This is exactly the reason why i watch CJ and nobody else. When a video starts completely over the top, super quick cuts, loud music, annoying editing overall or everything is just ASMR-relax calm. either way, i hate it. CJ is straight forward, honest and authentic. And is so for a decade now. Thats the consistency i need from a youtuber.

Foodie KZfaq is so full of those and "You're doing X wrong." sorts of video titles, it's draining. Chef John is one of the genuine OGs, and I love that he's never done anything to chase that algorithm

Imma just go ahead and let you guys find Chef Jean-Pierre. All the line-cooks turned KZfaqrs can get lost. John and Jean-Pierre is all we need.

@@colekter5940 CJP also is a good recommendation but CJ is numero uno. But i enjoy both.

Amen

DO IT!!!! that sounds delicious🤤

it just makes sense!

OMFG! Didn’t have any shallots but red onion substituted, was incredibly flavourful and delicious. Added sesame seeds as well as the oil. It was truly mouthwatering.

As Chef John would say: "Hey, that's just you cooking"

🤯 yooooo that sounds amazing. gonna have to try that

Bifurcation: branching of an ancestral line into two equal diverging branches. Yes, Yes, but how does it taste ?

You know you’ve been a fan of this channel when this phrase makes perfect sense to you.

​@@NOSUBSCRIBERSWANTED that's because some times idiots have to be told what's best for everyone else. Because they're morons.

That’s awesome.

Congratulations! So wonderful for you👏🏼👏🏼👏🏼

awesome journey

i like cooking for people but i get so anxious that it won’t be good and people won’t like it, even if they say its great

Amazing! Congratulations to you 🎉

They are more expensive because the paste is more concentrated- so you get more tomato flavor per „blob“… make of that what you will

Agrees on the frozen blobs. I also freeze the unused portions of canned chili sauce ect.

​@@ritterkeksplus, they don't make tubes of the cheap stuff either

Interesting. In Germany I've only ever seen tomato paste in super tiny cans, barely enough for anything. The tube is the cheap standard and the bigger size.

You don't get to take the tomato paste blobs with you.

I second that!

There is a place in Port Everglades run by some Canadians. They serve a bunch of different Poutines, one of them being a Lasagna Poutine. It is delicious AF.

For something similar to the last idea, I recommend you try papas enchiladas

You can also skip the whole "pepper it to hell" step by covering tasty pepper flesh in the tomato paste/oil/garlic-powder/cheese.. paste.

@@kenm.2793 I make breakfast tacos with potatoes. Papa Rancheras with cheese. No egg. A favorite

My first thought after seeing this was how to adapt this to wings.

These, as well as cayenne, are his secret ingredients.

they are pretty grate

I hope his cooking is better than his puns…😉

If you think powdered parm tastes _anything_ like fresh grated real Parmigiano-Regiano - well, just yikes!

@@kindablue1959 They said 'works as well' not 'tastes the same as'. The context makes it clear that they were in a pinch, and wouldve followed chef johns suggestion if they could. Youre being condescending on purpose to be rude. I prefer the fake sawdust cheese, I think real parm (and dry aged meats) taste dirty and rotten. It reminds me of the hooves and pig ears people feed to their dogs. But go ahead with your superiority complex. Youre telling me youd rather not eat this delicious food than eat it with the 'wrong' cheese? Chef is offering a suggestion out of love for what he does and a desire to share it. He is not looking down on people for changing his recipes ("thats just you cookin"). Yikes yourself.

Dude made a nice meal that they liked and you're gatekeeping their cheese​@@kindablue1959

​@@kindablue1959when did he say that? 😂

​@@kindablue1959🙄

Same here. And that's why I'm not going to try this french fries version - one assissina in the kitchen is more than enough!

Chef John is only 60, and from what I understand, leads a good and healthy lifestyle. I wouldn't worry about him too much yet - I'm sure he has lots more great recipes and stories on the way.

They crisp up because they're coated in oil. I don't see the benefit of using an air fryer. It may even 'blow off' some of the spice coating and make a mess.

Psssst... It's Michael Grady 😊

Yes or a splodge of chipotle in adobo….

I’ve been adding cayenne to my desserts lately. Spicy apple pie is an eye opener.

I buy the cans use what I need for the recipe then spoon out the rest of the can into several individual spoonful on to individual small parchment paper & wrap up for another day & put in the freezer. this works very well and keeps for months.

I transfer to a glass container or jar and stays good for days

If I’ve got lots of leftover tomato paste, I put it in a small square Tupperware and freeze it. When I need some I can just wiggle the container to release the puck of paste, get a chefs knife and cut it into cubes which I can then store in the same box in the freezer.

Even if you throw half of it away, it's still cheaper. But you can always find a use for it. I had the stuff in the tube once, but it's nothing special.

Have you ever made french fries before? Ideally you cook them once to like 90% done, let them cool, and cook again at high temps to crisp them up. If you try to cook them all in one go they get very dried out on the inside, shriveled up, and overly browned.