. Lovely stuff 👏
I love your creativity. You always remind me cooking is worth it
I'd like more of these how to be a fine dining chef at home videos also could be a good cookbook 🤔
modernist cuisine at home is just that book
@Jason Benjamin Thanks I'll definitely check that out
Poppa went INSANE on this one. So many dope recipes!!!
Caught u in 7 seconds
HOW I JUST GOT THE NOTIFICATION
What is mean for caught u in 7 second 😅
Red handed?
@@boteye4246 bj
I can only do only 2sec 😢
Joshua, this was the best video that you have made in my mind. I love a fine dinning experiences but often fine it caterers more towards the use of meat dishes. Protein is important for our heath, but could you make a full course meal just for the vegetarian/vegan community? I 100% believe in your skills and full fan of your work.
Perfect video for the end of cuffing season. Thanks Papa.
the way that josh looks at her just shows how much he loves her, you guys are so cute!
Josh you should make an at home date night multiple course meal so we can impress our partner (or ourselves 😅) but still enjoy the at home restaurant experience properly 🤔🎉
she's so perfect for him, she has the same vibe, same humor, they even look alike ngl ❤
If I went to my local Piggly Wiggly and asked for half of these ingredients I'm pretty sure they'd kick the shit out of me.
You're brilliant, Chef. I love cooking as a hobby, but your videos have taken my skills to the next level!
"Not using any fancy tools" - do y'all think a smoke gun is standard kitchen equipment?
I'm loving this video. It teaches me something new and unique from your other videos.
Josh: "For the raclette foam soak a single sheet of gelatin in cold water"
Also Josh: Soaks TWO sheets of gelatin in cold water
Pretty sure he doubles a lot of his recipes to kake su4e tye finished product can be plated and pictured and another one for serving.
It was folded in half.
Hi Joshua Weissman, my name is Nathan and I recently saw your Chatgpt video, and I was wondering if you could make a meal I told it to make! I'm asking you because I think you are the only one who would be willing to make it.
Based on the ingredients you have provided, I have created a recipe for a "Sweet and Sour Protein Snack":
Ingredients:
2 cups flour
4 eggs
3 onions, chopped
10 cups sugar
3 marshmallows
2 cups chocolate chips
3 cups fish eggs
4 pickled pickles, chopped
3 snails, cleaned and chopped
1 bottle of wine
1 bottle of chocolate milk
8 lemons, juiced
1 16oz bag of protein mix
Instructions:
Preheat the oven to 350°F (180°C).
In a large mixing bowl, combine 2 cups of flour, 4 eggs, and the 16oz bag of protein mix. Mix well until a dough forms.
Roll the dough into small balls and place them on a greased baking sheet. Bake for 15-20 minutes, or until lightly browned.
While the protein balls are baking, prepare the sweet and sour sauce. In a large pot, mix together 10 cups of sugar, the juice of 8 lemons, and 1 bottle of wine. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Add the chopped onions, chopped pickles, and chopped snails to the pot. Continue cooking for another 5-10 minutes, or until the vegetables are tender.
Add in the 3 cups of fish eggs and stir gently to combine. Cook for another 2-3 minutes, or until the fish eggs are heated through.
Remove the pot from the heat and add in 3 marshmallows and 2 cups of chocolate chips. Stir until the marshmallows and chocolate have melted and the sauce is smooth.
Serve the protein balls with the sweet and sour sauce on top. Enjoy with a glass of chocolate milk on the side.