kath is as detailed with taste explaining just like my roomates when i cook/bake something: wow food - it tastes so good and the crunch is good and that is good
Yep, that’s my bro as well when I cook things, but less enthusiastic. Me: “So, how is it? Did you notice I added _____? Is it any good?” Him: _*shrugs shoulders, tilts head_ “.... yeah.” ;_;
Before I have to eat rice pudding and banana, I would rather have the ice cream, any kind of ice cream, any time. In fact I would skip the whole desserts.
Okay, I approve this. But for that, you have to either write a story or draw something that portrays you and your mom. As long as it's not in real life, I'm okay.
You all don’t have to be ignorant and basically telling somebody they shouldn’t have been more. Yet we ask others to be kind to each other and this is how we act? Let’s do better, let’s be the way we want others to be. Be respectful
I love how Catherine (Katherine?) is shy around the camera but can be lured out by snacks. She's just here for the snacks. And you can tell how much she cares about him and how she notices all the little details and points them out.
Josh: How much is that - Eats a dish that is literally comprised of rice, milk and Banana - The taste tester: THIrTY dOlLaRs Must have been some good ass rice
@@mattburkett9419 You ever had rice pudding for 30$ in a restaurant Oo Like the most expansive I've paid for a dessert was about 18$ CAD, and it was crepe suzette with the chef making it at your table, I really don't see how a rice pudding could cost up to 30$.
Maybe she was guessing the price for 4 servings in a restaurant??? Depending on where you live, restaurant desserts are around $5/serving at cheap place and $10 at a fancier place.
@@loriki8766 I can say with confidence gained from tons of travel in my 20's, that $5-10 for dessert is inexpensive, and what you would find at any average chain or maybe a casual restaurant in a small town where restaurants are much cheaper. In my city, average prices are high enough you'd rarely find desserts for less than $10. If we want to start talking about gourmet, boutique, or fine dining, and you're spending $100-500 per person, paying $30 for dessert is not surprising. And this could be for something as simple as a slice of cheesecake, but the ingredients themselves justify much of the price at any reputable restaurant. There's absolutely nothing wrong with never paying those prices, high cost doesn't necessarily make food better, and its really hard to justify a $10 taco, over a real $1 street taco. But you'll never find a tomahawk steak for $15.
I love these videos! Since I've discovered your channel, I made a lot of cheap and delicious meals, while making my own bread, pasta, peanut butter, etc. I've learnt a lot of techniques watching you operate and I never went to a restaurant since! Thank you! Respect from Quebec, Canada. Sorry for my English mistakes.
Hey Josh I honestly can't thank you enough for everything you have done for me About a year ago I found you on tiktok after some stuff went down with my friends and family and you have helped me get through those tough times I can't thank you or the community enough for your positive words and keeping up the great work I love you all more than life itself Thank you for reading, and may you have a lovely day
Look man, if you keep saying that, then yeah you probably won’t get a date. I know what it feels like to be alone, having been rejected/friendzoned many times over. But you just gotta keep trying! I know it sounds cheesy, but you can’t give up man! Women love confidence/no simping. Nothing worth doing in life is ever easy, but it is worth doing. You’ll find someone someday buddy! :)
I love all about your videos! Your humours, pleasant music, awesome camera angles and footages, dope editing, and the satisfaction from watching well-made wholesome cooking video. Im so happy I found your channel!😊
I love when you bring other people in (clearly they get some coaching) and get their reactions. Do you have cool next door neighbors? Where they at, are they any fun? Do they want some food?
@@riddlydiddlyimawantedmanin4442 Bro I wish I did, I'd be over there all the time with some sort of fake premise (sugar, eggs, stand mixer...) then hang out all day.
Quick tip on Crème brule. For the toping you can take a spoonful of sugar and place it in a small frying pan with a small drop of ether honey or corn syrup and let it melt until slightly dark and pour it over your desert.
i've been contemplating making Creme Brûlée for some time now but always put it off, now i see this vid in my sub box. it's a sign, i'm going to have to make some even if it'll be me and my cat enjoying them over the weekend
Wow if this video doesn't scream get yourself a kitchen torch! I don't know which one does! This is a vital piece of kitchen equipment thank you for sharing this! And just a reminder you're halfway to 4 million subscribers that is pretty awesome! And that's just Joshua Wiseman but better!
Made the Ricotta Mouse. I like mine super dark and rich so I added another scant 1/2 cup of melted, unsweetened chocolate. Also added a little vanilla extract and only used 2 tbsp. of coconut sugar. It tastes amazing! I am going to top it with chopped pistachios and toasted, unsweetened coconut. Thank you for the inspiration Josh!
This channel really is life changing with all these awesome (affordable) recipes. Really has sparked up my life again and got me back in the kitchen. 😄
One additional step will take the rice budding for the next level , put in ceramic plates as he did with cream purel and put it in the oven until the top become brown and tasty.This is the original Egyptian recipe😋
That's my kind of creme brulee. I don't want flan, you know? I want it to be like pudding with bruleed sugar on top, and that's what his looked like to me...
I work in a restaurant known for its creme brulee and I'm the current desert and pastry cook there. I've found, through making this desert every day for the past year and a half, that the custard holds together and stays much smoother if you don't separate the eggs with your hands. It is much faster to do it with your hands but I've consistently found that it doesn't set right or gets slightly grainy when you do it with your hands. Separating the eggs using the shells or some other method where you don't touch the eggs consistently yields better results
These look divine. I love that you are breaking down things to show how to make them cheaper. What about ideas on using cheaper cuts of meat? For example, I see Pork Shoulder Boston Butt Steaks on sale or markdown a lot, but the internet searches for how to use them are less than inspiring. It would be great to know a way or two to make them in the kitchen and possibly even a way to do them on the grill. It would be great to know how to coax the most flavor out of some of the lesser used, more economical cuts of meat. Could the fat that rings the edge be cut off and frozen and rendered into lard when there is enough to mess with it?
The best rice pudding I’ve ever made has been done in the same pan. You get the starch from the rice to help thicken it. When you incorporate vanilla paste and cinnamon that adds that extra something.
If you switched the rice to Basmati, and replaced the vanilla with some green cardamom, and (optionally) remove the cinnamon stick, you’d get a very common but delicious Indian dessert called “kheer.” It has cashews, almonds, and raisins in it too, in different combinations or all at once. You should try it Josh!
