re: Jacques Pepin Cooking

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He makes it look so easy and there are no theatrics.

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This is so true. He whips up good food in no time without doing anything complicated. He also makes things with items he's got lying around like an old baguette, old vegetables or old cheeses. He just cuts off the bad parts and makes something delicious.

I like watching his videos but his food has to be extremely bland. He barely seasons anything.

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I like watching his videos but his food has to be extremely bland. He barely seasons anything.

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You can certainly add the seasonings of your choice.

He uses a lot of parsley, chives, green onions, garlic, green onions, onions,leeks, mushrooms... depending on the dish. He seasons with salt and pepper mostly which is fine for me. I don't want everything buried in Cajun seasoning mixes all the time.

Someone made some green beans recently. They were tasty, but so hot, they burned my lips. The freshness of the green beans was overwhelmed by the heavy seasoning. The person who made them told me she didn't know why they would be hot because she didn't add any pepper. I asked her what seasonings she used. She said Slap Ya Mama. I told her that was heavy in red pepper. She puts Cajun seasoning on everything and it tends to taste the same. She's heavy handed with it, though. I don't mind some, but I don't want that to dominate flavors of the food.

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So, on some online platform, I dared to suggest that I liked mine better uncovered due to what the steam does. You would have thought I had called for the death of all puppies.

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i meant to book mark that post of yours. you have a link? still havent had chance to cook some thighs up in your write up.

Thread is here

Baldona: yes, I flip them once the skin is to the point I want. It does not take long for the other side to cook.