One of the things I love about JP's videos is what it reveals about the ingredients he uses: V8, Hellmann's mayo, and what looks like ordinary store-bought white bread. No frou-frou gourmet stuff for a guy who can rely on his own skill.
Years ago while at the supermarket in his town I saw him at the meat counter and asked how to pick out a good pork loin; he obliged - always a kind gentleman willing to share his expertise. Happy Valentine's Day Chef Pepin - we love you!
@@rosettagrey2851 what? He’s not an American national treasure. I swear it’s loki a psychopathic trait that the US is able to see anything as their own
Master Chef Pepin never overcomplicates a recipe and he makes everything so easy. I think he's so cute the way he sometimes pops a bit of food into his mouth ❤😊🍷
That's cause he keeps it real. I love the authentic way he approaches cooking. Has been one of my favorite things about learning from him my whole life.
@@aaroncall2035 I loved the series where he and Julia Child cooked together and how he always deferred to her preferences...even though he was the one with real world chef experience. They were a great team.
I've made Chef Pépin's crab cakes a few times & they are wonderful. I used his avocado sauce with them. Next time I make his crab cakes, I'll make them with red; it sounds marvelous.
M. Pepin's masterful and calm short 'Cooking at Home' videos are a joy to watch. They're also a relief from some chefs' long-winded twenty minute videos to make a dish that only takes five minutes or so to complete.
It is Friday afternoon and i am watching chef Pepin making crab cakes while enjoying eggs in poblano peppers made according to his recipe. I think i will make crepes later on.😂 Thank you Mr Pepin and KQED. ❤
I love how Master Pepin illustrates his home cooking using a very small work area. It proves that the size of one's kitchen has nothing to do with the quality of its output.
Crab season is coming soon. Picking meat from hardshells saves a lot of money and tastes better than the pasturized stuff. To pick out the bits of shell and cartilage, turn off your lights and shine a uv flashlight on it. The bits and pieces will flouresce white and even the tiniest pieces are easily picked out.
Firecracker sauce! Grandpa Chuck would be proud. It has the lemon & scallion, too. Just like back in the day. So fortunate for the most luxurious crab cake recipe on Planet Earth, Sir. All our best from The Jenner-Angeledes.
A true master. Even in the spreading of sauce on the plate there is skill that sets the master apart. But it is all done with so much sincerity and only a few ingredients. No cursing, no juvenile noises, no bam shazzam, no frenzied running around, just solid basics.
I use to love watching Jacques Pépin cook on KQED ch 9 in San Francisco. Met him and Julua Childs at a book signing on California street in SF. Still enjoy his easy cooking style today in 2024. Merci Jacques!!!!!!
Jacques, I have always loved watching your hands. With a knife, measuring things, stirring, whatever. You have the hands of an artist. For thirty years, at least. You give me comfort.
By far the best most easy recipe for tis I have seen! he is a master,so uncomplicated, i never made these because everyone over talked and made it seem hard the binder and this or that,now I can make them and enjoy Jaques recipe .thank you chef ,this is beautifully simple elegance .
Love it when Jacques says that something is "for the chef". I always think about this when I make my Thanksgiving turkey and eat the liver, as he did in his turkey video. Thank you JP!
Imma hafta remember that red sauce! I usually have all the ingredients he used on hand! YUM ;) But when I go out for breakfast at a hotel, one of my favorites is a crab cake with a poached egg on top.
looks mouthwatering and easy enough to make Getting good quality crabs while living 800kms away from the sea might not be the biggest issue, though fresh seafood i always thought was better made and consumed when living at the shores or when visiting/making holidays there.
Here in Maryland, we're known for crab cakes and I REFUSE to pay #23.00 and up for a crab cake when I can get 5 crab cakes out of a #32.00 16 oz container of fresh meat. The same size as yours. So easy to make. Here we add Old Bay. Will try you YOUR topping. You are my favorite. I'm 79 and still make crab cakes instead of restaurants. Thank you, I have all your cookbooks. I want to make the chimichri chicken.
I shouldn't be watching this before bed. It looks so good 😢😢😢
It was tough uploading this one. It made us so hungry!
Haha it looks so good. I want it now
🙋♀️🙋♀️🙋♀️🙋♀️
Love your pfp, Ace Combat Zero is one of my favs
One of the things I love about JP's videos is what it reveals about the ingredients he uses: V8, Hellmann's mayo, and what looks like ordinary store-bought white bread. No frou-frou gourmet stuff for a guy who can rely on his own skill.
Yea, I think he did gourmet for so long in Europe that he kind of got tired of it and now his cooking is super chill
And Hellmans is a sponsor obviously the way the label is placed.
But I like Hellmans and love Pepin.
@@veronicabell6652 Hellman's is THE ONLY mayonnaise. Every good cook knows that.
