tag:blogger.com,1999:blog-7173052990851751381.post5746735583077421424..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Curly “Q” Sausage – Get It TwistedChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7173052990851751381.post-66984960300732838752013-11-10T13:27:39.969-05:002013-11-10T13:27:39.969-05:00Just basil mayo! Just basil mayo! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8166570046409627822013-11-09T14:59:52.737-05:002013-11-09T14:59:52.737-05:00Great technique Chef! Love it!
What did you used ...Great technique Chef! Love it!<br /><br />What did you used to spread the bread?<br /><br />Than you!Santiago Castañedahttps://www.blogger.com/profile/08953387491538972569noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17156564385072421582013-11-09T14:56:23.848-05:002013-11-09T14:56:23.848-05:00Great recipe Chef!
What ingredients do you use on...Great recipe Chef!<br /><br />What ingredients do you use on the bread? Is it mayo?<br /><br />Than you!Santiago Castañedahttps://www.blogger.com/profile/08953387491538972569noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19815478372649453062013-11-03T12:05:39.001-05:002013-11-03T12:05:39.001-05:00The Canadian street vendors have been doing the sp...The Canadian street vendors have been doing the spiral cut sausage trick for ever. It works quite well. They don't do the wooden skewer trick which is a pretty good idea for keeping them straight when your trying to do a bunch of them at the same time.Dale Blandinghttps://www.blogger.com/profile/14614139735508696927noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82636435249866952712013-08-06T19:33:04.128-04:002013-08-06T19:33:04.128-04:00I've been doing this with Italian sausage and ...I've been doing this with Italian sausage and also with Johnsonville brats. I use a mustard/apricot jelly glaze on both. I have to limit myself to once every few weeks of my brain would explode! <br /><br />Thanks, Chef John, for putting this awesome technique out there.<br /><br />danahttps://www.blogger.com/profile/13017323486191667578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63096773293034523672013-07-28T12:07:07.730-04:002013-07-28T12:07:07.730-04:00If you go to any major city in Canada the cart ven...If you go to any major city in Canada the cart vendors have been doing this forever. It allows you to take a sausage or kielbasa that has a natural curve to it and allows it to lay flat on the grille no matter which way you roll it. It also expedites the cooking time.Bubba' right, a 1/4" is plenty deep. The shallower the cut the more apt it is to stay juicy.turdherderhttps://www.blogger.com/profile/06947468138739925604noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19621844652204763982013-07-09T19:16:50.416-04:002013-07-09T19:16:50.416-04:00If you score them only 1/4" or about half as ...If you score them only 1/4" or about half as deep they don't need the skewer and they work just as well. Works with almost any kind of sausage or hot dog. Not too well with loose sausages like Mexican chorizo.Anonymoushttps://www.blogger.com/profile/09167324743519741699noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42560764808902535122013-06-15T11:45:58.512-04:002013-06-15T11:45:58.512-04:00I surprised my husband with this recipe. It was so...I surprised my husband with this recipe. It was so easy and turned out great. The basil mayo recipe wasn't posted so I found a very simple recipe (1 cup prepared mayo,1/4 cup basil, 1 tsp lemon zest and 1 tsp lemon juice and a pinch of salt) It was a lovely combo. I will try your basil mayonnaise recipe but I still have horrible flashbacks from the last time I attempted from scratch mayo. I enjoy your videos and appreciate your desire to make us all better cooks no matter what our skill level is. Keep up the great workJosieinmohttps://www.blogger.com/profile/04612420303331284885noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17867531445091158792013-06-06T09:48:17.543-04:002013-06-06T09:48:17.543-04:00I'm from Texas, is it okay for me to buy BBQ s...I'm from Texas, is it okay for me to buy BBQ sauce made in San Francisco?Johnny Sundancehttps://www.blogger.com/profile/04468416465079724534noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66457114593493769352013-06-04T16:26:28.129-04:002013-06-04T16:26:28.129-04:00This is a technique. There are no ingredients! I u...This is a technique. There are no ingredients! I used a jarred BBQ sauce. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91114178965188041952013-06-02T11:34:05.836-04:002013-06-02T11:34:05.836-04:00When people we really love get sick it's so aw...When people we really love get sick it's so awful. We worry so much. And this proves how very lucky we are to have them in the first place. I don't agree with the way life takes these people from us (and us from others) eventually but as of yet I haven't figured a way around it. If I do I'll be sure to start my own blog. :)<br /><br />Take care Chef,<br />Michele & Andy in CourticeMichele Cryanhttps://www.blogger.com/profile/01443750760605712193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89658755065741268592013-06-01T16:00:47.140-04:002013-06-01T16:00:47.140-04:00Piet Huisentruyt (Belgian tv chef) learned me how ...Piet Huisentruyt (Belgian tv chef) learned me how to cook, but chef John learned me how to be awesome!Anonymoushttps://www.blogger.com/profile/15276326332280342326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15465604911019088112013-05-30T14:10:22.916-04:002013-05-30T14:10:22.916-04:00Chef John,
Can you do a recipe where you make som...Chef John,<br /><br />Can you do a recipe where you make something with red pork like you find with Chinese spare ribs? Jvohttps://www.blogger.com/profile/00383003097824539363noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10192485385619178712013-05-29T23:30:38.992-04:002013-05-29T23:30:38.992-04:00Oops, sorry...I'm one of those that jumps to t...Oops, sorry...I'm one of those that jumps to the video in a hurry and didn't go back to look at the body.(I usally do, honest!) Got an "F" on this one!cookinmomhttps://www.blogger.com/profile/05606632841357838951noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44017082001900630212013-05-29T22:30:48.206-04:002013-05-29T22:30:48.206-04:00Jim Rose funny. Doing sound funny.
