Light and Luscious: Jacques Pépin: More Fast Food My Way | KQED

[@bartram33]

It doesn’t matter what’s going on in this world, watching Jacques always calms your soul.

[@robing9278]

So true!

[@l.m.892]

Yeah. It does warm the heart, doesn't it?

[@13garage._]

yeah.. weirdly enough it does

[@MrRufusjax]

Yup. Watching him definitely smoothes out the lumps in my day. Love his relaxed cooking.

[@ImThePrizeXY]

Yes

[@Tommygrl1327]

There’s something very comforting about watching Jacques Pépin cooking.

[@JohnAckerman31]

I think Jacques is like the Bob Ross of cooking. He’s always calm, and explains how to do things very well that makes it easy for everyone.

[@a.s.l711]

His knives are sharp

[@philbertuglia2203]

comforting...and delicious!!!

[@Baltzar85]

What an absolute legend, truly a gentlemen chef.

[@Cerestes]

I've been watching Chef Pepin for years....my favorite Chef of alltime =)

[@blpagain]

I could watch him all day! I love that he eats bites of his food while he's cooking - so down to earth. The figs look incredible.

[@FittyfittyFitz717]

The real deal folks, who stirs sautéing garlic in oil with their finger...this guy ladies and gentlemen. Fav chef ✌🏻

[@muratk1903]

When you watch an extraordinary chef like Jacques, you can always learn new tips. I live in a country of eggplants and we use them in so many dishes yet I did not have the slightest idea about male-female eggplants and their seeds. I am sure very few people have this information around me, too. It will be really cool showing off to family and friends next time I do an eggplant dish and surely credits will go to this marvellous person… Thank you very much Chef !

[@thekingofpei7284]

Almost 2019. Jacques still the man. Cooking shows that are just great cooking with a charming host, before fake competition garbage shows took over.... RIP (Good Eats, Boy Meets Grill, Everyday Italian, etc. etc.)

[@zeldaoot23]

I miss the old Food Network shows! East Meets West, Barefoot Contessa, Nigella Feasts, Molto Mario etc. taught me so much about cooking (in addition to the ones you mentioned).

[@steveg8322]

Taste with David Rosengarden, a greatly underrated program back when Emiril held sway over Food Network.

[@drinkinouttacups2665]

@@MikehMike01 wow

[@paddymiller8740]

I watch his food and think why don't I cook like this instead of the heavy (but good) dishes I make. I'd probably like to be 100. He's mesmerizing.

[@surprisetier]

he mentions his wife at least once an episode what a sweet man

[@marianoforti1737]

only to say she is a cleaning maniac. not so sweet.

[@annother3350]

she's a lucky lady ;O)

[@CooManTunes]

Learn how to type properly, for fuck sake.

[@willmercury]

@@marianoforti1737 It was totally affectionate. Clearly, you're not married.

[@nancyollis1049]

Looks like you don't read, we need to keep comments neighborly. ALOHA

[@charonejosey3196]

I love to watch this guy he's relaxing.

[@huahindan]

Charone Josey

[@morishogo144]

Yes, I can watch him every day. Not like Gordon Ramsey nervous and ego maniac who doesn't even have his own taste in kitchen

[@marjoriemargel1567]

In the Sixties, he and his team were the VIP team , cooking for the President of France! Then, President Kennedy was elected, and Jackie, who I guess knew about this talented chef, invited him to cook at the White House. He declined and went to work for Howard Johnson’s ! So humble, one would never know...

[@husqvarna17]

Agreed, I always watch his videos in the evening to wind down. It’s such a pleasure.

[@JulezNDrumz]

Totally

[@chuckcape7248]

Knocks out a whole affordable meal appetizer, protein, pasta, side vegetable and dessert in 30 mins....still the master

[@cyndifoore7743]

I love his cooking. He makes me want to try things I wouldn’t normally make.

[@joannaedwards6325]

Yeah. Like using anchovies. Never tried them until saw Chef use as an ingredient. Kind of strong but good.

[@JohnAckerman31]

I just love watching Jacques. I remember watching him with Julia child in the 90’s. It’s sad there aren’t cooking shows like this anymore. Nowadays it’s all about popularity and money instead of having a good time and showing people what they can do with a few ingredients to make something delicious

[@LIZZIE-lizzie]

@ John Ackerman Agreed but I was able to find JULIA CHILD cookbooks at a flea market for no more than a dollar! That JACQUES PEPINS' shows are and hve been presented on KZbin is a fools' delight!! As far as cooking goes, this is the ultimate end. So keep your eyes open. These present generations toss aside gold and diamonds.

