My Favorite Sauce for a Steak | Chef Jean-Pierre
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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Made this recipe and it was mind-blowing. Made it a second time but substituted coniac with Jack Daniels No. 7 whiskey and instead of green peppercorns we used red and white peppercorns along with the black peppercorns. Totally changed the wow factor.
Awesome Hannah, I am so glad you liked it! 😊
Are you Canadian or Irish?
P0
Same thought I had, thats tomorrow nights dinner, served with his AuGratin potatoes
Interested to know how it changed? I assume for the better (according to your taste).
John Pierre is the real deal. Not dependent on over the top editing. He IS the content. Not many youtubers can explain as thoroughly and spontaneously as Chef Jean Pierre. He talks as if you're in the kitchen with him. Protect this man at all costs!
🙏🙏🙏😊
@@ChefJeanPierreyo
This man needs no protection, only more butter…always butter
Can I have the recipe for this sauce, please?
Chef Jean-Pierre is so much more than a chef. His show is an anti-depressant. It uplifts us who watch, and releases our own happy chemicals - endorphins - This man is therapeutic. God bless him and his family
🙏🙏🙏❤️
I could not agree more! I love the cooking and lessons, but Chef, you just brighten my day by tons! Grace to you! Merci!
👍👍👍👍👍👍👍❤️🎯
Watching you and Bob Ross helps me to chill out. Instead of happy little trees, you add more butter.
John-Pierre, I'm not sure what I love more, your accent, your enthusiasm, or your food. But the combination is unbelievable. Merci beaucoup
His accent is adorable!
@@dbpsons5201 It makes me miss the times I did work in France. Oh, he also has a great smile and manner. Makes you want to watch and learn.
That's what I just said!!! You read my mind!!!!
Surely his adorabelness!
All of the above but the BIGGEST REASON is the "God
Bless America" sign on the wall beside him.
Blessings Chef!
🙏🇺🇲🙏
I come here to learn, but I also come here to smile. Jean-Pierre always makes me happy.
🙏🙏🙏❤️
Absolute master class right here.
Steak Au Poivre can't possibly be made any better. This video should get a special icon from TH-cam for being the gold standard in its category.
This chef whom we all love is a funny, jovial and joyful presenter, a great guy to step in front of a camera, with a taste for sometimes almost slapstick comedy. But boy, believe you me, when it comes down to the pure skills of making food on the highest level, this man knows his craft!
I am humbled by your words! 🙏❤️
Why oh why do I watch Chef Jean-Pierre videos on an empty stomach? I've been cooking the recipe for this dish from Saveur magazine for 20 years and appreciate his twist on it. Clarified butter and green peppercorns are a better touch versus older recipes.
In the 1950's I was apprenticed to a French Chef de Cuisine. I had pots of boiling water, knives and other objects thrown at me as well as verbal abuse. I eventually learned to cook.
Long retired, it is I still enjoy watching other cooks from cowboys, Canadiens, the Aussies and the Chinese.
Chef Jean-Pierre is the Go-To channel.
A person could spend many years of time at the culinary school and much money for these lessons.
Chef and his channel are a blessing for those who enjoy cooking for friends and eating the good food.
I noticed his oven looks like a face and now I can't unsee it
Haha! Me too! I'm going through recipes
😂
Me too! Looks like an angry robot.
😂😂😂
Oh no, now that's all I see too now!😂
My mom is from Louisiana. She cooks like you without the scientific terms. She has always cooked this way. She does not measure anything. She seasons to taste and most importantly she has learned mis en place. She's an excellent cook. So was her mother and most of my kin folk cook the same way. Their foundation is French from a long time ago when France owned part of America. When I went to live there as a teenager my people would pronounce it mainaise. I did not find out that it was the French way of saying mayonnaise until I was past 50 years old. My mom is 85 and enjoys watching your videos.
It‘s just so adorable that he calls the viewers his friends, he‘s such a nice guy
Keep going Chef, we love you!
🙏🙏🙏😊
You are my lover. Do you like when I call you my lover? I love you.
@@jirikurto3859 What are u even talking about?
