The hoagie rolls are the truth! If you want to give my version a try, the recipe is up on my website: www.ethanchlebowski.com/cooking-techniques-recipes/the-meatball-sub
@@patrickdemenezes4204 Redoing recipes is pretty common. He didn't do anything to disrespect Weisman. Saying it's a "really good sandwich" then making one he likes better is fine in my book. Food is subjective and multiple takes on something is good for someone to decide what they like for themselves.
A lot of times I cook at home, it’s after I saw this cool recipe video and decided to make it myself, but they usually have all this fancy chef stuff I don’t have, so I do it with what I have at the house, and it ends up being different, like I made my own version That’s why I love this series, feels just like home cooking
Ethan, one of the big takeaways I've gotten since subbing a couple of months ago is that you are SUPER texture-focused. I don't think there's a channel with such a heavy emphasis on texture. And it's definitely something I really appreciate seeing - I feel like I'm learning a lot from this channel on that front alone. Cheers!
Danlicious Food I totally agree. I feel like most people only care about taste, and yeah, taste is definitely important, but the synergy between taste and texture, that’s what sets the difference between good food and great food imo
@@zesh.3906 I imagine that Josh is more likely to pick up the gauntlet and make another episode on meatball subs rather than Adam, considering Ethan's episodes about Adam's oven fries and deep-frying
I love that the premise here isn’t about “making it better” but asking “Is it better?”... just doing the thing to see what happens and enjoying the results. Love it.
Oh man, this recipe is incredible. The enriched bread is perfect for the sandwich, and I made my meatballs with some worcestershire sauce and bison meat, but otherwise did the recipe as shown, and it was incredible. Definitely making this again.
@stockart whiteman lol seems to me subway in the US is ass they all hate on it. Maybe you aren't from US but pretty much every one here has no issue with it
@stockart whiteman the people that eat at subway are as basic as their sandwich orders. The cool people know the best orders and the moms just get turkey for them and the kids. No mayo. Too spicy.
When I went to the US and tried some of the fast food that is also available for me at home, I understand your hate on it. IDK why, but the US original version of those fast foods are kinda trash. Also your Coke (beverage) tastes so bad
Something I really like about your remastered recipes is how much you emphasize that its all about taking someone elses recipe and tweaking it to your taste. Something really important to recognize as a cook is that different people prefer different tastes so neither of the recipes are the “right ones” or better objectively
@@ericwilson3211 that’s not true, if you look closely the sandwich moves freely after when it wasn’t before. also he doesn’t do voiceover while he’s cooking silly, it’s all in post. you can tell when he’s recording into a lapel mic vs condenser/cardioid if you compare it to the intro.
I really like how you are encouraging your viewers to check out the other YT chefs you are comparing to, I also really like how positively you talk about the other YT chefs too. You’re awesome man
I love that varying levels of "cooking UA-cam" at the far end you've got things like Gordon Ramsay and BwB making things with exotic ingredients that are more for entertainment. Then you've got Ethan, who is all about down to earth recipes, the master of what you can make with what's in your pantry. Then you've got a whole slew like Josh who sit somewhere in the middle.
@@gmanGman12007 That's the joke, that he's going after their works and remaking them "better" thus "taking them down". Also with an argument like that, it makes Josh and Babish unoriginal because their content is heavily based on other sources (fast food and TV).
I really like how you explain some of the why behind how you cook much like Kenjie. Instead of just following a recipe like other shows and being disappointed because it wasn’t what I was expecting, your vids give me these light bulb moments about how to create a certain flavor or texture I’m after.
@@Treacletron no, he does it in every thumbnail. His is always shit at the most flattering angle, and the "other" is always done in a flat, dull way. His grilled cheese is a great example. To me, it comes off as disrespectful and paints him like he just wants to one up everyone.
VeXeDZERO I mean, he wants his content to look better obviously. I don’t think it’s necessarily out of disrespect, but when you see two things being compared, you’re gonna wanna click. Also, Josh does the same so I don’t think it’s a huge deal.
I LITERALLY just did this myself two weeks ago. I made Josh's meatball but better and I was super bummed about the bread. That is actually how I found your channel by looking for hoagie recipes and your bread is SO much better! Great recipe, can't wait to try the meatballs and sauce too =)
I love the meatball sub with olives and pickled jalapenos. Amazing recipe, your recipe for sub rolls if far beyond of amazing. Keep it up! love your content
I like that you explain everything and all your reasoning behind things.. it offers us room to explain our own decisions and preferences when making our own food
hahaha looked like there was a bit left holding it together, there is some resistance on the knife. I thought what you did at first though prettty gold xD
Ethan, your channel is awesome! The best thing about it is that you are not arrogant (at least you don't appear to be), like another UA-camr who shall remain nameless. Been following you for a while now and wish you the best of luck my friend.
