This is such a great idea! My wife and I always end up with a huge collection of random vegetables after a week of cooking and food prep. We also find a ton of tomatoes at our local farm stand grocer on their discount rack, and this would be an awesome use for it. Also, every now and then you smile at the camera because something tastes just right, or you pulled off a neat trick that reminds me of a stage magician performing a trick. It's pretty entertaining in the best sort of way lol
@@jonkung Haha I'd say that's an accurate statement. It really just reminds me of the David Copperfield-style stage magicians with the big laser and light show tricks, that are just so happy to pull one over in the audience. Of course, the trick you're pulling off is making incredible looking (and I'm assuming incredible tasting) food.
Chef Jon your French pronunciation of Mille feuille, as so many other words I’ve hear you using in your vdo’s is so sharp and Frencher than French. 👍🌈🤗
Just want to say how much I love watching your content. You have quickly become one of my favorite chefs to follow. I look forward to any future content you might have in store for us!
Amazing! It looks delicious and I love the whole concept! My introduction to this style of cooking was chanko nabe, the rich stew that sumo wrestlers eat traditionally. Actually, in my home country, Hungary we have similar rich soups and vegetable stews, pottages, also some involving cabbage. I'm a new subsscriber and I like your videos a lot, thank you for your work! 🙏🙌👑 The doggos are precious! Best wishes! 😊
5:56I used my knock off crispy chili oil chili crisps, olive oil, frozen parsley and fresh thyme together with salt n pepper for compound butter but it kinda was not wort it idk.. didn‘t have any garlic besides the flavour from the chili oil Made it like atleast 2/3 weeks ago I think I will throw it away
loving the increased long conent keep it up. With more long content you don't need to keep such an intense sqedual but as long as your happy keep it up!!!
I absolutely love hot pot! Chinese and Korean…yum! But this looks amazing. I can’t wait to make this. Napa Cabbage is also my favourite, but here in the UK we seem to call it Chinese cabbage, no mention of Napa. I’m pretty sure I’m the only white chick in my city that picks it over other cabbages 😍
you can get thin sliced raw steak in a lot of butchers on the east coast, its mainly used for cheesesteaks but it might work in between the cabbage layers
I'm loving your vid ideas, but find myself wishing you added more detail, like Ethan cheblowski or Adam Ragusea. I like Ragusea's method of constantly explaining options for ways to vary the recipe, and why, as he goes. He also shows what it looks like to mess up a little bit, and how it's still okay, and what to do about little mistakes. I've subbed and belled, and look forward to learning more from you.
Binging your videos. I've seen this mille feuille from Inga Lamb on ATE. I really think it's beautiful for some reason. I really need to try it. I love that you made yours veggie. Mushroom vs meat. Ok. I'm down.
@@jonkung I bought a hotpot cooker w the divider in the middle fir the soups and a grill around it but it's bootcheeks at heating up and I paid 120 for it do you have recommendations
This is such a great idea! My wife and I always end up with a huge collection of random vegetables after a week of cooking and food prep. We also find a ton of tomatoes at our local farm stand grocer on their discount rack, and this would be an awesome use for it.
Also, every now and then you smile at the camera because something tastes just right, or you pulled off a neat trick that reminds me of a stage magician performing a trick. It's pretty entertaining in the best sort of way lol
@@jonkung Haha I'd say that's an accurate statement. It really just reminds me of the David Copperfield-style stage magicians with the big laser and light show tricks, that are just so happy to pull one over in the audience.
Of course, the trick you're pulling off is making incredible looking (and I'm assuming incredible tasting) food.
my favorite part is you giving your dogs napa cabbage leaves
All I could think is - dog farts...
@@rebeccafoster-faith6647 me too! 😅😅 but the cute little faces make it worth it (ish)😅 🥹
Chef Jon your French pronunciation of Mille feuille, as so many other words I’ve hear you using in your vdo’s is so sharp and Frencher than French. 👍🌈🤗
Just want to say how much I love watching your content. You have quickly become one of my favorite chefs to follow. I look forward to any future content you might have in store for us!
Jon may be new at this but he's killing it on the cinematography and content 👌
Amazing! It looks delicious and I love the whole concept!
My introduction to this style of cooking was chanko nabe, the rich stew that sumo wrestlers eat traditionally.
Actually, in my home country, Hungary we have similar rich soups and vegetable stews, pottages, also some involving cabbage.
