This guy is the global leader in 'self-aware' chat in his narration. At first I was a bit distracted by his up and down vocal style but it 'pairs' perfectly with what he is saying. My wife always asks me what's so funny when I'm watching one of his videos. I love to tell her "this is what I was laughing at", as we munch on one of his recipes. "Keep laughing" is the usual response.
I’ve been following you for years and don’t know how I missed this. But just made your honey & garlic shrimp - so easy and flavorful. Thanks for grouping your vintage recipes, they still hold up in 2023. But you should introduce your viewers to my all time favorite of yours - Saba Braised Lamb Shanks. It is phenomenal and you won’t need to rhyme it with anything because it’s that good! This will convert non-lamb lovers. Hey, it’s as cold as it’s going to get in Sonoma, why don’t you make it again to taste the genius of your recipe!
Once more Chef John . You make every dish into a marvellous taste sensation. You voice & teasing dialog invites all to sample your delicious recipes . Thank you . Sydney Australia
Awesome! My favorite thing to eat even if I get food poisoning! It has only happened twice, but if shrimp were my last meal I'd have died a happy old lady!
I never liked sea food and find shrimps repulsive. But I watched this video and I head out tomorrow and try the honey garlic recipe for sure, Jesus, seems easy and yet delicious and inviting...
Chef John, I absolutely love your videos. Your funny little comments truly tickle me. I always look forward to your videos, the Montag videos are great!I'm actually a "neighbor", I live in Rochester. I hope the monstrous snow storm didn't affect you and your family too much.
Oh contraire (sp,) wonderful chef person helping us! Scampi are baby African lobsters, they are very iridescent when young like that; however I have not seen any grownups, so I really dunno about that. Langastino are similar? As we had those too. I was a young pantry chef, at a fancy, Chateau Brianne, etc. Restaurant. Then I washed dishes all night too, after a few hours, those tubs piled up 6high on busy nights. Paid my dues!! Lol I appreciate your food sense, and your tastes are similar too. 😋
Fyi anyone in the UK (and I think the EU too), Parmigianino Regianno is just called parmesan here. Parmesan is also pronounced "san as in sanity" not "sharn" here as it is an English word, not Italian like Parmigianino which does have the "sh" or "jah" sound.
I always love how terminology changes in my view it's to confuse the beginner and a standard needs to be put in place and yes I do understand the ideology of each chef even to make it their own?
Covering spills with something else is one of my husband's favorite clean up tricks.... Needless to say I run him thru inspection of the galley when he claims he's done... We've got a deal that if one of us cooks the other cleans.
You asked what was Spanish for OMG or Oh My God, basic translation is Dios Mío so I guess the abbreviation would be DM, but then, I'm not sure they use abbreviations in Spanish like we do in English!
Can you make a video of scotch egg sauce it is derivative of bechamel sauce, i searched everywhere in social apps but i couldn't find,also Gordon Ramsay account i can't find!
You know what I don't get? I don't get why shrimp are served with their damn tails left on. Or even why they're sold only partially prepped like that: cleaned and deveined but with tails left on. Yes, it's aesthetically... interesting, I suppose. But so what? It seems so pretentious to leave them on just for visual interest when it makes eating a hassle. Get those things off before you put them on my plate, please.
@@nitromartini1422 That might be the case for shrimp cocktails where you're meant to dip the shrimp in a sauce and eat them one by one, but not on a sandwich or in a pasta dish, or - the bane of my existence: on sushi. I HATE having to disassemble my shrimp nigiri and poke the tail off with one chop stick in each hand like a damn cavewoman, then reassemble it in order to eat it. I usually ask to have the shrimp nigiti substituted out just because of that, even though I like them. I hate when there are mussel shells on my pizza or in my paella, too. Stop making my eating difficult!
I wonder why exactly garlic & shrimp go so well together. Garlic is good with so many things, but it's basically required by law to be used with shrimp, and for good reason
Where are the shrimp salad recipes? Shrimp Salad can be made to taste like a close second to Lobster Salad. It would be fun to see what you would do with it
So what is the difference between a prawn and a shrimp? Scampi and shrimp are two different species of arthropod. Prawns have pincers (ten legs), like lobsters, and the most famous are from Dublin Bay, from where the iconic recipe originated. Shrimp have but eight legs--- so that is the difference you should pass on to your adoring fans, ha. Cheers and happy New Years.
I've been subscribed for a long, long time. I stopped getting notifications. I thought you'd quit. I was cleaning up my followed-list and I saw you had recent videos. UA-cam hasn't recommended one of your videos, to me at least, for months. The bell is clicked and everything. UA-cam is getting worse-and-worse over time as it tries to feed me shit and ignores what I want.
