@eric blood you could try making them with almond flour that might work well on Keto, or you might try using rice flour if you have a carb day. -- Best of luck!
Wouldn't they be too flavorful/wasted? I like Sourdough bread or ewe's cheese... realising they are flavorful and the taste undercuts the more savory/hot chilli.
I tried this recipe and it turned out so good! They're actually really easy to make, for someone with no baking experience like myself, and now my family thinks I'm a prodigy lol. This recipe is highly recommended. Thank you Chef John! :)
I love your way of cooking! no food processors! just some basic tools! I think thats the real cooking, and the real chef!! and.. ps: your way of speech too! lol
Oh my GOD!! I made these and they came out so perfect...my entire family gobbled most of the batch! I used chickpea flour to make it gluten free and it worked just the same! Thanks for sharing this recipe.
I baked these double recipe yesterday. My family and a few of my hubby's coworkers just loved them. A half a day to make these and gone in 5 minutes, ha
I used to make these at a restaurant a few years back. Or, something somewhat similar, because the way the recipe book just left out how everything was supposed to be done, I couldn't get them to taste cheesy and wonderful every single time. Chef John, thank you for this video, it's shown me everything I did wrong and now I can make them perfectly any time I want.
"....give it a proper forking...". When I was a kid I could eat a whole box of store bought cheese crackers in an afternoon. But as I got older, it seemed that the store bought cheese crackers became blander tasting, so I switched to Nacho Cheese Chips. But these look and sound great, I can't wait to try your recipe.
Chief John, Thank for bringing your passionate of cooking to youtube. Your videos make become enthusiastic to cook and enjoy food with my friends. By your sense of humor, it will never be bored for me to watch it again and again. Please keep it up. Greeting from Vietnam
@@Dancereky Ikr i have been following him for years on allrecipes. It never dawned on me he might have a youtube channel!!! better late than never haha 😁
Because of his silly sing-song voice. He is funny and has good recipes BUT SOME OF US CAN NOT STAND HIS VOICE. Like fingernails scratching on a blackboard. Yikes!!!!! Hope that answers your question. Keep smiling 😄.
I had a not so great day today, came across Chef John and am now overjoyed, sitting here, watching the videos, crying with laughter cause this is hilarious and with sadness, cause this looks so delicious and I don't have it ^^
First comment on youtube ever. Compelled to after making these today. So easy and so tasty... crumbled a bit of Parmesan on top before baking. Thank you.
As if I don't have enough recipes lined up to last a couple lifetimes. These are a must do. The cheddar-parmesan look beautiful and surprisingly crispy and airy. I'm also thinking gruyere and asiago, just happen to have some to use up. Maybe even some bleu cheese. Wouldn't these make great gifts if you don't eat them all yourself?
These are just amazing! I just used Monterey Jack cheese and Parmesan that I had in hand they are delish! So simple and tasty. Thanks for this great recipe
Last night, I was watching this while I was about to sleep, and with his voice so reassuring, this was a good send off to Dreamland. And this morning, dreams of baking this for my future grandchildren and packing this as snack for my children in college, made me feel so cozy even while it is rainy, gloomy and quite cold outside. Thank you, Chef John. God bless you more and more. ☕️😊
Sounds awesome! Think I might do a little powdered sun dried tomato an basil. So many possibilities. Onion flavor seems good. The way you made it sounds great too. Thx for post.
tried those today, made a double (as you recommended on the page) which i then split in half and needless to say they came out absolutely beautiful, especially the second batch (i made it a little bit thicker than the first one and it was just like you said, thickness was the key!)...your recipes are the best CHEF! (and more importantly they actually work)
@@MrJimmyCleaver is he not? He's casual and uses his talent to try to teach other people and doesn't care about mistakes and doesn't want you to worry about not being good enough yet. He levels with you to try to meet you where you're at and explain everything in a way that everyone can understand. And he's super relaxing to watch. Sounds like it hits most bases!
@@adaharrisonn actually JACQUES PEPIN is the Bob Ross of cooking. He is calm and soothing. Chef John's voice IS NOTHING like the calm & soothing voice that Bob Ross had. Though you made some really good points, the analogy makes no sense. 😥
Am I the only one on quarantine lockdown binge watching recipes I would’ve never made if I had not been put in lockdown? Now I’m rushing off to make me a batch ASAP! Thanks Chef John!
