tag:blogger.com,1999:blog-7173052990851751381.post6273167288121445804..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: I Now Pronounce You Reader and Soup! – How to Make Italian Wedding SoupChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7173052990851751381.post-21776376412795261092017-02-14T22:03:43.562-05:002017-02-14T22:03:43.562-05:00I can't believe no one's caught this in 6 ...I can't believe no one's caught this in 6 and a half years but... tomato paste isn't in the ingredients list. Will the soup be ruined if I leave it out, or is it worth a trip to the store? Thanks!Inklingkhttps://www.blogger.com/profile/03256479000775823670noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28261529219198355822014-01-17T19:49:54.131-05:002014-01-17T19:49:54.131-05:00Hmmm, we don't make it like that. We use esca...Hmmm, we don't make it like that. We use escarole and lots of it, and chicken broth. It's called Wedding Soup or "scarole". Anne Hastingshttps://www.blogger.com/profile/05670050142285326841noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82775397054787979232013-01-29T08:01:25.974-05:002013-01-29T08:01:25.974-05:00Greetings Chef John~
Can i use cold minced meat i...Greetings Chef John~<br /><br />Can i use cold minced meat instead for the meatballs?<br /><br />-KeenanGhttps://www.blogger.com/profile/03582287602770646333noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62200647479223851802012-09-06T12:37:24.505-04:002012-09-06T12:37:24.505-04:00Hey Chef John!
I recently discovered your site an...Hey Chef John!<br /><br />I recently discovered your site and have been going through and exploring it with great excitement.<br /><br />I was amazed at this recipe because I adore Wedding Soup. I lived in Italy for 3 years, in Vicenza, which is in Veneto. In Italy, like here in the states different regions have different ways of preparing food. This recipe really interested me because it used beef meatballs instead of turkey or chicken, which is how I first ate it and always make it. I look forward to trying it this way!<br /><br />Now, if you can only tell me how to make a real, Italian quattro formaggi pizza I'd be eternally grateful!!Hopehttps://www.blogger.com/profile/06479790492257510580noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22654599200029261122012-04-29T16:44:22.197-04:002012-04-29T16:44:22.197-04:00Thanks Chef John! Recently had this soup at a quai...Thanks Chef John! Recently had this soup at a quaint little Southern restaurant in Cheyenne WY of all places. Could have eaten it for the starter, main, AND dessert. So good. Thanks for the great tutorial.<br /><br />xoLexieLexiehttps://www.blogger.com/profile/05759524725095885986noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67703041391219351402011-11-10T22:51:07.517-05:002011-11-10T22:51:07.517-05:00HI Chef John, great video as always; we make weddi...HI Chef John, great video as always; we make wedding soup w/escarole or spinach and the aci de pepe. You do everything w/just great ease. You are truly good at what you do. Lots of luck in the contest. I def. will watch your show. <br /><br />Pgh. PhylAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9272347547489261752010-12-24T10:41:28.315-05:002010-12-24T10:41:28.315-05:00Hi Chef John;
Thank you so much for all you do!
...Hi Chef John;<br /><br />Thank you so much for all you do!<br /><br />I have seen (and tried) an Italian Wedding recipe from another food blog and it had an egg incorporated into it - like an egg drop soup. <br /><br />When I attempted it, it seemed to cook the eggs too fast or unevenly or something.(It was pretty gross - although my husband liked it)<br /><br />My food wish would be to see how to properly make an egg drop soup.<br /><br />Wishing you all the best this holiday season!<br /><br />RhondaRhondahttps://www.blogger.com/profile/12178719601353623557noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33967418731567561142010-08-12T23:10:36.577-04:002010-08-12T23:10:36.577-04:00Finally...a use for kale!Finally...a use for kale!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76547693298531293332010-08-12T03:30:41.642-04:002010-08-12T03:30:41.642-04:00sure! and thanks!sure! and thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22301279547230340372010-08-12T02:56:40.644-04:002010-08-12T02:56:40.644-04:00Hi Chef John!