Hey bro thanks for all the tips you are giving! I am from Australia and could not get the diastolic malt till I ordered it from overseas. Thanks to you I make a lot of subs that alot of people love and they all say it starts with that roll. So I just wanted to say thanks for your help and I am definitely going to give this a crack.
Dude, I appreciate you lending credence to Josh's meatballs over your own. That being said, I'm subbed to both of you, because you're both great chefs!
Recipes can be improved, changed to ones liking, etc. I wish more these chefs/cooks on youtube would do this instead of going word for word on, for example, a recipe from Kenji. If I wanted to see Kenji’s recipe, or in this case Joshua’s, I would go to their videos. Much appreciated Ethan.
Everything you do just makes your videos so fantastic and top-notch. Like the little time-stamps in the corner, I can see someone finding that really useful. AND you upload these quality vids pretty frequently too, god damn.
I was never really understood why the meat HAS TO be shaped into a ball. Why not make a patty. It’s much easier to eat and more practical in my opinion
valvenator this makes a lot of sense, better shape and more surface area in direct contact with the pan for better browning. However, what you gain in flavor and practicality, you lose in aesthetics. This may sound like a meaningless compromise, but given how subjective food tasting is, I’m wondering if people would not like it as much as a regular meatball sub because it’s missing the key visuals, even though you could objectively say that these changes make for a better tasting and easier to eat sandwich.
I thought the exact same thing about the bread when i saw josh's sub. I cant wait to try out your bread recipe bc that was the only thing stopping me from tackling the meatball sub before, a perfectly soft hoagie roll
I had just watched Mike Green's and then your hoagie roll videos, which naturally led to this one. Excellent work! Big props to adding MSG as a flavor component. What I really appreciate though is the lack of pretention in your presentation. So many folks attempt to belittle other shows/channels, or become clickbait with superlatives. Keep up the excellent content!
Italian herbs and cheese ALL THE WAY!!!! This was always my go-to sub at Subway, and now I can make this at home since I don't each at Subway much anymore, THANK YOU! 😊
I was truly bothered by the way Joshua treated Subway's sandwich in that video. Jweez, people should respect food more. And it's been bugging me for a while now that all of his " but better " recipes are a lot more expensive and labor intensive than the fast food version. And some of them don't even turn out that much better. So yeah, his videos are fun to watch, but have become more entertainment rather than recipes for those who really want to be better cooks in real life, which is totally what this channel is about and I freaking love it 😍
I don't agree! I think the whole point is that the recipes are the homemade version. They're supposed to take more effort and be fancier. Do you really want to watch him grab something that's been sitting under a heat lamp and slap it on a soggy bun?
@@EvaAdorable I don't mind the intensity, but I hate how he's always bashing on the foods that he's recreating. He'll buy the original for comparison and then act like it's not even edible. If it's so bad then why are you even copying it? His recipes are fine but I also wish he'd respect the originals a bit more. Love how humble Ethan is~
Try adding some dry red wine to your sauce next time, on a batch that size try 1/4-1/3 cup, (10-12 dollar blend is all you need) a blend of Parm and Romano (about double what you had before) and let that bad boy simmer for about an hour so the alcohol cooks out. The wine and Romano/Parm blend are going to wake your sauce up. I’d also recommend an Italian seasoning combo (dried basil, rosemary, parsley, and oregano). The more fond you have in the skillet, the better it will be.
Watched Josh make his, then found this and now am making a combo of the things out of both of them I liked. Such as your hoagie roll, as I didn't think I needed the bread that thick so thank you
You have very much grown on me. your pursuit seems legit and your deep dive into stuff is fantastic. I'm hoping your hit it big. btw...love that hoagie recipe.
I'm happy I'm not the only person to come up with the pickle idea. Whenever I get a meatball sub from Subways, I always get pickles on it for crunch and acid to cut through everything else and it always tastes better as a result. Can't wait to eventually try this with my own homemade version like this!
