You pinned this 2 weeks ago on a 4 year old video? That was nice of you. I just wanted to say, in case you saw this, that I really enjoy your vids. I like your humor and the way you explain it so even I understand. I,only just recently, have been able to look around at the grocery store and see recipies instead of just random items
does everyone know how to make spicy green aioli❓ I do not believe it！because i don't know！and SIR could you just show me the key，please？thank you soooo much
This is actually a recipe pretty useful during post-Thanksgiving season when you have so many leftovers. A mix of minced turkey, stuffing, and gravy breaded and deep fried, dipped in cranberry sauce.
Traditionally made with either beef or veal and a Velouté (instead of a Béchamel), using the beef or veal stock. There is also a shrimp version that is popular in Belgium and that is sublime.
Virginia Hoffman great idea, probably want to blanch or soften the carrots up on a pan a bit first too.. with the bechemel base there now seems to be a million possibilities.
My trick to prevent them from bursting, fry them freezed and finish them in the oven. You'll fry only the outside while the inside will be safely solid, and after five minutes in the oven they will be perfectly round and hot inside. I use the oven time to finish the French fries.
I appreciate the fact that you didn't hide the flaws and make them appear to be perfect. I mean you could have easily done it and we would be none the wiser. You are a class act chef!
looking forward to trying both versions. Would I be getting too close to American fair food if I served two on top of fried steak, to make chicken fried gravy chicken fried steak?
alesin1992 Beef, no egg, bacon, leek, some kind of stock, soy butter or something like it and curry powder for the last two. It would actually be closer to something called "bitterballen" in the Netherlands. Though normally we would use nutmeg and pepper, at least.
Your voice used to irritate the heck out of me, but now, I'm in love. I've watched so many of your video's and you are amazing. Keep up the good work. Great recipes.
I just wanted you to know, your channel has inspired me to be a better cook for my family. I took some principles I learned from salmon and crab cakes and made bacon and chicken crochet cakes. Instead of gravy filled and mayo dip, my cakes were held together with egg, Italian bread crumbs, and mayo then served with gravy to dip. My husband hates chicken and asked for seconds.
Made this over the weekend along with the crispy onion rings recipe, and the french fries recipe for a party. I added (to the béchamel) freshly squeezed lemon juice, a few drops of tobacco sauce and a few handfuls of cheddar cheese, and replaced the chicken with more ham. It was amazing (everybody loved the food) but there weren't any leftovers so I'll have to make this again since I barely got to eat any of them since I was busy cooking. :/
Hi John, My Daughter, Mother and I follow you all the time and enjoy your recipes. We have so many favorites. Next week I am baking a big batch of that Greek Lemon Chicken and Potato to take to work for the staffs lunch just because I keep raving about how good it is and I want them to try it. Keep up the good work and we'll stay tuned. Thanks mate Cheers Louise
You videos are the BEST!! I love when i click on a recipe and i see that it's from Food Wishes :) I am an Italian from down under Sydney Australia and can say that you are my all time favourite chef ;) and the little small shots (SMART ASS COMMENTS) you saY as you cook make me laugh all the time! LOVE YOUR HUMOR! Keep up the good work!
"and you've got the clean the food processor" is my reply to anyone saying it is easier with a food processor if I'm chopping an onion cleaning a food processor just isn't worth it
As a child, this was my favorite use of leftover turkey and I still make these every year after thanksgiving; we add a few more herbs to the mix but essentially the same base….they’re even good cold in lunch boxes. While they cook, we always make a second batch of “loose” béchamel and mix in peas, mini pearl onions, and parsley to use as a gravy.
Once upon a time when I'm in college and live alone, I only use one pot and eat directly from it...with the ladle. LoLoLoL That way I only have to wash one pot and one ladle/spoon/fork everyday. I drink bottled water. 😂 Lazy to the max...
From one John to another, thank you for this video. I just watched this after seeing an article comparing meat eaters to Nazis, and was overjoyed when you added the ham to this poultry recipe. I salute you, good sir.
