• yesterday
Use code 50CANOE to get 50% OFF plus free shipping on your first Factor box at https://bit.ly/3ZK0duX!
Join this channel to get access to perks:
https://www.youtube.com/channel/UCF3jMqkgvFRb6KBbSfsFFtQ/join

Merch: https://futurecanoe82.com/
Joshua's Sandwich: https://www.joshuaweissman.com/post/popeye-s-chicken-sandwich-but-better
Andy's Chicken Biriyani: https://www.andy-cooks.com/blogs/recipes/chicken-biryani?srsltid=AfmBOopVNl0lvify9u9Z3Ha8q37Lpm-jdyD7sq_diaVEVFoGgTWiu2tA
Uncle Roger Reaction: https://youtu.be/t_KdbASIkB8?si=m5pSB5PXu93Lb6j0
Doobydobap Curry: https://youtu.be/zt1Lx9L619w?si=bJIsBh8gIv1Ciwhj
Babish ratatouille: https://www.babi.sh/recipes/ratatouille



P.O. Box still open
To: FutureCanoe
118 A Orchard St
No.108
New York, NY 10002

Follow me on:
TikTok: https://www.tiktok.com/@futurecanoe82
Instagram: https://www.instagram.com/futurecanoee/

#cooking #commentary

Category

People
Transcript
00:00Every chef from the restaurant world or traditional media has their signature dish that placed
00:11them on the map.
00:12Like Gordon and the Wellington, Massimo and the Oops, Lemon Tart, TK and the Pearl Oyster,
00:17A-Cats and the Helium Sugar Balloon, Rubachon Smash, Peaks, Burlingu, Paul Bacuse, and pretty
00:23much everything he makes.
00:24Finally, Martha Stewart and Inside Out.
00:26If you consume as much cooking YouTube as I do, you'll notice that it works the same
00:30way with famous foodtubers.
00:32One particular dish usually takes them from growing a lot to straight up Mr. Beasting.
00:37Today we're gonna take a look at some of my favorite food creators and remake their
00:40algorithmically blessed, glorious recipes.
00:43The first recipe we're tackling is definitely gonna be Papa's Popeyes Chicken Sandwich.
00:47When the video first came out, it was almost as insane as the sandwich line.
00:51Everybody going crazy over how good the concept, quality, and the recipe look, solidifying
00:56butt better as one of the most iconic series on YouTube.
00:59Personally, I think this was a historic turning point for cooking YouTube, where Joshua got
01:03everyone interested and inspired to cook at home what most people crave, while giving
01:07it more depth and better educating the viewers.
01:10Well enough meat writing for now.
01:12The first great thing about this video is that the bun for the sandwich needs to be
01:15the burger bun recipe.
01:17So following one recipe video requires you to watch another video, which is the mark
01:21of a great YouTuber.
01:22Anyways, before we continue, you should watch my YouTuber's cookbook review video first.
01:27To get started with the dough, we're gonna make a Japanese milk paste.
01:30Based on my years of bread making experience, I know that this paste is gonna improve moisture
01:34retention, enhance fluffiness, and give a better dough structure.
01:38We'll mix 2 tbsp of water, 4 tbsp of milk, and 2 tbsp of flour.
01:43Turn on medium heat and whisk it pretty vigorously until it becomes like a gel.
01:48This thing dries up really quickly, so we're gonna put it in a container and wrap it with
01:51plastic foil.
01:52Set aside for now, getting started on our wet ingredients.
01:55Half a cup of my roommate's milk, we're gonna microwave it for 40 seconds to get it at least
01:59up to room temp.
02:00Cuz we gotta get rid of the cold environment to bloom a whole tablespoon of yeast.
02:04Set that aside for 15, we're gonna work on the dry ingredients now.
02:07I never do this cuz it's called all purpose for a reason, but I actually got bread flour
02:11for this video cuz I feel like these are the YouTubers that inspired me growing up so I
02:15should take their recipes more seriously.
02:16That's a total of 2.5 cups of bread flour, which is 320 grams.
