Que Rrrrrrrricoooooo!!! Mama Mia! This Cubanita married to an Italiano and whose ancestry is French and Portuguese with some Spaniard will definitely be making this!!! Budget Smudget!!! Its good home cooking!!!!
That looks delicious. I’m a Welsh man and because they breed a lot of Welsh Lambs here my mam ( mother ) would make lamb stew & dumplings for our dinner on cold winter nights. It was only potatoes, onions, carrots & lamb with suet dumplings. But I fed all seven of us. Thanks Chef for another great recipe 🏴🙏 Iechy Dda ( good health)👍
Bacon is very expensive even fatty bacon. Pork shoulder may be cheaper but if you are poor you cannot afford even this. Lose the meat and use pulses like lentils for protein. Split peas are another source. Potatoes are even cheaper. Use water not oil as oil is too expensive. You can sauté onions in water. The Maillard reaction will still happen anyway. How can you use wine if you are poor?
@@cliffordmorris6091 I am a senior on a budget and I sure can afford the pork and the bacon and I go to the liquor store and ask for the cheapest red wine they have, I can get a bottle that has maybe 3 cups of wine and is $4.00 so it's not that expensive, I mean you do have to eat and if you are that poor, then choose to eat Kraft dinners and no oil? well then the food is not the same
A pleasure! When I was a little girl I would sit across the counter and watch my grandfather as he cooked. He would interact with you me much the same as you do here. Silly. Warm. Wise. And good. And it feels deeply comforting to find a similar connection. And your foods are masterpieces. Thank you!!!
@@2damnoldforUtube I dunno how he does it but most of his recipes I smell while he cooks them. Bacon, Onyo, celery, garlic, butter, even the wine... all seems to come right out of the venting slots.
Everything once again mixes in your mouth to create a unique flavor, and the constant conversation, especially the warmth and laughter, is warmer than a stew.
Now I feel so good, Chef Jean Pierre, after watching what you make, I feel so happy, no ego and it shows you don't put on an air of arrogance which other chefs have yet you have class and that is why you are so successful in every thing you do, Thank you Chef Jean Pierre
This is a healthy meal for a family !!!!!!!!!!!!!!!!!!!!!! Jean Pierre, never apologize for yourself. Your demeanor is very good and you come across as an individual with a great gift (talent) and you share that with over a million viewers. Awesome.... do not change*************
😂😂😂Whenever he says "i promise you I didn't drink anything yet" i get pretty sure that he had at least 2 glasses of wine before filming. Chef Jean Pierre You're simply amazing.. Thank you
Enjoy my weekly Chef JP video so much. Great recipe, wonderful personality and Jack’s production standards are equal to any professional studio. Thank you both for your wonderful show.❤️
truly one of the best Teaching Cooks on this platform, easy to follow, both complicated and simple recipes for everyone to try out, absolutely excellent
I’ve been cooking with pork shoulder for many years. Primarily I roast it and slice it down to make pork sandwiches. I love this very tasty cut of meat. But - it never occurred to me to use it as a beef substitute in a stew. Cannot wait to make Chef’s recipe. Thank you, Chef, for the creativity.
I love the expressions of warmth and love for Chef Jean Pierre! Such a warm and loving soul, and so light hearted and funny and entertaining! You can’t help but feel good when watching Chef JP and be inspired to make his dishes. Some are elevated and celebratory, many are just plain comfort food like this one. American food at it’s best is made by immigrants and their children, and this is one of those uniquely American dishes by a classical French Chef with a French, Italian , and Brooklyn accent all in one! I love you Chef JP!
