This is why I love Chef John. I’m watching a 9 minute long video about slicing cheese and fruit and I’m not only entertained but also learning something. What a pro
Thank you Chef John! My fiancé and I adoringly refer to you as “The Food God.” If ever we need dinner inspiration, or a solid recipe for basically anything, we always check Chef John’s library first :) Also, as the default Cheese Board Ambassador for every family gathering, these tips are a wonderful inspiration for the upcoming holiday. THANK you so much!
"You're the one who gets to decide how best to savior these.. I mean savor these." Haha, Chef John, you are our poet! It is such a lovely presentation... Love it! I would put frozen grapes and chocolate on a different platter next to it, for afterwards. Oke, oke, just one more, one more video from Food Wishes!!! x
thats an easy way to tell how good a cook someone is and how rich they are: crappy cooks and broke people usually have like 3 cheap knives whereas chefs and rich people have knives you've never even heard of like cheese knives, oyster knives, mincing knives, de-mincing knives, and cobbler knives. At some Michelin star rated reasturants you'll be provided with up to 57 different knives for your meal but the maitre d' will judge you if you choose the wrong knife and if you make a serious faux pa like using a cheese knife to spread butter they will of course be forced to throw you in a stock pot to make demi glace.
@@Prince_Sharming nah, swords like that absorb parts of what they kill, absorbing parts of their souls to increase their power, unleashing that power on other targets. With knives you want something non absorbent and non reactive like stainless steel. That's why I never use frostmourne on my food: last thing you want is a cake imbued with the essence of the French cheese you cut a week ago
Chef John, thank you for another year of recipes, humor and general culinary education. Before running into your hangover pizza video years ago, I never made anything from scratch. Now I can make meals on the fly, and people automatically rely on me to bring a dish or two to a party. Having control over the foods I eat and being depended on by others has been life altering. Thank you, truly, and happy holidays.
I don't like my in-laws. So this year, my cheese board will consist of a half bottle of Cheez Whiz I found at the back of the fridge, and the crumbs at the bottom of an empty chips bag. Is that green fuzz on the surface of the Cheez Whiz toxic? (I hope so).
TheDefeatest Brilliant idea!! Just think of how many bottles have been forgotten at the back of 125 million refrigerators....just waiting to be harvested!!! We'll be rich!!!!!!!!!! Now I can buy that new electric can opener I've wanted for years!!!
One of my favorite things. Memebrillo is a very common snack in Argentina and it made me think you should include more Argentine dishes in your channel! We have amazing food!
Thank you for this video, it gave me a lot more confidence going to the cheesemonger this year for my pre-Christmas dinner cheese board! It was a huge hit!
This was so helpful and beautifully presented. Most of us just buy the cheeses that we like and some grapes. But you presented a beautiful selection of wonderful cheeses with perfect complements. Thanks so much.
I know this will sound crazy but kraft singles should really be eaten with the rind intact. Don't listen to the naysayers about choking hazard blah blah blah...
I'm so curious about persimmons. I hope you can do a future food wish on recipes using them! Thanks for the tips on how to set up a cheese board Chef John.
Hey ho, at first I thought "a cheese board... dont need any help with this".... But your ideas for food which goes well with the cheese is awesome! Thanx!
Love this and thank you! Nothing better than a good cheese board. I like to add jalapeno jelly as well as dried apricots. Oh, and peppered water crackers. Also, I add Irish cheese as well. I LOVE your addition of Stilton. Perfect on a baguette.
Ive always loved eating membrillo when i go to Mexico but i could never English properly to explain to my friends what it was 😂 but now i can! Thanks chef John!
Yes, indeed! In fact, here in Michigan (USA) there's a franchise of them called "The Cheese Lady." And if you live near Grand Rapids, Michigan, be sure to check out G.B. Russo and Son. Ooo-la-la!
2 new cheeses to add to my Cheese list thank you for that. I will have Stilton of course, also a good traditional Wensleydale and this year I will be trying Cornish Kern if I can get it.
Chef John you amazing man! I've been trying to find out the name of this cheese for years! Le mothais sur feuille! It always gets served in buffets but nobody ever knew what this creamy cheese is,
Because … and only because … of you, Chef John, I'm a God at my house. OK, maybe only in the kitchen, and mostly just around the stove, but still … Sorry, though, yours is The Name That Shall Not Be Mentioned. I don't need ANY competition. After all, I am the Chef John of being a Don. In the fairly current vernacular, "Ima do this thing." Thank you.