The best meatball sandwich that I've ever had was from a place called J&L Groceries. The place is sadly out of business. It was located just two doors down from the famous Luigi Pizza in South Slope Brooklyn. It was run by two elderly brothers, and they went out of business when one brother got a stroke. Sad to see such a good business go. First off, the meatball wasn't a ball. It probably was a ball when it was cooked, but the end result was a thick sliced of cooked ground meat. So it laid flat on your sandwich. As for taste and texture, it was exceptionally soft, and exceptionally flavorful. Second, the bread was a hard crusty semolina roll. Very Italian-American. Because the meatball was sliced flat, you didn't need to deal with a ball rolling around and out of your sandwich. The contrast between the hard crusty roll and the soft meatball and cheese was delightful! I knew about this place because I worked one block away. My co-worker, who worked there for years before I worked there, never even considered going here, and he got takeout for lunch everyday. He also didn't like meatballs because he usually found them hard and dry. When I suggested this place, he was skeptical at first, but was blown away by how soft and good the meatballs were. It became a regular spot for him. The chicken parm was also exceptional here. Lots of different hot foods and other Italian-American lunch specialties. But it was never that popular or well known, partly I think because it looked like a laundromat or generic bodega from the outside. I think the owners were happy with serving their loyal clientele.
Ethan - My cast iron is my favorite for tomato-heavy dishes - the thickness prevents burning, and the seasoning layer can be redone right after rinsing the pan! In my experience, most humans have trouble getting *too much* iron in their system, anyway. It's funny how so many people have a huge issue with this because of the iron/denatured oils in the pan, yet the burnt bits on steaks or burgers are *why* they prefer cast iron.
Hi Ethan! Did you think of using the part of the bread that you ripped instead of the breadcrums for the meatballs? In Spain, you'll find some meatball recipes where they use the center of the bread (they soak it in milk so it mixes in better). I wondered if you threw away that piece of bread and thought this could be a way of making the most out of the ingredients used. Greetings from Madrid!
Wanted to let you know that I bought that refrigerator magnet organizer that you have and I love it. Everything is right there for me to reach for conveniently.
idk why people are trying to make drama about this video, it's a great content and alternative version for this sandwich, just enjoy the video and try to make both to see which is better for you fellas btw, nice video Ethan!
I'm not a fan of folk calling out other creators by name. In the auto repair corner of UA-cam Scott Kilmer did the same thing to ChrisFix. It's kinda douchy. By contrast, check out David Seymore. He will try out other creator's recipes and some times pit multiple creator recipes on a specific dish but it's done in a far more respectful manner.
The softer bread, and butter in the sauce makes this the winner for me. Also, there’s something to be said for simplicity. Ethan’s is definitely more like what you’d get in a great mom and pop where I live, and I live in mom and pop paradise, Rhode Island. Covid has f***ed things up for a lot of businesses but Rhode Island is one of the most densely packed with restaurants of any State in the US. Not to mention the Italian population. Point is, I know meatball subs (or grinders as we call them here-or grindah if you go by the accent).
So… you are miles and years beyond Josh. You are humble and down to earth and not pandering for likes. You are genuine. I’m not saying he isn’t full of knowledge and knows what he’s doing in the kitchen, but he’s such an insufferable ass. Keep doing you, man!
I made josh's recipe, and had a similar idea to yours about adding some acidity to the dish. Though I just ended up making a garden tomato based vegetable soup with a balsamic vinegar and olive oil drizzle on top. It was a killer pairing
Josh's recipes are fun to watch but I would never make them because of the fact that I would need to buy so many ingredients I never use to make one dish. Yours sounded tastier and more reasonable. Good job! Would love to see a collab
Where I come from subway is subpar barely anyone goes there. The people go to this Italian place called Demetris', their Italian coldcut sub and meatball sub have red hots different from the candy. When I moved I tried to find it in a shop. I found a condiment sold at a grocery store that is really similar but not the same, it is called wickles hoagie spread. The stuff from my fav shop is suspended in olive oil not just vinegar/water. It has the same pickled bite, it is also missing pickled bell pepper, wickles just uses hot pepper. It is red and flakes and full of hot seeds. Delicious.
New subscriber. Love the authenticity and no bullshit approach. Plus the hoagie recipe is straight up killer. Could you make a Italian hoagie with suppasatta, mortadela and Capitola. Sorry about the spelling
The hoagie rolls are the truth! If you want to give my version a try, the recipe is up on my website: www.ethanchlebowski.com/cooking-techniques-recipes/the-meatball-sub
I wish you were a better person. You don't need this to grow, dissing other people.
Patrick de Menezes Really? Because he tried to improve someone else’s recipe?