"Has to have the exact same number of holes... OR I wont sleep." hahahaha I am in tears right now....Cause Just before that you were saying if you like, go ahead and punch the holes all over and cut and etc and I was thinking.. OH NO WAY!! I gotta put the holes in each one just so or that'd BUG me. LOL I just found your channel and I love it. Please keep doing what you're doing. :)
These look absolutely delicious and scrumptious! I’ll use GF Flour as I’m gluten sensitive. But OMG these look amazing! Love your videos, thank you so much!!
i made these tn for the first time! i chose sharp cheddar and gouda w some garlic powder and a little extra cayenne (and some browned butter in the first step). really excited to try them in like 20 minutes :))) thanks for the recipe, it was really easy!!! 💞
I don't make these often but they turn out great everytime! I appreciate your recipe, these cheese crackers are so good and not too difficult to make 👌
I absolutely love your videos. You have a very rhythmic way of speaking that I personally find very pleasing and entertaining at the same time. You're choice of music adds to every video that I've watched so far. I love this recipe. What do you think about using a combination of rice and wheat flour or any other flour ?
Just made them today with my daughter; she is a bit sick so we skipped kindy and decided to have some fun in the kitchen:). We used smoked mature cheddar, smoky paprika and caraway seeds and my daughter had a blast using cookie cutters to make "cheese cookies". We made 2 batches - the first one baked for 15 minutes (more crunchy and slight almost burnt cheese flavour) and the second for 12 minutes (less crunchy but with a hint of chewey texture) and bloody hell they are amazing! However, accoridng to my little girl, the moth and the teddy bear shaped are the most delicious:) Thank you!
I tried it, had the shredded cheese though. It took a bit of extra smashing for probably longer than non shredded would take. It turned out really good. I suggest smaller bites, not too thick and will crisp fine. Thanks Chef John!
Well, Jay Cee, I personally appreciate when someone offers correction. But then, I like learning. That said, I do realize that there are some in this world who aren't as open-minded and who think they know it all and whom you can't tell anything. And by the way, it's spelling, not grammar that bjorn corrected, but hey, if you have no problem looking like an uneducated boob, that's on you.
I just made these tonight. Turned out wonderful. Crispy and flavorful. The first time is the worst time, so the more I make them the better they will be. I did place them on a rack over my half sheet pan instead of directly on the tin foil. I made a double batch and from the reactions of kids and spouse, they will be gone by tomorrow.
I've only watched 3 of your videos so far, and I love you! I'm collecting ideas for some nice finger food for a pre christmas gathering I'm having with friends, so thanks for the tips! Happy Holidays from England!
Ok so I just made these and they are SO DELICIOUS!!! I’m definitely not a baker and I have zero hope when it comes to ovens but it worked! Since I’m British I’ve never had cheez its before so this is crazy!
If you don't want to bother with all that tedious mucking about with the fork, use a food-processor to bring this dough together. I use it for pie-crusts, and it works fabulously for this recipe.
Chef, I have a fun fact for you--I am from the US and now live in New Zealand and there is literally no orange cheese. All of the cheddar varieties are white, in fact all cheese is white even colby etc.Oh well, anyway I am pretty excited to see this recipe since it is one of the only things my mother-in-law did that I enjoyed before she passed away. [drum thing] OOH that wasn't nice, but seriously I couldn't stop eating them! I guess I never thought of making them myself until I tripped over this recipe just now. THX for sharing! =)
XD I want you to give this a thorough and proper forking and after this I felt the need to feel it with my fingertips and it felt pretty good- I'm dying.
Made a batch today it was very good, just like all other recipes from chef John. My 3 yr old daughter right away tried to recreate the sound chef John made! However, my husband said that the whole house smells like baby vomit!
Hi Chef John.. i love your recipes and your delivery style is amazing! I want to make these crackers today, but for some reason i can't find foil in this lockdown.. can i use silpat or parchment? or just the anodized tray thats in the oven?
I'm going to make a medicated batch. You always want to make non-medicated so you don't over-medicate yourself, so yes, that's a lot of work for that many. Having something to do all the holes at once would be handy.
Check out the recipe: www.allrecipes.com/Recipe/235172/Chef-Johns-Cheesy-Crackers/
My mother in law made these but added rice bubbles.
@eric blood you could try making them with almond flour that might work well on Keto, or you might try using rice flour if you have a carb day. -- Best of luck!
@eric blood Use chickpea flour. It'll still have carbs but more protein and fiber.
thank you very much for the recipe!! Dear Chef John could you perhaps make a video for wafer sheet? Thank you!!!
