What are /r/JoshuaWeissman's favorite Products & Services?

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It was given to me as a gift, but the brand is “Shun”.

This one on Amazon is what I think I was given / what’s in the photo...and my god I didn’t know the price O_O. $150 is a lot but let me tell you it is an amazing knife.

https://www.amazon.com/dp/B07X9H6FVK/ref=cm_sw_r_cp_api_glc_fabc_KoUbGbHMQQJGC

Zojirushi NS-TSC10 : A bit expensive but so worth it.

Get an oven thermometer yo. They're dirt cheap on Amazon. My oven regularly claims to be preheated about 10-15 minutes prior to actually getting to tempt.

I'll repeat, I bet they taste great for not cooking with a smoker, the rest of our conversation was purely on texture. The big slicer is my brisket cutting knife, This one

I use it on most of my BBQ that can be delicate, the longer pull stroke of a slicer can make more delicate slices.

All in all, it looks like a decent first attempt, but the way I think with all my cooking is how I can improve the next one.

First ☝1️⃣ Sourdough using 🤡 Josh’s recipe 📖! I 👁 only have a small 🤏 enamelled dutch 🙉🏃🏾‍♂️🥺 oven so had to make 🛠 it using 🤮 3/4 of the recipe 😍🎃🥰. Turned 🔃 out pretty 👸 cool ❄ and the perfect 💯 size 📐 to be eaten 🤓😛🤑 in a family 👨‍👩‍👧‍👦 meal 🍽 :) Getting 🉐 a proper 👅🍆💦 combo cooker 🍴🍳 like 👍 the one 1️⃣ in the video 📹 for my 16th 😍 birthday 🎂 in a couple 🚗🏠 of weeks 🌖🌑.

Comment 🍆 Emojify's username: "u/Emojify_Creator" on any post ✉ or reply ✉, message ✉ u/Emojify_Creator directly 🎯, or chat 🙌 with the Emojify Facebook 👥 Messenger Bot 🤖 to Generate 👶👪 Emoji 😂 Pastas 🍝 Like 👍 This!

Looks nice! I highly recommend this more square loaf pan for taller profile loaves

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https://www.amazon.com/Amyhome-Non-stick-Carbon-Bakeware-Homemade/dp/B08HWYXJVF

use with lid off for a dome, or lid on for a nearly perfectly square loaf

Bread looks good...I highly recommend this pan though.... Gives you that nice tall square profile. I like to mix it up between lid on for the perfect square loaf and lid off for the dome.

https://www.amazon.com/Bakeware-Bread-Baking-Barking-Breads/dp/B0895LY3BL/ref=dp_prsubs_1?pd_rd_i=B0895LY3BL&psc=1

I actually took the transcription from Josh’s video and edited it into a readable recipe, which you can check out here: https://www.notion.so/parion/Chicken-Pot-Pie-7524c635287a4a2aafbd1f4153f4a11c

I followed Josh’s recipe to a T, but added two ingredients myself, celery and potatoes. These ingredients are common in chicken pot pies and thought they’d work here as well. And how right I was. The celery is a great veggie addition, and the potatoes are a nice filler that adds that starchy goodness to this pie. We added these ingredients in with the rest of the veggies when making the filling. I would highly recommend these two additions if you’re thinking of this pie. I also added just a bit more ham and peas than requested.

I made two pies. The first one is as pictured. After waiting the full 25 minutes to bake, the crust wasn’t browning, so I turned on the broiler and set it in for two minutes. That was a bit too long, though, as the crust burnt just ever so slightly. For the second pie, we waiting almost an hour and then our crust came up ever so lightly browned. Maybe our over is weak, idk.

My only beef with this recipe is a lack of underside. I saw this coming when putting out the puff pastry, but I’m curious as to why Josh chose not to add a pastry below the filling as this would have helped prevent the filling from spilling all over.

Irregardless, slightly burnt or not, this recipe came out fantastic. Messy, yet delicious. Would highly recommend.

Sauce Base:
- 1/2 cup butter
- 1 cup brown sugar (looks like soft light brown)
- 1/4 cup maple syrup
- 1 1/2 teaspoons salt

Method:
• Put above ingredients into a saucepan
• Put pan above slightly over medium heat, bringing to a light boil, stirring occasionally for 4 minutes
• Stir in 2 teaspoons of vanilla extract, wait 30 seconds, then add 1/2 a teaspoon of baking powder, and stir it in to combine
• Take off the heat, and pour the mixture over 3 quarts of freshly popped, unsalted popcorn
• Fold together, taking care not to burn yourself (it's really hot).
• Spread evenly onto a lined sheet.