Ooh we call that quince jam "cotognata" since in Italy those fruits are called "mele cotogne", "quince apples". It's delicious! A bit out of fashion maybe, but I love the ruby red color quinces turn into when they're cooked and caramelized :)
personally love hot pepper or onion jelly with brie, membrillo OR guava paste is great a great pairing as well, and I adore olive tapenade or olives on a cheese plate. Yum!
I thought the paste was gonna be guava, I always dissolve some guava paste in iced tea before it's iced, I didn't know until a Brazilian friend told me that it's eaten with cheese
It in no way takes away from the video since it's just me, so I'm not *really* giving you shit, but I got some weird anxiety sensation when you cut the manchego in "half" and were significantly off center. My pitiful neurotic quirks aside, this was timely and awesome. And while I always smile at your puns, the "savior" thing actually made me belly laugh. Happy Holidays, John. Thanks for everything.
When my husband and I went to Mexico, they had in the menu a “paila” of melted hot manchego cheese, and they served it with apple pieces, salsa, and lots of little tortillas. Yummy, we had it every night for dinner. I love dulce de membrillo. When I was little, mothers would send as a snack for our morning recess, a membrillo fruit, if you have seen it, it looks like an apple, but it is almost iimpossible to eat, because it is very sour and VERY hard, so to eat it we would hit it against the pavement or the school wall. That was the only way to make it a little soft for us to take a bite. How crazy!!,🍇🍏
My contribution to the big Thanksgiving day I go to is the cheese plate for the appetizers round. Sine we have about 15-20 people, I tend to go with slightly smaller portions of 5 cheeses to widen the selection and accommodate palate variations (like those who dislike a particular type of cheese, like the blue/bleu varieties).
Don't eat American cheese. If the federal government requires you to put the word "food" on the label (pasteurized processed cheese food) so people will know it's edible, it's not food.
Hi, love your videos. I'm not sure if I should be asking this on your blog, but Starbucks has these Sous Vide egg bites that I love but they are crazy expensive. Can you make a video on how to cook them at home?
“Lay moth ass sir fleehey” lol
The best thing is that the practiced speech sound like a bad text to speech app. He has been practicing, just the wrong pronunciation.
Mike Arredondo b
im fucking dead.
When he said "moth ass" I literally cried 😂
This is why I love Chef John. I’m watching a 9 minute long video about slicing cheese and fruit and I’m not only entertained but also learning something. What a pro
Thank you Chef John! My fiancé and I adoringly refer to you as “The Food God.” If ever we need dinner inspiration, or a solid recipe for basically anything, we always check Chef John’s library first :) Also, as the default Cheese Board Ambassador for every family gathering, these tips are a wonderful inspiration for the upcoming holiday. THANK you so much!
"You're the one who gets to decide how best to savior these.. I mean savor these." Haha, Chef John, you are our poet! It is such a lovely presentation... Love it! I would put frozen grapes and chocolate on a different platter next to it, for afterwards. Oke, oke, just one more, one more video from Food Wishes!!! x
Christmas is when we come together and celebrate the baby cheeses.
that's a dad joke
Matt Thomas And a super cheesy one!!😂😂😂 See what I did there?
Bahahahahahaha!!!!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
It took me a moment . . . . . Top marks!
I actually was more impressed by the different knife selection
thats an easy way to tell how good a cook someone is and how rich they are: crappy cooks and broke people usually have like 3 cheap knives whereas chefs and rich people have knives you've never even heard of like cheese knives, oyster knives, mincing knives, de-mincing knives, and cobbler knives. At some Michelin star rated reasturants you'll be provided with up to 57 different knives for your meal but the maitre d' will judge you if you choose the wrong knife and if you make a serious faux pa like using a cheese knife to spread butter they will of course be forced to throw you in a stock pot to make demi glace.
@@arthas640 I love this comment so much
@@Prince_Sharming thanks, I tryv
@@arthas640 It's a shame what Blizz did to your character. They should have put what was left of your soul in one of Chef John's knives instead.