02:20A teaspoon of sea salt, and 2.5 tbsp of sugar.
02:24In another container, we'll crack in 1 egg, and 1 egg yolk.
02:27The final element of the dough is 3 tbsp of butter.
02:30So supposedly, the sequence of event is mixing the yeast and the flour, then the paste, egg,
02:35and finally the butter.
02:36But it takes such a long time to mix everything, especially the butter cuz you have to like
02:40rub it into the dough, so I'm just gonna go take everything and rub it on the couch.
02:44After everything combines, we'll just put it on a work surface, fold it a couple times
02:48to give it some tension, and then finally shape it and roll it into a smooth ball.
02:52Taking the same bowl as before, we'll grease some oil all over.
02:55It was already pretty oily from the butter.
02:57And finally cover it with a wet towel.
02:59I don't feel like wetting a towel, so I'll just put a damp paper towel and close the
03:03lid.
03:04After an hour or two, it should be double in size.
03:06Not really in my case, but I can't really wait anymore.
03:09I have stuff to do cuz I have a vibrant social life.
03:12No you don't.
03:13You are a loser.
03:14The entire piece of dough should be divided into balls around 100 grams.
03:17I really recommend measuring cuz it's really difficult to bake even buns.
03:21The recipe is for 8 buns exactly.
03:23What we're doing here is just folding it and pulling on the surface to give it tension,
03:27which is our last stretch of the gluten.
03:29We're resting it one last time.
03:30I greased up some plastic foil to cover it very loosely, allowing some room for growth.
03:35And in an hour and a half, the buns should get big and juicy like this.
03:41With the oven preheated to 375, we're gonna egg wash it with a splash of milk and an egg.
03:46Put it in the oven for 16 to 18 or whenever it's like brown like this.
03:52I'm just rubbing some butter on there to make it look shinier and we'll let it rest for
03:56at least 30 minutes.
03:57Almost forgot for a sec, this is a chicken recipe.
03:59You don't understand the egg shortage cuz of the chicken flu.
04:02But what is up with all the grocery stores in lower Manhattan being out of buttermilk?
04:06Is there like a butter... flu or something?
04:09Whatever, I just mixed yogurt, sour cream, and milk to its buttermilk consistency.
04:13The lactic acids we need to tenderize meat, so probably whatever dairy product will work.
04:18And for the seasoning blend, it's just garlic, smoked paprika, salt, pepper, like stuff like
04:22that.
04:23I don't wanna give away everything.
04:24We should support Papa's recipe website, which I'll link in the description.
04:27We'll lay in our chicken thighs.
04:29Not really radioactive cuz, you know, I was at Whole Food and picked them up.
04:32We'll put it in the fridge for 2 to 72 hours.
04:35For the flour dredge, it's gonna be similar as before, with the addition of MSG, and if
04:39you want it spicy, a teaspoon of cayenne.
04:41We'll take out the chicken thighs, shake it really well like the hater's gonna hey, hey,
04:45hey, hey, hey.
04:46Covering the seasoned dredge, we're gonna press it all the way into the chicken, like
04:49use a little bit of force but don't destroy it.
04:51And we're gonna shake off the flour like the player's gonna play, play, play, play, play,
04:54play.
05:06But most likely, once you get a golden brown color, it's done.
05:11Also, the chicken thighs are very forgiving.
05:12If you overcook it a little bit, it's still gonna be pretty juicy.
05:15The sauce that goes on top is pretty much just a spicy mayo with hot sauce, paprika,
05:19and lemon juice.
05:20Okay, time to assemble.
05:22Surprisingly, nothing have went wrong with all the elements of the sandwich.
05:26This is the most exciting part.
05:27I feel like I've been cooking all day and I'm so hungry right now.
05:30Just dry toasted the bun, we're gonna sauce it up.
05:33Not too much though, cause the chicken needs to be the main character here.
05:36Some pickle slice it, we're gonna close it with the top bun.
05:48Even though we already know it's gonna be fire, but let's give it a taste and rate
05:51it on 13.
05:552019 Joshua Wiseman just never miss, bro.
