As a professional chef of 40+ years, you deserve a HUGE shout out for showing your mistake then, showing how to fix it! You're a pro displaying confidence! I hate thick soup. Great job!
Yes, only masters can admit their mistakes. :) I actually thought the broccoli soup would have been more like an onion soup, I.e. bouillon with pieces of broccoli in it. I definitely would love to have a thinner soup but then also pieces of broccoli to bite on.
Chef John is the man. My lockdown level up is highly in part to his recipes I've saved over the years and got to try out. I'm making his stroganoff tonight 😋 so easy and absolutely delicious
Hi Chef John, I’m 67 years old and I got quite a chuckle out of your comments about the Campbell’s cream of mushroom soup. We thought we were all that cooking with mushroom soup back in the 80s! L O L PS, My mom never put cheese in her scalloped potatoes but she would layer it with some thin sliced onion.
My mom cooked all the way thru her seventies and it just kept getting better. A 9"x13" glass dish of whole scalloped onions A 9"x13" glass dish of scalloped beets (1/2" thick) in a pineapple glaze. Ans my sister makes 2 pans of whole stuffed buttons mushroom with the mushroom stems cut finely and added to the stuffing with Italian sausage topped with mozzarella (no sauce needed). They came up with a new dish every thanksgiving.
@@MJFish I will ask her the next time I talk to her. It may take a while and she may not remember the recipe but she might remember where she got it from.
Professional brewer here. I know ot doesnt sound relevent, but I promise it is. I always use ice water when blanching greenbeans. I agree that tap water will cool them, but my goal is to drop the temperature below 120 as fast as humanly possible. Green beans, corn, tomatoes, and barley (this is where its relevent) all create DMS above 120f. It doesnt start to offgas until until 160-ish, and isnt very efficient at reducing total DMS until closer to boiling. Basically, I want my greenbeans to spend as little time above 120 as possible. For those wondering, DMS isnt some toxic chemical. It just smells like canned vegetables. You wont ever really taste it in a beer (except rolling rock, but dont confuse it with skunking. Different issue, but rolling rock in green bottles will have both characteristics). But check out a brewery's QC lab after their ventilation fails and youll never forget it. Ask me why I dont forget it.
My mom used to make scalloped potatoes just like this except she also added thinly sliced onions in the layers and extra sharp orange cheddar. They still one of my fav potato dishes ever they are SO delish
You, John, are an ace bar none. You have now shown the whole world, not one, but TWO outcomes that you didn't like. This pretty much conveys sainthood.
Au Gratin! I took a 200 level English Course with this stentorian, scholarly professor who asked if we knew what it meant and I said "with cheese" much to my embarrassment but precisely for this reason. I love Chef John! Such funtastic recipes and natural,.charming presentation. Food Wishes isn't paying you enough!
Your post made me laugh. Stentorian, scholarly professor...elicits a great mental picture! I thought au gratin meant with breadcrumbs...turns out, it means with breadcrumbs, or cheese, or both! At least in modern usage and the online dictionary.
I concur, it's like his greatest hits of recipes, then again, I don't recall ever seeing a recipe of Chef Johns that didn't look mouth-watering and a must try, along with the alternative option he gives, soo many choices of delicious foods
❤❤❤❤IUSED❤❤❤❤PARSNIP ❤❤❤❤❤YES PARSNIPS IN A RECIPE AND MY ❤❤❤MOTHER ❤❤CAME BACK TO HER ❤CHILD HOOD ❤TIME ❤❤WHEN ❤❤HER MOTHER ❤❤❤AND❤❤❤LziTTLE ❤❤GRACIE ❤❤PS ❤❤my grandmother ❤❤❤passed ❤😢❤ BUT ❤❤ brought memories of my mothers find this prior to 11 years old❤❤ since then❤ I made the parsnips when mother was probably between 95 and 98❤❤❤❤❤ between 5 to 11 years old making❤❤❤❤❤
What I like most about Chef John's narrative is his sentences like, "You are after all Moses of these roses." Or ,"You are Tony Blair of your potato flair."