Take care of y...Jim Rose funny. Doing sound funny.<br /><br />Take care of your biz, and hurry back. <br /><br />Mikehttps://www.blogger.com/profile/01355516475967082859noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55990797202174837302013-05-29T10:51:23.383-04:002013-05-29T10:51:23.383-04:00Putting a pot of hot food in the fridge can raise ...Putting a pot of hot food in the fridge can raise the temp to unsafe levels. Not a big danger, but could. I prefer charcoal personally. I use a Weber QChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39249315858039233032013-05-29T08:17:16.558-04:002013-05-29T08:17:16.558-04:00Chef John - love watching your videos. You've ...Chef John - love watching your videos. You've really helped me improve my inventory of recipes and skills. I credit you to my family and friends for the meals I make that they like. 2 questions:<br /><br />1. I've heard pros/cons about putting hot food into the fridge. You mentioned it on this video. Explain?<br /><br />2. My (too expensive) gas grill took a couple of big tumbles this year in nasty storms. Lots of broken parts. Debating spending big $$ for another gas grill or going back to something like a Weber kettle wood/charcoal grill. Thoughts?<br /><br />Thanks.<br /><br />(amatuer) Chef TomAnonymoushttps://www.blogger.com/profile/01619545567873617213noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57466794962016899772013-05-28T20:23:05.638-04:002013-05-28T20:23:05.638-04:00Yes! Please refer to first paragraph! Yes! Please refer to first paragraph! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54546038833545464672013-05-28T20:17:41.146-04:002013-05-28T20:17:41.146-04:00Chef!! Can I (sorry...gotta ask)do this with hot ...Chef!! Can I (sorry...gotta ask)do this with hot dogs?? cookinmomhttps://www.blogger.com/profile/05606632841357838951noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84999549720867019732013-05-28T02:03:39.399-04:002013-05-28T02:03:39.399-04:00Chef,
I don't want to sound redundant, but I&...Chef,<br /><br />I don't want to sound redundant, but I'm wondering when you are going to demonstrate the Ragu alla Bolognese http://www.youtube.com/watch?v=wwyCUOijLeE recipe. You already did the American Meat Sauce one, so it's time to do the continental version.<br /><br />Cheers & keep those delicious recipe coming for many years. <br /><br />P.S. I was sad when you took down the BEKRI MEZE video since I consider it your ultimate recipe that I could make perfectly each time. It is so easy & delicious at the same time.Anonymoushttps://www.blogger.com/profile/10571769956318505348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60364907861058862992013-05-27T02:08:35.732-04:002013-05-27T02:08:35.732-04:00So as a German, I cried a little when I saw what y...So as a German, I cried a little when I saw what you did to the sausage. I thought it would just dry it out completely.<br /><br />I didn't want to hastily judge, so I bought some Bratwurst to try it with (clearly superior to Italian, sorry) and used a sauce based on German curry ketchup and it was delightful. Not too dry, but not super juicy, kind of in a sweet spot were it doesn't run everywhere, just in your mouth.<br />I did use wood skewers, because I didn't want to risk ruining my knife ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26089893588579775392013-05-26T22:00:26.678-04:002013-05-26T22:00:26.678-04:00This is a very interesting technique and I like th...This is a very interesting technique and I like the visual it creates. But being from Wisconsin it is almost considered a sin to break open a sausage. Anonymoushttps://www.blogger.com/profile/11410124625754405003noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17250222704282421052013-05-26T21:37:02.136-04:002013-05-26T21:37:02.136-04:00Hey Chef from Toronto!
This recipe got my attenti...Hey Chef from Toronto!<br /><br />This recipe got my attention because I had assumed you called these <b> Curly </b> Q sausages because of the slicing technique used by <a href="http://youtu.be/R40Hb8vvHec?t=4m32s" rel="nofollow">Curly!</a><br /><br />Just thought I'd let you know that you are entitled to some extra awesomeness-points for the first culinary Three Stooges reference!<br /><br />Cheers!Anonymoushttps://www.blogger.com/profile/13596967704258696513noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80623089235428350532013-05-26T13:58:42.275-04:002013-05-26T13:58:42.275-04:00Hey Chef John,
Greetings from Israel, I love your ...Hey Chef John,<br />Greetings from Israel, I love your recipes, I love cooking and you've introduced me to many dishes I wouldn't otherwise have tried...<br /><br />I'm no stranger to cooking, but I'm making my first steps into the scary world of Yeast Dough.<br />So far made a fantastic pizza via your dough recipe, and of course the Ciabatta...mmm...<br /><br />I'm interested in making my own hamburger buns, do you have a go-to recipe that you can link to, or even better make my foodwish video come true? :)<br /><br />Thanks in advance,<br />Mark.Markhttps://www.blogger.com/profile/05069750174040376328noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60848969727687940712013-05-25T21:46:46.758-04:002013-05-25T21:46:46.758-04:00Thanks! Enjoy! Thanks! Enjoy! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com