Same here. I want to cry when I have any food that isn't salvageable. He did a fabulous video with his Daughter, Claudine, on salvaging fresh fruits. It was wonderful. It gave me lots of ideas as to how to use my fruits before having to chuck all of them. I wish he would do the same kind of video for veggies.
@@dee_dee_placeHi, Refika's kitchen (Turkish), and Maangchi (coreans), are both past masters at using up veggies, wether in soups (Pepin has quite a few of these too), or side dishes (coreans and Japanese will make banshan sides out of the kelp and tuna leftover from their dashi-stock...), or grilled with Evo, bottled preserves for extra crop to last through the winter, kimchis, etc... Hope this helps !
As always: La simplicité des plus grands ! Après toutes ces années, j'apprends toujours grâce à vous. Merci, cher Monsieur, et Bon anniversaire ! Cheers from Montréal! 💐
Jacque Pepin is one culinary master , he came in our kitchen in 1986 during expo in Vancouver , such a nice and humble person , I wish I only had half of his culinary knowledge .
Love it. Home cooking for everyone and proves you don't need heaps of things to cook well. Mussels dish almost everything was done with the measuring cups 😂.. tasting measuring, stirring. Wonderful
Well😮😮,, chef pepin,Pepin,, finally needs to RETIRE,,..HE HAS LOTS OF 💸 💰 💸 💰 CASH. HE IS,, GREEDY,, 🐖 🐷 🐽 🐖 🐷 🐽 he needs to let the Young fresh 👨🍳 👨🍳 👨🍳 👩🍳 👩🍳 👩🍳 CHEFS,, HAVE A CHANCE..
Thank you so much Chef Jacques!! I have learned so much from your videos - techniques and the "little things" that make a dish a real meal! You have that way of showing us home cooks how we too can make a fantastic meal using basic skills, minimal "tools", and real ingredients most of us have at hand or can easily source. Thanks again - I'm a huge shellfish lover and have been looking for a new way to prepare and serve mussels, can't wait to make this! Thank you again for all you do!!
"Les moules farcies au beurre persillé" sont le 1er plat du repas de Noël (Chrismas) chez moi. And there are always not enough !! But cher Jacques, your mussels desserve largely more "butter garlic parsley". Must be covered. ps - In France, you can buy "beurre persillé" ready to use in every supermarket 🙃
love mussels, in Turkey they are popular street foods sold stuffed with rice but didnt know how to cook them , now I know and gonna try at home, thanks.
I don't like mussels or snails but I love clams & oysters. I'm going to use these recipes for clams & oysters. I would probably add some cut-up clams & oysters to the cold soup just for a little texture. Well Done, Chef Pépin. Thank you.
I remember as a catholic kid my mom would have no meat dinners on Fridays. It was either canned salmon Pattie’s or mussels. I was hoping it be tuna casserole or even scrambled eggs. I like clams and oysters and all shellfish but avoid mussels but I’m getting some tomarrow and give them another chance.
The boiling away evaporates the alcohol. Wine in cooking is not like drinking... BUT, sour apple juice with a dash of apple vinegar, and a fair amount of salt and pepper might be a good sub' for a Normandy style alternative ? Especially with the fresh cream, and that hot Sriracha sauce 😊!
Nowadays you can buy wine that has no alcohol in it, and if you're cooking it, its really not very different than 'real' wine. That's what I would suggest. The wine is made by putting wine in a centrifuge to separate the alcohol away from the other liquid. Some people will try and use grape juice, but the problem is that when wine ferments, the sugars turn into alcohols, so wine is far less sweet than juice, and there are also other changes that make wine very different fro juices. The wine with the alcohol removed doesn't taste very much like wine if you taste it from a glass, but because cooked wine loses much of the alcohol by evaporation anyway. there tis surprisingly little difference in cooked itsms. The only real issue is price. de-alcoholized wine is very cheap wine, that has been subjected to an extra process, and is a bit of a low-volume specialty item. As a result you pay decent wine prices for lousy wine, but again as long as you are cooking it, it will end up tasting great. I live with a person who cannot have alcohol around, so I cook with alcohol free wines often, in fact I have a big chicken, cut up in pieces, soaking overnight in red wine in my fridge right now. Tomorrow I will be making coq au vin, and honestly you won't be able to tell the difference.
I like to guess which show Jacques' cookware is from. (For instance, his Food Processor is the one he used on Today's Gourmet in the early 1990s.) I think this rondeau pan is from Heart & Soul, 2015.
@@kqed You don't need to ask. It's just a game I like to play; and I'm fairly certain based on watching the older shows and comparing to his pan-wall or Cooking at Home videos. In the end, the tools are just tools. What matters is that the end result is delicious, and it always is if I follow one of Jacques' recipes!
