Been making it since I was a kid in South Europe, only I like to add tomato and old sheep milk cheese which is crazy good with pepper and tomato . Loove your channel and sence of humour !
I'm sure that there's decent cheese over there. Somewhere. Germany has quite a bunch of different cheeses. Actually all countries in Europe have delicious cheeses. My favourite is Appenzeler sharf.
I'm not an expert on cheese, but I know what I like. Thing with cheese, wine, olive oil and a bunch of other products, is that the taste can change from year to year. That's the beauty of it. See, by trying to standize the taste, your left something bland that has a vague taste of the original. Tomatoes and strawberries, oranges, bananas. Etc
I don't think American cheese is food. Or, like so many things in this melting pot, it's been watered down until it's not good for much. It doesn't have any flavor.
@@updownstate I agree Diane, American standards have slipped. Food standards have slipped, so American cheese has no flavour. Spelling standards have slipped too... :-)
You may not see this Chef John but you should know that you help me so much with my anxiety. I often can't eat when my anxiety is at its worst but you help remedy some of it. I can't thank you enough. Long time viewer, first-time complainer.
This looks really good... but my brain desperately wants some mushrooms and Swiss cheese in that. I freaking love a nice omelette with Swiss, ham, onion, and mushroom. But might try it the suggested way first, just to see.
Usually I would agree, but ketchup is what we poured on what we called Western omelets back when I was a kid decades ago. What is really good is a spicy mango chutney.
Hi I work as a Butler in the UK. I tried your Denver Omelette (with a little ketchup!) Delicious. I cook for the family I look after and I’ll be cooking this for a lunch sometime soon. 👍
i actually recommend doing some campfire potato (potato onion garlic and butter on the grill wrapped in tinfoil) the night before then for breakfast reheat them in the frying pan till the sliced potato is crisp to your liking it is really good(plus you can add a little bit of cheese)
My go-to for eggy dishes like the Denver Omelet is El Pato Red Chile Sauce. Just right. Not as sweet as ketchup and not vinegary as bottled hot sauce. Now you did it, Chef. I'm off to the kitchen to whip up (but not over whip) my own Denver Omelet. Using your method, of course.
I learned how to make omelets by watching the cooks in the Army. That was the first time I’d ever had eggs any way other than scrambled. Though the omelet line was usually longer than I had time for so over easy became my go to, until I learned that over medium was a thing. I didn’t try making one though till I got out, but I was glad I had watched them. Other than trying my first one on high heat it turned out ok.
It would be really cool to see Chef John do a Japanese style omelet since he's done French and American so far. They're supposed to be really difficult to make, but it'd be cool to see his take on it.
Been making this thing for years..never realized it had an official name. One of those random recipes I picked up from my family somewhere along the line.
It doesnt really have a name tbh. It exists all around the world in different countries. Saying it was made in denver or whatever is just wrong when it was made in my country before America even existed lol. An omelette is an omelette
Chef John, I love your delivery of excellent dishes. And this presentation of the Denver omelette brought back great memories of my youth! After an evening together with pals spent at a Philly jazz club, we’d head for a neighborhood diner for a night-out closure. And a Denver omelette was a frequent choice. Ah to be young and hip back in the early fifties. Yep, that’s a lifetime ago! Thanks for your terrific presentations. Bob Campbell (90 and way out in the Pacific Northwest)
This was my dinner tonight. Pure dining ecstacy. I rarely use butter with eggs and am usually too snooty to admit that I like American cheese, but with Chef John's blessings I used both. I confess that I didn't fold it as instructed. Instead I laid slices of fromage d'Amerique on top and slid it under the broiler to finish. This is the custom in my home country of North Carolina. It worked out real good, even without ketchup. Not that there's anything wrong with ketchup. Some of my best friends use it.
In my 68 years, I've never made an omelet that way... but now I have to try it! I do most everything like yours, except that I set the meat/onion mix aside and cook just the eggs, then add the cheese. After that is done. I put the contents on one half of the omelet and fold it over. The veggies and meat are not "in" the egg, but it's more like an egg sandwich. Mom cooked them that way, and Moms are never wrong!
I literally just made this for dinner. Didn't know it was a "Denver" omelette. Just thought it was an omelette. Lol. Regarding the ketchup, I'd much rather put hot sauce. Thanks for the vid!
I know what you mean. I've always known this as a pretty normal ham and cheese omelette... with ham and cheese omelettes being pretty much the default omelette. Onion and bell peppers were the normal additives for pretty much any omelette. Weird that after 50+ years it seems it has a specific name. I mean, other than descriptive... ham, cheese, steak, chicken, etc... with the catch all "Kitchen Sink" omelette. I do prefer salsa to ketchup on my eggs but it's no dealbreaker. My husband prefers ketchup, so we're even.
