“Dude”? I never expected that from Chef. Keep the recipes coming. Even if it is a fancier dessert that I won’t make, I still listen to the video just for its entertainment value. I can hope Jack makes it on screen. He has a lot of fans.
I was just thinking about both of 😎those things. I think I may have seen Jack onscreen once... young, black dude? I wondered if Jack is responsible for keeping Chef hip... Dude.😎
@@josephwade8593 Well, he won't say that, ever. Europeans (the ones born there) don't use the jargon used here, but...they invent certain words never used here such as using "super" for anything (not when needed for its purpose).
Haha he said dude before in one of his older videos, talking about some guy that was saying he aged or something. Long time ago, can’t remember exactly
From a long time back, I have always admired the way there is no clever editing, to cover an error or a flaw. He shows us what can and does happen in every kitchen, and how to fix it.
he's the best at deflecting haters with grace and humour, that's not something you typically see in youtubers. usually they either ignore it entirely or launch some kind of meme counter-attack. Chef takes it all in stride, addresses his critics while keeping his dignity and still makes it funny. respect
It's a sign of the times chef that you have to keep repeating this point that what YOU cook in YOUR kitchen is YOUR choice. There are entirely too many people with too much time on their hands who happen to be overwhelmingly opinionated . I keep hearing you say if you don't like this or that leave it out of the recipe , you explain often that this is YOUR VERSION of a certain recipe and while it may not be a traditional recipe it is in fact how you enjoy preparing and consuming it. people are obviously confused about what this channel is all about. in my opinion the best way to sum up this channel is AMAZING RECIPES AND TECHNIQUES FOR LEARNING PURPOSES BUT WITH ANY OPTION YOU CHOOSE TO USE WHILE RECREATING THESE RECIPES IN THEIR OWN HOMES. I think some people just can not fathom that even in Italy each region creates its own personal touches and adds or subtracts certain ingredients for some very famous regional dishes. If you had Spaghetti alla Puttanesca in southern Italy it would not be exactly the same in Northern Italy . the same hold true when people recreate the recipes from this channel. I just think it is odd that you have to keep telling people that what you cook on this channel is first and foremost recipes that YOU enjoy creating and consuming and everyone watching can add or subtract any ingredient they would choose to , preferably without commenting on their feelings being hurt that you did a certain recipe YOUR OWN CHOSEN WAY ... this is why I never started a TH-cam channel. too many overly opinionated and emotionally fragile people in the world today. Cheers to you and your crew Chef !!!!!! I appreciate the hard work and creativity that goes in to every episode on this channel. I have learned a lot over the years watching you on TV and now on your own channel . I wish you continued success and many more inspirational dishes that myself and my family thoroughly enjoy making
I agree with you and Chef. Even different families have different recipes of the same thing, not to mention whole regions. It's silly to think that there is only one way and that every other way is "inauthentic."
I agree. My children are grown with children of their own. I have to change my recipes depending on who in my family is coming for dinner due to food allergies and diets for health reasons. When I have them all for dinner, it becomes challenging trying to combine peanut allergy, shell fish allergy, Gluten intolerant, low roughage, low salt due to high blood pressure and a new one high cholesterol. I've made two main courses which are the same but vary due to different ingredients. Thankfully I found a quality bacon that is low in salt, as they all love bacon.
Chef Jean-Pierre is exactly right (as usual) about Aluminum Foil. There is no difference in heat transfer between the shiny side and the dull side. But I know this is a myth that has been perpetuated forever. As an Engineer working for Alcan Aluminum, one of the major Aluminium foil manufacturers in the world, Chef Jean-Pierre is correct on the tooling marks made by the Press rollers! If you do not believe it, then look it up! I cannot wait to make this awesome recipe! Thank you Jean-Pierre for everything you teach us!
Is that also true of the non-stick version? I always use shiny out, dull touching food if I use the non-stick. I don't use it often lol. Just when I put potatoes on the BBQ.
@@aprilcraddock169 You can still purchase the HEAVY DUTY foil which is a much thicker material or thicker gauge. Reynolds Aluminum makes it and you can buy it at Krogers. It's price is bit more money but well worth it if you need a more robust foil.
The best part of this channel is that chef teaches how to cook and not merely how to cook a recipe. He demonstrates eye-balling and approximating and improvising. So for my Romanoff, I baked the potatoes peeled, so that I wouldn't have to peel them later. I don't do sour cream and certainly not heavy cream, so I used a green chili sauce. I didn't sauté shallot and bacon. I threw the shallots in raw. And I topped with Stilton cheese. It certainly is a bit different than what the chef presented but it still tasted great and I am sure chef would approve because I'm just doing my own thing and making good food
What frustrates me about people who critize is that you make it very clear in all your recipes..."if you don't like it, don't put it in !! It's your food" !! Make it YOUR way ! How will you ever discover things yourself if you follow recipes EXACTLY. Part of the fun, and a big part of learning is trying things yourself. Sometimes it might not work, but sometimes it will. Over time you will learn what works with what and you will get better at knowing what ingredients go well together. One of the (many) reasons this is my favorite channel, is that you teach people to use recipes as a guide rather than an exact science. Like you say :"it's just cooking, we're not sending a man to the moon" !
