@@jakezebear Oh, thank you. I just spent my last cookware dollar on a 3.5 qt. Le Creuset saucier. It only has a 4" cooking base. I'll start saving up now :)
The most amazing thing about this series is that Chef Pepin was doing things in the 80s that have become "food trends" today. FORTY YEARS LATER. He truly is the OG chef. And even Chef Julia was doing this back during the French Chef. Raise a glass to Chef Pepin, and pour a glass for Chef Julia. What they did back in the day is today's hot new trends.
@@marywaltz7492 cooking healthy. Cooking real food. Home cooking like you apparently don't do. go get your Big Mac & have some boxed Mac & cheese, the rest of us will be around when you're in the ground.
@@jamespilbeam209 That reply was hurtful. I'm sure you didn't mean it. I am VERY healthy in my food choices and I love Jaques Pipen. I don't eat fried foods often, love veggies and French cooking, worked many years in the medical field and love everything about Jaques's shows.
@Mary Waltz, my take on these episodes from the 90’s is that he’s trying to instill some kitchen confidence in the viewer. It’s important to be frugal in the kitchen and utilize what’s at hand, ie. his explanations of seasonal availability of products. There’s a lot of underlying form in French cuisine think of mies en plas. The essence of French cuisine is home cooking. All of the beautiful presentations that you see are the result of the idea that the food had to be presentable to the royalty but because they had no refrigeration they had to come up with a way to make it look good the solution was aspic. I’m telling you this because French cuisine is a good place to start a journey that lasts a lifetime. Jauqe Pepin, is, In my opinion the best example of why food trends, cooking shows and cooking demonstrations are everywhere. Watch him close and listen to what he says there’s people that spend a lot of money to hear what he’s telling us for free!
He really is a Professor of Cuisine. So different from other food network type shows. It's like you're siting in a classroom... You can tell he's a very intelligent person - he would have succeeded no matter what he chose to do
I really do love this man and his style. He has less energy now, a bit slower speaking and easy going in his approach, but he is a master. It's literally like watching cooking Yoda.
But he is over 80 now ,wjere do you see cooks at his age being energetic as a young one ? I don't know why you had to mention that he is less energetic . Anyway.
Jacques is a treasure. I have watched him for decades. He shows recipes you can really make. He also seems a better person than cook. I love when he is on with his daughter and grand-daughter.
You don't need to be a genius to come up with a cooking recipe especially the ones that are not original and have been around. Chef and genius just don't go together.
That paper towel trick is a game changer. Every time I want to eat same day as the stock I’m debating buying a gravy separator… but the idea of using a wet paper towel to slow the strained fluid is a great improvement from sitting there for a few min skimming carefully
I lived for many years in Paris on the corner of Av Sully Prudhomme and Rue de l'Université. Just off the corner was a bistro called Poule au Pot. This is what they served as the plat de jour. Entré, of course was endives and the meal was accompanied by the chef sitting down with us and discussing the meaning of life and how to cook a good meal. Bon appetit.
This meal kind of reminds me of pot au feu except with chicken. This dish looks so perfect for this time of year. I'm eager to make it! Thank you chef!
This is amazing. However, the featured vegetables in french cuisine are scarce in the US southwest, to say the least. They are "fancy". Asparagus, leeks, endive, for example.
What a true joy to be able to view this amazing 😉 video! It will be awesome 😎 to try out these wonderful recipes. You are very very kind to share this with us. Thank you, Master Chef Jacques Pépin. Again, thank you.
By any chance are you the Texas lady who commented on a Rick Bayless vid on papas y chorizo breakfast tacos?? You're lucky to be able to enjoy AUTHENTIC TexMex delights.😄 ✌
I’ve only just discovered Julia Child but I’m hooked. I thought I was good but Jacques is no joke in the kitchen. He reminds me of me and my grandmother in the kitchen. Only difference is my grandmother would smack me in the head when I messed up, and just before I messed up, and after she found out I messed up…👍🏾👍🏾✌🏾
I love the way even back then that he covered cooking with less salt. Don't get me wrong. I could go out into a garden of good fresh tomatoes with a salt shaker and be enlightened. Five to ten or so percent less would help the population a great deal.