3am and here I am again, staying up way longer than needed because I'm addicted to chef John. Made the salmon cakes and remoulade today and my parents loved them. Someone help, I fear I may be in too deep.
Hey bro! Always fun watching your videos. I have even made some of the food you showcased here on your channel. No objections to your chicken croquette method. One of the variations I would recommend is 2 parts chicken stock and 3 parts full cream milk for the required total liquid volume and depth of flavor. I also feel a bit of cheese is missing in this recipe. A small quantity of something creamy (any soft cheese of your choosing) chased up by a small quantity of something really sharp e.g. parmezan or pecorino or if you can get it, manchego for authenticity. A good few finely diced slices of jamon (Serrano or Iberico if you can afford it) or good old Prosciutto would lift this recipe to yet another level. Keep going my friend! Lots of love, Igor.
This looks so good. It reminds me of a chicken casserole type dish my mom would make. It would basically be cut up chicken or chicken breast in a baking dish, generously topped with a Cream of Mushroom + sour cream mixture, and then topped with homemade stuffing. Pop it in the oven until the stuffing get's slightly crispy on top, and you get glorious, warm, meaty, creamy, bready comfort food.
I want to swap out the ham for some diced up smokey bacon. Cheese would go well with that too. Could claim the recipe as my own and call it Huntsman Chicken balls.
This reminds me of the ham croquettes by Francis Paniego at Ezcaray, in San Sebastian, Spain. The texture looks almost identical. Some of the best food I have ever eaten. Chef John, you have provided us with a recipe worthy of Michelin stars. Thank you.
Stolas hahaha, precies. Dacht ik ook toen ik het plaatje zag. Maar voor een goede korst 2x paneren. Invriezen en bevroren in de frituur dan barsten ze niet. 😊
TheCaptainKim Ik begin een nieuwe trend. Bitterblokjes 😁. Lekkere ragout maken in ijsblokjesbakje doen en invriezen. Paneren en frituren als bitterballen. Werkt perfect.
That's exactly what I said to my girlfriend "he tried to make croquettes and because they came out creamy, he calls it something else when actually he made proper kroket/bitterballen the way its supposed to be"
I recently took a holiday to the Netherlands and I sampled their croquettes. (Maybe a few to many) I particulary liked their lunch version, with the croquette spread over a fine piece of bread with mustard on top, with a small simple salad... and a beer ofcourse!
Chef John! We all need to get with your Croquettes. Though my calorie count might get Creamed, the resulting deliciousness is all Gravy. Please keep sharing these delicious video's. Blessings ChefMike
I came across your channel last night and love how you work, what you create, and you explain/teach brilliantly with a awesome sense of humor. I'm a huge fan! Im going to recreate as many dishes as possible. I'll let you know how they go haha. Thank you!!!
To the people who say these are close to bitterballen: The bitterballen recipe doesn't use Béchamel in it's recipe, instead it uses a Velouté sauce using beefstock. Also the meat used to make exquisite bitterballen is shortrib (preferably intact with the bone to extra flavor the stock) which is cooked in the broth (which will make up the Velouté) till 'forkable' and after shredded to little strings. These look very nice too! Cheers!
You can make kroketten and bitterballen anyway you want. Rundvlees, kip, garnalen, goulash, saté, kerrie. Usually with a thicker roux or velouté and a little more heavily seasoned, since the frying liquifies the inside again and makes the flavor less intense.
I never make any of this. It just makes me hungry, i love food and you're very funny with your sarcastic remarks. And the camera angles and the lighting are so perfect it makes the food look so good.
@Chef John - Now THIS IS INNOVATION! I love watching your shows - Your personal taste is really inspirational including your presentation techniques. Hope you continue on RUclips.... don't leave us :P
Love this. Reminds me of this idea I had for making deep fried tuna casserole (potato chip style) balls. Panko crust. I made them and I will make them again. Trailer arancini. Love everything you share! Thanks chef John
I just stumbled onto your videos after watching you demonstrate how to make a scotch egg... I love your humor and style. Keep it up!!! *new subscriber*
Here in the Netherlands we have a similar dish, called 'bitterballen' (bitterballs). Originally they are made with beef ragout. I like them steaming hot with a little French mustard... Mmm 😇
As someone from the Netherlands (croquette heaven) but not living there, this was super exciting. And on top of that this was a super funny video :D thank you. Thank you!
