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.
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
+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.
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.
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.
Thanks, Chef John for not banging the spoons against the pots and pans! Cook On!
I am always amazed by the crunch test... it's almost as awesome as the scratch test.
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!
mmm with hummus i bet they are so goood
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
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
This is the dude right here.
I love how ches John is incorpiraiting hints of his life's philosophy in his videos
But I'm neither Russian or a hacker.
Allegedly
Yum. Especially with that creamy cheese - oh baby!
Can you just come to my house and cook for me?
Homemade snacks. Why must I always watch this channel late at night? "Le sigh".
You always make me smile😄 Thanks for the video!
Chef John, you da man! 😆 I adore this channel!
I missed the 'old polka polka' in this one
I have a feeling when Chef John is not cooking he is probably the biggest internet troll out there
7:53 the philosophycal pearl we all waited for
Love these...
Yummy! Those look delicious!
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.
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.
look very good, can we eat that with hummus because my husband love pita ships and that looks like the one he buy
Excellent. Gotta try these.
is it possible using whole wheat flour?
La Tur is one of my absolute favorites!!
Well, I guess I could do this one, they would go well with Night Cheese!
thanks chef, they look delicious
Nice
Yes!!! Now I can see it😊
I have to make these for my Halloween party, thanks John.
I was just now thinking of this channel, and I see this uploaded 2 minutes ago....
Love your videos
1 hour to make, 1 minute to eat
That looks so good with brie man
LOOKS DELICIOUS "LOVE CHEF JOHN "
can you make a video on how to make a tuna melt?
the link shows different recipe... would you please share the recipe? thanks so much
Chef john can you please do a recipe for a Butterscotch Cinnamon Pie? (With cinnamon crust)
:)
Can you use whole wheat flour for this?
I bet if I cut that dough into thin strips and boiled it in water for 8 minutes I'd have a awesome pasta!!
Would these taste good with caviar?
THANK YOU IT LOOKS
chicken pot pie please...thank you chef
can i use pasta roller to roll it?
I will try this.
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
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!
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?
How long do these last staying fresh?
Chef John getting all relevant with that Russian hacker joke. Brilliant! :D
ohhh yah. I'm going to make this.
Can I substitute wheat?
What variety is the cheese at the end?
One more to the list of things I have to make.
💟 Mmmm its yummy 4 sure 💟
Looks tasty, and I really should be asleep instead of watching this >_
Oooo Fancy 🤓
Delicious
... allegedly
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)
Where's the recipe? The link goes to the blog, but search gives no recipe.
💙💚💛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...😳
Yum!
Yummy
What kind of cheese is that and where can I get some lol
I'd say you have a hot-spot in your oven Chef.
hey chef john!
woop!😊
Yum!!!
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!
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.
very philosophical haha right on
SO FANCY
Is Chef John losing weight? Your wrists look skinnier, very svelte wrists
OOH SNAP! this just got racial!
your hands look like you've lost weight BTW.
What is that gorgeous Italian cheese again?
So no Cayenne is needed?!
I thought those preserves at the end were Fuzzy Peaches at first
omg hi im early i love u
I lost it at the 'allegedly....'
There's no video😳
plus your spinach artichoke dip...duh
primero
Hi
18 seconds ago whoo!
'allegedly' lmao
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!
at least an eighth of am inch or less. don't you mean at most an eighth of an inch?
...allegedly.
PUT SOME FOIE GRAS ON THEM OMG
1
Persian food