I really feel these Versus episodes should have a 3rd item where they do a middle of the road type version....Using this episode as an example what if you took the mustard seeds, and Aioli and used that on the store bought hotdog and bun, skipping the crab and caviar...How would that stand up to the high end hotdog?
@@dantastic7 Issue is buying all the equipment to do it properly, having a decent kitchen, and/or having to buy the ingredients in bulk (he breaks down the prices based on how much of something he uses, but realistically you end up buying way more of the spices and stuff than you need for each individual serving/meal due to how things are sold)
@@dantastic7 Have you tried making any of these recipes? Just making the bread he uses in all his recipe is a fucking miracle in and of itself, I would need to buy 100$ more of kitchen equipment after having already bought 200$ just to be able to follow most of his recipe. The dude is sitting in a kitchen with a thousand dollars worth of cooking equipment. Hell I can't even do his fry cooking recipes because I have a convection oven and no ceramic pot so I can't control the temperature of my oil, and they're probably the easiest ones he has
tax-write offs are complicated and isn't just free spending especially in the case of a buisness a lot goes on with them and it's not something you can just do all time
What I love about these types of videos is that even though we'll probably never make it, it's a way to "upgrade" the regular food. I grilled a burger and copied his sauce that he put in his and it took my burger up a notch
You did inspire me to make my own hotdogs and buns from your past hotdog videos. Can't go back to store bought dogs again, I'd rather put in the work for homemade, totally worth it. I prefer my dogs without animal casing so I use synthetic casing, but that's the best thing about homemade, they're exactly how I like them. Thanks for all you and your crew does, the effort that goes into your videos is much appreciated.
Gotta love the affection he shows his book children at the end of each video. Ngl, bought one week one and have actually used it unlike the other cook books sitting dusty on my shelf😂
@@Burnthealphabetpeople Depends what you mean by "classic." Steak and Seafood is a very new thing, specifically in the United States --given our access to cattle and large stretches of farmland. That isn't true around the world. Bacon Wrapped Scallops is probably the most topical pork and seafood dish, but New England alone offers dozens. Thankfully, if you don't want "I haven't heard of it" to be your allegorical cage, a quick google search should broaden your horizons.
@@UltraViolent21 I'm plant based (ish, I'm not strict... if there's nothing but vegetarian and I'm starving I'll eat it) but I love to cook. He shares a lot of great techniques. Hubby sometimes eats fish though so it's handy for that too :)
Josh, I like the dog you have approached with but I would have done it a little bit different. I believe you could have gotten more out of your foie gras flavor if you used duck or another waterfowl as the bass for the hotdog instead of the beef. This with the little mini scallops lining the bottom of the roll as well (instead of the crab). I like your use of mustard seed to oppose the caviar but I feel like finger lime might work well too instead? Also I think Parmesan might be a little bit strong for the sauce, an aged fontina would be fine. The aeoli I would make would use duckfat as the oil to fry the garlic. Other then those slight modifications I think you did a stellar job man. I think you make great food that is an inspiration to many. I would love to see you dress up another "basic American favorite" like a potato skin with duck proccutio bits or whatever you got going in that head of yours.
Great video as always. My dearest Joshua, may I recommend you trying a version that is slightly more expensive than the basic one but ass-dropping amazing. It's called completo italiano, from my country Chile. It consists a good sausage (or hotdog, you know the drill), cubed tomatoes seasoned with only salt, mashed seasoned avocado on top so that the tomatoes don't fall off and a nice thin layer of homemade mayo. If you are feeling a bit naughty, you can add a little bit of minced green chili, but don't tell anyone I said that
i think this series really needs something in the middle price section because im sure thats where the actual best food will be. like a 10 or 15 dollar hotdog with not amazing ingredients but pretty good ones
We have a food cart in our Main Street district that sells something they call “superdogs”. Two homemade, all beef hot dogs on a bun, add potato chips and pineapple salsa. It is MIND BLOWING! So freaking good.
The part at 8:11 was really helpful for me! Watching this video, I figured a $300 hot dog was far superior than a $1 hot dog. I have eaten plenty of $8-$12 hot dogs at places dedicated to them, and they are miles better than a $1 hot dog at home. I wondered whether the $300 hot dog was enough better than these $12 ones. The part at 8:11 was helpful - maybe a $30 hot dog would be worthwhile for those of us at home to try! I'd be interested in more content around what investments/added costs are the primary components that elevate a dish.
