not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill
@lthachthao Жыл бұрын
Agree. His videos these days are way too much to watch/re watch
@sam17simba Жыл бұрын
@@lthachthao theyre like skits
@alexs5394 Жыл бұрын
He's a good cook, but IMO he's gone from kind of funny, to not too annoying, to unbearable. His newer videos are unwatchable to me.
@HamerBoogie Жыл бұрын
I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.
@AlexAnder-yj1qs9 ай бұрын
Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids
@TheLuckySpades5 жыл бұрын
Nice voice Sense of humor Stuff you can recreate Metric units Lofi background music Hot sauce B-Roll This is perfection, wish I had found you earlier
@naruclarke5 жыл бұрын
Everyone puts their best foot forward in production..... His best foot is quite saintly however, his worst foot has got to be quite decent too :)
@jamesrichard97824 жыл бұрын
Doesn’t matter what foot you put forward if your terrible with both
@DanBlabbers4 жыл бұрын
You’re creepy.
@cartier80624 жыл бұрын
TheLuckySpades wow this guy is 3 in 1
@Edwardin19894 жыл бұрын
Yes. Metric units!
@emilianomiron54263 жыл бұрын
I wish fermentation Fridays made a comeback.
@somedudewholikestocook98023 жыл бұрын
Seriously, we need a comeback
@RongSpelingz2 жыл бұрын
Been asking for the return of fermentation fridays for about a year now. Tis a tragedy we don’t have it anymore :(
@GreatwhiteShark88 Жыл бұрын
He doesn’t care about his fans. He hates us with all his heart. I just wonder why???
@bilalMnaqvi Жыл бұрын
@@GreatwhiteShark88 bro thats Indian parent level emotional blackmailing 😂
@ChiefPO1049011 ай бұрын
Miss this style of video. Its just not the same channel anymore.
@narwall72893 ай бұрын
i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe
@jimdandy43292 ай бұрын
The dumb edits with digital efffects are corny as hell.
@Adoyleonon2 ай бұрын
Every good KZfaqr eventually turns into a bad Hollywood filmmaker.
@bluppprint21 күн бұрын
True, he went full KZfaq, 50 way to do this, 50 ways to do that....
@williamjp253717 күн бұрын
Binging his old videos because I hate his new style
@VisslarenFrank5 жыл бұрын
Hi! I love your videos. I'm swedish so i REALLY appreciate that you also measures in grams, kilos and ml. Thanks! 😃
@kare02575 жыл бұрын
VisslarenFrank tjenare, det tycker jag också!
@MariMirjam5 жыл бұрын
Same here! Love it 🍗
@BigBoiTurboslav5 жыл бұрын
I'm not Swedish but I also appreciate it
@hijodelsoldeoriente5 жыл бұрын
I agree. It's a very underestimated fact.
@MartinTenghagen5 жыл бұрын
Håller med
@OverJam525 жыл бұрын
Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!
@nestorloyola86544 жыл бұрын
you should check out binging with babbish. they collabed once i forgot for what video but it is still vey great
@OverJam524 жыл бұрын
Nestor Loyola just did. Seems pretty cool too. Thanks.
@strawberrycow66144 жыл бұрын
I'd reccomend Alex.I think he used to be called alex french guy cooking.
@OverJam524 жыл бұрын
Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the KZfaq game works.
@SoupBoyInMario4 жыл бұрын
Boi guess what! Look at his subs
@evana25119 ай бұрын
I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.
@YasseRahmo6 ай бұрын
have you figured how long can it stay in the fridge?
@doktorblutwurst305115 күн бұрын
First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.
@MadameTeqi4 жыл бұрын
My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!
@dualitylmd51883 жыл бұрын
How did it go? What did you use? I might be addicted now, I made one batch and it was delicious so now I need to try again lol
@Dad-lu1oi Жыл бұрын
@@dualitylmd5188 it was shit he never even replied 😂
@sheesh1706 Жыл бұрын
I wonder how it turned out
@MadameTeqi Жыл бұрын
Turns out you need a very powerful blender, which I had not had at the time. Mine was more of a smooth salsa, but he loved the flavor!