How DARE you call Chef John fake? He is a national treasure and deserves our respect and admiration. If he says he likes motor oil on his omelets you at least give him the courtesy of trying it before you say it's not what you prefer!
Johnny Barfield Warrior Son has a point, usually French chefs or good chefs, never even keep ketchup around. It's a matter of preference. You can't convince all the viewers to like or appreciate Chef John as much as we do. That's called dictatorship and obviously we life in a country with so much freedom. Everybody can express their own feelings either we agree or not. Thanks! P.S. I like chef John but I also respect other people opiniòn and prerogatives.
I like a cook that gives you so many options as this omelet did! Thanks John I am looking forward to this. The main rule is try it this way first, before you start making changes that may ruin it. Thanks again John!
I used medium Cheddar and it had almost no flavor. I think sharp might have been better, but I don't know. However, traditionally the American is better. I made mine half Cheddar like you said and half American. The American half was better. You really can't go wrong either way. Both were great.
Kevin Ramos Trust me, it's better that he does that. If you go back to one of hia earlier videos...it's just so bland. If you watch enough, you'll get used to it.
I always thought I didn't particularly care for Denver omelets, and now I know why. Most places don't cook the onions and peppers enough, or perhaps even at all. They've always tasted much too sharp and crunchy for me. This looks much better.
I'm wondering why I slogged through the Covid years without the comfort of Chef John's velvety, supportive voice. Although I'm a subscriber I neglected to click on the little bell for notifications. I am a fool! The culinary wasteland of my Covid years is now a closed chapter in my life. Huzzah!
Rhys Hoskins it's all subjective man. Just make stuff look pretty but also accessible. Plating should not make the dish more difficult to eat. The goal is to make it look more appetizing. Like if you make a nice medium rare steak, pre slice it,thick, and possibly at an angle, and fan it out so your guests can see the beautiful pink hue in a half moon shape, then maybe put some potatoes in the center and on the opposite side lay out your vegetable.
American Cheese is simply the standard cheese ingredients with some emulsifying salts, some annatto for coloring, and whey and milk fats retained instead of removed like it is for most cheeses. That's it. As long as you stay away from the "singles" that try and pass themselves off as American Cheese you are good. ;)
I have tried this amazing baked denver omelet recipe and i found this recipe really easy to make and very delicious in taste. Thanks for sharing this recipe with all of us. Even i have a special oven baked denver omelet recipe as well. Check out the recipe here: www.foodybud.com/oven-baked-denver-omelet-the-recipe-critic/
I'm sorry, I don't want to be that guy, but there is a little too much inflection in your voice. I get you are suppose to add it in, and it is probably intentional, but it's a little much and it's keeping me from relaxing.
As a European who traveled USA I'm sorry to say thay American cheese is simply melted waste product cheese. We have it in Europe, it sells as second quality cheese for few cents... It's not really cheese. It's like margarine compared to butter. But other then that, USA was great experiance.
American cheese is one of the few cheeses that melts the way it does. It's great for hamburgers and cheesesteaks because it melts into and around whatever you're putting it on. Cheddar, etc retains its shape when it's heated and gets a sweaty sheen on it
I agree, I only use Tabasco when I want vinegary _and_ spicy. In the case of eggs, I think it matches well with the richness -- especially fried eggs with those fatty, runny yolks.
American cheese was developed specifically to melt easily, on a burger for example. As long as it is used for its intended purpose, it's fine. As for legit American cheeses, look into Colby or Jack
Or cheddar. As a bona fide cheese snob, I can tell you that America makes some of the best cheddars in the world. Most of the best ones are aged for at least 2 years and will be wax covered and often white instead of yellow/orange, since the annatto doesn't really add anything but color. Since it's unnecessary, a lot of high-quality cheese makers just leave it out. Of course you can get a lot of great cheese made here, and cheddar isn't original to the US. But we have really mastered cheddar.
Although there are a number of "artisanal" American cheeses, especially cheddar, as I understand it, the only truly American cheese inventions are Colby and Monterey Jack. The white plastic stuff is a mystery. Of course, there's also Velveeta.
