I've read that the last meal has to be locally available. So, they could perhaps buy the ingredients, show this video to the prison cooks, and make it happen. All thanks to you John. I hope you realize how amazing your videos are. You are a major influence on my life.
The majority of people nowadays don’t know how to make good food . They are happy with cheap junk food . I am so glad I grew up in Europe with excellent local produce . Ingredients used are almost always top class quality from cheeses to smoked bacon ...you name it ..... every time I go to the US , I see that most people eat unhealthy , oily food made out of cheap produce . No wonder so many people are obese . I am very glad you show the audience how to make good and healthy food within a short time with good local produce ..... life is short , enjoy and eat good food .
Just made this. Just amazing. I am a vegan so instead of an egg, I added an avacado. Gluten Free so used 2 crispy Indian Papadams instead of croutons. Added some soy crispers soaked in coconut milk instead of beacon. In 30 mts, there was magic! I just got Frissee from Whole Foods because they looked cute and artsy, never knew I’d have a superb meall out of it! Thank you. This is greet!
I don't have cabinet space for a spinner...I just put those greens in a tea towel, go on the deck and give it the old slinga slinga (I look like a windmill). I love this salad! When that egg yolk mixes with any vinaigrette, it makes its own bearnaise/hollandaise thing.
Sherry Osinga I know this is old but for future viewers, I try to find a salad spinner that uses a nice looking bowl and in turn use it as the serving vessel
Love this recipe.....gonna try it chef.I've worked in the culinary field most all my life and definately heard of this salad and eaten the dressing before.worked at acountry club under a french chef. A lot of ppl don't even know that they eat their salads after the meal.....at least we did.
Great recipe - superb video - bizarre voice - a sing-song liturgical inflection style which grates more than somewhat. It helps when poaching an egg to first swirl up the boiling water with a whisk - it encourages the white to cloak itself around the yolk. A poached egg takes about 2 min 45 to 3 min depending on variables. I shall make this for my wife's breakfast - thank you very much.
Man, watching this 5:21 in the morning. Not good. Thanks, your videos always make me smile. And hungry. I will try this one for sure. Hope I can find thick bacon like that.
Chef John, I must say......It is actually quite refreshing to see you placing the ingredients through the reflection of the bowl...... a new.. perspective, if you will.
Watching this video by chance two years after having made my previous remark, and the phrase 'We are gonna fork that egg, right in the yolk' resonated with me before I even looked at the comment section I forgot about.
Lol I have several friends with Rolls-Royce‘s and because of the commercials they always have small bottles of Grey Poupon in their car!!! From the OC with love 💋
"The Food Lab: How To Poach Eggs" - This is the perfect way to poach eggs. Started doing it this way and haven't looked back since! A tad bit more work but always *perfectly* shaped eggs. Done by SeriousEats.
Salads can be so good. I love all different kinds of vinaigrettes. I like mine like this: - Estragon Mustard - Dark balsamico vinegar (I like it sweet) - tiny bit of garlic - salt, pepper - little bit of thyme or oregano, also mint or sage (varies constantly) - olive oil I often make 1litre of this vinaigrette and keep it in the fridge for a few weeks. When done right, vinegar and oil won't separate, only a little bit. Give it a shake and it's fine. Thanks, bye
Chef john has like the greatest personality ever
miraeja you have the greatest personality too!
You can hear him smile when he says "enjoy"... it feels like a hug🤗
I love the way you look at me through that mixing bowl.
🤣🤣🤣🤣🤣🤣
Anyone else try to see him in bowl reflections every video??
Yes and I had to Google his Mysterious Hilarios ways!
Had to stop the video .. n try to see..his face. lol.
@@ManuelGomez-us7de cool
I've eaten salad Lyonnaise in Lyon. And while I ate it, I was thinking of this video.
I've read that the last meal has to be locally available. So, they could perhaps buy the ingredients, show this video to the prison cooks, and make it happen. All thanks to you John. I hope you realize how amazing your videos are. You are a major influence on my life.
i enjoy watching your videos when im about to sleep. It's so relaxing.
I am a huge fan from Lyon, France, i am super glad you tried this recipe!
The majority of people nowadays don’t know how to make good food . They are happy with cheap junk food . I am so glad I grew up in Europe with excellent local produce . Ingredients used are almost always top class quality from cheeses to smoked bacon ...you name it ..... every time I go to the US , I see that most people eat unhealthy , oily food made out of cheap produce . No wonder so many people are obese . I am very glad you show the audience how to make good and healthy food within a short time with good local produce ..... life is short , enjoy and eat good food .
