You prolly dont care but does anyone know of a method to log back into an instagram account?? I was dumb lost the account password. I appreciate any tricks you can give me
@Archer Samson i really appreciate your reply. I got to the site on google and I'm trying it out atm. I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
That magic moment when you've watched so many of his recipes you can predict what step/ingredient comes next because that's what you'd do. Chef John has taught me more about cooking in the past year than I have ever learned prior. He is the Socrates of keeping my stomach pleased
Chef, I'm so glad you still make videos regularly. I've learned so much from you and I hope we're nowhere near finished. Thank you for being the Richard Gere of my culinary career.
I love pork shoulder. There are so many ways to cook it. It is also very easy to cook, and very forgiving. Like Chef John says, don't go by time or temperature, go by feel to know when it is done. I'll have to try this cider braising method. One more way to enjoy a rich and flavorful cut of meat.
Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John!
This was my first chef John dish I ever made and it has been my signature dish for my family; they request it on big occasions. They now recognize the Food Wishes jingle. I had no idea what I was doing, but this was a complete knock out. Thanks Chef John.
Simon Isenberg WHY. THE. HELL. DOES. HE. DO. IT. (Glad I’m not the only one. I have a theory that the mass pandemic of ‘upspeak’ can be directly correlated to the rise of RUclips tutorials).
I know a couple people who panic when their roast type cuts go really firm and they think they're overcooking it so they stop, not realizing you must go far, far beyond that point to reach succulence. O, ye of little faith.
True! when I was in my 20s...and there wasn't any internet for quick access info...it would scare me too! Now I'm 60! Wish we had the internet when I was just married to teach me to cook...I had to learn through books...trial and error! This is a lot more fun : )
Chef John, Amid the chaos, corruption and scandal that peppers the news on a daily basis, your humour and good nature provide the perfect antidote! Please keep up the great work!
I made this for my boys today and it was a huge hit!! I served it with baked sweet potato and sauerkraut on the side. I only used dollop of crème fraîche at the end, with some fresh chive. Oh, and I braised using sweet cider. Chef John it was so easy, and it came out beautifully! I am so proud of myself 😊
it's one of those things that you wish you could share with people, but it's such a personal joy that nobody else would really get it. but those are the times I'll cherish and long for when my day is done. those autumn evenings with a meal like this filling the house with delightful smell
Made this this past Saturday and it wasn't fork tender... it was spoon tender and absolutely amazing over some smashed potatoes. Thanks for the recipe, my family really enjoyed it!
I made this tonight. Took about 5 hours. My sauce was much lighter than yours and I added a bit more heavy whipping cream than a splash ( didn't have time to make creme fraiche) but it still turned out amazing. Instant classic.
I had a go at this today and in spite of our stupid stove which boils way too hard even on the lowest setting so I had to to keep turning it off and back on again, it came out great. I started with a bit more cider and reduced it a bit more so my sauce was quite a lot thicker but it was great. Unlike anything I have ever eaten before. The taste of the sauce seriously is beyond description.
I always add sliced, lightly fried Granny Smith apple too. Here in Spain, Asturias cider is amazing. French and U.K. ciders are great too of course. I am from England so know a good cider when I taste one! It's a favourite dish with my B&B guests.
I made this tonight. No delicata squash to be found. Used butternut. It was fine. I had about half as much meat because I bought bone-in by accident. I made the same amount of sauce called for in the recipe. Meat cooked about 2 - 2.5 hours. Sauce did not get as brown as in the video, I think because I didn't have as much meat. It still turned out amazing. One of the best dishes I've had in a year or two. It was outstanding. I did use hard cider, apple cider vinegar, and creme freshe. I will be making this again as soon as I can. Tips: cook as long as needed. Cook down the sauce with the meat as long as needed. Everything doesn't need to be perfect, just do a good job and this recipe will be on point.
Hats off to you, Chef John! Wish I could give this a million likes! I just made it, and I followed your instructions to the letter. It was an absolute flavor explosion! Mushrooms would've been a great addition. I even made the creme fraiche, which is wonderful BTW. I think I'll pair the leftovers with some fermented sauerkraut, and dumplings.Thank you sir. What an amazing dish!