Patrick de Menezes there’s nothing wrong with improving someone else’s cooking, it’s all in good fun
@@patrickdemenezes4204 Redoing recipes is pretty common. He didn't do anything to disrespect Weisman. Saying it's a "really good sandwich" then making one he likes better is fine in my book. Food is subjective and multiple takes on something is good for someone to decide what they like for themselves.
@@patrickdemenezes4204 how on earth does this count as "dissing"??? grow up snowflake
joshua weissman: flakey salt
adam ragusea: white whine
chef john: cayenne
BwB: Tiny whisk
Ethan: pickled onions
one of these fellas doesn't belong in the same category as the other
More like
Ethan: mayonnaise
Once someone finds a recipe with all of these jesus will rise again
I'm just gonna drop this here for a chuckle
Ina Garten: GOOD vanilla
Chef Jean Pierre: ONYO
Cooking at home - it's all about taking what you've learned and then making it your own. So I like what Ethan is doing here!
Glad to see all my favorites are following each other.
Love your channel ❤️
hi glen! stay wholesome :)
hey friend
A lot of times I cook at home, it’s after I saw this cool recipe video and decided to make it myself, but they usually have all this fancy chef stuff I don’t have, so I do it with what I have at the house, and it ends up being different, like I made my own version
That’s why I love this series, feels just like home cooking
Ethan, one of the big takeaways I've gotten since subbing a couple of months ago is that you are SUPER texture-focused. I don't think there's a channel with such a heavy emphasis on texture. And it's definitely something I really appreciate seeing - I feel like I'm learning a lot from this channel on that front alone.
Cheers!
Texture is one of the most important aspects of food and I appreciate how Ethan gives it the respect it deserves! 😊
Danlicious Food I totally agree. I feel like most people only care about taste, and yeah, taste is definitely important, but the synergy between taste and texture, that’s what sets the difference between good food and great food imo
as someone with ADHD I can’t eat something if it has a bad texture or if the spoon is the wrong shape and such
Let’s take a moment to appreciate that he used timestamps
Always* uses timestamps
I love watching timestamped videos, so I make timestamped videos.
Same, thanks so much
Ethan Chlebowski
Can I remaster your remastered remaster food?
Yes, I'm a huge fan of timestamps too which I love watching and using as well! 😊
First Adam, now Joshua? Ethan going for the throat
this is war
All in good cooking fun ;)
@@zesh.3906 I imagine that Josh is more likely to pick up the gauntlet and make another episode on meatball subs rather than Adam, considering Ethan's episodes about Adam's oven fries and deep-frying
Not only them, but Kenji Lopez Alt as well
Ethan Chlebowski competition breeds excellence, loved the video!
No one is safe
GameOverCasanova me wanting to upload a video on how I make my two minute noodles😰😰
LMFAO that’s what i was thinking 😂
joshuas is better in my opinion. its all about bread preference. i like my bread to be crunchy not soggy
That's right. No one's safe from Ethan's piggybacking for views with his derivative vids
@@swamidan277 that I kinda agree mate 😅😅😅
Alternative title: “Subway meatball sub: But better: But better”
Munish S Joshua gets revenge on this and we get “Subway meatball sub: But better: But better: But better”
And the cycle continues
But then josh would pull some shit like "Subway meatball sub: but better: but better: but the best"
@@kimsmoke17 MAD JOSHUA BABY DETECTED
But Better^2
C
C++
C++++ = C#
Now Josh needs to make "Ethans' Meatball Sub, but better"
Yes! I support this! Haha
😏
Remastering remastered recipe
Down the rabbit hole we go! Soon we’ll reach a meatball sub singularity, a sandwich so delicious it tears spacetime
God's meatball sub then
I love that the premise here isn’t about “making it better” but asking “Is it better?”... just doing the thing to see what happens and enjoying the results. Love it.
Oh man, this recipe is incredible. The enriched bread is perfect for the sandwich, and I made my meatballs with some worcestershire sauce and bison meat, but otherwise did the recipe as shown, and it was incredible. Definitely making this again.
Subway needs to hire Ethan to remaster their whole f'ing restaurant.
@stockart whiteman lol seems to me subway in the US is ass they all hate on it. Maybe you aren't from US but pretty much every one here has no issue with it
@stockart whiteman the people that eat at subway are as basic as their sandwich orders. The cool people know the best orders and the moms just get turkey for them and the kids. No mayo. Too spicy.
When I went to the US and tried some of the fast food that is also available for me at home, I understand your hate on it. IDK why, but the US original version of those fast foods are kinda trash. Also your Coke (beverage) tastes so bad
@@ezforsaken they use corn syrup instead of sugar it even has a mild corn smell to it which seemed off to me
Or everyone could just start eating Jersey Mike's so Subway could go out of business.
