this one hit me hard. I'm always watching Pepin (french for - pit, seed) for not always obvious tips and tricks peppered throughout his videos. bit of a laugh, bit of an apricot jam or stray mushroom in the fridge, you know the memes. but this episode got my eyes cloudy. it's the unwashed onion, I'm sure. what would I give just to shake hands with this man. complete and utter inspiration in the kitchen and beyond. LONG LIVE JAQUES PEPIN
Another master class on KQED. These videos are probably 25 years old and Chef 👨🍳 still does laps around modern “chef” TV shows. Humble, relatable and a real teacher. The best
I love this man, I had the pleasure of spending a few hours with him. He’s charming, funny, and we’re so lucky that he shares his knowledge. He’s the finest chef that had ever lived.❤️
Outstanding chefs are efficient in all ways, no details are missed. A measure of Jacques genius is that he can do this while talking to the camera in his second language while finely mincing a shallot with a small paring knife. Jacques is a terrifyingly good chef.
@@kqed Red bean soup can be a lovely hearty lunch or supper. Mum would serve hers up with dumplings and potatoes or a scoop of rice in the bowl. It was alway well seasoned and flavorful . Us kids looked forward to it.
I absolutely adore Jacques Pepin. He is on my Mt Rushmore of wholesome people that make me smile just hearing their voice. Jacques Pepin Steve Irwin Bob Ross Mr. Rogers I just hope he knows how many smiles and how much happiness he has brought to so many all over the world. I am so grateful for this wonderful human being.
I really loved what he had to say about the importance of family, food and tradition. I was getting a little weepy! It makes me crave my grandmas Sunday pot roast, but even better was just being together with my family. It wasn't just routine, it was special.
Chef Pepin warms my heart. Watching him prepare dishes with such perfection and mastery while hearing his stories of his family table is so heart warming. Thank you so much for uploading these!
@@michelleharkness7549 You always repeat yourself. Either you suffer from an inflated ego or dementia. Either way, I find your comments annoying. Another explanation of your redundant hyperbolic comments could be that you are only TWELVE YEARS OLD.
I love making that "dessert" with canned jellied cranberries myself. I've been making that for roughly 36 years now. One my families favorite "thanksgiving left over" creations that we ALL look forward to! I "invented it" during the 1st Great refidgeraid at my in-laws house the very first time I had Thanksgiving dinner there! SEE, the memories that food brings! LOVE IT!
I love that guava paste. Im Mexican and grew up on that. Anyone that has a local mexican store can find it fresh. They make guava, tamarind, cajeta which is like a caramel , quite a few flavors actually. Anyone that hasn't been in a Mexican store should go, you'll find a lot a tasty surprises
What does guava paste taste like? Is it really sweet or tangy? I'm in Arizona and am able to find a lot of Mexican food items. I'll buy some and give it a try.
@@daphnepearce9411 its usually mixed with quite a lot of sugar so its pretty sweet. My advice is try new foods, worst that can happen is you wont like them.
Somewhere this 4 cups of water turned into 6 in a later printed version of this recipe. It definitely lends to 4 cups adding more as needed till beans are softened. Also soaking the rice works well and ensures the beans texture. This is a GOAT recipe. You are the GOAT. the soup recipes are amazing
Last week I didn't get my Jacques fix. Why? Keep putting out that content on Wednesdays and I'm back with my mother watching together. Some of my fondest memories of her.
We also eat guava paste with cream cheese here in the southeast of Brazil! Not sure about the rest of the country, but where I'm from this combination is called "Romeu e Julieta" ("Romeo and Juliet").
I have learned so much from Jacques, found him on "Great Chefs" in the 1980's, he is my mentor. It pains me to hear him talk about his wife, I share his pain having lost my wife after 40 years of companionship, hope he is coping with it, I am struggling with losing my partner as well....
Just a note: The acid in onion is sulphenic acid not sulfuric acid. It gets into our eyes, dissolves to form a very mild solution of sulphuric acid, which irritates our eyes. I'm fun at parties....
I’m going to try those flavors with my next pot of rice. I usually just steam the white rice without flavors, but lately I’ve been trying different add ons to change things up.
This is a lovely dish. My mother made a similar pork dish, but with white Lima beans. For the red kidney beans Mum also used salted and/or smoked beef and pork, similar to the Brazilian national dish ‘Feijoda’ (but without sausages).
I’m having a hard time figuring out exactly what noodle he uses for the soup. The vermicelli at my grocery in the pasta section is long, straight strands of thin pasta. A different type of rice noodle vermicelli is sold there, too, more in the shape of what Jacques uses, but I’m assuming he’s not using a rice noodle. Does anyone know what he’s using??
It's regular vermicelli. Some companies sell it in that "shredded wheat" kind of form, but it's the same stuff. Just break up the straight noodles and you'll be golden.
