Funniest Moments of 2020 | Chef Jean-Pierre

hey there friends today we got a very different video for you but before that i'd like to introduce myself hi my name is jack i'm the behind the scenes editor for jean-pierre and i gotta tell you we've grown so much together and we learned so many things from you guys so it was a little thank you i made a best of 2020 video which jean-pierre actually knows nothing about thank you guys so much for watching and i hope you enjoy the video hello how are you oh i hate when my doctor does that i mean there is a lot of sweet onion right there but they're not very sweet these guys right there you can actually take it and bite it like an apple if if you like onion i love onion that's my thing okay i i i mean i could live on on you oh yeah oh yeah oh yeah delicious oh oh oh i know the uh recipe police on youtube is gonna say that's not a typical jambalaya don't worry about it whatever we call it it's delicious okay we do it we're gonna use the butter don't worry see look at that yeah you got our butter butter oh baby no margarina you know margarine is the molecule away from acrylic you like plastic yeah you eat your margarine yeah yeah eat your margarine i'll eat my butter thank you very much this friends is a frittata look how beautiful that is it's a little acid but i like it that way check this guy now that's an onion i mean holy whenever you see somebody putting the garlic and all the vegetables at the same time with the onion i highly recommend you go to the playboy channel maybe you learn something so far i haven't done anything complicated right oh yeah baby that lemon sauce is amazing really really really really beautiful oh oh mama mia this is amazing i'm telling you you make this you're not going to believe it the the capers is a um is a flower bud of the caper bush which means if allowed to grow becomes a nice white flower you know i always say what were they smoking when they come up with the idea of capers you could smoke it at this point hey before it becomes a flower let's take it let's put it in the brine so we can eat it three months from now they have to be smoking something strange to come up with that idea right but it's fabulous right founder saffron is like two or three thousand dollars you can't even smoke the stuff i mean look at it this you have to measure carefully measure carefully yeah it's not rocket science it's cooking okay we're gonna we're gonna bring up the heat this looks like it's slowed down all of a sudden holy mackerel i'm hot french half italian and 100 american perfect i promise you i'm not exaggerating it we got recipe police i love it i got this thing where i do a recipe on what i'm i'm peeling a tomato tomato corn casserole right i'm showing people how to make a tamarika say i'm putting it on the water and i said it should take about 10 12 seconds you know how many of them said oh it took 23 seconds it took 20s i'm glad they got a better clock than me now they got better things to do than oh my goodness he said 12 seconds 23 seconds what's wrong with him and then and then look at this look at this look at this okay look at this do you think that's big enough this is a raisins marinated in rum you don't have to marinate them in rum you know you can marinate them in um in in in apple juice if you can't have alcohol pour you look at that water you want to remove all that water you're gonna say well our water looks very nice it does look very nice doesn't it look look this beautiful garnet color it's gorgeous you know what it tastes like nothing i'm telling you this water tastes like nothing matter of fact if i were to give you something heat and i close your eyes and say what are you drinking you'll say i'm drinking water that's what you're drinking water you just happen to have color on it but i tell you what it tastes like nothing i want to replace a water then taste like nothing with booze you can use shambo you can use grand marinae you could use keels you could use so much but that is better than water i'm telling you i did it one day on the today show in like four minutes so i know you can do it i'm gonna take my time today because there's today's show you don't have time to explain anything you just do it here we go god bless america check it out is uh we're going to put a little bit of butter on the pan just a little bit of butter and maybe a lot a little bit more i'll publish the exact recipe there's never enough butter butter is good you know time magazine had an article uh eat butter i'll show you show you the article it's very old no it's not at all really look it was um it was uh 2014 not that long ago time life eat butter check this out man i got all my vegetables on steroids look at this thing holy mackerel that's a leak and if you're cooking for a vegan [Music] god bless you for your patience and your kindness and your consideration guys very nice it's tough to cook for vegans you know and this my friends let me tell you this is absolutely wonderful no no i'm not going to flambe what am i talking about i don't want to flambe because i got a mirror here if i flam bait i'm going to crack my mirror you flambe it at home or maybe i can do it away okay i'll do it i'll tell you what i'll do i'll do it right there we're taking the the lighter we're ready oh yeah i'm gonna back up a little bit and then i'm gonna do it okay you watch all right your pen is hot take a little bit of cognac oh yeah baby you better keep that away from the flame otherwise you know what you're gonna have there you go that's what you're gonna have holy mackerel i'm glad i got it out of the uh i'm glad i got it out of the uh okay enough already done finished thank you goodbye wow that's some heat let me tell you that's a dangerous kitchen around here let me tell you all right enough for what you know you're lucky you're home because that's sometimes it's dangerous we need to smell just you see that's a new culinary term i'm teaching you today friends somehow you think the recipe police is going to punish you so i like it i like it when it's thick the thicker it is and better it is if you cannot do this dessert you have an issue okay i bring in the big guns i bring in the immersion blender i'll show you you watch i want it to be smooth as silk so look folks to save some time because that was gonna take too long with this thing right there i brought my friend i know you don't have one of those at home but maybe you won't be it won't make as big of a pot as i am making this is just good to go a little faster okay look holy mackerel here you see look at it now that's what i'm talking about right there friends look at this yeah i'm saying don't put too much powder sugar and here i am putting like a quarter