Any cream cheese replacement recommendations for that roasted pepper dip shown at the beginning of the video? I don’t like cream cheese or sour cream, would love to hear if anyone has an idea of what to use instead.
You don’t like cream cheese or sour cream? You probably shouldn’t be anywhere in a kitchen unless of course you are referring to vegan alternatives. In that case try cashew sour cream.
139 thumbs down !!?? This man is a genuine, old school, amazing chef who paved the way as an original "celebrity" chef without the pompous, diva, unearned attitude, my god he cooked for 3 of our presidents in the white house......Jacques is a treasure, a gem...
It's probably from people downvoting specifically because he cooked for presidents. Or because the pointless promo sections of the video aren't clipped out.
@@Akeruyrialso the voting down back when was a way to throttle your algorithm, then it became the court of public opinion and controlled everyone’s algorithms. Probably 130 of the down votes are from that pre-2012 era of UA-cam.
It's the little touches like him stealing a little bit of potato and eating it while he cooks that makes me feel like I'm just watching a retired master in his element and sharing his gift. All of these TV chefs have totally false personalities and qualities - this guy is the genuine article, he oozes experience and comfort with his trade.
Jacques is the Dad that I never had. He is so instructional and articulate and patient. I could see myself being his student very easily. Thank you so much for all of these videos. Each one is a treasure.
I've been a fan of this show for years. It's great to watch a professional chef make a full course meal, from start to finish, in under 30 minutes. It's fascinating.
AND using natural ingredients and tools that a home cook would normally have in the kitchen. God bless Jacques. He is a treasure to those who appreciate honest cooking.
"It's really nice to cook with your friend. Life is certainly truly beautiful around the table with your friend. So enjoy time with them and happy cooking." - Jacques Pépin words of wisdom.
I've long made something similar to his scallop recipe. The dash of red wine vinegar at the end is something I never thought of and is utterly brilliant. JP is a world treasure in a million ways. He's a chef, a painter, a carpenter...the man is brilliant.
Jacques is pure GOLD. No one will ever be like him. I can tell you that how he cut that lemon takes a lot of skill and practice. He made it look easy but it is actually quite difficult to make it look that clean.
For a foodie like myself, these shows by Jacques Pepin are the best programming available! Better than anything offered on any of the so called food channels! Thank you PBS for making these available for view! ☮️🖖🏽
Mr Pepin is a true Master Chef. I love his command of fast efficient techniques for prepping. Everything is geared for almost effortless cooking. AT least he makes it look effortless!
I now listen to Chef Jacques while cooking, even if I’m doing a different recipe - it’s like cooking with a friend (it’s amazing how frequently I have to rewind since I was watching my pot instead of his.)
His genius lies in the fact that he not only makes it look easy--he actually makes it easy! SO much more entertaining and USEFUL than this current generation of self-obsessed celebrity chefs whom I can't bear to watch. M. Pépin is a true gentleman who's all about the food.
I wish the chefs and owners of the restaurants in Canada, would watch Pepin, and use his recipes. I have made 6 of Pepin's recipes in the last 2 weeks and every single one was perfect and delicious. As in - better than eating out perfect. I love his steak grandma recipe - I tweaked it by wrapping a thick beef tenderloin medallion in bacon, my god, it was amazing.
what a sweet guy as well as a great chef. I'm delighted KQED is making these available. I've owned Jacque's Cooking Techniques videos for years and learn something new every time I watch them. I recommend them highly. I think my favorite series was the one he did with his daughter.....too sweet and funny.
You can tell he's got a lot of love for the food he cooks. It's his way of life, he's not tired or exasperated with cooking at all. "I love egg" *slurp*
I made this dinner this past Sunday for my Dad and his significant other ... absolutely wonderful! It was cool to realize that there was no "recipe" to follow. Tasted as I went and the end result was excellent. Mr. Pepin is a class act and his show are outstanding. Thank you sir!.
Great ideas, just a bit elegant without being pretentious. Easy enough on technique for anyone to produce a tasty and memorable meal. I love this series with Jaques more than any of his others.
Your tomato cream cheese dip looks amazing! Such a great tip on puncturing the egg and peeling the asparagus! Your scallops!!! INCREDIBLE!! Love the little touch of red wine vinegar! 🌷🌼😊
One of my dear friends was a commercial scalloper. Had two large boats and caught scallops by the ton. Scallops were on our table often. These are beautiful. Also, in order to criticize a great chef like Jacqes Pepin you need to list your qualifications. Home cook and snob diner are not qualifications - Ralph.
