One of the things I love about JP's videos is what it reveals about the ingredients he uses: V8, Hellmann's mayo, and what looks like ordinary store-bought white bread. No frou-frou gourmet stuff for a guy who can rely on his own skill.
Years ago while at the supermarket in his town I saw him at the meat counter and asked how to pick out a good pork loin; he obliged - always a kind gentleman willing to share his expertise. Happy Valentine's Day Chef Pepin - we love you!
@@rosettagrey2851 what? He’s not an American national treasure. I swear it’s loki a psychopathic trait that the US is able to see anything as their own
I love it when he says, "That piece is for the chef." 6:47 and proceeds to pop a piece of hot molten lava into his mouth. One time Julia Child commented, "You have an asbestos tongue!"
M. Pepin's masterful and calm short 'Cooking at Home' videos are a joy to watch. They're also a relief from some chefs' long-winded twenty minute videos to make a dish that only takes five minutes or so to complete.
Master Chef Pepin never overcomplicates a recipe and he makes everything so easy. I think he's so cute the way he sometimes pops a bit of food into his mouth ❤😊🍷
That's cause he keeps it real. I love the authentic way he approaches cooking. Has been one of my favorite things about learning from him my whole life.
@@aaroncall2035 I loved the series where he and Julia Child cooked together and how he always deferred to her preferences...even though he was the one with real world chef experience. They were a great team.
I've made Chef Pépin's crab cakes a few times & they are wonderful. I used his avocado sauce with them. Next time I make his crab cakes, I'll make them with red; it sounds marvelous.
A true master. Even in the spreading of sauce on the plate there is skill that sets the master apart. But it is all done with so much sincerity and only a few ingredients. No cursing, no juvenile noises, no bam shazzam, no frenzied running around, just solid basics.
Crab season is coming soon. Picking meat from hardshells saves a lot of money and tastes better than the pasturized stuff. To pick out the bits of shell and cartilage, turn off your lights and shine a uv flashlight on it. The bits and pieces will flouresce white and even the tiniest pieces are easily picked out.
It is Friday afternoon and i am watching chef Pepin making crab cakes while enjoying eggs in poblano peppers made according to his recipe. I think i will make crepes later on.😂 Thank you Mr Pepin and KQED. ❤
Jacques, I have always loved watching your hands. With a knife, measuring things, stirring, whatever. You have the hands of an artist. For thirty years, at least. You give me comfort.
I use to love watching Jacques Pépin cook on KQED ch 9 in San Francisco. Met him and Julua Childs at a book signing on California street in SF. Still enjoy his easy cooking style today in 2024. Merci Jacques!!!!!!
Firecracker sauce! Grandpa Chuck would be proud. It has the lemon & scallion, too. Just like back in the day. So fortunate for the most luxurious crab cake recipe on Planet Earth, Sir. All our best from The Jenner-Angeledes.
Love it when Jacques says that something is "for the chef". I always think about this when I make my Thanksgiving turkey and eat the liver, as he did in his turkey video. Thank you JP!
By far the best most easy recipe for tis I have seen! he is a master,so uncomplicated, i never made these because everyone over talked and made it seem hard the binder and this or that,now I can make them and enjoy Jaques recipe .thank you chef ,this is beautifully simple elegance .
Imma hafta remember that red sauce! I usually have all the ingredients he used on hand! YUM ;) But when I go out for breakfast at a hotel, one of my favorites is a crab cake with a poached egg on top.
I like how Chef Pepin doesn’t waste food - for example at 2:41 he uses his finger to scrape off all the crab cake mixture off the spoon to put it in the bowl
looks mouthwatering and easy enough to make Getting good quality crabs while living 800kms away from the sea might not be the biggest issue, though fresh seafood i always thought was better made and consumed when living at the shores or when visiting/making holidays there.
I prefer Delia Smith's Maryland crabcakes recipe, which includes chopped red peppers. But, as he says, you can add what you like. And I would not burn them quite so much -- I think his heat was too high, initially. I never felt the need for sauce.
Here in Maryland, we're known for crab cakes and I REFUSE to pay #23.00 and up for a crab cake when I can get 5 crab cakes out of a #32.00 16 oz container of fresh meat. The same size as yours. So easy to make. Here we add Old Bay. Will try you YOUR topping. You are my favorite. I'm 79 and still make crab cakes instead of restaurants. Thank you, I have all your cookbooks. I want to make the chimichri chicken.