When it comes to tailing green beans, I always find that they are aligned in the packet already. Then to tail them, just cut through the bag. One or two always escape, but this is by far the fastest method for me.
Thank you for taking me down memory lane.. I miss my mom so much, remember them ol sayings..😂 Now I'm telling my grandkids..they tell me nana you old😂😂😂. I just love your videos.
I am usually a quiet lurker… but OMG the green beans are just killing me since Thanksgiving is still too many days away! I am going to risk the family wrath for this act of rebellion! And besides I am the matriarch so I get to make the rules now! Hahahah
I may join your Green Bean rebellion as I am now the matriarch as well!!! Let us agree to post after Thanksgiving (if we survive) to share family response!! God Speed!
Too funny! I was watching this my youngest daughter, 22 years old youngest of 7. When he suggested changing the green bean dish for holiday dinner my daughter looked directly at me and said “Don’t even think about it.” 😂😂😂😂 God Speed Brave Matriarchs
@@pineapplegirl8078 yeah, not for Thanksgiving dinner. It doesn't go with mashed potatoes and stuffing with gravy. Looks good otherwise. My daughter made garlic mashed potatoes for Thanksgiving one time, needless to say, they weren't eaten. It doesn't fit.
Hi my dear friend thank you so much for a wonderful video full of great tips on how to make some great comfort food on a budget. Hugs and kisses from grandma Sandy and Debbie. Thanks for sharing.
I hope youtube had one of those like buttons like Netflix, one thumb or 3 thumbs. These video recipes of chef John I would rate for ten thumbs if I had so many.
love your comment about the traditional holiday bean casseroles! That's when all the kids gather around Grandma's table and what kid likes green beans? They're not supposed to notice the beans! That's why there is so much else going on! 🤣
Our mother is the best cook/baker that we know (that means something after the server/cook career we had) and the running joke in our family is we ask is this a new dish and it’ll turn out that no it isn’t new but she hadn’t done in like a decade. The other joke is don’t say it’s great or perfect because you’ll never get to eat it again
I love parsnips! Slice lengthwise, toss in xvoo and honey with some salt, roast until done. Will be glazed and soooooooo yummy. Trad Scots side dish for Xmas
i assumed the opposite end of the stem end would be delicate because it looked dainty, but found the tips were a little dense so ideally i cut both ends off...but i wonder i'm being a little "princess and the pea" when doing that... depends on how much effort i'm willing to spend on prep too 🙂
I love you, Chef John, you're a great teacher! BUT I have some questions: (1) Why peel potatoes? If, like me, you love the taste of the peel, MUST it be peeled for certain recipes? Other than for mashed, that is. (2) When can I use white pepper instead of black? There is, to me at least, a distinct difference in flavor between the two. How can I determine whether to use white pepper, which I like more better? (3) Can I sub crème fraîche for heavy cream or sour cream anytime? (4) How do I determine to top a dish with either grated cheese, plain breadcrumbs, buttered crumbs, or a combination thereof? (5) In the Lobster Thermidor recipe, you remarked that mushrooms could be optional. Although I love mushrooms, what could I use instead of them? (6) In your version of your mom's Scalloped Potatoes, you mentioned butter as an ingredient, but you didn't use butter in the video. I assume you used it in the written recipe? (7) Can parsley root be used instead of or in addition to parsnip in any root vegetable recipe? I'm currently enamored of parsley root. And what other root vegetables are available to be used? (8) Could the cauliflower in the Truffled Cauliflower recipe be first prepared roasted instead of boiled? À la Ottolenghi. I absolutely love this recipe; using grated truffle pecorino is brilliant! And some comments: (1) I agree 100% about tarragon! (2) Your cayenne is my smoked paprika. (3) I LOLed when you said that Ba'corn is vegetarian except for the bacon! Plus, IMO topping a serving of Ba'corn with a poached egg would take it to another level.