Yes and no. If you're going to start excluding all innovation for soft cheeses (e.g. Humboldt Fog), blue cheeses (Maytag), and other whole categories, you're going to have a hard time pinpointing where most cheeses originated. Colby and Jack aren't that special in that regard, as similar mild cheeses do exist elsewhere. Is there no Italian pasta, since they originally got it from Arabic merchants, who got it from Asia? The point is, Americans have been making cheese for hundreds of years now, and despite years of bad policy (i.e. no raw milk cheeses, now mostly allowed), we've got some damn fine cheese. And yeah, Velveeta is pretty awful, though it can make a good dip with a bunch of other stuff dumped in it. We have bad, over-processed foods, just like everyone other modern country. Some of ours just happen to be cheese-like.
bloodgain Cheddar is very much a British cheese, it should be pointed out. I was simply mentioned cheeses that actually originated N America. There are of course a whole spectrum of cheeses that were invented in Latin America as well.
Will give it a go, the presentation and jokes in the video are great. That alone is encouraging to actually cook stuff you show us. Half of my favorite dishes I ever cooked are from you, I have them bookmarked :)
I like how chef john just being himself; whether you should put ketchup, it's entirely up to your buds lol. This is what makes his videos so pleasant to watch. And of course, his voice =P
What is with his SPEEEEAKING cadence?! He raises his voice near the end of EEEACH sentence. But on only OOONE word. "blah blah blah BLAAAH blah blah. Blah blah blah BLAAAH blah blah. Blah blah blah BLAAAH blah blah." It drove me nuts.
I’m from Denver, but I don’t think I’ve ever made a Denver omelette at home. 🤔🤷🏻♀️ I also only use hot sauce or sriracha on my eggs, ketchup is a definite no.
Xz3ta Woah woah calm down there sunshine. I'm not going to subscribe because his voice is annoying, not sorry that my opinion struck a cord with you lol and if no one cares then why are you having a meltdown? Lol, I didn't realize a stranger's opinion could send someone into a fit of rage 🤣
It’s hard to explain but it’s like the second to last word he says in sentence is a higher pitch, then the last word is a lower pitch. Then there’s a big pause before the next sentence.
My husband makes this for me at all times of the day and I fall in love with him again each time 😊 so yummy. Can I tell you that you adding ketchup at the end gave me life. I thought I was the only one! You are awesome Chef John!
I've cooked 18 of the dishes Chef John has put on his channel. Every single one turned out just fine and I'm not the world's greatest cook. This dude is my Obi-Wan.
SiliconBong I’m trying to follow what you are saying...are you saying that this is involuntary speech and/or some sort of dialect of different languages?
Funny how you think you got me with some pseudo explanation for something you just made up. Watch his earlier videos. There is no voice inflection. Wow...where do you get the impulse to explain something you are not quite clear on? Control your impulse to disagree with people no matter what...which I ASSURE you IS the type of person you are.
SiliconBong you have studied sociolinguistics? Waste of time. Sounds like a debt trap for cuckolds. Too bad. Have a horrible life and then be forgotten. Forever.
Yum. I discovered this wonderful omelet while in boot camp. We had made it to the point of being able to order eggs to order. And I followed along with what seemed to be the omelet everyone else ordered. Have loved them since ‘87
I make an egg dish that's JUST like this ...... EXCEPT ... thinly sliced tomatoes and pepperoni added ... where at this point (3:10) I put another layer or cheese on then pull it off the heat and put a lid on it ... then let it set to cook compete .... my kids call it ... Egg Pizza! :)
Check out the recipe: www.allrecipes.com/Recipe/263567/The-Denver-Omelet/
Have you ever made a korean-style tornado omelette?
Been making it since I was a kid in South Europe, only I like to add tomato and old sheep milk cheese which is crazy good with pepper and tomato .
Loove your channel and sence of humour !
Have you ever used the broiler to firm up the top of an omelet?
You need salsa, not ketchup on it.
@@whaleycoyote5226 Mild Salsa!!!
"If you're from Europe and always wondered what American cheese actually was. Sorry, we're not sure." -- brilliant :-)
I'm sure that there's decent cheese over there. Somewhere. Germany has quite a bunch of different cheeses. Actually all countries in Europe have delicious cheeses. My favourite is Appenzeler sharf.
@John Everyman Even after two years, your answer is very welcome :-)
I'm not an expert on cheese, but I know what I like. Thing with cheese, wine, olive oil and a bunch of other products, is that the taste can change from year to year. That's the beauty of it. See, by trying to standize the taste, your left something bland that has a vague taste of the original. Tomatoes and strawberries, oranges, bananas. Etc
I don't think American cheese is food. Or, like so many things in this melting pot, it's been watered down until it's not good for much. It doesn't have any flavor.
@@updownstate I agree Diane, American standards have slipped.
Food standards have slipped, so American cheese has no flavour.
Spelling standards have slipped too...
