Yes make this a series. Brand vs Basic.

@johnpaulhenry2566

2 жыл бұрын

Agree

@gordonjones3360

2 жыл бұрын

Yes please

@tom139o7

2 жыл бұрын

Show support for the videos, hopefully he sees that we like them.

@MrKkcampbell

2 жыл бұрын

@@tom139o7 Like favorite and subscribe.

@morganbowen1802

2 жыл бұрын

There are so many cool options to do this with.

What about burgers? I feel like that could result in something interesting. I'd imagine the biggest jump in quality would be the bun.

@mupbowl

2 жыл бұрын

Or wagu

@jayray2761

2 жыл бұрын

You could even stretch this to TWO episodes… meatified burgers on the first episode, followed by non-meatified burgers (à la Impossible Burgers)

@FaultzGaming

2 жыл бұрын

Definitely wanna see this!

@abydosianchulac2

2 жыл бұрын

This would be hugely impacted by how one cooks their burgers and what lean/fat ratio you use. I wouldn't want to eat a 93/7 burger cooked to well done, but since I eat mine rare then 93/7 doesn't have an issue with moisture loss or density/heaviness.

@papes9120

2 жыл бұрын

I feel like the biggest difference would be in the patty, just because you would have to use a completely different cut of meat. The buns are really just flour and a bit of yeast, which is mostly the same no matter what brand.

Cheesecake might be a good way to test the quality of ingredients. The crust and the filling might be obviously different.

@minjawee

2 жыл бұрын

I’d agree, this is a good testing point that I stand by. I believe crappier ingredients could ruin one or definitely not taste no where near as good.

@crunchyjuice6418

2 жыл бұрын

oooh yes

@garystinten9339

2 жыл бұрын

Cream cheese comes in cheap and expensive

@David_Quinn_Photography

2 жыл бұрын

and Walmart cream cheese has a slight onion flavor to it which may kill the cheese cake flavor

@blindopossum7913

2 жыл бұрын

Don’t know if you noticed but he’s made the video now!

The expensive sauce was more sour because the tomatoes were probably intact, not swimming in a sauce with added sugars like with the cheaper sauce. I could tell when they were being blended just from the amount of seeds, and the more viscous nature of it suggests they were not punctured and held their natural juices inside. Also, if they were that sour, either the type of tomatoes used were of a sour type, or they were not ripe when canned. Anyway, as a chef you should adjust to taste, if the tomatoes are overly sour, use sugar and salt to tame it. I suspect the more expensive pizzas got docked a lot of points due to the sauce, basically recipies are guidelines, taste is king.

@dulceslife577

2 жыл бұрын

Olive oil is also so much different

@JazzyAnasazi

2 жыл бұрын

Tomatoes only get sour when they are rancid, normally tomatoes give off an acidic, sweet, or savory taste. Tomato Sauce going sour is a different thing from a Tomato growing mold, or getting mushy; you will never eat that rotten tomato, but that tomato sauce? You'll never know until you taste it. Everyone hates the taste of it, even the guy redacted what he said previously, he said it was acidic, then he said was sour. That is 100% indicative of a rotten tomato sauce, either it was poorly stored, never chilled in the fridge, wasn't brought up to 500F (260C). Now I'm not saying you're wrong exactly, theres a LOT of tomatoes to use for various dishes, Italian Plums just simply do not taste sour, they are a little acidic, but mostly are a savory flavor. Now, for the elephant in the room. Did he even use Italian Plum tomatoes? I'm 90% sure he didn't, since both pizzas seem to be totally disgusting. Walmart Canned Tomatoes? jfc lmao

@Procrastinater

2 жыл бұрын

@@JazzyAnasazi Well yeah, I'd imagine them to be sour, which unripe tomatoes tend to be. If they were outright acidic then something is off. Living somewhere where the only tomatoes we get are unripened and frozen for transport, my norm for tomatoes are sour. At least for fresh ones. I've had proper ripe tomatoes in Rhodes, tasted like a goddamn fruit to me. When you get canned, you never know what you're going to get.

@JazzyAnasazi

2 жыл бұрын

@@Procrastinater I usually get pretty consistent product, nothing ever sour. If its really acidic, its simply a different type of Tomato, and isn't an Italian Plum. If the tomato sauce is sour, its rotten.

@snes09

2 жыл бұрын

@@JazzyAnasazi not necessarily. Acidity also contributed to the sour taste. Case in point, the sourness of sour candies is actually just malic acid. Sometimes other acids are used, but malic acid is the general go to for sour candies. I think you're referring to the "sour" smell and taste of something spoiled. Which isn't sour in the literal sense, but spoiled.

