We venture forward into truth of food, Food Revolution, I will give you a better skill set & better way of looking at food, eating gourmet inspired home dishs. I teach tenique not just a dish, but many combinations and exciting ideas. Welcome to my kitchen.
Chef john
p.s. I am poor. I got computer from Dad in college, got this camera from Mom, recharge batteries from Wayne Smith, and I get food stamps.
“Chef john the Ghetto Gourmet”
The Show: Cookie Monster Rapping, and Kids shows, I play backround music Rock, Rap, Blues, sing it all, just for fun, in the free flow, and show, calling out all Americas Best Chefs.
Chef John
Look I get deep, real deep, like MF read some, social give back, got a few “R” episodes on my show, hang on!
I give truth on food products, technique, and mix it up with some French, Italian, Asian or other Culinary Cuisine terminology.
I work with no scripts, but the knowledge of 25 years of culinary experience Baltimore International College and Lane Community College in Eugene’s moving Food Revolution, of old skills honed by America’s best food and now Chef’s. I have studied under International Chefs shared knowledge every aspect of Culinary Arts classic and contemporary. The purpose of the videos is to make you a better cook, to provide easy ways to cook healthy and exciting dishes with a Gourmet touch, and to have fun at dinner.
I teach cumulatively so it is important to pick up terms I am using
over and over. I am basically taking everyone through first year Culinary, an over view of skills techniques that can be expanded on.
The food Revolution is that base foods are what we are building a new kitchen then we can rock. I make the format fun and different we can all agree. We can say I’m not boring much, and have a vast knowledge of interesting facts, tricks, and ways to save money.
Mission: I believe what I do fills a deep need in American culture, a
food revolution, and back to good food, real food, whole some food made with the Farmers hands an American honored tradition.
‘No more bags, no more boxes’
I want people to know what the food really is, a simple design.
Chef John the “Ghetto Gourmet” lil chef productions
I few of my best videos picked by the views and time watched, with a mix of items.
Cajun Cream Sauce Bow tie pasta
Tempora or batter fried Chicken Tenders & Jumbo Shrimp
The idea “The Show”
“The Joker makes Chili”
KVAL Episode Links
https://www.youtube.com/watch?v=8RIHSSOkZX8 Things were going on the set, kitchen was cooking, smoking, rocking. Awesome food we hit that aha moment with the combo of the Saffron sautéed golden brown w/ a gentle crunch an the sharp of the lemon lime Beurre banc and soft sharp up in umami with the rich shrimp.
KVAL Link
http://www.kval.com/news/local/Ghetto-Gourmet-Today-you-just-gotta-be-happy-192437791.html?tab=video&c=y
This dessert is called a Sopapillas, meaning ‘small pillow”. They are so easy to make and ligh and fluffy notice time on this video. FAST
I’ll make you laugh, 4 KIDZ episodes w/ Edwina Matilda , N Cookie Monster
https://www.youtube.com/watch?v=4OcU9PwGAFs kids and me at play, my favorites by far
Enjoy the Show..Chef John Ernst
aka Thor: Well that is my long standing nick name, ‘Uncle Thor” to the kidZ & my Book “The Eye of Thor”
Thor is…
is the better part of me, the writer, the singer, the human best, I strive to reach…
America sh down get a gourmet and these
potatoes um are all going to be french
fries I’ve been cutting them up it’s
only like six potatoes here and I got a
cookie sheet over
here and uh that’s what I’m going to put
them on and um we’re going to make some
french fries from scratch and then I put
them in the freezer we’ve talked about
this before my oil is already heated up
I put some water and then I took them
out again all right so here we
go all right those are big bubbles right
so I want to make the bubbles smaller so
I’ll just overload the
[Music]
pan and that will
um which is
[Music]
fine cuz there’s no way
that all that oil can handle all those
potatoes I just put in all right we want
little bubbles on our potatoes I mean it
can’t handle the shock you put that much
in it cools your oil way down notice
that notice all the big bubbles went
away and it went back to little bubbles
even actually hotter in some spots than
others there we
go that sounds real
cold all right so I’m going to let them
just gentle simmer and small bubbles I
stepped in something wet I don’t like it
I don’t like it at all I’m in my kitchen
barefoot I don’t do that much it’s doing
dishes all right here we
go especially working with
oil
hey I got
me but I still didn’t get rid of my
kitties so my kitties still for adoption
they you know I want really good homes
special kittens who know their name
already so you
see um it’s on five right now and what I
want to do is I want to cook these until
they’re just a little
soft bubbles started getting big again
so I turned it down to 4 and
1/2 I just want
them want them blanching
basically
okay without gaining a crust on
them so you got to keep the oil pretty
low it started picking up some more I
turned it down some
more see see the big the small bubbles
that’s it or the foam on top and then
big bubbles coming out that tells you
it’s heating up faster than you want it
