Go Fish (211): Jacques Pépin: More Fast Food My Way
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- เผยแพร่เมื่อ 15 ธ.ค. 2008
- Living close to the Connecticut shore offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that's not quite an omelet, yet not quite a custard -- it's an Apricot Clafoutis.
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I love how he does it all without being showy. You don't watch the man, you don't even watch the food. The real treat in his kitchen are the things he says in a such simple fashion while his knife goes about its own life. Great man.
I love watching him perform the simplest tasks like chopping onions, peeling apples, cutting fish filets. He's the best
This show reminds me of cooking on line. Trying to do so much at one time while remaining calm, collected. Cooking is a joy, for four or four hundred. I always try to instill in the young cooks, five seconds from opening or closing, we have the best job anywhere on earth. And Pepin expresses that so beautifully and simply.
Me too!😁
Yes he's great.It did take years to perfect his techniques and knowledge..plus..his manner also is why he is why we watch him
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@@maniswolftoman NPR
Me too😊
"Some people think it's a bit tough... I think it's fine!" slurp!
Joel Henderson ha-ha!
Chef Pépin, ultra sophisticated. But rustic, and grew up very poor during WW ll - chewed his brother's gum when he was done with it. He knows what life is about.
“They are a bit warm now...” he says, as he takes them out of a boiling pot!! This man has asbestos fingers!! A joy to watch this master at work!
Remember: "The food you share, is better than the food you eat - alone." So true - it is better to give than to receive.
@Barry Lab yes,it is true.
I used to listen to Gordon shout. Now I just come here
He legit makes everything look so easy, and every time I watch him, I learn some of his finesse, the way his knife just move through everything is insane.
This guy sure got some knife skills!!!!
He is a Master Chef, a national treasure in two countries, France and America.
That’s mainly for show. The speed looks good on camera but you’d never see it in a good restaurant. Most of the time he says himself it’s a rough chop, he’s not worried about precision because it’s home cooking.
The real showcase of his knife skills is the galantine de poulet.
jACQUES pEPIN HAS BEEN MY FAVORITE CHEF FOR MANY YEARS, A LONG TIME SINCE BEFORE I WENT TO CULINARY SCHOOL. i ABSOLUTELY LOVE HIM. gREAT cHEF !!!
Somebody's Caps Lock was on...
What a class act man.
Absolutely.
I have some older Jacques cookbooks when he was quite young, a receipe he was making something in a personal size baking dish and he made a design with chives on top, it looked like an oil painting it was so beautiful.
I believe he hand paints designs on menus too. Very creative .💜
No one does it better than Jacques Pepin! From Southern California with much love 🥂💋
Well said!
Classy cooking and classy presentation. Jacques is the Master Chef!
What a class act.
This guy is magic
The amount of times I see people crack eggs differently I think Jacques way is the right way!
Iam from eastern europe and our cuisine is verry much different from western, but one thing i can say for sure.. Jacques is the BEST!!!
he is a true master I miss all his episodes PBS now so different. basically infomercials and to sell books one Health issues who saw that coming!!!! I like him so so much because he doesn't copy what everyone else is doing he beats to his own drum and I'm so glad he does he doesn't do the same dishes;
1 Beef Wellington
2filet Mignon
3Sea Bass
4Red Snapper
5Scallops
He is so Authentic
& can make a meal out of scraps. I learned a lot from him but more than that a lot for my mother just as he did waste not want not and the simplest things are the best foods you can possibly eat. I love you Jacques Pepin
💕😳Mmmm.😎
What and amazing man.enjoy watching his shows and have for years.real down to earth person
“It’s a pleasure to cook with a sharp knife,” indeed it is. I don’t think there is anything in the restaurant industry that speaks to the dedication and care a cook takes in their job as how sharp their most used knife is.
I am a chef as well,he is my exemplar, enjoy to watch his videos,not like much of tv chefs make overcomplicated rubbish ,he is a proper chef.No many chefs can reach his level on the world.
Julia Child and Jose Andrea.
Once again...FORMIDABLE!!
Making sure nobody snuck anything in the wine 😂
Jacques has been one of my culinary mentors since 1985 when I turned 5 haha. Pure inspiration
A master of simplicity.
I love the spicy Ms T's idea...(Bloody Mix). Here in Texas we use Chelada. Beer and Vodka or Tequila. With A good salt. And lemon or lime.
I like Jacques !
We like him too
I adore Mr. Pèpin! I learned how to cook omelette from his video demos!
Cheers & mabuhay from tropical Philippines!
