Chef-- do NOT listen to those "short video" ding-dongs. You provide priceless knowledge. Nothing is worse than those 3 minute nonsense videos where they show themselves dumping a bunch of ingredients into a pan while music plays. How can anyone learn anything from that. YOU a a teacher of the highest quality. And don't worry about repeating-- it drills it into our heads. Thank you.
I hate that, too. Those short cooking videos with the music, where they only show the person's hands...Everything about those videos screams content-mill.
Putting aside the fact that most of those five minute videos don’t work. Even the ones that maybe do, and it’s a big maybe because they leave out the essential tips and finishes which make a dish really successful. Besides, I wouldn’t trade Chef for speed, ever.
I agree 100%. I hate those short videos where they just act like it’s so easy just dump everything in and turn it around. I learned so much from Chef Jean Pierre
Great addition to your pasta collection. Can't wait to try this out. I will say, regarding video length, that I find them to be the perfect amount of time. You don't rush, you add your stories and experience, you explain things, but you're always doing something. There isn't any dead air. I can't speak for anyone else but a 5 minute video would skip through the entire cooking experience. Keep doing what you're doing chef!
Agreed, Chef Jean-Pierre's videos are the perfect length, and he does just the right amount of talking, lol. No changes needed. Seriously, creators and audiences find each other, and the people who like 5 minute videos with no talking are already subscribed to plenty of channels that do just that. Chef Jean-Pierre's subscribers, over a million and a half now (wow!), are subscribed to him specifically because they like the videos he makes now, just the way he's making them.
Hi Nico! don't you think that the Chef should have explained that the sausage will not brown in a non-stick skillet? Well, let that be another lesson for you! He seems to have slipped his sausage into a true saute pan (maybe stainless steel) off camera, and then he achieved the browning that he wanted. Happy Holidays, everybody!
@@michaelsalmon6436 I don't think he did anything off camera. If he did, I'm sure he would have mentioned it. You can definitely get browning with a non-stick skillet. Maybe the pan was too large or the heat was too low?
Yes Mr Pierre is a good chef but I wish he would be mindful that he uses way to much butter.. hopefully in 2024 he will make less fried dishes. Perhaps steam or baked
I love your long videos . The difference with your videos is you get right to the point of teaching us your own recipes. So the other videos of chefs don’t get to the point….they talk about other things…..theres a difference…..you are the best chef JP
@@Ds74-pmrq no. You’re wrong. It’s a cultural thing. As a very broad generalisation, in Italy mature (i.e. grown-up with a healthy sense of balance) people drink wine in moderation and there is no risk of being shitfaced. That applies to the French and the Spaniards, too (not sure about the Portuguese, but I’d guess it’s the same for them, too) and, I believe, the Greeks. This is not an alcohol problem, it’s alcohol management. People of Nordic or Anglo-Saxon cultural heritage, on the other hand, can’t stop once they down the first drink. THAT is an alcohol problem. The “facts” you are referring to most probably apply to the second cohort of people I mentioned, not to the first.
Easiest RUclips personality to like. Never saw one episode where he did not invite you into his kitchen. A great teacher. A great Chef. Happy Holidays Chef Jean
Chef, people who want a 5 min clip of a recipe are only in it to spike their mood. They don't actually want to learn to cook. Keep the uploads long and educational. Love you, Chef! ❤
Chef JP, you do NOT talk too much. 😊 And we love the long format videos. Keep them coming. Your cooking inspires us, and your joyful spirit is heart warming. Thank you!
Videos are of excellent quality, just enough length to not rush, funny stories, and the out-takes at the end are a great little addition. I don't know if Jack gets a paycheck, or just incredible food every few days, but there are a million people that wish they had his job!! I wouldn't change a thing!
Hello Chef Jean Pierre.. Please allow me to introduce myself.. My Name is Sami Saliba I own a car dealership in Saint Petersburg Florida, I love Cooking, and Believe it or not it is my stress takeaway after a long stressful day at work.. i have learned at lot from you, I think we are so lucky to have a Chef like you here on RUclips.. we cannot Thank you enough for the DETAILS and the delicious recipes you share with us.. God Bless you and your team ..
I came for the food but stayed for the stories. It's what makes your channel so special! There are enough people out there making short videos with no explanation, no depth. Not only is it relaxing to listen to you, but you have so much knowledge and experience to share, it would be a shame to cut that part out! I hope you keep your videos as they are. I live far from my family, so watching you cook and talk to us gives your videos a home-y feeling. I really appreciate what you do. Thank you chef ❤️
My cooking skills improve week by week because of the excellent teaching provided by Chef Jean Pierre. The longer videos are needed for quality instruction, and Chef's personality makes the entire video very entertaining. Keep it up Chef. You are a blessing to my family. Now my wife consistently tells me that a new recipe is "the best thing I've ever cooked!", Or it's "her new favorite!" Thank you!
Thank you Chef Jean-Pierre in a 21st century world where there is naught less than a daily onslaught of doom, gloom lies and subterfuge, you manage to consistently make my day happy, bright and so glad to be alive!!!
