Every recipe. Every camera angle. Every decision on what to say and do. Everything. Completely original. Essentially the very first time. Unbelievable!
From the South an i love fried chicken livers. It's ok to coat the livers well with flour salt pepper,an a dash of paprika. Deep fry until done. Got to have a bottle of Petes hot sauce to shake on my serving. Livers,fries and grilled Texas toast makes a meal. I also do the fried livers on game day. Chicken wings livers fries,pizza ,sliders. A selection of foods for everyone. Miss those days. Girls sre married and live two hours away. Job,kids ,they both love their pets. From chickens,ducks, cats,dogs,horses. Holidays are about the only time they get to visit. They get together with their husband's an have date nights. So glad my daughters are still close, an they aren't gonna live far from each other.
Ah, Julia….To This day when I hear her voice, I remember the Saturday Night Live skit with "Julia" repeatedly saying, "Always… Remember….To SAVE THE LIVER....SAVE THE LIVER!!...."🤣🤣
I'm quite sick right now. And, SHE is getting me through it. Wherever she is ( and I sure hope she is out there somewhere) I want her to know this! I adore her-every stir, every slice and chop, every comment, every fold and mix. What a genius for us!
Mmmm....liquified meat. Reminds me of the classic Bass-O-Matic sketch from Saturday Night Live. I like sauted chicken livers, but never put them in a blender.
I'd always hated liver before I accidentally ordered it during my first trip to Paris. It was a delicious life lesson. I'm not sure I'd serve the rice mold, but the timbale would definitely be welcome on my table.
Liver done right is delicious and so nutritious and good for us! Actually I love all kinds of organ meat, although I’ve never tried kidney but I would try it. I tried chitlins but couldn’t get past the smell. I guess if they were cleaned right I’d Try them again!
we had that same blender at home in the '60s - it was made by GE and it lasted over 50 years with regular use! In fact, one of my sisters might still have it, I should ask
Omg…I love watching these videos which I was too young to see originally. I assume this was a live show, and she is so adept at making her little mistakes nonexistent and keeps going. Also, she makes everything on an electric stove and oven. Did the French use electric back then? She is relating to the average American cook who has the same equipment. She is so awesome 👏 ❤
I'm sure she has a waste container next to her, I read in the originals her husband sometimes was under the counter and she hands him dishes she doesn't need anymore
Liver is absolutely delicious. But not if you overcook it. Before you take it out of the pan it should still be a bit squashy. It will keep cooking out of the pan. Or use a good meat thermometer. And only buy organic livers. I used to saute calves liver and eat it with cold cottage cheese for breakfast. Liver is very versatile and even makes a super pasta sauce....if not overcooked. Just be sure to cut away any dark parts of the raw liver before cooking or it may taste bitter. Some say that soaking the raw liver in full fat milk will remove any bitterness.
So interesting to see how she falters a little. I suspect she had memorized a script and was trying to recall it. Obviously she is good with her hands and she has quite a lot of training, both in cooking and language which only highlights the little pauses and catches in her delivery. I bet she was doing this from memory without a teleprompter or any other tech to help
She was, there wasn’t a full script, just prompts and reminders with the teleprompter and notes on cards or paper on the counter near her. For the most part, she was just explaining like she would if a student were in front of her.
@@marzlene3 She falters because what she teaches is extremely intricate and it is all props. It is also full of exotic French terms. I have taught French for 25 years. Only, a moron with little life experiece would infer she was drunk. Oh, did I forget she was under the pressure of being on live television with extremely hot lights?
I'm sure she had an "order of battle" - what topics & points to hit - and Paul or someone flashed cue cards while clocking her progress. But yeah, that she did it as one long take is impressive.
@@califdad4 It's also where the first experimented in cooking. The team she worked on came up with a shark repellent that is still in use today. www.cia.gov/stories/story/julia-child-and-the-oss-recipe-for-shark-repellent/
I’m confused. She made the béchamel, saying you’d need a cup of it in the soufflé mix. Then she didn’t add any béchamel to the blender. She finished the larger soufflé with the sauce with tomato purée and more butter. When she recapped, again she said you needed a cup of white sauce. But she didn’t actually add any white sauce when she made the soufflé mix. What gives? I’d like to give these a go. .