What a treasure trove
"Let me serve..my sole."
Cooked soulful too.
No one says "CLAM' quite like this man...
this is pepin, one of the greatest chefs of all time, personal chef to 3 presidents of france,
this stuff is childs play to him
Nobody cares who his boss was, and he's surely a better cook now than he was in his thirties.
And yet he is willing to make his knowledge available to everyone. He uses canned french fried onions, he never talks down to his audience, and he shares his love of food with everyone. You feel that you can make whatever he makes. And that's what makes him a great teacher in addition to a great chef.
Paesan Control Centre
Being personal chef fo Charles DeGaulle is a big deal. It’s not like he was Google Chef number three.
What’s astounding is how he takes dishes that American perceive as “too fussy” and makes them simpler than pizza delivery.
@@fun_ghoulIn his years of working as a chef before the car crash, he was a michelin starred chef.
@@truepeacenik Only idiots make a "big deal" about rich people's servants. Also, I might add that he made almost no money doing that; _L'Armée de l'air_ clearly doesn't hold such people in high regard, either, Cope.
“This is a sharp knife. Eet is a pleasure to cook with a sharp knife.” YES, one of the first things my dad taught me about knives.
I've watched a few of his vids today, & am impressed each time with his creativity, in preparing such unique combinations of foods to be served together.
GREAT TEACHER.
GREAT CHEF!
He is the best .I bought all of his books. Nobody is as enjoyable as him
Thank you 🍀
He always make cooking easy for me just love him!😍😍😋❤
I love your cooking. When I was little. I always watch your cooking show. Love the cooking so yummy.
The master, so simple, so delicious...
Jacques Pepin is a Master of his craft, the chef’s CHEF!!!
A treat for sure , Jacques is the best teacher 😘
Jacques Pépin #1
Yes indeed!!! Food you cook for others taste much better when you share!!!!
The real deal just brilliant
Work of a master cheff!
I love this man
Love him😊
Delicious! You are the best !
I love this man
Happy Cooking....Chef Pepin!
*If Julia Childs was the Empress, then Jacques Pepin is most certainly the King!* A national treasure in 2 countries, France & America, as someone in the comments put it.
I love Jacques Pepin!!
Charming genial man!
Anchovie butter is awesome. I used to make it with a little brandy and no garlic. I would serve it as a spread with bread until I realized how much butter I was gobbling.
I love his accent! Plus his effortless cooking. A master!
And he is teaching the entire time? I’m so impressed! Always have been.
That looks soooo delicious
Oh that is delicious! Love to see Jacques chop an onion.
I’ve always heard that you should throw away your opened clams and similar shellfish. I’ve never heard someone say to check if they are alive before throwing them out. I feel so dumb. Such a simple and common sense tip that no one else mentions.
I'm so sorry. So easy to get wrong information. So glad we have Jacques to sort these things out.
After so many "duh" moments personally, I've come to say "You don't know what you don't know" both as an explanation and to remind myself that I may not actually know a thing that I think I do...
I’ve heard the same. I always soak them in water, and any that are still open should be thrown out. And after cooking, any that are still closed should be thrown out. 🤷🏻♀️
This chef is awesome. I wish I knew what he knows. :)
He was offered a position on the Food Network, but turned it down because the Food Network said they would be uncomfortable with him also continuing on PBS
They would have made him go on that God awful daytime show where the celebrities and airheads clap and hoot each other for making pizza, smores, cupcakes, frosting, rice krispie bars, brownies and other entry level fayre
Well they would not like his use of can goods either. Ever see a Food Network chef use canned peaches?
Have you ever thought about that food scoffing guy having a massive compacted shit after eating twenty gopping hamburgers? or those horrible wedding cakes made out of rice krispie bars and covered in 6 tonnes of blue icing, it sucks 10x worse than using canned peaches, which for the life of me i can't see anything much wrong with them
What i like about pepin is that this is in the public tv. Anyone can watch and he uses everyday day life goods. Shit who doesnt have canned peaches at home? The food network makes you buy shit as well as pay for cable to watch it. If you want to make peach cobbler make sure you used fresh picked peaches. Theyre not even in season ffs
@@bratticuss Well, he is creating realistic recipes and using ingredients that a typical working class family might have in their pantry. That was his greatest appeal: no pretension, just down to earth, honest cooking.
Chief
I away found your shows both informativs and entertaining
Yummy 😍
Pilaf of mussel picante. mmm.
Jacques Pepin cooks 4 minute bacon in 1 minute. Legend.
