Weismann is a cornball

right??

@@spoj3922 their just youtubers calm down

Entertainment vs education, they serve two different purposes and I love them both

@@spoj3922 Cornballs are delicious. You don't have to eat them if you don't want to.

I can definitely continue this!

True. It's an actual skill to know how to navigate through your kitchen, but also it shows the real picture of preparing a meal and all different challenges of it. Which are most likely to prevent you from making it after watching the easy-looking video.

@@EthanChlebowski yes ... Takedown all the big chains baker boy

@@EthanChlebowski please

@@EthanChlebowski please do! very entertaining! Even if you can't beat the clock on some or have to pre-prep a bit, I want more!

I'm enjoying these videos as someone who is trying to do more cooking myself. It helps to see proper technique and the whole process, so I can add these ideas to my cooking knowledge while also seeing good recipe ideas I can make later on. Sometimes I'll skip around in the videos because they can be a bit long, but I appreciate them.

Yep, I’m with you on that!

if its something laborious like this I plan these things to do on a day where i have plenty time and as a reward. its really tyring to do something like this spontanously (especially this one cuz it has so many steps and you have to wash up so much afterwards haha)

Yep same here, sometimes you just don't want the stress of having to cook.

I think that's the main issue for most people. You hit the nail on the head

And money, fast food is always cheap

Yoo words

Taco Bell really is terrible. Probably the worst fast food place IMO. I get mad at myself every time I eat there. It all tastes like "gloop" and they took away the grilled stuft burrito. I would really like to see this guy take on Wendy's chicken sandwiches. That would be a legit challenge.

@@keyboardwarrior6296 Its really not that bad.

@@keyboardwarrior6296 Taco Bell’s taste varies widely depending on the particular location, the best Taco Bell I’ve been to was off highway 8 in Arizona, the worst was in San Francisco. Make sure to research the Taco Bell’s near you to see which one is the best!

@@RyanSmith-mz1rpthis, it really does depend on the location

Strong agreement. Reminded me of Emeril Lagasse back in the day but mixed with the unprepared nature of real everyday cooking.

Wdym by lack of cuts

@@3to4characters Lack of cuts just means there’s very little cut out of the video. Nearly all of the cooking process is in real time.

Actually angry that there wasn't more. I was craving Taco Bell, but now I wanna make it at home!

@@jailhousejoker3953 Yes I definitely want to make this at home. I ordered 1 of these at TC awhile back, it was flat as a pancake & I was extremely disappointed. And I never went back. But wow this is so easy to make. And I will definitely do so!👍🏼❤️ Can't wait!!! 😋

I was grocery shopping two days ago and I saw a crunchwrap kit that would make four wraps for $7.

Ezpz

Your reasoning is going to be Taco Bell's reasoning for increasing their prices at their restaurant due to this video on YT !

It's easier to buy it. No cooking or doing dishes. Which I hate. 🥱🥱

Also I recommend to ask for double beef at Taco Bell if ordering the crunchwrap.

Points for getting the tortilla size spot on! 12" tortillas is what we'd use for crunchwraps. They did start shrinking a little these past few years though. I think they're 11" tortillas now.

Yeah, all I want is an easy and cheap fast food item at home. Nobody goes to taco bell for quality, and making it at home already elevates the quality

"All others?" This _was_ an "elevated" crunchwrap.

@@NieroshaiTheSable but it's done properly, it tastes like a crunchwrap.

@@NieroshaiTheSable all the crunchwrap ingredients, simple, nothing else. Sure its much better but not elevated in the sense of adding tons of things

"I'm not naming any names but..."

