Not only a pioneer of tv cooking but she didn’t have any experience to be on tv and she NAILED IT Everytime!!!! Nowadays, or at least 10 years ago, the food network wouldn’t have had her on unless she had a CV a mile long from being on other tv shows. This was so organic and and she approached the station on her own that Boston needed a cooking show… she makes me proud to be a woman and I aspire to be like her everyday 👩🍳 🇫🇷
Julia Child came to my school, late in her years, and did a Sloppy Joe cooking demonstration. She farted openly several times, and joked it was a compliment to the chef France. Every time I smell rotten eggs and a turned rind of cheese, I think back and smile.
When I was in Grange/4-H (c1959+), we had wonderful parties. At Halloween, we had costume prizes, candied apples, cake walks, and a bobbing for apples along with dancing and skits. We were taught to peel an apple in one piece, toss it over our left shoulder and the first initial of our future spouse would be seen in the peel. All I ever got was a coiled apple peel.
Oh my goodness, I haven’t heard 4-H in years. I as well was in 4-H in the late 70s and what a bunch of fun that was!!!! I wish there were more clubs like that today for kids !!! We were kept so busy as kids with girl guides, brownies, skating, 4H and candy striping. Ahhh. Miss those days. Times were simpler
@@Justcanadianjanjan I was in 4-H in 1959-61. 4-H groups are usually administered through a State University. Ours was through the Pennsylvania Stste University extension Education program. If you can generate interest, contact your state university and see if you can start it up. I, too, miss the fun of 4-H.
Anyone else having problems with the volume on these JC programmes?? I have to turn up the volume so far. When an advert comes up, my whole house shakes!!!!! PBS, PLEASE do something about it. 😊
Unfortunately the episodes are optimized for television broadcasting and not for the much higher volume used in streaming services. Besides that, ads are ALWAYS deafening, even on TV, to attract viewers, or turn them deaf (which I think is more likely) 😀
Julia Child made a simplified version of this spaghetti recipe on Mister Rogers' Neighborhood because it was something that was safe for children to make since it required no cooking on the stove and it was assumed that the parents would do the cutting up of the other ingredients. No pimento (possibly something she thought that kids might not like) but the Parmesan cheese went into the main recipe.
I saw that . Mister Rogers was a little confused by it at first. Mr McFeely talked about it in a later interview. I made this spaghetti recently and it's really terrific and very easy to put together.
I don't mean to disagree with the great Julia Child, normally wouldn't even DREAM of it, but, I find a vegetable peeler MUCH easier to peel an apple with instead of a small knife, at least that's been my experience with them, anyway.
@@Nunofurdambiznez peelers were often of low quality metals and dulled very fast when i was a kid in the 70's, and i used a paring knife then myself. Now, its more common to use a quality of steel that doesnt go dull when you blink at it, and they engineering is better now.
Me too. Drove my grandmother nuts. She would force me to use a paring knife and then she would be even more furious that most of the potato/apple when in scraps.
❤ First off I have loved Julia Child since my early childhood!!! Ive watched her since I was a VERY sick child and couldn't go out to play because I had & still have Juvenile Rheumatoid Arthritis (yes if it carried on to adulthood its still called Juvenile) I got it at 18months old & I'm now 67!!! I've watched & re-watched literally 1000s pf hours of her shows!!! I'm sure its not my imagination that for some reason Julia seems very different in this show. I wonder what was going on to totally rattle the amazing woman like this?!?! My dream for decades was to meet her even knowing it wouldn't ever happen. I grew up & compiled recipes from 4 or more Generations of my family and published 2 cookbooks of over 550 recipes. This one episode just totally upsets me and I'll always wonder why she was so rattled, unorganized and discombobulated over such a simple but fabulous meal!!!
I didnt see any flame in the sauce. And why did she make so many apples? Then she says "you should put oil on the spaghetti, otherwise the sauce will stick to it" ! Well, hello ! That's the whole point , the sauce should stick to the spaghetti; thats why you NEVER put oil in the spaghetti water ! She seemed so unprofessional the whole time, running back and forth and making a mess with everything . It was as if she were in a big hurry, because she had to go somewhere and wanted to get it over with . Then she mentions something about a "bruSHeta" , which is pronounced "brusKetta" . Isnt she a famous chef ?
