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Doh-na fahgedda-bou ya ehh-mooooshoh! 😀 (or yo' onyos!)

ONE OF THE BEST BUT NOT ENOUGH BUTT ER HEHEHEHE TAKE CARE MY FRIEND S

I know your not a fan of measuring ingredients, however I made this Braciole by the recipe (using a bottom round roast)🤔🤔🤔. I knew immediately that a cup of bread crumbs was going to be to much. I found the meat to be very dry even thought it was cooked in the sauce for over 2 hrs. The filling virtually disappeared no amount of cheese could save those crumbs. The polenta cake was very good and I will be using that in the future.

Only a chemist would know what margarine is. Ants won't eat the stuff - did you know that? Because it's not food. Cream + salt + churn = butter. Lovely lovely healthy butter.

I'm sure the taste is great, but in terms of texture this is a sad looking aligot! I partially blame the cheese, the recipe calls for "tome fraîche de l'Aubrac" (not tomme de Savoie like you wrote in the video). You're supposed to get a stringy mash that can reach several feet in length when pulled. This recipe looks way too dry quite honestly!

One way to smash the burger and use the juices is by tranfering it to the onyo

Question. Why do you not peel the potatoes before you cook them?

Tomato is a fruit 🙂

it's homemade mash patato called 3 star michelin mash patato. Everyone should do mash patato this way. But i wonder if we use heavy cream instead of milk , would it be better ?

Tried this but my potatoes were slightly al dente and it lacked that umami taste I was hoping for. I wondered if one substituted the potato slice layers with riced potato and maybe added truffle or mushroom to the onion and bacon layer? I guess it wouldn’t be an overlooked potato anymore, but …😉

So are we gonna get a recipe with mashed potato and onyon soon? That would be a sight to behold

I love his way of teaching 😂 he makes it funny

😁😂🤣🤗 He makes it fun!

Thank you for hinting at the potential negatives of allowing your food to come into direct contact with aluminum.There’s a reason many progressive Northern European countries won’t even allow it. Martha (Stewart) mentioned it once- never again. The Alcoa corp. organized a letter writing campaign to “ inform” her that nothing could be proven conclusively. When you get that kind of response, you know you’re on to something. I’m not taking any chances- if there MAY be a link to Alzheimer’s, I would rather find another way. I long ago stopped cooking in aluminum.You’re wise to treat the subject from a distance.

love it!

The héhéhé sounds almost like my other favourite Frencman, Louis De Funès 😉

Bonjour Chef Jean-Pierre. Merci pour cette nouvelle recette mais pour moi qui vit sur l'Aubrac, en Lozère, j'ai beaucoup de mal à vous entendre dire qu'on peut utiliser du gruyère et du Port-Salut faute de tomme de Savoie. L'aligot se fait avec de la tomme fraîche, idéalement fabriquée avec le lait des vaches Aubrac durant les estives. J'imagine cependant aisément qu'il est difficile pour vous d'obtenir ce produit de niche aux USA. Je testerai donc néanmoins votre recette, mais juste pour voir ... Merci encore de cette générosité empreinte de bonne humeur et de cet humour très français qui, à l'évidence, s'exporte bien mieux que nos fromages de terroir. Bonne continuation à vous et toute votre équipe !

I don't like it when they water log it to death. They didn't do that to the tuna fish when I was growing up. I remember when the tuna tasted like tuna. Now I won't eat it because when I make it , it won't turn out right.

Jean-Pierre this gives me an idea how about a firmer mash potato rolled into a ball with cheese in the center then rolled in bread crumb and deep fried just a thought i'm sure you've done something like this before :)

Thank you Chef. An amazing and wonderful video. Have a good day. 😊💜💜

❤❤❤❤❤❤❤

lol.... Chef i cant possibly like this one the best.... u said the michelin star mash were the best.😇

WHEN IS THE OIL INFORMATION HAPPENING?

you are the best chef

I appreciate the recipes that you can print out. Thank you. It is much easier to make after watching the video, which is great, but then you can follow the printed recipe. Many cooking channels do not do this which I find annoying. Again thank you

Beautiful. Time consuming and labor intensive yes. And I think we could shorten process a BIT. But fundamentals are fundamentals. Thank you chef.

One of the best mashed potatoes I've ever had 👍 thanks chef

I will cook it today

I will be making these great potatoes 🥔🥔🥔 salads starting on Tuesday👩‍🍳👩‍🍳. It is right now 1:56AM in NYC 🧑‍🍳🧑‍🍳🧑‍🍳

That's the way I learned when I was a child 30 years ago.

Never too many mushrooms

Ohh got to try this dish with barramundi 🐠

Chef, I love you more than anybody else online. But these are not Swedish meatballs. You have to use wet bread and mix it into the meat. Again, I love you so much. This is not a Swedish meatball recipe.

Great recipe, thanks Chef!

Breakfast, lunch and dinner 😋

Love the panting at the end, he worked dang hard to make them po-tates

I've found a few of them, but what are the recipes that are shown as little snippets in the intro to the video? Some of them look amazing but I can't even begin to find them!

What you provide above all else, is laughter. We love you for that.

Nervous potatoes because of the camera 😂😂😂 love it.

We had fun watching! 👀

I've been watching the chef for so long that I now hear "butter is an emotion" instead of emulsion...! =D

I love the potato recipes. Thank you chef.

You’re a treasure Chef! You have no idea how much joy you bring us! 💜

Chef should present a recipe using all those potato peels. Store in freezer for less than 17 years make something 'FANTASTIC'.😅

I've got to try that red wine reduction butter mmmmmm

lol ., exactly good tip !

First video I watch other than “onion”. Best RUclips cooking channel

Looks like a good work out, Chef.

No fish sauce????

The "I hope I clarified this" joke at 16:46 is hilarious