I Tried Viral Vintage Recipes
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- čas přidán 7. 07. 2024
- Is the past or the present making better food?
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Josh slowly but surely un-tiktok-ifying his content, love to see it
still pretty tiktoky
What does that mean in old people talk? 😂
@@atxchaser Tiktok people have the attention span of around 5 seconds, which is why older videos were a look into ADHD and how it looks to everyone else.
I've been watching his content since I learned how to make sourdough from him back in March 2020. Those videos were pretty comfortable. The kitchen he has now is enviable, but much less accessible for a normal home cook like me. The tiktok-ification did not help.
Idk I feel it's the opposite cuz his videos used to be like only 1-3 recipes per video now it's like 30+ recipes
I still like his vids but damn I miss the But Better videos and all that
The good old cabinet opening shot was such a throwback, I didnt know how much I missed it
Feels good ❤ we've been trapped in here for ages😅
Agree
Now we just need some whisky business, a cwispy, and a fish-eye lens shot of Josh's ass as he bends down to grab something and we'll be all good 😂👌
Obi-wan?
Pineapple upside cake is elite.
Pineapple anything pretty much is. Pineapple upside down cake? Yes. Pineapple fried rice? Absolutely. Pineapple on pizza? For sure ;)
@@AstavyastataaI’ve had Hawaiian Wienerschnitzel and I can never go back. Wienerschnitzel covered with a slice of Gruyere cheese and black-forest ham then a ring of pineapple and cherry in the middle. It looks 60/70’s as anything but actually tastes good.
@@DarkQueenHelba A combination of toast Hawaii and schnitzel? That sounds really good. If I were still in Germany I'd give that a try. I bet it would make a banging sandwich too. I'd just have to add some jalapeños.
My only suggestion is to use a cast iron skillet to get a little more crispness, almost a sweet crust.
I used to work as a case manager for homeless veterans. I rarely got thanked for my efforts, but one awesome gentleman brought me a pineapple upside down cake the day after he moved into his new apartment 😊
I appreciate your empathy for the Depression era pie. People forget how very hard that time was for people.
wtf does he mean the pie was a necessity? Why is pie necessary?
Food.@@beelzl4148
@@beelzl4148because it was cheap and filling with easily available ingredients. A lot of people were eating one meal a day if they were lucky.
@@beelzl4148 pie is a treat, a boost to your emotional self. Even a crappy pie, when all you have is crappy food is a boost to your day.
I asked my grandmother (born in late 1930's) about the banana hollandaise dish, and she told me that it doesn't work with modern bananas. Back when that dish was actually eaten, the bananas that were available for purchase were called Gros Michel bananas, which taste different from the bananas available now, the cavendish banana. If you've ever wondered why artificial banana flavor doesn't taste like bananas, it's because it's based off of the Gros Michel banana. Apparently when you cooked those, though, they got more savory in flavor, so the dish actually worked quite well. That being said, she said at the time it was definitely still a fad and most people didn't eat it often. It was just a quirky dish someone made up and people ran with. She's apparently tried recreating the dish with cavendish bananas, and "it just wasn't the same" and didn't even taste good. Because Gros Michel bananas are extinct, in effect, that dish is too.
Also, she would have pointed out that you didn't use enough mustard. It's supposed to spread out from under the ham to meet the hollandaise when cut under a fork.
I was about to make a similar comment regarding the bananas. Availability of period-specific ingredients is absolutely vital to consider when trying to recreate food from certain eras of the past.
I wonder if plantains would work for this recipe
@@my_granny that was my thinking
If you live in the US, Hawaii still grows Gros Michel commercially. So you can find it at farmers markets there pretty consistently.
an episode about vintage foods starting with the classic cabinet POV shot? I see you Josh.
yuppp
Those are rookie numbers, gotta pump those numbers up!
@@Mase1up i was boutta reply to your other comment but you deleted it-
@@Mase1upanyway wym
I'm hoping this is a reference to Dylan Hollis
You know how you improve the Sloppy Joe? A little Tabasco and a little chili powder into the meat/sauce mixture. Adds so much with so little.
