James Beard's Famous Onion Sandwich via Jacques Pépin
November 20, 2023 11:06 PM Subscribe
I just stumbled across this recent recipe video by lifelong friend of Julia Child, Jacques Pépin, who seems to be quite passionate about continuing her legacy of making cooking accessible to home chefs who don't have the time or resources to be really high-brow and fancy. Here he introduces us to a humble onion sandwich. I feel like Pépin deserves a gigantic post that I don't have the resources to make at the moment, but I thought I'd share this thing that I found unexpectedly delightful and unexpectedly delicious
James Beard, incidentally, apparently plagiarized his namesake onion sandwich recipe from his once-colleagues the Rhodes.
posted by kickingtheground at 11:35 PM on November 20, 2023 [4 favorites]
posted by kickingtheground at 11:35 PM on November 20, 2023 [4 favorites]
Pépin has been doing short videos for home cooking on that YouTube channel, I've been watching all of it! So many wonderful recipes and techniques.
Tangentially, I've been trying to find who it was--maybe it was Jacques Pépin, maybe some other YouTube channel cooking teacher--that said that sometimes you don't want to rinse certain fresh herbs like parsley, because all that fresh flavor is on the underside of the leaves. I remember this remark but not who it was that said it, and I've been trying to find the source without any success and it feels like trying to find a lost item in your home or something.
posted by polymodus at 11:58 PM on November 20, 2023 [1 favorite]
Tangentially, I've been trying to find who it was--maybe it was Jacques Pépin, maybe some other YouTube channel cooking teacher--that said that sometimes you don't want to rinse certain fresh herbs like parsley, because all that fresh flavor is on the underside of the leaves. I remember this remark but not who it was that said it, and I've been trying to find the source without any success and it feels like trying to find a lost item in your home or something.
posted by polymodus at 11:58 PM on November 20, 2023 [1 favorite]
I do this butternut squash recipe of his. Perfect for Thanksgiving, or any time.
posted by snofoam at 12:04 AM on November 21, 2023 [2 favorites]
posted by snofoam at 12:04 AM on November 21, 2023 [2 favorites]
I will never tire of listening to him say "shives."
posted by rhizome at 12:15 AM on November 21, 2023 [18 favorites]
posted by rhizome at 12:15 AM on November 21, 2023 [18 favorites]
Jaques Pépin is an international treasure. I love watching his videos when I need a break.
Do wash your herbs, though. A person in my family discovered the very hard way that even fresh organic produce can have eggs from intestinal worms on them. Also, it doesn't make sense to think that you can wash away the flavor, maybe what the person said was to dry the herbs thoroughly after washing?
posted by mumimor at 12:25 AM on November 21, 2023 [6 favorites]
Do wash your herbs, though. A person in my family discovered the very hard way that even fresh organic produce can have eggs from intestinal worms on them. Also, it doesn't make sense to think that you can wash away the flavor, maybe what the person said was to dry the herbs thoroughly after washing?
posted by mumimor at 12:25 AM on November 21, 2023 [6 favorites]
That’s a mayonnaise sandwich with onio.
posted by waving at 1:33 AM on November 21, 2023 [13 favorites]
posted by waving at 1:33 AM on November 21, 2023 [13 favorites]
Back in the 70's, our family went through a lengthy fad of eating spanish onion, cheddar cheese, and mustard sandwiches. We didn't go in for the froufrou presentation of circles and edge garnish, these were just two slices of untoasted white bread layered with the three toppings and likely a glass of milk with powdered Nestlé's Quik on the side. Good times.
posted by fairmettle at 1:42 AM on November 21, 2023 [6 favorites]
posted by fairmettle at 1:42 AM on November 21, 2023 [6 favorites]
One of the most shocking cultural differences I've experienced since working with people from the US is the discovery that they don't use butter on their sandwiches. n=3 so I have no idea how widespread this is but they're adamant that practically no one uses butter.
posted by tomp at 2:14 AM on November 21, 2023 [2 favorites]
posted by tomp at 2:14 AM on November 21, 2023 [2 favorites]
Slightly related; lately I'm enjoying video's form the anti chef. It's a guy who started making video's being clueless about cooking with sometimes hilarious results.
Nowadays he's learned a lot and his cooking is up to standard. Still, he's fun to watch.
This is a playlist of him cooking Julia Child's recipes.
posted by Kosmob0t at 2:16 AM on November 21, 2023 [5 favorites]
Nowadays he's learned a lot and his cooking is up to standard. Still, he's fun to watch.
This is a playlist of him cooking Julia Child's recipes.
posted by Kosmob0t at 2:16 AM on November 21, 2023 [5 favorites]
n=3 so I have no idea how widespread this is but they're adamant that practically no one uses butter.
My late 70s mom has for decades made what she calls bread, butter, and radishes, which is a sandwich made with those three ingredients. Otherwise, I would agree that in the US, butter is not a standard sandwich spread, with Miracle Whip or mayo being much more common (and I think the latter more than the former, though I much prefer the former).
We do generally insist on using butter on the outside of grilled cheese sandwiches, though. (Here using mayo or Miracle Whip, either one, is heresy to me.)
posted by tubedogg at 3:32 AM on November 21, 2023
My late 70s mom has for decades made what she calls bread, butter, and radishes, which is a sandwich made with those three ingredients. Otherwise, I would agree that in the US, butter is not a standard sandwich spread, with Miracle Whip or mayo being much more common (and I think the latter more than the former, though I much prefer the former).
