Check out the recipe: www.allrecipes.com/Recipe/266825/Homemade-Cheese-Curds/
@cre2ativity4 жыл бұрын
Food Wishes hi chef John would paneer work for poutine ? I can’t get rennet or calcium chloride where I am .. 😕
@lspusiniloan-vargasbrandon23273 жыл бұрын
Hello Chef John, can I use vinegar or fresh lemon juice ?
@finnjavier85093 жыл бұрын
I guess Im asking randomly but does anyone know of a method to log back into an instagram account? I somehow forgot my account password. I appreciate any assistance you can offer me.
@deckerkhari19913 жыл бұрын
@Finn Javier instablaster =)
@finnjavier85093 жыл бұрын
@Decker Khari thanks for your reply. I got to the site on google and im in the hacking process now. Takes a while so I will get back to you later when my account password hopefully is recovered.
@civilizeddiva6 жыл бұрын
Chef John: Going to buy & enjoy cheese curds at your local spot is easy. You spending hours making, editing this video and dealing with technical difficulties to produce content we all enjoy-PRICELESS.
@akeleven6 жыл бұрын
civilizeddiva you don't live in the Wilds of Arizona
@vinnysehgal12656 жыл бұрын
Rofl
@nahlaeshaq5 жыл бұрын
But i dont get cheese curds in where i live 😭😭 there's only like chedder,mozzerella and cream cheese
@corinarose49553 жыл бұрын
You clearly don't live in AL ... I ask the clerk.. where is the cheese curds... They are like what? And take me to cottage cheese... 🙄 Ny has great fresh cheese curd
@QuadCloudNine10 ай бұрын
I think this could also be called a homemade cheddar recipe. All you do is age it. I think cheese curds is just newborn cheddar. So in that light, might be more worth the effort.
@CM_Burns6 жыл бұрын
Even after the second upload, you are STILL the Larry Bird of your Cheese Curd.
@FireCracker32406 жыл бұрын
Dang it, Feta! You used my analogy! Now I have to go and delete my comment! 😊
@cherryboo65b566 жыл бұрын
I just posted this too!!!
@CM_Burns6 жыл бұрын
Timing is everything! After all, you are the Per Mertesacker of your FireCracker.
@jackpast6 жыл бұрын
Wow! Probably the #1 internet recipe I won’t be making!
@Capoop.6 жыл бұрын
jackpast why
@misskwannie6 жыл бұрын
F. .Capule did you see how time consuming that was, i got bored watching him AND ITS CHEF JOHN
@stephanie58786 жыл бұрын
I'm with you on that. Too many fiddly ingredients. Nice to know how they are made though.
@Halinspark6 жыл бұрын
anne frank Not to mention, unless you want extremely fresh cheese for something, or perhaps want to put stuff in it like a pepperjack, there's no substantial benefit to be gained. It's a much better use of my time to pay a cheesesmith who's already done the work for something just as good.
@rbettsx6 жыл бұрын
@thesupergreenjudy ... I was thinking just the same thing .. on the other hand all the Canadian recipes insist the curd should 'squeak' on the teeth. Does good paneer squeak? ..I thought it was a bit more gelatinous than this stuff. But at least Canadians aren't Italians. It's hard to imagine a horde of them hunting you down for ruining their national dish : )
@fredelmo6 жыл бұрын
'Whey easier'. And creating a little extra wheyght. The recipe does require some wheyting, but it looks like it is totally worth it.
@PockASqueeno6 жыл бұрын
FMN But anywhey…
@nautifella6 жыл бұрын
Well, you milked that, but it wasn't too cheesy.
@John.Doe-OG6 жыл бұрын
Dad jokes...…..
@AuskaDezjArdamaath6 жыл бұрын
The squeakiness is necessary for good poutine.
@notadog6 жыл бұрын
Is it just me, or does anyone else say the intro along with Chef John? Love your videos as always.
@mistyblue26846 жыл бұрын
David I love saying it myself. It sounds so good
@sadyechester69346 жыл бұрын
Similar with the outro for me.
@fluffycritter6 жыл бұрын
I'm more into the "And as aalllllways, EN-JOY! ♫"
@idontevenknow37076 жыл бұрын
AS ALWEEZ
@fluffycritter6 жыл бұрын
His pronunciation of "always" doesn't stand out to me. The way he says "skewer," on the other hand... (Skoo-er!)
