Thursday, February 8, 2007

Contact Us

Do you have a question? Do you want us to explain the popularity of Rachael Ray? Do you have a recipe you would like demonstrated? Drop us a line and let us know how we can help you. By the way, we do get quite a few requests, so if you don't see your recipe don't take it personally! We'll get to it evenutally (or not). Thanks!

Click here to send us your brief, yet brilliant message.

228 comments:

1 – 200 of 228   Newer›   Newest»
Anonymous said...

I was looking at your culinary academy section and i mentions it will cost 49,000.00 LESS then a traditional clinary school. Do you mean it weill costs 49,000 less( subtract 49,000 from a regular school costs or 49,000, Less)( its going to costs 49,000 which is less then some traditional schools cost) hope it makes sense cuz i was planning to see if i could join but 49,000 is only 10,000 less then the school i want to attend.

Chef John said...

Sorry if that is confusing. The larger Culinary Schools can cost up to $50,000. I was trying to say (tongue in cheek) that my school will cost about $49,000 less than that. In other words... my online academy will be less than $1,000. I hope this clears that up. Please send me an email if you have more questions. Since the course isn't completely finished I dont have a final price, just a ballpark figure of between $500-$1,000 US. Thanks!

SNJCC of Las Vegas said...

Chef John, I had the same impression as Anonymous did (2.8.07). For clarity purposes, you should igure out a way to rephrase that $49,000. It may do you good if you reword it, so as not to scare people with a regular bank account from joining your online academy.

Gulfdiver said...

I want to thank you for proving that hollandaise sauce is not a complete "mystery"... The method you showed me was the cats ass .. (so to speak) You've made "secret" tips available to us common type folk.. and have enhanced both my menu.. and my love life.. My wife ABSOLUTELY LOVED the chicken marsala recipe you taught me.. winkwink nudgenudge... you get the picture... She usually got egg noodles and ketchup... I want to thank you again for this site! It's incredible.. Keep up the good work.. If your ever in Alabama.. look me up.. I'll be glad to have you cook for me :) (So I can watch and learn even more :P )

Gulfdiver said...

PS... I will donate to you my next born child due to your Chicken Marsala recipe if you will do a classic "ragu sauce" with pork/veal/beef or in other terms.. spaghetti sauce... where's the paypal link ?? your cutting yerself short!!!

Love2Lime said...

Hey Chef -

WOW ! Thanks so much for all your posts. As far as cooking is concerned, I am a "work-in-progress" getting better everyday because of you!

Your eggs benedict complete with sauce is now a staple evey month in my home. The beef shortribs were great! Now I can finally make perfect mashed potatoes! That Orzo risotto is a favorite too! I love you man!!!!!!!!!!!

I'll be sending you email soon with requests!

Again keep it up!

Cheers!

Daniel (in Miami)

P.s. tonight we have the Buttermilk fried chicken!

Manuel Lance said...

Hey Chef!! Well we'll be colleagues in the future, i'm in 2 semester of this awesome career. I live in Puebla (2 hours from Mexico City). I found your page a day ago. I like it a lot. Hope we can communicate through this page.

Kyle Young said...

Hey chef. You mentioned that your wife was helping you plan your event in Sonoma... do you ever let her do any cooking? Also, have you ever heard of the International Pinot Noir Celebration (IPNC) in McMinnville, Oregon? If you're ever going to be there, let everyone know and I'll drive down from Portland to shake your hand.

jacob said...

You keep mentioning on the videos that on your site you will have a list of vendors for things such as the white beans, duck legs, etc. but it doesn't seem to exist yet. Any ETA on this?

Thanks

Chef John said...

My clips used to be hosted on someones elses blog that had food vendor links, so that's where those mentions come from. You can find anything I mention online by googling. I hope to see some of my own products soon, as well as add some links. Thanks.

hedonlizstic said...

Hey Chef John, thanks for posting the very first comment on my blog (tastemeetslife.blogspot.com) a few weeks ago! You have awesome videos. Let's definitely swap links.

Chef John said...

Thanks! I just added you to my list of links... your turn!

Bruce said...

Chef John, I was wondering were your Buttermilk Fried Chicken recipe is at on the website? I've been looking for it but cannot find it.

Chef John said...

I must have missed converting this one. Let me check. I thought it was here.

Chef John said...

OK, I found it, I'll post this week!

Connie said...

So how did the wine thing you went to turn out?

Chef John said...

It went great, thanks. We servred almost 1,000 people. I hope to demo some of the apps we served at some point. Stay tuned!

Anonymous said...

Hi Chef John,
First of all, thanks so much for your great videos, they are truly informative and very helpful. My family tried your “Beans and Greens” recipe and it was both delicious and healthy. Thank you for that recipe. I will be trying your 3 stage pizza recipe this afternoon. I have been on this never ending search for great pizza dough and am looking forward to trying yours.

I do, however, have a question. My wife loves spring rolls, especially Thai spring rolls with the very thin, translucent wrapper. I found your recipe Chicken Caesar Spring rolls and thought, “This is it!”

However … I live in Los Angeles and after searching in two major food chains (Ralph’s and Albertson’s), one up-scale food chain (Pavilions) and a large Japanese supermarket, we could not find your suggested “rice paper spring roll skins”. We did find the Dynasty brand Egg Roll/Spring Roll but these are for frying and steaming. I don’t think I could steam your Chicken Caesar presentation, especially the chicken (I could be wrong). I’ve used the Dynasty brand wonton wrappers and they work fine for that dish.

Bottom line, do you have any suggestions of how I can get that very thin, translucent wrapper. Your feedback would be most appreciated. Thanks in advance.

Paul M. said...

I enjoy watching you cook. I'm in college right now and I still don't know what I want to do whenever I mature and get out into the real world. I was thinking a culinary artist. Maybe. I'm not sure. Maybe I could enroll into your online culinary academy.

I've been watching my father cook and he has told me not to mix oils and butters because they have different "flash points" and would cause your food to not cook right or something like that. I noticed in some of your videos that you did use both oil and butter. What exactly is a "flash point"?

Chef John said...

Around LA it should be no problem finding rice paper! Ask a local thai restaurant for a supplier,Iknow they are in the major stores as I have seen them. They are near the dried noodles, rice sticks, pad thai noddle shelves, not the refridgerated wonton skin area. Keep looking, post a question on LA craigslist food board and you will get lots of spots. Should be extremely common in LA chinatown area. Look in the dry goods areas.

Chef John said...

