Jacques Pépin, The Omelet and Life

[weinoo]

Nice little article in the Washington Post, as Tim Carmen learns at the master's elbow...

 

https://wapo.st/4j5d8Qe

[rotuts]

@weinoo

 

is this article anywhere else ?

 

allergic  to FB here.

[Smithy]

54 minutes ago, rotuts said:

@weinoo

 

is this article anywhere else ?

 

allergic  to FB here.

 

https://wapo.st/4c9kG2l

 

This is an unlocked gift article link. No special sign-ins, or FB, needed.

[liuzhou]

6 minutes ago, Smithy said:

 

https://wapo.st/4c9kG2l

 

This is an unlocked gift article link. No special sign-ins, or FB, needed.

 

Not my experience.

[Smithy]

27 minutes ago, liuzhou said:

 

Not my experience.

 

Sorry. Trying again:

 

What Jacques Pépin taught me about omelets and life

I love this subheader:

 

Quote

“There’s no failure,” says the French chef. You eat your mistakes and try again.

 

 

If that doesn't work, then I'm out of ideas.

[liuzhou]

No. Not your fault! Thanks for trying. 

[Smithy]

This article is full of wonderful insights and comments. Of course I want to include the whole thing here, and I may not. It makes the note that mastery of omelets takes time, practice and lots of mistakes -- and really, at best, receiving mentorship as the author was doing here. Omelets are old-style classic dishes, not to be confused with whatever is raging on TikTok or other social media at any given moment. This part, right here, I will share because it made me laugh aloud:

 

Quote

His body may be slowed by time and circumstance, but his sense of playfulness remains fully intact during his omelet demonstration. Instead of throwing a pat of butter into a pan, he takes a knife and repeatedly scrapes at a butter stick to form a delicate rose, with two layers of petals. He barely allows us to ooh and aah over the creamy amusement before he tosses it into the pan to melt. He performs this trick twice for a pair of omelets. After finishing his second one, he pulls out a dollop of payusnaya, or pressed caviar, and proceeds to flatten it with a spoon. He then drapes the flattened splat of roe over the finished omelet, a little egg-on-egg action.

 

“That omelet,” Pépin cracks, “now is 80 bucks.”

 

[AlaMoi]

I think I found the same here - no paywall

https://www.msn.com/en-au/news/us/what-jacques-pépin-taught-me-about-omelets-and-life/ar-AA1BCRt9

[TdeV]

@AlaMoi, there was video with your link which I didn't find on the WaPo site.

 

Fun!

[AlaMoi]

Pepin is an outstanding tutor for crepes and omelets.

the MSN link doesn't have the same pic, but the text is similar/same . . . perhaps the author 'sharing' or editors 'editing'?

[rotuts]

@AlaMoi

 

''''  Pepin is an outstanding tutor for crepes and omelets '''

 

he is pretty much outstanding in anything you might want to

 

not just eat , but might want to make for your self.

[IndyRob]

I was watching some Youtube channel, maybe 'Alex French Guy Cooking' and, while I suspect there was some pre-planning, he seemed to be bemused by the the fact an omelet was what someone wanted him to do.  Of all the things he's created in his life.  People keep wanting him do an omelet.

 

Well, he says that his test for a new cook is to make an omelet. 

 

And that's really it, isn't it?  I think that everyone wants to pass that test.

 

Edited 11 hours ago by IndyRob (log)