so I keep turning it down I used to do
it with dead oil at the fryer turn fryer
on um you know make a batch and then
turn around fill the basket and put it
in the fryer but that was restaurant um
industrial stuff so this is home frying
it’s different cuz we’re we’re dealing
with different Heats now now see you
notice kind of kind of calmed down there
a little bit I’m going to move my
product because we know product Cooks at
different levels when we’re frying on
the bottom it’s always hotter because
it’s closer to the Heat and you got to
think about that with frying you think
the whole thing is surrounded by heat
but the heat travels as heat does and
and you know comes up from the base from
the Heat and into into it I’m going to
turn it up a little bit more got slow
down a little but and you’re watching
actual time here
so I don’t see how anybody can learn if
if you’re not getting like the the
science behind this all right so I’ve
talked about the science before okay so
the French fry right now we’re blanching
it okay so what we’re doing is we’re
removing some of the
um some of the moisture from them and
cooking them partway through until
they’re soft all right and then we’re
going to deep fry them now when at that
so we still want the center of these
just a little bit raw okay we don’t want
them too soft then we’re going to deep
fry them at a high higher temperature
and that’s going to finish the cooking
process all right in between we’re going
to freeze them I found this process
works really well
um look every fryer that you work with
even home fryers I’ve been in frying
frying for 20 whoa my
God that’s scary what po taste yall know
what I
mean
fine where is he I’ll knock him yeah
knock him in the
oil oh almost God I shouldn’t be doing
that around oil I could have hooked that
right in my foot that was crazy need fly
Alone look at the oil do not do as I do
that was just not thinking well at all
so they’re starting to get a little soft
I’m moving them a lot more than usual
that one’s like
ready all right last time I got them a
little softer than I think I wanted and
started I don’t
know
so um we got two batches to work with
here though so the next batch I’m going
to put him right away and the oil is
going to be not even hot like it was
last time so then this will be
interesting to see how
much of a um difference it’ll be if we
go from really cool oil and it because
this started hot and then then we cooled
it way down and um I’m going to get a
fork I got a knife right here it’s got
water on it
whoa all right yeah these are soft
enough for me right now all right I got
to put you
down
all right I’m going to I’m going to pull
them to the
side all right and I’m holding this
because these are this is a lot of
weight here at once all right and I
think you can see me yeah okay um I’m
not going to turn tilt the walk I’m
trying to actually hold the walk flat
and slowly I’m draining all these fly
fries of that oil that’s in them just
holding it just holding it above the oil
line
now
dump all right I’m going do it again and
I’m pushing down my left this is not
easy for my dysfunction either whoa Come
on B baby God my hand doesn’t know
whether it’s upside down or right side
up right now that’s
crazy really sometimes my brain went
because my arms will get twisted up real
bad so now we’re going to start start
with that dead and we’re going to turn
it to
five and I’m going to go
bam with that batch all right I guess
we’re making some layers here huh all
all right so um look at this batch I
mean we’re talking about starting on
dead cold with this batch all right so
each one’s going to have a different um
um aspect to
it and thanks for the guy named Harry
used live
downstairs I kind of miss him because
like he would walk around the front
parking lot late at night drinking wine
smoking his cigarette having his evening
you know nice guy and he always had a
gun on him you know and he felt pretty
safe in the parking lot you
know um man he gave me that he’s a
welder he moved up to
Alaska that was back when I I wasn’t
doing the show yet or I was just
starting to think about it I was
starting you know just collect things
and then it became like you know I used
to collect things just to collect things
and have extra pans but now I like
purposely look for things I was looking
at Food Processors today
like I would be the happiest man in the
world to find a food processor CU I
could show you some cooles and some and
some purifications and some stuff that I
can’t do with a wand I guess maybe if I
take a 2 L and work right with or I
don’t know I need something with a
bottom that the wand can get all the way
into all right so these are bubbling
much much
slower give you a look at them so I what
I just talk for another two minutes
there
and I have to keep remembering when it’s
daylight to shut that because you guys
can’t see
me all right so and then here’s the
Bubbles and see they’re just starting to
move actually the heat is just starting
to get into this
pile and um so we’re going to let it do
the same thing
again and
um I’m going to cut this at 10 minutes
and then restart it immediately so I
want you to know the exact time that
we’re doing things all right we cut it
now all right
peace