@@roncaruso931 Carefull with overcooking the mussels, though ! Out they go as soon as they've opened, or they'll be just as chewy as clams, if you want them "well" cooked... An opened mussel IS COOKED, and that's why they MUST be fresh, from a trustworthy monger ! 😊
Imgine a cross between oysters and clams, but very tender, not really any of the chewiness a clam has, They have a slightly metallic iron-like aftertaste that is very pleasant. Probably the best thing about mussels is that they are by far the least expensive of all the bivalves, and the easiest by far for the home cook to prepare. They don't need shucking with an oyster knife, they don't need to be painstakingly washed for sand, they tend to be pretty plump and fill their shells up well too.
I love Jacques videos even though he has a speech impediment he is such a lovely man and cook. He is an inspiration. Thank you Jacques. Love from Canada ❤
The disdain on his face when he says "a lot of waste" makes me laugh. Jacques hates wasting food and so do I. I was raised to never throw food away.
He's a real one!
Same here.
I want to cry when I have any food that isn't salvageable.
He did a fabulous video with his Daughter, Claudine, on salvaging fresh fruits. It was wonderful. It gave me lots of ideas as to how to use my fruits before having to chuck all of them.
I wish he would do the same kind of video for veggies.
@@dee_dee_placeHi, Refika's kitchen (Turkish), and Maangchi (coreans), are both past masters at using up veggies, wether in soups (Pepin has quite a few of these too), or side dishes (coreans and Japanese will make banshan sides out of the kelp and tuna leftover from their dashi-stock...), or grilled with Evo, bottled preserves for extra crop to last through the winter, kimchis, etc... Hope this helps !
Read his autobiography and you'll understand why.
@@generic53 I would love to! I didn't know he had one published.
Who else is going to pick up some mussels and go for these!? ❤ Drooling over here!
🙋
YES…my’go- to’ mussels marinara is out the window after seeing this 🤷♂️
Tonight I cooked all three. The broiled mussels were my favorite. “Richness” is right!
As always: La simplicité des plus grands ! Après toutes ces années, j'apprends toujours grâce à vous. Merci, cher Monsieur, et Bon anniversaire ! Cheers from Montréal! 💐
L
Êt France aussi.
Merci Jacques. Vous êtes formidable! Vous méritez la Légion d’Honneur de faire tant d’honneur à la cuisine française!
Thank uou Jacques forcypur great meals. Happy Birthday to you!!! I hope you have many many more!!😊
Sorry! Thank "you" Jacques "for your" great meals.
happy Birthday celebration master chefs Jaques pepin 👍👍👍👍👍👍👍🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲
His birthday is December 18th 1935 .... He is a Sagittarius
Jacque Pepin is one culinary master , he came in our kitchen in 1986 during expo in Vancouver , such a nice and humble person , I wish I only had half of his culinary knowledge .
I'd be delighted with 1/4.
Quel chef merveilleux et exceptionnel vous êtes ! Merci Jacques pour cette recette incroyable !
Merci, for loving to teach techniques and foods to us, Chef! Cook on! And thanks, KQED, for making it possible to reach so many here. Broadcast on!
G.O.A.T.
I love how he isn't a "dump and stir" "chef" as MOST are on tv.
Love it. Home cooking for everyone and proves you don't need heaps of things to cook well. Mussels dish almost everything was done with the measuring cups 😂.. tasting measuring, stirring. Wonderful
Chef your an inspiration and a comfort for us old line dogs . Keep the recipes coming please good sir.
Delicious. Love you Jacques 💋
They look delicious. Thank you. ❤
Never disappoints. Not never, not no how.
Chef Pepin is one of my all time favorites. His asparagus and dill sauce with scallions is my favorite springtime side dish
Well😮😮,, chef pepin,Pepin,, finally needs to RETIRE,,..HE HAS LOTS OF 💸 💰 💸 💰 CASH. HE IS,, GREEDY,, 🐖 🐷 🐽 🐖 🐷 🐽 he needs to let the Young fresh 👨🍳 👨🍳 👨🍳 👩🍳 👩🍳 👩🍳 CHEFS,, HAVE A CHANCE..
Thank you so much Chef Jacques!! I have learned so much from your videos - techniques and the "little things" that make a dish a real meal!
You have that way of showing us home cooks how we too can make a fantastic meal using basic skills, minimal "tools", and real ingredients most of us have at hand or can easily source.
Thanks again - I'm a huge shellfish lover and have been looking for a new way to prepare and serve mussels, can't wait to make this! Thank you again for all you do!!
Let us know which recipe you try out!
"Les moules farcies au beurre persillé" sont le 1er plat du repas de Noël (Chrismas) chez moi. And there are always not enough !! But cher Jacques, your mussels desserve largely more "butter garlic parsley". Must be covered. ps - In France, you can buy "beurre persillé" ready to use in every supermarket 🙃
Always love to watch a legend cook 😊😊😊
love mussels, in Turkey they are popular street foods sold stuffed with rice but didnt know how to cook them , now I know and gonna try at home, thanks.
