Hash Browns with Joshua Weissman Quarantine Cooking
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Date: 2021-03-20
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Comments and reviews: 10
Ian
This is the ultimate in pretentious food. Recreating the worlds most perfect food with 120 worth of ingredients and a two day process for something that at best could be marginally better than the original. You want the flavour of duck fat? Heat a couple of tablespoons with your canola oil and fry your latkes with it. This guy has to be the most arrogant guy on munchies yet, and that says something.
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This is the ultimate in pretentious food. Recreating the worlds most perfect food with 120 worth of ingredients and a two day process for something that at best could be marginally better than the original. You want the flavour of duck fat? Heat a couple of tablespoons with your canola oil and fry your latkes with it. This guy has to be the most arrogant guy on munchies yet, and that says something.
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BIRDIE
I used to work as Chef on a cruise ship. Because of my bad McDonalds experience where I got soggy soft hashbrown multiple times, I always made sure, that I make my hashbrowns extra crispy! Yet some of my staff often rated the other chef's hashbrown as the better one as it was soft What's wrong with you all the people in the world who loves soft soggy hashbrowns?
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I used to work as Chef on a cruise ship. Because of my bad McDonalds experience where I got soggy soft hashbrown multiple times, I always made sure, that I make my hashbrowns extra crispy! Yet some of my staff often rated the other chef's hashbrown as the better one as it was soft What's wrong with you all the people in the world who loves soft soggy hashbrowns?
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Tom
What he says about fast food restaurants using animal fats for frying before is true.
It was a significantly healthier way to cook than using the hydrogonated vegetable oils that is used today.
One of the reasons obesity rates have skyrocketed in recent decades.
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What he says about fast food restaurants using animal fats for frying before is true.
It was a significantly healthier way to cook than using the hydrogonated vegetable oils that is used today.
One of the reasons obesity rates have skyrocketed in recent decades.
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Nikki
No fancy dancy potatoes, then uses duck fat.
well actually they used beef tallo, back McD when they 1st started, as long as sugar and several different types of potatoes. as well as chemicals and those worms that they add to their food!
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No fancy dancy potatoes, then uses duck fat.
well actually they used beef tallo, back McD when they 1st started, as long as sugar and several different types of potatoes. as well as chemicals and those worms that they add to their food!
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Broshmosh
So you're telling me that to make hash browns better than just grating, draining, seasoning and shallow-frying, I have to do something that takes an entire day and requires an insane amount of expensive fat? You do you I guess.
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So you're telling me that to make hash browns better than just grating, draining, seasoning and shallow-frying, I have to do something that takes an entire day and requires an insane amount of expensive fat? You do you I guess.
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nothingtodo225
Its noninvasive my guy. Also I really like the structure of this video compared to some of your other videos. Much more organized, informative, and it really shows your personality without feeling forced.
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Its noninvasive my guy. Also I really like the structure of this video compared to some of your other videos. Much more organized, informative, and it really shows your personality without feeling forced.
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Kane
who knew good ol' hash browns could be complete wank too. i don't think josh got the awareness that if you need hash browns explained to you, you sure as shit don't have duck fat lying around.
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who knew good ol' hash browns could be complete wank too. i don't think josh got the awareness that if you need hash browns explained to you, you sure as shit don't have duck fat lying around.
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Nikki
Josh, enjoyed hearing the lil story time of some of her back history along with the facts, and explaining as to why and how ya do things the way ya do. those sure to look good!
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Josh, enjoyed hearing the lil story time of some of her back history along with the facts, and explaining as to why and how ya do things the way ya do. those sure to look good!
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Shacologist
if it was me id wash those potato skin until starch is gone and let them air dry for 2 hours then blast fry or air fry. salt paprika parsley and toss
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if it was me id wash those potato skin until starch is gone and let them air dry for 2 hours then blast fry or air fry. salt paprika parsley and toss
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Gearbound
I was eating and thought to myself you already did this recipe, why are you refilming this, its 11 minutes in i realise im on Munchies, nevermind then.
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I was eating and thought to myself you already did this recipe, why are you refilming this, its 11 minutes in i realise im on Munchies, nevermind then.
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