You can stop there, but the next steps are recommended.
For Extra Cwispiness:
• Put into a 250F/120C oven for 30 minutes, stirring occasionally
• Take it out, let it cool.

And you've got some damn good salted caramel corn.

Honestly, I'm a fan of these. The last forever (they are very reusable) and they don't take up much space.

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https://www.amazon.com/Zeml-Disposable-Dressing-Condiment-Container/dp/B07TK5BXYW/

At first I thought you were asking about the fork lol.

They sell them on Amazon for a pretty good price, but if you’re planning on using them in the oven, check to make sure they’re oven-safe.

Yachi White Souffle Ramekins: 4oz 6 Pieces Ceramic Baking Ramekin Set Oven Safe Stoneware Bakeware Serving for Sauces Dipping | Onion Soup | Lava Cake | Flan | Creme Brulee | Pudding | Mini Custard https://www.amazon.com/dp/B08D69C76H/ref=cm_sw_r_cp_api_glt_fabc_XRVCEB8FYQ42T0Y7PAQG?_encoding=UTF8&psc=1

Here's a couple in cast iron but with a wood handle.

Pro Grade, Pre Seasoned Cast Iron Grill Weight 2Pk. Heavy Duty Steak and Burger Press with Wooden Handle for Grills, Griddles and Flattops. Perfect Gadget for Bacon, Paninis, Sandwiches and Vegetables https://smile.amazon.com/dp/B084G97PHR/ref=cm_sw_r_apan_glt_fabc_H592Y1FZC2WMZA55Q151?_encoding=UTF8&psc=1

https://www.amazon.com/gp/product/B00LV3227O/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I know this is a little late but was looking for it myself and just found it.

You can buy a black garlic machine on amazon Black garlic fermentater, 90W 6L Black garlic fermenter, Full Automatic Garlics Maker, Intelligent Garlic Cooker - S SMAUTOP https://smile.amazon.com/dp/B08HCVX9X8/ref=cm_sw_r_cp_api_glt_fabc_SQTMDHE6WW1G051GNNCE

Or for the same price just get an instapot, you’ll love it

I got mine for Christmas so I'm not sure exactly but there seems to be a load on amazon. I found this one wonderfully titled Recipes n Shit - https://www.amazon.co.uk/dp/B08RR7G95R/ref=cm_sw_r_cp_apa_fabc_QWXQ6R6J1MN0EZWKXXDQ

Thank you! I used this one. I’d love to get copper molds one day. ☺️

Personally I used Guittard dark chocolate wafers, because they were sold at my local H-E-B grocery store. I’d just use whatever high quality dark-ish chocolate wafers or pistoles you can fine around you. If not, you can pick up the one’s I used on Amazon right here, or you can just rough chop a thin high quality bar. As long as there’s good quality chocolate in there, it’s gonna taste incredible.

You can't really go wrong with a Victorinox Fibrox they sell on Amazon for $43 CAD so even less USD. Out of the box they're wonderfully sharp, maintain an edge well as long as you treat it right.

As the only other comment here stated, you should also try getting a great edge on your current knife. Quality of knife (I find) rarely matters for the edge to an amateur cook.

If you do buy a new knife, make sure you treat it right. Sharpen it, don't let it sit with acidic or basic food juices stuck to it. Don't smash the edge. Use a honing steel and for the love of God, don't throw it in a drawer.

If you can't sharpen it on your own with a whetstone or sharpening wheel, please don't buy those pull through sharpeners. Spend the money every few months to send it to a sharpener if you really are afraid to mess it up.

If you want closer to the $100 price range, you can always look at Lamson knives based in the USA. I bought their 3.5" Sentoku and have been in love. It set me back about $130CAD/$100USD.

Or you can look at Zwilling/Henckels knives.

But do yourself a favour, if you get a good chef's knife, get yourself a good Petty/Utility or at the very least a proper Paring knife. 2 knives means 50% less wear on each blade for certain tasks. Also, that way, you're never without a knife if your favourite is away for sharpening.