I Tested Everyones Insane Quesadillas- Joshua Weissman, Kenji's Breakfast Quesadillas, Steak, Shrimp
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- čas přidán 19. 06. 2024
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The Recipes I Followed-
Kenji's Breakfast Quesadilla- • Early Morning Breakfas...
Skirt Steak Quesadilla- • Melt in your mouth, ch...
Shrimp Quesadilla- www.tiktok.com/t/ZT8NpsP7j/
Mushroom/Vege Quesadilla- • How To Make The Perfec...
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David Seymour
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Intro: (0:00)
Breakfast Quesadilla: (0:42)
Skirt Steak Quesadilla: (2:50)
Shrimp Quesadilla: (6:20)
Mushroom/Vege Quesadilla: (9:15)
Outro: (12:28) - Krátké a kreslené filmy
Worth noting, Kenji cooked his quesadilla in a copper frying pan lined with stamped stainless steel made by a company called Falk. I have one of their saucier pans and they are just magically non stick despite being stainless steel, so don't beat yourself up David! Sometimes it's in the pan as much as the chef!
Dave sends his regards to that scumbag 🖕🏻
david: steals tomatoes
also david: ew tomatoes
I had the same thought. Like... David please find a way to enjoy tomatoes. I feel like Zucchinis are so much more contentious but tomatoes get a bad rap!!!! I KNOW the garden tomatoes were fire. Seasoning them helps.
If I was a David’s house, I’d say, “Fine, put it on the plate for pretty, then give me the damn tomatoes! I’LL eat them!”
My son is the same way. Whenever I make a dish that has fresh tomatoes or uses mushrooms, I leave the tomatoes off his and tell him to give me the mushrooms he wouldn’t eat. No waste! Sometimes I’ll mince the mushrooms up really fine if they’re important for the umami factor. It’s the texture he doesn’t like.
Mushrooms are terrible, your son is just super elevated in his palate.
@@funty420I love tomatoes, but no one has to find a way to enjoy anything. You can't force yourself to like something, nor should you have to. I hate all squash (pumpkin is the only one I can stand) and sweet potatoes. That's not going to magically change.
Best way to spend a Friday night, gin and tonic watching David Seymour getting ideas for my next weeks menu. I would love to see your test some of Sortedfoods videos.
Seconded on the Sorted recipes.
Third the Sorted recipes. Love those guys
The idea of him recreating Kush's 10-minute burger tho
Oh I'd love for him to try Sorted Food videos
@@5PctJuice, I want to see David recreate one of their ultimate battles and give his call to the winner.
Tortillas stale quickly. So from fresh homemade, you can freeze the good ones and thaw as needed. My family does this a lot when we're down in Mexico or find a good tortillaria around. The storebought ones use a lot of dough conditioners and preservatives that keeps them fresher longer and keeps them soft. I have a hard time with some of the local tortilla brands in the store because it's almost like they package them too quickly after making so they're still a bit on the moist side and they'll stick together. Bottom line, fresh tortillas is best if you can manage it. The storebought ones tend to be really bad.
Video idea. Make a few different versions of Sriracha. You'll never worry about going back to the original.
Man, that was like $2 of sriracha he put in that little cup.
David, you need to try the tortilla land raw tortillas. They’re cheap, take two seconds to cook, and can be bought in grocery stores near the cheese
Yes! Those are the best!
@@Me-ev4ix my literal only issue with them is that I can only get one size near me and only at Walmart. I need the gigantic burrito size!
@@noahsmith5719 ditto! I can only find the medium sized ones.
my favorite is a "pierogi" quesadilla-- filled with mashed potatoes and cheese (pepper jack and cheddar) yummm
I make something similar with jalapeño mashed potatoes (seeded & ribs removed so you get just the vegetal flavor and no heat - at least by my spice standards) & pepper jack. I add some diced up meat if it’s handy. Absolutely delicious either way!
As a Mexican you are absolutely correct about Mission tortillas, they are the worst.
The best way to make a quesadilla by far is on a non-stick skillet dry no oil
As a person born and raised in The Bronx, raised my children in Brooklyn and sent them to college out of Elmont, right next to Belmont--- you are absolutely correct about a sausage egg and cheese.
