Focaccia Panzanella - Tuscan Bread & Tomato Salad - Food Wishes
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- čas přidán 27. 08. 2024
- Making panzanella with any kind of leftover bread is always a great idea, especially when fresh, summer tomatoes are sweet, and plentiful, but making one with leftover focaccia took this rustic Tuscan salad to a whole new level. Enjoy!
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wow I just came back to this channel I used to watch this religiously in like 2009. I see Chef John haven't changed at all. Love it
Looks wonderful, and love the sweet back story sitting at your grandmother's table. Good food brings back memories, and makes new ones.
I make this with feta and a little bit of fresh garlic! The little salty bite of feta with the tomato is pure heaven!
Pitted Kalamata olives too.😋
I think a handful of green and black olives should be here…maybe a pepperocini too.
CHEF JOHN CHEF JOHN RULES! CHEF JOHN RULES!
Imagine having left over focaccia.
Imagine smelling my fingers
What is leftover foccacia? What foolishness is that??!! LOLOLOLOL 😁. I'll have to make a separate pan just for the salad.
What a life!
this 😂
You are correct I think it would be a good idea to make a double batch; that way you've got something to make this dish with
If you've ever eaten a salad and thought to yourself "I wish it was all croutons" you'll like panzanella.
LOL!
I legit have wished that.
I’ve recently been to Tuscany on holiday, this was served as a side dish/ appetiser, loved it. Going to make it now I’m home.
To speed things up, I usually cube and salt the tomatoes first, then start prepping the other stuff. By the time it's ready to assemble, it's been 10-15 minutes and the tomatoes have released a decent amount of liquid.
Focaccia would be great for Thanksgiving stuffing!
The best part about eating a tomato and onion salad is dipping good bread into the left over dressing or juices.
You are, after all, the Frank Sinatra of your own Focaccia
Great job! We are making this kind of salad too. But we put the anchovis in the pan with some olive oil and then toast the bread in it. We got this recipe from the Ottolenghi cookbook "Simple".
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
Ohhhh my goodness Chef... makes me weak in the knees... Panzanella is one of my very favorite comfort foods
Bro i just love how blunt and candid chef john is
Great use of simple ingredients!
I grew up eating panzanella but years ago i started making your recipe and it’s the best. I’ll try this also
"Spatulate" ? I love it!
Yeah I watched one of your videos only on this morning but how to make hamburger buns and I made some and they were delicious thank you for that recipe
Healthy and good, a perfect summer salad!
Joe from Germany
Regarding the mozzarella, I’d suggest tearing it up by hand instead of cutting it. The larger and, more importantly, irregular surface area will soak up some of the liquids
LMAO
Yes, torn mozzarella would keep it on the rustic side and probably soak up a little more flavor. It looks so delicious! Can't wait to make it ☺️
Not responsible “for other forms of happiness” 😅
This looks so good 👌🏻😋
my favorite recipes are the follow-up ones you do that use leftovers from a previous recipe!! I can't wait to make this!!
Best side car comments ever.... with your own editorial page epiphanies as you roll...I liv this channel!
I made this and it was phenomenal. Incredibly easy to make. Homegrown tomatoes was key.
"Listen to me know and hear me later." Chef John you always "Pump Me Up" with your recipes.
... me NOW, not know. 🤣
I made this tonight using bread I made the other day instead of focaccia. It was otherwise the same recipe. This was really fabulous! If you grow tomatoes you will often find yourself in a situation where you have WAY too many of them. Recipes like this are exactly what you need.
I did not expect the “hey what do I know, use what you want” 😂
Yum!! The best thing I have learned to make in France is a simple French Vinaigrette with fresh garden ripe tomatoes to be savored with a bagette or focaccia to soak up the juice. It's all in the juice!!! I don't eat animal products so to me, your Focaccia Panzanella is heaven on a plate. See you tomorrow. Biz from France
Those focaccia croutons would also go fantastic in a Cesar Salad 😋🥗
Or any cream soup 🤩
Chef John, your wife is the luckiest women on the planet!!
375 is my preferred temp but hey man it's cooking. So what. Man I've been obsessed with that spanish garlic soup! 👍 good on ya my brother. Oh an also the fire roasted cherry tomato salsa. Big hit with the family. Give out jars every Christmas.
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
That looks so good. Can't wait to try it.
When it said ‘did I forget the cayenne?’ I started thinking chef-bot has become self aware
I’m going to try this soon.
Looks delicious, but what would happen if you added some Italian dry salami to this to make it a complete meal? Heresy?
Bravo Chef John!
Also, your panzanella looks fantastic, and will be on the weekend menu.