This is why the "BOLD" version of the Manwich brand is so much better than the original. It kicks up the heat and it's more like a spicy bbq than sweet ketchup. Mind you, it's still better to make a sloppy joe sauce from scratch, but if you are going to use a can, get something other than the original brand.
The fact that he's validating the water pie, and has to basically keep telling himsekf that it's from the great depression, and that being one of the reasons it doesn't get an F, just shows how, fair and just Josh is. He's taking in to consideration the fact that they had to do what they had to do, and doesn't wanna offend someone who actually liked it.
And with Bidenomics, it's hard for a lot of people to afford the crust, the sugar...
@@mgratkshut up lmao
@@mgratk nothing shouts moron more than making an unrelated political opinion on a fair point
Mix pineapple juice in with the butter sugar mixture and replace some of the water in the cake batter with more of the pineapple juice. That's S tier, baby
Yesss!!! You paid for the whole tin, use the whole tin!
I use the pineapple juice instead of the water for the cake. There is just enough juice to replace the water. The original recipe I have was written that way to use all of the juice that held that size can of pineapple. ;D
Or replace the water 3:1 with sour cream and pineapple juice. The fats in the sour cream make for an even more tender crumb.
Also add a few drops of almond extract into the butter mixture.
Make this in a cast iron skillet. Put butter in the pan and sit in hot oven till butter melts. Take out of oven and carefully put in the pineapples and cherry. Sprinkle brown sugar over that then carefully pour over the batter . Bake in what the package tells you to. Yum
my grandma to this day still makes the upside down pineapple cake and not gonna lie it still tastes amazing after all this years
The butter with the Depression pie: milk was sold whole back then, no skim or half'n'half usually. People were often pre-refrigeration then & would churn their own butter from the cream. Or simply put the cream in a large jar & have the kids shake it until it turned into butter. Then the buttermilk was used for baking etc (my Mom's old Betty Crocker cookbook from the late 50s has a lot of cookie & other recipes asking for buttermilk).
Pineapple upside-down cake and sloppy joes never left. I have a family recipe for both!!
Thank you!
In Eastern Europe, we sometimes make “aspic” on holidays (but better😂)
We just boil chicken carcass worth some pork bones, vegetables, and stuff(just a great homemade broth)
Then we strain it and pour it into a nice beautiful dish, add some pieces of “pulled” chicken breast and veggies, place it in the fridge overnight and it gelatinizes by gelatin from the actual bones in the broth
I don't really like it too, but it's pretty common to see it in the Eastern Europe
At least from my parts of Poland, its often drizzled with vinegar before eating
I always saw it with atleast some/a lot of lemon juice added on top to make it taste less dull
I could drool over tongue in aspic any day. But he has way too much gelatin. I personally make it same way I make my soups - hard ingredients way more than stock. I am not making bouillon ffs. Soup is only good if the spoon stands in it.
just to add, it could be pulled beef or/and chicken. it`s kind of masterpiece to make the broth transparent, so you have to avoid strong boiling. I would recommend to eat it with spicy mustard or/and horseradish. it`s tasty, give it a try. But i would never eat the same with just only veggies).
Yeah, that stuff is actually pretty good. It would also help to have more ingredients to jelly ratio and pour it all into a small bowl, instead of making a cake-sized, one-ingredient only layers.
It's even better if you squeeze lemon juice on it or drizzle it with vinegar and serve with fresh bread with butter.
As you mentioned, aspic goes waaay back. It actually used to be rich-people food because it took so long to extract the gelatin and a lot of fresh meat bones and bits to get a sufficient quantity. Aspics have cyclically been going in and out of style in fine dining for centuries. The 'modern' jello craze of the post-war era was all about mass production making instant shelf-stable gelatin available to the common folk. Basically, this thing that was once only available with a lot of time and effort and usually only seen in fine dining, was now affordable and every newly-middle-class family wanting to show off at their dinner parties just had to have it, regardless of whether or not they knew how to make a good dish with it, or if that was ever even possible to begin with.