Julia would have acknowledged her errors and had a good laugh. She never presented herself as a perfect chef and didn't edit out mistakes. ( mistakes any average cook makes and we loved her for that 😊
I love liver.. especially chicken liver..but t ge t I thought of adding milk or cream to it is awful.. Sorry, the idea of adding milk to meat is awful. I ev r n stopped adding cheese to meat dishes.. That i miss.. but adding cream and milk turns my stomach.. Im not being offiense. Just making a statement..
Every recipe. Every camera angle. Every decision on what to say and do. Everything. Completely original. Essentially the very first time. Unbelievable!
She was a Consommé professional
@@outtathyme5679 lol
NOT REALLY! THERE'S MANY MISTAKES! EDITED! WE SAW ONE, WHAT SHE DROPPED THE SPOON' AND PICKED IT UP FROM THE FLOOR, AND, CARRIED ON😐😯
lolololol 😂😅
From the South an i love fried chicken livers. It's ok to coat the livers well with flour salt pepper,an a dash of paprika. Deep fry until done. Got to have a bottle of Petes hot sauce to shake on my serving. Livers,fries and grilled Texas toast makes a meal. I also do the fried livers on game day. Chicken wings livers fries,pizza ,sliders. A selection of foods for everyone. Miss those days. Girls sre married and live two hours away. Job,kids ,they both love their pets. From chickens,ducks, cats,dogs,horses. Holidays are about the only time they get to visit. They get together with their husband's an have date nights. So glad my daughters are still close, an they aren't gonna live far from each other.
Ah, Julia….To This day when I hear her voice, I remember the Saturday Night Live skit with "Julia" repeatedly saying, "Always… Remember….To SAVE THE LIVER....SAVE THE LIVER!!...."🤣🤣
And she was Julia Grownup!
Thank you Julia for being a real chef.
I'm quite sick right now. And, SHE is getting me through it. Wherever she is ( and I sure hope she is out there somewhere) I want her to know this! I adore her-every stir, every slice and chop, every comment, every fold and mix. What a genius for us!
Bless Julia! She made everything look wonderful.
As one who loves chopped chicken liver and pate, that looked so good.
Mmmm....liquified meat. Reminds me of the classic Bass-O-Matic sketch from Saturday Night Live. I like sauted chicken livers, but never put them in a blender.
I started cooking by using her cookbook. I have always loved watching her show.
I'd always hated liver before I accidentally ordered it during my first trip to Paris. It was a delicious life lesson. I'm not sure I'd serve the rice mold, but the timbale would definitely be welcome on my table.
No sensible person would make a rice ring like that
Liver done right is delicious and so nutritious and good for us! Actually I love all kinds of organ meat, although I’ve never tried kidney but I would try it.
I tried chitlins but couldn’t get past the smell. I guess if they were cleaned right I’d
Try them again!
we had that same blender at home in the '60s - it was made by GE and it lasted over 50 years with regular use! In fact, one of my sisters might still have it, I should ask
Omg…I love watching these videos which I was too young to see originally. I assume this was a live show, and she is so adept at making her little mistakes nonexistent and keeps going. Also, she makes everything on an electric stove and oven. Did the French use electric back then? She is relating to the average American cook who has the same equipment. She is so awesome 👏 ❤
All her B&W videos were the best. IMO
I love chicken liver pâté but Julia said she prefers the timbale, so naturally I have to try it.
Excellent. Always entertaining, always instructive! Thank you!
Just absolutely luv julia child!
Bravo....bravo....just the best cook!👩🍳👩🍳👩🍳👩🍳💎💎💎👩🍳👩🍳
Every time she casually tosses eggshells onto the floor after cracking them I die
I'm sure she has a waste container next to her, I read in the originals her husband sometimes was under the counter and she hands him dishes she doesn't need anymore
@@califdad4Paul was a lovely man. 👄
I love how she uses the salt container, instead of a bowl. Confidence!