Captain America America of course!!!This is a cooking show called FAST FOOD MY WAY. Not traditional french cooking. He is obviously using smart shortcuts to provide ideas for us to cook great food in minutes. 😂🙃
@@gailmarie1961 Pay Attention. I never said only this show. We've seen him on many of his much longer shows doing the same cheating short cuts😣😤even when cooking with Julia! He's not so great. Gordon Ramsey is way better
Jacques with the iron hands at @8:40, pretty much a signature of someone whom has really worked behind a stove. Again at @10:00! If you want to know if your video chef has done time behind the heat just watch how they handle hot things. Jacques is the real deal.
The asparagus fans are delicious. I make them often now when we get fresh asparagus in the spring, and I always peel the asparagus as Jacques says. The peeled stems are the best, and I don't need to worry about being assassinated.
Depuis que je regarde les videos de Chef Pepin, ma cuisine s'est vraiment améliorée. Quelle chance nous avons de pouvoir suivre chaque etapes de ses recettes.
Jacque you are my one and only joy other then my great husband I watch you morning and night and I have learn so much from you both in cooking a dish to learning the value of different vegetables,meat,and fish. So thank you my French friend am watching you at this very moment.
Made tonight! It was awesome. Used almost two cups of cream but made 4 Yukon Gold potatoes. Also included shrimp. Asparagus dish was awesome. I liked peeling bottoms. The three minute boil is perfect. I will put a little more salt in my potato dish next time. Pound cake dessert was easy but looked fancy. My wife liked. 🌞 PS The appetizer was easy to make and very tasty as well. Love the roasted red pepper and cream cheese and pumpkin nuts. Could not find bread sticks so made a hard French bread sliced thin to dip. Happy Cooking 😁
You are so amazing, Pépin! I am learning so much. You can really make the most delicious dish with simple ingredients, if you master the Art of Cooking... and you certainly do!
Michael Corleone wrote: " he got his start in cooking at HOWARD JOHNSON'S as a line cook!!! " Uh, no. (Or should I say, non.) He got his start working at his parent's restaurant, Le Pélican, in France. He then started professional training at Plaza Athénée in Paris, and eventually became personal chef to three French heads of state, including Charles de Gaulle. It was not until 1959, at age 24, that he came to the USA, where he worked at Le Pavillon. It was in 1961 that Howard Johnson, a regular at Le Pavillon, hired Chef Pepin away, and that was most certainly NOT to work as a line cook! He was hired, rather, as an executive chef to develop food lines for the restaurant chain.
SeikiBrian He got his start working for the President of France. Offered a job by Jackie Kennedy but he declined to be the Executive Chef for Howard Johnson..
@@manax8775 "He got his start working for the President of France." No, he didn't. "Start" means "the beginning." He got his *start* working at his parent's restaurant, Le Pélican, in France. When he was thirteen, he started his apprenticeship at Le Grand Hôtel de l’Europe in Bourg-en-Bresse. At 16, he went to Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, during his military service, he was recognized for his culinary training and skill and was assigned to work in the Office of the Treasury, and eventually became the personal chef to three French heads of state, including Charles de Gaulle.
Even if you don't make the recipes from this episode (you should because they're really good) you'll at least pick up several tips that you will use in your everyday cooking. Chef Pepin doesn't just make the dishes, he shows you how to make them. It's wonderful.
Mr. Pepin, It’s funny how some things you have said stick with me. I am finally telling you here 🤗 Seriously. Every time I crack a raw egg...Jacque Pepin...crack the egg on a flat surface and release the egg from that same side, less bacteria! 👍🏻 Regarding “making it your own” , we would always say our mother ❤️ ‘doctored it up’ , sometimes wondering what she could possibly be doing! It was mom’s special techniques and know how to serve us delicious and beautifully presented meals! sometimes making a canned item into something special, perhaps also stretching it out to feed a number of us!
That is beautiful and delicious food...........it is such a delicious egg garnish..........I really cannot cook for u tomorrow.........I am on lockdown
Hi, my friend, I’ve watched all your Fast Food videos and you are terrific! I also bought two of your cookbooks! And I made your roasted red pepper dip tonight. It is fantastic! I got a little crazy and added some leftover marinated artichoke hearts. You are a font of knowledge! I now crack my eggs on the counter instead of the edge of the pan or bowl and also cut the little root end off the garlic clove before walking it to take off the papery shell. Thank you thank you thank you!!! ps, I thought Julia Child was a little mean to you on your show. But you were such a gentleman. 👍🏼
Alle those TV cook are just nice to watch, but when Pepin just cutted some eggs and can't resist to eat the little egg pieces which are left over ... that what is the difference between a cook star and a star cook - love for food
Taste everything. And what the customer doesn't get on his plate is the chef snack. This is cooking at its purest. Watching him now, and remembering when I watched him on PBS when these shows first came out, I have picked up a LOT of habits from him in my cooking.