Thank you for showing us the Billi Bi soup, I had been looking for that for some time.
I don't like mussels or snails but I love clams & oysters.
I'm going to use these recipes for clams & oysters.
I would probably add some cut-up clams & oysters to the cold soup just for a little texture.
Well Done, Chef Pépin. Thank you.
Great idea about adding extra shellfish to the Billi Bi soup!
It all looks so delicious!
I remember as a catholic kid my mom would have no meat dinners on Fridays. It was either canned salmon Pattie’s or mussels. I was hoping it be tuna casserole or even scrambled eggs. I like clams and oysters and all shellfish but avoid mussels but I’m getting some tomarrow and give them another chance.
Simple but delicious!
Our dinner tonight 😊❤
God Bless you Chef
haha the subtitles even include (sniffs)
that's dedication to detail 🙂
also (utensil scraping) (utensil tapping)
We aim to please
Thank you for sharing 🥂
beautiful ❤
in the time i'm sitting around wondering what i have in the fridge and what i could make...he's already done making three things 🙂
Happy birthday 🎉😊
I’m speechless.
❤❤❤❤❤
What would you use in place of wine,?
The boiling away evaporates the alcohol. Wine in cooking is not like drinking... BUT, sour apple juice with a dash of apple vinegar, and a fair amount of salt and pepper might be a good sub' for a Normandy style alternative ? Especially with the fresh cream, and that hot Sriracha sauce 😊!
Nowadays you can buy wine that has no alcohol in it, and if you're cooking it, its really not very different than 'real' wine. That's what I would suggest. The wine is made by putting wine in a centrifuge to separate the alcohol away from the other liquid. Some people will try and use grape juice, but the problem is that when wine ferments, the sugars turn into alcohols, so wine is far less sweet than juice, and there are also other changes that make wine very different fro juices. The wine with the alcohol removed doesn't taste very much like wine if you taste it from a glass, but because cooked wine loses much of the alcohol by evaporation anyway. there tis surprisingly little difference in cooked itsms.
The only real issue is price. de-alcoholized wine is very cheap wine, that has been subjected to an extra process, and is a bit of a low-volume specialty item. As a result you pay decent wine prices for lousy wine, but again as long as you are cooking it, it will end up tasting great. I live with a person who cannot have alcohol around, so I cook with alcohol free wines often, in fact I have a big chicken, cut up in pieces, soaking overnight in red wine in my fridge right now. Tomorrow I will be making coq au vin, and honestly you won't be able to tell the difference.
I like to guess which show Jacques' cookware is from. (For instance, his Food Processor is the one he used on Today's Gourmet in the early 1990s.) I think this rondeau pan is from Heart & Soul, 2015.
We will ask. He might mention this in some of his Techniques videos
@@kqed You don't need to ask. It's just a game I like to play; and I'm fairly certain based on watching the older shows and comparing to his pan-wall or Cooking at Home videos. In the end, the tools are just tools. What matters is that the end result is delicious, and it always is if I follow one of Jacques' recipes!
Do mussels taste like clams?
We think they do. The texture is similar, but clams tend to be a little chewier.
@@kqed Thanks.
@@roncaruso931 Carefull with overcooking the mussels, though ! Out they go as soon as they've opened, or they'll be just as chewy as clams, if you want them "well" cooked... An opened mussel IS COOKED, and that's why they MUST be fresh, from a trustworthy monger ! 😊
@@marie-suzankalogeropoulos9249 Taking notes! Thank you for the tip!
Imgine a cross between oysters and clams, but very tender, not really any of the chewiness a clam has, They have a slightly metallic iron-like aftertaste that is very pleasant. Probably the best thing about mussels is that they are by far the least expensive of all the bivalves, and the easiest by far for the home cook to prepare. They don't need shucking with an oyster knife, they don't need to be painstakingly washed for sand, they tend to be pretty plump and fill their shells up well too.
I love Jacques videos even though he has a speech impediment he is such a lovely man and cook. He is an inspiration. Thank you Jacques. Love from Canada ❤
He has a French accent.
speech impediment?? are u sure you're from Canada? :D
He's just a little troll, he writes this under a lot of videos of Jacques...
@@Sinthorasan
Thank you.
Jcompton3947
Just shut the f up!!
Chef HAS NO SPEECH IMPEDIMENT !!!!
You are an annoying Troll who talks funny.
Just GO AWAY😝😝😝
Where are all the little Pepin-o-s ? Jacques should be training up his grandchildren, and the children around SanFran with cooking.
He does especially crêaps
His daughter & granddaughter are in his videos which are filmed in his home studio in Conn.