I sincerely appreciate your longer videos. It gives you time to explain the process and that makes it’s easier to remember. I would also welcome more complex recipes, we can handle it now 🤣 LONG LIVE LONG VIDEOS!
I get excited if you do a 30 minute video! I love your stories and your teaching. Don't listen to the ones with a short attention span! I appreciate you very much, Chef!
Sir, not only have I become a better, braver cook from watching you, I have so much more fun in the kitchen. If I have to name one skill that I picked up from you, it´s learning about the importance of a proper mise en place. Makes life so much more easier! Thank you and Bless you. You are my go-to chef in all things culinary.
Hi Chef Jean-Pierre! I love cream sauces, so this is a must try and going into my folder. Please don't shorten your videos! Jack ~ Love your editing and the end of the videos! Thank you so much for sharing!
I will probably never make any of this man's recipes but, I never go a day without watching his latest creation. I just enjoy his personality so much-lovely person. ❤😊
"I totally understand, some people don't like wine. *Stairs at camera looking directly into your soul* *WHHY YOU NO LIKE WINE?* Probably because they haven't had good wine" I love ya JP.
The longer the BETTER for your videos.... They are some of the most informative and entertaining programs I have ever found; I learn something new or different in every one of them! I wish you would do something more "complicated" (longer video) once in a while, I believe there are a lot of people that would enjoy it. Thanks again!
You don't talk too much Chef, it;s the people that don't talk that we wish their videos were shorter, we all just wan't to stop the agony lol. You keep talking and making longer videos we love you
You know Chef, it's true that people today have such short attention spans that they can't focus on a video for more than 5 minutes. YOU, are different because of your knowledge, experience, and your PERSONALITY. Not everyone can pull off a 30 + minute video and keep viewers interested. You have a gift. I watch your videos from beginning to end every time and I'm left wanting more. Thank you for that! I hope to one day run into you at a Whole Foods in FL so I could say hello! Happy Holidays.
I live in NJ, so they do have boar sausage in my supermarket, and I absolutely recommend using it in Norcina, I think it's great! But what I usually do, actually, is make my own "sausage" from a technique I found on the internet somewhere, that's meant to duplicate the flavor of the sausage of the region. No sage, no fennel, super simple: 1 lb ground pork 2 cloves garlic, smooshed 2 tsp kosher salt 1 tsp black pepper pinch of nutmeg 2 tbsp dry white wine, COLD In a medium bowl, combine pork, garlic, salt, pepper, and nutmeg and stir with a wooden spoon. Add wine and stir vigorously, working mixture against sides of bowl until sticky, 1 to 2 minutes. Cover and refrigerate at least one hour, or up to 2 days. (I don't remember where I got this, I just typed this from my own recipe. But it's great!) I also use half cream and half sheep's milk ricotta instead of straight cream, which I also highly recommend you try! However you make it, this is great recipe to master if you ever want to spend money on a truffle. Shaved truffle is great on this dish, and I think that's how it's traditionally served. But it's great without it too!
Your mama was right! ❤ Addendum: I made this tonight & omg... I had an extremely happy household. Thank you! Seriously omg... I was humbled by the praise & all credit goes to you ❤❤😊
I really needed this today. Been fighting the nastiest of colds for the last two (three including today) days and there's nothing more comforting and down-to-Earth than an awesome JP video to bring just a little bit of comfort when one is otherwise feeling completely like garbage.
@@tomk1tl39 Trust me, if I'd had some honey and some whiskey on hand - that's exactly what I'd have done. I had to make do with just the tea and lemon though. Feeling a LOT better today, thank God!
🕊Peace and Blessings! Another great recipe! You say you can't sing or dance🫣😁 that's okay! When you talk about your mother, grandmother as well as other family members, you show honor and compassion, which is beautiful coupled with your sense of humor😅! You are an amazing Chef and teacher 💯. I watch your videos for the conversation number first and cooking second. I absolutely love your long videos... I watched THIS one FOUR times back to back😂 because it was too short 🤷🏽♀️😆 Thank you again for another great recipe, my friend! You didn't forget anything today😂Enjoy your day!
Another brilliant one, chef JP... And not too long at all! Your meals are so straightforward, even a child can do it! Which is why you're so popular. So many other channels have stuff that only a Michelin star chef can do. But not our chef JP... A national treasure! An international treasure!
I love the long, detailed videos! I want to see how everything is done, how colours and textures change, what’s happening in the pan at every stage, etc. (Great camera and editing work, Jack!) And those moments when Chef JP forget something - they’re helpful because we forget things too so it’s useful to see how to fix and adjust things while cooking!
I made this not only was it super easy but it was delicious. My wife is not a left over water but she took a dish the next day. Thanks Chef I'm so glad I found your channel.
I personally love the longer form videos. It feels like I'm hanging out with a friend cooking in the kitchen. It's my love language. Thank you for bringing your loving energy and passion to us. A true pleasure! I'm excited to try this one!