FYI - he still has the same ladle he uses here for the soup. It's a bit dull and has lost it's sheen, but it's the same one he uses in the, most current Home Cooking with Jacques Pepin, series
Not sure where in the U. S. Cream cheese and jelly sandwiches started but my mom came to Calif. from Massachusetts and that's what was usually in my grade school lunch box. All the other kids had bologna or p nut butter and jelly and made fun of me and my cream cheese and jelly........ until, eventually, they begged me to trade.
this one hit me hard. I'm always watching Pepin (french for - pit, seed) for not always obvious tips and tricks peppered throughout his videos. bit of a laugh, bit of an apricot jam or stray mushroom in the fridge, you know the memes. but this episode got my eyes cloudy. it's the unwashed onion, I'm sure.
what would I give just to shake hands with this man. complete and utter inspiration in the kitchen and beyond. LONG LIVE JAQUES PEPIN
What a treasure for humankind this man is.
You have that exactly right.
"I don't think there is anything that will shape people as much as the food they have when they are a child". - Jacques Pepin. So true.
true.
Another master class on KQED. These videos are probably 25 years old and Chef 👨🍳 still does laps around modern “chef” TV shows. Humble, relatable and a real teacher. The best
I love this man, I had the pleasure of spending a few hours with him. He’s charming, funny, and we’re so lucky that he shares his knowledge. He’s the finest chef that had ever lived.❤️
While Jacque is an outstanding chef I am far more impressed with his desire to use everything, there is no concept of leftovers, everything is used.
That red bean soup looked really good too.
Using leftovers is one reason he is an outstanding chef.
Outstanding chefs are efficient in all ways, no details are missed. A measure of Jacques genius is that he can do this while talking to the camera in his second language while finely mincing a shallot with a small paring knife. Jacques is a terrifyingly good chef.
@@kqed Red bean soup can be a lovely hearty lunch or supper. Mum would serve hers up with dumplings and potatoes or a scoop of rice in the bowl. It was alway well seasoned and flavorful . Us kids looked forward to it.
I absolutely adore Jacques Pepin. He is on my Mt Rushmore of wholesome people that make me smile just hearing their voice.
Jacques Pepin
Steve Irwin
Bob Ross
Mr. Rogers
I just hope he knows how many smiles and how much happiness he has brought to so many all over the world. I am so grateful for this wonderful human being.
Knife skills are unbelievable. Best of the best. Be safe and happy jaques.
I really loved what he had to say about the importance of family, food and tradition. I was getting a little weepy! It makes me crave my grandmas Sunday pot roast, but even better was just being together with my family. It wasn't just routine, it was special.
I like how every time he does melba toast he explains who it's named for.
One of the last classic trained old school French Master Chefs, no one can compare to chef Pepin 👌
Chef Pepin warms my heart. Watching him prepare dishes with such perfection and mastery while hearing his stories of his family table is so heart warming. Thank you so much for uploading these!
He's so relaxing and therapeutic to watch, bless you Monsieur Pepin.
Greetings: ( USA 🇺🇸) : KQED, thank you: again, KQED, thank you
Greetings: ( USA 🇺🇸) : btw: Master Chef 👩🍳 Jacques Pepin, thank you: again, Master Chef 👩🍳 Jacques Pepin , thank you
Greetings:.( USA 🇺🇸) : fwiw: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : wishing you a blessed wonderful day: in thanksgiving: GOD BLess
Greetings: ( USA 🇺🇸) : btw: stay very, very. very safe
@@michelleharkness7549
You always repeat yourself. Either you suffer from an inflated ego or dementia. Either way, I find your comments annoying.
Another explanation of your redundant hyperbolic comments could be that you are only TWELVE YEARS OLD.
Sad that he is not that young again so we could learn and appreciate him longer, he reminds me so much of my Pop who was chef also…. RIP Pop…
I'm always in awe of his knife skills. Jacques Pepin is truly the master!
Me too!😃
KQED and Jacques Pepin's cooking demonstrations are literally heartwarming and healthy meals.
I love making that "dessert" with canned jellied cranberries myself. I've been making that for roughly 36 years now. One my families favorite "thanksgiving left over" creations that we ALL look forward to! I "invented it" during the 1st Great refidgeraid at my in-laws house the very first time I had Thanksgiving dinner there! SEE, the memories that food brings! LOVE IT!
Sees new Jacques video. Immediately clicks. Thank you KQED!!!
I love that guava paste. Im Mexican and grew up on that. Anyone that has a local mexican store can find it fresh. They make guava, tamarind, cajeta which is like a caramel , quite a few flavors actually. Anyone that hasn't been in a Mexican store should go, you'll find a lot a tasty surprises
What does guava paste taste like? Is it really sweet or tangy? I'm in Arizona and am able to find a lot of Mexican food items. I'll buy some and give it a try.
Thanks for sharing!