Calling people friends is actually a very clever psychological tactic. Obviously, I'm not saying JP is trying to manipulate his viewers, I'm just saying that calling your fans your friends is a very good way to make them feel more connected to you. Another tactic you'll possibly notice, if you pay close attention to interviews on late night shows, is giving the audience attention. You'll notice that the more charismatic guests will take an extra few moments to really look at everyone in the crowd. If you pay attention to several interviews where people both do that and don't do that, you'll notice that the cheering tends to be louder and last longer when the celebrity gives them extra attention before giving the host attention.
People love attention. People love attention so much that they'll do damn near anything to get it. So anyone who readily gives away attention is always going to be more loved than someone who doesn't. Careful of the kind of attention you give, though. Creepy attention won't get you anywhere 😂
Psychology is weird. And fun. ☺️
@@since1876 Indeed, I find that to be extremely interesting too, especially through peoples language and interactions. But in this situation, I suppose that Jean Pierre just wanted to be friendly because that‘s his general behaviour to treat people nicely😂 But your explenations about interpersonal communication will stay in mind because I love this kind of stuff, even though I am not a psychiatrist :D
Well hello there friend!
I've made this recipe several times now and it's AMAZING!
I will also say this if you just make the sauce it goes wonderfully ontop of sweet potato fries!
I let those green pepper corns marinade in cognac for roughly a month and let me tell you... absolutely phenomenal!
OBESITY
The world MUST protect Jean Pierre at all costs! His talent, enthusiasm and pure joy makes me so happy every time I watch him! Butter is better my friend!
Thank you 🙏
Ou étiez vous toutes ces années? Je viens de vous découvrir il y a 1 mois! J’adore votre façon de montrer votre savoir faire!! Et surtout votre bonne humeur! Cette recette est incroyable. Le steak, la sauce et les patates fondantes!! Tout est parfait et vous rendez vos recettes faciles a faire!! Merci!!!!
Thank you for being you when making these videos Cheff and for being one of the best cooking channels on youtube! No nonsense, no plugging products and just straight to the point!
It’s so wonderful that you are generous enough to share your recipes with us!! Your enthusiasm for cooking is contagious!! Please don’t ever stop your teaching videos!!!!!
Amazing thinking about how far this channel has come in the last year and a half. Absolutely deserved, too - chef's videos are always informative and EXTREMELY entertaining. ❤
Absolutely! Over 750k subscribers and counting, we love Chef JP
Thank you❤️ !
I have to agree. Greetings from Germany
@@rustyshackleford3278 agreed
Greetings from Greece as well!
Of all the cooking content I consume on TH-cam, I feel like Jean-Pierre is one of the only chefs that is an actual Master of the dishes they make. He's not just flying by the seat of his pants, or making trendy dishes, or trying something for the first couple of times...these dishes are ingrained in his soul.
Thank you 🙏
Actually, I kind of like the fact that he DOES fly by the seat of his pants. To an extent, of course. He doesn't really measure, he makes it abundantly clear when you can do whatever the fuck you want, and he's equally clear when it's actually very important that you do something a certain way.
Other people are a bit too snobby. A lot of people have the mentality of if you aren't using the "correct" kind of oil in something then you're fucking up...
This man says, "Hey, you do whatever is good for your taste. Forget people who say you have to do it this way or that way!"
Look up Uncle Roger Jamie Oliver on TH-cam and you'll see a perfect example of someone being too snobby about ingredients. Of course, Uncle Roger is intentionally being over the top, just to be funny, but it's an exaggeration of how some people really behave when it comes to ingredients. And it isn't a huge exaggeration, either.
My hand burned be careful with hot yummy butter super yummy butter 🥰
I love this man so much. Always guarantees I’ll have a good Thursday morning.
Hey God, do U remember the "Galloping Gourmet"? Seemed like every episode was "clarified butter". I guess things like those, give Us a foundation to work from.
@@robertakerman3570 I do not, I’ll have to check it out! (:
@@robertakerman3570 I haven't' hear that name in a long while. He sure was a good entertainer.
@@robertakerman3570 I loved watching Graham Kerr! He's still kicking btw. 88 years old.
@@1G_G1 WOW, I'm glad of that.
I just found your channel Chef.
I cannot tell you how wonderful it is to see a classical French Chef on TH-cam. THANK YOU THANK YOU THANK YOU! Your mise en place is perfection. Not too busy, uncluttered and workable.