@@rickcoona8368
Hiqqoqqpqqqqoqpqpqqqqqlqlqq
“Please don’t stress ... ever.” We love you, too, Chef John!
this took 15 mins to bake but i will finish them in 5
i can do 1 minute
PHOTON lol..
Looks yummy
spoonfulofsmiles 😂😂
🤣🤣🤣
I tried this but instead of regular butter I used garlic butter
Kevin Babbz that sounds amazing......
Dude... you're a genius... I'll do It your way.
Kevin Babbz damn that must taste bloody amazing
oooooooooooo!
You're a hecking legend.
I bet these would be amazing with a bowl of chili.
YES!!
And you gotta have BEER!!
Wouldn't they be too flavorful/wasted?
I like Sourdough bread or ewe's cheese... realising they are flavorful and the taste undercuts the more savory/hot chilli.
@@joannaedwards6325 when u making this meal and beer? i will be ready!
@@AlanKelly-nm9lx
You're a bit late. That chili, crackers & beer meal was years ago.
Oh well
1:33 - Spatulate. That word belongs in a culinary textbook somewhere. Thanks, Chef John. I love it.
i love his voice
Forking in Earnest: The Life and Story of Chef John; An autobiography.
🤔🤔🤗😆😅😅😂😂😂😂
I could use a good forking 😉🙄
It all started with spooning! Haha
I tried this recipe and it turned out so good! They're actually really easy to make, for someone with no baking experience like myself, and now my family thinks I'm a prodigy lol. This recipe is highly recommended. Thank you Chef John! :)
John: Don’t stress. Ever.
Also John: I have this thing where I have to have the same number of holes in my crackers or else I can’t sleep.
cut out the refined foods to sort the OCD!
I felt that!
I love your way of cooking! no food processors! just some basic tools! I think thats the real cooking, and the real chef!!
and.. ps: your way of speech too! lol
I love how you’re excuse is to make these instead of buying them is “Just live a little!”
Oh my GOD!! I made these and they came out so perfect...my entire family gobbled most of the batch! I used chickpea flour to make it gluten free and it worked just the same! Thanks for sharing this recipe.
Great idea! I've had some on hand just sitting in my fridge so that's my game plan for it now!
hey, can i fry these instead?
Great idea! I'll have to try this
@@jotarokujo806 I would not do that. The cheese melts. It would end up in all the fry oil. Too rich with it's own fat.
@@littleme3597 i did that, worked out ok
I baked these double recipe yesterday. My family and a few of my hubby's coworkers just loved them. A half a day to make these and gone in 5 minutes, ha
hm c;
I think I’m obsessed with the idea of cheese butter.
Think of it. This could be used on potatoes, broccoli, asparagus…POPCORN...Brussels sprouts.
Yum.
Brie is kind of like that, very soft and runny but also greasy and cheesy
SCSilk Try nutritional yeast on popcorn( and anything else you fancy!) ...yummy!
yeah you can, grate your cheese and fork it into butter. much easier if you have food processor tho. or you can just use spatula
I think it would be great with a spoon.
I used to make these at a restaurant a few years back. Or, something somewhat similar, because the way the recipe book just left out how everything was supposed to be done, I couldn't get them to taste cheesy and wonderful every single time. Chef John, thank you for this video, it's shown me everything I did wrong and now I can make them perfectly any time I want.
I think "spatulate" is my new favorite word
I have already found creative uses for the word both in the kitchen as well as in the bed room!
Doctors use it as an accepted medical term.
@@MarySanchez-qk3hpIt's listed as an adjective in a regular dictionary, meaning shaped like a spatula.
Yup. Mine is "crackerlacking".
I don't think I'll ever buy Cheez-Its again!
This video has changed my life... for the better, of course.
Cheez-Its don't even taste good any more! Mom bought a box the other day and they were so awful she threw them away. Chemical city.
@@rheagraham5896 So right.
Nope will never buy store bought chemical squares... LOL These are the best, I actually had them for dinner last week...
"....give it a proper forking...".
When I was a kid I could eat a whole box of store bought cheese crackers in an afternoon. But as I got older, it seemed that the store bought cheese crackers became blander tasting, so I switched to Nacho Cheese Chips. But these look and sound great, I can't wait to try your recipe.
Chief John,
Thank for bringing your passionate of cooking to youtube. Your videos make become enthusiastic to cook and enjoy food with my friends. By your sense of humor, it will never be bored for me to watch it again and again. Please keep it up.