pound of powdered sugar every mistake you can make in the kitchen i made them okay and some okay and sometime more than one time sometime i wonder it all depends uh what is it i have in my coffee oh mama mia i forgot to put the salt and i forgot to put the uh the sriracha i have to stop for a second because i need to get some butter and cream it's so simple to do a child can do it i'm not kidding it's true very simple oh man this is food holy mackerel good thing i'm not drinking remember at the end of the day friends you know only as good as the ingredient you're using use good ingredient you're going to make good food use crappy ingredient good luck making good food friends we have another wonderful recipe for you today it's a vidalia onion stuffed with a sausage bolognese a goat cheese morning on top and a roasted bell pepper now here's what i recommend you do you taste it you see if you like it is it enough sugar for you steamed sugar oh you can't take it out so next time you put a little bit less sugar so we got the white chocolate then it's melting in here and we got the four eggs and i'm gonna put a little bit of cinnamon and a little bit of nutmeg and i mean little okay i don't want it to be overwhelming so i put just a little bit of this right there let me see what i like to do when i do it i like to mix it up with the egg i do the same when i do the cocoa powder first you seal it mix it up really good it's a good trick when when you're doing um a spices you want to really really really be mixing well first you see don't put too much in right just like this and then we're going to put a little bit of cognac now you don't have to put cognac and rum in there it'll be perfectly good without it but i think it'll be perfect perfectly better if you put it in there don't put too much for the kids though my mom used to put a lot of booze on them actually you know what you get them they go to sleep really quick don't say that don't tell anybody i can see i can hear the um their youtube recipe police already i'm gonna get some comment on that one don't give me the food don't give it a boost to the kids i understand look look i got raisins gonna be marinated in captain morgan spice room now don't you give those to the kids in the morning with a cereal okay enough already boom and that's all you did and right there friends this chocolate croissant pudding is a must it's made by the company called crap oh no no craft see anybody can do this my fact you know cooking i keep telling everybody all the time it's the easiest hobby in a way to learn i mean what's complicated about what i'm doing here anybody can do this right so you put it in don't touch it don't do nothing don't touch it everybody wants to play with it don't go anywhere cooking is like building a building a first story you don't put a second story until the first one is ready right and you don't put the third one until the second one is ready right okay same deal don't worry about it nobody's gonna complain they're gonna if they complain because you're using um uh on your instead of shout out just don't invite him for dinner again that's all this is what i call a very sexy dessert i love my life when somebody uses dry mushroom you know they use this beautiful dry mushroom what's the first thing they do before they use the dry mushroom then put them back in water what is wrong with you people okay if you have a dry mushroom you don't want to rehydrate it in water water tastes like nothing put it in wine put it in broth put it in stock put it in something else than water how great is that if you picked wine and let's say you picked the mushroom and inside the mushroom is madeira wine oh you can't buy those but if you buy a dry mushroom and you rehydrate them in madeira you got a madeira mushroom well that'll be something i should do what do you think of that idea don't be afraid now but as a friend check that out this is what i call meatloaf friends check this out okay remember my videos friends they're not like the kind of videos where uh it's three minutes to show you how to do a recipe you want those you got a tic-tac-tock whatever whatever they call that thing tick-tock or or you go to instagram instagram very fast you see them some videos in there they don't even talk got a tick-tock tick-tock whatever they call it that's a 27 pound bird i got for you guys i hope you're hungry look how beautiful that is remember this is what cooking is about it's having fun i had a ball doing it you can do it even if it's still challenging for your first first turkey i promise you the second one get better watch the video again it's not that difficult i promise you if i can do it i know you can do it too enjoy it and have a great thanksgiving i see it all the time people are not enjoying cooking and they they're chopping and dicing and cooking and chopping and you can't do it don't be cooking with a wine you're not willing to drink you can put your grandma on here in there you know look remember you just want to make them happy not drunk okay put on a wheelchair put on a pork chop put it on um like i said in the memorize rub it on your body do whatever you want this is amazing bourbon flavored whiskey measure carefully okay don't be putting too much in there remember no cherry one they're delicious your friends are going to say oh we like your soup don't tell them what's in it and and the kids they've got to sleep early yeah give an extra serving to the kids 8 o'clock can we go to bed no that's what my mom used to do oh yeah and you know i've been a chef for 54 years i love it when somebody says to me oh that's not the right way to do it yeah guess what you do it the way you want to do it i'll do it the way i want to do after 54 years i know my way around the kitchen well i did it without where that's growing up i'm not that good with that kind of stuff and don't forget ring our bell ring my bell it's a song out there ring my bell then you get a notification every thursday when i put out a new video give us a thumbs up if you like the recipe and please subscribe we need to subscribe thanks for watching the video i know you're gonna love it you

Channel: Chef Jean-Pierre

Views: 138,292

Keywords: chef jeanpierre, chef jean pierre, french chef, chef jean pierre onion, chef jean pierre onion meme, how to, best chef on youtube, gourmet cooking, cooking dinner, easy recipes, chef jean-pierre, onyon chef, cooking video, onion chef, how to make, funny moments, funny cooking, best of, best of 2020, 2020, how to laugh, Funniest chef on youtube, chef jean pierre beef stew, chef jean pierre steak au poivre, chef jean pierre beef stroganoff recipe

Id: 38gNzHm1zDs

Length: 14min 47sec (887 seconds)

Published: Thu Jan 21 2021