I want to cook this for my boyfriend...Hi Chef John!<br />I want to cook this for my boyfriend on his birthday.<br />I'm new at cooking so I'm a little scared about the broth part. Do you think it will be fine if I used 2 quarts of chicken broth instead of one of them as beef?<br /><br />Thanks so much Chef John and me and my boyfriend are anticipating to see you on Food Network!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45508978648228080162010-08-06T13:03:05.278-04:002010-08-06T13:03:05.278-04:00At our wedding, my husband vetoed the little meatb...At our wedding, my husband vetoed the little meatballs and insisted we go bowling.Tamar@StarvingofftheLandhttp://www.starvingofftheland.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56497238121179792552010-08-05T23:47:57.314-04:002010-08-05T23:47:57.314-04:00Is it just me or is it kind of ironic that a video...Is it just me or is it kind of ironic that a video for Italian Wedding looks like it has a broken heart right in the middle of the pot when the video hasn't even started?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72097299493829533792010-08-04T20:53:29.878-04:002010-08-04T20:53:29.878-04:00Nice recipe Chef John. The recipe I'm used to ...Nice recipe Chef John. The recipe I'm used to (courtesy of my full-blooded Italian g-ma), uses spinach instead of the kale, has shredded chicken breast, and also contains an egg/parmesan solution drizzled into it. Other than that, that's about dead on to what I'm used to, although I personally leave out the pastina. <br /><br />Great meatball recipe too, one of my favorite parts of the soup! :D<br /><br /><br /><br /><br />Good luck on the FoodTV show btw!Unknownhttps://www.blogger.com/profile/09942530448695809748noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50420326015598851602010-08-04T11:21:50.632-04:002010-08-04T11:21:50.632-04:00I made this soup last night after I read the post ...I made this soup last night after I read the post - YUMMM -- of course I made a simplified version - I bought stock and ground hamburger - The soup turned out so well that even Kale tasted good! Don't let the grinding of beef and making of stock stop you - you don't have to go to all that trouble to make this quick tasty soup. The only thing I might change is to double the stock so there was more (and I cut the ground beef down to about 1/2 pound) -- Deelish - thanks Chef! LindyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90027486868928524072010-08-04T10:37:15.992-04:002010-08-04T10:37:15.992-04:00Rebecca:
Regarding making sausage with a food pro...Rebecca:<br /><br />Regarding making sausage with a food processor, Alton Brown mentioned that as a possibility in his <i>Good Eats</i> sausage show and deprecated it. He claimed that the sausage would come out "grainy".<br /><br />I'd also suspect that you'd run the risk of making a meat purée. There might be a "butter zone", as Adam Savage of <i>Mythbusters</i> likes to call it, in the process where you'd get just the right consistency but I think it might be awfully hard to hit.<br /><br />Just get a meat grinder. They aren't all that expensive.Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34928514592865374552010-08-04T10:07:08.733-04:002010-08-04T10:07:08.733-04:00why are mexican wedding cookies called mexican wed...why are mexican wedding cookies called mexican wedding cookies? no really i want to knowKhaddyhttp://khaddykookery.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43335895451542237762010-08-03T17:32:02.863-04:002010-08-03T17:32:02.863-04:00Well even with a few short cuts for time this is s...Well even with a few short cuts for time this is still a big winner. Thanks for the recipe.Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53128917569924739112010-08-03T14:27:53.776-04:002010-08-03T14:27:53.776-04:00I was very very interested in how you did the meat...I was very very interested in how you did the meat. I've been wanting to make my own ground meat (so that I know what's in it), but don't yet have a meat grinder. Could you make sausage in a food processor? My Food Wish is.. ground meat! :D<br />Thanks! I've been leaving nice, detailed comments on how I love your show on FoodNetwork thing.Beckyhttps://www.blogger.com/profile/03945730656296804476noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65792370813941480522010-08-03T12:17:15.185-04:002010-08-03T12:17:15.185-04:00Kyle, thanks for clarifying!
