Crock of Flavor: Jacques Pepin: More Fast Food My Way | KQED
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Minute Recipe: Cherries in Eau de Vie. Jacques Pépin treats us to a menu featuring Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a mélange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping. This is a feast worthy of any company!
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This is THEE ONE of Pepin award winning discourses of preparing and pairing with meat... 100G-for digestion of proteins plus flavor and satisfaction..
“It was a great pleasure cooking for you”
Pure class
All class at that. Good looking out on that comment. This dude is a real gentleman
Watching this man cook is pure pleasure..... His expertise and charm are unmatched .
I like how Jacques doesn't waste anything. He peeled the apple and even gave recommendations on how to use the apple peel.
Most chefs waste nothing. It's throwing away $$$
@@SciFiGirl007The difference is that He takes the time to talk about it. Not all chefs do.
😊
He grew up in WW2 and had very little. He told a story at a talk I went to about how he kept chewing the same gum for months. Like my grandmother who grew up during the dust bowl: she wasted nothing.
This man is the BEST chef on TV and can teach most everyone a thing or twenty! Talk about senior citizens recipes, how foolish, Jacques Pepin is a genius - just ask Julia Childs, if she was here to answer! This man is a National Treasure!
Ray Houghton brilliantly said, thank you!
"just ask Julia Childs..."
* *Child.*
So, so true, well said
I love watching the two of them cooking together. So much to learn ,,
Great
I like how most of his ingredients are accessible to the general public
Because he's a real chef
Lots of Hair but No Money That’s not what makes one a chef, real or otherwise. It’s being able to figure out how many pan pickups factor into overall food cost while directing traffic over O’Hare and never allowing a single subpar dish to leave the kitchen.
Pepin takes every opportunity to highlight the fresh seafood, herbs and vegetables in the Northeast, which are inaccessible in terms of freshness to many viewers. His point is these recipes are accessible in their plasticity and speed. You can do with them as you wish.
Proconsul Scipio dude shut up
@@maniswolftoman A chef is also an artist. And artist can limit his canvas and palette and still make art. That is what Pepin is doing and that is what Lots of Hair but No Money was probably referring to. He is limiting his canvas and palette to that of the viewer, with the knowledge of what that really is, rather than the asinine idea of what is easy to come by materials of many "chefs". As for your point of such being inaccessible to many viewers, are you even in the states? Because there was nothing he used that is inaccessible.
Coyote Trickster A chef is not an artist. Not at all. Not even in the same realm. Have you ever even worked in a restaurant? Calling a chef a artist is an insult to chefs and artists.
And if you reread my response you’ll notice I was discussing the locality of ingredients which Pepin discusses within the first four minutes of this episode where he talks about a market he goes to that has upwards of 25 varieties of apple. Are apples inaccessible? No. Are markets that specialize in locally produced hugely various kinds of apples and fruit inaccessible? Yes. To most.
Do you know what a food desert is? And have you ever lived in one?
This gentleman is so charming and pleasant, I'm so glad I came across him.
He's the master 😊
Great comment 👍❣️
He is a national treasure.
Jacques Pèpin was offered the position of US Presidential chef. He turned down the offer because in France, being their presidential chef is not as prestigious as it is here. At least that's what I heard.....
Your comment is the truth.
He's definitely a 'seed' lol he plants his joy and happiness in everyone with these videos and a new generation of Jacques Pepin minions is born ❤
I grew up watching Jacques Pipen. Even as I child I fell in love with his shows. I love the fact, I can get on TH-cam and can watch his shows. It connects me to my childhood memories!
It's obvious to an old Line Cook of 35+ year's who started washing dishes forty three years ago, at age nine and worked my way up to owner. He is so good he makes it look easy 😚👌
And that in my humble opinion is what separates the Top-Chef from a Chef.
They inspire others to cook.
Jacques Pepin
I applaud You Sir 👏
You are class all the way
I could watch him do prep work all day
A French American treasure. Thank you, chef.
Every time I wash leek, he pops in my head...I started watching his show as a newlywed 35 years ago. So glad to have found this channel on TH-cam, still learning❤️
It's 2019 here and I noticed that some viewers wished he was their grandpa. I can't be the only senior lady who wishes he was my 'companion' .
After watching a few episodes, now it's time for a nap hoping to hear in my dream 'Here we are'. 😜💜
What a lovely comment, am certain you are not alone all sorts of ladies have the same dream or thoughts.
@@fifermcgee5971 ya. He's the best lookin 80 something man. And SO adorable too. My second fav old codger is Sean Connery
@@joannaedwards6325 You have good taste in men, agree with you on Sean Connery, in my books hes is the ONLY 007.