Holy crap, he does the same thing i do with punching a hole in the top of the egg. I use an insulin lancet for dogs because it's stiffer and thicker than a human lancet. You never break an boiling egg when you do it, The air pocket is always on the fat side on the top. it really works!!
Any cream cheese replacement recommendations for that roasted pepper dip shown at the beginning of the video? I don’t like cream cheese or sour cream, would love to hear if anyone has an idea of what to use instead.
Try Greek yogurt
You don’t like cream cheese or sour cream? You probably shouldn’t be anywhere in a kitchen unless of course you are referring to vegan alternatives. In that case try cashew sour cream.
Cram thrash.
@@AllSven _You_ shouldn’t be anywhere in a kitchen.
@@keaton718 Splish splash I was takin a bath.
its become a habit to watch Jacques Pepin cook before I go to bed....I'll be dreaming of scallops tonight...
139 thumbs down !!?? This man is a genuine, old school, amazing chef who paved the way as an original "celebrity" chef without the pompous, diva, unearned attitude, my god he cooked for 3 of our presidents in the white house......Jacques is a treasure, a gem...
It's probably from people downvoting specifically because he cooked for presidents. Or because the pointless promo sections of the video aren't clipped out.
Thankfully you can’t see thumbs down anymore
@@Akeruyrialso the voting down back when was a way to throttle your algorithm, then it became the court of public opinion and controlled everyone’s algorithms. Probably 130 of the down votes are from that pre-2012 era of UA-cam.
I've been in kitchens for 47 years. Still mesmerized by Chef Pepin!!!
It's the little touches like him stealing a little bit of potato and eating it while he cooks that makes me feel like I'm just watching a retired master in his element and sharing his gift. All of these TV chefs have totally false personalities and qualities - this guy is the genuine article, he oozes experience and comfort with his trade.
All the TV chefs in the UK could not come close to this man real Deal
Sup With 📁🚖
It's so obvious he LOVES food!
Yessss!!!
Sup With That he’s not retired
Jacques is the Dad that I never had. He is so instructional and articulate and patient. I could see myself being his student very easily. Thank you so much for all of these videos. Each one is a treasure.
Such a classy master. One of a kind, he and Julia Child. No fuss. No drama. No ego. No entourage. Just simple recipes for the home cook.
YOUR a classy master.
No drama? Must have missed the arguement over how much chocolate sauce goes over the crepes😂😂😂
I've been a fan of this show for years. It's great to watch a professional chef make a full course meal, from start to finish, in under 30 minutes. It's fascinating.
Its not really 30 min at all. There is a great deal of prep, if not more than 30 min to make it look like a 30 min meal.
AND using natural ingredients and tools that a home cook would normally have in the kitchen. God bless Jacques. He is a treasure to those who appreciate honest cooking.
"It's really nice to cook with your friend. Life is certainly truly beautiful around the table with your friend. So enjoy time with them and happy cooking." - Jacques Pépin words of wisdom.
Hearing this today, during the covid19 lockdown, puts a note of yearning for the day when we can again have dinner parties with friends.
@@rorybernstein9047 Well! 7 months later, and we're still in lockdown so..... it may take a few years. Just prepare for it.
I smiled and a tear came to my eye when he said that
I've long made something similar to his scallop recipe. The dash of red wine vinegar at the end is something I never thought of and is utterly brilliant. JP is a world treasure in a million ways. He's a chef, a painter, a carpenter...the man is brilliant.
Jacques is pure GOLD. No one will ever be like him. I can tell you that how he cut that lemon takes a lot of skill and practice. He made it look easy but it is actually quite difficult to make it look that clean.
For a foodie like myself, these shows by Jacques Pepin are the best programming available! Better than anything offered on any of the so called food channels! Thank you PBS for making these available for view! ☮️🖖🏽
Jacques Pépin is probably the greatest teacher ever.
Him and maybe a close 2nd Marco Pierre white
Mr Pepin is a true Master Chef. I love his command of fast efficient techniques for prepping. Everything is geared for almost effortless cooking. AT least he makes it look effortless!