@@Prince_Sharming nah, swords like that absorb parts of what they kill, absorbing parts of their souls to increase their power, unleashing that power on other targets. With knives you want something non absorbent and non reactive like stainless steel. That's why I never use frostmourne on my food: last thing you want is a cake imbued with the essence of the French cheese you cut a week ago
Chef John, thank you for another year of recipes, humor and general culinary education. Before running into your hangover pizza video years ago, I never made anything from scratch. Now I can make meals on the fly, and people automatically rely on me to bring a dish or two to a party. Having control over the foods I eat and being depended on by others has been life altering. Thank you, truly, and happy holidays.
Thank you!
Watching these videos high has opened up a whole new avenue for me AND IM SO GLAD
Love this kind of video; feel like I’m learning actual techniques rather than just a recipe.
PS - 10 yrs later, you still inspire me! Your videos are the reason I started my channel as a frustrated college student 😂
Loved this episode. Getting a cheese board together is so much fun because the options are pretty much endless! Yours looks great, chef John! Thanks!
I'd eat that all on my own.
mimoocho dom Same here, minus the blue cheese.
Same
yeah, I almost thought that board was for single person..
Me too, I'd make a meal out of that.
Truly one of your most technically challenging recipes, Chef.
I don't like my in-laws. So this year, my cheese board will consist of a half bottle of Cheez Whiz I found at the back of the fridge, and the crumbs at the bottom of an empty chips bag. Is that green fuzz on the surface of the Cheez Whiz toxic? (I hope so).
No this is sign that the Whiz has aged well ;)
hahahahahahaha wtf man, you made me spit my drink.
R3VISION Live and learn! Thanks! :)
you sir have stumbled upon Blue cheese whiz.
TheDefeatest Brilliant idea!! Just think of how many bottles have been forgotten at the back of 125 million refrigerators....just waiting to be harvested!!! We'll be rich!!!!!!!!!! Now I can buy that new electric can opener I've wanted for years!!!
Oh man! That membrillo again! So good with manchego! Best combo there, since I've never had persimmons. I'm drooling
Manchego is my favourite cheese.
Aren't we lucky to live in a world where you can have a favourite cheese. X x
One of my favorite things. Memebrillo is a very common snack in Argentina and it made me think you should include more Argentine dishes in your channel! We have amazing food!
Thank you for this video, it gave me a lot more confidence going to the cheesemonger this year for my pre-Christmas dinner cheese board! It was a huge hit!
MERRY CHRISTMAS CHEF JOHN. THANK YOU FOR THE CHEESES THAT PLEASES. YOU ARE THE BEST.
"I'm gonna need the caption for this one. Oh boy". That was so epic. What a gr8 way 2 make me smile. Chef John u rock
"A very old saying that I made up this week." 😂😂😂👏🏽👏🏽👏🏽
Dulce de membrillo (quince paste) is really popular in Argentina and south America. Growing up I always had it with white cheese. Delightful.
This was so helpful and beautifully presented. Most of us just buy the cheeses that we like and some grapes. But you presented a beautiful selection of wonderful cheeses with perfect complements. Thanks so much.
i can't remember a time where i felt less sophisticated while watching a food wish. but i'm also extremely glad to have gathered this info.
much classier than my cheez whiz, velveeta, and kraft single board paired with pizza hut bread sticks and corn nuts
I know this will sound crazy but kraft singles should really be eaten with the rind intact. Don't listen to the naysayers about choking hazard blah blah blah...
the plastic wrap has more nutritional value and less toxic chemicals
👍😂 You're all great!❗❕
Corn nuts is acceptable actually as long as you put it in a little cup or ramekin and don’t be tacky and leave it in the bag lol
I love the way you say freshly! I am totally making a cheese board for New Years Eve now!
That Le Mothaif sur Feuille looks incredible. I've never had anything like it, but just looking at it I can imagine the texture.
I'm so curious about persimmons. I hope you can do a future food wish on recipes using them! Thanks for the tips on how to set up a cheese board Chef John.
Thanks for getting a laugh out of me every time I watch your videos; warm regards from Mexico!
Oh Chef John how I love your style and voice and dad jokes! Also eat all the cheeses!!!
Lots of love to all the subscribers and Happy holidays.