Jesse, i film about...Kyle, thanks for clarifying! <br /><br />Jesse, i film about 25% of what we cook.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18454155041486691932010-08-03T10:05:04.903-04:002010-08-03T10:05:04.903-04:00I am a physicist and this is the first of a couple...I am a physicist and this is the first of a couple hundred Chef John clips that I've watched that has a scientific error (static friction was the culprit) so bravo for such a good record. Just curious, CJ: what percentage of cooked meals do you and Michelle record/post?Jesse from Detroithttps://www.blogger.com/profile/08438636760352711305noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62603956374000195602010-08-03T04:50:59.072-04:002010-08-03T04:50:59.072-04:00John-
While it is true that an object in motion t...John-<br /><br />While it is true that an object in motion tends to stay in motion and an object at rest tends to stay at rest, the potential energy you created when you lifted the plate of meatballs off the table, combined with the force of gravity, should have allowed them to drop right into the pot. It was the friction between the meatballs and the plate that kept them in place until you tipped the plate at a severe enough angle so as to overcome their coefficient of friction and allow them to break loose into the soup... which, by the way, looks fantastic. <br /><br />As far as the rude comment goes, I've been hanging around your site since steak au poivre. I'm the chicken marsala guy. "Anonymous" has nothing on me here. Yes, I got a chuckle. <br /><br />- KyleKyle Youngnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13241497297610959842010-08-03T00:20:10.143-04:002010-08-03T00:20:10.143-04:00Chef Jon!!! - Congratulations on becoming one of t...Chef Jon!!! - Congratulations on becoming one of the finalists on Next Food Network Star! <br /><br />I was so excited this weekend to find out the final results - and I'm so glad you made it! I will be sure to bookmark the page and vote for you EVERY SINGLE day :)<br /><br />Good luck! Thanks for all of your wonderful recipes - and PLEASE please please never quit the blog!!Winnienoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-803372576845621962010-08-02T23:30:48.933-04:002010-08-02T23:30:48.933-04:00OMG! I love you Man! I've been trying to disse...OMG! I love you Man! I've been trying to dissect this recipe for a month now... thank you, thank you, thank you... can't wait to try this!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20346609137945225922010-08-02T22:12:14.273-04:002010-08-02T22:12:14.273-04:00Chef:
Looks great but being a big lamb fan, I thi...Chef:<br /><br />Looks great but being a big lamb fan, I think I'll do it with lamb. I always have frozen lamb stock and chicken stock in the fridge.<br /><br />Regarding inertia, I'd tend to blame recalcitrant meat balls on stiction (static friction) or adhesion first. Fascinating stuff. If you ever find a copy of Felice Frankel's book <i>On the Surface of Things</i> check out some of her photos of sticky things being pulled apart at the micro level. Great eye candy, as well as cool science.<br /><br />Yes, I'm a nerd.<br /><br />Now that we have Italian wedding soup, what's served for <i>Divorce, Italian Style</i>?Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35911916064057900992010-08-02T21:13:44.592-04:002010-08-02T21:13:44.592-04:00Guppy" Honaker, I'm posting your comment ...Guppy" Honaker, I'm posting your comment for you. I can't post your stuff if you included those aloe vera links! Thanks! <br />------------><br />I love this recipe for Italian Wedding Soup. I'll try it soon. As a funny note, in the midwestern and southwestern areas of the USA, where there are concentrations of Mormons, we have a food served after funerals that is made from potatos and we commonly (though not formally) call them "Funeral Potatos" as they seem to be served at every funeral where a Mormon died and has family. So now I guess there's a food for marriage with a follow-up food for the " 'til death do you part" ending of the marriage!<br /><br />- DavidChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com