Finally a pasta recipe with sage!!! I can smell it over the internet! And yes: put the butter in the sauce! I've no problem with calories .... but with taste! Jean-Pierre: I love you! >>>>>>> Animateur exceptionnel
Thank you chef for the warm welcome. I am but one of those thousands that just subscribed and yes, you are spot on... I appreciate the longer-form videos. What better way to see most of the cooking process than multiple cuts or a B-roll.
Dear Chef, please do not ever shorten your videos. We love the step by step process in detail. Keep all the mistakes in. Most of all we love your stories 😀.
Hello from Germany! Since I have been following chef Jean Pierre, my kitchen is full of ingredients. I wiill try this recipe again during Christmas. Herzlichen Dank, Chef, weiter so. Liebe Grüße aus Deutschland.
I just love that guy ! ♥️❤️♥️❤️❤️🇺🇦Huge Thank you from Ukraine for your amazing, yet simple and incredibly delicious recipes! God bless you and all your team ! 🇺🇦🥰♥️
I made this tonight and it was ahhmazing❤ For years I wouldn't touch italian sausage much to my husband's disappointment. Now I love it, and this recipe was SO good. So nice to have a pasta sauce that isn't tomato based (although I love that as well). The sage added a perfect note in the background. Thank you from my heart for making cooking so much fun again🥰
I love your long videos, the longer the better, I watch each and every video of yours, I don’t cook all your recipes, but what I gain is , how to cook, how to interact and of course your humour, and top of that , the way you engage people watching your videos, I am sure everyone feel like, they are with you in your kitchen…… For me these are stress busters GOD BLESS YOU C H E E R S 🍻
Great recipe easy and simple peasant cooking, someone told me years ago in Italian cooking if it had more than three ingredients it wasn't authentic Italian cooking in other words keep it simple .Chef once again you have shown people that great meals can be simple and quality ingredients are necessary thank you for all that you do.
Hello beautiful👋🏻 how are you doing? how does it feel to be the most prettiest lady around here? Love your smile by the way I just wanted to say hi hope you’re having an amazing day🙌🏻🙌🏻😊
Short videos are for ding dongs. Never change anything about your personality for the internet! You are a fantastic human, wonderful teacher, and just a joy to experience. Love ya, chef, keep at it!
Chef we love the long videos because you are a great teacher but most importantly you are entertaining to watch, that’s the difference. I subscribed to your channel after only watching half of a video, and now this has become my favourite channel by far. In nearly 30 years of cooking I think I have learned more in the last two years than the rest combined. Thank you ❤
Pretty sure I'd still watch your videos if they were an hour or more. You go the extra distance and explain the do's and don't s whereas most other chefs won't. And then there's the family stories that make it special. There hasn't been one video of yours that I haven't learned something new. I have fun instead of seeing it as a choir. Thanks to you and all who help make these videos possible.
Chef, I have loved this format you chose on RUclips since I first found your channel, when you had considerably fewer subscribers. You provide wonderful instruction directed at specific dishes. This is another. And for your newer subscribers, seriously - if you see something that looks tasty, try it out! It has worked every time my wife and I have done so! Thanks, Chef!
This is my kind of cooking for everyday dinners or a heartier lunch. Open fridge. Hmmm. Sausage, cheese, onyo garlic ‘shrooms herbs and Voila: Dinner. Dinners that my husband adores. He would eat this twice or even thrice a week. He’s half southern Italian .. it’s a secret which half 😀 Love that chewy penne in this sauce, too. I might use a pappardelle here as well. It’s such a busy time right now with the holidays coming, and this is a real boon, a great gift recipe for busy bur hungry elves! As ever, thank you, Chef, and be well, rest now and then, and never lose that gorgeous, impish and kindly wolfy wise grin. 😘👍😊
Love this guy and humility and how he shuns the arrogance of some chefs. Bet he put out many good workers who attended his school and I hope he gets time to relax too!
I made this tonight. OMG! It was SO delicious that I ate too much and feel awful right now, but SO worth it! I bet Jack knows that feeling!! I doubled the recipe, quadrupled the mushrooms (to use them up), and used half hot and half sweet Italian sausage, just because I don’t care for things that are too spicy. I added just a pinch of truffle salt when sautéing the mushrooms. No other salt or pepper was needed! Perfecto!! Thanks, Chef!!
Such great videos, and so many great comments. I can’t stand short videos. I’ve never used TikTok, and I’ve never let my 10 year old son use it either. I absolutely love this guy. I absolutely love this content. BUTTER!
I think hunting for wild boar in Florida goes on all year. You can hunt one or find out who hunts them, get the meat and make sausages. I made pasta last night and today it will be even better. Another great dish, tank you once again Chef and Jack for another amazing video.
Very rarely do I like any videos. Even more rarely do I ever subscribe to any channels. This is THE best cooking channel online. Thoroughly enjoyed and will be adding this dish to weekly dinners.
Just made this. You knocked it out of the park with this one chef!! I was leary of the sage at first, but I have learned to trust your 50+ years of wisdom and experience. Super easy, incredibly delicious, kids loved it! Amazing, amazing dish!!👍👍
Chef Jean Pierre I’ve been watching you for quite awhile now and I sense you’re not feeling 100%. I hope everything is ok and pray for your good health. 🙏 And also don’t change a thing; your content is perfect and Jack is also irreplaceable!
