Making Celebrity Chefs' Best Recipes But Better

Is it possible to make a perfect recipe better?

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[kennethwon]

Josh: *worried about using three pots*

Also josh: *uses a whole Walmart section of tupperware for the ingredients*

[kyunkun]

"I didn't change too much, I kept it simple"

Adds a 10 ingredient sauce to the sandwich

[claravoyant]

I used to work with your wife, I remeber her saying her boyfriend was a chef. I recently started watching your videos and didn't expect to see my old coworker! Glad to see you're doing well :)

[valentin]

I think this video should have been called: making chefs famous recipes fancier. Because I think making something better does not just mean adding different elaborate ingredients

[halycon]

The genius of the Mortadella Sandwich it can be made in 10 minutes including cleanup. I can grab all the ingredients out of the fridge, make the sandwich, and do the dishes in less time than just making Josh's version. And anyone can make it. No knife skills, no measuring, no anything. It's everything a sandwich is supposed to be in it's simplicity.

[ask]

Josh: "I wanna keep it simple"

Also Josh: * proceeds to assassinate the Dijon & mayo combo *

[somedude]

I hope you'll do almost like a "part 1.5" where you remake the old recipes but make them easier, you even talked about how many pots and pans the Coq au vin used. Your recipe did only use 1 pot but it also had a lot of extra steps. It'd be cool to see it with one pot and also little time investment

[septicswank]

One thing that Josh does, that most cooking content creators do not do, is cover every little aspect of the process.

The form of cutting a herb,
the danger of adding alcohol to a pan while on high heat,
the multiple measurements of ingredients or temperatures,
substitutions of ingredients,
the love for the game,
so on and so on.

This is extremely valuable for an untrained home cook.
Love This Channel.

[TheHilltopperNation]

It’s so clear that the taste test isn’t actually blind and that Vikram knows which is Josh’s and what the talking points are for why it’s better

[billowens]

Wow- his employee picked his dish every time -crazy

[luisco]

This has something of "Let's add a beatbox to Mozart, and some Maracas! and that special Skrillex sound!"

[SrLuifer]

J: "Say mine is better or you're fired".

[aleigor]

That's not "But Better", but "But Different ", especially the egg caviar one, it's two completely different plates

[jvallas]

Not sure why, but I feel like, "Leave the classics alone." But I'm glad to see Josh giving a ton of respect to the originals before trying to improve them. And it's huge to have all these recipes. Thanks!

[johnpaulboudreaux]

i kind of take issue with this episode bc a fundamental rule of bartending is if you can simplify a drink to it's most necessary components then you have a good drink. extra flavors are cool, but the fundamentals is what matters

[KRayxKodessA]

I struggle with videos like this... As much as I like this channel and Josh's recipes, having the chef and people reliant on him to make a living judge/rate the dishes feels like the tail wagging the dog. I'm not saying Josh didn't improve upon any of the recipes showcased here, it's just so... subjective? Whatever, keep making videos and I'll keep watching.

[LapisTiger]

The "But Better " is the one that I always return to watch. Thanks for the new video!

[jonathanvonwowern-barrefor]

>Today we're going to make this dish, but better!
>Proceeds to make a completely different dish

[jadehaeseldonckx]

If there is one thing i absolutly love about Joshuas videos is the fact that he always adds the metric measurements too! This way it is so easy to get great results when following an american chef. Also the food always looks so good🤤🤤🤤

[BETAmosquito]

I tried making the Mortadella sandwich after you mentioned it in another video, and while it was enjoyable, in my partners words it was a "salt overload".
So to cut down the saltiness, I removed some of the meat, substituted a shortcut slice of bacon and an egg over easy. That and a slice of gouda with the provalone, turned it essentially into a breakfast sandwich. We've enjoyed it so much it is now a part of our regular meal rotation.
Can't wait to try your newest version.