Stop watching your father cooking immediately! Chefs have been mixing oils for centuries. Half olive oil half butter is a great mix to saute veggies or meats. Many chefs mix half veg oil and half olive oil as a standard blend. I believe he is refering to the fact the differnet oils smoke or burn at differnet temps. Thats WHY chefs blend oils.. to raise the normal smoke point of olive oil by adding something like canola,you can heat it to a higher temp than just the plain olive oil. You get the flavor of one oil and the high smokepoint of the other. Flash point means when they will start on fire! I think he needs to do some research. In the meantime mix away.

Mark said...

Hey Chef John! I just graduated college and I'm living on my own for the first time so it's no surprise that I'm new at this whole cooking thing. I live in Boston and I'm a big fan of baked beans. I was wondering if you had any suggestions as to how to cook them, what to cook them with, or even how to make your own baked beans? I'm tired of the traditional franks and beans.

Chef John said...

I'll put it on the list. Thanks for watching. Try the bean ragout thats already posted.

Anonymous said...

Chef John,

I just wanted to give you a little tip to help get rid of the "popping" and "hissing" noises that have been in your newer videos :)! I'm not to sure what microphone you have, but if you take a simple foam-like material (like the egg carton bedding material, even a thick sock) and wrap it around the mic (shouldn't be more than a half an inch thickness)... you'll avoid the high-end noises that comes with p's, t's, and s's. Or, you can always buy a popper stopper...

Chef John said...

Thanks, yes, several viewers also gave me that tip. I tried a sock on the mic for today's clip which will be up later. I hope it's better. Or I'll just have to stop using words with p's and t's!

Jarod said...

Just found you while being unproductive at work, nice site!

Stephanie said...

Hi Chef,

I came across your site and think it's awesome! I've shared it with at least a dozen people.. most of them being my fellow culinary classmates in Sin City.

Thank you for all the work you have put into this site and I look forward to your classes.

<3

Jairus said...

i must admit chef john, you are doing a great public service! people love you and there's no reason they shouldnt when you can make the common folk great cooks! My freinds think i'm amazing because of the guac i've learned from you and also the buttermilk chicken....mmmm in combination with the mash taters and blonde roux gravy... wow. first time i made that i was in heaven. anyways just wanted to say how much i appreciate you. I've always been interested in food but ever since i've been watching your videos i've transformed into a hardcore foodie!! if im not buried in a food related book im watching the food network. and when i try new dishes from your site i make a whole day of it! anyways. really lengthy comment. basically i just wanted to say thanks!

Trent said...

http://www.videosift.com/video/Watch-actor-Christopher-Walken-roast-a-chicken

It would appear you have a worthy competitor in the kitchen.

Love the site. Keep those recipes coming!

Anonymous said...

Hey chef john. i don't know how to use the microsoft outlook so i'll just comment.

i got some ideas for you.
-udon noodles
-popcorn shrimp
-pastrami
-seasoned fries
and some other stuff that i can't think of right now, but those are some ideas. you can make them or not doesn't really matter its just a idea.

thank you for this awesome sight, i go on it regularly . i should be making your pizza and pepper steak really soon ;)

Kyle Young said...

Hey John.
How do I bone a salmon filet without tearing it to shreds?
How do I make eggplant parm?
Thanks.

Chef John said...

To show salmon boning I would have to buy a whole salmon! Cant use that much at once,and also not in the budget at this time. I buy my salmon already portioned. Usually fresh/frozen wild salmon filets. I dont like steaks btw.

Also, eggplant parm is on the list.its been requested by many. I'll get to it sometime soon i hope.

Anonymous said...

LOVE your site. Stumbled across it recently and am so happy I did. I was so struck watching the first demo, and each and every one after. Do you have a brother in a major metro area that works in broadcasting? You have the exact same voice.

Food On and Enjoy!

Chef John said...

Thanks! No brothers,sorry.

Anonymous said...

I can;t believe how good these recipes are! I've made the caramel chicken, the pizza dough, and the gravlax with great success. Thanks chef John!!! One recipe I can never get right is Alfredo sauce - any chance you could demo?

Anonymous said...

Chef John, I'm a fan and subscriber to your videos here on youtube. (i also always "check the site") My one experence with brining (a chicken prep before frying) created a dish mostly remembered as very salty and this was a quick brine, maybe 30mins to 1 hr. I haven't tried brining since. Should I have rinsed off my chicken pieces? Any ideas/suggestions?
Keep the vids coming.

Anonymous said...

Hi there, i would like to see some recipe for risotto. Looked under "Italian Cuisine" but there's no risotto there :)

Chef John said...

yes, ive talked about risotto in other posts. I like to keep the demos to about 5 min and that recipe is kind of boring to watch someone stir rice. Also the key is really the doneness which is hard to show visually.

Jennifer said...

I am trying to find your videos on pizza making. Can someone help me??

Jennifer

Anonymous said...

here you go...
http://foodwishes.blogspot.com/2007/02/homemade-pizza-in-3-acts.html

FYI: use the search box on the side bar set to search this site.

Adam said...

I don't know if you would be interested, but I made a video recipe it is on my husbands blog.
Chicken adobo. I will be doing more such videos.

http://streamclips.blogspot.com/2007/10/chicken-adobo.html

Anonymous said...

Chef John!!!

I'm super stoked that I stumbled on this! I had computers with you at CCA when Chari was ur T.A. YOU HAVE TO POST THE SQUASH BIRD DEMO! anyhow,I've been working for a company called the patina group and have bounced around from all stations on the line, to pastry chef and currently catering. all which would have been more arduous if i didnt take ur class (m.s. excel baby, excel). anyhow, i've been meaning to stop by when i'm in town (from fullerton)...cause i miss SF to death. anyhow, i will be picking up a "that's how i roll" shirt. Made me laugh my ass off. take care!

Chris Jocson
Former Student

Chef John said...

chris, great to hear from you! Sounds like you're doing well, and yes, excel is a lethal weapon. Take care and keep checking out the blog and my new about.com site. Control S!!

Anonymous said...

Hey Chef John, cheers from a fellow foody. I have a question for you, obviously most marinades are suggested to sit anywhere from a few hours to overnight, but maybe only twice have I seen a 30 minute or less beef marinade that results in absolutely amazing flavor with such a short time. So my question to you: what is your take on a quick marinade?

Chef T (California)

Chef John said...

unless it's something really strong like red curry paste or hunan chili sauce and vinegar, I dont usually do any short marinades. Of course if the meat is sliced really thin, then a 30 min marinade made be OK. Thanks for watching.