Thank you Chef!! Not only for this amazing recipe, but for our weekly dose of fun, your upbeat approach to cooking, and Jack’s input. Perhaps all this is the best recipe there is ❤
I really appreciate these affordable dishes. It's so good to prove to people that you don't need to eat poor, bland food when you're tightening your budget. Something like this goes a long way
Oh Chef JP. 1:20 in and you already have me smiling. 😊 your videos bring me so much joy. your energy and love of making wonderful dishes has given me much inspiration. I hope you know how much you are loved by us all ❤️ Vancouver, BC
Hello Chef JP! I generally tend to watch your videos without commenting, but thought I should take the time to write some feedback :) I'm disabled so I rarely cook (and usually make very easy stuff), but I really enjoy watching your videos, even though I know I'm not going to try cooking the recipes. Clearly you are an excellent teacher; you do a great job of involving us in your cooking, giving useful bits of advice while you are in the middle of cooking things, and the super friendly and casual atmosphere of your videos is something that makes people a lot less afraid of trying to cook something they otherwise wouldn't. Jack also does a great job - making and editing videos is skilled work, and he's definitely made a big contribution, as you said before in the Q&A video, so well done to him as well. While I don't cook any of the recipes, I do learn various things simply from little bits of advice you give us here and there during recipes (and I think the videos on things like chopping vegetables and learning how to salt are very well laid out and informative, and are often topics many chefs don't focus on making videos about). The budget recipes are good ideas too, especially in these times. As one suggestion, maybe it could be worth doing an occasional recipe using a limited mise en place or equipment (for say, people in small kitchens or for those wanting to dip their toes into cooking without washing up a ton of stuff afterwards), but I know that might not be as enjoyable for you to make. Just something I thought of earlier, I'm perfectly happy watching your videos as they are. Most important is that you enjoy making them! Anyway, thank you very much for all the wonderful content you both make for us. It is undoubtedly the best cooking channel I have ever had the pleasure to watch :)
Chef always makes something even greater. Almost think chef can make a miracle - and take a cow pattie and turn it into an amazing green salad with a most-excellent taste, aroma, and flavor !
OUTSTANDING DISH!!! Thank you for your many "budget meals". As prices rise, it is even more important to prepare meals in the most flavorful and affordable way possible. Many thanks to you and Jack!!!
My pork stew is almost like this but instead of tomato sauce I use tomatillo sauce. You can make your own sauce or use a jarred one. I use a large jar of Herdez.
Watching Chef Jean-Pierre busy in the kitchen always makes me hungry for whatever he is cooking. Chef quickly mentioned in addition to polenta, this Pork Shoulder Stew would be delicious over mash potatoes or rice too. I appreciate the versatility of Chef's recipes. Cooked roux, melted butter (Chef's favorite ingredient) and flour, Chef has a video showing you how to make it. "How to thicken stews, soups, and sauces. He covers 5 ingredients, roux is the 5th one. Thank you, Chef, for bringing common sense to cooking, and your tips, and techniques too.
I CANNOT Tell you how Happy I am to have found your channel Chef! Now, Everyone that I cook for gets to hear me talk about You Incessantly!! And, after just spending 4 days in the hospital, You helped to make it a Much More Tolerable experience for me!! I’m looking forward to watching Many More of your videos Chef and I Hope that Someday your channel has a “Win a chance to Help Chef Jean-Pierre in the kitchen contest!” Cuz I will Definitely be entering to win At Least a Million Times!! Love You Chef and Keep up the Great Work!!
When I discovered Jean Pierre I discovered sunshine on even a dull day.. everything could be bad and then you watch this wonderful man and you find yourself smiling and reaching for a pan and Onyo.. ha ha
excellent dish as always. At the catering company (where I work) we make a budget stew from leftover beef, so that almost everything is used from the animal (the bones and organs are used for stock making)
Pork is way cheaper than beef but is still delicious. I used ground pork in my last several meatloafs and with all the veggies, herbs, garlic and the glaze I use my family couldn't tell the difference. It wouldn't be so in a lot of dishes but in meatloaf and things like this stew it's a superb substitute for beef that's much closer yet still just as economical as chicken. As far as pork fat trimmings, I render the lard out of it to wring every bit of goodness out of what I buy.
The best Chef period. Do it the way you want to. ChefvJP understands not everyone loves the same thing but we all love good food. I'd use a Serrano pepper instead of a jalapeño and Chef JP would be cool with that. Other Chefs would blow a gasket. Keep on cooking friend, I'll keep learning.
The most entertaining Chef on UA-cam. I cooked the creamy mushroom chicken and lava cake the other day. So delicious and simple. The whole family loved it.
Chef JP not only taught me how to cook new things (and cook old things better), but also to wiggle my fingers in delight when sampling the finished product 😂.
Chef Jeanne-Pierre, I can't express how much I enjoy your videos. I enjoy cooking as much as eating and I just enjoy it more now. I wish that I could have attended your culinary classes before your retirement. Thank you very much for sharing with us.
Hi Chef JP! You’re the BEST! I love your show! I’ve quit eating pork for health reasons, so I’d like to request more beef and chicken recipes, especially beef. Thank you!
Dear friend & phenomenal chef, you crack me up everytime!!! Plzzz, don't apologize about the bloopers bc they're hysterical!! Omgosh...my family & I forget everything just as you do. I tell them that we're gonna have to start playing charades to help each other out😂😂😂. Thank you for sharing all your amazing recipes with us.❤
I made your Potato Au Gratin for the fourth or fifth time. Surely my family's favorite. My wife helped this time and we had a great time making it. Thank you for sharing the recipe. I am going to make this recipe as well. Great show today.
