Haha, that's funny, I was just thinking that this is NOT what I expected him to look like. It's always fun when a channel you've been listening to for years suddenly puts a face to it.
You are my first go to for any recipe. Seriously, when I want to make ANYTHING, my first question is, "How does Chef John make it?", and I look up your videos. And you NEVER disappoint. You are the GOAT, sir!
I discovered you over 10 years ago. It was a difficult time in my life. I’m from Malaysia. It’s because of you I found my love for Brussels sprouts! And I can’t get enough of your pasta recipes. Thank you for teaching and sharing. You’ve brought so much life to the meals I prepare for my family.
I gotta tell you, 10 years ago my mom passed away. Thanksgiving landed on my unprepared shoulders. I googled how to make a Thanksgiving turkeys, and landed on your Allrecipes brine instructions. Gotta say my turkey always turns out 10 out of 10, perhaps better. Thank you for giving me a quick tutorial, and this many years later, my home is now where we gather to create new memories, with fantastic food. This said, I’ve made your instant own, might be better than your😂
Just want to say thanks for all the recipes you have created for us. Your recipes are my go to recipes and sometimes Epicurious. I was broken hearted when Gourmet ended. I had a subscription from 1967 until it stopped. I have many bound volumnsand I still go to them just to read the articles. I recently, being home bound b/c of the P,. found your recipe for French bread. I now have made it 4 times and just love the aroma of the yeast! Again, many thanks!
You were my hero during COVID. Your voice calmed me and made me content sitting at home making amazing meals for my families. I’m just now seeing what you actually look like. Thanks for what you do! 😊
I had never heard of Brown Windsor Soup, looked it up and it sounds delicious! I'm definitely going to make it :-) Brown Windsor Soup Ingredients • 2 tablespoons butter • 1⁄4 lb beef chuck • 1⁄4 lb lamb shoulder • 4 cups beef stock • 1 medium onion, peeled and sliced • 1 carrot, peeled and sliced • 1 parsnip, peeled and sliced • 2 tablespoons All-purpose flour • 1 bouquet garni • Salt and pepper • 1⁄4 teaspoon chili powder (optional) • 1⁄2 cup cooked rice or pearl barley (optional) • 1⁄4 cup Madeira wine (optional) Directions 1. Cut the lamb and beef into 1 inch cubes and dredge in flour 2. Place the butter in a large saucepan over a low to medium heat then sauté meat about 3 minutes 3. Add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown 4. Add vegetables and stir in the stock 5. Add bouquet garni, partially cover the saucepan and simmer for 2 hours 6. Remove bouquet garni 7. Puree the soup before adding the cooked rice, if using 8. Adjust seasoning to taste 9. Serve soup piping hot with assorted breads and rolls 10. Traditionally, a tablespoon of Madeira is stirred into the soup at the table Serves 4
Love you, Chef John. ❤ I have one of the original copies of the White House Chef from during the Kennedy Presidency. A must-have recipe book for entertaining. Lots of stories about enternaining International Diplomats and top Dignitaries from around the World, top-brass Military, full Menus, long b4 YT, etc. Way fun. Love and prayers to one and all, from somewhere near Seattle. ⚘🙏❤🙏⚘
Hello dear Cheforuni....I've always loved your food, voice and sense of humor, so it's nice to see you live and in person! Thanks for all your great recipes!
Your floating shelves look great and my style. Also the lamp in the other room. My home counters are all stainless as well...with marined edges to help keep liquids contained.
Hello there, really looking forward to your "Thaï savory salad wraps" recipes! Hope you like the idea, for a video title, and hands down to your instinct, for tuning into the new/foreign profile inspirations you 've been experimenting for us...! Lol for "watch your sister" sauce, in BBQ marinade 😅! Love from Paris and keep well
Ice cream! Whoopie pie ! Ice cream sandwiches ! Iced coffee. Last night before the storm that broke the heat wave we had cold shrimp. ( From eastern MA US here.). Hope you are well and stay cool!