My mouth started watering... that was crazy! I really need to make this salad!
I am french and i love how you say "lyonnaise" and "lardons"
exactly that! I was watching chef John the whole time, and in the middle of that I was like "wait what are we doing here again? OH A BUTTERFLY!"
One of my very favorite things to order at any French bistro ever.
Oh my! I was drooling by the end of this video. This looks like heaven. I know what I am making this weekend. Thank you.
Love u Chef John, keep going! The guys driving Rolls Royces. Made my day!
I didn't find him 😞
I'm so happy I found you! I did your chicken noodle soup and my hubby and little one enjoyed it! Can't wait to do this salad this weekend!
i love the reflection of you in the bowl :D
Think I've watched this about 5 times. Looks so delish!
I love this salad along with duck confit and a glass of wine. Now that’s a perfect bistro lunch and reminds me of France or Balthazar in NYC.
I think those bowl reflection views of you always have the most flattering angles
Chef John you are like a food angel sent from above.
I used to not like your style of narrating but I think you're growing on me, Chef John! That salad looks divine, especially at 11.30 at night!
Just made this. Just amazing. I am a vegan so instead of an egg, I added an avacado. Gluten Free so used 2 crispy Indian Papadams instead of croutons. Added some soy crispers soaked in coconut milk instead of beacon. In 30 mts, there was magic! I just got Frissee from Whole Foods because they looked cute and artsy, never knew I’d have a superb meall out of it! Thank you. This is greet!
You made something entirely different, glad it was good though.
Chef John, ,y favorite chef ever !!
Chef John, i am so excited that you are doing this because i am from Lyon, this is so delicious !
Anyone else really disappointed that we didn't get to see how much water was left in the salad spinner after he spun the salad?
I don't have cabinet space for a spinner...I just put those greens in a tea towel, go on the deck and give it the old slinga slinga (I look like a windmill). I love this salad! When that egg yolk mixes with any vinaigrette, it makes its own bearnaise/hollandaise thing.
Sherry Osinga I know this is old but for future viewers, I try to find a salad spinner that uses a nice looking bowl and in turn use it as the serving vessel
Sherry Osinga that’s my Mum’s fave technique for drying lettuce. Centripetal forces! Or is it centrifugal?
@@sherryo360 that's a great idea Sherry
😂😂😂😂😂
Chef John, just wanted to let you know that you have make my life better and more delicious. Thx
How do you come out with these amazing foods so quickly omg. I love your stuff John!!
You are the best chef ever, thank you
You have such a marvelous talent for making simple things look and taste so great!!!
Love this recipe.....gonna try it chef.I've worked in the culinary field most all my life and definately heard of this salad and eaten the dressing before.worked at acountry club under a french chef. A lot of ppl don't even know that they eat their salads after the meal.....at least we did.
Every Food Wishes video has at least one line that makes me click "like" before the end of the video. This one had four.
You are the best chef John....thank you!
This looks wonderful! I have never b used frisee but have long loved a poached egg on top of a green salad. Wonderful, again!
Great recipe - superb video - bizarre voice - a sing-song liturgical inflection style which grates more than somewhat.
It helps when poaching an egg to first swirl up the boiling water with a whisk - it encourages the white to cloak itself around the yolk.
A poached egg takes about 2 min 45 to 3 min depending on variables.
I shall make this for my wife's breakfast - thank you very much.
Use to have this great meal
whilst skiing in France with my rich aunt and uncle.
RIP
I have the same salad spinner :) that's so exciting
My kind of "Spin Class"! 🙃
That looked really delicious.
One of my favorite salads! Well done.
Man, watching this 5:21 in the morning. Not good. Thanks, your videos always make me smile. And hungry. I will try this one for sure. Hope I can find thick bacon like that.
ROFL, I love the Grey Poupon reference. Thank you Chef!
You're the Rick Ross of your salad toss!
I was thinking the Yule Brinner of your salad spinner
Wow, I want to give it a try... You made me so hungry and it is middle of the night lol. Thanks for sharing.
I love your accent when you say French words!
Chef John you're the best. I was sooooo right in knowing how you'd announce your food.
I am so hungry from just watching this!
My very favorite Salad of all time! One of these days I’ll have to try it as a meal with two poached eggs.
