Peach Pie - How to Make a Lattice-Top Peach Pie 

good job

His voice gets higher toned at the end of his sentence.

+DERRG I didn't notice until I read this comment😂😂😂

Yeah. An annoying type of vocal fry.

Isabella Tolan

I have a co worker who talks like this. He's a cashier and sometimes people thinks he's insulting them.

this is literally the cringiest and worst part of it. i always make sure, to cut it, before he says it.

asiburger no cringe. You just hate yourself.

sure. you're the doctor i guess.

I even say the intro with him. Hello this is chef John...

Me too!

youraftermyrobotbee 🤣

Big cayenne has their tentacles everywhere

Hi, medical student and freelance food scientist here. This is long, so there’s a TLDR at the bottom. What Chef John says about cayenne is correct. We’re currently in the COVID pandemic and many people have lost their senses of smell, including me for thankfully only 4 days, so hopefully this brief and incomplete explanation of how taste and smell work won’t be too boring. We’ve all heard of the 5 tastes: sweet, sour, salty, bitter, and umami/savory. Maybe, though, we’ve been confused about that. I definitely was when I was a child and there were only 4 tastes. What about the flavor of an onion? Cucumber? The difference between chicken dark meat and light meat? There seems to be a vast world of flavors out there. Well, what scientists mean by that is, your tongue and some of your soft palate have complex structures designed to pick up only these 5 things. These are sent back to your brain via part of cranial nerve 7 (the facial nerve) which mostly allows your facial muscles to move, but the part that goes to your tongue senses the 4 tastes of sweet, sour, salty, and umami/savory. Bitter is picked up by cranial nerves 9 (glossopharyngeal n) and 10 (vagus n), which have various functions like playing part in your gag and cough reflexes (9), and giving parasympathetic innervation to most of the contents of your thorax and abdomen and allowing you to move your vocal cords (10), other than tasting bitter things. The vagus nerve has a lot of responsibilities. So what about all of the other tastes? Most flavors, I’m sure many know are actually smells! That’s right, the unique taste of a cucumber is actually an aroma, so it’s picked up by a different cranial nerve, #1, the olfactory nerve. That’s why when you lose your sense of smell with COVID or other respiratory viruses like the flu, you also lose a lot of your sense of taste. On my Instagram, I post a lot of food-related content, though it isn’t very curated. One of my most recent posts was back in September when I caught COVID right before I was eligible to take my third dose. It’s a long story that I can’t tell entirely, but what I can say is it involved a few people making the same chart errors and me interviewing a “wellness exam” patient who was actually concerned about chest pain (!) and COVID exposure (!). Anyway, two weeks later I had my first positive COVID test and a mandatory week off of work, and I was filled with existential dread, not because anything seemed wrong with my health other than fever, fatigue, and a lot of congestion and sneezing-I’m still young for now-it was because I couldn’t smell anything. At all. Cinnamon, black pepper, dried herbs like oregano, all were effectively a tasteless dirt-like consistency in my mouth. In that Instagram photo, I have a tomato, a red onion, and a cucumber-ingredients to make one of my favorite salads. I said “I may not be able to taste any of these things, but I know how to make them taste like something.” I had done some personal experiments. I found I could still taste these things: salt, vinegar, sugar, MSG, and cayenne. With these things, I was able to create a brine to marinate the veggies for my salad, and to my satisfaction, the following day I had a salad that didn’t taste like normal, but it tasted good. I still make the salad that way, and now that I can taste tomatoes and cucumbers again, I have found that it also draws out their juices and makes the marinated salad taste even better, but now I also add olive oil and black pepper. So, long tangent, but you may have noticed I said cayenne was something I could taste when I lost my smell. So what’s the deal with the spicy “flavor,” and why do so many foodies insist it’s as essential as salt? I mentioned how several flavors are detected already. Bitter is detected by cranial nerves (I’ll say CN) 9 and 10, and the other 4 tastes are detected by CN 7, and other things we consider flavors, such as the unique qualities of chocolate or vanilla, are really aromas detected by CN 1 in your nose. But other nerves supply your tongue as well. CN 12 (hypoglossal n) is singularly responsible for moving your tongue, and the ability to feel things on your tongue, like pain, pressure, or the texture of food is supplied by CN 5 (trigeminal n). CN 5 allows you to feel things all