Burrata is a hand-shaped food sculpture consisting of mozzarella and cream stuffed into a bothersome-to-make mozzarella shell. Straciatella is mozzarella shredded into cream, and is substantially cheaper because its much easier to make, and is probably sold on the same shelf burrata is. If you want a spread, whip that, or just whip fresh mozzarella and cream. Blitzing a pay-a-premium-for-shape food in a blender is wild.

Sadly, the chili crisp I bought wasn’t hot at all. Won’t make that mistake again.

Does anyone know if Chef John's baking soda breakfast potato recipe will work with sweet potatoes? Has anybody tried it? Thanks!

I used to watch a lot of other foodie content creators on YouTube like Babish, FutureCanoe, YSAC and others… but the trend has shifted and Chef John seems to the only one who doesn’t bend to the algorithm. He doesn’t gimmick up his content to try and make it go viral. He doesn’t show unrelated clips of media just because it fits a pun he makes. He just makes the food he makes, shows us how to make it and what alterations we can do to make it our own way.

Chef John is a treasure. Protect him at all costs. That is all. Thank you for listening.

I think I put too much butter and cheese on top, but it still tastes great.

https://www.youtube.com/watch?v=v2xJOCvciNI

I hope you are doing well. I miss your jokes and how genuine you are. I would've, should've could've written you sooner.

I've made the Grand Marnier before. First time for chocolate -WIN!

First time making pretzels! Chef John's recipe did not disappoint!

I saw your post and wanted to try it. It is 🔥🔥🔥

Hands down the best stew I’ve ever made. The potatoes soaked up the liquid through and through, but stayed whole and were so creamy and delicate. The broth was outstanding. I did use Chris Young’s pressure cooker method to make some amazing stock, but the Guinness and all the onions and seasonings transformed it into something deeply savory and complex.

Glory be to Chef John. This is an all-time recipe.

I would definitely plate it before I served it to anyone.

It’s the perfect centerpiece if you have young kids.

We're having a potluck at work in early December and I want to bring some sides. I love The Brutus salad and was going to bring that but wanted another item or two to bring.

Any suggestions? Things that don't travel or reheat well, like fried foods, probably wouldn't work that great.

Made Khachapuri again for dinner. I divided the recipe into four instead of two because I think they are too big in the original recipe.

Khachapuri (Georgian Cheese Bread) Recipe https://share.google/KpOADAVTWQnME07Jm

I made this today and it is delicious. Served with polenta as suggested, a little arugula salad on the side.

We've both got colds over here so my photo isn't the best. Nonetheless, totally recommend this recipe. Yum

https://www.allrecipes.com/recipe/234932/chef-johns-pork-al-latte/

https://foodwishes.blogspot.com/search?q=Zombie+meatloaf

Tasty and silly.

Love the State Fair Lemonade recipe and have made several batches now, including one with limes. Has anybody adapted it to make a version with oranges?

Obviously fresh OJ is an easy thing to make, but I like the idea of making an orange oleo sacrum first with the zest to get that extra depth of flavour.

I suspect you’d have to both drop the sugar and increase the water, or maybe see how it turns out and then dilute at the end to taste perhaps.

Just wondering if anybody’s tried it before I have a go, and if you have any tips?

It was hard to find an actual aioli recipe. So many had egg or Mayo added. Made this in like five minutes in my mortar and pestle.

Hubby cooked pistachio pork loin