do you know what's the weird thing? I'm from Sudan and we always do this for breakfast with some milk tea and sprinkle some sugar powder on them and instead of baking them we deep fry them, they are really nice.
Re. time and effort, I do think these are worth it because of some other quality features. You save money; it really doesn't take much time; it gives you complete control of ingredients; it's very satisfying to DIY; it's fun.
+Christine King +Benjamin Beatty +elizab0mb +Anna Emerson It is 'La Tur' by Caseificio dell'Alta Langa www.caseificioaltalanga.it/alta-langa-the-products.-la-tur.html www.cheese.com/la-tur/
wait they are really that easy to make. these might be an "artisan" christmas gift ;) with some nice cheese and fancy cutting boards. Thank you Chef John! You made my holiday season so much easier
Chef, I agree about the black pepper, it'd work great in these. For the amount of dough you made, how much would you suggest adding as a base amount of black pepper? I'm thinking around 1 tbs would be around a good place to start from.
If I only did things worth the effort, I wouldn't have 4oz of vodka soaking up some vanilla bean in the pantry. I'd have a gallon of vodka soaking up a small village of vanilla beans because, honestly, this process takes forever.
Man chef you have me thinking, my 1st of 3 baking classes we did primarily doughs and mid way went sweet. Intermediate was all sweet mass production ie creme brulee, opera cake, napolean and cream puffs. Advanced cooking we do 7 component cakes and all this fancy crap. I want to know what happened to the dough (see that rhyme). I am taking cooking also and for a cook at heart baking is like rocket science with their fancy scales and weighing out things. I want to integrate moreod basic straight dough method and some sponge method for savory baking. You've given me some hope to actually bake at home. Speaking of savory im sick of making pate a choux and stuffing with pastry cream. I want spinach and cheese in it and i want it now
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/256101/Crispy-Rosemary-Sea-Salt-Flatbread-Crackers/
Can you just come to my house and cook for me?
But I'm neither Russian or a hacker.
Allegedly
Well, I guess I could do this one, they would go well with Night Cheese!
I bet if I cut that dough into thin strips and boiled it in water for 8 minutes I'd have a awesome pasta!!
chicken pot pie please...thank you chef
Yum!
hey chef john!
Hi
18 seconds ago whoo!
1 minute ago? ;o
They look like pita chips
do you know what's the weird thing? I'm from Sudan and we always do this for breakfast with some milk tea and sprinkle some sugar powder on them and instead of baking them we deep fry them, they are really nice.
The pepper at the beginning had me. Your videos are so enjoyable to watch and always make me hungry.
I love your videos your funny with a soothing voice...the political jokes topped the cake
Is Chef John losing weight? Your wrists look skinnier, very svelte wrists
mmm with hummus i bet they are so goood
I have a feeling when Chef John is not cooking he is probably the biggest internet troll out there
I love how ches John is incorpiraiting hints of his life's philosophy in his videos
1 hour to make, 1 minute to eat
Re. time and effort, I do think these are worth it because of some other quality features. You save money; it really doesn't take much time; it gives you complete control of ingredients; it's very satisfying to DIY; it's fun.
I missed the 'old polka polka' in this one
I loved making the cheese-its recipe from your other video. turned out great. Looking forward to trying this as well. Thanks Chef John!
Homemade snacks. Why must I always watch this channel late at night? "Le sigh".
what was the name of that italian cheese? I didn't catch it but it looks like I need it.
La Tur
Parmigiano-Reggiano
+Christine King +Benjamin Beatty +elizab0mb +Anna Emerson
It is 'La Tur' by Caseificio dell'Alta Langa
www.caseificioaltalanga.it/alta-langa-the-products.-la-tur.html
www.cheese.com/la-tur/
Lol@ looks like I need it😊
Everyone needs La Tur at least once in their lives.
Absolutely one of the best cracker recipes I've ever seen Thank you for sharing this delicious video. blessings ChefMike
This is the dude right here.
is it possible using whole wheat flour?
I'd say you have a hot-spot in your oven Chef.
I am always amazed by the crunch test... it's almost as awesome as the scratch test.
I'm early....,,uh joke about cayenne, I'm the bad rhyme of the topic this time......this is too much pressure!
Nice
7:53 the philosophycal pearl we all waited for
Thanks, Chef John for not banging the spoons against the pots and pans! Cook On!