over your face, move your jaw, and feel things on your tongue… including heat and cold. Maybe you see where I’m going with this. Heat and pain are detected by similar if not the same receptors, and coldness is detected by another. Capsaicin is a chemical found in spicy peppers, but also a small amount is found in other foods like tomatoes. It activates your heat and pain receptors, which is why you should ALWAYS scrub your hands very well after handling any hot peppers, before you inadvertently touch your eyes or use the restroom. Distilled capsaicin from peppers is also used to make “pepper spray,” and if anyone ever offers you a hot sauce with something like a million Scoville units (units that measure how spicy something is), just use a drop or two to add a kick to another sauce. Do NOT do as I did one time and eat 2 chicken wings bathed in it, or you will find yourself desperately drinking milk, crying spicy-tears, and spicy-vomiting over the next hour, then after someone else drives you home, you will spicy-evacuate the other side. It isn’t a good time, so don’t do as I did and eat something that is about as hot as pepper spray as a wing sauce. They don’t even do that on Hot Ones. Menthol is a chemical found in mint plants such as spearmint and peppermint. Again, extracted menthol is used in things like peppermint candies and toothpaste. It activates the cold receptors. So there we have it: We have 5 tastes, a universe of aromas, and a sense of touch (somatosensation we like to say) that we experience as 2 “flavors” as well as the texture of food. These are mediated by 5 cranial nerves: CN 7 (4 tastes), CN 9 and 10 (bitter), CN 5 (spicy-hot, minty-cold, and texture), and CN 1 (countless aromas). = = = So what is the benefit of using cayenne? If you’re like me, you love spicy food. I actually had some mango earlier today that I lamented not having some tajín and chamoy to send it to the next level. Some people don’t like or can’t have spicy food, for example people with IBS*, ulcers or gastritis. * I am obligated to clarify the difference between irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). IBD is an autoimmune disease which manifests as ulcerative colitis or Crohn’s, serious conditions that may lead to cancer unless proactively addressed-though not always, it’s still good to have doctors involved if you have either form of IBD. IBS, by contrast, is a kind of intolerance to certain foods such as (examples:) mushrooms, onions, garlic, or chocolate, which “trigger” an IBS flare up and cause diarrhea, constipation, or flatulence, perhaps a mix of all three. Living with IBS is a matter of lifestyle modifications and learning to identify and avoid your triggers and take certain over-the-counter products like imodium (not sponsored, this is just for example), milk of magnesia, or metamucil (again not sponsored) to respond to symptoms. IBS generally doesn’t impact life expectancy, but it can seriously alter quality of life if it means having to avoid something as common as onions. However, in very small quantities like 1/8 of a teaspoon or less, which is what Chef John uses in his recipes which are distributed over 4 or more servings, you actually can’t taste it and it likely (but don’t hold me to this and do as your personal GI doc says), at least in my novice opinion, won’t lead to a flare up of gastritis, an ulcer, or IBS. So what’s the point? It’s theorized that the little bit of heat-pain sensation or “nociception” causes your brain to pay more attention to the flavors of your food. That’s one reason why people like me get addicted to spicy food, but in the case of Chef John and his peach pie, a little goes a long way. You don’t want to taste the heat in this pie, but a little zip will cause your brain to pay more attention to the overwhelmingly buttery, flaky, sweet and tart, “peachy” flavors melding around in your mouth, plus a little creamy vanilla ice cream. Salt also brings out flavors, but in a completely different way. A dash of salt in any food (like when he’s macerating these peaches) is something we don’t question. It’s considered folk wisdom, but there’s a lot of science behind that as well. In summary, So trust me or Chef John or both of us when we insist that cayenne is a welcome addition to almost any food, even food that should not taste spicy. The way your nervous system interprets food can be “hacked” by a little capsaicin, which will draw out the flavors you can consciously detect even more.

He wasn’t paid of… He IS the Cayenne industry!!

Big cayenne

Excuse me can we get married??

So March 14 @159

Aka ; pi in the sky? (Because pi in the stratosphere? Not so much)

Dolly VF ahahahha thought I was the only one

LOL!! "Wiseass Skeleton"!!

John G Yeah, whoever coined that phrase!? Easy as in eating the pie or making it!

And Yan can cook!

hey Barry!!

I applaud u 👏🏼

+Riley Du gracias

Armando Piña did you get the house?