Moms, by and large, are not good cooks, but loving cooks. So what they cook is fabulous because it come with their love and their beautiful smile and caressing hands. Gastronomically, they are amateurish cooks, doing it because they have to. My mom did not cook, but the staff did. I tasted a lot of "mom.cooked" dishes at my friends, an none of them stood a remote chance of competition with our professional cook among the staff. His was an Eiffel Tower above those of all moms home cooked goo. BUT his professional creations, no matter how tasty and delicious, totally lacked the motherly love that comes with "Mom's recipe" and Mom's home made dishes. I am sure, your cooking way above those of your Mom, but certainly missing her irreplaceable love
For many Americans, gratin is synonymous with a beautifully browned dish containing some combination of potatoes and chicken baked with cheese and cream until a nice golden crust is formed on top. While that definition is inarguably true, in everyday French cooking, the gratin encompasses a wide range of ingredients, from fruit to fish to vegetables, and may be savory or sweet. Happy hungry! Cheers, Domenico.
The green bean casserole looks way better than what my fam has made. We put as minimal cream of mushroom but rather not use it. The cream and good cheeses with buttered breadcrumbs cooked at 450 until golden o my goodness thank you gonna try stat
My Mom made scalloped potatoes that I loved as a child, using….(don’t tell anyone) a can of cream of chicken soup. What can I say, I was a 50’s and 60’s kid. 😂
Really good video! Btw, the mandoline is European, not Japanese. Also, it would be awesome if you'd mentioned whether it's a starchy or waxy potato; for those without access to American varieties and too lazy to search!
I thought the same when I was younger too! Then I started cooking a lot, many years ago now, and I couldn't work out why the "gratin" recipes I was using only had breadcrumbs and no "fromage" 😁😁
I think your first gratin needs stuffing for all of that extra liquid if serving with an entree like BBQ or mixing with some chicken/turkey as a sauce. Yum
I make my green bean casserole with fresh green beans and mushrooms, a can of CHUNKY cream of mushroom soup, fresh garlic and parmesan, butter, and 2 cane fried onions, but I use a shit ton of green beans and mushrooms. 😉😋
Scalloped Potato Gratin - *thank you*. I've been looking for [this] for quite some time (I recall it included flour and onion). I'll make your recipe, first, Chef John without the flour or onion; but my "traditional" recollection would be to at least include onion.
My only experience with au gratin potatoes was from my mom making them from a box mix & it convinced me that I hate them. I might change my mind. The parsnips one reminded me of an issue in our house. Neither of us were raised eating parsnips so we tried it 2 years ago (we're in our 40s) and I liked them. My husband thinks they taste like turpentine. Is this common like people that think cilantro tastes like soap?
![[TH] JFT vs RLF - VCT Ascension Pacific - Day 2](http://i.ytimg.com/vi/PuIH7w_jO6c/mqdefault.jpg)
As a professional chef of 40+ years, you deserve a HUGE shout out for showing your mistake then, showing how to fix it! You're a pro displaying confidence! I hate thick soup. Great job!
Sir this video is an hour and a half long
Yes, only masters can admit their mistakes. :) I actually thought the broccoli soup would have been more like an onion soup, I.e. bouillon with pieces of broccoli in it. I definitely would love to have a thinner soup but then also pieces of broccoli to bite on.
Agreed on the shoutout. Also thick soup is stew. Just change the name.
Chef John is the man. My lockdown level up is highly in part to his recipes I've saved over the years and got to try out. I'm making his stroganoff tonight 😋 so easy and absolutely delicious
@@luvgener8ion lol! Lock down definitely had its benefits with Chef John. I gained a glorious 5 lbs!
Thank you for teaching me to blanch veggies in salted water! It makes a huge difference - great for broccoli 🥦 👍
Hi Chef John, I’m 67 years old and I got quite a chuckle out of your comments about the Campbell’s cream of mushroom soup. We thought we were all that cooking with mushroom soup back in the 80s! L O L PS, My mom never put cheese in her scalloped potatoes but she would layer it with some thin sliced onion.