I am SO SICK and tired of seeing Gordon Ramsey destroying classic dishes, and over complicating what should be just as much fun to create as they are wonderful on the pallet! I wouldn't let THAT man take the garbage out in my kitchen. Food is about about LOVE and JOY! Not screaming across the kitchen at underlings who are just wanting and needing attention of the head Chef.
Bravo for showing us how it is done! With a smile!
Bravo!
.
Gotta dry brine overnight for steak! That's gonna give a perfect malliard reaction. An hour or two is not long enough in my opinion. You can do it that way, but you must pat dry very well because the steak will still be very moist after only an hour or two with salt. Also, I use the same plastic bag trick for salt. If you can't find good fleur de sel for a finishing salt, coarse kosher sea salt works well when crushed down just a bit. It's not exactly the same, but it gets you there if the salt is just a bit too coarse for your taste
I LOOOOVE this man! his little finger dance at the end when hes tasing the steak... melts my heart. He looks so happy and pleased.
Hi chef. I don´t know about the others, but i realy want to see the gang behind the camera. They are doing great to show us what you are doing. I love your videos 👨🍳
Yes..!! Let's see , and meet , the team..!! Next Thursday, perhaps.??
Great idea !
Dear Chef Jean Pierre, are you reading my mind? I was just planning a steak dinner!! I can barely wait to make this!! It looks AMAZING!!! Thank you for all you do!! 🙏🙏💕💕💕
I know class when I see it and you are that. I am a retired chef with 55 years of practical experience from running mom and pop lunchonettes to high volume catering. From family style to fine dining restaurants. I was also a culinary and pastry educator in Manhattan for many years.
Like I said, I know class when I see it.
How refreshing to finally come across a chef online that knows what he is talking about and doing. I've seen several of your videos and are heartened that there is someone that is teaching the correct techniques with a good philosophy with a little bit if flair and panache.
You remind me very much of myself.
Please keep up the good work and I'll keep on watching.
Thanks .
Only reason I ever started making clarified butter. Easy. Peasy. Make it every month. Take a few minutes out of you day, put it in a little cute mason hinge jar, you're all set. Keep Cooking!!!
I think I’ve found my favorite cooking channel on TH-cam. I’ve checked out over a hundred cooking related content creators over the past 2 years and NO ONE has matched the passion, delicious recipes, and sound advice that Chef Jean Pierre has shown. Bravo.
Have you checked out shotgun red check it out
You are such a good teacher. I made this with the fondant potatoes tonight, and this was a $300 meal at a fine restaurant. My steak came out to a PERFECT medium rare, and the fondant potatoes were so rich and yummy. I am glad I forgot to make the broccoli because I am sooo full right now. Thank you so much for sharing your knowledge with us.
"Pleasure is the beginning and the end of a happy life." Epikouros.
I'm in rehab from an injury and I started watching this channel. It's kind of a torture because the food here is soooooo horrible. But I can imagine how delicious it is. And I'm excited to get out and start cooking and impress everyone I know with these fantastic dishes. Thanks Chef!
I cook breakfast for 200-300 people every morning. It's nice watching someone else cook for a change. Thank you for the lesson. I might prepare it for my wife
Chef, I feel like I won a jackpot when I found your channel. Your recipes are wonderful, and you are a gift to those of us who love to cook. May you have many more years of teaching and creating amazing dishes!
Thank you 🙏
He says "my friend" a lot and I kind of am starting to believe it! Chef Jean-Pierre rules
It is amazing! Absolutely ❤️ this peppercorn sauce recipe. I could drink it! This is an easy preparation, and it is so impressive, and most importantly DELICIOUS.
Monsieur John, I just discovered you a week ago. Mon dieu!! Your recipes are rapidly filling my recipe bookmark. It will require me months to try them all but I look forward to the culinary fun. Merci mon'ami
It's not the audience being amazing, it's YOU beeing AMAZING
🙏🙏🙏❤️
He grabs the 500 degree pan handle at 12:20 and doesn’t even flinch. I have done that and nearly knocked the pan off as I jump around the kitchen screaming. This guys is the boss
OMG Chef! Made this tonight and we nearly fell out of our chairs! The absolute BEST steak prep and sauce of ALL TIME! Your generosity of spirit is truly inspirational!!!