:-)
Since you are Chef John would that make this a John Denver Omelet?
Only if you make it outdoors 😜
Ha!😂Ha!😂
Excellent! 😁
You may not see this Chef John but you should know that you help me so much with my anxiety. I often can't eat when my anxiety is at its worst but you help remedy some of it. I can't thank you enough. Long time viewer, first-time complainer.
You're welcome! I struggle with that as well.
You are a sweetheart, Chef!
You must be fat. xD
Udhoi did you not get hugged enough as a child?
Grant Albert you should smoke weed. It helps with anxiety
Is it me or does everything this guys says sounds like a question haaha had me 💀 💀
Dominicanrepr1 PS4 He has Dutch ancestry, lol 😂
It is just you ;)
@@asseyez-vous6492 I know not a single dutch person that has english like this?
Sounds like yodas pacing, as if he way over edited the audio. CHOPPA egg audio
annoying
I've always called it, _"The_ _John_ _Denver_ _Omelet"_ in my head. Whew, I feel much better now that's off my chest. Thank you.
..okay, it's all good!
Country rooooooaaaaads, take me hooooooome.
This is your fault.
Thank God you're a country boy.
This looks really good... but my brain desperately wants some mushrooms and Swiss cheese in that. I freaking love a nice omelette with Swiss, ham, onion, and mushroom. But might try it the suggested way first, just to see.
That's ours, but switching in Cheddar and Colby-Jack instead of the Swiss. And you get the yummy cheese melted....
As far as the ketchup goes, with eggs, I've always been more of a hot sauce fan.
i do a hot sauce maple syrup mix
Michael Lay agreed. A little bit of Tobasco goes a long way
On a Denver omelet, my favorite topping is pico de gallo.
Usually I would agree, but ketchup is what we poured on what we called Western omelets back when I was a kid decades ago. What is really good is a spicy mango chutney.
For real, Sambal on omelettes is incredible.
Hi
I work as a Butler in the UK. I tried your Denver Omelette (with a little ketchup!)
Delicious. I cook for the family I look after and I’ll be cooking this for a lunch
sometime soon. 👍
Why do you you UK people put ketchup on everything! *cries in swedish*
I'm doing this as a breakfast for dinner, and by dinner I mean lunch. lol never change
my mans talking like he's reading a dr seuss book
🤣🤣🤣🤣🤣
This is what I came to the comments to see.
needs homefries or hashbrowns
Where's the crispy bacon? Darn!
Absolutely.
YES!
i actually recommend doing some campfire potato (potato onion garlic and butter on the grill wrapped in tinfoil) the night before then for breakfast reheat them in the frying pan till the sliced potato is crisp to your liking it is really good(plus you can add a little bit of cheese)
Because you are the Luther Vandross... of drenching your omelette in questionable red sauce.
It's like you're sing talking... it's like every sentence ends with a cliff hanger... like .... ALL of your sentences ends with commas never periods..
For omelets, egg scrambles and quiche, lightly caramelizing smoked diced ham develops another flavor dimension, rather than just warming it through.
PLEASE DO A WAFFLE RECIPE!
which liege or brussels
Pumpkin waffles! Yum
Nah
ChocolateCake use Chef Steps ‘Crispy Yeasted Waffle’ recipe. Best I’ve ever made.
you could also use your favorite pancake recipe in a pinch
My go-to for eggy dishes like the Denver Omelet is El Pato Red Chile Sauce. Just right. Not as sweet as ketchup and not vinegary as bottled hot sauce. Now you did it, Chef. I'm off to the kitchen to whip up (but not over whip) my own Denver Omelet. Using your method, of course.
Have your Denver, whenever.
Could you substitute green peppers with jalapenos? What am I asking you for, I'm grown; I'll do whatever I want!
You've obviously never heard of The Pepper Police.
I hadn't considered them. I guess I'd better follow the recipe
Vacilando Nomada Yolo man, fuck the police.!
@shafta99 - LMAO
Yes you can! I put them in with the green peppers. Zing!! Perfect. And I use salsa instead of ketchup on mine.
I love Denver Omelets! Yours looked great, and making it looks like something I can do. Except ... no ketchup. I'd use Tabasco instead.
I was basically doing Denver omletes and didn't know it until this moment :) Maybe I was an American in my previous life? :) :)
I'd love a waffle recipe since I got a waffle iron for Christmas. :)
Lydia B. Don’t get much better than this
www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071?photo=381253
I love ketchup on eggs. Sorry not sorry.