@sheesh1706 Жыл бұрын
@@MadameTeqi that's great
@guser4365 жыл бұрын
I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on KZfaq.
@JB-ve6ev5 жыл бұрын
Wow, an extra 100k in a month
@kay49124 жыл бұрын
Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers
@sa19364 жыл бұрын
And now he has 508k
@myyster58014 жыл бұрын
Safa Bishara 605 now
@sa19364 жыл бұрын
myyster Jesus fucking Christ . He is a beast.
@s.peters28663 жыл бұрын
What they don't teach you in culinary school is how hard working in a kitchen is. You have to love it to make a career out of it.
@16xthedetail763 жыл бұрын
I mean it should be a given really. Its not hard to think how insane a busy kitchen would be. I love cooking but i would never be a chef.
@MasterGhostf3 жыл бұрын
@@16xthedetail76 Same here.
@waxi11iam343 жыл бұрын
I just came here cause I wanted to make hot sauce but found an inspiring, well scripted and edited video. That's a sub and a thank you sir.
@YanuYanu5 жыл бұрын
"Its hot to me because I'm white" I watch you for your content but you got jokes too 10/10 from me
@DevrinBradford5 жыл бұрын
lol
@gavindillon14865 жыл бұрын
My sister says that I'm so white that I think white bread is spicy. Thats not quite true, but my tongue is delicate to spiciness.
@jrvegeeta5 жыл бұрын
Iol I won’t say that to white folks living in the south, especially Louisiana
@monsterpoo5 жыл бұрын
racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers stop making everything about race, it's not good for multi-racial societies
@gavindillon14865 жыл бұрын
@@monsterpoo stereotypes are sterotypes. They're meant to be exaggerated. Anybody that takes them seriously is an idiot.
@wyattnw81845 жыл бұрын
This guy is a mix of Binging with Babish, Michael Reeves, and Brad Leone.
@knb93425 жыл бұрын
Holy fucking shit we watch the same exact things
@michaelward42565 жыл бұрын
Why... Is that so accurate? 😂 😂
@unintentionallydramatic5 жыл бұрын
@@knb9342 ... The Reeves comparison is way too on point. Mind = Blown
@jupiter88795 жыл бұрын
This comment and the reply about Cody's Lab is exactly what I was thinking as I watched this.
@kallemertens5 жыл бұрын
Yeah
@YHWHskept Жыл бұрын
I just made tried this after fermenting for a little over 2 weeks and this was FIRE! thank you so much from a person who moved out of the US to a place where there is no hot sauce.
@christophermac66793 жыл бұрын
Q&A was spot on. I’ve learned more in my 20years in restaurants than anyone will ever learn in culinary school, however I have been blessed to worked with some of the most amazing chefs in America. Thank you Joshua Weissman for your channel keep up the great content.
@normangalimski5 жыл бұрын
"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!
@JoshuaWeissman5 жыл бұрын
Norman Galimski real recognize real. 💯❤️
@ldr4085 жыл бұрын
You’re the chef of this channel PERIOD
@thanielxj115 жыл бұрын
That is super true.
@bobasbountytv15725 жыл бұрын
Well duh he owns it
@quackadoo31015 жыл бұрын
Really. Who would’ve thought?
@samholden13394 жыл бұрын
WOAHHH I NEVER WOULD’VE GUESSED, THATS CRAZY.
@LordofGrilling4 жыл бұрын
You, good sir, are an absolute legend! Thanks for all your hard work and dedication to the channel and your subscribers/fans.
@NilesBlackX4 жыл бұрын
People a year ago; "This channel is going to blow up" People now; "2.2mil? FINALLY!!!" But for real man congrats, your channel so obviously deserves to be more popular.
@Mason_Malakai_Leroux3 жыл бұрын
4.2ml now
@jordanmercier36163 жыл бұрын
@@Mason_Malakai_Lerouxgod damn, 4.63 now. 400k subs in 60 days.