We do generally insist on using butter on the outside of grilled cheese sandwiches, though. (Here using mayo or Miracle Whip, either one, is heresy to me.)
posted by tubedogg at 3:32 AM on November 21, 2023
What? It’s butter and mayo. Unless it’s Camembert on a baguette, then just butter.
posted by TWinbrook8 at 4:04 AM on November 21, 2023 [2 favorites]
posted by TWinbrook8 at 4:04 AM on November 21, 2023 [2 favorites]
If you have access to the Pluto streaming network, they have a 24 hour Julia Child channel that often plays reruns of "Julia and Jacques Cooking at Home," an utterly delightful show the two of them made in 1999. They are so playful and relaxed with each other, and the food and technique are beyond compare. The companion cookbook is also terrific.
posted by Sweetie Darling at 4:09 AM on November 21, 2023 [9 favorites]
posted by Sweetie Darling at 4:09 AM on November 21, 2023 [9 favorites]
Both of those sandwiches look really tasty. I am especially pleased to see that he uses mayo from a jar and normal household white bread. Many a recipe has gone unmade by me because they start with "making your own mayonnaise is so simple, you'll never use store-bought again!" and there is just no way. I don't care if it IS simple, my laziness in the kitchen knows no bounds and I can't imagine any scenario in which I would willingly make my own mayo. This is a sandwich I could whip up in a second if I had a craving, which is my kind of sandwich.
posted by Serene Empress Dork at 4:12 AM on November 21, 2023 [11 favorites]
posted by Serene Empress Dork at 4:12 AM on November 21, 2023 [11 favorites]
One of the most shocking cultural differences I've experienced since working with people from the US is the discovery that they don't use butter on their sandwiches. n=3 so I have no idea how widespread this is but they're adamant that practically no one uses butter.
Growing up we never used butter on sandwiches. But we went to visit my grandpa one time and his second wife made us ham sandwiches for the road, and I was surprised to find that she had used butter on it. It was delicious! I still do it occasionally when I think about it.
A few years ago the American sandwich place Jimmy John's offered a sandwich for a limited time called "the Frenchie" which had salami, capicola and provolone on a thin baguette-style roll with salted butter (per a quick Google.) My husband and I both really liked them and were sad when they were discontinued.
posted by Serene Empress Dork at 4:13 AM on November 21, 2023
Growing up we never used butter on sandwiches. But we went to visit my grandpa one time and his second wife made us ham sandwiches for the road, and I was surprised to find that she had used butter on it. It was delicious! I still do it occasionally when I think about it.
A few years ago the American sandwich place Jimmy John's offered a sandwich for a limited time called "the Frenchie" which had salami, capicola and provolone on a thin baguette-style roll with salted butter (per a quick Google.) My husband and I both really liked them and were sad when they were discontinued.
posted by Serene Empress Dork at 4:13 AM on November 21, 2023
I'd have thought mustard was the most common sandwich condiment in the US, then mayonnaise, then butter.
posted by Nancy Lebovitz at 4:32 AM on November 21, 2023
posted by Nancy Lebovitz at 4:32 AM on November 21, 2023
Growing up we never used butter on sandwiches. But we went to visit my grandpa one time and his second wife made us ham sandwiches for the road, and I was surprised to find that she had used butter on it. It was delicious! I still do it occasionally when I think about it.
I've run into this quite a bit at small town church gatherings in the upper Midwest! Somehow the jambon-beurre is a standard thing in these churches full of mostly descendants of German and Norwegian immigrants, although usually served on soft rolls when I've had it. Sits right alongside the hot dish and bars.
Also hard agree on that JJ's Frenchie sandwich, it was so good!
posted by jason_steakums at 4:50 AM on November 21, 2023 [5 favorites]
I've run into this quite a bit at small town church gatherings in the upper Midwest! Somehow the jambon-beurre is a standard thing in these churches full of mostly descendants of German and Norwegian immigrants, although usually served on soft rolls when I've had it. Sits right alongside the hot dish and bars.
Also hard agree on that JJ's Frenchie sandwich, it was so good!
posted by jason_steakums at 4:50 AM on November 21, 2023 [5 favorites]
This conversation reminds me of how much I used to love cooking shows, before the Food Network turned into reality competition shite. We got rid of cable about a dozen years ago but before then Food Network was a staple of my channel surfing.
posted by slogger at 4:58 AM on November 21, 2023 [2 favorites]
posted by slogger at 4:58 AM on November 21, 2023 [2 favorites]
Somehow the jambon-beurre is a standard thing in these churches full of mostly descendants of German and Norwegian immigrants
This is so true -- but this weekend it will be turkey instead of ham.
posted by paper chromatographologist at 5:15 AM on November 21, 2023
This is so true -- but this weekend it will be turkey instead of ham.
posted by paper chromatographologist at 5:15 AM on November 21, 2023
I have been doing sliced radishes on toast with butter and salt for years, but it never occurred to me to use a peeler to get thin uniform slices. I have to try that next time!
posted by notoriety public at 5:23 AM on November 21, 2023 [5 favorites]
posted by notoriety public at 5:23 AM on November 21, 2023 [5 favorites]
Jacque Pepin has had a very interesting life. His memoir, "The Apprentice" is a delight to read.
posted by MLW15 at 5:38 AM on November 21, 2023 [7 favorites]
posted by MLW15 at 5:38 AM on November 21, 2023 [7 favorites]
I've been watching Jacques Pepin off and on for so many years that I'm always surprised to find that he's about his work. He's always such a comforting person to watch. His technique is astonishing, but what always strikes me most about him is that he manages to simultaneously advocate for making very high quality food AND for keeping that process as simple as possible. I'm going to be heartbroken when he passes.
posted by Ipsifendus at 6:08 AM on November 21, 2023 [6 favorites]
posted by Ipsifendus at 6:08 AM on November 21, 2023 [6 favorites]
I'm going to be heartbroken when he passes.
