It's absolutely impossible to not Love this guy. I've worked for a lot of really great Chefs in my career. But I wish I could have learned from this man on that journey. Absolute legend
It's because he is kind. Might learn more from Ramsey or white, but do you really want to if you're going to be abused? I think it is likely that chef JP teaches instead of hollers. Could be wrong. But if I measure carefully I'm pretty sure I'm not
The joys of experiencing such a wonderful person enjoying his recipes is beyond words. 14:25 If that does not make us All smile, I don't know what will
One thing I learned from my chef instructor here in Scottsdale, AZ (who happened to be part French as well) is that first step of buttering and coating the inside of the ramekin or mold is CRITICAL to the souffle rising properly. Take your time and butter it correctly and coat it correctly with whatever you're using (i.e. cheese, flour, sugar) depending on the type of souffle you're making. If it's not done correctly your souffle will not rise at all or will be lopsided to some degree. If there are spots on the mold where there's no coating because you wiped it off or some other reason, start over. The buttering & coating allows the egg mixture to "slide" up the walls of the mold and rise evenly and to it's full height. Thanks CJP for your on-going edutainment!
I always thought that a souffle was something only professional chefs could pull off... But Chef JP makes me believe that I can do it, too!! The fun and easy way he conveys his decades of knowledge and expertise to us is something that you just will not find on any other cooking channel... This man is an absolute treasure!!
This is AWESOME, I've made Souffles many times and it was always separate the Whites from the Yolks, whip the Whites to peaks then mix in the Yolk and Cheese, Mushroom etc. This is like a Quiche' mixture, I like it.
J P the envy of all chefs because you make everything so simple and you don't want to make it complicated to make yourself look clever, you do it so more people can learn to cook
I just ticked this box made them with a mix of mushrooms and added cognac and a very strong London cheddar cheese my friends thought it was heaven.Bless you chef the G.O.A.T. of youtube cooking.
Hi Chef . . . It was a quiet afternoon. All 3 grand kids 4, 3 & 1 fell asleep this afternoon at same time. So, I enjoyed watching your videos for a couple hours starting with this one. You are an amazing cook and such a terrific teacher. At 71 I'm still learning some neat tips from you. Thanks for doing these videos. Take care.
You must be a very young 71 yr old lol, cause I am 10 yrs younger and the idea of handling 3 little ones that close in age would terrify me 😆😆😆 Great job Grandma!!!!!!
Chef, you sound great. We moved to a new home. Our spoon jar and God Bless America sign have a place in our kitchen. Thank you thank you. Blessings to you, your family and staff
I'm the only vegetarian in my family and I always cook the Turkey Day dinner I was looking for a different vegetarian option for myself this looks really good I'm going to add this souffle to my Turkey Day menu.
Your personality takes it to the highest level you make me laugh and truly enjoy every detail that you’re sharing you have a true gift of making moments in the kitchen celebrations of laughter and joy you’re definitely one of a kind. And you’re so good at what you do a true gourmet chef with the largest of sense of humor can it get any better I don’t think so
I’ve never made a soufflé. So I’m looking forward to doing this for my family & friends, this holiday season. Thank you Chef Jean Pierre. Truly a delightful classic.
Cheese, mushrooms, custard....YUM. BUT....I've never made a souffle in my life. You say it's nothing difficult, but I can see myself tempering those eggs and turning this into a breakfast plate about that quick. But I will try. Thanks Chef JP for another great video. Your spoiling us giving all these daily videos. Going to be hard when this is over going back to twice a week. lol Take Care Chef JP, till next time. Cheers!!
Thanks for making this easier than I have watched from Gordon Ramsay. I always thought making a souffle was complicated. Your lightheartedness and your joy for cooking and educating is contagious. You are appreciated
I just had coffee pork gravy over toasted buttered ciabatta bread. I put leftover creamed potatoes and parmesan into scrambled eggs and cooked together. Southern cooking. I make tomato soup similar to yours but i add squash and zucchini too and blend. Ever had coffee in your gravy? Best gravy ever! 😊
Oh my gosh Chef Jean-Pierre these are stunning! I have always been terrified of making a Souffle but you have taken the mystery out, step by step. I feel confident to try to make these for my family! Thank you!
