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
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
They did not push their wives to be the best that they could be and then happily stand back and do everything they can to help her career. my aunt julia was very sad about not being able to have children. i think she would have liked to have had at least one. but that wasn t to be. she saw me as a child she didn t have, and actually all her nieces and nephews, she embraced us as her children. what she said to me later was, well, because i didn t have kids, i could throw myself into work. i want to do this very slowly. turn it over. push it back just a little bit. you can see that s she got word that she had breast cancer. paul was absolutely devastated.
mastering the art of french cooking was never translated in french. when i talk about julia and simca, no one knows. there s no trace of their work. simca, finally. so we re going to make the special party platter. i remember once asking my aunt, does it hurt you that she s so successful in america? she simply replied, she s a business woman now. you could even use a pie crust mix, couldn t you? i m french. i hate the mix. the relationship became frosty because it was hierarchal. it was julia child and simca.
Simka, no one knows. there s no trace of their work. simka, finally. so we re going to make the special party platter. i remember once asking my aunt, does it hurt you that she s so successful in america? she simply replied, she s a business woman now . you could even use a piecrust mix, couldn t you? i m french. i hate the mix. when julia and simca wrote mastering the art of french cooking, volume 2. julia felt that she brought all this american publicity to the table. so she wanted to get a little bit more than 50% of the deal. and simca balked at this, but julia stayed tough and insisted. she wasn t always the genial julia that you saw. she had a lot of her father in her. she could be a very tough