One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!
See what Chef goes through to help us? See the sacrifices he makes? The pain and suffering he has to endure to be our favorite number 1 Chef of all time? We love you Chef, thank you for all you do!
@@HappyArchaeology-mm4ng It's like chef says, you want to leave the skin on. Leave the skin on. You don't want goat cheese. Don't put goat cheese. Make it your own. He's just inspiring us. Cheers 🥂
@Silver-cl2bd I understand. I can disagree. I know how to cook. Doesn't mean I will make garbage. Just can make better. All I can say. Most chefs, not as good as professional cooks. I have been in the food business for decades. The word Chef? Doesn't mean they are the best. There are Red Seal Chefs, Executive chefs(highest rank). In decades, as a cook, doesn't mean much to me. Most don't have the skills as professional cooks. Smoking meat? Not in their wheelhouse. They don't teach that. Why? Beyond an indoor kitchen. Beyond volume of seving a line, why they aren't as big as they think. To other cooks. Ask any chef, what meat they haven't cooked. I can make a list. Not in their wheelhouse.
⭐️⭐️⭐️⭐️⭐️Made this over the 4th of July when we had friends over. It was incredible! Had friends ask for leftovers to take home and my wife said this is our go-to holiday potato dish. Excellent recipe! Thanks so much!
I am sitting here laughing! This guy cracks me up, he is a comedian as well as a Great Chef! He really is very entertaining as well as educating! Thank you so much for this enjoyable presentation!
Chef John Schenk credits his mother for the recipe in a video he made. I admire that both you and he are happy to credit moms and grandmothers, and not so egotistical as to take credit for a family recipe. Fabulous recipe as well, and interesting to see the technical differences in preparation between the versions.
Chef, instead of cleaning your russet potatoes with a brush, try thinning the skins with a green scrubby. That improves the texture of the skin if you intend to leave them on. I would also debate you that they "taste like noting". It's subtle, but they add earthiness, specifically from geosmin, the same stuff that gives you the smell of rain.
Your Romanoff potatoes look scrumptious. I love watching you chef J.P. You always make me smile. I also L-O-V-E the clip art images of Jack. Especially the one when you talk about olives. I would love to actually see Jack, the person some day. He certainly does a wonderful job (thank you Jack!) God Bless you both (and your families) and Merry Christmas.🎄☃️👍🌈
WHAT do you always tell us????? "Make it your own!!!" I make it YOUR way all the time because I respect you taking your valuable and precious time to teach us what it took you years to learn. Thank you and GOD Bless!
OMGoodness Chef Jean Pierre, that looks AMAZING! You could do this in so many ways, with garlic, a little thyme, throw some crab meat in there, the possibilities are endless. THANK YOU as always, you are a national treasure, and a hero at my dinner table!!!
Jesus Christ, I stopped watching your videos some 4 months ago and here I am smiling again like day one. That's the definition of friendship, isn't it? Time does not count.
One could argue that “French fries” are just “fried mashed potato sticks,” but potatoes most diverse texture, when cooked differently via adding, & or subtracting ingredients, makes a potato a different dish every time! #TheSamePotatoHeadHasADifferentPersonalityGiveOrTakeAccessories
Chef, you always say, “You gonna love this!” Whether we do or don’t , we always love YOU! And yeah - we love your cooking style snd your recipes too. Thanks for sharing all your talent and passion for cooking with us! 🎉
thanks bruh. respect for giving credit. every artist a thief. I might have taken opportunity to give props to Joel Robuchon for his countless stars in this genre. excellence. all three of you. Chef Jean favorite among them all.
Made this last night with chicken Franceses, and it was a hit. Both my wife and father-in-law asked for both to be served on their birthdays. Thanks, chef and God bless.
Hi Chef JP, My 4 year old son and I watch your videos all the time. He was asking if you may please make a video for your fusilli pasta recipe. It’s his favourite. Thank you from Canada. :)
Hi Chef. I love how you make the different recipes your very own. And isn’t that the way we all want to cook. We want our own personal touch to each food creation we make. Thank you for your take on these many recipes. You’re the cats mow my friend ❤😊
(Abby typing) Just the technique of grating an already cooked and cooled potato was priceless for me. I hate making hashbrowns with raw potatoes. I always make baked potatoes in batches in my air fryer and then store them in a bowl in the fridge for later. Thanks Chef!