I sense a successful series ahead. Glad to see you branch out and do your own thing!

@keithvinson637

2 жыл бұрын

I know idk why but it bothered me TKO let him go and he’s been the face of TKO for so long. I like the new ppl on TKO but there nothing like Nate. I comment on every video he has 1-2 times just so it will boost his channel.

@tom139o7

2 жыл бұрын

Yeah the last Brand vs Basic has 60k more views than Nate has subs right now. Nate has about 140k subs and the cookie vid has about 200k views

@queteimporta67

2 жыл бұрын

Glad you are still in our lives.

@skylarkblue1

2 жыл бұрын

If you want more of this type of thing, barry lewis does the exact same series. He's done quite a few different dishes with it at this point

Pasta: Brand VS. Basic Spaghetti (with or without meatballs) or Macaroni and Cheese. Tacos/Burritos would also be awesome. I love making tortillas.

@10feralratsinacoat76

2 жыл бұрын

Or brownies!

@Tawleyn

2 жыл бұрын

I've had good pasta and cheap pasta. I think price depends heavily on the type of pasta. Straight spaghetti noodles aren't all that different in cheap vs. expensive. But complicated shapes like Rotini really do taste better with higher quality ingredients and manufacturing processes.

@ruthannfrancis5663

2 жыл бұрын

@@10feralratsinacoat76 Brownies would be a good one. Baked from scratch or boxed or both types at the same time, so four different options.

@k_meleon

2 жыл бұрын

@@Tawleyn I do find a really big difference in texture between bronze dye etruded pasta and tefon dye extruded pasta

Maybe you would consider higher quality ingredients from specialty shops vs the cheap ones from basic grocery stores? Like an Italian grocery store. Though that might make a much bigger difference.

@tommj4365

2 жыл бұрын

Yea adding a third "extra expensive" option like this would be great

@SometimesStarWars

2 жыл бұрын

Basic vs expensive vs artesianal

@jvg3242

2 жыл бұрын

@@SometimesStarWars I completely agree with that!

@Poodleinacan

2 жыл бұрын

@@SometimesStarWars Artisanal could basically be an expensive one.

@SometimesStarWars

2 жыл бұрын

@@Poodleinacan artisinal is closer to traditionally used products as opposed to the lavish expensive ones. Artisinal and craft need not mean pretentious or expensive. Like i wouldnt call a san marzano tomato is by no means expensive, but is traditionally (and and for good reason) grown and used for tomato sauces. But its different from using an expensive rare heirloom or a dollar store roma, therefore, artisinal. A sourdough with a hommade starter vs an expensive starter vs a cheap powdered yeast. The homemade yeasty starter isnt expensive, but it IS highly artisinal Artisinal can be expensive, but not usually, its more about the knowledge that goes into it as opposed to simply the most pricy thing

When they were all choosing the cheap version, I wondered if it was more because they were familiar with the flavors. I was glad your buddy mentioned that.

@smoll.miniatures

11 ай бұрын

Guy at the ends opinions were just cut 😂

@TomWDW1

3 ай бұрын

Or maybe the "good" ingredients weren't that good.

It's whack. Nate's gonna kill it in this new chapter of his life! Love his hustle, love his attitude and I'm glad to see him running a channel all of his own! No pressure, just very excited for you!

@Machodave2020

2 жыл бұрын

I'm confused one why you said "whack".

@bknighty28

2 жыл бұрын

@@Machodave2020 Most of his long time fans don't even realize he has his own personal channel yet. It's whack bro. lmao.

@autumnrain7626

2 жыл бұрын

@@bknighty28 very whack

@Machodave2020

2 жыл бұрын

@@bknighty28 oh, I get now. I understand.

@bknighty28

2 жыл бұрын

@@Machodave2020 aha yeah, not much else too it ;)

I agree with the people who would like this as a series. Slight tweaks: - consult a chef to see which ONE ingredient they wouldn't scrimp on and do a third intermediate recipe - if you use the D&D group, which is a great idea, have them stand on the side of the recipe that they like most. Stand close for slight preference and stand far for more preference. Keep them coming.

The sugar helps with the acidity when my mom makes homemade tomato sauce for spaghetti, etc. She puts a pinch of sugar or a guess depending on how it tastes while cooking it, not sure the video you watched had to make you cook it or not but if it didn't I think despite how you're doing it def make a huge difference overall, cooked and not cooked sauce will make a difference. Also, I like this do more.