Me too. I just posted something to that affect to Facebook. I don't get attached to most celebrities, either, but he seems like a good person who's given me a lot of joy and a lot to think about regarding cooking and food over the years.
posted by mollweide at 6:28 AM on November 21, 2023
Me too. I just posted something to that affect to Facebook. I don't get attached to most celebrities, either, but he seems like a good person who's given me a lot of joy and a lot to think about regarding cooking and food over the years.
posted by mollweide at 6:28 AM on November 21, 2023
Re: butter on sandwiches. I come from a working class background, with many manual laborers in my immediate and extended family. My mom always made their sandwiches with butter, saying they would keep without refrigeration while they were on worksites. She had a fridge at work, so her sandwich got mayo. I was headed to school, so mine got butter like my dad's. I was always worried that other kids would notice and make fun of me. This was back in the brown bag days, when kids didn't have insulated or cooled lunch boxes/bags.
It took me a lot of years to outgrow the shame I felt about being working class -- and I've often wondered how much of it goes back to the messages my mom unintentionally passed me with those sandwiches. I'm not blaming her of course, that would be ridiculous. But there was so much attention to who got mayo and who got butter, and why, it's hard to not wonder.
posted by OrangeDisk at 6:43 AM on November 21, 2023 [5 favorites]
It took me a lot of years to outgrow the shame I felt about being working class -- and I've often wondered how much of it goes back to the messages my mom unintentionally passed me with those sandwiches. I'm not blaming her of course, that would be ridiculous. But there was so much attention to who got mayo and who got butter, and why, it's hard to not wonder.
posted by OrangeDisk at 6:43 AM on November 21, 2023 [5 favorites]
His memoir, "The Apprentice" is a delight to read.
Yes, I knew of him and had seen some of his shows previously, but I finally got around to reading his memoir and it's really charming. And now Tiktok serves me his videos with absolutely bonkers subtitles, and so I get to see him and also have a little chortle about how his accent is being interpreted by bots on any given day.
posted by PussKillian at 6:48 AM on November 21, 2023 [1 favorite]
Yes, I knew of him and had seen some of his shows previously, but I finally got around to reading his memoir and it's really charming. And now Tiktok serves me his videos with absolutely bonkers subtitles, and so I get to see him and also have a little chortle about how his accent is being interpreted by bots on any given day.
posted by PussKillian at 6:48 AM on November 21, 2023 [1 favorite]
Jacques Pepin lives in southern CT, so we hear/see a lot of him around here through various media, and I'm a big fan.
In addition to his wonderful cookery (his crepe recipe is standard in my family), he's also a painter. I've been in the market for a chicken tattoo, and I keep meaning to reach out to his people for permission to use one of his paintings (still not sure which one; there are so many). His aesthetic is just what I like and I appreciate the CT connection too.
posted by dlugoczaj at 7:05 AM on November 21, 2023 [5 favorites]
In addition to his wonderful cookery (his crepe recipe is standard in my family), he's also a painter. I've been in the market for a chicken tattoo, and I keep meaning to reach out to his people for permission to use one of his paintings (still not sure which one; there are so many). His aesthetic is just what I like and I appreciate the CT connection too.
posted by dlugoczaj at 7:05 AM on November 21, 2023 [5 favorites]
Pepin is a treasure to whom I owe a love of simplicity & good food.
Two favorites:
--pinot noir granita
--knifework with a chicken: in a single concise episode he covered spatchcocking, the "oysters" (in that Jacque Pepin voice "they're best part of the shik'en but you do not know about them because the shefv saves them for 'emself"), and how to make 4 drumsticks from a single chicken.
>>n=3 so I have no idea how widespread this is but they're adamant that practically no one uses butter
@OrangeDisk Interesting connection to working class . I think there's more shame in the contemporary United States about adding fat to food compared with other countries. I dated someone who's grandmother would butter ham sandwiches etc. (on the outside!), "it helps it slide down." I always figured it was just extra cheap calories. We seem to have the opposite problem these days.
My grandfather - who's parents died in the 1930s - often starved in the Great Depression with his orphaned siblings. He was both a foodie and could find the greatest joy in mayo on saltines or white bread. His table was never without a simple loaf of bread. All of us grandkids adore "crackers", the way grandad made them.
posted by rubatan at 7:51 AM on November 21, 2023 [3 favorites]
Two favorites:
--pinot noir granita
--knifework with a chicken: in a single concise episode he covered spatchcocking, the "oysters" (in that Jacque Pepin voice "they're best part of the shik'en but you do not know about them because the shefv saves them for 'emself"), and how to make 4 drumsticks from a single chicken.
>>n=3 so I have no idea how widespread this is but they're adamant that practically no one uses butter
@OrangeDisk Interesting connection to working class . I think there's more shame in the contemporary United States about adding fat to food compared with other countries. I dated someone who's grandmother would butter ham sandwiches etc. (on the outside!), "it helps it slide down." I always figured it was just extra cheap calories. We seem to have the opposite problem these days.
