Wow, my cool Uncle recently passed away... but now i can visit Chef John when i miss Uncle Sheldon. ... Who lived a long happy life by the way. And yes, I will share why he first won my heart. I was five years old and he stuck his cigarette in his ear and blew smoke out his nose. Is that not the best uncle thing ever?!
*soft-snort chuckle* ...so i'm quietly scrolling along, mindlessly minding my own business, in my lazyboy rocking chair late at night, waiting to get sleepy, not really watching anything on RUclips, just scrolling, (cuz it's lazier and easier than strolling...) and then all of a sudden along comes your happy mug and it makes me snort-chuckle-grin and so i stop scrolling to look and grin and remember how it just recently dawned on me a few days ago, after months of watching your videos and collecting your recipes, that I always snort-chuckle at some point every single time I watch your video's. I kid you not. I have been catching myself snort-chuckling every single time. lol It was a surprising and fun thing to realize. :) And so you are now the only chef i watch on RUclips now and you are the only chef I am subscribed to now, as well. Because you are a better chef than all the others. Thank you for your wonderful recipes and detailed cooking lessons. And thank you for making me soft-chuckle every single time I watch your wonderful lessons. I am a truly devoted fan. Bless you and please keep it up, do not change a thing. I hope you get filthy rich doing this and I hope you become world famous. Just don't ever change! lol You have become my daily dose of snort-laughing and I need that in my old age! And I'm finally enjoying what I cook! lol
Every year my lovely wife gets to do the Turkey at Thanksgiving (one of her favorite things to do). And trust me, it's awesome. I saw your boneless turkey recipe two or three years ago, and wanted to do it, but had no opportunity. This year I got her to let me try it. Are you kidding me?!!!!!! That thing was awesome! I did brine it the night before, with a bunch of traditional seasonings, and stuffed it with my wife's "Oyster Dressing". Fantastic. I also made your cream pan sauce, and between your recipe and my seasonings, I actually had to admit that was one of the best things I've ever made. Leftovers tonight also included your Turkey Wing gravy. Wow! Only wish I had had time to make the cracked buns for dessert. I've made those a couple of times, and they would have been perfect for this meal. Thank you so much for what you do John.
I've subbed you quite some time ago & this is the first time I've seen you & I love hearing Michele's laughter! I would love to see her with you cooking 😁👍🙋♀️
Love ur voice and positive energy! Your videos r great and made some of your how to do recipes which came out great! Best of luck on all your videos.. love all the food u make!!🎉🎉🎉
It's so cool to see a face to the videos. I must say with all the food channels out there I follow your videos/recipes the most. They're always informative and easy to follow. Thank you for that!
Missed live chat, but want to say I’m so happy to have found you in 2020! Your wonderful recipes, tutorials & great sense of humor have made this year easier for me & my daughters who love your videos, too. We really appreciate learning to cook with you! Best wishes to you & family, Food Wishes in new year 2021. Thanks for making cooking & baking fun, relaxing ,creative & entertaining.during these crazy times.
Hubby and I have loved you for years. First internet chef we ever looked at. You rock chef j. Esp your mashed potatoes 🥔 😋 using a whisk. Use that one all the time. Thank you. And Michelle too. ❤
Lots of love to you and your lovely wife and hello to the new studio and adventures🌈❤️😘😘😘😘Wa so happy to see your face, that I forgot to thank you for the recipes.
Tried your Turkey Chili Mac yesterday, was very good We found 2 TBS chili powder a little too much and will go with1 TBS next time. We chuckled over you use cayene like paprika ha ha. We sound have known chili powder would be too much for us (smile) Love you & show!!
Loved the bèets and walnut recipe. Have you got any more recipes with walnut. A Christmas treat perhaps. Also, not to disagree, but I have been cooking with bay leaves off my tree for all my life. I also keep the branches I prune and wait for the leaves to dry on my kitchen window ledge. Saves going outside if it is raining.
Culinary school? Yeah, my son went to a school in NorCal (you may know it). He got an apprenticeship in Las Vegas at a well known restaurant at the Venetian Resort. Ten years later & he is still paying off the loan & making peanuts. He works a second job as a waiter & makes more. BUT when there are 20 applicants for a job, the certificate & reference from a known head chef will put you at the top of the list. We love your techniques & recipes, making turkey chili Mac tonite.