You know what I like about you? You tell it like it is and that’s just pure gold. Thank you! 😊
"players of your layers" is your smoothest yet. cant wait for more
It's that holliday sides time again. Chef John always delivers for my Thanksgiving cooking
My mom cooked all the way thru her seventies and it just kept getting better.
A 9"x13" glass dish of whole scalloped onions
A 9"x13" glass dish of scalloped beets (1/2" thick) in a pineapple glaze.
Ans my sister makes 2 pans of whole stuffed buttons mushroom with the mushroom stems cut finely and added to the stuffing with Italian sausage topped with mozzarella (no sauce needed).
They came up with a new dish every thanksgiving.
Could you provide instructions for the scalloped beets? I LOOOOVE beets!
@@MJFish I will ask her the next time I talk to her. It may take a while and she may not remember the recipe but she might remember where she got it from.
This is an amazing service to all us home cooks.... thank you chef!
Professional brewer here. I know ot doesnt sound relevent, but I promise it is.
I always use ice water when blanching greenbeans. I agree that tap water will cool them, but my goal is to drop the temperature below 120 as fast as humanly possible.
Green beans, corn, tomatoes, and barley (this is where its relevent) all create DMS above 120f. It doesnt start to offgas until until 160-ish, and isnt very efficient at reducing total DMS until closer to boiling.
Basically, I want my greenbeans to spend as little time above 120 as possible.
For those wondering, DMS isnt some toxic chemical. It just smells like canned vegetables. You wont ever really taste it in a beer (except rolling rock, but dont confuse it with skunking. Different issue, but rolling rock in green bottles will have both characteristics). But check out a brewery's QC lab after their ventilation fails and youll never forget it. Ask me why I dont forget it.
Chef, that Potato Rose Gratin looks awesome! as was Mom's Scalloped Potato Gratin. You would have made mom proud recreating her recipe.😊
My mom used to make scalloped potatoes just like this except she also added thinly sliced onions in the layers and extra sharp orange cheddar. They still one of my fav potato dishes ever they are SO delish
You, John, are an ace bar none. You have now shown the whole world, not one, but TWO outcomes that you didn't like. This pretty much conveys sainthood.
The POTATOS ROMANOFF are LEGEND!!
This dish is so unique.
My family demands I make it when I'm invited over for dinner.
YEP!
Au Gratin! I took a 200 level English Course with this stentorian, scholarly professor who asked if we knew what it meant and I said "with cheese" much to my embarrassment but precisely for this reason. I love Chef John! Such funtastic recipes and natural,.charming presentation. Food Wishes isn't paying you enough!
Your post made me laugh. Stentorian, scholarly professor...elicits a great mental picture! I thought au gratin meant with breadcrumbs...turns out, it means with breadcrumbs, or cheese, or both! At least in modern usage and the online dictionary.
youre my hero chef john, always inspiring and always on time - i was just wondering what to eat as the weather gets colder
I made the rose potatoes years ago for valentines day. Love the crispy edges
So many things here TO LOVE! I love this collection. All great ones to have in my repertoire.
I concur, it's like his greatest hits of recipes, then again, I don't recall ever seeing a recipe of Chef Johns that didn't look mouth-watering and a must try, along with the alternative option he gives, soo many choices of delicious foods
I love the homage to mom!❤ I can not wait to try it! Thank you for sharing, as you always do, encouraging each of us to try something new!
❤❤❤❤IUSED❤❤❤❤PARSNIP ❤❤❤❤❤YES PARSNIPS IN A RECIPE AND MY ❤❤❤MOTHER ❤❤CAME BACK TO HER ❤CHILD HOOD ❤TIME ❤❤WHEN ❤❤HER MOTHER ❤❤❤AND❤❤❤LziTTLE ❤❤GRACIE ❤❤PS ❤❤my grandmother ❤❤❤passed ❤😢❤ BUT ❤❤ brought memories of my mothers find this prior to 11 years old❤❤ since then❤ I made the parsnips when mother was probably between 95 and 98❤❤❤❤❤ between 5 to 11 years old making❤❤❤❤❤
These flavors bring back memories. I’ve almost years ago.❤❤
What I like most about Chef John's narrative is his sentences like, "You are after all Moses of these roses." Or ,"You are Tony Blair of your potato flair."
