Thank you KQED for putting out more of these older shows. And thank you for the more current COOKING AT HOME. Jacques Pepin is delightful AT ANY AGE. Still handsome at his advanced age. I'm sorry for him loosing his loving wife. He loved her so much for so long. I hope he is doing well now in The Fall of 2021. ❤
iv been watching you since the 80s from a young age of 10 years old . and now that im 51 years of age i still love watching you cook . ty Jacques Pépin.
If you watched the whole video, the conclusion you should come to is he is the best of the best. So skilled, so engaging, and such a great teacher. What a wonderful guy.
Every movement he makes is a lesson! Surly decades of his own learning & practice went into this virtuoso performance. We are so fortunate to have it archived here on TH-cam.
I'm about to make this scallion gratin and I'm soooo excited. I'll report back how they turn out 👀 ...also I make that veggie soup and the leek and potato soup all the time now and it's a delicious staple in our house at this point. Chef Pepin is a treasure ❤️
My local mercado sometimes has frozen rabbit. If it has the liver, I'd take it and make a chef snack. But I've used rabbit in a chicken and dumplings format. It can be a pain to peel and shred the meat. When I tried it, the rabbit was a bit drier and stringier than the chicken thighs I cooked along with it, but it was tasty.
Another great menu! This maybe my Thanksgiving dinner for one. Considering how they breed, it’s surprising how expensive rabbit is in this country.👍🤣👍 Chef wasted those two overripe tomatoes………..for shame!!!😢🍅🍅🍅🍅🤣
I wanted to try the scallion gratin with dinner tonight, so I Googled the recipe and found a different version of his gratin that someone had posted online--the topping was the same, but the scallions were cut into pieces, sauteed in butter with a glove of garlic, then the half-and-half was added to the pan and reduced for a few minutes, and then it went into the pan with the topping. Not sure how the version he shows here turned out, but the sauteed-then-topped version was one of the best side dishes I've had in a long time.
I cant handle watching anyone no matter how good they are handling pepper shakers, pot handles, knives and raw vegetables after handling raw meat and not wash hands after handling the raw meat.
Another Snowflake complaining. Don't you realize he is under the pressure of limited time. Also the heat of cooking actually KILLS ANY BAD BACTERIA!!! Grow up.
My friend comes from a French Corsican family and is very fussy about food. I stayed with her in her Swiss apartment for a while and bought and cooked a rabbit from the local market. She was horrified that I added fruit, sugar etc. I don’t pay any mind to cooking rules, I’m American, I’ll add sugar or whatever I want if it tastes good to me. She didn’t say much. Next day she went to work and I went to explore the city. When I came home, I asked what happened to the rabbit leftovers? She replied “I ate it”. Oh… I guess my American unconventional cooking was apparently delicious enough for you. After that I never subscribe to “this is the way”. Just make food as you like and enjoy it. I have to say watching Jacques for most of my life, he would agree.
Looked like that rabbit may turn out dry and stringy with that roasting/browning for 30-35 mins, seeing that the meat is so lean. Wonder if slow braising would result in a more succulent taste?
You think Pepin cooked a dry rabbit and your way would be better ? Are you serious? He's a world famous Master Chef and you think you could do better ?
Thank you so much. I personally on consume wild fare. If anything, there is an idea for his at home productions…pheasant, Grouse, venison, elk, etc. I would guess he is no stranger to this type of fare.
Always my go to for any recipe. Sorry, sometimes, Julia Child, and sometimes, he adds that little extra tweak, that none of us could live without. Sorry. We "should not" live without.
Gratans and all the veggies delicious looking Thank you But please Jacques no rabbit ot small game There's plenty of meat out there to choose from Small gamey things are not worth killing there's not enough meat on them they're so tiny I don't know how anybody could do that I really don't and so other than watching the veggies and the gratans i had to shut this off sorry Jacques but in this case I don't agree with that part of it but everything else looks excellent
I try to say “butter” and “honey” like he does. I gave up on trying to say”emulsify” the way he does…. Go ahead, try it: EEEmuuuulsyfii….. it cant be done
I remember this episode as a teenager. This recipe was my first attempt at rabbit and it came out exquisite! Thank you for an amazing recipe Chef!
😦😢😢😢🐇🐇🐇🐰🐰🐰🐰
@@captainamericaamerica8090 You will be ok . 👍
@@Kyle-TheGuyInTheKilt vegans eh😏
Rabbit tastes good but for some reason I have heard that rabbit has no nutritional value. Idk???
