As an Italian American, I rarely go to Italian restaurants, because I can cook it better than they can, usually. So I can understand Josh's philosophy of going to restaurants that cook what you can't, and Indian is a great example.
YES!! I'm Czech-American and I understand you. There's no place that can make even a Kolache that tastes like ours. And what they've done to them!! Makes me want to hide my head which I'm sure you understand. They've gone so far as to make frozen "Kolaches" with cheese and sausage. They're called pigs in a blanket. Kolache is a pastry normally made with walnuts or poppyseed. It would be like you buying Chef Boyardee. You see my frustration yes?
Having worked in kitchens for over 20 years I think there was one major point yall missed. The home cook can NEVER replicate the amount of seasoning (not spices but actual use) of time grills, flattops, woks, etc that restaurant equipment get. Some of that equipment is decades old and has been used every day for countless amounts of hours and meals. Love the show keep it up! Thanks!!
There's some giant parts of the world that'd wholeheartedly disagree with your assumption of the home cook "NEVER" being able to replicate the amount of seasoning.
A lot of restaurants are using copper and stainless steel that can't get seasoning. Also, Josh said equipment you can't have is one of the tipping points for restaurant>home cooking.
It's also the shear number of times people cook any particular dish! I make a dish once every couple of weeks, not hundreds of times a night. You learn by repetition .
I had to stop at the 28 min mark to comment-- Josh W just nailed my approach to cooking at home. I love cooking but do not have a huge amount of versatility-- what I have done is picked favorite dishes I used to only get from restaurants and over months and years figured them out. Typically they don't cost much to make at home and overtime are better than what I can buy at a sit down restaurant. I'll never order pizza delivery again and my Asian inspired dishes are getting better by the day and will continue to because I'm still learning. I could say the same for a handful of other things but the key is focusing on the few things I love most and giving them my full attention.
Yes! Salt is good, BUT our taste for salt is something we can change. On the episode about taste on this podcast called ologies, they interview a taste expert who talks about a study where people’s preference of salt changed after following a low sodium diet. This is super interesting because this preference/change doesn’t happen with sugar or other tastes. This just makes me think about chefs referring to something as “seasoned” like it’s some objective fact, when in reality, their salt tolerance may be way out of normal range.
Absolutely. The more salt you eat, the more “salt blind” you become. Meaning, the more you have to add in order to taste it. But when you ease back on it, your perception adjusts and it doesn’t take nearly as much to have a great impact on a dish. Since starting to limit my intake (yes, Josh, it has absolutely made a noticeable difference to my health), my taste has readjusted to and now a lot of restaurant food tastes horribly unbalanced.
That\s nice, but I came to "your" restaurant for a meal. Not a reprogramming session ;)) Furthermore - this is a more complicated issue. People get older, some smoke, some pout hot sauce into everything.. Our palates are not the same.
My husband's mother puts absolutely NO SEASONING on anything she cooks. Nothing. And it's all overcooked. When I got with him he loved her cooking and mine burned his tongue. I had to pull waaaay back and slowly up the seasonings over the course of 5 years now. Now he's almost to my level, and tolerates his mother's food out of love 😅
I grew up with a salt and pepper family just bc some people want more, some people like more pepper than other family members etc etc. another thing is that I’m being tested for POTS and I consume a ungodly amount of salt, not bc the food “isn’t seasoned enough” but simply bc 1 I love salt and 2 it makes me not want to faint 😂😂 it’s medically necessary for me to add ungodly amounts of salt to everything
I'm so glad I'm not the only one who gets annoyed about someone adding salt/pepper to a meal I made before they even try it. I get if they have a different palette but like taste it first. 😅
omg I love Joshua!!! I've been watching his channel forever. so good to see his cookbook doing so well :) he inspired my husband who has learned to cook on the line instead of in school. he lost his best restaurant job during covid, but we are hopeful to get him back into a good kitchen...or running his own food truck :) that's the real dream
As a former Panda Express employee, the reason for the consistency is because Panda doesn’t franchise. All of their stores are corporate owned and overseen. They also have competive wages for the industry, which contributes to consistency (even though their BOH workers are still underpaid for the amount and intensity of work they have to do).
