Butter had a LOT of salt in it back in the day.

But at the same time there's a term baking is a science for a reason. Yeah sure if you want to make chloroform anybody who's trying probably already knows the ingredients so they are given but that doesn't mean they don't need to be listed because if you do not list ingredients when making a recipe especially when baking and it requires a very specific amount of everything then it ends up fucked up

@@richiepayne7226The point was that even science used to be less disciplined. Alchemists used to write recipes under the assumption that your stirring rod was iron. They just didn't specify because they didn't know it mattered, or they thought that it just wasn't possible for anyone to use anything else. Degrees in scientific fields are called PhDs (Doctor of Philosophy) because they are a holdover from a time where "science" only existed within the fold of philosophy.

​@@richiepayne7226 you'd unfortunately hate old cookbooks, lol. There were assumptions that those reading the recipes had a good understanding of cooking prior (usually specific variations per household) and so many elements of the cooking process were left unspecified. Specific items like salt went unlisted. Cook times weren't specified, measurements were more suggestive than they were specific (a handful, a shake, a good spoonful or hearty spoonful, etc). They were more of a "let's share this idea" kind of thing rather than "the purpose of this recipe is to allow accessibility of this dish to everyone" kind of thing. It also should be noted that, during that time, butter was HEAVILY salted to help with preservation so the recipe was even influenced from the quality of goods that was accessible. A fridge wen a long way in reducing the salt necessary in a diet lol.

Butter also needed copious amounts of salt to be preserved more than a couple of days. Prior to refrigeration there was "Butter" and "Fresh butter". Fresh butter tasted much more like modern unsalted butter, but required you to live near cows and be real good at churning (or really rich). Normal "butter" was so salty as to be unpalatable. Like, if you wanted to make something from it that didn't require a fair bit of salt, you'd need to wash the salt out of it.

it was also WAY saltier

Came here to say this!

Crazy he didn't think of this... but i get it.

plz get this comment to the top

I might be wrong, but didn't they wash salted butter right before it was used? At least that's what I heard.

Correct. He should re do the ratings he did him dirty

Agree

Was about to say the same thing, but you beat me to it. I think it's just a chef thing, probably not used to using salted butter. I myself use salted butter all the time so I usually let that account for the salt, so it was something that came to mind for me.

Do you think you just made a profound statement lmfao???

​@@brewdrees9608do you?

From crook to cook ft Martha Stewart

I believe you, but hey at least we are getting recipes from actual cooks and not celebrities because I'm ngl I don't think most of these celebrities can cook something good.

No different than a KZfaq celeb chef profiting from it as well, though.

That would be correct, but as long as I've heard they washed butter before use to remove salt.

Deep comment

⁠@@pablovegas743due to how heavily salted the butter was it would still have a bit of salt leftover. Sort of like soaking corned beef.

deeper comment

This was indeed a “fun fact”

I didn’t have fun.

I agree with you. But i do one thing different. I heat the peanut butter to make it more liquid. Then I basically whip it and the banana paste together almost like an emulsion. Trust me on this. Try it. You'll never look back

Also adding a touch of honey makes it even more amazing

Adding a little honey and marshmallow fluff is the best. We call it a "Fluffernutter".

I think Joshua’s bread came out so dry because he toasted the bread too long. A lighter toast would have kept a little more moisture while still having structure.

Putting anything on mac 'n' cheese is sacrilege. 😂 Ye can't be changing the purity and genius of it. Truffle oil? That should be illegal! 😫🤦🏼‍♀️😂

As the pig, I am grateful for the shoutout.

I cracked up when he said that.

💀

My wife knows not to ask me to make pancakes. Quite messy, quite easy to puck up.

❤❤❤❤

@@lxxvxYour wife should ask you and you should make the effort to figure it out without messing the entire kitchen up.

@@KendallM0219 No

seems fair

This comment gotta get more attention. I'd love to see this

this is a good viedo idea for sure!

I thought he did an ai vs chef video

@@pottervi he did for sure

Invest in your seasonings. Buy things like burger seasoning for smokiness etc

All I'm saying is that I don't buy the most expensive versions, I buy the cheapest, and I also find that my food is FAR from lacking in flavor. Spices are spices except when it comes to regions that's where they tend to differ. So long as your toasting or at the very least rubbing your spices between your hands tk release oils, then it shouldn't really matter all that much.

I second this Mr. Josh.

JUST ADD SALT 😂

Esatto, bravo

Great transcription

Esatto /orekˈkjette/

english speakers when there's sound their mouths cant pronounce

Daje

No vegan dish is restaurant quality. Minus salad. Salad is delicious.

