I'm 16 and I've been here from like the start of your channel. I've never actually made anything but I love to watch them and take in all this knowledge of cooking and things. Also all the puppy jokes are the best
never seen anyone show this idea, but if you do get your tomato paste in the can and can't use it all... place it in some plastic wrap and the roll it into a log to freeze... then you can slice off the paste as you need it and return the rest to the freezer... that being said, I prefer the tube over the can as well, but sometimes members of the family buy the can
I am addicted to your videos now. I watch them and think..."man think I can make that". That's really powerful. I'm going to this with the roman gnocchi for my starch.
Tomato paste freezes up well! And the tube is no guarantee that the paste won't rot/go rancid on you. I just spoon out the remainder into a little freezable container, then I chop off the frozen portion I need with a knife.
I like how Chef John doesn't care about reuploading a similar recipe to something he did before. It almost makes it seem like he just films everything he makes for dinner.
Chef John, I remember you were in Vietnam with me. Both of us preparing delicious cuisine for the boys in the neighborhood, then they ambushed us during the night. I heard screaming, and I reached for my pan of well prepared Frosted Flakes cereal; but it was too late. I took put three of them before I saw you being dragged away by the feet. Thought you were dead all these years, but it turns out you're making food videos. I voted for Nixon you know, and now I've finally found you. Come back home and let's cook together again. Will make Frosted Flakes and war ration quick meals like all those years ago.
In case anybody cared.. the parsley-lemon topping is called "gremolada" in the Milan dialect (ossobuco is from there). And yes, as trhe chef said, its mandatory.
I usually finish this in my pressure cooker, I don't know why more ppl don't use them, some of the newer electric ones are amazing. I also add chick peas like is traditional in Spain.
Definitely not. He doesn't in his early videos. I've noticed more than a few youtubers that have developed odd speaking patterns over time. Chef John's really annoyed me at first but I've started to enjoy it.
This looks amazing, as always. Chef, while the shank is the traditional cut used for osso buco, I was wondering what your thoughts might be on using oxtail to make this dish. The meat will end up being a fairly similar size and shape, plus you will still end up with all of that amazing marrow in the end, but I tend to think the tail ends up having a better flavor than the shank overall.
There was this one Restaurant Week in my state where so many restaurants had Osso Buco on their menu. Not sure if there was a competition but it was weird.
Great recipe. I usually make this in a clay Ducth oven pot which I close and leave in the oven at Very low temperature until the meat is tender. Is it ok?
generally i'd just get a turkey breast or so, depending on how much i was making. edit: comes out less like a meat dish and more like a thick stew (closer to redgravy consistency) and we put it over pasta.
Great vid. I'd love to try this. I'll probably end up following your recipe but I was wondering if you had a veg in mind to replace celery. (I'm not keen)
Chef, You always make such tempting delicacies! Any chance of you doing a video on Spice Cake (with a little cayenne) with or without chopped nuts? Thank you.
I know this might be weird, but you should cover some of the food made in the anime Food Wars. There are a bunch of recipes on this site done, but Id love to see your take and explanation on cooking them.
Chef John does it again!!! Last week I made Sopa De Ajo on a rainy day. My god it was a hit. I don't have fresh bay leaves handy how many dried bay leaves should I use?
Check out the recipe: www.allrecipes.com/Recipe/256102/Pork-Osso-Buco/
I'm 16 and I've been here from like the start of your channel. I've never actually made anything but I love to watch them and take in all this knowledge of cooking and things.
Also all the puppy jokes are the best
never seen anyone show this idea, but if you do get your tomato paste in the can and can't use it all... place it in some plastic wrap and the roll it into a log to freeze... then you can slice off the paste as you need it and return the rest to the freezer... that being said, I prefer the tube over the can as well, but sometimes members of the family buy the can
I about fell out of my chair at "bone hole!"
I went through four online translators before I got the translation: osso buco = bone hole. :)
I am addicted to your videos now. I watch them and think..."man think I can make that". That's really powerful. I'm going to this with the roman gnocchi for my starch.
Chef John, I adore your humor. I watch every single episode, because without doubt I get an awesome recipe & many laughs.
Chef John, your humor is pure gold.