Omg Chef John, you're so funny, I heart youuu!!! U make these demo's so much more entertaining and way less cheesy and annoying than a lot of the food network shows. Gahhh...
I made this with pancetta and crisp bacon a whole chicken and aged Vermont cheddar, It was incredible. I also replaced the Chyanne with a quarter teaspoon of white pepper.
Sorry John....the Dutch in Holland have been doing it forever. They also have a beef version too. My husband and daughter are Celiac so I make mine very similar to what you made however i also use broth, onions, peppers, celery and I also add Gelatin and curry. They are AMAZING for sure. The sauce the Dutch use is more of a mustard/mayo ( which I think pairs we with curry) BTW....love your humor AND your recipes!
Chef John, you crack me up, lol!! I love these videos, you are such a jolly fella! Your food looks delicious every time, one day I'm actually gonna go out to get ingredients and make something, lol. Keep the videos coming, not only are they educational but their highly entertaining too. Thanks Chef John 👨🍳😊
Vivirama ranny If done at the right temp, deep-frying does NOT add much fat to the food. In fact, most baked methods are higher cal when all is said and done.
shehankv hard to believe bcs you are blind with your "non fat/healthy" life. if you cook in high heat oil, with temp just bellow burning point, meat doesnt have time to absorb too much oil, bcs they develop crust. so the inside is coocked.
Check out the recipe: www.allrecipes.com/Recipe/244554/Deep-Fried-Creamy-Chicken-Gravy/
Cheddar broccoli soup chef pleeease🥺
You pinned this 2 weeks ago on a 4 year old video? That was nice of you. I just wanted to say, in case you saw this, that I really enjoy your vids. I like your humor and the way you explain it so even I understand. I,only just recently, have been able to look around at the grocery store and see recipies instead of just random items
does everyone know how to make spicy green aioli❓ I do not believe it！because i don't know！and SIR could you just show me the key，please？thank you soooo much
Deep fried gravy?.. Bring this to Texas for our next state fair! You'll be rich!! Lol
Hahaha.
No doubt.
I grew up in the south and when I heard this I was like whaaahhh?!
Dang.
rainepanda I was thinking the same exact thing to be honest
rainepanda I was thinking the same thing. I think he's got a winner here.
if people will pay money for deep fried balls of butter i guarantee they will buy these haha
+rainepanda W-what...? Deep fried butter...? That doesn't sound too appetizing...
_"We'll melt just a little bit of butter"_
There's like half a brick in there.
haha thats what i thought and laughed lol
***** if you want to see a "little bit" of butter, check out greg's kitchen. :)
Tethmes Greg sure does like his butter!
Tethmes Nah, James Martin (UK TV Chef from Yorkshire) is far more generous with his butter, if he could he'd probably just eat it on it's own... :P
***** Quarter brick, half a brick, whole brick AYE!
This is actually a recipe pretty useful during post-Thanksgiving season when you have so many leftovers. A mix of minced turkey, stuffing, and gravy breaded and deep fried, dipped in cranberry sauce.
Delicious! In the Netherlands we call these 'bitterballen' and eat them with mustard :)
Traditionally made with either beef or veal and a Velouté (instead of a Béchamel), using the beef or veal stock. There is also a shrimp version that is popular in Belgium and that is sublime.
bitterballen.. yum
I don't actually make your recipes, I just find your voice entertaining lol.
You should! They are really good :)
Same!!
Me too, I like to hear his voice!!!
I've made a few, but I mostly watch his videos for entertainment.
Harobed i made some of the recipes , they all turned yummy
I think this would fly better as "Deep Fried Chicken Pot Pie" all you need is a few chopped carrots & green peas.
Virginia Hoffman omg you just gave me an idea!! thanks lol my hubby loves chicken pot pie and anything fried so this is genious!!!