@anonymousfellow8879

2 жыл бұрын

That and the oil. And time for the sauce to actually simmer together on low heat before it’s baked. …anyway, the sauces sucked, but the cheaper stuff had more “pre processing” going on…and unless you’ve already made sauces before, you simply wouldn’t know going by those directions. I agree that more videos comparing would be great? Except…the sauces really didn’t get a fair shake at it

@ploppyjr2373

2 жыл бұрын

Well that doesn’t work like that but it does round out the flavours

@MrStronghole

2 жыл бұрын

Carrot is a better alternative to remove acidity from a tomato based sauce. But for a pizza, usually a temperature difference, A home oven usually is half the required temperature to cook a good canned san marzano pizza sauce. I think in this case either pre cooking sauce would be the best alternative if you only have a home oven. For a tomato sauce that is being used for other things like pasta, having carrot is usually the way to go to remove acidity. ideally you would use a sofrito in the sauce, however a peeled carrot thrown in and then later taken out works fine. If the sauce is cooked very quickly, like 5-10 minutes then some sort of sweetener like sugar is needed. If it is prepared with something like passata, then I wouldn't really use sugar at all.

Lasagna would be a good item just because of all the variables....you might even try homemade noodles vs store bought Also, you do not have to stick to food with this idea...it could be dish soap, laundry soap, window cleaner, etc...it could be anything regularly purchased

@DracoOmnia

Жыл бұрын

Home made noodles are nothing like dried pasta, I don't recommend that comparison (unless it's expensive and cheap homemade or expensive and cheap store bought). That said, I do love this idea, growing up my mom always said lasagna was one of her most expensive meals to make, two tubs of riccota cheese and your talking 10 dollars there alone.

When I used to manage a NY style pizza restaurant, we used to use both expensive and cheap tomatoes (in a 2 to 1 ratio) for our sauce. We would use the expensive one for the bite and brightness of the flavor, but the cheap one would cut the acidity. honestly, we ended up doing the same with the mozzarella, but that was to allow for the expensive cheese to last longer.

@etaiger

2 жыл бұрын

I really dislike the acidity of tomatoes, so I just cook the sauce before using it, and I make surer there's enough salt in there to break the acidity. that way you don't need to add sugar, because the sauce gets the cooked flavour and doesn't need any added sweetness

@Mate2Frio

2 жыл бұрын

So you cut the cheese?

@rambler209

2 жыл бұрын

@@Mate2Frio this made my day

@ginsengaddict

2 жыл бұрын

@@Mate2Frio take your upvote and get out.

@fredericapanon207

2 жыл бұрын

@@etaiger You can also add some baking soda to the tomato sauce to neutralize the acidity of the tartaric acid found in tomatoes. Some people get heartburn from tomatoes; the baking soda helps in those cases.

I'm so glad to see your channel blowing up! Without you or Callie on TKOR, I truly have no interest in watching, so it's very nice to be able to see you still make content!

@TheRealWilliamWhite

2 жыл бұрын

The steep drop in TKOR views says you're not the only one.

@cfgonyea

2 жыл бұрын

@@TheRealWilliamWhite I’ve been keeping tabs on their view counts and yea just a litttttttle dip lol I’m gonna go ahead and say it but to me Nate was the king of random.

@ItsLadyJadey

2 жыл бұрын

@@cfgonyea He was the next best thing to the True King of Random, Grant. Both him and Calli. That's because he taught them hands on. Getting rid of them was probably the biggest mistake TKOR staff has made since Grant passed away...

@keithvinson637

2 жыл бұрын

Yea the new ppl on TKO are good but it’s not true TKO. Most of the time you couldn’t have replaced Grant and it be such a close match if not better. They had that they had Nate. But they went messed it up. I think they wanted to stick more money in there pockets so that’s why they let Nate go. I’m sure there was other less important ppl they could have let go to save money.

@AlphaWolfPlayz

2 жыл бұрын

See grant and nate was amazing then they got Callie and that just felt so good then she got replaced. I didn't care for the new girl as much. Then seen her doing more without nate and started to stop watching. Then nate came out about it all and I'm so glad youtube put it I'm my feed. Now I get why I watched tkor grant I do miss. But nate ur amazing and I hope Callie keeps coming from time to time. Yall do so well together. Keep it up I been telling everyone to check u out

I love the cozy, friendly vibe of your videos. It feels like an at home experiment with friends without too much production. I hope you can keep this kind of quality! It's very pleasant to watch :)

Sugar in the raw, or less refined sugar tends to be much less potent than refined cheap sugar. Maybe try adding more to get the taste of the sauce to be less sour. Great video and we can totally see your skills get better with every set of pizza's you made!

a interesting idea or thought. since a few of them mentioned they liked or enjoyed the brand/expensive dough. Why not make a pizza with the expensive dough and using the tomato sauce, and cheese from the basic side. How much money would you be saving then and would it be be better or good enough to beat the basic/cheap pizza. Pretty much trying to see if the middle ground is better than one or the other. Also cute and curious dog you have :3

@vincentferrari

2 жыл бұрын

I was thinking along these same lines; doing a few experiments to see where the biggest impact from the "premium" products would be. I love stuff like this and I always find it fascinating.