David, I recommend using either a well-seasoned SS skillet or a non-stick...if you aren't using oil. If you want to use a clean SS skillet, you have to use a high smoke-point oil (like avocado) and pre-heat it thouroughly before turning your heat down to just above low (3-4 out of 10) and THEN adding your oil, cheese, and tortilla.
two tips i think might help:
1) take a wet paper towel and place it over the store bought tortilla and stick in the microwave for 30-45 seconds. That will steam the tortilla and cause it to be more malleable and soft. Chipotle does this for every single one of their tortillas before assembling. I've gotten a tortilla on the side from chipotle and saved it for the next day and its hard as a rock, until i microwave/steam it.
2) i think the issue with the cheese on the outside of the tortilla is your pan not being properly preheated. the oil needs to be slightly wisping smoke. I would then throw the cheese in first and let it melt. once you start seeing the edges crisp but the center is still gooey, place the tortilla and start assembling.
Let me know what you think!
I’d do ten second increments. 35 seconds would wreck a single flour tortilla, in my experience. My dog is on my lap so I can’t get up and check my microwave wattage lol
@@halfassfashion i make wraps for lunch with these almost everyday and as long as you add the wet paper towel then 30 seconds is perfect, 45 seconds just to keep everything warm if if its a hot dish
A way to have better results is either to make homemade tortillas or look for a Brand made in Mexico to get better results. The Mission one is not the best. To heat up a flour tortilla make sure it's low heat so it does not get dry or burn
...
If you're near a Carolina's, they have tortillas as big as an extra-large pizza and they're very foldable. If you're near Glendale, AZ, there's a place around 47th Avenue and Glendale that's called La Purisima that sells tortillas. They're crack and are easily eaten by themselves they taste so good. They also make masa in house, so if you want to try making your own corn tortillas with the best stuff, try them.
Love your videos David, thank you for the years of fantastic free content. Keep doing what you do man 🙏
I'm 100% with you, sec > bec, any day of the week. I've gotten gross under cooked bacon too many times to trust it. Sausage is safer.
Texas girl here living in the Adirondacks. HEB grocery store in Texas makes their own tortillas on site. They make a few different kinds, but they used to make a salsa kind of flavored tortilla that was amazing! Made fantastic enchiladas!!
I really miss HEB. Their Boracho beans are incredible too.
For good tortillas, just have to live in the southwest lol. Here in New Mexico every grocery store stocks locally made flour and corn tortillas, even the big chain stores.
I am absolutely delighted by how that Zucchini is just standing upright :D
The only thing frying cheese onto a pan gets you is anxiety and anger issues.
Love your videos David! You make my fridays the best! God bless you man! Huge fan!🎉🎉🎉🎉🎉❤❤❤❤❤❤❤
Your man is so lucky to be eating all those good foods you make!
You can sorta bring flour tortillas back by running them quickly under the faucet and microwaving for a little bit. Or by layering them with damp paper towels and microwaving if not as dried out.
I love these kinds of comparisons. Very helpful when trying to come up with my own recipe for a particular food. I watched your chicken parm comparison the other day and if any video deserves a round 2 with new "combatants", it's that one. 🙂
Keep it up!
this made me so hungry 😩 enjoy ur weekend david!
David! The best way to get fresh pliable tortillas is to probably visit some type of Mexican-based supermarket. They’re always cranking out fresh tortillas, chips, etc all made in house! Def some of the best ones I had come from those stores, if u have one in your area I’d def give it a try!
I'm surprised you didn't try Chef John's Samosadillas
Yeah! Exactly what is with this siracha shortage??? Its been going on for several months!
I love quesadillas so I was excited for this video! Thanks for comparing them for us, David!
Droughts where they grow the peppers used in the sauce mean they aren't able to harvest as many peppers so they can't make as much sauce
I cook egg in my stainless steel quite often. The trick is to heat up the pan for longer than you would expect. Wait until a drop of water forms a ball on the pan (Leidenfrost effect), then it's hot enough. Then you can add the oil, then egg etc. without it sticking. It also helps to season your stainless steel similar to how you season a cast iron. I think there are some slight differences in the process that I can't remember. Hope that helps!
1:37 just visited Japan on my honeymoon. Every time I had bacon, it was “raw”. Floppy, Stretchy, cold bacon. Bleck.
Grilling cheese into the tortilla gives it structure and prevents the bread from breaking down under a lot of sauces and meat juices
Would love to see you recreate some epicurious videos where they create three levels of the same dish or where they show pro chef amd home cook versions!