Chef, I love you! You make my day with your wit & humor. Not only that but my what I thought were good cooking skills have gone to a whole new level with your help!
Cheers Chef! I have always called that “chasing rabbits”, when I get distracted and talk about something else and forget my original point ✌️ You are AMAZING my friend, please don’t disparage my favourite UA-camr chef, because you are awesome!!! Ps. Jack, your editing and comments are brilliant 🔥
VAL DU PREEZ - SOUTH AFRICA - THANK YOU CHEF FOR THIS FLAVORFUL RECIPE!!! I'VE MADE IT YESTERDAY FOR SUNDAY LUNCH AND EACH AND EVERYBODY HAD SECOND HELPINGS. I AM SO SICK AND TIRED OF DOING A ROAST ON SUNDAYS WITH DIFFERENT VEGIES AND SALADS. WILL DEFINITELY DO THIS AGAIN AND AGAIN. STILL ENJOYING YOUR BREADCRUMB RECIPE, CANNOT WITHOUT IT. WHEN I SEE IT'S ALMOST DONE, I DO ANOTHER BATCH, IT'S LIKE WALKING WITH ONE LEG!! FRIENDLY GREETINGS FROM SOUTH AFRICA. I MUST ADMIT I'VE MADE A REAL TRADITIONAL SOUTH AFRICAN DESERT, CALLED ROLY-POLY WHICH I SERVED WITH A THIN CUSTARD TO WHICH I'VE ADDED A TINY BIT OF DESIGATED COCONUT AND RUM. IT'S WINTER HERE RIGHT NOW, SO THE STEWS AND WARM PUDDINGS ARE REALLY ENJOYED HERE THIS TIME OF THE YEAR. BLESSINGS!!!!!
I use 100% pure olive oil.....to make soap. That and pommace olive oil work great for that. My favorite olive oil for cooking is extra virgin kalamata olive oil... amazing flavor.
I tried both methods. All in one pot or use an additional flat pan like you chef. I agree that 2 is faster . Also the pan can be deglazed so in the end all the nice juices aren’t lost. Nice recipe . I think it’s important to use pork cuts that m aren’t too fat. Thanks again Chef for this recipe.
I watched two other cooking youtubers this morning and I just found myself correcting their methods .... not to them mind you, but I would think that's not how Jean Pierre does it. I'm a convert :-🥰) I love your recipes and I've discovered my love for creating dishes!
Hi Chef🙂thank you for repeating your cooking tips!!! As a new subscriber.. I sure appreciate it!! Your the best!! Love the cooking videos!!👌Luv the side of humor!!And appreciate the budget friendly ones..everything is so expensive😡
As funny and personable as he is, you can tell how much he respects his ingredients, equipment and his kitchen. He is an actual chef with a personality on social media. It is very hard to come by. This is why he gains as many subscribers as he does everyday. Most people on food Network or the "Tic-Tok-Toe" are just personalities who try to cook. You can just tell that he knows what he is talking about.
Sneaking in that polenta like it's just a little side note, lol... If you haven't made JP's goat cheese polenta before, you MUST. Make it a little firmer, and it bakes into great cakes for appetizers and what not. Fantastic flavor profile, and easy to customize.
Yes Sir i have 2 pork shoulders i wrapped and put in freezer awhile back. Do I'm goid in that regard. Did you cook the stew with or with out the lid on the dutch oven? Thank you for another economical recipe. Us Retired folks on a fixed Budget really appreciate it 😊
Jean-Pierre, you always put a smile on my face when I watch and learn from your vids . You always lighten my day! Oh and by the way...... You are a great cook and teacher
That’s one of the things I love about your show is the love you give your food with conversations…I will try this recipe soon thank you again for a great show..StayBlessed
Storming here in central Florida... Means naptime but finishing watching your video first. Trying to order garlic EVOO but out of stock. Keep fresh garlic to chop. Love garlic... snacking on garlic stuffed olives.