I Showed my mom some of Chef Jean-Pierre videos.. She says he and i are the same when eating... i aswel eat things too hot, and or burn my mouth eating and be like whoaaaa thats hot! This video made me chuckle out loud. Thanks for the amazing videos Chef!
Potato Monday. I love it! Those potatoes, Romanoff Style Gratin au Chef Jean Pierre, look delicious and I look forward to trying YOUR recipe. Thank you for sharing. And, yes, sweating the onions before putting them into whatever is the best way to go. It's a very "continental" way to do it. Takes a little extra time but it's time well invested.
Chef, I love the way you take any receipt and make it your blank canvas. You then produce your version which is much more sophisticated, and I might add, tasty.
I always love the evil little laugh when he says "Bacon". Great recipe, I'm going to try this. Thank you, Chef, for turning someone who absolutely hated the thought of even baking a box pizza to someone who really enjoys making quality food in the kitchen!
40 years ago I worked in a pancake house. The boss would make extra baked potatoes. No foil. Makes crispy skins. Extra bakers would be scooped out, made into balls and stuffed with a chunk of cheese. Then the skins were fried and stuffed with bacon, cheese, onyo and sour cream. He made a fortune on extra bakers. JS
Food is *and should be* an ever evolving, personalized living thing. There's room for traditional recipes, but once you start slavishly adhering to tradition over joy, you might as well put it in a museum.
Chef, I just wanted to tell you, (and I am a bit ashamed to say so), that I've been watching your videos and using your recipes for some time. Until today, I had not subscribed. Nearly everything I've made from your recipes, (and yes, I like to make things "my own" as well), has been a hit. In this video when you explained that this is your Romanoff recipe, I was impressed. So many people do not understand that whether a professional or home chef, we all make things to our liking, to our family's liking, or through months and sometimes years of developing recipes. I am in Florida as well, but on the Gulf side. One day if would be a pleasure to meet you, Sir. Thank you, Colleen
Wonderful!! Please could we have a technical episode on temperature. You mention many rules regarding oil temperature depending on the type of oil, cooking temperature for different meats, fishes, etc… I think it would be awesome to gather all this in one single episode.
Great request. I recently searched for oil smoke temperatures, and an excellent chart appeared. It was helpful. However, it didn't list which taste similar. I would love a video about oils, vinegar types, salted vs/ unsalted butter, good substitutes when trying to keep choices as close as possible to the orginal recipe. (Like if a recipe calls for Brie, what cheese has similar taste and texture) etc. Great suggestion!
A great recipie , Chef , the most important thing I think you do is , the WAY to do such , for you could do this many ways , with many things , thank you...
This is an amazing potato dish! I’ve made it a few times using food wishes chef John’s recipe. When mixing the potatoes with the sour cream and cheese, etc. he recommends using two forks to keep them light and fluffy. I noticed chef Jean Pierre’s potatoes texture were more mashed together. I’ve never tried the bacon before. I want to do that soon! Potato hack: use SimplyPotatoes (in the green bag) shredded potatoes. Saves a lot of time and work and tastes great! Nobody will ever know!
As a side note. Most "shallots" in the supermarket are "Dutch red shallots" grown from seed, which are basically just a type of small red onion created because they can be grown more cheaply from seed in mass production. They are not real ["French"] shallots, which do not produce seeds and are grown as bulbs like garlic, and they don't have the same flavor. You can visually tell a seed grown onion-shallot when they are cut in half, the scales will be more concentric with one or two cores much like an onion; a real shallot will generally have have several cores, even when not on the edge of dividing. This is on average, you will get a few outliers in either direction, especially if he dutch type was about to divide. I grow shallots and a dozen types of fancy garlic for specialty customers, I have attempted to regrow supermarket "shallots" a few times as a curious experiment and they always fail.
That looks absolutely wonderful, and I simply need to try it one day. Always such a pleasure watching you. I have been on TH-cam since before TH-cam was even really TH-cam, and this is the first "show" I really follow.
Watching this while enjoying butter poached salmon, made the JP way 🤩🤩 I never make my salmon any other way anymore 🤗 I'm never watching these videos without having something to munch on either, because getting hungry while watching is guaranteed 🤤
I really appreciate how you present your recipes and videos chef, "this is how I do it," exactly! Your recipes are fantastic, and I have made several of them. I also enjoy the inspiration I get from watching your videos. Thank you, Chef.
Chef those potatoes look absolutely delicimo,would love to try it but i want to eat it now!can't wait 2 days,probably why people eat frozen french fries,here is another one i noticed but have never cooked,hasselback potatoes,there is no end to it how many recipes,mama,mea,,thanks for the insperation and great vids.regards.(hey what about simple easy recipes for the old people like me) just boil them up,maybe mash em for some exercise,keep em cumin,fantastic.
