Food Wishes I think that licking the board is better the paper. I don’t know why, I tastes better but I can’t think a reason.

The same recipe could be achieved with 'Morbier" cheese. Then it's named a Morbiflette. But like Reblochon, it's raw milk cheese, so not allowed to cross the Atlantic. en.wikipedia.org/wiki/Morbier_cheese

@Rad Derry Nope, not all salt is the same. Alton Brown has a good piece on the differences in salt, and this is informative; kzfaq.info/get/bejne/ob2Vo7BitafacYE.html

@ so what cheese can I use in the USA that would be fairly comparable?

@@sofeckingtiredofwokepeople I would say any Soft cheese with High fat content. As Reblochon is 27%fat and Morbier 29% fat (searched on openfoodfacts) It should work as well with Raclette cheese (26%) but as it's intended to be melted, it could melt quicker than others. Moreover, Raclette cheese could come flavored (pepper, white wine, smoked, ...). I've seen Chimay Trappiste cheese in some US webstore. As it's beer flavored it should have some taste in it. For Reblochon like cheeses it should stick to the knife when you cut it, and be runny when left cut in the fridge. For Morbier, it's not runny but creamier than Emmental/Comté. Like raclette cheese texture in fact.

i'm way too afraid of tongue splinters

😁

That's good advice.

Words to live by. 👍🏼😂

You want perpendicular to the grain, or you might get splinters...

la crème n'est pas en trop tu penses ?

Yohann Paris - It looks delicious!

Comme tu le sais la tartiflette n'a pas de viande ... Je suis du bled du reblochon.

@@so6tek c est clair pas de creme fraiche , pas de creme fraiche les oignons avant les lardons et le meilleur c est les pomme de terre cuites au lait facon gratin dauphinois

Yohann Paris. I'm in Spain. If I don't find that cheese what other cheese would you suggest? I'm definitely going to make this,I can almost smell it .

I usually eat it in summer next to the sea XD

Nowadays... We make tartiflette every chance we get : winter or summer, it doesn't matter. It's a great recipe when friends and family are coming by.

While skiing? That must take a lot of coordination.

When I skied there it was raclette that was eaten after skiing all day

It's also bloody good when you've just cycled up to an Alpine col - especially the Col des Aravis, where there's a restaurant just waiting to make you one.

Thank you for mentioning greyed cheese! I am ashamed to say that I, personally find the rind on brie ....not to my liking at all but love the idea of this dish. So glad you mentioned this other cheese. I love it on top of French onion soup. Yay!

Without Reblochon it's not the same dish. It's like replacing the chicken in KFC's burgers by some tofu and call it "great".

not sure about the brie but definitively not gruyere, it is too dry.I feel bad that some people can't have some, so good.

@@Kennit632 How about camembert? Would that work with this?

@@rauminen4167 Yes camembert is a great alternative, but it's definetly not as great as Reblochon or Saint-Nectaire.

His voice.

I got lots of laughs from his jokes and self arguing with methods, ways to break copyright and go to jail, lol

he reminds me of the way winnie the pooh makes sentences

I like to watch him cook but find his way of speaking condescending at times.

Same here. Sometimes I binge watch when I've had a stressful day. My mom barely speaks English, but when she comes over she asks me to put on "the funny chef".

+Antoine Fauconneau A question for the french person ~ How friggin cheap is cheese there?! Like, using an entire block or however you would call it for just one dish, it's A LOT. It's either quite cheap, or just high wages lol. Sorry if I sounded rude, actually just curious O.O

+estomnetempus Prices vary a bit but a Reblochon is like 3-6 Euros, so it's pretty cheap. In Switzerland the best cheeses are around 4-6 CHF for a decent piece. These things are super fat and tasty so it's very nourishing.

+estomnetempus I'm from the USA but I live in England. Cheese is dirt cheap compared to the states. That amount he used would be about 10 USA dollars or £6

I want to put my finger in your onion. 😂😂😂

Oh stop it, you!

That’s clove of garlic dude, not the glove of garlic

Thank you for this insider knowledge mio amico!

i was wondering where the garlic was!

@@Captain_Prabakaran you may be correct but I think glove sounds way more compelling. I’ll be calling them gloves from now on lol

@@theouthousepoet Right? Sounds French and all gourment for sure. Like Julia Child.

I was just thinking about this little tip....

Brilliant!

Or just leave the skin on

i want chef john to do a whole miniseries on potato tricks, tips, and various cooking methods and basics for cooking and processing potatoes

When I make it, I'm going to leave the skin on. What is wrong with potato skins anyways?

+Khandnalie yes!!!

I dont like the way he talks... but still liked the video

+Mandy Chamberland nailed it.

ha!

Allie Li you are the puss filled hemorrhoidal cyst of your... food

nailed it

+Crochet I don't think he was insulting the dish. I think he was objecting to the use of Marie Antoinette 's name as praise for the food...considering her fate in the revolution.

Roddie62 thank you so much

Thanks for sharing your recipe style!

'We're french we always do things right' another prime exemple of french chauvinism.

Antoine Lecomte I'm going to make this dish next week, so thank you for the advice. If I may ask, I've seen this recipe with garlic, parsley and thyme added. Would you include any of those? I'd like to get the recipe as authentic as possible and already have the Reblochon.

I wouldn't add herbs nor garlic but if you insist on garlic, just rub a clove on the baking dish as we do in another potato+cheese recipe from the mountains (Gratin Dauphinois)

Thanks for sharing your recipe!

Antoine Lecomte I don't know this dish but I was thinking nutmeg, too. Looks tremendous.

never understood why soaking up sauce with bread is rude.