Actual tacobell ingredients- 12in tortilla , tostada, beef, nacho cheese, sour cream, lettuce, and tomatoes. Then it’s put on a grill press

It's really easy. I work at taco bell n it's pretty easy to make most of the food items at home

I only eat fast food, when the food item is something I can't make at home

I am the type to always order the exact same thing from places, but recently ordered the Crunchwrap supreme and it was delicious and satisfying- I really thought This had shown up in recommend bc of googles AI always listening in, and cookies from search’s ,’like searching a Taco Bell menu,’or saying out loud at the drive through window “Crunchwrap supreme” and then getting all the ads or KZfaq videos based on your doings or outings or conversations ect. However in this case, I see this is a recent made video,’as opposed to say when things get tossed in, even if they were made years or several months back -

@@zhongxina1615 you can make basically any fast food item at home, some would take a tone more time to make though, and maybe take some kitchen science

Thats because there is no cooking in this lmao. You just brown minced beef.

Him saying fast food is good just makes him so much more relatable

Ive watched cooking channels on yutube where the people do that and it makes me feel bad abou t eating fast food and enjoying it lol

+1 to Ethan and Kenji being the foodtuber GOATs. The realistic grounded feeling that makes the food feel possible makes a huge difference compared to videos that use food as entertainment.

Exactly, that's why I hate Joshua Weissman channel, dude thinks he's Gordon Ramsey and God combined. He acts like those dumb people in those bad tv ad info commercials in order to make the competition look incompetent when in reality it just shows how unconfident of a chef he is. Ethan though, Ethan is cool lol

@@chrisramirez7357 His work has an audience that finds it appealing, we shouldn't tear down one person's work to elevate another's.

Agree. The prepping and cleanup is a huge factor/barrier to cooking at home.

Yeah and that's the problem most home cooks struggle with, including me. My kitchen is about less than half the size of Ethan's kitchen and I do not have a pantry. I have a small cabinet for "pantry stuff" - 1 type of pasta, rice and some seasoning. That's about all that can fit in there. My fridge is like 1/3 the size of his and is usually half empty, 'cause why would a poor student from an eastern European country have anything in the fridge, eh? Unfortunately, I cannot change any of my "kitchen predispositions", since any flat modifications are forbidden by the landlord and even if they were allowed, there's just no space. I hate how easy his kitchen makes everything look.

@@Sn1per9CZE Shit i learned from living the exact same way you do: young (because you dont need to peel them) potatoes, onions, canned corn, pasteurized dairy, dried herbs, chili, citrus fruits, shit bread (read, toast), tortillas and pasta can easily be stored in the cuboard next to your kitchen (which, i assume, has two plates for a pot and a pan, and nothing else, because thats what i have) for quite some time. just seperate tomatoes and potatoes from the rest, because they both produce an enzyme which ruins most fruit and vegs 1. Always use one pan for "dry" stuff like toasting bread and tortillas or for giving pasta a last short "fry" before eating it, minimizes cleaning effort 2. using the very limited space in your freezer is key - put stuff in there you like in most dishes, but thats portionable. for me, thats sfrozen seafood. gives me some protein, is not as expensive as you think, is available in most supermarkets, and if you throw some into your noodles, you got a real dish instead of "spaghetti with barilla pesto" 3. kitchen gadgets take away valuable space. try using just one knife to cook, and buy accordingly. at my parents place, i had a thingy to grate cheese - here, i either chop parmesan finely, or buy the shitty pre choppe done 4. OLIVE OIL IS BETTER THAN BUTTER BECAUSE IT DOESNT SPOIL 5. Fuck Eggs, i never use them up before they go bad, aka i have to eaat one disgusting 8 egg omelette cooked in a small pan 6. Store bought gnocci or boiled rice can be thrown into any pan with any combination of ingredients and will be edible And if you want a "pantry staple", so a dish thats basically ready in 20 minutes whenever you cook it, look up "Norwegian Butter Sauce Recipe" by Food Wishes. yeet heavy cream, butter and some citrus into a pan, let that simmer down, while it simmers, in another pan put your thin cut potatoes with olive oil, let roast a bit, after like 10 mins throw in your salmon, mput everything together, put some dill, congratulations, you just cooked a meal any adult would think is real food.

Exactly nobodys house looks like this or has the money to keep a well stocked fridge. This video was very out of touch with 90 percent of households in the us

True but there's no way it took him over 10mins to drive 1 mile

Oooo thank you! Im not a chunky crumble taco beef person

I learned that the same way, handed down recipe

I do that with my ground beef, too. I also do it with ground sausage for certain recipes.