Thank you and team very much for sharing your beautiful recipes videos always !! Insightful and great sense of humor !! Looks sooo yummy 😋 !! Bon Appetit !! Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕
je cherchais la recette de la sauce au poivre lol je viens de decouvrir votre chaine et j'ai survole vos videos , beaucoup d'humour ; et explications simple ..j'ai vu la a FAQ bravo pour votre parcours ... et votre bonne humeur ...bonne continuation ...
hello chef amazing recipe! could you tell us what you did with the leftover fatty part of the meat? would also be amazing if you would make a video how to decrease waste, if you have any tips. thanks for the videos they're just amazing
Jack has made the ROI of your faith in him off the charts! The time and intellectual energy he has put into presenting your channel is astonishing and deserves our attention. He is not only competent and very bright, he wants to do a better job every day. If the world were populated by JPs and Jacks we would need no politicians or lawyers (I'm a lawyer- chill friends). This would be a Good Thing. It would mean that the world was made up of people who strive to be better than yesterday, people who want to protect and support all others, and folks with a delightful light sense of humor. Carry on, gentlemen!
Hi !!! Chef Jean Happy Saturday 😊 to you . Wow the pork stew looks delicious 😋 Yes Chef 👨🍳 every thing has gone up . The meat price is so expensive. But I always catch the meats on sale the stores that I shop at they have really good prices. I can't eat pork but I will do beef stew and use the stew meat to make my beef stew. Thank you for sharing your stew recipe. Have a beautiful blessed weekend. ❤️❤️❤️❤️❤️❤️💙💙💙💙💙💯💯💯
Oh my my grandma used to make that for me she grated brick cheese put in the middle w a little fresh fill from her garden the cheese would melt my mouth is watering
Thank you Chef.👍👏👏👏. I've been in a low state. When you said, you are going to say roux slowly, because somebody thought you said cuckoo, i just burst out laughing. 😅 I had to hold my mid section, Bless you. That got me out my low state. It's been a long time since I've laughed like that, I'm still laughing.😅😅😅. I'm never going to think of Roux the same way. Thank you, im being serious. I lost a great. Aunt, a cousin, and a friend on the same day. I was so sad and depressed, i couldn't shake it. Father God knew i needed to just find something to cheer me up. So you never know whose watching and just one word or incident can make a big difference. If you ever cook a cuckoo 😅 I'll be watching.😅😅😅😅👍🤗💕. Peace,love,respect,and positivity always. Vee.✌️🕯️💕🦋🌻🙏🙂👋👣.
Que Rrrrrrrricoooooo!!! Mama Mia! This Cubanita married to an Italiano and whose ancestry is French and Portuguese with some Spaniard will definitely be making this!!! Budget Smudget!!! Its good home cooking!!!!
That looks delicious. I’m a Welsh man and because they breed a lot of Welsh Lambs here my mam ( mother ) would make lamb stew & dumplings for our dinner on cold winter nights. It was only potatoes, onions, carrots & lamb with suet dumplings. But I fed all seven of us. Thanks Chef for another great recipe 🏴🙏 Iechy Dda ( good health)👍
The best Chef JP on the planet.
Agree 👍
Bacon is very expensive even fatty bacon. Pork shoulder may be cheaper but if you are poor you cannot afford even this. Lose the meat and use pulses like lentils for protein. Split peas are another source. Potatoes are even cheaper. Use water not oil as oil is too expensive. You can sauté onions in water. The Maillard reaction will still happen anyway. How can you use wine if you are poor?
He as no idea of poverty. He is so rich as to be the Marie Antoinette of cooking.
The guy uses wine, spices,,bacon as if they cost nothing. Using pork shoulder does not make it affordable when you use other expensive ingredients.
@@cliffordmorris6091 I am a senior on a budget and I sure can afford the pork and the bacon and I go to the liquor store and ask for the cheapest red wine they have, I can get a bottle that has maybe 3 cups of wine and is $4.00 so it's not that expensive, I mean you do have to eat and if you are that poor, then choose to eat Kraft dinners and no oil? well then the food is not the same
A pleasure! When I was a little girl I would sit across the counter and watch my grandfather as he cooked. He would interact with you me much the same as you do here. Silly. Warm. Wise. And good. And it feels deeply comforting to find a similar connection. And your foods are masterpieces. Thank you!!!
You know he's a master chef when you don't get to taste, but he accurately describes the taste. This guy is a gem.
@@2damnoldforUtube I dunno how he does it but most of his recipes I smell while he cooks them. Bacon, Onyo, celery, garlic, butter, even the wine... all seems to come right out of the venting slots.
Everything once again mixes in your mouth to create a unique flavor, and the constant conversation, especially the warmth and laughter, is warmer than a stew.