Yummy! Here's a tip I learned working at a deli for 3 yrs. We sold baked potatoes & would chill the ones we didn't sell to make loaded potato salad the next day. Anyway, we shredded the cold baked potatoes. You don't have to peel them, cut them in half & shred them out of the peeling. You literally end up with shredded potatoes & an empty peeling. I did this almost daily for 3 yrs, so I know. I still make that loaded potato salad at my house, it's awesome!
Made the potatoes today. I replaced.a few ingredients like chef taught. Didnt find shallots but i had red onions Made My own sour cream and added cream cheese instead of goat because I coudnt find any hehe still.thats gotta be the Best potato Dish i ever had. Thank You chef. My wifes family licked the baking pan clean😅.
Just found your channel and very enjoyable to watch. Not just a great chef but funny and just a down to earth gentleman. Definitely going to try the Potato Romanoff.
Potato Monday, Potato Fun Day!❤❤❤ Chef I have never eaten so much BUTTER before I started cooking with you in my life until I found you., now I catch a cold I just take a spoon of butter and I’m all good. Thanks for another great recipe. And Thanks to Jack and the crew for bringing it to us.! 🍾🍾🍾
“Dude”? I never expected that from Chef. Keep the recipes coming. Even if it is a fancier dessert that I won’t make, I still listen to the video just for its entertainment value. I can hope Jack makes it on screen. He has a lot of fans.
I was just thinking about both of 😎those things. I think I may have seen Jack onscreen once... young, black dude? I wondered if Jack is responsible for keeping Chef hip... Dude.😎
If we can get him to say bro I will die
@@josephwade8593 Well, he won't say that, ever. Europeans (the ones born there) don't use the jargon used here, but...they invent certain words never used here such as using "super" for anything (not when needed for its purpose).
Haha he said dude before in one of his older videos, talking about some guy that was saying he aged or something. Long time ago, can’t remember exactly
@@lonniepee9804❤
"It's MY Romanoff!" You tell them Chef!
👏👏
The difference between a professional chef and a wanna be TH-camr. No editing, this is the real deal. Best channel on TH-cam.❤🧑🍳
🙏🙏🙏❤️
Potato Monday is the best Monday.
I want to live in a world where everyone recognizes Potato Monday as the day everyone cooks potatoes at home with friends and family.
I love your version of Romanoff Potatoe dish, thank you chef JP. This will be great for the Holidays. 😊
From a long time back, I have always admired the way there is no clever editing, to cover an error or a flaw. He shows us what can and does happen in every kitchen, and how to fix it.
...but that's just it: the reason you feel this is because the editing is extremely clever! I what get you're saying though.
Our Onyo Emperor has been smashing out Potato classics recently!
Every Monday!
😂😂😂😂
he's the best at deflecting haters with grace and humour, that's not something you typically see in youtubers. usually they either ignore it entirely or launch some kind of meme counter-attack. Chef takes it all in stride, addresses his critics while keeping his dignity and still makes it funny. respect
It's a sign of the times chef that you have to keep repeating this point that what YOU cook in YOUR kitchen is YOUR choice. There are entirely too many people with too much time on their hands who happen to be overwhelmingly opinionated . I keep hearing you say if you don't like this or that leave it out of the recipe , you explain often that this is YOUR VERSION of a certain recipe and while it may not be a traditional recipe it is in fact how you enjoy preparing and consuming it. people are obviously confused about what this channel is all about. in my opinion the best way to sum up this channel is AMAZING RECIPES AND TECHNIQUES FOR LEARNING PURPOSES BUT WITH ANY OPTION YOU CHOOSE TO USE WHILE RECREATING THESE RECIPES IN THEIR OWN HOMES.
I think some people just can not fathom that even in Italy each region creates its own personal touches and adds or subtracts certain ingredients for some very famous regional dishes. If you had Spaghetti alla Puttanesca in southern Italy it would not be exactly the same in Northern Italy . the same hold true when people recreate the recipes from this channel.
I just think it is odd that you have to keep telling people that what you cook on this channel is first and foremost recipes that YOU enjoy creating and consuming and everyone watching can add or subtract any ingredient they would choose to , preferably without commenting on their feelings being hurt that you did a certain recipe YOUR OWN CHOSEN WAY ...
this is why I never started a TH-cam channel. too many overly opinionated and emotionally fragile people in the world today.
Cheers to you and your crew Chef !!!!!! I appreciate the hard work and creativity that goes in to every episode on this channel. I have learned a lot over the years watching you on TV and now on your own channel . I wish you continued success and many more inspirational dishes that myself and my family thoroughly enjoy making
🙏🙏🙏❤️
👍💯
I agree with you and Chef. Even different families have different recipes of the same thing, not to mention whole regions. It's silly to think that there is only one way and that every other way is "inauthentic."
