My grandmother would be very proud… she was always very proud. 🥰🥰🥰 I am sure she still is. 🥰

@R.Akerman-oz1tf

2 ай бұрын

Flatten meat to 2-eigths thick. I like that, because I'm 5 feet-12 inches tall. Works for Me.

I don't know if you saw my request for this some time ago nor how many others may have asked for this, but I just want to thank you. I like feeling like you are listening to you viewers and giving them what they are looking for. I make a recipe of yours at least once a week and I implement your techniques and teachings every day I cook. My 3 yr old daughter has started asking to help me cook and will cry if she finds out I made dinner without her. She tries to help, but mostly eats my mise en place. Her favorite is to sprinkle the salt and she also watches the new recipes with me on the KZread TV app. Looking forward to that live event that was hinted at in your Q&A, I am just nervous I will miss the official announcement. Thank you and Jack (and whoever else you may be hiding behind that camera) for everything you do. You are not only carrying on your family's legacy and love for cooking, but you are helping start those of others. 🙏

Chef, once again, I think you've made many of your followers very happy with this fantastic recipe. Grazie

Hey Chef JP, Jack and the crew! I have been watching since the beginning. I live in asia now, and I can't ever make these recipes because the ingredients are simply not available. But you should know that Ihave introduced you channel to my friends in China, Japan, Thailand, Korea and Malaysia. Your channel now reaches almost all of Asia 😁😁

@keithmoorechannel

2 ай бұрын

I live in Thailand and make JP’s recipes at least once a week. No issues with ingredients here…. 😊

@ladyfabula8533

2 ай бұрын

Maybe now that there are more Chef JP fans in Asia, stores might start carrying those hard to get ingredients! 😊

@silverbear1971

2 ай бұрын

Hi Am living in Thailand too and its very easy to get all those ingredients. Many do not cost a fortune, others can cost more as imported. :)

Jack needs some praise for the great camera work, great editing and the humor he injects in these videos. Thanks for your work J !!

@wendydeklerk9960

Ай бұрын

Hear hear! Put your hands up voor Jack too!

I love your proverb at the end, "Chi va` piano va sano. Chi va` sano, va` lontano." Whoever goes slowly, goes safely. Whoever goes safely, goes far." Love the recipe. I will surely give it a try.😊

@johnpartipilo1513

2 ай бұрын

I knew it had some meaning, thank you for the translation.

@sisterbarbarasfcc5299

2 ай бұрын

@@johnpartipilo1513 You are most welcome.

@mesiroy1234

2 ай бұрын

He is french so how is he is gramd makeing itllian clasic? Idont get

@DavidFrankland

2 ай бұрын

@@mesiroy1234Half French, half Italian

@byronholmes2496

2 ай бұрын

@@mesiroy1234 Two kisses!

Jean-Pierre, Je vous aime ! Vous m'avez singulièrement appris tout ce que je sais en cuisine ! Humour, plaisir et passion, vous êtes incroyable ! ❤❤❤

No wonder I couldn't find the rouladen it was Gramma's beef braciole. Thanks! A dear sweet German lady taught me the rouladen. I wanted to try your way. We love making you part of our day.

@ChefJeanPierre

Ай бұрын

🙏❤️

My parents put zero effort into cooking... I grew up with disgusting food, so I became skinny! I am grateful to chef Jean-Pierre for helping me to discover great recipes :) and showing us all the tricks and techniques

@michaelmcawesome

2 ай бұрын

Same here bro: Cereal and milk for breakfast, whatever crap the school kitchen "made," and frozen or canned vegetables or canned MSG Campbell's soup for dinner, or fast food

@spacemanwithraygun3933

2 ай бұрын

@@michaelmcawesome Yup, I didn't have real food until I learned how to make it my self.

@kaboom4679

2 ай бұрын

Extremism in the defense of your taste buds is no vice .

@markmower6507

2 ай бұрын

My parents put Zero effort into cooking food. So much So that I started cooking All of the meals starting around the age of 13. I ended up becoming a Chef...