@@DaOneJoel yeah, I don’t know if that’s a widely used American restaurant term or if it’s more specific to Panda, but after years of using it it’s hard to stop haha
Speaking from 10 years of experience, it all comes down to the equipment. Home chefs don't have the proper equipment then commercial chefs. That's the biggest takeaway and difference.
Josh Weissman has me crying over his monologue about attention to deal at the end. Dissecting meals you love is far more then half the battle. Details and execution is everything.
LOL Josh. One time I was sitting in a docs waiting room and Emeril came on and 1 guy said isn't this the guy who yells POW and everyone all at once said no it's BAM. Even the staff cracked up.
Ive been waiting for some kind of colab between these two! I hope we get to see them in sort of mythical kitchen cooking crossover! Glad i at least got this!
One thing I started doing because of the 101 restaraunt hacks video of Josh's, was the seasoning high. I always wondered how that was done when I see it in videos. THe others I am doing or will be doing when I can finish my kitchen reorganization
19:00 I agree with this. I’m an Indian and I can tell when a person knows how to cook Indian food or not by looking at them putting spices. If you use a measurement to Spice your food, you don’t know how to cook Indian food.
I think part of the appeal of going to a restaurant isnt always that i cant do it myself, but that it would actually be more expensive for me to do certain dishes at home. For example, one that really shows the margins would be a specialty cocktail, its 10 or even 15 bucks at the restaurant but to buy what id need to make it at home i might need 100+ dollars in alcohol, and 30 dollars in additional ingredients just to have what I need to start the process of making it. Many dishes are the same way especially if you need 3 or 4 specialty spices that you dont find in the local grocery store, the price gets steep very quickly
You make no sense. You will get 30 drinks out of that much alcohol. Or you can spend $15 for a single drink. It makes no sense what you're saying. Almost everything you make at home will be cheaper than at a restaurant. There are exceptions but they are very few.
@HH-le1vi yeah of course you'd get more drinks once you have the ingredients, but how are you supposed to know if you like it unless you try it? Same thing applies to food, I have been out hundreds of dollars in the past attempting to make dishes that I either couldn't get close to the taste because of technique, or lack of the proper equipment to make it work, and if those ingredients are rarely used in other things there's not much you can do with them
9:15 I’ve heard from someone looking into nutrition that the daily recommended sodium intake is actually only VERY fractionally above the amount that is necessary for human survival based on natural electrolyte needs?
For many reasons. Like some people can cook delish things, but nothing like dishes in restaurants. If you know how to season. They are professionals. Learned over the yrs.
On the notion of music in restaurants, visiting New York from Norway, we decided to find a steak house fairly late near our hotel, finally found one, we turned around at the door, the where blasting dubstep...
I've worked in the restaurant industry for over 10 years. Can confirm about the bandana and just ripping heaters. You're about to enjoy some amazing food.
If I'm the one eating it, I'll bloody well season it as I want. I don't give a damn about your feelings if I want it seasoned a different way than what you want. Taste is 100% subjective.
I worked as a cook and dishwasher in a small town dinner. The real reason is it’s something different, and next it’s a mental thing , especially for mom, I don’t have to cook it. Lol it’s true I have had foods sent back but I was 17 in , Dave cafe , in Lynnville Indiana, a small restaurant, but my meatloaf and fried chicken was requested every Sunday lol the church crowd , I’m not a master chef, it’s the fact that it’s good food, that mom doesn’t have to cook, for the old veterans, it’s a time to be together and be brothers and enjoy what’s left of life. I’m a Marine Corps combat vet, now I understand that and family, home cooked food not fancy food , is a family’s memory, like my dad taking the family to the lake view dinner , great food their spiced apples I still can’t find, anywhere to this day, It’s not fancy that matters, it’s the food and family and friends with good food that matters.
26:39 The dead horse. I agree, I had a thought earlier that a chef or line cook might prepare and cook the same meal 10, 20, 30 or even more times 5-7 days a week mastering the technique. 99.9% of all home cooks would generally not cook the same meal twice in a week unless it is something like bacon and eggs for breakfast.
I am absolutely post-restaurant. I've dedicated entire years of my life learning techniques from all over the globe. Joshua is absolutely correct. I haven't given my money to a flashy/no substance restaurant without being forced due to travel in a very long time. Learn your craft. Know your pallet. Trust in your hard-fought techniques and invest in appropriate equipment.