Normally I prefer to make Asian food at home, since I have celiac disease and can’t eat most of it at restaurants because of the gluten in the soy sauce. However, I just moved to Germany and couldn’t find an Asian store in my area! I love cooking and it makes me feel comfortable and at home, especially in such a new place. I ended up making this with German Apfelwein (Apple Wine, or cider) and it came out amazingly! I didn’t know the German word for Creme fraishe so I ended up using Frischkäse (literally fresh cheese in German), and now I know what they call cream cheese over here! It still worked great, but I think that goes without saying. Thank you, Chef John, you helped me feel more at home as I started this chapter of my life! You and your content is truly a wish come true! Much love from Bavaria!
Made this and it was delish, I did add in 2 honey crisp apples peeled and quartered 30 minutes before it was done and served the pork over brown butter spatzle it was a top 10 for this chef.
I made it! It was amazing. I was slightly surprised that such a short list of ingredients would result in such a nice taste profile. Thanks for the recipe, I'm sure I'll make it many times in the future!
Made this for dinner last night, and it was delicious! I had to substitute the hard cider for beer and it still was amazing. Thank you always for your recipes!
I absolutely love delicata squash. It is so delicious you can roast it with the skin on and eat it. A little olive oil and salt is all you need delicious!
It took me awhile to appreciate Chef John's delivery. But like all good things, that take time and thinking, acquiring a taste for the unusual develops an appreciation that takes you to that other level of taste that goes beyond the surface, enhancing the experience, be it for food or humour.
Made this last night. 10/10, a keeper! I used a quality Mexican sour cream instead of creme fraiche and served it over mashed potatoes. The sauce is porky and almost buttery. Restaurant quality, wife loved it and asked for it to go into the rotation list. 😃 Thanks Chef John!
so good Chef John, the only changes I made was to braise in a 350 oven for 3 hours instead of simmering, still removed and reduced then added a tbls of balsamic 😋
I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
Seven years late to the party. Pretty sure wishlisted this when the video came out, but only got around to making it last night. Now that I have...kicking myself for seven years when I could have made this again and again. Absolutely fantastic - rich, sweet, savory, and incredibly filling. As someone who tends to go more for riots of flavor like rendang, it's a little shocking the depth of flavor that comes out of essentially pork, sage, cider, and a little dairy. Practicum note: I was expecting this to take the full three hours of braising, but after two the meat was already at the falling-apart-when-you-look-at-it stage. So: not the ideal texture, but who cares when it tastes this good? Bring on the meat pudding!
Thank you! I'm skimming the comment section to see if anyone tried it! Did you do it exactly like he did or tweak it? This is 3 years later so I'm assuming you've made it more than a couple times by now!
Chef, I served this for my dinner party tonight and...Oooooh la la...they said it was amazing. I don't eat meat, because I don't like it...I never have even as a kid. I do cook it, my hubby is Cajun and was a hunter. I have to admit Chef I was tempted to give it a try. Thank you so much! I appreciate you and the time and effort you put into sharing your expertise.
I’ve always wondered how many people actually cook the dishes. For a few years I’ve only been cooking chef John, but this was very very delicious. I’ve never tasted pork like that.
This was a really delicious recipe. I highly recommend it. My suggestion is to bear in mind that the incredible sauce only penetrates a limited distance into the meat, so you might want to cut your meat into a few more pieces that are slightly smaller. I cut my three and a half pound roast into eight pieces, and perhaps it might have been better cut into ten. Just thinking. Also, before cooking my onion, I dumped out all but maybe half a tablespoon of oil that had rendered into the pan (and combined with the canola oil with which I had started). While it seemed somewhat un-oiled when I was cooking the onions, everything came out perfectly. My other suggestion is to have more of the cider on hand to serve with the pork.
Chef John, I'm new to your channel but love your stuff. Wasnt feeling turkey this Thanksgiving so I made this instead. Also subbed sweet potatoes instead of corn in your corn pudding recipe and tripled the maple syrup. Best Thanksgiving meal with very little prep. Thanks and hope your holidays are chill.
You know what's weird? When chef John dies i will be sad, when i die chef John will never know and feel nothing. Weird how one sided our relationship is. Love the food though!
I made this on Sunday. Smelled funny cooking at first with the fresh sage and apple cider vinegar and apple juice. But, it came out so tender. And, when I added the sour cream, instead of cream fraiche (sorry, I didn't have any of the real stuff.) the flavor was incredible and it was a little sweet. I added some carrots. Next time I'll add mushrooms. And, this can be adapted for pot roast as well. It didn't take near as long to cook as I thought. It was also the first time I've tried picnic pork. I served it over wide egg noodles. This will be a favorite of mine.