Greeting from Vietnam
His happy voice makes me feel better after a bad/hard day
How can people not like Chef John?
ikr! he actualy knows what hes doin lol
@@Dancereky Ikr i have been following him for years on allrecipes. It never dawned on me he might have a youtube channel!!! better late than never haha 😁
Because of his silly sing-song voice. He is funny and has good recipes BUT SOME OF US CAN NOT STAND HIS VOICE.
Like fingernails scratching on a blackboard. Yikes!!!!!
Hope that answers your question. Keep smiling 😄.
I love his voice. That's what initially grabbed me. Then tried his recipes. Completely won me over. Lol
His voice/cadence is the true gem of his videos. The puns are just the cherry on top. Also his comments mid-recipe.
I love watching your cooking channel. You punch so much humor and make me get up and bake.
i just love this guy, such a good presentation.
I had a not so great day today, came across Chef John and am now overjoyed, sitting here, watching the videos, crying with laughter cause this is hilarious and with sadness, cause this looks so delicious and I don't have it ^^
MmeNemours , I had the same kind of day. I was droopy, and tired. Then Chef John popped up on RUclips and just like that, my day turned around!
He always puts me in a happier mood.
I make these all the time now! My husband and I really like them! They taste great, nice crunch and pretty easy to make.
First comment on youtube ever. Compelled to after making these today. So easy and so tasty... crumbled a bit of Parmesan on top before baking. Thank you.
As if I don't have enough recipes lined up to last a couple lifetimes. These are a must do. The cheddar-parmesan look beautiful and surprisingly crispy and airy. I'm also thinking gruyere and asiago, just happen to have some to use up. Maybe even some bleu cheese. Wouldn't these make great gifts if you don't eat them all yourself?
Bridget o'Somewhere ooh. That gives me a great idea to make several batches of different cheeses.
Or bring to a party 🎉!!
I LOVE these. I use almond flour and add bacon and sesame seeds. So Good. Every Chef John recipe I have tried has been delicious!
Sesame seeds!! Brilliant, I say!
These are just amazing! I just used Monterey Jack cheese and Parmesan that I had in hand they are delish! So simple and tasty. Thanks for this great recipe
I made these yesterday - Easy and amazing! :) Brought it to my office, everyone loved it too!
How about simply instead of disk , make a log and put in the frig? And cutting the log into 1/8 slices ? Would appreciate your thoughts
Last night, I was watching this while I was about to sleep, and with his voice so reassuring, this was a good send off to Dreamland. And this morning, dreams of baking this for my future grandchildren and packing this as snack for my children in college, made me feel so cozy even while it is rainy, gloomy and quite cold outside. Thank you, Chef John. God bless you more and more. ☕️😊
P.s. Getting my children eat without those 64 ingredients that I can't spell or pronounce is so brilliant. 😘
you have the best recipes! I love how you put your videos together and your commentary! You have done such a great job evolving over the years!
Sounds awesome! Think I might do a little powdered sun dried tomato an basil. So many possibilities. Onion flavor seems good. The way you made it sounds great too. Thx for post.
Has anyone else watched so many foodwishes videos that they knew as soon as chef John said "Annatto seed" that he would make a pun out of it?
Yes XD
Did you hear that Chef John entered ten of his best puns in a national comedy contest to see if he could win?
No pun in ten did. 😄
tried those today, made a double (as you recommended on the page) which i then split in half and needless to say they came out absolutely beautiful, especially the second batch (i made it a little bit thicker than the first one and it was just like you said, thickness was the key!)...your recipes are the best CHEF! (and more importantly they actually work)
he is the Bob Ross of cooking
No he's not.
Jimmy coming in 2 years later with the hot take
@@MrJimmyCleaver is he not? He's casual and uses his talent to try to teach other people and doesn't care about mistakes and doesn't want you to worry about not being good enough yet. He levels with you to try to meet you where you're at and explain everything in a way that everyone can understand. And he's super relaxing to watch. Sounds like it hits most bases!
@@adaharrisonn actually
JACQUES PEPIN is the Bob Ross of cooking. He is calm and soothing. Chef John's voice IS NOTHING like the calm & soothing voice that Bob Ross had. Though you made some really good points, the analogy makes no sense. 😥
@@joannaedwards6325 eh, I guess relaxing is subjective. Many people now find supermagnified eating sounds relaxing 🤣🤣
I love his recipes. They’re always simple and always come out delicious.
