Citrus Thrill (202): Jacques Pépin: More Fast Food My Way
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- Опубликовано: 11 окт 2024
- Minute Recipe: Cured Herring Starter.
Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.
Did he just call water "Chateau Sink?" LOL! Jacques is the man.
Chateau Faucét on another episode 🤣
SO much better than those people on food network. he's the real deal and he's easy going.
C Pascals no ego. He can teach them a few things
True gentleman.
heheheh "I will deglaze this with Chateau Sink".....he actually had me, I thought it was some kind of wine......hahahaha.......then he said "water" and I started laughing at myself.
Hexus Ziggurat His previous was Chateau faucet (seems more French).
Hexus Ziggurat Hah! So glad you wrote this so I understood his dry humour! I was wondering what Chateau Cinq was. Talk about dry humour!
jefsti "dry" humour....hahah, I see what you did there
My Dad likes ordering Adam's Ale at restaurants when they ask for his drink order
I caught that as well! He has a funny streak to him. Read his book!
Chef Pépin and his videos are getting me through this pandemic. Blessings on him.
same! My wife and I watch about 1 per day. His chicken livers with port mushroom sauce are on deck for tonight's dinner!
Same here. So calming. Was lucky enough to meet him once, in Montreal. Just genuinely nice.
He gets you into his web of cooking, very slowly. You find it comfortable, so you continue to watch his ways. Eventually, you do not mind being under his spell. You find it comforting. Then you unweb yourself long enough to get the ingredients and cook!
18:38 - oops, I have to put my scallions first, - no one will know that !!
I love it!
Most TV chefs don't have everything going at once like chef Jacques. His timing is totally engrained. It's fascinating to watch!
I don't care how old he is.. If he was 20 or 85. I would marry this man in a minute. Old school, classic and down to earth. Yet to find the new blood to compare.
You rock Sir!
I agree wholeheartedly Teresa! He's wonderful!!
Love how he drops pro tips like cracking the egg on the flat
The Master Chef at work. We should be so happy that he decided to make America his adopted country.
How amazing this is! The informations/tips/advices of M.Pepin offering to the public some 15 years ago is more valuable and interesting than what we see nowadays.
This's how he's named the great chef. A legend.~
M.Jacques Pepin.
Here, One of the best episodes of his.
Shared. Subscribed, and Thank you for the post.
OMG, that gnocchi and eggs dish looks amazing!
The original "thirty minute meals". Take that Rachel Ray.
Omg... PLZ! Don't put her name in the same sentence. Pepin is one of the OG's as a culinary king - Ms Ray is a mere peasant along with the cheap carnival side show acts at Food Network
@@Luna.3.3.3 you know it! :) Master par excellence forever!
He makes cooking all these dishes look so easy. It's like watching Itzhak Perlman play violin or Van Cliburn play piano. The greatest in any art form make what they do look simple. And this is, "fast food" for him. That would be grilled cheese sandwiches and potato chips to most other people. He's cooked for presidents, Kings and Queens from around the world and turned down JFK and Jackie...twice, to be head chef at the White House!!! Imagine what "haute cuisine" is to this guy? We are seeing his, PBJ sandwich stuff on this series. Think what he can do when he wants to go over the top, "State Dinner" kind of fancy?
Every now and then he says, "And that is it - fit for a King or Queen." When he says that, I find myself saying in my head, "Literally. He means literally."
"small detail, but that's what makes good cooking"
one of the great cooks- always learn something new- do not want to sound old but I miss the classic chiefs
wtf i am watching pepin like 2 hours now
no sht. mesmerizing
xaniared that’s it?
ditto
😁😂🤣🤣🍻👍👍
Try from 9 to 10 minus 2 meals in between..... my husband just did that..... followed by buying a copy of "Essential Pepin".... amazingly, now you can do all of those in front of your computer.....
This man is one of the best to ever do it and STILL learns his mother-in-law's recipes.
There is nothing, nothing in the world as wonderful as anchovies. I buy the anchovies from Morocco. Je t' aime, Pepin!
What I enjoy about his videos is his food is simple but always full of flavour. He’s himself in these TV programs. Some food network programs are so exaggerated and the stars are clearly over acting.
Also that Chateau Sink line was great! Made me laugh.
He’s a true culinary legend! 😀
So happy that I can watch several Jacques episodes and learn something in these times of a TV cooking show desert where so-called cooking shows areboring, useless competitions!
