Another home run, Chef John. I found your channel during the early days of Covid - and I felt like I was right back in class with my favorite Chef Instructor in culinary school! You've helped me fall in love with cooking again. Hugs from Maryland. 🥰
If you're making an apple pie, throw in a couple of sliced pares with the apples. The flavor is finer and really a delicious variation of the traditional A-pie.
I just made the Pickled Ginger Asian Pear Coleslaw with a Bosc pear and it was delish! I love the dressing and the addition of the pickled ginger in with the cabbage! I'll definitely be making it again.
LOVE the Pickled Ginger Asian Pear Salad! Just recently bought via Azure Standard a big jar (26.5oz) of Organic Sushi Ginger made by The Ginger People. I had bought the tiny jar at the grocery. Now, since I don't want to run out of it in a week, the big jar lets me eat some of this every day. It's tastes a LOT better than vinegar to get that wonderful ferment to my gut. Tastes great with everything, not just sushi! Can't wait to make the salad, there are 2 types of pears in the fridge, and cabbage!!
I made a cake according to 1st recipe and it tasted amazing. So simple recipe yet so tasty result. Great way to use my pears that I've got a lot this year.
All good recipes, but the Ginger Pear Cranberry Sauce mmmmmmmm. I might make this at Christmas when the cranberries come back. Ginger and pear seem to go together especially well. A neighbour makes a pear & ginger cake with a very rich sticky ginger syrup... yummmm .
Hey Chef John, my friend's dad used to make us this incredible pudding when we were children ( some 30+ years ago ) where he used tinned pears, or pealed, extremely ripe fresh pears and served them with vanilla ice cream and he made this amazing hot chocolate sauce based on a roux of butter, flour, cocoa powder and cadburys hot chocolate powder (for the sugar) and I presume the liquid was full fat milk. So hot chocolate sauce on cold ice-cream and pears was just a total winner for us lads.
As a cheese lover, I always have the brie laying in room temperature for at least 24-36 hours, which gives the brie a little tangyness that goes very well, with the sweetness of the pears 🤔😎🇩🇰 !!!
Chef - - - any thoughts about using brown sugar [light or perhaps a stronger flavoured dark] on the top finish [of the clafoutis] rather than white sugar?
And, some nice creamy peanut butter...If you have no pears, then some nice sweet thick apple slices!!! Been eating this sandwich for years...It's really "some" good...Sometimes if I want to get really fancy, I butter up some good French or Italian bread, then I grill it and let the cheese oooozzzeee all over the bread. I use extra cheese... OMG!!! Huh...Huh...Huh!!! Just try this and find out for yourself.
I AM a baller, giggle! These recipes all look + sound so good. Thanks for the intel + the hilarities. Why is your wok in the garage? 🤔😉 *toomuch* *notwaytoomuch*
One of the first things I learned in Culinary Arts classes was to ROLL UP YOUR SLEEVES so that they don't drag through the food you are cooking. As the instructor had said, "just think about when you go to the toilet and wipe yourself and that sleeve touches parts of the toilet that may have dried up urine, menstrual blood, fecal/feces on it." Or, you may/could be getting your own "toilet drippings" on yourself. "And, then you touch it with your sleeve...and then you saunter down into the kitchen to start cooking/preparing food. Some students gasped aloud, "Oh good Lord...I never thought about that." Some just looked at each other, dumbfounded. That was a lesson I learned nearly 42 years ago, and never have forgotten it. And, then I come across your video where some fellow has a shirt with sleeves down over the wrist bone which is an absolute "No!!!No!!! because of germs and bacteria breeding all over. This just couldn't be you, I don't think so, at least. If this is one of your kitchen staff putting out videos, he needs to realize there are young inexperienced cooks in the audience that may/could think, "well if his sleeves are dragging through the food, I guess it's okay if I copy his style." Look at any Chef Uniform...Sleeves are always half way between the elbow and the wrist. Otherwise, I love your show & all the food you cook up for us and do such a wonderful job of explaining the methods and reasons why it's done that way. Thank you so much. EN, 10/3/'22
"my desire not to have lumps of flour was not as strong as my desire not to wash a blender"😂😂😂
This is how most of my kitchen decisions get made.
Another home run, Chef John. I found your channel during the early days of Covid - and I felt like I was right back in class with my favorite Chef Instructor in culinary school! You've helped me fall in love with cooking again. Hugs from Maryland. 🥰
If you're making an apple pie, throw in a couple of sliced pares with the apples. The flavor is finer and really a delicious variation of the traditional A-pie.
I'm so happy to see a pear themed compilation! I love pears, I'm especially addicted to them during fall 🥳
Asian pear. Tastes like a pear, texture like an apple. So good.
The lone pear rotting away in the top shelf of my fridge since august is going to love this
The pear clafoutis looks fantastic! I'm going to veganize it and give it a try!
you go girl
what a nifty combination - no BS instruction + fun narrative. Well done, chef!
Growing up in Germany, we used to make Belle Helene in school, yep in Home Ec.!!!
I just made the Pickled Ginger Asian Pear Coleslaw with a Bosc pear and it was delish! I love the dressing and the addition of the pickled ginger in with the cabbage! I'll definitely be making it again.
All of these recipes in this video look delicious! Quite fancy. Planning to make one! Thank you, Chef John. You are the best. 🍐🍐🍐🦄
Pears...my favorite! Defines the taste of fall more than anything. Thanks!
The best pizza I ever had included pears. I refused to try it at first but glad I did.
I really love your channel.