@@mantistoboggan5171 I've never understood that either and I strongly disagree with that. If someone cooks well, this person should be honored that we want to lick everydrop of the dish ^^ Well, I am honored when people act this way about the meal I prepared. ^^

@@mantistoboggan5171 I agree with you. Soaking up sauce with bread is one of the best "péché mignon". If the question was serious, here the answer : It is considered rude because it was the old/peasant way of eating. Since the renaissance, Court was using forks and plates. Before that time, the plate was a large slice of bread and you were eating with your fingers. Using bread and fingers reminds this "despised" period. As noble, you can't eat like poor people. And in France, gastronomie and "art de la table" come from above. It is why, you can, if you want to have proper manners, soaking up sauce with bread at the end of your fork, but it's ridiculous, use your fingers! ;)

@@jeanjeanlejean3901 thank you for taking the time to impart some wisdom my way. I did not know this, but will be sure to remember this is if I happen to have dinner with some aristocratic snobs...... which I don't see happening any time soon. I suppose it makes sense that this social norm would have emerged from the renaissance. Thank you for enlightening us!

black market is expensive... cheese in France is a good 2-3x more affordable than in the US T_T but gas is way more expensive...

Now if cheese gives one gas one's situation is ideal.

+Omnipotat0 Apologies for the late reply, if you live in the USA, you can usually find unpasteurized dairy products for sale to individuals at any farm in your local Amish community. Keep in mind that MOST states allow the sale of unprocessed dairy only by the farmer and only on an individual basis, and depending on your state, may require a permit. For what it's worth, the cheese and pie (mostly apple, but sometimes they'll have cherry) you get from the Amish here in Ohio is pretty cheap and really good.

does the usa even have cheese markets? and i do not count the spray on "cheese" or american "cheeses" on offer. rubbery and without flavour.

@@mantistoboggan5171 😂🙄 Yes, the US is full of small farms making fresh, local cheese. A lot of them sell to restaurants more than individuals, just because America doesn't have as much of a cheese culture as Europe, but they do exist and many sell directly to customers, too. This is especially true right now, as restaurants have had to stop their orders. Victory Cheese is an initiative created to help put people in touch with their local cheesemakers: www.victorycheese.com/ You can also look up some simple word combinations to find your local cheesemakers or cheesemongers, like "'your state dairy cheese association" or "your state creamery" "your state local cheesemakers," etc. And here is an incomplete list of American artisan cheesemakers: www.gourmetcheesedetective.com/American-Artisan-Cheesemakers-Index.html

Yes, I made it with Gruyere and triple cream Brie and it was delicious.

No do a 30 pound turkey you'll get like an extra week as they wait for it to thaw 😂 Or his apple butter that takes a good day

Thanks for the pancetta tip!

acexkeikai you can buy "crema fresca" at any Mexican market

elimonjal that's would be great if I had access to one

Thsnk you

Lardon is just the form, you find smoked and non smoked lardon in every mall in France

So overall if a dish ends in "flette", it's gonna be delicious. Got it.

not french here, but yeah, the croziflette is amazing, such a shame crozets aren't sold here. guess i have to wait till i'm in france again! :)

omg no no no morbier its for raclette .

Buckwheat, btw

+Alex Massey *mind blown*

Yep. Stayed with a French family who were big into Chinese food/culture, had tartiflette de riz, which was made with rice in lieu of potatoes. IMO it tastes even better than the traditional tartiflette - much lighter (the potatoes can feel really quite heavy along with all that cheese and cream).

i think im going to try it this way for a friends get together - we're mad for mac and cheese here!

+bbqroast that dish originates from Alps so gotta stuff yourself for winter lol

@@jedrorm french cuisine is all about innovation so i guess we couldnt say anything about it but personally i really doubt doing tartiflete with rice is a good idea lol. The richness of the dish is what makes it's charm it is supposed to be a winter dish but i can understand that people have different tastes or maybe want to enjoy tartiflette like recipes all year round. Although part of the charm of tartiflette (as well as the notorious raclette) is that you have to wait untill wibter to enjoy them

My modifications: - Yukon gold potatoes instead of russet - Finer dice on the onions - Assembled in multiple layers like a lasagna

This is the Frenchest comment! Love it!

+Joshua Wilson Yes?

+Food Wishes HA! Best....answer....ever....

I'd go with more of a wistful tone, almost like Chef John sighs with every ingredient, yearning for something. Or it's just how everyone will talk in 20 years and we're witnessing the future

+Joshua Wilson in the earlier videos he didnt do that...but i don't mind...but it's funny because my husband hates that when im watching the videos

+Nicholas Zustak Yearning for more Cayenne

+Koubiak Comment peux-tu ne pas mettre de crème fraîche? C'est ce qui donne le fondant des patates.

+Adhishree P. But with a real sauce, not that ketchup/curry alibi

exactly!

+Adhishree P. That would be great

god you're pretty!

+TheKbnrba why, thank you :)

It hurts my brain

Hard to take him seriously with that voice.

It wouldn't quite fit a President but it's fine and refreshing for a cookery show i rekon.

its horrible-its the worst intonation i have ever heard its a rollercoaster

I find him whimsical and happy! A dose of that does us all good. :-)

But did you get llllllots of compliments?

it's true, in many countries they purposfully try to make "cooking wine" as unappetizing as possible to prevent people from drinking it to avoid alcohol taxes

C"est effectivement un fromage qui va bien avec ce plat. Buona idea ::))

+The tough guy from the North Jon Snow? o_O

+The Aura Tree LOOOL! I don't know (^_~)

+Brandon Togans--Best way to do dishes.