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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. ....
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 cou ....
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. ....
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. ....
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