Duke's is like 100 times better...so what you are saying is patently false@@VLind-uk6mb
@@VLind-uk6mbdukes or nothing son
I could watch this master boil water for an hour and still learn something.💙
Years ago while at the supermarket in his town I saw him at the meat counter and asked how to pick out a good pork loin; he obliged - always a kind gentleman willing to share his expertise.
Happy Valentine's Day Chef Pepin - we love you!
He's a national treasure!
@@kqed i love these vidz so im sry; but Pepin is french and u r not getting him 😭 Europe offers u Ramsay instead. We dont rly like England anyways
@@Iko_onthedl what a pointless comment to leave on a recipe video of a well known chef loved by all.
@@rosettagrey2851 what? He’s not an American national treasure. I swear it’s loki a psychopathic trait that the US is able to see anything as their own
And that is everything you need to know about this wonderful man. 😊 Thank you for sharing your story.
Pepin’s short vlogs are such a gift. Thank you, Jacques!
Master Chef Pepin never overcomplicates a recipe and he makes everything so easy.
I think he's so cute the way he sometimes pops a bit of food into his mouth ❤😊🍷
Chef's treat!
The chef always gets a snack ☺☺☺☺
That's cause he keeps it real. I love the authentic way he approaches cooking. Has been one of my favorite things about learning from him my whole life.
@@aaroncall2035
Same. After so many years of knowing Chef and learning from him it feels like he is a dear friend.
Still charming and handsome ❤.
@@aaroncall2035 I loved the series where he and Julia Child cooked together and how he always deferred to her preferences...even though he was the one with real world chef experience. They were a great team.
You're a good man Jaques. You make the world a bit brighter.
Am I the only one who watches this 3-4 times in a row but never makes any receipe? Its just soothing.
I made one or two recipes, but mostly just here to watch him chop and hear his voice.
🙋🏻♀️with best wishes from Vancouver
Me too.. I rewatch him all the time. It’s comforting lol
I have made some from his book, but yes..,, I do the same thing. 3am and watching clip after clip. Very chill
I made one of his potato recipes for Thanksgiving a few years back and it was great.
“That piece is for the Chef”. Well deserved! Love JP thank you for your ongoing tutelage
I've made Chef Pépin's crab cakes a few times & they are wonderful. I used his avocado sauce with them. Next time I make his crab cakes, I'll make them with red; it sounds marvelous.
It's not that red.
@@VLind-uk6mb Tell me you think you can cook but can't....Without telling me you think you can cook but can't .
?????????????????????????
@@VLind-uk6mb the answer to ur 30 questions marks is ….I’m not sure .
@matthewzizzo4586 Don’t worry. Anyone who can cook knows exactly what you were saying about Vlind's comment. 😂
M. Pepin's masterful and calm short 'Cooking at Home' videos are a joy to watch. They're also a relief from some chefs' long-winded twenty minute videos to make a dish that only takes five minutes or so to complete.
It is Friday afternoon and i am watching chef Pepin making crab cakes while enjoying eggs in poblano peppers made according to his recipe. I think i will make crepes later on.😂
Thank you Mr Pepin and KQED. ❤
I love how Master Pepin illustrates his home cooking using a very small work area. It proves that the size of one's kitchen has nothing to do with the quality of its output.
His confidence is so calming, I feel at ease, even as I make kitchen mistakes.:)
He was so kind and patient with Julia Child when she was older. He’s the real thing. Respect.
Crab season is coming soon. Picking meat from hardshells saves a lot of money and tastes better than the pasturized stuff. To pick out the bits of shell and cartilage, turn off your lights and shine a uv flashlight on it. The bits and pieces will flouresce white and even the tiniest pieces are easily picked out.
Wow, a few ingredients to compliment that beautiful crab meat! Thanks Jacque
Thanks for watching!
Firecracker sauce! Grandpa Chuck would be proud. It has the lemon & scallion, too. Just like back in the day. So fortunate for the most luxurious crab cake recipe on Planet Earth, Sir. All our best from The Jenner-Angeledes.
@00:09 “One of the glory…. Sllluuuurrrrrpppp”🤤😂 I love him
So glad to see Mr Pépin again. I thought he might have withdrawn. He’s the best.
He has given us so much!!! All we can offer is our thanks, respect and love.
Thank you for this one Mr.Jacques Pepin
First day of Lent! Thank you Chef, my wife and I needed a non-meat recipe.
Non meat?
@@elliottbronstein1214like no chicken, pork or beef. Things of that nature. Fish & seafood is alright.
Happy 😊 Cooking 🧑🍳 indeed! Living Legend 🇫🇷 right here in CT 🙌
I've got that same food processor as Jacques Pepin! Still going strong
A true master. Even in the spreading of sauce on the plate there is skill that sets the master apart. But it is all done with so much sincerity and only a few ingredients. No cursing, no juvenile noises, no bam shazzam, no frenzied running around, just solid basics.