My grandfather - who's parents died in the 1930s - often starved in the Great Depression with his orphaned siblings. He was both a foodie and could find the greatest joy in mayo on saltines or white bread. His table was never without a simple loaf of bread. All of us grandkids adore "crackers", the way grandad made them.
posted by rubatan at 7:51 AM on November 21, 2023 [3 favorites]
But we went to visit my grandpa one time and his second wife made us ham sandwiches for the road, and I was surprised to find that she had used butter on it. It was delicious!
In 1966 my family flew from California to New York and were served ham and butter sandwiches on the plane, so it's possible that it's something that used to be a thing, a more widely-known thing I mean.
posted by JanetLand at 7:55 AM on November 21, 2023
In 1966 my family flew from California to New York and were served ham and butter sandwiches on the plane, so it's possible that it's something that used to be a thing, a more widely-known thing I mean.
posted by JanetLand at 7:55 AM on November 21, 2023
My mother always put butter on our sandwiches (1970's and 80's). I still do occasionally, although I usually go for only mustard. I've never used mayo in sandwiches, unless they are a "salad" sandwich (tuna, egg, chicken, corned beef, or whatever chopped up in mayo).
posted by fimbulvetr at 8:22 AM on November 21, 2023
posted by fimbulvetr at 8:22 AM on November 21, 2023
Big "Americans, butter & sandwiches" thread previously.
posted by svenx at 8:26 AM on November 21, 2023 [4 favorites]
posted by svenx at 8:26 AM on November 21, 2023 [4 favorites]
"making your own mayonnaise is so simple, you'll never use store-bought again!"
I've made my own mayo, and it's fine, but I'm almost always quite happy with store-bought unless I'm doing something special with it (ex. adding garlic and a drop or two of Liquid Smoke, yummmm).
posted by Greg_Ace at 8:35 AM on November 21, 2023 [4 favorites]
I've made my own mayo, and it's fine, but I'm almost always quite happy with store-bought unless I'm doing something special with it (ex. adding garlic and a drop or two of Liquid Smoke, yummmm).
posted by Greg_Ace at 8:35 AM on November 21, 2023 [4 favorites]
I've made my own mayo, and it's fine, but I'm almost always quite happy with store-bought unless I'm doing something special with it (ex. adding garlic and a drop or two of Liquid Smoke, yummmm).
Liquid smoke in mayo is a thought that wouldn't have crossed my mind in a thousand years. I must try it! Thanks for that!
posted by treepour at 8:40 AM on November 21, 2023 [3 favorites]
Liquid smoke in mayo is a thought that wouldn't have crossed my mind in a thousand years. I must try it! Thanks for that!
posted by treepour at 8:40 AM on November 21, 2023 [3 favorites]
His technique is astonishing
Yes indeed. Even allowing for TV Magic editing, it's an absolute delight to watch his YouTube videos and see him effortlessly throw together an amazing meal in just a few minutes.
It usually takes me half an hour just to make fried eggs, toast, and coffee in the morning.
posted by Greg_Ace at 8:40 AM on November 21, 2023 [1 favorite]
Yes indeed. Even allowing for TV Magic editing, it's an absolute delight to watch his YouTube videos and see him effortlessly throw together an amazing meal in just a few minutes.
It usually takes me half an hour just to make fried eggs, toast, and coffee in the morning.
posted by Greg_Ace at 8:40 AM on November 21, 2023 [1 favorite]
Previously on the blue. The Chef Who Saved My Life
A story that really resonated with me, even as a person who does not take much interest in cooking or haute cuisine, but who sees tremendous value and wisdom in what Pepin has to say about a good life.
posted by Probabilitics at 8:57 AM on November 21, 2023 [4 favorites]
A story that really resonated with me, even as a person who does not take much interest in cooking or haute cuisine, but who sees tremendous value and wisdom in what Pepin has to say about a good life.
posted by Probabilitics at 8:57 AM on November 21, 2023 [4 favorites]
My favourite onion-heavy sandwich is limburger, onion, and mustard on rye.
posted by fimbulvetr at 9:10 AM on November 21, 2023 [1 favorite]
posted by fimbulvetr at 9:10 AM on November 21, 2023 [1 favorite]
That sandwich pairs fantastically with a strong dark beer.
posted by fimbulvetr at 9:11 AM on November 21, 2023 [2 favorites]
posted by fimbulvetr at 9:11 AM on November 21, 2023 [2 favorites]
The most important thing for a good onion sandwich is to start out with a slice of real bread and not whatever the stuff is in the video is. With crust of course. Simply place the onion slices on the bread and then put a piece (not slice) of bacon on a roasting stick and drip the melting fat onto the bread as you roast the bacon over the campfire.
If there is no campfire on hand the next best thing is duck fat on the bread and then a pinch of salt and onion on top of that.
posted by donio at 9:18 AM on November 21, 2023
If there is no campfire on hand the next best thing is duck fat on the bread and then a pinch of salt and onion on top of that.
posted by donio at 9:18 AM on November 21, 2023
The onion sandwich, while probably good, is comical given it's alleged origins as a fancy hors d'eourve or tea sandwich. It's just mayo and onion on white bread. That's not fancy!
