julia childs presents, the chicken sisters! ms. boiler, ms. fryer, ms. roast, ms. stewer, old mother hen, but we re spotlighting this roaster of the year. i am with this burning desire let me stand next to your fire hey, yeah, let me stand next to your fire listen here, baby get right into that skin, get that lovely flavor that helps it brown nicely. french food is just wonderful. i haven t been turned on by anything until i really got into french food. let me stand next to your fire let me stand next to your fire yeah, let me stand, baby you can roast it the old fashion way, in the oven, or you can roast it on the spit. i found that if people are interested in food, if not, i m not very interested in them. seem to lack something in the way of personality. i want to turn this chicken to brown so whenever you think of roast chicken you think of it this way. yeah, that s what i m talking about now dig this just love that food. i could eat
plate. she made a proper omelet in a proper omelet pan that night. the host was blown away by its lightness and its taste. you have to understand in those days, no one had an omelet pan in metro boston. we would not know where to start or a garlic press. smart mother, no more than 25 minutes, serve a meal that s rival over home cooking. pretty good? american food was focused on convenience food, frozen items and canned items that were all a advertised and touted as a great way to save time. everywhere that was packaged and processed and under plastics and inboxes. it was not recognizable. just pop them in a frying pan with a little water to produce mouth-watering fried potatoes in minutes. people discover can soup as sauce poured over the chicken soup and whatever that was your sauce. americans we eat jello. people used a lot of spam, it would not be unusual where there was grilled spam with slices of pineapple on top of it. we ate without much style flare
and we knew we were going to get to eat it at the lunch break and again at the end of the day. and how was the food? delicious, of course. when you hold your knife, you take your thumb and forefinger and rip the top of the blade like that and then hold the rest of the knife in your other fingers. you see? that way. it was really a teaching show. trying to teach the proper way of doing things. and your knife knocks against your knuckles as you move your finger down. it makes all the difference in the taste. that tear, that s what gives it that lovely french taste. she really got the crux of what was the essentials of the dish. cook the flour slowly. you re going to get a much smoother and nicer tasting sauce. if you felt it didn t have enough garlic, you can put some in now. and you must remember to taste as things are cooking. it s good, but it needs more salt and pepper.
of course. when you hold your knife, you take your thumb and forefinger and grip the top of the blade like that. and then hold the rest of the knife in your other fingers, you see, that way. it was really a teaching show of trying to teach the proper way of doing things. and your knife knocks against your knuckles as you move your finger down like that, see? because it makes all the difference in the taste. that s what gives it the lovely french taste. she really got across what was the essentials of the dish. just cook the flour slowly. you re going to get a much smoother and nicer tasting sauce. if you felt it didn t have enough garlic, you could put some in now. and you must remember to taste as things are cooking. it s good, but it needs more salt and pepper. does it need more salt? we need more sugar. is it getting too sticky?