Food recipies

Welcome to part one of a two part video series for how to make sourdough bread, with nothing more than flour and water. If you�re thinking I already did this before, well, we did, sort of. I did a multi-part series for this long ago, but it was horribly shot, confusing, and the results weren�t good. Other than that, it was fine. Anyway, thanks to an amazing refresher course from Northwest Sourdough (which I highly recommend you check out, and subscribe to), I decided to take those videos down, and do an updated, 2-part recipe. There�s really nothing like homemade sourdough, and notwithstanding the time it takes for your starter to mature, it�s a very simple, and easy process. The exact number of grams seen herein doesn�t really matter, as long as you�re using exactly the same amount of flour and water, by weight. I picked 70 grams, since it seemed like a nice amount to film, but the ratio is really the key. Same goes for the types of flour used. I like half spelt, and half bread flour...

Today's video has been pushed back until tomorrow, due to some extremely loud construction noise next door. While I'm happy our neighbors are getting a new driveway, I'm not happy I can't record the voice over for a new sour dough starter video. Thanks for your patience, and stay tuned! 

While it�s true this great side dish was invented in The City, to call it �the San Francisco treat� is a bit of a stretch. Like I said in the video, the next time I see this served around here, will be the first. I�d say a Mission-style burrito is the real San Francisco treat. Which reminds me, I seriously need to do that video. Regardless, if you like the stuff from the box, I think you�ll enjoy this, although without all that MSG, it will not be quite as savory. I guess we�re sacrificing a little less flavor for something that�s more healthful, at least according to me. I�ve stopped trying to convince people that eating lots of MSG is not a great idea; but as far as how it impacts one�s diet and carb cravings, I think the research is clear. In fact, forget the research, and just ask yourself why so many people are addicted to fast food. It�s certainly not the quality, or appearance. Having said that, if you do want to get closer to the original, simply use a cheap, powdered chicken b...

When it comes to delicious, unique, and refreshing summer drinks, it�s hard to beat horchata. There are countless ways to make this, but my preferred method is easy, relatively quick, and doesn�t require any tigernuts, whatever those are. Apparently, that�s what the original Spanish version contained, among other things, but we�re doing a Mexican-style horchata, which is done with rice and almonds. The result is something that sort of looks like milk, but is much lighter, and pairs perfectly with all your favorite summer foods. I know, summer�s almost over, but not here in San Francisco, where our hottest weather is just ahead. Depending on your tastes, you can alter the amount of sugar, as well as the ratio between rice and almonds, but what you can�t alter is the need to strain this before serving. Unless you like gritty drinks, you�ll want to pass this through a very, very five sieve, multiple layers of cheesecloth, or both. I hear a plain white, cotton t-shirt also works nicely, bu...

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino�s, one of New York City�s most famous Italian restaurants. It was as legendary, as their signature zebra-print wallpaper, and it won awards as the best red sauce in town.  While there were rumors that the secret ingredient was butter, no one really knew for sure. Once the restaurant closed in 2010, the recipe got out, and indeed, the butter legend was confirmed. Having never been there, I was excited to try it, but there was a big problem. Actually, a small problem. The recipe called for just a half-tablespoon of butter. Regulars knew this couldn�t be right, and so the recipe remained a mystery. Was it a typo? Was the old chef just trolling people? We may never have known; had it not been for a documentary called, � The Missing Ingredient .� It�s a great film, but despite the name, it�s not about the butter. However, there�s a scene near the end, where the old chef makes this pasta for the filmmaker, and i...

I used to work for a caterer back in the 80�s, and sausage rolls were one of our signature appetizers. I loved them, the guests loved them, and so it never occurred to me that there was another, vastly superior, way to make them. We used to bake the rolls first, and then cut them into bite-sized pieces, but years later I tried doing the reverse, and was stunned by how much better they were. The biggest challenge with sausage rolls, is avoiding undercooked dough, which is significantly easier when you bake the bite-size pieces, instead of the larger logs. This method does take more work, but not that much more, and the crispier results more than make it worthwhile. Above and beyond the cut then bake method, the other way to make a better sausage roll, is to make your own sausage filling, as we�ve done here. If time is tight, go ahead and just take some prepared sausage out of the casings,   and use that, but by making your own, not only do you get to season it anyway you want, ...

I must have been so excited about going over 2 million subscribers on YouTube that I completely forgot to publish the traditional, �Chef John is Vacation� post.  Okay, that�s probably not the actual reason, but I did want to mention it. Hard to believe we have that many people following the channel, and that�s without the help of any Russian bots. Anyway, I�m on break this week as well, but will be back at it next week with two brand new videos. Stay tuned! .