I Made The Best Chinese Takeout Meal Ever

Can you do a video about herbs? Parsley, thyme, sage, etc? When to use, the flavors they add, tips and tricks?

Who else loves to watch Josh’s videos but never make his dishes?

I am so glad that Josh is showing us how to make these things at home. It's getting TOO EXPENSIVE to eat out for families, so we are learning to cook everything at home now.

One of my best friends growing up was Chinese, and her ancient grandmother was always in the kitchen making egg rolls by hand...every time I went over, she was always their rolling up dozens of eggrolls. I benefitted from this friendship enormously. And not just from the great food, but we were like souls sisters. Still miss her.

Of all the over the top things Josh does/has, the pristine clean and shiny baking sheet might be the biggest

I'm so glad Beef & Broccoli was included it is literally my favorite whenever we do chinese takeout!

My parents are both from Portugal, so, during my entire childhood, all I ate was what my mom cooked, which she learned from her mom, and so on. Then, at some point, I dated a girl who was taking French classes. She became friends with people from a lot of different countries and every now and then, we were invited to eat at their place, so I had the chance to eat typical homemade food from India, Thailand, Indonesia...  I could never really afford to travel to different places but just trying all this different food made by people from all those different places, it really opened my mind to different flavours!  Also, if you like to cook, you can try to make those dishes yourself but even better, you can choose what you like best from each of these dishes and make your own meal. Some people might feel offended if you change one of their typical meals by mixing in ingredients from a completely different country but I think that, as long as you're not claiming that you're "improving" a traditional meal but you're creating your own, inspired by different cultures and traditions, you're doing nothing wrong.

I hope I’m not the only one to say this. It’s so refreshing seeing this type of video. Josh does amazing creative stuff but a staple recipe video is phenomenal

I ordered your book and you have no idea how much you have encouraged, blessed, and really lifted my spirit! Thank you so much!!!

"What is the charge? Eating a meal? A succulent Chinese meal?"

I love cooking Asian foods. I was impressed with your ingredient selections especially on your sauces which is critical on Asian cooking! Couldn't help laughing and smiling at your humor. Thank you! Can't wait to actually cook these dishes!

I have immense respect for anything Josh preps/present based on my personal experience with cooking for decades.

Hey Joshua , I like your way to describe the different tipes of food that you eat and you cook, I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!

man, i always love your videos. Killing it, i always want to try these recipes.

Man ever since i started watching josh, guga, and max the meat guy, my cooking has elevated a few good notches. I dont tend to make any of the full recipes. But the value in just taking bits and pieces, ideas, different flavor combinations, and making it my own is awesome. Thats the way to do it. Also, big thanks to josh for making me break down and buy some MSG. It goes in most of my recipes now 😂 and everyone i cook for is now blown away by the umami and lingering flavor.

The longest step of all the recipes will be the cleaning

You missed the greatest secret for the dumplings, to add a little potato starch and baking powder to the filling. It will get juicier if you do that.

Nothing beats a succulent Chinese meal

This chef!!! All the cooking techniques and actually recipes love it all

it's interesting to me how this is such a vastly different selection to what I would consider classic chinese take-out (I'm german). Cool to think about how different cultures shape the way other cultures' foods are interpreted and consumed