@@fifermcgee5971 Agreed.
@@fifermcgee5971 shaken, not shtirred
so reassured every time he says "it's fine" it's like he's saying "you're fine" and i pick up my spatula, tighten my apron, and get to cooking
I've know of him for years, but now he's on fb, and I just love him. I'm a vegan home cook, and everything he does is mostly vegan. and his animal foods can be veganized.
@@MikehMike01 What about people with meat allergies?
Here I find such a perfect fall menu - now, 11 years later. His genius in techniques & combining flavors & textures is always so inspiring. I'd love to make this for friends.
NOTHING like JACQUES PEPIN FAST FOOD MY WAY.
It doesn't get much better than this - to hve these episodes of JACQUES PEPIN, FAST FOOD MY WAY, at your fingertips!
Thank you for these fabulous uploads of the program FAST FOOD MY WAY, JACQUES PEPIN ❣
The Master at work!...Luv watching him do his thing with food....Vive La France🇫🇷
You had me hooked at cherries soaked in syrup and strong vodka...everything that followed is a feast.
Amazing. A 4 course meal, with garnishes, made in 24 minutes. It all looks delicious.
For years and years and years as i was young i disliked watching ANY cooking shows, until one day in November 2012 sometime around Thanksgiving i gave it a chance and watched the "create" channel and watched Jacques Pepin do his majic in front of the stove. NOW IM HOOKED !! and i cant get enough of his shows. In addition i also include Americas Test Kitchen, Christina, Julia and many others to be excellent programs to watch. Now that im in my 40's im enjoying cooking.
My mouth watered throughout this entire video. OH MY, cannot wait to try it all!!!
Happy cooking!
I've watched hundreds of these videos, this is one meal I would love to partake in. Outstanding meal !
He is a great chef and you can tell he’s a kind person. That’s rare now a days every one is so mean now a day. Mean people suck!
Never thought an old French chef would tell me to fry grapes in catsup but here we are
RIGHT? 😂LOL
I am SO grateful to a Michelin star chef for sharing his tips and techniques. Thank you Chef Pepin!!
Is there anyone that doesn’t like Jacque? He’s so real. Nothing pretentious or stuffy about him. Just a damn nice guy who cooks like a champ!
Gordon Foulmouth is secretly envious of Chef Pepin because Jacques is the exact OPPOSITE of himself. When ppl dislike
a Jacques Pepin vid the thumbs downers are most surely hired by Mr. Anger to do their mean thing. I even hate to mention G.R. in the same comment with
Mr. Charm Top Chef.
He is so adorable! I kinda' wish he was my grandpa. Jacques Pépin is the absolute best.
Do you have a grandfather?😍
😂
This was our inauguration dinner last evening. Even the leeks I found at the market and grabbed a pack of pestasios in the check out line. A new day, a new favorite...thanks!
From italy thank you ..I am amazed and I admire you
I love how you share your talent with us.
He's absolute tranquility ❤
Nothing less than perfect from Jacques. ❤❤❤
I've grown up watching Julia Child and Jaques Pepin, not always appreciating their specialness. As with many aspects and people in our lives, appropriate appreciation doesn't come until they're gone.
hernje luckily Jacques Pépin is still around!
I think he one of the best and most interesting master chefs of all time.
You make it look so easy, it's an absolute pleasure to watch you cook. Thank you !!!
Everything looks great. That dessert though... I can actually taste it, my God it looks amazing.
I miss you Jack.
As a child my dad and mom when we were on the road we'd always go to Howard Johnson's I love their spaghetti and meatballs. Pancakes really good food.
Loved watching you through the years. Thank you so much . I've learned so much. I have to thank my mother also when we came home from school we had a delicious treat because she was watching Julia Child. So I definitely know where I get my love of food from my mother and father. They exposed us to so much and told us always to try different foods ; if we didn't like it that was fine but just try it. I tried to pass that on to the younger generations .
Such a pleasure to watch you.
I was planning on serving leftovers today, but after watching Chef I *must* prep and cook something. Inspired!
Always amazing to watch this man putting together a meal. Certainly nothing bland or boring to eat in his kitchen.
If Jacque can make peeling an apple into poetry, he in my opinion is a true master. Peel Jacque, peel!
Jacques PePeel
your grandmother said Apple skin is good for your kidneys wow within the last seven years that's been proven as a fact Mr. Pepin you are still my favorite.
Dr. Science 5252
Skin on apples has a lot of spray wax etc to make them shin too not good to eat.
@@romansroad2007 Some apples have added paraffin, but apples are naturally waxy as well. Go pick one from a tree.