I never get tired of watching this man cook. He is a living repository of technique and recipes.
He Speaks like a granddad But he moves like a legendary chef, It’s truly fascinating.
I now listen to Chef Jacques while cooking, even if I’m doing a different recipe - it’s like cooking with a friend (it’s amazing how frequently I have to rewind since I was watching my pot instead of his.)
His genius lies in the fact that he not only makes it look easy--he actually makes it easy! SO much more entertaining and USEFUL than this current generation of self-obsessed celebrity chefs whom I can't bear to watch. M. Pépin is a true gentleman who's all about the food.
I wish the chefs and owners of the restaurants in Canada, would watch Pepin, and use his recipes. I have made 6 of Pepin's recipes in the last 2 weeks and every single one was perfect and delicious. As in - better than eating out perfect.
I love his steak grandma recipe - I tweaked it by wrapping a thick beef tenderloin medallion in bacon, my god, it was amazing.
what a sweet guy as well as a great chef. I'm delighted KQED is making these available. I've owned Jacque's Cooking Techniques videos for years and learn something new every time I watch them. I recommend them highly. I think my favorite series was the one he did with his daughter.....too sweet and funny.
Currently cooking my way through all of Jacques' recipes and loving every minute watching him
You can tell he's got a lot of love for the food he cooks. It's his way of life, he's not tired or exasperated with cooking at all. "I love egg" *slurp*
I made this dinner this past Sunday for my Dad and his significant other ... absolutely wonderful! It was cool to realize that there was no "recipe" to follow. Tasted as I went and the end result was excellent. Mr. Pepin is a class act and his show are outstanding. Thank you sir!.
i never knew there was so much to learn about cooking until i started watching jacques pepin. no more fibery asparagus from now on
Coming in 8 years later to agree with this.
The man is amazing.I grew up eating and cooking Italian. Always nervous of French food. Now I love cooking it
Anyone who has prepared food for a living is in total awe of Chef Pepin!
he teaches u to cook and feed urself first and foremost instead of trying to impress someone.
He cooks with such ease and simplicity .
I'll be trying this entire dinner. Such grace and humility, it really shines.
Just made these scallops. They are the most amazing that I have ever eaten.
Great ideas, just a bit elegant without being pretentious. Easy enough on technique for anyone to produce a tasty and memorable meal. I love this series with Jaques more than any of his others.
The one and only Mr Jacques Pepin,,,,,is there anyone else that is next to him...Not in my book...Thank you Jacques for just being yourself...JRC.
Asparagus fan is definately on my guest menu for the next gathering. Simple yet superb..
Jacques, you made me cry at the end there. I can’t imagine what loosing someone like Julia must be like. I’ll cook with you any evening 🍷 🕯
Your tomato cream cheese dip looks amazing! Such a great tip on puncturing the egg and peeling the asparagus! Your scallops!!! INCREDIBLE!! Love the little touch of red wine vinegar! 🌷🌼😊
Thank you so much. Your show is always on our PBS Channel 11 here in Chicago. And again thank you for teaching me how to cook. Continued success.
This stirs my appetite better than an actual appetizer in front of me... thank you! Great lessons!
Jacques , thanks for sharing the most simple and sweet recipes
Thank you for showing the video. So many great cooking ideas to learn from Jacques PePin. Thank you.
One of my dear friends was a commercial scalloper. Had two large boats and caught scallops by the ton. Scallops were on our table often. These are beautiful. Also, in order to criticize a great chef like Jacqes Pepin you need to list your qualifications. Home cook and snob diner are not qualifications - Ralph.
Doctor Goop 😂🤣😂
You Go Doctor Goop!!!!
Well, he's a, Bum now. He's gotten old and lazy. We see👻👀👀him using canned foods alot. Even canned fruits 😣😤😤😤💩💩
Captain America America of course!!!This is a cooking show called FAST FOOD MY WAY. Not traditional french cooking. He is obviously using smart shortcuts to provide ideas for us to cook great food in minutes.
😂🙃
@@gailmarie1961 Pay Attention. I never said only this show. We've seen him on many of his much longer shows doing the same cheating short cuts😣😤even when cooking with Julia! He's not so great. Gordon Ramsey is way better
@@captainamericaamerica8090 --Gordon Ramsey would kick your ass if he heard you talking about Pepin like you do
Jacques with the iron hands at @8:40, pretty much a signature of someone whom has really worked behind a stove.