My dad use to salt his food that mom would make before he tasted it. To teach him a lesson my mom over salted his plate without him knowing. True to form, dad added more salt then took the first bite. He realized what she did, but finished his plate. After that he would taste his food. 😂
16:00 I just leave it up to people to decide whether or not they want more salt. It doesn't bother me at all. If anything bothers me, it's when people put ketchup on everything... but even then to each their own.
Food just tastes better when someone else cooks/prepares it, plus, the flames are higher and ovens are better in a commercial kitchen... i noticed that the some of the higher end steakhouses i go to salt their food to the edge, which is good once in a while, but not for every day.
I have been learning to cook over the last 6 years and I have been Post-restaurant for so long. I would rather try to cook it than buy it. BUT, I have started to try and go to new types of food lately so I can learn and expand my knowledge
I do believe that technique is key. Even if people don't have the exact equipment as a restaurant, there is a way to make it better. Cast iron is better than non stick for some things. Taste, taste, taste...Watching You Tube videos put out by good chefs will teach the home cook many things. Education will take you far when it comes to good home cooking.
They're offended by people having salt and pepper at the table but aren't offended when people have 3 different bottles of hot sauce at the table? "Don't you dare" add any salt and pepper to the meal I prepared, but it's okay that her husband literally refused to eat her food without dousing it in hotsauce?
As an Indian, I agree with Joshua about the fact that the cooks who are making the food in restaurants or street vendors who are making dishes, do not care about the fact that what they’re serving is healthy food for the customers in a traditional sense like control the oil or sodium or msg they will put in the absolute high amount of the ingredients up till the breaking point just by feeling and one other thing I have observed is that the quantity of the food that restaurants or outside food the cooks make is much more than what we as home cooks make and the way of preparing that amount is vastly different from what we do at home including the equipment and the time of preparation of the food and individual ingredients
My apartment neighbor is a former foot model from NYC who sold her spicy pics through an agent…and yes, from taking to her, I can confirm. It is not easy. It is a skill. And apparently it sometimes requires an agent. Seriously, no shade. I’m with Josh. Anything and everything is a skill. I could never. Mad respect.
They didn't use the phrase "season to the edge" in school, but that is pretty much what they taught us. Add enough salt that it is almost too much. Also, I think another major aspect is the fact that home cooks don't typically know proper technique to develop flavor.
On the music subject, it depends on the restaurant. There's a pizza chain in the mid Atlantic called Benny's and they let their employees pick the music. At least at the location I went to. Granted the whole staff was like 10 people total and they were all skaters/hardcore kids so the music was selection was pretty bumpin.
They where talking about restaurants and Josh said "It doesn't have to be fine dining, it can be a taco truck" and youtube put in an ad for Domino's Pizza. IMHO the worst of the chain pizzas.
Anything I don’t cook myself seems a bit better. Kenji says it is because when you’re cooking something yourself , your senses become overwhelmed with the sells and tastes. You aren’t expecting the taste and aroma for the first time, rather than hav been exposed over the course of longer time.
Honestly I like my food over-salted, so I used to modulate based on when I need about a half a tablespoon more (or whatnot) and in fact have to salt and pepper shaker my own food because that's the only way I'm not going to get complained at about my food I made for someone being too salty.
I’m not a cook but I owned a restaurant for 10+ yrs. Bulk containers taste better than grocery store size. Comparing the same brands. I don’t know why🤷🏻♀️. Olives Mayo butter salad dressings in an enormous plastic container always hit
I like seasoned salts, like garlic or mushroom, other people don't like it. sometimes, you have to use what you have for seasoning, when you lack something.
My issue with salt is almost everything is not salty enough for my pallet. And when I cook for others if I don’t pay attention I over salt it for them but it’s perfect for me.
years ago m'lady gave me a set of 24 exotic salts. Ive been nursing them forever as they no longer produce emplacements for them even though I called their customer svc line to request some. I have pink ones, black ones, 5 or 6 different kinds of white...u name it, it's in their. It hangs on our dining room wall in a beautiful wood case with a glass front.
33:57 LOL no. I keep joking that if we can't figure out the music situation at the small cafe I work at, I'm opening up Spotify and playing my friend's 6 HOUR Sea Shanties playlist. Needless to say, we usually all can agree on a pandora or spotify radio station. Nothing too odd.
