wait they are really that easy to make. these might be an "artisan" christmas gift ;) with some nice cheese and fancy cutting boards. Thank you Chef John! You made my holiday season so much easier
do you know what's the weird thing? I'm from Sudan and we always do this for breakfast with some milk tea and sprinkle some sugar powder on them and instead of baking them we deep fry them, they are really nice.
Re. time and effort, I do think these are worth it because of some other quality features. You save money; it really doesn't take much time; it gives you complete control of ingredients; it's very satisfying to DIY; it's fun.
+Christine King +Benjamin Beatty +elizab0mb +Anna Emerson It is 'La Tur' by Caseificio dell'Alta Langa www.caseificioaltalanga.it/alta-langa-the-products.-la-tur.html www.cheese.com/la-tur/
Chef, I agree about the black pepper, it'd work great in these. For the amount of dough you made, how much would you suggest adding as a base amount of black pepper? I'm thinking around 1 tbs would be around a good place to start from.
Man chef you have me thinking, my 1st of 3 baking classes we did primarily doughs and mid way went sweet. Intermediate was all sweet mass production ie creme brulee, opera cake, napolean and cream puffs. Advanced cooking we do 7 component cakes and all this fancy crap. I want to know what happened to the dough (see that rhyme). I am taking cooking also and for a cook at heart baking is like rocket science with their fancy scales and weighing out things. I want to integrate moreod basic straight dough method and some sponge method for savory baking. You've given me some hope to actually bake at home. Speaking of savory im sick of making pate a choux and stuffing with pastry cream. I want spinach and cheese in it and i want it now
It's up now. He always posts the videos first, then writes the blog posts. So if the link in the description just goes to the main page of the blog, you just have to check back in a bit and it should be done.
If I only did things worth the effort, I wouldn't have 4oz of vodka soaking up some vanilla bean in the pantry. I'd have a gallon of vodka soaking up a small village of vanilla beans because, honestly, this process takes forever.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/256101/Crispy-Rosemary-Sea-Salt-Flatbread-Crackers/
The pepper at the beginning had me. Your videos are so enjoyable to watch and always make me hungry.
I am always amazed by the crunch test... it's almost as awesome as the scratch test.
wait they are really that easy to make. these might be an "artisan" christmas gift ;) with some nice cheese and fancy cutting boards. Thank you Chef John! You made my holiday season so much easier
do you know what's the weird thing? I'm from Sudan and we always do this for breakfast with some milk tea and sprinkle some sugar powder on them and instead of baking them we deep fry them, they are really nice.
Re. time and effort, I do think these are worth it because of some other quality features. You save money; it really doesn't take much time; it gives you complete control of ingredients; it's very satisfying to DIY; it's fun.
I love your videos your funny with a soothing voice...the political jokes topped the cake
I loved making the cheese-its recipe from your other video. turned out great. Looking forward to trying this as well. Thanks Chef John!
Thanks, Chef John for not banging the spoons against the pots and pans! Cook On!
This is the first time I've been on the ground floor of one of your videos! 1.6 MILLION SUBSCRIBERS!! You absolutely rock.
Absolutely one of the best cracker recipes I've ever seen Thank you for sharing this delicious video. blessings ChefMike
mmm with hummus i bet they are so goood
is it possible using whole wheat flour?
You always make me smile😄 Thanks for the video!
Chef John, you da man! 😆 I adore this channel!
This is the dude right here.
Yum. Especially with that creamy cheese - oh baby!
what was the name of that italian cheese? I didn't catch it but it looks like I need it.
La Tur
Parmigiano-Reggiano
+Christine King +Benjamin Beatty +elizab0mb +Anna Emerson
It is 'La Tur' by Caseificio dell'Alta Langa
www.caseificioaltalanga.it/alta-langa-the-products.-la-tur.html
www.cheese.com/la-tur/
Lol@ looks like I need it😊
Everyone needs La Tur at least once in their lives.
Homemade snacks. Why must I always watch this channel late at night? "Le sigh".
Chef, I agree about the black pepper, it'd work great in these. For the amount of dough you made, how much would you suggest adding as a base amount of black pepper? I'm thinking around 1 tbs would be around a good place to start from.
I have a feeling when Chef John is not cooking he is probably the biggest internet troll out there
La Tur is one of my absolute favorites!!
Love these...
look very good, can we eat that with hummus because my husband love pita ships and that looks like the one he buy
Yummy! Those look delicious!
I love how ches John is incorpiraiting hints of his life's philosophy in his videos
7:53 the philosophycal pearl we all waited for
But I'm neither Russian or a hacker.