05:58Elite recipe, 9.5 out of 10.
06:00I probably wouldn't make it again cause the process is kinda exhausting.
06:03If you also find cooking high quality meals for yourself a little too tiring, let me introduce
06:07you to today's sponsor, Factor Meals.
06:10Factor sets you up for success.
06:11Skip the grocery stores, prep work, cooking fatigue.
06:14Instead, get chef-crafted, dietician-approved meals delivered right to your door.
06:18With over 35 meals to choose from per week, including options like keto, calorie smart,
06:24vegan, veggie, and more.
06:25You can also make sure you're making a sustainable choice.
06:28Factor offsets 100% of delivery emissions and sources 100% renewable electricity for
06:33their production sites and offices.
06:34As a lot of you know, besides making cooking videos, I'm currently doing a lot of studying.
06:38Some days can get quite busy.
06:40Factor can save me a lot of time, freeing me from a busy schedule and the stress of
06:43cooking.
06:44Most importantly, it brings complex meals to keep my diet balanced without overloading
06:48my fridge with extra ingredients I don't know what to do with.
06:51This way, my fridge can always be well stocked and I know exactly what I'm eating.
06:55Head to Factor75.com or click the link below and use code 50KANU to get 50% off plus free
07:00shipping on your first Factor box.
07:02That's code 50KANU at Factor75.com to get 50% off plus free shipping on your first box.
07:15Chef Andy is from New Zealand and now lives in Australia.
07:18A decision made by him just to confuse the rest of us with his accent.
07:21I believe at this point, every user on YouTube has seen his, hey babe, what you want for
07:25dinner opening.
07:26I find his content super comforting, it's like having a professional chef friend cook
07:30you whatever you're craving at the time.
07:32And the way he integrates ASMR and his graceful movements in the kitchen keeps me engaged
07:36the whole time.
07:37Let me show a clip real quick, you'll see what I mean.
07:51You see what I mean, he doesn't really talk, just letting the food speak for itself.
07:59But the dish he changed the internet forever with is definitely the chicken biryani video.
08:04It has 166 million views, I think that's 32 times the population of his home country.
08:11Might be the most viewed cooking video of all time, but I don't feel like fact checking
08:15because we gotta start making this dish.
08:17I think I'll stop giving measurements here, if you want to see it we should support his
08:20website and video down below.
08:22The first ingredient is crispy onion, we're using three red onions because it's the most
08:26pungent.
08:27We'll slice them all, obviously the thinner, the easier and quicker to fry.
08:30As you remember, we've done this once before, I forgot what temperature I fried the onions
08:33at, so I'm just gonna go with 350 because that seems like the standard for everything.
08:37Is this normal chat, let me know in the comments, is this supposed to be bubbling up like that?
08:50I really hope it doesn't spill.
08:56Anyways I turned down the heat and it went back to normal, I put a little more in it,
09:01it came up, and then it went down again.
09:04I repeated that for a couple times and now they're all peacefully frying up.
09:18Now moving on to the kitchen, there are so many ingredients that goes into the marinade
09:22it's crazy, I don't think I've ever used this many spices for a single dish.
09:26That's yogurt, kashmiri, turmeric, garam masala, ugh.
09:40We'll let it marinate for at least 4 hours, ideally overnight.
09:44It is the next day, we're gonna wash 2.2lbs of basmati rice and soak it in water for at
09:48least 40 minutes.
09:49Then in a large pot of water we're gonna impose flavor with green chili, cardamom pods, cinnamon
09:54and cumin.
09:55And I'll be watching the pot to see if it actually does boil.
09:58Pour in our drained, soaked rice and simmer for 6 minutes, we don't want to completely
10:02cook it.
10:03Once it's just a little bit hard in the center we can drain it again.
10:06For the marinade of the chicken we're just gonna take it out, put it in a cold pot with
10:09some green chili.
10:10Turn on the highest heat, close the lid and let it fry up for 8 minutes.
10:14Turning it halfway through, it smells really good.
10:16Now take out half the chicken, the other half for the assembly.
