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Citrus Thrill (202): Jacques Pépin: More Fast Food My Way

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By Paul
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Citrus Thrill (202): Jacques Pépin: More Fast Food My Way

Minute Recipe: Cured Herring Starter.
Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.

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18 responses to “Citrus Thrill (202): Jacques Pépin: More Fast Food My Way”

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  1. xaniared

    wtf i am watching pepin like 2 hours now

    Reply
  2. C Pascals

    For me, I can figure out if it's the accent or the fact that he can cook or the fact that he can handle any situation with finesse (french word), but I concur.

    Reply
  3. C Pascals

    SO much better than those people on food network. he's the real deal and he's easy going.

    Reply
  4. 2dasimmons

    The difference between a "master" and technicians. He's the best and could give today's chefs some pointers.

    Reply
  5. Teresa Fazzolari

    learning from the masters is the best thing.

    Reply
  6. govrom12

    The Master Chef at work. We should be so happy that he decided to make America his adopted country.

    Reply
  7. pianistajs

    Chateau Sink…better than Rothschild.

    Reply
  8. GhostPirate6

    Anyone noticed that the camera angle changes at 5:02, so we don't get to see how Jacques cuts off the fat. I would've liked to have seen him cut it off.

    Reply
  9. GhostPirate6

    Many nonstick pans can deal with metal utensils better nowadays. Just don't buy the cheap ones sold in 99 cents stores. The pan should have a weight to it. From what I've seen, a good quality 8 inch nonstick skillet should be at least $19 or more.

    Reply
  10. gogetemboys

    I made the chestnut spread Mont Blanc the other day and it is absolutely delicious! The spread is sweet and has a taste unlike any jam/spreads I've had here in the USA. The chestnut spread is almost impossible to find in the USA, so the best bet to get one is order it online. Merci monsieur Pepin for sharing this wonderful tasting dessert!

    Reply
  11. ABRAHAM GOMEZ

    This dude knows taste…

    Reply
  12. Chris Andersen

    I want to make just about every dish he presents in his shows. Every time I watch, I am like oh that, oh no that!, yeah that one. And everyone of them is approachable and possible. I just need to get cooking and inviting over the friends.

    Reply
  13. Fabiano Carlos

    It's such a great pleasure to see M. Pépin cook. Much respect and admiration. 

    Reply
  14. 444zane3

    I love watching Jaques, but a good amount of his food is probably toxic. He only uses olive oil which starts smoking at a relatively low temperature compared to, say canola oil. When the olive oil starts smoking, it becomes carcinogenic and toxic. Most food should be cooked on high heat, like when you're trying to sear the steak or sauté vegetables.

    Reply
  15. Cécile voltolin

    Same voice as Maurice Chevalier!

    Reply
  16. Insert CleverName

    I love that in almost every video, he explains why not to crack an egg on the edge of a bowl, then immediately cracks the egg on the edge of a bowl.

    Reply
  17. Hexus Ziggurat

    heheheh "I will deglaze this with Chateau Sink"…..he actually had me, I thought it was some kind of wine……hahahaha…….then he said "water" and I started laughing at myself.

    Reply
  18. daniel anderson

    what i like about this guy is he explains everything

    Reply