I like listening to him
He's addictive, I love his voice tone, and sense of humour. I can't stop listening to him
Me too. He's got a calming tone. I can't stop watching the videos too.
SuckMy Love
yes, so do I. best presenter ever on cooking channel
SuckMy Love I bet he's a cool dad
he sounds like a dying cow
senang nya bisa bertemu dengan chanel ini dan bisa mengikuti ilmu memasak yang sempurna terima kasih banyak sudah berbagi
Arggh... Why do I watch these? I'm literally whimpering at the sound of that crunch. I want it sooooooo bad!
sameeeee I cried twice!
Am I the only one on quarantine lockdown binge watching recipes I would’ve never made if I had not been put in lockdown? Now I’m rushing off to make me a batch ASAP! Thanks Chef John!
"Has to have the exact same number of holes... OR I wont sleep." hahahaha I am in tears right now....Cause Just before that you were saying if you like, go ahead and punch the holes all over and cut and etc and I was thinking.. OH NO WAY!! I gotta put the holes in each one just so or that'd BUG me. LOL I just found your channel and I love it. Please keep doing what you're doing. :)
These look absolutely delicious and scrumptious! I’ll use GF Flour as I’m gluten sensitive. But OMG these look amazing! Love your videos, thank you so much!!
I have been making these for years. They are sooo good.
Oh my goodness! I tried licking the screen but no luck! I will have to make this asap! God bless you for your kindness in sharing your recipes! ♥️♥️♥️
Omg I just made these! Awesome! I added New Mexico chili power as my chili powder of choice. Woot.
i made these tn for the first time! i chose sharp cheddar and gouda w some garlic powder and a little extra cayenne (and some browned butter in the first step). really excited to try them in like 20 minutes :))) thanks for the recipe, it was really easy!!! 💞
I'm thinking of adding a little tomato paste and oregano to the dough for a pizza flavor 😋
Ooooooo yum 😋!
I don't make these often but they turn out great everytime! I appreciate your recipe, these cheese crackers are so good and not too difficult to make 👌
Chef John's puns are always so cheesy....
good, yet old one xD (sorry wasn't quiet sure how to put that...either way, good play on words)
It aged pretty gouda..
ChefJohn is punny
I absolutely love your videos. You have a very rhythmic way of speaking that I personally find very pleasing and entertaining at the same time.
You're choice of music adds to every video that I've watched so far.
I love this recipe.
What do you think about using a combination of rice and wheat flour or any other flour ?
Chef John , making snacks for stoners since 2010 -
Just made them today with my daughter; she is a bit sick so we skipped kindy and decided to have some fun in the kitchen:). We used smoked mature cheddar, smoky paprika and caraway seeds and my daughter had a blast using cookie cutters to make "cheese cookies".
We made 2 batches - the first one baked for 15 minutes (more crunchy and slight almost burnt cheese flavour) and the second for 12 minutes (less crunchy but with a hint of chewey texture) and bloody hell they are amazing! However, accoridng to my little girl, the moth and the teddy bear shaped are the most delicious:)
Thank you!
You had me at "cheese butter."
I tried it, had the shredded cheese though. It took a bit of extra smashing for probably longer than non shredded would take. It turned out really good. I suggest smaller bites, not too thick and will crisp fine. Thanks Chef John!
I want to use this as a quiche crust cause I'm gross
I bet that would be really good!
Joe Schmoe That sounds magical!
Oh. My. God. I WILL BE RIGHT BACK.
Malia Engle Was it good?
Dashing Devil Skeletor Don't you dare. Addictive though they might be, it is the only addiction worth the sacrifice.
Love your delightful and quite humorous presentations! Thanks!
I am going to make a double batch of these RIGHT NOW!!
I made these a while back, I lightly brushed on some hot sauce on top before baking.... DELICIOUS!!!!
I need to make these for my homemade tomato soup...
Why would anyone dislike this? Really cool recipe!
I just came here to here him talk about food and see food. Am I weird or not
my bad
Oh yea grammar police on here too.
I think that's why we're all here, Francisca.
Well, Jay Cee, I personally appreciate when someone offers correction. But then, I like learning. That said, I do realize that there are some in this world who aren't as open-minded and who think they know it all and whom you can't tell anything. And by the way, it's spelling, not grammar that bjorn corrected, but hey, if you have no problem looking like an uneducated boob, that's on you.
snazi food
Love your style and intonation.
You make cooking a charm.