I agree. My children are grown with children of their own. I have to change my recipes depending on who in my family is coming for dinner due to food allergies and diets for health reasons. When I have them all for dinner, it becomes challenging trying to combine peanut allergy, shell fish allergy, Gluten intolerant, low roughage, low salt due to high blood pressure and a new one high cholesterol. I've made two main courses which are the same but vary due to different ingredients. Thankfully I found a quality bacon that is low in salt, as they all love bacon.
Very well said Brian😄
Unfortunately, dealing with haters and trolls is part of social media. Never apologize Chef Jean-Pierre ! You are AMAZING!
Chef never burns his butter but his taste buds are another matter
Chef Jean-Pierre is exactly right (as usual) about Aluminum Foil. There is no difference in heat transfer between the shiny side and the dull side. But I know this is a myth that has been perpetuated forever. As an Engineer working for Alcan Aluminum, one of the major Aluminium foil manufacturers in the world, Chef Jean-Pierre is correct on the tooling marks made by the Press rollers! If you do not believe it, then look it up! I cannot wait to make this awesome recipe! Thank you Jean-Pierre for everything you teach us!
🙏❤️
Is that also true of the non-stick version? I always use shiny out, dull touching food if I use the non-stick. I don't use it often lol. Just when I put potatoes on the BBQ.
@@jenbrooks5872the non-stick has a coating sprayed on only one side
Foil has changed to a thin version from the 70s and 80s.
When Chief Jean pushed the knife through the spud, didn't he push Foil into potato??
@@aprilcraddock169 You can still purchase the HEAVY DUTY foil which is a much thicker material or thicker gauge. Reynolds Aluminum makes it and you can buy it at Krogers. It's price is bit more money but well worth it if you need a more robust foil.
😂🤣 Chef said "Dude!"🤣😂 I love this guy. So French, So Italian, So Very American! 💕
The best part of this channel is that chef teaches how to cook and not merely how to cook a recipe. He demonstrates eye-balling and approximating and improvising. So for my Romanoff, I baked the potatoes peeled, so that I wouldn't have to peel them later. I don't do sour cream and certainly not heavy cream, so I used a green chili sauce. I didn't sauté shallot and bacon. I threw the shallots in raw. And I topped with Stilton cheese. It certainly is a bit different than what the chef presented but it still tasted great and I am sure chef would approve because I'm just doing my own thing and making good food
As Chef would say, "It's your Kitchen."
😆😆😆 ‘a goaty goat cheese’. 🤣🤣🤣
@lindagardener855 😂😂😂😂😂
What frustrates me about people who critize is that you make it very clear in all your recipes..."if you don't like it, don't put it in !! It's your food" !! Make it YOUR way ! How will you ever discover things yourself if you follow recipes EXACTLY. Part of the fun, and a big part of learning is trying things yourself. Sometimes it might not work, but sometimes it will. Over time you will learn what works with what and you will get better at knowing what ingredients go well together. One of the (many) reasons this is my favorite channel, is that you teach people to use recipes as a guide rather than an exact science. Like you say :"it's just cooking, we're not sending a man to the moon" !
One of my favourite parts of every Jean-Pierre video is him tasting it at the end when it's raging hot and he just Mmm's his was through it. The camera editing during these times always makes me laugh. I love all of these videos. My kids pick out a new recipe every week and we make it together. Thank you for sharing all of your knowledge with us!
🙏❤️
See what Chef goes through to help us? See the sacrifices he makes? The pain and suffering he has to endure to be our favorite number 1 Chef of all time? We love you Chef, thank you for all you do!
🙏❤️
Well, taking off skin, not a good idea to me. Does he work in a restaurant? We don't have time for that.
@@HappyArchaeology-mm4ng It's like chef says, you want to leave the skin on. Leave the skin on. You don't want goat cheese. Don't put goat cheese. Make it your own. He's just inspiring us. Cheers 🥂
@Silver-cl2bd I understand. I can disagree. I know how to cook. Doesn't mean I will make garbage. Just can make better. All I can say. Most chefs, not as good as professional cooks. I have been in the food business for decades. The word Chef? Doesn't mean they are the best. There are Red Seal Chefs, Executive chefs(highest rank). In decades, as a cook, doesn't mean much to me. Most don't have the skills as professional cooks. Smoking meat? Not in their wheelhouse. They don't teach that. Why? Beyond an indoor kitchen. Beyond volume of seving a line, why they aren't as big as they think. To other cooks. Ask any chef, what meat they haven't cooked. I can make a list. Not in their wheelhouse.