BOOM BOOM! So that's what's been missing in my cooking. Thanks for the wonderful tip! LOL 😅😅
Now I feel so good, Chef Jean Pierre, after watching what you make, I feel so happy, no ego and it shows you don't put on an air of arrogance which other chefs have yet you have class and that is why you are so successful in every thing you do, Thank you Chef Jean Pierre
My dad was from Northeastern Italy and he used to make polenta!
It’s so nice to see Chef enjoying his own cooking. I’ll come back here again😅
This is a healthy meal for a family !!!!!!!!!!!!!!!!!!!!!! Jean Pierre, never apologize for yourself. Your demeanor is very good and you come across as an individual with a great gift (talent) and you share that with over a million viewers. Awesome.... do not change*************
😂😂😂Whenever he says "i promise you I didn't drink anything yet" i get pretty sure that he had at least 2 glasses of wine before filming.
Chef Jean Pierre You're simply amazing.. Thank you
I wouldn't care if he had a whole bottle 😂 it's just cooking, not rocket science.
@miro9963 . . . . I agree! And possibly even more, LOL. Good for him, though. He deserves it. 🍷🍷🍷
Pray for our country folks. Love your recipes Chef.
Many Blessings
🙏🙏🙏❤️
Enjoy my weekly Chef JP video so much. Great recipe, wonderful personality and Jack’s production standards are equal to any professional studio. Thank you both for your wonderful show.❤️
Third millenium is letting Us down. We should have "Smell-a-vision" by now(deep state choke hold. Ha - Ha).
truly one of the best Teaching Cooks on this platform, easy to follow, both complicated and simple recipes for everyone to try out, absolutely excellent
I’ve been cooking with pork shoulder for many years. Primarily I roast it and slice it down to make pork sandwiches. I love this very tasty cut of meat. But - it never occurred to me to use it as a beef substitute in a stew. Cannot wait to make Chef’s recipe. Thank you, Chef, for the creativity.
I love the expressions of warmth and love for Chef Jean Pierre! Such a warm and loving soul, and so light hearted and funny and entertaining! You can’t help but feel good when watching Chef JP and be inspired to make his dishes. Some are elevated and celebratory, many are just plain comfort food like this one. American food at it’s best is made by immigrants and their children, and this is one of those uniquely American dishes by a classical French Chef with a French, Italian , and Brooklyn accent all in one!
I love you Chef JP!
Thank you Chef!! Not only for this amazing recipe, but for our weekly dose of fun, your upbeat approach to cooking, and Jack’s input. Perhaps all this is the best recipe there is ❤
Where does he get all those "jack" drawings?
I really appreciate these affordable dishes. It's so good to prove to people that you don't need to eat poor, bland food when you're tightening your budget. Something like this goes a long way
Love how a budget meal can still look elegant when the Chef prepares it. Can't wait to try this one.
I started watching when there were only about 300 thousand subscribers. No they’re over 1.68 million! You rule Jean!
Oh Chef JP. 1:20 in and you already have me smiling. 😊 your videos bring me so much joy. your energy and love of making wonderful dishes has given me much inspiration. I hope you know how much you are loved by us all ❤️ Vancouver, BC
Hello Chef JP! I generally tend to watch your videos without commenting, but thought I should take the time to write some feedback :)
I'm disabled so I rarely cook (and usually make very easy stuff), but I really enjoy watching your videos, even though I know I'm not going to try cooking the recipes. Clearly you are an excellent teacher; you do a great job of involving us in your cooking, giving useful bits of advice while you are in the middle of cooking things, and the super friendly and casual atmosphere of your videos is something that makes people a lot less afraid of trying to cook something they otherwise wouldn't. Jack also does a great job - making and editing videos is skilled work, and he's definitely made a big contribution, as you said before in the Q&A video, so well done to him as well.
While I don't cook any of the recipes, I do learn various things simply from little bits of advice you give us here and there during recipes (and I think the videos on things like chopping vegetables and learning how to salt are very well laid out and informative, and are often topics many chefs don't focus on making videos about). The budget recipes are good ideas too, especially in these times. As one suggestion, maybe it could be worth doing an occasional recipe using a limited mise en place or equipment (for say, people in small kitchens or for those wanting to dip their toes into cooking without washing up a ton of stuff afterwards), but I know that might not be as enjoyable for you to make. Just something I thought of earlier, I'm perfectly happy watching your videos as they are. Most important is that you enjoy making them!
Anyway, thank you very much for all the wonderful content you both make for us. It is undoubtedly the best cooking channel I have ever had the pleasure to watch :)
Thank you for the kind words! ❤️
You are the BEST! Thanks.
Like how the chef can do something budget-friendly.