I called the delicata squash as soon as I saw it. It is my favorite fall squash. I first found it at a local orchard and fell in love with it. Bake it all the time. YUM! This recipe looks totally delish. Will have to talk my son into cooking it since he has the nice Creuset cookware! LOL
I've made this many, many times. It's one of my favorite dishes. If for any reason you can't find sage at the store, which has happened to me a few times, tarragon works really well in its place.
I've been watching Food Wishes for years! Do you know how much I support and love the channel? I don't even skip the ads so you can get that revenue. Stay hustling Johnny boy.
my food wish is a savoury puff pastry appetizer. I keep making your sausage rolls for my guy, as he LOVES them. Unfortunately I have never been a huge fan of sausage rolls, so I would love a little puff pastry appetizer I could make at the same time for myself!
Check out the recipe: www.allrecipes.com/Recipe/260735/Cider-Braised-Pork-Shoulder/
I wish he had a cook book
“Preferably from France”?!?!?!?! Preferably from Somerset in England!😡
You prolly dont care but does anyone know of a method to log back into an instagram account??
I was dumb lost the account password. I appreciate any tricks you can give me
@Maximus Landen Instablaster =)
@Archer Samson i really appreciate your reply. I got to the site on google and I'm trying it out atm.
I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
That magic moment when you've watched so many of his recipes you can predict what step/ingredient comes next because that's what you'd do. Chef John has taught me more about cooking in the past year than I have ever learned prior. He is the Socrates of keeping my stomach pleased
judging by that last line, it seems cooking is not the only thing you picked up from him
In that case whatever you do, don't follow his recipe for hemlock.
Chef john you are my favorite anime character
Chef Johnii-san
Chefu Xian!
Yes, I was trolling British cider lovers. Sorry.
You are forgiven.
Why I oughta! Lol ;-)
Ooh you! Fair play though, totally had me 😄
Food Wishes hahahaha, he has realized his mistake!
Can this work for beef?
'If you throw that away.... We can't be friends" That is why we love you Chef!
What if I put it in a shot glass and down it like a man?
Can I still be your friend?
6:01 "If you throw that away, we can't be friends."
This is where you probably could use tenderloins, to skip the skimming.
@@stinkyfungus nah, you'd be like Leonidas and the Wolf in the Winter Cold.. returning our King.
Chef, I'm so glad you still make videos regularly. I've learned so much from you and I hope we're nowhere near finished. Thank you for being the Richard Gere of my culinary career.
I love pork shoulder. There are so many ways to cook it. It is also very easy to cook, and very forgiving. Like Chef John says, don't go by time or temperature, go by feel to know when it is done. I'll have to try this cider braising method. One more way to enjoy a rich and flavorful cut of meat.
Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John!
Made this many times over the past 3 years, it has become a family favorite - my kids actually request this! easy to prepare, fantastic results!
This was my first chef John dish I ever made and it has been my signature dish for my family; they request it on big occasions. They now recognize the Food Wishes jingle. I had no idea what I was doing, but this was a complete knock out. Thanks Chef John.
When you're supposed to be sleeping but chef john posted a video and nothing else is important but pork shoulder
Man, I love your voice. It's like a roller coaster made of clouds. Lol
this is the best description of chef john
That constant rise and fall makes it very hard for me to keep listening but damn, those recipes are great. So it's worth it.
Me too. I have to "fast forward" through much of his videos..
Simon Isenberg
WHY. THE. HELL. DOES. HE. DO. IT.
(Glad I’m not the only one. I have a theory that the mass pandemic of ‘upspeak’ can be directly correlated to the rise of RUclips tutorials).
well, that is certainly one way to look at it! ;-)
I know a couple people who panic when their roast type cuts go really firm and they think they're overcooking it so they stop, not realizing you must go far, far beyond that point to reach succulence. O, ye of little faith.
Jena Chamlee lol, cute
You know what you must do.
True! when I was in my 20s...and there wasn't any internet for quick access info...it would scare me too! Now I'm 60! Wish we had the internet when I was just married to teach me to cook...I had to learn through books...trial and error! This is a lot more fun : )
Chef John, Amid the chaos, corruption and scandal that peppers the news on a daily basis, your humour and good nature provide the perfect antidote! Please keep up the great work!
