Misterblutarsky

Everything, and I do mean EVERYTHING I've made from Chef John's recipes are winners, absolute crowd-pleasing winners. These bialys are no exception. This is the second time I made them. This time I used "everything" seasoning to the tops, versus just poppy seeds.

Like the overwhelming majority of Chef John's other recipes, this one is yet another winner. I made it exactly as listed, except the pickled onions as a garnish. It turned out rich and delicious, AND I have a bunch of cooked chicken left over to make chicken salad and pot pie. Thank you again, Chef John. You rock.

Sweet lord! This was phenomenal. I didn't use the recipe, I just followed the video, used the same ingredients, and ball-parked the quantities. It was a flavor bonanza. My wife dislikes prosciutto, so she was skeptical. Well, when it comes to this dish, she's just peachy with it. The frying changes the flavor profile so it's not as "gamey." As an extra bonus, I went ahead and used the other half of the tenderloin to make Chef John's "baby" porchetta, so we'll have dinner tomorrow or the next day. I have nothing but respect for Chef John's recipes. They're easy to follow, require common ingredients, and the results are simply spectacular. Please make this. You won't be disappointed.

Magically delicious! I didn't have fresh thyme, so dried had to do, and it did nicely. It's surprisingly easy and definitely a crowd pleaser. We're talking high end flavors with basic ingredients. Thank you, Chef John. Your videos and recipes have made this pandemic bearable.

It's always the simplest recipes that blast the tastebuds, and this one is doesn't disappoint. I made a single chop and used the exact ingredients, measuring by eyeball, and it was fan-freaking-tastic. I always keep a small bottle of fish sauce in my fridge, and you should too. It offers a flavor that nothing else can replicate. I highly recommend this recipe.

Worked precisely as listed, and tastes fantastic. Most people already have all the ingredients available so it's a no-brainer to whip up a batch for taco night.