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
she changed everything. we need to tell how important this woman is, was, will be. how do you know somebody s influential? go to the home of people that love cooking and tell me which book you see on the shelves. and the book of julia child is the one that keeps showing up. julia really paved the way for this incredible moment of food and pop culture, making this very domestic profession something extremely popular. all right, we re here! we ve got eight tablespoons of butter. they re green beans. stand back. whoo! a lot of us write cookbooks and do tv as julia did, but she got the train out of the station. chefs, we used to be in dark kitchens with not a lot of
Demystified french cuisine and brought it into american kitchens. she changed everything. we need to tell how important this woman is, was, will be. how do you know somebody s influential? go to the home of people that love cooking and tell me which book you see on the shelves. and the book of julia child is the one that keeps showing up. julia really paved the way for this incredible moment of food and pop culture, making this very domestic profession something extremely popular. all right, we re here! we ve got eight tablespoons of butter. they re green beans. stand back. whoo! a lot of us write cookbooks and do tv as julia did, but she got the train out of the station.