I made this for my boys today and it was a huge hit!! I served it with baked sweet potato and sauerkraut on the side. I only used dollop of crème fraîche at the end, with some fresh chive. Oh, and I braised using sweet cider. Chef John it was so easy, and it came out beautifully! I am so proud of myself 😊
I just love your channel so much! I always learn something, and your commentary cracks me up. Well done!!
"Listen to me now and believe me later" - That's a great line that I haven't used in a while! Thanks for pumping me up!
I made this tonight and I think I’ve found my new favorite recipe! Everyone loved it!
Me and Chef John used to be Facebook friends until that one time I threw my meat juices away. He deleted me almost immediately.
Quite rightly, too.
yeah, he KNOWS these things...
Well, he did warn you.
See, there are rules about these things. You just can't be throwing away the juices all willy nilly like.
LOLOLOL!!! thats a real chef!!
Trying this recipe tonight. It’s been cooking a couple hours and has made the house smell so good. I’m serving mine over rice.
There is nothing better than a fall evening and having something like this simmering on the stove. Delicata squash is definitely my favourite squash.
it's one of those things that you wish you could share with people, but it's such a personal joy that nobody else would really get it. but those are the times I'll cherish and long for when my day is done. those autumn evenings with a meal like this filling the house with delightful smell
Made this this past Saturday and it wasn't fork tender... it was spoon tender and absolutely amazing over some smashed potatoes. Thanks for the recipe, my family really enjoyed it!
I made this tonight. Took about 5 hours.
My sauce was much lighter than yours and I added a bit more heavy whipping cream than a splash ( didn't have time to make creme fraiche) but it still turned out amazing.
Instant classic.
I had a go at this today and in spite of our stupid stove which boils way too hard even on the lowest setting so I had to to keep turning it off and back on again, it came out great. I started with a bit more cider and reduced it a bit more so my sauce was quite a lot thicker but it was great. Unlike anything I have ever eaten before. The taste of the sauce seriously is beyond description.
I always add sliced, lightly fried Granny Smith apple too. Here in Spain, Asturias cider is amazing. French and U.K. ciders are great too of course. I am from England so know a good cider when I taste one! It's a favourite dish with my B&B guests.
I made this tonight. No delicata squash to be found. Used butternut. It was fine. I had about half as much meat because I bought bone-in by accident. I made the same amount of sauce called for in the recipe. Meat cooked about 2 - 2.5 hours. Sauce did not get as brown as in the video, I think because I didn't have as much meat. It still turned out amazing. One of the best dishes I've had in a year or two. It was outstanding. I did use hard cider, apple cider vinegar, and creme freshe. I will be making this again as soon as I can. Tips: cook as long as needed. Cook down the sauce with the meat as long as needed. Everything doesn't need to be perfect, just do a good job and this recipe will be on point.
Hats off to you, Chef John! Wish I could give this a million likes! I just made it, and I followed your instructions to the letter. It was an absolute flavor explosion! Mushrooms would've been a great addition. I even made the creme fraiche, which is wonderful BTW. I think I'll pair the leftovers with some fermented sauerkraut, and dumplings.Thank you sir. What an amazing dish!
Normally I prefer to make Asian food at home, since I have celiac disease and can’t eat most of it at restaurants because of the gluten in the soy sauce. However, I just moved to Germany and couldn’t find an Asian store in my area! I love cooking and it makes me feel comfortable and at home, especially in such a new place. I ended up making this with German Apfelwein (Apple Wine, or cider) and it came out amazingly! I didn’t know the German word for Creme fraishe so I ended up using Frischkäse (literally fresh cheese in German), and now I know what they call cream cheese over here! It still worked great, but I think that goes without saying. Thank you, Chef John, you helped me feel more at home as I started this chapter of my life! You and your content is truly a wish come true! Much love from Bavaria!
I served this to my friends. This is a winner. DO NOT forget the apple cider vinegar at the end. It makes the world of difference.
Just made it. With a twist I reduced with a bit of the best home made beef stock, no salt added, and put just a few flakes of teragon. Wow amazing.
Made this and it was delish, I did add in 2 honey crisp apples peeled and quartered 30 minutes before it was done and served the pork over brown butter spatzle it was a top 10 for this chef.
Looks ultra-yum! I also admire that freakishly small ladle.
