Jacques' incredible talent continues to amaze. I find myself concentrating on the choreography as he finishes prepping a course and then seamlessly switches to the finished product prepared beforehand which has been cooling or cooking or whatever for a period of time. It is all done so quickly and perfectly. Such an artist and educator ! Pure genius on display !
In an episode of "Fast Food My Way" he did a version of the pineapple dessert with rum, which has been one of my go-to desserts since I tried it. Also, surprised he didn't mention it here, but after you've cut the pineapple down to the core, you've given yourself one of the great cook's treats.
@@at-ge5te The treat is the pineapple core. It usually gets cut out and left out of a dish because it's a bit more fibrous than the rest of the flesh, but it's just as sweet as the rest of the pineapple and makes for a really nice snack that a lot of people either overlook or throw away.
@@insertclevername4123 in a Vietnamese restaurant in San Francisco, I used to order a wonderful dish - butterflied shrimp cooked with a chunk of pineapple core laid in the middle, then held shut with a wooden skewer and grilled. The acidy/sweet pineapple infuses the shrimp, and then you can chew and suck juice out of the shrimpy flavored pineapple chunk (not swallow it, however). A revelation!
Chef Pepin... great recipes as always. I am so sorry for the loss of your wife. Much love and prayers to you and yours from your eternal sister in Christ somewhere near Seattle. ⚘ 🙏❤🙏 ⚘
omg... I've been cooking so much lately for my Mum and have been making soups and stocks out of the leftovers. My freezer is now full!!! and I'm cooking a corned beef!
The red or pink peppercorn is not, as Mr. Pepin says, related to the usual black, green and white peppercorn. In fact, wikipedia tells me that it is related to the cashew and may trigger your nut allergy if you have one.
Jacque, does it again! I don't remember seeing this Episode. My life regret is not having time to cook these recipes for my Mom and Dad. Now, it is too late. I was on the road too much. Advice: Make Time.
Something happened on set at 13:33. You noticed when Pepin's talking he stumbles over his words a bit. His eye's keeping looking off camera and his eyes track something/someone from his left to right.
I don’t know about the aspics. Everything else I’ve watched him cook looks great.
Aspic is great when done well. Still used a bit in Russian and French cuisine.
I've always wanted to try it. You read about lark's tongues in aspic and other strange delicacies in old books. It's just jello made right, right? :-)
blows my mind that aspic was a thing back in the day for cooking. an herbed jello.. mehhhh
Jacques NEVER wastes ANYTHING! That comes from his upbringing in France. If he doesn't eat it, he'll decorate with it!
Aspic. What a throwback. Straight out of the 1950's.
He's still cooking, bless his heart. One of my favorite chefs.
Aspic has been a staple of French cuisine since the 1800s. It even had a trend in the Medieval Era as well.
I think this menu is by far the most interesting. I love how chef styles food.
Jacques' incredible talent continues to amaze. I find myself concentrating on the choreography as he finishes prepping a course and then seamlessly switches to the finished product prepared beforehand which has been cooling or cooking or whatever for a period of time. It is all done so quickly and perfectly. Such an artist and educator ! Pure genius on display !
six months later and I learned even more and I'll say it again, absolute tour de force
I will make this for my grandma 👍. I learn so much from those videos 🙏
In an episode of "Fast Food My Way" he did a version of the pineapple dessert with rum, which has been one of my go-to desserts since I tried it. Also, surprised he didn't mention it here, but after you've cut the pineapple down to the core, you've given yourself one of the great cook's treats.
Whats the treat?
@@at-ge5te The treat is the pineapple core. It usually gets cut out and left out of a dish because it's a bit more fibrous than the rest of the flesh, but it's just as sweet as the rest of the pineapple and makes for a really nice snack that a lot of people either overlook or throw away.
@@insertclevername4123 in a Vietnamese restaurant in San Francisco, I used to order a wonderful dish - butterflied shrimp cooked with a chunk of pineapple core laid in the middle, then held shut with a wooden skewer and grilled. The acidy/sweet pineapple infuses the shrimp, and then you can chew and suck juice out of the shrimpy flavored pineapple chunk (not swallow it, however). A revelation!
Sounds like my fridge when I put the beer bottles in the door to chill! :-)
Chef Pepin... great recipes as always. I am so sorry for the loss of your wife.
Much love and prayers to you and yours from your eternal sister in Christ somewhere near Seattle.
⚘ 🙏❤🙏 ⚘
omg... I've been cooking so much lately for my Mum and have been making soups and stocks out of the leftovers. My freezer is now full!!! and I'm cooking a corned beef!
This is one of the all time greats from one of the all time greats!
The red or pink peppercorn is not, as Mr. Pepin says, related to the usual black, green and white peppercorn. In fact, wikipedia tells me that it is related to the cashew and may trigger your nut allergy if you have one.
Jacque, does it again! I don't remember seeing this Episode. My life regret is not having time to cook these recipes for my Mom and Dad. Now, it is too late. I was on the road too much.
Advice: Make Time.
Amazing sir!! I will definitely will try this!!
Tuna Pepper Steak Recipe from Jacques Pépin | KQED PBS / /
15:56 oui tat bread sound
yum😊
Something happened on set at 13:33. You noticed when Pepin's talking he stumbles over his words a bit. His eye's keeping looking off camera and his eyes track something/someone from his left to right.
I think it's more to do with what he said, botanical name or otherwise! No shade! That's the name for pepper!
Someone cracked an egg on the edge of a bowl
How do you eat that aspic it looks hard to get at
They (egg in aspic) almost look too nice to eat 😅