I came to say the same thing. The thing with the 50s and 60s is that people made those monstrosities using FRUIT Jell-O, lemon or lime, not unflavored gelatin with meat/vegetable stock. Peas, celery and chicken or tuna in a DESSERT gelatin is just a nasty idea.
Eastern Europe has this piftie which is very similar, and is quite popular on christmas meals.
I will forever die on the hill that sloppy joes are super super slept on. I’ve legitimately told multiple people if I ran a food truck it’d be oriented around sloppy joes because the overhead would be so cheap for how ridiculously tasty they can be!
I’ve always thought about an existing business serving Sloppy Joes in a truck/restaurant for the same reasons. Cheap, simple to make/prep, and can be elevated to a whole new level with the right recipe.
I went my whole life eating my grandma’s sloppy Joe recipe and never understood the hate for them until I tried most people recipes lol.
Have you ever put chips onto a sloppy joe? It is so damm good
The sandwich in general? Yes. Manwich specifically kinda sucks.
I really like sloppy joes myself, but I find them to live up to their name, so I wouldn't eat them on the move from a food truck or stall - I'd probably end up with my shirt all jackson-pollocked up with sauce.
This really should have been a Collab with Max Miller and B. Dylan Hollis, all the history and energy of them with Josh would be an awesome vid
That's a great idea! 😀
I mean i heard the "one EGGY" in my head for a reason ._.
Though the same Thing
Not every single food history video on the internet has to have max miller in it, I see this comment under every video like this lol
@@redeye1016 Hard disagree. All historic foods must be tasted with and by Max Miller.
To elevate the sloppy joe in Quebec, we use buttered hot dog buns, we add some cooked diced oignons and some poutine cheese curd.
Some diced onions, some sweet chili sauce, mustard and it really changes it's up
The cheese curds would be a nice addition to the texture!
to elevate the sloppy joe in my kitchen, I just don't use Manwich. thousands of way to put onion, pepper, and barbecue stuff together and make a delicious joe!
Add an actual hot dog and baby… you got a chili dog going 😂
Do you call them Saint-Joseph?
8:48 A lot of them made the old own butter in the great depressing era because a lot of them would have farmed and it was one of the few things that. Easy to make.
Pineapple upside down cake will forever be super underrated. It's soo good
The banana hollandaise thing seems like somebody saw a picture where they confused white asparagus with bananas and then made it a thing
Could be. White asparagus with ham and sauce hollandaise is very popular here in Germany and probably in other places too.
Or bananas were way cheaper than Asparagus… who knows it’s gross
How about using plantains instead of bananas?
@@lonelystrategos In Belgium as well, but they used artichokes instead. I artichoked how terrible that was, truly vile stuff
It honestly wouldn't be hard to make something good with those ingredients. Saute or grill the banana until it's nice and browned and sweet, fry a piece of a thick cut country ham, and add some kind of toast or english muffin for the base.
Mustard can go on the bread if you want, and then it's basically eggs Benedict without the poached egg, and with banana on the side.
I would love to see a part 2 where you improve all these recipes 🥰
There is no way to improve ham, mustard, banana, vomit hahaha
Great idea!
@@Bummerdrummer463 I came here to say this exact thing. There is no fixing that. Sadly I remember seeing one of those as a kid and even then thinking "No..My god No, Why? Who brought this and why aren't they being arrested"?
The reason you'd use shortening over butter is the lack of water in the shortening which a) gives the dough more structure as it bakes (which you need due to the spam bits being heavy bois) and b) stops aforementioned spam bits from sinking the bottom... or rather the top.
I really like hearing/seeing that it took multiple attempts, even for the great Josh Weissman, to get it looking like the final product presented to us.
When I watch recipe tutorials on CZcams, I know deep down how much effort and experimentation which must have gone into perfecting the recipe, but because this mistake-ridden process isn't often shown on screen, my optimistic brain somehow always expect my first copycat attempt to be straightforward and perfect.