Anonymous said...

Chef John, I'm not normally one to gush, but I'm an instant huge fan. After watching over thirty of your videos in the last two days since encountering you on Youtube, I went down to the local high end kitchen gadget store to pick up the meat pounder, zester, etc..I've been watching you use and told them all about your site so they could start spreading the word. I have long felt like I plateaued given my basic cooking abilities and longed to be able to branch out, but really didn't know where to find good instruction short of going to school. Your videos and the techniques you impart have ripped the lid off my limitations and now my mind is racing with ideas. Thank you so much for your direct candor and sharing spirit. I hope you get filthy rich and get to bask in your much deserved success.

Casey said...

I want to thank you from the bottom of my heart for your videos. I couldn't get a good pizza crust for the life of me and after finding your videos on YouTube I followed your instructions. It worked perfectly and I made a pizza that was one of the best I had ever had.

Thanks again so much for the answers I needed!

tinyalot said...

Food Wishes is truly a gem. I found you through Epicurious and fell instantly in love...by instantly I mean spending an entire 8-hour work day scouring your site. I'm never one to follow a recipe, but your selections and presentations have inspired a years worth of future meals! Hats off to your great pictures, SUPERB recipe picks, and best of all - the videos!

How about a risotto recipe for us?

grub said...

Hey Chef John! Just wondering if you had any seafood bisque recipes laying around? Needless to say I've got some crab and shrimp laying around and haven't had a good seafood bisque in years!

Thanks again for the chocolate lava cake help too, came out great! :)

Chef John said...

My secret quick one is... progresso tomato soup. A tsp of good lobster base. splash of cream. Cayenne and add the seafood. Finish with a small chunk of butter and chopped tarragon.

Anonymous said...

I am sorry if this is not the place to ask this but I need a 12" stainless steel pan to do some of Chef John's recipes. I however don't want to break the bank because I'm not really much of a cook. Would a T-Fal that can stand heat up to 500 degrees for $20 be a total piece of junk? I was leaning more towards Calphalon for $43 that is retailed at $95. Any thoughts of what to avoid or consider in a SS pan?

Chef John said...

The key is a nice thick heavy bottom. And NO teflon!! I would go with the calphalon between those two. I also like all-clad.

Anonymous said...

Thanks Chef John for taking time to answer my question about the pan!

MeghanMarie said...

Hi Chef John!

My boyfriend and I are Peace Corps volunteers in Jamaica and just found your site. We've been drooling over the wonderful food we miss from the states. Cheese, pizza, sushi, Mexican food, chocolate delicious things, etc. You're awesome! Cooking is a favorite past time/time filler here so we're definitely coming back for more tips. Thanks :-)

Chef John said...

thanks!!!

JiAQi said...

do you know how to make oreo cheesecake??

Chef John said...

I believe it is just a regular cheese cake recipe, but with a thick crumb crust made using oreos instead of graham crackers

해영 said...

chef jhon could you give a trial of lobster bisque?
thnaks!

Ann Marie said...

Hey Chef,
Thanks for all the great recipes and tips in the kitchen! I was never much of a cook but your video post have been extremely helpful and now I don't feel so clumsy around a kitchen. [Insert more accolades here to curry favor.] With that said, I've decided to invest in some good knives. I saw on your "Product Recommendation" page you list OXO Good Grips. Their price has me sold but are these going to last more than a couple of months? I didn't want to purchase something without your "official" stamp of approval.

Chef John said...

While I don't own a set of their knives, I love their other tools and find the quality to be really good. I listed them as a value option and for $79 dollars I don't think you can go wrong. They got very good reviews on Amazon and other sites, and should last a good long time. As long as a $300 set? Probably not, but after a few years, you'll want to get a new set anyway! (from my site of course!)

Anonymous said...

hey chef,
I've been checking out culinary schools and whatnot, but I've been wondering about college. Do I need a four year college degree to do well as a chef? or will just a culinary education and hard work cover it?

Chef John said...

If money is not an issue I think everyone should get a 4 year degree just to have one, and to have a few years of fun before real life. I wish i had done 4 years. BUT, it is completely unnecessary for being a chef. A 2 year degree in culinary arts is fine. Most chefs have neither, and is doesn;t matter if you can cook and are good with people.

Kyle Young said...

Hey chef.
I haven't commented recently but I just want you to know that I check your site religously.
Anyways, I was watching America's Test Kitchen on PBS tonight and they did a mushroom stir fry that looked pretty good. I immediately hopped on the internet and searched your site for a stir fry recipe... and, alas, there was none. How about it, eh? I know your request list must be quite a read, but when I requested the chicken marsala a while back you had it up in like a month.
Bye the way, thanks.

Demetrio said...

I would like to start off by saying that i really enjoy your cooking/comedic videos because they are very helpful and entertaining. I would like to know if you have a recipe for brownies. I like to cook and i know a recipe for brownies but they don't end up as brownies so i was wondering if you have any that you can share, thanks.

PeteBeast said...

Hey Chef John, I sent you an e-mail, but incase you can't get to it, I'll leave a comment here! I want to lear the recipe for "Lomito Foie-Gras". It's a recipe where you get Loin (or sirloin, what's the difference?), wrap it in Foieras or Pate and then wrap that in puff-pastry, then finally bake it. It's an amazing recipe but I have no idea how to make it! Anyways, thanks ALOT if you read this, and keep up with your videos, they are amazing!

- Your Fan from Venezuela.

PeteBeast said...

Hey Chef John, thanks for the response! yep, it was Beed Wellington, and you should really make a video of it!

pinkfeather said...

Hello, where can I get information about your culinary school/academy? I love your videos, my boyfriend and I watch them all the time, its quick and straight to the point! Do you have any recipes for rutabaga? I can't find any good ones except for putting them in corned beef and cabbage. Thanks!

Chef John said...

The school is on hold for the time being, but I will make an announcement when I have info. I dont have any killer rutabaga recipes! I just use them in stew sometimes.

pinkfeather said...

I was watching your mayo demo and want to make some, what is the usual shelf life of home made mayo?

Chef John said...

about a week.

Anonymous said...

I made your Spicy Thai-style Steak last night... Excellent. My peanut sauce was a little bitter at first, and I realized that you used 'regular' peanut butter, and I was using natural (no sugar). I added a little sugar and it was great.

I couldn't find egg noodles in the grocery store, so I used homemade spaghetti. That worked out pretty good too.

