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By the way, many of you have been contacting me with suggestions for my 1,000th video, which is only a few uploads away. If you have an idea, please pass it along. Thanks, and we’ll see you next week!
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Monday, September 1, 2014
Chef John is on Vacation!
By the way, many of you have been contacting me with suggestions for my 1,000th video, which is only a few uploads away. If you have an idea, please pass it along. Thanks, and we’ll see you next week!
.
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30 comments:
Enjoy the vacation!
Chef John, not sure you'll see this, but for the 1kth video how about something crazy simple like:
pretzels, almond/peanut butter, Rueben Sandwich? or Austrian schnitzel? of course there is no pomp and circumcision in those dishes...
or were you thinking something along the lines of crazy fancy like:
Beef Wellington, deep dish pizza (Sicilian or Chicagoan?), baked Alaska? (tipsy Pallin? hehe)
Just ideas for the pot!!!
best from Vienna,
Daniel
The jewish recipe "1,000 year old eggs"! It's hard boiled eggs steeped in tea, and theres tons of other ingredients. Chef Einat Admony shows it in her book Ballaboosta!
- Daniel
Chef John,
I don't know if you have noticed but your Seared Scallops on Fresh Corn Cream video is now 1080p so you basically have two of the exact same video on your channel that are now both 1080p now.
Beef on weck!
Which was your first ever video on the internet - what did you prepare and when? What was the name of the site,channel, or blog it was uploaded onto?
I think you need to belt out a flaffel or something Tex-Mex.
Just don't do a double chocolate, Oreo, mini baked cheesecake or one of those monstrous sounding abominations.
In the meantime, you both go enjoy your vacation :-)
I'm in Croatia enjoying seafood platters and grilled squid :-)
Peace x
Chef John,
Here's my food wish for your 1000th:
I tend to lose my cool easily when company is coming. Could you do a video on your favorite tricks to cope when company comes early (or late) or unexpectedly brings stuff that needs reheating or refrigeration and burners are busy and the fridge is stuffed? I figure your years as a pro chef could teach us all how to keep it together and keep food safe.
Even a tip on how to make good use of an ice chest or stack of towels would be great...
It would be great if we got a one in a thousand head shot of you showing us how not to sweat it when entertaining...
Enjoy the vacation! I'm from the Rochester area, visiting San Francisco this week. In fact, I'm going to Farina tonight for dinner after seeing the Focaccia di Recco video!
Love your video's. I was wondering if you'd be able to tell me what equipment you used to make your video's throughout these years? (Camera/camcorder, lights, sound recorder, lens, editing software)
Three words:
Thousand year egg.
" Yeah, you're the one, you're the one, you're the Duke of New York! "
Say 'hi' to "Snake" Pleskin. :-)
Portuguese chicken !
I second the beef Wellington idea.
Choucroute Garnie!
I made a potato salad the other day. The next day I had to do something with a cooked chicken. So, I combined them and added some bias cut crispy pea pods and some pickled jalapenos. OMG! Try it and see what you would do to improve it. Love your channel but more your sense of humor. How about inventing some more two ingredient combos. I loved the chicken mushroom! Yvonne
I think... wait wait... I KNOW you want the best recipe for this special moment in your career so what better than Bananas Foster?! Who doesn't like that?!?
Pickled Eggs? J/k, that said I am reminded a something I always wanted try and make. It was a chicken cutlet stuffed with what is basically egg salad and pan fried. I know it sounds strange but I think it has potential. Plus You get the chance to say two generations in every bite.
Third vote for beef Wellington
I don't see any videos using a Cuban Mojo Marinade. It so easy, fun and delicious to make and can be used with so many different meats. Pork, chicken, fish, beef...and even veggies. The side dishes that can go with this meal are equally as fun to
prepare! I think your viewers would really enjoy this! My 2 cents.
How about a New-And-Improved upgrade to your very first posting?
Oh no! Kraft dinner.
YES!!! Someone else seconed the Thousand Year Egg!
- THANKS!!!
- Daniel
For your 1000th episode, why don't you finally reveal why you love the ol' cayenne pepper? After all, you are the Frank Nigel Hepper of your cayenne pepper. I really hope give explaining your love for cayenne pepper a try. And we always... Enjoy.
For your 1000th video you should make chinese 1000 year eggs.
kouign amann!!! anybody else???
For your 1000th you should do a video on fesenjun,kofta, or baba ganouj.
Chef John, I lived in Vicenza, Italy for 3 years and the one thing that I miss that I cannot find anywhere is lasagna, they way they made it. To my memory, it had little or no ricotta and a rich sauce that was flavored with good olive oil. It also seemed much less 'tomato-ey' that lasagna's in the states. That is definitely my food wish.
Chef John I so love you , so much my husband is a little freaked out. I have an idea that just might be awesome. Picture this....... green chili chicken Pozole.
Green chili pozole :)
Chef John,
For your 1000th video, how about showing all of us what your favorite food is? That is to say, what is your food wish? What would you make for yourself if the cameras were off? Or, what was the first food that you wished you could make?
This one's for you, CJ. Thanks for everything so far, and here's to many more food wishes!
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