What I like about Mr. Pépin is that he makes fancy and classic dishes very simple, so everyone can master them. When I make his recipes I feel like I'm cooking for some obscure cold war politician in a mission in the 1960s, when in reality I'm just a 25 y.o. in a small kitchen wearing pj's.
There is absolutely nothing like bananas foster or banana flambé with some beautiful icecream melting on top! So rich and delicious, so simple. Thank you Chef Pepín!
I'm glad to be able to watch you cooking at home I love this dessert I used to make it w pears, or apples so delicious thanks chef Jacques n to kqed for sharing your cooking skills w us 😋 😊 😉 😀 😜
@@joannaedwards6325 Yes, it adds flavor, depending on what you add. Depends on your taste. Cognac, Rhum, Cointreau. Whisky...only the taste subsides, the alcohol should all burn.
One time I saw my butler do this and it looked easy so I did it myself when no one was around and it burned by kitchen down right before my uncle had a big dinner party.
Jacques!! Be careful with that fire and those bananas! Haha Jacques is such a character. I love that he creates fun videos despite his speech impediment. He is inspiring to people like me who also have speech impediments. Love from Canada ❤
Compton3947 Listen you weirdo.... Chef Pepin DOE S NOT HAVE A SPEECH IMPEDIMENT !!!! He is speaking with A FRENCH ACCENT. How often do you NEED TO BE CORRECTED before you FINALLY UNDERSTAND???? Too bad YOU talk funny but STOP ACCUSING Jacques Pepin of having a speech problem. His adoring fans LOVE his ACCENT. Sorry about YOUR PROBLEM....now.... Please shut up and GO AWAY !!!! 😝😝😝
@@jcompton3947 You're really dense aren't you? Sorry you have a speech problem BUT JACQUES PEPIN DOES NOT !!! A French accent IS NOT A SPEECH IMPEDIMENT ! now....please stop your idiotic accusations. 😝😝😝😝😝😝
he doesn't seem to mind touching and working with butter on his hands. i don't like touching meat or butter/oil so if i get some one my fingers i feel compelled to wash my hands before handling anything else..i imagine he must get stuff done a lot faster just going on from task to task without being fiddly about slippery fingertips 🙂
What I like about Mr. Pépin is that he makes fancy and classic dishes very simple, so everyone can master them. When I make his recipes I feel like I'm cooking for some obscure cold war politician in a mission in the 1960s, when in reality I'm just a 25 y.o. in a small kitchen wearing pj's.
Have you tried the Rockstar onion sandwich he makes, 😢 man you got to try it😅😅😅😅
@@robertgillie3643 not my cup of tea😅but I watched the video
its interesting that you assiociate the cold war to politician. At that time they was all army guy. War was politique and it still is so.
So glad Chef Jacques is still here with us! Keep up the good work, legend!
We are too. ♥
KQED, thanks for putting all these Jacques Pépin videos on TH-cam over the years. Whoever had the idea, whoever keeps it going, thanks.
Thank you for watching! We're here because of you ♥
@@kqedThanks!
Pure class. This man was born to cook and to share his great knowledge of food. A master chef.
Yes, he is a master chef !
There is absolutely nothing like bananas foster or banana flambé with some beautiful icecream melting on top!
So rich and delicious, so simple.
Thank you Chef Pepín!
That's what we're talking about. Put a scoop of ice cream on top and we're in business.
@@kqed My grandparents were dairy farmers - something like that would normally be some very thick cream and enjoy!
KQED's unceasing commitment to showcasing Jacques Pepin and his amazing talent for cooking is a national service.
it's amazing. He just keeps going. What a legend.
So simple! So cool! And l'm so grateful that you still teach me new recipes every week!
He is so fun and inspiring. 😊
That with some French vanilla ice cream and you're golden. 😊
Always a crowd pleaser at dinner parties. I never thought to bake the bananas instead of sautéing. M. Pépin still surprising and delighting after all.
Ha, Just watching him peel the banana was effortless. what a joy to watch him cook.
A treasure to the Culinary world, grew up watching him and Julia Child cook Till this day still my favorite cooking Duo.
I'm glad to be able to watch you cooking at home I love this dessert I used to make it w pears, or apples so delicious thanks chef Jacques n to kqed for sharing your cooking skills w us 😋 😊 😉 😀 😜
OH YES ! Thank you Chef, beautiful as always.