Virginia HoffmanI agree with PicFrame, you hit on something there.....NICE
Virginia Hoffman great idea, probably want to blanch or soften the carrots up on a pan a bit first too.. with the bechemel base there now seems to be a million possibilities.
ichigeri
they have canned carrots just like peas that would work great
Virginia Hoffman have you had kroteten? You don't change it, it tasted magical the way it is
Not only do your recipes look amazing but you also hilarious with your quirky comments..... How do you not have a tv show ?
WhiteToThePro - Chef John says he dosnt have a TV face :-0)
My trick to prevent them from bursting, fry them freezed and finish them in the oven. You'll fry only the outside while the inside will be safely solid, and after five minutes in the oven they will be perfectly round and hot inside. I use the oven time to finish the French fries.
IAmAgainst 'freezed'
en.wiktionary.org/wiki/freezed
Who sends a Wikipedia article to prove a point?
Jo Boy Ross i am laughing right now!!! 😁
@@josiahbarnes9808 Someone who is sick and tired of smart mouths who think they know everything, when you know they don't haha
The Dutch mumbling in the back; bitterballen
Daarom klikte ik er ook op, haha
Anais, I watch Chef John for new ideas and I read the comments because sometimes people share recipes like you did with Bitterballen. Thanks.
God I love bitterballen.
Ook
G E K O L O N I S E E R D
chef John is exceptionally sassy in this video, I research it every time I make these and it makes me happy every time!
You will roux the day you make this!
mse3700 aha
Chef John you have not just invented a new thing. You have forever revolutionized cooking. I will never look at chicken gravy the same way.
/drool
Southern grandmother approved, her recipe book has expanded.
I do watch, listen and learn to make the recipes. You are witty, pleasant to hear, and a good teacher.
So if you added swiss. Would they be creamy cordon blue croquettes?
mmmmmm, that sounds good
fuck yes, make a cheese sauce instead of chicken gravy . i love you
I was thinking the same thing as soon as he added the ham.
yes
I appreciate the fact that you didn't hide the flaws and make them appear to be perfect. I mean you could have easily done it and we would be none the wiser. You are a class act chef!
looking forward to trying both versions. Would I be getting too close to American fair food if I served two on top of fried steak, to make chicken fried gravy chicken fried steak?
Deep fried southern hugs!❤❤❤love it!
note if you dont move the tripod with your leg results will vary
😂
I love this video! Cooking isn't always perfect and he embraced the imperfections with humor and a certain smoothness. Subscribed.
What's the best substitute for chicken, eggs, ham, onions, milk, butter, nutmeg and pepper?
mw w
Sorry, I'm allergic to air.
Your mom
alesin1992 A big mac.
alesin1992 A different recipe.
alesin1992 Beef, no egg, bacon, leek, some kind of stock, soy butter or something like it and curry powder for the last two.
It would actually be closer to something called "bitterballen" in the Netherlands. Though normally we would use nutmeg and pepper, at least.
Your voice used to irritate the heck out of me, but now, I'm in love. I've watched so many of your video's and you are amazing. Keep up the good work. Great recipes.
Man you're just awesome. You ALWAYS makes me laugh and learn cool new recipes at the same time. Thanks for that. :)
I just watch your vids while I'm eating...somehow it magically makes the food taste better.
"Just a little bit of butter" 😂😂
I genuinely lold at that comment, thanks for typing your comment for me.
Paula Deen taught him how to measure butter.
Lol imagine if he took them from multiple households xD
Just made these and they turned out great! Once again, a wonderful recipe from Chef John. This is definitely a do-over.
We call this Bitterballen in the Netherlands.
Bitterballen in Swedish means bitter cock.
For the ‘few’ of us one million. Love your attitude, chef
I just wanted you to know, your channel has inspired me to be a better cook for my family. I took some principles I learned from salmon and crab cakes and made bacon and chicken crochet cakes. Instead of gravy filled and mayo dip, my cakes were held together with egg, Italian bread crumbs, and mayo then served with gravy to dip. My husband hates chicken and asked for seconds.