Chef John...I Know this is 6 months ago...but When you said Fish n chips....I guessed it. Ok. Best Fish & Chips I've ever had was at The Don CeSar in St. Petersburg Fl
@@Diana-ze8wu People say its the same but its really not. I mean yea in mayo is oil which makes it perform better under high heat, but butter ist just butter. Like you can not replace the taste of it. Even when used for toasting it will still taste like butter, which is just a richer flavour.
Mayo is made with egg and oil. Not for frying or cooking. Mayo is to be eaten cold. Butter is good for frying at lower temperatures or ghee (clarified butter) can do higher.
I’ve love to see you take on Laksa, Zimbabwean stew, or Thai fish cakes! Czech haluski maybe? …..so far I’ve had success with every one of the recipes I’ve tried from your channel!
Re Persian rice how about the dish they do where they form a crust with butter I think. Bit like the crust on the bottom of paella. Have had it with an Iranian family in Montreal. Was great.
In Canada, the cupboards really do get cold in the winter and if you forget to take plates out until serving, it will seriously make your food cold right away. We just put the plates somewhere on the stove while we're cooking. The heat from the burners and/or oven keeps them toasty warm by the time supper is ready.
For a dinner party, make sure the dishwasher is empty then put the exact number of plates in and time it to finish when guests arrive, you’ll have hot plates and a ready to fill dishwasher.
Chef John’s Dog 🐶 Cookies 🍪 sans any chocolate, artificial sweeteners & grapes of course. Or a healthy (somewhat) savory bloody Dog Biscuit. I think you could create something interesting w Veg or Fruit. Please do use flour even if it’s whole grain? it’s just not appealing to my dog unless the biscuit has some rise to it. How about a nice Sourdough treat?.
Waaaa! Your membership system does not allow me to join. I live outside the US and when I enter my US-based Visa Card it doesnt work. Sorry I cannot be a member until your sign/up system changes. I think there are more of us out here with the same situation.
Talk About Potato🥔 Chips “Crisps”, PLEASE go to the a British Embassy (pretty sure there’s 1 in San Francisco) insist on much Bigger Bags of Chips! When we’re in the Scottish Highlands even in London, we’re tired getting a stupid 3 ounce bag of Crisps. You’ve got pull right?! 🤣
I've been following Food Wishes for quite a long time and was really disappointed when you stopped making your blog posts available for free. I think I was unemployed at the time, so I couldn't join up. I actually made the live stream today, had money available, and finally joined! I'll get to read the blogs again! And maybe watch you mow in a Speedo while Michelle laughs her head off behind the camera.
First time I’ve seen your face, Chef. No one has ever looked more like their voice 😂✌🏾 . Love the channel!
I would like to try your cheese ball melted on a hamburger
Brandon hall I couldn’t have said it any better lmao
Haha, that's funny, I was just thinking that this is NOT what I expected him to look like. It's always fun when a channel you've been listening to for years suddenly puts a face to it.
@@hollandgreen7555 😂😂😂 I don’t know man I’m pretty cheesy case⬆️, point⬅️😂✌🏾
@@amberfarwell5172 😂
Chef John I have made several or your meals. Your content brings families together. Much love you are a treasure.
Lots of UA-cam chefs…Chef John is my favorite 🙂
He's the OG.
Babish is good for all to do with cooking (also gives weight, a plus) but does not have the community or humour of C.J. Well, that’s my opinion….
@@lindainparis7349 K...Literally no one asked.
You are my first go to for any recipe. Seriously, when I want to make ANYTHING, my first question is, "How does Chef John make it?", and I look up your videos. And you NEVER disappoint. You are the GOAT, sir!
I discovered you over 10 years ago. It was a difficult time in my life. I’m from Malaysia. It’s because of you I found my love for Brussels sprouts! And I can’t get enough of your pasta recipes. Thank you for teaching and sharing. You’ve brought so much life to the meals I prepare for my family.