10:19We'll do a layer of rice, a layer of chicken.
10:21I messed this step up, I did another layer of rice by accident.
10:24Supposedly by the second layer we should be doing half the crispy onion, mint and cilantro
10:28and another layer of rice.
10:30Mint, onion, cilantro.
10:32Going above and beyond here, warm milk, soaked saffron, I guess I'm really going insane for
10:36this video.
10:37If I was supposed to make a dough and wrap it around a lid or something I don't really
10:40feel like that's necessary cause my lid is heavy.
10:42As I said it before, it seems a little unnecessary like when you take off your pants to fart
10:46except this pan is actually farting so I devised this plug to plug it up.
10:52After being plugged and baked in the oven at 350 for about 40 minutes, it is ready to
10:56be served up.
10:57This dish is from the Hyderabadi region of India.
11:00When we made the dish for the following instruction video it was my first time having any type
11:04of biryani cause I'm an uncultured swine like that.
11:07But don't you think this looks pretty fire?
11:09If you're from India let me know if you're proud of me cause when I make biryani, you
11:13better Hyderabadi.
11:14Hee hee.
11:15One of my favorite part of Indian cuisine is how many components are going on in a single
11:24dish.
11:25The number of ingredients I used in this dish is probably more than what I usually do in
11:28a week.
11:29Chicken, onion, rice, herb all baked into one complimenting each other without interfering.
11:34Another 9.5 for the recipe, I feel very honored to be able to make this.
11:39Next up coming onto the line, the man that needs no introduction, cultural icon, proud
11:44addict of monosodium glutamate, king of fried rice, the lover boy of Asian aunties, the
11:49number one enemy of Jamie Oliver.
11:52My name is Uncle Roger.
11:58The dish we're doing today is the Jamie Oliver one, even though in the Uncle Roger initial
12:02trilogy this is the least viewed one, I mean it's still 30 million, it's more meaningful
12:07than the other two cause I think it's the funniest one and the most amount of memes
12:11came out of this one.
12:12Olive oil is like white people oil.
12:14You hear sizzling, I hear my ancestors crying.
12:17Pudding jam in rice.
12:20This is disgusting, who- All jokes aside, honestly I think it looks
12:24pretty good bro.
12:25The techniques might be unconventional, the ingredients are all really nice, it doesn't
12:29deserve this hate so let's try it out.
12:31Anyways, we're gonna start by chopping a bunch of spring onion, extra virgin olive
12:35oil into a hot nonstick and start sizzling the green onion.
12:38I know we just played it but it gets me every time so let's hear it again.
12:42You hear sizzling, I hear my ancestors crying.
12:45Also add a little bit of garlic to stir fry that in.
12:47Jamie used packet rice, I don't have that, so equally as wrong, I'm gonna use freshly
12:52made rice from a Ziploc bag.
12:54This also imitates the wetness from him constantly adding water.
12:57Make a little space in the center to crack in our egg.
13:00Shake it up and slowly work it into the rest.
13:02Now very important, here we have chili pepper jam in a glass jar.
13:06What Uncle Roger said in the video is true, I've never seen authentic Asian ingredients
13:11that come in a glass jar.
13:12I wonder why that is, doesn't it make it store better?
13:16It smells really good when you stir fry the chili jam.
13:18Okay, this is the part even I have trouble getting behind, is the crumbling up of a soft
13:23tofu into the rice.
13:25After mixing around the pan, it's just gonna become like a bunch of mush.
13:28I feel like whenever I see tofu in stir fries at Asian restaurants, they always like coat
13:33in the batter and fry it first.
13:35The final step is coating the bowl with extra virgin olive oil again, I don't know why.
13:39Fill and pack down the bowl and flip it out onto a plate.
13:49Okay to be honest, this does look pretty disgusting but only because of the tofu.
13:53Before we did the crumbling, it completely looked normal.
13:56And it's a healthy ingredient, you know?
13:58We gotta keep an open mind here, let's give it a taste, and rate it on 13.
14:05We don't have to mention authenticity here is pretty much out of the window, but in terms
14:09of taste, it's kinda good man.
