Question: What ingredients do you always have on hand?
Jacques Pepin: Well if I open the refrigerator, I’m going to have eggs. I’m going to have onion. I’m going to have certainly a shallot. Probably two or three type of vegetable or salad. I always have plenty in my refrigerator along with beer, and milk, and probably some cream as well. So those are ingredients that are in the refrigerator. And in the pantry I have a fair amount of cans . . . from canned tuna . . . But again they are quality – from extraordinary tuna in cans from Portugal or somewhere else. I had not long ago some apricot in can from Morocco. They were just fantastic, you know? And so again . . . Or beans. I mean different types of beans. And there is nothing wrong with canned beans, because if I cook beans I will take beans, water and salt and basically that’s what I’m going to have in that can. There is nothing foreign in that can that I wouldn’t want to have in term of chemical product or whatever.
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