Do you have a restaurant? Why no written recipes? What's with the cayenne? I'll also make a rare appearance on camera, which will help answer the one about "why don't you appear on camera?" Stay tuned!
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Sunday, September 14, 2014
Next Up: Video 1,000!
Do you have a restaurant? Why no written recipes? What's with the cayenne? I'll also make a rare appearance on camera, which will help answer the one about "why don't you appear on camera?" Stay tuned!
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28 comments:
not a bad choice.. my other thought was to let us send you videos thanking you for all of the great meals we've had because of you.. thanks!
I can't wait! Pre-Congrats, Chef!
Wait, you're a dude??
My wife and I have enjoyed watching the last 500, or so recipes. Most - of the ones we have tried have turned out! We are looking forward to more of your humor and pop culture references in the next 1000!
Yay! Congratulations! You're the best!
Looking forward to it Chef John! Congrats again on the best foodblog around!
Chef, I'm following your blog since time ago, and I really want to tell you that you are responsible for so many happy family and friends moments. All the recipes that I've tried are awesome and so simple! Thank you very much. We would never can have that fun in any restaurant in this world.
The question I see asked most on your Youtube channel is: If there are no weapons involved, who would win a fight between yourself, Andrew Zimmern, and Anthony Bordain? That Bourdain fellow's a wiry bugger...
Here's to another 1000 great video's Chef John! (toasts with warm cider served in a tea mug.)
I can't wait to see it!
I can't wait to see this!
Great choice for the milestone Chef John. Thank you for what you do and I can't wait to see number 1000.
Oh man oh man this is what I have been waiting for!
I think that is an AWESOME way to mark the milestone Chef! Looking forward to it! <3
So glad I found you. Love your recipes! Keep up the great work.
I started following your blog at about recipe 500 (wow that has been a while.) When people ask me about how they can learn how to cook yours is a site I recommend. You've struck a nice balance between basic instruction, improving technique and interesting but not difficult recipes. The editing works well also. There are a lot of video recipes I've bypassed just on the prodigious length alone.
My boyfriend lives in San Francisco and he has dined at some of the restaurants you recommend when I've passed on the tip. He has never been disappointed. Congratulations on your success.
can't wait. I like this idea for the big 1-0-0-0. congratulations! I wish you continued success as you march toward world culinary domination.
Hooray for Chef John! Can't wait for the video!
your recipes are always good some exceptional. AND most of all they are frequently just for two.
Awesome!!! Can't wait for this Chef John!! All of your recipes give me great confidence in my cooking "skills". You've made me look better in the kitchen than I truly am.. & as a struggling and often hungry college student I truly appreciate that! "...and as always, Enjoy! ;)" cheers to 1000 more.
My mom and I have been watching your recipee videos weekly for such a long time. So she was really thrilled when I told her you're going to finally show up in the next video. Eventhough I could've sworn I've shown her your image on Youtube. I think she just wants to see the look of the man who made her son addicted to cayenne! LOL.
Looking forward for that video, and the next 1000 of them of course. Keep on cooking Chef John!
the question on everyone's mind: what's with the wooden spatula with a hole????
someone please back me up on this! I've always wanted to know.
Can't wait for the premier! Congratulations Chef John! Here's a toast to the next 1000 videos (with my glass of Napa Valley wine)! Thanks again for all the recipes. Every one I've tried has turned out great. Tomorrow: cassoulet.
Your Apple cider glaze pork chops are part of the reason that my wife and I ate expecting twins in January 2015.
Seriously though...my wife loves the recipes I get from you to cook for her. Thanks!
I'm making Steak Au Poivre tomorrow in your honor.
Congratulations on the 1000 videos. You rock and your no nonsense approach to cooking is incredibly refreshing.
I have one question that you didn't answer: How do you get your steel pans so frickin' clean? They're spotless. How do you do it?
Congrats! Just wanted to let you know my 6 yo daughter this morning delivered a plate of French toast to her brother and said, "Enjoy!" just like you. We love watching all of your videos and have learned so much. Thanks!
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