When it comes to tailing green beans, I always find that they are aligned in the packet already. Then to tail them, just cut through the bag. One or two always escape, but this is by far the fastest method for me.
Thank you for taking me down memory lane.. I miss my mom so much, remember them ol sayings..😂 Now I'm telling my grandkids..they tell me nana you old😂😂😂. I just love your videos.
Your channeling my grandmma. She made parsnips eddible. She taught me some tricks. All these dishes are comfort food to me. I lost her 4 years ago.
I am usually a quiet lurker… but OMG the green beans are just killing me since Thanksgiving is still too many days away! I am going to risk the family wrath for this act of rebellion! And besides I am the matriarch so I get to make the rules now! Hahahah
Let us know if they like it!
I may join your Green Bean rebellion as I am now the matriarch as well!!!
Let us agree to post after Thanksgiving (if we survive) to share family response!!
God Speed!
Too funny! I was watching this my youngest daughter, 22 years old youngest of 7. When he suggested changing the green bean dish for holiday dinner my daughter looked directly at me and said “Don’t even think about it.” 😂😂😂😂
God Speed Brave Matriarchs
@@pineapplegirl8078
Too FUNNY!!!
Love your daughter’s response!!!
Blessings to You and Your Family ❣️❣️
@@pineapplegirl8078 yeah, not for Thanksgiving dinner. It doesn't go with mashed potatoes and stuffing with gravy.
Looks good otherwise.
My daughter made garlic mashed potatoes for Thanksgiving one time, needless to say, they weren't eaten. It doesn't fit.
Green bean with cream sauce look good to eat and with meat did a good job
John turned me into a bonafide layer player. I be getting ALL the cheese.
Hello from FL. His will be my new family tradition. I will make it this year. Thank you!
My Mom used to combine au gratin potatoes and green beans when I was a kid, thanks for the flashback!
Wow wet broccoli pudding recipe. That’s a first! I totally love your sense of humor. Stay well. From Southern California with love💋
You're one of my favorite cooking channels❤️
Wow... A Gratin Master Class! t.y. Chef!
Made the green beans this past Thanksgiving, they were a hit💯
I love your sense of humor 😂❤
Tarragon is my favorite as well. Chicken and dumplings with tarragon is fantastic!
I make a French toast breakfast casserole. My son will ask for it and he will eat it all week. Merry Christmas to your family.
Wonderful side dishes 😋 thank you so much I loved how you fixed your soup
The scallop gratin looks amazing. I am sad I can no longer eat wheat bread.
Hi my dear friend thank you so much for a wonderful video full of great tips on how to make some great comfort food on a budget. Hugs and kisses from grandma Sandy and Debbie. Thanks for sharing.
Chef Steve Martin. 😂
I think I remember that bit he used in his stand-up. That's a funny memory.
Thank you Chef John
I hope youtube had one of those like buttons like Netflix, one thumb or 3 thumbs. These video recipes of chef John I would rate for ten thumbs if I had so many.
Oh my gosh, that looks wonderful and very easy. I have a bag of green beans in the fridge and a lot of cheese.
Every time I listen to Chef John I think in my head. Sam I am. I do not like green eggs and ham. 😊
This is one of the greatest videos of all time. And yes I bought a spider off Amazon while watching
love your comment about the traditional holiday bean casseroles! That's when all the kids gather around Grandma's table and what kid likes green beans? They're not supposed to notice the beans! That's why there is so much else going on! 🤣
What a great assortment of recipes! Thanks so much!
Love watching you, Chef John
Deliciously inspirational. We don’t have your varieties of potatoes in the UK but I am sure ours will work as well.