Love this channel. I'm always learning new things about cooking. So far my favorite thing I've learned so far is the pickled red onions.
and incorporating new dishes into rotation!
Something I really like about your remastered recipes is how much you emphasize that its all about taking someone elses recipe and tweaking it to your taste. Something really important to recognize as a cook is that different people prefer different tastes so neither of the recipes are the “right ones” or better objectively
Honestly the difference just between the breads is enough to win me over.
Josh’s bread didn’t look like that
@@riojoffroy9633 it’s not that serious dude lmao
Always loved Babish, Adam, Kenji, Joshua, Chef John's videos. And now you're the new addition in my favourite cooking channels on YT :D
2:29 *the sharpest knife I’ve ever seen*
That is just straight up magic
lol it was already cut, he must have made a mistake on the dialogue or something.
@@ericwilson3211 that’s not true, if you look closely the sandwich moves freely after when it wasn’t before. also he doesn’t do voiceover while he’s cooking silly, it’s all in post. you can tell when he’s recording into a lapel mic vs condenser/cardioid if you compare it to the intro.
Clearly pre cut lol
@@ARMTOASTbrother it's pre cut. This is normal
I really like how you are encouraging your viewers to check out the other YT chefs you are comparing to, I also really like how positively you talk about the other YT chefs too. You’re awesome man
I love that varying levels of "cooking UA-cam" at the far end you've got things like Gordon Ramsay and BwB making things with exotic ingredients that are more for entertainment. Then you've got Ethan, who is all about down to earth recipes, the master of what you can make with what's in your pantry. Then you've got a whole slew like Josh who sit somewhere in the middle.
I feel like Ethan is the head of a rival cooking mafia taking down all the competition to become the top dog.
Then why is he "remastering" someone else's ideas? He is not original at all which Josh and Babish defo are and that got them to the top.
@@gmanGman12007 That's the joke, that he's going after their works and remaking them "better" thus "taking them down". Also with an argument like that, it makes Josh and Babish unoriginal because their content is heavily based on other sources (fast food and TV).
@@gmanGman12007 your argument is nonsense. Those other channels do the exact same things.
Isn't it interesting how there's no women playing in this content space? There must be, we should share and give them some views!!
@@wonderhwu bruh
So early that the comments are fresh
@Deserve Not Desire Haha Im going to destroy luffy once and for all
@@malacki163 Gear 5: Hold my strawhat
fresh frozen by now
WEISSMAN HE THREW DOWN THE GAUNTLET YOU GON' TAKE THAT
Ok
I really like how you explain some of the why behind how you cook much like Kenjie. Instead of just following a recipe like other shows and being disappointed because it wasn’t what I was expecting, your vids give me these light bulb moments about how to create a certain flavor or texture I’m after.
You did Josh dirty in that thumbnail LMAO
He seems to always do that. Comes off as dishonest and misrepresentative to me.
@@VeXeDZERO Its almost as if he was copying what Josh does to the fast foods he improves. THAT'S THE JOKE
@@Treacletron no, he does it in every thumbnail. His is always shit at the most flattering angle, and the "other" is always done in a flat, dull way. His grilled cheese is a great example.
To me, it comes off as disrespectful and paints him like he just wants to one up everyone.
VeXeDZERO because he does lol why else do you think he makes these videos
VeXeDZERO I mean, he wants his content to look better obviously. I don’t think it’s necessarily out of disrespect, but when you see two things being compared, you’re gonna wanna click. Also, Josh does the same so I don’t think it’s a huge deal.
I was watching Joshua's video and I was like "WTF is he doing with that style of bread?" You nailed it.
I LITERALLY just did this myself two weeks ago. I made Josh's meatball but better and I was super bummed about the bread. That is actually how I found your channel by looking for hoagie recipes and your bread is SO much better! Great recipe, can't wait to try the meatballs and sauce too =)
I love the meatball sub with olives and pickled jalapenos. Amazing recipe, your recipe for sub rolls if far beyond of amazing. Keep it up! love your content
I like that you explain everything and all your reasoning behind things.. it offers us room to explain our own decisions and preferences when making our own food
2:28 he cuts through an already cut sub lol
movie magic
spoilers: he was cutting through the part that stuck in the middle
@@HebrewTaija It was still funny
hahaha looked like there was a bit left holding it together, there is some resistance on the knife. I thought what you did at first though prettty gold xD
Ethan, your channel is awesome! The best thing about it is that you are not arrogant (at least you don't appear to be), like another UA-camr who shall remain nameless. Been following you for a while now and wish you the best of luck my friend.