My favorite hotdog would be a thick smoked sausage cut in the length. Fill the sausage up with saurkraut, add a generous amount of Dijon mustard. Add on top chopped bacon and onions fried to crisp.
Good god I wish I could be like you in the culinary sense, Joshua. I have your book but I'm still afraid to try some of them so as not to look like an idiot. Keep up all your videos. They give me a hope of being someone who can cook well.
You NEED to act like an idiot a few times before you can really become good at ANYTHING. You will SUCK at first, but you NEED to stick with it, because you WILL improve over time! Cooking isn't rocket science! Its just a lot of grit and the will to improve each time until you get a recipe to where you want it! :)
Josh I really REALLY appreciate your videos. They’ve really upped my game in the kitchen lol. I was wondering if you could do a video on how you clean your wood cutting boards. It’s something that I hate cutting meat on cuz I feel I can’t clean it well enough. Thanks regardless!
I want to see a cheap food transforming it into a an expensive dish without using gold flakes, cavier, truffles and etc i want to see the creativity of a chef
Watched a video of yours months ago for the first time and I loved how you used Justin Wilson's "Onion" pronunciation. I really love his cooking and a true genius much like yourself! Keep up the great work!
Hey Josh, could you do a "but cheaper" version of the super expensive dishes where you sacrifice as little of the flavor _and_ reduce the cost as much as possible? What's the cheapest version of the greatest -hot dog- Haute Daug?
Now making your own mustard and onion aioli doesn't sound that expensive and I bet it helps the dish a lot. Gotta do a version of this where you show how to elevate cheap ingredients
The trick of this is knowing that the $300 hot dog does not exist, if you can wrap your mind around that you can avoid paying $300 for a slab of meat on a roll. Thus bending the meat and roll, though not really... it's not them that bend, but your understanding of being reamed in the arse.
Humble request buy a bigtime fan. We know you are businessman/actor/youtuber/comedian/cook but everyone can be a master of all trades. So i request you do a Q&A. Question: could you see yourself as a master chef winner considering your current cooking skills? How do you compare yourself with other celebrity chefs. Also please do famous chefs tier list and other food dish dish tier lists.
I used to live on avocado, tomatoe w salt n pepper, and alfalfa sprouts s/p on it as well..on Roman meal bread with a thin layer of BF's Mayo. But, became allergic to avocados for some reason. Chit 🤭 Anyway, it's a great summer sandwich. Do they even make Roman meal bread any more?
Josh - 'I didn't use A5 wagyu because that seemed a little sacrilegious.' Also Josh - 'And now I'm going to mix my beef with foie gras to make a sowsage.'
You made so many insane components for the expensive dog, that I'd like to see a breakdown of them to see individually if each ingredient is necessary, or worth it. Like the foie gras in the dog. If it wasn't there, would it make literally any difference?
the cheapest hot dog is a weenie and a slice of semi-stale white bread, (that you bought from the discount bread store) which happens to be a personal favorite of mine
I like adding some pickle juice to my mustard, then if you must use mayo mix it with chopped dill pickle, S&P, pinch of brown sugar, spread on the bun. Toast bun. Also cut X’s all over your dogs it will increase your crispy bits. Sautéed sweet onion, side of baked beans, Mac salad and boom!
you should make a series where you make different types of foods from different countries like a hot dogs from different countries maybe call it but different or but culture
Josh! Long time fan, first time commenter. Can you make a video of how you organize your kitchen tools? I have a small kitchen and want to be able to maximize the space. 😉
You can make a brazilian hotdog with all it deserves to have: Chicken, ground beef, corn, peas, mashed potatoes, brazilian "vinagrete", "batata palha", grated cheese
Best hotdog you can find is at a small stand in a dark alley with an old guy who says "Hungry for a hotdog?" and its 3am and no place is open and your starving and you got no money and the old guy says "its free, take two" and you know.... those are the best damn hotdogs of your whole life. Also around the next corner is a Boss Monster waiting to rip your face off.
Here’s an idea, replicate expensive food on the cheap. If expensive food is expensive because of expensive ingredients can you make a similar product and have it taste just as good on the cheap?
Dunno if You Sir did that, but if you blow air into the intestines, they will - be more resistant to breaking (especially when you put them on the machine), the texture will be finer and since it is more resistant to mechanical damage, you can make a sausage by literally turning it around (360 degree turn) not needing to do it after that (easier handling). Source: Imma village boy, making sausages regularly (hog-killing is family event). Lets say that I have made around 200kg of sausages so far (10kgs, at least once a year and only the best meat is used for this, except tenderloin). Making them since I have been 5 yo.