Not going to lie, I was so relieved when you pronounced the goat cheese's name properly xD
Manchego is my all time favorite! What a beautiful spread! Thank you for including my favorite cheese in the entire world 😍😍😍
"There's a very old saying that I just made up this week." NEVER change, Chef John.
Yes! Thank you for including Manchego! It is the greatest cheese ever made. *thumbs up*
So... is this like for 2 people?
i think you underestimate the stinkiness of this cheese
Red pears with Stilton is my favorite!!!
I work in a cheese department at a large supermarket. This cheese board is on point!
Hey ho, at first I thought "a cheese board... dont need any help with this".... But your ideas for food which goes well with the cheese is awesome! Thanx!
Love this and thank you! Nothing better than a good cheese board. I like to add jalapeno jelly as well as dried apricots. Oh, and peppered water crackers. Also, I add Irish cheese as well. I LOVE your addition of Stilton. Perfect on a baguette.
Thanks, Chef John! I never knew what was arranged by the cheese is that accompanied it. I’ve been eating cheese boards all wrong.
Chef John, you make me so happy!
This video was so soothing to watch! Thank you for sharing your knowledge and expertise with us always, Chef John!! Happiest of holidays to you!! 😄💗🙌🏼
wow chef John. its 10pm here (germany) im sitting at home and now i totally want such a delicious Cheese Board.
I was hoping that was guava paste haha It’s my absolute favorite along with some manchego and maybe some jamón serrano on the side. So good.
Ive always loved eating membrillo when i go to Mexico but i could never English properly to explain to my friends what it was 😂 but now i can! Thanks chef John!
You, Mr Wishes, are wonderful. Mothass cheese is so Christmasy. Merry Christmas
Le Moth Ass
That was your best 'boss of your sauce' line ever.
The wife and I sometimes make up a fruit and cheese board for a light lunch. I make baguettes from slices of Portuguese rolls, YUMM!!!
As someone from Spain I couldn’t agree more with manchego and membrillo. You need to try that combo
There are cheese shops? I really need to visit a city someday.
There are, but they don't have any cheese. Just ask John Cleese.
Jeanette Waverly John Cleese’s original surname was Cheese
Bilbo, that's perfect!
Yes, indeed! In fact, here in Michigan (USA) there's a franchise of them called "The Cheese Lady." And if you live near Grand Rapids, Michigan, be sure to check out G.B. Russo and Son. Ooo-la-la!
This looks delightful!!! Can you do one on charcuterie or salumi?
Chef John, the man, the myth, the legend.
I thought those persimmon slices were Mimolette in the thumbnail. I was so excited to hear your take it; it's my favorite cheese. Bah humbug.
Thank you, chef John for great ideas and informative video. Happy Holidays! Lucilia, Somerville, Massachusetts.
2 new cheeses to add to my Cheese list thank you for that.
I will have Stilton of course, also a good traditional Wensleydale and this year I will be trying Cornish Kern if I can get it.
AYYYY Chef John serving his personality.
Very good selections. I would have tried the prunes. Love them.
Nice selection chef John. I would've thrown in a Comte for an additional season feeling :)
The "how to savior these"-joke made my day. I'm so gonna steal that one for the holidays
Chef John you amazing man! I've been trying to find out the name of this cheese for years! Le mothais sur feuille! It always gets served in buffets but nobody ever knew what this creamy cheese is,
Because … and only because … of you, Chef John, I'm a God at my house. OK, maybe only in the kitchen, and mostly just around the stove, but still … Sorry, though, yours is The Name That Shall Not Be Mentioned. I don't need ANY competition. After all, I am the Chef John of being a Don. In the fairly current vernacular, "Ima do this thing." Thank you.
Great tutorial, just wanted to ask if you plan to upload in 4k anytime soon, thanks.
Manchego is my favourite cheese. Eating it just plain paired with a floral (indian) pale ale is the best.
"And two is just a couple cheeses" Lol'd at work at my desk, thanks Chef!
Unexpected, but truly excellent, Chef John
🧀 Because you are the Jesus of your Cheese's! 😹
*And to You reading this Now: Happy Holidays to You and Everyone You Love.😻*
And your the one that gets to best decide how to savior these, I mean savor these.
divineenergy Likewise! Happy holidays!
I wanna try a reverse food wishes pun, can somebody help me with this: You are after all the Norm Macdonald of your...............
divineenergy What Would Cheeses Fondue?