Quite the contrary about talking too much. Please understand that probably a Thousand people per day will be watching many of your past recipes dishes. Every video, past to present needs, as much information and instruction as you are willing to give, as if it’s their first video that they have watched… in order to learn about each and every Dish. And on a personal level, I gaurantee at least 95% of your viewers absolutely enjoy and adore your personality. Please don’t change a thing!
Chef, you may not sing or dance good, but you sure as hell cook good. Loving your channel, I feel like I'm attending a how to class each time I tune in. Thank you for adding joy to my cooking experience. I have learned how to become a better cook and make my family and friends happy to have a seat at my table. Chef, you are the G.O.A.T. in the kitchen!
I have to admit, half the time I can't stand your recipes. lol. But I LOVE your personality. Within the first minute of most of your vids, I find myself smiling at your positivity and energy. It's contagious and comes across so genuinely. Thank you for that, and I will continue to watch and enjoy just based on that alone. :)
I have been sharing your recipes with friends on Facebook for almost 2 months now. I hope these friends are some of you new subscribers. ❤ I am learning something new from you every day. Love you for sharing. Anna.
Jean , the length of time is great / or though at times could be longer , as PEOPLE view your channel as a COOKING CLASS , and the more that you can show people , the more people will subscribe to the channel , as it its a learning experience , iv been a Chef in New Zealand for 20 plus year's and ever so often its great to hear from other people in the trade , just to rattle your ideas , "not saying home cooking has to be hard !! , Witch is not , but the insight THAT you give is worth a 15 / 40 min video.... for people that are learning / want to be better home cook's etc
The Pasta alla Norcina looks wonderful. Haven't done it yet. But will. Please don't shorten your videos. I learn so much from your videos (the hows and whys, not to mention your captivating personality) and virtually nothing from the short 3-4 minute ones.
You are who you are if people think you talk to much they can go somewhere else you are one amazing person and chef 👨🍳 I love your content keep talking that’s how people can learn ❤️🙏
Chef-- do NOT listen to those "short video" ding-dongs. You provide priceless knowledge. Nothing is worse than those 3 minute nonsense videos where they show themselves dumping a bunch of ingredients into a pan while music plays. How can anyone learn anything from that. YOU a a teacher of the highest quality. And don't worry about repeating-- it drills it into our heads. Thank you.
I hate that, too. Those short cooking videos with the music, where they only show the person's hands...Everything about those videos screams content-mill.
Putting aside the fact that most of those five minute videos don’t work. Even the ones that maybe do, and it’s a big maybe because they leave out the essential tips and finishes which make a dish really successful. Besides, I wouldn’t trade Chef for speed, ever.
Keep the videos long. How else are we to learn?
Ik short vids are boring!
I agree 100%. I hate those short videos where they just act like it’s so easy just dump everything in and turn it around. I learned so much from Chef Jean Pierre
Great addition to your pasta collection. Can't wait to try this out. I will say, regarding video length, that I find them to be the perfect amount of time. You don't rush, you add your stories and experience, you explain things, but you're always doing something. There isn't any dead air. I can't speak for anyone else but a 5 minute video would skip through the entire cooking experience. Keep doing what you're doing chef!
Agreed, Chef Jean-Pierre's videos are the perfect length, and he does just the right amount of talking, lol. No changes needed.
Seriously, creators and audiences find each other, and the people who like 5 minute videos with no talking are already subscribed to plenty of channels that do just that. Chef Jean-Pierre's subscribers, over a million and a half now (wow!), are subscribed to him specifically because they like the videos he makes now, just the way he's making them.
Hi Nico! don't you think that the Chef should have explained that the sausage will not brown in a non-stick skillet? Well, let that be another lesson for you! He seems to have slipped his sausage into a true saute pan (maybe stainless steel) off camera, and then he achieved the browning that he wanted. Happy Holidays, everybody!
@@michaelsalmon6436 I don't think he did anything off camera. If he did, I'm sure he would have mentioned it. You can definitely get browning with a non-stick skillet. Maybe the pan was too large or the heat was too low?
@@michaelsalmon6436we have non stick pans and our sausage browns beautifully😁
Yes Mr Pierre is a good chef but I wish he would be mindful that he uses way to much butter.. hopefully in 2024 he will make less fried dishes. Perhaps steam or baked
One of the reasons why people don't mind watching longer videos is because you are such a delightful human being! Keep bringing us more recipes!
I love the crazy butter man!
@@broughswenson651 me too !! He lights up my day!
I love your long videos . The difference with your videos is you get right to the point of teaching us your own recipes. So the other videos of chefs don’t get to the point….they talk about other things…..theres a difference…..you are the best chef JP
That LOOK at 9:21 "A lot of people don't like wine" PRICELESS!!!!🤣
People who don’t like wine are incomprehensible human beings
@@Ds74-pmrq I’m not sure what you mean. One glass or two of wine at dinner is being an alcoholic? Or am I misunderstanding your meaning?
