Chef John I love your blog. I've been with you since the beginning. I just started a blog called chowfectionarycreations.blogspot.com which specializes in desserts. Do you have any tips or tricks. And how many views do you get on your blog a day
Thanks! There are no tricks or tips I can give you. You have to have tons of content and somehow be featured/linked to on high traffic sites (like millions of views) to get traffic. Btw, it's probably not a goof idea to put your url in the comment as this is a technique spammers use, and most will delete your message. Good luck! (I can't give out stats, but it's a lot)
Thanks alot Chef john. If you have time, I know you're super busy with stuff but could you read an entry and comment on it. Scratch that you don't even have to read if you could post a comment that would really surprise my family.
Thanks alot, I would feel the same about you even if you didn't
Chef John, as someone from the south who currently lives in Korea, if you could let me know any good biscuit recipe that doesn't require buttermilk, I will name a child after you...not necessarily my child...but there will be a child that I will call by your name regardless of whether or not that is their name.
Great recipe. My family loves these. We topped some of them with your apple butter recipe... and my son was hooked. Very easy to do. It takes no time when you don't have to do the cutting. Thanks for posting.
This is a great recipe. It's so easy without the cutting in. I'm almost ashamed to say that, but I've made them a few times now and they really come out well each time. They taste great with your apple butter recipe as well. Thanks for sharing it!
16 comments:
Soooo...happy National Vichyssoise Day!
Chef John I love your blog. I've been with you since the beginning. I just started a blog called chowfectionarycreations.blogspot.com which specializes in desserts. Do you have any tips or tricks. And how many views do you get on your blog a day
Thanks! There are no tricks or tips I can give you. You have to have tons of content and somehow be featured/linked to on high traffic sites (like millions of views) to get traffic. Btw, it's probably not a goof idea to put your url in the comment as this is a technique spammers use, and most will delete your message. Good luck! (I can't give out stats, but it's a lot)
So it's not a good idea to put the url in the comments
Thanks alot Chef john. If you have time, I know you're super busy with stuff but could you read an entry and comment on it. Scratch that you don't even have to read if you could post a comment that would really surprise my family.
Thanks alot, I would feel the same about you even if you didn't
Oh, curse my Atkins Diet :/ Now to go get the windex and some paper towel.
Aww yiss...
Chef John, as someone from the south who currently lives in Korea, if you could let me know any good biscuit recipe that doesn't require buttermilk, I will name a child after you...not necessarily my child...but there will be a child that I will call by your name regardless of whether or not that is their name.
http://www.youtube.com/watch?v=cqY-hU8vZgc Chef John gives some good tips in this interview, despite the horrendous lighting!
Chef John can you kick garbage cans as good as chef Ramsay can.
What's up with all the random comments? Those biscuits look divine. I can't wait.
So that is shiny side up on the foil?
Can you use the liquid from making clotted cream as the heavy cream in this recipe? Is that what it is?
My question is the same as above. What IS the bicuit recipe for using the remainder liquid from making the clotted cream? Much obliged for the answer.
Great recipe. My family loves these. We topped some of them with your apple butter recipe... and my son was hooked. Very easy to do. It takes no time when you don't have to do the cutting. Thanks for posting.
This is a great recipe. It's so easy without the cutting in. I'm almost ashamed to say that, but I've made them a few times now and they really come out well each time. They taste great with your apple butter recipe as well. Thanks for sharing it!
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