@HappyArchaeology-mm4ng He owned Left Bank restaurant in Miami for many years.
⭐️⭐️⭐️⭐️⭐️Made this over the 4th of July when we had friends over. It was incredible! Had friends ask for leftovers to take home and my wife said this is our go-to holiday potato dish.
Excellent recipe! Thanks so much!
I am sitting here laughing! This guy cracks me up, he is a comedian as well as a Great Chef! He really is very entertaining as well as educating! Thank you so much for this enjoyable presentation!
Chef John Schenk credits his mother for the recipe in a video he made. I admire that both you and he are happy to credit moms and grandmothers, and not so egotistical as to take credit for a family recipe. Fabulous recipe as well, and interesting to see the technical differences in preparation between the versions.
Chef, you're working so hard, and you are appreciated. I always look forward to your content. Cheers.
Chef said “Dude”!! Cracking me up!
Butter and bacon makes everything better! Thanks, Chef.
Can't miss potato Monday!!!!
love it: "It's MY Romanoff"!
“Work like a professional, I’m working like a shoemaker” (spoken in Chef’s best Jersey accent) … gotta be the best line!! Love it!! 😂😂😂❤❤❤
Chef, instead of cleaning your russet potatoes with a brush, try thinning the skins with a green scrubby. That improves the texture of the skin if you intend to leave them on. I would also debate you that they "taste like noting". It's subtle, but they add earthiness, specifically from geosmin, the same stuff that gives you the smell of rain.
Your Romanoff potatoes look scrumptious. I love watching you chef J.P. You always make me smile. I also L-O-V-E the clip art images of Jack. Especially the one when you talk about olives. I would love to actually see Jack, the person some day. He certainly does a wonderful job (thank you Jack!) God Bless you both (and your families) and Merry Christmas.🎄☃️👍🌈
WHAT do you always tell us????? "Make it your own!!!" I make it YOUR way all the time because I respect you taking your valuable and precious time to teach us what it took you years to learn. Thank you and GOD Bless!
My favorite! i love "dancing potatoes in my mouth"!
OMGoodness Chef Jean Pierre, that looks AMAZING! You could do this in so many ways, with garlic, a little thyme, throw some crab meat in there, the possibilities are endless. THANK YOU as always, you are a national treasure, and a hero at my dinner table!!!
Jesus Christ, I stopped watching your videos some 4 months ago and here I am smiling again like day one. That's the definition of friendship, isn't it? Time does not count.
Dancing Potatoes. I love it!
One could argue that “French fries” are just “fried mashed potato sticks,” but potatoes most diverse texture, when cooked differently via adding, & or subtracting ingredients, makes a potato a different dish every time!
#TheSamePotatoHeadHasADifferentPersonalityGiveOrTakeAccessories
I've made your fried mashed potato sticks, with left over mashed potato, a little extra sharp cheddar and deep fried.
Chef, you always say, “You gonna love this!” Whether we do or don’t , we always love YOU!
And yeah - we love your cooking style snd your recipes too. Thanks for sharing all your talent and passion for cooking with us! 🎉
thanks bruh. respect for giving credit. every artist a thief. I might have taken opportunity to give props to Joel Robuchon for his countless stars in this genre. excellence. all three of you. Chef Jean favorite among them all.
This is one of the best TH-cam channels EVER! I love all the recipes I’ve tried and have learned a lot. ❤
It's a casserole😮 ok a very tasty casserole😊
Made this last night with chicken Franceses, and it was a hit. Both my wife and father-in-law asked for both to be served on their birthdays.
Thanks, chef and God bless.
Hi Chef JP,
My 4 year old son and I watch your videos all the time. He was asking if you may please make a video for your fusilli pasta recipe. It’s his favourite. Thank you from Canada. :)
Zis eezzz ze original Chef “Pierreanoff” rezipë no?!
May Wi!!!!
Tre Bon 👌
Chef Jean, you are an artist. As an artist, you may interpret the dish in any manner you wish. It's YOUR canvas!
Hi Chef. I love how you make the different recipes your very own. And isn’t that the way we all want to cook. We want our own personal touch to each food creation we make. Thank you for your take on these many recipes. You’re the cats mow my friend ❤😊
🙏❤️
(Abby typing) Just the technique of grating an already cooked and cooled potato was priceless for me. I hate making hashbrowns with raw potatoes. I always make baked potatoes in batches in my air fryer and then store them in a bowl in the fridge for later. Thanks Chef!
Our Canadian shallots are exactly like that … they’re just beautiful!
Pa PA......IF we were neighbors we would be BEST FRIENDS.....
what a skill to pass on too his son.