I've worked in restaurants my entire adult life. I HAAAAATE when someone puts salt on their food without even tasting it first. You might as well spit in the cook's face. Where I work now, we don't even have salt and pepper shakers (I think there's like 1 or 2 in dry storage somewhere that haven't been touched in years) One thing I will say that I'm embarrassed about for myself... I have gotten so used to eating food that's been sitting out for like an hour that I actively don't really like eating food that is super hot to the touch anymore. When I get food at a restaurant, I'll let it sit for like at least 5 minutes before I even touch it. The server will come over with a super concerned look on their face like "is everything okay?!?" and I'm like "yeah, I just don't really like my food really hot..." as I try not to make eye contact.
I do the same thing! I like that it comes out hot, but my mouth has always not liked extreme temps so I let it cool just a bit so I can actually taste it lol
The specialized equipment aspect of cooking is the biggest one for me. I can make a great pizza at home but I cant replicate a 500+ degree wood fired pizza. In general though, an experienced home cook is where its at. Im post restaurant now.
I agree with Josh. I only want to go to restaurants that are doing something I can't. I can cook a better plate of pasta at home for a fraction of the cost. So why would I go to Olive Garden or something. I want something I don't have the skill or the equipment or time to make.
As an Italian American, I rarely go to Italian restaurants, because I can cook it better than they can, usually. So I can understand Josh's philosophy of going to restaurants that cook what you can't, and Indian is a great example.
YES!! I'm Czech-American and I understand you. There's no place that can make even a Kolache that tastes like ours. And what they've done to them!! Makes me want to hide my head which I'm sure you understand. They've gone so far as to make frozen "Kolaches" with cheese and sausage. They're called pigs in a blanket. Kolache is a pastry normally made with walnuts or poppyseed. It would be like you buying Chef Boyardee. You see my frustration yes?
Yes agree 👍 do you think a restaurant can cook as good as a nonna
Having worked in kitchens for over 20 years I think there was one major point yall missed. The home cook can NEVER replicate the amount of seasoning (not spices but actual use) of time grills, flattops, woks, etc that restaurant equipment get. Some of that equipment is decades old and has been used every day for countless amounts of hours and meals. Love the show keep it up! Thanks!!
I got a big ass cast iron skillet that's had 3 generations of use it's pretty well seasoned 😂
There's some giant parts of the world that'd wholeheartedly disagree with your assumption of the home cook "NEVER" being able to replicate the amount of seasoning.
A lot of restaurants are using copper and stainless steel that can't get seasoning.
Also, Josh said equipment you can't have is one of the tipping points for restaurant>home cooking.
Cast Iron….
You completly missed the point.@@masjuggalo
A fancy fast food with Josh W would be legendary!
PLEASE PLEASE PLEASE
pleaseee
it would be epic
This needs to happen.
Anything other than a podcast honestly.
It's also the shear number of times people cook any particular dish! I make a dish once every couple of weeks, not hundreds of times a night. You learn by repetition .
My two cooking worlds are finally colliding and I couldn’t be happier!😭❤️
We need a competition of Josh v. Josh as a series: The Josh off. Two Joshes enter, one Josh wins. There can be only One.
Well obviously Josh Wins
I had to stop at the 28 min mark to comment-- Josh W just nailed my approach to cooking at home. I love cooking but do not have a huge amount of versatility-- what I have done is picked favorite dishes I used to only get from restaurants and over months and years figured them out. Typically they don't cost much to make at home and overtime are better than what I can buy at a sit down restaurant. I'll never order pizza delivery again and my Asian inspired dishes are getting better by the day and will continue to because I'm still learning. I could say the same for a handful of other things but the key is focusing on the few things I love most and giving them my full attention.
Love Joshua Weissman! Please bring him on for last meals or a cook off competition
Yes! Salt is good, BUT our taste for salt is something we can change. On the episode about taste on this podcast called ologies, they interview a taste expert who talks about a study where people’s preference of salt changed after following a low sodium diet. This is super interesting because this preference/change doesn’t happen with sugar or other tastes. This just makes me think about chefs referring to something as “seasoned” like it’s some objective fact, when in reality, their salt tolerance may be way out of normal range.
