Who cares if your breath smells bad after this, garlic is just awesome. This guy truly loves to cook and teach. Not too many chefs out there take their time to teach the regular Joe how to make a great tasty dinner. Thanks again CJP.
if someone gives me a bad name because of my breath smells like garlic . . . I'd take the time to - especially for him - do a bread marinated in W.A.T.E.R. coz he'd be no longer friend of mine :-) Warum machen die bei so lecker Essen immer den (politisch korrekten) Affen ? Ausgemachter Mumpitz ! ! !
MAMA MIA!! 🤣You make cooking a joy Chef!! Your skill, your humour, your interaction with your followers are AMAZING! I never miss an episode, | almost love cooking as much as you! You keep everything uncomplicated, you don't hide from your mistakes and keep everything you do on camera live and real, an inspiration to all who have the pleasure of watching and learning from you xx
ok, as we know Chef Jean-Pierre, he is never shy to use enough butter and the other good stuff. This is how things work, if you want it perfect! Thanks a lot and please go on showing us what you love!!!!
Chef, I watch TH-cam videos more than cable but yours are the only ones I LIKE before even watching because I don't want to forget and of course you NEVER disappoint! Thanks.
My dad started in '68 at an Italian place, and when he first opened his place in '79, that is how we did it. At some point in the 80s, we just cut the loaf in half and that is how we do it to this day. One catch is that if you soften the butter too much, when you pull the loaves apart to cook, too much butter sticks to one side. Anyway, I have been thinking about going back to the "old" way, and this video just might push me over the edge.
I think this is going to go well with tonight's dinner. I'm making your Bigoli all'Amatriciana chef. _(Bigoli rather than Bucatini because I don't know how to make fresh Bucatini without the press and die)_ Anyway... For this? Today I baked a loaf of French bread, and used my garden fresh garlic, basil and parsley. Normally I would have homemade butter on hand, but the price of heavy cream is sky high. (eight bucks a quart!) _I always try to use the best ingredients and stay traditional chef. Thank you for helping me do the last part of that!_
Ok, made this for the weekend dinner. Wow what makes this so good? This is amazing I am reheating Bolognese tonight and making again. Crazy the simple ingredients together are so good Thanks Chef
Thank you for clarifying the mystery of the aluminum paper - just saw a video on the “right” way to use it and was confused. Scratch that none sense, you made it all clear now. Thank you as usual for your knowledge. You will live beyond your videos - you are a legend!
even something so simple as garlic bread is lifted to new heights by this man. truly passionate...which is very contagious! Thank you Chef!!!! You are the best!
Thats exaclty the way my Mom teached me 35 Years ago ^^ Thats the best Garlic-Bread I ever eaten, Fantastic! Thx Chef for reminding me again! It's been way too long since I've done it ;)
My friend brought me fresh garlic and basil from her garden and I have plenty of garlic! Bread too! That will go nice with the spare ribs I’m making today.
I went KETO a year ago and lost 70 lbs but still enjoy watching your videos. I do have 'cheat meals' and will be having garlic bread on my next. Not a full loaf but a small roll.
Have been watching the videos and have tried more than a few of your recipes. BIG hit with the garlic bread. We have a restaurant here in Kansas City that is famous for what they call 'Sicilian Dip' - olive oil, basil, garlic and cheese that one may dip bread into. Your garlic bread recipe duplicates this as an all in one and is FANTASTIC!!! I also enjoy your recipe for bolognese sauce. I am trying a number of your other recipes and so far have yet to miss! Thank you for sharing and proving how easy it is to make good tasting food!
Hooo Chef, I am making this garlic bread, your garlic shrimp recipe, except I’m using scallops tonight, AND your Caesar salad right now for my family. It’s garlic heaven in my house tonight. Bread is ready to go in, my dressing is made and in the fridge, and my prep is all ready for my scallops. My family is SO LUCKY that I found you… ❤️ U Chef!!!