Admiration & respect from Ohio ❤
I Showed my mom some of Chef Jean-Pierre videos.. She says he and i are the same when eating... i aswel eat things too hot, and or burn my mouth eating and be like whoaaaa thats hot! This video made me chuckle out loud. Thanks for the amazing videos Chef!
Potato Monday. I love it! Those potatoes, Romanoff Style Gratin au Chef Jean Pierre, look delicious and I look forward to trying YOUR recipe. Thank you for sharing. And, yes, sweating the onions before putting them into whatever is the best way to go. It's a very "continental" way to do it. Takes a little extra time but it's time well invested.
As far as recipes, there's no wrong way it's whatever flavors you like, it's only cooking, not rocket science. Chef teaches us the process.
Chef, I love the way you take any receipt and make it your blank canvas. You then produce your version which is much more sophisticated, and I might add, tasty.
Made them tonight, delicious! Family decided this was the best potato dish they’ve ever eaten.
potato cheeses and bacon are best friends. This looks delicious
I always love the evil little laugh when he says "Bacon". Great recipe, I'm going to try this. Thank you, Chef, for turning someone who absolutely hated the thought of even baking a box pizza to someone who really enjoys making quality food in the kitchen!
Potatoes are a gift. . .😋😋
40 years ago I worked in a pancake house. The boss would make extra baked potatoes. No foil. Makes crispy skins. Extra bakers would be scooped out, made into balls and stuffed with a chunk of cheese. Then the skins were fried and stuffed with bacon, cheese, onyo and sour cream. He made a fortune on extra bakers. JS
Food is *and should be* an ever evolving, personalized living thing. There's room for traditional recipes, but once you start slavishly adhering to tradition over joy, you might as well put it in a museum.
Good day to all. Yes and some.
Chef, I just wanted to tell you, (and I am a bit ashamed to say so), that I've been watching your videos and using your recipes for some time. Until today, I had not subscribed. Nearly everything I've made from your recipes, (and yes, I like to make things "my own" as well), has been a hit. In this video when you explained that this is your Romanoff recipe, I was impressed. So many people do not understand that whether a professional or home chef, we all make things to our liking, to our family's liking, or through months and sometimes years of developing recipes.
I am in Florida as well, but on the Gulf side. One day if would be a pleasure to meet you, Sir.
Thank you,
Colleen
Wonderful!! Please could we have a technical episode on temperature. You mention many rules regarding oil temperature depending on the type of oil, cooking temperature for different meats, fishes, etc… I think it would be awesome to gather all this in one single episode.
Great request. I recently searched for oil smoke temperatures, and an excellent chart appeared. It was helpful. However, it didn't list which taste similar. I would love a video about oils, vinegar types, salted vs/ unsalted butter, good substitutes when trying to keep choices as close as possible to the orginal recipe. (Like if a recipe calls for Brie, what cheese has similar taste and texture) etc. Great suggestion!
You are hilarious Chef .
I enjoy every second of your videos
I can’t wait to give this a try. I love potatoes, and your Monday potato recipes! ❤
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nouvelle expression qui remplace “ ce sont vos oignons par ce sont vos patates”!😂😂Vous êtes un poète de la gastronomie française!
The local weather is currently too hot to turn on the oven here, but I will certainly remember this for when things cool down in the autumn.
Chef!! OMGOSH does this look Delicious! Thank you so much for sharing this recipe. I’m definitely making this dish 💕🙏🙏
I'm literally drooling right now.... I want to try this but have to wait until I'm cooking for many people! Thank you, Chef!
A great recipie , Chef , the most important thing I think you do is , the WAY to do such , for you could do this many ways , with many things , thank you...
I made this and it was to die for …we absolutely loved it and will make this over and over again…thanks for sharing
This is an amazing potato dish! I’ve made it a few times using food wishes chef John’s recipe. When mixing the potatoes with the sour cream and cheese, etc. he recommends using two forks to keep them light and fluffy. I noticed chef Jean Pierre’s potatoes texture were more mashed together. I’ve never tried the bacon before. I want to do that soon! Potato hack: use SimplyPotatoes (in the green bag) shredded potatoes. Saves a lot of time and work and tastes great! Nobody will ever know!
That looks like pure starchy comfort ❤
“It tastes like NOTHING!” … chef I use this phrase all the time and say it just like you. lol thank you for all you do …. God Bless
Like broiled garlic.
I'd eat this as main dish. Hmmm... Potato Tuesday tomorrow for me :)
When chef waves his fingers close to his shoulders and his elbows tight to his torso I get the picture of tyrannosaurus. Good recipe
As a side note. Most "shallots" in the supermarket are "Dutch red shallots" grown from seed, which are basically just a type of small red onion created because they can be grown more cheaply from seed in mass production. They are not real ["French"] shallots, which do not produce seeds and are grown as bulbs like garlic, and they don't have the same flavor.
