The school I work at served tater tots at lunch today. I told a table of first graders that “tater tots” is short for “potato toddlers” and they all gave me a blank stare of disbelief. One groaned and rolled her eyes. I just felt like you needed to know this, Chef John
I can make potatoes a hundred ways, but I agree... No shame on Idaho, but the mention of tots instantly takes me to a simpler Napoleon Dynamite mental territory
I used a large, deep ceramic coated iron pan with a lid that I got from Costco years ago and hadn't ever used. It was beautiful and perfect. I doubt Costco still has that line, but if it does, I'll get more. You don't need to pay big money for that stuff.
Actually, I find it kind of weird the way guys call other guys 'sir' all the time on UA-cam. When do you ever compliment women by saying 'ma'am?' Or do you even bother?
@@wandasetzer1469 Sir and ma'am, aren't usually used as a formal way of address to a person on the internet, but rather a tongue-in-cheek one. So, yeah, if Chef John had been a woman, he'd have probably been addressed as "ma'am", as I've often seen it being applied to women as well.
@@CynicalThinking I though ghetto beef stroganoff used hamburger or ground beef. I actually do not know why it's called ghetto either. It certainly was a staple in a lot of homes outside a ghetto.
Guess what I made for dinner? It was fantastic! I made mashed potatoes because I didn't have tots in the freezer, but the recipe is a keeper according to my husband.
Back in 1984, I turned 21. My co-workers and I would go every Friday after work to Cask & Clever in San Bernardino. They always served Beef Tips on their free appetizer bar and were my favorite. On my birthday, we’re there celebrating and the waitress asked how old I was. My co-worker shouted, “21”. Thing is, we had been coming in for a year. 😊
This is another one that I've made for my family and we loved it! It is restaurant quality for sure. Each recipe that we try of yours is so good. We enjoy your flavor profiles which match our own. So much appreciation for you and what you do. Thanks!
Hello John..I use alot of your delicious recipes to introduce to my Family, I live in Paraguay..."Para-What" you say. And in South America they don't have Tater Tots and if I think you can create a recipe to make a Amazing Tot, then I can become a King in Paraguay..I'll be waiting for it..thank you Chef John..Expat Ivan from Paraguay.
Alright John...one of the BEST recipies EVER!!! We did this with some of the worst shoe leather beef we ever had the displeasure to buy. We were ready to throw the rest of it out. Nope...came out perfect. May actually have been one of the BEST beef dishes I have ever had. My wife served it with air fried potato wedges and a side of your famous Crème fraîche. AWESOME! Thanks for saving our meat.
i don't eat much red meat anymore.. this looks delicious! must remember it for when i treat myself to beef. only i would serve it with a side of veggies, like broccoli. or maybe sugar snaps... No veggies on the plate looks weird. where i live (Netherlands) the default evening meal is an AVG-tje which means a simple dish combining Aardappel (potato dish) - Vlees (meat) - Groente (vegetables). it would be served either combined on 1 plate per person, or separated with pots on the table (Mum serves).
I knew I was never going to make this (or probably never, I think I know one person who would love it) but I watched it anyway because I just love having a little visit with Chef John.
I double that thought as I am whipping my way through this recipe for my husbands birthday dinner tonight I still have to bake his chocolate cake which he requested at the last minute. I should make him a strawberry one just to be a brat for telling me, not asking politely. He thinks because it’s his birthday manners should be forgotten! Hell no! Not when you’re asking someone who is Disabled to go the extra mile which I normally wouldn’t mind and he knows that, but Im still on a crutch and healing from a concussion after a bad fall from getting him a drink when my knee buckled sending me baciinto the door frame resulting in staples in the my scalp . And no balance anymore hence the crutches for balance now and he wants a chocolate cake! Yea ok birthday man ! Let’s see how much e lax I have left to put in it! Or in the iceing! Yea that’s the ticket!! Exlax iceing!! I should video it, but my cell is crap! So ‘I’lljust rewind it in my headsto remember it and lay when in a bad mood to make me feel better on bad days! That shot each the jackass to ask for baked goods whwn I can barely walk acts room myself unassisted!
This channel is my go to source for great recipes, and listening to Frere John is free therapy. He's the Bob Ross of cooking, basically. Couldn't find an applicable rhyme there, sorry.
