Josh slowly but surely un-tiktok-ifying his content, love to see it

The good old cabinet opening shot was such a throwback, I didnt know how much I missed it

Pineapple upside cake is elite.

I appreciate your empathy for the Depression era pie. People forget how very hard that time was for people.

I asked my grandmother (born in late 1930's) about the banana hollandaise dish, and she told me that it doesn't work with modern bananas. Back when that dish was actually eaten, the bananas that were available for purchase were called Gros Michel bananas, which taste different from the bananas available now, the cavendish banana. If you've ever wondered why artificial banana flavor doesn't taste like bananas, it's because it's based off of the Gros Michel banana. Apparently when you cooked those, though, they got more savory in flavor, so the dish actually worked quite well. That being said, she said at the time it was definitely still a fad and most people didn't eat it often. It was just a quirky dish someone made up and people ran with. She's apparently tried recreating the dish with cavendish bananas, and "it just wasn't the same" and didn't even taste good. Because Gros Michel bananas are extinct, in effect, that dish is too.

an episode about vintage foods starting with the classic cabinet POV shot? I see you Josh.

You know how you improve the Sloppy Joe? A little Tabasco and a little chili powder into the meat/sauce mixture. Adds so much with so little.

The fact that he's validating the water pie, and has to basically keep telling himsekf that it's from the great depression, and that being one of the reasons it doesn't get an F, just shows how, fair and just Josh is. He's taking in to consideration the fact that they had to do what they had to do, and doesn't wanna offend someone who actually liked it.

Mix pineapple juice in with the butter sugar mixture and replace some of the water in the cake batter with more of the pineapple juice. That's S tier, baby

my grandma to this day still makes the upside down pineapple cake and not gonna lie it still tastes amazing after all this years

The butter with the Depression pie: milk was sold whole back then, no skim or half'n'half usually. People were often pre-refrigeration then & would churn their own butter from the cream. Or simply put the cream in a large jar & have the kids shake it until it turned into butter. Then the buttermilk was used for baking etc (my Mom's old Betty Crocker cookbook from the late 50s has a lot of cookie & other recipes asking for buttermilk).

Pineapple upside-down cake and sloppy joes never left. I have a family recipe for both!!

In Eastern Europe, we sometimes make “aspic” on holidays (but better😂) We just boil chicken carcass worth some pork bones, vegetables, and stuff(just a great homemade broth) Then we strain it and pour it into a nice beautiful dish, add some pieces of “pulled” chicken breast and veggies, place it in the fridge overnight and it gelatinizes by gelatin from the actual bones in the broth I don't really like it too, but it's pretty common to see it in the Eastern Europe

As you mentioned, aspic goes waaay back. It actually used to be rich-people food because it took so long to extract the gelatin and a lot of fresh meat bones and bits to get a sufficient quantity. Aspics have cyclically been going in and out of style in fine dining for centuries. The 'modern' jello craze of the post-war era was all about mass production making instant shelf-stable gelatin available to the common folk. Basically, this thing that was once only available with a lot of time and effort and usually only seen in fine dining, was now affordable and every newly-middle-class family wanting to show off at their dinner parties just had to have it, regardless of whether or not they knew how to make a good dish with it, or if that was ever even possible to begin with.

I will forever die on the hill that sloppy joes are super super slept on. I’ve legitimately told multiple people if I ran a food truck it’d be oriented around sloppy joes because the overhead would be so cheap for how ridiculously tasty they can be!

This really should have been a Collab with Max Miller and B. Dylan Hollis, all the history and energy of them with Josh would be an awesome vid

To elevate the sloppy joe in Quebec, we use buttered hot dog buns, we add some cooked diced oignons and some poutine cheese curd.

8:48 A lot of them made the old own butter in the great depressing era because a lot of them would have farmed and it was one of the few things that. Easy to make.

Pineapple upside down cake will forever be super underrated. It's soo good

The banana hollandaise thing seems like somebody saw a picture where they confused white asparagus with bananas and then made it a thing

I would love to see a part 2 where you improve all these recipes 🥰

The reason you'd use shortening over butter is the lack of water in the shortening which a) gives the dough more structure as it bakes (which you need due to the spam bits being heavy bois) and b) stops aforementioned spam bits from sinking the bottom... or rather the top.

I really like hearing/seeing that it took multiple attempts, even for the great Josh Weissman, to get it looking like the final product presented to us. When I watch recipe tutorials on KZfaq, I know deep down how much effort and experimentation which must have gone into perfecting the recipe, but because this mistake-ridden process isn't often shown on screen, my optimistic brain somehow always expect my first copycat attempt to be straightforward and perfect. I think showing scenes from previous attempts, like you did here, and mentioning where you had gone astray in those attempts will be much appreciated for budding home chefs with a lot of enthusiasm but not a lot of experience to make less mistakes and reduce food waste from failed attempts! 😊❤

You *REALLY* need to talk with Max Miller (of _Tasting History with Max Miller_ fame) and see if you two can "improve" on those vintage recipes, especially with our modern culinary knowledge. You need to see if you can improve on the (in)famous Woolton Pie recipe from the UK developed early in World War II.