@etherdog6 жыл бұрын
Even though most people won't make this recipe, it is still very valuable to show how it is done so you know what goes into good cheese and curds.
@Jakeoffski6 жыл бұрын
As an Australian, who has no option to purchase these in a grocery store, thank you so much!
@Xacute002 жыл бұрын
As a french canadian I feel bad for you but hey now you can make your own which is better then buying
@gelflingfay Жыл бұрын
Exactly. We don't all have these available at the store. Thank you.
@catswambo9706 Жыл бұрын
As a South African I can also state that we do not have it at the local shops. Not even the ingredients to make it. What would be the closest substatute in taste? Crème fraiche, cream cheese, mozarella or cottage cheese?
@KittenBowl1 Жыл бұрын
@@catswambo9706 you can just use melty cheese. I wouldn’t use strong cheddar or anything very strong but even mozzarella works. You just have to put it under a broiler then pour gravy on top. I grew up in Canada and ate Poutine a few times a month. Honestly no one makes Poutine at home in Canada but we eat out. Even in a food court in a mall these are readily available everywhere and cheap. The thing is it’s extremely fattening and heart unhealthy food. You would need to go to gym next day that kind of food. But it’s really tasty. Just a treat food for most people. Most burger places also have poutine in Canada (Harvey) and it’s a dish originally from Montreal the French speaking province. It’s something you eat out not something to make at home honestly.
@johnmarquardt19916 жыл бұрын
The stacking of the curd is called cheddaring. My father was a master cheddar cheese maker.
@ChristmasCrustacean16 жыл бұрын
would you call him a big cheese
@RaulVazquez-dh7sz6 жыл бұрын
I once got fired from a cheese factory due to an addiction that I developed to cheddar, even though it was only mild...
@phyllisstein18376 жыл бұрын
thus stacks of cash are sometimes called "cheddar." I'm a master bean counter.....
@kylestenger156 жыл бұрын
Your father was making meth
@scottyplug6 жыл бұрын
No. Shit. I've always wondered why (whey?) we called it that. Wow. Thanks Nel F Cole! (ps, this is not sarcastic. I really did always wonder !)
@R3VISION36 жыл бұрын
Bonjour from Poutine Land chef ! Cant wait to see your take on our national heart clogger dish.
@daniellakhomuz6 жыл бұрын
As a Wisconsinite I love this video. Thank you! Never knew how to make these. Super excited!
@lynbsker1968 Жыл бұрын
I've been making cheese for a couple yrs. I love making al kinds of cheese. Once you get the hang of it, you can cut corners and it gets lots easier. Adding garlic, hot pepper flakes makes its sooo good. And it helps if your a home body😘
@klausklaus80926 жыл бұрын
This is super cool, cheese curds are not easy to get here in Germany, at least where I'm from. So excited to tried this, thanks for the upload!
@MaZEEZaM6 жыл бұрын
Klaus Klaus I am Australian, it’s new to me. Quite a process in making it, it’s like a really complicated version of labneh cheese.
@Grimmwoldds5 жыл бұрын
@@MaZEEZaM Cheese curds and labneh(which BTW is not cheese, it's yogurt that physically resembles cheese) are both milk solids/fats with the whey removed as much as possible. The difference is largely due to bacterial fermentation versus treating the casein proteins(present in most mammal milk) with rennin enzyme(traditionally taken from a small piece of stomach from whatever young animal would normally drink that milk).
@tstuff4 жыл бұрын
When I was in Aachen about two years ago there was a restaurant that specialized in several types of poutine and fries. I ate there about four times in the two weeks I was there.
@KittenBowl1 Жыл бұрын
@@tstuff extremely fattening dish I hope you know that. In Canada no one eats that often as it’s very bad for your health.
@raidergo61504 жыл бұрын
THANK YOU! I am from Wisconsin living in So Cal and of course love curds. I had no idea there were so many recipes for them. All basically the same but all somewhat different. I chose this site to follow. Look no further folks. I closed my eyes as I ate my first piece.. It was as if I were inside a small cheese factory back home. That was last Sunday. I have the milk in the frig ready to make another batch tomorrow. My batch last week went like hot cakes. I didn't think Californians would like them. On the contrary, they couldn't get enough.
@wizzzhesham8986 жыл бұрын
Now I could sleep comfortably knowing that you finally uploaded it
@leannerae6 жыл бұрын
Only Chef John can get me to watch a video on how to make cheese curds and enjoy every second of it!