I use to love watching Jacques Pépin cook on KQED ch 9 in San Francisco. Met him and Julua Childs at a book signing on California street in SF. Still enjoy his easy cooking style today in 2024. Merci Jacques!!!!!!
I love this man. I will watch everything I can from him. I learn something every time.
Love watching him, Best Chef ,so down to earth ,makes looks so easy,Wonderful 😊
Jacques, I have always loved watching your hands. With a knife, measuring things, stirring, whatever. You have the hands of an artist. For thirty years, at least. You give me comfort.
So true about the hands.
It’s all about the crabmeat !! 100% Looks good !
It's always a pleasure to watch him cook.
I just made this dish, came out great, first time I made crab cakes..
Thank you, Sir!
By far the best most easy recipe for tis I have seen! he is a master,so uncomplicated, i never made these because everyone over talked and made it seem hard the binder and this or that,now I can make them and enjoy Jaques recipe .thank you chef ,this is beautifully simple elegance .
Love it when Jacques says that something is "for the chef". I always think about this when I make my Thanksgiving turkey and eat the liver, as he did in his turkey video. Thank you JP!
Oh my, this looks delicious! I love following Jacques Pepin cook in his own kitchen. Those crab cakes look amazing.
Just learned another simple, delicious recipe!
Thanks!
All way a Pleasure, watching and learning !! Simple Food Done Well!!!
He’s such a great chef and he inspires me to cook more. Thank-you Jacques!
I love his beautiful cutting board ... I want one!
That's some good looking lump crab!
Always awesome. JP is a national treasure.
Best recipe for crab cakes.
Gorgeous Jacques. From Southern California with love ♥️
You can all go and put Billi Holiday on and sing the blues because there's only enough for me
Thank you, chef! C'est magnifique!
Just amazing. Thanks Jacque. ❤
Thanks for watching!
Imma hafta remember that red sauce! I usually have all the ingredients he used on hand! YUM ;) But when I go out for breakfast at a hotel, one of my favorites is a crab cake with a poached egg on top.
Your crab cakes looks very good Chef. Looks so delicious.Thank you very much!❤😊
New England gal drooling atm😍
Happy Valentines to you and yours❤
One of my favorites, and simple. Thank you Chef!
(Light, jazzy music.)
JP= National Treasure
This is an ASMR masterpiece
Love me some Jacques with crab cakes.
I’m going to have to try these this way.
Wow! I’m absolutely making these soon! Thanks JP always a great inspiration 👨🍳❤👌🏻
Yummy crab cakes !
Thank you Jacques
Been watching this guy for years ❤😊
Yummy I love crabcakes I am definitely going to make them thank you Chef ❤️
Looks delicious magnifique
Beautiful work, Sweet and simple.
I love your cooking Jacques
Must be so good. Thank you.
I would love these as I also love salmon croquettes ❤❤❤
I love crab cakes delicious!
J.P is one of the best chef's 👌
Dude puts chives in everything. Knows what he’s doing,
HappyValentine Jacques Pepin! Wow, your top of the hat crabmeat deserves your home made mayonnaise, nicht wahr? ❤❤❤
Good idea!
I am so hungry right now…😢
omg best crab cake recipe ever
😋 delicious 😋 my friend from Maryland got me a mini 🦀 ornament for Christmas 😊 love crab cake
I have made this ,they're delicious lol
Looks wonderful and so easy, thanks.
Makes
Me
So hungry
Délicieux crabe en morceaux !!!
Bros got the shrimp chips in the background, respect
"That piece is for the chef" I was hoping you would do that. ❤
I love these videos I only wish that they would have a link for a printout of each recapie
I like Old Bay seasoning in mine, but I can see where his gets its flavor from the sauce. 👍
looks mouthwatering and easy enough to make
Getting good quality crabs while living 800kms away from the sea might not be the biggest issue, though
fresh seafood i always thought was better made and consumed when living at the shores or when visiting/making holidays there.
A little tip of the hat to Julia with the "Bon Appétit". Love him!
I knew where that piece was going.
easy and delicious!!
I always wanted to see the new England States too late now love you jacque
Excellent
I've never had crake cakes. I've always ate salmon patties. DAMN THATS LOOKS AWESOME
These look so good. I make my crab cakes with Old Bay in them..being from Md but it’s used a lot of places. Have you ever tried that recipe?
magnifique
I’ll have a few more teflon shavings with mine thank you.
Great!
Nice!
Uwielbiam Pana od lat👋
Here in Maryland, we're known for crab cakes and I REFUSE to pay #23.00 and up for a crab cake when I can get 5 crab cakes out of a #32.00 16 oz container of fresh meat. The same size as yours. So easy to make. Here we add Old Bay. Will try you YOUR topping. You are my favorite. I'm 79 and still make crab cakes instead of restaurants. Thank you, I have all your cookbooks. I want to make the chimichri chicken.
Nice work my friend 👍🇺🇸
I would eat all four by myself unapologetically 😂
Love it