In his book "Soul of a Chef," Michael Ruhlman talks about Michael Symon being ahead of other chefs in the 90s (at least 10 years after this was filmed, of course) by using acids and herbs instead of just adding more salt...I forget the exact phrase he used, but it was something like, "Most chefs need to be dragged away from the salt like a drunk from the bottle."
A lot of Jacques Pepin naysayers (unhappy, overly critical Millennials) constantly complain about the man "using too much salt." They say the same about OTHER TV chefs too. What these critics DON'T UNDERSTAND is that these great cooks and instructors USE ONLY FLAKY KOSHER SALT OR FLAKY SEA SALT which is far less salty than table salt. It just LOOKS like they're using too much salt.
First time I ever saw Jacques Pepin have a little bit of trouble with his food. Those cookies did not want to cooperate when they came out of the oven. But of course he handled it with panache.
I love how you cook even though you are trying to cut a few pounds. When my father was old he lived with us. His appetite wasn't the best. To make him want to eat more I would fry up some onions or garlic in the morning and surprisingly his appetite was usually better all day. There's something about those scents that turn all of into one of Pavlov's dogs!
Possibly the first and last time anyone has ever uttered the words, "You could fill it with ice cream...or frozen yogurt would be perfectly fine, too."
@@bigpoppa1234 Since I started watching his videos, I've started doing creme fraiche on desserts more (I still don't care for sour cream), and it's surprisingly good, especially with sweeter desserts or ones that are warm enough that it melts and turns into more of a sauce--it's really nice on caramelized apples.
8:14 Love Jacques videos... what a wonderful treasure he is. BUT... it's come to my attention that every time he says "you know" at the end of a sentence, which is a habit of his speech pattern, I can not help being reminded of Peter Sellers Inspector Clouseau.... you know.
I disagree that its a habit of his speech pattern. I think he did it intentionally so I could post a negative reply to your comment. The guys foresight is amazing.
Also, Jacques and Claudine are presenting a technique webinar later this month. He did one last spring. It was fun. Check his Jacques Pëpin Foundation website for details.
Stumbled across this guy. Never had really heard of him before. Pretty cool guy so far. Don't poke fun either. I don't live in the world of gourmet or cooking in general. But this guy is okay.
@KQED the desert in this episode, when he pours the flour he doesn't specify how much flour, he just says the number two and pauses. Does he mean two cups? Two tablespoons? I tried to look at how much but it's hard to tell from the camera!
After watching many Bob Ross presentations I GOT REALLY TIRED OF HIM. But I could watch JACQUES PEPIN all day every day for the rest of my life and still want MORE. He is just the best and always charming. Just ADORABLE and unaffected; down to Earth. I found the tv painter kind of boring after a while. Chef Pepin is always interesting and teaching new things year after year. I could continue on but it's late and time to go to dreamland to cook with Jacques.😊💋😜 ❤
👋Hi! I came across your profile and found it very interesting. Love the passion that you are sharing with the world your love for food and making them. 👍💕 We just launched our handcrafted kitchen utensils on Amazon, would love to send it to you to try it out! Will you be keen?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
KQED knows what we want and they give it to us. Thanks for these Pepin episodes!
Thanks for watching!
I like that shallow stock pot ( the stainless steel one). I don't have anything that's that depth.
@@giovanna8187 beautiful pot indeed. The pot type is closer to a “rondeau” if you ever try to get one yourself!
@@jakezebear Oh, thank you. I just spent my last cookware dollar on a 3.5 qt. Le Creuset saucier. It only has a 4" cooking base. I'll start saving up now :)
What a treasure
The most amazing thing about this series is that Chef Pepin was doing things in the 80s that have become "food trends" today. FORTY YEARS LATER. He truly is the OG chef. And even Chef Julia was doing this back during the French Chef. Raise a glass to Chef Pepin, and pour a glass for Chef Julia. What they did back in the day is today's hot new trends.
What for example?
@@marywaltz7492 cooking healthy. Cooking real food. Home cooking like you apparently don't do. go get your Big Mac & have some boxed Mac & cheese, the rest of us will be around when you're in the ground.
@@jamespilbeam209 That reply was hurtful. I'm sure you didn't mean it. I am VERY healthy in my food choices and I love Jaques Pipen. I don't eat fried foods often, love veggies and French cooking, worked many years in the medical field and love everything about Jaques's shows.