Chef, I recently subscribed to your channel and have really enjoyed your cooking! You are a really good cook and make the dishes of when food was real and did not stick up in one's face, not to mention easy and fun to listen to. Keep up the good work!
can you imagine that there are people in this great big world that deprive themselves & their family & friends of wonderful dishes like this - such fools - this is awesome & tastes great (i serve it as an appetizer though - not a main course) - enjoy! 😁
Greetings Chef John. Thank you for posting this video! I made the steak tips last night severed over a bed of brown rice with pinapple and honey along with roasted golden and red beets and carrots. It was excellent and your technique made the dish.
Nah it wasn't just you. Like Matt Gatewood said in the comment below yours Chef John is doing a verbal high wire act on UA-cam. I'm surprised he didn't have a nip slip... Ooops I meant a slip of the tongue (between the tips) LOL
See, these are the eye opening moments, the mental bridges that help navigate cuisines. From here you can go anywhere with this recipe! Find the irreducible core, then build back up.
You’re either not paying attention or you’re kinda slow, because he’s often ribald. As this sort of thing seems to offend you, I’m leaning towards the latter.
Made this tonight using ketchup instead of tomato paste and it was amazing. Thanks! Wife has requested that this gets added to our rotation. Great technique for a tough and lean cut!
easy experiment for home: if you have a vegetable like carrots take the same carrots cut them up two different ways - into rounds and pointy shapes - and see which people prefer I've found my family prefer the pointy
This is the first video of your I’ve ever seen and I love it! Lol not only does the food look amazing but I love the way you talk too. It reminds me of Francis from the channel cooking with dog, in a way.
My Nonna used to make a stew with this type of meat. She made it with some of her sauce, some homemade broth, sweet peppers, onions, potatoes and lots of other stuff and we would eat it with her fresh bread. I still make it a lot in the winter. My dad always referred to it as “Wop Slop” which got him hit with her wooden spoon a lot. lol! But sometimes those cheaper cuts go unnoticed and with just a little patience they can really make a great dish. I’ll absolutely try making this ASAP. There’s a farm near my home that sells cheese curds so I’ll use those on top!
1:58 "If it doesn't fit, just force it" - said with the calm voice is just pure gold!
Every person packing for the airport.
@@BigstickNick jumping on the luggage
Sounds like me with asian girls
@@TheBlightMonkeyIf you knew what you were doing, it wouldn’t even be a topic of discussion 😏
Chef John is a national treasure.
The school I work at served tater tots at lunch today. I told a table of first graders that “tater tots” is short for “potato toddlers” and they all gave me a blank stare of disbelief. One groaned and rolled her eyes. I just felt like you needed to know this, Chef John
So, I grew up loving Tater Tots in Florida, we moved to Idaho, they call em Tater Gems.
@@rhettlover1 in australia we call them potato gems :)
@@rhettlover1 I love this!!
yet again, another good name for a band..
It’s our supper tonight and we’re all happy. 😋☺️🍷
You say "Tater Tots," and all of my sophistication goes out the window. I love 'em!
I can make potatoes a hundred ways, but I agree... No shame on Idaho, but the mention of tots instantly takes me to a simpler Napoleon Dynamite mental territory
Rather have tots than fries. YummO
Tots might be potato's perfect form.
They are undomesticated fries
It's one of the foods I won't admit I love.
Kudos to Chef John for saying topping tips with tots without any bloopers and for using tots!
Seeing the day this was posted..."You are after all the Qui-Gon Jinn of cutting your beef thick or thin."
May the 4th be with you.
Hahaha! Very good! May the 4th be with you also ⚔️
My soccer team all had their hair up in space buns and took a picture with life sabers for the 4th be with you
Well played
Chef John, your voice is ASMR. I’m a vegan so no chance of me making your dish. But I love just listening to your voice.
"There's really no wrong way to top a tot with tips." He repeatedly said this without breaking up or flubbing his lines. A true master.
Only Chef John can get away with a recipe video featuring both a gorgeous, high class Staub brand skillet...and tater tots. 😂
i was totally scoping that skillet too 🤣
Chef John was slumming here or he would have used his Le Creuset. But I'll use my plain cast iron, thank you.
I used a large, deep ceramic coated iron pan with a lid that I got from Costco years ago and hadn't ever used. It was beautiful and perfect. I doubt Costco still has that line, but if it does, I'll get more. You don't need to pay big money for that stuff.
"There's really no wrong way to top your tots with tips." That's a dangerous tongue twister, sir. Bravo.
Actually, I find it kind of weird the way guys call other guys 'sir' all the time on UA-cam. When do you ever compliment women by saying 'ma'am?' Or do you even bother?
@@wandasetzer1469 Quite often in my case. But I hear ya.
@@GeezNutz Thanks for hearing me.