In American English is Brushetta, sorry to break it to you, every language has its own way of pronouncing things, we are not in Italy so its not Brusketta, got it? Secondly she was a famous American Chef, classically trained in the French art of cooking, in France. Notice she never misses the pronunciation of the French words, or explains a new concept first in french and then dumbs it down for the English speaking audience. Also any subtle errors is due to the fact this is filmed without a pause, no breaks, no edits, right through, like to see you do two things at once for 30 minutes without an error or two that in the end, didn't effect the outcome. My biggest issue is if she is using salted or unsalted butter, I can never tell, but usually its unsalted but you think that is something she would specify for everyone watching. In regards to oil that's to keep the foaming down and to help keep the pasta from sticking. In this dish you do not want the sauce to permeate everything since there is a separate flavor profile in the spaghetti itself and the walnut, parsley, chopped olive, pimenta mix had their own flavour profiles and if you watch Julias videos she is all about protecting flavours, like a true French Chef.
Not only a pioneer of tv cooking but she didn’t have any experience to be on tv and she NAILED IT Everytime!!!!
Nowadays, or at least 10 years ago, the food network wouldn’t have had her on unless she had a CV a mile long from being on other tv shows. This was so organic and and she approached the station on her own that Boston needed a cooking show… she makes me proud to be a woman and I aspire to be like her everyday 👩🍳 🇫🇷
Me too!!
I was expecting her to set the spaghetti on fire since it's titled "Spaghetti Flambe". For some reason, the idea of flaming spaghetti sounds fun.
Same!!
I love how she said "It's bad form , if it isn't Al Dente" - Classic Julia!!
Childhood memories of my beloved mom watching Julia Child and exercising with Jack LaLanne.
Mine too!
@@teresafarrington5406 👍🏻❤️
Ditto!
"...I don't taste a.thing, and I am not that princess!" When Julia mocks you, you aren't left guessing where the shade was cast!
Julia Child came to my school, late in her years, and did a Sloppy Joe cooking demonstration. She farted openly several times, and joked it was a compliment to the chef France. Every time I smell rotten eggs and a turned rind of cheese, I think back and smile.
@@TeddScheckler I wish I hadn't just read what I read
@@mikehill3728agreed 😮
When I was in Grange/4-H (c1959+), we had wonderful parties. At Halloween, we had costume prizes, candied apples, cake walks, and a bobbing for apples along with dancing and skits. We were taught to peel an apple in one piece, toss it over our left shoulder and the first initial of our future spouse would be seen in the peel. All I ever got was a coiled apple peel.
Oh my goodness, I haven’t heard 4-H in years. I as well was in 4-H in the late 70s and what a bunch of fun that was!!!! I wish there were more clubs like that today for kids !!! We were kept so busy as kids with girl guides, brownies, skating, 4H and candy striping. Ahhh. Miss those days. Times were simpler
@@Justcanadianjanjan I was in 4-H in 1959-61. 4-H groups are usually administered through a State University. Ours was through the Pennsylvania Stste University extension Education program. If you can generate interest, contact your state university and see if you can start it up. I, too, miss the fun of 4-H.
What a fantastic, interesting dinner!!!!!
Legend...
I made Julia's spaghetti last week and it really is a great change from regular spaghetti.
Mmmmmmm .my favourite.❤❤❤❤🎉🎉🎉🎉🎉🎉
The most fab and elegant French cook ! 💟
God I love Julia!
Anyone else having problems with the volume on these JC programmes??
I have to turn up the volume so far. When an advert comes up, my whole house shakes!!!!!
PBS, PLEASE do something about it. 😊
Unfortunately the episodes are optimized for television broadcasting and not for the much higher volume used in streaming services. Besides that, ads are ALWAYS deafening, even on TV, to attract viewers, or turn them deaf (which I think is more likely) 😀
Julia Child made a simplified version of this spaghetti recipe on Mister Rogers' Neighborhood because it was something that was safe for children to make since it required no cooking on the stove and it was assumed that the parents would do the cutting up of the other ingredients. No pimento (possibly something she thought that kids might not like) but the Parmesan cheese went into the main recipe.
I saw that . Mister Rogers was a little confused by it at first. Mr McFeely talked about it in a later interview. I made this spaghetti recently and it's really terrific and very easy to put together.