@@joannaedwards6325 It is an EXCELLENT natural protein
Thank you KQED for putting out more of these older shows. And thank you for the more current COOKING AT HOME. Jacques Pepin is delightful AT ANY AGE. Still handsome at his advanced age. I'm sorry for him loosing his loving wife. He loved her so much for so long. I hope he is doing well now in The Fall of 2021. ❤
You are so right. He is a master and he lost his wife, I heard..
Having a lesson on knife maintenance from someone I already respect was invaluable for me. Thank you, Chef!
Jacques is an absolute ninja, it's an honor to be taught by him.
Every time I watch this man cook, I’m in awe. Thanks for posting these.
iv been watching you since the 80s from a young age of 10 years old . and now that im 51 years of age i still love watching you cook . ty Jacques Pépin.
If you watched the whole video, the conclusion you should come to is he is the best of the best. So skilled, so engaging, and such a great teacher. What a wonderful guy.
Jacques Pepin's the best!
God I love this man, an international treasure
The lesson in knife skills alone. The man is a legend and so generous with higher end information. Always loved watching him prepare food.
This is excellent! Please bring back even more of these classics!
We'll publish a classic episode every Wednesday!
@@kqed
Oh goody!!! Yay! I never get enough Jacques Pepin.
Every movement he makes is a lesson! Surly decades of his own learning & practice went into this virtuoso performance. We are so fortunate to have it archived here on TH-cam.
Michelin Star dinner by the Greatest Chef Ever !
These episodes speak for themselves. Thank you
Maestro Chef.
I never grow tired of these lessons.
There's always something I have missed or could refine.
Merci Chef!!
what a charmed life, cycling around picking up food to cook for your loved ones. Watching these is comforting.
JP does everything including instructions on knife sharpening. I've inherited my dad's oil stone which looks exactly like this one.
What a wonderous deluge of information, demonstrated technique, culinary culture and practical skill, warmth and positivity - he is the GOAT!
Pepin! King of all chefs
The ultimate master at work 😁
Should change the title to include knife sharpening because it was exactly what people need. ❤😊
I grew up watching Jacques Pépin, and to this day when I cook with scallions, I always hear in my head the way he pronounces "scallion" with the lisp.
I'm about to make this scallion gratin and I'm soooo excited. I'll report back how they turn out 👀
...also I make that veggie soup and the leek and potato soup all the time now and it's a delicious staple in our house at this point. Chef Pepin is a treasure ❤️
He’s the best! Always love watching and learning from JP
I love Todays Gourmet! Jack is the best!
Just wonderful to see these episodes!!!!!! Thank you
Merci Chef! Have always enjoyed your cooking for so many years. God bless you.
I am completely charmed while of course drooling just a bit!
The way he says "gratan dish" is so good.
What a joy to watch!
Simply lovely. Thirty years ago!
I really loved the knife tutorial. Thanks chef!
Easter. Probably. Even though rabbits have live babies, eggs seem less painful and bloody.
I’ve never seen how to cook rabbit. It looked beautiful. Delicious, balanced meal. Thank you for sharing.
i love how he not complicating things. i watched a poach egg video and it was so complicated,then i watched pepin's, aiya so easy...
Man this is an oldie.
I love the antiquated dietary considerations... Very fun time capsule and I'll be making this posthaste
What a perfomance best I ve seen on YT no charlatans here!...and there many on YT.
nice cooking lesson with many interesting tricks (how to rinse leeks, and the sharpening of knives), thanks
Super angenehmer Koch . So hab ich Kaninchen noch nicht ausprobiert .☺
Greetings from southcentral Texas USA 🇺🇸
Greetings: thank you, kind sir . Again, thank you.
Wishing you a blessed happy evening...
Scallion Gratin recipe checks out. (It's delicious.)
He is really a master sheff!!!
Looks delicious Chef!
JP❤❤❤❤❤BEST COOKERMAN
amazing chef!
I love Jack Pepin... he is humble, frugal and you never know his politics, unlike some other celebrity chefs I could name
the intro brings back memories i didn't have
This opening was not planned for the show, just a Thursday in June for him.
This man is an institution. recently bought his 'celebration book' excellent read.
My local mercado sometimes has frozen rabbit. If it has the liver, I'd take it and make a chef snack. But I've used rabbit in a chicken and dumplings format. It can be a pain to peel and shred the meat. When I tried it, the rabbit was a bit drier and stringier than the chicken thighs I cooked along with it, but it was tasty.
Superbe 👍
Delicious dish but...... my jaw dropped at the speed he did everything!
Leek is a vastly underestimated vegi, its amazing vegi and such a subtle but distinctive flavor.