@jenniferburgess76686 жыл бұрын
Love it chef! Sorry you had to reupload ! I’m gonna make this instead of buying some, then mess it up somehow and have to buy some. BUT I’LL HAVE YOU TO THANK FOR THE GLORIOUS CHEESE.
@masterofsniping926 жыл бұрын
Poutine is my #1 “this is astonishingly bad for me but I don’t care” food, and Chef John is in my top 5 favorite chefs (I can’t really pick a #1), so I’m exceptionally excited to have this recipe in my repertoire. btw, thank you Chef John for all the recipes you upload. You have single-handedly increased my cooking abilities tenfold since I first subscribed and I am truly appreciative for all you’ve done, and I’m sure my family would thank you too, since I do most of the cooking around here!
@rideswithscissors6 жыл бұрын
Stirring the curds, oddly satisfying! But the whole thing seems whey complicated. But thanks for poutine this video on KZfaq!
@medea7obsession6 жыл бұрын
The squeak of cheesecurds is as important as the fork scrape! :)
@elainearsenault52035 жыл бұрын
Hols agreed! That's the best part! And important! Le fromage qui fait "Kwik kwik"!
@lindamaxsonsheets82955 жыл бұрын
When our kids were young we lived in northern Wisconsin. Our Sunday rides always included a stop at a family dairy to watch cheese and butter being made. Cheese curds became our favorite snack food, but watching you was 10 times better. Thanks
@janie5676 жыл бұрын
YES!!! Curds aren’t always accessible but a poutine is crap without them
@chadnietzscheback5636 Жыл бұрын
Here we call them, "fries with gravy." Not so bad. 😊
@TomisaburoRMizugawa6 жыл бұрын
Thank you Chef John, you're a lifesaver - not only I can't walk 10 minutes down the street and buy some, where I'm from there isn't even word for cheese curds in my language and I have given up looking for a recipe long time ago. (Also at the beginning I was really expecting "You are Nicolas Cage of the clean break stage" ... ;-)
@Terishortyfan96 жыл бұрын
As usual this is a great recipe but your presentation is pure magic. That's why I love coming back for more...…..
@MrKungfujoker6 жыл бұрын
Hello chef john, i would like to really really thank you for these types of recipes. I am a muslim and its very hard to find halal cheese that i can enjoy so when you break it down and i can make it my self it really helps with that. I can have American stuff and be a muslim. Love ya ps i also live in bay area
@MrKungfujoker6 жыл бұрын
Btw just to clarify cheese is not forbidden in islam, its just that most ingredients have enzymes that are from pork, so that makes it the problem, so now with this i can swipe and make own version thats pork free or meat free from non halal meat
@aketsuhide6 жыл бұрын
This is amazing
@dwaynewladyka5776 жыл бұрын
Before, the technical difficulties got in the whey. Where there is a will, there is a whey, as Chef John showed. Now we have the video. After, all you are the John Cleese on how you make your cheese.
@FIREBRAND386 жыл бұрын
We Have a WINNER!
@dennissaner21513 жыл бұрын
I enjoyed watching this. It was very interesting. More interesting than I thought it would be. I'll be going down to the local grocer and pick up some cheese curds and maybe re-watch this.
@AmedeeBoulette6 жыл бұрын
The really fresh ones in Québec is eaten at room temperature and has a bit of salty milk at the bottom that, mixed with the cheese, makes it so yummy....
@SomeDudeQC6 жыл бұрын
Amédée Boulette M'enva au dép en chercher. Admittedly salty milk sounds nasty but def made me want some more than the video.
@TohsakaRinsThighs3 жыл бұрын
I am actually watching this video, because I can't buy cheese curds in northern germany, but I really wanna try poutine so thank you for this amazing recipe 👌🏼
@JohnnyWrongo-b9l Жыл бұрын
I have patience in the kitchen but I know I will never make this. I am very glad that I got to watch you do it. Now I know.
@cyborgcuttlefish63266 жыл бұрын
Chef John is the realest in the biz
@syrups36 жыл бұрын
I can't find cheese curds anywhere near me but this seems way too difficult :(
@lusteraliaszero6 жыл бұрын
I'VE BEEN NEEDING THIS. no cheese curds in the stores here
@kettle22936 жыл бұрын
You're right! It's not an option. Thank you so much for showing those of us that don't live on the same continent as a deli how to make these things. Appreciate it.
@Antrolf6 жыл бұрын
Thank you Chef. In Sweden we dont have this but I always wanted to do some poutine.