Oh for the love of GOD ALMIGHTY! What many, including myself, would think is a complicated dish haute cuisine dish, is really quite simple and easy to make. You have demonstrated once again that you, Monsieur Chef Jean-Pierre, are a true, culinary master!
When I saw you were making a souflée I thought I'd never be able to do this. And you really outdid yourself this time. So simple, and it looks delicious.
I absolutely love Chef JP and his fabulous recipes and videos. I frequently attended his classes in Ft Lauderdale and left with amazing recipes and common sense techniques, not to mention the fabulous food he prepared during each class. This past weekend I made his cheese/mushroom soufflés for a party I was attending (double batch). I purchased 2 oz. Soufflé cups online and made tiny little soufflés with half of the ingredients (very labor intensive). I used the remainder of the ingredients to make 6 oz. Soufflés. They were fabulous. Be sure to serve them warm/hot, they are much better that way. Thank you Chef JP for another great recipe!
I've never made a soufflé, as they have a "reputation" for being finicky and hard to make, but you just proved that wrong! I'll have to give these a try, of course employing your tricks for added structure... Thanks for another great video and recipe/education!
Coating the cups with Parmesan is a brilliant move. And thank you for showing that the soufflé will settle down again, I for one would have thought they would remain looking like they are about to crawl out of the molds. Always a pleasure to see you cook Chef.
Hi Jean-Pierre, Morning from downunder. Cooked this souffle last night for a dinner party. I swapped out the mushrooms for finely diced roast pumpkin because we also had beef stroganoff (mushroom overload). It was, as you say, 'amazing friends'. Truly! I teamed this with a burnt basque cheesecake. I would love to see your version of this one day. Thanks for the fun and all the great recipes. Cheers
As you so often do, you've debunked myths that have prevented some of us from attempting things in the kitchen. Your explanations are simple, and I'm encouraged to try what you suggest. Thank you, one and only Chef JP!
I never knew it could be this simple to make a souffle and then you could make it ahead and reheat it. Look at you teaching me again Chef John Pierre!! You are amazing. These look amazing!!! And I'm sitting here eating my homemade chicken noodle soup that I made with my own fresh chicken stock and fresh noodles while I'm watching your video (because) I will never buy stock in a box or soup in a can again. 💯❤️🥰 Fresh food!!
I made this for Thanksgiving and it was so good my mother asked me for the recipe. I did make one small change and used Guyer instead of Brie. That change made the souffle a bit salter than if I had used Brie. We sent her home with the rest of her souffle and one of the extras (mom doesn't eat a lot of food) she figured that gave her another 3 meals. Really a great and easy recipe, thanks for showing how easy this is to make.
Again... very simply made to achieve superb and complex results. That's the chef Jean-Pierre way...perfection thru simplicity. That makes a great T-shirt. Thank you chef.
Hello Chef. Using your own words. Simply amazing. I will give this a try for sure. Thank you for sharing your over 50 years of culinary experience with all of us.
Ok... stuck in a hotel watching this, drooling all over the carpet. Can't wait to get home to try it. Thanks again chef! You're getting closer to 1M subs. Here's hoping!!
Speaking of the crew, anyone elsè notice some of the cool transitions in the intro vid? Like around 0:20 a stuffed onion flips and "becomes" the spiral pattern on a soup (i think -partially blind lol). Very cool work!
I made these for thanksgiving and they were such a hit we made it again a couple days later! Reheating them was a breeze and the taste and texture was still great. Going to make these again when I go to London in a few days to visit loved ones.
I'll have to remember this for next year, my work potluck it tomorrow and I'd need a lot more then 6, I am bringing your gravy as we have three turkeys we are deep frying and no one seems to have remembered gravy.
My girlfriend makes me cook all your recipes , the only problem is I eat too much it’s so good !!!! You explain so well what you do , thank you so much for sharing , have a great thanksgiving Chef
Yum! I've been making Pépin's, Maman's Cheese Soufflé for awhile now, but I'm really looking forward to the bread "trick!" Looks like I need to pick up some more ramekins! 🙂 Thanks!!
