Every simple recipe keeps me motivated to make a quick easy lunch. Being work from home, it's easy to let the bug of "I'll order out" take hold. Good to keep it at bay ;)
Absolutely. Jacques recipes help me make a quick, healthy lunch for 2, often with a serving of leftovers remaining. A boon for those looking for share a midday meal.
@@robertholtz hes like 100 years old in this so its not a "super old" clip. That said, JP is a freaking legend and treasure and we are lucky to have gotten to know him.
I'm so glad that Jacques Pepin is still alive, and looking good. His cooking style is an epitome of simplicity and good taste. French tend to complicate things, especially in philosophy, but also in the kitchen, but not this great COOK! I wish you many more returns!
@@daviddegraef6501 @roncaruso931 Jacques is still alive and kicking, and he sometimes uses the present tense when talking about his wife even though it has been 4 years since she passed away.
How can I ensure that raw salmon I purchase is safe to eat? I saw some video that said you need to make sure you buy farm raised only and then you need to freeze it for a week before you try to eat it to kill any parasites.
there is actually a method where u can cout it on sugar and salt and let it remain on a closed space for 10 hours, then its safe to eat. russians do that
@@anesethemi5054Does this kill the intestinal worms? Will this also kill them in wild salmon? You read horrible stories, so I cook the salmon. I would love to try Jaque's recipe.
@@DavidOfWhitehills i cant give u a scientific answer to that as I am not an expert, but I tried it as technique and it worked. A russian friend of mine tought me that and she also used it for herself. The salmon was a supermarket one, not bio but it could be eaten after u used the method
I'm allergic to the bivalve molluscs, scallops, oysters, winkles. My Dad had it too. Not life threatening, but.. cleansing is the least graphic way of describing the effect. But crabs, lobsters, prawns, no problem. I remember listening to a wireless program about desensitisation to allergies : you start with homeopathic concentration of the thing, peanuts, shellfish, gradually ramp it up to allow your system to not go into full panic death spasm. It sounded like a lot of time consuming careful treatment, only for the most vulnerable.
I've always wondered if Costco's farmed atlantic salmon was safe to eat raw. I could honestly eat plates of salmon sashimi/raw salmon for forever, but they end up costing a lot at sushi restaurants. If Costco's isn't safe for raw consumption (maybe it could be after freezing/thawing? or does this curing take care of surface bacteria?), I'm curious as to where I might find some salmon that is. Would love to make this. Also wow Chef, your wife buys some fancy toothpicks!
I don't like raw fish myself, but I don't see any reason you couldn't take those marinated salmon cubes and skewer them and put them on the grill. I bet that would be delicious over rice or on a green salad.
Sushi med grain calrosa rice,.4oz rice wine, pinch garlic,ginger, 1tbs sugar 0.5 tsp salt or light Soy sauce, then heat an devsolve, pour over hot rice, let
@robertdayton5503 New generation? A joke is a joke in any generation. Are you a millennial? Gen X? Or whatever you call yourselves. Good day to you as well.
@@robertdayton5503that's right, literally all of humanity forgot humour was a thing. It could not possibly be that your joke landed a little poorly for some and you are a tad oversensitive, no. It's millions of young people who are wrong.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Every simple recipe keeps me motivated to make a quick easy lunch. Being work from home, it's easy to let the bug of "I'll order out" take hold. Good to keep it at bay ;)
This is so relatable.
It is one of the most endearing part of all his videos. 😊
Absolutely. Jacques recipes help me make a quick, healthy lunch for 2, often with a serving of leftovers remaining. A boon for those looking for share a midday meal.
Every Dish he Makes remind him of His Wife. How can you NOT respect this Man as a Legendary Chef but also a Loving ,Devoted Husband.
Unfortunately, his wife passed away in 2020
@@robertriley4732 That's the OP's POINT.
It’s also a super old clip from before Gloria’s passing being republished like it’s new content.
@@robertholtz hes like 100 years old in this so its not a "super old" clip. That said, JP is a freaking legend and treasure and we are lucky to have gotten to know him.
@@scottystcloud7086 JP is 88 and going strong. He IS a legend. On that we agree. But this video is at least 12 years old.
I'm so glad that Jacques Pepin is still alive, and looking good. His cooking style is an epitome of simplicity and good taste. French tend to complicate things, especially in philosophy, but also in the kitchen, but not this great COOK! I wish you many more returns!
I don't think these are recent videos. I may be wrong, though.
@@roncaruso931 I think you are correct. He talks about his wife but she passed away in 2020 ... .
