tag:blogger.com,1999:blog-7173052990851751381.post3788544101089240402..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: How Not to Make Roasted Pork Loin with Grapes and Rosemary Cream SauceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-7173052990851751381.post-14599954389846788352019-03-07T00:27:29.526-05:002019-03-07T00:27:29.526-05:00The fails in the comments are hilarious. My favori...The fails in the comments are hilarious. My favorite is hummingbird food in a gin and tonic. And yes, it's great that Chef John posts stuff like this. I'd also like to see another run at the basic idea, with a proper amount of rosemary.J. Francis Lehmanhttps://www.blogger.com/profile/13566471334073422541noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70386289536278553242017-07-01T17:56:34.011-04:002017-07-01T17:56:34.011-04:00Thanks for sharing. I bet everyone has used too mu...Thanks for sharing. I bet everyone has used too much spice or salt before. My grandmother used to tell me that you can spot a bad grill chef by whether or not they use garlic and how much they use. She said good meat needs nothing more than salt and maybe a little pepper and proper cooking. She said garlic has a strong flavor and masks the taste of the meat. If a chief uses a lot of garlic they are trying to hide a cheap cut of meat or their mistakes made while cooking it.<br />I think of my grandmother and laugh to myself when I watch the "chiefs" on TV. Apparently none of them know how to cook. They all throw garlic on everything. I would not be surprise if they put garlic in a recipe for icecream cake or cookies. Maybe they became addicted or their taste buds have become desensitized to strength of the garlic? Tnflashhttps://www.blogger.com/profile/15350800468467735123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20340142921448035532016-05-16T22:31:27.425-04:002016-05-16T22:31:27.425-04:00Chef John;
Love your stuff. If imitation is the si...Chef John;<br />Love your stuff. If imitation is the sincerest form of flattery then I flatter you on a weekly basis! Friends and family think I'm a great cook....Nah..Chef John is...I just copy him. Thank you!<br />Anyway, I'm a chemist. We have a saying; <br />"Dilution is the solution to the pollution."<br />(Cooking is chemistry in action at home, after all.)<br /><br />Perhaps you could have cut your rosemary sauce by 2/3 with some chicken stock, butter and garlic cloves as an emergency sauce?<br /><br />I've had my share of emergencies!<br />rskibumhttps://www.blogger.com/profile/01184612363677573502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49771640557003531042015-07-11T17:23:45.246-04:002015-07-11T17:23:45.246-04:00Wow. That was THE best cooking video I've ever...Wow. That was THE best cooking video I've ever seen. There's nothing like learning from cooking goofs, and watching someone else do it instead is infinitely more enjoyable (sorry) yet every bit as beneficial. More, PLEASE!!! <br /> <br /> God bless :)Bekahhttps://www.blogger.com/profile/14437702482097844772noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77719285747915317502014-03-22T09:11:46.507-04:002014-03-22T09:11:46.507-04:00I saw "Pork Recipe Fail" and thought thi...I saw "Pork Recipe Fail" and thought this would be a true fail that would make me feel better about my many kitchen mishaps (the latest of which involves Chef John's onion ring recipe, which didn't work for me). Instead I see that, for Chef John, failing with a pork loin means the sauce is bland. Yeesh. Mister, I have truly failed with a pork loin: a pork loin that went from the oven to the trash, and not only was the pork loin ruined but also our meat thermometer. :-)Anonymoushttps://www.blogger.com/profile/14618297568720543462noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39142103275363450832014-02-28T21:05:02.941-05:002014-02-28T21:05:02.941-05:00Not to be a masochist, but a bit of self-flagilati...Not to be a masochist, but a bit of self-flagilation (from time to time) is a cornerstone of continued learning. Glad you could bring yourself to share this educational defeat :)Lazybuttonshttps://www.blogger.com/profile/01217006686307302116noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31209852709319223472014-02-27T17:08:41.563-05:002014-02-27T17:08:41.563-05:00great your cooking.. hehehegreat your cooking.. hehehebloggerhttps://www.blogger.com/profile/16946489176064190089noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30367883821262782492014-02-26T21:21:38.618-05:002014-02-26T21:21:38.618-05:00I am such an appreciative fan of your cooking, ins...I am such an appreciative fan of your cooking, instructions, and sense of humor. How wonderful of you to share one of those times when things didn't work out. Been there and done that, but this gives me the confidence and "license" to keep trying. I love the adventure of cooking. Nice