Origin of "PEANUT GALLERY' expression . . . A peanut gallery was, in the days of vaudeville, a nickname for the cheapest and ostensibly rowdiest seats in the theater, the occupants of which were often known to heckle the performers. ... Phrases such as "no comments from the peanut gallery" or "quiet in the peanut gallery" are extensions of the name.
Holy crap, (sorry). Chef John I thought I lost you forever... So glad to see you are still posting videos. I was following you for a long time then got a newer tablet and lost/forgot your channel (sorry again). You can bet your next (signed) cookbook I'll be pushing the subscribe and like button and will sharing to all my home cook friends. Marry Christmas to you and yours.🎄🎅🤶 Your friend Jeff
When my husband hears “Hello this is Chef John” and Then He goes “from Foodwishes” in his best Chef John voice and Then hed be quiet because He knows i need undivided attention ☺️
Couldn’t agree more about the culinary school thing, sold a house and did it than realized, while cooking at the Ritz, that I’d never recoup my investment so went back to my other trade
Hello Chef John. You have the best cooking videos on RUclips! They are no bs, always less than 10 minutes and you are so entertaining! Thanks for the Great Food Ideas! Andrew
So that's what you look like. I have been watching you for more than a few years now, and love your channel. You have a very distinctive speaking style and I just wanted to see who was speaking like that. Keep up the great work.
I've been a fan for years, but I now trust every thing you say. I wish you could advise me in my life and business. LOL Sure, I'm being a suck up - but I actually do mean that. You sir, are good. Thank you!
Chef John and Michele you two are the best of the “hearts” of Celery and of the Heart of Excellent Cuisine in General.Our home has better meals because of you. Thanks!
I usually buffer with baking soda! Happy Advent Chef John! Looking forward to those Christmas recipes! Bringing people together with loving kindness through food is such a beautiful mission💖
Agree with Raiden... hi uncle John 🙋♀️ is a pleasure meeting you.. love your channel. Stay healthy out there, sending all the love and blessings to you 🙏 ❤
We love your great sense of humor! I’m from Maryland but New York has the best steaks! I liked it when you said to dip, drip, and flip the candy! Where in Canada to you go to cooking school? Is it hard to cook suishi or escargot?
I think you would enjoy Latvian piparkukas. They are similar to gingerbread, but have lots of spices, including black pepper, and are baked thin and crispy.
I made the hand pie pie crust and it was JUST as flaky as you described! The technique you shared was invaluable! Thanks for all your recipes and humor!
On the Sunday calls somebody always asks Chef John what pots/pans he uses, to which he can't answer. But if you watch this video you will see he uses one that starts with "cuisin" and ends with "art". Some years ago, I won an award at work and got a large set of these free. I love them and bought both my sons a set. However, if you buy these and don't like them, my lawyers say "don't sue me." haha
Can substitute cottage cheese for ricotta in your lasagna recipe? I loved my step mother's lasagna and I think she used something else. Also why is it called cottage cheese? Why not deer camp cheese or igloo cheese?
So good to put a face with the melodious voice. Oddly, often when I think of cooking a thing, I go to You Tube and there you are showing me cool ideas how to make it!!
I’ve never seen your face before. First time matching the face with the voice. Enlightening.
Yes, it’s so great to have a visual of the person behind all the wonderful recipe videos! Awesome!
Before I saw these, I got all exited when I saw him in the reflection of a pot- Ah I see you!!
I mean it’s in his profile picture
Huge fan of this bloke.
Lots of fans here in Ireland.
We love your lilting poetic delivery and sense of humour. ❤
Chef John is like that cool uncle we all had.
Or always wanted 😄
The kind of guy thst we would always beg our parents to go to his house for dinner.
He's the cool uncle I always wanted haha
Wow, my cool Uncle recently passed away... but now i can visit Chef John when i miss Uncle Sheldon. ... Who lived a long happy life by the way. And yes, I will share why he first won my heart. I was five years old and he stuck his cigarette in his ear and blew smoke out his nose. Is that not the best uncle thing ever?!
@@donnabraden3126 😂Love it. That would definitely impress me.
I feel like Chef John's voice makes more sense now that we've seen his face
Do a speed test and check your router, After all, you are the Apollo Creed of your Internet Speed.
😂
YES
That was so good!
Chef John, you're the best person on RUclips. PERIOD.
James Townsend from the channel Townsends is pretty close too. They're both fun cooks who are relentlessly wholesome and cheerful.