I think showing scenes from previous attempts, like you did here, and mentioning where you had gone astray in those attempts will be much appreciated for budding home chefs with a lot of enthusiasm but not a lot of experience to make less mistakes and reduce food waste from failed attempts! 😊❤
You *REALLY* need to talk with Max Miller (of _Tasting History with Max Miller_ fame) and see if you two can "improve" on those vintage recipes, especially with our modern culinary knowledge.
You need to see if you can improve on the (in)famous Woolton Pie recipe from the UK developed early in World War II.
Woolton pie has nothing on the north's worst recipe - tripe and onions (boiled in milk), THAT is something I'd love to see them try and improve...
@@Tedris4 That might actually taste okay with modern cooking methods (maybe not using milk might help). As anyone have noticed from the "ANTI-CHEF" cooking channel, trying to follow 60-year old recipes can be a pain.
Challenge accepted
@@TastingHistory😲 This must happen!!
Meat jelly is actually very popular in Eastern Europe. The key is to make good quality, long cooked bone broth (no added gelatin, just collagen from the bones) and eat it with vinegar or lemon juice. I personally love it, but only if my mom makes it, the store bought ones are shit 💩 in Poland we call it zimne nóżki (cold legs)
It's also used for Danish smørrebrød.
You mean winter legs.
It has been very popular in Germany as well. Imho the other sausages just replaced it in the last 40 or so years.
Because you don't really see, what you gonna eat.
There are still common things you can get in a typical supermarket, like "russische Eier" (Russian Eggs") and "delikatess Schweinskopfsülze" (I think you find that if you look for "head cheese" made from pig). The last thing is also just a funny word to use, because it's so anachronistic.
That sounds nice in a head cheese kind of way.
The gelatine abominations from the 1950s can stay there though.
Galareta
We still eat the jelly thing in Poland. With chicken meat, carrot and peas mixed in. And we pour a tiny bit of vinegar on top for taste
In my family we used pork legs actually (more gelatin, I guess) but the chicken is now more common for some reason
A version of aspic is still eaten regularly in Poland we have a few different names for them and they mostly consist of a mix of chicken or pork mixed with carrots and peas suspended in gelatine. It's customary to eat it with white vinegar or lemon juice
Pineapple Upside down cake is goddamn delicious and I demand that anyone who's never had it, make it and try it asap.
Love yourself and do nice things for yourself. Like trying delicious cake.
The thing with jelly is mainly about the proportion: There is something in France which is called "œuf on gelée" which is basically a boiled egg rapped in ham with pickles and vegetables all in aspic. But the relationship is like two thirds egg, 15 percent ham, pickles etc and just 10 percent aspic. It's really nice, especially the modernized versions with a runny yolk instead of hard boiled.
Honestly such an amazing video 🎉 I love learning about the history behind food, and after reading the comments seeing how so many people are impacted by these dishes!
I’ve tried different cake mixes with upside down cake. Coconut is fantastic. Always made in iron skillet. Melt butter and brown sugar on stove. Then place pineapple and pour batter in. Pop in stove. The butter and sugar turns crisp around pineapple. Yum!!!
Someone's been watching B. Dylan Hollis...
Thank you! I was thinking, "I've seen this somewhere but I can't remember the creator's name" Got to check him out and his jokes.
Came here to say this @BDylanHollis is a great creator. I got tucked into his videos about a year ago, hilarious and great recipes from yesteryear.
🙄 as if one person has a monopoly on popular vintage recipes... there are so many channels that do this...
EGGY
Is that the loud overly cringe guy making old recipes? Like his whole humor is cringe internet words and making sure people know he’s gay? That guy?
The depression was an era that required creativity. I grew up in the 70s in a small town in Colorado with school cooks that were women of German Russian decent. They made everything from scratch and it was really good and very cheap. Hamburger gravy over mashed potatoes, a lunch version of biscuits and gravy. Homemade cabbage pockets. Weiners Ala Mode. It fed a lot for a little.