My 7 years old son and me enjoying every second of your Videos 😅We suddenly found you here. My first reaction of the receip was "Where are the beacon chips" 😋 PS I'm vegetarian and YES I survive with that. Greating from North Vancouver
Thank you Jean! I stumbled upon your channel and I've been watching so many videos you put out. Thank you for sharing all of your experience and tips step by step how to cook. You are greatly appreciated my friend. Keep growing your channel and keep being an amazing chief, thank you so much again!!! 🙏🙏🙏🙏🙏🙏🙏
Huh!? I always thought the big deal with a souffle was not to let it fall. I thought it was served as puffy as possible 😃 as always I learned something new 😂 thank you Chef Jean Pierre!!!
JP, you just keep making more and more videos and I keep getting busier and busier in the kitchen. This is a great, simple soufflé that I will be making this weekend. Thank you!
I have made these souffles for guest and they were amaziing. It's a perfect recipe to make in advance. Thank you for sharing all your knowledge with us!!
Chef this is defiantly going to be a must do, I cant thank you enough for all you do, the cooking skills you have taught everyone is absolutely amazing, God Bless you Chef.
I made this dish today with my farm fresh eggs! It was a huge hit with the family. No leftovers😢. I added a little spinach to it. I will make it once a week to use up all these eggs. Chef you are my hero! If you are ever in Lakeland come have dinner with me.
It's absolutely impossible to not Love this guy. I've worked for a lot of really great Chefs in my career. But I wish I could have learned from this man on that journey. Absolute legend
Thank you so much! 🙏🙏🙏😊
It's because he is kind. Might learn more from Ramsey or white, but do you really want to if you're going to be abused? I think it is likely that chef JP teaches instead of hollers. Could be wrong. But if I measure carefully I'm pretty sure I'm not
That is almost word for word my thought. I just love this guy!
The joys of experiencing such a wonderful person enjoying his recipes is beyond words.
14:25
If that does not make us All smile, I don't know what will
🙏🙏🙏👍
One thing I learned from my chef instructor here in Scottsdale, AZ (who happened to be part French as well) is that first step of buttering and coating the inside of the ramekin or mold is CRITICAL to the souffle rising properly. Take your time and butter it correctly and coat it correctly with whatever you're using (i.e. cheese, flour, sugar) depending on the type of souffle you're making. If it's not done correctly your souffle will not rise at all or will be lopsided to some degree. If there are spots on the mold where there's no coating because you wiped it off or some other reason, start over. The buttering & coating allows the egg mixture to "slide" up the walls of the mold and rise evenly and to it's full height.
Thanks CJP for your on-going edutainment!
I always thought that a souffle was something only professional chefs could pull off... But Chef JP makes me believe that I can do it, too!! The fun and easy way he conveys his decades of knowledge and expertise to us is something that you just will not find on any other cooking channel... This man is an absolute treasure!!
You can I made it and I've done it three times it's so good I can't stop. I am about to put caramelized shrimp in mine
💯 ❤
A sign of a good chef is texture and consistancy. Look at those beauties
Ufff ohhhh !!!! Making this this weekend !!! And to all of you out there celebrating … have a great Thanks Giving day!!!!
To you as well!
Chef JP inspires us all.
Traduire en français s'il vous plaît merci
This is AWESOME, I've made Souffles many times and it was always separate the Whites from the Yolks, whip the Whites to peaks then mix in the Yolk and Cheese, Mushroom etc. This is like a Quiche' mixture, I like it.
J P the envy of all chefs because you make everything so simple and you don't want to make it complicated to make yourself look clever, you do it so more people can learn to cook
After being called soufflé my entire childhood, I was appreciative of this episode. Sincerely, Terry Soule'
Lining the dish with grated cheese a special touch.
I just ticked this box made them with a mix of mushrooms and added cognac and a very strong London cheddar cheese my friends thought it was heaven.Bless you chef the G.O.A.T. of youtube cooking.
Hi Chef . . . It was a quiet afternoon. All 3 grand kids 4, 3 & 1 fell asleep this afternoon at same time. So, I enjoyed watching your videos for a couple hours starting with this one. You are an amazing cook and such a terrific teacher. At 71 I'm still learning some neat tips from you. Thanks for doing these videos. Take care.
You must be a very young 71 yr old lol, cause I am 10 yrs younger and the idea of handling 3 little ones that close in age would terrify me 😆😆😆 Great job Grandma!!!!!!
@@lisabishop133 NO need to go to the gym. LOL
Chef, you sound great.
We moved to a new home. Our spoon jar and God Bless America sign have a place in our kitchen.