“After 50 years you can stand a little heat”. I love it! After all, if you can’t stand the heat, stay out of the kitchen. Thank you Chef, I love how you take the time to show us a great way to make even a simple thing like garlic bread, look amazing.
Boom Boom Boommm Butter Butter Butter, easy, simple but genuine ingredients, yummy starter recipe that could be served with anything. Nice and original idea, ... toast with you my Chef J.P.
A simple and great recipe for Garlic Bread! I've made my garlic bread with both Unsalted Butter or fine Olive Oil (if I use Olive Oil I always put the minced garlic in the oil for a good long while before I spread it on the bread, so it is infused with the aromatic flavor of the garlic!). I cannot say which I like better because for me it depends on what I am having it with. Everything I have must enhance the main dish and this type of bread would certainly qualify as an enhancement.
Only Chef Jean-Pierre can make garlic bread an exciting video. As an Italian, I am not a fan of garlic bread - we don't have such a thing in Italy - but I appreciate that Chef Jean-Pierre elevates this American staple to an elegant height. Bravo.
@N. D. you add cucumber too? Sound a bit like a Greek salad. When I make bruschetta, I just do tomato, garlic, basil, olive oil and balsamic vinegar. I'll try it with the cucumber too. Sounds good.
@N. D. oh yes. I know. I had them every day for two weeks while in Greece...along with Lava wine haha. The cucumber was what made me think of them. I loved too the big slab of feta instead of crumbles. Makes me miss it. And the souvlaki! Taco truck sort of places with lamb on a big skewer and they sliced it. Oh mamma. Want some. Not like they make here!
I love you Chef Pierre. You saved my life. I'm a new cook. Only two years. You showed me things and taught me things it would take a lifetime to learn and figure out. Rest in power.
You are so much fun to watch and learn from!. Thank you for making my life so much better with great food! i was in a rut of my own cooking, now life is delish and wonderful! BIG HUGS!!!
Chef, I made this to serve with my lasagna dinner for Christmas, and they LOVED it! I didn't have any basil and only had fresh italian parsley. Soooo good! Lots of Butter! and no measuring of anything! You'd have been proud of me :-D But the REAL star of the show?? Your eggnog recipe! I only used rum extract and added nutmeg into it before serving (I wound up serving it "punch" style since it wasn't a formal setting)... people were AH-MAZED!! Thank you!!!! You make me look so good!
This is real similar to a pull apart bread my step mom did one year for christmas. it was absolutely amazing, rather than slices she cut a cross hatch deep into the loaf, added garlic butter same as Chef did in the video, and then after the initial bake, added in a no-bake beer cheese that she makes for the last trip through the oven. absolutely wonderful, would recommend it to anyone and everyone.
You know if you roast those garlic bulbs and sqeeze it into that soft butter... a little slice of heaven. I grew up eating garlic bread with just garlic powder/butter and parmesan and it was still good:) It was always served with a marinated and grilled london broil or pasta in our home. Thick cut of beef or large bowl of pasta fed a lot of people with this bread!
Now I thought I made good garlic bread. Since making yours, heavy on the garlic and basil. I make this almost daily. My friends that stop by absolutely love it! They say it's the best garlic bread they've ever had. Thanks Chef!
I have been making garlic bread for years. I like to use ciabatta bread; cut the loaf in half; lather each side with with softened butter, fresh garlic, and Italian herbs; and bake for 20-30 minutes. Crunchy and Delicious! I made garlic bread tonight following your recipe. Also crunchy and delicious, with a little more of an upscale look! Bottom Line: Garlic Bread is Delicious!
I don’t know about the US but in Canada, we buy Allan aluminum foil and they also make a non-stick baking foil, where the dull side is the non-stick side. Then, it makes a serious difference.
Allo Chef. Absolute awsome TOP recipe to make at home. But come on! No restaurant would make this Garlic Bread like you do it without charging customers a whopper price for it. Continue on making us enjoy food! Your friend from Montreal. Mario
WOW, tried this last Sunday when I made my spaghetti sauce all day and wife was wow'd! Said why is this so good its just garlic bread. The new technique is incredible on this one , along with the fresh garlic, parsley and basil. Thanks again Chef, garlic bread won't ever be the same!