@503appie6 ай бұрын
We were here 3 years ago, and still at 8.83 subs
@_vnfr5 жыл бұрын
Me: *puts my third fermented ghost pepper chili sauce on my shelf* _camera zoom out_ *_Reveals entire room filled with hot sauce_*
@dfbess5 жыл бұрын
Love my bhut jalokia..
@rickobrien15835 жыл бұрын
If I make hot sauce it's frikkin HOT..I use ghost peppers.
@JeanMarceaux4 жыл бұрын
Not bottles, either; the room is literally flooded to the waist with hot sauce.
@zacharyshort3844 жыл бұрын
Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.
@samgould85674 жыл бұрын
I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.
@DineseBeckert5 жыл бұрын
Agreed, from my own personal experience learning at a very young age from my mom and Grandmere at their restaurant in Manhattan, paying to go to school is not necessary. Put your heart into what you do, start small and work your way up. Learn daily and never stop experimenting! I was Sous Chef for too many years and today I am happy to manage a confection shop, yeah...I know how to retire SWEET! And my hubby gets the fruits of my years experience and constant need to create. Love your stuff Joshua!👏🤗😘
@JoshuaWeissman5 жыл бұрын
Exactly! Passion and hustle!
@aaronsmith20543 жыл бұрын
Man I just did this. Fermented for two weeks and made the sauce last night. It was so damn good. Thanks for the help. Kept my sauce traditional with just 1 cup of white vinegar and teaspoon of salt. That's it. Amazing.
@pjmayra2 жыл бұрын
What type of chili’s did you use?
@aaronsmith20542 жыл бұрын
At this point I've done it with a bunch of different types. Scotch Bonnets, Ghosts, Scorpions, and a bunch of others. It's good for any kind.
@liltd8710 ай бұрын
Do you need to burp the jar, to release gas in those two weeks?
@pastorivanyoder Жыл бұрын
I have made this recipe 4 times now, each time fermenting a little longer. The last batch was fermented for 44 days and it was the best so far! This is a great, great recipe - so good
@hziebicki Жыл бұрын
44 days?! Wow... I've just put mine in the brine so we'll see how long my patience lasts 😂 Also how tightly do I need to close the jar? Right now it's just loosely covered with the lid..
@pastorivanyoder Жыл бұрын
@@hziebicki I did it that way for a while and the only problem is that sometimes you will see some mold - I got some of those "burp lids" from Amazon and then you can tighten them all the way down and it is better. After a month there will still be some mold but carefully remove it and you will be fine as long as the peppers were under the waterline
@snapgab8 ай бұрын
@@pastorivanyoder Uhhh that's not how mold works, there's far more mold than just what you can see.
@greggygregwav4 жыл бұрын
I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it
@zp9442 жыл бұрын
I mean to be fair you know what's in any food. Sure, you might have to read, but it's not like we're all walking around eating mystery foods
@TheAfterglowProject Жыл бұрын
Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.
@rituales5 жыл бұрын
*23????* JUST A YEAR OLDER THAN ME?? and a chief cook in a restaurant???!!!! ```*sobs in my bed*```
@stratocactus5 жыл бұрын
Don't compare yourself to others. Cause you'll always find someone better than you in anything you do.
@stratocactus5 жыл бұрын
@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.
@Yakikitsu5 жыл бұрын
first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed
@rituales5 жыл бұрын
a thread roasting me nice
@Yakikitsu5 жыл бұрын
@@rituales nah giving some motivation my dude
@TheOfficalAndI3 жыл бұрын
I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce. Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil. I feel like the garlic oil emulsion really takes the flavor up a notch. Though i made one crucial mistake.... I didn't make enough of it xD Thanks for the recipe!
@Johnny7662411 ай бұрын
I made it and I have to say, that tegular hot sauce is a lot better, than this fermented garbage juice. I you want a good fermented food, make kimchi.
@______72247 ай бұрын
@@Johnny76624 I made it (love to your mom) and I concur it is very overrated.