@@wandasetzer1469 Sir and ma'am, aren't usually used as a formal way of address to a person on the internet, but rather a tongue-in-cheek one. So, yeah, if Chef John had been a woman, he'd have probably been addressed as "ma'am", as I've often seen it being applied to women as well.
@@wandasetzer1469 people in the southern us use "sir" and "ma'am" both formally and informally depending on the context
"Eating is a necessity but cooking is an art". The art is in the simplicity of things. This Beef Tips and Tots is a confirm of it. Cheers, Domenico.
Anyone else besides me that has a watering mouth watching as he picks the beef with his fork?
* raises hand slowly *
@@Bluebelle51 lol
Finally a meal both Napoleon and Tina can enjoy together.
Eat tha fewd ya phat LARD!
These are some top tips for getting your tip-topped tots in tip top shape!
Bravo!
Chef John has taken his verbal acrobatics to new heights with this one. Combined with a great recipe, this is true UA-cam art.
Chef John is like that awesome uncle or family friend that makes every party your parents throw so much more fun. Witty banter extraordinaire
Beef tips are so underrated. You almost never see them on restaurant menus anymore, even in the south.
Please never die. Your voice and your dishes are iconic!
There is no wrong way to top your tots with tips.
Oh my God, fanning my face, that looks great.
So many quotable quotes, all within a 9 minute, seven second video. What a joy to watch. Will be making these! Thank you, Chef John!
Wow that technique looks like a good time. Like slow cooking beef in a pan.
Hell yeah! Fuckin love chef john!
It is slow cooking beef in a pan. I like it too. I'll use a 10" Lodge.
Wow. That comment looks like sarcasm. Like saying one thing when you mean another.
@@dbone3356 is that how sarcasm works? 🙄
"There really is no wrong way...to top a tot with tips." Congratulations for nailing that sentence without a racy mistake.
first thing i thought of LOL
The man doesn't miss!😂
I would have needed several takes.
My mom made beef tips and rice or egg noodles when I was growing up.... never tots! How cool!
I think I still would prefer the way mom made it. Love egg noodles or over a mound of riced mashed potatoes.
Yeah I remember egg noodles. Probably had it in the Navy too.
So...ghetto beef stroganoff?
The noodles need to be heavily buttered, of course.
@@CynicalThinking I though ghetto beef stroganoff used hamburger or ground beef.
I actually do not know why it's called ghetto either. It certainly was a staple in a lot of homes outside a ghetto.
Guess what I made for dinner? It was fantastic! I made mashed potatoes because I didn't have tots in the freezer, but the recipe is a keeper according to my husband.
Back in 1984, I turned 21. My co-workers and I would go every Friday after work to Cask & Clever in San Bernardino. They always served Beef Tips on their free appetizer bar and were my favorite. On my birthday, we’re there celebrating and the waitress asked how old I was. My co-worker shouted, “21”. Thing is, we had been coming in for a year. 😊
I stopped eating meat some years ago, but watching this video actually made my mouth water. You’re a bad boy, chef John!
I feel like Chef John just made it up so he could do the voice over for it.
You must be new here. XD
The tots and tips, right?
What tipped you off?
No beef paste so I used beef stock and a teaspoon of Vegemite. That little Aussie helper just gave the dish a little under layer of umami.
This video is the culmination of Chef John's punny dad jokes
This is another one that I've made for my family and we loved it! It is restaurant quality for sure. Each recipe that we try of yours is so good. We enjoy your flavor profiles which match our own. So much appreciation for you and what you do. Thanks!
It’s crying for a dash of cayenne and sour cream 💕
Well then, "that's just you cookin"😉
I am now surprised when Chef john doesn't add a bit of cayenne to a dish
@@ursafan40 I think he does that just to keep us on our toes... our *TIP* toes.
creme fraiche 😋
@@xevira :-)
The finish and poutine comparison got me. I am a long time listener and first time caller.
Thanks John from another Jan...
Just made this to put on fresh baguettes with grainy mustard and jack cheese. Yum oh!
Hello John..I use alot of your delicious recipes to introduce to my Family, I live in Paraguay..."Para-What" you say. And in South America they don't have Tater Tots and if I think you can create a recipe to make a Amazing Tot, then I can become a King in Paraguay..I'll be waiting for it..thank you Chef John..Expat Ivan from Paraguay.
I had my eye on that damn butter melting the whole time- felt like eternity
Alright John...one of the BEST recipies EVER!!! We did this with some of the worst shoe leather beef we ever had the displeasure to buy. We were ready to throw the rest of it out. Nope...came out perfect. May actually have been one of the BEST beef dishes I have ever had. My wife served it with air fried potato wedges and a side of your famous Crème fraîche. AWESOME! Thanks for saving our meat.
