Sharing Jacques Pepin
11 years ago
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11 years ago
11 years agoRelated Discussions
Jacques Cartier and the Hard Prune
Comments (9)I have rethought my answer because I don't have a good estimative ability for lengths. I realize I blithely said "18 inches", and then realized that I had no idea what that would look like. Jacques Cartier is pruned to about my knee level, as well as Rose de Recht and La Reine; Yolande d'Aragon we prune to mid thigh level, I would think and I already mentioned Grandmother's Hat, which has a different growth habit here, and is much further back in the garden - so it needs to be taller. We prune late December (too early really) to late January. If I could choose a date to prune, it would be between 20-30 January here in Orange County CA....See MoreJaques Pepin cookbook
Comments (19)I do not know where the videos you watch originate from. But he has a LOT of cooking videos on YouTube. If you click to expand the description under the video on YouTube, it lists the ingredients needed. A lot of his recipes are online already. So if you see a video you like, you could just search for and print the recipe. Its what I do sometimes instead of buying a wholoe cookbook. Cooking videos irk me sometimes too, because I don't like to watch someone chop or stir or shake a pan. I get impatient. I want the next step!...See MoreGloria Estefan and Jacques Pepin Cooking Together TV — When?
Comments (3)A web search only turned up this 11 year old episode of Rachel Ray: https://m.imdb.com/title/tt3202602/?language=es-mx...See MoreDamask, Perpetual Damask, Portland Share 2024
Comments (36)@crysta_nebraska, your rose looks modern, from what I see of it in the photos, but it sounds like you did a great job on it, and have been suitably rewarded! Do you have other roses? Have you tried the old roses? Chris209, seedlings are so much fun! Congratulations on yours....See More
11 years ago- 11 years ago
- 11 years agolast modified: 11 years ago
- 11 years ago
- 11 years ago
Here's a pic of the five pound roaster I deboned, stuffed, cooked sous vide, then torched. It was fabulous. Next time I'll use a bigger bird--the work is the same but you get more meat.
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