@danielgould-werth4553 Жыл бұрын
Props on staying humble with the chef title. A lot of the “chefs” I know are self proclaimed at best. I agree that culinary school isn’t for everyone, let alone kitchens in general, it taught me a lot more than just cooking. People skills leadership, and ethics. Went to my community college which has an impressive culinary school. Some of the high end schools can be astronomical in cost, I felt this particular program was reasonable for what you get from it.
@pastrycrafter5 жыл бұрын
I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!
@xxDJBudGExx4 жыл бұрын
After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.
@Brandon-jw5cv2 жыл бұрын
Dang, thanks for this. I was wondering what to do with it, I didn't want to throw away that goodness!
@Ramen78102 жыл бұрын
Did this so fire thank you for recommending that awesomeness
@skidave742 жыл бұрын
Yep - I blended the pulp with more brine and vinegar and bottled that too. And bottled the brine. I will never waste any part of a fermented sauce.
@kristinlanders14812 жыл бұрын
That's such a great idea! 🤯
@reneebarrand98462 жыл бұрын
Hell yeah!!! 👍
@ronabacardi54773 жыл бұрын
Thank you for sharing this recipe! I made my own fermented hot sauce and it’s super spicy, love it so much. More power to your channel!
@danielalmario36194 жыл бұрын
Love your vids man. I’m also a “professional lead cook” and also don’t like to reference me as a Chef cook. To help answering even further to the question of “should we go to a culinary school to be successful” well it helps to understand and learn the basics of cooking and preparing to cook like mise en place. It gives you a foundation. There are also schools that gives you the learnings in partials meaning full basics for about 1 year and half and you can go further going down to mastering certain crafts of cooking to managing a team or a restaurant etc. I took a 3 year course and gave me the basics of cutting, butchery, baking, how to work clean and efficiently also learned international and national recipes and a glimpse of managing a team and the basics of being a chef. But a lot a things that I’ve learned through the years that mostly using more often are things that I’ve learned when I started to work. like you said repetition and just doing. And of course in my case always seeking the knowledge be actively curious to learn stuff about your craft and find ways to get that info by reading books asking a friend watching videos such as Joshua Weissman see who are the top chefs of the world such like he said Rene Redzepi or Grant Achatz or Paul Bocuse and ultimately practicing what you’ve learned. I know a lot of my friends they make a 6 month apprenticeship at top hotels and restaurants just to learn more and improve their CV giving them more chances to be successful. To be successful is to always doing your craft and seeking more knowledge and what can you take out of it to create your own success
@O.C.7654 жыл бұрын
holy shit, you're 23. Dude you'll be huge in the future, that's for sure. Keep it up sir! you're one of my youtube favs atm ^^
@MultiDayaan3 жыл бұрын
you predicted the future man
@Mason_Malakai_Leroux3 жыл бұрын
@@MultiDayaan lol
@josemelendez59983 жыл бұрын
whatttttttttttttttttttttttttt
@pizzabeerd3 жыл бұрын
Dude, right! Josh is going nowhere but up with his craft. He's amazing!
@rishiprem32354 жыл бұрын
"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work. ~a fan from India
@pagedeveloper2 жыл бұрын
I agree with you, I am totally self taught for cooking. Have been cooking for about 40+ years now. Still only doing it at home, but I have working on getting it more out of the house. Started a youtube channel showing people how to cook, some of the cooking is really basic. How to make pasta, and the like. Thank you again for what you do.
@reaperlord03 жыл бұрын
Sir I must say your teaching will be for all people and generations to come!
@ruthcorson49045 жыл бұрын
Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!
@chadlaroche3205 жыл бұрын
This might be the one thing pushing me towards starting lacto-fermentation! Thanks again for another great Fermentation Friday!
@floho73843 жыл бұрын
You have this power of making me feel like I have been a lazy pos all my life and making me run to the store to do this right now (i love you for that)
@plantedad36593 жыл бұрын
I just made a bottle of this using peppers from my garden. Really good👍👍
@jahezi20775 жыл бұрын
I really enjoy your videos. Keep it up man. Best regards from Germany
@doraima295 жыл бұрын
I like how you do the metric system, so easy to calculate the yields of a particular formula.
