But better: cereal edition. Make cereal from scratch Josh.

@Unkownnnn

Жыл бұрын

NO FR THO😭💀

@getsomehelp8866

Жыл бұрын

💀

@Coffin_OG

Жыл бұрын

That would be good😌

@GK_Squid

Жыл бұрын

Show us your crunch berries!

@Omer.Reshef

Жыл бұрын

Umm, that will belong to but better isn't it?

That black garlic bread sounds like my dream. Anything combining garlic into Anything I'm wanting to try.

@Falcon532.

Жыл бұрын

Got to admit when I saw the thumbnail I thought it was cinnamon raisin bread.. I was super surprised by it being black garlic

@khalilahd.

Жыл бұрын

Same 😋

@LibertyMonk

Жыл бұрын

I knew he had plans for all that black garlic, but ooooh boy, I didn't expect this.

@sannevorrink

Жыл бұрын

Omg me too. The more garlic, the better❤❤

@MrPeggox

Жыл бұрын

Shiversssssss

You know it's good when Josh doesn't share with the crew

I think this is the first time I watched Josh say No. Shell the money out for this. Everything else is like if you got it do it, if not that's okay. Josh just threw everything out and said do this one! 😂😂😂

@GiantkittenGodMusic

Жыл бұрын

Yep, He really did.

@brixenlang3207

Жыл бұрын

When I saw the title, I got confused on how a katsu become a tank-top…

This sounds so good 😋 sweet and savory is the pinnacle of flavor 🙏🏽

You know Josh understands fancy when he makes a YUZU MIST

I would love a comprehensive guide to Asian sauces. What they are made of, what they taste like, and their uses. There are so many that you use often and I start getting them mixed up. Shirodashi, shoyu, hoisin, shaoxing wine, etc...

@ddeweers2503

Жыл бұрын

Yess!

@michaelh7490

Жыл бұрын

Shirodashi is a soup base, shoyu is literally just soy sauce, hoisin is a sort of Chinese barbecue sauce, shaoxing wine is just wine and is used in mostly Chinese dishes or for deglazing.

@daniellabitigan8482

Жыл бұрын

@@michaelh7490 What's the diff between dark and light soy sauceM

@michaelh7490

Жыл бұрын

@@daniellabitigan8482 dark soy sauce is a bit less salty and a tiny bit thicker. "Light" soy sauce is what most people use in day too day cooking. Dark soy sauce is more for color than anything in most dishes.

@robertreid2499

Жыл бұрын

awesome awesome idea

I love how you made everything in the expensive one more extravagant. Except the mayo. Kewpie is perfection in a bottle.

I been watching you for a year with 0 experience on cooking and thanks to your videos as a beginner I'm called a Gourmet guy with my friends. Thanks for sharing your recipes, I just bought your book to keep growing strong and become that true gourmet chef!

Love this man's immaculate cooking

@YoSerpant

Жыл бұрын

🫵R🦸‍♂️🌈

@khalilahd.

Жыл бұрын

Same ❤

Love your videos! The change you made this year to do all the intro talking first, and to end the video with B-roll, really helps the smooth flow of these videos.

Gonna throw this out there, let's have one of these But Expensiver videos with a "No Beef" restriction, so the price can't be bulked out with Wagyu. If only just so we can see Josh do something delightful to some Mangalitsa pork, or something along those lines.

Hi Joshua, I would love to learn about all the things one can use a cast iron pan. Might that be a good idea for a video? Love your content. Thanks for the amazing videos. Best

Japanese food has always been my favorite, and learning doing this kind of dishes really enlightens my day knowing I can add another delicacy to the recipies I like doing from this culture 😋 thank you Josh for doing this incredible dishes and always rocking them with style ✨️

I’ve been wanting to buy ur book, and all of a sudden, my friend who I showed your channel to a few months ago, said he watched a lot of ur vids and realized I was a big fan and got me my own cutting board and THE BOOK. 😊YESSSSSSSS. Have a nice day Josh

Amazing as always 🔥

I'd love to see these have a mid-range version added as well. There is the one that we can never source (or afford) the ingredients for, there is the super-cheap one, and ... what makes sense as a middle ground to maximize return on investment. Maybe that could be your next series - bang for your buck. Where to spend the money smartly to maximize the result.

@MegaBabibo

Жыл бұрын

Just use regular steak with the second version?

@Arthrexx

Жыл бұрын

@@MegaBabibo That's still about 200 dollars in different ingredients, so... no, not really

Both look so good!!

love the enthusiasm!

Nice editing this video!! Returning to a slow paced more enjoyable video. Thanks!!!!

I'm going to buy that book because I love your dance... and plus your recipes.

I love your videos josh!!