Between "Sam the cooking guy" and Chef John. I love 'em both. They have a talent and can be funnier than hell. Thanks for what you do Chef John.
There is Chef Jean-Pierre, ay ay ay mamma mia
Underrated. 😂
I met Chef john back when he was an instructor at a CAPC dinner. He was a real nice guy
*soft-snort chuckle* ...so i'm quietly scrolling along, mindlessly minding my own business, in my lazyboy rocking chair late at night, waiting to get sleepy, not really watching anything on RUclips, just scrolling, (cuz it's lazier and easier than strolling...) and then all of a sudden along comes your happy mug and it makes me snort-chuckle-grin and so i stop scrolling to look and grin and remember how it just recently dawned on me a few days ago, after months of watching your videos and collecting your recipes, that I always snort-chuckle at some point every single time I watch your video's. I kid you not. I have been catching myself snort-chuckling every single time. lol It was a surprising and fun thing to realize. :) And so you are now the only chef i watch on RUclips now and you are the only chef I am subscribed to now, as well. Because you are a better chef than all the others. Thank you for your wonderful recipes and detailed cooking lessons. And thank you for making me soft-chuckle every single time I watch your wonderful lessons. I am a truly devoted fan. Bless you and please keep it up, do not change a thing. I hope you get filthy rich doing this and I hope you become world famous. Just don't ever change! lol You have become my daily dose of snort-laughing and I need that in my old age! And I'm finally enjoying what I cook! lol
Chef John looks exactly like I imagined and I am not disappointed, what an absolute legend ❤️
You're the man Chef John! Thanks for all the uploads you've done!
Chef John is life, Chef John is bread.
The Lebanese pita bread you made was phenomenal. As a Lebanese, I fully approve ! 🇱🇧
PLEASE NEVER STOP DOING WHAT YOU DO!!! WE LOVE YOU ❤️
Every year my lovely wife gets to do the Turkey at Thanksgiving (one of her favorite things to do). And trust me, it's awesome. I saw your boneless turkey recipe two or three years ago, and wanted to do it, but had no opportunity. This year I got her to let me try it. Are you kidding me?!!!!!! That thing was awesome! I did brine it the night before, with a bunch of traditional seasonings, and stuffed it with my wife's "Oyster Dressing". Fantastic. I also made your cream pan sauce, and between your recipe and my seasonings, I actually had to admit that was one of the best things I've ever made. Leftovers tonight also included your Turkey Wing gravy. Wow! Only wish I had had time to make the cracked buns for dessert. I've made those a couple of times, and they would have been perfect for this meal. Thank you so much for what you do John.
From Tasmania, thanks Chef John. I have cooked some wonderful mealsnafter watching your posts.
I've subbed you quite some time ago & this is the first time I've seen you & I love hearing Michele's laughter! I would love to see her with you cooking 😁👍🙋♀️
its funny how some of us spent years trying to catch sight of him in bowl reflections and then in the last year he's been doing streams face to face.
@@arthas640
Ikr❣ Now we want to see the woman behind the infectious laugh & Chef John 🙃❣🙋♀️
Chef John!!! You are the best chef I have ever come across. You are a legend. I follow most of your recipes. Keep making the videos please.
Love...his voice!😊
I love all of your videos and recipes. I love to watch you cook. My favorite thing is the humor that you bring to all of your videos. Thank you💕👍😉
I love the way you explain. I am from India. Teach some Indian dishes with an American touch.
i just make lentil soup and sometimes add curry powder. instant Indian food.
oh my god you look exactly like I thought you would and that makes me so happy!
Love ur voice and positive energy! Your videos r great and made some of your how to do recipes which came out great! Best of luck on all your videos.. love all the food u make!!🎉🎉🎉
Chef John is the man when it comes to serious cooking. All the old world flavours. Amazing. Thank you for sharing all your talent!!
It's so cool to see a face to the videos. I must say with all the food channels out there I follow your videos/recipes the most. They're always informative and easy to follow. Thank you for that!
Chef John~ Your Simply the Best w/ sharing recipes!! Could You share your ultimate Fondue Recipe with us. Thanks!
Chef John, your recipes look so easy to make. How can you simplify and neat these delicious recipes in such a simple way ?!
I learned so many new dishes from you. Thank you, kind Sir. You are the best RUclips chef. IMHO, a better personality than most TV chefs.
We love you Chef John!
