The older JACQUES PEPIN, the better his presentations and ideas. He really does what 'he' likes and he can, and does keep it simple. ALways superb - Jacques Pepin using the measuring spoons and cups and showing the audience, is lovely. Thank you for another great Jacques Pepin 🥰
I love this man! My grandma cooked just like him and I learnt it all from her. She was Spanish but of course in the 60s and 70s Spain was a Francophile country in general, and cooking wise, like everywhere else, France was the norm, so her technique and often her recipes were heavily based on the basics of French cooking.
He's an international treasure. He's one of those grandfatherly guys I just cannot help but love, like Mr. Rogers, David Attenborough, Morgan Freeman, Michael Caine... just pure class, and has enriched so many lives.
Yum! Not only that, I love the crystal bowl you put it in. I got one exactly like that so many years ago when Jeff and I married. It is on all of our holiday tables filled with one thing or another, I will definitely try this wonderful glazed carrot recipe. Merci.!
Awesome, Master Chef Pepin! As what you've added, I also really love adding more butter at the end and a good heaping tablespoon of Dill to my Carrots, stirred and serviced! Simply divine with a touch of Earthiness in the unique flavouring!
Super, comme toujours ! Et « shop ze shives », je ne m'en lasse pas... le mot réconfortant de la fin, le « ite missa est ». Que du respect. You brighten my day every time, and I learned so so much from you. 💐 Merci 1000 fois, and thanks to KQED for posting these. Best regards from Montréal.
I cook carrots almost exactly that way, but I use the 'dumpling' method in which I first sautee the carrots in the butter and sugar, and only after they have the glaze and color I want do I then add water and steam until the carrots are soft to my preference. I used the opposite method as you did before, but find the reverse technique more foolproof with better results. Just don't forget to slowly add the water so when the carrots are done it is only a moment to evaporate the water and get the glaze back. I hope someone tries it this way.
What was Charles de Gaulle's favorite meal/or a something he often requested from you, and could you show us how to prepare it? Would be a interesting insight into one of France's most important 20th century leaders. I really enjoy hearing from the people behind the leaders. They often have wonderful private stories about the leaders when not in the public eye and putting on the facade as leaders do in the public eye.
What i learned about him was that he was a chef for 3 french prime ministers, and was offered to be the chef for JFK? He declined, and worked for? Ughhh i cannot remember but yeah😊
That kitchen looks like an industrial hurricane came through there. So much "stuff" - almost a wonder that you have any open cooking table and oven/range ...
@@joannaedwards6325 yes, you are a small person - so don't run in RUclips paid troll and making your own unfounded comments about suspected tone and intent. Puff off !
Say it isn’t so Chef Jacques Pepin, baby carrots!!!??? Those are not baby carrots, they are formed from regular sized carrots, and treated with a lot of chemicals.🙁
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
We love you Jacques! You are an amazing human being! I'm having a hard time right now but your videos calm me down every time. Thank you
Thank you for watching ❤
Praying that God covers you with the peace that only He can provide, from your eternal sister in Christ somewhere near Seattle.
⚘ 🙏❤🙏 ⚘
This man would make a pop tart look elegant, love him
The older JACQUES PEPIN, the better his presentations and ideas. He really does what 'he' likes and he can, and does keep it simple. ALways superb - Jacques Pepin using the measuring spoons and cups and showing the audience, is lovely.
Thank you for another great Jacques Pepin 🥰
I would eat anything he makes.
Amen!
Yes indeed!
That handsome man can butter my bread anytime 😜.
I LOVE baby carrots raw and cooked. I would never think of olives with cooked carrots.
I would love a tour of the herb garden with a super herbaceous recipe!!!
He's not afraid of the heat. I love how he just sticks his fingers into a hot pot to move things around. 😃
And shoves an entire boiling hot baby carrot in his mouth like its nothing lmao
His book The Apprentice is AMAZING! He is much more than a master chef.
a random recommendation from youtube and I love it!
watching your videos at the kitchen tv, big up 👏
Glad you found us!
I hope I can still cook in the kitchen when I get to be his age. He's always impressive, whatever he makes.
Looks delicious, the olives would be great in it. Gonna make this one for sure
I love Mr. Pepin. The most outstanding chef and teacher, EVER
I’m currently getting my French accent ready before I am going to cook this delicious recipe.
😂
I love this man! My grandma cooked just like him and I learnt it all from her. She was Spanish but of course in the 60s and 70s Spain was a Francophile country in general, and cooking wise, like everywhere else, France was the norm, so her technique and often her recipes were heavily based on the basics of French cooking.
masters of chef Jacques Pepin 👍👍👍👍👍👍👍👍👍
I remember the glazed carrot my grandparents made. Totally feels that
Jacques Pepin is a National treasure.