I use an immersion blender. I very quickly immerse it in the meat, like for a second before moving on to another area. I’m going to try your method. Then I don’t have to wash the blender!

This is true.

Does it have to be hot water? Is there a time minimum?

​@@caritasdecaro8019No. I think warm is preferable but as long as you're using soap and lathering well it will work.

Yes actually. 20 seconds min is recommended so that the lather has time to chemically bind the bacteria to it, so that when you rinse the lather off it will take the bacteria with it.

What I like is that some of this can be pre-prepped and used in other recipes! Maybe not the tomatoes, but definitely the lettuce- turn around and use it for salad, wraps, etc. Pickled onions can be made the day before while you're cooking a roast or whatever. So there's ways you could cut down the time if you don't want to take 45 minutes All in all, though, 45 minutes for a delicious crunch wrap from scratch, getting fresh ingredients of your own choosing, nothing beats that! 😊

Did you also wash your hands clean with plain water after touching the meat and spread the meat germs to the drying cloth and then contaminate the salt with meat germs? 😜

@@Frumbler. I’m a microbiologist. Made me cringe.

​BLOODY LOVE YOUR RESPONSE @@Frumbler

​@@Frumbler OSHA food safety has entered the chat 💀😂🤣

this is pretty useful actually! thank you!

@Zahdorfi all i think of maillard is brown = good

Interesting

@@Willis-no9ym that's cuz brown is good

be douchier

Agreed dude cooking is like 40% cooking and 60% cleaning

I've never found that. I clean as I go, as Ethan suggests.

Ethan just wipes it onto the floor and makes someone else sweep it up.

💯

I lived with my mom for her last 6 years. She was OPPOSITE! She said, "I'll do the cleaning if I just have somebody who will cook!" I LOVED that, and i have a video of my 99 year old mother cleaning up while i was cooking! Before going off on me for making a 99 year old ITALIAN lady clean, she enjoyed this, and anything she's capable of, you don't take away from her, or she loses overall range of motion. It was her kitchen skills that kept her going!

I concur on all of this.

i agree. Josh Weissman is all about trashing fast food and its like bro... you know it tastes good and we know yours is going to better but dont say its bad. it really is getting old

@@Descendv2 That's why I stopped following his videos. There was just this sense of smugness from his videos that just old and grating really fast. That he also trashed pre-made ingredients like broths and whatnot also was annoying.

his sense of humor is annoying too when you just wanna see a dude cook

@@Descendv2 Joshua Weissman is by far, and it's not even close, the most unlikeable person in the cooking youtuber genre

Yeah I love me some good fast food but more recently I’m making an effort to find small local hole in the wall places to support on my road trips! Have really found some incredible gems over the last few years Sometimes will even make a slight detour here and there if there’s something absolutely worth getting a bit off the main roads

Same here. I made 5 of these for my family and, in hindsight I shoulda made less, but my family loved them.

so they make normal ground beef but with extra steps

@@GS-md1expretty much since it would be inconsistent if it wasn’t shipped

Ohhhhh no! You’re ruining Taco Bell for me, lol!

@@Marscandy1 It's the same ground beef, it's just prepared in a way that makes it so that every single taco bell in the world will have the _exact same_ version of ground beef that every other taco bell has. It's no different than cooking a bunch of ground beef and storing it in the freezer for a later time.

That must be what makes the taco bell version taste so much better than the version I make at home.

I kinda figured Gabes's personal sign was 'will work for food'

He got paid with a delicious meal😅

I agree it's a great recipe I'm looking out for those big tortillas I need some!

Or you could buy one from taco bell and save yourself 20 mins

@@callumclark2821 if you watched the video it took almost 20 minutes for Taco Bell to even make the food/give the order

@@MileyObsession96 go to a vetter taco bell. I can make fried chicken quicker than kfc if i include the hour it takes me to get to kfc

@@callumclark2821 Exactly. Why would I go to KFC when I can get the same thing at home? And cooking is better than waiting and driving any day.

