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/ck/ - Food & Cooking

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20274994 No.20274994 [Reply] [Original]

>From FoodWishesdotcom

>> No.20275041

WIIITTTTTHHHHHHHHHH

>> No.20275048

sheeps anuses

>> No.20275053

That's right, today I'm gonna be showing you how to rim your ram until the cows come home

>> No.20275070

>>20275041
>stuffed gator

>> No.20275085

And as always, enjoy!

>> No.20275098

>>20274994
Genuinely good cook, very good instructionals. He ran out of ideas a bit ago. I make his spaghetti all'assassina at least once per month, and his bacon jam every other month.

>> No.20275118

I can't wait to see his head explode from tds

>> No.20275163

You are after all the Adolph Hitler of your white wine spritzer!

>> No.20275303

i always try to come up with rhymes on the spot like he does and it just never works. im sure he doesn’t adlib them but still

>> No.20275505 [DELETED] 

>>20275303
>>20275303
Well, you know what they say...I'm here to rap in a new way.

>> No.20275515

his dublin coddle is a great cold weather recipe and very easy, i should make it again before it warms up here
great channel/website for weeknight meal ideas/technique for more specific stuff

>> No.20275551

>>20274994
my favorite youtube chef, great food and easy to follow instructions
I really like his Caldo Verde and other soups

>> No.20275555

>>20275098
How is it? Been meaning to try the spaghetti

>> No.20275587

>>20275303
He obviously doesn’t invent the rhymes live, retard

>> No.20275673

It was sad seeing him troon out

>> No.20275685

>>20275587
>im sure he doesn’t adlib them
holy shit can you read?

>> No.20275700

HELLO it's Chef John from FOOD WISHES for com WIIITTTHHH...
You're hearing this in my voice! Th-hat's right, you're hearing my voice in your head as you read this. Now let's give it a lil ' shake-a cayenne, and the OLLLDDDD tappa-tappa. I mean you are after all the Pepe the Frog, of your internal monologue. I really do hope you give it a try soon!

>> No.20275704

>>20275048
Thaaat's right

>> No.20275840
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20275840

>>20275303

>> No.20275988

>>20275118
>tds

total dairy sex?

>> No.20275995
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20275995

>>20275700

>> No.20276068

>>20275555
It's really good honestly. The roasted tomato sauce loses some of its tomato flavor but gets very, very savory, and compliments the strong heat of the pepper flakes nicely.

>> No.20276116

>>20274994
This is what you see right before he bends you over and gives you the ol' tappa tappa!

>> No.20276795

anyone made his genovese? was thinking about it.

>> No.20276843

>>20276795
Yep with salt pork
Split it into two days if you don't have 12 hours, give it a head start the night before, turn it off, put a lid on it, then turn it back on the next day

>> No.20276898

>>20275700
>for com

I was hearing it in his voice until you fucked up because you're an ESL retard.

>> No.20277645

>>20274994
This man has single handedly gotten me into cooking for real, One day there will be a picture of him hanging somewhere in the kitchen.

>> No.20277952

>>20276843
awesome thanks. i like to stay up all night cooking and drinking so a 12 hour cook time is not a problem

>> No.20277974

>>20276898
But that's how he says it.

>> No.20278043

He did a stuffed pork loin one time and I tried it
It was so fucking good I couldn't believe how nice it turned out

>> No.20278062

>>20274994
I can't watch his videos because the unique inflection in his voice where he ends every senTENCE. with an upwards inflectION. And it kinda sounds like a questION. Why does he speak like has brain daMAGE?

>> No.20278076

>>20278062
Actually I had to watch one of his videos and it's a downwards inflection where the last syllable of the last word in a sentence he speaks is a much lower tone, but my point still stands.

>> No.20278091

>>20278076
He doesn't work with a script, he just narrates a bunch of stuff and stitches together with soundbites, the cadence lets him make complete sentences from out-of-order phrases

>> No.20278569

I tried his "creole crab noodles" once and they sucked. Maybei fucked it up but iirc i just did what he told me to do. Everything else i tried of his has been good-great

>> No.20278605

I made his Peposo when I was younger and it tasted really underwhelming. Now I know it was incredibly undersalted, but still, followed the recipe to a T. He really skimped on the salt in that dish.

>> No.20278622

>>20278605
After all, you are the salt cellar, of your Freddy Weller
That's just coookin'!

>> No.20279176

>>20278605
After all, you are the Saul Goodman of salting food, man

>> No.20279434

>>20278569
Always stick to everything in a recipe the first time. Then if it sucks that's when you can start playing with it.

>> No.20279925
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20279925

In other news it is still over for Jack. He thought it was either January or April btw

>> No.20280228

I made his Borscht recipe a few weeks ago. Was great. Had a massive serving on Sunday and kept laughing at how red my shits were on Monday

>> No.20280413

>>20279925
why are you posting this human abortion in a wholesome chef john thread?

>> No.20280515

>I mean you are after all the Adolf Hitler of your roast beef dinner!
uhh... john?