Hmm av been Denvering my omelette since forever, yet am from the deep end of AFRICA! 😁
Like the way you inserted the spatula at an angle when flipping to keep the omlete from breaking. Old school cook trick. Nice 👍
“If your from Europe and ever wondered what American cheese was, sorry we’re not sure either” 😂
Mate you need to put the emphasis in your syllables in a different spot
So how long ago was 15 year old Chef John living it up? 70s ? 80s?? 2011? WW1?
S Replay his full name is Chef John Quincy Adams, he has quite a past. You are after all, the Chef John of your homemade flan 🍮
I learned how to make omelets by watching the cooks in the Army. That was the first time I’d ever had eggs any way other than scrambled. Though the omelet line was usually longer than I had time for so over easy became my go to, until I learned that over medium was a thing. I didn’t try making one though till I got out, but I was glad I had watched them. Other than trying my first one on high heat it turned out ok.
That omelet line was no joke! Semper Fi from the Marines
OMG the way he talks HURTS MY EARS WHY DOES HE TALK LIKE THAT ITS SO ANNOYING
Mia Enesi it’s so annoying that’s why I don’t watch this channel anymore lol
hey are you alive ??
It's been 4 years,
It would be really cool to see Chef John do a Japanese style omelet since he's done French and American so far. They're supposed to be really difficult to make, but it'd be cool to see his take on it.
Been making this thing for years..never realized it had an official name. One of those random recipes I picked up from my family somewhere along the line.
It doesnt really have a name tbh. It exists all around the world in different countries. Saying it was made in denver or whatever is just wrong when it was made in my country before America even existed lol.
An omelette is an omelette
Chef John, I love your delivery of excellent dishes. And this presentation of the Denver omelette brought back great memories of my youth! After an evening together with pals spent at a Philly jazz club, we’d head for a neighborhood diner for a night-out closure. And a Denver omelette was a frequent choice. Ah to be young and hip back in the early fifties. Yep, that’s a lifetime ago! Thanks for your terrific presentations. Bob Campbell (90 and way out in the Pacific Northwest)
I can't make omelets so I make Denver scrambled eggs :)
I followed this technique to make breakfast for my boyfriend. He loved it. Thanks Chef John!
Nice, it's inspired me to make an omelette with Chorizo and peppers!
At first, I thought, "I can't believe he's eating a Denver omelet without ketchup..." and then balance was restored to the universe.
Lol you literally ate the whole thing on camera
Haven't seen that one in a while
North American they do taste good 😊
You don't seem to know what literally means
@@matthewhunter6421 you literally don't know what literally means now in 2019
@@eminemilly You literally could not tell he wasn't being literal when saying she literally doesn't know what literally means in 2019.
narrator has a funny inflection
i learned this when i was FIFTEEN YEArs old. I loved it AS USUAl
His inflection is personally annoying to me.
top 5 most annoying voice of all time.
You narration needs work. Drives me nuts listening to high tones. Best to watch this without sound. Great looking omelet though.
This was my dinner tonight. Pure dining ecstacy. I rarely use butter with eggs and am usually too snooty to admit that I like American cheese, but with Chef John's blessings I used both. I confess that I didn't fold it as instructed. Instead I laid slices of fromage d'Amerique on top and slid it under the broiler to finish. This is the custom in my home country of North Carolina. It worked out real good, even without ketchup.
Not that there's anything wrong with ketchup. Some of my best friends use it.
In my 68 years, I've never made an omelet that way... but now I have to try it! I do most everything like yours, except that I set the meat/onion mix aside and cook just the eggs, then add the cheese. After that is done. I put the contents on one half of the omelet and fold it over. The veggies and meat are not "in" the egg, but it's more like an egg sandwich. Mom cooked them that way, and Moms are never wrong!
Holy cow I was searching yesterday for this on UA-cam, chef John answers prayers!
I literally just made this for dinner. Didn't know it was a "Denver" omelette. Just thought it was an omelette. Lol. Regarding the ketchup, I'd much rather put hot sauce. Thanks for the vid!
I know what you mean. I've always known this as a pretty normal ham and cheese omelette... with ham and cheese omelettes being pretty much the default omelette. Onion and bell peppers were the normal additives for pretty much any omelette. Weird that after 50+ years it seems it has a specific name. I mean, other than descriptive... ham, cheese, steak, chicken, etc... with the catch all "Kitchen Sink" omelette. I do prefer salsa to ketchup on my eggs but it's no dealbreaker. My husband prefers ketchup, so we're even.
In Canada it’s called A Western, or a Toasted Western if it’s in a toasted sammich. 😁
It's not an omelette. It's a frittata.
