With my mother inlaw. I did not cut up the chicken correctly and she was disgusted at me.😂 I never had to cut up chicken, deer, fish, etc. before. I certainly could cook it though.😋
I like the idea of the gravlax pizza. But salmon contains a lot of natural oil. I might exchange some hot pepper rings for the black olives, and eschew any olive oil - that's a lot of richness. Also, gravlax is often made with dill, and chopped dill might be better than basil. I rarely disagree with the master, Jack, - but you're the one who encouraged me to be creative!
All the paranoid chicken complainers about 'contamination' must not understand that Chef is working under TIME CONSTRAINT and can't stop to do what you people THINK he should do. You can complain and criticize when you are producing your own PBS COOKING SHOWS. People who enjoy criticizing successful people have low self esteem and complaining makes them feel better about themselves.
Thank you! 😊 Perhaps your team could also consider posting some shorts versions of these videos? People don’t have much patience nowadays. I hope to keep Jacques Pepin’s shows relevant to this new tiktok generation. 🤞❤
@@kqed I think 'Cooking at Home' is for these people who want short videos. Personally I love the long format and miss the days of 'guerilla style tv' à la Russ Morash of WGBH! More Long Format! More Educational Television!
@@kqed Cream cheese and salmon especially smoked salmon are divine together. Smoked salmon&cream cheese bagels were a hot number where I used to work.I personally would've added capers on top of the pizza.😉
@@ARIZJOE Yeah I know cured salmon. Like the stuff you buy in the store, raw cold smoked with salt. Of course, like you said, salt, sugar, maybe basted with some alcohol and then wait a week or two in a well ventilated room(or the fridge). But all he does here is salt it and basically throw it on not even waiting a couple hours to do so.
yes but you know Japanese eat seafood the moment they catch it fresh from the sea.. so yes they advise but it is always up to you to follow their advice or not.
Yeah Jacques I'm not sure that chicken was "browned" as much as "getting burnt" while still having interior bits raw. That's a downside of using a grill, it can be hard to control the temp🤣 Food safety wasn't as big back then, he cross contaminated the salmon pizza and the tarragon butter by using the same salt & pepper that he'd stuck his fingers into after cutting up the raw chicken before he washed his hands. I used to have to do the same thing with the beans when my grandma would make it, made me never like them, too much hard work & effort. I never understood why arugula stays relatively unknown while Kale exploded. I prefer it much more than kale. I'd leave the olives out though.
@@bigpoppa1234 You can criticize and complain when you have your own successful PBS cooking show. Does it make you feel better about yourself by criticizing a Master Chef?
He never has any clue what he's doing. The best cook in his kitchen are the video editors. The only reason why people think he's a good cook is because of his accent.
@@onestpaslesroisla Haha! What are YOU even talking about! Since when does a presidency make one a food expert? Some of the worst food I ever had was made by Reagan’s personal chef. Charlie should have got his Francs back and spent them on surgery to repair his defective tastebuds.
Are you insane? Jacques Pépin is literally considered one of the best chefs in history. 24 James Beard awards and the Légion d'honneur. Eric Ripert calls him the king of the omelet in the galaxy. Bourdain said that if Jacques Pépin tells you how to cook an egg, the matter is settled. Literally called Pépin God. Have some respect.
