Mussels with French fries is classic and tasty | Jacques Pepin Today's Gourmet | KQED

[@ellemdee276]

Wow. There was a lot of useful info packed into that 24 1/2 minutes. He doesn't waste his *or* our time teaching, that's for sure.👍

[@billb5690]

Jacques is the king!

[@jendyson6729]

Lost count of how many times he put his asbestos fingertips into boiling oil or some other hot thing. I have learned so much from him, truly such an amazing teacher and chef :)

[@GabrielHernandez-kb9ss]

These videos are an absolute goldmine for learning, a masterclass every single video. Thank you for uploading

[@benderbot248]

Best chef ever

[@LatoLato66]

People always comeback to classic

[@andrew5184]

I love the sound of muscle shells clanking together.

[@debgersh5555]

My fundamentals are all from the Pépin playbook over the last 30+ years...a great chef and even better teacher👏💐❤️

[@chrisandersen5635]

Wow! Talk about a packed episode. Love it. It gives you ideas on how to vary things. Say you don't have mussels you can use small clams. Different ways with the artichokes. And he makes the crème caramel look so easy and doable. Thank you Chef. Thank you KQED.

[@PATRICIAMENDEZV]

I have been learning with Jacques Pepin for years and years . I am Chilean and when I started cooking there were very few cook books in my country and then I found Pepin!!! Marvelous generous and a fantastic teacher. Thanks

[@kqed]

This episode really has it all. Who better to teach us how to make French fries? Thanks for watching!

[@grahambouthillier6597]

God bless J first chef to freely admit hes mistakes , LOVE

[@Oliffin]

Merci Jacques

[@lwnf360]

Watching him handle those hot things by hand....he has no feeling left in his fingers.

[@chaecoco2]

I lived in Brussels for 5 years. Really enjoyed the food and the beer! One of my favorites was pomme fritz with a heafty serving of beef carbonnade on top with andalouse sauce on the side. What's not to like--beef and potatos right? A second was moules vin blanc.

[@mofamba]

I’ve been a chef for over 35 years and I’m still learning from Jacques

[@GuitarD30]

These videos are so great. Also a nice little window into how backwards people were about diet in this period

[@parlayin]

how were they backwards?

[@mammam4827]

I love ur kitchen nd the paintings nd ur unique recipes.Evrything has a wow factor. I hope u have written a cookbook as well which i need the most.

[@kbunky69]

Love the muscle dish .

[@judithsweeney2553]

Mussel

[@billb5690]

Mussels and French Fries. Yum

[@daphnepearce9411]

I never though about cooking french fries in a skillet. I have a deep fryer but I really hate cooking anything that way.....mainly because it's scary, but I can definitely handle this. And the caramel custard looks wonderful, like an over sized creme brulee.

[@desertsunset8025]

Cast iron pan works best .

[@discount11]

so much useful information!!

[@billb5690]

The master at work

[@stevewilliams7852]

Bonjour Jacques, I appreciate the artichoke recipes. I live near Castroville Ca. the artichoke capital of the world. Do you have any recipes for baby artichokes?

[@debbiezullo7056]

Love this menu!❤

[@gweebs824]

OMG reminds me of home

[@mjkay8660]

love it!!!!!

[@meltz87]

I was hoping he was going to show us how to make the Billy B

[@michaelpryor78]

Back in the day they didn't care if you overcooked the dessert on TV. They aired it anyway.

[@Joe-pl5fc]

polo aime les moules frites xD

[@desertsunset8025]

He stuck his finger in the oil. That had to hurt ..

[@tedbonnot8910]

no matter how many times i watch i still dont understand how an artichoke works lmao.

[@brigav8975]

After you do first fry of potatoes, where do you leave them for hours? In the fridge I would think. Or at room temp? Bacteria?

[@paulvanobberghen]

Belgian « French » fries should be from the Bintje kind, and MUST be cooked twice (you’ve got it right) in BEEF grease, not vegetable oil, you iconoclast! Belgian mussels comes mainly from Zeeland, witch is in nearby Netherlands because we do not have enough coast in Belgium to have enough local production. France has very delicious « moules de bouchots » which are quite smaller but admittedly more tasty. Oh, and btw, I’m Belgian, born and living in Brussels.

[@ARIZJOE]

Yes, the Bintje. A few days ago, I could only find one farm in the state of Idaho that is producing them. The Costco warehouse store sells a huge bag of mussels most of the time, really inexpensive here.

[@malleus9778]

"We dont do hollandaise anymore" 🤔 What did he mean by this?

[@johnmorgan9597]

Are you supposed to put your finger in boiling oil?

[@borys2767]

Only if you have used the same finger for 30 years of testing for oil temperature...LOL

[@christianbriancon108]

Yes John. You are supposed to start with your finger and then slowly add different parts of your anatomy to the boiling oil. Didn't you get the e mail ?

[@davidbrothers3788]

France basically stole all of their dishes from belgium

[@richardogrady-gk3cu]

Not a one of my friends cook for me I cook not even a piece of toast to my friends make and f*** the I'll go to a greasy spoon or a diner or restaurant yeah not one of my friends cook for me

[@pontevedra660]

Yikes, you have changed so much!!! Tristesse!! Well, you are so far from your grand roots, the marriage, time..... Many reasons, but I wish w all my heart you could find in your heart to return.

[@stndrds79]

Great chef but he always mis speaks its so annoying 🙄

[@christianbriancon108]

Mis speaks... say, can you say the word irony ?