Little bit of butter (aka full pot of butter), I love chef John's measure standards. :D
Made this over the weekend along with the crispy onion rings recipe, and the french fries recipe for a party. I added (to the béchamel) freshly squeezed lemon juice, a few drops of tobacco sauce and a few handfuls of cheddar cheese, and replaced the chicken with more ham. It was amazing (everybody loved the food) but there weren't any leftovers so I'll have to make this again since I barely got to eat any of them since I was busy cooking. :/
It looks like it would make the best pie filling!!!
Hi John, My Daughter, Mother and I follow you all the time and enjoy your recipes. We have so many favorites. Next week I am baking a big batch of that Greek Lemon Chicken and Potato to take to work for the staffs lunch just because I keep raving about how good it is and I want them to try it. Keep up the good work and we'll stay tuned. Thanks mate Cheers Louise
those are some good looking balls
You videos are the BEST!! I love when i click on a recipe and i see that it's from Food Wishes :)
I am an Italian from down under Sydney Australia and can say that you are my all time favourite chef ;) and the little small shots (SMART ASS COMMENTS) you saY as you cook make me laugh all the time! LOVE YOUR HUMOR!
Keep up the good work!
"and you've got the clean the food processor" is my reply to anyone saying it is easier with a food processor
if I'm chopping an onion cleaning a food processor just isn't worth it
As a child, this was my favorite use of leftover turkey and I still make these every year after thanksgiving; we add a few more herbs to the mix but essentially the same base….they’re even good cold in lunch boxes. While they cook, we always make a second batch of “loose” béchamel and mix in peas, mini pearl onions, and parsley to use as a gravy.
It's sorta like a deep fried little ball of chicken cordon bleu. There's nothing that's not right about this.
all of a sudden I'm obsessed with all of your ball-style foods. youtube understands and is recommending all of them
I like that Chef John hates doing dishes as much as I do.
KMN moment is when you thought you finished the dishes, turn around, and see the pots on the stove.
Once upon a time when I'm in college and live alone, I only use one pot and eat directly from it...with the ladle. LoLoLoL
That way I only have to wash one pot and one ladle/spoon/fork everyday. I drink bottled water. 😂 Lazy to the max...
From one John to another, thank you for this video. I just watched this after seeing an article comparing meat eaters to Nazis, and was overjoyed when you added the ham to this poultry recipe.
I salute you, good sir.
Chef John, they looked incredibly good......and creamy. Love this recipe. :)
That's a very smart way to mould the meat into such a shape. Hats off to the inventor!
I wish u were my mom so you can cook like that everyday
3am and here I am again, staying up way longer than needed because I'm addicted to chef John. Made the salmon cakes and remoulade today and my parents loved them. Someone help, I fear I may be in too deep.
your voice reminds me of my grandma :D
Dude you got my sub... awesome... so funny and such amazing recipes at the same time. 10/10
likely the most healthy thing you have made for a while.
Naruto Uzumaki Literally the video before this is Fish, Potatoes, and Veg.
yummm i love croquettes, i remember i first discovered their beauty and magic in spain and my life has never been the same since ;)
LMFAO!!! "in case you're not allowed to eat deep fried gravy"
This is PEAK Chef John cadence and tone. I love this man
You had me at "deep fried gravy"
Hey bro! Always fun watching your videos. I have even made some of the food you showcased here on your channel. No objections to your chicken croquette method. One of the variations I would recommend is 2 parts chicken stock and 3 parts full cream milk for the required total liquid volume and depth of flavor. I also feel a bit of cheese is missing in this recipe. A small quantity of something creamy (any soft cheese of your choosing) chased up by a small quantity of something really sharp e.g. parmezan or pecorino or if you can get it, manchego for authenticity. A good few finely diced slices of jamon (Serrano or Iberico if you can afford it) or good old Prosciutto would lift this recipe to yet another level. Keep going my friend! Lots of love, Igor.
deep fried gravy... Elvis would have loved you.. lolol.
