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
Sharpening a knife or scrubbing some residue off the bottom of a pan. he was a big, big help. we find i didn t have any feeling for time and were just galloping through it, so we changed the system of having idiot cards. i had little slides that said slow down and speed it up. sweat the producer bothered her julia would be dripping sweat into the various dishes she was working on. i would hold the sweat thing in, julia was supposed to mop her brow rather than continue to pour. when you hold your knife you take your thumb and forefinger and rip the top of the blade like that and hold the rest of the knife in your other fingers, you see that way. it was really a teaching show, to try and teach the proper way of doing things.
Little shock. every time i touched the stove, the microphone with go if paul wasn t busy, he d be sharpening a knife, or he would be scrubbing some residue off the bottom of an omelet pan. he was a big, big help. we d find that i didn t have any feeling for time, and they re just galloping through it. so we changed the system of having idiot cards. i had little signs that said slow down and speed it up. the producer, it bothered her that julia would be dripping sweat into the various dishes she was working on. i would hold the sweat thing, and julia was supposed to mop her brow rather than continue to pour. everybody in the crew enjoyed watching her prepare the food, and we knew we were going to get to eat it at the lunch break and then again at the end of the day. and how is the food? delicious.
Bunches. you see the women in a bar? at happy hour or on set. i don t have enough and what about elevators. you can tell with a man with too much cologne in there. and put the sweat thing and comparing us to goats, does that prove human beings are just animals? they have research to that. and there is substance behind this. i don t know. women are like i am down with this study. i am not sure if a guy shoes me a sweat card. wring out the headband. and why you were here. i was on the exercise bike. and it is not like the gym shorts. and ed, you did a great job and we are very, very happy.