The radish sandwich is something that had not occurred to me, despite rather enjoying eating sliced radishes with a generous helping of butter spread on each slice.
start out with a slice of real bread and not whatever the stuff is in the video is
Oh, come on. There's absolutely nothing wrong with a loaf of supermarket white bread and, in fact, it is sometimes the perfect delivery mechanism for a sandwich.
It's also a video about home cooking using pretty average ingredients that are common in many American homes.
I am all about fancy, artisanal bread. But that's not the context here and pooh-poohing sandwich bread as "whatever that stuff is" comes across as more than a little condescending.
posted by asnider at 9:38 AM on November 21, 2023 [8 favorites]
The radish sandwich is something that had not occurred to me, despite rather enjoying eating sliced radishes with a generous helping of butter spread on each slice.
start out with a slice of real bread and not whatever the stuff is in the video is
Oh, come on. There's absolutely nothing wrong with a loaf of supermarket white bread and, in fact, it is sometimes the perfect delivery mechanism for a sandwich.
It's also a video about home cooking using pretty average ingredients that are common in many American homes.
I am all about fancy, artisanal bread. But that's not the context here and pooh-poohing sandwich bread as "whatever that stuff is" comes across as more than a little condescending.
posted by asnider at 9:38 AM on November 21, 2023 [8 favorites]
And this is one sandwich that my wife loved.
NY Times (archive):
posted by pracowity at 9:54 AM on November 21, 2023 [33 favorites]
NY Times (archive):
Gloria Pépin died in December of 2020. “I am by myself, so I use small pots now,” Mr. Pépin said quietly, nodding at the gleaming, copper-bottomed cookware hanging on a wall in the kitchen. “I cook every day. But this is what I miss most: sharing a bottle of wine, which we did for half a century, and eating together, which we did for half a century.”*sniff* Must be the onions.
posted by pracowity at 9:54 AM on November 21, 2023 [33 favorites]
I stand by my bread snobbery.
posted by donio at 9:58 AM on November 21, 2023 [1 favorite]
posted by donio at 9:58 AM on November 21, 2023 [1 favorite]
Nthing the love for Jacques Pepin. His videos kept me relatively sane through early COVID times. So good and so unsnobby, and I love to hear him say "hamburger."
posted by queensissy at 10:13 AM on November 21, 2023 [1 favorite]
posted by queensissy at 10:13 AM on November 21, 2023 [1 favorite]
The onion sandwich, while probably good, is comical given it's alleged origins as a fancy hors d'eourve or tea sandwich. It's just mayo and onion on white bread. That's not fancy!
The shives make it fancy!
posted by waving at 10:13 AM on November 21, 2023 [5 favorites]
The shives make it fancy!
posted by waving at 10:13 AM on November 21, 2023 [5 favorites]
one sandwich that my wife loved
posted by justsomebodythatyouusedtoknow at 10:18 AM on November 21, 2023 [1 favorite]
posted by justsomebodythatyouusedtoknow at 10:18 AM on November 21, 2023 [1 favorite]
I love a good onion sandwich, but his is too refined. I like a cruder variety, a too much sandwich. I cut thick slices, put them on a roll, drizzle them with too much vinegar, and sprinkle them with too much salt.
posted by pracowity at 10:19 AM on November 21, 2023 [3 favorites]
posted by pracowity at 10:19 AM on November 21, 2023 [3 favorites]
I had some spare cornbread lying around, and I smeared a little butter on it and stacked up some onion slices and it was a different thing entirely. But I guess that's just a lazy curtido.
posted by credulous at 10:42 AM on November 21, 2023
posted by credulous at 10:42 AM on November 21, 2023
He's a national treasure. If you like this, I highly recommend his "Complete Techniques" and the accompanying 3-hour long video compilation of Complete Techniques. NB: The techniques are indexed in the video description.
posted by borges at 10:55 AM on November 21, 2023 [2 favorites]
posted by borges at 10:55 AM on November 21, 2023 [2 favorites]
I loved Pepin's memoir The Apprentice so much that I bought another copy after a friend did not return the one she borrowed. And I've subscribe to his Facebook to catch as many of his videos as I can. Many of his cookbooks focus on using standard pantry items and beginner-level techniques-so helpful when I was just starting to experiment with the non-basics. He always makes it seem so easy, the mark of a true pro!
posted by beaning at 11:04 AM on November 21, 2023 [1 favorite]
posted by beaning at 11:04 AM on November 21, 2023 [1 favorite]
Ctrl-F "Sandwiches of History"
No results...
Huh? Disappointing Metafilter. But I will provide - Sandwiches of History: James Beard Onion Sandwich.
posted by Ashwagandha at 11:29 AM on November 21, 2023 [2 favorites]
No results...
Huh? Disappointing Metafilter. But I will provide - Sandwiches of History: James Beard Onion Sandwich.
posted by Ashwagandha at 11:29 AM on November 21, 2023 [2 favorites]
In one of my Comfort Media playlists is this video of Alex French Guy Cooking going to Pépin's house earlier this year, where he is just sort of scooped up and along into Pepin's presence and honestly if you could repackage it as some kind of AR experience I would pay top dollar to just follow Jacques around asking my awed little questions and looking at all his equipment and memories and finally make a little omelette with him.
posted by Lyn Never at 11:43 AM on November 21, 2023 [7 favorites]
posted by Lyn Never at 11:43 AM on November 21, 2023 [7 favorites]
My favorite Pepin recipe is his braised pears in caramel cream, because every fall I get tons of pears in my farm box, and one, I'm not very fond of eating pears out of hand and two, they go from not yet ripe to overripe so fast that you have too many to eat at once. It's an incredibly simple recipe and scales up and down for nearly any number of pears as long as you can fit them in one layer. Just peel and halve the pears, lay them cut side down in a glass or ceramic dish, sprinkle about a teaspoon of sugar on each half, cook at 425 degrees for 35 minutes until the juices have caramelized, pour over enough cream to cover all the caramelized liquid, 2-3 tablespoons per half, cook for another 10 minutes. You don't need to bother basting the pears despite what the recipe says, and the pistachios aren't necessary either. You could probably even deglaze the caramel with something other than cream, though if I was using wine or apple juice or whatever I'd probably cook less than 35 minutes so the caramel isn't as dark.