Omg the commentery is horrible
I don't know about this one... it's missing a certain... Denver "herb"
Chefs add ketchup to their eggs too!?!?😂
How DARE you call Chef John fake? He is a national treasure and deserves our respect and admiration. If he says he likes motor oil on his omelets you at least give him the courtesy of trying it before you say it's not what you prefer!
Warrior Son you would be shocked at the some of the food faux pas that high level chiefs have as guilty food pleasures.
some places make me feel like a leper when I ask for ketchuo
Johnny Barfield Warrior Son has a point, usually French chefs or good chefs, never even keep ketchup around. It's a matter of preference. You can't convince all the viewers to like or appreciate Chef John as much as we do. That's called dictatorship and obviously we life in a country with so much freedom. Everybody can express their own feelings either we agree or not.
Thanks!
P.S. I like chef John but I also respect other people opiniòn and prerogatives.
xz8 xz8 I love chef John!! I found it funny though. I don’t add ketchup to my eggs but almost everyone I know does! Loves it!
Breakfast for lunch is just called breakfast. And you didn't eat lunch.
You allways make hungry if I just finish eating 🖒👊👌
Yes, John, “breakfast for lunch” is not an expression. But “brunch” is. And a fine brunch you’ve made, too.
I like a cook that gives you so many options as this omelet did! Thanks John I am looking forward to this. The main rule is try it this way first, before you start making changes that may ruin it. Thanks again John!
Ineluctable Smith that's chef john to you! Lo l 😊
I used medium Cheddar and it had almost no flavor. I think sharp might have been better, but I don't know. However, traditionally the American is better. I made mine half Cheddar like you said and half American. The American half was better. You really can't go wrong either way. Both were great.
why does your tone of voice constantly raises high to low?
Kevin Ramos Trust me, it's better that he does that. If you go back to one of hia earlier videos...it's just so bland. If you watch enough, you'll get used to it.
AlaskaSuReview no dude I never got use to it.
AlaskaSuReview idk man, dont think ill get useto that. everytime he does it i cringe and say wth. it distracts me from watching the video lol
Kevin Ramos what are you TALKING about?
Jordan Carter watch the video and pay attention to his voice
I always thought I didn't particularly care for Denver omelets, and now I know why. Most places don't cook the onions and peppers enough, or perhaps even at all. They've always tasted much too sharp and crunchy for me. This looks much better.
Sriracha instead of ketchup for me.
Salsa and sour cream myself :)
Why not both? That´s what I do
I'm wondering why I slogged through the Covid years without the comfort of Chef John's velvety, supportive voice.
Although I'm a subscriber I neglected to click on the little bell for notifications. I am a fool!
The culinary wasteland of my Covid years is now a closed chapter in my life. Huzzah!
Anyone here from Denver, CO? 😂
Ann Marie Mongcal Colorado Springs
Me, and this omelet isn't a thing here, at least not more than normal. We're a breakfast burrito town.
I never thought you'd put ketchup on it. And I'm horrified.
Hey, that'd be a good name for your band
Could you do an episode on plating techniques please?
Rhys Hoskins it's all subjective man. Just make stuff look pretty but also accessible. Plating should not make the dish more difficult to eat. The goal is to make it look more appetizing. Like if you make a nice medium rare steak, pre slice it,thick, and possibly at an angle, and fan it out so your guests can see the beautiful pink hue in a half moon shape, then maybe put some potatoes in the center and on the opposite side lay out your vegetable.
American Cheese is simply the standard cheese ingredients with some emulsifying salts, some annatto for coloring, and whey and milk fats retained instead of removed like it is for most cheeses. That's it. As long as you stay away from the "singles" that try and pass themselves off as American Cheese you are good. ;)
You have a delightful sing-song cadence. Made me smile. Thanks for the recipe.
I have tried this amazing baked denver omelet recipe and i found this recipe really easy to make and very delicious in taste. Thanks for sharing this recipe with all of us. Even i have a special oven baked denver omelet recipe as well. Check out the recipe here: www.foodybud.com/oven-baked-denver-omelet-the-recipe-critic/
Instead of green peppers ... use pablanos ... we do that at my Cali-casa😃
Do you just use raw poblanos? That could be a dumb question but I’m not the greatest cook 😑. It sounds really good though.
Poblanos *are* green peppers. Lots of chile peppers are green. Chef John used bell pepper.
Wutsizface I think I understand. Thanks!! 😊 I’m going to give it a try!
Brett Heppes maybe some jalepenos? Being a Coloradan, I know we like some spicy stuff! Or a little habenero for color and kickassness
Michael Dark yesssss that sounds so delicious! I have to stop watching these videos at night. I’m so hungry now
I'm sorry, I don't want to be that guy, but there is a little too much inflection in your voice. I get you are suppose to add it in, and it is probably intentional, but it's a little much and it's keeping me from relaxing.