I’ve always found green bean casserole to be absolutely vile. But I’m going to try your recipe, Chef John! 😛
Вкусно и сытно! 👍👍👍Delicious and satisfying!👍👍👍
Wow! Such a delicious recipe! Loved preparation and wonderful presentations, thanks for sharing ❤
Our mother is the best cook/baker that we know (that means something after the server/cook career we had) and the running joke in our family is we ask is this a new dish and it’ll turn out that no it isn’t new but she hadn’t done in like a decade. The other joke is don’t say it’s great or perfect because you’ll never get to eat it again
I feel like this one was curated specifically for me. Love me a gratin.
Looking forward to trying some of your recipes we have garden fresh potatoes,I have done stuffed shrimp with scallops on the grill.
I love parsnips! Slice lengthwise, toss in xvoo and honey with some salt, roast until done. Will be glazed and soooooooo yummy. Trad Scots side dish for Xmas
Bacorn, that’s a new one on me, looks delicious, will definitely be giving that one a go 😃
Damn I'm hungry! Love these recipes ❤
Good morning Chef John form Sacramento CA.
i assumed the opposite end of the stem end would be delicate because it looked dainty, but found the tips were a little dense so ideally i cut both ends off...but i wonder i'm being a little "princess and the pea" when doing that... depends on how much effort i'm willing to spend on prep too 🙂
The reason Chef Jihn cuts his green beans in half, is the same reason I cut my spaghetti into bite size pieces.
I love you, Chef John, you're a great teacher! BUT I have some questions:
(1) Why peel potatoes? If, like me, you love the taste of the peel, MUST it be peeled for certain recipes? Other than for mashed, that is.
(2) When can I use white pepper instead of black? There is, to me at least, a distinct difference in flavor between the two. How can I determine whether to use white pepper, which I like more better?
(3) Can I sub crème fraîche for heavy cream or sour cream anytime?
(4) How do I determine to top a dish with either grated cheese, plain breadcrumbs, buttered crumbs, or a combination thereof?
(5) In the Lobster Thermidor recipe, you remarked that mushrooms could be optional. Although I love mushrooms, what could I use instead of them?
(6) In your version of your mom's Scalloped Potatoes, you mentioned butter as an ingredient, but you didn't use butter in the video. I assume you used it in the written recipe?
(7) Can parsley root be used instead of or in addition to parsnip in any root vegetable recipe? I'm currently enamored of parsley root. And what other root vegetables are available to be used?
(8) Could the cauliflower in the Truffled Cauliflower recipe be first prepared roasted instead of boiled? À la Ottolenghi. I absolutely love this recipe; using grated truffle pecorino is brilliant!
And some comments:
(1) I agree 100% about tarragon!
(2) Your cayenne is my smoked paprika.
(3) I LOLed when you said that Ba'corn is vegetarian except for the bacon! Plus, IMO topping a serving of Ba'corn with a poached egg would take it to another level.
Moms, by and large, are not good cooks, but loving cooks. So what they cook is fabulous because it come with their love and their beautiful smile and caressing hands. Gastronomically, they are amateurish cooks, doing it because they have to. My mom did not cook, but the staff did. I tasted a lot of "mom.cooked" dishes at my friends, an none of them stood a remote chance of competition with our professional cook among the staff. His was an Eiffel Tower above those of all moms home cooked goo. BUT his professional creations, no matter how tasty and delicious, totally lacked the motherly love that comes with "Mom's recipe" and Mom's home made dishes.
I am sure, your cooking way above those of your Mom, but certainly missing her irreplaceable love
I want to hear the story of when you first tried cayenne pepper and why it became your signature ingredient. Hugs from Texas.
Heyyy, is this *my* Patricia Cox?? My pot-friend?? Small world, if so!!
@@gigivarnum I am sorry. My name is very common. I don't think we know each other. But it is a very small world.
@@patriciacox8169 well, your doppelganger is a lovely lady who adores Le Creuset cookware as much as I do :) have a great day!