Meat jelly is actually very popular in Eastern Europe. The key is to make good quality, long cooked bone broth (no added gelatin, just collagen from the bones) and eat it with vinegar or lemon juice. I personally love it, but only if my mom makes it, the store bought ones are shit 💩 in Poland we call it zimne nóżki (cold legs)

We still eat the jelly thing in Poland. With chicken meat, carrot and peas mixed in. And we pour a tiny bit of vinegar on top for taste

A version of aspic is still eaten regularly in Poland we have a few different names for them and they mostly consist of a mix of chicken or pork mixed with carrots and peas suspended in gelatine. It's customary to eat it with white vinegar or lemon juice

Pineapple Upside down cake is goddamn delicious and I demand that anyone who's never had it, make it and try it asap. Love yourself and do nice things for yourself. Like trying delicious cake.

The thing with jelly is mainly about the proportion: There is something in France which is called "œuf on gelée" which is basically a boiled egg rapped in ham with pickles and vegetables all in aspic. But the relationship is like two thirds egg, 15 percent ham, pickles etc and just 10 percent aspic. It's really nice, especially the modernized versions with a runny yolk instead of hard boiled.

Honestly such an amazing video 🎉 I love learning about the history behind food, and after reading the comments seeing how so many people are impacted by these dishes!

I’ve tried different cake mixes with upside down cake. Coconut is fantastic. Always made in iron skillet. Melt butter and brown sugar on stove. Then place pineapple and pour batter in. Pop in stove. The butter and sugar turns crisp around pineapple. Yum!!!

Someone's been watching B. Dylan Hollis...

The depression was an era that required creativity. I grew up in the 70s in a small town in Colorado with school cooks that were women of German Russian decent. They made everything from scratch and it was really good and very cheap. Hamburger gravy over mashed potatoes, a lunch version of biscuits and gravy. Homemade cabbage pockets. Weiners Ala Mode. It fed a lot for a little.

Would love to see you tackle these again with your modern twists on the vintage recipes. There has to be a way to make a lot of these better in the process too🫣

That spam biscuit ring honestly sound really good. I am kinda wondering about a Spam upside down cake with a cornbread batter….Or even the ring with a cornbread batter.

It would be fun to see you do another one of these with @BDylanHollis as a guest. I think having the two of you in one kitchen would be a riot to see, and maybe you could do a "How it's made and how to make it better" episode with these recipes.

For the aspic, a proper pork jelly with vinegar is a straight banger. Just sticking peas and broccoli in aspic seems... questionable :D

Yess, the cabinet opening!!!

A small note: an _aspic_ made with NO added gelatine, but from a meat-and-bone-broth so thick it solidifies in the fridge by itself, and with bits of shredded cooked meat suspended in it, is a VERY popular Soviet dish (called "holodets"), often made for the New Year's celebration. And yes, it's delicious. Very meaty. No vegetables, no olives or any such bullshit, just pure shredded cooked meat. Add some mustard or horse-radish and it's even better.

I'd love to see Josh do some of his own recipes to make spam as good as he can in different ways, it would be cool!

Vintage recipes are so much fun. A tradition with my family is that we try at least one every holiday. Some have been great, some even our dogs wouldn't eat. My aunt and uncle, who were in their 80's tried the water pie. They didn't let it chill for 24 hours and couldn't figure out why it was so runny. We laughed for years. Thanks for the great content and memory I had forgotten.

Mister Weissman, thank you for so creatively describing the experience of eating an aspic so that none should have to endure that same torture again.

My grandma makes a pineapple upsidown cake and it’s absolutely FIRE. Instead of ringed pineapple she used crushed pineapple and uses more maraschino cherries to scatter them around, I think she also cooks the pineapple a little too for some extra caramel crunch- when it’s cooled it has a crackly top and a soft interior, it’s so damn good lol

Hello from West Virginia. I love your channel and you kinda inspired me to be a chef. I am in culinary school now. 😊

Honestly i had taken a lil break from josh, but i seriously loved this.

I used to love this channel for its bravery to tackle the difficult recipes and making them user friendly.. i still come back for the bread/croissants/fried chicken recipes. Its been such a long time since i saw something i actually want to cook in this channel.

I really miss Josh's old cooking videos. This was certainly better than the food ranking.

I love watching old recipe re-creation videos. Some of the recipes including making everything in jello or everything is a casserole are excellent 😂

I love this format.

I Love Joshua Weissman Videos 🧡

Aspic has actually continued to be cooked in eastern europe, it's a traditional plate depending on what ingredients it actually has and culture. I love it

The aspic is often served during cold holidays in Eastern Europe, made from pork parts or chicken, with a garlicky taste. See “Piftie”

I was hoping for a Tasting History collab... Maybe some day!

Dude please do more of these recipes this was awesome

F yeah Josh. Spam FTW. It carried us throughout WW2 and is still a winner in any cabinet.

SPAM WITH THE VICTORY!

I haven’t watched your channel in awhile but this popped up on my feed. I just wanted to say that I appreciated the toned down humour and that you are looking fantastic.