Love your website.

Thanks

Anonymous said...

suck up section...
I just found your site 3 days ago, and so far I have made spicy thai steak, custard style scrambled eggs, and steak with au jus. Right now, my ice cream maker is on the second batch of vanilla ice cream. Everything has been great and so are the videos.


Now hit him with a request section...
How about a recipe/video for some hoppin' john?

Chef John said...

Thanks! Hopping John? Is that when a guy stubs his toe in a brothel?

Dave Hicks said...

I'm extremly glad I found your videos! Growing up in fairly riral Nova Scotia, I was brought up on very simple (and often bland) meat and potatoes style cooking, so seeing the ideas and receipes you are posting is wonderful!
If I did have one wish for your blog, it would be for some receipes regarding "wild" meats. Venison, moose, duck, grouse, pheasant, partridge are plentiful around these parts. I've never managed to cook any of it to where it really lives up to the potenial I know it has!
And I especially enjoy your seafood receipes. I've never been a huge seafood fan(which is a shame considering where I live), but your receipes seem much more appealing then the traditionals here!

Chef John said...

Thanks! I don't cook much game, but I will try to grant your wish.

Anonymous said...

i cant seem to find this "culinary academy section" someone mentioned, if someone could please point it out on the site that would be wonderful, thank you.

Chef John said...

it is down for now as I scramble to keep the site running. As soon I the site is to the point of break even I will have the time and funds to film the culinary course. Thanks.

Conny Karlsson said...

Hi Chef John,

I've been watching your videos for awhile now and i have picked up a few tips and some great recipes.

However my question isn't one that's culinary in nature. I'm just curious what that catchy tune at the beginning and end of each video is. You used it in your "Grilled Lamb Chops with Orange and Fresh Mint Sauce"-video.

Sweden says hi. Thanks in advance.

Chef John said...

thanks, its called "buddy" - from iMovie

Sal said...

Chef John,

Summer is almost over, but it's not too late to grill up some burgers. I don't think I've seen a burger recipe on the site.

Any chance you could do a burger recipe, or recommend one on the web that you prefer? Have you ever had a Shake Shack burger in NYC? Best burger ever! Been trying to emulate it for years, unsuccessfully. Maybe your acute senses would be able to dissect it better than I can.

Chef John said...

Sorry ive never heard of that one. My burger recipe is pure - great, grass-fed beef, salt and pepper, and grilled medium over coal. Let rest to stay juicy. then a soft roll, mayo and ketchup. That's it.

Anonymous said...

Hello Chef John,

I have a question. Do you use meat tenderizer, meat tenderizers as in the one with salts etc and you put them in with a mix of seasonings to make your meat more tender. I bet you know what I mean. I've been reading a lot about how to make your meat tender, do you know anyways without using the meat tenderizer salt? I do the old fashion way and pound them, but are there any other ways?

zaira said...

Hi Chef, I would like to ask if you have simple recipe on doing beef lasagne. Thanks so much!

Anonymous said...

Hey chef john, I thought you would find this new kind of mayonnaise interesting :P.

Baconnaise

(This isn't spam, I promise)

Anonymous said...

I love what you've been doing! I've made a bunch of your recipes and they turn out great. You really have inspired me to be creative and to just enjoy cooking. Keep up the good work!

Jeff Sheridan said...

Chef John,

Just used your broccoli soup recipe last night. I went over to Real Foods, which I first heard about from Slow Food, to pick up the ingredients. I couldn't decide whether I wanted to make it with broccoli or cauliflower - luckily they had some crazy veggie mix of the two that looked like a medieval torture tool but tasted wonderful. If you haven't had it, I'd recommend it.

How many butternut squashes do you think for the same recipe?

Thanks much!

Chef John said...

i would use one big one, you can always use the leftovers.

Anonymous said...

Hey chef John,

I've been visiting your site ever since xiaxue blogged about you. (yup, i'm a singaporean too!)

just want to say that you are a great chef and I love your videos!

could you post a video on what i can cook for my boyfriend for his birthday? something that's fast and simple, but at the same time, a dish that can touch his heart.

thanks a lot chef john! (;
Liwen

Chef John said...

Thanks! I'm not sure I can post a magic video for your BF. I think almost any of the main courses I have posted will work. Browse through the archives and see what looks good, there are so many choices!

Santiago said...

Hey chef could you upload a video with basic knife skills for different things chop dice mince julianne

Jeff Sheridan said...

Chef John,

Had dinner at luella's on Hyde in Russian Hill last night. Coca-cola braised pork shoulder is my new favorite dish in the city. I'll be attempting to replicate on my own, but if you feel inclined for a challenge soon, I'd love to taste your version! If nothing else, you should take advantage of the cheap opentable prix fixe menu this week.

Chef John said...

thanks for the tip!

Anonymous said...

Hello Chef John!
I have been watching your videos for over two months now, and I think your recipes are very delicious.

I was wondering, if you could make a recipe for Shepherd's Pie? I have seen other recipes done, and tried them myself, but either they didn't have much taste, or didn't taste great at all. I know that you would get the job done, much better than other chefs.

I hope to see many other recipes!

Anonymous said...

Hi
I live in Australia and made the pumpkin bread you showed a while back (no knead) I cooked and mashed my own pumpkin and used white bread flour (you said all purpose but I didn't know what that was. I did everything else according to the recipe and it looked like the recipe right up until the last rising...it spread instead of going up and I got a very large round flattish loaf. Delicious but not as nicely shaped as yours. Also the cooked bread didn't have as many air holes as yours even though it wasn't too heavy. I made it again using only white flour and it did exactly the same thing. Can you tell me how to make the dough rise rather than spread. The second time I added some gluten in case the flour I was using wasn't strong enough but it didn't really make any difference, maybe it was a little heavier if anything. thanks for a great site and great recipes. Seeing them being made make is doubly easy to duplicate. G'day from Oz!!!

Chef John said...

I have no idea! If all the measurements are the same it should work. AP flour has less gluten than bread flour, so that may be a factor. Also your weather, altitude can effects things, but I can't be sure.

Diego Graña said...

Hi....my name is Diego Graña, im a Peruvian guy who love cook....I love try make and eat all kind food and respect all the cultures.Ceviche is a tecnhique but....this recipe is NOT "Classic, Traditional, 100% Completely Authentic Peruvian Ceviche - This is Exactly How They Make it in Peru, for Real " maybe you can check this video
http://www.youtube.com/watch?v=Jl-S85BtUGs
Many thanks
Diego Graña
PD: really i enjoy your bloog...greats recipies, easy and very tasty

Chef John said...