As a European who traveled USA I'm sorry to say thay American cheese is simply melted waste product cheese. We have it in Europe, it sells as second quality cheese for few cents... It's not really cheese. It's like margarine compared to butter. But other then that, USA was great experiance.
I always thought of kraft cheese singles as american cheese
American cheese is one of the few cheeses that melts the way it does. It's great for hamburgers and cheesesteaks because it melts into and around whatever you're putting it on. Cheddar, etc retains its shape when it's heated and gets a sweaty sheen on it
Don't you feel special now?
Boar's head American Cheese isn't too shabby in a grilled cheese. 😉
P-mtc You're right. They are made from the waste products of factory cheese.
You have the strangest voice cadences. Completely bizarre.
*sheds a tear for omelette destruction by ketchup*
John Boy, I make this weekly but with salsa instead of ketchup. Sometimes with pickled jalapeño slices.
I'll have sour cream on mine with tobasco😁
Yes! Though I would also accept a little chunky salsa or Mexican-style hot sauce instead of Tabasco.
bloodgain indeed! The Tabasco sauce is not for everyone, old childhood habit my Grand father got me started on 😊
I find Tabasco way too vinegary but it is a better choice than ketchup or Sriracha.
I agree, I only use Tabasco when I want vinegary _and_ spicy. In the case of eggs, I think it matches well with the richness -- especially fried eggs with those fatty, runny yolks.
well then you're not in the denver club
Hahaha...i was just thinking what the hell American cheese was when Chef John almost answered the question...
He sounds like the guy that read the books to us on tape in elementary school
I am making it tonight for the first time, I am 63 years old and have cooked for myself all my life, tell you later!!!
HA! I was just asking what American cheese was when you said that no one knows. It's was as if you were answering my question.
American cheese was developed specifically to melt easily, on a burger for example. As long as it is used for its intended purpose, it's fine. As for legit American cheeses, look into Colby or Jack
Or cheddar. As a bona fide cheese snob, I can tell you that America makes some of the best cheddars in the world. Most of the best ones are aged for at least 2 years and will be wax covered and often white instead of yellow/orange, since the annatto doesn't really add anything but color. Since it's unnecessary, a lot of high-quality cheese makers just leave it out.
Of course you can get a lot of great cheese made here, and cheddar isn't original to the US. But we have really mastered cheddar.
Although there are a number of "artisanal" American cheeses, especially cheddar, as I understand it, the only truly American cheese inventions are Colby and Monterey Jack. The white plastic stuff is a mystery. Of course, there's also Velveeta.
Yes and no. If you're going to start excluding all innovation for soft cheeses (e.g. Humboldt Fog), blue cheeses (Maytag), and other whole categories, you're going to have a hard time pinpointing where most cheeses originated. Colby and Jack aren't that special in that regard, as similar mild cheeses do exist elsewhere. Is there no Italian pasta, since they originally got it from Arabic merchants, who got it from Asia?
The point is, Americans have been making cheese for hundreds of years now, and despite years of bad policy (i.e. no raw milk cheeses, now mostly allowed), we've got some damn fine cheese. And yeah, Velveeta is pretty awful, though it can make a good dip with a bunch of other stuff dumped in it. We have bad, over-processed foods, just like everyone other modern country. Some of ours just happen to be cheese-like.
bloodgain Cheddar is very much a British cheese, it should be pointed out. I was simply mentioned cheeses that actually originated N America. There are of course a whole spectrum of cheeses that were invented in Latin America as well.
In the Province of Quebec they call this "Western Omelette". Now I know why.
I call that a Western Omelet.
Bageera Sixtythree western has mushrooms
No, these are the same ingredients that make up a Western omelet. No mushrooms, but that's not a bad idea.
your right no mushrooms but it would be ok
your right no mushrooms but it would be ok
yap us to
Will give it a go, the presentation and jokes in the video are great. That alone is encouraging to actually cook stuff you show us. Half of my favorite dishes I ever cooked are from you, I have them bookmarked :)
You misspelled ketchup, it’s pronounced sriracha
lol Spoken from my heart.
Lol!
I was with you all the way, until you decided to add ketchup. Ketchup on eggs is an abomination.
"Nutritional American Cheese"
加藤みずっち he said traditional not nutritional
yikes, my bad. the jokes on me then.
Traditional yet "Nutritional" American cheese its supposedly more proper to put it that way
eshaan khan no ... he said traditional
He did say nutritional.. and I about spit out he soda I had in my mouth when I heard it...