Brain-dead simple and very tasty.
posted by tavella at 1:34 PM on November 21, 2023 [6 favorites]
Brain-dead simple and very tasty.
posted by tavella at 1:34 PM on November 21, 2023 [6 favorites]
Thank you for that video, Lyn Never, precisely what I needed today!
posted by mollweide at 1:48 PM on November 21, 2023
posted by mollweide at 1:48 PM on November 21, 2023
Do wash your herbs, though. A person in my family discovered the very hard way that even fresh organic produce can have eggs from intestinal worms on them. Also, it doesn't make sense to think that you can wash away the flavor, maybe what the person said was to dry the herbs thoroughly after washing?
It's somewhat debated, some scientists say that washing doesn't actually remove pathogens so if you care about the truth then should just not be eating salads period. I've been growing my own herbs, which is why this has piqued my interest.
And I can think of a handful of people who made the unusual remark on YouTube: Jacques Pépin and Julia Child, Kenji Lopez-Alt, Chris Kimball, and possibly Marco Pierre White. So you can see why I find this a head scratcher, but so far no search engine has helped me track down the quote. In fact they said it like twice on their show on different episodes, my mind is just blanking out on who it was that said it.
Apparently, many professional chefs do not rinse herbs and this is said to be a trade secret. Going further back, the Italians traditionally do not rinse young basil when making Pesto Genovese--to North Americans this would give many people pause.
posted by polymodus at 2:28 PM on November 21, 2023
It's somewhat debated, some scientists say that washing doesn't actually remove pathogens so if you care about the truth then should just not be eating salads period. I've been growing my own herbs, which is why this has piqued my interest.
And I can think of a handful of people who made the unusual remark on YouTube: Jacques Pépin and Julia Child, Kenji Lopez-Alt, Chris Kimball, and possibly Marco Pierre White. So you can see why I find this a head scratcher, but so far no search engine has helped me track down the quote. In fact they said it like twice on their show on different episodes, my mind is just blanking out on who it was that said it.
Apparently, many professional chefs do not rinse herbs and this is said to be a trade secret. Going further back, the Italians traditionally do not rinse young basil when making Pesto Genovese--to North Americans this would give many people pause.
posted by polymodus at 2:28 PM on November 21, 2023
No, you can’t defend that bread. Many will say it’s the right thing for a PBJ but that’s just Stockholm syndrome move to Europe or something
posted by thedaniel at 2:49 PM on November 21, 2023
posted by thedaniel at 2:49 PM on November 21, 2023
There was a whole FPP on the topic of using butter for sandwiches recently. From what I gathered in that comment section, plenty of us in the US grew up eating sandwiches with butter at least some of the time, but the practice may have declined in recent decades.
posted by jomato at 3:54 PM on November 21, 2023 [2 favorites]
posted by jomato at 3:54 PM on November 21, 2023 [2 favorites]
> whatever the stuff is in the video is
It's bread; if you have the sound on you can hear him identify it.
posted by The corpse in the library at 4:03 PM on November 21, 2023 [9 favorites]
It's bread; if you have the sound on you can hear him identify it.
posted by The corpse in the library at 4:03 PM on November 21, 2023 [9 favorites]
Am I the only one who doesn’t love radishes and butter? The textures together don’t work for me.
posted by haptic_avenger at 4:04 PM on November 21, 2023 [1 favorite]
posted by haptic_avenger at 4:04 PM on November 21, 2023 [1 favorite]
Love this guy's deal but this onion thing is a sandwich of nightmares to me.
posted by kensington314 at 4:24 PM on November 21, 2023
posted by kensington314 at 4:24 PM on November 21, 2023
That radish sandwich looks amazing.
I see there's a big discussion on butter use in sandwiches within the USA. My mom was from Kansas, in case cultural norms need to be taken in consideration, and she taught us that leftover turkey sandwiches taste the best when it's only butter, bread, and the delicious moist meat of the dark parts of the turkey.
She'd have a bone to pick about not eating the crust. That's just wasteful!
posted by DB_S at 4:38 PM on November 21, 2023 [1 favorite]
I see there's a big discussion on butter use in sandwiches within the USA. My mom was from Kansas, in case cultural norms need to be taken in consideration, and she taught us that leftover turkey sandwiches taste the best when it's only butter, bread, and the delicious moist meat of the dark parts of the turkey.
She'd have a bone to pick about not eating the crust. That's just wasteful!
posted by DB_S at 4:38 PM on November 21, 2023 [1 favorite]
leftover turkey sandwiches taste the best when it's only butter, bread, and the delicious moist meat of the dark parts of the turkey.