As a Brit, I didn't see a shrimp in the entire video! For us, a shrimp is a small crustacean, maybe up to 25mm, or an inch long. Most often found in Chinese restaurants' "Special Fried Rice"... Above that is the prawn, 50mm to 75mm, 2 to 3 inches... and beyond that is the king prawn... maybe up to 125mm, 5"... King prawns seem mostly to be imported from Indochina.. And then we have scampi, which under UK law is a specific species of small lobster, and not a prawn at all.... All taste good with garlic though!
Yes, those are adult shrimp. As a Texan, those little shrimp you describe are called "krill", which are undeveloped, juvenile shrimp. They are completely different from prawns, which are fresh water critters. In the Gulf of Mexico, an adult shrimp is about 75 mm to 100 mm in length.
I've eaten prawns in the UK. They're good, but our warmer waters and massive Atlantic, Pacific and Gulf coastlines are so much richer in crustaceans than are available in the UK. We also have so many more culturally different seafood cuisines. My favorites are wild caught Gulf shrimp.
Not complaining, or anything... but your spanish garlic shrimp deserves better than grated cayene. Pop a few whole ones in the oil next time. There will be a few scary bites, but it is so worth it.
If you look carefully, you can see him remove the shell. He's talking about not just pinching it off, but carefully separating the shell piece and leaving the meat intact. Also, shells, while technically edible, are gross.
You really are the pimp of recipes with garlic and shrimp
Shirmp?
@@cyrilpiwetz8680 Shhhh. I see nothing wrong
I think a video library of recipes. The demos by Chef John are much better than EVER just reading a recipe🥰
This guy is the global leader in 'self-aware' chat in his narration. At first I was a bit distracted by his up and down vocal style but it 'pairs' perfectly with what he is saying. My wife always asks me what's so funny when I'm watching one of his videos. I love to tell her "this is what I was laughing at", as we munch on one of his recipes. "Keep laughing" is the usual response.
I’ve been following you for years and don’t know how I missed this. But just made your honey & garlic shrimp - so easy and flavorful. Thanks for grouping your vintage recipes, they still hold up in 2023. But you should introduce your viewers to my all time favorite of yours - Saba Braised Lamb Shanks. It is phenomenal and you won’t need to rhyme it with anything because it’s that good! This will convert non-lamb lovers. Hey, it’s as cold as it’s going to get in Sonoma, why don’t you make it again to taste the genius of your recipe!
Merry Christmas Chef John @ The Food Wishes Family!
Awesome! Love Garlic/Love Shrimp!
Will enjoy!
I enjoy your recipes and I do change them but not all .
THAT BRADY BUNCH EPISODE SCARRED ME FOR LIFE!
Thank you for all your delicious recipes, Merry Christmas 🎄 and Peace on Earth 🌎 to all
You've outdone yourself with these shrimp recipes. TY!
Love your recipes love your channel thank you for making this happen. ❤️
GO CHEF JOHN!!!
Love shrimp for new Year’s dinner. Just have to decide which one
Once more Chef John .
You make every dish into a marvellous taste sensation. You voice & teasing dialog invites all to sample your delicious recipes . Thank you . Sydney Australia
Awesome! My favorite thing to eat even if I get food poisoning! It has only happened twice, but if shrimp were my last meal I'd have died a happy old lady!
Love You!
Prawns/shrimp with lemon juice and white wine is always good.
Awesome! Made the N.O.Style Garlic Pepper Shrimp tonight, dang tasty! Thank you so much for your recipes and the videos
Corporate overlords are unsung heroes of the holidays!
Merry Christmas Chef and Michelle!And Merry Christmas to everyone!!
I never liked sea food and find shrimps repulsive.
But I watched this video and I head out tomorrow and try the honey garlic recipe for sure, Jesus, seems easy and yet delicious and inviting...
Creamy Garlic Shrimp Toast. Yum, Yum, Yum! Eat it every week.
Chef OMG in Spanish is "hay Dios mío" enjoy! 😁
Chef John, I absolutely love your videos. Your funny little comments truly tickle me. I always look forward to your videos, the Montag videos are great!I'm actually a "neighbor", I live in Rochester. I hope the monstrous snow storm didn't affect you and your family too much.
I'm whipping out the shrimp today! I made a lobster Laksa stock yesterday on Xmas and today putting it together!
Love the compilation videos. Especially around the holidays
Happy New Year and God bless!
i love this guy!! He's got great recipes and his voice has interesting fun tones to learn by
Hey Chef, I just wanted to say Merry Christmas, to you, and Michele, and yes, even your Corporate Overlords, Thanks for teaching.
