Hello this is Chef John

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  1. 2 months ago
    Anonymous

    WIIITTTTTHHHHHHHHHH

    • 2 months ago
      Anonymous

      >stuffed gator

  2. 2 months ago
    Anonymous

    sheeps anuses

    • 2 months ago
      Anonymous

      Thaaat's right

    • 2 months ago
      Anonymous

      you are the harold ramis of your sheep's anus

  3. 2 months ago
    Anonymous

    That's right, today I'm gonna be showing you how to rim your ram until the cows come home

  4. 2 months ago
    Anonymous

    And as always, enjoy!

  5. 2 months ago
    Anonymous

    Genuinely good cook, very good instructionals. He ran out of ideas a bit ago. I make his spaghetti all'assassina at least once per month, and his bacon jam every other month.

    • 2 months ago
      Anonymous

      How is it? Been meaning to try the spaghetti

      • 2 months ago
        Anonymous

        It's really good honestly. The roasted tomato sauce loses some of its tomato flavor but gets very, very savory, and compliments the strong heat of the pepper flakes nicely.

      • 2 months ago
        Anonymous

        It's really good honestly. The roasted tomato sauce loses some of its tomato flavor but gets very, very savory, and compliments the strong heat of the pepper flakes nicely.

        agreed, but I use dilute tomato paste since I never buy passata
        be warned that it will spit like a b***h at you

    • 2 months ago
      Anonymous

      How is it? Been meaning to try the spaghetti

      To be honest you can get most of what you get out of spaghetti all'assassina with an easier procedure. Instead of cooking the spaghetti and sauce together, make a tomato sauce (onion, garlic, good tomato, some tomato pure if you want) and just cook it on low for an hour or more, be sure to let it stick to the bottom to taste. It won't get you the crispy spaghetti but you get that caramelized tomato flavor and you can make a big batch, then just drop some of it in a pan with some cooking water and add the spaghetti.

      P.S. in Italy a common way to use up leftover pasta with ragu (any meat and/or tomato sauce) is to just fry it in a pan with a small amount of oil the day after. Not the same, but similar principle as you end up with caramelized sauce and crispy spaghetti, a thousand times better than reheating it in the microwave.

    • 2 months ago
      Anonymous

      >He ran out of ideas a bit ago.
      Humanity ran out of dishes to cook. He's covered everything. What's left?

    • 2 months ago
      Anonymous

      >He ran out of ideas a bit ago.
      Humanity ran out of dishes to cook. He's covered everything. What's left?

      He might have run out of real recipes but the weird shit he makes up is very good, this is great for plain chicken breasts.

      ?si=yoLPYwrla8_AN7Oy

  6. 2 months ago
    Anonymous

    I can't wait to see his head explode from tds

    • 2 months ago
      Anonymous

      >tds

      total dairy sex?

  7. 2 months ago
    Anonymous

    You are after all the Adolph Hitler of your white wine spritzer!

  8. 2 months ago
    Anonymous

    i always try to come up with rhymes on the spot like he does and it just never works. im sure he doesn’t adlib them but still

    • 2 months ago
      Anonymous

      He obviously doesn’t invent the rhymes live, moron

      • 2 months ago
        Anonymous

        >im sure he doesn’t adlib them
        holy shit can you read?

    • 2 months ago
      Anonymous
  9. 2 months ago
    Anonymous

    his dublin coddle is a great cold weather recipe and very easy, i should make it again before it warms up here
    great channel/website for weeknight meal ideas/technique for more specific stuff

    • 2 months ago
      Anonymous

      His cow au vin is straight up one of the best things I've ever eaten, it's just perfect as far as I'm concerned.

      I need to as well, I'd never heard of it before I made it last winter and it's excellent, very strange the way the sausage becomes more tender but km all about it.

      • 2 months ago
        Anonymous

        >very strange the way the sausage becomes more tender but km all about it
        it makes enough sense, sausage tends to be made with trim from tough cuts and pork shoulder which is a perfect cut for cooking low and slow, so the sausage getting super tender after a slow cook is pretty expected
        doing the cook in the oven instead of just stovetop is a great move for some extra browning induced flavour

  10. 2 months ago
    Anonymous

    my favorite youtube chef, great food and easy to follow instructions
    I really like his Caldo Verde and other soups

  11. 2 months ago
    Anonymous

    It was sad seeing him troon out

    • 2 months ago
      Anonymous

      Like this?

      https://i.imgur.com/v7GV3Hc.png

      In other news it is still over for Jack. He thought it was either January or April btw

      I remember when all this YT comments were from moronic housewives saying the food looked good. There's nothing but vitriol now. People opened their eyes.

  12. 2 months ago
    Anonymous

    HELLO it's Chef John from FOOD WISHES for com WIIITTTHHH...
    You're hearing this in my voice! Th-hat's right, you're hearing my voice in your head as you read this. Now let's give it a lil ' shake-a cayenne, and the OLLLDDDD tappa-tappa. I mean you are after all the Pepe the Frog, of your internal monologue. I really do hope you give it a try soon!

    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous

      >for com

      I was hearing it in his voice until you fricked up because you're an ESL moron.

      • 2 months ago
        Anonymous

        But that's how he says it.

    • 2 months ago
      Anonymous

      ngl frESSSHHLY ground black pepper changed my life

    • 2 months ago
      Anonymous

      >you are after all the Pepe the Frog, of your internal monologue
      KEK

  13. 2 months ago
    Anonymous

    This is what you see right before he bends you over and gives you the ol' tappa tappa!

