I believe this was the start of ASMR for me in the 90s as a kid watching this on a saturday morning. I was bored out of my mind but had this playing on the TV for background noise.. I always fell asleep on the couch again until my mom came over to yell at me lol
This recipe is easy yet really makes sense! I will make it! I have done Asian flavours, such as Japanese miso and Chinese doubanjiang (fermented bean paste), using the same straightforward and easy procedures, and the results were phenomenal, so I KNOW this dish from JP will be phenomenal!
The greatest of all time. It’s not just that he makes it look easy, he shows how easy it really is. Good food is usually simple, when crafted with care
Not only that, but he presents them in a way that feels like he’s a good/best friend teaching us the recipe and not talking down to his audience like many celebrity chefs (both on TV and UA-cam) do.
Chef Jacques Pepin! You probably know this, but there are very many lucky people that have watched you for many years. My first time was in the late 1980's on Ready Set Cook!. Always kind. Always informative. Always eager to teach us home cooks simplicity with elegance. Thank you Sir.
Chef……you are a wonderful teacher. And I really appreciate that most of your recipes are great for the single person. Think I might make this on Sunday except I will but at least twice as much garlic in the roast!🤣👍🤣
I appreciate comments that don’t slather personal praise on Jacques. Hey, the man is a treasure and a legend, we don’t need to fill the comment section about this on every video of his. I like comments like yours!
I think for me although very simple and watching this man most of my life, I would have to say these are some of the most comforting and entertaining of all Jacques videos… accept when he was with Julia…..
I guess I can give my oven a break from my usual baking! The "chunks" of veggies and no added liquid! I've almost always done the same way with garlic for any type of roast (I'm a garlic addict)! Thank you Jacques for enlightening all of us how simple is best!
today I learn that herbs de Provence is similar to Italian seasoning! Jacques never stop surprising me!!! I have a small bottle of Italian seasoning and don't know what to do with it! now I know...
Greetings from southcentral Texas USA! What an amazing coincidence that I was looking at recipes for the weekend and this is exactly what would work! It looks delicious! Let me plan to use your recipe! It will be delightful! Thank you, Master Chef Pépin! Again, thank you.
Only just found these videos. I’ve learnt more about home cooking in that time than years of looking at others, which always seem so complicated for a fella like me who hasn’t done much cooking. The simplicity of this dish caused me to spontaneously clap at the end!
I'm browning my pork now! I like to cook for family while camping. I think this will be a wonderful dish to make in an iron pot on the fire this October. I'm imagining a touch of smoke will make this very special. I's so simple. It will give me time to make first class mashed potatoes as well. Some kind of salad course... It will be eaten around a fire in the dark, cool forest. Pretty good! Thank You!
I made one of his ratatouille recipes the other day and it has only veg and some salt & pepper in it, tiny touch of water. No stock. And my god the flavour was gorgeous, really amazed me how much depth it had
When a chef has been around the world and impressed the fancy crowds only to reach the zen moment of escaping the hustle and cooking what his mom and grandmom used to cook, in the simplest way possible.
i love how he cut everything on the same board without stopping to sanitize it first. it made the presentation much more authentic in my opinion. home kitchens aren't surgery-room sterile, and i appreciate that little detail. 10/10 would eat.
Exactly, everything‘s going to be cooked anyways so why stop and sanitize the cutting board. Clean it at the end like we all do at home. It’s not rocket science right.
@@taritabonita22 At home, yeah. Though in an actual restaurant it's a good safety protocol incase something undercooked is served, or if unknowingly somebody cuts lettuce for a salad on a board just used for chicken.
Love these videos from the pre-cross contamination, pre-COVID era 👩🍳🙂. Jacques makes its best everytime and somehow manages to minimize your stress during the day.
My mom is Chilean and German and makes this for me since I was a kid..since 1968..:) This has some nice tips I will show it to her. Like the thick cut vegetables and holes for the garlic...helps not to overcook and not burn...for longtime cooking. Thank you.
I believe this was the start of ASMR for me in the 90s as a kid watching this on a saturday morning. I was bored out of my mind but had this playing on the TV for background noise.. I always fell asleep on the couch again until my mom came over to yell at me lol
Chef Pépin absolutely maximizing the flavor to effort ratio. This looks so easy! Looking forward to trying it out.
This recipe is easy yet really makes sense! I will make it! I have done Asian flavours, such as Japanese miso and Chinese doubanjiang (fermented bean paste), using the same straightforward and easy procedures, and the results were phenomenal, so I KNOW this dish from JP will be phenomenal!
“Flavor to effort ratio” that is the best description of this cooking at home series. Right on the money.
the best tasty dishes are those that cook together in a pot and in the oven
I made this recipe and it is really good. Making it again this weekend.