This looks so good. It reminds me of a chicken casserole type dish my mom would make. It would basically be cut up chicken or chicken breast in a baking dish, generously topped with a Cream of Mushroom + sour cream mixture, and then topped with homemade stuffing. Pop it in the oven until the stuffing get's slightly crispy on top, and you get glorious, warm, meaty, creamy, bready comfort food.
I think I want to add cheese to it.
I want to swap out the ham for some diced up smokey bacon. Cheese would go well with that too. Could claim the recipe as my own and call it Huntsman Chicken balls.
+wowfood Okay, now you've done it. I want bacon, too.
I was thinking along those same line but was going to use chorizo instead.
you are the bejesus of your jesus...
This reminds me of the ham croquettes by Francis Paniego at Ezcaray, in San Sebastian, Spain. The texture looks almost identical. Some of the best food I have ever eaten. Chef John, you have provided us with a recipe worthy of Michelin stars. Thank you.
Bitterballen :)
Stolas hahaha, precies. Dacht ik ook toen ik het plaatje zag. Maar voor een goede korst 2x paneren. Invriezen en bevroren in de frituur dan barsten ze niet. 😊
Inderdaad. Ik zou hier vaker kijken maar ik word gek van die stem hahaha :)
TheCaptainKim Ik begin een nieuwe trend. Bitterblokjes 😁. Lekkere ragout maken in ijsblokjesbakje doen en invriezen. Paneren en frituren als bitterballen. Werkt perfect.
That's exactly what I said to my girlfriend "he tried to make croquettes and because they came out creamy, he calls it something else when actually he made proper kroket/bitterballen the way its supposed to be"
Yes! I was just saying that. These look better though. He was restrained in the seasoning.
I recently took a holiday to the Netherlands and I sampled their croquettes. (Maybe a few to many) I particulary liked their lunch version, with the croquette spread over a fine piece of bread with mustard on top, with a small simple salad... and a beer ofcourse!
This is basically Bitterballen.
these videos are soo addictive! and making me hungry too.
Food wish: Tater Tots
Please and thanks
nathan rubio Solution: Frozen food aisle.
Then why bother with the ketchup vid? Task too daunting?
nathan rubio Why bother having a frozen food aisle?
+MrOrtloff why bother with good food?
Just love listening to your soft, soothing voice 😊❤️💙
I would add mustard to that. That would add a nice sharpness to cut the richness.
Lance Lindle Lee I totally agree, and maybe with some steak instead of chicken!
Radmilo Tomic no steak tends to lose taste after being stored for a while
made this for christmas, doubled the amount, and everybody loved it! awesome and easy recipe to follow!
"just a little bit of butter"
holy shit that's more butter than I would use in a year
Chef John! We all need to get with your Croquettes. Though my calorie count might get Creamed, the resulting deliciousness is all Gravy. Please keep sharing these delicious video's. Blessings ChefMike
bitterballen, but better
Dutch treats
Casper Meijer Nothing is better than bitterballen, except maybe kroketten. (can you tell I'm a Dutchie living away from the homeland?)
Andy Skeptic Wasn't that the title of the Dolly Dots film? *showing my age here*
Yep I thought the same thing!
EvelineUK sameeee
Looks great and very entertaining too!
3:51:”And then we’re givin a mix for no apparent reason”
......
I came across your channel last night and love how you work, what you create, and you explain/teach brilliantly with a awesome sense of humor. I'm a huge fan! Im going to recreate as many dishes as possible. I'll let you know how they go haha. Thank you!!!
To the people who say these are close to bitterballen: The bitterballen recipe doesn't use Béchamel in it's recipe, instead it uses a Velouté sauce using beefstock. Also the meat used to make exquisite bitterballen is shortrib (preferably intact with the bone to extra flavor the stock) which is cooked in the broth (which will make up the Velouté) till 'forkable' and after shredded to little strings. These look very nice too! Cheers!
You can make kroketten and bitterballen anyway you want. Rundvlees, kip, garnalen, goulash, saté, kerrie. Usually with a thicker roux or velouté and a little more heavily seasoned, since the frying liquifies the inside again and makes the flavor less intense.
