RSSSeafood Tricks (222): Jacques P?pin: More Fast Food My Way
May 04
Recipes Fast, food, Jacques, More, P?pin, Seafood, Tricks 14 Comments
Minute Recipe: Eggs and Anchovies. Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
May 04, 2010 @ 04:08:16
“you cut ze l’onion, zis way, zis way, an zis way” man i missed that accent, i use to watch Jacque and Julia since elementary school
May 04, 2010 @ 04:15:27
dont play dumb you know what i mean
May 04, 2010 @ 04:33:32
@oldschoolcommy LOL I was just kidding, of course…I don’t even know what you look like to begin with…just thought your comment was childish and rude. Just like how you said “up yours.” What up mine? Up my what? Have you ever heard the saying that goes; “if you don’t like it don’t look.”
May 04, 2010 @ 05:16:39
up yours that shit is gross
May 04, 2010 @ 05:57:03
@oldschoolcommy That’s what people usually say when they see you! (Maybe you shouldn’t be so nasty.)
May 04, 2010 @ 06:56:50
Jacques is so smart! I love the way he does things. I’ll definitely try these out
May 04, 2010 @ 07:49:46
ew what the fuck thats nasty
May 04, 2010 @ 08:36:18
Il est le meilleur, a toujours ?t? et sera toujours!
May 04, 2010 @ 09:04:36
I hate mayonnaise, but I love this recipe! Merci!
May 04, 2010 @ 09:25:48
so easy and yet so amazingly good & delicious
May 04, 2010 @ 10:20:01
Je t’aime, Jacque Pepin!
May 04, 2010 @ 11:03:31
Merci, Chef Pepin!
May 04, 2010 @ 11:56:01
I do agree!
There are few people on YouTube I’ll watch for a half hour, but when Jacques finishes a show like this, I’m wishing it was twice as long. And I’ve cooked some amazing meals based on these recipes. I learn something every time I watch him.
May 04, 2010 @ 12:54:30