We've been watching his shows lately and that makes me want to try out what he does. This was poached chicken. Yes, I realize it has no color.
There's also Pepin's half-nuked, half-baked taters. The inside is ultra-creamy, like good mashed taters, but the outside lacks that true baked crunch. Served with pepper cream dressing and some blue chez chunks.
Then there's my own take on creamed spinach: get some cream of celery soup, coarse chopped celery, a little dried onion and some lemon pepper, and stick it in a slow cooker with a box of chopped frozen spinach. Jacques would probably not approve, but we like it.
One big mistake: JP used chicken breasts of about four ounces. Ours were twice that weight. I should have butterflied them so they'd cook all the way through. Live 'n' learn.
Blame Jacques Pepin
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Blame Jacques Pepin
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Re: Blame Jacques Pepin
It was all still very good, and you can't beat pepper cream dressing with blue cheese on a potato.
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Re: Blame Jacques Pepin
of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert
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Re: Blame Jacques Pepin
Meat, Taters, Greens= Bone Apple Tight
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Re: Blame Jacques Pepin
Have you ever watched JP debone a chicken? He is the master...ah...Master.
...and Sailor, your meal looks just fine.
...and Sailor, your meal looks just fine.
~Aaron
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Re: Blame Jacques Pepin
Down_South wrote:Have you ever watched JP debone a chicken? He is the master...ah...
Yes indeed. Watch it every time I debone poultry. Have made a couple turduckens follow step by step on my phone.
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Re: Blame Jacques Pepin
CaptJack wrote:of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert
Ditto that...I've watched a LOT of TV chefs, and the ones I always go back to are Jacques and Julia! I like their approach, their amazing skill, and their no-nonsense attitude.
When they did a dual show it was hilarious, too.
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Re: Blame Jacques Pepin
Sailor Kenshin wrote:CaptJack wrote:of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert
Ditto that...I've watched a LOT of TV chefs, and the ones I always go back to are Jacques and Julia! I like their approach, their amazing skill, and their no-nonsense attitude.
When they did a dual show it was hilarious, too.
Yeah, they always argued about using ground black or white pepper. I like and use both...taste like pepper. Being huge personalities and set in their "my way or no way" attitudes....for what it's worth I think they both met their match with each other.
~Aaron
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