to know we all have our moments!Mikehttps://www.blogger.com/profile/10871269805909298887noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4391558527792494002014-02-26T18:05:14.672-05:002014-02-26T18:05:14.672-05:00It was actually quite tasty. The only fail I had ...It was actually quite tasty. The only fail I had was the grapes were a little bitter.Skyjackie737https://www.blogger.com/profile/00304430744100307969noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64674493281327013912014-02-26T16:00:53.028-05:002014-02-26T16:00:53.028-05:00I am going to attempt to make this with less rosem...I am going to attempt to make this with less rosemary and chicken stock. wish me luck!Skyjackie737https://www.blogger.com/profile/00304430744100307969noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84705624176805058772014-02-26T10:31:23.010-05:002014-02-26T10:31:23.010-05:00Posting this is why Your The Man! It happens. Bei...Posting this is why Your The Man! It happens. Being big enough to admit it is Awesome! God Bless You and YoursAnonymoushttps://www.blogger.com/profile/06821702723193778924noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2172857178888188222014-02-25T23:59:42.996-05:002014-02-25T23:59:42.996-05:00Was a fun video to watch:) though rosemary is neve...Was a fun video to watch:) though rosemary is never really the herb i like, somehow I would lose appetite and get a headache if the rosemary smell surrounds me -_-personGHChttps://www.blogger.com/profile/06316366651208383391noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19718013943479343992014-02-25T22:44:40.082-05:002014-02-25T22:44:40.082-05:00Y'know, you might be onto something here. I kn...Y'know, you might be onto something here. I know of no other cooking blog that instructs with "how not to".<br /><br />It might be a nice change of pace from time to time, e.g. "Top ten mistakes that people make". <br /><br />And no "self flagellation" required. :-)<br /><br />Thanks.<br />Scotthttps://www.blogger.com/profile/15428477156017212311noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66403557630248224522014-02-25T12:24:04.650-05:002014-02-25T12:24:04.650-05:00Speaking of embarrassing mistakes, I often like to...Speaking of embarrassing mistakes, I often like to mix a mashed banana with some Greek yogurt and sprinkle the whole thing with cinnamon and it's quite yummy. Then, one time I accidentally added cayenne pepper instead of cinnamon. That was an unpleasant surprise!<br /><br />But, thanks for showing a good method to cook the pork.Leela Guptahttps://www.blogger.com/profile/10950907066146052883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25783710602393879502014-02-24T20:43:12.153-05:002014-02-24T20:43:12.153-05:00This is the reason I've given up entirely on r...This is the reason I've given up entirely on rosemary. If something calls for rosemary, I use thyme. It's hard (not impossible) to put too much in, and to my dilapidated taste buds they taste the same.<br /><br />Also, and you probably don't want to hear this from one of your avid fans, but if you have a bad or bland sauce, you can always fix it with Wyler's chicken powder. You can fix anything with it. blogagoghttps://www.blogger.com/profile/07359382592912601640noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89428452462450368332014-02-24T16:53:01.361-05:002014-02-24T16:53:01.361-05:00Good to see you used Some Rosemary as garnish on t...Good to see you used Some Rosemary as garnish on top on the final shot. I Guess iT is there to warn people. And NO I don't know why my spellchecker started adding all those capitels.<br />I Guess iT is the iPad way.Anonymoushttps://www.blogger.com/profile/14742704754286171584noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26922576597507228112014-02-24T13:11:40.120-05:002014-02-24T13:11:40.120-05:00you're the best, Chef John. Thanks for sharin...you're the best, Chef John. Thanks for sharing this. Re: the Pork with Grapes thing; I have a recipe for pork sausages with green grapes. Sear the sausages in a little oil, add the grapes and some butter, roast until done. splash of balsamic at the end. served over polenta or potatoes...awesome!PhillyBearhttps://www.blogger.com/profile/11220408422061573250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44426996455635768482014-02-24T12:06:31.165-05:002014-02-24T12:06:31.165-05:00I'm glad to see I'm not the only one who f...I'm glad to see I'm not the only one who finds rosemary overpowering. I use very sparingly. I watch Jamie Oliver and while I like a lot of his recipes I'm always puzzled at the amazing hunks of rosemary he puts in so many things. I'm pretty sure I would find those amounts inedible. But it looks cool on a stylish TV show, I suppose.