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Thanks to @JacquesPepinFoundation for video permissions: https://www.youtube.com/@JacquesPepinFoundation
More recent Jacques vids from @kqed: https://www.youtube.com/@kqed
More about The Jacques Pépin Foundation: https://jp.foundation/
40 Comments
I am a simple man, I see Jacque Pepin I click like. I can't believe you did 2 videos on him in a row, keep it up.
Adam, I will add that just because someone can see the salt in your dish that doesn't mean they know how much it is. For people learning, amounts as a starting point are always helpful and it promotes learning to eyeball amounts.
Of course he's the greatest chef, there's an actual "pan" in his name!
All TV did not look blurry. Standard definition looked fine on tvs designed for it. It looks blurry now because it is being shown on devices designed for high definition, it doesnt scale well without help which takes time and money.
10:30 nope
It is NOT time to join the global metric party. "60ml" fucking sucks "2oz" is actually good.
His omelet video is by far my most watched video on youtube. An absolute legend.
I never use a skillet without a lid, but I rarely put it on. I have it nearby, ready to slap onto a sudden oil fire.
daughter has aged since i watched PBS in early 2000s
I've been watching your videos for a good while now Adam. I've always appreciated your scientific approach to cooking – testing different variable and zeroing in on the optimal recipe. I've actually been playing around with a low-carb variation on your brownies recently since discovering I am diabetic! I'm still zeroing in on the best recipe myself 😀
Jacque is a treasure and an absolute culinary icon. I love his channel and have made many things from it, always as tasty as can be and always pretty easy and no fufu out there ingredients or tools.
Alton Brown is also back making content that feels very much like Good Eats. It was that show that got me started on my cooking journey, and it is YouTubers like Adam who keep me going.
The TVs back then never actually looked blurry. I remember watching VHS tapes of movies I had recorded and thinking "wow these special effects are so great". When I was a newlywed we used to watch JP: Cooking with Claudine which gave us a lot of decent base recipes and techniques that I still use today.
I always try and make his omelette. Harder than it looks.
You're a comfort to me right now! When I've scrolled enough doom for one day, I turn to your videos. Please keep on keeping on.
When I thin of Prunes, I think of Quark getting pissed that Worf only ever orders prune juice.
❤
I agree with you on so much, but not on your take about the metric system. For science, yes, but we already do that. At home, a “cup” means something — it’s about as much liquid as one drinks at a time. A milliliter (or 240) is meaningless. Same with 70° F being “pretty warm for outside. About 7/10” and 70° C meaning nothing in particular.
This video was something I needed after this long day. Thanks Adam! I've subscribed to JP
I bought his comprehensive cookbook last year. Brilliant stuff. What a wonderful man he is!
This might be a good point in time to suggest you keep a vault of all of your videos somewhere for your caretakers to upload to an alternative hosting platform in case YouTube ever goes down 😅
This is the spiritual sequel to what is the point of cooking at home, and I'm all for it
Shitpan 😂
Also, Martin Yan still cooks too! Yep! Yan Can Cook! Both of them taught me to cook when I was little!
Jacques Pépin est pas mal du tout! J'ai lu son livre, c'est bon. Il me fait hereux a regarder lui encore fait ce qu'il aime le plus.
We had those little food colors too!
Appy Cooking 🥲
JP probably has had the biggest influence on my cooking, simply through his ethos as demonstrated in his videos: minimize barriers to cooking for yourself and your loved ones, by dispensing with pretension and any need to feel like you have to do everything the quote/unquote "right way" or the "pro chef's way." If using packaged stuffing helps get a roast chicken dinner on the table for your family, then go ahead and use it. Use ketchup in your sweet and sour sauce. Instant mashed potato flakes to thicken a sauce or soup. It's more important to cook for yourself your loved ones than it is to worry about whether Gordon Ramsey would approve. 'Appy Cooking!
Jacques Pepin is a true icon… and his Potatoes Pepin still go hard af
Don't jinx it man, this year's been awful enough🤞
I sure hope you are a comfort cook in 30 or 40 years. I have watched just about every one of your recipes and podcasts since 2021. Though, I do miss the science explaining and ab testing videos and nothing as of yet has beaten the shepherd's pie.
He is the absolute GOAT. I called him that in a comment on one of his videos, I believe he was initially offended, but Claudine explained what I meant to him.
I rarely use Facebook, but every time I do, Jacques features heavily in my feed. Lucky for me!
I've been watching Pepin since childhood. He makes me so comfortable and warm.
We're still IN the Covid pandemic, so I don't know why ya keep referring to it in the past tense.
I’ve learned more cooking from Jacques Pepin in 4 years, than I have in the past 35. He’s a treasure!
Prunes are also common in yewish and eastern european cuisine.
those pointed top little squeeze dropper food coloring were a staple in the house especially around easter. I didnt realize they were discontinued
This was a lovely little tribute. Thank you for making it.
Every time one his videos cross my feed, I never know if its something modern or an upload from the past off some public access channel. They're perfect