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
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
We carried all the cameras up three flights of fire escape, which in the winter was a daunting project. we had big, heavy, awful cameras. i hated those cameras. literally tubes would fall out on the floor. there was a lot of creative work with duct tape, holding things together, patching things up that started to fall down in the middle of things. i pointed out to her that we had no tape editing. we weren t to cut it in any way. there was no teleprompter, so we had to do it in long takes. welcome to the french chef. i m julia child. a-plus. still got it. (whistle blows) your money never stops working for you with merrill, a bank of america company.
Cameras in the cable. we carried all the cameras up three flights of fire escape which, in the winter, was a daunting project. we had big, heavy, awful cameras. i hated those cameras. tubes literally tubes would fall out on the floor. there was a lot of creative work with duct tape, holding things together, patching things up that started to fall down in the middle of things. i pointed out to her that we had no tape editing. we weren t to cut it in any way. there was no teleprompter. so, we had to do it in long takes. welcome to the french chef. i m julia child. today we re cooking a goose. we re going to use the goose liver. and the goose liver is enormous. a pale liver is usually the best