'My Friends' Thats why we love you, Chef.
🙏❤️
I have been watching him for 6 months, and has improved in my cooking…….my mom had Julia Child, I have Jean-Pierre!
👍👍👍😊
Sanni bucket/ hand wash/station clean.... whoosh all in one motion. Yes chef!🎉❤🤌
The last time I made au poivre sauce I had enough extra I put some in the freezer (I understand it keeps for 17 years) and then a couple of months later I had sauce for london broil or whatever. It was great!
Excellent idea that I'd never thought of. I'll do exactly that! Thanks!!!
I have been recovering from emergency surgery and your videos have been a comfort. I can’t eat right now but I’m hoping to try these soon.
I made this sauce for my wife the other night, (from other video "my last meal" I believe) and it was the best sauce I have ever had. Thank you chef, I have learned so much from you!
I don't know why I watch your channel at night when I'm lying in bed just before going to sleep. Because now I'm jonesing for a steak dinner! Guess I'll be making this tomorrow when I get home from work. Hope I can hold off that long.
I'm making sirloin steak for tea (american viewers will know this as strip steak, and dinner), but i have already made an italian style roasted tomato sauce, and now i wish this video had appeared like an hour earlier. I will never stop loving Chef, because he is one of the few American based YT chefs who ALWAYS add both F and C to temps.
i think most of us know what sirloin steak is. now if only more american butchers knew picanha😁
Yes, I would know of sirloin but hardly know of strip steak. But youtube taught me about Tea.
@@MissBabalu102 Apparently in the states what you call sirloin would be our 'rump' steak. But hey, it's all delicious.
What a pleasure to watch. Thank you so much for this video. We are from Liberty City Texas and I’m Making this tonight with my 10 year old son. Much love and appreciation from the Reagh family to yours.
I have learned so many great techniques from this channel that I've begun making my own recipes that tastes amazing. Thank you for sharing your knowledge and techniques.
Cognac: 🔥🔥🔥🔥🔥🔥🔥
Chef Jean-Pierre: ok that’s enough now
😂😂😂😂😂
😂😂😂
I have never bought nor cooked with green peppercorn. I can't wait to make this recipe - that sauce looks divine and this is so SIMPLE!!
I have eaten fantastic food in Paris and now I can make it myself.
As Chef Jean says, “ it’s easy my friends”.
He makes it easy. I have cooked some fantastic meals with his wonderful support.
Thank you Chef! Butter, Butter, more Butter!
I have always loved using butter and now I have you giving me absolution.
One of my favorites is Chicken Milanese
My grandchildren love it!
I remember making this for the first time after watching you and was blown away! Like for real, I have learned so much. I'm keeping the garlic puree and clarified butter in stock, I tried tarragon, and do onyo first! I never would've had this sauce or known these things before. I'm better because of you. Thank you, Chef!
You are so cruel. That steak looked so good when you ate it and now here I sit with my mouth watering.
How can you not like this guy “my friends”
amazing every time i watch your videos chef, old ones new ones doesn't matter , you are always amazing with your one of a kind recipes , all the best.
I am a total pepper freak, so I'm right there with you Chef JP. I've only had filet mignon twice in my life so this, no doubt, would be spectacular. And the three-cheese filling for the potatoes: other-worldly magnificent. Dear Lord, I am soooooo hungry! 🥲😋😛
Thanks for clarifying everything about the clarified butter!
This brought back a memory. I used to work construction and met co-workers with a finger cut off, teeth knocked out and I even tore my entire thumbnail off with a waffle head hammer...so I looked for something safer and joined the Chef's Apprenticeship program here in Denver. During the 2 years I could tolerate it I cut the tips off of 2 fingers, burned myself so badly I had to go to the ER, I fell down and more...I decided to go back to construction where it was safe!! What I noticed is that many guys who were chefs were also carpenters..I thought that notable at this time!!!
I have made a few of your recipes and I cannot believe how good food can taste and how easy they are! I cannot wait to make this! MMMMMMM!
Coming behind chef 👨🍳.😂 never gets old.
I aspire to keep things clean the way he does.