Again at @10:00! If you want to know if your video chef has done time behind the heat just watch how they handle hot things. Jacques is the real deal.
I really adore to watch one of the best chefs in the world.
The asparagus fans are delicious. I make them often now when we get fresh asparagus in the spring, and I always peel the asparagus as Jacques says. The peeled stems are the best, and I don't need to worry about being assassinated.
I've eaten gratin potatoes all my life. I have NEVER seen them look THAT GOOD! JP rules: simple as that.
You are masterful and timeless, Jacques Pepin!
He just makes everything look effortless.
A true seasoned chef, look at how he touched the hot food without flinching.
boba719 Indeed, Jacques "Iron Hands" Pépin!
Lots of people do that my mother does that
Very impressive, for sure.
Lol it’s the same concept as putting your hand over a light candle, as long as you don’t hold it there it won’t burn... yea science lol
I can do that too. Nothing special about me.
Hands down the BEST chef out there.
Depuis que je regarde les videos de Chef Pepin, ma cuisine s'est vraiment améliorée. Quelle chance nous avons de pouvoir suivre chaque etapes de ses recettes.
...chaque étape (sans s)...
Jacque you are my one and only joy other then my great husband I watch you morning and night and I have learn so much from you both in cooking a dish to learning the value of different vegetables,meat,and fish. So thank you my French friend am watching you at this very moment.
I love this guy! His autobiography is also a great read, very interesting, I recommend it highly.
"...If I had told them to peel the asparagus, I probably would have been assassinated."
A classic Pépin...
Who could hurt such a loveable person?
@@L0STH1K3R exactly! I just wanna give him a hug
He’s much more love-able when he’s not your boss I imagine. Love the practicality of Chef Jaques.
6:20
I feel wholesome after watching this
watching modern tv chefs and then watching this legend is an actual travesty...
Made tonight! It was awesome. Used almost two cups of cream but made 4 Yukon Gold potatoes. Also included shrimp. Asparagus dish was awesome. I liked peeling bottoms. The three minute boil is perfect. I will put a little more salt in my potato dish next time. Pound cake dessert was easy but looked fancy. My wife liked. 🌞 PS The appetizer was easy to make and very tasty as well. Love the roasted red pepper and cream cheese and pumpkin nuts. Could not find bread sticks so made a hard French bread sliced thin to dip. Happy Cooking 😁
They are all cracked, because I banged them out. Awesome!
I LOVE EVERYTHING THAT JACQUES DOES ❤
Thanks for watching!
Jacques Pepin is my favorite person.
Merci Chef de Pépin pour toute votre sagesse!
Watching him cut that lemon changed my life.
Without Question one of the greatest Chefs Ever.!!!!! Woderful Mentor.Goes back to the beloved Julia Child. With a sip of Vino.
I love Chef Pépin, he's so fun and relaxing to watch.
Happy Holidays...thank you...you help people enjoy their foods with experience to help them...all the guess work done away with...absolute success!
You are so amazing, Pépin! I am learning so much. You can really make the most delicious dish with simple ingredients, if you master the Art of Cooking... and you certainly do!
right and its so nice to listen to him :o
That's Monseigneur Pepin!
He's a genius!
Elegant, easy and simpl, the best. Master Chef Peppin!
Yes I'm still watching this in 2021. Great show
In this crazy world, your voice is so comforting.
He makes it look soooo easy. A true master.
Great Jacques Pépin clips. He is the best chef in the world!
I typed in living legend and Pepin came up.
Very appropriate.
Michael Corleone wrote: " he got his start in cooking at HOWARD JOHNSON'S as a line cook!!! " Uh, no. (Or should I say, non.) He got his start working at his parent's restaurant, Le Pélican, in France. He then started professional training at Plaza Athénée in Paris, and eventually became personal chef to three French heads of state, including Charles de Gaulle. It was not until 1959, at age 24, that he came to the USA, where he worked at Le Pavillon. It was in 1961 that Howard Johnson, a regular at Le Pavillon, hired Chef Pepin away, and that was most certainly NOT to work as a line cook! He was hired, rather, as an executive chef to develop food lines for the restaurant chain.
yes he did......
Michael corleone from the godfather movies lol?
SeikiBrian
He got his start working for the President of France. Offered a job by Jackie Kennedy but he declined to be the Executive Chef for Howard Johnson..
@@manax8775 "He got his start working for the President of France."