@Mary Waltz, my take on these episodes from the 90’s is that he’s trying to instill some kitchen confidence in the viewer. It’s important to be frugal in the kitchen and utilize what’s at hand, ie. his explanations of seasonal availability of products. There’s a lot of underlying form in French cuisine think of mies en plas. The essence of French cuisine is home cooking. All of the beautiful presentations that you see are the result of the idea that the food had to be presentable to the royalty but because they had no refrigeration they had to come up with a way to make it look good the solution was aspic. I’m telling you this because French cuisine is a good place to start a journey that lasts a lifetime. Jauqe Pepin, is, In my opinion the best example of why food trends, cooking shows and cooking demonstrations are everywhere. Watch him close and listen to what he says there’s people that spend a lot of money to hear what he’s telling us for free!
@@dansalmon8261 Thank you very much for your kind reply!
I always appreciate and strive for a lovely presentation. 🌻🌻
He really is a Professor of Cuisine. So different from other food network type shows. It's like you're siting in a classroom... You can tell he's a very intelligent person - he would have succeeded no matter what he chose to do
I really do love this man and his style. He has less energy now, a bit slower speaking and easy going in his approach, but he is a master. It's literally like watching cooking Yoda.
cooking Yoda or Yoda cooking
@@chrishooge3442 Yoda was 900 years old, that meat would be damn tough.
@@johnbryant6690 But that stock would be tasty...I'm thinking Coq au Vin
But he is over 80 now ,wjere do you see cooks at his age being energetic as a young one ? I don't know why you had to mention that he is less energetic . Anyway.
@@maryannmd8331calm down
Jacques is a treasure. I have watched him for decades. He shows recipes you can really make. He also seems a better person than cook. I love when he is on with his daughter and grand-daughter.
Is there anything better than a Jacques video? This dude is a flipping genius. I wish I had someone in my life like this.
You don't need to be a genius to come up with a cooking recipe especially the ones that are not original and have been around. Chef and genius just don't go together.
That paper towel trick is a game changer. Every time I want to eat same day as the stock I’m debating buying a gravy separator… but the idea of using a wet paper towel to slow the strained fluid is a great improvement from sitting there for a few min skimming carefully
I love this man at any age. Every era is pure treasure.
I love the intro of a relaxed happy life style. Dolce Vita!
I lived for many years in Paris on the corner of Av Sully Prudhomme and Rue de l'Université. Just off the corner was a bistro called Poule au Pot. This is what they served as the plat de jour. Entré, of course was endives and the meal was accompanied by the chef sitting down with us and discussing the meaning of life and how to cook a good meal. Bon appetit.
M Pépin you are the best chef and cooking teacher of all time! Un grand merci! ❤️
Thank you making this treasure available. Seeing Chef Pepin's timeless art was part of my childhood memories. It's good to see him again.
I like how his day begins
I literally watch this on a big screen with snacks. Wish these were 4 hours long.
One awesome chef I love what he does i*m 67 I'm in awe of his cooking I love it
I grew watching this show. Love him.
Best teacher in the world 🐔
This meal kind of reminds me of pot au feu except with chicken. This dish looks so perfect for this time of year. I'm eager to make it! Thank you chef!
This, now this is proper wholesome soul food.
I love this show so much. Thanks, KQED! Still the best PBS station. :)
😊
WGBH is.
This is great. Love Jacques and Today's Gourmet.
This is peak youtube👍
I love the opening music and background of this video! Thank you!
Underrated. JP = GOAT.
He was so before his time. Really enjoying this series!
Simply The Best.
I love him all of the wonderful recipes he gives us.
This chicken in a pot is great, his recipe is awesome.
I remember this opening theme song from years ago,it is a pleasant memory
What a wonderful voice and accent!
True. 😂
Amazing quick recipe for family dinner if you save time and just use frozen stock or store bought ❤
He's amazing!
If you haven't read his memoir, your should. It's excellent and he has a great sense of humor.
You're very correct.
thanks for these videos
Thanks for watching!
Thank you KQED and thank you Chef Pepin!
My culinary grand papa ❤
I love the soup and the endive and I’ll make them for sure. ❤️😊
That chicken is hotter than $h!t and he's not flinching. The most unbelievable chef hands.
