Blame Jacques Pepin

Any food other than BBQ or Grilled.

Moderator: TBBQF Deputies

User avatar
Sailor Kenshin
Outlaw
Posts: 1946
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Blame Jacques Pepin

Postby Sailor Kenshin » Tue Mar 14, 2017 6:35 pm

We've been watching his shows lately and that makes me want to try out what he does. This was poached chicken. Yes, I realize it has no color.

There's also Pepin's half-nuked, half-baked taters. The inside is ultra-creamy, like good mashed taters, but the outside lacks that true baked crunch. Served with pepper cream dressing and some blue chez chunks.

Then there's my own take on creamed spinach: get some cream of celery soup, coarse chopped celery, a little dried onion and some lemon pepper, and stick it in a slow cooker with a box of chopped frozen spinach. Jacques would probably not approve, but we like it.

Image

One big mistake: JP used chicken breasts of about four ounces. Ours were twice that weight. I should have butterflied them so they'd cook all the way through. Live 'n' learn.
Moink!
User avatar
Professor Bunky
Cowboy
Posts: 299
Joined: Sat Dec 08, 2012 9:35 am
Contact:

Re: Blame Jacques Pepin

Postby Professor Bunky » Tue Mar 14, 2017 6:38 pm

It was all still very good, and you can't beat pepper cream dressing with blue cheese on a potato. :cheers:
User avatar
CaptJack
Outlaw
Posts: 1403
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: Blame Jacques Pepin

Postby CaptJack » Tue Mar 14, 2017 7:27 pm

of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert

Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
User avatar
OldUsedParts
Deputy
Posts: 7910
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Blame Jacques Pepin

Postby OldUsedParts » Tue Mar 14, 2017 7:29 pm

Meat, Taters, Greens= Bone Apple Tight :tup: :salut:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
Down_South
Wrangler
Posts: 63
Joined: Thu Mar 02, 2017 3:16 pm
Location: Austin, Texas
Contact:

Re: Blame Jacques Pepin

Postby Down_South » Tue Mar 14, 2017 9:04 pm

Have you ever watched JP debone a chicken? He is the master...ah...Master.

...and Sailor, your meal looks just fine.
~Aaron
User avatar
egghead
Egg Master
Posts: 3302
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Re: Blame Jacques Pepin

Postby egghead » Tue Mar 14, 2017 9:16 pm

Down_South wrote:Have you ever watched JP debone a chicken? He is the master...ah...


Yes indeed. Watch it every time I debone poultry. Have made a couple turduckens follow step by step on my phone. :D
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
User avatar
Sailor Kenshin
Outlaw
Posts: 1946
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Blame Jacques Pepin

Postby Sailor Kenshin » Wed Mar 15, 2017 6:18 am

CaptJack wrote:of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert

Image



Ditto that...I've watched a LOT of TV chefs, and the ones I always go back to are Jacques and Julia! I like their approach, their amazing skill, and their no-nonsense attitude.

When they did a dual show it was hilarious, too.
Moink!
User avatar
Down_South
Wrangler
Posts: 63
Joined: Thu Mar 02, 2017 3:16 pm
Location: Austin, Texas
Contact:

Re: Blame Jacques Pepin

Postby Down_South » Wed Mar 15, 2017 7:41 pm

Sailor Kenshin wrote:
CaptJack wrote:of all the cooks, on all the cooking shows, he is still the best, the KING !!
because he is a true Master French chef who apprenticed in his family restaurant
then went on to own a number of restaurants
and was the chief chef for Howard Johnson's
he's 81 and still out cooks anyone else, even Rick Bayless
they will cook 3 dishes and just barely finish when Jacques has already served his 4th dish, with dessert

Image



Ditto that...I've watched a LOT of TV chefs, and the ones I always go back to are Jacques and Julia! I like their approach, their amazing skill, and their no-nonsense attitude.

When they did a dual show it was hilarious, too.


Yeah, they always argued about using ground black or white pepper. I like and use both...taste like pepper. Being huge personalities and set in their "my way or no way" attitudes....for what it's worth I think they both met their match with each other.
~Aaron

Return to “The Outpost - Cooking any grub other than BBQ”

Who is online

Users browsing this forum: No registered users and 1 guest