Thank you thank you. Blessings to you, your family and staff
Thank you Richard! Godspeed!!! 🙏😊
I'm the only vegetarian in my family and I always cook the Turkey Day dinner I was looking for a different vegetarian option for myself this looks really good I'm going to add this souffle to my Turkey Day menu.
Your personality takes it to the highest level you make me laugh and truly enjoy every detail that you’re sharing you have a true gift of making moments in the kitchen celebrations of laughter and joy you’re definitely one of a kind. And you’re so good at what you do a true gourmet chef with the largest of sense of humor can it get any better I don’t think so
Thank you so much 🤗
in my shower i just keep bottles of chef jean-pierre's sauces and custards. much better than shampoo. thanks, chef!
What about butter!!!! 🤣🤣🤣
I’ve never made a soufflé. So I’m looking forward to doing this for my family & friends, this holiday season. Thank you Chef Jean Pierre.
Truly a delightful classic.
Please inform us of the results! Happy Thanksgiving!
Simply Perfect!!! Made it for our Thanksgiving dinner. Needless to say, it was a hit! I appreciate the very simple direction.
Cheese, mushrooms, custard....YUM. BUT....I've never made a souffle in my life. You say it's nothing difficult, but I can see myself tempering those eggs and turning this into a breakfast plate about that quick. But I will try. Thanks Chef JP for another great video. Your spoiling us giving all these daily videos. Going to be hard when this is over going back to twice a week. lol Take Care Chef JP, till next time. Cheers!!
Thanks for making this easier than I have watched from Gordon Ramsay. I always thought making a souffle was complicated. Your lightheartedness and your joy for cooking and educating is contagious. You are appreciated
“It’s a beautiful” but not as beautiful as you Chef. What a joy you and your cooking are to us all.
"You're only as good as your cheese" Words to live by!!
I just had coffee pork gravy over toasted buttered ciabatta bread. I put leftover creamed potatoes and parmesan into scrambled eggs and cooked together. Southern cooking. I make tomato soup similar to yours but i add squash and zucchini too and blend. Ever had coffee in your gravy? Best gravy ever! 😊
Anyone who gets that consistently exited about what they do, there profession, makes me excited to learn and try.
Way to go Chef and crew.
These things look like little savory bread puddings, absolutely fantastic
Six ADORABLE bauble heads that you can eat? I totally see why you love them! Sooooo delish looking! 🎉🔥😎😊🙏
I’ll be saying Spinach like that forever now, love it! Will be making these!
Oh my gosh Chef Jean-Pierre these are stunning! I have always been terrified of making a Souffle but you have taken the mystery out, step by step. I feel confident to try to make these for my family! Thank you!
I’ve made your original cheese soufflé multiple times. Looking forward to making this one with mushrooms. Thank you Chef!
Thank you chef for bringing us these classic recipes. I’ll eat these with my Steak au poivre!!! Winner!
14:30 "I love my job." Yes, you can't miss that!😊
Oh for the love of GOD ALMIGHTY! What many, including myself, would think is a complicated dish haute cuisine dish, is really quite simple and easy to make. You have demonstrated once again that you, Monsieur Chef Jean-Pierre, are a true, culinary master!
When I saw you were making a souflée I thought I'd never be able to do this. And you really outdid yourself this time. So simple, and it looks delicious.
Oh me too! I can't believe how easy these are! Unreal joy, thanks to Chef JP for taking the mystery out of fine cuisine!
A perfectly cooked soufflé is a thing of beauty. 😊
Oh man these look uh-MAY-zing!!!
I absolutely love Chef JP and his fabulous recipes and videos. I frequently attended his classes in Ft Lauderdale and left with amazing recipes and common sense techniques, not to mention the fabulous food he prepared during each class. This past weekend I made his cheese/mushroom soufflés for a party I was attending (double batch). I purchased 2 oz. Soufflé cups online and made tiny little soufflés with half of the ingredients (very labor intensive). I used the remainder of the ingredients to make 6 oz. Soufflés. They were fabulous. Be sure to serve them warm/hot, they are much better that way. Thank you Chef JP for another great recipe!
Looks amazing! Perfect timing. Having friends over in a couple weeks; perfect side dish.
I've never made a soufflé, as they have a "reputation" for being finicky and hard to make, but you just proved that wrong! I'll have to give these a try, of course employing your tricks for added structure... Thanks for another great video and recipe/education!