Wonderful show PBS. Sincerely appreciate you bringing Julia to us.
Small request: Please back off on the number of ads.
Thank you.
I'm afraid that ads are beyond PBS's control -- they are a major nuisance in the YT free service.
My favorite is spaghetti sauce Grandma Armenia
Imagine julia inviting you over for dinner and being so exited for a fine french feast only to get served packet pasta and a baked apple.
lol this comment made my day
1:50 She was so upset about a collapsing Apple Charlotte that went on tape on a 1966 episode, that she was recalling the incident in 1971!
I don't mean to disagree with the great Julia Child, normally wouldn't even DREAM of it, but, I find a vegetable peeler MUCH easier to peel an apple with instead of a small knife, at least that's been my experience with them, anyway.
Julia prefers the pairing knife over a peeler that's just her way.
@@SweetChicagoGator That doesn't make any sense.
@@Nunofurdambiznez peelers were often of low quality metals and dulled very fast when i was a kid in the 70's, and i used a paring knife then myself. Now, its more common to use a quality of steel that doesnt go dull when you blink at it, and they engineering is better now.
Me too. Drove my grandmother nuts. She would force me to use a paring knife and then she would be even more furious that most of the potato/apple when in scraps.
@@Nunofurdambiznez
I use a great German peeler that's Y-shaped like a dental floss. Peels fast, clean and thin. U should get you one !
❤ First off I have loved Julia Child since my early childhood!!! Ive watched her since I was a VERY sick child and couldn't go out to play because I had & still have Juvenile Rheumatoid Arthritis (yes if it carried on to adulthood its still called Juvenile) I got it at 18months old & I'm now 67!!! I've watched & re-watched literally 1000s pf hours of her shows!!!
I'm sure its not my imagination that for some reason Julia seems very different in this show. I wonder what was going on to totally rattle the amazing woman like this?!?!
My dream for decades was to meet her even knowing it wouldn't ever happen. I grew up & compiled recipes from 4 or more Generations of my family and published 2 cookbooks of over 550 recipes.
This one episode just totally upsets me and I'll always wonder why she was so rattled, unorganized and discombobulated over such a simple but fabulous meal!!!
I'd use raw tomatoes, instead of the peppers.
Trying to imagine tossing spaghetti with supermarket black olives and pimentos in the seventies.
I'm allergic to nuts. 😭
I've done this before without the nuts - I used croutons because a guest was allergic to nuts.
#jam
1/2 lb spaghetti for 4 people! Eek!
I didnt see any flame in the sauce. And why did she make so many apples? Then she says "you should put oil on the spaghetti, otherwise the sauce will stick to it" ! Well, hello ! That's the whole point , the sauce should stick to the spaghetti; thats why you NEVER put oil in the spaghetti water ! She seemed so unprofessional the whole time, running back and forth and making a mess with everything . It was as if she were in a big hurry, because she had to go somewhere and wanted to get it over with . Then she mentions something about a "bruSHeta" , which is pronounced "brusKetta" . Isnt she a famous chef ?
In American English is Brushetta, sorry to break it to you, every language has its own way of pronouncing things, we are not in Italy so its not Brusketta, got it? Secondly she was a famous American Chef, classically trained in the French art of cooking, in France. Notice she never misses the pronunciation of the French words, or explains a new concept first in french and then dumbs it down for the English speaking audience. Also any subtle errors is due to the fact this is filmed without a pause, no breaks, no edits, right through, like to see you do two things at once for 30 minutes without an error or two that in the end, didn't effect the outcome. My biggest issue is if she is using salted or unsalted butter, I can never tell, but usually its unsalted but you think that is something she would specify for everyone watching. In regards to oil that's to keep the foaming down and to help keep the pasta from sticking. In this dish you do not want the sauce to permeate everything since there is a separate flavor profile in the spaghetti itself and the walnut, parsley, chopped olive, pimenta mix had their own flavour profiles and if you watch Julias videos she is all about protecting flavours, like a true French Chef.
Oh just let Julia do her thing.
“Boil the jam then taste it”
( as Paul behind the counter hands over his mouth so worried for her tongue that she didn’t get third degree burns!!! )
🫢