@arsulaksono8813 жыл бұрын
you are 23 and i'm double your age but I'm learning croissant etc from you.. thank you Josh
@Arekkussou3 жыл бұрын
This video is how I found you and I've gotta say, I've been looking for quality hot sauce and failed to find something I really like, until I learned from you how to make it myself. Big thanks!
@revivedmango62765 жыл бұрын
Wow I've never jumped on a video this quick 3 minutes I'm impressed
@Runstyr5 жыл бұрын
One more fermented food I want to try! You're turning some of us into fermentation addicts! Not that that's a bad thing. Congrats on the Vita-Mix 👏
@simonem.3092 Жыл бұрын
You probably won’t see this but I thank you so much for your comment about using the title CHEF. My husband was a chef and for 30 years I saw him work so hard never missing a day of work. He worked 18 hour days, blood, sweat and tears, and was loved by his cooks. The term chef is used too loosely and the title should be reserved for those who have earned it. Thank you for pointing that out and showing such respect for the profession. Clearly, you know what it takes to get there.
@RoyMach1ne4 жыл бұрын
I finally did it. I used your recipe and tweaked it to make a sauce of my own and it tastes fantastic! Kindest regards from myself and my Tabascouille sauce. R.M. Quebec, Canada
@AirSnipers965 жыл бұрын
I share you’re excitement about your vitamix, those blenders are fantastic. Congratulations Josh.
@rickydona9195 жыл бұрын
I legit thought I was watching CodysLab for a second lol
@alantonix2135 жыл бұрын
It is, but it's called CodysKitchen.
@hugoa.c.15665 жыл бұрын
Everyone watches the same channels
@alexischavez61375 жыл бұрын
Isn't he Mormon
@graphene14875 жыл бұрын
Best comment^^^
@dwwieb4 жыл бұрын
ricky dona I’ve been watching his videos for a week trying to figure out who he looks like and this is FINALLY the answer I was looking for 😂
@ilanwajsfeld15652 жыл бұрын
Dude, I love your videos. I made this recipe once 2 years ago It was so good. Now I did it again though this time I used garlic confit and the olive oil of it and after I strained that luxious Hell Jucie I took the leftover pulp and dried it. It became the freaking BEST chilli powder I have ever tasted. I sprinkled it on top of frijoles refritos, nacho cheese, eggs, even make mayo with it or pasta sauces, risottos and it pairs really well with eastern foods as well. DUUUUDE....TRY IT ! Also I use the brine on salads when I don't wanna use oil.
@SpooN123443214 ай бұрын
can you tell me how you dried the leftover pulp please. thank you in advance
@PLRPlanners4 жыл бұрын
Just finished making this after 6 days of fermentation. My son loves it. Thank you.
@Terrencify5 жыл бұрын
Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!
@xHalalBoi4 жыл бұрын
Whaaat!? You’re 23!!!??? Proud of you man for where you are right now !
@jessi52883 жыл бұрын
I watched a Music Video called Hot Sauce about 90 times and now KZfaq is recommending me this video now.
@BTS-or7kg3 жыл бұрын
nct dream?????
@Nattidaddy3 жыл бұрын
I feel a lot more comfortable with the fermentation process now
@atherj5 жыл бұрын
Your comment about the traffic made me think of the Blues Brothers. "How often does the train come by"? "So often you don't hear it".
@jakubkrumpoch705 жыл бұрын
Peter McKinnon, huh? That would explain the B-roll affection.
@urealnewman3084 жыл бұрын
Jakub Krumpoch that’s what I was thinking, it was either Peter McKinnon or casey neistat
@kaylacollins84324 жыл бұрын
I was already in love with this man, and then I realized he uploaded a video on hot sauce...PLEASE NEVER STOP
@dserpa43483 жыл бұрын
The premature flexing of the blender had me weak for some reason 😂
@heatheryoung92545 жыл бұрын
Fill the plastic bag with brine so if springs a leak it won’t ruin the brine! 😀
@JoshuaWeissman5 жыл бұрын
great idea :)
@pass1word235 жыл бұрын
When I realized it was Friday I was so excited for Fermentation Friday
@JoshuaWeissman5 жыл бұрын
Mikayla Arntz yesss fermentation Friday is IN :)
@SPatrickF19703 жыл бұрын
As a fellow culinary professional I appreciate all you say concerning the title and agree with your opinions on Gordon Ramsey. I have mixed feelings on the Culinary School. I worked for years as a Kitchen Manager/Chef and what I learned was limited to my region measured by work experience. But that is neither here nor there. Great job and good luck!!