I miss cooking like this, i dont miss being a chef. 5 yrs chef di cuisine training, then 9 years as exc chef. This is one of my favorite sauces, I eat it with spoon, whats left in the pan, grin. Try it people you will love it.
Nicely done chef.
Hello Chef Jean Pierre, I have been following you on this channel since you first started. Now I have learned so much from you that I am very confident in the kitchen or cooking for anyone. Thanks to you and the way you explain everything so well. And yes, now I do use clarified butter often and have made most of the recipes you taught us. Thank you. I am so grateful for your videos and humor while teaching us. Best Regards.
hi chef.
just wanted to say i learned one thing from you that i will hopefully never forget. i asked you about cooking wines and you said(i might be paraphrasing because i dont remember the exact words) "if i wont drink it, i wont cook with it".
and since then i stopped buying "cooking wine" and i only use real wine. i dont like the taste of "dry" wines when drinking them, but they make food extremely delicious. i found a brand in a local supermarket that i can afford and it takes my dishes to the next level. if not for your advice i wouldnt have even thought about it.
so thank you :)
👍👍👍😊
Chef Jean-Pierre, you are the boss of your sauce!!! I am absolutely in love with making the beurre blanc sauce now. I made it with cod and also have made it with scallops and that sauce is absolutely delicious. I look forward to making this sauce when the weather gets cooler to roast beef meat bones and cook for the stock. AMAZING. Merci, merci, merci:)
🙏🙏🙏😊
I love that you do jazz hands when you taste something. I do exactly the same thing 😂
I love watching you create these amazing dishes and very much appreciate the level of detail you provide to us. I have learned so much watching you over the years so please know that you have inspired so many people and have taught us way more than you will ever know. Thank you again Chef Jean-Pierre👨🍳. God Bless you my friend! And may your butter never burn 🔥. Your favorite student and #1 fan!
Nothing taste better than eating directly from the pots! When I was returning home from my military service for the weekend after 2-3 weeks of absence, and found all my mother's delicious pots cooking on the stove I was always standing there eating and tasting every thing directly from the pots ( believe me it was in a different universe comparing to the military food) and she was always acting like she was angry about that but in the same time I was seeing in her eyes how happy and proud she was!
Best regards and shalom from Israel!
👍👍👍😊
I have made Steak au Poivre according to your first recipe a lot. Several people have said it was the best steak they had ever eaten. But now I tried the slight modifications in this recipe including clarified butter and awesome beef stock and it is even better. I made a couple gallons of beef stock last week using your method of amping up beef broth. I also took your advice that it will keep in the freezer for 17 years and froze all of it. So as I was getting everything ready tonight I realized all my beef stock was frozen. So I got a jar and popped it in the microwave to thaw (the only thing I use a microwave for) Then since I had a little time I watched the video on this recipe again. I dint need to watch it to know how to make it but I greatly enjoy your videos as they make me smile! The meal came out great. I used a rib eye from locally raised Nebraska Angus beef. I often have trouble finding a lot of ingredients I want here in the middle of nowhere with the exception of beef. Our beef is the best. I could easily just drink the sauce.
thanks.
Awesome comment Howard thank you for sharing! Great move on the stock! 😊👍
amazing, simple and elegant. how do you know a chef is talented and gifted? easy. just look at how he dances in the kitchen with passion and most of all, his dishes consist of only a few ingredients and voila, culinary masterpieces produced. well done chef.
I just love the way he cooks. His presentation is fabulous !
What an excellent episode on this French classic. I could watch Monsieur Jean-Pierre all day. Merci pour les conseils dans la cuisine!
Absolutely love those classics!! That stock really makes a difference in the sauce. The color is amazing and steak is perfect. Great to see all those comments JP!
Thank you Joe our subscribers remind me of my lovely customers at the restaurant 😊🙏
His enthusiasm for this stuff is amazing.. Bravo, Chef.
Every dish I’ve made following Chefs instructions has been as amazing as he promised it would be
Chef, i just love you and ypur down to earth explanations. You've taught me so much about cooking, things i never thought were possible. Thank you. Much sincere love.
God Bless America and God Bless America's favorite chef Jean-Pierre!!!
