Chef and author of cookbook Joshua Weissman Logged Eggslut’s Alvin Cailan recently Quality ambiguous meats and delicious burgers to create The burger by shot meets a homage taco to Los Angeles’ French dip – and a possible secret restaurant viewing in Los Angeles for the unapologetic chef born in Tarzana.
Combining the two of Weissman’s favorite things – burgers and taco birria caso – they implemented the same concept between brioche rolls. Two chefs have collaborated before on First We and at the dinner Berger’s show.
“A lot of times you see a hamburger made in 25,000 different ways and somehow they always end up tasting the same thing,” says Weissman, who has amassed more than 6 million subscribers to his YouTube channel. Weekly.
The daring duo took eggie brioche rolls, meatballs recipe birria Smash bone Weissman which consists of fried beef cheeks, a little brisket, short ribs chuck roast for a variety of textures loaded it on the chopping blend of provolone and Oaxacan cheese. A combination of Mexican and American classics, are added to the emulsion cilantro aioli, like pasta with parmesan cheese, toasted walnuts, a load of fresh cilantro and roasted garlic oil, mix it with mayo and sprinkle over each bun.
“We served it with a slice of lime and a nice bowl of consomme, onion and cilantro on top,” Weissman says. “Because it was a sandwich, it was a bit like a French dip – The smashburger meets a French taco dip with a large spandex pull. We developed the whole recipe in about 15 minutes. “
Weissman, Asher Apologies Cookbook Entered the New York Times bestseller list, started cooking at age four in his San Fernando Valley kitchen and has since been obsessed with the idea of enjoying food and conquering the fear of cooking.
“There’s a lot of joy in getting something delicious,” he says. “Look, anyone can make a cheese sandwich, quesadilla, grilled peanut butter and jelly sandwich. PB & J big can be a thing of beauty boasts that it is just like herself feel pride corrosive takes hours to do. It’s not about how long it takes, but some You end up enjoying it no matter what. “
Skipping college because of his love of cooking after his family moved to Texas, Weissman continued to work as a head chef at the Japanese restaurant Ochico in Austin. Since the 26-year-old viral sensation appeared on countless daytime TV shows and created his own YouTube shows, But better and But cheap, Where he humorously challenges the cult’s favorite fast foods using traditional cooking techniques and creates fine penny food at home.
“But better It happened about by accident when Popeye’s chicken sandwich craze came out, “Weissman says.” It was the first time I put my head out and wondered what all the fuss was about. That sounds cool and I wanted to give it a try. So I waited in line for an hour and a half, where I felt super stupid about it. I ate it away from blown how bad it was. I can cook a chicken sandwich with my legs tied behind my back. So I thought of making my own and making a little funny video about it and that’s it. It was published and people loved it. It was in a slightly fun format I did differently. Some people think that only fast food restaurants can produce these items with the fancy gadgets and technology and proprietary spice blends. With technique, good quality ingredients and only caring we can sometimes produce an even better product from a multi-billion dollar corporation and I think that’s a cool point to make. “
With another cookbook at work, negotiations over a TV show and plans for his own restaurant, Weissman is happy to step out of the professional kitchen for now.
“Restaurants are in a very male-oriented industry,” he says. “You have these groups of men egoistic warm room, because they are all trying to prove themselves to each other, which never went in. I was always a friendly person that talk too much when sometimes the chef would just say” Joshua, shut up and put your head and get to work. “it put me in times trouble than I can count. Whenever the pot flew over the station or my knives thrown into the sink. you get a bunch of people Hmomim together in a small space, it’s stressful, low salaries. this is a culture that people do not understand “Where there is not really that much compassion. You are there for a party. And I think the industry is making an effort to get better at it.”