tag:blogger.com,1999:blog-7173052990851751381.post4690889045596338594..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Sweet Hot Mustard Slaw – It’s All About the “Cassage”Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7173052990851751381.post-25034432669846016592019-09-02T14:15:55.776-04:002019-09-02T14:15:55.776-04:00I just use this dressing for already cut/shredded ...I just use this dressing for already cut/shredded bagged slaw mix from the store. Excellent, and makes for a really quick slaw that goes well with anything. <br />Love the tangy taste.<br />TY chef John.Anonymoushttps://www.blogger.com/profile/10741861496269848672noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27507013915072451162019-09-02T11:58:53.275-04:002019-09-02T11:58:53.275-04:00Where do you but your produce? My cabbage had more...Where do you but your produce? My cabbage had more white then green leaves. I seemed very dense. charmed1https://www.blogger.com/profile/03660220823399566328noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46046943623828701392019-07-15T13:28:33.203-04:002019-07-15T13:28:33.203-04:00Answer to David M. (Davecinder@gmail.com) - Chef J...Answer to David M. (Davecinder@gmail.com) - Chef John's recipes are on AllRecipes.com where you can easily print them off. Except this one....it's not there yet. I'm not sure what the turn-around time is from when Chef posts to his blog and AllRecipes picks it up, so keep watching. But, you can always print off other recipes of his you'd like to try! Enjoy!Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37949840416806917252019-06-21T12:51:55.166-04:002019-06-21T12:51:55.166-04:00Chef John,
I made this recipe about a month ago to...Chef John,<br />I made this recipe about a month ago to go with crock-pot pulled pork and it was a hit. I was requested to make it again today! I will be making a small addition to it in the form of a thinly sliced jalapeno pepper and some apple slices. <br />Keep up the great recipes.<br />Thanks!ReptileDog, LLChttps://www.blogger.com/profile/06277795364630478657noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55517219956573473492019-06-09T23:32:36.705-04:002019-06-09T23:32:36.705-04:00A recipe so nice I've made it twice. Thanks Ch...A recipe so nice I've made it twice. Thanks Chef John! Mikehttps://www.blogger.com/profile/00992822505745382275noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68036772568239833052019-06-01T22:15:14.666-04:002019-06-01T22:15:14.666-04:00Another good dish! I made pulled pork in the crock...Another good dish! I made pulled pork in the crock pot. Everyone was asking me "Why are you making coleslaw to go with it?". I said, "Just wait.". Then after dinner they were all "I LOVE this coleslaw with the pork!". <br /><br />Now I need to figure out pulled pork sandwiches with the very little pulled pork that lasted the night. :pSusiAngelArtisthttps://www.blogger.com/profile/01017783162649897489noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25347891488557965812019-05-31T22:31:21.330-04:002019-05-31T22:31:21.330-04:00Man that looks great but have you ever thought of ...Man that looks great but have you ever thought of making some Haitian pikliz I would love to see your take on itAnonymoushttps://www.blogger.com/profile/12280190771516170422noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28657542800126788692019-05-31T16:14:57.622-04:002019-05-31T16:14:57.622-04:00Dear Chef John:
Is this where I submit my Food Wi...Dear Chef John:<br /><br />Is this where I submit my Food Wish? You did an instructional video on salt. It was great. Could you do one on butter? 'Cause here's where I'm coming from: 90% of recipes that call for butter never specify whether to use salted butter or unsalted butter. Is unsalted the default? If so, can I use salted and just back off any salt called for by the recipe? How much salt is in each tablespoon of salted butter? Doesn't any of it all even matter? What should I be doing if striving for perfection?<br /><br />Thank you for hours of entertainment, education, and inspiration. Hope you read this and can come through for me.<br /><br />Warm Regards,<br />ClaytonClaytonhttps://www.blogger.com/profile/12033139003998953170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89106800107100745632019-05-30T15:56:53.130-04:002019-05-30T15:56:53.130-04:00Looks great! How far in advance can you make this?...Looks great! How far in advance can you make this? Also, any other veggies that would go well with the cabbage? Willhttps://www.blogger.com/profile/18304388427143465667noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74997300510655473422019-05-30T15:48:04.208-04:002019-05-30T15:48:04.208-04:00oops...never mind dyslexicoops...never mind dyslexicAnonymoushttps://www.blogger.com/profile/01024402847590730561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82003174413486560382019-05-30T15:42:17.065-04:002019-05-30T15:42:17.065-04:00Hello...