You need to know that you are my favorite youtuber and i pray that u take good care of urself x
David! I’ve got you! I’ve shared that frustration with pre-made tortillas, the closest I’ve found to the Chipotle style without making my own has been the Tortilla Land raw tortillas. They cook up in about a minute in a searing pan and have a great texture.
I love all your videos and have been watching you for years ❤❤❤ I'm totally with you on team sausage too
El Milagro tortillas are theeeee best store bought ones imo. I’ve found them at target and at many of the large ethnic grocery stores.
First time in forever that CZcams has actually notified me of one of your videos, even if it was days after 😂
The cheese on the outside is the best part though, there's nothing as delicious as crispy cheese!
this is so nice, thanks.
You should preheat stainless steel and cast iron properly to prevent sticking. Heat them to at 170-200 degrees then heat the oil properly too. Theres guides on how to do this. Also, get yourself a lodge cast iron 12 inch pan or a pizza pan to cook large tortillas. Totally worth it!
I like it better when you rank the recipes you test and put up title cards with the rankings as you go along, by the end of the video I kind of forgot everything you made.
We all know that salad with the skirt steak had you picked off. 😂😂
The shrimp woman obviously has a non-stick pan. You can't reasonably expect to do the same on a steel pan and for it to work.
If you want a runny yolk with your BEC quesadilla, you can go fancy with it and sous vide some egg yolks into a custard consistency and spread that on or even mix it with your sriracha and make a rich spicy dipping sauce.
We use Tortilla Land fresh, ready to cook burrito size tortillas. You heat them out of the package so they are fresh upon eating! They also only have 5 ingredients for those looking for something more whole!
all my sausage, egg, and cheese lovers stand up 💪😤
I have been able to find the extra big, pliable burrito tortillas in stores near me. They can be difficult to find in a lot of supermarkets but they are so much better than the other kinds of flour tortillas
In my experience- store bought tortillas become infinitely more workable if you can steam them somehow. My little setup consists of simmering water in a 14 inch pan, then I'll place a 14 inch perforated pizza pan/tray on top- fits like a glove and then you have a pretty large surface for steaming!
Milagro tortillas are the best grocery store brand by a huge margin, it's not even close. They have the fatty/stretchy quality. They usually sell them at Kroger-owned chains (I think most states have something Kroger owned at this point lol)
Hey david so the cheese on the outside is regionally north mexican, where I'm from we don't grill the cheese. anyways we use a cast iron griddle for our tortillas but a skillet is a good enough replacement
edit: i was but am no longer misinformed
It is a northern mexico thing, they are called cheese crust (costra de queso)
@@DeniizeAcosta99 I'm central mexican and I have been lied to (by my own brother), thank u for correcting so the misinformation ends here
i like dipping mine in whatever salsa the restaurant has lmao tastes amazingg
You don’t get enough credit for how beautifully you consistently cook your steaks.
La Banderita has a low carb option and that's the only brand of tortilla I use. Mission overall are weird and fluffy almost like bread.
Wow. I’m here within 25 seconds of your vid going up after months of no notifications!
Maybe for a runny yolk, you could just extract the yolk and make it into a dipping sauce. 🤔
For those that don't eat lard, America's Test Kitchen has a very easy Flour tortilla recipe that uses butter.
Nice video as always! I'd love to see you do some of Brian Lagerstrom's recipes, he has some that I'd like to see you test :) Also totally agree about the cheese on the outside of the quesadilla, why would you do that??
Ummm wow steven’s garden is amazing!
David, I think it is where up live. Here is Los Angeles out grocery chains have good tortillas in multiple sizes. Like Taco Bell and Chipotle or better.
LOVED the video as always David! Specially joshua's redemption! Those vile noddles hurt me too! So happy papa is on your good books again!🎉🎉🎉🎉🎉🎉😊😊😊😊😊😊😊😊
You’ve gotta try the tortillas from Vallarta Supermarkets 🤤 they’re incredible
David, you are so freaking new York it's hilarious. Your suspisciom of egg sandwiches that aren't from around you, and also that you don't have access to really great tortillas from your local tortailleria. That and using a rolling pin instead of a tortilla press is another one of those only in New York things that got a chuckle from me.