He clearly said "including the traditional american cheese"
I like how chef john just being himself; whether you should put ketchup, it's entirely up to your buds lol.
This is what makes his videos so pleasant to watch. And of course, his voice =P
First?
no
What is with his SPEEEEAKING cadence?! He raises his voice near the end of EEEACH sentence. But on only OOONE word.
"blah blah blah BLAAAH blah blah. Blah blah blah BLAAAH blah blah. Blah blah blah BLAAAH blah blah." It drove me nuts.
It makes me angry 😂
What the heck actually is American Cheese?
Archetypal Cavalier processed Cheddar cheese in general
www.seriouseats.com/2016/07/whats-really-in-american-cheese.html
Thanks!
Well the host thinks is is some kind of crap.
But hey why find out the truth.
Cheese made out of processed Americans ?
I would put a dash of milk in the eggs before beating them for an omelette like this.
I'm a fan of Chef John, but the way he talks and how his pitch goes up midway through ever sentence... is irritating to say the least.
I thought it was just me...it's so distracting
I searched for this video only after hearing “Denver Omelette” in Pulp Fiction when Hunny Bunny and that English bloke were discussing robbing a diner
Tim Roth
I’m from Denver, but I don’t think I’ve ever made a Denver omelette at home. 🤔🤷🏻♀️ I also only use hot sauce or sriracha on my eggs, ketchup is a definite no.
Sweet Karoline I had to thumbs up ya because you said siracha!! Yeah!
I'm from the Springs and ketchup is okay.
I’m so making this for breakfast tomorrow!! ❤️ Thanks! ✌🏻
Why does the pitch of your voice go UP And down AND Up And down.. It drives me nuts
DefinitelynotaSnake cuz he can live how he wants? Can you not judge so harshly, pls
Everyone judges, that's a fact of life. That's why I'm not subscribing lol👋
Xz3ta Woah woah calm down there sunshine. I'm not going to subscribe because his voice is annoying, not sorry that my opinion struck a cord with you lol and if no one cares then why are you having a meltdown? Lol, I didn't realize a stranger's opinion could send someone into a fit of rage 🤣
DeffNotaSnake, Xz3ta is only upset... because recently he... adopted the speech... pattern of Chef Johnnn!
I looooove ketchup on my eggs ❤️
Am I the only one who is so annoyed by his voice.
Nate Genene yes get out of here. Chef John is a saint
It’s a bit annoying
For some reason I felt he speaks faster than the past... Maybe he 1.2x his normal speed?
It’s hard to explain but it’s like the second to last word he says in sentence is a higher pitch, then the last word is a lower pitch. Then there’s a big pause before the next sentence.
Nope. The way most sentences have the same odd inflections at the end is strangely off-putting and annoying.
Good omelet ! everybody has their own voice so no comment about it ! it is cooking show , not vocal class.
How does he talk while he is eating? That is an amazing ability. When I try it food falls out.
"What is overdubbing?"
He did a voice over
Sing song voice=CAN'T WATCH AFTER 30 SEC
My husband makes this for me at all times of the day and I fall in love with him again each time 😊 so yummy. Can I tell you that you adding ketchup at the end gave me life. I thought I was the only one! You are awesome Chef John!
I've cooked 18 of the dishes Chef John has put on his channel. Every single one turned out just fine and I'm not the world's greatest cook. This dude is my Obi-Wan.
Man I hate your voice inflection....but I LOOOVVVEE your recipes. Great chef.
SiliconBong I’m trying to follow what you are saying...are you saying that this is involuntary speech and/or some sort of dialect of different languages?
Funny how you think you got me with some pseudo explanation for something you just made up. Watch his earlier videos. There is no voice inflection. Wow...where do you get the impulse to explain something you are not quite clear on? Control your impulse to disagree with people no matter what...which I ASSURE you IS the type of person you are.
SiliconBong you have studied sociolinguistics? Waste of time. Sounds like a debt trap for cuckolds. Too bad. Have a horrible life and then be forgotten. Forever.
@@AllSven Don't Feed The Troll
Yum. I discovered this wonderful omelet while in boot camp. We had made it to the point of being able to order eggs to order. And I followed along with what seemed to be the omelet everyone else ordered. Have loved them since ‘87
I make an egg dish that's JUST like this ...... EXCEPT ... thinly sliced tomatoes and pepperoni added ... where at this point (3:10) I put another layer or cheese on then pull it off the heat and put a lid on it ... then let it set to cook compete .... my kids call it ... Egg Pizza! :)
Can i put tomato in there