That's a good start, but adding some homemade - not canned - cranberry sauce (and maybe even some leftover stuffing/dressing) really elevates it.
posted by Greg_Ace at 4:54 PM on November 21, 2023 [1 favorite]
That's a good start, but adding some homemade - not canned - cranberry sauce (and maybe even some leftover stuffing/dressing) really elevates it.
posted by Greg_Ace at 4:54 PM on November 21, 2023 [1 favorite]
I love Jacques and am now regularly fed his videos on tiktok which I really enjoy.
As PussKillian said above, the subtitles are hilariously wrong and make the videos that much more enjoyable.
Here's one of my favorites (tiktok link, viewable on web).
posted by Quack at 5:17 PM on November 21, 2023 [2 favorites]
As PussKillian said above, the subtitles are hilariously wrong and make the videos that much more enjoyable.
Here's one of my favorites (tiktok link, viewable on web).
posted by Quack at 5:17 PM on November 21, 2023 [2 favorites]
Ctrl-F "Sandwiches of History"
That channel has a video I love for it's sheer inexplicability, where the guy who sang "I'll Be" way back in '98 makes a pickle sandwich
posted by jason_steakums at 5:20 PM on November 21, 2023 [2 favorites]
That channel has a video I love for it's sheer inexplicability, where the guy who sang "I'll Be" way back in '98 makes a pickle sandwich
posted by jason_steakums at 5:20 PM on November 21, 2023 [2 favorites]
She'd have a bone to pick about not eating the crust. That's just wasteful!
Well, just use the crust for butterball soup balls.
posted by pwnguin at 5:55 PM on November 21, 2023
Well, just use the crust for butterball soup balls.
posted by pwnguin at 5:55 PM on November 21, 2023
I affectionately call him jack pepper, and he's the best. Julia Child also invented an anti-shark pepper spray for underwater mines that's still being used.
I know some Beard award winners, but I dgaf about his onion sandwich.
posted by lkc at 7:04 PM on November 21, 2023 [2 favorites]
I know some Beard award winners, but I dgaf about his onion sandwich.
posted by lkc at 7:04 PM on November 21, 2023 [2 favorites]
I love that he uses a freaking paring knife to break apart a chicken. You don't have to spend a lot of money on anything, just get yourself one sharp knife.
posted by mollweide at 8:14 PM on November 21, 2023
posted by mollweide at 8:14 PM on November 21, 2023
...and years of experience breaking down hundreds if not thousands of chickens.
posted by Greg_Ace at 8:47 PM on November 21, 2023 [1 favorite]
posted by Greg_Ace at 8:47 PM on November 21, 2023 [1 favorite]
She'd have a bone to pick about not eating the crust. That's just wasteful!
Feel like he is pretty clear in the video about using the crust to make breadcrumbs.
posted by lwb at 9:44 PM on November 21, 2023 [3 favorites]
Feel like he is pretty clear in the video about using the crust to make breadcrumbs.
posted by lwb at 9:44 PM on November 21, 2023 [3 favorites]
...and years of experience breaking down hundreds if not thousands of chickens.
Sure, but the first time I did it, I followed along with one of his videos, and it wasn't very hard. We might not do it quite as quickly or cleanly as he does, but his point is that it's not an insurmountable task that requires specialized equipment.
posted by mollweide at 5:58 AM on November 22, 2023
Sure, but the first time I did it, I followed along with one of his videos, and it wasn't very hard. We might not do it quite as quickly or cleanly as he does, but his point is that it's not an insurmountable task that requires specialized equipment.
posted by mollweide at 5:58 AM on November 22, 2023
...and years of experience breaking down hundreds if not thousands of chickens.I am still in awe when I watch him debone, season, stuff, and truss up an entire chicken while explaining it! in just a few minutes.
posted by Fiberoptic Zebroid and The Hypnagogic Jerks at 6:24 AM on November 22, 2023 [2 favorites]
I love him so much. I've been watching his shows on television for decades. I loved his memoir too, and have several of his cookbooks. I make his roast chicken (browned for a few minutes on two sides in a cast iron skillet, and then into the oven, where it gets turned a few times--never ever fails) and I made his roast turkey recipe on Saturday (my college kids hate turkey so my husband and I had turkey before they get home). So good.
He used to teach at the French Culinary Institute in NY (apparently now the International Culinary Center), which had its own restaurant L'Ecole where the students cooked. It was a fantastic place and I always felt close to him when I was there, even though he was probably hanging out with Gloria and drinking glasses of wine in Connecticut miles away.
posted by ceejaytee at 7:02 AM on November 22, 2023 [1 favorite]
He used to teach at the French Culinary Institute in NY (apparently now the International Culinary Center), which had its own restaurant L'Ecole where the students cooked. It was a fantastic place and I always felt close to him when I was there, even though he was probably hanging out with Gloria and drinking glasses of wine in Connecticut miles away.
posted by ceejaytee at 7:02 AM on November 22, 2023 [1 favorite]
Feel like he is pretty clear in the video about using the crust to make breadcrumbs.
Yes, he wouldn't have wasted the crusts. Somewhere in one of his many shows he tells a little story that his father, if he ever to had to throw out a piece of bread that had just gotten too old or stale, he'd kiss and bless it apologetically.
posted by dnash at 8:17 AM on November 22, 2023 [4 favorites]
Yes, he wouldn't have wasted the crusts. Somewhere in one of his many shows he tells a little story that his father, if he ever to had to throw out a piece of bread that had just gotten too old or stale, he'd kiss and bless it apologetically.
posted by dnash at 8:17 AM on November 22, 2023 [4 favorites]
but his point is that it's not an insurmountable task that requires specialized equipment.