@anonymousfellow8879

2 жыл бұрын

The biggest issue I saw with the Expensive Sauce is that he didn’t put NEARLY enough olive oil and possibly sugar into it. That stuff is needed to cut back the acidity or it will be paint-stripping SOUR verses Bright. Granted the recipe didn’t tell him How Much. But I’d argue he’d need at least half a cup of olive oil to prevent the Souring. Also: cheaper canned goods often have a LOT more sugar in them, hence why the cheap sauce didn’t taste half as sour after it baked. It probably also benefitted from the excess oil from the processed cheese (but that only goes so far; baked pasta anyone? You can’t just dump sauce and bake it, let alone canned tomatoes with a bit of stuff thrown in. It NEEDS the fats from oil verses relying on just the cheese and whatever’s on the pasta)

@bluwizard420

2 жыл бұрын

I was also thinking that a good corollary idea would be to just change one ingredient. Make two (or more) pizzas where the dough and cheese are identical but the tomatoes used change. Or the sauce and dough are the same but the cheese is altered. Which singular ingredient most changes the final outcome? I think we all have the intuition that the yeast or salt used isn't going to make a noticeable difference (which could be wrong). But what does have the greater affect, changing the sauce or the cheese? Should we splurge on the San Marzano tomatoes or the fancy Pecorino cheese? Could be fun to explore for most foods. Especially ones where you already have a recipe/technique you prefer and want to find what the optimal ingredients for that dish really are. As a bonus, its even easier to confuse your friends as the dishes will seem nearly identical in many cases. And also just gives an excuse to revisit the recipes you enjoy making and/or eating.

i literally just watched the cookie video & this popped up. great content!

Been watching this channel for a while. I am so glad you are expanding the content and pushing out more videos. You do a great job man!

I'm loving these videos! I got so used to listening to nate (and calli) talk about experiments and wacky projects and these videos fill that slot perfectly.

I really love this series! Because technique was proven to be so important here (and possibly also because I have some experience with cooking and baking), it might be helpful and get you more accurate results to bring in a friend with cooking experience, or do some additional research on the cooking science behind what you're making. (The King Arthur Baking Company blog has excellent and well-researched articles by expert bakers that really delve into the whys and hows of so many aspects of baking... /notsponsored). In the case of your pizza sauce, I think you would have really benefited from cooking your sauce before adding it to your pizza. That would've really cut the acidity of the tomatoes and brought out the flavors of the seasonings. (Personally, I can't stand the taste of raw tomatoes, but cooked tomato sauce is excellent.) I really loved when that one friend figured out that he felt like the ingredients in the cheap pizza tasted familiar because he was used to eating "garbage pizza." That was such a relatable moment

@ItsLadyJadey

2 жыл бұрын

Personally, I like the novice technique here. Not everyone is gonna have cooking experience or know someone who does, ya know? It's also more valuable to me to watch him grow and learn from experiences rather than just be taught how. I don't disagree about doing a bit of research into things but the every day person isn't going to be delving into food science.

@draughtoflethe

2 жыл бұрын

@@ItsLadyJadey That's also a valid perspective. I might just wish a little more information were supplied after the mistakes were made, to give the benefit of the learning experience of those missteps. I guess the detail-oriented, science-y side of my mind also wondered if it skewed his results: like, would his friends have looked the expensive pizza better if the sauces had been pre-cooked? Again, this wasn't intended as a major criticism, but more as an avenue of inquiry that might enrich the experiment. It's all about having fun with learning and discovery, right?

@xxxdiresaintxxx

2 жыл бұрын

Completely agree about container size lol

@ItsLadyJadey

2 жыл бұрын

@@draughtoflethe of course it is. I agree. There is a high probability his results were skewed given it was entirely controlled.

@anonymousfellow8879

2 жыл бұрын

The sauces didn’t get a fair shake, though. Not nearly enough olive oil, and cheaper canned goods tend to have a lot more sugar involved with the process. Both are needed to cut back canned tomatoes’ acidity (especially if it’s going to be baked.)