Now THAT's what I'm talking about!!!! Something so simple, jacked up to killer level 🤩 Is there an award for Chef of the internet?? Hands down, Chef JP wins. 🔪🏆🥇
Why did I only discover this channel today? I have been (very amateurishly) cooking at home since I was 17, I'm 63 now. This garlic bread is so similar to the way I make it, but there are a few tips I can use to take it to the next level! Parmesan, who would have thought? OK, now I will subscribe after typing this!
I am liking to make with the garlic my brother Miloff he grow in sheep dung. It go so well with the jaw of ostrich bird and with all the drippings!!! Yummy village!!
I have made this twice and it is incredible! The first time I used sourdough, which added something different in. This time I used Italian loaf and it was still delicious, but a little lighter. Just finished half a loaf with my Caesar salad for dinner. So freaking good.
Chef, please don't worry about making quick videos. Your videos are pure GOLD and we could watch them all day. Much love to you!!!! My wife thinks you are very handsome!!!!
Butterboy, here… I made the spread just like you did in this video. Only, I used homemade butter and we used ciabatta rolls. I put the spread on generously and left the rolls face up (cut in half). We had a nice crunchy bottom with a slightly crunchy top around the edges and soft creamy garlic spread in the middle which made the bread nice and soft and there was little pools of the melted spread in the holes. It was fantastic! ❤ It all went! You don’t like it then if we ever dine together, I’ll prepare something special then. A Big Mac w/ cheese. And a uh… oh a side of caramelized potatoes from the Maillard Reaction in a huge vat of grease. And for desert, electric paddles from the EMT we’ll have on standby. It’s amazing! You’ll love it!
Gotta half loaf of French bread on the counter I didn't know what to do with. Now I do!! Bread is the staff of life. Good garlic bread takes it over the top. Chef J-P delivers!
Chef JP, normally I am giving you props, and this looks amazing as usual, but on this one, I have to say your producer was on the ball! The cooking instructions got a bit muddled and just as I was about to go back and listen for a second time, your producer caught it and you clarified it. So kudos to your producer on this one!
This man is an absolute blessing to the culinary world. What a legend.
He is indeed... He should have a squillion subscribers!!
Couldn’t agree more
agreed
Absolutely! A gift to all of us!
Indeed.
Pro tip: No matter how much garlic you put in, it can never be too much. If in doubt, add more garlic 😋
One can only asymptotically approach too much garlic.
I like that pro tip!! Couldn’t agree more.
Too, as far as the "time" mis-speak; it would end up delicious anyway. Then there's the Professional level! Thanx Chef JP & Staff.
When in doubt, ALWAYS add more garlic! Wise man!!! You deserve your profile picture.
Totally agree! 💜🍞
No need to attend the $$$ Cordon Bleu in Paris when we have the "Joyful Chef" monsieur Jean Pierre to show us the way!
Dear Chef Jean, I'm 75 and have always loved to watch cooking shows. You my friend are my new favorite. Your a joy to watch.
Who cares if your breath smells bad after this, garlic is just awesome. This guy truly loves to cook and teach. Not too many chefs out there take their time to teach the regular Joe how to make a great tasty dinner. Thanks again CJP.
Use fresh garlic for fresh breath.
It's strongest the next day, when it's been fully absorbed by your body.
Always use more garlic and/or onions for BETTER. That's the Italiano in me. :)
if someone gives me a bad name because of my breath smells like garlic . . .
I'd take the time to - especially for him - do a bread marinated in W.A.T.E.R. coz
he'd be no longer friend of mine :-)
Warum machen die bei so lecker Essen immer den (politisch korrekten) Affen ?
Ausgemachter Mumpitz ! ! !