Jeanette Waverly lmao
No doubt came in the same set as the freakishly small spoon.
I made it! It was amazing. I was slightly surprised that such a short list of ingredients would result in such a nice taste profile. Thanks for the recipe, I'm sure I'll make it many times in the future!
Made this for dinner last night, and it was delicious! I had to substitute the hard cider for beer and it still was amazing. Thank you always for your recipes!
I absolutely love delicata squash. It is so delicious you can roast it with the skin on and eat it. A little olive oil and salt is all you need delicious!
It took me awhile to appreciate Chef John's delivery. But like all good things, that take time and thinking, acquiring a taste for the unusual develops an appreciation that takes you to that other level of taste that goes beyond the surface, enhancing the experience, be it for food or humour.
Chef John's delivery is why I'm here and why I stay. No better way to learn than through humor and good cooking advice! Cheers!
This has become one of my all time favorite recipes.
Made this last night. 10/10, a keeper! I used a quality Mexican sour cream instead of creme fraiche and served it over mashed potatoes. The sauce is porky and almost buttery. Restaurant quality, wife loved it and asked for it to go into the rotation list. 😃 Thanks Chef John!
A great fall recipe thanks chef John!
I can't believe how good you are at cooking. Unbelievable. Obviously a head chef...
so good Chef John, the only changes I made was to braise in a 350 oven for 3 hours instead of simmering, still removed and reduced then added a tbls of balsamic 😋
My first try at this is in the first hour simmer and you never said how the whole house is filled with such a wonderful the aroma.
I made this tonight and it was delicious! Thanks, Chef John!
Omg look so good 🔥
This looks amazing! Going to give this a try.
I love the delicate squash! I slice and bake with granny Smith apple and Vidalia onion. Makes a great side dish!
I love late nights with Chef John.
I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
Will definitely try this braised pork. It's theraputic watching and listening to Chef John.
I just spent too much time reading stupid Facebook comments so I'm really glad you uploaded.
I’ve made this for my family 3 times now...they beg me to make it every time I’m home...this recipe is that good (with the spaetzle)!!
I tried this. It was delicious. I added pig trotters to it so it was rich and so good.
PERFECT meal the night before Thanksgiving when you're surrounded by freshly baked pies and sides for the next day! Certainly a treat!
Seven years late to the party. Pretty sure wishlisted this when the video came out, but only got around to making it last night. Now that I have...kicking myself for seven years when I could have made this again and again. Absolutely fantastic - rich, sweet, savory, and incredibly filling. As someone who tends to go more for riots of flavor like rendang, it's a little shocking the depth of flavor that comes out of essentially pork, sage, cider, and a little dairy. Practicum note: I was expecting this to take the full three hours of braising, but after two the meat was already at the falling-apart-when-you-look-at-it stage. So: not the ideal texture, but who cares when it tastes this good? Bring on the meat pudding!
This is one of your best dishes! Very nice!
IN France we Cook dishes like this one. Very simple but savoursome. It's a granny's recipe.
Your channel is cool
Congrats on being #20 on the trending list! Good for you.
Amazing! my family loved it, even though I had to use sour cream instead of creme fraiche.
Another knockout by Chef John.
Love this channel ! Keep it up chef John !
Just made this last night, and it turned out amazing. Thank you so much for putting this up for us.
Thank you! I'm skimming the comment section to see if anyone tried it! Did you do it exactly like he did or tweak it? This is 3 years later so I'm assuming you've made it more than a couple times by now!
Chef, I served this for my dinner party tonight and...Oooooh la la...they said it was amazing. I don't eat meat, because I don't like it...I never have even as a kid. I do cook it, my hubby is Cajun and was a hunter. I have to admit Chef I was tempted to give it a try. Thank you so much! I appreciate you and the time and effort you put into sharing your expertise.
I’ve always wondered how many people actually cook the dishes. For a few years I’ve only been cooking chef John, but this was very very delicious. I’ve never tasted pork like that.
This was a really delicious recipe. I highly recommend it. My suggestion is to bear in mind that the incredible sauce only penetrates a limited distance into the meat, so you might want to cut your meat into a few more pieces that are slightly smaller. I cut my three and a half pound roast into eight pieces, and perhaps it might have been better cut into ten. Just thinking. Also, before cooking my onion, I dumped out all but maybe half a tablespoon of oil that had rendered into the pan (and combined with the canola oil with which I had started). While it seemed somewhat un-oiled when I was cooking the onions, everything came out perfectly. My other suggestion is to have more of the cider on hand to serve with the pork.