Made these as a side for Valentine's Day dinner. It WAS pretty easy, and they were really delicious.
👏👍
Coating the cups with Parmesan is a brilliant move. And thank you for showing that the soufflé will settle down again, I for one would have thought they would remain looking like they are about to crawl out of the molds. Always a pleasure to see you cook Chef.
I will make this... I like the way that you don't waist anything in the pots and pans... Thank you so much!!
Hope you enjoy your making videos as much as we enjoy watching them!
Subscriber count just keeps going up! Thanksgiving rocks! Chef rules! Thanks, JP!!
As well it should, chef is a genius 😍😍😍😍😍
@@heather2493 you spelled culinary wizard / mad scientist wrong
@@colekter5940 bahahaha ✌️❤️ fair
watching this at 3:15am … I am making some of these NOW!
You already made a soufflé video. I tried it a few times, it works great. Friends loved it.
I'll try this one, one of these days
Hi Jean-Pierre, Morning from downunder. Cooked this souffle last night for a dinner party. I swapped out the mushrooms for finely diced roast pumpkin because we also had beef stroganoff (mushroom overload). It was, as you say, 'amazing friends'. Truly! I teamed this with a burnt basque cheesecake. I would love to see your version of this one day. Thanks for the fun and all the great recipes. Cheers
Voilà Another stunningly gorgeous idea for a showstopper…… and you make it so achievable for us Chef xx Merci Beaucoup my friend ❤️
Life is beautiful Chef! Thanks again for reminding us!! Love from Canada!!
As you so often do, you've debunked myths that have prevented some of us from attempting things in the kitchen.
Your explanations are simple, and I'm encouraged to try what you suggest.
Thank you, one and only Chef JP!
i do not know how long you want to keep your channel but i will watch it until the end. :) Nice souffle
I never knew it could be this simple to make a souffle and then you could make it ahead and reheat it. Look at you teaching me again Chef John Pierre!!
You are amazing.
These look amazing!!!
And I'm sitting here eating my homemade chicken noodle soup that I made with my own fresh chicken stock and fresh noodles while I'm watching your video (because) I will never buy stock in a box or soup in a can again. 💯❤️🥰
Fresh food!!
I made this for Thanksgiving and it was so good my mother asked me for the recipe. I did make one small change and used Guyer instead of Brie. That change made the souffle a bit salter than if I had used Brie. We sent her home with the rest of her souffle and one of the extras (mom doesn't eat a lot of food) she figured that gave her another 3 meals. Really a great and easy recipe, thanks for showing how easy this is to make.
💕💕💕Lovely, as usual, M. Brehier! Can't wait for tomorrow! My springform pan and I are waiting for you! 💕💕💕
Again... very simply made to achieve superb and complex results. That's the chef Jean-Pierre way...perfection thru simplicity. That makes a great T-shirt. Thank you chef.
You are my favorite cook on RUclips. Keep up the amazing videos!
Great souffle's , i keep coming back and watching you making them because both you and them are so enjoyable 🙂
Great recipe... I can keep the Mushrooms in if I am making it for clients. But I would put Spinach in if I just made it for myself.
❤️One heart for the yummy sufle and one💖 heart for the amazing chief...!!!
Not changing anything! Making this exactly as you did. Can’t wait to make this!
You are almost at 1 million subscribers! You deserve it!
Hello Chef. Using your own words. Simply amazing. I will give this a try for sure. Thank you for sharing your over 50 years of culinary experience with all of us.
Simply amazing and simply delicious!
Chef, you are a magician, its fantastic to watch you create something special . Agreat video, thank you.
Cheese & Mushrooms!!! A match made in Paradise!!! 👍👍👌👌👏👏
I am jealous of Jack!!! Thank you Chef, be safe.
Ok... stuck in a hotel watching this, drooling all over the carpet. Can't wait to get home to try it.
Thanks again chef!
You're getting closer to 1M subs. Here's hoping!!
Thank you Scott! 😊
Chef, you always make me laugh as you are teaching us another awesome recipe. Thank you Maestro.
So many great recipes for the holidays! Thank you Chef for all that you and your crew do for us!
Speaking of the crew, anyone elsè notice some of the cool transitions in the intro vid? Like around 0:20 a stuffed onion flips and "becomes" the spiral pattern on a soup (i think -partially blind lol). Very cool work!