  14. 2 months ago
    Anonymous

    anyone made his genovese? was thinking about it.

    • 2 months ago
      Anonymous

      Yep with salt pork
      Split it into two days if you don't have 12 hours, give it a head start the night before, turn it off, put a lid on it, then turn it back on the next day

      • 2 months ago
        Anonymous

        awesome thanks. i like to stay up all night cooking and drinking so a 12 hour cook time is not a problem

  15. 2 months ago
    Anonymous

    This man has single handedly gotten me into cooking for real, One day there will be a picture of him hanging somewhere in the kitchen.

  16. 2 months ago
    Anonymous

    He did a stuffed pork loin one time and I tried it
    It was so fricking good I couldn't believe how nice it turned out

  17. 2 months ago
    Anonymous

    I can't watch his videos because the unique inflection in his voice where he ends every senTENCE. with an upwards inflectION. And it kinda sounds like a questION. Why does he speak like has brain daMAGE?

    • 2 months ago
      Anonymous

      Actually I had to watch one of his videos and it's a downwards inflection where the last syllable of the last word in a sentence he speaks is a much lower tone, but my point still stands.

      • 2 months ago
        Anonymous

        He doesn't work with a script, he just narrates a bunch of stuff and stitches together with soundbites, the cadence lets him make complete sentences from out-of-order phrases

        • 2 months ago
          Anonymous

          That also explains why the entire episode is one long sentence

  18. 2 months ago
    Anonymous

    I tried his "creole crab noodles" once and they sucked. Maybei fricked it up but iirc i just did what he told me to do. Everything else i tried of his has been good-great

    • 2 months ago
      Anonymous

      Always stick to everything in a recipe the first time. Then if it sucks that's when you can start playing with it.

  19. 2 months ago
    Anonymous

    I made his Peposo when I was younger and it tasted really underwhelming. Now I know it was incredibly undersalted, but still, followed the recipe to a T. He really skimped on the salt in that dish.

    • 2 months ago
      Anonymous

      After all, you are the salt cellar, of your Freddy Weller
      That's just coookin'!

    • 2 months ago
      Anonymous

      After all, you are the Saul Goodman of salting food, man

    • 2 months ago
      Anonymous

      After all you are the Bonnie and Clyde, of your sodium chloride.

  20. 2 months ago
    Anonymous

    In other news it is still over for Jack. He thought it was either January or April btw

    • 2 months ago
      Anonymous

      why are you posting this human abortion in a wholesome chef john thread?

      • 2 months ago
        Anonymous

        >human abortion
        As opposed to what? A squirrel abortion?

    • 2 months ago
      Anonymous

      it feels wrong to make fun of him now that he's like this. when he was "healthy" it was funny, but 4 strokes later it's just not the same.

      • 2 months ago
        Anonymous

        He deserves it

      • 2 months ago
        Anonymous

        He deserves it

        Even without the strokes his eating disorder that stems from childhood trauma is pretty sad, especially knowing he will never ever address the root problem

        • 2 months ago
          Anonymous

          elaborate please. if i could muster a little empathy for this failhuman i would be less irate every time i have to see his stupid face/hands

          • 2 months ago
            Anonymous

            Basically, he was raised by a single mom in poverty and he was the least favorite one so he would have to fight for every bit of food he could get. It's the reason he can eat a hamburger in like three bites: he had to or it would be taken from him

  21. 2 months ago
    Anonymous

    I made his Borscht recipe a few weeks ago. Was great. Had a massive serving on Sunday and kept laughing at how red my shits were on Monday

  22. 2 months ago
    Anonymous

    >I mean you are after all the Adolf Hitler of your roast beef dinner!
    uhh... john?

  23. 2 months ago
    Anonymous

    >after all you're the Benito Mussolini of your chicken linguini
    wtf Chef John

  24. 2 months ago
    Anonymous

    I thought all people who cooked were flaming pillow biters but Chef John proved rebuked my hypothesis

  25. 2 months ago
    Anonymous

    Hello this is Chef israelite from FoodZiondotcom wiiiiiith... baby foreskins!
    Thaaaaaaat's riiiight

    • 2 months ago
      Anonymous

      >incel moment

  26. 2 months ago
    Anonymous

    dud sounds like a muppet

    • 2 months ago
      Anonymous

      that's half the appeal. now that you mention it, chef john as a muppet would fricking rule.

  27. 2 months ago
    Anonymous
  28. 2 months ago
    Anonymous

    Me and my mom made his potatos romanov at least a dozen times. At this point I would hug this guy if I were to ever encounter him. Also I highly recommend making his Stifado & Spanikorizo if you ever have a girl over.

  29. 2 months ago
    Anonymous

    >that time chef john just uploaded a video of him mowing his lawn

  30. 2 months ago
    Anonymous

    https://www.allrecipes.com/recipe/241310/chef-johns-beef-and-barley-stew/
    gonna make his beef and barley stew this week, looks good. get a baguette to slice, bake, and serve with it

  31. 2 months ago
    Anonymous

    His recipe for Bohemian orange chicken is one of my all time favorites

  32. 1 month ago
    Anonymous

    After all, you are the Francisco Franco of your shrimp breaded with panko

  33. 1 month ago
    Anonymous

    After all, you are the John Wayne Gacy of your mashed potatoes and gravy.

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