Saturday, January 2, 2016

Happy New Year!

I hope you all enjoyed a very nice holiday, and relatively painless New Year's Eve. Michele and I have been in San Diego to attend her sister's wedding, but we're returning tonight, and ready to get back to work. If you can call what I do work, that is. 

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!



Unknown said...

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.

Unknown said...

I think we all like the cut of your jib, so dance away.

Unknown said...

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.

Unknown said...

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"!

Unknown said...

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! ;-)

Unknown said...

Happy new year! Let's cook!!!!

Alicia said...

Happy New Year Chef John! Can't wait for a new year of fun and food with you as our fearless leader :)

Unknown said...

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.

Divtal said...

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.


Unknown said...

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:
Thanks, Mike

Conor Lynch said...

OMGosh that is wonderful! l understand how much work is put into each scene. A Happy Healthy New Year to you and your family. You can check more of such designs and pics here at "Yesterday is history, tomorrow's a mystery, to~day is a gift,
that's why it's called the present!.