Would love to see you tackle these again with your modern twists on the vintage recipes. There has to be a way to make a lot of these better in the process too🫣
That spam biscuit ring honestly sound really good. I am kinda wondering about a Spam upside down cake with a cornbread batter….Or even the ring with a cornbread batter.
I'd try that 👍
It would be fun to see you do another one of these with @BDylanHollis as a guest. I think having the two of you in one kitchen would be a riot to see, and maybe you could do a "How it's made and how to make it better" episode with these recipes.
Ugh.
That was my thought exactly! Josh with Dylan would be a hoot! Dylan could bring some of his vintage cookbooks.
For the aspic, a proper pork jelly with vinegar is a straight banger. Just sticking peas and broccoli in aspic seems... questionable :D
Yess, the cabinet opening!!!
A small note: an _aspic_ made with NO added gelatine, but from a meat-and-bone-broth so thick it solidifies in the fridge by itself, and with bits of shredded cooked meat suspended in it, is a VERY popular Soviet dish (called "holodets"), often made for the New Year's celebration. And yes, it's delicious. Very meaty. No vegetables, no olives or any such bullshit, just pure shredded cooked meat.
Add some mustard or horse-radish and it's even better.
It does sound like its flavor is lovely, however I feel like the main objection to aspics is the texture/temperature aspect of it.
IS THAT HOW YOU SPELL THAT!? I first heard of this in a Star Trek audiobook made from a mini skit staring John de Lancie as Q and Leonard Nimoy as Spock, and Spock mentions that He had gone to dinner with his old crew mates and Checkov had a meal consisting of "Chicken and a Rope of Garlic Bulbs in Aspic" and I've never known how to spell the name he called it.
The whole reason gelatin had a resurgence in the 60-70 is because of the newly invented/marketed gelatin powder that just needed water/hydration instead of having to go though the process of making it from scratch.
Yep, exactly what I was thinking about. But with _some_ veggies, those from the broth - carrot, garlic, etc. One of the reasons it was/is popular is because it uses very tough and otherwise inedible (-> cheap) animal parts - e.g., my mother bought chicken feet and pork hooves. After making the broth, these were removed and only "normal" meat was left. I remember those nights before the New year, when the stock was left to simmer until about 2 am, and we had to get up to "sort" it - take away inedible parts, tear the meat to be poured over with stock... It was a whole family endeavor 😂
You forgot vodka.
I'd love to see Josh do some of his own recipes to make spam as good as he can in different ways, it would be cool!
Vintage recipes are so much fun. A tradition with my family is that we try at least one every holiday. Some have been great, some even our dogs wouldn't eat. My aunt and uncle, who were in their 80's tried the water pie. They didn't let it chill for 24 hours and couldn't figure out why it was so runny. We laughed for years. Thanks for the great content and memory I had forgotten.
Mister Weissman, thank you for so creatively describing the experience of eating an aspic so that none should have to endure that same torture again.
My grandma makes a pineapple upsidown cake and it’s absolutely FIRE. Instead of ringed pineapple she used crushed pineapple and uses more maraschino cherries to scatter them around, I think she also cooks the pineapple a little too for some extra caramel crunch- when it’s cooled it has a crackly top and a soft interior, it’s so damn good lol
Dayum brotha, that sounds NICE. Grandmas are next level.
@@leechrec absolutely
Hello from West Virginia. I love your channel and you kinda inspired me to be a chef. I am in culinary school now. 😊
That’s Awesome!! 💜
Btw, A BOT stole your comment, & has people thinking it’s you!! 🙄🙄
@Shea2432 well I guess I am famous. 😅 I never had that happen before. Thx for letting me know. 😁
@@anaksunamunmarie7874, You’re Welcome. 💜It happens to me a lot. 🤣
Honestly i had taken a lil break from josh, but i seriously loved this.
