The 100 Layer Lasagna

I bet you Garfield would have that Lasagna gobbled up in 4 panels tops

love how he still goes step by step like someone is going to make the 100 layer lasagna

There are a million chefs on YouTube, but few really stand out like you. Entertaining, informative and usually pretty funny.

I made the pave last night/this morning. Overall it was a fun project. I had chicken fat and tallow, so that’s what I used. If you have that laying around, it’s a really cheap recipe. A few tips: I found that at 300 degrees, it took 3 hours to become tender. After one hour the internal temp was 90. After 2 it was about 145 and after 3 it was ~185. I lightly salted each layer, but found that I needed to add a lot of salt during and after cooking. Smart to go light though as it would suck to have a 8 lb brick of overly salty potatoes! Lining the pan was a bit of a PIA for me. I’m guessing there’s some trick to it. I’d recommend you do thins before you start cooking. I had to pause after slicing the potatoes and because it took me a minute, the potatoes started to take on color. I might also consider adding some flavor between the layers. Maybe some thyme? Or maybe brush in fat from rendered breakfast sausage? You could coordinate that with however you’re planning to use it. Lastly, it makes a lot. I might try to freeze it, but I’m pretty sure that won’t work. I’d do it again, the texture contrast is pretty awesome and you can go any direction on flavor.

I know he meant 3.8, but 38 kg of potatoes sounds like the right amount

Would be really interesting to see a video where you made two identical dishes, one using fresh ingredients and one only using processed/canned ingredients. I’d be curious to see how different the dishes taste based on freshness/quality of the ingredients

ive wanted to make this recipe for a while, now that my favorite chef on youtube did it im definitely gonna make it

In terms of layers - there is polish cake called Marcinek originally with 15 individually baked layers, but it can be pushed to the limit with more :D

If you want really airy and light crepes, try putting soda in the mixture. (that’s how we do it in Eastern Europe), it gives it a really nice texture and lightness!

I'm surprised by how he loves his own food, I swear my mom makes an amazing dish we're all like oh my god this is so amazing! but she's always like, meh, this is fine

you never fail to make me smile brother keep on cooking its amazing

new energy is fire love this vid josh!

thats not a lasagna joshua, thats a pasta cake

This should be part of a new series called "But Why?"

You have brightened this old lady's day with your humor and personality. Thank you!

8:03 Funny you should call this a finger death trap. All up until three days ago I thought these were great. Super convenient for even slices of veggies, and my favorite use, sliced potatoes to make scalloped potatoes. No longer did I have to precariously hold the potato and sliver it with a knife, my hand trembling as I willed the knive to make a straight cut. But this day, three days ago, I was using my mandolin for slicing zucchini, so I could bake it for a snack. Mine has rubber edges so I placed it over a bowl and went to town slicing it. It was getting smaller, and I never intended to slice it to very small. In my head, I thought, okay this is going to be the last slice. Well. It was the last slice. As I pushed the zucchini I felt it happen. Yes folks... what you imagine, it happened. The pad part of my finger was just enough in the way, that as I pushed the zucchini for that last slice, my finger went along with it. There was... several thoughts of panic then, when I realized what I had done. First, how did I do that, second, how do I get it to stop bleeding, and third, stupid enough, will this leave my finger with a dent it in forever? So in conclusion, here's a tip. You know those big cover things, that have spikes on the underside that come with your mandolin? They're intended to poke and hold whatever you wish to slice, to save you fingers from any carnage. Please please use it Thank you, if you read my story through

4:26 "peel 8 pounds or 38 kilograms of potatos" Something's not adding up here😅

More. MORE LAYERS. MORE LASAGNA YOU PUT THE LASAGNA. IN. THE. FRIDGE. OVERNIGHT?????? HERESY. BURN YOUR TONGUE ON FRESH LASAGNA. THAT IS THE ONLY WAY TO EAT IT

Joshua is a really good chef, my best chef so far, makes a lot of things from scratch and is funny while doing it. He’s him❤❤

Great chefs are those who not just understand a cuisine and its past, but also influence and steer its future.