Absolutely. The more salt you eat, the more “salt blind” you become. Meaning, the more you have to add in order to taste it. But when you ease back on it, your perception adjusts and it doesn’t take nearly as much to have a great impact on a dish. Since starting to limit my intake (yes, Josh, it has absolutely made a noticeable difference to my health), my taste has readjusted to and now a lot of restaurant food tastes horribly unbalanced.
That\s nice, but I came to "your" restaurant for a meal. Not a reprogramming session ;))
Furthermore - this is a more complicated issue. People get older, some smoke, some pout hot sauce into everything.. Our palates are not the same.
My husband's mother puts absolutely NO SEASONING on anything she cooks. Nothing. And it's all overcooked. When I got with him he loved her cooking and mine burned his tongue. I had to pull waaaay back and slowly up the seasonings over the course of 5 years now. Now he's almost to my level, and tolerates his mother's food out of love 😅
The fact that two of my favorite Joshes and Nicole are on one episode just made my morning 😁😁😁
I'm so happy Josh and Josh finally collab'd
I grew up with a salt and pepper family just bc some people want more, some people like more pepper than other family members etc etc. another thing is that I’m being tested for POTS and I consume a ungodly amount of salt, not bc the food “isn’t seasoned enough” but simply bc 1 I love salt and 2 it makes me not want to faint 😂😂 it’s medically necessary for me to add ungodly amounts of salt to everything
Exactly. Without (at least) salt and pepper everything becomes hospital food.
They have all my favourites combining lately. Josh, Josh, Sorted Food, GMM.. i'm so happyyyyy
Joshua Weissman should totally do Last Meals!
I'm so glad I'm not the only one who gets annoyed about someone adding salt/pepper to a meal I made before they even try it.
I get if they have a different palette but like taste it first. 😅
omg I love Joshua!!! I've been watching his channel forever. so good to see his cookbook doing so well :) he inspired my husband who has learned to cook on the line instead of in school. he lost his best restaurant job during covid, but we are hopeful to get him back into a good kitchen...or running his own food truck :) that's the real dream
5 AM and I haven't slept yet... Might as well watch the new episode of A Hotdog Is A Sandwich
The crossover I've been waiting for! Hope to see both Josh's in the kitchen together in the future!
People are afraid to use salt and spices, let alone fats and proper acidity when cooking.
As a former Panda Express employee, the reason for the consistency is because Panda doesn’t franchise. All of their stores are corporate owned and overseen.
They also have competive wages for the industry, which contributes to consistency (even though their BOH workers are still underpaid for the amount and intensity of work they have to do).
What's a BOH worker? / confused swede
@@DaOneJoel Back of House (i.e. the kitchen crew)
I've been working kitchens for ten years here in Europe, never heard the term. Cool, today I'm learning, look at me mom!
@@DaOneJoel yeah, I don’t know if that’s a widely used American restaurant term or if it’s more specific to Panda, but after years of using it it’s hard to stop haha
@@elijahocean2188widely used and understood across the service industry in the US!
Speaking from 10 years of experience, it all comes down to the equipment. Home chefs don't have the proper equipment then commercial chefs. That's the biggest takeaway and difference.
Agreed. I will never be able to get the same results at home as I can at work.
I was thinking the same thing.
I do agree, but I would like to add that most home chefs don't have access to the plethora of seasonings that a restaurant has
Yes an organized, well equipped kitchen with neat utilities can accomplish everything. Add a blow torch and sheesh.
Being able to cook hot and fast with proper ventilation is a huge advantage in professional kitchens that home cooks just don't have.
Josh Weissman has me crying over his monologue about attention to deal at the end. Dissecting meals you love is far more then half the battle. Details and execution is everything.
I used to be that sweaty, bandana wearing, flip phone yelling, chain smoking Amazing Line Cook!!! 😂😂😂
What happened? If you don’t mind me asking.
I would love more crossover content between these groups
This was such an amazing conversation did not want it to stop.
I consider myself post restaurant myself.
Gotta love watching Joshua recently meanwhile constantly watching mythical and seeing the crossover!
LOL Josh. One time I was sitting in a docs waiting room and Emeril came on and 1 guy said isn't this the guy who yells POW and everyone all at once said no it's BAM. Even the staff cracked up.