@CrosswindApproach Жыл бұрын
I recently found out that you can just snap the stem off the pepper. It's faster than cutting and no waste. Just grab it and "bend" it to the side. Worked on every pepper so far!
@muttr0n4 жыл бұрын
Loving the metric, thanks! Definitely trying this sauce when my chilies have grown. Nice.
@jamesaroeuett15674 жыл бұрын
I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.
@Dad-lu1oi Жыл бұрын
Is this a proven method ?
@TheAfterglowProject Жыл бұрын
Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.
@TheAfterglowProject Жыл бұрын
Used to work in a bar as a work to order cook. Baking takes too much time unless you’re making them in bulk.
@nateman792 жыл бұрын
Good video. Simple and great for people that are just starting. Overtime you can mess with the amounts of ingredients and eventually you’ll find a taste that is perfection. But the Fermentation is the most important part
@Silo1776 Жыл бұрын
Love ya, Josh. Gifted chef and you’re unabashed with showing your personality in your videos.
@garrettstrobel70514 жыл бұрын
Hey man love your channel! This is the first thing I've actually tried making on my own from your videos...and the sauce is amazing! Great content. Keep it up!
@bensmith75365 жыл бұрын
I watch A LOT of food channels, serious eats, chefsteps, eater etc but I look forward to this channel most of all. Bravo.
@JoshuaWeissman5 жыл бұрын
Hey man, I really appreciate that! Thank you from the bottom of my heart! :)
@Rockflyer1583 жыл бұрын
OMG, I grew tobasco peppers last year, fermented them for two months and made hot sauce with this recipe this evening. ....Amazing! Thanks!
@DEPRETION.5 ай бұрын
I am glad you made this because there is no sugar in this. so I am glad you did.
@nyan23174 жыл бұрын
I came from the coffee videos, stayed for the jokes and metric system lmao. And the fact that your content are mostly doable as a weekend project for me is very interesting.
@wxb2005 жыл бұрын
I'm a senior cook (lead cook) at a university & I like your view on being called a chef. I'd always say, "no, I am not a Chef. I am a cook, I hadn't earned that title. There's a difference between the two..."
@erikjohanson753 жыл бұрын
Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.
@cz85873 жыл бұрын
Joshua! I am wearing your tiger sweatshirt today and in your honor! Thanks for being such an awesome inspiration for non-trained home cooks like me. Really and truly, you are my favorite CHEF. That's right, bro, you are a CHEF and don't let these old men w titles make you ever feel as if you are not.
@aaronbrown88365 жыл бұрын
I'm obsessed with your channel
@emalinel5 жыл бұрын
You're 23?!?!??!??! Damn, I'm old ._.
@williamroraback61804 жыл бұрын
“Ok boomer”
@draco1474 жыл бұрын
@KHABIB TIME!!! You guys should realize that the use of "Ok boomer" here is not the same as the origin of this meme, it was use here as the word OLD whether you are a boomer or not. Also older generations can mock or look down on younger generation and it's alright they are old and grumpy but when it is the opposite then it is disrespect. Everyone from the little kid to the old grandma deserve the same minimum respect. Being rebellious against elders and criticizing them is not disrespectful.
@suzannehousden17792 жыл бұрын
I'm a Vitamix lover even though I've never owned one. Stood next to the display for almost 4 years and how to make everything. So glad you got one! You can make hot food and cold food
@chiliiyy3 жыл бұрын
Slowly but surely Josh became my favorit cooking channel on youtube. Coming from a cook to cook 😉 Keep up the good work
@jpcampbell4 жыл бұрын
I’ve watched this video like 5 times. Finally pulling the triggers. Going into day 4 of ferment
@jpcampbell4 жыл бұрын
It turned out great!
