We're looking forward to uploading some brand new videos this week, and to make up for being away, I promise not to post any videos of me dancing at the wedding reception. You can't un-see something like that. Stay tuned!
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Saturday, January 2, 2016
Happy New Year!
We're looking forward to uploading some brand new videos this week, and to make up for being away, I promise not to post any videos of me dancing at the wedding reception. You can't un-see something like that. Stay tuned!
.
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10 comments:
Happy New Years Chef John! My brother works at a restaurant where the guy calls himself Chef John even though his name is Ahmed, and he isn't allowed to touch the food anymore. I can only imagine it's because of you.
I can't wait for your Valentine's day video. I love that "loooooooots of compliments joke." I use it all the time.
I think we all like the cut of your jib, so dance away.
SOOOO glad you're back. I really missed your almost daily recipes. I am 12 and I don't really have many hobbies so I was bored without new recipes.
I live in San Diego. You could swing by and my kids would be so wowed. We always watch your videos and my daughter has fun copying your, "and as always, enjoy"!
I'm soooo glad you're back. I did miss you, chef John! I want to wish you a happy new year with lots of happiness, health and all that is good for you and your family! Enjoy! ;-)
Happy new year! Let's cook!!!!
Happy New Year Chef John! Can't wait for a new year of fun and food with you as our fearless leader :)
Happy New Year, Chef John! My husband and I love your recipes. Over holiday we "wowed" our friends with Peruvian chicken, adapted from your Peruvian turkey recipe. The kids just call it "taco chicken" because of all the cumin, but no matter the name, it's amazing!! Please post more recipes using chipotles in Adobo Sauce, as this is my latest obsession, and I'm always looking for new and exciting ways to use them. They're very under-appreciated.
Welcome back, Chef John! Hope your holidays were great, and best wishes to the happy couple!
You mentioned, a couple of months ago, that you might do a segment devoted to the various popular salt varieties that we see on the market, and in current recipes. I would love to see/hear that.
I have:
-Kosher and sea salt, which I bought because recipes have specifically called for them.
"Pink Himalayan" salt, which I bought because it costs a fortune at Dean and Deluca, but only $3.00 a pound at Ross Dress For Less.
-"Maldon flaked" salt, because it's recommended by posters (especially
British posters), on several food message boards.
-Plain old Morton, and Lawry's garlic salt ... just because I've always had them.
My supply is, by far, more impressive than my knowledge of how to use it effectively.
Thanks!
Chef John,
I come across your videos and enjoy them immensely. I have a set of Cast Aluminum cookie stamps for making Springerle cookies. Do you have any recipes for Springerle dough or that would hold the impression using these stamps? One of them looks great for your penut butter cookies. Stamps: http://www.amazon.com/gp/product/B00ECGYXWY?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
Thanks, Mike
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