Brush your mouth, esp the tongue with hydrogen peroxide 3%
that "well hello friends" really puts a smile on one's face after a long day
MAMA MIA!! 🤣You make cooking a joy Chef!! Your skill, your humour, your interaction with your followers are AMAZING! I never miss an episode, | almost love cooking as much as you! You keep everything uncomplicated, you don't hide from your mistakes and keep everything you do on camera live and real, an inspiration to all who have the pleasure of watching and learning from you xx
Thank you so much!😊❤️
@@ChefJeanPierre Thank you so much too!! xxx
My mom made this with spaghetti dinners when I was a kid. What a great memory! Merci, Chef.
Chef JP knocks it out of the ballpark again. A true teacher.
ok, as we know Chef Jean-Pierre, he is never shy to use enough butter and the other good stuff. This is how things work, if you want it perfect! Thanks a lot and please go on showing us what you love!!!!
Chef, I watch TH-cam videos more than cable but yours are the only ones I LIKE before even watching because I don't want to forget and of course you NEVER disappoint! Thanks.
Makes me want to have a nice plate of spaghetti and meat balls or a slab of lasagna. I absolutely love a good garlic bread. Thank you Chef J-P.
Garlic Bread! Woohoo! I need to comment on the absolutely fabulous opening sequence. The food is more beautiful than any food photography ever.
My dad started in '68 at an Italian place, and when he first opened his place in '79, that is how we did it. At some point in the 80s, we just cut the loaf in half and that is how we do it to this day. One catch is that if you soften the butter too much, when you pull the loaves apart to cook, too much butter sticks to one side. Anyway, I have been thinking about going back to the "old" way, and this video just might push me over the edge.
I love the fun relationship chef has with his producers and assistants
I think this is going to go well with tonight's dinner. I'm making your Bigoli all'Amatriciana chef. _(Bigoli rather than Bucatini because I don't know how to make fresh Bucatini without the press and die)_
Anyway... For this? Today I baked a loaf of French bread, and used my garden fresh garlic, basil and parsley. Normally I would have homemade butter on hand, but the price of heavy cream is sky high. (eight bucks a quart!)
_I always try to use the best ingredients and stay traditional chef. Thank you for helping me do the last part of that!_
Ok, made this for the weekend dinner. Wow what makes this so good? This is amazing
I am reheating Bolognese tonight and making again. Crazy the simple ingredients together are so good
Thanks Chef
Buttery and Garlic and Herb infused, that's the way i like it!
Joe from Germany
Thank you for clarifying the mystery of the aluminum paper - just saw a video on the “right” way to use it and was confused. Scratch that none sense, you made it all clear now. Thank you as usual for your knowledge. You will live beyond your videos - you are a legend!
even something so simple as garlic bread is lifted to new heights by this man. truly passionate...which is very contagious! Thank you Chef!!!! You are the best!
Thank you 🙏
Thats exaclty the way my Mom teached me 35 Years ago ^^ Thats the best Garlic-Bread I ever eaten, Fantastic! Thx Chef for reminding me again! It's been way too long since I've done it ;)
My friend brought me fresh garlic and basil from her garden and I have plenty of garlic! Bread too! That will go nice with the spare ribs I’m making today.
You sounded a little under the weather, Chef. Thank you for taking the time out of your day to teach us a lil more about cooking. Stay safe and well!
I am all good! Thank you for your concern 🙏😊
I went KETO a year ago and lost 70 lbs but still enjoy watching your videos. I do have 'cheat meals' and will be having garlic bread on my next. Not a full loaf but a small roll.
Have been watching the videos and have tried more than a few of your recipes. BIG hit with the garlic bread. We have a restaurant here in Kansas City that is famous for what they call 'Sicilian Dip' - olive oil, basil, garlic and cheese that one may dip bread into. Your garlic bread recipe duplicates this as an all in one and is FANTASTIC!!! I also enjoy your recipe for bolognese sauce. I am trying a number of your other recipes and so far have yet to miss! Thank you for sharing and proving how easy it is to make good tasting food!