I love the professionalism of this video. Makes me wanna try a meatball sub. You also didn't present this in a "douchebag" way. Great job Ethan!
Hey bro thanks for all the tips you are giving! I am from Australia and could not get the diastolic malt till I ordered it from overseas. Thanks to you I make a lot of subs that alot of people love and they all say it starts with that roll. So I just wanted to say thanks for your help and I am definitely going to give this a crack.
Dude, I appreciate you lending credence to Josh's meatballs over your own. That being said, I'm subbed to both of you, because you're both great chefs!
Love this channel!!!
AYE BROTHER ARE YOU MUSLIM
@@dawgtora.sushii yes i am
@@Video-Games-Are-Fun i think it is pretty good. 🤔
Recipes can be improved, changed to ones liking, etc. I wish more these chefs/cooks on youtube would do this instead of going word for word on, for example, a recipe from Kenji. If I wanted to see Kenji’s recipe, or in this case Joshua’s, I would go to their videos. Much appreciated Ethan.
Feel like you’re complaining about a problem that just doesn’t even exist
I'm doing thanksgiving pasta and these meatballs are exactly what I was looking for. Love your channel
Ethan on a roll to become the Godfather of UA-cam chef's mafia.
Dude your channel has blown up so so fast I’ve been watching since 18k never expected you to make it here. Congrats
The only UA-cam drama I like, two chefs out chefing eachother
Everything you do just makes your videos so fantastic and top-notch. Like the little time-stamps in the corner, I can see someone finding that really useful. AND you upload these quality vids pretty frequently too, god damn.
I was never really understood why the meat HAS TO be shaped into a ball. Why not make a patty. It’s much easier to eat and more practical in my opinion
I was just thinking that. The meatballs are beautiful and well-made but I think I'd have to unhinge my jaw lol
I have done just that making two elongated patties. Less sloppy and on top of that much easier to brown the meat.
valvenator this makes a lot of sense, better shape and more surface area in direct contact with the pan for better browning.
However, what you gain in flavor and practicality, you lose in aesthetics. This may sound like a meaningless compromise, but given how subjective food tasting is, I’m wondering if people would not like it as much as a regular meatball sub because it’s missing the key visuals, even though you could objectively say that these changes make for a better tasting and easier to eat sandwich.
Could also just slice the balls in half
@Venkata Girindra Ande
I don’t think you would get as much meat per bite if it was a patty. But, what do I know? I’m a vegetarian.
I thought the exact same thing about the bread when i saw josh's sub. I cant wait to try out your bread recipe bc that was the only thing stopping me from tackling the meatball sub before, a perfectly soft hoagie roll
"Lets talk acid, acid in the terms of pickled chili peppers that is." what are you implying ethan?
Salt, fat, A C I D, and heat
I love all your videos.,You are awesome. Everything is always so clean and organized.
As a Muslim person seeing lamb as a pork alternative was refreshing for me since we can't eat pork! Thanks for the video, good job. :)
I had just watched Mike Green's and then your hoagie roll videos, which naturally led to this one. Excellent work! Big props to adding MSG as a flavor component. What I really appreciate though is the lack of pretention in your presentation. So many folks attempt to belittle other shows/channels, or become clickbait with superlatives.
Keep up the excellent content!
I think when your mom told you to use a hamburger bun instead for your hotdogs, I think she meant to take one bun and fold it around the dog.
Love the videos and the chill and relatable atmosphere. Keep it up my friend!
Italian herbs and cheese ALL THE WAY!!!! This was always my go-to sub at Subway, and now I can make this at home since I don't each at Subway much anymore, THANK YOU! 😊
Man every time you upload I instantly click knowing this is going to be some quality, well researched and beautifully shot content.
I was truly bothered by the way Joshua treated Subway's sandwich in that video. Jweez, people should respect food more. And it's been bugging me for a while now that all of his " but better " recipes are a lot more expensive and labor intensive than the fast food version. And some of them don't even turn out that much better. So yeah, his videos are fun to watch, but have become more entertainment rather than recipes for those who really want to be better cooks in real life, which is totally what this channel is about and I freaking love it 😍
I don't agree! I think the whole point is that the recipes are the homemade version. They're supposed to take more effort and be fancier. Do you really want to watch him grab something that's been sitting under a heat lamp and slap it on a soggy bun?