Man, my dad was a union ironworker and he would fill up a gallon pickle jar with cubed tomatoes and vinaigrette and he'd eat on it all day
Don't be disappointed if you order panzanella in Italy, it's usually water soaked stale tuscan (no salt) bread cubes with a rich, crispy, salad.
Sounds and looks delicious 😋
looks absolutely tasty will definitely be giving this a try...
I’ve been eating panzanella salads this summer and they are divine. Will be trying this recipe next. Thank you, Chef John.
Hello from Sacramento CA
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
I would love to see Chef Jon do a dollar store challenge!
Chef JOHN, NOT JON!
🤣 👍 🙄 👍 🤣
This looks so yummy!
So good!!!! 👌
7:58 - Hans and Franz! 💪😄
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
I add fresh mozzarella pearls to mine, and it works beautifully.
Make it your
Perfect!
Looks good!
I have never been able to grow basil in San Francisco and I've tried many times over 40+ years, it's just too damp. I make panzanella even in winter using bazillions of cut up cherry tomatoes and left over sourdough bread. I always use coarsely chopped fresh mozzarella. Definetly going to try it this Saturday with the focaccia and summer heirlooms from the farmer's market. Love your channel.
Anchovy = Italian MSG 😂
Hi chef John. I like apple cider vinegar, in salad dressing.
Good on you and the to mater’s
I'm seeing this with Kalamata olives, pieces of pepperoncini, some peppered Italian Dry Salami... ? Yup! 👍
Man im early as hell. How is everybody. Good day to you 😁
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
As an italian I can't but compliment this beauty (except for the low moisture mozzarella, sorry 😂)
Liguria Bakery in SF is the coolest old school bakery on earth.
Just the video to watch before going to bed.... Soothing papa John's voice, beautifully coloured yummy food giving me the loveliest rainbow dreams..... Thank u chef ❤❤❤❤❤❤❤❤❤❤❤❤
1:42 _Hands don't lie_ . 😌
NICE!
Nice!
Delightful!
Man I wish your dishes where available for delivery...
Finally, an excuse to eat a bowl of croutons and call it a fancy name.
Dude that's straight up soo simple. I might add some parsley, beans, and some sort of pepper like a sweet one and maybe a spicy one.
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
Boht Aala 😍
I think I would like feta in this
"Speaking of cheesy entertainment..." Thank you, Chef John, for tossing those focaccia tidbits to us Boomers in the audience. Brilliantly done, as always.
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I'm glad someone got that joke. As a slack-jawed millennial, I was only able to frown slightly in confusion as I slowly chewed my avocado toast.
THANKS :)
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
Last night, I was at the store looking for ingredients for your other panzanella recipe, but the only bread that looked good was a loaf of focaccia. It's.... Scary to see this. Are you reading my mind, John?
I haven't had this in a long time. I agree with John that cheese is iffy in panzanella but feta works; for god's sake don't put Parmesan in this. I don't like toasting the bread so leave it on the cutting board and those cubes will be hard next day. Perfect to soak up all that juice. You have to use something that goes hard and stale quick like ciabatta or your bread will disintegrate. Cucumbers if you have them
YUMMMMM !
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
Wait...you can put this salad in the refrigerator? I thought cherry tomatoes in particular aren't supposed to be refrigerated. (Note: I've never refrigerated my panzanella salads and I have had no negative repercussions whatsoever).
Oops, I've always refrigerated my cherry tomatoes 🤷🏼♀️ I have heard that tomatoes in general better out of the fridge though.
once you've cut the tomato you should put it in the fridge
@@fahr Interesting. I never worry about it. I just cover it.
Add peaches and mint next time, if you wish. Also, no cheese. It is my preference. Thanks for sharing.
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
You could use balsamic vinegar and skip the sugar.
Interesting. No olives?
Chef John-Pierre just made a stuffed duck breast. Jeez! I wonder what a Food Wishes version of that would be. Hmmm...
"Spatulate." 😂😂😂
Did you get those tomatoes at Monterey market?
I tried to sound it out, but failed. I had to wait till Chef John to say it.
I love 💕 to eat 🥧🇵🇰💕👍🥧
I wouldn’t call Italian food with tomatoes “ancient”
Chef John, are you aware of Ristorante Pizzeria L'Infinito, Province of Reggio Emilia, Italy and pizzaiola Mario Petrolo? He's worth a look; YT has many vids.
Chef John, you had me hooked/Basque Burnt Cheesecake and your pizza dough recipe. Of course, your other offerings are first rate and have graced my table many times. Your ability to pass on technique and skills is effective and greatly appreciated.
What about using fresh mozzarella?