14:11What Jamie Oliver's doing here is bringing culture into his relatively inexperienced
14:16culinary audience.
14:18And I think he did a good job.
14:19And back to the video, I mean, WeJiu.
14:21Uncle Roger's channel's rise was so unprecedented, his first video in this format gained 12 million
14:28views in just 2 weeks, and all the subsequent ones went viral as well.
14:32Just think about it, he started reacting to cooking videos 4 years ago.
14:36So 10 million in 4 years, never done before.
14:39Pass all the competition man, PewDiePie is next.
14:41Now he got his own Hulu special making more people laugh.
14:44I'm very interested to see where his journey takes him as he's a true creative that inspires
14:48me deeply.
14:49Well, annyeong doobies, you better not yuck my yum cuz it's Tina time.
14:53Dubidubop aka Tina Choi revolutionized cooking shorts by incorporating excellent storytelling
14:59into the video.
15:00You might know her from her infamous chili oil Shin Ramyun.
15:03Here the spices sizzle like this.
15:06Mix it all up and then look at the color on that chili oil, honestly not bad.
15:10Well definitely not bad.
15:12Fun fact, I went to school with Dubidubop, but our lives were too different to be in
15:16the same friend group.
15:17I was way too into drinking and she was a responsible member of society, plus she was
15:22a few years ahead of me.
15:23I covered our minor interaction in the membership video titled My Dumbass Backstory.
15:27If you're interested in watching it and future vlogs and commentary video, become
15:31a member today.
15:32The dish we're talking about today is the video that made her a trending topic on the
15:36internet where she talked about having friends with money.
15:39Both are pretty difficult things.
15:40The biggest privilege my rich friends have is not Chanel bags, Rolexes, and Maseratis,
15:45but options.
15:46This looks like a tomato based Japanese curry.
15:48I'm not going to get that plum thing because it's too sour.
15:51Money definitely puts you ahead of the starting line.
15:53It's like doping and gives unfair advantage.
15:56But if you're not going to practice and put in the effort you need to win the race
15:59and banking on doping to win yourself a gold medal, then is it worth the win?
16:05Yes.
16:06But in all seriousness bro, I totally see where she's coming from.
16:09It's a piece of personal insight into life she's sharing with us.
16:12I don't really understand the negative comments cause it's not like she's selling us a
16:15course or something.
16:16I understand some people may not agree with it, but it's a really nice message paired
16:20with an incredible looking dish.
16:22So we're going to recreate it.
16:23She used these really thin beef slices, but I can't find it anywhere.
16:27I think it's the cut for a Philly cheesesteak.
16:29So I'm going to slice up as thinly as I can, which is not that thin.
16:32A steak in my freezer and we're ready to move to the stove.
16:36So as usual, I'm very concerned about the situation with the meat.
16:44I never said this, but I think my meat is too thick.
16:47I think we should just mix it in and then stew it for a little bit longer.
16:51For the base of the curry, we're going to go with a whole can of tomato and half a block
16:54of the curry powder.
16:55We probably should add a little bit of water too, to thin it out.
16:58Bring it to a simmer.
16:59We're going to stew it for 20 minutes.
17:01Also, I love how this pan is just the perfect size for this curry.
17:04As a final step, we're going to mix in a quarter cup of heavy cream and season it with
17:07salt and pepper to your likings and we're pretty much done.
17:10But why is my color so much more red than the original one?
17:13It kind of looks like butter chicken and I don't feel like making a whole new pot of
17:16rice, so I'm just going to use the chicken biryani rice.
17:23I should have added a little more water to make it less concentrated.
17:28It's very intense and flavorful, amplified by the chicken biryani, of course.
17:318.8 out of 10.
17:32I talk about Babish a lot on this channel, so I'm not going to keep repeating the same
17:36information, but I do want to mention that his biggest achievement in life is making
17:40it to a casually explained video.
17:42Run out of money.
17:44That's pretty much it.
17:45Don't post recipe books for Christmas and forearm tattoos until the day you die.