Yeah inspired me to make some pickled onions too.

Yep, its precisely what i was afraid of before watching and where a lot of channels who do these 'challenges' go horribly wrong, they usually ignore the mise en place or the cleaning, but this actually did it all so big props.

@@supermills03 I, too, made pickled onions after watching this lol

Joshua Weissman does it and IMO it's pretty ridiculous how he prices things like teaspoons of sugar or tablespoons of flour or grams of whatever spice, but hey, maybe it's what you're looking for.

@@uwirl4338 He didn't at first, and people got annoyed that things were left out.

Hey are you south asian? If so, how do you think this dish would taste if instead of using tostada in the middle you use papad/papadom?

@@itsdonuttime7729 I'm Indian, and I don't think it would really work. Papad is a little too salty and spicy to make sense in this context, I think. I recommend enjoying some with a nice rice-dal, instead :)

@@akashpisharody I am indian too and I just randomly got this idea in my head so I trolled through the comments trying to find my fellow countrymen lmao. The papad also might be too thin, maybe papdi would work better.

This type of videos are fun

@@Hamox agreed

Not his idea, he stole it from the Bon Appetit youtube channel

Eh, a lot of people do this, I wouldn't really say he stole it. Gordon Ramsay has done it, bon appetit has done it. I wouldn't say it's a super crazy idea.

@@good_beans lol

HUGE massively great suggestions

To be fair, he forgot the whole "go to the grocery store and ensure you actually have the ingredients" part!

Jamie Oliver had a good show back in the day where he had a timer and would make meals in 10-15 minutes. It was a good show but he was always pushing a low fat thing, which was very much a sign of the times back then.

I always do appreciate when cooks include PREP TIME into their recipes. Stuff doesn't appear out of a fridge or pantry fully chopped.

Its been done before lol, on like tasty or bon appetit or something, i’ve definitely seen it before, still love this though lol

So true, Ramsey probably never cleans up his own shit

excellent

I watched KimmyKreations make a paste with water and flour. Also looked like a great alternative, and has the added bonus of being able to form it ahead.

My first time making my own crunchwrap i bought one and literally studied it. In taco bell they have the double sided press that heats both sides. Definitely an important step but also be careful while flipping the wrap, the folds can and will come undone easily lmao

if you preheat the tortilla properly, which he did not, you do not need to do anything other than grill both sides for about 20 sec each to achieve the structural hold for the crunchwrap

@@davindamico1759 I've made a few hundred of these. Of the ones I ate, the part I enjoyed most was the crunchy cheesy wrap seal. As long as the sides aren't tearing, you preheated long enough. You can do things like add extra ingredients for an oversized crunchwrap, Even if the folds don't quite meet, the cheese seal will insure the wraps integrity, regardless of tortilla preheating.

You know at TB its about portion ratios and overall weight, standard meat and even double meat would never cause the tortilla to tear if he preheated it properly

Is extra beef really just a single extra scoop? I've started to order the value burrito (the one with fiesta strips) with extra beef and it makes such a massive difference, I'm starting to think they're hooking me up bc I'm a regular lmao

@@ScumlordStudio Yeah, if someone asked for extra beef, I'd only put an extra scoop

@@ScumlordStudio yeah, usually just an extra scoop. the one i was at was pretty strict about portioning/weight.

I reasoned that Taco Bell limits ingredients to remain profitable.

Is the version noticeably different in taste? not just engineered for their specific storage needs etc?

@@byroncanty8986 they both store the same tbh. They do taste a little different but it’s probably not too noticeable when you make a meal with it.

I knew they tasted like mission lol. Authentic tortillas are better.

i think the purpose of the video was if you can make a crunchwrap yourself at home (with the ingredients you have at hand) faster than driving to taco bell and ordering a crunchwrap. not necessarily making a perfect crunchwrap clone.

Thank you for this info!

if you only include the food on the actual crunchwrap it should be a lot less.