@@daviddegraef6501 @roncaruso931 Jacques is still alive and kicking, and he sometimes uses the present tense when talking about his wife even though it has been 4 years since she passed away.
I love how he says sriracha. Sherry chateau.
It's always a pleasure to watch him cook.
Бесконечно можно смотреть на три вещи: воду, огонь и как работает профессионал! 👍👍👍
Merci pour toutes ces recettes Monsieur Pépin! 🍷🍷
WONDERFUL !!!
I can taste it. Interesting.
Love your recipes Chef Jacques!
I have to make this.😊❤ wonderful.
Looks yummy. ❤
Beautiful Jacques. From Southern California with love 💋
The man is still pretty handy with a knife
This method works very well for tofu as well:)
Do you use firm or extra firm?
I used the super firm (steamed) today, with powdered nori in my marinade. Was delicious! @@peggyt5409
You need to post MORE of his vids. ONE per week in not even CLOSE to enough.
my favorite part of salmon is the crackling
How can I ensure that raw salmon I purchase is safe to eat? I saw some video that said you need to make sure you buy farm raised only and then you need to freeze it for a week before you try to eat it to kill any parasites.
I have the same question. Yikes!
there is actually a method where u can cout it on sugar and salt and let it remain on a closed space for 10 hours, then its safe to eat. russians do that
I just wish Jacques would explain what he does
@@anesethemi5054Does this kill the intestinal worms? Will this also kill them in wild salmon? You read horrible stories, so I cook the salmon. I would love to try Jaque's recipe.
@@DavidOfWhitehills i cant give u a scientific answer to that as I am not an expert, but I tried it as technique and it worked. A russian friend of mine tought me that and she also used it for herself. The salmon was a supermarket one, not bio but it could be eaten after u used the method
Good video
Hugs & kisses 😄 ❤
Except I’m allergic to shellfish ( oysters also ) any alternative?
There exists a vegetarian oyster sauce. Surprisingly tasty. I don’t know where you live, but if there is an Asian market you can find it. Or Amazon.
The sauce I found at my grocery store is “oyster-style” and as far as I can tell doesn’t have shellfish in it
@@peggyt5409 thanks Peggy I’ll look closer at the ingredients, I know if I ingested just the smallest amount in in for several days in intensive care.
I'm allergic to the bivalve molluscs, scallops, oysters, winkles. My Dad had it too. Not life threatening, but.. cleansing is the least graphic way of describing the effect.
But crabs, lobsters, prawns, no problem.
I remember listening to a wireless program about desensitisation to allergies : you start with homeopathic concentration of the thing, peanuts, shellfish, gradually ramp it up to allow your system to not go into full panic death spasm. It sounded like a lot of time consuming careful treatment, only for the most vulnerable.
Looks delicious,but what makes this Vietnamese?Just the hot sauce?
I've always wondered if Costco's farmed atlantic salmon was safe to eat raw. I could honestly eat plates of salmon sashimi/raw salmon for forever, but they end up costing a lot at sushi restaurants. If Costco's isn't safe for raw consumption (maybe it could be after freezing/thawing? or does this curing take care of surface bacteria?), I'm curious as to where I might find some salmon that is. Would love to make this. Also wow Chef, your wife buys some fancy toothpicks!
I would try that, if I ate that.
👌🏻👌🏻👌🏻
Flavor counts, we need, more. Not too much.😅🎉
I don't like raw fish myself, but I don't see any reason you couldn't take those marinated salmon cubes and skewer them and put them on the grill. I bet that would be delicious over rice or on a green salad.
Any food tastes better on a stick in our opinion.
👍
Sushi med grain calrosa rice,.4oz rice wine, pinch garlic,ginger, 1tbs sugar 0.5 tsp salt or light Soy sauce, then heat an devsolve, pour over hot rice, let
🙏😎😋🏆🥇
Hey...he stole that recipe from me...except I left half the fish on the skin and fried mine longer
He did not fry the fish. It is raw.
@@roncaruso931 that was half the joke.....I apologize, new generation, humor is taboo....good day
@robertdayton5503 New generation? A joke is a joke in any generation. Are you a millennial? Gen X? Or whatever you call yourselves. Good day to you as well.
@@robertdayton5503that's right, literally all of humanity forgot humour was a thing. It could not possibly be that your joke landed a little poorly for some and you are a tad oversensitive, no. It's millions of young people who are wrong.
That sriracha was sus
I am sorry, but this is not Vietnamese food. Squirting in some sriracha doesn’t make it Vietnamese. It does look good though.
But Jacques, there was no cooking...