@@jacole1234 thats the most stupid take i ever heard

@@olciaquku3715 Well, you and I have a difference of opinion, mate.

@@jacole1234 Well yes thats true ig but i really see no sense in yours cus every dish can be restaurant quality no matter if its vegan or not. AND as i said the challange is about making it restaurant quality.

@@olciaquku3715 Was just a joke. Vegan is tough because no butter, no cream, no eggs. There's plenty of vegan dishes that are delicious.... it's much harder though

Yeah fr, must suck for Abe especially

I think you mean “the favorite food the guy you hired to come up with” 😂

That was peanut butter.

I don’t think any of these people are just casually on KZfaq lolll

@@connorbicknell5852LMAOOO

Yes. Yes I was. Thank you!

Thanks for the recipe, screenshot saved for tomorrow morning. It a joke that you can't just copy comments on app.

Metric version?

@@thajobe4623 US cup = 240ml. As long as you use the same cup for measuring out each of your ingredients, the proportions should work out the same

​@@thajobe4623 1 teaspoon is 5ml. 1 Tablespoon is 15ml. 1 ounce is 30ml. 1 cup is 240ml by volume, but the weight may vary; flour should be whisked or sifted, and gently spooned into the measuring cup, for the most accurate conversion. Weighing the dry ingredients (for baking) isn't usually done by home cooks in the USA, but it's definitely becoming more common.

Ripe Roma or Cherry tomatoes, hells yes.. now that sounds amazing

Bacon pancakes Makin bacon pancakes Take some bacon and you put it in a pancake

@@AngryAlfonse Jake would be proud.

@@AngryAlfonse and you use the reserved bacon fat to grease the griddle. Also at least in my grocery stores they sell rendered bacon fat with the specialty oils. I was afraid it was going to be some artificial bacon flavored bullshit but was pleasantly surprised it was the real deal. Ever make grilled cheese with bacon fat instead of (or in addition to) butter???

@@Benny23761 sir I live in the country. Part of the contract you sign when you live out in the country states "You must keep a mason jar of bacon grease at all times for pan frying." In short, yes. I've fried everything in bacon fat 😄 bacon fat even works well in chocolate chip cookies, no joke

"breakfast" ☠ I'd serve that as a midday meal on a child's birthday. Eat bread

If* you smell

@n33n055😂😂

THAT'S WHAT I'M SAYING!!!

That's the most disapointhing thing about this video. Such a wasted opportunity :)

I love you

On pancakes or waffles

Viva il duce😊

​@@cosimoceccanti1081 the leader?

There are lactose-free (or ones with very little), maybe try them?

Yeah, he was like "this is bad, but if you're vegan it's good enough for you". Ehm no? Vegans don't want bad food, just no animal products and this is totally doable, if you don't lack creativity. Wasn't that kind of his job?

@@Loki-fl1rk There is no vegan cheese on the planet that tastes as good as real full fat cheese to a chef. His standard of good is way different than most anyways

@@linkplays2952 He makes improvements for every other recipe, just here he is like "you are vegan, it's good enough for you" and that leaves a bitter taste. He can either give recommendations or be honest and tell people he lacks the knowledge to actually do it better. Also, there are chefs out there, who can do it. Does it taste the same? No. But you can make it taste good.

@@Loki-fl1rk He doesn't have a tip because to him there's nothing you could do. It's meant to be a nacho cheese replacement and he feels its as close as it could be but still doesn't like it. Plus he doesn't have experience making vegan replacements so even if he wanted to he wouldn't know how to make a fake cheese "cheesier"(you cant really do that tho cheese is very unique).

Try dipping Oreos in that

My brother and I did the same! Yummy 😊

tiktok brained dude

Zip his pants up when you’re done

Agreed all three of those kinda fell off for me. Now it's mostly Josh, Ethan Chlebowski, Guga, and Adam Ragusea for me though that last one is falling off too.

@@footnuggets3120 Ayo

don't use teeth whilst you're down there

He said 🧍‍♂️ lmaoooo

I'm glad he roasted vegan cheese, like it deserves 😄 there are a bunch of KZfaq vegans who swear that "it's totally good guys," but I dated a vegan and I've had plenty of the alternatives and they're lying. None of them are great. Some of them are alright, but none of them are as good as actual cheese.

This reminds me of the episode of parks and rec where they had the burger cook off. Chris’s fancy turkey burger lost to Ron’s plain ass hamburger.