Vou copiar suas receitas amigo
Thank you for all your cooking shows. 😂 ❤
Thank you for watching!
Thanks chef! It’s wonderful to ‘see’ you! This looks like my family will have a new surprise this weekend. Flambé 🔥
I have been wanting to serve a flaming dish for friends for years. Thank you. Now I know how to do it. I had only part of the recipe.
Merci pour cette recette Mr Jacques Pépin !
Love it thank you Jacques ❤❤
Nice! That's kinda how I do it.
master Jaques Pepin 👍🏼✍🏼
Looks great!
I love watching how you cook but I don't think I can do this one I don't want to set the house on fire😂😂😂😅😅
Yup. He’s still using the same type of sponge I use! I knew I was a natural
Yum!
Love bananas 😋
Two scoops of French vanilla ice cream, a hit (tiny) of nutmeg, and this and you’re on a cloud.
Serve it with some pound cake and ice cream, topped with chipped almonds and caramel sauce.
We love this idea!
I'd love to see the skin on version. I wonder if he eats the skin, or do you take it off?
I make this without the baking first. It's really fun to pour on the rum and set it on fire, which burns away the alcohol, alas.
How long does it take to flambe?
Not very long....there's not a lot of alcohol, in less than 30 seconds the fire is out.
@@fastnbulbouss
Does that actually add a flavor??? Or is it just for a dramatic flare??
@@joannaedwards6325
Yes, it adds flavor, depending on what you add. Depends on your taste. Cognac, Rhum, Cointreau. Whisky...only the taste subsides, the alcohol should all burn.
@@fastnbulbouss
Thanks. Always wondered.
Will try it. 😊🍷
😃👍
Brennan's Restaurant in New Orleans, Louisiana was flaming an Bananas Foster years ago and they burned down the restaurant!
And sprinkle a few sesame seeds on them at the end.
Oooh! That's a great idea. So simple.
One time I saw my butler do this and it looked easy so I did it myself when no one was around and it burned by kitchen down right before my uncle had a big dinner party.
Do you whant to flamber a dish to the point of complete evaporation ?
I’ll leave that to the professionals, too much can go wrong
you make the flambe - a la mode and it's over
Dustin Spur
very rough cooking, no matter the taste after. Chef Jean Pierre would definitely do it the nice way
00341 Jacklyn Square
Jacques!! Be careful with that fire and those bananas! Haha Jacques is such a character. I love that he creates fun videos despite his speech impediment. He is inspiring to people like me who also have speech impediments. Love from Canada ❤
speech impediment? he s just French...
Speech impediment? What are you talking about. He has a French accent. The man was born in France.
Compton3947
Listen you weirdo....
Chef Pepin DOE S NOT HAVE A SPEECH IMPEDIMENT !!!!
He is speaking with
A FRENCH ACCENT.
How often do you NEED TO BE CORRECTED before you FINALLY UNDERSTAND????
Too bad YOU talk funny but STOP ACCUSING Jacques Pepin of having a speech problem.
His adoring fans LOVE his ACCENT.
Sorry about YOUR PROBLEM....now....
Please shut up and
GO AWAY !!!! 😝😝😝
It's called a French accent. Not a speech impediment
@@jcompton3947
You're really dense aren't you? Sorry you have a speech problem
BUT JACQUES PEPIN
DOES NOT !!!
A French accent
IS NOT A
SPEECH IMPEDIMENT !
now....please stop your idiotic accusations.
😝😝😝😝😝😝
7963 Davis Shore
Banana shown for scale...
Thomas Ronald Garcia Richard Martinez Timothy
Important to remember that in order to get a flame, your rum needs to be at least 80 proof (40% alcohol) or it won't burn.
Wilson Timothy Wilson Kenneth Moore Sharon
he doesn't seem to mind touching and working with butter on his hands. i don't like touching meat or butter/oil so if i get some one my fingers i feel compelled to wash my hands before handling anything else..i imagine he must get stuff done a lot faster just going on from task to task without being fiddly about slippery fingertips 🙂
Didn’t you notice the “cut” from scene to scene during the butter part?
You obviously don't cook anything then... I'm sorry for you.
4938 Tommie Ferry
Wilson Timothy Wilson Kenneth Moore Sharon