Jacques just told all Italians he doesn't see the point of salting the water lol I love it

@LazyLifeIFreak

2 жыл бұрын

To be fair, you can do it without no problem, it will very much still taste like pasta. The pasta does absorb some liquid as it cooks so some of the salt *might come along but how many micrograms that would be, I can't honestly say. Does it taste any better? Ehhh, I can't personally tell nor do I really care all that much since pasta is always eaten with something else, which most likely will completely overshadow the rather plain flavour of the pasta.

@PlayaSinNombre

2 жыл бұрын

@@LazyLifeIFreak most italian cook’s use the pasta water in the sauce.

@djordjesimic3581

2 жыл бұрын

@@PlayaSinNombre of course they do. it's full of gluten and especially starch, which ties the sauce together

@PlayaSinNombre

2 жыл бұрын

@@djordjesimic3581 and salt...

@julian9898

2 жыл бұрын

I audibly gasped when he said that 😂

Every episode is gold. Thanks KQED for sharing these with us.

@kqed

2 жыл бұрын

Thanks for watching!

Another _classic_ episode from Jacques. I remember seeing this one [cough] many years ago.

Chef’s knife skills are incredible. He is totally professional.

@jgfunk

2 жыл бұрын

I'm never getting those knife skills. I've let it go. He's 37 years older than me and I'll never catch up Edit: I meant that he still has them at 85 years old

@liannebedard5521

Ай бұрын

Lafayette, the Statue of Liberty and Jacques Pepin…our gifts from France. We struck it rich…

Pepin’s videos never get old. Im going to fix the apple desert tonight.

@kqed

2 жыл бұрын

Let us know how it turns out!

@clintondavis3363

2 жыл бұрын

@@kqed It’s quite good. I tasted it before packing the apples into custard cups lined with plastic wrap. They’re in the fridge, setting up. Will serve with some Greek Yogurt. Very easy, though it takes a little time to cook down the apples. I added a splash of dark rum and Grand Marnier, a dash of cinnamon and salt, and a dab of butter at the end. Just a hint of these embellishments. I’ve learned a lot from Chef Pepin - read some of his books. I’m a home cook so I appreciated his cooking from home advice, but its the thinking behind his cooking that makes one a better cook. He teaches you to appreciate the ingredients, the process, and the joy for the food. And he’s a superb technician, to boot.

@kqed

2 жыл бұрын

@@clintondavis3363 Adding a little dark rum and Grand Marnier is a great idea. Sounds delicious!

@joannaedwards6325

2 жыл бұрын

@@clintondavis3363 You have just told me how I can now stand to eat fruit. YAY....going to the liquor store now. HA !!!

@joannaedwards6325

2 жыл бұрын

@@clintondavis3363please may I come over and eat fruit with you??😊 Your "embellishments" I'll now use on: bananas, pears, apples and melons. Thanks again.

G.O.A.T.

Enthusiasm, Recipes and Skills presented without self-aggrandizement = Jacques Pepin ʕ ᵔᴥᵔ ʔ

This man is the true master of cooking. Love watching him.

The greatest cooking show ever.

even with a broken peeler he just powers through with his knife skills

Great opening sequence on this series.

I cooked this slow cooked pork recipe to my girlfriend and we both loved it, thanks Jacques!

Awesome! Stellar chef Pepin memories ❤

By now I know I've watched way too many Jacques Pepin videos as now when I'm prepping and cooking I describe everything I'm doing OUT LOUD. 😄 I live alone so I guess my cat may be listening. idk 🤔

@MrAbuskeleke

2 жыл бұрын

If nothing else, your cat will be an excellent chef!

@joannaedwards6325

2 жыл бұрын

@@MrAbuskeleke If only. Her attention span lasts only about 2 min. But she's happy for little tastes of what I'm preparing. Thank you for your comment😊 ✌

This is great! Another wonderful meal! The dessert is absolutely great. Everything is superb. Only Jacques can do this!!!

I remember these, and always wondered whether Jacques normally cycles on the bed of the railway track

I made this yesterday and it was the Best meal I have had… the recipe came together perfectly!

Keep at it, Chef!