@@Ds74-pmrq no. You’re wrong. It’s a cultural thing. As a very broad generalisation, in Italy mature (i.e. grown-up with a healthy sense of balance) people drink wine in moderation and there is no risk of being shitfaced. That applies to the French and the Spaniards, too (not sure about the Portuguese, but I’d guess it’s the same for them, too) and, I believe, the Greeks. This is not an alcohol problem, it’s alcohol management.
People of Nordic or Anglo-Saxon cultural heritage, on the other hand, can’t stop once they down the first drink. THAT is an alcohol problem.
The “facts” you are referring to most probably apply to the second cohort of people I mentioned, not to the first.
I don’t mind when you repeat yourself. That’s how I learn things.
Easiest RUclips personality to like. Never saw one episode where he did not invite you into his kitchen. A great teacher. A great Chef. Happy Holidays Chef Jean
Chef, people who want a 5 min clip of a recipe are only in it to spike their mood. They don't actually want to learn to cook. Keep the uploads long and educational. Love you, Chef! ❤
Chef JP, you do NOT talk too much. 😊 And we love the long format videos. Keep them coming. Your cooking inspires us, and your joyful spirit is heart warming. Thank you!
I was getting anxious towards the end. But then you added the butter and all was well. Definitely making this.
Videos are of excellent quality, just enough length to not rush, funny stories, and the out-takes at the end are a great little addition. I don't know if Jack gets a paycheck, or just incredible food every few days, but there are a million people that wish they had his job!! I wouldn't change a thing!
Hello Chef Jean Pierre.. Please allow me to introduce myself.. My Name is Sami Saliba I own a car dealership in Saint Petersburg Florida, I love Cooking, and Believe it or not it is my stress takeaway after a long stressful day at work.. i have learned at lot from you, I think we are so lucky to have a Chef like you here on RUclips.. we cannot Thank you enough for the DETAILS and the delicious recipes you share with us.. God Bless you and your team ..
I came for the food but stayed for the stories. It's what makes your channel so special!
There are enough people out there making short videos with no explanation, no depth.
Not only is it relaxing to listen to you, but you have so much knowledge and experience to share, it would be a shame to cut that part out!
I hope you keep your videos as they are. I live far from my family, so watching you cook and talk to us gives your videos a home-y feeling.
I really appreciate what you do. Thank you chef ❤️
I appreciate that🙏❤️
The stories are great, the accompanying facial expressions are PRICELESS!!! Keep up the great work chef.
My cooking skills improve week by week because of the excellent teaching provided by Chef Jean Pierre. The longer videos are needed for quality instruction, and Chef's personality makes the entire video very entertaining. Keep it up Chef. You are a blessing to my family. Now my wife consistently tells me that a new recipe is "the best thing I've ever cooked!", Or it's "her new favorite!" Thank you!
I agree 100%, I have been following the chef for 3 years, and my cooking skills have grown beyond my wildest expectations.
Same here 🙏
Absolutely! My self-confidence has tripled! My cooking skills plus my goals for my results continuously improve. I am so grateful.
Thank you Chef Jean-Pierre in a 21st century world where there is naught less than a daily onslaught of doom, gloom lies and subterfuge, you manage to consistently make my day happy, bright and so glad to be alive!!!
I sincerely appreciate your longer videos. It gives you time to explain the process and that makes it’s easier to remember. I would also welcome more complex recipes, we can handle it now 🤣 LONG LIVE LONG VIDEOS!
The Butterhood of Jean Pierre loves loooong videos. 😊
😂 Peerfect! ❤
I love that… Butterhoode😁😁
The best nuggets of wisdom come out in the “talk too much” parts of your videos.
Don’t ever stop talking…please.
🙏❤️
I get excited if you do a 30 minute video! I love your stories and your teaching. Don't listen to the ones with a short attention span! I appreciate you very much, Chef!
Sir, not only have I become a better, braver cook from watching you, I have so much more fun in the kitchen. If I have to name one skill that I picked up from you, it´s learning about the importance of a proper mise en place. Makes life so much more easier! Thank you and Bless you. You are my go-to chef in all things culinary.
Hi Chef Jean-Pierre! I love cream sauces, so this is a must try and going into my folder. Please don't shorten your videos! Jack ~ Love your editing and the end of the videos! Thank you so much for sharing!
I will probably never make any of this man's recipes but, I never go a day without watching his latest creation. I just enjoy his personality so much-lovely person. ❤😊
🙏🙏🙏😊
Give one a try. You'll be glad you did and will, no doubt, try more.
"I totally understand, some people don't like wine. *Stairs at camera looking directly into your soul*
*WHHY YOU NO LIKE WINE?*
Probably because they haven't had good wine"
I love ya JP.
The longer the BETTER for your videos.... They are some of the most informative and entertaining programs I have ever found; I learn something new or different in every one of them! I wish you would do something more "complicated" (longer video) once in a while, I believe there are a lot of people that would enjoy it. Thanks again!
You don't talk too much Chef, it;s the people that don't talk that we wish their videos were shorter, we all just wan't to stop the agony lol. You keep talking and making longer videos we love you
I love how JP rubs his stomach every time he talks about butter. That's true love.