You know its good when your mouth is salivating while you watch. Thanks for the laughs.
👍👍👍❤️
Believe or not i watch all the videos on this channel this is how much i like it
Hats off to Jack who does a superb job in every way.
Your italian relatives have a funny way of eating Grits. LOL
Having fun with it, Chef. 😉
Chef always makes something even greater. Almost think chef can make a miracle - and take a cow pattie and turn it into an amazing green salad with a most-excellent taste, aroma, and flavor !
OUTSTANDING DISH!!! Thank you for your many "budget meals". As prices rise, it is even more important to prepare meals in the most flavorful and affordable way possible. Many thanks to you and Jack!!!
My pork stew is almost like this but instead of tomato sauce I use tomatillo sauce. You can make your own sauce or use a jarred one. I use a large jar of Herdez.
Chef JP is on my top ten list for celebrities I’d like to have a dinner with.
Watching Chef Jean-Pierre busy in the kitchen always makes me hungry for whatever he is cooking.
Chef quickly mentioned in addition to polenta, this Pork Shoulder Stew would be delicious over mash potatoes or rice too. I appreciate the versatility of Chef's recipes.
Cooked roux, melted butter (Chef's favorite ingredient) and flour, Chef has a video showing you how to make it. "How to thicken stews, soups, and sauces. He covers 5 ingredients, roux is the 5th one.
Thank you, Chef, for bringing common sense to cooking, and your tips, and techniques too.
I CANNOT Tell you how Happy I am to have found your channel Chef! Now, Everyone that I cook for gets to hear me talk about You Incessantly!! And, after just spending 4 days in the hospital, You helped to make it a Much More Tolerable experience for me!! I’m looking forward to watching Many More of your videos Chef and I Hope that Someday your channel has a “Win a chance to Help Chef Jean-Pierre in the kitchen contest!” Cuz I will Definitely be entering to win At Least a Million Times!! Love You Chef and Keep up the Great Work!!
I could almost smell the stew, it looks delightful with the coloured Capsicum/Peppers
When I discovered Jean Pierre I discovered sunshine on even a dull day.. everything could be bad and then you watch this wonderful man and you find yourself smiling and reaching for a pan and Onyo.. ha ha
FWIW- wishing you a blessed 😇 happy glorious day and, as well; a delightful evening ahead!!!
Every time I watch you it brings back wonderful memories of one of my Chef/ teachers in Johnson & Wales back about 100 years ago! 🤣
excellent dish as always. At the catering company (where I work) we make a budget stew from leftover beef, so that almost everything is used from the animal (the bones and organs are used for stock making)
Yeah, for stock, sure, then dump it through a colander when cool. I usually then use a strainer afterwards.
Pork is way cheaper than beef but is still delicious. I used ground pork in my last several meatloafs and with all the veggies, herbs, garlic and the glaze I use my family couldn't tell the difference. It wouldn't be so in a lot of dishes but in meatloaf and things like this stew it's a superb substitute for beef that's much closer yet still just as economical as chicken.
As far as pork fat trimmings, I render the lard out of it to wring every bit of goodness out of what I buy.
I just love your sense of humour. Enjoy your videos
The best Chef period. Do it the way you want to. ChefvJP understands not everyone loves the same thing but we all love good food. I'd use a Serrano pepper instead of a jalapeño and Chef JP would be cool with that. Other Chefs would blow a gasket. Keep on cooking friend, I'll keep learning.
I like the expertise, the recipe and the God Bless America plaque.
👍❤️
Given all the troubles in the world today I'd love to see your take on a really hearty, warming borscht with maybe some french and italian influences.
The most entertaining Chef on UA-cam. I cooked the creamy mushroom chicken and lava cake the other day. So delicious and simple. The whole family loved it.
What I love about chef JPs channel is learning great cooking techniques while laughing out loud!
Chef JP not only taught me how to cook new things (and cook old things better), but also to wiggle my fingers in delight when sampling the finished product 😂.
It is a fun move to imitate.
Chef Jeanne-Pierre, I can't express how much I enjoy your videos. I enjoy cooking as much as eating and I just enjoy it more now. I wish that I could have attended your culinary classes before your retirement. Thank you very much for sharing with us.
Hi Chef JP! You’re the BEST! I love your show! I’ve quit eating pork for health reasons, so I’d like to request more beef and chicken recipes, especially beef. Thank you!
