Pro Chef Reacts to… Joshua Weissman Cooking a $3 Chinese Takeout Meal
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Chinese cuisine has been among the most affordable takeaways, but as time passes and food cost rockets- there have been …
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I really can’t believe the price increase for the eggs! that seems completely insane it seems like every institution is a scam even FOOD these days I really hope we can course correct before it’s too late…
Chef Brian Tsao here Making Garbage Stew… But Better! Josh will notice you once you steal his naming format lol
You should react to Villagers cooking channel from India that's litrally goin to blow ur mind
Considering the history of Asian cuisine in the western world — 1st generation migrants trying to establish a stable business by offering cheap but tasty oriental cuisine — I can see how after a few generations there'd come a drawback in that people view certain types of Asian food as 'cheap meals.' Like, the "white paper box for Chinese take-out food" is pretty much iconic part of American culture.
It's good to hear the younger generations are now trying to elevate it to more sophisticated cuisine. I wish all young chefs a good luck in their endeavors.
You are absolutely right on everything you said!! Love your videos.
There are days I would pay $50 for some good Miso or Mapo Tofu and would pay that with utter joy in my soul if it was honestly good. In the US that has only happened twice and both places are now dead.
It's getting expensive in bklyn
orange chicken and authentic shouldnt even be in the same sentence
Cheap? Where I am in california, its aroudn 15 bucks per dish, minimium.
Dude. You restaurant breakdown of what "It would cost to make this food at a restaurant" is valid
But
If you like making your own food this is the call. Even if it takes money from your pocket. Because we are our own ches. (Bad as we are)
Back then there was this Chinese take out I love to go
It like
3dishes
Or
4 dishes with rice
With the Side of a soup.
For around 4-5 dollars
Bruh. This dude has so much commentary holy shit
Wait…At the beginning (5:40 or so) when Joshua was measuring water to the rice..did he say 2 cups of water OR 173mL? If so, that is an incorrect conversion. 1 cup = 250mL, so 2 cups is 500mL. 1/2 cup is 125mL. So not sure where that 2cups or 173mL number came from.
Back in high school I did a bit of Co-Op in a chinese restaurant with a couple other people. One of my fellow coop-mates was asked to clean the walk in fridge.
He instead took a wok into the fridge and cleaned it in there. To this day I never let him live it down when ever we hang out.
Guga finally met uncle roger now guga needs to grill a steak for you
Chef Brian, I just saw a fantastic Guga collaboration video with Uncle Roger! YOU HAVE GOT TO REACT TO IT!!!!👍🏻
Our local Chinese restaurant has been about $8 to $12 depending on the dish. Cashew Chicken (I'm aware it's not true chinese food, but it was invented in my state by a Chinese immigrant ) is like $9
Yo
I actually did the math on food cost+time+travel for myself, turns out if i add my current hourly wage of 9 dollars per hour to the ingredients cost and the fuel/energy costs I'm actually loosing cash.
Granted am an average Joe so a 10 minute recepy takes me 20 minutes but still.
I still prefer to cook because hell do i love cooking but people should really understand that many restaurants are barely being profitable!
One thing that I would mention is that part of the reason he is building the sauce separately, is to make it more accessible. At home, I don't have the setup to have two woks going. Making the sauce ahead of time, and traying everything up is a good starting point, because I can have everything ready to go, run it through, and then wipe down, and be ready to make something that is not from that region tomorrow.
Even as recently as 4 years ago the Chinese place we'd hit up when tired was still 8 bucks I think it's now 13 dollars
Same comment I left on Josh video… Too much work to save $6
I think it is a demonstration of cooking things at home is cheaper. Sometimes you have the time, sometimes you need to buy it from the reluctant Chinese takeout owner. In my mind the control of what you are eating is at least as valuable. Restaurant food tastes better because you don't know how much butter/oil/sugar goes into it.
It is obvious that Joshua Weissman made this video pre-Covid-19 and pre-inflation because you couldn't make those recipes today for $3 per serving!
The orange tang powder as the secret ingredient sorta makes sense. After all, sweet and sour needs to be a bit "Tangy" after all. Mua ha ha ha.
In the U.K. Chinese Take Away is about mid range, bit more expensive than Fish and Chips but a bit cheaper than Indian (Curry etc). Although when the first Chinese Supermarket opened in my City I bought a Wok, a Ken Hom cookbook and do my own. It’s at least as good as Take Away and usually tastes ‘fresher’ and can modify to suit your taste (eg substituted Mange Tout instead of Carrots in a couple of recipes). Insert Uncle Roger joke about Brits adding peas to everything 😂
Well, it will cost more than 3$ because electricity and water and detergent. There are costs that bisnesowner calculates but home cookc dose not 🤷♂️
Inflation talk is on!! I'm watching this as I put away my 20lb flour and 25lb sugar from Costco. It cost waaay too much! And of course I was low on vanilla, out of Choco chips and other essentials…😭
I think we always have to differ between junk food prices and quality restaurant prices. When you order a fried noodle box, of course you expect low costs, as you expect from McDonalds for instance. But you should also expect something different from a good restaurant, whether good Chinese restaurant or good burger restaurant.
Hey man, i really like your videos!
I wanted to mention that the monitor reflection in your glasses is quite distracting to me, maybe to some other people as well.
But very interesting video, keep it up!
I like Joshua's pho recipe. The only thing I do differently than him is char the onion and ginger using the gas range rather than put it in the oven. I use the oven to toast the spices rather than a pan