@@EvaAdorable I don't mind the intensity, but I hate how he's always bashing on the foods that he's recreating. He'll buy the original for comparison and then act like it's not even edible. If it's so bad then why are you even copying it? His recipes are fine but I also wish he'd respect the originals a bit more. Love how humble Ethan is~
Try adding some dry red wine to your sauce next time, on a batch that size try 1/4-1/3 cup, (10-12 dollar blend is all you need) a blend of Parm and Romano (about double what you had before) and let that bad boy simmer for about an hour so the alcohol cooks out. The wine and Romano/Parm blend are going to wake your sauce up. I’d also recommend an Italian seasoning combo (dried basil, rosemary, parsley, and oregano). The more fond you have in the skillet, the better it will be.
'I got to spend 6 hours in the kitchen today making meatball subs, how many people get to say that is their job?'
like, everyone at subway
Watched Josh make his, then found this and now am making a combo of the things out of both of them I liked. Such as your hoagie roll, as I didn't think I needed the bread that thick so thank you
Need a lower calorie curry recipe! Loving the series!
Guess you could always just eat less of it? 🤷♂️
Been here since 30k. Now at 250k. This channel grew so quickly.
Damn this channel is growing fast nice i been here last month and it was around 50k now its over 200k
Only found your channel recently but really love your videos, very well structured. Keep up the good work
I think that the diffrence between those subs depends just on person that eats it, im sure that both are delicious
One of the best cooking shows on UA-cam.
"Let's talk about that" hmmmm where have I heard that before?
You have very much grown on me. your pursuit seems legit and your deep dive into stuff is fantastic. I'm hoping your hit it big. btw...love that hoagie recipe.
Fake cutting made me laugh so hard i nearly died by soffocating 😂
I'm happy I'm not the only person to come up with the pickle idea. Whenever I get a meatball sub from Subways, I always get pickles on it for crunch and acid to cut through everything else and it always tastes better as a result. Can't wait to eventually try this with my own homemade version like this!
Nobody:
Joshua: “THE AUDACITY!!!”
The best meatball sandwich that I've ever had was from a place called J&L Groceries. The place is sadly out of business. It was located just two doors down from the famous Luigi Pizza in South Slope Brooklyn. It was run by two elderly brothers, and they went out of business when one brother got a stroke. Sad to see such a good business go.
First off, the meatball wasn't a ball. It probably was a ball when it was cooked, but the end result was a thick sliced of cooked ground meat. So it laid flat on your sandwich. As for taste and texture, it was exceptionally soft, and exceptionally flavorful.
Second, the bread was a hard crusty semolina roll. Very Italian-American. Because the meatball was sliced flat, you didn't need to deal with a ball rolling around and out of your sandwich. The contrast between the hard crusty roll and the soft meatball and cheese was delightful!
I knew about this place because I worked one block away. My co-worker, who worked there for years before I worked there, never even considered going here, and he got takeout for lunch everyday. He also didn't like meatballs because he usually found them hard and dry. When I suggested this place, he was skeptical at first, but was blown away by how soft and good the meatballs were. It became a regular spot for him.
The chicken parm was also exceptional here. Lots of different hot foods and other Italian-American lunch specialties. But it was never that popular or well known, partly I think because it looked like a laundromat or generic bodega from the outside. I think the owners were happy with serving their loyal clientele.
this dude: "but better"
my wife: "shots fired!"
Ethan - My cast iron is my favorite for tomato-heavy dishes - the thickness prevents burning, and the seasoning layer can be redone right after rinsing the pan! In my experience, most humans have trouble getting *too much* iron in their system, anyway.
It's funny how so many people have a huge issue with this because of the iron/denatured oils in the pan, yet the burnt bits on steaks or burgers are *why* they prefer cast iron.
Cooking channel beef in a meatball sub episode .... how fitting
I love that you don't say you're going to make it better, you make it different
Ethan you’re so criminally underrated. Love your content man can’t wait to try your hoagie bread recipe
Love your recipes remastered series!
Hi Ethan! Did you think of using the part of the bread that you ripped instead of the breadcrums for the meatballs? In Spain, you'll find some meatball recipes where they use the center of the bread (they soak it in milk so it mixes in better). I wondered if you threw away that piece of bread and thought this could be a way of making the most out of the ingredients used. Greetings from Madrid!
He probably would but that would make it take so much longer as he made the meatballs whilst the bread was still a dough
Excellent video. I like the softer bread, too. Thank you.