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62652948655464385412014-02-24T12:04:27.482-05:002014-02-24T12:04:27.482-05:00I would have tried this with the light red seedles...I would have tried this with the light red seedless grapes and deglazed with Beringer White Zin. and I probably would have taken my potato masher and squished the grapes a bit, not all of them just squish them 5 or 6 times. I think grapes are fantastic when they've been stewed long in a dish and have burst actually. The texture is lost, yes, but the dimension to the flavor of the sauce is fantastic! Much of which would come out of the skin, which wouldn't happen in this case. For home cooking, nothing too fancy mind you I often stew the red grapes with balsamic vinegar and lay Italian sausages on top. Very simple, very easy, and very pungent yet my whole family LOVES it and are excited when they see me make it. Grapes definitely a very cool addition to many dishes, they go especially well with pork I think. But I think the grape breaking open is key for flavor potential.Chloehttps://www.blogger.com/profile/14976171355894570148noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11843245725346347902014-02-24T11:41:22.999-05:002014-02-24T11:41:22.999-05:00This is where pets and farm animals come in handy....This is where pets and farm animals come in handy. You can usually still feed the kitchen disasters out that way!<br />Chef John, you are fantastic! We all love you! And such mistakes should be told. We all have the proper warning now, so that hopefully we won't repeat the mistake! and really since you cook all the time and push your skills to the next level I would assume you have more than your share of such. In fact you probably should make a section of them so we can all laugh with you and heed the warnings! Call it something like "Don't try this at home!" And let us add our own as well. It would make this site a little extra fun. We all have "those" stories. My sister once decided to stuff cloves of garlic under the skin of a Thanksgiving turkey. She put 5 large bulbs worth of garlic cloves under that skin. The turkey looked like it had hives! It was inedible! Your disaster wasn't nearly that bad! My sister btw has remained a notoriously bad cook! lolChloehttps://www.blogger.com/profile/14976171355894570148noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90969167356404766692014-02-24T11:10:37.976-05:002014-02-24T11:10:37.976-05:00I STILL think you're better than that f***in C...I STILL think you're better than that f***in Chef Ramsay!Anonymoushttps://www.blogger.com/profile/18075381146993678778noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22541896040237069132014-02-24T10:59:48.391-05:002014-02-24T10:59:48.391-05:00The meat looks awesome though.
I don't th...The meat looks awesome though. <br /><br />I don't think anyone is able to top my food fail: I was responsible for making turkey on Thanksgiving. We had run out of butter, and instead of, oh, getting some, I decided to baste the turkey with sesame oil. Why? I have no idea. The result destroyed my innocence. Seanhttps://www.blogger.com/profile/05801040905116829954noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39110737824566191142014-02-24T10:09:22.381-05:002014-02-24T10:09:22.381-05:00Hope you realise how benificial this was. Showing ...Hope you realise how benificial this was. Showing what works only tells half the story in my opinion...Learning what DOESN'T work is also very important. Thank you!Jimhttps://www.blogger.com/profile/01499618881838299081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36083189032632262732014-02-24T08:23:15.358-05:002014-02-24T08:23:15.358-05:00Thanks for sharing your mishap. I like how you are...Thanks for sharing your mishap. I like how you aren't too proud to show a mistake. That helps people like me gain confidence. Because I have been the dork of my pork! Anonymoushttps://www.blogger.com/profile/08786501370903489453noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25719186131256237242014-02-24T04:30:21.610-05:002014-02-24T04:30:21.610-05:00Hi Chef John
I always appreciate your wonderful r...Hi Chef John<br /><br />I always appreciate your wonderful recipes, and honesty. I'm a little confused however, and if this were a class, I'd be raising my hand for some deep thoughts ;-):<br /><br />1) Is there a rule of thumb on amounts of herbs? Should you have tasted earlier on, or is there a "correct" amount of rosemary (per person)?<br /><br />2) in earlier videos by you and on the advice of other chefs, sometimes water IS enough to deglaze. Why in this case was it not enough, and how can you tell before de-glazing?<br /><br />I think for both these questions, I'm trying to get you to explain your philosophy on how to eye-ball something, and when it's necessary to actual measure out or decide fixed ingredients in advance...<br /><br />Thank you so much for your help! Kevin McHughhttps://www.blogger.com/profile/02261201462657581037noreply@blogger.com