Greetings from southcentral Texas USA 🇺🇸. Lovely. Thank you, Master Chef Jacques Pépin . Again, thank you.

@michelleharkness7549

2 жыл бұрын

Greetings: wishing you a blessed wonderful happy day...

@joannaedwards6325

2 жыл бұрын

@@michelleharkness7549 Y'all !

SO MUCH FUN to watch! And he makes it so easy and straightforward that I want to try this out.

Everything in this meal looks fantastic. I also enjoy the side tutorials, I didn't know butter has less calories than oil....bring it on! Tonight I'm making the stuffed eggplant from last week, can't wait to eat it. Thank you chef!

@joannaedwards6325

2 жыл бұрын

bumper sticker I made up years ago - -LIFE IS SHORT EAT MORE BUTTER 😄

@daphnepearce9411

2 жыл бұрын

@@joannaedwards6325 Truer words were never spoken! Lol!

@joannaedwards6325

2 жыл бұрын

@@daphnepearce9411 But . . . sometimes when I post this after a cooking vid I get yelled at by overly sensitive Millennials who are horrified that I'm "promoting heart attacks AND high cholesterol". I used to care but I've learned these snowflakes are adamant in their opinions. So my current reaction to those youngins who try to 'correct' me is go eat some kale and leave me alone!!! ✌

@daphnepearce9411

2 жыл бұрын

@@joannaedwards6325 Y'know Joanna, you can take what the(hysterical)millennials say, like a recipe, as just a guideline, a suggestion, that you can reinterpret....kinda like traffic signs/speed limits....suited to your own taste and comfort.😀 It's like chef Pepin has said before, don't take it so seriously, have fun with it! Love it!😊

@joannaedwards6325

2 жыл бұрын

@@daphnepearce9411 Oh. Ok. But now I'm old (75) & in daily pain; no mood to not get a bit annoyed when someone under 40 thinks they have the right to tell me what to do. I DO have a sense of humor in these cases but it feels GOOD to stand up for my old, arthritic self once in a while. At least I smile now when I'm not swallowing (no pun intended) everything youngsters try to serve me. But thanks again for your responses. Yay butter!!😊

How did I miss where he talks about making the caramel? Far as I can tell, it is somehow omitted. Seems like a great apple dessert and maybe I'll just improvise the caramel. Probably just sugar and water anyways... I've watched him enough to know I can find the tips in his other materials. First time I've seen him without gray hair. Thanks for posting these!

I need to pick up one of those Dutch ovens.

bonjour looking outside i see this is right recipe to follow

😏 The man who developed the menu for Howard Johnson’s (famous for their ‘TenderSweet’ fried clams) had difficulty finding the center of the clam shell 🤣

Does anyone know what brand of Dutch oven that is?

Ile to lat temu? Przepisy zawsze dobre.

@kqed

2 жыл бұрын

From 1991!

😢 Ah the early 90's

These were the days when you weren't allowed to show someone drinking real alcohol on t.v. That's why you never see him take a sip at the end.

@joannaedwards6325

2 жыл бұрын

Us oldies but goodies remember that over 30-40 years ago the original wine sipper was THE GALLOPING GOURMET Graham Kerr. I miss him but I certainly ADORE CHEF PEPIN. 😜💋 ❤😊

He cut each carrot a different way

No olive oil on the pasta!?

That is really old show and in that time he is telling us processed oil are not good and use pressed oil like olive and walnuts! People still don’t know how bad the process oil is bad and actually butter is not bad 😏

The only thing I dont like about these classic eps is the outdated demonization of animal fats.

rapeseed oil...

@timlewis9286

2 жыл бұрын

Yep, the Canadian oil producers weren’t selling as much so they renamed it Canola! I love that

Ever heard pigs screaming? The most sensitive mammals who love life, sing to their babies, are no different than children or our pets, and we eat them?! Weird. Got dementia.

I love these recipes< I'm curious about Jacques opening what I assume are raw clams. When I worked in Italian Restaurants, when we made a Spaghetti Vongole, we put the clams in Olive Oil and White Wine and cooked them 'till they opened, and if they didn't open, we threw them away.

Did Jacques say how he made his Base Caramel? Just Browned Sugar? Oil? Butter?