@yukononun6 жыл бұрын
Do it! Poutine is incredible. Just remember to deep fry the chips/fries, and don't mix everything together. Just top the chips with gravy, then top the gravy with cheese. The gravy will be hot enough to slightly melt the curds. If you mix everything together, it'll make the chips soggy and the cheese won't be nearly as good. Some people say that chicken gravy is the best, but I personally prefer beef. It's up to you.
@eldsprutandedrake6 жыл бұрын
Cheese shops and some of the larger supermarkets do have them, I've seen them from time to time, never had any interest in buying them and I have no idea about the brand or quality though.
@pamelamiller34806 жыл бұрын
No way I can do this at home but you go on!
@eddeal22083 жыл бұрын
Many years ago we had a hobby farm with a few goats, chickens, pigs, sheep and horses. We got so much milk we gave much of it away and were always looking for ways to use the excess. We made a variety of soft cheeses using Junket rennet, but our favorite by far was to make a very soft custard by adding a bit of sugar and vanilla in your first stage and when it reached the clean break stage it was time to let it cool and serve. No eggs, no muss it made the softest, smoothest custard I have ever had.
@callmecue6 жыл бұрын
Bless you for this one. Never had poutine and there's nowhere nearby to try it. But I love to cook and am willing to try this myself.
@ezra77436 жыл бұрын
FINALLY!!! We don’t have cheese curds in Romania, now I can finally make it! ❤️
@JakeLovesSteak6 жыл бұрын
Chef John, even though it was stressful putting the video together, I'm glad your pun game is still on point.
@wallingj686 жыл бұрын
I went to watch it when you first posted it, but your took my curds a way!
@hcnevils2 жыл бұрын
Thank you for this wonderful video. I have the dinner spinner app and have seen so many of your recipes. I just finished my curds and they are wonderful!!! You are a god.
@sethkuretsky87736 жыл бұрын
After all chef John, you are the king bird of this cheese curd
@tabaks6 жыл бұрын
I'm impressed by the ease with which you cut the cheese.
@victoriabernuth97285 жыл бұрын
Can’t get enough of Chef Jon’s videos. They are the very best!
@kevinbyrne45386 жыл бұрын
OMG, what an ordeal. This wasn't a video about how to make cheese curds, it was a video about why you shouldn't make cheese curds. You have the patience of a saint.
@candycadette3 жыл бұрын
As a curios food Dane, I fully trust your recipes. Tried some and they worked as expected ❤️ Now I want to try Poutine..
@Jwend3926 жыл бұрын
Chef John, your deep fried cheese curds warm the cockles of my Wisconsinite heart. Thanks!
@FarmerCooking6 жыл бұрын
Nice homemade CHEESE CURDS, I am NO.1 FAN of Food Wishes.
@gemlikestardust4 жыл бұрын
i can't believe all this time i've had cheese curds in my fridge... we just call it "queso blanco", or white cheese. amazing
@brendasnider71306 жыл бұрын
Yummy thanks for this recipe oh just love them so much. We used to go through Wisconsin stop get a huge bag my girlfriend and I would eat the whole bag by the time we got back to Indiana. Oh so good. Thanks for all your amazing recipes have made oh so many. Have 11 grandkids and 3 daughter's so always cooking something for them. 😃 always get yum yum from your recipes. ❤❤❤❤❤❤❤
@Hollywood5436 жыл бұрын
Gavin Webber has an awesome channel too if you are a curd nerd! :) you guys have super similar styles with making this. Love it! 😊
@ceecee78796 жыл бұрын
......Little Miss Muffet obviously did NOT approve first upload 😤
@AuntDuddie6 жыл бұрын
That's funny!
@poppykok56 жыл бұрын
Cee Cee...L O L O L... *: )*
@ceecee78796 жыл бұрын
poppykok5 🤗
@toddofalltrades47886 жыл бұрын
Little Miss Muffet sat on her tuffet, eating her curds and whey. Along came a spider, who sat down beside her. And said, "What's in the bowl bitch?"
@dreg90015 жыл бұрын
O what happened with the first upload
@kathleenmaharaj21103 жыл бұрын
Hi chef john I'm Kathleen from the beautiful carribean island Trinidad I really enjoy your recipe it's so easy and simple to make.. thank you for making things so easy
@kberken6 жыл бұрын
so, what? I just saw the first version. Second time's a charm. (Thanks for correcting the temp.) I'll just repeat my best comments .... squeaky, chewy, Wisconsin fave!