Of course we love to do things which aren't worth the time and effort! That's why we watch your show! .. oops.. that came out wrong...😳
wait they are really that easy to make. these might be an "artisan" christmas gift ;) with some nice cheese and fancy cutting boards. Thank you Chef John! You made my holiday season so much easier
Chef john can you please do a recipe for a Butterscotch Cinnamon Pie? (With cinnamon crust)
:)
Chef John getting all relevant with that Russian hacker joke. Brilliant! :D
Would these taste good with caviar?
Yummy! Those look delicious!
Where's the recipe? The link goes to the blog, but search gives no recipe.
Yum. Especially with that creamy cheese - oh baby!
Chef, I agree about the black pepper, it'd work great in these. For the amount of dough you made, how much would you suggest adding as a base amount of black pepper? I'm thinking around 1 tbs would be around a good place to start from.
Love these...
Quick Question: what do you mean fresh water?? Is there any other??? 😊
Madison Montgomery He means don't use Flint, MI tap water.
Note - Cold, fresh water... so it's nice n cold from the tap.
toilet water
Any water is fine, just don't used the powdered kind...
zombiTrout but what about toilet water though?
I Woulda' spread the dough on the mat, cut then and baked. the silicon would give the bottom an interesting look. :D
Looks tasty, and I really should be asleep instead of watching this >_
LOOKS DELICIOUS "LOVE CHEF JOHN "
the link shows different recipe... would you please share the recipe? thanks so much
OOH SNAP! this just got racial!
your hands look like you've lost weight BTW.
look very good, can we eat that with hummus because my husband love pita ships and that looks like the one he buy
If I only did things worth the effort, I wouldn't have 4oz of vodka soaking up some vanilla bean in the pantry. I'd have a gallon of vodka soaking up a small village of vanilla beans because, honestly, this process takes forever.
Delicious
... allegedly
That looks so good with brie man
plus your spinach artichoke dip...duh
I have to make these for my Halloween party, thanks John.
I thought those preserves at the end were Fuzzy Peaches at first
You always make me smile😄 Thanks for the video!
...allegedly.
Chef John, you da man! 😆 I adore this channel!
can you make a video on how to make a tuna melt?
Think I could sub in some Himalayan Rock Salt instead of the Sea Salt? I know it shouldn't make a huge deal but I thought I'd ask the boss.
Can you use whole wheat flour for this?
What is that gorgeous Italian cheese again?
La Tur is one of my absolute favorites!!
Yes!!! Now I can see it😊
very philosophical haha right on
PUT SOME FOIE GRAS ON THEM OMG
thanks chef, they look delicious
Man chef you have me thinking, my 1st of 3 baking classes we did primarily doughs and mid way went sweet. Intermediate was all sweet mass production ie creme brulee, opera cake, napolean and cream puffs. Advanced cooking we do 7 component cakes and all this fancy crap. I want to know what happened to the dough (see that rhyme). I am taking cooking also and for a cook at heart baking is like rocket science with their fancy scales and weighing out things. I want to integrate moreod basic straight dough method and some sponge method for savory baking. You've given me some hope to actually bake at home. Speaking of savory im sick of making pate a choux and stuffing with pastry cream. I want spinach and cheese in it and i want it now
primero
This is the first time I've been on the ground floor of one of your videos! 1.6 MILLION SUBSCRIBERS!! You absolutely rock.
Excellent. Gotta try these.
I lost it at the 'allegedly....'
make mozzarella sticks
Here Chef John, what's one dish you refuse to make for yourself because you don't think you can beat a version you've had elsewhere? I'm v curious!
prick the dough who whats it now lol
There's no video😳
omg hi im early i love u
THANK YOU IT LOOKS
at least an eighth of am inch or less. don't you mean at most an eighth of an inch?
'allegedly' lmao
Love your videos
#teethdontlie
my food wish is your take on Mexican Pozole (hominy stew)
One more to the list of things I have to make.
What kind of cheese is that and where can I get some lol
1st
How long do these last staying fresh?
What variety is the cheese at the end?
ohhh yah. I'm going to make this.
💟 Mmmm its yummy 4 sure 💟
can i use pasta roller to roll it?
1
looks disgusting with the excessive use of black pepper.
Can I substitute wheat?
So no Cayenne is needed?!
make them into Pizza
💙💚💛chef john
I will try this.
Persian food