This is amazing. However, the featured vegetables in french cuisine are scarce in the US southwest, to say the least. They are "fancy". Asparagus, leeks, endive, for example.
Greetings from southcentral Texas USA 🇺🇸
What a true joy to be able to view this amazing 😉 video! It will be awesome 😎 to try out these wonderful recipes. You are very very kind to share this with us. Thank you, Master Chef Jacques Pépin. Again, thank you.
In Thanksgiving: wishing you a blessed happy wonderful glorious day
In Thanksgiving: Love ❤️, 🤗 Hug and ‘ sending good vibes’ ...
By any chance are you the Texas lady who commented on a Rick Bayless vid on papas y chorizo breakfast tacos??
You're lucky to be able to enjoy AUTHENTIC TexMex delights.😄 ✌
Joanna : unfortunately I am not that individual; however I do delight in the occasional brisket 🌮 taco ; GOD BLess
What Chef did with endive....
I'm going to try that with baby bok choy. Hope it works. Seems like a good idea.
I’ve only just discovered Julia Child but I’m hooked. I thought I was good but Jacques is no joke in the kitchen. He reminds me of me and my grandmother in the kitchen. Only difference is my grandmother would smack me in the head when I messed up, and just before I messed up, and after she found out I messed up…👍🏾👍🏾✌🏾
I miss cooking shows like this. This is good food television. Not what they show these days.
I love the way even back then that he covered cooking with less salt. Don't get me wrong. I could go out into a garden of good fresh tomatoes with a salt shaker and be enlightened. Five to ten or so percent less would help the population a great deal.
In his book "Soul of a Chef," Michael Ruhlman talks about Michael Symon being ahead of other chefs in the 90s (at least 10 years after this was filmed, of course) by using acids and herbs instead of just adding more salt...I forget the exact phrase he used, but it was something like, "Most chefs need to be dragged away from the salt like a drunk from the bottle."
A lot of Jacques Pepin naysayers (unhappy, overly critical Millennials) constantly complain about the man "using too much salt." They say the same about OTHER TV chefs too.
What these critics DON'T UNDERSTAND is that these great cooks and instructors USE ONLY FLAKY KOSHER SALT OR FLAKY SEA SALT which is far less salty than table salt. It just LOOKS like they're using too much salt.
La poule au pot ! 🤤 the dish Henri IV wanted every french to be able to afford
Excellent 👌
Always learing new tricks from Jaques 👌
Love Jacque. I would turn over the cornucopia, so the fruit is partially inside and overflowing out. Oh, he switch it at the end. Good.
First time I ever saw Jacques Pepin have a little bit of trouble with his food. Those cookies did not want to cooperate when they came out of the oven. But of course he handled it with panache.
I wish I had Jacques knowledge of vegetables & of course his knowledge of cooking
It is kind of chicken stew which i like a lot. I m gonna try this one for sure.
What a beautiful meal!♥️
I legit wonder where that Pyrex measuring cup is today. Goodness knows it's still going strong.
LONG GONE. THEY DO BREAK
That SIZE Pyrex cup is like 50 bucks USED on eBay.
@@billspooks Got a few and unless you drop em, they'll outlast you. So think of em this way, 1 dollar per uear for that used Pyrex
That looks like an 8 cup / 64 oz. I saw a set recently on Wayfair / 4 sizes under $40. They’re great for use in the microwave.
@@m.theresa1385 This is true but the vintage Pyrex cups sometimes bring a premium price. They really are up there right now.
Every sentence a gem of culinary wisdom -- and he couldn't speak English 30 years before writing & filming these shows.
That looks sooo good.
Thank you 🍀
I love this video
Legend🙏🏼
I love how you cook even though you are trying to cut a few pounds. When my father was old he lived with us. His appetite wasn't the best. To make him want to eat more I would fry up some onions or garlic in the morning and surprisingly his appetite was usually better all day. There's something about those scents that turn all of into one of Pavlov's dogs!
The intro... 💯👍🏼💯
Possibly the first and last time anyone has ever uttered the words, "You could fill it with ice cream...or frozen yogurt would be perfectly fine, too."
I'm surprised he didn't throw in his somewhat odd (and obviously very french) replacement for ice creamm which is sour cream.