Josh and Josh are amazing human beings content on UA-cam would be worse without you guys ❤
Ive been waiting for some kind of colab between these two! I hope we get to see them in sort of mythical kitchen cooking crossover! Glad i at least got this!
One thing I started doing because of the 101 restaraunt hacks video of Josh's, was the seasoning high. I always wondered how that was done when I see it in videos. THe others I am doing or will be doing when I can finish my kitchen reorganization
19:00 I agree with this. I’m an Indian and I can tell when a person knows how to cook Indian food or not by looking at them putting spices. If you use a measurement to Spice your food, you don’t know how to cook Indian food.
i never even thought about if MK would ever collab with joshua BUT DAMN im pumped for this, and hopefully more collabs in the future!
"We want our podcast to be family friendly"
"Anyway, that reminds me about selling feet pics"
I think part of the appeal of going to a restaurant isnt always that i cant do it myself, but that it would actually be more expensive for me to do certain dishes at home. For example, one that really shows the margins would be a specialty cocktail, its 10 or even 15 bucks at the restaurant but to buy what id need to make it at home i might need 100+ dollars in alcohol, and 30 dollars in additional ingredients just to have what I need to start the process of making it. Many dishes are the same way especially if you need 3 or 4 specialty spices that you dont find in the local grocery store, the price gets steep very quickly
You make no sense. You will get 30 drinks out of that much alcohol. Or you can spend $15 for a single drink. It makes no sense what you're saying. Almost everything you make at home will be cheaper than at a restaurant. There are exceptions but they are very few.
@HH-le1vi yeah of course you'd get more drinks once you have the ingredients, but how are you supposed to know if you like it unless you try it? Same thing applies to food, I have been out hundreds of dollars in the past attempting to make dishes that I either couldn't get close to the taste because of technique, or lack of the proper equipment to make it work, and if those ingredients are rarely used in other things there's not much you can do with them
@@jessicaconti5215 you can use the same stuff to make other drinks. It's not like you can only make 1 thing
9:15 I’ve heard from someone looking into nutrition that the daily recommended sodium intake is actually only VERY fractionally above the amount that is necessary for human survival based on natural electrolyte needs?
For many reasons. Like some people can cook delish things, but nothing like dishes in restaurants. If you know how to season. They are professionals. Learned over the yrs.
Oh, it’s Joshua make everything more complicated to cook Weissman. Love him!
it's okay to admit you're not a very good cook
@@MelvinGEnt and it's okay for you to admit you don't understand sarcasm
@@MelvinGEnt you got me
On the notion of music in restaurants, visiting New York from Norway, we decided to find a steak house fairly late near our hotel, finally found one, we turned around at the door, the where blasting dubstep...
Love all 3 of you. This was amazing.
Last meal with Josh!!!
I've worked in the restaurant industry for over 10 years. Can confirm about the bandana and just ripping heaters. You're about to enjoy some amazing food.
If I'm the one eating it, I'll bloody well season it as I want. I don't give a damn about your feelings if I want it seasoned a different way than what you want. Taste is 100% subjective.
I worked as a cook and dishwasher in a small town dinner. The real reason is it’s something different, and next it’s a mental thing , especially for mom, I don’t have to cook it. Lol it’s true
I have had foods sent back but I was 17 in , Dave cafe , in Lynnville Indiana, a small restaurant, but my meatloaf and fried chicken was requested every Sunday lol the church crowd , I’m not a master chef, it’s the fact that it’s good food, that mom doesn’t have to cook, for the old veterans, it’s a time to be together and be brothers and enjoy what’s left of life.
I’m a Marine Corps combat vet, now I understand that and family, home cooked food not fancy food , is a family’s memory, like my dad taking the family to the lake view dinner , great food their spiced apples I still can’t find, anywhere to this day,
It’s not fancy that matters, it’s the food and family and friends with good food that matters.
26:39 The dead horse. I agree, I had a thought earlier that a chef or line cook might prepare and cook the same meal 10, 20, 30 or even more times 5-7 days a week mastering the technique. 99.9% of all home cooks would generally not cook the same meal twice in a week unless it is something like bacon and eggs for breakfast.
I am absolutely post-restaurant. I've dedicated entire years of my life learning techniques from all over the globe. Joshua is absolutely correct. I haven't given my money to a flashy/no substance restaurant without being forced due to travel in a very long time. Learn your craft. Know your pallet. Trust in your hard-fought techniques and invest in appropriate equipment.