@froghop3256 жыл бұрын
Homemade cheese curds... you are a blessing Chef John. I, (as well as your other subscribers) love and appreciate you!
@Arthen1ce6 жыл бұрын
Wow! I'm from Montreal Quebec and I will try this cheese curd for my homemade poutine!!
@KittenBowl1 Жыл бұрын
Just go out at the corner shop if you live in Quebec. Why make it at home when you can get the best poutine in the world in Montreal? They got so many of them there in varieties and even tourist destinations they’re quite popular. I don’t know any Canadian who make poutine at home and I grew up in Ontario close to Quebec.
@ohioladybug73905 жыл бұрын
Looks very doable when you explain it. I can’t wait to try making them. We had some wonderful fried cheese curds at a place called Mocha Mouse in Wisconsin. I’m going to try to replicate them. Thanks again for another great tutorial.
@AlsoMeowskivich6 жыл бұрын
It really is absurd how cheese has NO flavor until they've been salted. Also, protip, just dumping whey is a bad idea. Both because it'll promote growth of crazy stuff in water ways due to its nutrient richness, but also because it's great for things like bread making. When I make cheese, I always have stuff on hand to also make bread dough to freeze for later use. You can also just plain freeze the whey for later use in whatever tickles your fancy. It's like cheese-flavored water. I didn't quite catch what the Chef did with his. I'll save my poutine stories for the upcoming video. They're not riveting, but I'd like to be topical.
@marcben15396 жыл бұрын
Imageflexion Cartoons you can make ricotta with the whey.
@Canteluta10226 жыл бұрын
Imageflexion Cartoons I know, right? People buy whey protein for fitness smoothies and such. Precious liquid! It’s great for boost lacto-fermentation, too. Gives the sauerkraut and other goodies a jump and more nutrition. Gotta love the whey. 💕
@AlsoMeowskivich6 жыл бұрын
whey protein powder from stores tend to be literally toxic, being made with cheap milk, and they tend to get away with it in the USA because it's sold as supplement, which isn't a food nor a drug so the FDA don't monitor it. It's a problem with all nutritional supplements to a degree, but the friend of my boss from my previous job nearly died from some sort of internal damage thanks to the stuff. Which is why I use vegan protein powders from trusted companies. Made o' vegetables. That is, if I feel like takin' protein powders. Eggs and meats that go on sale tend to be cheaper, but I can carry around protein powders without refrigeration, and you can use it in crafting nutritional energy bars. ...sorry to talk your ear off, I tend to ramble on when I'm tired. ciao.
@phyllisstein18376 жыл бұрын
I always whip up some pancakes with my whey, put them in the freezer and then I have pancakes ready to reheat (microwave, toaster, etc.) on busy weekday mornings.
@DB-nl9xw6 жыл бұрын
Make some whey protein
@blakechero3786 жыл бұрын
This was up like an hour ago, disappeared, then popped back up. Thankful 🙏
@mustwereallydothis5 жыл бұрын
Thank you so very much. I am one of those who can't simply go to the store to buy them. I live in a small town in northern Canada. Our stores have all the basics but little else. Thank goodness for Amazon and other internet purchases.
@mustwereallydothis5 жыл бұрын
We usually just use mozzarella in place of cheese curds. I'm worried we won't like it as much with the real curds since we are used to mozzarella.
@washing_machine_guy6 жыл бұрын
This is crazy! I just had poutine the other day haha! You must've read my mind!
@suejane69966 жыл бұрын
Amazing serendipity. We made mozzarella this morning. Then made caprese salad with Basel and toms.
@deewinslow89136 жыл бұрын
I do make cheese and I enjoy it. thank you for all the fun!
@terriatca16 жыл бұрын
The cheese makers in my area recommend keeping the curds at room temperature for 3 days. If they are refrigerated before that, the salt is driven to the surface and the inside is an unpleasant sour flavour. I formerly worked in a deli and found out the hard way that it's true. Wasted a 10 kilo bag of them. In Québécois French the "squeak " is "coick". As in "coy".
@SomeDudeQC6 жыл бұрын
Mattigot I'd say Skouik Skouik
@TerenceHorsman6 жыл бұрын
Finally! Glad the video is up after all the teasers
@liquidmaster21086 жыл бұрын
As a poutine entusiast from Mexico I can only say THANK YOU
@foilhatbrigade95046 жыл бұрын
I live in Wisconsin... my local grocery store sells fresh warm cheese curds 😍👌
@mattg88886 жыл бұрын
Gimme poutine. I haven't been to Canada since 2015 and it's basically impossible to get it in Germany. Next cooking project for sure. Thanks for doing this.