[@TheOscarFrancois]

LOL! I love his facial expression when the pasta strainer goes down into the pot again! Priceless! XD That said, I'm in love with this old but superb man who can cook proper home meals!

[@LIZZIE-lizzie]

There is NOTHING in this world like, JACQUES PEPIN, FAST FOOD MY WAY❣❣❣ How long to be able to have JACQUES PEPIN, FAST FOOD MY WAY, at my fingertips? These ZUCCHINI SALMON ROLLS are a great energizing, healthy meal for one, and exquisite served for brunch! Truly, JACQUES PEPIN, FAST FOOD MY WAY, makes my day - EVery day❣

[@duncansutherland47]

I’ve been addicted to this series.

[@gurumir8481]

What a perfect menu! He's cooking is so hearty, honest, clean, rustic and yet it's an absolute luxury. He can turn even the turnip into an aristocratic delight. Wish you many, many more years of enthusiastic, happy cooking, Jacques!

[@pauloamw]

Jacques is the best teacher

[@selfself8813]

Fabulous meal!!!

[@2006glg]

Grew up watching this man on PBS alongside others and I grew up to become a chef. I credit PBS for planting that seed in me at a young age. As an adult now in these crazy times, watching these are very calming for me - reminds me of a simpler time. Thank you for posting.

[@AndyG_64]

Planting the seed, very apt ... Pépin means seed in French

[@mingzilla]

I never though of eggplant as having a gender before this! Thank you Jacques!! You are my cooking idol and hero forever!!

[@junkybox]

i loooooooooooooooveeeee this videos! I can watch this all day! Such a charming man... And his cooking is the rustic sort that i love..

[@ironchefwill]

I made the pasta and it was a big hit with the family. Jacques is such a master!

[@libbyworkman3459]

Everything he cooks looks as if it would be delicious to eat. I loved it when there was not quite enough room in the pan for that last fig and walnut and he said that one is for the cook.

[@willthomsen7569]

This man is so amazing he makes me so happy

[@RightWingCon81]

"I could actually pour it, but I like to use that thing here." LMAO Jacques keeping it real, even world famous chef's like to play with stuff.

[@madelinejones9745]

Food is so universal , and this beloved chef does it so gracefully.🥰

[@deezydeuce]

Love the dessert in this episode!!!

[@philbertuglia2203]

LIGHT AND LUSCIOUS... one of my favorite presentations. BRAVO...JACQUES, ONCE AGAIN!!

[@JelynRizan]

I love raw endive... each leaf stuffed with cottage cheese, wall nut and smoked salmon, then sprinkled with vinagrette of mustard and olive oil. I have to try this stir-fry to eat garlic because it's very good for the health. Thankyou for the recipe. :)

[@garlicgirl3149]

I love the idea of the eggplant in the oven because it does soak up a lot of oil...great idea! I would have never thought to do that with endive. It actually looked good and simple.

[@clockwork9827]

yap ! good use for the silicon sheet

[@hearttoheart4me]

I liked the way he said...A LOT OF GARLIC. Man after my own heart.

[@danpalooza]

Imagine Monsieur Pépin being your grandpa and he cooks for you every time you go and visit him.

[@bariumenema6865]

That's my goal for my future grandchildren.

[@LIZZIE-lizzie]

The canapes in the beginning are a great meal for one, especially if one has the cold or flu! Salmon, cream cheese and a large glass of orange juice will pick one right up! Years ago a Dr., who moonlighted as a waiter at night, turned me on to this when sick with a lousy cold. 🎯👍💯👏👏🌞

[@kqed]

That's a great tip! Thanks.

[@MikeB3542]

Sort of a variation on rollmops (a slice of pickle or gherkin rolled into a pickled herring fillet)

[@conscience-commenter]

How easy he makes the 12 inch pan toss look @ 14:00 - 14:08 . Most good chefs would be cleaning a mess out of their gas stoves. His skills are legendary .

[@wendydawe3874]

Love, love this menu, especially the steamed seafood. Thank you.

[@husqvarna17]

This man is a genius that is wise in so many ways, 🙂❤️❤️

[@jasonmaier3059]

Only chef I know who eats his creation. Thank you for inspiring me to cook!

[@philbertuglia2203]

an escarole and pasta dish., just like mother made. , of course with a touch of Jacques!!

[@3for3get3]

Always unusual, elegant, and simple! Love your meals Jacques!