Fabulous. As always.
You make it easy.
Thank you.
You are my admiration, great cooking.
I'm making this for Christmas! My dad loves it!
looks insanely good thanks chef john
Making this again tonight. I think this is my favourite recipe. So rich and flavorful!
Made this tonight. Wonderful and so so easy to make
Oh Chef, this is so good and tender. My friends and I are very happy. Thank you, and see you soon.
This was so good. What a perfect dinner for October 1st. I did it over the spaetzle instead though. Cooking time was about 2.5 hours.
John, I just love your videos.
Amazing as usual. My family enjoys all your recipes. Thanks 👍
My heart never beats like it beats at this
Looks delicious... I usually use pork shoulder when im cooking beans..but this just makes me want to try the shoulder alone.
Making a batch of hard cider next week. Looking forward to trying this recipe after it ferments.
Chef John, I'm new to your channel but love your stuff. Wasnt feeling turkey this Thanksgiving so I made this instead. Also subbed sweet potatoes instead of corn in your corn pudding recipe and tripled the maple syrup. Best Thanksgiving meal with very little prep. Thanks and hope your holidays are chill.
You know what's weird? When chef John dies i will be sad, when i die chef John will never know and feel nothing. Weird how one sided our relationship is. Love the food though!
ArtMurder Chef John will know and make a pun that is appropriate. You are after all the best stylist of your kind of nihilist
Is your name Murder because of such thoughts? Coincidence?
Thanks again
@@74bhounds nililism
I’m sad for you and all of us
I made this on Sunday. Smelled funny cooking at first with the fresh sage and apple cider vinegar and apple juice. But, it came out so tender. And, when I added the sour cream, instead of cream fraiche (sorry, I didn't have any of the real stuff.) the flavor was incredible and it was a little sweet. I added some carrots. Next time I'll add mushrooms. And, this can be adapted for pot roast as well.
It didn't take near as long to cook as I thought. It was also the first time I've tried picnic pork. I served it over wide egg noodles. This will be a favorite of mine.
Well done and savory looking. Thanx Chef.
I always include the bone which makes the flavor even better.
Great recipe and an entertaining presentation!
This looks fantastic.
Chef, AWESOME recipe!!! As I found out and had no cider vinegar at hand, it works perfectly fine with white balsamico vinegar, as well.
Can't believe I've never seen this recipe on FW. Looks wonderful.
I really love this style of making great food....as allways Enjoy! - that is the goal of all this
thank You for sharing your knowledge
Cooking a small pork toast in Salsa Verde was the one of the best things i ever tasted.
Ohhhhhhhh so good!
I will.....WILL try this one!
Greets from far away Germany....which is gettin colder day by day :)
I called the delicata squash as soon as I saw it. It is my favorite fall squash. I first found it at a local orchard and fell in love with it. Bake it all the time. YUM! This recipe looks totally delish. Will have to talk my son into cooking it since he has the nice Creuset cookware! LOL
Still somehow snuck in the cayenne...
Fact: Chef John is 75% cayenne by body weight.
18deadmonkeys so he's 75 lbs of cayenne?
@nmartin60 if he weighs 100 pounds then yes xP
This guy puts cayenne in pancakes
I've made this many, many times. It's one of my favorite dishes. If for any reason you can't find sage at the store, which has happened to me a few times, tarragon works really well in its place.
Making this now......house smells glorious
I've been watching Food Wishes for years! Do you know how much I support and love the channel? I don't even skip the ads so you can get that revenue. Stay hustling Johnny boy.
awesome man. just awesome.
hard apple cider will be added to my shopping list in roughly 4 to 5 seconds after i hit the comment button.
thnx for that.
I love you to pieces. Going to make this this week!
His voice makes me sooooo sleepy
😴😴
I'm not complaining or anything
Sublime flavor of sage, pork, cider!
my food wish is a savoury puff pastry appetizer. I keep making your sausage rolls for my guy, as he LOVES them. Unfortunately I have never been a huge fan of sausage rolls, so I would love a little puff pastry appetizer I could make at the same time for myself!
My mouth watered ugh 😑 I want some !
really nice recipe. and delicata squash is the absolute best.