@noturningbackever493

18 күн бұрын

@@markmower6507 BRAVO! So proud of people like you who don't consider opening a can of string beans, boiling them to death and serving them with dried out meat.

Good day to all. I believe that the best dishes comes from grandmother's, if you're lucky.

@doctor78212

2 ай бұрын

You are correct. My grandmother used to make fruit pies in a 9” pie pan. She would make several for dinner. She had to make more than one because she cut each pie in quarters. ❤

@byronholmes2496

2 ай бұрын

@@doctor78212 love

@DonPandemoniac

2 ай бұрын

Grandma's vegetable soup with meatballs, I'll never forget that.

@byronholmes2496

2 ай бұрын

@@DonPandemoniac Soup: Split pea with smoked ham.

@jeanniebrooks

2 ай бұрын

Grandmothers had the time! It was their daughters that joined the work force in W2ll, and the beginning of a two income household. Remember Rosie the Riveter? Don’t forget to appreciate your mother, but cook like your grandma! I’m sure your mom would have if she could have. Nowadays, men share childcare and housekeeping along with their working wives. Both can cook! Of course, there are always the exceptions, but this was the general trend from the war onward, even if your mother did all the cooking, your dad or grandfather- but those situations were not the general trend of the nation. Great that grandmothers carried tradition forward, but many a commenter on KZread said their grandmother would not reveal their secrets and took their special recipes to their grave. It seems to be an Italian thing. Even in Everybody loves Raymond they included it in a show.!😊😊😊😊

“Two eighths of an inch” The fancy way to say one quarter 😂

@ChefJeanPierre

2 ай бұрын

🤣🤣🤣👍

@derekallen4568

2 ай бұрын

​@@ChefJeanPierreI was watching Gordon Ramsay yt video yesterday. He was grating lemon zest into his mixture. I was shouting at him, "the microplane grater go on top, you ding dong." 😊

@dougdownunder5622

2 ай бұрын

I prefer 4/16ths

@supergeek1418

2 ай бұрын

How about a half of a half?

@markmower6507

2 ай бұрын

Derek that is Extremely Funny 🤣🤣🤣!!!

The minute you said Braciole I remember my childhood learning to make it… OMG it’s yummy.

You are such a delight to watch- especially when you start speaking Italian.

"Ooooo, this is going to be hot!" It always is. Looks delicious! Thanks Chef Jean Pierre!

"Like button", as the ONYO, always number first!!! It's an amazing video chef!!! I'll do this in the weekend! I hope some day you can show us how to make the perfect TARTIFLETTE!!! I'm in love with this dish! Thanks for all you're doing!

You must have had a wonderful grandmother!

It's been a month or so since I last watch one of your videos. I have, for years now, enjoyed your channel. I am Chef JP devotee! This video has reignited my many reasons for watching. I learn, I laugh, and hold such admiration for you Chef JP! If only I could taste one of your marvelous dishes! Sign me up JP, I'd be the first in line!

Happiness lives in the chef Jean-Pierre kitchen. Thanks for sharing the happiness to all❤❤❤

Sip and Feast just released the same dish. I cant wait to compare the techniques. My favorite Chef and my favorite YT food channel both making the same dish....Really excited to make both and see the differences.

@flarica64

2 ай бұрын

I saw that too! They released it at the same time. I guess great minds think alike. I am watching S&F next too😃.

@tokatulu

Ай бұрын

You know Jim’s having a fit😅

You are a true star, Chef Jean-Pierre. (and Jack`s videos are greatly produced, too) Fun to watch & thank you for letting me profit from "your kitchen-wisdom".

"Chef".I enjoyed everything. Your Grandma is proud.❤👍

Chi ben comincia è a metà dell'opera. 🙏💖

@ChefJeanPierre

Ай бұрын

così vero!❤️

@annalee7403

Ай бұрын

🙏💝@@ChefJeanPierre

I love the traditional family recipes from our Onyo Emperor , cheers Chef!