That's true, all that's needed is a knife of some kind. A larger knife may give you more reach and possibly a bit more leverage, and some types of knife steel are more robust than others when it comes to bouncing off of bones. But a knife is a knife, and which one you use is personal preference rather than a specialty requirement.
posted by Greg_Ace at 8:18 AM on November 22, 2023
That's true, all that's needed is a knife of some kind. A larger knife may give you more reach and possibly a bit more leverage, and some types of knife steel are more robust than others when it comes to bouncing off of bones. But a knife is a knife, and which one you use is personal preference rather than a specialty requirement.
posted by Greg_Ace at 8:18 AM on November 22, 2023
Really glad to see a professional who believes in using mayonnaise the way I do. Plentiful.
posted by shenkerism at 1:05 PM on November 22, 2023 [1 favorite]
posted by shenkerism at 1:05 PM on November 22, 2023 [1 favorite]
his father, if he ever to had to throw out a piece of bread that had just gotten too old or stale, he'd kiss and bless it apologetically
Old people in hungary taught me to do the same. Kiss and sign of the cross. We were also supposed to do this if we were to find a thrown away loaf.
I forgot about it for a while, but then I saw the opening of the documentary We Feed the World and felt such a shocking, visceral revulson that I decided that I'm going to keep this tradition alive and pass it on.
posted by kmt at 1:13 PM on November 22, 2023
Old people in hungary taught me to do the same. Kiss and sign of the cross. We were also supposed to do this if we were to find a thrown away loaf.
I forgot about it for a while, but then I saw the opening of the documentary We Feed the World and felt such a shocking, visceral revulson that I decided that I'm going to keep this tradition alive and pass it on.
posted by kmt at 1:13 PM on November 22, 2023
My favourite onion-heavy sandwich is limburger, onion, and mustard on rye.
My father's favorite - thus one of mine, R.I.P. - is braunschweiger, onion and mustard.
posted by thecincinnatikid at 1:17 PM on November 22, 2023 [2 favorites]
My father's favorite - thus one of mine, R.I.P. - is braunschweiger, onion and mustard.
posted by thecincinnatikid at 1:17 PM on November 22, 2023 [2 favorites]
and she taught us that leftover turkey sandwiches taste the best when it's only butter, bread, and the delicious moist meat of the dark parts of the turkey
I forgot about that when I was commenting earlier. My Canadian husband's family does hot turkey sandwiches on the day after Canadian Thanksgiving, and his parents always use butter on the sandwich. That's the only time I've seen them use butter on sandwiches, though. (His mom in particular has never been able to put enough mustard on anything, so that's her go-to.)
posted by tubedogg at 1:38 PM on November 22, 2023
I forgot about that when I was commenting earlier. My Canadian husband's family does hot turkey sandwiches on the day after Canadian Thanksgiving, and his parents always use butter on the sandwich. That's the only time I've seen them use butter on sandwiches, though. (His mom in particular has never been able to put enough mustard on anything, so that's her go-to.)
posted by tubedogg at 1:38 PM on November 22, 2023
It's hard to imagine any universe where I would not see this, assume it to be a chive-y cucumber sandwich, and be spectacularly disappointed after biting in.
posted by grandiloquiet at 1:51 PM on November 22, 2023
posted by grandiloquiet at 1:51 PM on November 22, 2023
I'd never heard of this guy but now I've watched about 10 of his videos and tiktoks and I'm a little obsessed. He's a delight! I'm going to have an onion sandwich for lunch (with the wrong kind of bread and no chives unfortunately) in his honour.
posted by wilberforce at 4:16 PM on November 22, 2023 [3 favorites]
posted by wilberforce at 4:16 PM on November 22, 2023 [3 favorites]
La Technique, La Methode and Complete Techniques on the Internet Archive. They have lots of his other titles, too.
He's always been one of the most preeminent chefs in my mind.
He's a delight! I'm going to have an onion sandwich for lunch (with the wrong kind of bread and no chives unfortunately) in his honour.
You may also want to know about Jean-Pierre, he of the onyon.
posted by snuffleupagus at 4:47 PM on November 22, 2023 [1 favorite]
He's always been one of the most preeminent chefs in my mind.
He's a delight! I'm going to have an onion sandwich for lunch (with the wrong kind of bread and no chives unfortunately) in his honour.
You may also want to know about Jean-Pierre, he of the onyon.
posted by snuffleupagus at 4:47 PM on November 22, 2023 [1 favorite]
nth-ing the recommendation for his book. There's also a biography video (probably from A&E?) that can be found online, part of a series with that includes (I think) Julia and James Beard too.
(since we are here, the recent julia child biopic series is pretty amazing and if this kind of stuff is your jam [heh] you should go check it out)
posted by hearthpig at 1:46 PM on November 25, 2023 [1 favorite]
(since we are here, the recent julia child biopic series is pretty amazing and if this kind of stuff is your jam [heh] you should go check it out)
posted by hearthpig at 1:46 PM on November 25, 2023 [1 favorite]
« Older Protecting a town with a living shoreline of... | Some obscure and mysterious mix of expected and... Newer »
This thread has been archived and is closed to new comments
And yes, I would watch that.
posted by JustSayNoDawg at 11:20 PM on November 20, 2023 [9 favorites]