I gotta tell you, 10 years ago my mom passed away. Thanksgiving landed on my unprepared shoulders. I googled how to make a Thanksgiving turkeys, and landed on your Allrecipes brine instructions. Gotta say my turkey always turns out 10 out of 10, perhaps better. Thank you for giving me a quick tutorial, and this many years later, my home is now where we gather to create new memories, with fantastic food. This said, I’ve made your instant own, might be better than your😂
Just want to say thanks for all the recipes you have created for us. Your recipes are my go to recipes and sometimes Epicurious. I was broken hearted when Gourmet ended. I had a subscription from 1967 until it stopped. I have many bound volumnsand I still go to them just to read the articles. I recently, being home bound b/c of the P,. found your recipe for French bread. I now have made it 4 times and just love the aroma of the yeast! Again, many thanks!
You were my hero during COVID. Your voice calmed me and made me content sitting at home making amazing meals for my families. I’m just now seeing what you actually look like. Thanks for what you do! 😊
We love you and the entertainment and laughter you bring to our lives.
Chef John. Please keep on "dumping in the flour", simplifying techniques, economising on washing up, and generally making everything easy.
When you see his face, body language and voice - it all makes sense! (at last)
You’re almost at 4 million subscribers! Congrats 👏🏼👏🏼
I had never heard of Brown Windsor Soup, looked it up and it sounds delicious!
I'm definitely going to make it :-)
Brown Windsor Soup
Ingredients
• 2 tablespoons butter
• 1⁄4 lb beef chuck
• 1⁄4 lb lamb shoulder
• 4 cups beef stock
• 1 medium onion, peeled and sliced
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 2 tablespoons All-purpose flour
• 1 bouquet garni
• Salt and pepper
• 1⁄4 teaspoon chili powder (optional)
• 1⁄2 cup cooked rice or pearl barley (optional)
• 1⁄4 cup Madeira wine (optional)
Directions
1. Cut the lamb and beef into 1 inch cubes and dredge in flour
2. Place the butter in a large saucepan over a low to medium heat then sauté meat about 3 minutes
3. Add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown
4. Add vegetables and stir in the stock
5. Add bouquet garni, partially cover the saucepan and simmer for 2 hours
6. Remove bouquet garni
7. Puree the soup before adding the cooked rice, if using
8. Adjust seasoning to taste
9. Serve soup piping hot with assorted breads and rolls
10. Traditionally, a tablespoon of Madeira is stirred into the soup at the table
Serves 4
You’re so wholesome! Love your channel, thanks for doing this! 🙌🏻
So wonderful to put the voice to the face...Love all your video's, you've helped me a great deal with so many of your recipes.
Absolutely love your humor and channel. God bless you.
Rao’s pasta sauce is the best! All natural and organic.
Thank you, chef. You inspired me to cook! You're awesome!!!!!
Love you Chef John you taught me how to cook!!!
OMG Missed the live - but watching this and reading the "chat replay" is hilarious 🤣😂🤣
Love your channel and humor!
Lots of giggles - just listened to the replay! I l cackled right along with Michelle... what a team of awesomeness you two make. Happy 4th!
Thank you for all you do Chef John, I love your recipes and how you make them so that even a cook aficionado can pull them off, thank you!
Chef John Your awesome, thank you for your food videos. You my comfort show. I appreciate the hair tending on your hands 🤣🤣
Love you, Chef John. ❤
I have one of the original copies of the White House Chef from during the Kennedy Presidency.
A must-have recipe book for entertaining. Lots of stories about enternaining International Diplomats and top Dignitaries from around the World, top-brass Military, full Menus, long b4 YT, etc.
Way fun.
Love and prayers to one and all, from somewhere near Seattle.
⚘🙏❤🙏⚘
Just wanted to say thank u for. your love and. Heart in the thing that we all admire which is food and cooking
Hello dear Cheforuni....I've always loved your food, voice and sense of humor, so it's nice to see you live and in person! Thanks for all your great recipes!