@dwinterowd6 жыл бұрын
Just when I thought I'd seen it all. Many thanks for this!
@FrolickShiawase6 жыл бұрын
Glad to see everything is fine now! Thank you SO much for this recipe! It was worth the wait!
@patriciap91626 жыл бұрын
I totally enjoyed watching this BUT no way am I going to do this...don't have the time but I am sure this tastes FANTASTIC!
@anitaiparsa6 жыл бұрын
Thanks for sharing this recipe!
@DonMachado3 жыл бұрын
You have inspired me! To go down to the store and buy some cheese curds...
@missmaryh69326 жыл бұрын
Never Tried this curd making. Only cottage cheese. I will be undoubtedly giving this a bash. Ii must say you do have the knack of making things look effortless. However we know better, Those of us that try to cook, often. Thanks for these gems of information.
@FleaChristenson2 жыл бұрын
The first time I had fresh cheese curds (a dairy in Wisconsin), I nearly gagged. No salt. I added salt and pepper and they were perfect! And that squeak! There’s nothing like warm, fresh curds.
@edumont886 жыл бұрын
Milky, rubbery (in a good way), and squeaky when fresh. Mmmm
@GaryBoyd026 жыл бұрын
I want to make this with my sous vide circulator. It would be awesome to create this with that application.
@Clairevoyante6 жыл бұрын
Awww merci Chef John! Can't wait for the poutine recipe!
@944gemma4 жыл бұрын
As a child I remember Junket rennet custard. It was so good.
@HanaHime296 жыл бұрын
Where are my Wisconsinites at?! ;D We love us some deep-fried cheese curds!
@kathyberken57553 жыл бұрын
well, sure, you can go to the store and buy just about anything, but when you make something yourself, especially something as time-consuming as cheese, well, that's fun and very rewarding! I've made mozzarella before with rennet, but not cheese with that bacteria culture. I will have to go find some. Thank you!
@elliemayormaynot6 жыл бұрын
Cheesemaking is a labor of love.
@lunarmoon19696 жыл бұрын
I have been cutting up string cheese, but thanks this is awesome!!!
@secretforreddit6 жыл бұрын
It's very difficult/well nigh impossible to buy fresh cheese curds in Vermont; when i visit family in Wisconsin I can eat many pounds in a week! As convoluted as this recipe is, I will likely make this eventually :)
@SomeDudeQC6 жыл бұрын
Secret Forreddit go north for an hour or two 😉
@daniellevaughan90436 жыл бұрын
Oh awesome, I cannot wait for the poutine recipe
@TheOne-ec9ku5 жыл бұрын
This is honestly really cool
@consueloarriagadegardea17196 жыл бұрын
Great! You discovered panela cheese. It’s great to see how it is made. You can also go to the market, look for the mexican produce section and get fresh panela cheese. Not packaged, and voilá
@tiffaniterris2886 Жыл бұрын
This cheese is a baby cheddar, and the process was invented in the 16th century, long before Mexico had cows. But nice swing and a miss.
@sofsofs5 жыл бұрын
I must admit your voice tone used to annoy me beyond imagination but the more I watch your videos the more I find it funny hahaha and your comments are just priceless!!! Cheers!
@the-chillian6 жыл бұрын
Cheesemakers use a special curd cutter to to the awkward horizontal slices when cutting the curds into cubes as at 3:20 or so. There are various designs and many cheesemakers make their own, but they generally involve wire strung across a frame. Googling will turn up many examples.
@egc37296 жыл бұрын
Ohhhh non, chef john! It can never be as good!
@TLDNews6 жыл бұрын
And as always - thank you!
@janicemartin15805 жыл бұрын
Excellent recipe! I am much more casual about all the times, but no matter, I get scrumptious cheese curds.
@jcortese33006 жыл бұрын
Very pleased to see poutine on the way. :-)
@bhsx6 жыл бұрын
Allergies or summer cold, our fearless leader's voice ain't sounding so good. Much love John, get better! (Or is it just me)
@ChezJohn6 жыл бұрын
CONGRATULATIONS C.J. 👏👏👏
@beanfrompa6 жыл бұрын
Bring on the poutine. Your cheese curds look amazing.