Missed live chat, but want to say I’m so happy to have found you in 2020! Your wonderful recipes, tutorials & great sense of humor have made this year easier for me & my daughters who love your videos, too. We really appreciate learning to cook with you! Best wishes to you & family, Food Wishes in new year 2021. Thanks for making cooking & baking fun, relaxing ,creative & entertaining.during these crazy times.
Love his voice, sense of humor, rhymes, instructions, etc
Chef john knows his food trends. New yawkers (who once scoffed at irish food) now adore lamb, porridge and hearth baked bread and loads of butter!!!
Hubby and I have loved you for years. First internet chef we ever looked at. You rock chef j. Esp your mashed potatoes 🥔 😋 using a whisk. Use that one all the time. Thank you. And Michelle too. ❤
Chef John is adorable... personality plus.
So cool to see the face behind the voice. I've been watching your videos for years, lost track of you and now, freaking amazing.
Hi, chef John! I’m enjoying leftovers of your Green Beans Au Gratin recipe... will be tossing my old casserole recipe in the trash
Chef John I love you! thank you for cooking and teaching us so much!!!
Lots of love to you and your lovely wife and hello to the new studio and adventures🌈❤️😘😘😘😘Wa so happy to see your face, that I forgot to thank you for the recipes.
I've been following your recipes for a long time now, Chef John. They were all good but keep getting better.
Omg I love you!!!! I’m so happy to see what you look like!
Tried your Turkey Chili Mac yesterday, was very good We found 2 TBS chili powder a little too much and will go with1 TBS next time. We chuckled over you use cayene like paprika ha ha. We sound have known chili powder would be too much for us (smile) Love you & show!!
Just love your stories and sense of humor!!! Great recipes that you make simple - tyty
I made Caldo Verde soup for the first time because of this great man right here! Love me some Chef John❤
I love that this dude speaks in small sentences exclusively.
George Carlin once talked about how his jokes were told in a rithym for a reason. Really interesting.
Loved the bèets and walnut recipe. Have you got any more recipes with walnut. A Christmas treat perhaps. Also, not to disagree, but I have been cooking with bay leaves off my tree for all my life. I also keep the branches I prune and wait for the leaves to dry on my kitchen window ledge. Saves going outside if it is raining.
Culinary school? Yeah, my son went to a school in NorCal (you may know it). He got an apprenticeship in Las Vegas at a well known restaurant at the Venetian Resort. Ten years later & he is still paying off the loan & making peanuts. He works a second job as a waiter & makes more. BUT when there are 20 applicants for a job, the certificate & reference from a known head chef will put you at the top of the list. We love your techniques & recipes, making turkey chili Mac tonite.
You are the only person in the world who makes me laugh in every video! Great sense of humor!
The peruvian turkey you made is amazing! My peruvian dad fully approved
Origin of "PEANUT GALLERY' expression . . . A peanut gallery was, in the days of vaudeville, a nickname for the cheapest and ostensibly rowdiest seats in the theater, the occupants of which were often known to heckle the performers. ... Phrases such as "no comments from the peanut gallery" or "quiet in the peanut gallery" are extensions of the name.
Holy crap, (sorry). Chef John I thought I lost you forever... So glad to see you are still posting videos. I was following you for a long time then got a newer tablet and lost/forgot your channel (sorry again). You can bet your next (signed) cookbook I'll be pushing the subscribe and like button and will sharing to all my home cook friends. Marry Christmas to you and yours.🎄🎅🤶
Your friend Jeff
Love that I can watch your show with my kids. They absolutely love the way you speak. And as always... thank you Chef John!
I just love hearing your voice
When my husband hears “Hello this is Chef John” and Then He goes “from Foodwishes” in his best Chef John voice and Then hed be quiet because He knows i need undivided attention ☺️
I've watched your videos for a long time and I'm so glad you're thriving at your new headquarters.
Couldn’t agree more about the culinary school thing, sold a house and did it than realized, while cooking at the Ritz, that I’d never recoup my investment so went back to my other trade
Hello Chef John. You have the best cooking videos on RUclips! They are no bs, always less than 10 minutes and you are so entertaining! Thanks for the Great Food Ideas! Andrew
I have made so many of your recipes and.oved everyone!
I'VE NEVER SEEN YOU CHEF JOHN, I LOVE YOUR VIDEOS!!!!!