Youre like the bob ross of cooking your voice sounds so calming and positive 💙
LOVE the Pickled Ginger Asian Pear Salad! Just recently bought via Azure Standard a big jar (26.5oz) of Organic Sushi Ginger made by The Ginger People. I had bought the tiny jar at the grocery. Now, since I don't want to run out of it in a week, the big jar lets me eat some of this every day. It's tastes a LOT better than vinegar to get that wonderful ferment to my gut. Tastes great with everything, not just sushi! Can't wait to make the salad, there are 2 types of pears in the fridge, and cabbage!!
I made a cake according to 1st recipe and it tasted amazing. So simple recipe yet so tasty result. Great way to use my pears that I've got a lot this year.
All good recipes, but the Ginger Pear Cranberry Sauce mmmmmmmm. I might make this at Christmas when the cranberries come back. Ginger and pear seem to go together especially well. A neighbour makes a pear & ginger cake with a very rich sticky ginger syrup... yummmm .
I love pear season! Made a pear-walnut upside down cake last week and it was so good! 🍐 🍁
Pear & brie sandwhich is my fav…w cranberry
Delicious! Turbinado sugar looks really nice, too.
Yum yum and yum! It’ll be pears this week as long as I find nice ones in the market. Spinach salad was on the menu this week anyway.
I like your all recipes 😋
U make all recipes very delicious
Pakistan mea no Telegram app on 😭
Hey Chef John, my friend's dad used to make us this incredible pudding when we were children ( some 30+ years ago ) where he used tinned pears, or pealed, extremely ripe fresh pears and served them with vanilla ice cream and he made this amazing hot chocolate sauce based on a roux of butter, flour, cocoa powder and cadburys hot chocolate powder (for the sugar) and I presume the liquid was full fat milk. So hot chocolate sauce on cold ice-cream and pears was just a total winner for us lads.
Grilled pear or apple & smoked gouda w/ wo maple bacon jam!
That sounds soo good.
Very lovely .... it will be so yummy, thanks for the recipe ... from, Mizoram, India
Which recipe are you going to make?
As a cheese lover, I always have the brie laying in room temperature for at least 24-36 hours, which gives the brie a little tangyness that goes very well, with the sweetness of the pears 🤔😎🇩🇰 !!!
Chef - - - any thoughts about using brown sugar [light or perhaps a stronger flavoured dark] on the top finish [of the clafoutis] rather than white sugar?
I'd like to try the Cole slaw 😊 can you show us apple recipes too
He did an apple compilation 2 weeks ago
I'm a big brie fan.....not a Pear fan but these recipes look awesome 😎
I'd add some Honey to that brie and pear sandwich
And, some nice creamy peanut butter...If you have no pears, then some nice sweet thick apple slices!!! Been eating this sandwich for years...It's really "some" good...Sometimes if I want to get really fancy, I butter up some good French or Italian bread, then I grill it and let the cheese oooozzzeee all over the bread. I use extra cheese... OMG!!! Huh...Huh...Huh!!! Just try this and find out for yourself.
"After all, you are the Judge Judy of your Pear Clafoutis" 🤣🤣🤣
I AM a baller, giggle! These recipes all look + sound so good. Thanks for the intel + the hilarities.
Why is your wok in the garage? 🤔😉
*toomuch* *notwaytoomuch*
Whooo hoooo
Love pears! Thanks for the recipes. The pear sandwich looks delicious but I hate brie. Is there a different cheese I could use?
Gouda might work. It is creamy, but not strongly flavored like brie can sometimes be.
Hoping for an apple + honey recipe for Rosh Hashanah;)
💕
I've searched everywhere and can't find a chef John ravioli
😋😋😋😋😋
👍👏
One of the first things I learned in Culinary Arts classes was to ROLL UP YOUR SLEEVES so that they don't drag through the food you are cooking. As the instructor had said, "just think about when you go to the toilet and wipe yourself and that sleeve touches parts of the toilet that may have dried up urine, menstrual blood, fecal/feces on it." Or, you may/could be getting your own "toilet drippings" on yourself. "And, then you touch it with your sleeve...and then you saunter down into the kitchen to start cooking/preparing food. Some students gasped aloud, "Oh good Lord...I never thought about that." Some just looked at each other, dumbfounded. That was a lesson I learned nearly 42 years ago, and never have forgotten it. And, then I come across your video where some fellow has a shirt with sleeves down over the wrist bone which is an absolute "No!!!No!!! because of germs and bacteria breeding all over. This just couldn't be you, I don't think so, at least. If this is one of your kitchen staff putting out videos, he needs to realize there are young inexperienced cooks in the audience that may/could think, "well if his sleeves are dragging through the food, I guess it's okay if I copy his style." Look at any Chef Uniform...Sleeves are always half way between the elbow and the wrist. Otherwise, I love your show & all the food you cook up for us and do such a wonderful job of explaining the methods and reasons why it's done that way. Thank you so much. EN, 10/3/'22
14:23 WOW! Gorgeous!!!!!!
Anybody hear the upspeak?
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only 👆🗽🏅💓.
"I hate pears again! They're so my mealy and bland! F[BLEEP]k pears!"
- Ensign Samanthan Rutherford
😂👍🏻
✌️
You missed a title opportunity to call it 'pear-fection' or 'pear-fect' pear recipes.
Claufoutis came out a bit too much like a pancake. I think next time I'll try to add heavy cream and a bit more sugar.
no considering its Escofier its named after an actress...
It's called a "grilled cheese sandwich" because it's, um, fried.
Hey Chef John, there's a scammer in the comments pretending to be you
You are a dangerous man, Chef John!
WHY DO YOU TALK SO BADLY?
TAKE SOME SPEECH THERAPY.