Glad you're doing your own thing nate!

I liked the editing. Smooth, no major difference in sound, humoristic. Was a lot of fun to watch! Especially with the doggo popping in

Glad I found your channel. I’ve enjoyed watching you through the years.

Btw love this series, don’t stop it, you’ve found an oil well of content, keep it coming, reading the comments you’ve got enough ideas to last years, keep it fresh and make sure the people tasting the food stay honest, their sincerity and realism will propel this content

What I think would be interesting is after episodes where there is a big difference with the expensive version being better is go through and find which off the expensive ingredients made a huge difference. This would help people make the best bang for the buck food

Wow, your channel has really been growing, I remember when I subscribed it was only a few thousand. Congrats on that Nate, you deserve it.

This series is awesome. I am glad I subscribed after watching your other video like this I was hoping you would continue making content like this!

I’ve missed this Nate! It’s nice to see that spark in what you’re doing and I’m glad to see this channel be successful!

As someone who has made this recipe multiple times, the most important things are the sauce and cheese, which you should choose based on personal preference. I also heard the people mention about the Grease of the cheese, I think you put too much cheese on and I Adam's video he said to put little in to avoid the Grease and too much. I would highly recommend the low moisture whole milk mozerela as it will taste better. Other than that I loved the video and would appreciate if you explained the ingredients and what you think they may do to give peop,people, better understanding,

@anonymousfellow8879

2 жыл бұрын

I also think he needed more oil overall in his sauces-but especially the pricier one. Heated (especially baked) tomato products without enough oil (read: far more than you’d think is needed m) will turn this paint-stripping battery acid SOUR to the point it’s like eating grapefruit or straight bile. Which the recipe didn’t tell him How Much. But for a can that size? Easily 1/4 to 1/2 a cup and dial it in from there; that’s the conservative guess from making my own lasagne sauce using two of those cans and a cup of olive oil called

@jettnash5217

2 жыл бұрын

Also want to add that the expensive tomatoes may be expensive but they don't look like San Manzano which is #1 for pizza. But i'm not too familiar with american brands so eh

@anonymousfellow8879

2 жыл бұрын

@@jettnash5217 Yeah that’s fair. For the most part they were just whole so unless the cheaper ones were canned with a lot more sugar (possible) or had more inedible bits (nobody complained about a fiber, so probably not) he paid for the Name vs Product best I could tell. (I just tend to use already-liquid or crushed or diced canned tomatoes when I’m making my own sauce for things. The real trick gets down to how much oil it has, what herbs are used, and actually Simmering it before then using it to bake. It’s…not just pouring it into a bowl and slapping it on. Might as well use a premade sauce vs doing that. Which I wasn’t That impressed with the recipe, anyway-it didn’t give measures for a lot of ingredients and seemed to rely heavily on the person using it already having preexisting knowledge)

@chrissygerwitz520

2 жыл бұрын

Actually, no, the crust is far and away the most important part of the pizza. Also, why do you say you are concerned with grease if you are recommending low moisture whole milk mozzarella? If you are really concerned about excess grease, you would have recommended using part-skim mozzarella.

@chrissygerwitz520

2 жыл бұрын

@@anonymousfellow8879 That's completely insane. Actually, pizza sauce doesn't need oil at all. That is because the cheese will mix into the sauce and give it some oil and it won't concentrate from baking. All you are making is greasy tomato sauce. And sugar is a no-no as well, if the tomato sauce already has some sweetness to it. If it is too sour, then and only then do you add it to taste.

Love this series so far Nate, can't wait to see what the future holds for it!

i love your vids man, i dont think ive seen a vid style like yours before, and i love it

When the recipe says "a pinch of sugar", literally stick your fingers in the sugar, pinch it, and the amount of sugar your fingers pick up that way is the amount you use. You used half a tablespoon, which is 1.5 teaspoons... you should be using more like 1/8 teaspoon.

@NFTI

2 жыл бұрын

Definitely could have been more than needed. I added more than a pinch because I had more tomato to start with than the original recipe (for more pizzas).

@lmaosenpoi1581

2 жыл бұрын

@@NFTI i think the white sugar (in the cheaper sauce) would have made it taste less acidic correct me if i'm wrong though

I've been enjoying your videos and this little series. I hope you keep going and this gets bigger and better. Man you've gotten so much stronger as a creator from the first days with Grant.