>> No.20280544

>after all you're the Benito Mussolini of your chicken linguini
wtf Chef John

>> No.20280551

I love this man so much.

>> No.20280554
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20280554

>>20275673
Like this?

>>20279925
I remember when all this YT comments were from retarded housewives saying the food looked good. There's nothing but vitriol now. People opened their eyes.

>> No.20280567

>>20279925
it feels wrong to make fun of him now that he's like this. when he was "healthy" it was funny, but 4 strokes later it's just not the same.

>> No.20280655

>>20278605
After all you are the Bonnie and Clyde, of your sodium chloride.

>> No.20280879

>>20280567
He deserves it

>> No.20282011

>>20275048
you are the harold ramis of your sheep's anus

>> No.20282016

I thought all people who cooked were flaming pillow biters but Chef John proved rebuked my hypothesis

>> No.20282040

>>20278091
That also explains why the entire episode is one long sentence

>> No.20282588

>>20274994
Hello this is Chef Jew from FoodZiondotcom wiiiiiith... baby foreskins!
Thaaaaaaat's riiiight

>> No.20282646

>>20282588
>incel moment

>> No.20283153

>>20274994
His cow au vin is straight up one of the best things I've ever eaten, it's just perfect as far as I'm concerned.

>>20275515
I need to as well, I'd never heard of it before I made it last winter and it's excellent, very strange the way the sausage becomes more tender but km all about it.

>> No.20283252
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20283252

>>20280567
>>20280879
Even without the strokes his eating disorder that stems from childhood trauma is pretty sad, especially knowing he will never ever address the root problem

>> No.20283384

>>20274994
dud sounds like a muppet

>> No.20283429

>>20283252
elaborate please. if i could muster a little empathy for this failhuman i would be less irate every time i have to see his stupid face/hands

>> No.20283430

>>20283384
that's half the appeal. now that you mention it, chef john as a muppet would fucking rule.

>> No.20283446
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20283446

>> No.20283448
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20283448

chef john is so based bros

>> No.20283506

>>20280413
>human abortion
As opposed to what? A squirrel abortion?

>> No.20283559
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20283559

>>20283429
Basically, he was raised by a single mom in poverty and he was the least favorite one so he would have to fight for every bit of food he could get. It's the reason he can eat a hamburger in like three bites: he had to or it would be taken from him

>> No.20283662

>>20275555
>>20276068
agreed, but I use dilute tomato paste since I never buy passata
be warned that it will spit like a bitch at you

>> No.20284774

>>20275098
>>20275555
To be honest you can get most of what you get out of spaghetti all'assassina with an easier procedure. Instead of cooking the spaghetti and sauce together, make a tomato sauce (onion, garlic, good tomato, some tomato pure if you want) and just cook it on low for an hour or more, be sure to let it stick to the bottom to taste. It won't get you the crispy spaghetti but you get that caramelized tomato flavor and you can make a big batch, then just drop some of it in a pan with some cooking water and add the spaghetti.

P.S. in Italy a common way to use up leftover pasta with ragu (any meat and/or tomato sauce) is to just fry it in a pan with a small amount of oil the day after. Not the same, but similar principle as you end up with caramelized sauce and crispy spaghetti, a thousand times better than reheating it in the microwave.

>> No.20285406

>>20274994
Me and my mom made his potatos romanov at least a dozen times. At this point I would hug this guy if I were to ever encounter him. Also I highly recommend making his Stifado & Spanikorizo if you ever have a girl over.

>> No.20285426

>>20283446
kek

>> No.20285433

>that time chef john just uploaded a video of him mowing his lawn

>> No.20285462

>>20275098
>He ran out of ideas a bit ago.
Humanity ran out of dishes to cook. He's covered everything. What's left?

>> No.20285466

>>20275700
ngl frESSSHHLY ground black pepper changed my life

>> No.20285469

>>20275098
>>20285462
He might have run out of real recipes but the weird shit he makes up is very good, this is great for plain chicken breasts.

https://youtu.be/ikvzpEIUdjI?si=yoLPYwrla8_AN7Oy

>> No.20285505

https://www.allrecipes.com/recipe/241310/chef-johns-beef-and-barley-stew/
gonna make his beef and barley stew this week, looks good. get a baguette to slice, bake, and serve with it

>> No.20285514

>>20274994
His recipe for Bohemian orange chicken is one of my all time favorites

https://www.youtube.com/watch?v=mpvb0vGy04Y

>> No.20285907

>>20283153
>very strange the way the sausage becomes more tender but km all about it
it makes enough sense, sausage tends to be made with trim from tough cuts and pork shoulder which is a perfect cut for cooking low and slow, so the sausage getting super tender after a slow cook is pretty expected
doing the cook in the oven instead of just stovetop is a great move for some extra browning induced flavour

>> No.20285937

>>20275700
>you are after all the Pepe the Frog, of your internal monologue
KEK

>> No.20286306

After all, you are the Francisco Franco of your shrimp breaded with panko

>> No.20286311

After all, you are the John Wayne Gacy of your mashed potatoes and gravy.