I never make any of this. It just makes me hungry, i love food and you're very funny with your sarcastic remarks. And the camera angles and the lighting are so perfect it makes the food look so good.
Cooked it today. Just wanted to say thank you Chef. It turned out awesome.
Hahaha. Your humor is great. Thank-you for making these instructive videos! :) Very clear and concise.
LOL...10 seconds into the video : " for the few of you that are still watching "
I just love Chef John's sense of humor. This guy is the best.
@Chef John - Now THIS IS INNOVATION!
I love watching your shows - Your personal taste is really inspirational including your presentation techniques. Hope you continue on RUclips.... don't leave us :P
Love this. Reminds me of this idea I had for making deep fried tuna casserole (potato chip style) balls. Panko crust. I made them and I will make them again. Trailer arancini. Love everything you share! Thanks chef John
I just stumbled onto your videos after watching you demonstrate how to make a scotch egg... I love your humor and style. Keep it up!!! *new subscriber*
In the Netherlands they are called bitterballen. They are very popular and can be found in any restaurant as finger food :)
Here in the Netherlands we have a similar dish, called 'bitterballen' (bitterballs). Originally they are made with beef ragout. I like them steaming hot with a little French mustard... Mmm 😇
Chef John you are THE MAN!!!
As someone from the Netherlands (croquette heaven) but not living there, this was super exciting.
And on top of that this was a super funny video :D thank you. Thank you!
Thanks for the laughs. Love your food prep videos.
I prepared this mixture this morning and added some smoke gouda, it came out pretty good so far.
Thanks. Great dish. Will try it out tommorrow, when the misses come home, after 1 week away. Bet it will be a dish of love.
Omg Chef John, you're so funny, I heart youuu!!! U make these demo's so much more entertaining and way less cheesy and annoying than a lot of the food network shows. Gahhh...
Chef these are great you are doing a extremely good job explaining. I made these and it was a hit. Thank you chef.
I made this with pancetta and crisp bacon a whole chicken and aged Vermont cheddar, It was incredible. I also replaced the Chyanne with a quarter teaspoon of white pepper.
Authentic cooking comedy?! Bass voice? Yes!! Good video chef
Sorry John....the Dutch in Holland have been doing it forever. They also have a beef version too. My husband and daughter are Celiac so I make mine very similar to what you made however i also use broth, onions, peppers, celery and I also add Gelatin and curry. They are AMAZING for sure. The sauce the Dutch use is more of a mustard/mayo ( which I think pairs we with curry) BTW....love your humor AND your recipes!
You're so funny! love watching your videos. Yesterday I followed your recipe and made Scottish eggs they came out great Thank you!
Love watching ur channel...awesome recipes
Just made these myself they turned out beautifully! (Though I did cheat and used canned chicken.)
I made it with long way preparation and process, and the Kiddos just ate/finished them just in a blinking of eyes. 🤗
Chef John greetings from Panamá. Love your funy rhyms
Chef John, you crack me up, lol!! I love these videos, you are such a jolly fella! Your food looks delicious every time, one day I'm actually gonna go out to get ingredients and make something, lol. Keep the videos coming, not only are they educational but their highly entertaining too. Thanks Chef John 👨🍳😊
Can I just bake them,so it will be more healthy without deep frying with too much oil?
Vivirama ranny If done at the right temp, deep-frying does NOT add much fat to the food. In fact, most baked methods are higher cal when all is said and done.
Vivirama ranny Fat is not bad for you. Just use real fat instead of something awful like soybean oil.
Food Wishes That's very hard to believe. Do you have a source for this?
shehankv It was in the video, He said it was a Spicy Green Aioli.
shehankv hard to believe bcs you are blind with your "non fat/healthy" life. if you cook in high heat oil, with temp just bellow burning point, meat doesnt have time to absorb too much oil, bcs they develop crust. so the inside is coocked.
That was croquettes at its finest!!Totally gonna try it!!!