Whew ... glad he made it clear what kind of pot he was talking about ... 😵💫😉
I always serve dutchess potatoes with my Coquille. So good!
For many Americans, gratin is synonymous with a beautifully browned dish containing some combination of potatoes and chicken baked with cheese and cream until a nice golden crust is formed on top. While that definition is inarguably true, in everyday French cooking, the gratin encompasses a wide range of ingredients, from fruit to fish to vegetables, and may be savory or sweet. Happy hungry! Cheers, Domenico.
The lobster are good to eat look good to eat
Fingers are temporary. Potatoes are forever.🥔
Thanks! I'm making this green bean recipe tomorrow to use up my green beans. :D
The green bean casserole looks way better than what my fam has made. We put as minimal cream of mushroom but rather not use it. The cream and good cheeses with buttered breadcrumbs cooked at 450 until golden o my goodness thank you gonna try stat
Love the video. Thank you
My Mom made scalloped potatoes that I loved as a child, using….(don’t tell anyone) a can of cream of chicken soup. What can I say, I was a 50’s and 60’s kid. 😂
Really good video!
Btw, the mandoline is European, not Japanese.
Also, it would be awesome if you'd mentioned whether it's a starchy or waxy potato; for those without access to American varieties and too lazy to search!
Parsnips ARE popular in UK.
These look so good!
The Potatoes Romanov is definitely on my must try list.........
Those potatoes romanoff are awesome!
I thought the same when I was younger too! Then I started cooking a lot, many years ago now, and I couldn't work out why the "gratin" recipes I was using only had breadcrumbs and no "fromage" 😁😁
Potato 🌹 🤩🤩🤩🤩
Look yummy
Happy Thanksgiving John. Thanks for all the great recipes
I love it “to hide the evidence” hahaha
I think your first gratin needs stuffing for all of that extra liquid if serving with an entree like BBQ or mixing with some chicken/turkey as a sauce. Yum
LOL...THIS GUY IS HILARIOUS
Those green beans look so good. I do not like green bean casserole at all. But I think I will make this one for sure.
The scallops 😋💙
Great recipes as always😊
You are so funny love watching you👍😊
bake corn is the best, everyone try it.....please im cooking more soon
Hilarious. I laughed at each recipe. Thanks for compiling & sharing.
Broccoli soup. Y'know... I would take just just in-between. But it looks good. What do you do to avoid the soup looking "grey"?
I make my green bean casserole with fresh green beans and mushrooms, a can of CHUNKY cream of mushroom soup, fresh garlic and parmesan, butter, and 2 cane fried onions, but I use a shit ton of green beans and mushrooms. 😉😋
Scalloped Potato Gratin - *thank you*. I've been looking for [this] for quite some time (I recall it included flour and onion). I'll make your recipe, first, Chef John without the flour or onion; but my "traditional" recollection would be to at least include onion.
Sounds really nice
The only change I'd make to the parsnip and potato recipe is shaving the parm instead of shredding
'Know what I learned from Steve Martin? 🎯😏🏹King Tut was born in Arizona, moved to Babylonia! 😉 (And he was buried in his jammies! You're welcome!)
Granny always said, if you no drink the wine , you no cook with the wine.
Scalloped potatoes! Just like MY mom made, name and all.☺️
Chef John: A shoe with cheese on it just for you! “A Frenchman named Steve Martin”… That made me laugh out loud…😂
You are after all the Rotten Tomatoes of your Au Gratin Potatoes…
Sounds almost exactly like the Wolfe pit.
My only experience with au gratin potatoes was from my mom making them from a box mix & it convinced me that I hate them. I might change my mind.
The parsnips one reminded me of an issue in our house. Neither of us were raised eating parsnips so we tried it 2 years ago (we're in our 40s) and I liked them. My husband thinks they taste like turpentine. Is this common like people that think cilantro tastes like soap?
What about those beautiful mashed potatoes?? What’s the scoop on those?