17:50If I ever get mentioned by casually explained bro, I think I'm ready to face or boob reveal
17:55and retire.
17:56So the reason why I put tomatoes on fire instead of using the boiling method to remove the
18:00skin is not because I have the innate desire to burn things, because who has time to wait
18:04for water to boil, you know?
18:06This is just way quicker.
18:07I wouldn't be pulling the skin back if I wasn't on camera.
18:09We're making today is the most viral dish on his channel, the ratatouille from Ratatouille.
18:15What's going on here?
18:16To make the vegetable sauce base, in the video he like peeled the tomatoes with the water
18:20method, charred the pepper, steamed them under a foil and peeled it and like blended everything
18:25in a Vitamix and stuff.
18:26That seems like a lot of work I don't want to do, so I'm just going to chop them up and
18:29roast it in the oven.
18:30Now, Andrew, AKA Babish is one of the most OG cooking YouTuber, first known for bringing
18:36movie and anime dishes into life.
18:38It was very revolutionary at the time because before Babish, cooking YouTube is quite boring.
18:42He came in like a breath of fresh air, incorporating fun elements into cooking videos.
18:47This innovative idea combined with his skill really took his brand to the next level.
18:51I just roasted bell pepper, tomato, onion, garlic in the oven for about 20 minutes.
18:55Now we're just going to blend it into a sauce with some parsley and water.
18:59Not too much water though because, you know, there's a lot of moisture in these vegetables.
19:06To achieve the effect of the layered vegetables, we're going to slice a lot.
19:09I'm going to cheat by using a mandolin.
19:11You want to go as thin as possible, like, this thin.
19:16For the tomato, I can't really cheat anymore, so I'll just remove the skin with a paper
19:20towel and slice it with a knife.
19:25Assembly time.
19:26The sauce we made earlier is going to be on the bottom.
19:29Like in the movie, we're going to go one vegetable at a time, stacking different colors on top
19:33of each other, sort of like off-center.
19:35And we'll do that until we completely fill out this pan.
19:42Oh man.
20:03It's finally done.
20:04We're going to top with some olive oil, salt, pepper to season, put on a lid, and
20:08bake at 350 for 30 minutes.
20:10I don't think I've ever held this much vegetable in my hand in my life.
20:14Now, into a ring cutter, I'm going to stuff the bottom and place on top a nice arrangement
20:18of vegetable circles.
20:23What's up with the leaking, yo?
20:25You know what?
20:26It's not worth the waste of paper towel.
20:28I'll just put a bunch of sauce around it, and here's another thing.
20:30In the movie, Remy put a single chive on top as garnish.
20:34It's cute and all, but I don't want to spend $3 for a bunch of chive just to use
20:39one tiny thing.
20:40To keep it within the same family of plant, I'm going to use one single scallion.
20:56Anyways, let's give it a taste, and rate it on 13.
21:00The best part about this dish is how it looks.
21:03With the baking into the sauce halfway covered, it's really hard to season all of the vegetables,
21:07so the sauce is amazing.
21:09It's like a pepper tomato soup.
21:11But the rest of the recipe is just like the baked vegetables I eat on a daily basis.
21:15Regardless, I really enjoyed making it.
21:17I think the process is very family-friendly.
21:19You can make it with a friend or your parents or something.
21:22Just to spend time with people, I'm going to give it an 8 out of 10.
21:25I enjoyed making this video way more than I expected.
21:28There are so many more YouTubers that I love and I want to cover.
21:31So let's turn this into a reoccurring theory.
21:33Just like these chefs and their dishes, you never know when the work that you do
21:36changes your life forever.
21:38In the crazy world we live in today, things can happen overnight that takes you on an adventurous journey.
21:43What I learned from these YouTubers is that I should never chase after views,
21:46but rather excellence and passion.
21:48Their skills and effort impressed the internet,
21:50but most importantly, the love for their craft granted them the success that they truly deserve.
21:55I really hope my love for food never fades away,
21:57and I wish the same for the rest of you.
21:59Alright, thank you.
22:06Thank you for watching!

Recommended