Thank you soooo much for telling me how to tenderize my road kill and possum using the spiked end of meat mallet. People have been complaining to me how tuff the meat is during dinner!!

@12345.......

2 ай бұрын

I always thought my roadkill was tenderized enough by the tires. Now I'll use the spiked side

@AlmightyAphrodite

2 ай бұрын

😂😂

@LunarLocust

2 ай бұрын

Tough roadkill builds character

@argusargus1987

2 ай бұрын

Yes, if I do Opossum or Roadkill, it has been always tough meat for me to. It is a formidable technique to use the spiky side. 😉😁👍

Your jacket stayed clean! But the tomato sauce almost at the end got you. Looks wonderful; going to have my Italian wife make it soon. And then I’ll make her happy by telling her how great she did!

It's always a learning experience, watching chef JP.

El mejor chef del mundo!!!! Me encanta!

It's either grandma or mom , think it always brings nostalgia

After a very stressful day at work I immediately relax when I see a notification from the Chef. Nothing brightens my day better than a new video. 🥰🥰🥰🥰

Whenever I have to, I always pronounce it “submerrrge” 😂. Love to J.P. One of the chefs I look up to.

@ChefJeanPierre

14 күн бұрын

🙏❤️

You are the absolute best chef I have ever seen on television going back to the first days of Julia Childs. Method, recipe. cooking and presentation make food so much better and you do it all.

Once again, Chef, you come up with an old time Italian recipe passed down. Thank you! Will be doing this within the next two weeks.

I have this ready to make but I am glad I am watching the video again because I am sure I would have forgotten the boom boom boom!!!

Just like grandma used to make, except she added hard boiled egg. Great job AS ALWAYS Chef!!!

@byronholmes2496

2 ай бұрын

Yes

Mangia, mamgia! Magnifico!

You are a HOOT! Love your food. I click and cook all the time.

Chef, another one of your Capolavoro!!!, Long process but worth of it. All grandmothers will be proud.

Wow! Best cooking teacher of recipe and technique ever! Thank you!

Hello there Chef from South Africa. Thank you once again for a very considerate recipe. God Bless you for your kindness and for making everything so much fun. Chef Hussain - Durban, South Africa

I clicked like for the video before I saw it, and of course I LOVE IT.😍

The moment that you spoke Italian, wooow😍😍😍😍

I love how you made this dish. That it is a traditional from your Grandmother makes it even more attractive. Cooking as it should be ! I will try to make this here !

@ChefJeanPierre

2 ай бұрын

Thank you so much 😊

Hello Chef. I made this an it was absolutely amazing plus the smell in my kitchen was euphoria. Every single thing of yours I’ve done has been incredible. My sister gave me Cooking 101 for my birthday plus I purchased the Sunshine one. I’ve also purchased the Fleur de Sal ..the roasted garlic, butter and Herbs de Provence olive oils and I love every one of them. Plus now I cannot think of cooking without clarifying the butter and Mise aux plus (sp). Thank you for all that you have brought to my new knowledge of culinary expertise. I so enjoy…like everyone…your humor and love for cooking and sharing with us. Thank you a hundred fold!

CHEF JP IS BRAVISSIMO! TI VOGLIAMO BENE ASSAII!

Love the shout outs to Mom and Grandma as well. Didn't any Dads and Grandads cook? Im Italian as well and I can't remember a dinner like that my old man made!

Incredible recipe! I’m going to make this for my dad’s birthday. He doesn’t eat much red meat these days, taking it as a treat only. I think he will love this.

Lovely job, chef. I liked how resilient the polenta cakes were under the beef and sauce.

channels like this are the reason FOOD network went bankrupt, keep pumping these awesome recipes out we love it.

That paste filling looks AMAZING!! nice one Chef

Jacks caricature is amazing,as always Pierre delicious ❤❤❤

Chef Jean Pierre, This is one of the most beautiful dishes I’ve seen you make, and I’ve been enjoying your cooking videos for a long time! And thank you for demonstrating how to properly truss a cut of meat. God bless you!