You know Chef, it's true that people today have such short attention spans that they can't focus on a video for more than 5 minutes. YOU, are different because of your knowledge, experience, and your PERSONALITY. Not everyone can pull off a 30 + minute video and keep viewers interested. You have a gift. I watch your videos from beginning to end every time and I'm left wanting more. Thank you for that! I hope to one day run into you at a Whole Foods in FL so I could say hello! Happy Holidays.
I live in NJ, so they do have boar sausage in my supermarket, and I absolutely recommend using it in Norcina, I think it's great! But what I usually do, actually, is make my own "sausage" from a technique I found on the internet somewhere, that's meant to duplicate the flavor of the sausage of the region. No sage, no fennel, super simple:
1 lb ground pork
2 cloves garlic, smooshed
2 tsp kosher salt
1 tsp black pepper
pinch of nutmeg
2 tbsp dry white wine, COLD
In a medium bowl, combine pork, garlic, salt, pepper, and nutmeg and stir with a wooden spoon. Add wine and stir vigorously, working mixture against sides of bowl until sticky, 1 to 2 minutes. Cover and refrigerate at least one hour, or up to 2 days. (I don't remember where I got this, I just typed this from my own recipe. But it's great!)
I also use half cream and half sheep's milk ricotta instead of straight cream, which I also highly recommend you try! However you make it, this is great recipe to master if you ever want to spend money on a truffle. Shaved truffle is great on this dish, and I think that's how it's traditionally served. But it's great without it too!
Nice comment.. from one cook to another😊 will remember to try this.
Excellent, thank you!
Where in Jersey? Shoprite? Uncle Giuseppe in Ramsey?
@@sisterbarbarasfcc5299 I usually shop at Wegman's, they always have it there. But yeah, I have seen D'Artagnan boar sausages in ShopRite as well.
@@sisterbarbarasfcc5299 I do most of my shopping at the Wegman's in Princeton
Your mama was right! ❤
Addendum: I made this tonight & omg... I had an extremely happy household. Thank you! Seriously omg... I was humbled by the praise & all credit goes to you ❤❤😊
I really needed this today. Been fighting the nastiest of colds for the last two (three including today) days and there's nothing more comforting and down-to-Earth than an awesome JP video to bring just a little bit of comfort when one is otherwise feeling completely like garbage.
Try a 'hot toddy' . . . cup of tea, lemon, honey and a shot (maybe two ) of whiskey . . . does wonders . . . BUT don't drive ;)
@@tomk1tl39 Trust me, if I'd had some honey and some whiskey on hand - that's exactly what I'd have done. I had to make do with just the tea and lemon though. Feeling a LOT better today, thank God!
OMG This recipe is simple and profound. Thank you so much. I appreciate you so much. I believe you have changed my life for the better!
Hey good afternoon beautiful how are you doing today hope you're having a wonderful afternoon🙌🏻🙌🏻😊
Make them as long as you like. It’s your show, do what makes you happy!!
🕊Peace and Blessings! Another great recipe! You say you can't sing or dance🫣😁 that's okay! When you talk about your mother, grandmother as well as other family members, you show honor and compassion, which is beautiful coupled with your sense of humor😅! You are an amazing Chef and teacher 💯. I watch your videos for the conversation number first and cooking second.
I absolutely love your long videos... I watched THIS one FOUR times back to back😂 because it was too short 🤷🏽♀️😆
Thank you again for another great recipe, my friend! You didn't forget anything today😂Enjoy your day!
🙏🙏🙏😊❤️
Another brilliant one, chef JP... And not too long at all! Your meals are so straightforward, even a child can do it! Which is why you're so popular.
So many other channels have stuff that only a Michelin star chef can do. But not our chef JP...
A national treasure!
An international treasure!
I love this guy. Great to watch him and love the after video segment 👍👍
As far as I'm concerned, JP and Jack, no shorter videos for me here. It would cost me so much fun otherwise...best wishes from Germany
Videos are just perfect length, those extra talks, experience and stories add just the right amount of "spice" 😜👌🏻
I thought I knew cooking. Since I have been watching Chef JP, I have learned more than I could imagine. Thanks, Chef, for all you do!
Love your "long videos" and hate to see them come to an end! Please keep them coming! ❤
I love the long, detailed videos! I want to see how everything is done, how colours and textures change, what’s happening in the pan at every stage, etc. (Great camera and editing work, Jack!) And those moments when Chef JP forget something - they’re helpful because we forget things too so it’s useful to see how to fix and adjust things while cooking!
I made this not only was it super easy but it was delicious. My wife is not a left over water but she took a dish the next day. Thanks Chef I'm so glad I found your channel.
This is dinner tomorrow!! Thank you so much for sharing your gifts and your joy.
I personally love the longer form videos. It feels like I'm hanging out with a friend cooking in the kitchen. It's my love language. Thank you for bringing your loving energy and passion to us. A true pleasure! I'm excited to try this one!
Finally a pasta recipe with sage!!! I can smell it over the internet! And yes: put the butter in the sauce! I've no problem with calories .... but with taste!