I feel like you're the first foodtuber to mention the Sriracha shortage. Everybody else is just using it like they've got a swimming pool full of it.
8:07 hey just a tip for when this happens. ❤❤❤ If you set the pan off the heat with a lid on straight away it should lift within about a minute. You just gotta get some moisture to the bottom. My mom taught me this years ago and it saves my butt ALL the time.
Ay good job man, takes some real effort to make 4 recipes for every video!!
Maybe try looking for durum! They‘re Turkish/Arabic “wraps”, they’re huge & don’t fall apart instantly!
To make stainless steel non sticky, make sure the oil is smoking hot or just before it gets there. You will have less stickage, though I don't like it much as hot oil and omelettes make for a bit of an angry pan. You gotta be fast with it too.
i’ve never had an issue with adding cheese to the outside of a tortilla on a non stick pan! save yourself the headache, the oil adds too much..well, oil.
You should combine the Steak and Mushroom one together.
🤤
That might be *too* sinful and I’m here for it!
I'm just glad to not be the only one bad at cooking certain things with stainless steel cookware.
I got so salty about using lard in the mushroom one hahaha
love you david
Hey man, you may never see this comment, but I’ve been watching your channel for a while now and I can say, you actually have improved your skills a ton over the years. Also your pallet is on point. Keep up the good work!
What could I use instead of the pork fat for making the tortillas?
Most tortillas are only pliable when heated. Put them in a dry hot pan for about 15 seconds per side and they’ll be just fine.
Toasty cheese taste amazinnnggg thats what its adding!
You burnt it thats why it was stuck on the shrimp one. Low and slow for cheese crusts so it releases the oil!
Love Villa Cocina! Been watching her even longer than your channel somehow.
Rosanna (Villa Cocina) is the real deal. I hope to see more of her on your channel!
Hi.
I love tomatoes. And i positively DEAPISE bell peppers.
Theres only one way that i eat them and thats a very spesific greek dish in which you fry them untill they char a little and then add tomato paste sausages and feta cheese (I never cook for myself so i don't know any specifics)
7:34 I have the answer! The fast food brands use the Tortilla brand you mentioned in the grocery store footage.
Note: may not be the same recipe as the store sold versions. They tend to have their own recipe. No different than McCormick making seasoning blends for restaurant chains. Those blends aren’t the same as the store seasoning blends.
Are you properly preheating your stainless steel, David?
8:00 😂😂😂❤❤ I can relate so much
In cdmx, you have to request your quesadilla with cheese lol
i suggest using sambal as a replacement when you cant use siracha, obviously doesnt taste the same but in most cases i think its a good replacement:)
As someone from the Northeast I agree - sausage egg and cheese is better more consistently than the bacon egg and cheese version
Yeeeeessssss quesademons!
You need to try a fried green tomato dipped in ranch
That. Sounds delicious.
Oh man! I've always wanted to make flour tortillas. I'm going to try to make them and pair it with the steak quesadilla for mother and father. I'll add veggies to mine because I don't eat meat. 😁
Thanks for a great video! ♥️
hello David and fellow See More Fans. Siracha is very easy to make. so if your local store doesn't have any buy some chilies and get off your duff hehehe hugs to all.
I've moved on to yellow corn tostadas... and if you MAKE tortillas and do half and half corn and wheat you get a tortialla that doesn't split as much and has a nice corny flavor.
With that pan, try putting a piece of parchment paper in the pan first then cheese than tortilla and see if that makes a difference?
If you can find the maya brand Tortillas they are yummy.
Guerrero makes good store bought tortillas
Sec > bec is correct
All looks amazing but imo, things like this where cheese can spill over onto the pan, and especially the gimmicky cheesefrying thing are all jobs for a simple nonstick pan. Also would highly recommend going to the refrigerated section at a grocer for the tortillas there instead of the shelf-stable ones with strange tasting preservatives (costco has a really good brand). I know you might already know this and just following recipes but for anyone reading, please try any of these recipes with refrigerated tortillas.
You said ‘the red nasties” 😂😂😂😂
Pork roll, egg and cheese would like a word. Don’t forget the SPK.
Sub those mushrooms with that steak. PERFECTION.
I like both bacon and sausage egg and chz, but he has a point on the consistency part. Sometimes, when you do takeout, they don’t add _enough_ bacon. Like where are the meats.
David! Check the freezer section for the good tortillas next time :)