No, he didn't. "Start" means "the beginning." He got his *start* working at his parent's restaurant, Le Pélican, in France. When he was thirteen, he started his apprenticeship at Le Grand Hôtel de l’Europe in Bourg-en-Bresse. At 16, he went to Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, during his military service, he was recognized for his culinary training and skill and was assigned to work in the Office of the Treasury, and eventually became the personal chef to three French heads of state, including Charles de Gaulle.
It's his life, if he says that's his start then that's it.
I shake my eggs also n' peel under cold water !!! Hes cooking everything I love...❣❣❣
I love Mr. Pepin. He's a really talented, cool gentleman.
This man is natural talented.Amazing recipes.for my this is cooking with hearth👍👍👍
Thanks Jacques! I could jump into the screen and devour everything you cooked. I follow all your cooking to the letter T. As in Soulful T.
Just love him such a class act own all his cook books
That's awesome! Any favorites?
Such a pleasure to watch Chef Pepin cook. All those foods are now either unavailable, or too expensive to buy.
This was so well done and so thoughtfully presented. Jacque seems like such a nice person (enjoyed his company) and the food magnifique ❤️❤️
Have been watching him for a long time. Loved him then and love him now! Such a handsome gentleman.
God Bless.
cooking seems so natural to him, he makes it look like an art :) he's a delight to watch
i LOVE his accent! i can listen all day!
I like you Mai Mai beautiful lady
Even if you don't make the recipes from this episode (you should because they're really good) you'll at least pick up several tips that you will use in your everyday cooking. Chef Pepin doesn't just make the dishes, he shows you how to make them. It's wonderful.
A votre santé, maitre...Saturdays are never complete without your colorful flair nella' cucina.
I'm inspired! Thank you, Jacques Pepin!
Jacques P'epin is a true artisan.
Mr. Pepin, It’s funny how some things you have said stick with me. I am finally telling you here 🤗 Seriously. Every time I crack a raw egg...Jacque Pepin...crack the egg on a flat surface and release the egg from that same side, less bacteria! 👍🏻 Regarding “making it your own” , we would always say our mother ❤️ ‘doctored it up’ , sometimes wondering what she could possibly be doing! It was mom’s special techniques and know how to serve us delicious and beautifully presented meals! sometimes making a canned item into something special, perhaps also stretching it out to feed a number of us!
He makes life interesting & fun, by just cooking.
Cheers !
That is beautiful and delicious food...........it is such a delicious egg garnish..........I really cannot cook for u tomorrow.........I am on lockdown
Hi, my friend, I’ve watched all your Fast Food videos and you are terrific! I also bought two of your cookbooks! And I made your roasted red pepper dip tonight. It is fantastic! I got a little crazy and added some leftover marinated artichoke hearts. You are a font of knowledge! I now crack my eggs on the counter instead of the edge of the pan or bowl and also cut the little root end off the garlic clove before walking it to take off the papery shell. Thank you thank you thank you!!! ps, I thought Julia Child was a little mean to you on your show. But you were such a gentleman. 👍🏼
Alle those TV cook are just nice to watch, but when Pepin just cutted some eggs and can't resist to eat the little egg pieces which are left over ... that what is the difference between a cook star and a star cook - love for food
U lost me at "cutted"😐
He lost me at "Alle"
Purple Rose and Monica H
Let me guess. English teachers?
@@julieenslow5915 No, not English teachers! And obviously not Pepin fans either, they are just here to give useless, mean comments.
Taste everything. And what the customer doesn't get on his plate is the chef snack. This is cooking at its purest. Watching him now, and remembering when I watched him on PBS when these shows first came out, I have picked up a LOT of habits from him in my cooking.
"Pumpking seeds." I love this guy.
Mamma mia! Such elegant cooking!♥️
Such a pure soul.
Holy crap, he does the same thing i do with punching a hole in the top of the egg. I use an insulin lancet for dogs because it's stiffer and thicker than a human lancet. You never break an boiling egg when you do it, The air pocket is always on the fat side on the top. it really works!!
Brilliant!
"you have to be very parsimonious with your nutmeg..." I've always respected this great master.
...that was a pretty subtle self-criticism. He's saying, if I could do it over I'd put less nutmeg on and let that be a lesson to the rest of you.
I love this guy, his tips are amazing and he is still kicking ass even in his 70's...
And 80's
So easy and great food. Anyone can cook at home
We agree!
One of the best cooking videos Ive seen, Thank You :-)
He's like a surgeon on that lemon! Absolutely masterful!
Thanks for teaching me about peeling asparagus havent seen that done yet.
12:31 "I like eggs"... too cute! And I agree!