They all look so delicious. You are the best chef ever. Thanks a lot.
Merry Christmas chef John!! I’m making my first prime rib roast and am following your high heat recipe. I’m so nervous so wish me luck! ☘️
It turns out beautiful every time. No fear you're in control!
Make sure your oven isn't self cooling with a fan.
Everything looks so yummy. Merry Christmas.🔥
We just made this. It’s good. Missing spice for us, but we love spicy.
Hello ... we are here for everything ... Thank you
Thank you for doing the comparison! I will go forth pre peeling my shrimp without shame.
Brilliant recipes
Thanks for sharing
Chef I eat tail and everything 🙌🏼🍤 I enjoy the crunchyness
Oh contraire (sp,) wonderful chef person helping us!
Scampi are baby African lobsters, they are very iridescent when young like that; however I have not seen any grownups, so I really dunno about that. Langastino are similar? As we had those too.
I was a young pantry chef, at a fancy, Chateau Brianne, etc. Restaurant.
Then I washed dishes all night too, after a few hours, those tubs piled up 6high on busy nights. Paid my dues!! Lol
I appreciate your food sense, and your tastes are similar too. 😋
Just what I needed... How did you know Chef John? No sarcasm, meant
Meyer lemon bread? Yum!!!!
I wish you a happy new year and say thank you for 1 year with inspiring, interesting recipes!💖
Everything looks so yummy
Amazing !!!!
Thank you. Yummmm!
OMG? TRY "IJO--LA!" SLANG? WOWZA! FILIPINO SLANG? JOZKOPOOOO! Naku NAMAN! NAMAN! SARAPI-SARAPU!
Fyi anyone in the UK (and I think the EU too), Parmigianino Regianno is just called parmesan here. Parmesan is also pronounced "san as in sanity" not "sharn" here as it is an English word, not Italian like Parmigianino which does have the "sh" or "jah" sound.
"...That Brady Bunch episode..." LOL. heh heh.
Thank you for the Eggnog recipe. It was a success ❤!!!
Amazing 👌
I always love how terminology changes in my view it's to confuse the beginner and a standard needs to be put in place and yes I do understand the ideology of each chef even to make it their own?
Nice tutorial 👍👍.
Just right for three people, me myself and I 😋🤤🤦🏻🤷♀️🤦🏻♀️😂🤣😂🤣😂🤣
@corporateoverlords How about one of those special live chats next time with a "best of 2022" theme for the compilation?
I know it's not your normal speed but it would be cool to see a video about your key kitchen equipment
Love these recipes. As a side note in the UK scampi is only made of langoustine
Covering spills with something else is one of my husband's favorite clean up tricks.... Needless to say I run him thru inspection of the galley when he claims he's done... We've got a deal that if one of us cooks the other cleans.
Merry Christmas Chef John and Official Taster Michelle (if one has a title, the other should have as well). 🎄🎇✨🎉🎁🎁
Feel like these could also be in a compilation of garlic recipes.
Gambas al ajillo❤
Chef John. Any chance that Korean cream cheese garlic bread could work as a pizza or calzone?
You asked what was Spanish for OMG or Oh My God, basic translation is Dios Mío so I guess the abbreviation would be DM, but then, I'm not sure they use abbreviations in Spanish like we do in English!
Where did you get that beautiful wooden mortar and pestle?
👌
Spanish equivalent to OMG is "Dios mío."
OMG❤
Can you make a video of scotch egg sauce it is derivative of bechamel sauce, i searched everywhere in social apps but i couldn't find,also Gordon Ramsay account i can't find!
The color prove's a distinct doneness and your a chef ?
Actually your look for a shimmer in the oil caused by the displacement of heat and oil?
Gosh, does that look good! Can you use frozen raw shrimp? I'm in Kansas.
I've read that capers add that slightly goat urine flavor to dishes. Hasn't stopped me from putting them on smoke salmon.... ;)
A lot of the prawns (shrimp) I see locally are already cooked. Can you use those and just decrease cooking time?
I’d deglaze the 1st garlic shrimp recipe pan with white wine.
You know what I don't get? I don't get why shrimp are served with their damn tails left on. Or even why they're sold only partially prepped like that: cleaned and deveined but with tails left on.
Yes, it's aesthetically... interesting, I suppose. But so what? It seems so pretentious to leave them on just for visual interest when it makes eating a hassle. Get those things off before you put them on my plate, please.
The idea is to use the tail as a little handle. It is a bunch of crap. Take those damned shells off and use a fork to stab the shrimp.