Jean-Pierre: I love you! >>>>>>> Animateur exceptionnel
Thank you chef for the warm welcome. I am but one of those thousands that just subscribed and yes, you are spot on... I appreciate the longer-form videos. What better way to see most of the cooking process than multiple cuts or a B-roll.
Dear Chef, please do not ever shorten your videos. We love the step by step process in detail. Keep all the mistakes in. Most of all we love your stories 😀.
Hello from Germany! Since I have been following chef Jean Pierre, my kitchen is full of ingredients. I wiill try this recipe again during Christmas. Herzlichen Dank, Chef, weiter so. Liebe Grüße aus Deutschland.
Same! I've been following the chef for some years now and I absolutely love cooking now.
Grüße aus Die Niederlände
I’ve made this twice…
So easy & delicious!
Don’t leave out the sage !
I just love that guy ! ♥️❤️♥️❤️❤️🇺🇦Huge Thank you from Ukraine for your amazing, yet simple and incredibly delicious recipes! God bless you and all your team ! 🇺🇦🥰♥️
I made this tonight and it was ahhmazing❤ For years I wouldn't touch italian sausage much to my husband's disappointment. Now I love it, and this recipe was SO good. So nice to have a pasta sauce that isn't tomato based (although I love that as well). The sage added a perfect note in the background. Thank you from my heart for making cooking so much fun again🥰
I love your long videos, the longer the better, I watch each and every video of yours, I don’t cook all your recipes, but what I gain is , how to cook, how to interact and of course your humour, and top of that , the way you engage people watching your videos, I am sure everyone feel like, they are with you in your kitchen……
For me these are stress busters
GOD BLESS YOU
C H E E R S 🍻
🙏🙏🙏❤️
Great recipe easy and simple peasant cooking, someone told me years ago in Italian cooking if it had more than three ingredients it wasn't authentic Italian cooking in other words keep it simple .Chef once again you have shown people that great meals can be simple and quality ingredients are necessary thank you for all that you do.
TV takes the fun out of cooking. Chef Jean-Pierre puts the fun back in it.
Please continue the long video and the after shots. Love you Chef. You make my day!
Hello beautiful👋🏻 how are you doing? how does it feel to be the most prettiest lady around here? Love your smile by the way I just wanted to say hi hope you’re having an amazing day🙌🏻🙌🏻😊
Me and the wife have tried a handful of your recipes and let me tell you, you never miss. Every one we have tried has been a home run
9:21 made my day LOL! Thank you Chef!!!
Looks perfect for wintertime, and it really does seem easy-peezy, too. My family will inhale this, guaranteed. Thank you, Chef! You spoil us.
Short videos are for ding dongs. Never change anything about your personality for the internet! You are a fantastic human, wonderful teacher, and just a joy to experience. Love ya, chef, keep at it!
Chef we love the long videos because you are a great teacher but most importantly you are entertaining to watch, that’s the difference. I subscribed to your channel after only watching half of a video, and now this has become my favourite channel by far. In nearly 30 years of cooking I think I have learned more in the last two years than the rest combined. Thank you ❤
Pretty sure I'd still watch your videos if they were an hour or more. You go the extra distance and explain the do's and don't s whereas most other chefs won't. And then there's the family stories that make it special. There hasn't been one video of yours that I haven't learned something new. I have fun instead of seeing it as a choir. Thanks to you and all who help make these videos possible.
I’m making this recipe, for Christmas! Yes, another name for this channel The Butter Pool. God Bless you too, dear 🧑🍳 ❤
Chef, I have loved this format you chose on RUclips since I first found your channel, when you had considerably fewer subscribers. You provide wonderful instruction directed at specific dishes. This is another.
And for your newer subscribers, seriously - if you see something that looks tasty, try it out! It has worked every time my wife and I have done so!
Thanks, Chef!
This is my kind of cooking for everyday dinners or a heartier lunch. Open fridge. Hmmm. Sausage, cheese, onyo garlic ‘shrooms herbs and
Voila: Dinner. Dinners that my husband adores. He would eat this twice or even thrice a week. He’s half southern Italian .. it’s a secret which half 😀
Love that chewy penne in this sauce, too. I might use a pappardelle here as well.
It’s such a busy time right now with the holidays coming, and this is a real boon, a great gift recipe for busy bur hungry elves!
As ever, thank you, Chef, and be well, rest now and then, and never lose that gorgeous, impish and kindly wolfy wise grin. 😘👍😊
Love this guy and humility and how he shuns the arrogance of some chefs. Bet he put out many good workers who attended his school and I hope he gets time to relax too!
Im not an experienced cook, so i love love love when chef repeats himself, its how i get important things cemented in my brain❤️
Can't wait to try this recipe. Don't worry about the length of the video, at least you explain 😊
Everything tastes better with butter!!!
i love longer videos as i watch them while im eating and its great entertainment!