Thanks, but you do realize the headline is a joke, right?

catloverr2003 said...

Hi Chef John, I made both the Chicken Marsala and the Green Bean and Bleu Cheese Gratin from your videos for dinner tonight, and while they're both pretty decadent dishes on their own, the two together are amazing (I didn't literally mix them together). In fact, both the Marsala sauce and the cheese/cream sauce sort of ran together on the plate. Oh well, what an amazing dinner. Thanks for doing what you do, Chef!

Chris in Maryland

Anonymous said...

Hi Chef John,

I've been anxiously awaiting for you to return from your trip. I love all your stuff.

Anyways, I just found out about something interesting and would like to see you demo it or see your take on it. It's called sformato or sformatino.

I got the idea from:
http://blog.foodienyc.com/2007/08/dreaming-of-a-t.html

Thanks.

Mark said...

hey john i wanna ask
is all you cooking videos on youtube

Chef John said...

no, why? I use YT to get people here.

mellowmelis said...

hi Chef John, Im a big fan of your recipe videos. Every recipe has been a success and they were all delicious..The recipes were explained step by step making the process impossible to mess up! I was wondering if you could make a Tiramisu Cake dessert video? That would be awesome!

James.B said...

Hi Chef John. The day I left home for college you've practically taught me how to cook. Making the steps in my life that much easier. Thank you. Just a few questions. I been meaning to purchase my first dutch oven, what should i look for in one? And is there a particular one that you would recommend.

Chef John said...

get a big one, at least 7 qts, le cruset is the cadilac, but check mario batali his are great and cheaper

joe said...

Hey Chef, you rock! I just stumbled across your blog a week ago and my only complaint is I haven't slept in a week. I think you should change your title to chef/couples therapist, my girlfriend couldn't be happier. I could right pages right now but I'll just say you rock and keep up the good work.
ps. my girlfriend sends her love.

Anonymous said...

Hey Chef John I was watching your Salvadorian Chicken Stewed in Cream video and I was wondering how to make the rice. Because you said you will put that video up soon but i can't seem to find it

Chef John said...

http://foodwishes.blogspot.com/2007/04/how-to-make-perfect-white-rice.html this is the only rice video I have so far

Malcolm said...

Mr. Chef John,

I sent you this in email but I figured I'd post it here as well as I am sure you have plenty of email to sort through.

Just have a quick suggestion for you:

You have all these great recipes but they are all single dishes. Im trying to come up with a killer meal to make for my girlfriend but I am not as talented as you and your wife at figuring out what goes best with what. Seems to me it would be awesome if you had a section at the bottom of the recipe called something like "Chef John's Full Meal". or "An example meal:" and simply have links to your other recipes based on what would be good combinations. IE. On your mashed potatoes recipe maybe you'd have "-Mashed potatoes -Paprika grilled chicken -some kind of side salad". I know it potentially means more work and you are obviously very busy, but maybe you could get another expert (like your wife), or an intern to do it? All recipes from your site of course. This would keep people on the site longer, consuming more content and create synergy between your different recipes, and provide added value to your visitors. (Sorry for the buzzwords i'm an online marketing guy). What do you think?

Chef John said...

Thanks! that's a great idea.

Bhanu said...

Chef John,

You have to know...you have a major fan following, including me from India!

Would you be kind enough to share a video recipe of how to make silken tofu, please?

Thanks for being such a source of inspiration. Whenever I make one of your recipes, I start with a sense of confidence knowing it oculdn't ever go wrong with a Chef John's recipe!

The Veggie Queen said...

When you show how to make silken tofu, please let me know. I am one of few people to make tofu and it's just much easier to buy it. I hope that Bhanu is kidding you.

Really good work here. Love your Mendocino story.

Anonymous said...

Hi Chef John -

I just watch your video on rosemary/garlic lamb shanks. I've never cooked lamb shanks before and I'm going to try your recipe - it looks absolutely delicious. Can you pls give me suggestions on what to serve as a side dish?

Thank you so much!!

Chef John said...

it goes great with everything, but mashed potatoes are my fav

PukaDog said...

What a delightful blog you have put together! You are certainly a gifted (and funny) teacher.

Although large donations aren't possible at the present thanks to our nation's present stellar economy, no doubt I'll support this blog when I can and purchase any kitchen supply items I may need down the road through this site. However, you'll need to add the "hot waitress" squeeze bottle for the homemade Sherry Dijon Vinaigrette in order for me to upgrade from my 97-cent version from America's biggest discount retailer.

And by the way, keep those easy & delicious homemade salad dressing recipes coming (please).

Keep up the great work and thanks for sharing. Your time and effort (and humor) are much appreciated!

PukaDog said...

Since discovering Food Wishes I've been going through the blog's archives. Although it's hard to choose, I've decided I'm going to search my local store(s) for rice paper wrappers in order to try my hand with the Chicken Caesar Spring Roll Wrap sometime this weekend.

To accompany the wrap, do you have a favorite quick & easy homemade Caesar Dressing recipe you can share here in comments section (not necessarily a video recipe)? I'm on a homemade salad dressing kick and no longer wish to purchase such things at the grocery store. I've already made your Citronette and Simple Sherry Vinaigrette. Love 'em!

Chef John said...

it's not classic, but i like this one
1 1/2 cups olive oil
1 tablespoon red wine vinegar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons anchovy paste
1 dijon mustard
4 cloves garlic, crushed
3 tablespoons sour cream
1/2 cup grated Parmesan cheese

PukaDog said...

Beauty! And thank you. Like so many before me have commented, you ROCK, Chef John!

BTW, I really like how you included the links for more great breakfast ideas from Chef John. I've had corned beef at home, but that Corned Beef Hash video has me wanting to try that recipe out real quick like! The key to it all being the perfect poached egg on top.

Bingyi said...

Dear Chef John,

I'm a huge fan of your cooking; especially the one's for Valentine's Day.
As an editor for International Students Newsletter in our University. I would like to ask permission to feature some of your dishes on our newsletter.
All image used will be credited along with your website and videos.

Thanks for consideration.

Bingyi Zhu
International Students Newsletter Editor
Vancouver Island University
900 Fifty Street.
Nanaimo BC CA
V9R 5S5

Email: bingyi.zhu@gmail.com

Michael @ Australia said...

Dear John,

Just wanted to say thank you for videos, really saved my bacon.