Chef John is the the Drew Barrymore of you don't know what to make anymore.
Chef john you make me feel calm and I love your recipes. Thank you
"...Top a tot with tips" Chef John is doing a verbal high wire act on UA-cam.
Was about to say... That's an awkward one
i don't eat much red meat anymore.. this looks delicious! must remember it for when i treat myself to beef. only i would serve it with a side of veggies, like broccoli. or maybe sugar snaps...
No veggies on the plate looks weird. where i live (Netherlands) the default evening meal is an AVG-tje which means a simple dish combining Aardappel (potato dish) - Vlees (meat) - Groente (vegetables). it would be served either combined on 1 plate per person, or separated with pots on the table (Mum serves).
For how little was done to that beef and gravy, that looks bloody amazing. I can almost smell it through the screen.
Chef John and Cowboy Kent Rollins are both American treasures .
The sexual innuendos in this episode are pure gold 👏🏽👏🏽
😭😭😭😭😭😭😭
Food is sexy 🤷🏼♀️
@@kccfanpage1348 Tips...
If you go totless everyone will just stare at your tips.
@@tdowling149 🤣
I knew I was never going to make this (or probably never, I think I know one person who would love it) but I watched it anyway because I just love having a little visit with Chef John.
now, that is a tip top recipe!
I can't believe people hate on chef's voice. I love it!
This reminds me of lots-a-tots. A recipe I repurposed from a dish served at Hooters!
As always.. thank you, chef John for all the cooking tips... and tots
Cant wait to see the outtake video of the likely 50 attempts it took Chef Joh to say "...top a tot with tips"
Chef John. You are so amazing. I really appreciate you and all the wonderful recipes and cooking tips you share. Thank you!
I double that thought as I am whipping my way through this recipe for my husbands birthday dinner tonight I still have to bake his chocolate cake which he requested at the last minute. I should make him a strawberry one just to be a brat for telling me, not asking politely. He thinks because it’s his birthday manners should be forgotten! Hell no! Not when you’re asking someone who is Disabled to go the extra mile which I normally wouldn’t mind and he knows that, but Im still on a crutch and healing from a concussion after a bad fall from getting him a drink when my knee buckled sending me baciinto the door frame resulting in staples in the my scalp . And no balance anymore hence the crutches for balance now and he wants a chocolate cake! Yea ok birthday man ! Let’s see how much e lax I have left to put in it! Or in the iceing! Yea that’s the ticket!! Exlax iceing!! I should video it, but my cell is crap! So ‘I’lljust rewind it in my headsto remember it and lay when in a bad mood to make me feel better on bad days! That shot each the jackass to ask for baked goods whwn I can barely walk acts room myself unassisted!
I love how you cook like all of us....."I lost patience..."
Well said. Guilty as charged.
This channel is my go to source for great recipes, and listening to Frere John is free therapy. He's the Bob Ross of cooking, basically. Couldn't find an applicable rhyme there, sorry.
Grandma never added salt because she'd use ketchup and bullion cubes. Cooked it on the stove top in an enamel Dutch oven.
Chef, I recently subscribed to your channel and have really enjoyed your cooking! You are a really good cook and make the dishes of when food was real and did not stick up in one's face, not to mention easy and fun to listen to. Keep up the good work!
“we’re gonna make it wet, then make it dry. Then make it wet again!” The amount of innuendos in this video is astonishing.
😂
Sheeit all I know how to do is make it dry
You are the super Nintendo of your dirty innuendo
Except that tots are involved so maybe we don't celebrate too hard.
can you imagine that there are people in this great big world that deprive themselves & their family & friends of wonderful dishes like this - such fools - this is awesome & tastes great (i serve it as an appetizer though - not a main course) - enjoy! 😁
Tips and tots are the new Peter Piper and his pickle.. 🤭👏🏼😂
Greetings Chef John. Thank you for posting this video! I made the steak tips last night severed over a bed of brown rice with pinapple and honey along with roasted golden and red beets and carrots. It was excellent and your technique made the dish.
I don't even eat beef but I see a Chef John video I click.
Oh, damn..you reminded me I can't eat this hahah. It looked really good! But, alas, no beef.
Beautiful, thank you for teaching this method. Timing and rhythm plays a part in cooking for sure.
When he added the red onion i actually said out loud " oh fuck yeah"
Chef John you absolute madman, this looks delicious
WARNING! DO NOT TRY TO SAY " Top your tots with tips" 3 times fast in front of your 8 year old. (He hasn't stopped giggling yet)
OK, that is the funniest thing I've heard today.
