How To Make Mackerel Sashimi With Caviar With Chef Eric Ripert
Vložit
- čas přidán 11. 11. 2015
- When asked by David Kinch if he trusts people who don’t like caviar, Chef Eric Ripert replies, “No. In general, I don’t trust people who don’t like food.” What you can trust, however, is that Eric Ripert can do amazing things with seafood. He chooses a plentiful, underrated and underused fish, mackerel, for this raw and hot broth dish he prepares for friend, David Kinch.
Get the recipe: bit.ly/1kPjHsJ
Check out our website: www.mindofachef.com/
Subscribe to our channel: bit.ly/1Erevk1
Download and stream the episodes: mindofachef.vhx.tv/
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: / mindofachef
Facebook: / mindofachef
Instagram: / mindofachef
Pinterest: / mindofachef
Tumblr: / mindofachef
Google+: bit.ly/1ATL99n - Zábava
"In general, I don't trust people who don't like food".
GOLD. Could not agree more.
It is like someone saying "I don't like having fun".
Words have never been spoken so true. There is poetry in words and in cooking.
“ in general I don’t like people who don’t breathe air”
“Or don’t shit from their asses”
rewatching this again.. and its still a great video.. my fav. part is how quickly Eric ripert returns David Kinch's compliment without a 2nd thought. genuine respect between them both. RIP Anthony Bourdain, and I really hope Eric Ripert is feeling much better now after the traumatic experience of discovering his best friends body.
Grocer: how micro do you want your chives?
Eric: yes.
"And I'm generous with the butter, I don't care"
ROFL
The most important quote of this is, "... It's something we don't get much of on the Pacific Coast," That it's entirely second nature; it flies off the tongue that if the ingredient isn't from down the road, it's not something he'll use. I like that. I like that it's becoming a natural way of thinking in food, haute or not.
Pissankle q
I was thinking the same thing. He sure is into his trade
Well that is true and not. He uses some exotic stuff from Japan like spices and herbs, wasabi, etc. BUT when it comes to animalia, he is devout California. Rightfully so IMO. Cali is so rich in natural resources from huntable game, To seafood, to agriculture. Lunch is the Man.
A lot of native Californians tend to forget that for a vast majority of Americans Fresh ingredients is something you can only dream off. Even my local regular supermarket has fruits, fish, meat and vegetables that are all california grown, so we are not even talking premium stuff here!
I agree. It's more about grounding the eating experience to the location you are in to create immersion. Rather than bhodge podge of all the shit you can get.
Such reverence for each other. Really amazing
Do you trust people that don't like caviar? No...in general I don't trust people that don't like food... right on
pfft.. idiots... caviar for starters looks like poop, is overpriced and it tastes like shit ... i have worked in many fine dining style restaurants. i find pretentious food is highly linked to health problems... raw fish contain parasites by the way..
Eric Ripert is a wonderful Human Being :)
that looks absolutely decisions! They should always show the hosts and guest eating the food.
This looks really great. I live in Tokyo and the Pacific mackerel available here has a much lower fat content and redder colour so Im not sure that it would work as well as this clip shows. How do you think this would go with sashimi from something like a fatty autumn season Sea Bream or even better still, Sable fish?
Thanks for sharing 🌻
Such an incredible amount of finesse, Ripert & Kinch are absolute geniuses.
"Do you trust people that don't like caviar?"
"No."
Okay. Maybe I don't trust people who don't like onions, then.
True master
3:57 Hm, thoughtful
damn that looks good
brilliant
micro micro micro chives
A.k.a. "atto chives"...
MMMMMMMMMMMM would loose to taste that! hoping the clam/mussle taste does not get toned down by the butter though!
I LIKE CHEF ERIC RIPERT,
That is soo sooo true .. I don't trust people that don't like food as well .. freaking scary individuals
SOO what did he do with all the clams and mussels?
Possibly pureed into a soup or into a sauce
chef snack
You think with a greek - Mediterranean mackerel will be the same chef?
Not the same, but probably also delicious ^^
Easy recipe as long as the fish fillets are already skinned, which takes a bit of practice, and can afford caviar.
Am i the only one wondering why professional chefs, even some of the best in the world never have a fitting lid to their pots?
hair on mackerel at 1:51
thats a vein bub
I'm sorry. But that's carpaccio. Not sashimi.
Hmmmn. Interesting observation. I had to look up that definition. You taught me something today. Thank you.
David was trying to be respectful when he says that Eric cooks with quiet confidence. He’s sort of saying Eric is very traditional and does it very well. I took it as him insulting Eric. Where David is a more forward thinking, avant-garde chef.