/r/foodwishes
All things created and related to the legend that is Chef John.
All things created and related to the legend that is Chef John.
Rules
Please only post links to Chef John's foodwishes channel on YouTube, his blog or any information directly relating to him. OC-content including recipes or additional information pertaining to foodwishes (such as equipment, etc.) is permitted.
And as always, enjoy!
/r/foodwishes
20,316 Subscribers
Chicken Florentine
13:41 UTC
What's your favorite soup recipe from Chef John?
Mine is Caldo Verde, but i'm looking to add some more soups to my repertoire. Thank you for your suggestions.
UPDATE: This is fucking awesome! Thanks y’all!! Soup season is fully upon us and I’ve got lots of great recommendations now! The more the merrier!
20:28 UTC
Red beans and rice
My kids love it and can’t get enough of it when the weather turns cold.
19:47 UTC
Really?
Pulled from coolguides…. Nice but seems a woefully inadequate list
01:41 UTC
Toad In The Hole - Cold Oven Method
12:16 UTC
The three hardest things to say:
I need help
I’m sorry
Worcestershire
00:47 UTC
Chef John staying true to himself
I am so glad that Chef John is staying his authentic self and hasn't drifted off like Joshua Weissman and Binging with Babish have. Both were so create at first and then money took over and everything turned more and more into just pure entertainment and monetization.
Thank you Chef John!
20:36 UTC
Moroccan harira soup!
So good, it’s hearty and comforting, just soup that tastes amazing and warms your soul. I could have taken a prettier picture but that would have increased the amount of time before I could devour it. Not necessarily pretty, but wanted to share my love of this soup!
00:02 UTC
Peposo — why no sear?
Making it right now and it smells and looks fantastic. Wonder why chef John doesn’t have us sear it before. Would it burn the tomato? Is it traditionally not seared?
22:39 UTC
For those of you that have tried them
Hello fellow redditors, For those of you who have tried multiple recipes, which one was your favorite and why? AND,
Did you make an alteration to something that made it better? What was it?
Thanks in advance for the replies
07:47 UTC
Pear Clafoutis
Scored a shit ton of pears and Chef had a recipe
01:08 UTC
Reuse the Levain? (Sourdough bread)
I just made the sourdough in this video and I had a question- he makes a levain using 100g of a starter and then only uses part of it. Am I supposed to use the remainder as the "starter" for the next time I make this bread?
He says (at 3:27) after adding 70g of the levain: "Which by the way is the exact weight of the flour and water we added to our starter. Which means we'll have 100g left, which we'll pop in the fridge, which we'll use to make the next batch."
So now, in my fridge I have my original starter and the leftovers from Chef John's recipie. I thought levains were used up after a bake? And is the remainder supposed to be the "starter" in the recipie?
My original starter gets plain flour, and this one had wheat and rye in it- maybe I just have 2 starters now?
Any advice is appreciated! I'm still super new to bread making
00:46 UTC
Alright I did the French adobe thing…
Not bad not bad. I always cook with too much oil and end up burning myself. lol
22:54 UTC
Request fooooorrr...
German chocolate caaake! That's right. I'd like to make a request for the man himself to make a German chocolate cake. I've tried a couple different recipes and they felt "meh." Maybe this specific cake isn't my thing? Unsure, but I'd still like to have a go at making one from Chef John.
01:55 UTC
Has anybody ever made the carnitas recipe in a pressure cooker?
I love the carnitas recipe. I probably make it a couple dozen times a year and am slavishly faithful to it because it always delivers but it's suuuuuuper hot where I am today and don't think I can put the oven on for 4 hours. Anybody ever use an instant pot or whatever pressure cooker to make it and just finish it under the broiler? Is this crazy talk? Will I ruin the pork? I don't want to make pulled pork, I like the chunks.
18:07 UTC
Watermelon pizza : not bad!
21:34 UTC
Chicken Pot Pie Pasta
It's a great hot dish for a pot luck. It makes a LOT.
17:17 UTC
The Gazpacho Pasta Salad is lovely! (but enough for an army)
It's a lovely, fresh pasta salad!
buuuuuuuuttt.... It feeds a whole army. Seriously, this is like 20-some portions. (And the solitary and seeded pepper is shockingly spicy - and I love Chef John's cayenne addiction.)
If you're not feeding ravenous teens or an army, cut it in half, and maybe use the jalepeno diced, not blended. But it is as promised: a lovely, fresh, and light non-mayo-dressed pasta salad!
eta link: https://www.allrecipes.com/gazpacho-pasta-salad-recipe-8699611
18:18 UTC
Crab stuffed sole with a side of asperigus
03:22 UTC
Beans and Belly!
03:20 UTC
Chef’s sausage and shrimp paella
21:34 UTC
I'll just leave this here
15:09 UTC
One pan toasted beef and gravy.
Overcooked the roast, but I just smothered it in gravy and no one knew.
19:01 UTC
This is just my second time making the chicken tikka masala but it's becoming a favorite
08:04 UTC
Grilled sticky ribs
12:37 UTC
Kalua pork sandwiches with Pineapple-Sriracha salsa
Made Chef John's two most recent recipes! Genuinely some of the best pulled pork I've ever had, and the salsa complements it perfectly. Found the banana leaves in a local Chinese supermarket, $2.99/lb.
00:40 UTC