I have it going right now! 😁
I could watch Chef chop things and talk all day. Relaxing and entertaining
It’s always a joy to see & hear Chef Pepin. I’d be happy watching him boil water.
a watched jacques never boils
That Pork roast with ratatouille looks really good, especially when you have a piece of bread and a glass of wine with it!
The greatest of all time. It’s not just that he makes it look easy, he shows how easy it really is. Good food is usually simple, when crafted with care
The beauty of French Provincial cuisine. Easy and flavorful.
Not only that, but he presents them in a way that feels like he’s a good/best friend teaching us the recipe and not talking down to his audience like many celebrity chefs (both on TV and UA-cam) do.
Monsieur Pepin!
The world needs more of this and less of the other stuff.
made me joyously laugh out loud
I know right. Gawd damn liberals.
@@faceious2006 ... Your comment is the thing we need less of.
@@frankhoffman3566 Go find your safe space and cry liberal
@@faceious2006 .... It's a shame that people can't just enjoy a cooking video by a master chef, without injecting political propaganda into it.
We all know just how screaming hot that roast was. The man took it like a beast and sliced it anyway. What a legend.
eddie-- asbestos hands!
You don't have to touch very much/hard if your knife is sharp.
I wish these videos were longer lol
It's okay though it's nice to see him once a week!
We'll be publishing full episodes of a longer series from the archives later this year.
@@kqed, full episodes!!! Ahhhh! Music 🎶 to my ears! This is amazing news & what we all want to hear! Thank you! ♥️ We love Chef Jacques Pepin so much!
Jack keeps it simple. No ego. That's what makes him so special
svp, il s'appellait 'Jacques'.
What a legend and to think we get all of these videos for free.
Chef Jacques Pepin! You probably know this, but there are very many lucky people that have watched you for many years. My first time was in the late 1980's on Ready Set Cook!. Always kind. Always informative. Always eager to teach us home cooks simplicity with elegance. Thank you Sir.
Boy does that pork look delicious at the end.
Deepest respect and affection to Chef Pepin. Merci Jacque.
Could fall asleep listening to him. What a cook and nice guy
The world needs more of this
Jacques is the greatest of all time. Jacques! Jacques! Jacques!
Just love and respect this man !!!
Just did this with bone-in Chicken thighs! It was great. Love seeing the Master at work.
Chef……you are a wonderful teacher. And I really appreciate that most of your recipes are great for the single person. Think I might make this on Sunday except I will but at least twice as much garlic in the roast!🤣👍🤣
😋
Another typical recipe from Jacques -- simple, accessible and brilliant. He's been one of my favorite chefs for decades.
Good timing with zucchini, eggplant and tomatoes from my garden.
I appreciate comments that don’t slather personal praise on Jacques. Hey, the man is a treasure and a legend, we don’t need to fill the comment section about this on every video of his. I like comments like yours!
Another very easy recipe from the Maestro. Looks great! I could happily watch him just peel onions honestly.
That looks gooooood
I think for me although very simple and watching this man most of my life, I would have to say these are some of the most comforting and entertaining of all Jacques videos… accept when he was with Julia…..
Jacques is looking great. Vibrant!
Merci Chef!
I guess I can give my oven a break from my usual baking! The "chunks" of veggies and no added liquid! I've almost always done the same way with garlic for any type of roast (I'm a garlic addict)! Thank you Jacques for enlightening all of us how simple is best!
Great way to start my morning 😊🌄
Jacque I love that you use those cheap lightweight knives that sharpen easy and not some 300 dollar beast, thanks for being practical.
Delicious😋 as always,Pepin makes it look easy! ❤❤❤❤❤❤👍👍👍👍
I love him.
YUM!! I'm making it
Nothing says "Summer", quite like ratatouille. Looks delicious!
today I learn that herbs de Provence is similar to Italian seasoning! Jacques never stop surprising me!!! I have a small bottle of Italian seasoning and don't know what to do with it! now I know...
If I'm not mistaken it just has a few other herbs, one I remember that sticks out is lavender.
You are the modern Julia child's. Love your expertise
So easy, and so delicious.
Blessings upon this man! I wish he did longer episodes but I understand.
Can't believe I found jacques pepin, he is my favorite chef!
He is awesome. Read his book "The Apprentice" it's pretty fascinating.
Legend...❤
Just perfect
I miss watching his an Julia's shows they did together. I'll probably binge watch them after this.
Greetings from southcentral Texas USA! What an amazing coincidence that I was looking at recipes for the weekend and this is exactly what would work! It looks delicious! Let me plan to use your recipe! It will be delightful! Thank you, Master Chef Pépin! Again, thank you.
Your a great chef 😎👍🇳🇿
Only just found these videos. I’ve learnt more about home cooking in that time than years of looking at others, which always seem so complicated for a fella like me who hasn’t done much cooking. The simplicity of this dish caused me to spontaneously clap at the end!
