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

11 ай бұрын

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.

@NICEFINENEWROBOT

11 ай бұрын

@@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.

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.✌️🕯️💕🦋🌻🙏🙂👋👣.

The best Chef JP on the planet.

@marley9904

11 ай бұрын

Agree 👍

@cliffordmorris6091

11 ай бұрын

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

11 ай бұрын

He as no idea of poverty. He is so rich as to be the Marie Antoinette of cooking.

@cliffordmorris6091

11 ай бұрын

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.

@marcelamcneil648

11 ай бұрын

@@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

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.❤️

@robertakerman3570

11 ай бұрын

Third millenium is letting Us down. We should have "Smell-a-vision" by now(deep state choke hold. Ha - Ha).

😂😂😂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

@LunarLocust

11 ай бұрын

I wouldn't care if he had a whole bottle 😂 it's just cooking, not rocket science.

@phd2007

6 ай бұрын

@miro9963 . . . . I agree! And possibly even more, LOL. Good for him, though. He deserves it. 🍷🍷🍷

Like how the chef can do something budget-friendly.

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!!!!

BOOM BOOM! So that's what's been missing in my cooking. Thanks for the wonderful tip! LOL 😅😅

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 ❤

@toriless

11 ай бұрын

Where does he get all those "jack" drawings?

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

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.

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*************

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.

Don’t feel bad about forgetting things chef, I do it all the time.

I started watching when there were only about 300 thousand subscribers. No they’re over 1.68 million! You rule Jean!

Love how a budget meal can still look elegant when the Chef prepares it. Can't wait to try this one.

The guy is bananas! That onion qualified for the five second rule!

Hearing you say “excuse my French” was awesome hahah

It’s so nice to see Chef enjoying his own cooking. I’ll come back here again😅

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!

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

Pork shoulder is the way to go, chef! My local supermarket had it on sale for something like 98 cents a pound a couple of weeks back. I bought 25 pounds of it. You can make so many things with it.

@vindelanos8770

11 ай бұрын

​@@colekter5940 - 100% agree you! That's exactly what I did, in addition to turning some of it to bacon. Plus I used the remaining braising juices to make an amazing German potato salad. I also used some of my pulled pork to make kimchi stew.

We gonna talk about how good Jakes animations are? Lol. Recently discovered this channel and it’s quickly becoming a favorite

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

I could almost smell the stew, it looks delightful with the coloured Capsicum/Peppers

What I love about chef JPs channel is learning great cooking techniques while laughing out loud!

Whenever I'm watching you cooking I'm getting hungry. 😭😭

5:45 “and make the boom boom sound, very important “ 😊

@ChefJeanPierre

11 ай бұрын

😂😂😂❤️

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.

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

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.

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.❤

@toriless

11 ай бұрын

Even and old crank like Uncle Roger might find them funny.

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 😂.

@toriless

11 ай бұрын

It is a fun move to imitate.

Believe or not i watch all the videos on this channel this is how much i like it

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!!!

You know its good when your mouth is salivating while you watch. Thanks for the laughs.

@ChefJeanPierre

11 ай бұрын

👍👍👍❤️

Pray for our country folks. Love your recipes Chef. Many Blessings

@ChefJeanPierre

11 ай бұрын

🙏🙏🙏❤️

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 KZreadr chef, because you are awesome!!! Ps. Jack, your editing and comments are brilliant 🔥

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 :)

@ChefJeanPierre

11 ай бұрын

Thank you for the kind words! ❤️

Hats off to Jack who does a superb job in every way.

Chef JP is on my top ten list for celebrities I’d like to have a dinner with.

Shoulder is a pretty tasty cut actually, granted it needs some trimming usually, but cooking it is easy

Another ahhMAZing dish to try! If you haven't made Chef JP's stocks, what are you waiting for? You won't believe the difference and will never use store-bought again. I can mine but you can also freeze it for 17 years! 😂 Homemade stock elevates anything you use it in, and his recipe is outstanding.

There's absolutely nothing that you make that I would not eat everything looks delicious

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 !

Brother, Chef Jean-Pierre has an immaculate stove top. I know this from many videos.

My dad was from Northeastern Italy and he used to make polenta!