Palette
palate@@bcaye
Douchecanoe
My dad use to salt his food that mom would make before he tasted it. To teach him a lesson my mom over salted his plate without him knowing. True to form, dad added more salt then took the first bite. He realized what she did, but finished his plate. After that he would taste his food. 😂
16:00
I just leave it up to people to decide whether or not they want more salt. It doesn't bother me at all. If anything bothers me, it's when people put ketchup on everything... but even then to each their own.
Food just tastes better when someone else cooks/prepares it, plus, the flames are higher and ovens are better in a commercial kitchen... i noticed that the some of the higher end steakhouses i go to salt their food to the edge, which is good once in a while, but not for every day.
I have been learning to cook over the last 6 years and I have been Post-restaurant for so long. I would rather try to cook it than buy it. BUT, I have started to try and go to new types of food lately so I can learn and expand my knowledge
Can you get Alton Brown on myth munchers? Or Fancy fast food?
I do believe that technique is key. Even if people don't have the exact equipment as a restaurant, there is a way to make it better. Cast iron is better than non stick for some things. Taste, taste, taste...Watching You Tube videos put out by good chefs will teach the home cook many things. Education will take you far when it comes to good home cooking.
FINALLY I'VE BEEN WAITING FOR THIS COLLAB SINCE THIS PODCAST STARTED
Nicole - Im a sriracha fanatic but check this out. Screw that one with the green top. Get the one that as a a blue ox on it. Best you'll ever find
I have absolutely been waiting for this collab, Please have Josh Weissman on Mythical Kitchen, please.
I just crawled into bed after getting absolutely slammed at work while being understaffed. Time to watch some Mythical Kitchen.
They're offended by people having salt and pepper at the table but aren't offended when people have 3 different bottles of hot sauce at the table?
"Don't you dare" add any salt and pepper to the meal I prepared, but it's okay that her husband literally refused to eat her food without dousing it in hotsauce?
As an Indian, I agree with Joshua about the fact that the cooks who are making the food in restaurants or street vendors who are making dishes, do not care about the fact that what they’re serving is healthy food for the customers in a traditional sense like control the oil or sodium or msg they will put in the absolute high amount of the ingredients up till the breaking point just by feeling and one other thing I have observed is that the quantity of the food that restaurants or outside food the cooks make is much more than what we as home cooks make and the way of preparing that amount is vastly different from what we do at home including the equipment and the time of preparation of the food and individual ingredients
My apartment neighbor is a former foot model from NYC who sold her spicy pics through an agent…and yes, from taking to her, I can confirm. It is not easy. It is a skill. And apparently it sometimes requires an agent.
Seriously, no shade. I’m with Josh. Anything and everything is a skill. I could never. Mad respect.
5:45 I feel so called out LOL I say this all the time whenever I'm mad at my job, like dang it, i'm just going to sell pics of my feet XD
I'm so happy to see the Joshes together!!
They didn't use the phrase "season to the edge" in school, but that is pretty much what they taught us. Add enough salt that it is almost too much. Also, I think another major aspect is the fact that home cooks don't typically know proper technique to develop flavor.
Joshua Weisman is right about arugula on a burger. It also happens to be true of everything else people might put arugula on.
Prosciutto arugula goat cheese and balsamic reduction on a pizza
On the music subject, it depends on the restaurant. There's a pizza chain in the mid Atlantic called Benny's and they let their employees pick the music. At least at the location I went to. Granted the whole staff was like 10 people total and they were all skaters/hardcore kids so the music was selection was pretty bumpin.
They where talking about restaurants and Josh said "It doesn't have to be fine dining, it can be a taco truck" and youtube put in an ad for Domino's Pizza. IMHO the worst of the chain pizzas.
Please have Joshua on Last Meals!
Good mythical Sunday, everybody 🥂
Same to you!
That last one described me a few years ago. Line cook life.
Anything I don’t cook myself seems a bit better. Kenji says it is because when you’re cooking something yourself , your senses become overwhelmed with the sells and tastes. You aren’t expecting the taste and aroma for the first time, rather than hav been exposed over the course of longer time.