I'm NOT into cooking or preparing food at all. I enjoy watching Kitchen Nightmares but as far as preparing food, dial-a-pizza.

Anyway, ever since my wife became pregnant and that pesky morning sickness kicked in, she lost all interest in cooking anything (and she's really good at it) but thanks to your website, I'm now the resident 'chef'. I admit that I do put up the laptop in the kitchen just to make sure I don't miss an important step ;).

The only negative is that my wife now think I should be doing it even after she's given birth.. o.O

Keep it coming!

Chef John said...

happy to help!! cooking is a pleasure, not a chore. and, she'll do the dishes.

Sal said...

Chef,

I'm tired of buying Jamaican Beef Patties... would love to create my own, but need help!

Huge fan of your healthy substitutions for certain ingredients and would love a recipe for a "healthy" jamaican patty!

Chef John said...

ive never heard of Jamaican Beef Patties. they must be regional.

Jessie said...

Hi Chef John!

I'm a big fan of your blog, I check it out every few days. I've tried a few of your recipes and have been pretty happy with the result. I've even recommended your blog to many of my friends on our own cooking group on facebook!

I was wondering if you have ever been to the Cheesecake Factory (I'm sure you have, it's a fantastic restaurant) and ordered the Pasta da Vinci. I have been trying to figure out how to make it perfectly, but I just can't! Would you be willing to help me out and post your best-guess recipe for it?

Thanks for sharing your awesome recipes,

Jessie

Chef John said...

thanks! no, never been. but if i go i will order it.

Ruth said...

Hi Chef John,

Just wondering, do you know any Portuguese recipes? I saw your recipe for Portuguese Kale Soup but I was wondering if you had tried any recipes with salted cod or the traditional Fish stew Caldeirada as I love Fish and would like to experiment more.

ruth said...

Hi Chef John,

Just wondering, do you know any Portuguese recipes? I saw your recipe for Portuguese Kale Soup but I was wondering if you had tried any recipes with salted cod or the traditional Fish stew Caldeirada as I love Fish and would like to experiment more.

Anonymous said...

Hi Chef John,

Have you ever tried baking potato bread? I would love to see a video on it. Your cooking videos are amazing, keep up the good work.

Thanks,

Justin

Anonymous said...

Chef Jon,

Firstly wanted to say I'm a big fan of your youtube videos. I've subscribed and watch ever video you put up. One thing I have been wanting for you to make though is some Chicken Carbonara and maybe some more recipes with boneless-skinless chicken breasts.

Anonymous said...

Chef John As someone who loves your food and videos.. Are you on Facebook? IF not you need to be..

Steve

Anonymous said...

i was wondering if you are a chef at a restaurant currently or if you're just doing the online school thing now. I take it you were probably an exec at some point but blah blah anyways keep up the AWESOME videos, you do a great job explaining everything-short and sweet and to the point-and you're actually pretty funny sometimes too

laters

Anonymous said...

Hi, I enjoy watching your youtube videos and sometimes actually try making some of the interesting foods that you post on your blog. After I graduate this year from high school I plan on attending a culinary school in Houston. As you can tell, cooking is a passion of mine. I make a lot of homemade dishes and other goodies but there is one condiment that I can't seem to possibly get right and that would be ranch dressing. I have found many recipes for it but I can't seem to find one that has more of a taste than wattered down mayo. Can you give me a recipe for ranch dressing that has more than a mayo flavor to it?

Chef John said...

try this - http://americanfood.about.com/od/saucesdipsanddressings/r/Ranch_Dressing.htm

Anonymous said...

Hi Chef John,
I love all your videos, and always look forward to them. I know you get tons of requests so I figured I'd throw one your way, Hot and sour soup. I love the stuff but all the recipes I see for it either have 2 pages of ingredients, or just sound weird. Keep up the good work.

Bob said...

I can’t take it anymore! You have to post your baked beans recipe video (not the one with the ducks in it). I tried others, to no avail. I threw out a whole pot yesterday. A. Brown doesn’t know beans. Memorial Day is just around the corner, for crying out loud.

Anonymous said...

Hi! I just wanted to say how much I enjoy your videos. Also since it's the summer, my friends and I enjoy a good cold pasta salad with ham, but since we're trying to be a little more health savy, I was wondering if you could recreate the classic ham cold pasta salad that has sour cream and mayonaise with perhaps a different sauce or something just as good.

Jbb said...

Hi there, I've enjoyed every recipe that has been posted, I've tried a few and it came it just right. Family is enjoying it... My only wish is to how some restaurant made their cheese dip like how Chili's does with their 'SKILLET QUESO'or their kinda Mashed 'gravy' - It's white in colour... funny... thanks a bunch for such a wonderful website... cheerios!!

Mike said...

Hey Chef, first off I just gotta say you have some pretty awesome videos. I like the fact that they're to the point, clear and concise. Many shows on 'The Food Network' are becoming more and more like reality shows, with about ~10% of actual cooking. This site will be my new cook book, and I feel I owe you a thanks, so, thanks! :)

Anonymous said...

Hi Chef John, would you happen to have a simple (yet flavorful!) recipe for fettucine salmone (french for tasty salmon sauce?)? It's one of my favorite dishes but I have yet to find a recipe online that seems to taste as well as the ones served in restaurants.

Thanks a bunch, I love your videos! The homemade pizza was particularly brilliant (I've made no less than 20 medium/large pizzas in the past two months!).

Nuwan Charitha Karunaratne said...

Hi Chef John,

Your website is one of the best.
I see that sometimes you use a blender or a food processor ( eg. curshing roasted amonds for the spanish ketchup I cant remember the correct name of it, sorry).
Could you kindly recommend a good blender or processor. Please note that I am a grad student with a very low income.So money matters a lot.
Thanks

Nuwan

Chef John said...

thanks! sorry, but there are really no good cheap food processors, i like cuisinart

Hanna said...

Hello!
I'm the biggest fan of yours and I'm writing from Poland, Gdynia. My husband's favourite dish I make is penne carbonara. I wonder if you could post your version or ,.. the right version of this great dish.
I'm very curious:)
LOVE YOUR BLOG! Thank you so much for all the recipies and your lessons.
Hania

Go Share Your Faith said...

Chef John,
I just wanted to thank you for the hard work you put into your recipes and videos.
You have relaxed easy way about you and you've given me confidence to make several of your dishes.

Much appreciated.

bob

feasting-on-pixels (terrie) said...

Just added you r blog to my blog links...great blog...!

cooker said...