@@daphnepearce9411 its usually mixed with quite a lot of sugar so its pretty sweet. My advice is try new foods, worst that can happen is you wont like them.
@@at-ge5te Thx! I'll have to try tamales with guava paste. I saw the recipe on Rick Bayless channel.
Watching this presentation, Mr. Jack's, reminds me of my Haitian mother-in-laws Thanksgiving dinner.
I'm so glad I took concise notes!
Please excuse previous Google auto type Mr Jacques.
I especially appreciate your closing comment about stressing the importance of family meal time.
Pork with red beans and rice. J. Pepin.
Your mother would be proud of you!
My fav chef on telly . He’s so cool !
Somewhere this 4 cups of water turned into 6 in a later printed version of this recipe. It definitely lends to 4 cups adding more as needed till beans are softened. Also soaking the rice works well and ensures the beans texture. This is a GOAT recipe. You are the GOAT. the soup recipes are amazing
Omg, hearing how he tweaks it for his daughter is so sweet
What a humble man, a world renowned chef who says his mother and wife has better versions of his dishes...
Last week I didn't get my Jacques fix. Why? Keep putting out that content on Wednesdays and I'm back with my mother watching together. Some of my fondest memories of her.
It's incredible all he can do in such little time. It would take me all afternoon to do all that.
Wonderful teacher and a kind man.
We also eat guava paste with cream cheese here in the southeast of Brazil! Not sure about the rest of the country, but where I'm from this combination is called "Romeu e Julieta" ("Romeo and Juliet").
Awww, I missed you last week. New set, new season. So much food, love. Welcome back. Friends. It all looks delicious.
Date wise this episode was recorded a long time ago. So nice to see the older episodes being streamed.
Jacques Pepin is bae.
So much to learn not only about cooking but life thanks Jacq!
I have learned so much from Jacques, found him on "Great Chefs" in the 1980's, he is my mentor. It pains me to hear him talk about his wife, I share his pain having lost my wife after 40 years of companionship, hope he is coping with it, I am struggling with losing my partner as well....
This man absolutely loves his family.
Thank you for sharing
Thank you for watching!
Such a beautiful message 💛 (oh, and dish!)
If you toast vermacelli in oil until golden then added to the soup it adds a whole new nutty dimension
Good tip!
Love when my man does Latino dishes!
The food of my country.
Wow, that food looks amazing.
And I must say your delivery is really nice.
Great production, thank you.
Awesome knife skills man.
In Puerto Rico we eat guava paste with white artisan cheese. I am sure it is delicious with the cream cheese too.
Very appetizing menu and presentation as one would expect from M. Jacques.
Happy cooking!!!
You have a way of making cooking less intimidating. thank you!
Fantastic recipes!👍
But never any leftovers in my house when it comes to beans and onions. . . 💨. . . 💨. . . 💨
God Bless your Jacques
Just a note: The acid in onion is sulphenic acid not sulfuric acid. It gets into our eyes, dissolves to form a very mild solution of sulphuric acid, which irritates our eyes.
I'm fun at parties....
I’m going to try those flavors with my next pot of rice. I usually just steam the white rice without flavors, but lately I’ve been trying different add ons to change things up.
A bit like Joni Mitchell. Just honest and beautiful.
This is a lovely dish. My mother made a similar pork dish, but with white Lima beans. For the red kidney beans Mum also used salted and/or smoked beef and pork, similar to the Brazilian national dish ‘Feijoda’ (but without sausages).
Delicious, and the food is not bad either😉
Persians have mastered beans and meat over rice.
I like your meat and beans to rice ratio.
i love jacques
amazing
love this guy but I end up opting for his shows later in life when his accent has toned down and I can understand what he is saying
I’m having a hard time figuring out exactly what noodle he uses for the soup. The vermicelli at my grocery in the pasta section is long, straight strands of thin pasta. A different type of rice noodle vermicelli is sold there, too, more in the shape of what Jacques uses, but I’m assuming he’s not using a rice noodle. Does anyone know what he’s using??
I don’t think he’s using rice noodles. Could be an angel hair pasta perhaps
It's regular vermicelli. Some companies sell it in that "shredded wheat" kind of form, but it's the same stuff. Just break up the straight noodles and you'll be golden.
It is called fideo in Latin supermarkets.
FYI - he still has the same ladle he uses here for the soup. It's a bit dull and has lost it's sheen, but it's the same one he uses in the, most current Home Cooking with Jacques Pepin, series
Not sure where in the U. S. Cream cheese and jelly sandwiches started but my mom came to Calif. from Massachusetts and that's what was usually in my grade school lunch box. All the other kids had bologna or p nut butter and jelly and made fun of me and my cream cheese and jelly........
until, eventually, they begged me to trade.
🙏🏻🙏🏻🥰🥰
older than you tube
No salt in the beans they won't cook right
Persians have mastered beans and meat over rice.
Your 😊 amazing jack
The Magician!!!