[@cmb6022]

Always beautiful meals and great lessons. Thank you.

[@petergrice76]

I love this man,so talented,so relaxed and as always, my kind of food.

[@oleandergarden]

Such a joy to watch! Would love to try and make some...!

[@Idiosynchris]

the seaweed is known as bladderwrack - extremely common in the North Atlantic but don't know where you would get it otherwise

[@fuckkatuas2837]

Rockweed

[@treborrepard450]

He stirred the sautéing garlic with his finger 😂👍

[@jackmaccarthy440]

Trebor Repard has

[@NPRMc]

The man does not burn! It’s incredible

[@worldcitizeng6507]

my jaw drop when he did that!!! I am sure the oil is very hot

[@ahpadt]

Bossmode

[@artistaloca4]

😂🤣🤣👍👍😎

[@2dasimmons]

Just look at the other comments which are not inappropriate like yours. We fans of Jacques Pepin come to these videos because we admire this master chef's skills and recipes. Icky stuff like his slurping spit or other bodily functions would just be dismissed as unimportant or TOO PERSONAL for a stranger to comment. Commentators know this unless they are: 1) YOUNG MALES(these days perhaps females) or 2) have personal issues/shortcomings. I take time to educate you as you are probably youngster

[@marypirasteh2359]

We love you Sir ❤️🌹 you are the best❤️🌹

[@jorgepozo8793]

the best chef happy cooking

[@yelnats61]

Dats et. Love him!

[@andresanfran]

he makes it seem effortless!

[@Joseph1NJ]

50 years experience as a classic trained chef will do that.

[@fifermcgee5971]

That is part of his charm. He is the best.

[@poppyhimbo]

NEVER. MEASURES. love it

[@tycoon121]

dang he just sticks his finger into the boiling pot of water to taste if its salted...fire-proof chef hands i swear

[@sm2s581]

tycoon121 my cousin is a Chef. As he says “you get fireproof hands being a Chef”

[@Beafteck89]

I’ve cooked thirteen years. Have burns and cuts scarred. But my fingers are asbestos. Can’t feel a thing; you get used to it

[@larswesterhausen7262]

@@Beafteck89 So you read Anthony Bourdain's books, too. How cute.

[@Beafteck89]

Lars Westerhausen I’m lacking context as I actually haven’t read his books. I actually found Bourdain, despite his end, pretentious and lacking as far as a food presenter is concerned. I dare not question his skill as I’m more than sure he was good at what he did. Just found him grating. Guy Fieri falls in this lane too... apart from that, what was your comment suggesting? I have sliced two finger tips off during my career and burned and hardened my hands thru time and hard work and merely stating that with time and use, your fingers do in fact toughen... did you get a callous whilst typing this last one? 🤷🏻‍♂️🤷🏻‍♂️

[@larswesterhausen7262]

@@Beafteck89 If you say so. Who am I to doubt?

[@jamesfitzsimons8107]

He is The Best!

[@kickinbackinOC]

Great stuff

[@julieenslow5915]

slicing garlic at warp speed is impressive. but slicing TWO cloves of garlic at the same time at warp speed? 5:30 Its Jacques Pepin!

[@laurasmith7421]

Such a treasure. Thank You!

[@shannonfassler3852]

*dips fingers in boiling water and hot oil* Same.

[@steveg8322]

Those hands are a machine!

[@billb5690]

Jaques i love ya. I'm starving

[@terencegreen4399]

AMEN!

[@annapetrash5093]

Thank you for the new idea❤

[@friendsoftheamazonjungle]

Amazing well "wife" trained chef 😍😘❤️💪🙏😊

[@juliosantos9289]

Got some leftover lettuce and I'm making that pasta with lettuce and eggplant. Thanks Jacque.

[@clintwhatley7981]

a true culinary Master

[@annesweeney5552]

I love him so much

[@judymanning2538]

Thank you 🍀

[@veridianacarvalho9209]

He is adorable

[@tappychef1098]

Love this book!!

[@dave623]

Charm level: maximum

[@mainstreet1984]

Those figs look really good

[@regelemihai]

They are! I've tried preparing the dish at home, and it's really really good. The sauce is fantastic, and goes great with ice cream.

[@michaellindsay3931]

made it. loved it. He makes the simple, elegant and the elegant, simple.

[@ElijahIan]

Heavenly 😋

[@djbenje4019]

OMG, this is the first time I've seen Jacques NOT take a sample-sip of the wine~! Neither the white wine, nor the modera. And not even at the very end, when he picks up the glass, he DOESN'T drink it~!!!?? This might be history in the making.