Nate, your friends are so wholesome! Thank you for sharing them with us. Also, love your kitchen/kitchen studio :D

This is awesome. You absolutely need to make this a series!

I LOVE this idea! Such a great concept! This is something I've always wondered; how much does the price of the ingredients effect the outcome and taste? We always buy store brand items when at all possible. Mainly out of sheer necessity. But I wonder if we are missing out. And I definitely can't afford to buy the ingredients to test it myself. So this is great! EDIT/UPDATE: YAY! Maybe my necessity to purchase the cheaper ingredients worked in my favor this whole time! I didn't miss out on a thing! I AM however missing out on making homemade pizza. Because that homemade pizza, dough and everything, looks SO MUCH better than the freezer pizza I always buy. But do I want to put in the time and effort to experience it? Nah! Maybe one day. But today (and tomorrow and the next day and the next, etc) isn't that day! 🤣😂

@randommcranderson5155

2 жыл бұрын

if you have a mixer it's not hard, and its 1000x better than freezer pizzas.

@thevalueofapenny222

2 жыл бұрын

I make my own pizza (5 kids, enough said). I use a mixer and only let the dough rise a little bit before I am prepping/baking. It's really not that hard, but does taste so much better.

@vincentferrari

2 жыл бұрын

Get a bread machine with a dough mode. While that may sound like a big expense, it nearly always proofs and rises the dough perfectly. It's practically zero effort. While it may sound expensive to dump money into a bread machine, you can then also make your own bread which is infinitely cheaper and a lot better tasting than bag bread!

@sac58999

2 жыл бұрын

@@vincentferrari Add to that, I've seen a reasonable number of bread machines in second hand (e.g. Goodwill) stores for cheap ($15-$25 depending on the shop). Sure, they won't have a manual, but most such shops have an outlet to give it a quick test. My problem isn't the cost, it's the kitchen/counter space!

@vincentferrari

2 жыл бұрын

@@sac58999 heard! I have none now. I totally can relate 😂

There's a good chance that chlorine in the tap water inhibited the yeast, and that's why the expensive dough had a more active rise.

@douglasreeves9938

2 жыл бұрын

DHD Good point. I also think that more sugar should be used with the expensive sauce as it is much more sour do to the quality of the tomatoes.

@ItsLadyJadey

2 жыл бұрын

Didn't even think of that. Chlorine and chloramine absolutely kill bacteria.

@emilywforreal

2 жыл бұрын

I wonder if filtering the water with like a zero filter or something would have made a difference. Side note, does NY tap water have chlorine or floride? I know people joke about it having crustaceans and stuff but people also say it's the best for bread making....

@chrissygerwitz520

2 жыл бұрын

@@emilywforreal It has both. But the fluoride is there to prevent tooth decay, NOT to sanitize the water.

@emilywforreal

2 жыл бұрын

@@chrissygerwitz520 I'm curious what effect fluoride would have on the rising though. It would be cool to see someone use the same yeast with different waters and show the differences in rising. I wonder if Nate would try that

I think your camera presence is what makes me enjoy your videos. Whether from experience or just natural charisma, I hope you can keep finding great video ideas.

I think this is a great series. I like it! Wish you great success with your channel, you deserve it!

Adam Ragusea's dough recipe is amazing. Please do more of these cool cooking vids Nate!

Congrats on your channel, Nate! Love this idea. Brand vs Basic lasagna, meatloaf, or spaghetti could be super neat!

I have now seen two Brand vs* Basic videos from you, and yes, I 100% want this to be a series!! Pls and TY. 💜🐿

Loving this content glad I got to find your account used to watch your old TKOR stuff

Love this series so much! Definitely would love to see more. Maybe a steak dinner with cheap vs expensive ingredients? (Steak, mashed potatoes, and green beans?)

Loving the new content! I would love to see a simple knife tutorial, since I am trying to learn.

This series is all my favourite things. Financial analysis, budgeting, food, cooking, and a fun host 👏🏼👏🏼👏🏼

I feel like this series isnt something I've seen before, which is amazing, also I love it. Glad to have you back Nate!

@Tom-jy3in

2 жыл бұрын

how have you not seen something like this before its literally been done at least 200 times

You should make this a thing wher u test cheap products to expensive products

@contorlerkiller320

2 жыл бұрын

You are the best

I think with most things, middle of the road tends to be the best value. For a lot of basic ingredients, Costco is an awesome place to go. Their olive oil, for example, consistently rates very well but $20 gets you 3 liters instead of half a liter.

This is so fun and wholesome to watch you've earned my subscription my friend

I love the fact that you're still here on youtube doing fun stuff!