*You are after all the Norm Macdonald of*
*your Charcuterie Board you have modeled.😸*
Lovely cheese plate. I'm going to try the Manchego and fig.😎🌲🌹
Ooh we call that quince jam "cotognata" since in Italy those fruits are called "mele cotogne", "quince apples". It's delicious! A bit out of fashion maybe, but I love the ruby red color quinces turn into when they're cooked and caramelized :)
Excellent combination, looks appetizing. Is there a membrillo tutorial that I've missed?
No one:
Not a soul:
Chef John: le moth ass
Love him dearly
Manchego is just sooo insanely delicious! My favourite cheese by far
Those puns were appropriately cheesy.
Cleese of your cheeses is the better pun.
I kinda thought that 'Jesus of your Cheeses' worked better thanks to both words having a pair of syllables each, though that may be just me.
I was wondering when Monty Python would rear its insidious head!
Oh, the cat's eaten it.
Dairy say it? He did!
personally love hot pepper or onion jelly with brie, membrillo OR guava paste is great a great pairing as well, and I adore olive tapenade or olives on a cheese plate. Yum!
This is actually super helpful.
This is so beautiful, chef John!
What a friend we have in cheeses.
I thought the paste was gonna be guava, I always dissolve some guava paste in iced tea before it's iced, I didn't know until a Brazilian friend told me that it's eaten with cheese
It in no way takes away from the video since it's just me, so I'm not *really* giving you shit, but I got some weird anxiety sensation when you cut the manchego in "half" and were significantly off center. My pitiful neurotic quirks aside, this was timely and awesome. And while I always smile at your puns, the "savior" thing actually made me belly laugh. Happy Holidays, John. Thanks for everything.
When my husband and I went to Mexico, they had in the menu a “paila” of melted hot manchego cheese, and they served it with apple pieces, salsa, and lots of little tortillas. Yummy, we had it every night for dinner. I love dulce de membrillo. When I was little, mothers would send as a snack for our morning recess, a membrillo fruit, if you have seen it, it looks like an apple, but it is almost iimpossible to eat, because it is very sour and VERY hard, so to eat it we would hit it against the pavement or the school wall. That was the only way to make it a little soft for us to take a bite. How crazy!!,🍇🍏
Chef John, I would stop being vegan for a day just to have a seat at your table for the holidays!
Cheese, fruit, nuts, and crackers. I'd eat that as a meal. So good!
Thank you Chef John and Happy Holidays!! I’m going to use this for Christmas Eve!
I love your tiny Final Fantasy swords, Chef John.
Looks mighty fine John
Have you tried the Stilton Cranberry Cheese? I know it’s officially the holiday season once it’s in stores.
My contribution to the big Thanksgiving day I go to is the cheese plate for the appetizers round. Sine we have about 15-20 people, I tend to go with slightly smaller portions of 5 cheeses to widen the selection and accommodate palate variations (like those who dislike a particular type of cheese, like the blue/bleu varieties).
I love his vocal inflections.
I think I'll put String Cheese, American Cheese, and Nacho Cheese on my board. It's nice mix of textures and flavors.
Don't eat American cheese. If the federal government requires you to put the word "food" on the label (pasteurized processed cheese food) so people will know it's edible, it's not food.
It actually is food though
Beautiful cheese board. Had a good belly laugh at, "how to best savior these cheeses"
Chef John can you please post a video for a holiday prim rib or another beef. I'm tired of turkey and ham. Love your videos. Thanks.
Hi, love your videos. I'm not sure if I should be asking this on your blog, but Starbucks has these Sous Vide egg bites that I love but they are crazy expensive. Can you make a video on how to cook them at home?
I love everything on that board :)
What I want for Christmas is a Chef John and Babish collab.
Here in Brazil we usually eat cheese with guava paste and we call it ROMEO AND JULIET (Romeu e Julieta). Its sooooo good.
Oh i love Manchego. Especially the more mature ones. Yummi.
i appreciate you pronouncing pecan correctly
I LOVE YOU, CHEF JOHN!
I would replace the manchego with gruyere. Otherwise a great selection, and a sweet video! Happy holidays
Port goes well with Stilton, and I will be popping into one of the few creameries. That makes Stilton this week.