Wow, only uploaded four minutes ago! I'm never this timely! ❤️
No, no, no. You're supposed to say "FIRST"
WingDing Dmetrius 😂😂😂😂😂
I feel like this would be good with the roman style gnocchi you recently posted!
Kianna F Good call
Tomato paste freezes up well! And the tube is no guarantee that the paste won't rot/go rancid on you. I just spoon out the remainder into a little freezable container, then I chop off the frozen portion I need with a knife.
been waiting FOREVER for someone to make this...thank you chef John!!!
I'm so happy right now, I've always wanted a Chef John version of this.
I just love you.
Thank you for all of the amazing recipes and for making cooking so simple for me.
Chef John, you are magnificent.
thank you for coining the term "bone hole". i will forever be in debted to you sir.
I think he stole it from Beavis and Butthead. :)
You are a true chef, Chef John. This looks and sounds amazing. I would love to try it. Tyfs, God bless you
Yes first comment! I do not eat pork but love Chef John!
Sandra Michaels You wish rofl, 2 mins before the video is posted is wayyy too late to be first. xD
Some people just have so little going for them in life that making the very first comment on a youtube video IS a major accomplishment for them. =)
Chef John does have a very very rare thing among us humans: a sense of humor.
I like how Chef John doesn't care about reuploading a similar recipe to something he did before. It almost makes it seem like he just films everything he makes for dinner.
The Osso Buco recipe I've been waiting for! Thanks Chef John!
"I am the great Boneholio!!!"
"Shut up, Beavis!"
Living for these frequent vids 😃😄😊
why am i always watching chef join in the middle of the night? sooooo hungry >.
Yes this is my kind of dinner. Looks wonderful. Very inviten . Have ti make this soon. Thanks again Chef John
The Billy Blanks Tae Bo line got me.
Welcome back chef John. As always, enjoy.
Traditionally you eat this with "riso alla milanese" risotto with saffron in which you add the bone marrow from the osso buchi.
Pork Bone Hole and Grits! I'm digging it :D
Well, this is certainly one that I want to make soon!... looks delicious!
Chef John, I remember you were in Vietnam with me. Both of us preparing delicious cuisine for the boys in the neighborhood, then they ambushed us during the night. I heard screaming, and I reached for my pan of well prepared Frosted Flakes cereal; but it was too late. I took put three of them before I saw you being dragged away by the feet. Thought you were dead all these years, but it turns out you're making food videos.
I voted for Nixon you know, and now I've finally found you. Come back home and let's cook together again. Will make Frosted Flakes and war ration quick meals like all those years ago.
Pigs are cute, and they taste good. I will try this recipe, Thank you Chef!
In case anybody cared.. the parsley-lemon topping is called "gremolada" in the Milan dialect (ossobuco is from there).
And yes, as trhe chef said, its mandatory.
i made a version of this a few weeks ago, i love osso buco. great on cold days.
Omg, I have to try this! And as always thank you Chef
I love your videos because you don't dumb it down too much, while giving cautionary tales of fuckery.
I wonder if I could use a pressure cooker to cut down some of these 3 hours cooking time.
I always do it in the Pressure cooker 35 to 40 minutes, and it's fantastic!
Pork Bone Hole would make a great name for a band.
I usually finish this in my pressure cooker, I don't know why more ppl don't use them, some of the newer electric ones are amazing. I also add chick peas like is traditional in Spain.
Definitely making this. Thanks mate!
Making this for Saturday dinner! 😊
This looks wayyy too good! Thanks Chef John
lovely dish.
I think that Billy Blanks pun might have been your strongest yet. That was genuinely impressive.
That looks so good! Great job!
Man it looks absolutely delicious.
Chef John - just curious - do you speak with that inflection during natural, casual conversation?
God I hope so. That would be fantastic. :D (Think about it. Do you really think the guy on TV reading the news talks like that all the time?)
Definitely not. He doesn't in his early videos. I've noticed more than a few youtubers that have developed odd speaking patterns over time. Chef John's really annoyed me at first but I've started to enjoy it.
Tim MacDonald I agree with you ! I recently tried to speak like Chef John at the dinner table and my family thought I drank too much wine ! 😅
i literally put these videos on when im having a panic attack. they calm me down.
#DRchefJOHN !