This was so much fun. Honestly this channel seems so much more "you" I'm loving it.

To activate yeast... especially during rising for bread dough, the temp should be between 80 and 105 f

@NFTI

2 жыл бұрын

It was around 100

So glad you’re making such awesome videos again! Loving the basic v brand (bougie) too

I just want to say I’m so glad I can still watch you make videos because you got me into tko and I just enjoy your videos keep it up man

I'd be really curious for a more indepth breakdown of *what* the actual ingrediants were. I thought San Marzano were the go to for fancy canned tomatoes for instance, and what the difference was between the cheeses. If it was buffalo mozzerela etc.

@davidkahnt2632

2 жыл бұрын

Adam's video on the pizza dough goes through this

Extra virgin olive oil is super strong. Is that what you used for the expensive one? That could be the whole reason why the sauces were so different. Needs to be the same grade, but expensive.

Really liking this series dude.. keen to see more.

I am soo happy you are still making videos bro. Keep it up.

I feel like the problem here is that the expensive ingredients are used differently than the cheap once, for example you don’t need to use as much or you need to use more of certain things, the ratios needs to be adjusted accordingly for a fair test. Also NY style pizza generally seems like it would favour the cheap stuff, if you do traditional Italian pizza with expensive mozzarella and basil and drizzle olive oil right before serving, the expensive stuff probably has the edge

Hmmm, I lit just bought stuff to make calzones, I should have waited lol

Friends really make these videos great. Both episodes left me smiling

Love your channel. I was sad when you left TKOR, but so happy with this channel!

You should do this concept but with pie.

I know Nate always has great videos so I hit “like” before even watching it. I’ve never been wrong.

@keithvinson637

2 жыл бұрын

Lol I do the same a I comment multiple times on all of his videos to help the KZread algorithm I recommend everyone else doing the same thing oh I can’t wait for the day that they are bigger than the king of random the king of random letting night go just ruined it he was just as good as Grant yeah Gracies good but not like Nate is

Loved this video. I started making pizzas from scratch a little less than two years ago and I started with Adam's recipe. So this brought memories of me following his recipe for the first time. 😊 Keep it up.

Just left a comment on the cookie video agreeing with the blind taste test idea, so naturally enjoying this one as well :) liked and subscribed! Also really glad to see you show and link to the channel where you found the recipe!

I would like to see something along the lines of steak, fish, or some other type of simple entree. It seems like the fewer ingredients a recipe has, the more important it is to have the highest quality ingredients. Also, a similar topic that I think would be neat is testing if fruits or vegetables from specific regions are better than others. Do avocados from Mexico make better guacamole than avocados from Peru or Florida?

One thing that the series can benefit from is how these ingredients are made. What makes these ingredients different? The only thing we know that makes a difference is the price. While I understand that’s the interesting part, what makes it more interesting is why these products have such a different price.

Love your videos so glad you didn’t give up after TKOR. You were the reason I watched the channel. Keep up with this brilliant new content.

You are most definitely correct about the yeast type creating overflow on your doughy.

FINALLY!!!!!! You have the "style" I've grown accustomed to watching Nate The Great.

I have a question about the olive oil, did you use the cheapest of the same grade (IE, were they both extra virgin, for example) or was the "cheapest" one of the lesser grades of olive oil?

This is fantastic content! You are on to something Nate!

I like the thumbnail switch, it's more wye catching than the first one! Looks like you found a series that is very clickable. Keep up the great work

It looks like for the cheap pizza, you used regular olive oil, and for the expensive pizza, used extra virgin olive oil. These are not the same thing, and could have contributed to a flavor difference.

All I've learned from this is that there is ZERO reason pizzas from Pizzerias should be costing $15-$20 regardless of the toppings. Edit: Especially considering they get ALL of their ingredients at Wholesale Prices, MASSIVELY cheaper per pound than what we pay at the store.

@gustavrsh

2 жыл бұрын

Pizza in Naples is cheap.

@4lc4p0rn

2 жыл бұрын

it may vary depending on where you are in the world, but in the copenhagen area ingredient cost is typically less than 10% of the cost of professionally made food, around 75% of it is split between labour and rent, while the last 15% or so covers up front expenses like equipment. thats hidden gem resturants exists to begin with, the same ingredients, equally skilled chefs, shit location at 25% rent, so the food is significantly cheaper.

@drgnarm

2 жыл бұрын

Except that they have overhead costs and restaurants are notoriously the most difficult businesses to keep open past 2 years from opening.

I never knew how much I would enjoy Cooking with Nate content. This was great!