"It's annatto a problem" made me give thumbs up
I love your commentary and delivery!😍 these look delicious!
This was absolutely delicious! Thanks Chef John!
I dont know how i would live without your voice.
A thorough and proper forking...
I love watching food videos. This video, this recipe, is the GOAT! It goes with everything … or nothing lol. Chef John, you are the MAN! ❤ 🎉 😊
The CRUNCH OMGGGGG
This recipe is Nobel prize worthy. OMG!!!
This is kind of like kaasstengel (dutch cheese cookies). The only difference is kaasstengel uses edam cheese
I am so amazingly happy I found you Chef John! Thanks for taking the terror and anxiety out of cooking for me. You're the best, big hugs:)
my food wish is that you live in my kitchen!!! great channel, thank u!
I'm so with you on that one!
I like your singing happy voice talking about food. Make me happy.
holy ham i almost licked my computer
I just made these tonight. Turned out wonderful. Crispy and flavorful. The first time is the worst time, so the more I make them the better they will be. I did place them on a rack over my half sheet pan instead of directly on the tin foil. I made a double batch and from the reactions of kids and spouse, they will be gone by tomorrow.
Spatulate...I'm going to find a reason to use that in a conversation today.
I've made these on multiple occasions and they are always a hit
Gf loves them. Thanks for the recipe
I hope I don't fork this up. What is prong with me?
Ain't nobody got tines for dem jokes
"I hope I don't fork this up. What is prong with me?" said pOck3tp3ar, whereupon he was whisked away by the food police.
There’s a tine and space for everything.
#spaceForce
Ill dock all 5 of your holes
OMG! These crackers turned out so well! I made two batches in one day! Delicious. Thanks for sharing👌🏾❤️
Im no cook but this is entertaining.
ThisIsEric Maccachin!!?,!
Even a no cook could make this
He is kind of funny.
His delivery is always entertaining, but when you follow his recipes, oh my goodness, fork don’t lie! So good
I've only watched 3 of your videos so far, and I love you! I'm collecting ideas for some nice finger food for a pre christmas gathering I'm having with friends, so thanks for the tips! Happy Holidays from England!
I want Chef John to start making audiobooks.
Just NOOOOOOOO!
@@joannaedwards6325 🤣🤣🤣
I just made these, and they are incredible! So easy, so cheesy. I added a little bit of onion powder, thyme, and rosemary as well.
I have figured out what I must do with my life... make these S.O.B.'s and devour
Conjetta Willis-gartin save our bellies?
Ok so I just made these and they are SO DELICIOUS!!! I’m definitely not a baker and I have zero hope when it comes to ovens but it worked! Since I’m British I’ve never had cheez its before so this is crazy!
Hahaha! Such joy! 😁
If you don't want to bother with all that tedious mucking about with the fork, use a food-processor to bring this dough together. I use it for pie-crusts, and it works fabulously for this recipe.
Chef, I have a fun fact for you--I am from the US and now live in New Zealand and there is literally no orange cheese. All of the cheddar varieties are white, in fact all cheese is white even colby etc.Oh well, anyway I am pretty excited to see this recipe since it is one of the only things my mother-in-law did that I enjoyed before she passed away. [drum thing] OOH that wasn't nice, but seriously I couldn't stop eating them! I guess I never thought of making them myself until I tripped over this recipe just now. THX for sharing! =)
XD I want you to give this a thorough and proper forking and after this I felt the need to feel it with my fingertips and it felt pretty good- I'm dying.
just did these. they came out perfect. crunchy and golden!
Made a batch today it was very good, just like all other recipes from chef John. My 3 yr old daughter right away tried to recreate the sound chef John made!
However, my husband said that the whole house smells like baby vomit!
Hi Chef John.. i love your recipes and your delivery style is amazing! I want to make these crackers today, but for some reason i can't find foil in this lockdown.. can i use silpat or parchment? or just the anodized tray thats in the oven?
oh my god!!! i´m die,i love this channel!!
I just made these for my in-laws😅.They are super delicious! I’m sure they’re going to love them 😊
i don't think i could make those worth the time- id make 50 and want to eat 100 in a sitting
I'm going to make a medicated batch. You always want to make non-medicated so you don't over-medicate yourself, so yes, that's a lot of work for that many. Having something to do all the holes at once would be handy.
Chef John you're so cool! Thanks so much for sharing your awesome chefness!
There was annatto thing wrong with this video excellent as always
Alexander Moore