I love watching your videos. The videos have helped me so much. I would like to give you a hug.
Greetings from Yuma, Arizona.
I agree. Your voice is calming.
You have musical notes in your voice. Makes me smile😁
What a gem of a human!
Chef John is my first and only love among the UA-cam cooks. 😘😘😘.
My GUY!! You are pulling rank on these top chefs!🥵
chef !!! i love you !!! you have made me a better regular 9-5 dad cook ... THANK YOU !!!!!!!!!!!!!!!!
It took me a while to warm up to Chef John. But oh, how I love him.
I so enjoy your show. Putting fun into cooking!
I seriously hope you have gained more than 600 or less than 300 members. I want to see your hands do the cooking. Nothing more, nothing less.
You are a STAR.⭐😘
I love your voice. You remind me of the Dunkin Donuts man from the 80s commercials. God Bless. #nostalgia
Wish we could meet Michelle. Love to put a face to her laugh and personality.
Simply the BEST!! 🍽
I missed your live chat because I was working, I'm so sad!! Love your recipes!
Chef John, you are amazing as usual. :)
Probably the most unpredictably who slept UA-camr ever. Your content is absolutely amazing and I love your voice lol :]
So this is Chef John. Love your UA-cam videos. It’s the best cooking channel.
Your floating shelves look great and my style. Also the lamp in the other room.
My home counters are all stainless as well...with marined edges to help keep liquids contained.
I’m a chef myself and I love watching your videos!! But all I know is your voice!! Glad to see the voice behind the face!!!!
Both Rosemary blossoms and Borage blossoms are blue. Just dehydrate them.
You are the best. God bless you always
I’ll admit I haven’t tried any of your recipes but I love the quality of the videos and always watch them
Ahhh, the face behind the good food
I love watching your recipes and I think you are great!!!
South African ground meat dish, Babote. Just wonderful! A kind of curry.
Turkish flatbread wrap-Gozleme. We had when traveling in Turkey some years ago. Delicious and apparently easy-friendly.
Hey Chef John. My daughter and I love your recipes 😋 thanks for your enthusiasm about food. As always enjoy 😉
I tuned in at 14:05 I was like jiggling tatas must be some new type of ambrosia salad for july 4th
Hello there, really looking forward to your "Thaï savory salad wraps" recipes! Hope you like the idea, for a video title, and hands down to your instinct, for tuning into the new/foreign profile inspirations you 've been experimenting for us...! Lol for "watch your sister" sauce, in BBQ marinade 😅! Love from Paris and keep well
Hear hear!
4th of July Frtito pie??? let's go!
If you mow your lawn in the buff be sure ti lather on the sunscreen
Love the podcast!! Hilarious! Missed this live chat, catch you the next time!
You're so wholesome
Ice cream! Whoopie pie ! Ice cream sandwiches ! Iced coffee. Last night before the storm that broke the heat wave we had cold shrimp.
( From eastern MA US here.). Hope you are well and stay cool!
My family thanks you for two recipes, shakshuka and pasta al tonno!
A red white and blue speedo is very forth of july!
Happy 4th of July Chef John!
i like your channel im 17 and you made me like cooking thank you chef
That’s right! it’s your favorite UA-cam chef...(sorry I couldn’t resist)
Chef John...I Know this is 6 months ago...but When you said Fish n chips....I guessed it. Ok. Best Fish & Chips I've ever had was at The Don CeSar in St. Petersburg Fl
HOW do i keep missing these ?! I always wanted to ask you "Butter or Mayo" for toasting/cooking. Butter in my opinion is superior.
I’m late too so I’ll chime in: butter. I don’t like what Mayo does to my pans 🤷🏼♀️ There. It’s settled. 😆✌️
@@Diana-ze8wu People say its the same but its really not. I mean yea in mayo is oil which makes it perform better under high heat, but butter ist just butter. Like you can not replace the taste of it. Even when used for toasting it will still taste like butter, which is just a richer flavour.