I'm a new subsscriber and I like your videos a lot, thank you for your work! 🙏🙌👑
The doggos are precious! Best wishes! 😊
5:56I used my knock off crispy chili oil chili crisps, olive oil, frozen parsley and fresh thyme together with salt n pepper for compound butter but it kinda was not wort it idk.. didn‘t have any garlic besides the flavour from the chili oil
Made it like atleast 2/3 weeks ago I think I will throw it away
loving the increased long conent keep it up. With more long content you don't need to keep such an intense sqedual but as long as your happy keep it up!!!
love the cozy longer content! I've never seen this type of hot pot and the technique seems nice and aesthetically pleasing.
Always a culinary genius!❤️
I love the way you talk about food and cooking.
So awesome that you’re using what’s available. Compound butter is the pokemon starter of butters.
I absolutely love hot pot! Chinese and Korean…yum! But this looks amazing. I can’t wait to make this. Napa Cabbage is also my favourite, but here in the UK we seem to call it Chinese cabbage, no mention of Napa. I’m pretty sure I’m the only white chick in my city that picks it over other cabbages 😍
My favorite part of the day is coming home to watch videos that are awesome
New to this channel! Nice job buddy 👍
Cheers from San Diego California
Superior
Lol I love that Segway into talking about the superior stock.
you can get thin sliced raw steak in a lot of butchers on the east coast, its mainly used for cheesesteaks but it might work in between the cabbage layers
Michigan Wintertime makes me think of my time at CMU!
I have never been more happy for an excuse to get away from the dinner table on mother’s day :)
I absolutely adore your work and content. Thankyou x
Nice pot transfer chef
I add okra to thicken a dish like this. Yum!💚
You make every cookings fun.
I'm loving your vid ideas, but find myself wishing you added more detail, like Ethan cheblowski or Adam Ragusea. I like Ragusea's method of constantly explaining options for ways to vary the recipe, and why, as he goes. He also shows what it looks like to mess up a little bit, and how it's still okay, and what to do about little mistakes. I've subbed and belled, and look forward to learning more from you.
Improv baby! Glorious!
the ginger scallion compound butter is brilliant omg
whenever i make mille-feuille nabe I always make way way too much
Love the long format video
Binging your videos. I've seen this mille feuille from Inga Lamb on ATE. I really think it's beautiful for some reason. I really need to try it. I love that you made yours veggie. Mushroom vs meat. Ok. I'm down.
Look at you spitting out that French! Tres Bien!
The way I needed to find a meal like this
It’s been so chilly today and I was thinking of doing a miso noodle soup for dinner but I think I might try this instead. It looked so delicious.
This looks so good and so bloody easy! Can't wait to try this 😋
Thanks chef I'm really trying to get my mom into this
Jon💙 please I want an apron!! So comforting
It's called ya hon in Cambodia.
I love how you look at me while you eat ☺️🥰
Wonderful! Always wanted to know
Love your videos bro. Where did you get that sweater ?
Your French pronounciation is so damn good haha
Yum.... cabbage... my favorite 💕
Excellent 🎉
I find this interesting, because those ingredients, to me can do a cabbagesoup, no disrespect to the dish, always learning 🤔🙂👍
My Mexican grandma would do something similar with varying results 😄 she would call it "amalgamación"
Absolutely love your videos! Recipes are absolutely awesome. I have to ask, where did you get your salt cellar?!? It’s sick!
question chef? Can saurkruant become Kimchi
What about adding miso to the broth?
When you said you were sprinkling salt at the end, it looks like you were sprinkling MSG.
I feel like the salt looked a little suspicious lol
Jon,
Is that the white truffle or grey STAUB cocotte?
👀👀👀 I'm drooling for hotpot I need to get more ppl to help me eat this tho
🙃🙈🙈🙈
@@jonkung I bought a hotpot cooker w the divider in the middle fir the soups and a grill around it but it's bootcheeks at heating up and I paid 120 for it do you have recommendations
Where have you been all my life 😌
U explain things i understand
7:16 drooling
Land of lake cheese and butter is the best!
Hi Chef Jon, my birthday tmrw. Can u cook Thai food as a gift 🎁 for me please.
Appa, yip yip!
nice appa pin
Honestly….how are you so beautiful? Like…perfect?
pls organize the black and white tea pots!
jk,🫥unless u want to 🫶🥺
Happy doggos 🦮🐕🦺