[@joannaedwards6325]

Back in the eighties another wine drinking tv chef was Graham Kerr The Galloping Gourmet. He was so funny and always drinking wine. Hard for me learning how to cook WITHOUT drinking. 😊

[@bluetoad2001]

i"'m gonna try the pasta dish. man it looks good

[@sugarcookie572]

I have the book - it's great - but I still like watching him!

[@ismaelremoket9196]

Pepin my favorate chef

[@billfertik]

His love of life shines bright, cant get enough

[@Joseph1NJ]

So well produced, no screaming, gutter mouthed, annoying britts.

[@neo8802]

Amazing

[@byheavenlyhosts1]

amazing grace!!!

[@darkheartlightsoul]

“The last one is for the chef.”

[@criscris2691]

i love this nice pwrson :)

[@NightFury327]

I love how he rarely ever uses the plural form of any word. I don't know if it's a french grammar thing or Jacques just picked it up somehow.

[@zeldaoot23]

It seems likely to be related to the fact that most French plurals aren’t pronounced, even if they’re spelled differently than the singular. It’s probably hard to break the habit, and Jacques may also realize that it adds an endearing “Frenchness” to everything he says! I’ve also noticed that some Chinese people mix up he/she when speaking English... I suspect it’s because the words for “he” and “she” are pronounced exactly the same in Chinese, even though they are “spelled” with different characters.

[@yodakee]

Wonderful, just soul satisfying you angel of a man

[@mylessinclair484]

Master cooking

[@matthiafox]

That was some intense multi-tasking...

[@MrGreenday]

He's so cool MERCI

[@shanemd]

Damn this guy's good

[@TheDefeatest]

dips his finger right in the hot oil like a boss lmao. Lettuce and pasta eh? .....sounds awesome

[@margareth1030]

I like your blogs

[@tonydarcy1606]

I'm quite sure the filming crew ate well. But who did the washing up ?

[@yerevan70]

is this like the classic French version of Italian cooking? :)

[@dcdriveinn]

4:43 tasting the pasta water... that's the move right there

[@MayMayRandomVlogs]

Very creative ❤

[@adriana-jn8ru]

Could you post the recipe for egg muffins from the book, Fast Food My Way?

[@revgee93]

Delicious. 😏 Solid or stripes? I like stripes. Mandolin & Julienne eggplant.

[@alpa3710]

22:34 "In addition to THIS..." :D

[@Wateringman]

I need the brand name of that cheese grater. Anyone please! 😯

[@marie-suzankalogeropoulos9249]

Hello, it's called a PLANE FILE, or a "plane" smthg or another, come in all sorts of thicknesses, and are found in the woodwork aisle of hardware stores... God knows which trendy chef first caught the craze, but they're the latest shout now, especially for citrus zests and stale bread raspings ... Watch your fingers though, as dangerous as a Japanese mandoline, I often grate a nail in my food, with it... 😎 Sorry for delayed extra info, these tools are called a MICROPLANE, idk if they're trendy enough in the states, but in France you no longer have to turn to your hardware store, they have them cheapish, in the cooking section of local supermarkets! Good luck!

[@maureendaly1553]

Can you show how to cook turkey leg in the oven, with Jacques Pepin. Maureen Daly

[@wafflelopagus]

I watch him it helps me feel like eating

[@Wateringman]

Love this guy. The anchovies idea never thought to cook it. I would however open the can of anchovies over the pan to pour the excess oil, then use a fork to break up the anchovies while still in their can. They are soft enough. Then pour the mashed anchovies on the skillet. I am not wasting any of that oil on the wood chopping block. No way! 😋 However; i'm very finicky about leaves. I would cut out the tough woody stems. I have had people tell me that the stalk on the leaves is fiber. Do not care. I hate the woody part. Only soft leaves in my kitchen.

[@marie-suzankalogeropoulos9249]

Hello, I agree about saving the anchovy oil! Wish you'd have a go at stewing those stems alike, though. They're not woody like spinach ones, or broccoli or asparagus base, they're the most flavorsome part of scarole, and once their water has evaporated and they've stewed in EVOO for a while, they give out that rustic bitterness which meets the anchovies and balances the richness of the Parmigiano... Forget about fkg fiber, this is not a health program...! and cutting those stems an inch long, you won't get the streaky chew, just the bittersweet crunch! Bon appétit

[@Wateringman]

@@marie-suzankalogeropoulos9249 Thank you very much! You have mademoiselle, made my day! 😍