Hooo Chef, I am making this garlic bread, your garlic shrimp recipe, except I’m using scallops tonight, AND your Caesar salad right now for my family. It’s garlic heaven in my house tonight. Bread is ready to go in, my dressing is made and in the fridge, and my prep is all ready for my scallops. My family is SO LUCKY that I found you… ❤️ U Chef!!!
“After 50 years you can stand a little heat”. I love it! After all, if you can’t stand the heat, stay out of the kitchen. Thank you Chef, I love how you take the time to show us a great way to make even a simple thing like garlic bread, look amazing.
Mama Mia!!!!! Ya know the red wine is a flow’n at The Chef’s Italian dinners. What a treat this guy is.
Boom Boom Boommm Butter Butter Butter, easy, simple but genuine ingredients, yummy starter recipe that could be served with anything. Nice and original idea, ... toast with you my Chef J.P.
A simple and great recipe for Garlic Bread! I've made my garlic bread with both Unsalted Butter or fine Olive Oil (if I use Olive Oil I always put the minced garlic in the oil for a good long while before I spread it on the bread, so it is infused with the aromatic flavor of the garlic!). I cannot say which I like better because for me it depends on what I am having it with. Everything I have must enhance the main dish and this type of bread would certainly qualify as an enhancement.
Only Chef Jean-Pierre can make garlic bread an exciting video. As an Italian, I am not a fan of garlic bread - we don't have such a thing in Italy - but I appreciate that Chef Jean-Pierre elevates this American staple to an elegant height.
Bravo.
@@colekter5940 haha
I want to know what you do make!
@N. D. you add cucumber too? Sound a bit like a Greek salad. When I make bruschetta, I just do tomato, garlic, basil, olive oil and balsamic vinegar. I'll try it with the cucumber too. Sounds good.
@N. D. oh yes. I know. I had them every day for two weeks while in Greece...along with Lava wine haha. The cucumber was what made me think of them. I loved too the big slab of feta instead of crumbles. Makes me miss it. And the souvlaki! Taco truck sort of places with lamb on a big skewer and they sliced it. Oh mamma. Want some. Not like they make here!
@N. D. no kidding. Yummy.
I love you Chef Pierre. You saved my life. I'm a new cook. Only two years. You showed me things and taught me things it would take a lifetime to learn and figure out. Rest in power.
A great recipe, and a great performance that can only be improved by the addition of San Francisco sourdough bread.
Chef this is best garlic read that I have ever put in my mouth!
You are so much fun to watch and learn from!. Thank you for making my life so much better with great food! i was in a rut of my own cooking, now life is delish and wonderful! BIG HUGS!!!
Taking garlic bread to a new level!!!!!!!! Always the best from TH-cam's MASTER CHEF!!!!!
OH yeah! I loove garlic!
Chef, can you do an equipment video 2.0 and also a tour of your Kitchen would be cool!
Another Chef Jean Pierre masterpiece!
Back when l delivered milk to JonSon markets in L.A .area one store would have French bread with butter and fresh coffee, Wow what a treat!
As a cancer survivor I say, life is short so enjoy the butter! Thanks for another great recipe 🤗
Chef, I made this to serve with my lasagna dinner for Christmas, and they LOVED it! I didn't have any basil and only had fresh italian parsley. Soooo good! Lots of Butter! and no measuring of anything! You'd have been proud of me :-D But the REAL star of the show?? Your eggnog recipe! I only used rum extract and added nutmeg into it before serving (I wound up serving it "punch" style since it wasn't a formal setting)... people were AH-MAZED!! Thank you!!!! You make me look so good!
Just dont ask for garlic bread in Italy, it doesn't exist, and garlic bread or any bread with pasta is a massive no no
Yummy. Only thing I'd do differently is to slather the butter /garlic mixture on the cut ends so they are like the inside slices. Mmm mmmmm good😊
Chef J P you always make my day, you never disappoint. I will look forward to make it this way with my pasta, yum 😋.
