Chef Eric Ripert "Giant Clam" Recipe
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Uploaded by bsyogo on Jun 5, 2009
Chef Eric Ripert from Le Bernardin Restaurant shows Canape his recipe of "the giant clam".
- 12 likes, 1 dislikes
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Top Comments
All Comments (31)
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their is a cook on u tube makes stock lobster and other soups but he tastes everything with a plastic spoon, and tosses the spoon away, he has a wack of plastic spoon , tastes one time and tosses the spoon, taste again with another plastic spoon tosses it away great idea I think.
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@wslandry Geoduck you can get from most asian markets for under $5 lb :)
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@robertrjsaa LMAO I was about to say something about that :p I am sure it still tastes good even with his cooties in it buuuut HAHAHAHA I think the double spoon dipping is eyed at the most by us Americans... still not sanitary in any country :) geez... icky...
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yes the cook did double dip, and will serve to others, if you watch the food channel, lots of cooks get booted off , for tasting, which is great, but put the spoon back into the same bowl, NO, with family, ok..but now with guests so why does ripert get away with it now...
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if you watch the cooking channel, the cooks that taste , is great, but do not put the same spoon back into the dish, and serve to others... food network get chefs and cooks booted off for double dipping, ha.... so why does Eric Ripert, get away with. same rules for all,,,, I do it here , but only with my family..
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The Geoduck is widely available all along the Pacfic NW (Oregon Washington St) coast, it's cheap and is great tasting.
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@R140208 Just so you are aware, nearly every single chef in the world will do that, no matter where you eat.
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taste and then put the spoon back into the plate good job chef :D
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@sofakinglethal It is not a MAC knife. I asked and researched around and confirmed that is is an Masanobu VG-10 Gyutou. The Kanji and stamp match perfectly.
Yangsen 1 year ago 5
@wslandry those clams are not even expensive
DamBoySoSexy 1 year ago 2