Same feelings exactly!

good idea

I second this :)

@@Intertextual1 i third this

We must be watching a different video then. His body language says it all. In high school, he was probably voted _Most likely to follow someone home after being cut off_ or _Most likely to be served with a restraining order._

@@jerk_store thought i was the only one seeing that

Paranoid schizophrenics out here in force huh?

@@jerk_store I guess you're carrying a lot of baggage from high school, huh?

@@SamBrickell my thoughts exactly lmao

Insider?

@@laurisjones No, a friend of mine worked there years ago when we were in high school. It was two scoops then. You can find videos on TikTok now of the workers making the items and they only use one now.

@@IAmNeomic sad shit, i love the doritos tacos with 2 scoops of meat, the bottom being soggy was kinda the best part since it didnt shatter like a chip

Three and half years ago my self it was 1 scoop and it is 1.5oz

Holy cow, that’s like 1/10 pound of beef (or “beef”) haha. I normally eat 1/4 to 1/2 pound of meat in a dinner

I think summary: expensive as a one-off meal. Far cheaper if eaten frequently. Sometimes i try a recipe and buy lots of stuff i never use again. So it gets expensive. But if you make the same food or similar often it’s far cheaper. I live alone and that makes cooking pretty expensive. It’s hard to buy things in small quantities sometimes (in Nigeria there’s a poor man version/portion of everything LOL. Here… for instance the least amount of toilet paper you can buy is 6 rolls. I couldn’t finish a whole pack of tortillas EVER. So i invite friends over often so i can get rid of food.

@@pearlosibu Also, although he put things away, the cleaning up for real would take a bit of time that hasn't been added.

@@marusnak1113 no. If you put everything away as soon as you use it, like he did, and wash the utensils as you use them, knives, potato masher etc, wipe off the chopping board each time it’s used and wipe down the bench between there’s very little cleaning up to be done at the end of any meal prep or cooking. And then anything left can be washed while the food is cooking Something my Grandmother taught me a billion years ago when I was first learning to cook. It saves time and leaves you with an uncluttered cooking space, and a clean kitchen to serve up a meal in.

ground beef is around 5 dollars a pound nacho cheese is around 3 dollars tostadas are 3 dollars sour cream is 2 dollars 20 count tortilla is around 5 dollars taco seasoning is 1 dollar 1 lime is around 44 cents hot sauce is around 3 dollars usually you might save yourself a little money if your grow the veggies compared to buying them at the store but the Crunchwrap supreme by itself is 4.50. The ground beef alone is going to cost more than the crunchwrap. Granted, you're going to get a lot more servings.

@@panspermiapancakes you could theoretically scale down the recipe to a portion by portion cost. If this uses 3-4 ozs of beef, cost is offset proportionately

It's just an illusion. The mighty mustache cover so much that it looks like he's eating half by one bite.

mans eats like a damn barbarian

I'm disappointed that Gabe's bites weren't anywhere near as fun to watch as Ethan's. I was so turned off by Ethan's bites the first time I ever watched him, and now it's like an ASMR experience for me.

I like how his brother took the rest to finish off, like we all would.

I was thinking the same. I agree. Great video

It can also be cheaper per meal in some circumstances. If there's 3 of you, you have to buy ingredients for 4. Can't really use the scraps as that would only feed one the next day.

As someone without all the fancy stuff (cheap tiny studio apartment with no pantry and tiny fridge) I can still do all this, except the grinder cuz I just never got around to it. But you can cut a lot of this work out with store bought taco seasoning and taco bell sells their own too.

yeah, hardest conditions for everyone who is not a professional : one, a full pantry of fresh stuff plus the spices, and two, the equipment. And maybe three, the cleaning afterwards.

Simon, you initially make valid points, yet individuals on their own at some point must INVEST in more than a knife and spoon, so folks, please do so as soon as you can afford. For example: that $8-$15 "cheap fast- food meal" could've bought you at the Dollar Tree store ( in the USA, 2023; btw, now $1.25) : ....sharp knife/knives; ...cutting board; ... measuring cups/spoons; ... spices (individual like oregano, or cumin, OR a mixed seasoning). ...canned beans/veggies or boxed pasta/rice/gnocchi, etc, etc.....

he didnt wash his hands tho after touching the meat. ew

He added MSG unironically. 😳

@@blankablueboy1501 you got a problem with msg?