​​@@AngryAlfonseThis is my biggest pet peeve with vegan and vegetarian recipes. Just make vegetables taste good. Stop trying to make fake animal products

@@AngryAlfonse Mostly because the alternatives aren't cheese but just crap that has a similar texture. You can make "real" vegan cheese using vegan milk though, that would taste just like the real stuff. But, alas, vegans don't bother.

egg drop soup was exactly my though too with that ramen, that's what i do sometimes.

i think it's supposed to be a 'healthy', old school vegan sauce! i make vegan cheese sauce with ingredients you'd expect, no veggies, and i guarantee it's better (but obviously doesn't have nuts and vegetables for nutrition, as cheese sauce shouldn't!)

gayish xD good luck buddy

Extremely common for IP rights to go to your employer in a professional business environment.

Or they just copy a random recipe of the internet and since they make that recipe for themselves it suddenly turns into ''their recipe''. Like the spicy vodka pasta is literally just pasta alla vodka... No wait she used Orecchiette instead of Penne, genius.

Tell me your secrets witch

I guarantee you that not a single one of those celebrities have ever stepped foot in a kitchen, let alone create an original dish.

@@AndrewDavidJ not all of em were born rich

No it wasnt. The amount of bacon, jelly, and pb would have to be massive to make it to 8000 calories.

@@CurrentlyObsessively That sandwich was called the Fool's Gold Loaf and it did have a pound of bacon and a whole jar each of the grape jelly and peanut butter on a whole hollowed out loaf of bread. It would have around 2450 calories from the bacon, 2352 calories from the peanut butter (assuming around 400g per jar and 588kcal/100g) and 1000 calories from the grape jelly (again assuming ~400g in a jar and 250kcal/100g). USDA lists a whole loaf of bread as having 2006 calories. All together that amounts to around 7800 calories which is not far off from the 8k kcal figure that's commonly thrown around.

​@@CurrentlyObsessively It was on a giant sub loaf. The WHOLE sandwich was around 8k. They supposedly shared it.

And I came down here just to clarify this very thing haha.

Linda Thompson said Elvis wouldn't finish his large portions, he just found security in consistently seeing a really full plate in front of him. It was a reaction rooted in his Depression era/WW2 childhood austerity. She also stated she did attempt to portion his servings to what would be reasonable amounts, but he protested... and then explained the origins of this need for an abundance of food. Now you know the rest of the story.

We know for sure that’s not her recipe. Her mother doesn’t even let her eat. Lol

@@keborn6teenShe's an adult. She eats now

and here in Canada... the thickness depends on how I want to make my pancakes at that point in time!!

In brazil pancakes are thin also, and usually savory, with ground mrat or chicken, and then rolled up.

@@DukasFiguliras thats very interesting in germany savory pancakes aren't very popular but they do exist

UK has various types depending on the region you are in.

Your bar for humor is really low wow

@@olimchugh8793, WOW!! Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your triggered comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, Your comments was laughable, but not in the way you think!! 🤣🤣

@@olimchugh8793, Your comment proves you LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, your comment was laughable, but not in the way you think!! 🤣🤣

@@olimchugh8793, Your comment proves my comment triggered you that’s why you responded!! Also, you obviously LACK knowledge on REAL HUMOR!! You’re a troll looking for attention, here I’ll give you the attention you’re wanting by responding back to your childish comment!! Okay, there you got the attention you wanted!! Now troll somewhere else little baby!! 🙄🙄 Btw, your comment was laughable, but not in the way you think!! 🤣🤣

@@olimchugh8793, Look an attention seeking Troll!! Let me give you the attention you’re craving for a little bit!! It’s obvious my comment triggered you that’s why you responded!! How would you know about humor, your comment proves you LACK humor!! 🤣🤣 FYI: Your comment is laughable, but not in the way you think at all!! 🤣🤣

I've made these before and my only note is that he smooshed them! The best version of these is definitely the rea bag version, but he went off I guess 😅

Usually that comes down to the editors/publishers. Either they don't catch mistakes/typos or they themselves fuck it up along the way. It's the publisher, not the author, that gets final say in the process unless you're self published, but that in its own right causes inconsistencies and fuck-ups. It's why big publishers are the ones who pay for editors/why paying for an editor is so expensive. I'm currently going through the process of getting my first book published, so I (unfortunately or fortunately) have first hand experience in this matter.

So Papa didn’t proofread his own book, wuh-oh

Ultimately his name is on the book, so technically the buck stops with him. Good look with your book👍

Use metric, only slow witted Americans use imperial.

it's also an issue (or rather, the same issue) on his website

... *subscribers' recipes. Bet he has more than one subscriber.