@@bigpoppa1234 Since I started watching his videos, I've started doing creme fraiche on desserts more (I still don't care for sour cream), and it's surprisingly good, especially with sweeter desserts or ones that are warm enough that it melts and turns into more of a sauce--it's really nice on caramelized apples.
@@insertclevername4123 you are so right. Crème fraîche on tarte tatin... 🤤
love it when people use their bare hands.
Thank you!
The chicken dinner he made, New England we call that a New England Boiled Dinner. Usally made with ham
I am a New England gal and New England boiled dinner to me is corned beef brisket.
In New York we call it potted chicken, though it usually is 1/2 chicken with the skin still on served up in a bowl with the stock and veg.
Thank you Chef
I have to try the cookies.😊❤ they are like pirrouettes.
What a wonderful life
8:14 Love Jacques videos... what a wonderful treasure he is. BUT... it's come to my attention that every time he says "you know" at the end of a sentence, which is a habit of his speech pattern, I can not help being reminded of Peter Sellers Inspector Clouseau.... you know.
I disagree that its a habit of his speech pattern. I think he did it intentionally so I could post a negative reply to your comment. The guys foresight is amazing.
I love his "you know". It's got a gutteral, earthy quality that's fun to listen to. He's a delight.
Fantastic
Is Jacques okay? We haven’t gotten a new video from him in quite a while.
He's posting on Facebook, so he's doing okay.
Jacques is doing well and working on a new cookbook.
Also, Jacques and Claudine are presenting a technique webinar later this month. He did one last spring. It was fun. Check his Jacques Pëpin Foundation website for details.
@@kqed thank you so much. I’m such a huge fan and have been for decades ❤️
@@chrisandersen5635 awesome! Thanks Chris!
Stumbled across this guy. Never had really heard of him before. Pretty cool guy so far. Don't poke fun either.
I don't live in the world of gourmet or cooking in general. But this guy is okay.
Well Done, Chef
This intro 😍
@KQED the desert in this episode, when he pours the flour he doesn't specify how much flour, he just says the number two and pauses. Does he mean two cups? Two tablespoons? I tried to look at how much but it's hard to tell from the camera!
I believe it is 2 tablespoons of flour
I'd only till now seen his current videos. This is freaky time machine stuff.
Great!
Another fantastic and simple main dish . . . a bit off his game this day Jacques . . . no chives for garnish . . . ;-)
I always thought that endive must be sliced long ways & remove the dirt that it is grown in.. no?
ty
I think Bob Ross handed Jacques Pepin the keys of wholesomeness
After watching many Bob Ross presentations I GOT REALLY TIRED OF HIM. But I could watch JACQUES PEPIN all day every day for the rest of my life and still want MORE. He is just the best and always charming. Just ADORABLE and unaffected; down to Earth.
I found the tv painter kind of boring after a while. Chef Pepin is always interesting and teaching new things year after year.
I could continue on but it's late and time to go to dreamland to cook with Jacques.😊💋😜 ❤
If it’s gelatine, keep it in ! It’s good health!
I want to know exactly where those train tracks are at the beginning of the show.
I appreciate his efforts early on in reducing sodium intake
Jacques est sur la coche!
"It takes a tough man to make a tender chicken." Frank Perdue
perdue harvestland
big a steven king the stand
kristens reprimand
The French Bob Ross of cooking…
Chickens multiply like locust do, humanity should have chicken without running out of supply,
I thought this was the opening credits to Murder She Wrote.
A lot of people in this thread should contact MAID in Canada ASAP.
Paper towel flavored soup stock.
So funny these old 80s views on sodium
Is this the same as pot au feu?
Hero!
👋Hi!
I came across your profile and found it very interesting.
Love the passion that you are sharing with the world your love for food and making them. 👍💕
We just launched our handcrafted kitchen utensils on Amazon, would love to send it to you to try it
out!
Will you be keen?
Jacqui Sez. Wotta like maangchickin een corea
ALLONZ Y
His wife passed away two years ago. Sorry for your lost, Jacques.
It's funny, "good for cancer", he said!
That chicken skin man....
That cornocopia gave me anxiety.
🥣 😋👍🏻
Jacques pepsi cola I love you