Jacques is a national treasure.
Chef, you're the best of our era!
Love him, and used to live in the US South...and, essentially, in the intro...he’s making moonshine, lol! I love it!
That is a dinner party I would like to be invited to. :) Brilliant.
He's one of my fav TV chefs. He's the best!
I love this man and am inspired by his veggies, fruit, nut, herbs to create vegan food.
I didn't notice when I started salivating
Jacques U R THE BEST! I love to watch u and learn from u. God bless u my favorite chef!
Never get tired watching him. Good show
LOVE WATCHING HIM - DOING DIFFERENT MENUS TO COOK :)
Reading Jacques' autobiography, I can see his father loving those cherries. He seemed to be someone you wanted to know.
More pleasant to watch than Ramsey
Simply the best.
In many Italian families (including mine) we use freshly grated horseradish on pasta dishes to spice them up instead of red pepper flakes.
What a great pleasure to watch...oh, I'll be cooking these!!! Just wonderful!
Thank you Jacque
He looks happy in his own skin.What a cool guy !
@24:20, stop it. Chocolate on that already mouth watering sweet. STOP IT. Marvellous. Merci Beaucoup, Mr. Pepin.
Dash of Worcestershire in that shrimp sauce!!!
Unbelievable chef, I've been cooking for 25 years and this guy is badass
Jack is a master a ballet perfection in kitchen
"A dash of salt..."
*throws in a fistful of salt*
Love it.
A fistful of salt
for a pinch of salt more
the good the bad and the salty
I just cooked and served this dish sans the shrimp veg soup. It was fun to make and was delicious. Although I like to blacken meats, even that broken rule didn't ruin the outcome. Thanks Mr. Pepin, what a master.
In a perfect restaurant Jacques Pépin is your head prep cook!
"And just leave them for 8 weeks...This is fast food my way!"
Fast to prepare. I jumped up immediately and did it with some frozen pitted cherries.
One of the most innovative chefs
He is such a legend
my friend loves me after all the wonderful meals ive made for him.
Happy Cooking! 😊
A pleasure to watch.
Pork loin is an underrated meat! So delicious!
“It’s been a great pleasure cooking for you and I hope you go and do it for your friends” 😭❤️
an absolute pleasure, superbly presented by a real professional
Wonderful man! Enjoyed his autobiography so much.
He is my absolute favorite
Still the best. Great!
Love the energy. Nevermind the pepin in the apple. pepin also means little worries, troubles or pain in the - you know. But eventually we need this Pepin.
There used to be an old adage: AN APPLE A DAY KEEPS THE DOCTOR AWAY😍 Also students used to bring an apple to the teacher and leave it on his/her desk😍 The pepin in apple ski is really good for folk with high blood pressure😍
The best.
Few things as relaxing as sitting on the porch or under a shade tree on a cool afternoon and slowly peeling an apple with a pocket knife then eating it a small sliver at a time.
A lovely menu. Thank you Jacques.
I love this man!
juliettaloves He's got a calming personality. Sometimes I just watch him when I'm stressed.
See!! You know what I mean :)
+juliettaloves I think it's just impossible not not love him :)
Me too.
I wish he was my grandpapa
My favorite Chef!
Gee's he makes it look so easy, Never mind what it cost to put that spread on. I don't have that many friends I even like, but I could see myself doing that for just me!!
Like Django Reinhart, he said eff you to any supposed disability and rightly became one of the most beloved chefs in the history of the planet. When he eventually joins Gloria, he well be sorely missed. What a life.
I enjoy your cooking style! Thanks!
The way you pick Thompson grapes from the vine is when the top of the stem has turned brown the grape has the desired sugar levels
No one is better!!
Despite the fact that I have an exam in a few hours that will determine whether or not I will be able to continue on with my major, I just can't stop watching these episodes!!
peanutbutterswirl did you get to continue your major?
I want those damn cherries
I never would have thought so much fruit would go into the whole meal. I will plan a date to make this meal :D
timeless❤️
I will definitely do these dishes.
The BEST.
Yay! Now I know how to clean a leek! :)
Beautiful!
Love Jacques!!
Thanks, that helped a lot. Probably it's "a classic Burgundy finale to a meal.'
I love this guy.
Sir you're the epitome of mastery & unpretentiousness.
Not to be rude but I'm almost positive chef Pepin doesn't have a cellphone so the chances of him seeing your comment is less than zero. Also this is his job. Not social hour. And I don't mean any disrespect. To you or anyone. But that's the facts.. I love chef Pepin. Watched him for over 30 year's...
@@blindmelonlemonjello 😊