Looks delicious. I will have to try this dish.
You upload this on the day that I rewatched that episode of Gilmore Girls where Max Medina made Lorelai osso buco. Crazy
I love how Chef John went dark in this video. #tastysmartpigs
That looks like it go great with the Roman-Style Gnocchi Chef made, Im gonna try it.
I'm here for the jokes and puns.
Salt and peppering will NEVER GET OLD.
I watch your ads all the way through Chef John.
Looks yummy. I will definitely try this one out. :)
This looks amazing, as always. Chef, while the shank is the traditional cut used for osso buco, I was wondering what your thoughts might be on using oxtail to make this dish. The meat will end up being a fairly similar size and shape, plus you will still end up with all of that amazing marrow in the end, but I tend to think the tail ends up having a better flavor than the shank overall.
looks delicious! thanks chef John
looks delicious thanks always wanted to know about this dish
love the recipe !! looks amazing... if we did this same process in a pressure cooker ( including the searing ) do you think it would lose any flavor ?
Oh I will definitely try this very soon.
I think I drooled on my shirt...
Greetings and support from Mumbai.
Hi chef John, could you show us a Pozole recipe?? It's my favorite stew to eat when the weather gets colder... thank you!
I just called my butcher to order pork shanks, Sunday supper is going to be delish
This looks so yummy...
Go Cubs!!!!!! Tomorrow is either going to be the best day, or worst day of my life (excluding deaths and births)
Mike Hawk don't even lie as bad as the cubs have had it over the years it'll top a few births and deaths
looks perfect
That looks delicious!!! A fresh grating of hard cheese would go amiss.
just what I needed, thanks chef!
Billy Blanks!!!! nice one........
I'm thinking I could do this with those big oxtail pieces!
Chef... those pork shanks are off the charts... or Pork bone hole... :)
Looks amazing chef, what do you think about ox tail?
Food wish : beef Wellington!
"But that's another show."
Isn't that trademarked? heh.
Even if it was, I think Alton would be perfectly okay with it.
+LeviathanStorm38 Alton is a dork's dork
There was this one Restaurant Week in my state where so many restaurants had Osso Buco on their menu. Not sure if there was a competition but it was weird.
Yes
Great recipe. I usually make this in a clay Ducth oven pot which I close and leave in the oven at Very low temperature until the meat is tender. Is it ok?
pretty nice
Entertaining as always, thanks!
There's something about the intro music that reminds me of my childhood with my grandma. I feel like I've heard it before... 🤔
Legend.
for the record, Turkey makes for really good ossobuco too. Its how i've always made it.
generally i'd just get a turkey breast or so, depending on how much i was making.
edit: comes out less like a meat dish and more like a thick stew (closer to redgravy consistency) and we put it over pasta.
Chef, teach us to use a pressure cooker. Here in Brazil it's very commom to do this type of dishes on them, to make the recipe faster.
I think I will start using osso buco as a cuss word. Thanks Chef John!
I bet this would go fantastic with the gnocchi romana that was just featured a few days ago.
my favorite italian dish. Bout damn time you did it. Hahah. great video
Great vid. I'd love to try this. I'll probably end up following your recipe but I was wondering if you had a veg in mind to replace celery. (I'm not keen)
Chef, You always make such tempting delicacies! Any chance of you doing a video on Spice Cake (with a little cayenne) with or without chopped nuts? Thank you.
chef john i need you to make a bathtub full of that sauce so i can bathe in it
I know this might be weird, but you should cover some of the food made in the anime Food Wars. There are a bunch of recipes on this site done, but Id love to see your take and explanation on cooking them.
Ahahah followed by pork bone hole ahahha that made my day!
This is making me hungry 🙃
Yum
This would be great served over grits, especially if you can find a rather coarse grind and make them with chicken broth instead of water.
I'd like that make this for my grandad who hates onions, can I substitute them with anything?
chef john u should give a video for prime rib dinner with Yorkshire pudding
Chef John, would you like to try some regional italian recipes?
I have the same set of pots and pans! How do you keep them so spotless?
Chef John does it again!!! Last week I made Sopa De Ajo on a rainy day. My god it was a hit.
I don't have fresh bay leaves handy how many dried bay leaves should I use?