Mayo is made with egg and oil. Not for frying or cooking. Mayo is to be eaten cold. Butter is good for frying at lower temperatures or ghee (clarified butter) can do higher.
I’ve love to see you take on Laksa, Zimbabwean stew, or Thai fish cakes! Czech haluski maybe? …..so far I’ve had success with every one of the recipes I’ve tried from your channel!
I never knew what you looked like nice to meet you chef.
Re Persian rice how about the dish they do where they form a crust with butter I think. Bit like the crust on the bottom of paella. Have had it with an Iranian family in Montreal. Was great.
I found a video with your face! Awesome!
When you serve food on a warm plate at home, how do you warm it?
In Canada, the cupboards really do get cold in the winter and if you forget to take plates out until serving, it will seriously make your food cold right away. We just put the plates somewhere on the stove while we're cooking. The heat from the burners and/or oven keeps them toasty warm by the time supper is ready.
For a dinner party, make sure the dishwasher is empty then put the exact number of plates in and time it to finish when guests arrive, you’ll have hot plates and a ready to fill dishwasher.
Chef John’s Dog 🐶 Cookies 🍪 sans any chocolate, artificial sweeteners & grapes of course. Or a healthy (somewhat) savory bloody Dog Biscuit.
I think you could create something interesting w Veg or Fruit. Please do use flour even if it’s whole grain? it’s just not appealing to my dog unless the biscuit has some rise to it. How about a nice Sourdough treat?.
That’s right! It’s your favorite UA-cam chef... (Sorry couldn’t resist)
Waaaa!
Your membership system does not allow me to join. I live outside the US and when I enter my US-based Visa Card it doesnt work. Sorry I cannot be a member until your sign/up system changes. I think there are more of us out here with the same situation.
Miang (and then whatever filing you are using) Kham is beef, Pla Too is mackerel or some fish, etc. Check out Pailin's Hot Thai Kitchen.
Chef John, your mustache should have it's own channel.
Omg!! Finally! Yes🙏😎
Oh, for Pete's sake.....8:25 ......there's nobody named 'Mulva' except in a Seinfeld episode! lol
Talk About Potato🥔 Chips “Crisps”, PLEASE go to the a British Embassy (pretty sure there’s 1 in San Francisco) insist on much Bigger Bags of Chips! When we’re in the Scottish Highlands even in London, we’re tired getting a stupid 3 ounce bag of Crisps. You’ve got pull right?! 🤣
Omg! You are so coooool 😁
I've been following Food Wishes for quite a long time and was really disappointed when you stopped making your blog posts available for free. I think I was unemployed at the time, so I couldn't join up. I actually made the live stream today, had money available, and finally joined! I'll get to read the blogs again! And maybe watch you mow in a Speedo while Michelle laughs her head off behind the camera.
Chef John did you just say movin "a lawn" following your speedo spiel??? WOW😁😁😁
I liked the thing you said. Bite sized thai lettuce wrap things.
What’s your opinion about cooking corn on the cob with the husk’s still on??
What do they say in the hotdog industry.. ??
" I'll have a hamburger! "
Chef john... I tried your chicken Kiev recipe...it was amazinggggg!😍
Big fan of yours
The No Name Bar (is it still there?) in Sausalito used to serve Ramos Fizzes.
PHEW! only 299 new members. Looks like we have avoided the ooooooooollllld flappa flappa... for now....
I learned from chef today that cooking chuck as a steak is a big misteak
I’m making your Coney Island hotdogs with fancy dogs, and wagyu feed for the sauce!!!
New Orleans? I bet I make better gumbo than you do. But your Cincinnati chilli recipe is to die for! It's a keeper.
It would be nice to have cheat preparation ideas, decorating ideas.
Love it
Beware of mosquito in your lawn mowing speedo. ❤
Can you do Sangria love to see that
I love Pineapple on Pizza!!!