@@blankablueboy1501 nothing wrong with msg

@@blankablueboy1501 well yeah because msg makes everything tastes better and it's authentic to the recipe he's duplicating

@@blankablueboy1501 msg in small quantities isn't bad at all man

at least you have a variety too, i think that's why i fail at this, by the time i want that meal again i've forgotten i have it frozen

I also recommend the guy at the Not Another Cooking Show channel, he knows his stuff

I assume you live in a more rural area? Cause in the cities fast food is still pretty easy accessible

Yea its interesting once you pit them side by side. For some dishes, fast food will usually be faster, but for others its the other way around!

@@markusschafer9572 depends on your definition of rural, I'm like 30 min from a big city. In the US the closest fast food was a 2 min drive lol

@@EthanChlebowski Yeah I mean for me my favorite fast food is Chipotle and no way I can make that at home faster than I can go get it. Even if I have all the ingredients on hand and thawed, I'd have to cook brown rice, make the black beans, marinate and cook the steak, make pico de gallo, make hot sauce, make corn and roasted poblano salsa. You could save time in the long run by making big batches of all of this and heating it up but making it all from scratch in the first place would take a long time, hours for me probably since I'm not that organized in the kitchen.

@@markusschafer9572 but also price. If what I've seen from North Americans on KZfaq and Reddit is anything to go by, fast food compared to fresh ingredients seems to be less of a price difference than in many EU countries.

Also, adding clean-up time to the home cooking as well as the time it takes to shop for the ingredients (especially if you can't get them from your normal grocery store) and factoring in that many people just get fast-food on the way home so the only extra time really is the wait time for the food.

Gabe for president

​@@-Metonia-This but unironically

Gabe’s brutal honesty is so endearing and relatable. How many times have you gone out for fast food and by the time you have your first bite you think “I immediately regret this decision.” It’s a feeling you only know when you’ve experienced it.

@@c_hanleyliterally every time for me. I'm glad I'm not alone

Last time I heard it's a finely ground beef mixed with oats, like oatmeal, also ground to consistency

The oats are in the seasoning mix and they are there for texture. Ground beef has a hard pebbly texture when it has been sitting for too long because the meat dries out. Because the meat mixture is held at temperature the oats keep the sauce from breaking and have a softer overall texture. That’s also why meatloaf made with oats is always better than meatloaf with bread or cracker crumbs.

@@TepidBat Yep, and this is why nothing at Taco Bell is gluten free. I'm sure the oats mixed into the ground beef also keep their overall costs down... after all, oats are cheaper than 100% beef.

Imo he went slow as hell, stopped for a few seconds multiple times, forgot everything and moved everything around too much. And if he warm the tortillas in the oven and cut the vegetables while cooking the beef he could have got this done in 10 minutes. He also had to do extra steps most people wouldn’t like cleaning and grating Cheese. I know I could make those in like 9 minutes. Specially since I know I’d have everything ready that needs to be ready like the pickled onions.

@@Leavemealone670 Yeah, that's human speed.

@@veraducks half the stuff I said has nothing to do with human speed. Just prepping

@@Leavemealone670 Having everything perfectly on hand and making no mistakes is not human speed. The mistakes, the faffing, the "oh wait" *is* honest human speed. If you have everything perfectly lined up and ready to go, you're kinda defeating the purpose of this whole exercise.

​@intellectual gladiator This is a video of a guy with fast prepping skills doin' it live. The guy getting mad about him not doing it fast enough is complaining that he didn't have everything pre-prepped and made mistakes. He's not describing "human" speed. He's describing, at best, "professional kitchen with everything lined up and on hand" speeds.

Have you never heard of a shopping list 🤣🤣🤣

🤣😂🤣 love the humor - ADHD is strong here, too 😁

ADHD energy

Also most restaurants already have some food items prepared, all they do is assemble the correct order...

or just soap and water when washing your hands.