Honestly I like my food over-salted, so I used to modulate based on when I need about a half a tablespoon more (or whatnot) and in fact have to salt and pepper shaker my own food because that's the only way I'm not going to get complained at about my food I made for someone being too salty.
16:49 I grew up in this kind of house. Never had salt/ pepper shakers on the table. Then I married into a salt/pepper household ... Oh boy.
I love that Nicole rocks the Chai.
33:56 My name isn't Ricky, but I would absolutely be that person adding weird stuff like Cardiacs or Gilla Band into the mix.
I’m not a cook but I owned a restaurant for 10+ yrs. Bulk containers taste better than grocery store size. Comparing the same brands. I don’t know why🤷🏻♀️. Olives Mayo butter salad dressings in an enormous plastic container always hit
I like seasoned salts, like garlic or mushroom, other people don't like it. sometimes, you have to use what you have for seasoning, when you lack something.
The image of the chef outside with the bandanna on the phone, smoking, instantly made me think of The Bear
It's one of the best episodes, in my opinion.
My issue with salt is almost everything is not salty enough for my pallet. And when I cook for others if I don’t pay attention I over salt it for them but it’s perfect for me.
I'd love to see Josh W cook vs. Josh and also on Last Meals. 🔥
Living for this
years ago m'lady gave me a set of 24 exotic salts. Ive been nursing them forever as they no longer produce emplacements for them even though I called their customer svc line to request some. I have pink ones, black ones, 5 or 6 different kinds of white...u name it, it's in their. It hangs on our dining room wall in a beautiful wood case with a glass front.
Enjoyed this episode thoroughly
33:57 LOL no. I keep joking that if we can't figure out the music situation at the small cafe I work at, I'm opening up Spotify and playing my friend's 6 HOUR Sea Shanties playlist. Needless to say, we usually all can agree on a pandora or spotify radio station. Nothing too odd.
I work construction and sweat so much salt out that in the summer I need 4x to 5x the daily recommended amount just to not cramp all day and lock up.
Why Does Restaurant Food ACTUALLY Taste Better?
cuz i dont have to do dishes after so i can relax and enjoy my food..
Salt and Pepper is personal preference. Its very precious to argue about people preferences.
I've worked in restaurants my entire adult life. I HAAAAATE when someone puts salt on their food without even tasting it first. You might as well spit in the cook's face. Where I work now, we don't even have salt and pepper shakers (I think there's like 1 or 2 in dry storage somewhere that haven't been touched in years)
One thing I will say that I'm embarrassed about for myself... I have gotten so used to eating food that's been sitting out for like an hour that I actively don't really like eating food that is super hot to the touch anymore. When I get food at a restaurant, I'll let it sit for like at least 5 minutes before I even touch it. The server will come over with a super concerned look on their face like "is everything okay?!?" and I'm like "yeah, I just don't really like my food really hot..." as I try not to make eye contact.
I do the same thing! I like that it comes out hot, but my mouth has always not liked extreme temps so I let it cool just a bit so I can actually taste it lol
The Joshier the better!
The extra salt comes from the line cook's sweat lmao
25:18 There are times i wish i didn't "tune back in" and this is not one of them, best "wtf got us here" frantic rewind moments of all time
I agree with Joshua, rucola on burger and broccoli on pizza JUST NO..
I need more Josh x Josh and or Josh x Mythical Kitchen
finally caught up to the joshua ep
Now you know you got to do with a Joshua versus Josh food battle now
Why is everything you guys said about the chefs and their flip phones so painfully accurate and true?
I was literally sitting here thinking “why has Josh never made a video with Josh?” He has. 😂😂😂😂
The specialized equipment aspect of cooking is the biggest one for me. I can make a great pizza at home but I cant replicate a 500+ degree wood fired pizza. In general though, an experienced home cook is where its at. Im post restaurant now.
Bourdain answered this awhile ago. Mostly butter and salt
I agree with Josh. I only want to go to restaurants that are doing something I can't. I can cook a better plate of pasta at home for a fraction of the cost. So why would I go to Olive Garden or something. I want something I don't have the skill or the equipment or time to make.
I can think of one good reason. Tons of family coming over and I am not dealing with it.
3 Levels of cooking by Epicurious pictures this discussion really good.
This is THE BEST episode yet. So much to digest (pun intended).... good job y'all!
I'm really appreciating including OaLC in vid form :)