Every time I see one of Joshua's "BUT BETTER" episodes I'm like "Oh yeah I wanna make this" but then I always think of how expensive and time consuming it's gonna be and just end up buying the og thing again. 😂 So seeing you actually make a lot of his recipes... You're a hero, man.
Sameeee honestly he has a lot of great tips and I have to started to utilize some here and there and one of these days I'm going to make his biscuits. But if you want to make an entire meal that he makes you gotta clear your schedule 😅
I made burguers with his burguer bread, with tomato an avocado and a 1/2 dollar storebought burguer. It was awesome. I think I may make those tortillas also.
@@DavidSeymourOfficial I bet if you started an auction and had the proceeds go to a really good charity, like feeding America or something food-related, a bunch of your viewers would participate!
I've had a Misen chef's knife for several years and still love it. David may be sponsored to praise them, but I'm doing it for free. It's an excellent knife.
@@ShoaibAli-qt4tw lmao I've been subscribed since test #7 and I was SHOOK when David 'failed' his first recipe and struggled so much but now it's just hilarious
Sweet baby David, all you need to do is rinse that rice and cook it it in an instant pot! You work too hard to struggle with rice. Seriously, you figured out how to make homemade tortillas! Hero.
rinse the rice, put in rice cooker. Put your index finger vertically pointing at the rice. Fill with water until you hit the first knuckle. Perfect rice every time.
The reason the tortillas became stiff was because you didn't cover them with a towel. The towel traps the steam edited from the tortilla and keeps it moist and plyable.
He also didn’t put it on high enough heat initially so it dehydrated and went stale. It was hot enough and quick enough the second time around, so there was enough moisture, especially after being in a towel!
mi mama saw me using a heccin spatula when I was making quesadillas at 3 am and that's what she got mad at me for if I was to translate what she said it was probably something like "are you so lazy you can't just use your hands? or what? you don't want to burn your precious fingers? you've burnt yourself with water pendeja how much worse can this be?!"
I have both and yeeees go ! Making your own powder is a game changer. I also make breakfast bar in the dehydrator as well. The fermentation station is my baby and I love it.
He knows what he’s doing, and both items are good investments if you’re doing ludicrous amounts of cooking, but I think he doesn’t really understand that most people don’t have 6 hours to cook a substitute for fast food.
I have a dehydrator and alongside the garden my mom started over the pandemic, it makes life easier at the end of the season when we don't want things to spoil. We've made kale chips and dehydrated banana peels for compost just to name two things. It's awesome
Homemade tortillas are one of those things that seem like they'd be so difficult to make, because they taste so great, but once you learn how to make them, they're fantastic and you never want to go back.
for cooking rice: my sister taught me a technique (I believe she learned in Rwanda?) where you take a wet tea towel and wrap it around the lid of the pot, then cook with the ratio according to the package. The great thing about the method, is that you can keep the lid closed but still boil the rice without it overcooking, since the tea towel acts as an absorbent.
Can you make a kitchen tour? I have been watching you since almost the beginning and it's really nice to see how much your channel has grown, and I'm really curious about how you organize your kitchen tools and food .
random thought, but could you maybe try one of cooking tree's videos? they aren't that hard if you know what you're doing, and i think it would be so pretty!
as a taco bell employee, I can say that some of these are pretty close to how we make it. The "official" measurement for the tortilla in the crunchwraps are 12 inches in diameter, for those of you who want to try and make it yourselves.
You know what I got to give it to you when you get sponsors your not over the top with it and making you feel like you need to but also enjoy watching your videos x
I haven't seen Sam's Surf n' Turf Crunchwrap for a while so I'm not sure if there is a refried beans layer before the tostada but I know that Joshua's homemade stuff are bomb.
If you used bread flour instead of all purpose for the torillas, that could be the reason for the crumbly hard torilla. I had a similar problem when I first made tortillas
I’ve actually been thinking of buying some new knives. Might as well get a good set and support one of my favorite creators too! I saw the way they cut and they look great!
I think some of his early recipes are better for regular home cooking. His newer ones I'm like, fun to watch but no way am I spending the money for that.
Yea for sure. Then I also get annoyed at how almost ‘pretentious’ it is? Like in his sushi recipe he was saying how the rice has to be done in a special bowl or else it isn’t as good. Then his spicy mayo was a bunch of stuff. I worked in a Japanese restaurant and the rice was just rice vinegar mixed with a plastic paddle in a metal bowl, and the spicy mayo is just sriracha mayo
I don’t think his videos are made for people to replicate but he just does it for entertainment. He puts the ingredients and all in the description for those willing to give it a shot. I really enjoy his videos, probably never gonna make anything of his recipes though.
I've been desperately wanting to try a Crunchwrap for like 4 years but we don't have Taco Bell in my country 😒 and you can't buy tostadas at the store here. I'm pretty sure almost nobody in my country knows what that even is 😂 Americans are so lucky to have Mexican/Mexican inspired food available all the time
Tostadas are just hard tortillas, so if you can get your hand on corn tortillas you'll be able to make them yourself. Just warm them slightly, let them out to dry and then fry them. Alternatively, just fry them while they are still fresh, holding the edges with a pair of forks to stop them from curling up (this is better for when you want them flat, as in these recipes).