Anchovy butter. I want to make some and then wrap and freeze it. Cause that's just so darn good
Excellent video...except for the sub-titles which block out some of the shots.
I love cooking for people than cooking alone!!!!
Yes, I would picnic with Jacques.
I've found the perfect asmr combo possible! I'm watching jaques cook on my phone, while Bob Ross is painting on my TV in the background 🤯
When he burns something he says wow that's cooking fast, that's good haha
"This wine is fine..."
FYI: Sometimes, a wine is not fine.
en.wikipedia.org/wiki/Cork_taint
gotta check to make sure that nobody poisoned your wine by drinking some of it 😂
A giant.
could not have said it better...=)
I used to make anchovy butter and spread it on slices of baguette. It was so good. Then I realized how much butter I was eating and stopped.
I cook my bacon in my air fryer 🤤
OMG, I am so hungry right now
Same
Ms. Clild taught😊 me how to cooks
If you can slice a onion at 79- almost 80 whatever you do after is going to be ok.
He always seems to struggle when using the sponsors crappy gadgets
Many of these gadgets are made for people who can't cook. Of course a professional chef and food artist like Jacques, has no need for such foolish implements.
I was just thinking the same thing!
@Tommy Salami 😆😆
Oh yes, the corn thing. He'd just prefer to use a knife and tells you how to properly use a knife when cutting the corn. LOL!
Absolutely. He’s so honest about it too. He rules.
dat budder
I must admit I was always afraid of making muscles!! Wow mussels picante wow wow wow wow wow got to try it what a wonderful dish, if you serve that everyone will be talking for ever and want to come back to your house I guarantee you who would have thought Bloody Mary spicy mix hummmm?
Anyone who drinks Bloody Marys, probably. We have Bloody Caesars in Canada, which is a Bloody Mary with clam juice (Google "Mott's Clamato").
take a breath, and think about flavor instead of recipes....
Hey Jacques, should we break an egg on a flat surface or an edged surface? Something I need to know.
Flat surface.
Yes, but I need Jacques to tell me a few dozen more times to make sure I get it.
Well keep rewatching repeats of this decade old series on TH-cam, you mong
Charles Stokes good thing he said it in the video
@@retiredminimalist1937 i wonder if you're still waiting for Jaques to reply...
Like the idea of bacon in the microwave...but wow what a mess it can make in there
\
cover the bacon with a paper towel....no mess
of course you must taste the wine often because they are always trying to sneak something in it...
Uh, what?
Paesan Control Centre he’s joking, Jacques has made that joke in a previous video before
lol yummy
I buy from a woman! Jaques for the win!
He cooked and the production crew ate?
Eeet's theee secreeeet engrediuuunt.
What´s the name of the cookware?
it's from the "stuff in the cabinet" collection.... readily available at finer stores 30 years ago.
He does go through a kitchen worth of equipment when cooking. The clean-up would be horrendous.
Because that would be wrong? Never heard a doctor challenged about how he left a "mess" behind
He goes though implements that are needed to do the job quickly, in order to serve
Only for those that have the benefit of a job due to his cooking. No cooking, no jobs for clean up
stick to the microwave mac and cheese, you'll be fine.
I love mussels damn that mussel dish I wish I could try
I am my mother's daughter Funny😅
I'm surprised that he'd use a microwave for anything.
Jacques only pied my curiosity!
You mean piqued?
He is like Kate Moss of the culinary world. Whatever the kitchen gadget he uses, it becomes the It gadget!
i have absolutely no idea what you are trying to say.
JP is like a woman who doesn't eat for a living?
@@atom_gray I totally forgot I left this comment. Lol. What I meant is that anything Kate Moss wears becomes the most coveted item in the fashion world. On the other hand in the culinary world, any kitchen gadget JP uses will become the I-have-to-have-it item. I love your interpretation though.
☂☂️☂️
microwave?
The name of the show is "Fast Food My Way". Microwaves are fast.
Microwave?
Metal whisk? Nonstick pan?
I see this ""metal on non-stick"" comment on every Pepin video. He uses annodized cookware.
@@skyeangelofdeath7363 Anodising ain't bullet-proof.
I hardly think a wire whisk is a bullet......
The point is; Jacques knows what he's doing.
@@skyeangelofdeath7363 As a chef he is impeccable -but I know a thing or 6 about hard anodizing. It's harder than teflon, and regular anodizing, but steel will scratch it. Why take the risk when you aren't getting the pots for free?
@@henseleric You think Jacques didn't get those pots for free? LOL