We gonna talk about how good Jakes animations are? Lol. Recently discovered this channel and it’s quickly becoming a favorite
Dear friend & phenomenal chef, you crack me up everytime!!! Plzzz, don't apologize about the bloopers bc they're hysterical!! Omgosh...my family & I forget everything just as you do. I tell them that we're gonna have to start playing charades to help each other out😂😂😂. Thank you for sharing all your amazing recipes with us.❤
Even and old crank like Uncle Roger might find them funny.
Awesome chef, awesome camera man❤❤
I made your Potato Au Gratin for the fourth or fifth time. Surely my family's favorite. My wife helped this time and we had a great time making it. Thank you for sharing the recipe. I am going to make this recipe as well. Great show today.
I am doing his salmon soon, tis the season.
Im new to chef JP and it’s my favorite thing to watch now love these videos
Chef, I love you! You make my day with your wit & humor. Not only that but my what I thought were good cooking skills have gone to a whole new level with your help!
I have never had so much fun learning. Chef, you crack me up. Thanks for brightening our day.
Cheers Chef! I have always called that “chasing rabbits”, when I get distracted and talk about something else and forget my original point ✌️ You are AMAZING my friend, please don’t disparage my favourite UA-camr chef, because you are awesome!!! Ps. Jack, your editing and comments are brilliant 🔥
Chef you have made me like to cook again ❤ you are the best most wonderful cook ever!!! Bless you!!!
VAL DU PREEZ - SOUTH AFRICA - THANK YOU CHEF FOR THIS FLAVORFUL RECIPE!!! I'VE MADE IT YESTERDAY FOR SUNDAY LUNCH AND EACH AND EVERYBODY HAD SECOND HELPINGS. I AM SO SICK AND TIRED OF DOING A ROAST ON SUNDAYS WITH DIFFERENT VEGIES AND SALADS. WILL DEFINITELY DO THIS AGAIN AND AGAIN. STILL ENJOYING YOUR BREADCRUMB RECIPE, CANNOT WITHOUT IT. WHEN I SEE IT'S ALMOST DONE, I DO ANOTHER BATCH, IT'S LIKE WALKING WITH ONE LEG!! FRIENDLY GREETINGS FROM SOUTH AFRICA. I MUST ADMIT I'VE MADE A REAL TRADITIONAL SOUTH AFRICAN DESERT, CALLED ROLY-POLY WHICH I SERVED WITH A THIN CUSTARD TO WHICH I'VE ADDED A TINY BIT OF DESIGATED COCONUT AND RUM. IT'S WINTER HERE RIGHT NOW, SO THE STEWS AND WARM PUDDINGS ARE REALLY ENJOYED HERE THIS TIME OF THE YEAR. BLESSINGS!!!!!
I use 100% pure olive oil.....to make soap. That and pommace olive oil work great for that. My favorite olive oil for cooking is extra virgin kalamata olive oil... amazing flavor.
i like how chef JP makes sure that all the little bits go in the pot. Those are the bits with the flavor
I tried both methods. All in one pot or use an additional flat pan like you chef. I agree that 2 is faster . Also the pan can be deglazed so in the end all the nice juices aren’t lost. Nice recipe . I think it’s important to use pork cuts that m aren’t too fat. Thanks again Chef for this recipe.
Once again Jack and chef make a great team
I watched two other cooking youtubers this morning and I just found myself correcting their methods .... not to them mind you, but I would think that's not how Jean Pierre does it. I'm a convert :-🥰) I love your recipes and I've discovered my love for creating dishes!
I forget everything! Except your channel! I am going to try your polenta 👍
Hi Chef🙂thank you for repeating your cooking tips!!! As a new subscriber.. I sure appreciate it!! Your the best!! Love the cooking videos!!👌Luv the side of humor!!And appreciate the budget friendly ones..everything is so expensive😡
I have watched enough of these videos that the voice in my head speaks like chef JP. Enjoy and very much appreciate your videos chef, thank you.
I LOVE the edits now 😂. I have never enjoyed cooking but you give me so much inspiration I can’t wait to get in the kitchen!
As funny and personable as he is, you can tell how much he respects his ingredients, equipment and his kitchen. He is an actual chef with a personality on social media. It is very hard to come by. This is why he gains as many subscribers as he does everyday. Most people on food Network or the "Tic-Tok-Toe" are just personalities who try to cook. You can just tell that he knows what he is talking about.
Whenever I'm watching you cooking I'm getting hungry. 😭😭
Sneaking in that polenta like it's just a little side note, lol... If you haven't made JP's goat cheese polenta before, you MUST. Make it a little firmer, and it bakes into great cakes for appetizers and what not. Fantastic flavor profile, and easy to customize.