Hi Chef
This is just to tell you that I sent you a mail ages ago from an address I got on about.com & I was very disappointed not to hear from you.......perhaps you were NOT kidding about never reading mails ? :-)
Anyway I was surfing ciabata videos today & thought I recognised the voice on the video........checked out foodwishes.com from the line that appeared across & voila I could not have wished for anything better .........
So I decided to mail again , hoping I would be second time lucky. I will reproduce my earlier mail below & hope you acknowledge it this time......thats all I want......an acknowledgement ........ because I think you are simply amazing......& its great to be acknowledged by simply amazing people....& I'm not even going to bother you with a foodwish (at least not now :-)
Will reproduce this mail as a comment too........not taking any chances this time !!!
Speaking of comments I notice that they are in reverse order ? The newer ones are at the bottom. Would it not be easier for readers to read the latest ones first ?
& finally.....where can I get more info on your online academy ?
Thanks

25 Oct 2008
Hi Chef John, this is from India.
I happened to come by your dinner rolls video on about.com .
You made it look really simple & I was dying to try it out .
I have to say, nothing in my life has turned out so perfect on the first attempt , as these rolls or buns as we call them here.
& you know, I even used not so great flour from the local shop.
You totally made my day ......I was literally screaming with joy :-)
Thankyou so much for the best ever recipe.
I have attached a picture.
I hope you get to read this mail & reply. I would love to know more never fail perfect recipes .......or as I call them Exact Formula recipes , from you.
Thankyou so much again.
Carol

Chef John said...

Thanks!! the school is on hold while all these current projects go on... see the last BNE posts...

SnacksGiving said...

I'll start by stating the obvious - you have a great blog, and I love(and wait) for your videos!
I am a bit new to the world of food blogging, and would love it if you could spend a few minutes from your busy schedule to visit and/or comment on my blog. Thanks!
http://snacksgiving.blogspot.com/

Billy said...

hi chef john,

I just started watching your videos and I love all of them. I was wondering, I tried to make the cream mushroom pasta and I used a chardonay white wine to cook with. In your video, you used sherry instead. I'm a bit new to cooking so would it make a difference if I used the chardonay wine instead? The sauce came out with almost a sour taste and I was wondering if it was because I used Chardonay instead.

THanks so much,

BIlly

Chef John said...

yes, the sherry is crucial! the sweeter wine makes the sauce work so well.

Anonymous said...

Hi Chef....i'm a chef as well and i just wanted to let you know how brilliant this site is!!:)..you do the most outstanding food videos.You are a great instructor and your humor really deconstructs the "fancy" food even more. Love love love this site...probably my favorite blog!!!....post a link for your culinary academy please!! I have many friends who could use the help!

Paul said...

Hi Chef John!
I just wanted to say "YOU DA MAN!"
I found your site well over a year ago while trying to recreate my hometown's specialty, the Garbage Plate. Although not a recipe, you lured me in with that video.
Fast-forward to today and countless vidoe recipes later, you have won true fans in my girlfriend and I!
Thanks for the great work, and as always, we're looking forward to more!

Anonymous said...

You are just great Sir.
Excellent recipe.

Just just rock!!!!

jimmymacjones said...

Dear Chef John,

An acquaintance of mine from Iran was telling me about the national dish of his country, Chelo Kabab, and I would really like to try my hand at making it. However, nowhere can I find a demonstration of how to make it on YouTube or any other video site. If you could be the first, that would be great.

Thank you for your time,

Jimmy.

Anonymous said...

Hey! Your recipes are ace! ALL OF THEM! I was wondering whether you can post a recipe for Peking duck with pancakes and hoisin sauce. :)
Thank you so much!

Sigve said...

Hey John!

Just bought you a litle something from your amazon wishlist, as a small thank you for the time, effort and enthusiasm you put into this blog. It should be with you within 5-9 business days. Hope you'll enjoy it, and that we'll be seeing it in use through your brilliant videos. Keep up the excellent work!

- Sigve.

Chef John said...

Wow! Thank you so much!!

SHALU said...

I really appreaciate ur cheese recipes .Thanks so much.Plz Culd u teach phildephia cream cheese.

Ziranna said...

Hi Chef John :)
I've been vondering foe a while about the song that yo use in your video. I really like it and I want to know where I can get it. And I love your videos, keep up making them =)

Chef John said...

called "Buddy" and comes with the iMovie software. thanks!

Matthew said...

Hi Chef John I really love your recipes since I'm a bored college students and your recipes are really simple yet classy!

I tried to cook some steak + panjus with your home made mashed potatoes as well. Can the pan jus substitute as the mashed potato gravy as well?

Pina said...

Hi Chef John,
I would love love to know how to make Arancini. I have
looked everywhere for a good and easy way to make them and I need your help. You seem to be the man to
make it happen. Video would help. Thank you.
Sincerely,
Josie Longo

TasteTV said...

Just a reminder Chef and Food Wishes fans, nominations close on October 28th for the 1st Annual Tasty Awards.

The 1st Annual Tasty Awards will be given to the best online video, tv programs, and films about food, drink, fashion or design. Finalists will be announced on December 1st.

Attendees at the January 13th 1st Annual Tasty Awards event in San Francisco (www.TastyAwards.com) will include 300-500 foodie writing, filming, or broadcasting celebrity and highly watched tastemakers, plus their fans.

In case you were wondering, to nominate yourself doesn't cost anything.

Anonymous said...

please can you add a video of how to make toffee.

PukaDog said...

There seems to be a problem with the video for Part Two of How to Cook a Turkey. It was the only video of those I viewed on Food Wishes today that wouldn't play for me. Just wondering if it there was anything on your end that might get it to play again.

Thanks. Love FoodWishes.com!

Matthew said...

Hi Chef John, are those "Italian Herbs" that you use in Italian cuisines "Italian seasonings"? Or are they totally different ones?

Chef John said...

yes same!

Becker said...

just want to tell you that i enjoy reading your blog and i'm going to try one of your recipes one of these days! thanks so much for sharing!

Anonymous said...

I'm wishing for sauerkraut

winter said...

Hi Chef John!

I have a few questions about your Chocolate mousse video.
1. How much sugar did you put in your egg/water mix, & how much did you put in when you mixed it with cream?

2. What dark chocolate do you recommend the most?

3. How many hours should the mousse stay in the fridge?

4. What kind of cream do you best recommend?

5. Do you put the cream in the fridge as well, or should you wait until the mousse is ready to eat to make the cream?

Thank you so much! (:

Anonymous said...