You can visually tell a seed grown onion-shallot when they are cut in half, the scales will be more concentric with one or two cores much like an onion; a real shallot will generally have have several cores, even when not on the edge of dividing. This is on average, you will get a few outliers in either direction, especially if he dutch type was about to divide.
I grow shallots and a dozen types of fancy garlic for specialty customers, I have attempted to regrow supermarket "shallots" a few times as a curious experiment and they always fail.
Fantastic as always! You should do tortilla Española.
live cooking is live cooking..lol..dont worrie Chef..your Great and thanks for all you do
I like watching your videos. Keep them coming. Also, those taters weren't cooked on ice. 😊 I will try this recipe soon.
Best Chef Ever I have Watched - From India 🇮🇳
My wife and I love your channel. Keep up the great work.
All I can say is.... YUM!
That looks absolutely wonderful, and I simply need to try it one day. Always such a pleasure watching you. I have been on TH-cam since before TH-cam was even really TH-cam, and this is the first "show" I really follow.
Watching this while enjoying butter poached salmon, made the JP way 🤩🤩 I never make my salmon any other way anymore 🤗
I'm never watching these videos without having something to munch on either, because getting hungry while watching is guaranteed 🤤
I really appreciate how you present your recipes and videos chef, "this is how I do it," exactly! Your recipes are fantastic, and I have made several of them. I also enjoy the inspiration I get from watching your videos. Thank you, Chef.
I agree with your suggestion Chef J-P with adding mushrooms
maybe some very thinly sliced raw bell peppers for some sharp bite and texture
Chef those potatoes look absolutely delicimo,would love to try it but i want to eat it now!can't wait 2 days,probably why people eat frozen french fries,here is another one i noticed but have never cooked,hasselback potatoes,there is no end to it how many recipes,mama,mea,,thanks for the insperation and great vids.regards.(hey what about simple easy recipes for the old people like me) just boil them up,maybe mash em for some exercise,keep em cumin,fantastic.
I'm surprised that your tongue still works Chef. The amount of times I've seen you eat scorching hot food is AMAZING.
I love shallow and onyo.😌😌
Looks great Chef! Long live potato Mondays. Cheers.
Yummy! Here's a tip I learned working at a deli for 3 yrs. We sold baked potatoes & would chill the ones we didn't sell to make loaded potato salad the next day. Anyway, we shredded the cold baked potatoes. You don't have to peel them, cut them in half & shred them out of the peeling. You literally end up with shredded potatoes & an empty peeling. I did this almost daily for 3 yrs, so I know. I still make that loaded potato salad at my house, it's awesome!
Susan, I would love to know more about this salad.
Can you tell me what goes in it?
Thank you
I respect this man, that was pure chef saying who's boss during the opening minutes of the video. Great video
I’m replacing my holiday mashed potatoes with this. Looks wonderful.
Made the potatoes today. I replaced.a few ingredients like chef taught. Didnt find shallots but i had red onions Made My own sour cream and added cream cheese instead of goat because I coudnt find any hehe still.thats gotta be the Best potato Dish i ever had. Thank You chef. My wifes family licked the baking pan clean😅.
This is the spirit! You do not have an ingredient, replace with another or just skip it!!! 👏👏👏❤️
@@ChefJeanPierre Yes chef! Thank You for your energy and delicious recipes. I've been binge watching your videos. I want to cook so many of em 😅
My Mom would make this, it's called "Loaded Baked Potatoe Casserole."
Yes, friends Potatoe with an E.
Cheers from Sunny California.
Just found your channel and very enjoyable to watch. Not just a great chef but funny and just a down to earth gentleman. Definitely going to try the Potato Romanoff.
Potato Monday, Potato Fun Day!❤❤❤ Chef I have never eaten so much BUTTER before I started cooking with you in my life until I found you., now I catch a cold I just take a spoon of butter and I’m all good. Thanks for another great recipe. And Thanks to Jack and the crew for bringing it to us.!
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Hay frends love videos I bin cooking since 12 you do som summer recipes your most inortaning chef on TH-cam
you are such a fantastic entertainer as well as a fantastic chef! You brighten up my day. Hello from Ireland chef.
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I feel blessed stumbling across your videos. Also blessed my mother never told me to get out of the kitchen. ❤
Sun dried tomatoes would be my addition...........love the recipe!
❤ Thanx, Chef Jean-Pierre, Potato Romanoff is my favorite potato recipe. Your version is indeed fantastic. Bon Appétit! ❤
Love ya Chef JP!!! You are the best! I'm a better home-cook because of you! Thank you for sharing your culinary knowledge!
Romanoff reminds me of Scarlett "Romanov" Johansson! 😅 True, your potato dish is as beautiful! 👏