The Egg First! (208): Jacques Pépin: More Fast Food My Way

KallyJones Says:

Oct 7, 2011 - I never get tired of watching this man cook. He is a living repository of technique and recipes.

KEPHALLE Says:

Oct 15, 2011 - Ferran Adrià should watch all these clips and learn what real good food is all about.

popeye98765 Says:

Oct 19, 2011 - I don't watch cooking shows they make these days but I can always watch Jacques and Julia

LittoBUbbo Says:

Oct 22, 2011 - i want his knife...

MowMowHollyKitty Says:

Oct 30, 2011 - he makes all of his recipes seem so simple and delicious

natOfbar Says:

Nov 12, 2011 - cooking seems so natural to him, he makes it look like an art :) he's a delight to watch

LacySilk Says:

Nov 15, 2011 - I want his knife too! I have been looking for one that size but can't find one.

Doug31415 Says:

Nov 16, 2011 - Pretty sure Ferran knows how to cook these dishes. Just because he does high-end, experimental cuisine, doesn't mean he doesn't have affection for the classics.

KEPHALLE Says:

Nov 16, 2011 - i'm not commenting on his technical ability or knowledge, but his taste on what cuisine is.

Doug31415 Says:

Nov 16, 2011 - His taste is for things that have never been cooked before. I am not placing Ferran above Jacques or vice versa, but to berate Ferran for inventing new high-end cuisine simply because it is more technically complex misses the point: this is a show for home cooks, not a tutorial for commis at El Bulli. Not sure why Ferran even needs to be mentioned.

KEPHALLE Says:

Nov 17, 2011 - one simple question: do you think design and architechture are art? i'm interested in your opinion about this, it will be helpful to make you understand my point.

Doug31415 Says:

Nov 17, 2011 - They can be art but they must also be functional. I understand the point you are trying to make that food must (a) provide nourishment and (b) taste good. Ferran, like Jacques before, is taking the food he grew up with and refining it laboriously to provide an experience that is unique, one that you cannot get at home. I took issue with your first post because the two are playing in different arenas, so suggesting that Ferran's food isn't "real" because it is high-end is misplaced

KEPHALLE Says:

Nov 17, 2011 - see, i think food is like design: it must be "human", because both have to respect certain unavoidable needs, structures and limitations. i think Ferran, albeit skilled and talented, has been moving too much towards "art-cuisine", or better chemical-art employing edible and controversial substances. i'm sure the experience he provides is unique (but healthy?), but Adrià's dishes are more adequate to an art gallery rather than a restaurant. MHO on food: the simplest the better :-)

Doug31415 Says:

Nov 18, 2011 - Well, most 3-Star Michelin food isn't simple. Even haute cuisine sauces require lots of time and multiple steps to create them. Does the addition of agar agar change things that much? You don't dine at a Michelin starred restaurant for nutrition, but pleasure. There was a time when the now old-school French gastronomy was cutting edge and "art". Restaurants like Ferrans are just a modern iteration of that. I won't fault the man for playing with his food.

KEPHALLE Says:

Nov 18, 2011 - i agree, but he's not just experimanting with food, but chemicals also!! so, if he's using the same kind of artificial additives and texturizers found in junk foot or fast food, why does he have 3 Michelin stars?

Doug31415 Says:

Nov 18, 2011 - Because it's a better product to begin with and the food is made on-site, not mass produced in a factory. We seem to have reached an impass here. While the food that Jacques is making is the food I love to do at home, I can't knock Ferran for trying new things. wd~50, Momofuku Ko, and Alinea are all Michelin starred restaurants that embrace these new techniques and I think it's unfair to knock them because they are new

ElmaCannonPrieto Says:

Nov 20, 2011 - Real food made by a Real Chef, not this yahoos momo Fu`s and alineas clowns...Jacques has forgotten more than this clowns know...comment by a LCBA Chef.

oskarsbitch1337 Says:

Nov 23, 2011 - holy fuck im so baked and i absolutley fucking love jaque, watched this shit for 3 hours now im soooo hungry

mcclelm Says:

Dec 14, 2011 - Love how the "mistakes" (like the cracked potato and hardboiled egg) get popped right into his mouth.

09267112 Says:

Jan 30, 2012 - (*´∇｀*)

skunkpep Says:

Feb 26, 2012 - im here cause my last name is pepin

Calbenmike Says:

Mar 10, 2012 - I typed in living legend and Pepin came up.Very appropriate.

dezmundo1251 Says:

Mar 28, 2012 - is their anyway to get as good at classic french cooking without all the buttkicking?

rbettsx Says:

Apr 20, 2012 - The Ferran Adrià debate is a bit irrelevant, as are so many of the restaurant-food based cooking shows. A lot of that wonderful stuff requires a brigade in the kitchen, and that's why you go out for it . This is food with great basic technique, for home, and friends. I wish there were more like this, for people who want to do it, not just watch it.

sosueme66 Says:

Apr 26, 2012 - love you - you are the best!