You’re food looks amazing!😍
Damn going toes with the boss Weissman. That is quite a challenge! But after watching the video.... beautifully done! 👊🏼🔥🙌🏼
My two daddies trying to top each other.
NOOOOOO LMAOOOOOO
My dad and his male roommate when I walk in on them wrestling.
that wording is terrible
hahahaa
This is the most awful comment that I've ever seen on youtube
Man I love these videos so much keep up the great work man 👍
Ethan is literally the Chad Meme but as a cook
Wanted to let you know that I bought that refrigerator magnet organizer that you have and I love it. Everything is right there for me to reach for conveniently.
Surprised 'Let's talk about that' isn't off limits for other UA-camrs
You guys are really taking cooking channels to the next level.
2:28
The bread is already cut! Thought we wouldn't notice...
i just had josh's and i was thinking about exactly what you've changed. Great idea. Can't wait to try this bread.
idk why people are trying to make drama about this video, it's a great content and alternative version for this sandwich, just enjoy the video and try to make both to see which is better for you fellas
btw, nice video Ethan!
I'm not a fan of folk calling out other creators by name. In the auto repair corner of UA-cam Scott Kilmer did the same thing to ChrisFix. It's kinda douchy. By contrast, check out David Seymore. He will try out other creator's recipes and some times pit multiple creator recipes on a specific dish but it's done in a far more respectful manner.
Lol the use of “munch” instead of “much” like at 9:45 is an amazing super troopers reference 👌👍
2:28 There's no way that sandwich wasn't already cut...
I mean when you don't get the shot the first time...
The cheese probably melted together and he didn't want to deal with the messy cheese pull.
I laughed too hard
The softer bread, and butter in the sauce makes this the winner for me. Also, there’s something to be said for simplicity. Ethan’s is definitely more like what you’d get in a great mom and pop where I live, and I live in mom and pop paradise, Rhode Island. Covid has f***ed things up for a lot of businesses but Rhode Island is one of the most densely packed with restaurants of any State in the US. Not to mention the Italian population. Point is, I know meatball subs (or grinders as we call them here-or grindah if you go by the accent).
I gagged when he drank milk on top of tomato sauce.
I love how at 2:30 you can tell the sandwich is already cut but he goes to make a cutting action just for effect
2:29 Ethan, we know you f'd up your first cut but you don't have to hide it
Haha looked so stupid
Na it’s just a really sharp knife 😂 this is funny tho
Lmao, there was a tiny piece of bread still attached at the bottom so I sliced again :)
Maybe he didn't completely cut thru the very bottom of the bread and didn't want to pull it apart, so he cut the tiny piece holding it together.
So… you are miles and years beyond Josh. You are humble and down to earth and not pandering for likes. You are genuine. I’m not saying he isn’t full of knowledge and knows what he’s doing in the kitchen, but he’s such an insufferable ass. Keep doing you, man!
You know what your doing right?
You just started a war with Josh.
Nobody enters the ring with Josh and comes out alive.
Nobody.
@@ananonymousoyster365 so true. This Guy Just Dreams of it.
I made josh's recipe, and had a similar idea to yours about adding some acidity to the dish. Though I just ended up making a garden tomato based vegetable soup with a balsamic vinegar and olive oil drizzle on top. It was a killer pairing
Josh's recipes are fun to watch but I would never make them because of the fact that I would need to buy so many ingredients I never use to make one dish. Yours sounded tastier and more reasonable. Good job! Would love to see a collab
Josh's "But Better" series is just a way for him to flex all of his obscure ingredients. Like the BBQ sauce he made in the McNuggets epipsode.
2:58 can we just take a second and appreciate this editing !? omg
You’ve got a complex relationship with pickled onions, don’t you mate 😂😂
Where I come from subway is subpar barely anyone goes there. The people go to this Italian place called Demetris', their Italian coldcut sub and meatball sub have red hots different from the candy. When I moved I tried to find it in a shop. I found a condiment sold at a grocery store that is really similar but not the same, it is called wickles hoagie spread. The stuff from my fav shop is suspended in olive oil not just vinegar/water. It has the same pickled bite, it is also missing pickled bell pepper, wickles just uses hot pepper. It is red and flakes and full of hot seeds. Delicious.
Joshyboy never stood a chance, the killshot was secured the moment the video was uploaded.
New subscriber. Love the authenticity and no bullshit approach. Plus the hoagie recipe is straight up killer. Could you make a Italian hoagie with suppasatta, mortadela and Capitola. Sorry about the spelling