He's an international treasure. He's one of those grandfatherly guys I just cannot help but love, like Mr. Rogers, David Attenborough, Morgan Freeman, Michael Caine... just pure class, and has enriched so many lives.
I followed this recipe to have as a side with my steak tonight. So simple, but yet so delicious and elegant.
simple and perfect as usual ! merci Jacques :)
Yum! Not only that, I love the crystal bowl you put it in. I got one exactly like that so many years ago when Jeff and I married. It is on all of our holiday tables filled with one thing or another, I will definitely try this wonderful glazed carrot recipe. Merci.!
I love when he tastes things. He just doesn't care how it gets done as long as it gets done. "Yeah that's pretty good"
Awesome, Master Chef Pepin! As what you've added, I also really love adding more butter at the end and a good heaping tablespoon of Dill to my Carrots, stirred and serviced! Simply divine with a touch of Earthiness in the unique flavouring!
😋 dill in buttered carrots sounds DELICIOUS! Thanks I'll try it.
I have all these ingredients (except chervil), and I'm making this tonight. Thanks, Jacques!
You are my Confortzone 😊
This looks great. Simple, and healthy.
Целувам ръцете ви за прекрасната храна, която приготвяте, Шеф Пепен! От България с обич.
Definitely going to make this
Super, comme toujours ! Et « shop ze shives », je ne m'en lasse pas... le mot réconfortant de la fin, le « ite missa est ». Que du respect. You brighten my day every time, and I learned so so much from you. 💐 Merci 1000 fois, and thanks to KQED for posting these. Best regards from Montréal.
Spectacular as always.
Always a thumbs up for Jacques.
Delicious!
Nice!👏🌟Easy & delicious 😋💕 Thank u!
Looks delicious !
Jacibwoy! Legend.
Looks good!
A master.
Yummy!
I enjoy enormously your Amazing Talent!
Great, delicious recepits!
Thank you for sharing
Greetings from Singapore 🌹
Edith, a happy Subcriber
Wonderful, merci.
I cook carrots almost exactly that way, but I use the 'dumpling' method in which I first sautee the carrots in the butter and sugar, and only after they have the glaze and color I want do I then add water and steam until the carrots are soft to my preference. I used the opposite method as you did before, but find the reverse technique more foolproof with better results. Just don't forget to slowly add the water so when the carrots are done it is only a moment to evaporate the water and get the glaze back. I hope someone tries it this way.
Great 👍
1:14 thats exactly how i taste my food
Chanp, mon frere, carrots with butter and basil. Kent Vogel A.S.C.A.P WBD
In Thanksgiving: btw: Media Technical Support People and Staff @ Master Chef Jacques Pepin/ Presentation: thank you: again, thank you
👌🏽👍🏾
❤❤❤❤❤❤❤❤
😃👍
😋
Dear Mr Hopkins
Which camera and lens have you used here to make this video ? How many cameras have you used ?
When were these videos recorded? 😉
Dear Mr Pepin,
How to cook baby corn ? Can they be cooked in the same way as this ?
what kind of olives? salty or unsalted?
😋👌👍💐
🎉🎉🎉🎉🎉🎉🎉🎉
I would eat that and I don't even like carrots. I wonder what other vegetables I could do this with.
Good one 👍
We are valuable
What was Charles de Gaulle's favorite meal/or a something he often requested from you, and could you show us how to prepare it?
Would be a interesting insight into one of France's most important 20th century leaders.
I really enjoy hearing from the people behind the leaders. They often have wonderful private stories about the leaders when not in the public eye and putting on the facade as leaders do in the public eye.
We'll ask him. He has mentioned in interviews that de Gaulle and his family liked simple meals like leg of lamb or fish.
@KQED thank you so much!
Merci beacoup Jacques!
Rip 🪦 😢
weirdo
He is ALIVE and well.
What i learned about him was that he was a chef for 3 french prime ministers, and was offered to be the chef for JFK? He declined, and worked for? Ughhh i cannot remember but yeah😊
Il n' y a jamais trop de beurre.
Saw this bumper sticker........
LIFE IS SHORT
EAT MORE BUTTER
and I like to say......
Vegetables are merely a butter delivery system😊.
I don't like cooked carrots and I hate olives.. maybe capsicum and bacon will work.
You call that glazing? 🙄
He's jacques pepin. Pretty sure he knows what he is doing
Shite
That kitchen looks like an industrial hurricane came through there. So much "stuff" - almost a wonder that you have any open cooking table and oven/range ...
Nice comment 😐
Small people enjoy criticizing celebrities to feel better about themselves.
@@joannaedwards6325 yes, you are a small person - so don't run in RUclips paid troll and making your own unfounded comments about suspected tone and intent. Puff off !
Say it isn’t so Chef Jacques Pepin, baby carrots!!!??? Those are not baby carrots, they are formed from regular sized carrots, and treated with a lot of chemicals.🙁