I made this Jacques Pépin chicken recipe tonight for the first time.
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I made this Jacques Pépin chicken recipe tonight for the first time. I managed to screw it up in like three different ways. But the sauce you make at the end is so good that none of that mattered. It is the kind of sauce that can cover a multitude of sins. This is why Jacques Pépin is a world famous chef and I am not
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by [email protected]
Just, word to the wise: when Pépin says you want to make this one in a non-stick pan,
for the love of God,
LISTEN TO HIM
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by
Also note: Pépin's recipe calls for three cloves of garlic.
You will agree with him at the table.
But you will regret it later
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Matthijs De Smedtreplied to Jason Lefkowitz last edited by
@jalefkowit I once thought there was no such a thing as too much garlic, and then I tried the "Big Sur" pizza at local pizza chain Pizza My Heart
"40 Cloves of Roasted Garlic, Organic Tomato Pizza Sauce, Pepperoni, Sausage, Portobello Mushrooms & Green Onions."
40 cloves! What now Pépin'!?
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Jason Lefkowitzreplied to Matthijs De Smedt last edited by
@anji 🤯