@Terry Lee I couldn't agree with you more!! I don't CARE about an actress, singer etc. cooking their family favourites. I want to watch and LEARN. Hopefully this doesn't sound to arrogant, but I'm a pretty good cook, so I don't waste my time on watching people who know less than me. There are a FEW shows I watch, but if Food Network didn't come with my cable pkg, I certainly wouldn't pay for it. The only competition shows I watch are UK Masterchef Professionals and Australian Masterchef (believe me, the Aussies are VERY knowledgeable non-pros vs. US, Canada)
@@Luna.3.3.3 It's not arrogant at all, I feel exactly the same way.
@@prettyjaysays :) Thanks!
I love Jacques Pepin, he and Julia have always been my favorites. You can keep your Gordon Ramsey, Bobby Flay, Rachel Ray and the like.
they're all nice but Pepin has that old man wisdom that makes us really love him .
wtglb Simply Ming FTW!!!!
baldo rodriguez "Simply Ming FTW!!!!"
The REAL winner is Ming Tsai and Jacques Pepin together! They've done a couple shows, I think. One for sure. It was pretty good.
JAQUES SAYS: THE RECIPE IS JUST A SUGGESTION. A TRUE ARTIST AND TEACHER.....
My favorite quote of his along those same lines is, "A recipe is a snapshot of a moment in time." He later explained that, it's okay to follow a recipe the first time, so you know what you're working with -- but after that, you should make it your own.
Absolutely wonderful man, and a brilliant teacher!
Watching in 2020. Still love Jacques.
It's such a great pleasure to see M. Pépin cook. Much respect and admiration.
Wonderful. Thank you chef.
He is INCREDIBLE, and he humbly knows it, too.
18:44 “no one will know that” -Jacques Pepin
I’m dying 😂
I made the chestnut spread Mont Blanc the other day and it is absolutely delicious! The spread is sweet and has a taste unlike any jam/spreads I've had here in the USA. The chestnut spread is almost impossible to find in the USA, so the best bet to get one is order it online. Merci monsieur Pepin for sharing this wonderful tasting dessert!
gogetemboys buy chestnuts at an Asian market its less expensive and then make your own fresh!
He teaches so much in 20 minutes not only about cooking , but the history of it and the ingredients.
Shows this man is the greatest, Julia close second.
What I love about this man is the passion
he seems like such a nice man. such easy elegance. and so unaffected.
I love it!. Mr. Pepin snacks and licks his fingers (without appoligizing), while other people i watch cooking are afraid to touch food! Aside from that.. I just play his cooking shows to hear his soothing voice and informative teaching. I can't say enough good things about him.
He is really soothing. Thanks for watching!
Love this guy. He must go through so many no stick pans daily lmao
Chateau Sink LOL stealing that
_Château Lapompe_
Kenny Roberts Hey, did I missed something? Couldn't understand joke behind sink
My Queen chateau is a type of wine and he said chateau sink
Jacques Pépin is a BADASS!!
Such a wonderful Chef!
I am so pleased to have found this channel.
Chateau Sink hahahaha!
😆😆
loved it too
Chateau faucet.
Thank you Mr. Pepin for so many wonderful years of excellent cooking. I have many fond memories watching you with my mother. You’re an amazing person. Thank you.
The difference between a "master" and technicians. He's the best and could give today's chefs some pointers.
I can't thank you enough . You are my favorite and by far the best!
I come here to relax. And get hungry
That minute recipe looks so good. I love that brand of herring. The onions are almost the best part
I want to make just about every dish he presents in his shows. Every time I watch, I am like oh that, oh no that!, yeah that one. And everyone of them is approachable and possible. I just need to get cooking and inviting over the friends.
Love him!
I have been home sick for the past two days and doing nothing but streaming Jacques cooking shows, I will be at work tomorrow and missing Jacques I love him.
His voice is so soothing! Better than ASMR.
@@kqed I can listen to him all day I love his interviews his stories are so interesting and so funny at times especially when he tells stories about his friendship with Julia I loved watching the two of them together. Where did time go ?
I made this steak the other day. When he says that it has a "definite" taste, he is *not* joking. This is not one of those "anchovies melt in the pan, so all you get is the savoriness" sauces...it's more of a challenge of whether you're woman or man enough to eat it.
HE is UNREAL! the BEST CHEF!!!! Kim
The man is a master
The hot Italian sausage has my mouth watering from the get-go😋 .
You are wonderful- brilliant- your cooking art heals! Kudos! Peace.
My father made a Hungarian dessert called gesztenyepüré, which means chestnut cream. The whipped cream goes into the dish first, with the sweetened chestnut cream passed through a potato ricer on top. You gave me a taste for that.
Chef Pepin start cooking and explaining the whole process
I’m here thinking I will make this he makes it look simple.