This recipe excites me,! Oh I know you are married Chef but this is great because I am always cooking for my neighbors. I can do this. Thanks to Mom!

Terrific recipe and great instructions. This took me back to when my nans made this dish. Making the filling into a paste is a game changer. Thank you soooo much for your work!

Chef, thank you. This looks wonderful. I will need to save this recipe until I have the time to do it properly. Once again, you have given us a gem of a recipe. Thank you again.

@ChefJeanPierre

Ай бұрын

My pleasure ! 👍😊

been watching since the start. Jp reminds me of my grandmother.. or more so an ADHD trying to explain why he painted a rainbow with off colours... love it all the same😘😘

Love your videos, recipes, and conversation. Chef Pierre would make a great neighbor to have. I would always come over to eat!!!

🥰🥰 Grandmas’ recipes are always the best!

I need a Jean Pierre in my life 😊😊😊😊😊😋😋😋😋

@LunarLocust

2 ай бұрын

Be the chef jp in your life

Oh boy! Looks like my grandmother's braciole! she was an incredible cook. we lived in the same house growing up. my parents and my sister lived on the second floor. my grandparents on the first floor. i grew up on my grandmother's food. she learned to cook from her mother and grandmother growing up in Italy before moving to the US in 1939. i love your videos. i'm subscribed and i "thumbs up" every video. Ciao! Chris

Another winner. Reminds me of my childhood although we made it different. Thanks for sharing!😊

A nice long video! I'm glad you guys aren't listening to those that say you talk to much! In my opinion, when it's JP, he can't talk enough 😁 if its not informative, its funny or both 😁 Wondering if the chef knows a dish called chicken or beef alaparia. It's an Antillean dish comprised of grilled chicken in some sort of sauce, served with rice or potato wedges. I haven't been able to find a recipe on the sauce they put the meat in, but its absolutely amazing 👌 Oh and speaking of roadkill 😅 I love game like hare, or deer but there's hardly any recipes on that. Really hoping the chef will consider some of these things for a recipe some time 🤗

@ESO529

2 ай бұрын

I wonder if your alaparia dish is "a la parilla"? I once had a Cuban chicken dish with this name (Pollo a la Parilla) with a fantastic sauce 😋😋. Would be great! Equally I'd love to get a recipe from Chef Jean-Pierre for a venison - I make it when available (means when friends bring it from Switzerland 😉) but I'd be interested in getting a recipe with the added touch from Chef J-P!!

@AlmightyAphrodite

2 ай бұрын

Alaparia is indeed phonetically said and spelled, "a la parilla" means on or from the grill in Spanish. In the Antilles they actually call bbq chicken, galina alaparia. At least, that's what I've been told. But there is a good chance we're talking about the same dish 😁 And a venison recipe sounds great to me too! I'm Dutch and gamey dishes are probably more popular here, as there is plenty game available. Had hare the other day and it's amazing, super soft and buttery, barely had to chew it 👌 but the Dutch apparently don't really share recipes of it online 🙈 only found one from a restaurant and it wasn't even really a recipe video as they didn't give exact measurements, oven temp, or inner temp of the meat. Had to guess. It worked out luckily, but would love to get a better guideline 🙏

@ESO529

2 ай бұрын

So my assumption was right - I do speak Spanish but it took me a moment though to click🙂. There are a few recipes online if you google "Chicken a la Parilla" - haven't checked them though and they surely will not be as good as the one our Chef Jean-Pierre will hopefully make one day!! I understand your passion for game ... I'm half Swiss, half Italian and love and miss it, as my country of residence is Egypt where there is no such thing 😞. We have other beautiful food but there's nothing like a good venison! Have a nice evening and let's hope that Chef Jean-Pierre reads our exchange 😂 and makes our wishes come true 😉. Have a nice evening! @@AlmightyAphrodite

Love this video. Can’t wait to make it for my Sicilian wife. She will love it.