🙏🙏🙏😊
Joy, joy, joy! That’s my experience when watching these videos. Thank you chef, not only for the delicious recipes but for sharing your delightful personality with us! ❤
Thank you 🙏
Well, ya did it again! Your technique, and your sauces are ‘Amazing!’ We have dinner guests this weekend… and this is what I’ll serve! Bravo Chef!
Add me to your guest list next time. lol. How did it turn out?
@@Crazson34 Probably good
@@kidthebilly7766 I made it and it was excellent.
I have never seen you before and wasn’t sure if your channel was for me, but once I saw the sign on the wall of your kitchen, I realized you are the one I will be following. Thank you.
I love how he is just so nice. And helps everyone feel comfortable with whatever they are able to do. Thanks for doing these videos!
Oh, I just met someone who used to work with you! So random and he just spoke so highly of you. I feel grateful to view your videos. ❤
🙏🙏🙏❤️
I'm so glad you explain peppercorns. I remember being explained this in Vietnam among the peppercorns: black is dried, green is preserved, and white is (traditionally) left in slightly alkaline streams to have the membrane "cooked" off with the alkaline water.
thanks to this video i had the absolutely best self made dinner this evening! i used red wine instead of cognac since i couldn't find cognac anywhere but it turned out to be absolutely fantastic, i'm still blown away at how easy it is to do having such good instructions and by the taste of the final dish. i also made sure the presentation is awesome. i felt like eating in a fancy restaurant while being at home haha
Hvala što nesebično dijelite znanje i iskustvo,svaka čast!
Chef Jean-Pierre! I remember you made this in a old video a long time ago and I've always wanted to make it - I'm going to do this next week 100%!!
Once I saw your video on clarified butter that's what I use for cooking. Thank you Chief.
Je vous adore Chef Jean Pierre ! Vous m'avez redonné l'envie et l'inspiration de cuisiner !
👍👍👍😊
Any recipe from this mad man will be awesome! I love french cuisine.
ohh man that is beautiful food, the french know how to eat and i happen to have some garden picked green beans too ,just need the steak lol , bravo chef excellent ca
That little chuckle at the end!! Love it. Merci.
Chef Jean, I stumbled upon your channel probably around Christmas 2021 and I have to say, I have the bell rung, and I whenever you post a video, i always find some time through the day to watch every single video you post, I like them before I watch, because your videos have helped me through some really tough times, the way you talk to us all as "your friends" means so much as a viewer, I feel like if I was lucky enough to meet you, I'd know a lot of things about you. I want to say thank you for everything you do to run this channel. I've learned so much from watching your videos. Thank you!
Secondly, I'm curious if there is a story about your career as a chef. I'd like to learn more about your restaurant, your parents, the school, I'd like to learn more about you too.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
I cant get enough of your vids..Frendliest french chef i have ever seen.
Oh my, looks fabulous Chef!!
The Maurice Chevalier of the cooks !
you're amazing, you have become my favorite chef. Thank you for creating amazing content. Keep doing what you are doing, you're crushing it 🔥
as so many have said.. Jean-Pierre is more than a chef, he is a teacher AND a lovely inspiration to cooking and just life and enjoying cooking for the sake of enjoying cooking and making it an art of personal choice.. thank you for doing these videos and please continue.. I enjoy your sense of humor and your love of cooking!! you are both an inspiration and a therapist..lol
First time watching... Fantastic !
I happened to see my boyfriend watching your video's today and I was like hey that's chef Jean I watch him too 😂 he's my favorite ❣️
🙏🙏🙏😊
I remember this was my first French dish cooked for me by a friend who was a celebrated chef and food writer, incl asparagus and pommes dauphinoise.
I sat at the kitchen counter and watched as he poured in the cognac !!! I had never seen anything like it.
The meal was so memorable and 50 yrs later I can still taste the creamy sauce, and the
tender steak.
I wss transported. It is still my favourite dish to serve.
Yhank you chef🧡🧡💛💚💙💜
Amazing. It couldn't be any easier to make the sauce. Thank you, Chef Jean-Pierre. I have been waiting for an excellent instructive video on making the most of a steak and this is exactly what I needed. I sincerely appreciate your videos. Aside for the sometimes-extensive prep work, the cooking and even the cleanup, is easy.
Chef Jean-Pierre - YOU ARE THE MAN !!!! Love your Videos !!!