I used to love this channel for its bravery to tackle the difficult recipes and making them user friendly.. i still come back for the bread/croissants/fried chicken recipes.
Its been such a long time since i saw something i actually want to cook in this channel.
I really miss Josh's old cooking videos. This was certainly better than the food ranking.
I love watching old recipe re-creation videos. Some of the recipes including making everything in jello or everything is a casserole are excellent 😂
These aren't really old though.
I love this format.
I Love Joshua Weissman Videos 🧡
Aspic has actually continued to be cooked in eastern europe, it's a traditional plate depending on what ingredients it actually has and culture. I love it
exactly, plus no jello is used, rather they boil pig skin and feet and other left over parts after butchering the pig to get the colagen
The aspic is often served during cold holidays in Eastern Europe, made from pork parts or chicken, with a garlicky taste. See “Piftie”
I was hoping for a Tasting History collab... Maybe some day!
Maybe : )
Dude please do more of these recipes this was awesome
F yeah Josh. Spam FTW. It carried us throughout WW2 and is still a winner in any cabinet.
The spam bread is akin to the Pepperoni Rolls of Appalachia or the Kolache of Texas. Meat in bread works well.
SPAM WITH THE VICTORY!
I haven’t watched your channel in awhile but this popped up on my feed. I just wanted to say that I appreciated the toned down humour and that you are looking fantastic.
I'm old. Probably one of your oldest viewers and a child in the 70's. It was a VERY weird time, especially in food. Another thing, I lived in Ohio and I grew up in church. This should tell you a lot. The 'salad's' that elderly church ladies made would haunt your nightmares. Everything had this weird combination of marshmallows, mayonnaise, jello, and shredded coconut. I remember soooo many aspics. Like SO many. This video was a scary look back, tbh, but I'm here for it lol. Thanks Josh!
Same. Aspics were the most disgusting church lady nightmares ever created. And you had to go tell them all "thank you" and get all the unwanted hugs before you could leave, put on your play clothes, and ride your bike to freedom for the next six hours.
The "weird salad" is called Ambrosia . It is very well known throughout North America.
I grew up on the Canadian prairie ( the northern continuation of your American plains).
Ambrosia salad was a favorite in the small farming towns throughout Canada. Each family grandma had her own particular recipe depending on the availability of additions.
(My nan added canned segmented, Japanese mandarin oranges to her Ambrosia. Every year she made it for my birthday in August.) I even had Ambrosia over vanilla ice cream
when I was a little girl.
Pineapple 🍍 upside-down cake better with Butter yellow cake mix!
Manwich - toasted bun!!!
Water Pie - they'd top it with homemade preserves or fruit if they had them
SPAM - SPiced hAM, canned...delicious when heated
what can I say...I'm 64 and lived with my Great Grandma for a long time 😊❤
Definitely better with yellow cake 100%
The first recipe is wild💀
Loved this video, make this a series!
I absolutely love this format! Do it more often!
Bought Papas cookbook. I can feel his aura in my kitchen.
Please continue with the Cabinet shot ❤
we still do the jello meat veg combination dish back in poland! it's one of our traditional foods! most often done with chicken peas and carrots at least at my dinner table
that being said I personally despise it but all of my older relatives like it... hence they keep making it during the holidays
I'm down for this to be a series. Maybe a historical recipe with the modern re-invention?
Josh: “Welcome to Hell!! That’s the worst thing I ever put in my mouth, that’s an F!!”
Me: Thats a lot coming from Joshua Weissman with the way he goes hard on food!! LOL!! 🤣🤣
Would love to see josh return to form to single recipe based videos. Part of why I fell in love with his content
I just wanted to take a moment to say you are looking nice and healthy these days. Great work, dude.
12:56 the “I don’t wanna eat this shi**” got me good 😭
Bro, he’s lost a lot of weight. Congrats.
the voices won't stop
early comments truly are a marvel
Same
Skill issue, mine aren't voices its pained cries of the void
Loved this video!! You should do a Part 2 where you “modernize” all the same dishes
Mad respect to the generation that grew up eating water pie! They were probably so grateful to have it.