I'm old. Probably one of your oldest viewers and a child in the 70's. It was a VERY weird time, especially in food. Another thing, I lived in Ohio and I grew up in church. This should tell you a lot. The 'salad's' that elderly church ladies made would haunt your nightmares. Everything had this weird combination of marshmallows, mayonnaise, jello, and shredded coconut. I remember soooo many aspics. Like SO many. This video was a scary look back, tbh, but I'm here for it lol. Thanks Josh!

Pineapple 🍍 upside-down cake better with Butter yellow cake mix! Manwich - toasted bun!!! Water Pie - they'd top it with homemade preserves or fruit if they had them SPAM - SPiced hAM, canned...delicious when heated what can I say...I'm 64 and lived with my Great Grandma for a long time 😊❤

The first recipe is wild💀

Loved this video, make this a series!

I absolutely love this format! Do it more often!

Bought Papas cookbook. I can feel his aura in my kitchen.

Please continue with the Cabinet shot ❤

we still do the jello meat veg combination dish back in poland! it's one of our traditional foods! most often done with chicken peas and carrots at least at my dinner table that being said I personally despise it but all of my older relatives like it... hence they keep making it during the holidays

I'm down for this to be a series. Maybe a historical recipe with the modern re-invention?

Josh: “Welcome to Hell!! That’s the worst thing I ever put in my mouth, that’s an F!!” Me: Thats a lot coming from Joshua Weissman with the way he goes hard on food!! LOL!! 🤣🤣

Would love to see josh return to form to single recipe based videos. Part of why I fell in love with his content

I just wanted to take a moment to say you are looking nice and healthy these days. Great work, dude.

12:56 the “I don’t wanna eat this shi**” got me good 😭

Bro, he’s lost a lot of weight. Congrats.

the voices won't stop

Loved this video!! You should do a Part 2 where you “modernize” all the same dishes

Mad respect to the generation that grew up eating water pie! They were probably so grateful to have it.

Chef Weissman looking good today, looks like hes been doing great in the gym

How do you feel about remaking and improving all the good foods (B and above)?

I still have an old American cookbook that used to come with a set of kitchen equipment, and a lot of ingredient lists there go like "One can cream of tomato soup, one can cream of mushroom soup, one can cream of potato soup, one can cream of asparagus soup..."; imagine looking for substitutes when you have zero such cans on supermarket shelves

Seeing that banana ham hollandaise... Who hurt you Josh 😂

8:30 "hey we got some butter! you would think we d eat it day by day on sandwiches, but NAH. lets make some pie." XDDDDD

This format was awesome, loved the video Josh. Side thought: I miss the but better series, would love to see you bring them back!

0:26 Ham and Bananas Hollandaise 1:46 Meatza 3:37 Pineapple Upside Down Cake 5:47 Sloppy Joe 7:30 Water Pie 9:52 Spam Ribbon Loaf 11:11 Aspic 13:53 Spam Upside Down Pie

I looooove pineapple upside down cake!!! My mom used to make them when I was younger.

Papa getting buff and bringing back the cabinet!

I'm trying so hard to fix my face with some of these recipes. I give my great grandparents props for the creativity, but wow 😭 I have a headache now LOL

my gma still make her pineapple upside down cake and it’s FIRE! brown butter and brown sugar in cast iron, add pineapple slices, cherry in centers, and add batter, comes out perfect every time.

Bro, I did that banana and ham combo with 3 banans and oh shit its good bruh. struggle meal baby lets go! Josh you should make struggle meal vid lol

yippee new upload

11:41 I love that Josh knows his audience: let that sit for a couple of minutes *2 minutes *

I found an ancient recipe for a chocolate mocha pie. Basically take a chocolate pie filling and vanilla pie filling, substitute a little of the milk in the vanilla filling for a 1/4 cup chilled espresso. Layer the cooked pie crust with the chocolate filling then the vanilla/coffee filling, chill and serve with whipped cream. Sooooo good.

If you have the ingredients to make a disgusting water pie, then you can make a delicious butter tart. 😊

The “let’s make this, shall we” made me realize how much I miss the fast food series! Please bring it back! Maybe the with Grandma McFlurry?

Now that I’ve learned about the SPAM upside down pie, I am absolutely going to start making that!!

🎉

i was here 4 sec when u uploaded

Two notes: 1. I just happened to put out a "Depression Sandwich" family recipe last week. Mine is actually tasty though. Either way, it's fun to see these recipes in a modern context. 2. I LOVE that a SPAM recipe got an S-tier. Hell yes, brother!

Cabinet Josh and the "let's make this, shall we" Ohh takes me back 5 years

sloppy joes aren't vintage. I ate them as a kid and as an adult. in fact, I had some last week.

Bro the upside down cake is soo bad i tried it

I cried when he opened the cabinet in the beginning, biggest throwback surprise ever

Crumbled aspic with (game) pate really is a great combination. My grandmother used to make it, and as a kid I thought it was one of the weirdest things, but also super interesting in flavour and texture! I miss her vintage cooking 🥲