Chef John, I'm sure you've heard this a million times, but your recipes are the best! I'm just an average home cook, but with your videos, my family is dining like royalty. Everything turns out great and soooo delicious.
Thank you and God bless!

Chef John said...

thanks! can never hear it enough! ;-)

J.T. said...

Hey Chef,

I'm having a dinner party for six, and I wanted to have an appetizer, soup, a main entrée, and a dessert. Using recipes that you currently have posted, what do you think is the best combination?

Thanks, love the site.

- J.N.M.

Chef John said...

sorry! I'm just too busy to try and plan a menu now. I would even now where to start, too many combinations! You will do fine, depends on what everyone likes!

Harry Kastenbaum said...

Chef John,

Love your work, I find myself browsing your site and trying new creations every week. You're the man.

You think you can try a Bibimbap recipe? I know its your American/Italian, but I think all would like it.

Anonymous said...

Chef John, could you teach me how to make a delicious breakfast sausage patty please

Anonymous said...

Hello from Nova Scotia, Canada !

Just a quick note to say I made the Onion Soup recipe (twice) over the past two evenings as we just could not get over how good it was !

Secondly, where can we find the music that is played over your videos?

We love that sultry style of music and to cook at home, with that in the background, well, would make our kitchen ambiance that much better !

Cheers from Halifax, Nova Scotia Canada.

John

Chef John said...

Thanks! the music's called "Buddy" and comes with the iMovie software. thanks!

Johnnie said...

Hi Chef!
I accidentally came across your site and I'm glad I did. I can't wait to try these recipes. One thing I do hope to see in the future is basic white or wheat bread recipes. Keep up the great work!

Anonymous said...

I would LOVE for you to do a video on making christmas candy... Caramels in particular!

Duncan said...

Hi Chef John,

Just wanted to say i was watching your videos posted on bigoven and i thought you were hilarious and your recipes delicious. I have bookmarked your site now and look forward to watching more.

great job :)

Duncan

Scruff said...

Hi Chef John,
I'm short time follower first time blogger. I really like your site. I love the videos and listening to you talk. for the past couple of months I've been using your recipes and techniques and my wife and I love them.
I love bbqing and grilling so my request is for the webber. More bbq!

Thanks from Missouri,
Howard

Mohana said...

Chef John,
you are great. I eagerly look at your website, almost everyday for new additions. You need to know, I come from India married to an american guy.(came here 2 months ago)
I learnt my cooking from you. I never touched a steak before and I made the best steak after learning from you the techniques, I was told that the steak is as good as Ruth criss.
I would like little more help from you if possible, what kind of food goes with what.Like the Thanks giving meal you have put together helped me to cook my first thanks giving meal. As my husband is very busy with his work and none to teach me about what is expected here, I learn from ur website.
Also if you can make tiramisu for me, I would be very happy. I see many versions of it online. I like the classical one with ladyfingers dipped in coffee. I will look forward for the tiramisu
Thank you very much

Anonymous said...

If you made an e-book I would gladly buy it.

Brad said...

As someone else who likes a bit of spice to his foods, I'd love to see some tex-mex recipes. I'm really enjoying the site and videos. Keep up the great work!

moe wahba said...

Hey Chef!
love the blog, been a follower for years. Wondering if you have any Indian inspired recipes in the pipeline. Ive been hooked on curry for the last little while and need a little more variety from the usual tikka masalas and kormas...

laura said...

chef john,
you rock my kitchen!! thank you so much! keep em comin

Sophia said...

Dear Chef John,

Could you do something with fondant? my sister is turning 16 and she said i could bake the cake for her party

P.S. your website is amazing and your recipes have revolutionized my kitchen

Mike said...

Dear Chef John,

When is your cookbook scheduled to be released to the public. I'm dying to get my hands on it. Also, approximately how much is it going to cost? Thanks.

Anonymous said...

Dear Chef John,

Thank you for creating this site. I've been visiting for almost a year now and have lost count of the number of recipes I've tried. Would you consider doing a video on making homemade bacon w/ pork belly preferably in an oven as I don't have a smoker. All the store bought bacon contain sodium nitrites and I'd like an alternative. Keep up the good work and I look forward to all your future posts!

Majid said...

Chef Jon,

I really enjoy watching all the videos and trying out new things. I love your buttermilk fried chicken.

I own a small restaurant in which we serve mainly Jerk & Fried Chicken. I would love to start using the buttermilk however at such a scale it seems like a expensive addition.

Through bit of research it seems people who do not have access to buttermilk will add lemon juice to whole milk and try that instead of the real buttermilk.

I would love to have your input on this or anything else that can be done.

Thank You

Chef John said...

Ive heard that trick, but never tried it. sorry!

Polarmist said...

Hi chef John,
I've been looking at your videos and I really like the way you make everything in simple steps!
I was recently at the supermaket and saw a can of chestnut puree (unsweetened). Being curious I bought it but don't really know what to do it with. I know you can use it in stuffing but I was more hoping for something in the dessert area. Could you come up with something delicious with this ingredient?

Thanks from the Netherlands,
Julie

Tim said...

Hey Chef John,
I noticed that your flour tortilla recipe was on about.com (http://video.about.com/mexicanfood/Homemade-Flour-Tortillas.htm) and not up here. It is awesome and I think people would love to see it up on Foodwishes! Thanks for your hard work!

Empty said...

I've been a fan of your show for quite some time, and I think it's amazing how recipes that take twenty minutes to show on television are explained and demonstrated in under five minutes. I also love your humor. I believe you are the most talented YouTube chef. I can't wait until I get out of school to cook for myself. I want to try ALL your recipes.

Chef John said...

thanks!

Sal said...

Chef, how come your vids aren't in HD anymore?

Chef John said...

still experimenting

Andrew said...

Hey, Chef,

Just curious, did you ever launch an online culinary school? Or is that still coming along?

Amirali said...

Hi Chef,
Thanks alot for what you are doing and keep up the good work.
just felt to share this as an apreciation to you:
http://www.youtube.com/watch?v=_joaMIs3S70

Anonymous said...

Chef John, Can you give us a good Fra Diavolo sauce recipe? Thanks for the great site!

Sulas said...

Hi chef!

First of all, let me say that I LOVE your sense of humour. I came across your site on Youtube and I can't stop laughing on the way you explain the recipes. You really makes me think cooking and baking is fun. Suddenly I have this desire to rush to the oven and bake some cake!haha!

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