So that's what you look like. I have been watching you for more than a few years now, and love your channel. You have a very distinctive speaking style and I just wanted to see who was speaking like that. Keep up the great work.
Sharing your green beans au gratin video with the world this Thanksgiving 👌 ❤ changed my life lol
😍...my favorite chef!!! 🥰🤩
I'm all about the red beans and rice you make.
This is my go to guy when I feel like trying my hand in the kitchen.
🇺🇲🦅👍🏼👍🏼👍🏼
Looks good!
And that jerk chicken recipe!
@@rickwall8941 👍🏼
@@wendytube007 👍🏼
Luv ya John! Great Chef! AS ALWAYS.. 😘
I just now subscribed after watching your videos forever. Do this live chat again.You are great!
I've been a fan for years, but I now trust every thing you say. I wish you could advise me in my life and business. LOL Sure, I'm being a suck up - but I actually do mean that. You sir, are good. Thank you!
"Imagine forty years of celery fights" "Ryan you need a new fiancee"
Chef John you're the best😊
Chef John and Michele you two are the best of the “hearts” of Celery and of the Heart of Excellent Cuisine in General.Our home has better meals because of you. Thanks!
Hi chef John, I send just about all your videos to my girls. We love your channel, you make great food. Also love it when you say” As always Enjoy “
I usually buffer with baking soda! Happy Advent Chef John! Looking forward to those Christmas recipes! Bringing people together with loving kindness through food is such a beautiful mission💖
O my gosh Chef John. I've been a subscriber for yrs and this is the first time I see your face live! 😂
Chef John, your recipes are delicious. Thank you
Wow Chef John! Congratulations on the new farm! Wishing you luck on your new venture! Love you!
Finally I see your face.
Merry Christmas To Chef John and Michelle! Big hugs and Much love!
I wish I hadn’t slept in today now.
Love your recipes. Now I love Michelle’s laugh!
Agree with Raiden... hi uncle John 🙋♀️ is a pleasure meeting you.. love your channel. Stay healthy out there, sending all the love and blessings to you 🙏 ❤
46:51 ..... A very informative part of this Live-Stream!!! Tku CJ. ✅🙂👍
Love your channel.Keep up the great work :)
We love your great sense of humor! I’m from Maryland but New York has the best steaks! I liked it when you said to dip, drip, and flip the candy! Where in Canada to you go to cooking school? Is it hard to cook suishi or escargot?
Damn I missed the live stream but glad you posted for me to watch..
Always great content Chef ! 😊👍🏾
Hi I love the way you have your show & recipes I'm new. You make me laugh a good laugh 😁👏💖
Love your channel Chef John, your recipe's are the best 💖
I think you would enjoy Latvian piparkukas. They are similar to gingerbread, but have lots of spices, including black pepper, and are baked thin and crispy.
Your existence pleases me.
Hello Chef John from Sunny South Africa, love your videos
Hello! Love hearing your voice...and the recipes!!! So talented!
Happy Holidays Chef John! Looking forward to using some of your recipes for Christmas .
Learned so much from you! Thanks!
So many people want to eat foods they’ve had befor. But they like me have no clue . Thank you
I was so sad when I missed this chef John your the man
Omg what is that art on the wall of the fox and where can I get it?? I love it!n
I made the hand pie pie crust and it was JUST as flaky as you described! The technique you shared was invaluable! Thanks for all your recipes and humor!
the most awesome chef I've ever known.
On the Sunday calls somebody always asks Chef John what pots/pans he uses, to which he can't answer. But if you watch this video you will see he uses one that starts with "cuisin" and ends with "art". Some years ago, I won an award at work and got a large set of these free. I love them and bought both my sons a set. However, if you buy these and don't like them, my lawyers say "don't sue me." haha
Chef, you are SO funny and nice ! Good luck in reaching your dreams !
Can substitute cottage cheese for ricotta in your lasagna recipe? I loved my step mother's lasagna and I think she used something else. Also why is it called cottage cheese? Why not deer camp cheese or igloo cheese?
Your bacon jam recipe made me the GOAT on thanksgiving!
Greetings from Thailand
So good to put a face with the melodious voice. Oddly, often when I think of cooking a thing, I go to You Tube and there you are showing me cool ideas how to make it!!
"Georgie Porgie, puddin and pie, kissed the girls and made them cry"...from my childhood! :)
Hi John, greetings from Australia. Love your cooking videos.
I love the painting behind you! May I ask who the artist is?