You are the Doris Lessing of which vinegar to use in your dressing.
😋
Hooray for throwing away the book! Can we have spaghetti and meatballs for the second course?
That's similar to levantine "Fatoush"
I’d prefer to eat it when the bread is crunchy and not sopping wet.
Hi John your leaving out quite a bit of ingredients like katamata olives Greek artichoke hearts oregano and fresh basil.little Red pepper.mozzerella .
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
I thought mozzarella was soft.
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
you mean, there's such a thing as leftover focaccia?
I wonder why whole olives and or whole jarred pepperoncinis are calling me to add them to this salad? 🤔
I hate "wet" bread!
I had to watch this if for nothing else then to hear how that name was pronounced.
I might have added oil cured olives, and no cheese.
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
Every statement sounds like a question. Drives me nuts.
😁😁👍👍
I̲< f̲i̲r̲s̲t̲ g̲o̲t̲ i̲n̲t̲o̲ B̲T̲C̲ b̲a̲c̲k̲ i̲n̲ 2016 a̲n̲d̲ h̲a̲v̲e̲ b̲e̲e̲n̲ h̲o̲d̲l̲i̲n̲g̲/b̲u̲y̲i̲n̲g̲ s̲a̲t̲s̲ a̲t̲ d̲i̲f̲f̲e̲r̲e̲n̲t̲ p̲r̲i̲c̲e̲ p̲o̲i̲n̲t̲s̲ s̲i̲n̲c̲e̲. I̲'v̲e̲ b̲e̲e̲n̲ t̲h̲r̲o̲u̲g̲h̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ b̲e̲f̲o̲r̲e̲ a̲n̲d̲ w̲i̲l̲l̲ l̲i̲k̲e̲l̲y̲ e̲x̲p̲e̲r̲i̲e̲n̲c̲e̲ m̲o̲r̲e̲ o̲v̲e̲r̲ t̲h̲e̲ f̲u̲t̲u̲r̲e̲. V̲o̲l̲a̲t̲i̲l̲i̲t̲y̲ i̲s̲ s̲i̲m̲p̲l̲y̲ t̲h̲e̲ p̲r̲i̲c̲e̲ o̲n̲e̲ n̲e̲e̲d̲s̲ t̲o̲ p̲a̲y̲ i̲f̲ t̲h̲e̲y̲ w̲a̲n̲t̲ t̲o̲ p̲l̲a̲y̲. I̲ d̲o̲n̲'t̲ h̲a̲v̲e̲ a̲n̲y̲ A̲l̲t̲s̲ a̲s̲ I̲'m̲ a̲ b̲i̲t̲ o̲f̲ a̲ B̲T̲C̲ M̲a̲x̲i̲, b̲u̲t̲ t̲h̲a̲t̲ s̲a̲i̲d̲, i̲f̲ B̲T̲C̲ h̲a̲s̲n̲'t̲ d̲i̲e̲d̲ b̲e̲f̲o̲r̲e̲, i̲t̲ s̲u̲r̲e̲l̲y̲ w̲o̲n̲'t̲ d̲o̲ s̲o̲ n̲o̲w̲. S̲t̲i̲c̲k̲ i̲n̲ t̲h̲e̲r̲e̲ - y̲e̲s̲ w̲e̲ a̲r̲e̲ a̲l̲l̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ p̲a̲i̲n̲, b̲u̲t̲ o̲v̲e̲r̲ t̲h̲e̲ l̲o̲n̲g̲ r̲u̲n̲ t̲h̲i̲s̲ w̲i̲l̲l̲ j̲u̲s̲t̲ b̲e̲ a̲ b̲l̲i̲p̲. T̲h̲i̲s̲ i̲s̲ h̲o̲w̲ I̲ s̲e̲e̲ p̲a̲s̲t̲ c̲o̲r̲r̲e̲c̲t̲i̲o̲n̲s̲ w̲h̲e̲n̲ f̲e̲l̲t̲ t̲h̲a̲t̲ I̲ g̲o̲t̲ i̲n̲ a̲t̲ a̲ h̲i̲g̲h̲ (b̲a̲c̲k̲ t̲h̲e̲n̲ I̲ t̲h̲i̲n̲k̲ i̲t̲ w̲a̲s̲ l̲e̲s̲s̲ t̲h̲a̲n̲ $1000 a̲n̲d̲ b̲o̲u̲n̲c̲i̲n̲g̲ a̲l̲l̲ o̲v̲e̲r̲ t̲h̲e̲ p̲l̲a̲c̲e̲!). N̲o̲w̲ w̲h̲e̲n̲ l̲o̲o̲k̲ b̲a̲c̲k̲, a̲l̲l̲ s̲e̲e̲ i̲s̲ r̲e̲g̲r̲e̲t̲ f̲o̲r̲ n̲o̲t̲ h̲a̲v̲i̲n̲g̲ t̲h̲e̲ c̲o̲u̲r̲a̲g̲e̲ i̲n̲ b̲u̲y̲i̲n̲g̲ m̲o̲r̲e̲ a̲t̲ t̲h̲o̲s̲e̲ t̲i̲m̲e̲s̲. B̲u̲t̲ i̲f̲ y̲o̲u̲ b̲e̲l̲i̲e̲v̲e̲ B̲T̲C̲ h̲a̲s̲ v̲a̲l̲u̲e̲, t̲h̲e̲n̲ b̲y̲ a̲l̲l̲ m̲e̲a̲n̲s̲, b̲u̲y̲ t̲h̲e̲s̲e̲ d̲i̲p̲s̲ i̲f̲ y̲o̲u̲ c̲a̲n̲ a̲f̲f̲o̲r̲d̲ t̲o̲. F̲o̲r̲ t̲h̲o̲s̲e̲ w̲h̲o̲ g̲o̲t̲ i̲n̲ a̲t̲ 60 o̲r̲ 70K̲ a̲n̲d̲ f̲e̲e̲l̲i̲n̲g̲ t̲h̲e̲ c̲r̲u̲n̲c̲h̲: h̲a̲n̲g̲ i̲n̲ t̲h̲e̲r̲e̲. B̲T̲C̲ i̲s̲ n̲o̲t̲ a̲ g̲e̲t̲ r̲i̲c̲h̲ q̲u̲i̲c̲k̲ s̲c̲h̲e̲m̲e̲. W̲a̲i̲t̲ i̲t̲ o̲u̲t̲ a̲n̲d̲ y̲o̲u̲ w̲i̲l̲l̲ s̲e̲e̲: y̲o̲u̲ w̲i̲l̲l̲ c̲o̲m̲e̲ a̲w̲a̲y̲ s̲t̲r̲o̲n̲g̲e̲r̲. I̲ b̲u̲y̲ a̲n̲d̲ j̲u̲s̲t̲ t̲r̲a̲d̲e̲ l̲o̲n̲g̲ t̲e̲r̲m̲ m̲o̲r̲e̲ t̲h̲a̲n̲ e̲v̲e̲r̲, I̲ h̲a̲v̲e̲ m̲a̲d̲e̲ o̲v̲e̲r̲ 25 b̲t̲c̲ w̲i̲t̲h̲ 8b̲t̲c̲ i̲n̲ j̲u̲s̲t̲ 5w̲e̲e̲k̲s̲ f̲r̲o̲m̲ d̲a̲y̲ t̲r̲a̲d̲i̲n̲g̲ w̲i̲t̲h̲ E̲x̲p̲e̲r̲t̲ M̲A̲R̲S̲H̲A̲L̲L̲ C̲L̲I̲N̲T̲O̲N̲ C̲r̲y̲p̲t̲o̲ i̲n̲ f̲e̲w̲ w̲e̲e̲k̲s̲ t̲h̲i̲s̲ i̲s̲ o̲n̲e̲ o̲f̲ t̲h̲e̲ b̲e̲s̲t̲ m̲e̲d̲i̲u̲m̲ t̲o̲ b̲a̲c̲k̲u̲p̲ y̲o̲u̲r̲ a̲s̲s̲e̲t̲s̲ i̲n̲c̲a̲s̲e̲ i̲t̲ g̲o̲e̲s̲ b̲e̲a̲r̲i̲s̲h̲. T̲e̲c̲h̲n̲i̲c̲a̲l̲ a̲n̲a̲l̲y̲s̲i̲s̲
i̲s̲ m̲y̲ s̲e̲c̲o̲n̲d̲ l̲a̲n̲g̲u̲a̲g̲e̲ < Y̲o̲u̲ c̲a̲n̲ r̲e̲a̲c̲h̲ M̲A̲R̲S̲H̲A̲L̲L̲ o̲n̲ W̲h̲a̲t̲'s̲a̲p̲p̲+¹⁸⁵⁴²⁰⁷¹¹³⁰C̲h̲e̲e̲r̲s̲ t̲h̲a̲n̲k̲ m̲e̲ l̲a̲t̲e̲r̲.
+1
It makes me sad that John has not used some real fresh mozzarella, I thought he would be as fussy as he is about using real parmesan 😭
I usually do, but as I explained in the video, I had this leftover from pizza, where the low-moisture type works best. It was still real, and very good, just not wet and fresh.
Why sugar?