That's the only salad I've ever seen that Makes me really want salad
Not yet tasted this one, but I am amazed on how Cheff John excels in every video.
i love the ingredients you work with.
Your stache looks glorious chef.
No one else can hype a salad like Chef John.
I don't usually go for salads but this looks just amazing. Just Amazing-!!
i sincerely wish Chef John would have a Food Network show. It would be so popular
Chef John, the quality of your meat and produce always looks amazing. Where do you buy groceries?
Excellent video and one of the most delicious salad
I'm watching this past 10PM and I'm hungry again.
That is a good looking salad!! Making me so hungry right now!!!
"They have different words for everything." Classic.
Chemgeek10 Classic Steve Martin
I like your french accent when you say Lyonnaise et lardons et Laitue frisée!!!!!
I made this with kale (no bacon because I'm vegetarian)....soooooo good at 2 AM. Also easy! You rock!
Was I the only one staring at chef John in the reflection of the silver bowl instead of him preparing it? Looking good btw!:D
I love it when you can see Chef John's face in the mixing bowl.
I'm french and I approve this video :D
this is the best green salad ever.
Chef John, I must say......It is actually quite refreshing to see you placing the ingredients through the reflection of the bowl...... a new.. perspective, if you will.
Beautiful salad!
You are the King!
Made the vinaigrette to go with my leafy lettuce for supper tonight! It's super good! Will make the salad for lunch tomorrow :). Love your recipes!
that looks SOOOO good!
I wish the starting of this show was my ring tone. That piano intro just reminds me of Christmas.
as if i dont have enough gadgets... now i need a salad spinner... looks tasty John
this looks AMAZING
Love the Seattle Seahawks shirt.
Yeah, the finger brake... best invention after the wheel and sliced bread!
I love your recipes! I have always wanted to learn how to do a poached egg & now I know! :)
Kind of cool to watch you in the bowl =) (reflection of course)
I make something similar with a baksamic vingerette and a soft boiled egg ^_^ will definitely try this out!
Man, i love your videos! So funny and instructive! Congrats!!
6:26 - 'We are gonna fork that egg, right in the yolk...'
You look like food wishes picture
Watching this video by chance two years after having made my previous remark, and the phrase 'We are gonna fork that egg, right in the yolk' resonated with me before I even looked at the comment section I forgot about.
I THINK YOUR FANTASTIC, I love your narration. I have never found a salad spinner that really drys. What brand do you use.? Thanks
this video gave me a lardòn
Statutory Crepeist now we know you CAN get THAT EXCITED over a salad.
That was an EPIC pun on extreme excitement!
Seth Edwards yes! A lardon is when you get really excited about rich and fatty foods! 😂
I dont usually like salads, but hell yeah, i'd eat that.
Finally got to make this☝🏾 this is very good 😊
I am french and approve this recipe !
2:14 WE CAN SEE HIM :D :D :D
Another reason to see this great video.
Whay does his shirt say?
Beautiful salad, gonna steal that recipe and call it mine, sorry Chef, that's just how I roll
Looks De Lish, yum yum. Thanks for sharing.
Yes, absolutely. He does it all himself.
This one is a foodwishes masterpiece! Some great jokes too.... 'they have a different word for everything ...' :-)
looks wonderful!
Lol I have several friends with Rolls-Royce‘s and because of the commercials they always have small bottles of Grey Poupon in their car!!!
From the OC with love 💋
"The Food Lab: How To Poach Eggs" - This is the perfect way to poach eggs. Started doing it this way and haven't looked back since! A tad bit more work but always *perfectly* shaped eggs. Done by SeriousEats.
soooo, it is 5am and i eat this now for breakfast :) *yummy*
Thanks a lot Chef John... I've got drool all down the front of my shirt!
Man that looks good. *drools
You ALWAYS upload videos when I'm hungry D:
Salads can be so good. I love all different kinds of vinaigrettes.
I like mine like this:
- Estragon Mustard
- Dark balsamico vinegar (I like it sweet)
- tiny bit of garlic
- salt, pepper
- little bit of thyme or oregano, also mint or sage (varies constantly)
- olive oil
I often make 1litre of this vinaigrette and keep it in the fridge for a few weeks. When done right, vinegar and oil won't separate, only a little bit. Give it a shake and it's fine.
Thanks, bye
Looks delicious
Blood starting seeping from my eyes so hard when I saw this salad. Reminds me of balls at city. I want salad now