Mmmmm, I'm going to make those garlic mashed potatoes tonight - they look delicious. Never thought to cook cucumbers, I'm going to have to try that recipe . Loved watching Julia as a kid!!!
3:02. show you how you MASH them’’. Always loved her inflections. For the garlic mashed I use a bit less garlic and don’t sieve it; I simply put the sauce in a blender. Yummers. Steamed radishes are nice with the cucumbers and add colour.
I was confused about the turnip when I saw it. But it’s also known as Swede. Here in US I’ve only seen it in a thick wax coating so peeling would be pretty thick.
where you been. this is classic cook show history (the best ever) that shaped the country and the world. the 1960's on PBS channel 11 when T.V. was free and through the air waves like radio. you are probably too young to know all of it but ask older people or your parents if still here on earth, about this great time of hope.
Too bad Julia hadn't met Jacques Pepin when she recorded this. He would have told her the best way to peel garlic is to cut the hard bit off the bottom of the clove, then place the side of your wide chef's knife on top of the clove and lightly whack the other side of the knife blade with the heel of your left hand. This slightly squashes the garlic clove which pops the peel off. Much faster and easier than using a pot of simmering water.
I've never heard of an "all purpose potato" the potatoes I see are either baking potatoes like Idaho and Russet and the many varieties of boiling potatoes like Red Bliss, Fingerling, Yukon Gold etc although you can bake or roast those too. Baking potatoes are more starchy and boiling potatoes are more waxy. I guess an all purpose potato is just a small baking potato? Also I've tasted numerous foods in my life but believe it or not I've never tasted a turnip before!
Yukon Golds didn't exist in the 1960s, at least I never heard of them until about the mid-80s, and fingerlings likewise were never in any market I shopped in until about the same time. The most common baking potato was the Russet with rough brown skin, and the most common "all-purpose" was the Idaho with smooth brown skin. There was also a red-skinned variety with a smooth skin that was usually boiled or steamed but not mashed.
She never said she was French or a chef, in fact she objected to calling the show "The French Chef." But the producers insisted. She always called herself a "home cook." And frankly, I am sick and tired of the gloppy and overly salted slop that people serve as mashed potatoes here in usa. The French way may not be what one is accustomed to, but at least it is a change.
You sure don't know much about classic French Cooking do you...nor do you know much about critical reasoning or history. Julia Child studied cooking at Cordon Bleu and then privately with Chef Max Bugard. She worked closely with two accomplished French homecooks Simone Beck and Louisette Bertholle...and they wrote THE gold standard on French Cooking for Americans. Her kitchen is in the Smithsonian now...one of their most popular exhibit. Nope, she wasn't born in France....and that doesn't matter...she knew her stuff better than most French people..and certainly knew more than the like of you🐄
Mmmmm, I'm going to make those garlic mashed potatoes tonight - they look delicious. Never thought to cook cucumbers, I'm going to have to try that recipe . Loved watching Julia as a kid!!!
3:02. show you how you MASH them’’. Always loved her inflections.
For the garlic mashed I use a bit less garlic and don’t sieve it; I simply put the sauce in a blender. Yummers.
Steamed radishes are nice with the cucumbers and add colour.
I just may try turnips! They look intriguing. Cooked cucumbers are delicious!
Yes the turnip she was using is different than the purple top I’m used to, but both would probably work.
"It sounds cuckoo to do, but if you use any less, you'll regret it, I'll tell you!" A stern admonition if ever I heard one.
I like to confit garlic. Olive oil + a little salt. In the oven low & slow.
💟 she was the best!!
I was confused about the turnip when I saw it. But it’s also known as Swede. Here in US I’ve only seen it in a thick wax coating so peeling would be pretty thick.
There called rutabaga in the US. Swede in the UK.
They are simple to peel. Just use a pairing knife or a vegetable peeler.
What different and wonderful recipes, can't wait to try them
where you been. this is classic cook show history (the best ever) that shaped the country and the world. the 1960's on PBS channel 11 when T.V. was free and through the air waves like radio. you are probably too young to know all of it but ask older people or your parents if still here on earth, about this great time of hope.
The unusual way to cook the usual vegetables can't wait to see them
"It just depends on how fat you want to get." 😀
I'm very confused about how to cook the cucumber 🥒
Not sure what is confusing. Just salt, drain, briefly blanch, and top with butter.
Too bad Julia hadn't met Jacques Pepin when she recorded this. He would have told her the best way to peel garlic is to cut the hard bit off the bottom of the clove, then place the side of your wide chef's knife on top of the clove and lightly whack the other side of the knife blade with the heel of your left hand. This slightly squashes the garlic clove which pops the peel off. Much faster and easier than using a pot of simmering water.
Anyone know what that badge she's wearing is?
It's from her old cooking school in France. She opened a cooking school for Americans, with the ladies who later worked with her on her first book.
2 heads of garlic is just about enough for me, really.
Me too!
I've never heard of an "all purpose potato" the potatoes I see are either baking potatoes like Idaho and Russet and the many varieties of boiling potatoes like Red Bliss, Fingerling, Yukon Gold etc although you can bake or roast those too. Baking potatoes are more starchy and boiling potatoes are more waxy. I guess an all purpose potato is just a small baking potato? Also I've tasted numerous foods in my life but believe it or not I've never tasted a turnip before!
Yukon Golds didn't exist in the 1960s, at least I never heard of them until about the mid-80s, and fingerlings likewise were never in any market I shopped in until about the same time. The most common baking potato was the Russet with rough brown skin, and the most common "all-purpose" was the Idaho with smooth brown skin. There was also a red-skinned variety with a smooth skin that was usually boiled or steamed but not mashed.
You sure have messed up the mashed potatoes. You are not French you were born in California
She never said she was French or a chef, in fact she objected to calling the show "The French Chef." But the producers insisted. She always called herself a "home cook." And frankly, I am sick and tired of the gloppy and overly salted slop that people serve as mashed potatoes here in usa. The French way may not be what one is accustomed to, but at least it is a change.
You never heard of garlic mashed potatoes? That became a trendy thing a few years ago.
You sure don't know much about classic French Cooking do you...nor do you know much about critical reasoning or history. Julia Child studied cooking at Cordon Bleu and then privately with Chef Max Bugard. She worked closely with two accomplished French homecooks Simone Beck and Louisette Bertholle...and they wrote THE gold standard on French Cooking for Americans. Her kitchen is in the Smithsonian now...one of their most popular exhibit. Nope, she wasn't born in France....and that doesn't matter...she knew her stuff better than most French people..and certainly knew more than the like of you🐄
I don't appreciate parsley