Chief, Chef, can you make an Indian menu (or your take on it), with dessert and all other courses. Your whole life has been legendary. Respect. The Beast. The Man. Pranam 🙏Guru. Thank you.
Beautiful! I can't make this sword-fish steak because I do not think this fish is available here, but I have just about everything for the turkey (well I didn't buy Turnip, but I will today to have it all exactly the same). I'll paste here my family's reaction to this kind of potage.
He was wrong about where the heat of a pepper is, the seeds hold only a small part of the heat, its the white parts (placenta if you will) that holds most of it.
LOVE this menu!!
Us too!!! One of the best in this series
I could watch Jacques all day.
Really enjoy these thanks for the upload!
And at the end we have Pepin's philosophy: To take the classics, to take the peasant foods, and translate them into food for someone cooking at home.
once of his old classic video of chef Jacques Pepin
Interesting way to do the turkey with a broth on the side. I really like this idea.
Chief, Chef, can you make an Indian menu (or your take on it), with dessert and all other courses. Your whole life has been legendary. Respect. The Beast. The Man. Pranam 🙏Guru. Thank you.
Said it before, will say it again. You can tell Chef Jacques was a Garde Manger because of the care he takes in his garnitures.
He is a master of every station in a restaurant kitchen.
Beautiful! I can't make this sword-fish steak because I do not think this fish is available here, but I have just about everything for the turkey (well I didn't buy Turnip, but I will today to have it all exactly the same). I'll paste here my family's reaction to this kind of potage.
Yes, let us know what they think!
He says you can do chicken in place of the swordfish if I remember correctly.
I'd never eat swordfish without the skin.
It's the best part!
The description of this episode is the same as the previous Succulent Pork Sausage episode "Season 3, Episode 316, 1994. Unconventional Cook"
He was wrong about where the heat of a pepper is, the seeds hold only a small part of the heat, its the white parts (placenta if you will) that holds most of it.
"The shitake are quite inexpensive" boy times sure have changed lol
Jacque pepin kitchen cooking with claudin next show
If l could afford swordfish ,l would make this , instead it is pasta and beans.
He says you can also do it with chicken, if I remember right.
Such a joyful meal ʕ•́؈•̀ʔ
We need yan can cook now from season 6 1995 new episodes every Monday
Its coming back