Chef Weissman looking good today, looks like hes been doing great in the gym
How do you feel about remaking and improving all the good foods (B and above)?
I still have an old American cookbook that used to come with a set of kitchen equipment, and a lot of ingredient lists there go like "One can cream of tomato soup, one can cream of mushroom soup, one can cream of potato soup, one can cream of asparagus soup..."; imagine looking for substitutes when you have zero such cans on supermarket shelves
Seeing that banana ham hollandaise...
Who hurt you Josh 😂
8:30 "hey we got some butter! you would think we d eat it day by day on sandwiches, but NAH. lets make some pie." XDDDDD
A butter pie..?
@@justaguywhoplayspayday2841 "No Jimmy, do not waste goo' butter on s**x Jimmy. We eat the pie, THEN have your s***" XDDDD
@MonographicSingleheadedM-sp2wk PFFFTTT 😆 🤣 😂
This format was awesome, loved the video Josh. Side thought: I miss the but better series, would love to see you bring them back!
0:26 Ham and Bananas Hollandaise
1:46 Meatza
3:37 Pineapple Upside Down Cake
5:47 Sloppy Joe
7:30 Water Pie
9:52 Spam Ribbon Loaf
11:11 Aspic
13:53 Spam Upside Down Pie
I looooove pineapple upside down cake!!! My mom used to make them when I was younger.
My mom used to make it with mango, sooooo gooooood
Papa getting buff and bringing back the cabinet!
I'm trying so hard to fix my face with some of these recipes. I give my great grandparents props for the creativity, but wow 😭 I have a headache now LOL
my gma still make her pineapple upside down cake and it’s FIRE! brown butter and brown sugar in cast iron, add pineapple slices, cherry in centers, and add batter, comes out perfect every time.
Bro, I did that banana and ham combo with 3 banans and oh shit its good bruh. struggle meal baby lets go! Josh you should make struggle meal vid lol
I feel like he looks down on us struggling peasants 😅
yippee new upload
11:41 I love that Josh knows his audience: let that sit for a couple of minutes *2 minutes *
I found an ancient recipe for a chocolate mocha pie. Basically take a chocolate pie filling and vanilla pie filling, substitute a little of the milk in the vanilla filling for a 1/4 cup chilled espresso. Layer the cooked pie crust with the chocolate filling then the vanilla/coffee filling, chill and serve with whipped cream. Sooooo good.
If you have the ingredients to make a disgusting water pie, then you can make a delicious butter tart. 😊
Total bullshit
@@dgibson2314 not at all. Flour, sugar, butter that’s mostly all you need.
The “let’s make this, shall we” made me realize how much I miss the fast food series! Please bring it back! Maybe the with Grandma McFlurry?
Now that I’ve learned about the SPAM upside down pie, I am absolutely going to start making that!!
🎉
i was here 4 sec when u uploaded
Two notes: 1. I just happened to put out a "Depression Sandwich" family recipe last week. Mine is actually tasty though. Either way, it's fun to see these recipes in a modern context. 2. I LOVE that a SPAM recipe got an S-tier. Hell yes, brother!
Cabinet Josh and the "let's make this, shall we" Ohh takes me back 5 years
sloppy joes aren't vintage. I ate them as a kid and as an adult. in fact, I had some last week.
Bro the upside down cake is soo bad i tried it
yeah im surprised he liked it, I think you have to be a massive fan of pineapple for it to work
@@x3TripleAce3x yeah prb but i hate pineapples
@@Rip_adam123 well then no surprise if you dont like a pineapple cake then m8 what did you expect
@@x3TripleAce3x idk
I cried when he opened the cabinet in the beginning, biggest throwback surprise ever
Crumbled aspic with (game) pate really is a great combination. My grandmother used to make it, and as a kid I thought it was one of the weirdest things, but also super interesting in flavour and texture! I miss her vintage cooking 🥲