This is real similar to a pull apart bread my step mom did one year for christmas. it was absolutely amazing, rather than slices she cut a cross hatch deep into the loaf, added garlic butter same as Chef did in the video, and then after the initial bake, added in a no-bake beer cheese that she makes for the last trip through the oven. absolutely wonderful, would recommend it to anyone and everyone.
Thanks Chef you are such a inspiration and we all love butter thanks to you nowadays it is not tabu anymore with real food.
Hello Chef from Ohio. Great recipe I will make it this Friday night. God Bless you all and thank you again. :)
This bread, torn - slices adorned with Gruyere, (maybe some Prosciutto) toasted, with a glass of Pinot Noir. Best lunch ever!
You're my Man !!😂
Well I guess I know what I am doing with all my Pinot Noir someday.
2 of my favorite things!!! Butter and Garlic!! This guy makes cooking easy and fun. That's why I watch him.
Because sometimes the simple things in life are just the best! Lovin ya work CJP
You know if you roast those garlic bulbs and sqeeze it into that soft butter... a little slice of heaven. I grew up eating garlic bread with just garlic powder/butter and parmesan and it was still good:) It was always served with a marinated and grilled london broil or pasta in our home. Thick cut of beef or large bowl of pasta fed a lot of people with this bread!
Chef forgot another important thing regarding using this much butter….you MUST serve it with red wine, maybe a nice Cabernet. Love this guy.
Now who doesn't like a fresh garlic bread mmmmm goooood
Now I thought I made good garlic bread. Since making yours, heavy on the garlic and basil. I make this almost daily. My friends that stop by absolutely love it! They say it's the best garlic bread they've ever had. Thanks Chef!
Bought 6 store made french breads, prepared, wrapped and froze them. Love all your videos, Chef. Thank you so much.
Being enthusiastic in your youth is commonplace, but being this enthusiastic after more than 50 years is dedication and true passion for your craft.
I have been making garlic bread for years. I like to use ciabatta bread; cut the loaf in half; lather each side with with softened butter, fresh garlic, and Italian herbs; and bake for 20-30 minutes. Crunchy and Delicious! I made garlic bread tonight following your recipe. Also crunchy and delicious, with a little more of an upscale look! Bottom Line: Garlic Bread is Delicious!
You are an artist! Love your videos. I have learned so much from you, and still learning. Don't stop! XO !
I could listen to JP all day talking about cooking.
I love a good garlic bread. This is simple and now I'm craving it.
Magnifico Chef....Ciao from Detroit 🇺🇲🇮🇹
I don’t know about the US but in Canada, we buy Allan aluminum foil and they also make a non-stick baking foil, where the dull side is the non-stick side. Then, it makes a serious difference.
From The Netherlands: thank you, I'll check it out over here 🙂
You are so precious. I love watching your videos.
My hubby & I LOVE a lot of garlic.
Thank you for sharing with us! ❤
Just discovered this delightful chef! Binge watching all the foods!
Allo Chef. Absolute awsome TOP recipe to make at home. But come on! No restaurant would make this Garlic Bread like you do it without charging customers a whopper price for it. Continue on making us enjoy food! Your friend from Montreal. Mario
Yes you can teach and old cook new recipes!
That's the best looking garlic toast I've ever seen!
I think I may hang your picture in my kitchen as some sort of religious icon. You are my favourite chef ever. Thank you Jean-Pierre
Spaghetti Bolognese and garlic bread!!! yum!
I got a beautiful loaf of bread from Publix and will make this tomorrow for my family - looks amazing - thanks again chef.
WOW, tried this last Sunday when I made my spaghetti sauce all day and wife was wow'd! Said why is this so good its just garlic bread. The new technique is incredible on this one , along with the fresh garlic, parsley and basil. Thanks again Chef, garlic bread won't ever be the same!