Another great menu! This maybe my Thanksgiving dinner for one. Considering how they breed, it’s surprising how expensive rabbit is in this country.👍🤣👍
Chef wasted those two overripe tomatoes………..for shame!!!😢🍅🍅🍅🍅🤣
🐇🐇🐇🐰🐰🐰😯😯😢😢😢😢
I wanted to try the scallion gratin with dinner tonight, so I Googled the recipe and found a different version of his gratin that someone had posted online--the topping was the same, but the scallions were cut into pieces, sauteed in butter with a glove of garlic, then the half-and-half was added to the pan and reduced for a few minutes, and then it went into the pan with the topping. Not sure how the version he shows here turned out, but the sauteed-then-topped version was one of the best side dishes I've had in a long time.
Where was this filmed?
I cant handle watching anyone no matter how good they are handling pepper shakers, pot handles, knives and raw vegetables after handling raw meat and not wash hands after handling the raw meat.
Another Snowflake complaining. Don't you realize he is under the pressure of limited time. Also the heat of cooking actually KILLS ANY BAD BACTERIA!!! Grow up.
Life was better when Pepin was riding his bike to the smooth jass
21:34 Kirschwasser = cherry brandy
Jacques could get rabbit from his supermarket in 1991, and here we are 30 years later and I still can't lol
MAN III LLLOOOVVVEEE THISSSSSS WWWOOOWWW YUMMY
My friend comes from a French Corsican family and is very fussy about food.
I stayed with her in her Swiss apartment for a while and bought and cooked a rabbit from the local market. She was horrified that I added fruit, sugar etc. I don’t pay any mind to cooking rules, I’m American, I’ll add sugar or whatever I want if it tastes good to me.
She didn’t say much.
Next day she went to work and I went to explore the city. When I came home, I asked what happened to the rabbit leftovers? She replied “I ate it”. Oh… I guess my American unconventional cooking was apparently delicious enough for you. After that I never subscribe to “this is the way”. Just make food as you like and enjoy it.
I have to say watching Jacques for most of my life, he would agree.
I was trying to look up that corn meal soup he was talking about, “gaude “ but can’t find anything about it 🙁
If you haven’t already found it, search for “soupe de gaudes”
Fantastic
He’s so young.
Looked like that rabbit may turn out dry and stringy with that roasting/browning for 30-35 mins, seeing that the meat is so lean. Wonder if slow braising would result in a more succulent taste?
You think Pepin cooked a dry rabbit and your way would be better ?
Are you serious? He's a world famous Master Chef and you think you could do better ?
Simple, rustic "peasant" dishes are the absolute best dishes. Rabbit is not readily available in my area, does anyone know a good substitute meat?
Chicken of course.
Looks great but so weird to hear someone talk about getting a rabbit in the supermarket. Definitely never seen that!
Pithonic You can purchase at Supermarkets in Western and Eastern Europe
In this intro, Jacques had decided to NOT ride his bike on the railroad tracks.
😅
A Master
Rabbit is beautiful
Do more wild game videos it you have them. Nearly none, by him that i can find.
We'll see what we can find.
Thank you so much. I personally on consume wild fare. If anything, there is an idea for his at home productions…pheasant, Grouse, venison, elk, etc. I would guess he is no stranger to this type of fare.
❤👍🏽
Jaque, those cheese grits look like the truth!
Always my go to for any recipe. Sorry, sometimes, Julia Child, and sometimes, he adds that little extra tweak, that none of us could live without. Sorry. We "should not" live without.
I have also made this with duck. However, I didn't add any extra oil, just a pad of butter.
That rabbit didn't stand a chance against Chef's knife.
Back when he had a mere 150 knives in his house.
The low calorie 80’s.
ALLONZ Y
Oh, cheese grits…..
He cut the rabbit with the liver in it
poor rabbit
So… rabbit still never took off in America 😂
Ppl ate rabbit in the thirties and forties. Also they ate horse meat. Many folks had their own backyard vegetable gardens AND raised chickens.
In the USA.
Victory gardens.
Gratans and all the veggies delicious looking
Thank you
But please Jacques no rabbit ot small game
There's plenty of meat out there to choose from
Small gamey things are not worth killing there's not enough meat on them they're so tiny I don't know how anybody could do that I really don't and so other than watching the veggies and the gratans i had to shut this off sorry Jacques but in this case I don't agree with that part of it but everything else looks excellent
I try to say “butter” and “honey” like he does.
I gave up on trying to say”emulsify” the way he does…. Go ahead, try it:
EEEmuuuulsyfii….. it cant be done
Dash of butter is 1/4 cup!
Butter is good for you.