Allegedly
Excellent. Gotta try these.
I have to make these for my Halloween party, thanks John.
Can you just come to my house and cook for me?
Can you use whole wheat flour for this?
the link shows different recipe... would you please share the recipe? thanks so much
I missed the 'old polka polka' in this one
can you make a video on how to make a tuna melt?
thanks chef, they look delicious
can i use pasta roller to roll it?
Would these taste good with caviar?
Well, I guess I could do this one, they would go well with Night Cheese!
That looks so good with brie man
How long do these last staying fresh?
I was just now thinking of this channel, and I see this uploaded 2 minutes ago....
Nice
What variety is the cheese at the end?
LOOKS DELICIOUS "LOVE CHEF JOHN "
Can I substitute wheat?
Love your videos
Yes!!! Now I can see it😊
Chef John getting all relevant with that Russian hacker joke. Brilliant! :D
chicken pot pie please...thank you chef
Chef john can you please do a recipe for a Butterscotch Cinnamon Pie? (With cinnamon crust)
:)
THANK YOU IT LOOKS
I will try this.
Here Chef John, what's one dish you refuse to make for yourself because you don't think you can beat a version you've had elsewhere? I'm v curious!
Man chef you have me thinking, my 1st of 3 baking classes we did primarily doughs and mid way went sweet. Intermediate was all sweet mass production ie creme brulee, opera cake, napolean and cream puffs. Advanced cooking we do 7 component cakes and all this fancy crap. I want to know what happened to the dough (see that rhyme). I am taking cooking also and for a cook at heart baking is like rocket science with their fancy scales and weighing out things. I want to integrate moreod basic straight dough method and some sponge method for savory baking. You've given me some hope to actually bake at home. Speaking of savory im sick of making pate a choux and stuffing with pastry cream. I want spinach and cheese in it and i want it now
Where's the recipe? The link goes to the blog, but search gives no recipe.
1 hour to make, 1 minute to eat
I bet if I cut that dough into thin strips and boiled it in water for 8 minutes I'd have a awesome pasta!!
Don't see the recipe on the blog!
It's up now. He always posts the videos first, then writes the blog posts. So if the link in the description just goes to the main page of the blog, you just have to check back in a bit and it should be done.
Got it. Thanks!
Looks tasty, and I really should be asleep instead of watching this >_
Quick Question: what do you mean fresh water?? Is there any other??? 😊
Madison Montgomery He means don't use Flint, MI tap water.
Note - Cold, fresh water... so it's nice n cold from the tap.
toilet water
Any water is fine, just don't used the powdered kind...
zombiTrout but what about toilet water though?
💟 Mmmm its yummy 4 sure 💟
ohhh yah. I'm going to make this.
One more to the list of things I have to make.
What kind of cheese is that and where can I get some lol
Think I could sub in some Himalayan Rock Salt instead of the Sea Salt? I know it shouldn't make a huge deal but I thought I'd ask the boss.
my food wish is your take on Mexican Pozole (hominy stew)
So no Cayenne is needed?!
hey chef john!
I Woulda' spread the dough on the mat, cut then and baked. the silicon would give the bottom an interesting look. :D
Of course we love to do things which aren't worth the time and effort! That's why we watch your show! .. oops.. that came out wrong...😳
Yummy
💙💚💛chef john
Oooo Fancy 🤓
Delicious
... allegedly
Is Chef John losing weight? Your wrists look skinnier, very svelte wrists
Yum!
woop!😊
I'd say you have a hot-spot in your oven Chef.
If I only did things worth the effort, I wouldn't have 4oz of vodka soaking up some vanilla bean in the pantry. I'd have a gallon of vodka soaking up a small village of vanilla beans because, honestly, this process takes forever.
Yum!!!
There's no video😳
very philosophical haha right on
omg hi im early i love u
SO FANCY
I thought those preserves at the end were Fuzzy Peaches at first
Hi
18 seconds ago whoo!
What is that gorgeous Italian cheese again?
at least an eighth of am inch or less. don't you mean at most an eighth of an inch?
I lost it at the 'allegedly....'
plus your spinach artichoke dip...duh
'allegedly' lmao
OOH SNAP! this just got racial!
your hands look like you've lost weight BTW.
make mozzarella sticks
I'm early....,,uh joke about cayenne, I'm the bad rhyme of the topic this time......this is too much pressure!
PUT SOME FOIE GRAS ON THEM OMG
1st
primero
...allegedly.
First