Julia Julia Julia

12 years ago

I discovered that all the seasons of Julia Child's Frech chef is available in Amazon prime and have been watching an episode or two last couple of days! What a riot. I must say, I really really love her detailed descriptions. But her "oops" moments are so funny - like when she added salt instead of sugar to the crossant recipe for proofing yeast and when she ended up with blackened butter instead of buerre noisette when making genoise for madelines and jelly roll.

We should do a cook along with Julia similar to what we did with Marcella Hazan

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Comments (10)

cooking2day
12 years ago
We watched the whole series several years ago and about died laughing. So much fun!
arley_gw
12 years ago
She is a hoot, glad to see she's on Amazon Prime. They really do have a lot of stuff available, don't they? Slightly OT: DW and I are addicted to Kenneth Branagh in 'Wallander'--we're about halfway through right now, but I'm gonna look up Julia tonight.
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cooking2day
12 years ago
Arley, thanks for the heads up. Just put Wallander in our Netflix queue.
John Liu
12 years ago
I'm kind of wondering if we even need cable TV anymore, with Netflix, Amazon, Hulu and Cucirca.
arley_gw
12 years ago
John, if it weren't for the fact that DW and I are addicted to some of the latest HBO and Showtime series, I'd probably cut the cable.
mabeldingeldine_gw
12 years ago
Thanks for this great info! I am adding Julia to my watch list for sure, and I love the idea of a cook-along even though I'm barely able to keep up these days!

I second the Wallander series, and just for fun, then watch the Swedish series, Henning Mankell's Wallander. Really good. We then watched another Swedish series, Annika Bengtzon: Crime Reporter and really enjoyed that, too. Such great tv is available through our Roku box we ditched cable years ago and don't miss it.
arley_gw
12 years ago
I just watched a couple of the very early episodes. The third one of the first season is how she makes casserole-roasted chicken with tarragon (Poulet poele a l'estragon). I've made it before, and it's excellent; what's nice about watching her make it is she demonstrates a couple of techniques which I've read about but never seen done. She shows you how to remove a wishbone, and how to truss a chicken with a needle.

My attempts at trussing a chicken usually end up with a chicken that looks like it's into S&M, like the chicken in the picture at the link.

Here is a link that might be useful: trussed chicken
Lars
12 years ago
I ordered the first two seasons of the French Chef DVDs when I saw this thread, but I ordered them from a private seller in California for $29 (including shipping) for both sets of (3) DVDs and received them in two days. We have Amazon Prime, but it was much cheaper to order from an individual seller, and they did not charge extra for tax.

The inside cover shows a picture of men crouching behind Julia to catch what she throws off the counter, which looks like it would otherwise go onto the floor. The first pancake that she made broke in half and landed mostly on the stove, but she scraped it up and put it back into the pan. Kevin thinks the shows are very humorous, possibly because they are so dated by now. Interesting to be reminded how primitive things were back in the 1960s.

I love the way she speaks French - which sounds completely authentic to me, unlike many American chefs who cannot even pronounce "vinaigrette".

Lars
arley_gw
12 years ago
You mean 'vinegar-ette'? LOL

Just like we have had presidents who cannot pronounce 'nuclear', some people have a block on certain words. My college girlfriend loved good food, and was especially fond of shrimp remoulade--only she pronounced it 'Roma-lard'.

I should have known the relationship was doomed at that point.
sheilajoyce_gw
12 years ago
I started watching The French Chef as a young bride in the Washington, DC suburbs 1965, and strictly because she was so funny. After about a year, I saw a meal I wanted to try, and it is probably our favorite dish. It is the chicken supremes with risotto rice and diced vegetables with cream sauce.