We all just giggled and snickered in his behalf for this entire episode. I have never heard so many people talk about how they handle, beat, squeeze and treat balls. Also…. I couldn’t stop laughing at the Canadian Dominatrix as a Canadian.
Josh's reaction to being told he was distractingly ugly when he eats pasta was hilarious. He was visibly self conscious after that. He looked like how it feels when you see someone looking at you while you are walking and you become super self conscious, hoping that you don't look like an idiot when you walk, so you completely forget how to walk on autopilot to places and you have to do it completely manually.
Josh is often disgusting when he eats. I wonder if someone called him on chewing with his mouth wide open. He stopped doing it awhile ago. Thank goodness, that was so painful and distracting.
probably!!! its a thing i've noticed a lot of people with adhd do, they have a thing that they really like telling people (be it a fun fact, a story, an ideology, etc) and they forget who they have and haven't told about the thing, so they just tell everyone again
The transformation of Lily’s personality from when she started at MK to now has been stunning. She’s been absolutely hilarious since they came back from break.
I guess but the thing is they usually break down what is happening scientifically or pretty close with each cooking method and explain the differences in taste, texture, etc. when trying then side by side. At that point I feel like you can take the information given while knowing what you're own personal tastes are to approximate which methods would best suit your palette. Doing a blind taste test might effect the results in the end but I'm also not sure how overall important it is, especially as others pointed out this is for entertainment and people going into this should understand what subjectivity is. Certainly a sample size of 2-4 people does not an experiment make. Even then we wouldn't discover the best meatball if everyone in an entire country participated in the experiment. All we would find out is the overall preferred meatball liked in that particular country. You could extend it to the world but even then I still don't think majority truly decides something as subjective as taste.
This is my favorite Mythical Kitchen format because it’s a beautiful blend of informative AND chaotic and everyone just looks like they’re having so much fun
Same, and it brought me back to a TikTok that made me die by a girl who acted like God and an angel talking and the meatier/meteor exchange explained the dinosaurs extinction, I don't know if you have seen it
Them going from "Do you think people think we hate each other?" To the entire last segment where the pure wholesomeness of Josh and Nicole's friendship just shines through is beautiful, love it
I found a pretty neat trick from my sister who is gluten-free - if you don’t have bread or crumbs for some reason but you do have oatmeal, grind some oats up as rough or fine as you like and substitute for the bread. Oat “flour” makes the meatballs almost indistinguishable from regular meatballs, or leave them mostly whole to give an interesting texture - I go for the oat flour myself. I still prefer bread crumbs, but have no problem using oats.
Yesss! I never seem to have any viable bread products in my house come meatball day, and im broke af, so oatmeal has been in more things than i dare tell my family about 😂. Great tip!
My great grandpa off the boat from Sicily taught my grandma to add breadcrumbs and milk to the mix and cook the meatballs in the sauce raw. The best way imo
This is always interesting and proof that there is no one way to cook anything from any country because my Sicilian family did the milk and bread thing, and seared the meatballs and finished it off in the sauce. We also added raisins!
14:08 Same concept when they make beef balls for pho or something like that... The beef gets the hell beaten out of it with wooden mallets and turned and beaten for like 30 minutes straight, and afterwards, you get a very dense, very springy, almost tough beef ball.
ngl... soup ice sounds revolutionary! also Nicole, Josh... it's not that we think you guys dont like each other, you just fight like a married couple thats been married for 10 years.
If you want moist, light meatballs, use parm/romano cheese. Adding breadcrumbs and egg just makes them small round meatloafs and makes them denser. The cheese still retains fluid in the meatballs, but it completely dissolves into the meat, and creating steam inside. Just like butter in a croissant.
so, in my family, we use dry bread crumbs and cook in the sauce for hours. The dry bread crumbs will soak up moisture from the sauce (we say gravy) and that will add flavor to the meat ball and also thicken the sauce. Side note, sauce tastes better the next day sure... but if you freeze it in batches, the last batch to be used out of the freezer is THE best of all.
For scientific value, they should've had 2 hands mixing each meatball mixture for the time limit. For entertainment value, what they did worked perfectly.
Also the 15 minute mix will help the meatball stand up in the sauce, becoming softer again once cooked for many many hours in the sauce...otherwise it just breaks down in the sauce...I also cook my sauces for around 8-12 hours, adding the meatballs maybe 3 hours before sauce being done, but sausage in the whole cook time...
We've always seared the meatballs then finished them in the sauce, simmering it for however long..hours... And never did a 15 minute mix. And unless the meatballs didn't have something to bind them together they held up fine
My grandmother did the same, but she would also put boneless pork ribs in at the beginning with the sausage, and over 8 hours they would dissolve into the sauce. Soooooo good.
I wish you had tested the weird cooking competition thing I’ve seen lately where chefs just throw their meatballs in the deep fryer before putting them in the sauce
At the 3:31 mark, I feel like it’s less messed up to split the grocery bill equally if Josh is typically the one cooking. Labor (and skilled labor at that) turns those plain groceries into delicious meals. It might not be an even trade, but it’s closer than it seems at first glance. But obviously having a conversation about it with his wife to be is the best way to settle this potential issue.
Soup ice kind of already exists. Where I'm from many people make their own tomato paste and freeze it in ice cube trays so they can add it a tablespoon or so at a time.
A Knight's Tale is an amazing movie. Well done Josh! And thanks for the Warpaint info! I wonder, do you know the one "failed" take that was kept in the movie? This is my favorite piece of A Knight's Tale trivia...
Nicole backing up from a 4 inch flame is funny to me. The salamander at my job explodes and makes a big poof sound when you turn it on 😂 and we light it with a blowtorch so its double the fun. Hasnt burned anyone yet 😅
I started making my panade out of a combo of panko, grated and drained onion and a bit of milk (But for sure more onion than milk). Makes for a darned good meatball.
All of those were exactly how I learned to do meatballs from my Italian nonna. In her house, meatballs were tiny and served pretty much as an appetizer. They always came out first, right out of the frying pan and put in a plate in the middle of the table for everyone to snack on before the pasta was served.
0:58-0:59 I loooove the pickle slice poker chips! Also, I'm not a very good lip reader but it would be interesting to learn what Josh is yelling lol. 1:04-1:11
I make my turkey meatballs by pan searing in cast iron, making a tomato sauce from scratch and reduce it in the cast iron with the meatballs for 45 minutes; after the meatballs are seared on both sides. never can go wrong with this method
I got mine about a year ago on Amazon. I did leave the olive oil and the juices from the turkey meatballs in the cast iron tho so the tomato sauce had some lubricant against the cast iron.@@DizzyBusy
There is one variable missing here. When you bake a meatball until the outside looks right, then simmer it in the sauce for the whole second half of cooking, it absorbs more sauce and makes a saucy, meaty meatball. You get both flavors and it's pretty nice.