I live for your reactions to the food you just made. Wish there was a Joshua weissman reaction app, someone asks you what you think about something, open the app and show them in the best way possible

Love how Josh takes a slice of the regular katsu, but then takes a bite out of the wagyu

yooo josh that beat at the end is TUFFFF

My high school best friend's parents had a Japanese restaurant and I basically lived off of pork cutlets and tonkatsu sauce. This video brought back some serious memories! And now I have to make it.

"Deep-fried Wagyu steak" is an evil, evil description. I hate that I love it.

Seriously can't wait for the live action food wars with this guy and one of the cooks.

Can we just appreciate how good the video editing and Joshua comments describe the taste of food? 😱

Can’t wait for the collab with Nick! 😆

You're terminology is awesome in its hilarity!

Ace and so funny too -- this is one of those you just have to watch to know what’s what 🎉😂❤

Your cookbook brought me to your channel

Love sitting down at my computer with my lunch an finding out a new Weissman dropped

Since you're doing a versus thing already, here's one I wanted to see: Chicken Tikka Masala VS Japanese Katsu Curry, which is the superior curry?

Both Katsu Sandos looked so good

Im used to eat sandwiches like that after holidays. I has no name but is super similar. Shallow fried breaded porch chop called Schabowy that haven't been eaten because we always make to many. Homemade bread and salad of your choice or even sour cabbage stew called Bigos just to give some lubrication for this one day old food. Vegetable one with egg and mayo is my choice, coleslaw or simple one with dressing are also fine.

@makaska5

Жыл бұрын

Kanapka ze schabowym i bigosem? Hm, nigdy o tym nie słyszałam

@thalus5990

Жыл бұрын

@@makaska5 A co zmarnować się ma? Jak jarzynowa wyjdzie to jakoś trzeba dodać czegoś żeby suche nie było. A nawet powiem że jest to całkiem niezłe

@makaska5

Жыл бұрын

@@thalus5990 chyba że tak

I’ve always wanted to try Katsu sandwich, but could never find the opportunity to go eat one. With that said, being a fellow Houstonian, I didn’t know that deep frying was a requirement here.

I’m so glad to not see anyone complaining about deep frying the wagyu, this channel is a safe place for people who enjoy good food from every culture. :)

"Hey I'm home" Josh:Just talking into a cabinet

Josh is really just out here deep frying Miyazaki wagyu, & I'm so about it. I think we need a wagyu dinosaur nugget recipe with this slaw dressing to dip. Call it "but bougie"

@Butterflier00

Жыл бұрын

@@AI-00000 why you tryna kill Nick's vibe.... also teenage girls have been pioneering language for centuries.

one thing I like to do when you make videos like this is take the affordable aspects of the more expensive one and use it on the cheaper version

@robertreid2499

Жыл бұрын

aweso9me

I’m trying to figure out how the wagyu one came out to $358 per sandwich? I’m not sure if the $185 is for the whole strip loin or per portion but surely it’s still the bulk of the cost per sandwich, no? Where did the remaining $175 per portion come from?

@harmvzon

Жыл бұрын

Same question here. Usually with those expensive dishes on KZread, they don’t add up and are exaggerated.

Garlic has some antifungal/antibacterial propieties to it that kills yeast, so that may be why the bread didn't rise as much. Allicin is a chemical in garlic that prevents the growth of fungus and/or bacteria. It is "black garlic" though so that may change some of the chemical properties of garlic that prevent bread from rising as much. Either way the bread and sandwich look really dang good.

You are madman. You are madman! This is masterpiece, I was sitting there face off the whole time. I couldn't grasp what is happening. This is The Sandwich

As soon as you said “we’re stepping away from traditional a little bit” I instantly thought of uncle Rodger 😂

I just asked my husband for your book for Christmas, I hope your happy josh XD

I wonder if Joshua ever watched food wars I think he would love it out of all the ppl the most 😂

Kenji had a triple onion burger with like caramelized onions, onions grilled into the patty, and pickled onions. Would love to see something like that (a study of onions?) for a few different ingredients. Tasty/Buzzfeed has been doing those videos with 'x pounds of garlic/potatoes/cabbages' and they're super interesting

Great job editing team! The sword fighting footage at the end was pretty funny and that transition with Josh slapping the bowl at 4:10 was smooth!

In hungary, the traditional "sunday big familiy gathering" meal is basicaly this but instead of making it in a sandwitch we serve it as a main course with rice/potatoes, and usually picles instead of the cabbage but cabbage is sometimes done too. We don't call it any fancy way, basicaly when we say fried meat, we mean this.

once you learn to katsu, you never stop

Hey Joshua, quick question - what do you do with the leftovers of the dredging station? It seems like quite a lot for two pork chops, and I always run into the issue of not knowing what to do with leftovers

@jk1422

Жыл бұрын

mix flour, eggs and the bread crumbles together and add a little bit of milk to it. add a little salt to this dough and make nugget sized balls. Then you deep frie them. i use the rests like that, but im sure there are other things to do

Hi Josh! Love all your videos, Could you please make Chili recipe Please and Thank you!!!