I find it much easier to slice thin when I partially freeze the roast.. I LOVE Braciole, every kind, no matter what meat or filling is used, simply delicious! Thank you Chef and of coarse Jack💓💓

Thank you Grandma. That looks incredible. I'm definitely making this. Also, I loved how Chef--who wasn't expecting to do this at all--noticed the fond in the browning pan and just couldn't not use it. That's when you know you are cooking.

Another top video Chef. What I think would be a very helpful video for some of us is how to freeze things properly. You mention often about freezing for 17yrs where I’d be lucky to freeze something and it stay good for 7 months 😋. Would love to see a freezing preparation video in the future.

Beautiful. Just like my grandma taught us except we use spinach instead of basil for the filling and always add chopped hard-boiled eggs, then simmer for hours in the Sunday sauce. Thank you for the lesson on how to tie the twine! You taught this old dog a new trick.

What a super idea od making the paste!!! You are my hero!

Have been following you have learned a lot about kitchen and culinary I have come to love cooking never liked it before I met you.

Using twines with roulades is very new to me. In Germany we use long needles that get weaved into the seem of the roll. Alternatively we use tooth picks. But also the filling is different. We use mustard instead of your 'pesto' and just roll some bacon and a pickle into it. You version sure looks tasty! But i cant imagine eating a roulade without the mustard in it.

Rindsroulade is the German variant. One of my favorite dishes to make and eat.

We just finished watching and now my boyfriend wants to cook this. He has learned wonderful cooking techniques from you. So, thank you Chef!!!!

Dejar Jean Pierre, I've enjoyed very much your recipe, God Bless you. You.

èco, chi va piano va sano e chi va sano va lontano ! Recipe to prepare at dawn lol but what an appetizing result and full of flavors and texture. Grazie mille Jean-Pierre.

Looks absolutely delicious! Love the show! You should make one on cabbage rolls please.

Thank you, Chef! My great grandmother did bite-size braciole, with eye of round, skewered and grilled, and that’s how my family does it still. I will be trying this soon!

@michaelcalland801

Ай бұрын

My Grandma did as well.. They were the size of your finger..! She didn’t use so much basil in the stuffing though.. I remember, pine nuts, pecorino, bread crumbs, prosciutto & golden raisins ! So delicious!

Gorgeous Dish Chef. I bought this film dispenser following your recommendation a while back and I love it. Thanks for the method of tying the meat, it'll be very helpful in the future. Finally, I was touch when you spoke of your Grandmother, I had a knott in me throat. The closing in Italiano was the cherry on the sundae. Great Show as Always, Thank You and Jack. God Bless!

@ChefJeanPierre

2 ай бұрын

🙏🙏🙏❤️

I know this will be as delicious as your other dishes. But you have awakened the Rouladen war between myself, an American and my darling Husband who is German. I like the German version but would like to try this.

And I really like the technique with the twine. Learning things like that is like Bonus information...

@ChefJeanPierre

2 ай бұрын

Glad you like it! It is best demonstrated in the stuffed pork tenderloin video! Check it out kzread.info/dash/bejne/eY6imdChc63bqZs.htmlsi=uqFg27EsUR1tl0dT 😊

The Chef is a year older than me. He's my new obsession. In about a month, I am moving into a home in Ohio I bought a few months ago. I have been without a kitchen for 9 years. I can hardly wait to (try to) start learning to cook. Some of the creations on this channel will be my first attempts. I have lost 50 pounds very quickly on Keto which puts me halfway to my goal. This dish will fit my diet better than some others although I will allow myself to cheat some and then fast to make up for it. That way I can enjoy some of the other dishes with more carbs. I hardly know where to begin as there are so many great sites dealing with cooking. Also, many Keto-friendly sites. Since I'm moving from Texas to a new state, I will enjoy treating new friends to dishes like this.

@ChefJeanPierre

Ай бұрын

👏👏👏😊

I work nightshift. I watch your recipes at work and my taste buds are screaming! They won't shut up until the next day when I get to finally try these recipes at dinner time! Thank you JP for making me think of food 24/7! ❤😅😂

Chef JP! My friend, I’m love learning from you. I know this was longer than some silly KZread algorithm says your videos should be. I’d rather watch you do things the way I know you would want to, than watch you rush around.

thanks for the twine lesson Jean-Pierre

You are the best, hands down!!!!!

