Is Chef John a fake?

[Anonymous No.12580550]

I am planning on making some prime rib tomorrow and I want to try his method. But I am afraid to do it, it just doesn't sound right. That being said people have been posting pictures of results, but they all might be in on it as well.

[Anonymous No.12580554]

>fake
So close.....missed it by two letters

[Anonymous No.12580555]

>>12580550
He's very based and admits failures openly.

[Anonymous No.12580557]

>>12580550
if you have a decent oven that retains heat his suggested method will work fine.

[Anonymous No.12580560]

>>12580555
Okay trips but I don't see how just putting something in the oven then turning off the oven after only 1/4 of its total cook time is sound.

[Anonymous No.12580564]

>>12580557
How do I know you guys are not trolling me?

[Anonymous No.12580566]

>>12580550
>>12580560
>>12580564
Either follow the recipe or don't, you fucking retard. Why are you posting about your schizophrenic paranoia here?

[Anonymous No.12580571]

>>12580564
because it's a common technique

[Anonymous No.12582328]

>>12580550
>Chef John
the memest of sna/ck/er memes

[Anonymous No.12582384]

I like Chef Goy. His recipes are good and shows techniques that are good to learn from beginners to more intermediate cooks.
I've made several of his recipes and each one was great.

[Anonymous No.12582441]

>>12580550
the way he speaks makes me want to punch my monitor

[Anonymous No.12582466]

>>12580550

I made his burnt cheesecake. It was bad

[Anonymous No.12582479]

>>12582441
>Well, you are, after all, the Indiana Jones of breaking your hand bones

[Anonymous No.12582534]

>>12582479

[Anonymous No.12582580]

>>12582441
You are the Neil Breen, of breaking your screen.

[Anonymous No.12582602]

how is chef john so based?

[Anonymous No.12582994]

>simple easy to follow recipes
>open about mistakes and acceptable substitutions
>wide range of recipes
>no vanity project long testimonial in his videos
>only ever shilled once and it was for instant potatoes of all things
>blog is relatively ad free and organized

You have to really be trying to fuck up a Chef J recipe, and every one I've tried so far has been a so dunk. They sometimes push to the more basic end of the spectrum, but he encourages you to adapt the recipe to taste and on subsequent attempts a basic recipe is more easy to customize.

Spicy Thai Basil chicken, Tikka masala, Greek lemon chicken, Nashville hot chicken, Peruvian turkey, leek and potato, refried beans, nipples of Venus, gyro meat, Spanish farro, shakshuka, garlic soup, and pasta salad are ones I can recall clearly trying and are now fairly common repeats for me.

[Anonymous No.12583036]

>>12582479
Based and underrated pilled

[Anonymous No.12583041]

>>12582441
>”reeee why does he have a personality and I don’t?!”
Yikes you should really seek therapy or have sex, anon

[Anonymous No.12583050]

He has a nice potted pothos in the background. That plant is indestructible.

[Anonymous No.12583055]

>>12580550
>spending all that money on rib
>not having a thermometer

>>12582479
kek

[Anonymous No.12583108]

>>12582441
You are after all the Paul Molitor of your computer monitor. But anyway....

[Anonymous No.12583127]

>>12580550
I've made this recipe before and the method works fine, however I would go with just a nice crust of salt and pepper instead of the herbs provence.

[Anonymous No.12583195]

Just use a meat thermometer and keep it in the medium rare range.

[Anonymous No.12583237]

>>12583127
That's fine. You are after all the Hugh G Rection of your seasoning selection.

[Anonymous No.12583312]

>>12583237
thanks, chef

[Anonymous No.12583787]

>>12582602

[Anonymous No.12583860]

>>12583041
>autists think that talking weird is a personality

[Anonymous No.12583962]

>>12580550
i made his kimchi pancakes tonight and they were good. should have made them thinner for a crispier texture but i'd have them again