I noticed something... Since the Pho VS Ramen episode... I realized that Josh inner Texan is showing a lot more and I love it!

What is the cost per portion for the wagyu sando? not the total, i'm curious

How could this be $358.75 per sandwich, when meat cost $185 & not entire steak goes into it?!

@virionspiral

Жыл бұрын

Because he can't do math. His math is wrong in everything.

Do you have a recipes for fried oysters and clam strips im trying to find the perfect seafood planter recipes thanks if you have one in mind

I bought the Papatapa cherry shirt and it is SO SOFT! Top quality! The Crème Fraichest!

Please does anyone have a link for that bread pan, I’ve been trying to find one for FOREVER

looks so good cant wait to go into debt to make it

That was a fun one!

Always love a good beef katsu 🤘

"But Expensiver" is my favorite series

Just bought your cookbook SAUUUUUUUCE

Congrats on 6.9 million subscribers!

But better: my dad edition.

This the first episode o watched where the expensive one is just so good it warrants the price

we need a fridge and kitchen tour🤩

I like how you added the yeehaw sound for Texas

Which made in saucepan is that?! It looks like an 8inch saute more than a sauce pan but I can't see it on their website!

Finally a Josh recipe where I already have all the ingredients Lol

Haven’t watched yet but there used to be a place in Houston that sold a katsu sandwich with tamagoyaki and a gochujang Mayo and it changed my life. Then they closed down and I’ll never get it again 😭😭😭

So BOMB!!! 💣🔥

Papa, can you make the perfect katsu sando using whatever ingredients are necessary for improved flavor, then show us the price? Lately, the "rich" versions have just added caviar or whatever.

"Baste your little gentleman with butter if desired." If desired?!? That's a got-dang mandatory step! Also, I'm going to be making this.

Joshua! Can we please get a recipe for the garlic mayo burger sauce ?

Curious on the decision to use waygu instead of an iberico chop, was it just price?

So proud of you how you said Worcestershire sauce. From Britain 🇬🇧

I knew the more expensive one was gonna be better it just looks amazing

Fall is here. Can you make us stuffed pork chops ?! I’ll send you my recipe.

imagine if Josh went to collab with guga, with the most expensive and delicious wagyus

the gochujang and chili crisp in a japanese sandwich really threw me for a loop

Can you please link where you get those steaks 😢

Could you make it rare If you started with chilled wagyu, or would that lower the temp of the fry oil too much?

Need more pasta content please guys!

A5 is a wonderful thing. It's something I love to treat myself with.

Does anyone know what brand makes those metal bread proofing containers? :)

There's no chance anyone tries to recreate the pricey one faithfully but we can all dream

Happy birthday to me, thanks Josh for the idea

I wonder if you could make a dutch ‘saucijzenbroodje’ it’s pretty good

Josh: You probably already have everything for the sauce. Also Josh: Alright now add your oyster sauce. I’m sorry what aisle was that on?

@Mel-qr5ob

Жыл бұрын

With the soy sauce

Sir, the music for the B-roll portion of the video had NO RIGHT to slap that hard xD Good day, sir

Which amalayze do you use? Anybody know a good brand?

LOVE THE CHANNEL, CHEF!! 🤘🤘🤘🤘

honestly,... this time i can really imagine that it will make a huge different. the last times you compared expensive to cheap you basically made two completely different dishes. this time it's the same dish, almost the same sauce and it really puts emphasis on the quality of the ingredients. also: thank you for featuring the katsu sandwich! it's really delicious and i should really do it again. also: you don't neccessarily need A5 meat. you can use any other beef, or even lamb, chicken, and... dunno... fish. buffalo... stuff ^^

@jadensandoval5155

Жыл бұрын

So you think if I do a normal pork cutlet with the upscale ingredients everything should still be top tier taste I’m hoping ? Not gonna buy A5 wagyu rn😢

@Kokujou5

Жыл бұрын

@@jadensandoval5155 quite so, yes. of course there'll always be a difference in quality, but yes. my oppinion is always, that it's not the quality of the ingredients, but the quality of the preparation and technique. there are several ways to tenderize meat, infuse it with flavor and so on.

i was hungry before, now im dying... great! :P

Cutting the crust? "What? That's like slapping God across the face for giving you a beautiful gift."

Dude I'm telling you try adding grated horseradish into coleslaw it is an absolute game changer.

We want top 10 things you’ve made on this channel