I've cooked this before, and it's delicious. The flavours that the meat imparts into the tomato sauce is lovely. I tend to use a lean, good quality cut of braising steak as it's usually just for me and my husband. (I think it's called chuck and blade in the US). It's cheap, but perfect for this. Due to it's fat content, I have to skim the fat off half-way through, but it's sooooo good. I like the idea of using the Parma ham, thanks for the that! Also, thank you for the quick tutorial on using the twine. Top marks, Chef!!!

Chi va piano, va sano - how true, my dear Chef 😍!! How often did we hear this as kids ... and still I keep bumping into things 😅. Mama often made this in our childhood with a different filling naturally. Haven't made them for ages but now I'll try with your filling; it sounds terrific. I will though change from pine nuts to cashew as they've become prohibitively expensive after the 4th devaluation in 2 years 🙈. I also use them for the Pesto Basilico and it comes out perfect. Thank you for yet another great and different recipe and thanks for showing the trick with the twine. I often grin when I see how some "chefs" do it ... Bacione, Eleonora 🥰🥰

@ChefJeanPierre

2 ай бұрын

🙏❤️

Delicious!! I love the "paste" pesto style filling, I used to lose my cheese and other ingredients rolling, this is great!

This is my favorite Italian dish. I look for it wherever I go sadly I live in Valdosta Georgia. So I have not had it since I left northeast Pennsylvania 7 years ago.

Got a new TV. First thing I put on was Chef JP!! Loved the recipe! Just like Gramma!

Chef JP, may we have a video on how to make Italian sausage? Then recipes on follow up? Many thanks

If you put that Round in the freezer for 30 minutes, you can slice it paper thin with ease. I used to be a butcher for Whole Foods and I always gave people that advice. It makes the meat a little stiffer and easier to cut.

Hello Jean Pierre, a good recipe for sunday's thank for sharing all grandmas's recipes are good ❤ Chantal

@ChefJeanPierre

2 ай бұрын

👍👍👍❤️

Made this last night, incredibly tender no knife needed!!! It did take all day but worth it.

as always Chef . . .Thank You! Your Amazing!

Hello dear Chef Jean-Pierre.Hope you are getting ready to enjoy your weekend.I just saw your video and the recipe looks amazing!.I want to try preparing it.I wish I had more time to prepare more of your recipes and if I didn’t work at the hospital 12-8:30 p.m. I wouldn’t have to wait to have a day off to do so.I uploaded a video on my KZread channel named:Chef Garcia from Hollywood and the recipe is about four rice dishes and I mentioned your name and showed your picture so they can follow you and learn as much as I have learn with you.God Bless you and your family always.👨‍🍳

This is usually my Birthday meal. My family, starting with my grandmother, makes it with a sausage and ground beef stuffing. Served with mashed potatoes and oh so good.

Thank you for the tying explanation!! So simple!! My child even does it!!!

CHI VA PIANO VA SANO E LONTANO ( MA QUALCUNO DISSE: CHE PERDE IL TRENO)! GRAZIE/ THANK YOU CHEF!!!!!

When will you make beef enchiladas Chef? With chili con carne? Side of Mexican rice and refried beans.

Looks phenomenal like all your recipes and dishes. Also would like to add learning new tips and tricks in all of your videos are game changers. Example using one piece of twine makes so much more sense!! Thanks chef keep the amazing videos coming and of course Jack keep the great editing and links coming as well... Best chef on the WWW hands down!!!

*Italian Happiness* lolol. I'm glad a commenter translated it. DLed the recipe Chef. It's on the list. Thank you! Though you've done it for a while, I like the kitchen studio setup you have now. It's brighter, feels airier rather than squished, and the camera angle from 45 degrees is much better. It's like we're friends standing on the corner just checking it out, rather than head on, which subconsciously is confrontational