Thank you Chef John. I just found your wonderful channel when looking up an old appetizer I used to enjoy, artichoke fritters (I was sad to see Gordon close). Though G. Sinclair went through many chefs, it was said that he always insisted having your fritters on the menu. I just watched a few of your videos so far and can't wait to watch the rest. Your obvious classical background and straight forward, common sense cooking style reminds me of the great James Beard. You are an excellent teacher.
Frank - Thanks for the compliments and the vote of confidence! Yes, many of us had a great time at Gordon. And yes, I'm glad that you found my channel and I hope that you can find foods of interest for your own kitchen there. BTW - It's always nice to hear from someone that has a little Chicago cooking history experience !! Keep an eye on my channel because there's more to come. Thanks again.
Thank you !! Once you get a decent little home fryer you'll start finding all kinds of things to fry in it lol. My normal recommended fryer is out of stock at Amazon at the moment but this one (hit link below) looks pretty comparable to the one I use in my videos. Good luck and have fun. www.amazon.com/Dawndior-Stainless-Commercial-Electric-Restaurant/dp/B07P21Z2KP/ref=sr_1_17?keywords=Tabletop+deep+fryer&qid=1582213734&s=home-garden&sr=1-17
Are you being a smart Alec or do you have a better two word term to describe that? As a matter of fact, I use the "logged" reference when I'm describing vegetables that have been cooked in stock extensively, as in "the vegetables are stock logged". I'd even go so far as to say that anything that is totally saturated with liquid in a way that maximizes the understanding of the "water logged" effect, should have the "logged" reference attached to it. That way it's super easy for everyone to understand.
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Thank you Chef John. I just found your wonderful channel when looking up an old appetizer I used to enjoy, artichoke fritters (I was sad to see Gordon close). Though G. Sinclair went through many chefs, it was said that he always insisted having your fritters on the menu. I just watched a few of your videos so far and can't wait to watch the rest. Your obvious classical background and straight forward, common sense cooking style reminds me of the great James Beard. You are an excellent teacher.
Frank - Thanks for the compliments and the vote of confidence! Yes, many of us had a great time at Gordon. And yes, I'm glad that you found my channel and I hope that you can find foods of interest for your own kitchen there.
BTW - It's always nice to hear from someone that has a little Chicago cooking history experience !! Keep an eye on my channel because there's more to come.
Thanks again.
Awesome. Clean and beautiful teaching.
Thank you very much!!
Let us know if you make this item and if you liked it !!
Best looking French toast recipe I have seen!
Thank you !!
You won't hear any arguments from me on that !! LOL
This custard /frying approach is my absolute favorite version!!
Looks Great !
Thank you. If you make it - let me know how it turns out.
So awesome this Food. Thanks For your tutorial.. Regards from Indonesia grandpa..
Thank you. You're very welcome !!
I think it’s time for me to invest in a deep fryer! Wow looks great!
Thank you !!
Once you get a decent little home fryer you'll start finding all kinds of things to fry in it lol. My normal recommended fryer is out of stock at Amazon at the moment but this one (hit link below) looks pretty comparable to the one I use in my videos. Good luck and have fun.
www.amazon.com/Dawndior-Stainless-Commercial-Electric-Restaurant/dp/B07P21Z2KP/ref=sr_1_17?keywords=Tabletop+deep+fryer&qid=1582213734&s=home-garden&sr=1-17
outstanding as usual chef!!!
can u show us how to prepare octopus... professional way
greetings
Thank you - and yes, I'll get around to some octopus. I love octopus!!
Yes, Custard logged, I believe that is the technical term for that
Are you being a smart Alec or do you have a better two word term to describe that?
As a matter of fact, I use the "logged" reference when I'm describing vegetables that have been cooked in stock extensively, as in "the vegetables are stock logged". I'd even go so far as to say that anything that is totally saturated with liquid in a way that maximizes the understanding of the "water logged" effect, should have the "logged" reference attached to it. That way it's super easy for everyone to understand.
This beats Corn Flakes any morning.
Ha ha ha ! Yes, but corn flakes are perfect when you're in a hurry !! LOL