Every cook gets filmed twice. There's a 15-minute cut that takes you from raw ingredients to dinner on a plate — and there's the full uncut version, filmed in real time, nothing sped up, so you can see how long it actually takes.
No measurements in either one. Josh cooks the savory side by taste and shows you what to taste for; Jordan runs the oven. Press play below, or subscribe on YouTube for the new cooks as they land.
Sausage, potatoes, carrots, sweet peppers, a jalapeño, onion, and garlic — all in one skillet, and the only thing you have to get right is the order things go in the pan. The sausage browns first so everything after it cooks in that fat. A splash of chicken stock goes in, the lid goes on, and it cooks down until the broth turns into a glaze.
Dinner tonight, plus three meal-prep lunches for the week.
Bulgogi without the thin-sliced ribeye and without the restaurant bill. Ground beef, a marinade of serranos, garlic, soy, honey and ginger — and one thing you're not expecting in it: fresh grapefruit juice. The beef browns and comes out so the vegetables fry in its fat, then everything goes back in and the sauce reduces down to a finish of cold butter.
Served over rice measured the way Josh's dad taught him: water to the first knuckle, no cup involved.
The recipes that started all of this are in Nước Mắm — A Vietnamese Family Cookbook: 56 pages of the food Josh grew up cooking, balanced by tasting rather than measuring. The same studio also builds free browser tools for the kitchen — a recipe scaler, a brine calculator, a pull-temp calculator, and more. No signup, no ads, no data collection.
Subscribe on YouTube → Get the cookbook — $3.99 → Free kitchen tools →