This is snipped from a longer video that is really great. But this part resonated with me. Often I’ll stumble my way into making something that is incredible, but could never be served in a restaurant because of one thing or another; the vegetables are cut different sizes, the sauce is the wrong thickness, it isn’t visually appealing (the most common reason: brown food tastes best), whatever. My friends, we are validated.
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Right On!!!
I had neither technique nor talent until I got a pellet grill and joined Amazing Ribs. -
I have seen that whole clip a couple of times & have watched Pepin in everything I can watch along with a few of his books, 2 of which are on technique. He is the master, as well as the master of the omelet. Shoot when I think of him I even pronounce omelet the way he does.
It got me thinkin of who has had the greatest impact on my culinary life. Jacque heads the list, with Julia Child sort of as a side kick, even though Julia came first. Then there was Martin Yan who led me into Chinese, gobbling up his vids & possessing countless books which opened the world of Asian cooking. Then there is Myron Mixon who opened a door so slightly as I jumped on a Highway with a Bus Driver named Meathead Goldwyn who took me to science, grillin, Q and all things outdoors. What a ride!Comment
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