The Texas BBQ Forum

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.



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.

It was all still very good, and you can't beat pepper cream dressing with blue cheese on a potato.

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

Meat, Taters, Greens= Bone Apple Tight

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

...and Sailor, your meal looks just fine.

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.

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

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.

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

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.