I made this tonight. OMG! It was SO delicious that I ate too much and feel awful right now, but SO worth it! I bet Jack knows that feeling!! I doubled the recipe, quadrupled the mushrooms (to use them up), and used half hot and half sweet Italian sausage, just because I don’t care for things that are too spicy. I added just a pinch of truffle salt when sautéing the mushrooms. No other salt or pepper was needed! Perfecto!! Thanks, Chef!!
I love your videos. I’m turning into a pretty good cook because of you. Thank you very much, sir.
Such great videos, and so many great comments. I can’t stand short videos. I’ve never used TikTok, and I’ve never let my 10 year old son use it either. I absolutely love this guy. I absolutely love this content. BUTTER!
I’ll watch you for hours, chef! Take your time and talk all you want. I learn so much!
long or short it doesn't matter sometimes life's lessons can be long sometimes short as long as we learn
You do not talk too much, because everything you say is valid, educational, funny & entertaining.
I think hunting for wild boar in Florida goes on all year. You can hunt one or find out who hunts them, get the meat and make sausages. I made pasta last night and today it will be even better. Another great dish, tank you once again Chef and Jack for another amazing video.
Very rarely do I like any videos. Even more rarely do I ever subscribe to any channels. This is THE best cooking channel online. Thoroughly enjoyed and will be adding this dish to weekly dinners.
also, had a really good laugh @ 4:21 lol
Sausage and mushroom is my favorite pizza topping so, over pasta, it must be amaaazing.
Just made this. You knocked it out of the park with this one chef!! I was leary of the sage at first, but I have learned to trust your 50+ years of wisdom and experience. Super easy, incredibly delicious, kids loved it! Amazing, amazing dish!!👍👍
Chef Jean Pierre I’ve been watching you for quite awhile now and I sense you’re not feeling 100%. I hope everything is ok and pray for your good health. 🙏 And also don’t change a thing; your content is perfect and Jack is also irreplaceable!
Quite the contrary about talking too much. Please understand that probably a Thousand people per day will be watching many of your past recipes dishes. Every video, past to present needs, as much information and instruction as you are willing to give, as if it’s their first video that they have watched… in order to learn about each and every Dish.
And on a personal level, I gaurantee at least 95% of your viewers absolutely enjoy and adore your personality.
Please don’t change a thing!
never bored of your lesson chef
Simple and Delicious! I'm not a child, but I did it!
Chef, you may not sing or dance good, but you sure as hell cook good. Loving your channel, I feel like I'm attending a how to class each time I tune in. Thank you for adding joy to my cooking experience. I have learned how to become a better cook and make my family and friends happy to have a seat at my table. Chef, you are the G.O.A.T. in the kitchen!
My go to channel for not just cooking but entertainment and maybe some good life philosophy 👍🏻👏🏻✌🏻🤙🏻
I have to admit, half the time I can't stand your recipes. lol. But I LOVE your personality. Within the first minute of most of your vids, I find myself smiling at your positivity and energy. It's contagious and comes across so genuinely. Thank you for that, and I will continue to watch and enjoy just based on that alone. :)
🙏🙏🙏😊👍
"Measure carefully" has to be my favorite quote :')
I have been sharing your recipes with friends on Facebook for almost 2 months now. I hope these friends are some of you new subscribers. ❤ I am learning something new from you every day. Love you for sharing. Anna.
Full blooded Italian here following every day.
Jean , the length of time is great / or though at times could be longer , as PEOPLE view your channel as a COOKING CLASS , and the more that you can show people , the more people will subscribe to the channel , as it its a learning experience , iv been a Chef in New Zealand for 20 plus year's and ever so often its great to hear from other people in the trade , just to rattle your ideas , "not saying home cooking has to be hard !! , Witch is not , but the insight THAT you give is worth a 15 / 40 min video.... for people that are learning / want to be better home cook's etc
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Chef Jean me and my son who is 6 years old love watching your show and my son Watch all your show.
Make your videos as long as you want or need. Talk as much or as little as you wish. We like our chef JP just as he is.
Your secret to success: long, detailed videos. Many thanks Chef JP. Hint to improve channel: sing and dance ❤
Oh Chef - how do I love thee! Do NOT shorten your vids - I love these! I learn so much! Going to try this recipe this week!
Thank you again for another rustic Italian dish! God bless and don't stop being YOU! 😄
My my oh my & WOW! I❤CJP, that looks absolutely gorgeous, 😋 😋 💯🙏🤗
Love you and all your amazing recipes you are so talented and funny a good combination just like your food looking forward for more ❤
You're the best !!! I've learned so much from You're video's !! Keep us smiling!!!! God Bless you❤️
The Pasta alla Norcina looks wonderful. Haven't done it yet. But will. Please don't shorten your videos. I learn so much from your videos (the hows and whys, not to mention your captivating personality) and virtually nothing from the short 3-4 minute ones.
Thank you Chef. And thank you for not rushing the videos, the longer the better. More stories, more tips and reminders of the how and why.
You are who you are if people think you talk to much they can go somewhere else you are one amazing person and chef 👨🍳 I love your content keep talking that’s how people can learn ❤️🙏
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I so frequently make the mistake of watching one of your videos right before I go to bed. It sure makes going to sleep much more difficult.