julia child presents, the chicken sisters. ms. broiler, ms. fryer, ms. roaster. ms. capenette and old madam hen. but we re spotlighting ms. roaster of the year. manage to get in between the vertebrae. all right now dig this baby good and tight. slices right down i have only one and burning desire let me stand next to your fire it should have a butter massage. gets right into that skin and gives it a lovely flavor, and it helps it brown nicely. french food is just wonderful. i hadn t been turned on by anything until i got into french food let me stand next to your fire you can poach it or you can roast it the old-fashioned way in the oven. or you can roast it on the spit. i find that if people aren t interest in the food i m not interest in the them. they seem to lack something in the way of personality. yeah, get on with it, baby i m going to turn this chicken around, so whenever you think of roast chicken, you think of it this way. that
Called i have been reading . she was going to be talking about her book called mastering the art of french cooking. i said, i ll pass this along, madam, but it s highly unusual. few people in those days watched educational television. how can we find the size of the earth? we had some distinguished faculty members who would explain high energy physics and high energy literature. the wrath of achilles, a destruction to the iliad. all readers of the iliad felt the bleak contrast of the bleak camp life of the greeks and the warm domestic atmosphere of the scenes inside troy. i mean, there was some pretty heavy going. i pointed out to her we don t really do much in terms of demonstrations. she said, well, i will still need that hot plate. she made a proper omelet in a