I laughed out loud when I saw the Voss water. This is a great idea for a series! Subscribing in hopes that this series keeps going!

A similar series to brand vs basic could be “processed vs organic” it’d be cool to see you make like a pie using cheap/processed ingredients and then also make one or something else with all organic non processed ingredients. Whatever you decide to do I’ll gladly watch it.

@IceMetalPunk

2 жыл бұрын

I feel like there's extensive overlap already, as organic products are generally more expensive (and indeed, "organic" is often a marketing tactic specifically for price markups).

@cfgonyea

2 жыл бұрын

@@IceMetalPunk I don’t think Nate ever specified whether or not the expensive ingredients he got were organic tho. And it’s very well possible some of the items he did get for the expensive set weren’t organic but still more expensive. It’d just be cool to see peoples thoughts on how an all organic food items taste opposed to normal/non organic food

I'd like to see a steak one. Everyone always says a lot of it comes down to who and how it's cooked. I've had expensive steaks where the cheff butchered it and it was horrible. Yet I've had family members cook basic steaks from the local store and they were amazing. Made.with love lol. Awesome videos Nate keep up the good work! Let get you to a million subs!!!

@practicalguy973

2 жыл бұрын

I did a steak test once. Expensive rib eye vs a marinating steak (marinated). Both a similar marbling. While I'm more of a plain steak person and liked the rib eye better, the marinated cheap one was quite good after 24hours in the fridge tenderizing. Also if cooking well done there is less of a difference I've found.

I really like this series. Much better than some of the other cheap vs expensive on KZread with ridiculous things like gold plated food. This is more of a realistic cheap option but still just as entertaining. Would love to see brand vs basic tacos in the future!

very good video as in content. Go ahead in this direction. Love to see you on camera. You being familiar in talking to people on camera is huge advantage you have. wish you the best. And please upload more videos. cheers!

Every flour (even the same brand stored in different conditions) will react differently to hydration. Doing a recipe the first time by feel is a good thing, but measuring your conditions by the gram will give you repeatability and control the SECOND time you do a recipe [with the same flour]. It really is recommended to measure by grams - Adam just likes to be contrarian.

@fivety1224

2 жыл бұрын

if the flour in you use in your first time making the recipe is not the same as the flour you use in your second time, why would you want to use the same amount? as you say every flour is different so wouldn't that get you a different result, even if only slightly so? sounds like the opposite of repeatability and control to me.

@TheRmbomo

2 жыл бұрын

@@fivety1224 No, most people use the same kind of flour their first time as their second time. From what I read, Aco meant that given the specific type of flour that you have, keep track of how much you use because you can't get that same data from someone else who may use a different flour or have a different environment that theirs is stored in.

@AcoAegis

2 жыл бұрын

@@fivety1224 You are correct, though I was referring to making a recipe multiple times with the same batch/brand of flour. I realize that wasn't made clear in my comment, so I'll edit it.

I really like that Nate is doing things like this!

YES! I am here for this new Nate without the restraints of the old channel.

I enjoyed the familiar format, good on ya for trying something different.

KZread told me to watch this. Glad they did, fantastic video and channel. Subbed.

love this series, the cookie video brought me here, earned yourself another sub!

YES! Another Brand vs Basic video. Thank you!😍

Please make this a series I love these.

Great idea for a bigger series. I want more of this kind of comparisons :)

“I’m Nate from the Internet” that’s such a great intro!! HAHA. Subscribed.

Loving these videos! cant wait to see what you do next

i'm so glad you're making this a series!!!!!

Nate...I don't know if you read the comments all that much but dude...this pivot from your prior gig to you now on your own...has been awesome man! Just love seeing something new on this platform and your style is good, I hope this series continues...and also more collabs with a certain fire happy redhead!

this is a really valuable video!! i always see people skip on making certain foods because they dont have the money but this is proof that its the technique that matters

This video got me to go from simply subscribed to subscribed WITH THE BELL RUNG. I haven't even watched the video yet, just going off the strength of the title and my experience with your cookie video. A+ content, as far as I'm concerned! :) Edit: also, if you do make this a series, you should be able to save some money as I would presume you could use the same expensive ingredients in multiple videos. Flour, for instance, is used in a TON of recipes. Likewise, vanilla extract, the most expensive ingredient by far in the cookie video, would be used in a ton of different baking recipes. So, I guess my point is, if you make a series out of this, you should be able to save money on the expensive ingredients!

I see you are new to this premise of video. I find it really interesting. You should keep doing these cheap vs expensive videos. Subscribed...