Now THAT's what I'm talking about!!!! Something so simple, jacked up to killer level 🤩 Is there an award for Chef of the internet?? Hands down, Chef JP wins. 🔪🏆🥇
🙏🙏🙏😊
"You can never have too much butter". That also applies to garlic! And bacon.. I love your videos. I have learned a lot from them.
too much bacon = diabetes, cancer. But other than that, lashings of garlic is the best.
Why did I only discover this channel today? I have been (very amateurishly) cooking at home since I was 17, I'm 63 now. This garlic bread is so similar to the way I make it, but there are a few tips I can use to take it to the next level! Parmesan, who would have thought? OK, now I will subscribe after typing this!
On a side note, Chef, your videos have helped me so much to be inspired after the most horrific heartbreak in my life - THANK YOU!
I am liking to make with the garlic my brother Miloff he grow in sheep dung. It go so well with the jaw of ostrich bird and with all the drippings!!! Yummy village!!
What a blessing to TH-cam!
No matter what you cook I'm hooked.
I always learn something even when its a simple dish.
You sir bring a smile too my face and a great sense of wellbeing to the rest of me! Oh, and thanks for the recipe too.
I can hardly wait to make this
garlic bread is heaven.
Chef.....you are the best!!!! Thank you for all your videos!!!
Nice intro. Now THAT's what I am talking about!!!
Great video. I’m never satisfied with my garlic bread. No doubt this is amazing! Thanks chef!
I prefer sourdough slabs, toasted one side, then lathered and broiled. Gets proper crunchiness
BBQ can be used for grilling the bottom instead
Butter makes everything happy!!
Yummy in my tummy, I want your garlic bread now. 😋🧑🍳👍
I love your technique.
You could have done that with your eyes closed.
Your the best, chef !!
I have made this twice and it is incredible! The first time I used sourdough, which added something different in. This time I used Italian loaf and it was still delicious, but a little lighter. Just finished half a loaf with my Caesar salad for dinner. So freaking good.
Been away far too long, your recipes, infectious smile, and great attitude are always amazing
Thank you so much 😊
Chef, please don't worry about making quick videos. Your videos are pure GOLD and we could watch them all day. Much love to you!!!! My wife thinks you are very handsome!!!!
Butterboy, here…
I made the spread just like you did in this video. Only, I used homemade butter and we used ciabatta rolls. I put the spread on generously and left the rolls face up (cut in half). We had a nice crunchy bottom with a slightly crunchy top around the edges and soft creamy garlic spread in the middle which made the bread nice and soft and there was little pools of the melted spread in the holes. It was fantastic! ❤ It all went!
You don’t like it then if we ever dine together, I’ll prepare something special then. A Big Mac w/ cheese. And a uh… oh a side of caramelized potatoes from the Maillard Reaction in a huge vat of grease. And for desert, electric paddles from the EMT we’ll have on standby. It’s amazing! You’ll love it!
You can never put too much garlic or butter on garlic bread. And of course, Reggiano!!!!!
Great job JP!
Chef, I like your Paula Dean approach to butter, more more more at each step!!!!
Let’s get this legend to a million subs! Getting close!
This man cooks like my .Belgian Grandmother taught me. I love to watch him
My danish grandmother was a cook like him.. different accent but never measured a thing and LOVED Butter
Gotta half loaf of French bread on the counter I didn't know what to do with. Now I do!! Bread is the staff of life. Good garlic bread takes it over the top. Chef J-P delivers!
Oh, BTW, I wanted to say how Chef Jean-Pierre makes this stuff FUN, too! An appealing and remarkable sense of humor anybody can embrace.
Butter is the Key to everything ♥♥♥
Chef JP, normally I am giving you props, and this looks amazing as usual, but on this one, I have to say your producer was on the ball! The cooking instructions got a bit muddled and just as I was about to go back and listen for a second time, your producer caught it and you clarified it. So kudos to your producer on this one!
Maestro! Gracias. Merci! Thank you! Grazie! Danke! I appreciate you a lot chef 👨🏿🍳❤️
I made this with loads of garlic but also added chilli flakes! Best garlic bread I’ve ever eaten!