I'm browning my pork now! I like to cook for family while camping. I think this will be a wonderful dish to make in an iron pot on the fire this October. I'm imagining a touch of smoke will make this very special. I's so simple. It will give me time to make first class mashed potatoes as well. Some kind of salad course... It will be eaten around a fire in the dark, cool forest. Pretty good! Thank You!
My mom would stud her pork roasts with garlic as well. She would slice the garlic thinner and stud it more.
Same with my mom and her leg of lamb
I made one of his ratatouille recipes the other day and it has only veg and some salt & pepper in it, tiny touch of water. No stock. And my god the flavour was gorgeous, really amazed me how much depth it had
I'm fixing this today, yippee!
Master Chef Pepin, thank you.
That looks really delicious n seemed easy go make thank you to kqed with compliments to my favorite chef 👨🍳 😀 😊 😉 😋 keep it coming
Simple and you can’t mess it up.
Chef Pepin made it look so easy and delicious!. I know I can make this.. thanks Chef! You're a blessing!.
Beautiful using a shoulder instead of a loin, which is often to dry and flavorless.
Looks great Jacques. Happy Cooking and Bon Appetit.
When a chef has been around the world and impressed the fancy crowds only to reach the zen moment of escaping the hustle and cooking what his mom and grandmom used to cook, in the simplest way possible.
Usually I don't like ratatouille, but I think this way might taste better with the pork juices.
Add in some bacon. What the heck.
The natural juices from the pork and veggies make it taste so good.
RA TA TOU ILLE
Bravo Chef
Jacque's the best! And of course John FW 🍎
simple recipes with simple ingredients, and the essentials of treating them right!
Proper cooking 👌 bloody lovely ❤️👍
i absolutely love watching Jacques Pépin videos. the most wonderful, rational, relaxing vids anywhere. ok, one also learns how to cook as a bonus!! :)
This man is a gem. Grew up watching him with my dad Saturday mornings didn't even mind him changing my cartoons lol
I don't even eat pork, but absolutely love watching the man prepare it!
What a delightful person you are. The best of the best. Please never change. Be safe and happy.
i love how he cut everything on the same board without stopping to sanitize it first. it made the presentation much more authentic in my opinion. home kitchens aren't surgery-room sterile, and i appreciate that little detail. 10/10 would eat.
Exactly, everything‘s going to be cooked anyways so why stop and sanitize the cutting board. Clean it at the end like we all do at home. It’s not rocket science right.
@@taritabonita22 At home, yeah. Though in an actual restaurant it's a good safety protocol incase something undercooked is served, or if unknowingly somebody cuts lettuce for a salad on a board just used for chicken.
The golden god- I love Jacques!!
Beautiful
Thank you for this, Chef Pépin! You are such an inspiration with great home everyday cooking...max flavors with beautifully simple classic techniques.
Thank you M. Pepin! Good to see you.
Another delicious video by my man Jacq. Thank you!
The incomparable Pepin ! Always a pleasure to see and learn.
I grew up basically in the 60's and my mother always did that garlic 'trick' in pork roasts ! Yum, Yum !! Jacques is the BEST !!
Simple, hearty.
YUM!!! Love your show thanks!!
Simple and delicious! I'd love a baguette to mop up the pot with too!
Love these videos from the pre-cross contamination, pre-COVID era 👩🍳🙂. Jacques makes its best everytime and somehow manages to minimize your stress during the day.
I love the simplicity. It shows the experience. He’s the AC/DC of cooking.
Yes I'll be doing that.
J'adore ❗❤️🤤
outstanding Master Pepin so easy big love ya I've got all of your books this year big thank you for your autograph too
Wonderful simplicity. You could even do this on a campfire.
I'm gonna make this. It looks delicious.
Even at his age, he still keeps his flair
Thank you Chef Pepin, all your recipes look so delicious!
Yes! This made my day! Thank you Jacques!
Absolutely scrumptiously devine.
Happy cooking, Jacques!
Perfect
My mom is Chilean and German and makes this for me since I was a kid..since 1968..:)
This has some nice tips I will show it to her. Like the thick cut vegetables and holes for the garlic...helps not to overcook and not burn...for longtime cooking. Thank you.
I don’t really eat pork but it’s Jacques Pepin so I’ll watch
❤❤❤❤❤❤❤safe travels🌷🌷
Terrific, Jacques..! 👍🏻
Thank you so much.
God Bless you Chef Jacques!!! Thank you for sharing all of your culinary wisdom! Love you!
I've made this several times. Everyone likes it.
A ratatouille is a great recipe to use up those vegetable that have seen better days. Making it with a roast is an amazing idea.
Looks great I’m going to make this tomorrow !
Thank you!
Let us know how it turns out!
Beautiful simplicity!
My God, I swear I can smell this cooking. Makes my mouth water...