So I am making this for the 1st time. Si...Hello...<br /><br />So I am making this for the 1st time. Since I had 10 minutes to stare off into space while cassaging, I began to wonder why 10 minutes?<br /><br />What happens in the last 5 minutes that hasn't already happened in the first 5 minutes?Anonymoushttps://www.blogger.com/profile/01024402847590730561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86398104530802030542019-05-30T11:27:15.379-04:002019-05-30T11:27:15.379-04:00Love this slaw recipe.
Where can I go to print it ...Love this slaw recipe.<br />Where can I go to print it please?<br /><br />David MDavecinder@gmail.comhttps://www.blogger.com/profile/02840880501023494803noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26282983336141463872019-05-30T11:24:20.504-04:002019-05-30T11:24:20.504-04:00Chef,
I can't wait to get going with this wond...Chef,<br />I can't wait to get going with this wonderful slaw dish,as I was searching for print icon I failed to find it. Possibly you could reply and direct me as to where I can print your receipe?<br />Davecinder@gmail.comhttps://www.blogger.com/profile/02840880501023494803noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17844619249677105862019-05-30T05:22:26.046-04:002019-05-30T05:22:26.046-04:00You know the dressing is good when you spontaneous...You know the dressing is good when you spontaneously burst into dance when tasting it. Nailed it!Shayahttps://www.blogger.com/profile/10403748477656709652noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64353026863197463552019-05-29T21:14:45.003-04:002019-05-29T21:14:45.003-04:00Hi Chef John,
A quick helpful note, I hope. Then...Hi Chef John, <br /><br />A quick helpful note, I hope. Then a request, if you please. <br /><br />First both Chrome, Safari and Firefox browsers are complaining when trying to connect to this website, referring to a significant security concern, invalid certificate posing as this website and therefore likely stealing information. With that warning I'm sure a fair few coming to this blog are scared away. And, of course, would be something you'd want your provider to resolve. <br /><br />Secondly, my request. Really enjoy your YouTube videos, a lot of fun, truly delicious recipes, good info and advice. That being the case, there would be no one else I would trust for this, and it would be especially great if you would provide a series of No or Very Low Carb recipes. I ask because I find myself at the age where I have become very allergic to Carbohydrates. Which is just a slightly more fun way of saying I've become insulin insensitive, depending how you think of it. A rose by any other name. <br /><br />So, while I enjoy watching all your food videos, I'm left sorely jealous of those recipes that I'd love to try but simply can't touch. Truly wish I'd come across your channel even 5 years ago. <br /><br />Honestly, I'm hoping this comes across as an interesting challenge, there are many of us reaching an age where we simply cannot indulge sugars or carbohydrates, as well as all those who are engaging in, what I now know as "Keto" or "Paleo" diets, which I understand are low and no carb diets. The point being, not only those like myself but those engaging in those diets would benefit. <br /><br />For me, I simply switched to a "Protein and Green" diet as a means to address some difficult health and well-being challenges, which, within 2-3 days, so improved my well-being, there is simply no going back. I now limit to less that 20 grams of carbohydrates per day (which likely actually comes in at less than 50. It's not easy to find a variety and avoid those carbs). <br /><br />But, it's not easy working out good recipes with the substitutes that are being suggested for Pasta, Bread, Crackers, Pancakes, Waffles, Tacos, Desserts, etc..., etc.... All of which I miss very much and would love to have back in my life (fyi, for me the pinnacle of fine cuisine is an excellently done, traditional baguette), but, sifting through all the vegan, paleo, keto, political-diet X, political diet Y, mythical, magical gumbo-jumbo is just counter-productive. Coconut flour? Cauliflower Flour? Almond flour? Cloud Bread? The food I've tried so far is probably a Vegan's dream but, not mine. So, please; Help! <br /><br />And, a bit of a repeat for clarity, you are the one I trust to work out good food that is no/low-carb. <br /><br />Understandably, your philosophy of food may make this a non-starter, but I hope very much you see this as a compelling challenge and provide some of your favorites or appropriate to the challenge favorites, as no/low-carb versions. <br /><br />Thank You, <br />KW LandryKWLhttps://www.blogger.com/profile/16225088552891975106noreply@blogger.com