How To Make Mackerel Sashimi With Caviar With Chef Eric Ripert

[@naokowan9331]

"In general, I don't trust people who don't like food". GOLD. Could not agree more. It is like someone saying "I don't like having fun".

[@efrainflores6319]

Words have never been spoken so true. There is poetry in words and in cooking.

[@bgam99]

“ in general I don’t like people who don’t breathe air” “Or don’t shit from their asses”

[@Glee73]

rewatching this again.. and its still a great video.. my fav. part is how quickly Eric ripert returns David Kinch's compliment without a 2nd thought. genuine respect between them both. RIP Anthony Bourdain, and I really hope Eric Ripert is feeling much better now after the traumatic experience of discovering his best friends body.

[@markchristopher4165]

Such reverence for each other. Really amazing

[@toko25]

Grocer: how micro do you want your chives? Eric: yes.

[@Kyssifrot]

"And I'm generous with the butter, I don't care" ROFL

[@anonaki-mt6xb]

Eric Ripert is a wonderful Human Being :)

[@MrHugeheffner]

Do you trust people that don't like caviar? No...in general I don't trust people that don't like food... right on

[@420protoman]

pfft.. idiots... caviar for starters looks like poop, is overpriced and it tastes like shit ... i have worked in many fine dining style restaurants. i find pretentious food is highly linked to health problems... raw fish contain parasites by the way..

[@lightningfirst689]

"Do you trust people that don't like caviar?" "No." Okay. Maybe I don't trust people who don't like onions, then.

[@Fox-in-sox]

This looks really great. I live in Tokyo and the Pacific mackerel available here has a much lower fat content and redder colour so Im not sure that it would work as well as this clip shows. How do you think this would go with sashimi from something like a fatty autumn season Sea Bream or even better still, Sable fish?

[@thiszs]

3:57 Hm, thoughtful

[@SweetSpot909]

that looks absolutely decisions! They should always show the hosts and guest eating the food.

[@dihydrogenmonoxide]

micro micro micro chives

[@nyo267n]

A.k.a. "atto chives"...

[@maryngshwuling9916]

Thanks for sharing 🌻

[@TheButter202]

Such an incredible amount of finesse, Ripert & Kinch are absolute geniuses.

[@mohammadrajibuddin7255]

brilliant

[@soonsmyth9981]

I LIKE CHEF ERIC RIPERT,

[@danmsc]

SOO what did he do with all the clams and mussels?

[@MrKhho100]

Possibly pureed into a soup or into a sauce

[@nerffej]

chef snack

[@one-piece-chicken-combo]

damn that looks good

[@ΠαναγιωτηςΠαπας-π7η]

You think with a greek - Mediterranean mackerel will be the same chef?

[@felixcooks5435]

Not the same, but probably also delicious ^^

[@janvanderwegen01]

MMMMMMMMMMMM would loose to taste that! hoping the clam/mussle taste does not get toned down by the butter though!

[@oysterpt2018]

That is soo sooo true .. I don't trust people that don't like food as well .. freaking scary individuals

[@YvesNY]

Easy recipe as long as the fish fillets are already skinned, which takes a bit of practice, and can afford caviar.

[@TheHALLOOON]

hair on mackerel at 1:51

[@jks15jkhaha2]

thats a vein bub

[@theblobfish9614]

Am i the only one wondering why professional chefs, even some of the best in the world never have a fitting lid to their pots?

[@MrKhho100]

I'm sorry. But that's carpaccio. Not sashimi.

[@coachbillturpin]

Hmmmn. Interesting observation. I had to look up that definition. You taught me something today. Thank you.

[@matador677]

David was trying to be respectful when he says that Eric cooks with quiet confidence. He’s sort of saying Eric is very traditional and does it very well. I took it as him insulting Eric. Where David is a more forward thinking, avant-garde chef.