At the end
I’m here thinking nope I’m not going to try this ever that’s beyond my TV dinner skills
Jacques has really outdone himself here!!!!
He is amazing love a lot.
Your cooking shows are the best Also I love your accent - hope to see your daughter cooking with you sometime
I'm a pickled herring guy. I need to try that recipe.
He is the best
Even though he's a 5 star chef. He says waste not want not ❤
“Small details, thats what makes good cooking.’
I seen mostly all of these an still learn .
The mustards greens with sausage would be good by itself with some good bread or rice.
Skirt steak is otherwise known as “Bavette”. We often have it at our house .
@C P I do care. In our country it's called bavette, so I didn't know that was the same as skirt steak. No need to comment so negatively at all.
Attached and addicted.
Im french so im learning alot.
"Chateau Sink" only the best in his kitchen of course.
The greatest chefs love eggs
What was the first appetizer at the opening? I couldn't understand what the first thing he put in it was.
ETA:. Nevermind. Turned on the captions and figured it out. Haha love this guy
I would love to know what kind of nonstick pan he uses that he can use metal utensils and it still stay pristine... really, I'd love to know
Except for that gorgeous enameled (exterior) cast-iron pan, he mostly uses hard-anodized aluminum. They're a bit more scratch-resistant than Teflon, but not by much. The manufacturers will still tell you to use soft utensils in them (and avoid the dishwasher!). The main benefit they provide vs. Teflon is, they're oven-safe to 500°.
Pépin himself has said in interviews that when he scratches up his pans, he just gets new ones. Besides, the ones you see him using on TV probably belong to the studio anyway :)
the gnocchi recipe looks yummy!
For me, I can figure out if it's the accent or the fact that he can cook or the fact that he can handle any situation with finesse (french word), but I concur.
Wow I can’t wait to try this meal
Pepin already sort of implied this by having the greens come out of a salad spinner, but it's important to thoroughly wash mustard greens. Their rough leaves tend to pick up particles of sand and grit that only dislodge underwater.
learning from the masters is the best thing.
Im making this for dinner tomorrow!
When he said sink, I thought he was saying cinque and was trying to think of what wine that was. LOL
JP is best!
Man, he seems to get a lot of unexpected guests expecting a 3 course meal.
SOOOOO glad to find this episode and I thank you for posting it. I'm a huge fan :D and my mouth is already watering. I'll be making every single one of these recipes. Thanks again.
I love that in almost every video, he explains why not to crack an egg on the edge of a bowl, then immediately cracks the egg on the edge of a bowl.
Insert CleverName that's to show us the wrong way.
Perhaps, but I would guess that most people would figure out what he meant by saying "Don't crack it on the edge of the bowl."
Onglet en Français ! notre pièce de viande préférée !!!
@xinavx fairly recognized; i work in a kitchen and the old guys talk about when food processors became a big thing, and i guess cuisinart was the first. They call em the 'cweeze"
Did anyone catch "chateau sink" to refer to deglazing with water?
"This is a wonderful first course in seconds."
I suppose the apple and cucumber chopped themselves
Always taste the wine
Lol "chateau sink."
Monte Blanch.White of the mountain.
15:42 small detail.... is what America needs
My Father was Tender caring kind Gentleman. He knew how to treat me. I was his World. And I still am. I know he is watching over me in heaven. Bless him
Thanks! :D
On the rare occasion his food doesn't look very good.. you know the flavors are on point.
Jacque # 1 😎👍👋
Chateau d’eau: dry white water from the faucet region
Many nonstick pans can deal with metal utensils better nowadays. Just don't buy the cheap ones sold in 99 cents stores. The pan should have a weight to it. From what I've seen, a good quality 8 inch nonstick skillet should be at least $19 or more.
Why do wine makers pick screw top or cork? Is there a benefit to one over another or is it just winemaker preference?
screw top is cheap. Cork is natural. Wine needs cork to be able to breathe.
You cannot age wine properly unless it has a cork seal. But almost all wines are consumed without additional aging after purchase these days. And actually winemakers have recognized this & now more than ever produce wines meant to be consumed right after purchase [or shortly thereafter].
So unless you keep a wine cellar & want to age the wines you buy for an extended period, it makes no difference whether it has a cork or screw top.
Thank you, I drink one or 2 glasses of wine a year, but I am glad to learn about it!
Where can I find the written recipe for the Chestnut Cream Mont-Blanc. Im looking for measurements etc to print out and make. Thank you.
Anyone noticed that the camera angle changes at 5:02, so we don't get to see how Jacques cuts off the fat. I would've liked to have seen him cut it off.
Chateau Sink
😂
Chateau sink😂😂😂
❤❤