Yes Sir i have 2 pork shoulders i wrapped and put in freezer awhile back. Do I'm goid in that regard. Did you cook the stew with or with out the lid on the dutch oven? Thank you for another economical recipe. Us Retired folks on a fixed Budget really appreciate it 😊
Chef Jean I'm not sure what I enjoy more your recipes or your humor.
Top notch and you make it fun. You have best channel I know.
I always try to like the video before chef mentions it. All the videos deserve a thumbs up! You got me this time chef!
You’re the best chef I’m glad I came across your videos will be watching every video
Jean-Pierre, you always put a smile on my face when I watch and learn from your vids . You always lighten my day! Oh and by the way...... You are a great cook and teacher
You are so much fun to watch! Thank you for another great show.
That’s one of the things I love about your show is the love you give your food with conversations…I will try this recipe soon thank you again for a great show..StayBlessed
Hi Chef and thank you..look forward to all your videos..Chef. I get senior moments too!
Storming here in central Florida... Means naptime but finishing watching your video first. Trying to order garlic EVOO but out of stock. Keep fresh garlic to chop. Love garlic... snacking on garlic stuffed olives.
Love, Love, Love this channel!!!
That is still an amazing way of adding a roux or thickening agent! Best thing I’ve learned in ages…
Thank you and team very much for sharing your beautiful recipes videos always !! Insightful and great sense of humor !! Looks sooo yummy 😋 !! Bon Appetit !!
Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕
God bless you Chef for the metric values in the recipe!
je cherchais la recette de la sauce au poivre lol je viens de decouvrir votre chaine et j'ai survole vos videos , beaucoup d'humour ; et explications simple ..j'ai vu la a FAQ bravo pour votre parcours ... et votre bonne humeur ...bonne continuation ...
hello chef amazing recipe! could you tell us what you did with the leftover fatty part of the meat? would also be amazing if you would make a video how to decrease waste, if you have any tips.
thanks for the videos they're just amazing
Jack has made the ROI of your faith in him off the charts! The time and intellectual energy he has put into presenting your channel is astonishing and deserves our attention. He is not only competent and very bright, he wants to do a better job every day. If the world were populated by JPs and Jacks we would need no politicians or lawyers (I'm a lawyer- chill friends). This would be a Good Thing. It would mean that the world was made up of people who strive to be better than yesterday, people who want to protect and support all others, and folks with a delightful light sense of humor.
Carry on, gentlemen!
"... and then you eat it." I love it 😄.
Thank you for budget recipes Chef!
You crack me up, Chef! I look so forward to your videos each week!
Hi !!! Chef Jean Happy Saturday 😊 to you . Wow the pork stew looks delicious 😋 Yes Chef 👨🍳 every thing has gone up . The meat price is so expensive. But I always catch the meats on sale the stores that I shop at they have really good prices. I can't eat pork but I will do beef stew and use the stew meat to make my beef stew. Thank you for sharing your stew recipe. Have a beautiful blessed weekend. ❤️❤️❤️❤️❤️❤️💙💙💙💙💙💯💯💯
🙏🙏🙏👍❤️
Oh my my grandma used to make that for me she grated brick cheese put in the middle w a little fresh fill from her garden the cheese would melt my mouth is watering
Me encanta, you are amazing chef, I send you a hug from Mexico.
There's absolutely nothing that you make that I would not eat everything looks delicious
Thank you Chef.👍👏👏👏. I've been in a low state. When you said, you are going to say roux slowly, because somebody thought you said cuckoo, i just burst out laughing. 😅 I had to hold my mid section, Bless you. That got me out my low state. It's been a long time since I've laughed like that, I'm still laughing.😅😅😅. I'm never going to think of Roux the same way. Thank you, im being serious. I lost a great. Aunt, a cousin, and a friend on the same day. I was so sad and depressed, i couldn't shake it. Father God knew i needed to just find something to cheer me up. So you never know whose watching and just one word or incident can make a big difference. If you ever cook a cuckoo 😅 I'll be watching.😅😅😅😅👍🤗💕. Peace,love,respect,and positivity always. Vee.✌️🕯️💕🦋🌻🙏🙂👋👣.
Ok, today was the day I finally made this dish 😊. It was not easy but I followed every step. Came out good, family liked it. Thank you, Chef!
😍 Chef JP made my day 😘
Guaranteed smiles!!!!❤
If I'm a little down, all I have to do is watch your videos. 😃😂
Thank you, so much.😍