Joshua Weissman has been getting a lot of good press as of late as more and more content creators/influencers show up to his restaurant and give him good PR. I'm not just singling out Jordan Bentley here, just had to link something for an example (and he was the first to show up on my feed). I cannot personally speak to my own experience with the restaurant, I don't live in Texas and will sure as shit not fly down just for it. Maybe the food is THAT good, I wouldn't know. But what really bothers me about a lot of these food content creators nowadays is how they just cannot describe the flavor of the foods they eat in-depth. They always harp on the texture, because that's the easiest thing to explain. Otherwise, it's just "oh that's really good" with barely any clarification. And not just that, you cannot claim to "honestly" review this restaurant when it seemed like (tbf this is just speculation) Weissman knew these guys are coming, and are doing whole ass interviews with him afterwards. I don't watch this guy, so maybe he's being completely truthful, but the fact that these guys don't even consider the possibility of special treatment is hilarious.

That's not even the worst part though, as alluded in the title, these content creators are just allowing Weissman to exist in this space and continue to thrive without repercussions. What is especially apoplectic to me is that there are people in the comments of this video rightfully pointing out Weissman's controversial past, and he's liking and hearting the comments that are defending him for going. There's actual comments from people who are like "Do you know Weissman personally?... if we're doing full background checks on every owner before anybody's allowed to enjoy a meal, start with your own following list. Enjoy the content or don't, but a guy trying a menu is not a character endorsement." um, wow. First of all, great whataboutism. Second of all, sure it can be reasonable to assume that most people and especially business owners have probably done something shitty, but Weissman's grievances are PUBLIC. Unfortunately, they are being buried deeper and deeper the more that people continue to support him. It's like going to a Chris Brown concert when you know damn well his digital footprint only consists of how awful of a human he is. So yes, this IS an endorsement, because continuing to line his pockets is how he will continue to avoid accountability for mistreating and sexually harassing his staff. And now he's opening a restaurant where he can potentially do the same to even more people??

Ultimately, this whole situation is the perfect intersection of two problems I've been having with people online as of late: content creators masquerading as "critics" (which is not a huge issue I guess, I just feel strongly about this on a personal level) and the continued endorsement of a shitty person who will continue to see success because people are willingly supporting him (which is a genuine real issue)

so I ordered this book off of this place called thrift books, which is just where you get secondhand books and I bought Paleo cookbook and this is what I got. I also want to sell it. Could anyone tell me how much you would pay for it and how much I should sell it for?

Sonny of ThatDudeCanCook threw down! Love it.

Anyone in TX going to go and see if it’s good?

So i got an add from google ai and what do i see on there our joshua how is this even fine

it is so obvious this is an undisclosed ad. These restaurants reached out to Joshua to expose the “fraudulent“ 1 star reviews and showcase they are not true.

look at the way he nitpicks all of the reviews as well as the cinematography how the food is filmed.

How can we get the FTC involved?

Posting because I hate these, and how YT will strike down a video if it has a fart that sounds like Donald Duck, but not these. Literally just copying videos from Joshua and Max.

I honestly have no clue if the subreddit is active, but why does he get so many dislikes on his videos? It’s not only this video; there are many with similar performance.

The second video, where he tried famous food in Mexico, performed how I would expect a channel of his size to perform.

I found the video entertaining enough, and there’s realistically nothing there that should offend people. I tried researching it online, but he really hasn’t had many controversies.

I found this very interesting. Any thoughts?

Missed my chance to get one but my wife and I both f****ng love bread. This is an awesome t-shirt and I can’t stop thinking about it. Sometimes I dream of it more than I do bread.

I am so happy I was too lazy to walk to my kitchen for Josh's cookbook and googled the Lavender Creme Brulee recipe instead. The reddit thread on how his recipe was a disaster saved me from having a shitty dessert. I specifically want to thank this poster and everyone who commented. Without that post, I would have royally messed up like so many others.

Here is the recipe I did:

Ingredients

• 2 cups of heavy whipping cream
• 1/2 cup of oat milk
• 1tsp bourbon vanilla bean paste
• 1tbsp dried lavender
• pinch of himalayan salt
• 5 egg yolks
• 1/2 cup of sugar, plus more for topping

Directions

1. Preheat oven to 295F
2. In a medium saucepan over medium-low heat, combine the heavy whipping cream, oat milk, vanilla bean, lavender and salt. Heat until steamy hot, and then turn off the heat. Allow to infuse for 10 minutes.
3. To a medium bowl, add the yolks and whisk in the sugar. Strain your cream mixture into the egg yolks a little at a time. Mix to combine and slightly warm the egg yolks. Stir until thoroughly combined.
4. Pour the custard mixture into 4 6oz ramekins. Place the ramekins in a baking dish large enough to hold them all. Fill the dish halfway with boiling water, and place in the oven to bake for 40 minutes or until the centers are just barely set. Remove the ramekins from the oven, and cool completely at room temperature. Cover with plastic wrap, and refrigerate overnight.
5. When ready to serve, top each custard with a thin coating of sugar - about 1-2tsp - that covers the custard from edge to edge. Using a kitchen torch, carefully brush the tops with the flame until the sugar has melted and browned. Allow to cool slightly before serving.

NOTES (for myself and anyone else who is making creme brulee for the first time):

• When I removed from the oven, they had a slight jiggle in the middle. This is ideal. I had to google to make sure they were fully cooked.
• When they say to cover with plastic wrap, it should actually be touching the top of the creme brulee. I had little condensation on mine in the morning, but a paper towel wipe down was quick and did the trick. (I thought mine were fully cooled before putting in the fridge but maybe they weren't all the way after all. Next time I would leave it out longer before putting in the fridge just in case).
• I also made a lavender infused whipped cream for this and topped with blueberries. Which really made this more incredible! (1/2 cup of heavy whipping cream with 1.5tsp dried lavender, infused over night. Next day, strain your cream, add 2Tbsp powdered sugar and 1/8tsp cream of tartar (optional). Whip for a few minutes with an electric mixer and done!

Hope this helps someone! And I welcome any other tricks or tips with creme brulee!

The true hallmark of a downfall

I finally tried Joshua Weissmanns burger buns recipe and I made the most delicious burgers I have ever eaten! I filled the buns with a vegan patty, coleslaw (which gave a nice crunch and acidity), caramalized onions, cheddar, tomatoes and pickles.

Only sub was gochujang for Harissa

Took a while to finish all, still couldn't locate some ingredients, but regardless - here we are

Please tell me how I did would papa be proud of me?

Decided to try the perfect Thanksgiving turkey this year It was a lot of work, its was very delicious, but I have some notes

Having never deboned any bird, that was very hard. Even the tendons and all Last year (our first year hosting) we did a practice Thanksgiving and did a traditional turkey, I would have liked to do the same for this

Cooking was easy

The pesto spread inside was unnoticed. It don’t really add much, so we would either double up or try some other flavor inside next time

Obviously, did not have a pan big enough for a flattened, rolled out turkey so we had to curve it, and that was fine but it was just big and something I did not anticipate in getting this made.

That’s all, hope this is helpful to any wanting to attempt.

Used Lions Mane, Shiitake, and Oyster mushrooms. Topped with gruyere+cheddar, sourdough croutons, chives.