I made these for thanksgiving and they were such a hit we made it again a couple days later! Reheating them was a breeze and the taste and texture was still great. Going to make these again when I go to London in a few days to visit loved ones.
Im starting my restaurant in Mexico and I am getting allot of great ideas..thank you Chef
I'll have to remember this for next year, my work potluck it tomorrow and I'd need a lot more then 6, I am bringing your gravy as we have three turkeys we are deep frying and no one seems to have remembered gravy.
They look fantastic can't wait to make these little delights. If your school was here I would definitely attend your a fantstic teacher.
My girlfriend makes me cook all your recipes , the only problem is I eat too much it’s so good !!!! You explain so well what you do , thank you so much for sharing , have a great thanksgiving Chef
I’ve ALWAYS wanted to make the perfect cheese soufflé. Now I know. It’s on the menu for the weekend. Thanks Chef J P!!
Made this one today. Turned out “Amazing”.
Chef, you always make me feel happy. Thank you for everything you do and God bless you.
Thanks Chef Jean-Pierre! I always want to make soufflé
Yum! I've been making Pépin's, Maman's Cheese Soufflé for awhile now, but I'm really looking forward to the bread "trick!" Looks like I need to pick up some more ramekins! 🙂 Thanks!!
This looks great, and when you said spinach, that sounds great with the mushrooms instead of the sun dried
My 7 years old son and me enjoying every second of your Videos 😅We suddenly found you here. My first reaction of the receip was "Where are the beacon chips" 😋 PS I'm vegetarian and YES I survive with that. Greating from North Vancouver
Making these for supper tonight, thanks for the awesome video.
Souffles are always tricky, I like this recipe and can't wait to give it a try I can see where I've been making some mistakes, thank you chef
Im going to give it a whirl, this weekend....Thanks for the idea....
Thank you Jean! I stumbled upon your channel and I've been watching so many videos you put out. Thank you for sharing all of your experience and tips step by step how to cook. You are greatly appreciated my friend. Keep growing your channel and keep being an amazing chief, thank you so much again!!! 🙏🙏🙏🙏🙏🙏🙏
Thank you so much!😊
Huh!? I always thought the big deal with a souffle was not to let it fall. I thought it was served as puffy as possible 😃 as always I learned something new 😂 thank you Chef Jean Pierre!!!
You are correct! But this recipe is a souffle you can make in advance and reheat! 😊
Reminds me of Maman Pepin's souffle receipt but designed for reheating. Brilliant! Oooh! Mini muffin cups for hot starters! ❤️
JP, you just keep making more and more videos and I keep getting busier and busier in the kitchen. This is a great, simple soufflé that I will be making this weekend. Thank you!
Such a joyful experience to watch you 💕
Chef great recipe. I hope i can do it without screwing it up. Looks delicious as you were cutting it.
I bet these are amazing. I think I'll try these for our Christmas dinner. Already so much on the menu for Thanksgiving.
I have made these souffles for guest and they were amaziing. It's a perfect recipe to make in advance. Thank you for sharing all your knowledge with us!!
Cool Muuuushroooooom soufflé. That's a good recipe.
You are the best of the best ...thank you Jean-Pierre merci beaucoup pour toutes les belles et délicieuses recettes long life for you 🎉🎉🎉
Thank you Daniel 😊
Chef this is defiantly going to be a must do, I cant thank you enough for all you do, the cooking skills you have taught everyone is absolutely amazing, God Bless you Chef.
Chef made this look so easy! Will be making this
I love your videos. Your happiness is contagious
I've never made a soufflé but now it looks so simple I'm encouraged to try!
Chef Pierre. Thank you very much for the recipe. My wife loved it. And we had some for breakfast. That seems to go real nice.
My chickens are doing a good job with producing, ordering the soufflé dishes on Amazon right now. That recipe looks to die for!
I made this dish today with my farm fresh eggs! It was a huge hit with the family. No leftovers😢. I added a little spinach to it. I will make it once a week to use up all these eggs. Chef you are my hero! If you are ever in Lakeland come have dinner with me.
Gorgeous! Will also try with spinach and smoked gouda. Loved the technique of buttering the side and dusting with parm.
I watched the Q and A video and then did a search for this video. Love you guys.