@PeterLundblad_life3 жыл бұрын
nice! Mine turned out good too. Did you have issues with it separating after a day in the fridge?
@keepleft994 жыл бұрын
I am growing my own chillies. Hopefully i can try making this hot sauce once they fruit.
@jyack2752 жыл бұрын
I love the aroma of lightly fried garlic.
@wimpiepieterse12283 жыл бұрын
Thank you good sir. Made my first sauce from the peppadews in my garden using your recipe. Came out a masterpiece. Thank you for your videos, they change lives. Watching you all the way out from South Africa.
@oldshovelhead2 жыл бұрын
Joshua this is just what I've been looking for to up my pepper sauce game! I followed this one to the letter - fermented Red Fresno's for 12 days and made the sauce today. Outstanding! I wanted to make it exactly like your recipe so when I tweak it I'll know if I'm too far off the path. Good comparison for me as I had made hot sauce using Red Fresno last month. I can clearly taste the difference with the "aged" peppers. Thanks for this one!!
@shmuggz7735 жыл бұрын
I don't think I've ever clicked so fast... GIMME THE HEAT 🔥😍
@thomascornell9203 Жыл бұрын
I have never watched a more satisfying how to video in my life bro your explanation was pure gold .. bravo sir bravo 👏👏😂😂
@axelmont2 жыл бұрын
Thanks bro. Just finished making it with 2 weeks of fermentation. Best Sriracha I've ever made. This is crazy good, thanks!
@colebenefield25334 жыл бұрын
If i wanted to add the taste of mango should i age it with it?
@gabrielp13064 жыл бұрын
Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).
@gabrielp13064 жыл бұрын
Please let me know if this works well for you ^^^
@colebenefield25334 жыл бұрын
@@gabrielp1306 i already stated fermenting the peppers so ill try it in the blender ill let you know if it works
@ikes74142 жыл бұрын
@@colebenefield2533 how was it?
@1976DannyG Жыл бұрын
I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.
@Stryke_Gently6 ай бұрын
Bro, we get it, you can’t cook. Relax.
@midorinchan4 ай бұрын
My first introduction to Joshy way back when! So proud to see how much you've grown 😊😊
@benjaminalexander1014 Жыл бұрын
Coming from a chef that has earned the title "the hard way," you have also earned it, Chef. You craft, you create, you teach and you mentor with this channel. Don't ever doubt yourself again, for you've more than earned the distinguishment and the honor.
@VvissiaA5 жыл бұрын
just for remembering to include Celsius you gained a sub!
@WhiteThunderBBQ5 жыл бұрын
did I miss it - you're not worried about the mason jar exploding? I'd recommend a vapor lock. Sauce looked amazing!!
@thatellen3 жыл бұрын
Thank you for exact measurements!!! I always play it by ear, and 95% of the time, I am successful- I'm going for 100% now!
@johndoeswork Жыл бұрын
My neighbor gives me a ton of fresh jalapeños from his garden every year, I’m about to make a ton of sauce this year with them and surprise him with his own bottle of it. Thanks for the info!!
@Juvodotorg5 жыл бұрын
so charismatic! Hope your channel blows up like it should!
@dabunnyrabbit26205 жыл бұрын
I grow scotch bonnet, habanero, ghost and just started a few reaper plants. never made a sauce, it is time!!!
@outdoorindoortexan4 жыл бұрын
Sooo how’d it turn out?
@jayz0_13obosin2 жыл бұрын
I ❤️ this guy now , you bringing me back chef 👩🍳 👌🏻👏👏 it’s true you can learn in the kitchen and not all in culinary school will teach you ,and thousands or more repitition to make you a good chef and forcing you to learn something in that field 👏👏👏👏
@gretaviljoen84343 жыл бұрын
Thanks for sharing the recipe. I made it with red jalapenos and I absolutely LOVE it. It's now officially my favourite hot sauce. Already making the second batch.