Sam uses a lot of store bought for ease. I probably would NEVER make a JW recipe due to everything being from scratch. Ain't nobody got time fo' dat! *had me a Misen chef and pairing knife for a few years now. Good knives.👍🏾
Let’s call this what it was, Joshua and Sam scored a magnificent tie just because of their amazing filling choices. Like you said, putting Sam’s surf and turf filling in one of Joshua’s tortillas would have been mind-blowing. Props to both of them. I’d gladly make and eat both versions. Definitely need to put pork fat on my next grocery list. I think it’s time that my son and I try making our own tortillas.
I’ve found it works best to keep fresh homemade tortillas (still hot from the griddle/pan) wrapped in a kitchen towel. The towel holds in the residual heat so the tortillas can steam a little while you’re waiting to use them. Keeps them from drying out and hardening, so they stay soft and flexible! *chefs kiss*
Step 1: warm up large tortilla Step 2: pump nacho cheese in center of tortilla Step 3: put beef on top Step 4: put flat tostada shell on top and turn the shell in a 360° motion (helps spread the meat and cheese evenly as we had skinny beef scoopers) Step 5: add sour cream Step 6: add lettuce Step 7: add tomato Step 8: wrap and fold into hexagon shape (the hole in the middle should be no bigger than a quarter) Step 9: grill for 17 seconds on grill compressor That's the directions for a Taco Bell crunch wrap supreme. Just wanted to share that with everyone 😁
It's interesting watching videos like this as a person that keeps kosher. I've never tasted meat and cheese together in my life... Let alone meat with seafood and cheese. I can't even conceptualize what shrimp tastes like. Anyone wanna try explaining what these things might taste like to someone who has no idea? I'm just so curious.
David, i know you probably wont see this comment, but i just wanna say how proud i am that you have made it this far, you have grown so much as a channel and ive basically seen your cooking since day 1, I'm really proud of you David 👏👏👏👏👏🎆 you recreating an emoji in that Q and A video from a few years back 😊
1. Lmao I just got a nasty cut from my new knife so seeing those large fancy brand new knives is giving me flashbacks lolol. 2. I now understand why tortilla fat content is so hight 3. I dont understand this video, I've never been to taco bell lolol
I have ALWAYS sucked at cooking rice. Even my chef instructor watched me do it the whole way through and he still said it sucked. BUT- I found that if I use jasmine or basmati rice, it works well. Rince it COMPLETEly before anything. 2:1 water to rice ratio. Boil the water, stir in the rice, and then cover, and put it to medium/low. Don’t turn it all the way to low or it will make the outside soggy and the inside crunchy. I’ve always heard people say turn it to low and wait 20 min, and that never worked for Me. You don’t turn it to low- turn it to medium low, like right in between. Works perfectly. Regular long grain white rice sucks, and turns mushy every time no matter what I do, so I don’t use it anymore. :)
As an avid rice-eater, the some tips/tricks to cook rice; the amount of rice you want to use, use the same measurement to rinse the rice and cook the rice. Ie 2 cups of rice, wash it 2 times, and cook in 2 cups of water etc. When cooking the rice on stove, add a pinch of salt. Close the lid before you even begin to put on the heat. Once on the stove, put on high heat until you can see bubbling on the sides then IMMEDIATELY TURN TO LOW HEAT and NEVER OPEN the lid til like 5-8 mins later to check. I have rice cookersssss but i still prefer the stove bc its fluffier. Secret it to get the pot to boil quickly (thus high beat first), then let it simmer (the lowest heat possible without ur vents turned on) for minimum 5-8 mins. Usually the rice will cook within 10 mins.
For your rice curse - 1/2 cup raw rice + 1 cup water. Put into microwave uncovered for 12 mins - four mins at a time and the check. It should be super fluffy! I used to have the curse but my boyfriend taught me this trick! Works so well!!
I came here from Joshua's video. At the beginning I was thinking that I might not enjoy the format of the video, but you've changed my mind. And that last recipe looks lush.
Huh. You know... when I make a stack/crunchwrap, I definitely fill it *very* differently. First, I use 2 tostadas. What I do is layer some sour cream, cheese, and lettuce on the tortilla, put down the first tostada, put all my other fillings, put down the second tostada, add sour cream, rice, then cheese, close the tortilla, and fry it off. I *always* have a whole in the tortilla when I wrap it (it doesn't close completely... ever), but the cheese takes care of that. I put down the side with the exposed cheese in the hot pan first until it gets a crust. Then I flip it. Absolutely perfect every time.
Oh my goodness! I truly enjoy you! I’ve been watching Josh W. for awhile and your video just happened to pop up after one of his. You are so entertaining and fun to watch. I have definitely subscribed and I look forward to watching your future content. p.s., your BLM ❤️ does not go unnoticed. Thank you!!!!
Helpful hint: In the restaurant biz we just throw bacon on a sheet. The sheet should have a silpad on it or grate on it so the bacon doesn't stick and just shove it in the oven at 350 till whatever kind of bacon you want. Rendering the is bacon that easy. You can cook a whole case fast on sheets.
Whenever you make arroz rojo aka Mexican rice, toast the rice in oil first. Wait until it is slightly brown, not translucent, and hard. Then add your onion and garlic. Then add your tomatoes. Then add liquid.
pro tip to cook rice from a Brazilian 1) after you put water or any liquid you DO NOT stir, never, not even a little bit. It makes the rice release starch and makes for a soggy rice. 2) you let the rice cook without the lid until the water/liquid starts to boil. After that you lower the heat and put on the lid NOT closing the pan entirely, leave some room for the water to leave.