@@nitromartini1422 That might be the case for shrimp cocktails where you're meant to dip the shrimp in a sauce and eat them one by one, but not on a sandwich or in a pasta dish, or - the bane of my existence: on sushi. I HATE having to disassemble my shrimp nigiri and poke the tail off with one chop stick in each hand like a damn cavewoman, then reassemble it in order to eat it. I usually ask to have the shrimp nigiti substituted out just because of that, even though I like them.
I hate when there are mussel shells on my pizza or in my paella, too. Stop making my eating difficult!
Don't forget the cervca( beer)
I wonder why exactly garlic & shrimp go so well together. Garlic is good with so many things, but it's basically required by law to be used with shrimp, and for good reason
Where are the shrimp salad recipes? Shrimp Salad can be made to taste like a close second to Lobster Salad. It would be fun to see what you would do with it
I like to open the shell on the tail and eat the tail like that.
Take it from me unless you use rice flour very often or don’t have a grinder just make the rice flour yourself.
So what is the difference between a prawn and a shrimp? Scampi and shrimp are two different species of arthropod. Prawns have pincers (ten legs), like lobsters, and the most famous are from Dublin Bay, from where the iconic recipe originated. Shrimp have but eight legs--- so that is the difference you should pass on to your adoring fans, ha. Cheers and happy New Years.
Please.....where can we find the "freakishly small spoon"????
Amazon.
It's actual name is "salt spoon".
Is Spanish olive oil better than Italian?
I've been subscribed for a long, long time. I stopped getting notifications. I thought you'd quit. I was cleaning up my followed-list and I saw you had recent videos. UA-cam hasn't recommended one of your videos, to me at least, for months. The bell is clicked and everything. UA-cam is getting worse-and-worse over time as it tries to feed me shit and ignores what I want.
Entree means starter
Why do chefs not peal that last knuckle on the shrimp. Do they expect people to eat it or waist it?
The problem is finding shrimp that don't come from those polluted shrimp farms in Asia.
Don't you mean frozen uncooked shrimp?
How did: Shrimp Toast - Crispy Fried Shrimp Appetizer Recipe - How to Make Shrimp Toasts not make this list?
As a Brit, I didn't see a shrimp in the entire video! For us, a shrimp is a small crustacean, maybe up to 25mm, or an inch long. Most often found in Chinese restaurants' "Special Fried Rice"... Above that is the prawn, 50mm to 75mm, 2 to 3 inches... and beyond that is the king prawn... maybe up to 125mm, 5"... King prawns seem mostly to be imported from Indochina.. And then we have scampi, which under UK law is a specific species of small lobster, and not a prawn at all.... All taste good with garlic though!
Yes, those are adult shrimp. As a Texan, those little shrimp you describe are called "krill", which are undeveloped, juvenile shrimp. They are completely different from prawns, which are fresh water critters. In the Gulf of Mexico, an adult shrimp is about 75 mm to 100 mm in length.
@@nitromartini1422 and krill are often used freeze dried for fish food.
How tedious.
I've eaten prawns in the UK. They're good, but our warmer waters and massive Atlantic, Pacific and Gulf coastlines are so much richer in crustaceans than are available in the UK. We also have so many more culturally different seafood cuisines. My favorites are wild caught Gulf shrimp.
You say "tomAto", i say "tomOto".....lets call the whole thing off. Lol
STOP using hi and for temp, give us an actual temp please, on medium my pan is over 700f.
Is there really a difference between "prawn" and "shrimp"? Like, really really?
Both are arthropods, but prawns have pincers and eight legs, while shrimp have eight legs and no pincers. Elementary...
Not complaining, or anything... but your spanish garlic shrimp deserves better than grated cayene. Pop a few whole ones in the oil next time. There will be a few scary bites, but it is so worth it.
But....I buy salted capers. Much better.
Do I like shrimp or prawns? No!🤢 but I will watch to see how to cook em.
I thought shrimp and prawns were same thing
Nope, prawns have 10 legs(two pincers), and shrimp have 8 legs(no pincers).
@@cyrilpiwetz8680 wow look at you 👏
If you really want people to follow you tell the truth.
Hmm.. #Martha Doesn’t like. That much cayenne, it’s tribal out here.
what? no dessert shrimp???? blasphemy
How gauche to use lemon on Hawaiian Shrimp and not Pineapple...🙄😉😆
Again with leaving the inedible tails on the shrimp--for what presentation? They just get in the way. Otherwise, great recipe
Shrimp shells are edible if you have adult gums
Babe, you can eat them
If you look carefully, you can see him remove the shell. He's talking about not just pinching it off, but carefully separating the shell piece and leaving the meat intact. Also, shells, while technically edible, are gross.
So you can grab'em by the tail
I also prefer them with out the tail.
So you don't eat the tail's