Rare ORV Posted January 29, 2022 #1 Share Posted January 29, 2022 While I'm not a Jimmy Fallon fan a friend told me Jacques was going to be on it last night. We recorded it to check it out. He was on at the end. He was pushing his book of chicken drawings. Anyone else check this out? He made omelettes with Jimmy & Questlove. Link to comment Share on other sites More sharing options...
Hawaiidan Posted January 29, 2022 #2 Share Posted January 29, 2022 (edited) 4 minutes ago, ORV said: While I'm not a Jimmy Fallon fan a friend told me Jacques was going to be on it last night. We recorded it to check it out. He was on at the end. He was pushing his book of chicken drawings. Anyone else check this out? He made omelettes with Jimmy & Questlove. No.....Not enough to get me to watch Fallon. fawn over himself. Edited January 29, 2022 by Hawaiidan 3 1 Link to comment Share on other sites More sharing options...
Rare ORV Posted January 29, 2022 Author #3 Share Posted January 29, 2022 1 hour ago, Hawaiidan said: No.....Not enough to get me to watch Fallon. fawn over himself. Yeah, he's way too self absorbed for me to watch. He's always got to make everything about him. That's why we recorded and fast forwarded to the Pepin part. 2 Link to comment Share on other sites More sharing options...
DrHemlock Posted January 29, 2022 #4 Share Posted January 29, 2022 Fallon was either incredibly inept or trying deliberately to screw up the eggs for comedy's sake. If the latter, he succeeded admirably with the screw-up (though not the comedy). Either way, Jacques was run over like an armadillo on a Texas highway -- but his omelet was perfect! 1 Link to comment Share on other sites More sharing options...
Hawaiidan Posted January 29, 2022 #5 Share Posted January 29, 2022 3 hours ago, DrHemlock said: Fallon was either incredibly inept or trying deliberately to screw up the eggs for comedy's sake. If the latter, he succeeded admirably with the screw-up (though not the comedy). Either way, Jacques was run over like an armadillo on a Texas highway -- but his omelet was perfect! I learned when I attended CIA in Napa, the french technique for omlets....rolled not folded, with the center underdone like a custard....... Pretty simple..... I mean I can do it !.... The French have it all down.... all the rest is just cooking Link to comment Share on other sites More sharing options...
marieps Posted January 29, 2022 #6 Share Posted January 29, 2022 2 hours ago, Hawaiidan said: I learned when I attended CIA in Napa, the french technique for omlets....rolled not folded, with the center underdone like a custard....... Pretty simple..... I mean I can do it !.... The French have it all down.... all the rest is just cooking CIA in Napa is very impressive. How long did you attend? Link to comment Share on other sites More sharing options...
Hawaiidan Posted January 29, 2022 #7 Share Posted January 29, 2022 1 hour ago, marieps said: CIA in Napa is very impressive. How long did you attend? 3 weeks IN FRENCH Classic and Bisrot Cuisine.. 5 am-3pm daily.... Thomas Keller was one of my teachers!!!!.... Great guy... Super guy who after my classes sent me a reservation at the French Laundry and gave me the French laundry Cook book. for Christmas.. with a personal note to me from him............ I am still impressed with that... CIA pushes you to the limit and demands perfection + ( Your poached eggs are have to messy a skirt.... do another 36") If you love food and cuisine , you would be amazed at what you thought you knew but did not......... Not cheap but valuable skills and knowledge . 2 Link to comment Share on other sites More sharing options...
DrHemlock Posted January 29, 2022 #8 Share Posted January 29, 2022 2 minutes ago, Hawaiidan said: CIA pushes you to the limit and demands perfection + ( Your poached eggs are have to messy a skirt.... do another 36") Say what? Link to comment Share on other sites More sharing options...
Hawaiidan Posted January 30, 2022 #9 Share Posted January 30, 2022 16 hours ago, DrHemlock said: Say what? According to CIA standards for poached eggs, the egg needs to be symmetrical without ragged edges. A gentle turning of the egg while poaching and adjusting the acid/salt in the water will give the egg a perfect shape. That brings me to toast... Must be even color..both sides using a french proff oven One temp you guage the time. If not.?....you guessed it....".do another 36" A common refrain was Would Thomas Keller accept that............ YOU LEARH to demand more from yourself. Link to comment Share on other sites More sharing options...
Jim and Monika Posted February 1, 2022 #10 Share Posted February 1, 2022 Great information, and I like that you added toast. I believe this easy item has been overlooked in most culinary trainings. More focus should be put on "The Art of Toast". 1 Link to comment Share on other sites More sharing options...
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