I love the sci-fi effects!!!! 😂

The Maillard Reaction is attributed to French chemist Louis Camille Maillard who first described it in 1912. It is a chemical reaction between amino acids and reducing sugars that create that great flavor! And, I found out in my research, that this goes for meat, cookies, biscuits, breads, toasted marshmallows, even beer and a lot of other foods that undergo this wonderful transformation!

i like how chef JP makes sure that all the little bits go in the pot. Those are the bits with the flavor

"i promise you I haven't drinked anything" - Chef JP

That is an amazing trick to get cooked rue into a liquid! Thanks Chef!

@emcsquare62

11 ай бұрын

@Realjeanpierre...... Ha! You’re not the real Chef. No thanks.

"... and then you eat it." I love it 😄.

Stuck on a train, so hungry watching this!!

I like the expertise, the recipe and the God Bless America plaque.

@ChefJeanPierre

Ай бұрын

👍❤️

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.

FWIW- wishing you a blessed 😇 happy glorious day and, as well; a delightful evening ahead!!!

You say polenta you have my attention sir

"Oh it left. I got him!" oh my gosh thanks for sharing so many wonderful recipes, tips, and LAUGHS!

I just love your sense of humour. Enjoy your 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!

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!

I always try to like the video before chef mentions it. All the videos deserve a thumbs up! You got me this time chef!

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.

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.

At 20:28 Jack looks like he’s emerging from the pot! Looks good though!

Chef Jean I'm not sure what I enjoy more your recipes or your humor.

LOL Chef you're not the ONLY one that talks to your food.

I also talk to my food and make a lot of boom boom and bloo bloo bloo! Merci Chef. Love your sense of humor.

Every time I watch you it brings back wonderful memories of one of my Chef/ teachers in Johnson & Wales back about 100 years ago! 🤣

Im new to chef JP and it’s my favorite thing to watch now love these videos

Chef, not to laugh at you possibly burning your tongue but it is some funny at your reactions to hot food. Jack, you also crack me up with your animations!

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'm imagining Chef JP merch with a "cookroo" on it, like a butter carving of a chicken with a flour sack for a body.

The most entertaining Chef on KZread. I cooked the creamy mushroom chicken and lava cake the other day. So delicious and simple. The whole family loved it.

Chef! I'm throwing up and sick today. Your video brings life.

Cutting an ingredient to a size suiting the cooking time is something that I feel is overlooked often.

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 heard the thunder. 16:02. Thunderstorms are awesome

Awesome chef, awesome camera man❤❤

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)

@toriless

11 ай бұрын

Yeah, for stock, sure, then dump it through a colander when cool. I usually then use a strainer afterwards.

LMAOOOO make the "boom boom sound very important" lmaoooo also the editing on the onyo missing the pot lmaooo this was hilarious :3 thanksies chef :3

You’re the best chef I’m glad I came across your videos will be watching every video

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 promise you I haven't drink anything yet - Chef Jean-Pierre

@michelleharkness7549

11 ай бұрын

❤amazing

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😡

Your italian relatives have a funny way of eating Grits. LOL Having fun with it, Chef. 😉

I forget everything! Except your channel! I am going to try your polenta 👍

Before beef basically became a luxury I would use that in stew almost just like this one. This version with pork shoulder looks like a fantastic alternative! A tip; sauté the mushrooms in the bacon fat for extra extra flavor.

@simonnebel

11 ай бұрын

Did he forget to add the Cumin ?

@drewbiedoobie1416

11 ай бұрын

​@@simonnebeli woulda forgot it accidentally on purpose

Once again Jack and chef make a great team

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.

Make the Boom, Boom! Best part of the video!

Thank you for the polenta! Please, chief! There are wounderful potaroerecepies that is not sidedish, but just marwellous cheap meals. Want to see a masterchiefs take on

I have a challenge for you. Persian cuisine! Maybe some saffron rice? Saffron chicken?

@maudline

10 ай бұрын

Oohh a tagine 😋😃

I love it, post credit scenes, and now instant replay! Of course it wouldn't be Chef JP without the signature burning your mouth😂

@toriless

11 ай бұрын

I like when he twiddles his fingers, which he also does when it is real good.

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 have never had so much fun learning. Chef, you crack me up. Thanks for brightening our day.

I'm not looking very good! I'm hot! Thank you for your humour Chef!