I think this is the only successful channel out there that does not have any annoying sponsorships or awkward product placements. And I really appreciate that. Kudos to you Chef John
Chef John has been here since the beginning. He's the real thing. No nonsense. Amazing food and humor and his human touch to the little quirks and accidents actually improve the quality of his narrative and presentation.
What's even better is all of his recipes are different. Some of the channels use the same ingredients and mix it 50 different ways but it's essentially the same dish.
@@benjaelee Chef John works for Allrecipes (on the logo at the beginning and end) and there are some rules that come with that he mentions offhand (has a version of his recipes hosted on their site, has to take good pictures at the end, and can only mention branded ingredients if they're a sponsor which lead to a joke in the Chicken Dip video) -- but he's nowhere near as in-your-face about it as other channels.
The presentation in the little jars reminds me of the little ice cream cups we used to get that had the little wooden spoon attached. After a gorgeous family meal saying "who wants an ice cream cup?" And coming out with these would be brilliant.
It's more like 14 for me by now. Really helped me get the ball rolling on cooking for myself as an adult, and I bet I'm not the only one. Never enough thanks for Chef John for making good food so approachable.
Yet another awesome episode. The recipes are great but the technique tips, tricks and distinction of what is important and what is not in the process are what have really helped me step up my cooking game. The puns and innuendo are just icing on the cake.
I would recommend being a little careful with the hot bowl of whisked yolks and sugar - due to the residual heat the bowl can cause it to turn into scrambled eggs even when you take it of the stove.
I'm up late prepping veggies for a party tommorrow and listened to this as I worked. Thanks for always being so light hearted and having interesting recipes a home cook can make.
This sounds so delicious! Yesterday I recommended that my grown daughter check for a specific recipe by Chef John. I knew that his tips would be more helpful to her than a standard recipe!
I made this for thanksgiving. The dish was a huge hit. Thanks Chef John! I made one small adaptation. I whipped my whipping cream in a kitchenaid with 2 split madagascar vanilla beans (remains fished out after whipping), since when I make tiramisu this is part of the process and I love the vanilla notes.
I also make it for this holiday meal, and for the winter holiday meal as well; and likewise add vanilla to it, bcuz it just seems like theres smth missin if ya leave vanilla out Im actually about to make a chocolate version of this, but im still usin vanilla in it bcuz it belongs there; just the cheap stuff, but still necessary
Just got the ingredients. I've yet to be disappointed following your inspiring instructions. Thank you for your dedication to make the world a sweeter place!
As far as catching the towel on fire, I know it would happen to me. What I like to use when I'm playing over an open flame like that, is a pizza pan clamp. It looks like a pair of flat pliers but it's made of steel. You can hold a variety of bowls and pans with it.
this was so delicious and surprisingly easy. four hours in the chest freezer was not enough to solidify the custard in the middle, as a heads up to others who might forget to make this til the day of -_-
💜Love this, I'm going to try it! As a Canadian, apparently we tend to eat more ice cream in the winter time as opposed to the summer (for the calories)LOL This looks fabulous. I used to work in an Italian restaurant, where we made tiramisu, but this recipe looks like it would knock one's woollen socks off!!! Thanks Chef💜
That's spooky, Chef John, this is the third time now you release a video at the exact time I am prepairing the same dish at the very same say. Vooodoooo or fooodooo?
My question is....the egg whites haven't been cooked , is that right ? Is it safe to eat ? Am I confused about needing all egg products to be cooked ? This looks do delicious !
Made this for Christmas Eve, and despite my distinct lack of skill, it was absolutely smashing! Sadly, I had to throw out the first batch, because I put the sugar into the egg whites instead of yolks. Probably the pressure got to me :)
I made this for dessert this christmas. When I told my mother I was making this instead of sticky toffee pudding, which I have made for the past eight years, she looked like I told her I didn't love her. Her tune changed when she had her first bite! And she agreed the lighter dessert is much better after a heavy meal.
This is the 2nd year I've made this for the holidays... Both Tgiving and Xmas. I promise it was less than 30 minutes to prepare, from turning on the double boiler to putting the jars in the freezer.
Should work well for an Aussie Xmas picnic - freeze them well, take them out in an esky - help keep the other foods cold, for a scorching xmas day down the beach.
6:00 Im team egg white streaks are fine actually xD I didnt mean to but i left some of my egg whites not fully mixed in and only noticed as i was pourin it in the mold and cudnt fix it... But once it had firmed up and was served... I didnt notice any downside to it and no one ptd out to me, the cook of it, as a bad thing. I kinda liked the look of the whites as opposed to the darker parts of the dessert, and def didnt notice when eatin it that the white part was just whipped egg whites; it all tasted rich and sweet to me luxurious even
What about a swirl of mascarpone cheese instead of whip cream and some lady finger's crumbs on top to up a bit the tiramisuness (?) of this tiramoussa?
So, i made this recently on a whim and chose the right timin cuz not only did my fiance and metamour get to try it, but so did our two friends who came over; and they all raved about it. Which is why here i am not even two wks later makin it again for friendsgiving later this week xD I tried lookin up others recipes of this to no avail tho, wanted to get any ideas for what tweakin diff parts results in. Oh also, the version i made of it two weeks ago was a failure even! Not like a major failure, but i accidentally tossed all the egg whites on the ground due to my dyspraxia gettin the best of me, so i ended up usin only half the amount of egg whites; after separatin out two more eggs and addin more yolks and more sugar and espresso powder to the rest of it. Still turned out phenomenal, i also used more whipped hvy cream to compensate too. And i whipped up a cocoa flavoured whipped cream toppin for it cuz i like a mocha flavour but wanted to leave the option of nonmocha
Thank you for another delish idea from you. You are my favorite international chef. Your videos are easy to follow, and my dishes turn out really good. ❤️
Question: I have everything I need to make this right now except the marsala wine. I do, however, have some sweet white dessert wine. I know it wouldn't taste the same, but any guesses if the white dessert wine would go with the coffee flavors? (One of the many reasons I miss my late husband is that he used to answer these questions for me.)
Should work. Might be a bit more acidic, but the main thing you're getting from the wine in the final flavours is sweetness, which a dessert wine should be able to cover. It'll probably still taste great.
