I’m impressed with this menu, used simple ingredients, and a cheap cuts of beef. Turns out simply a luxury exclusive dinner menu. Awesome. Thank you for the post. Have a lovely evening.
The soup and the stew. I can live on that. Forget the steak and the dessert. PLUS, all, this is the important point: He's teaching us about things that Food Network and all these new youtube chefs are doing now 40 YEARS AGO.
If you notice, he's using an 8" chef knife here from a few years ago. In his newer vids he's pared down to a 6" knife. I used an 8" for years until someone gave me a really good 6", and I will never go back.
His English is superb, as is his knowledge of food. I’m not even that into cooking yet I found this fascinating. Plus I love the uncomplicated cooking, traditional recipes. Excellent.
Great chef, great human! His way of cooking is quick but gently! His kindness is truly exceptional! He shares lots of info from many fields, willingly and despite his skills, he chooses simplicity! Thank you Jacques Pepin! You are a part of a world we are loosing, year after year. Happy cooking!
Who knew growing up poor would make me a good cook per one of the greatest Chefs ever. I learned that trick of cutting a cheap cut of meat on the diagonal let's you eat it as a steak many moons ago. Also helped that my mom was a terrible cook so my dad really appreciated my interest in cooking.😂
I love how people in the know show us how to use cheap cuts of meat of other things that we might otherwise throw out and make nice meals with them. It is ironic that what was once was a cheap cut has now become expensive even though some skill is required to make it nice. What was once, in the old days, peasant food, is now regarded as a delicacy. Learn how to cook people, it is one of life's pleasures.
Back in the day much of the fresh ingredients were reasonably priced and fresh ,now if you live in a large town your limited to pricey lifeless much travelled ingredients, forget market stalls with local produce.
@@roncaruso931 btw, Chef Pepin has said many times that one of his favorite foods to eat is........ BREAD AND BUTTER ! But he always stipulates that it be GOOD bread.😄
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The Bob Ross of cooking.
Perfect comparison. He's so precious.
Bob Ross passed away a few years ago, but his legacy continues. I sub to his channel, as well.
TBH, Bob Ross is the Jaques Pepin of painting…
@@PatKazanjian Chicken or the egg?
Good comparison!
@@emilytisdale753 Thanks!
I learn something ever single time I watch chef Pépin
My favorite Chef ever ❤
Such beautiful food imbued into the lessons. Incredible. I never get tired of and watching this master chef and teacher.
Jacques is the best chef!
Yes he is 💯
And, I think, the BEST LOOKING.
I’m impressed with this menu, used simple ingredients, and a cheap cuts of beef. Turns out simply a luxury exclusive dinner menu. Awesome.
Thank you for the post. Have a lovely evening.
The soup and the stew. I can live on that. Forget the steak and the dessert. PLUS, all, this is the important point: He's teaching us about things that Food Network and all these new youtube chefs are doing now 40 YEARS AGO.
Preach it baby!!!!!
6:20 so interesting to see the different ways to clean/use the various peas/beans. 👏👏👏👏
If you notice, he's using an 8" chef knife here from a few years ago. In his newer vids he's pared down to a 6" knife. I used an 8" for years until someone gave me a really good 6", and I will never go back.
His English is superb, as is his knowledge of food. I’m not even that into cooking yet I found this fascinating. Plus I love the uncomplicated cooking, traditional recipes. Excellent.
Been watching J.P. for forty years and I'm STILL learning things....
Protein in peas???
Who knew?!! What a guy❤.
I love how he tops the dessert the phyllo dough. Kind of like a fruit cobbler his way!
I love this man!!!!!
He’s a true legend 💋
Great chef, great human! His way of cooking is quick but gently! His kindness is truly exceptional! He shares lots of info from many fields, willingly and despite his skills, he chooses simplicity! Thank you Jacques Pepin! You are a part of a world we are loosing, year after year. Happy cooking!
This man is one of Earth's great treasures, how fortunate are we all.
Who knew growing up poor would make me a good cook per one of the greatest Chefs ever. I learned that trick of cutting a cheap cut of meat on the diagonal let's you eat it as a steak many moons ago. Also helped that my mom was a terrible cook so my dad really appreciated my interest in cooking.😂
Reminds me of my aunts chicken soup.. onions, pasta, water, 2-3 pieces of chicken. Best soup I ever had.. Calabria 1986....
I love these videos @kqed Jacques is my favorite!!
Great choice of oil, Chef Pepin.
Canola oil is one of the few oils that do not impute flavor into the final dish.
Oh. Thanks. I was unaware of this info. ✌
Fantástico como sempre! Cheio de graça e elegância, seguro nos seus gestos, conhecedor dos alimentos. Um grande mestre! Obrigado pela sua arte.
I believe the quote is “life is uncertain , eat dessert first “
Beautiful chef!
Respect to the man with a charcoal grill in his kitchen.
Great. I hope your are well😘
My mom used to tell me, "Eat every carrot and pea on your plate."
I love how people in the know show us how to use cheap cuts of meat of other things that we might otherwise throw out and make nice meals with them. It is ironic that what was once was a cheap cut has now become expensive even though some skill is required to make it nice. What was once, in the old days, peasant food, is now regarded as a delicacy. Learn how to cook people, it is one of life's pleasures.
Like always… 👍👌🤞🇫🇷
Absolute legend!
i love jacques
The man.
💖💖💖💖
It’s essential pepan❤
Back in the day much of the fresh ingredients were reasonably priced and fresh ,now if you live in a large town your limited to pricey lifeless much travelled ingredients, forget market stalls with local produce.
Crew laughing about the onions being strong 😂
Does anyone have a supermarket in their area that has fresh peas in the shell?
One or two but more farmers markets
@@robinsimpson7301 lucky you! Up here in old Virginia the farmer's markets are closed for the season. HAPPY NEW YEAR ! ! ! 🤯🎊🎉🍾🥂🍾🎉🎊🥳
Jacques Strop 4 Eva
He was not happy with that butter lol
🌶️
Well, this hasn't aged well, many of these steaks aren't inexpensive in relation to other cuts anymore, especially the skirt steak.
@@roncaruso931
😄😄
regarding. "Life is short"
Used to have bumper sticker..
LIFE IS SHORT
EAT MORE BUTTER ! ✌
@@roncaruso931
I always say butter is what makes vegetables worth while.
@@roncaruso931
btw, Chef Pepin has said many times that one of his favorite foods to eat is........
BREAD AND BUTTER !
But he always stipulates that it be GOOD bread.😄
@@roncaruso931 👌
@@roncaruso931
👌 = OK
okeedokee
Gotcha
Got it
👍
Oh yes
Cool
👌?
❤🎯❤🛞
"So We Do Use Everything" did you listen to that you.....!!! I like this principle, don't waste and abuse nature.
KQED--here's a Jacques Pepin recipe about cooking a steak... it's 26 minutes long!
If you just wanted the steak one could be made in less than 5 minutes, but some people kinda want something to go with that steak. 😂
You can skip to the steak part.