Love this especially with the extra sauce. Not dry. Thank you Chef John.
If you wanna slip some tips inbetween the tops 🤣 hope it's just me with my mind in the gutter 🤣
Nah it wasn't just you. Like
Matt Gatewood said in the comment below yours Chef John is doing a verbal high wire act on UA-cam. I'm surprised he didn't have a nip slip... Ooops I meant a slip of the tongue (between the tips) LOL
I love cheap recipes from Chef John!
Missed a great chance to joke about giving your tots the oooooole' Tippa Tippa
Chef John gives me ASMR tingles! Those tips and tots look tantalizing!
"Tips and Tots, sir?" Dr. Seuss approves of this episode.
"Water can evaporate, but flavor cannot." That's the best takeaway tip for cooking that I've heard in a long time!!!! :)
I just realized if you add some mushrooms and onions you'd basically have beef bourguignon.
Or add cream and have Beef Stroganoff.
See, these are the eye opening moments, the mental bridges that help navigate cuisines. From here you can go anywhere with this recipe!
Find the irreducible core, then build back up.
Add veggies, and top the tips with puff pastry and you got a beef pot pie
I made this for dinner tonight. It was excellent! Chef John never lets me down!
"Better Than Bouillon" beef base, Chef?
Chef John, the best history lessons come with yummy food!
I can taste it through the video. I love it a tot. 🤣
Chef John's back, always amazing
Tong-trailing round the outside
Staub pan deglazing
Chef John was just high as hell, recorded a video, and was like "well, guess I gotta use this footage".
OMG. Chef John, absolutely delicious. Well done.
Why does it feel that everything in this video sounds like an euphemism?
This looks like the most amazing comfort food meal.
CJ's voice smooth as putty,
Always funny never smutty
Never rude and never crude.
You’re either not paying attention or you’re kinda slow, because he’s often ribald. As this sort of thing seems to offend you, I’m leaning towards the latter.
@@ivorjawaJesse what the hell are you talking about
Great dish to serve grandkids and the adults!! Thanks for the recipe. Be well.
Seriously sounds like something made up as an excuse for Chef John to combine meat with hash browns.
I’ll take 5 plates.
Yes I’ll try this very soon. Like TODAY. I can already tell it’ll be my favorite Dish. [Seattle WA]
I am doing this tonight instead of working out....
You’re such a beerfcake. 😂
My mom has made beef tips and noodles since I was little. I love it.
I've got a tip for you, and it's all beef.
Making this again for the seconds. A true winner in this house
How he got through all this without saying “tits” is beyond me 🤣
You said what I thought!
Made this tonight using ketchup instead of tomato paste and it was amazing. Thanks! Wife has requested that this gets added to our rotation. Great technique for a tough and lean cut!
People love pointy food:D
easy experiment for home: if you have a vegetable like carrots take the same carrots cut them up two different ways - into rounds and pointy shapes - and see which people prefer
I've found my family prefer the pointy
@@willdbeast1523 yeah, I have read some interesting stuff on this. Maybe there is truth to it. Quite interesting.
Love his videos! Decade long viewer! Thanks chef John!
This is on my stove right now!!!! Can't wait for dinner!!! Gravy is awesome!!!
Chef John! I thought you were going to show us how to make tots! Please make a tots video. Love your work
When a man, and a woman, like each other very much.....
This is the first video of your I’ve ever seen and I love it! Lol not only does the food look amazing but I love the way you talk too.
It reminds me of Francis from the channel cooking with dog, in a way.
My Nonna used to make a stew with this type of meat. She made it with some of her sauce, some homemade broth, sweet peppers, onions, potatoes and lots of other stuff and we would eat it with her fresh bread. I still make it a lot in the winter. My dad always referred to it as “Wop Slop” which got him hit with her wooden spoon a lot. lol! But sometimes those cheaper cuts go unnoticed and with just a little patience they can really make a great dish. I’ll absolutely try making this ASAP. There’s a farm near my home that sells cheese curds so I’ll use those on top!
Tots topped with Tips is tip top! Thanks C. J.
Ive done beef tips and rice all my life. It’s good, damn good. But my mind has now been blown.
“Honey, turn on the oven NOW!” Thanks Chef John.
Thanks Chef John, I got beef tips from the neighborhood pub a couple weeks ago and was wondering how to make them at home!
did basically this recipie on rice, but added onion, green bell pepper and mushroom. tastes excellent. so beefy.