Hola, soy española y me encantan lo videos. Podrían poner subtitulos en español.Gracias
Delicious!!!!!
These have a number of "edits " because in the home DVDS it shows it in full .....no commercials so noedits.😊
Ms. Child would have loved the air fryer.
Yes, she loved trying out modern gadgets and appliances.
I'm not a fan of liver but definitely would try this in the rice ring,
There is a washing and drying machine in the kitchen. I think one of them is operating during the broadcast. Can you hear it?
Heard lots of background noise...
Julia is da best
Fancy Feast 😂
🙏❤️
❤❤❤❤❤
Liver is absolutely delicious. But not if you overcook it. Before you take it out of the pan it should still be a bit squashy. It will keep cooking out of the pan. Or use a good meat thermometer. And only buy organic livers. I used to saute calves liver and eat it with cold cottage cheese for breakfast. Liver is very versatile and even makes a super pasta sauce....if not overcooked. Just be sure to cut away any dark parts of the raw liver before cooking or it may taste bitter. Some say that soaking the raw liver in full fat milk will remove any bitterness.
❤
No lactose-free - gluten free - low carb - vegan Bull ShOT
This is REAL cooking!
Thank the Lord! Before everything had to be politically correct and yeah all that silly stuff didn’t exist! Everyone is such a baby anymore!
@@georgannebeck1293 how on Earth is having a dietary restriction considered baby-like behavior? What an overreaching statement.
So interesting to see how she falters a little. I suspect she had memorized a script and was trying to recall it. Obviously she is good with her hands and she has quite a lot of training, both in cooking and language which only highlights the little pauses and catches in her delivery. I bet she was doing this from memory without a teleprompter or any other tech to help
She was, there wasn’t a full script, just prompts and reminders with the teleprompter and notes on cards or paper on the counter near her. For the most part, she was just explaining like she would if a student were in front of her.
She was well educated and worked for the OSS ( precursor to the CIA) during WWII. She met her husband while working overseas
@@marzlene3 She falters because what she teaches is extremely intricate and it is all props. It is also full of exotic French terms. I have taught French for 25 years. Only, a moron with little life experiece would infer she was drunk. Oh, did I forget she was under the pressure of being on live television with extremely hot lights?
I'm sure she had an "order of battle" - what topics & points to hit - and Paul or someone flashed cue cards while clocking her progress. But yeah, that she did it as one long take is impressive.
@@califdad4 It's also where the first experimented in cooking. The team she worked on came up with a shark repellent that is still in use today.
www.cia.gov/stories/story/julia-child-and-the-oss-recipe-for-shark-repellent/
Danny Akroyd.... Save the Liver!
I’m confused. She made the béchamel, saying you’d need a cup of it in the soufflé mix. Then she didn’t add any béchamel to the blender. She finished the larger soufflé with the sauce with tomato purée and more butter. When she recapped, again she said you needed a cup of white sauce. But she didn’t actually add any white sauce when she made the soufflé mix. What gives? I’d like to give these a go. .
Rewatch it. I thought some went in the blender "off camera".
The béchamel didn't go into the soufflé mix, she used it to spoon over it at the end.
Julia would have acknowledged her errors and had a good laugh. She never presented herself as a perfect chef and didn't edit out mistakes. ( mistakes any average cook makes and we loved her for that 😊
The timbal seems good in theory. But her blender mix omitted salt, pepper & the promised 1 C bechamel. Bet she got letters!
save the liver!!!!
That oven door needed some WD40. Sounded like nails on a blackboard.
I love liver.. especially chicken liver..but t ge t I thought of adding milk or cream to it is awful..
Sorry, the idea of adding milk to meat is awful. I ev r n stopped adding cheese to meat dishes.. That i miss.. but adding cream and milk turns my stomach..
Im not being offiense. Just making a statement..
Remember these recipes are the FRENCH VERSIONS of recipes 😊 Each country has their own version of the recipes. 😊
Salt on raw liver? Tough and hard, whilst losing natural juices! I thought you knew better, JC! 😢
Or when she handles chicken and it doesn’t look like she washes her hands-makes me scream at the tv
She's tipsy