Her distinctive voice and her height were two of her endearing qualities. She had a common touch that taught us not to be afraid of the kitchen. I was a teen when she was new on WGBH Boston, the PBS flagship station. Years later I lived in her neighborhood. She was easy to pick out of the crowd in Harvard Square
Her excited delight in making this dish was not only obvious, it was contagious. Her impression of the chef was so funny, and I'm sure, an affectionate nod to some of her favorite kitchen characters of yore.
I remember watching this when I was about 10 yrs old…transcribing this recipe for my mom who was a wig maker and to busy to write it down because she worked from home…she would tell me to “follow whatever the lady says and copy it onto paper” then I had to re-transcribe it into my mom’s black recipe book.
Far too young to have ever seen Julia Child on tv, but I've learned so much and improved my cooking immensley (well, i think so) from watching these episodes and also from haunting used book shops and buying her recipe books. What helps so much is that she doesn't just explain what she's doing. She goes into great demonstrations of the how, but more importantly, even better detail on why she's doing it that way. I think she's fantastic!
I'm reading My Life in France, and I chuckled when she told the story of the mortar and pestle in this episode because she talked more in depth about when she found it in France. Poor Paul had quite the walk to get it to the car.
Kuddos to Julia Child for having the courage to demonstrate a quite complicated recipe. Especially when most Americans were boiling canned green beans for an hour. I will never attempt this recipe, but it is a delight to see. These days too many cooking shows dumb everything down to the lowest common dominator. We are not all stupid!
I'm so delighted to see these videos!! Can recall cutting school and she would be on the television and I would watch her....Thank you for these posts, I watch many of them.
I heard Flamingos are pink bc of the shrimp they eat. PS just bought that French vermouth 5 hrs ago ( I only had Italian vermouth & I didn’t want to upset Julia) 😜
If I could send her a letter for her to receive in such time before doing these series, I would request that she raise the height of the working tables to someting more appropriate to her own height so that she is not consistently bending over so much. In her later years, the evidence of her bending over shows so much, it sad for me to see. The dedication that she has always surpasses that of the lack of height in the tables. I remember seeing a long time ago how the height was set up for the average woman of the house, and it was always far shorter than Julia. Considering this mostly a studio, I truly wish they would have raised the bar so to speak - just for this womderful chef that she was. ❤
Florida Gurl, The PBS TV kitchen " Set " was adjusted for her 6' 2" height in 1961 and was recreated for the museum. Which is now on display to the public. About the dining table I haven't heard if anything was done to it but, of course all it needed was four additional leg extensions. So I hope they did that for her.
Although I was never as tall as Julia I was tall and when we redid our kitchen after Katrina I had the counters raised an inch. It made a huge difference. I did the same when I downsized and built a smaller house. It was always a struggle to get the builders on board with this. With more men cooking now it should not be such an issue. I think Julia had osteoporosis which contributed to her stooped over look in later years. But she kept on and continued to inspire us all.
Her distinctive voice and her height were two of her endearing qualities. She had a common touch that taught us not to be afraid of the kitchen.
I was a teen when she was new on WGBH Boston, the PBS flagship station. Years later I lived in her neighborhood. She was easy to pick out of the crowd in Harvard Square
Her excited delight in making this dish was not only obvious, it was contagious. Her impression of the chef was so funny, and I'm sure, an affectionate nod to some of her favorite kitchen characters of yore.
Contagious! So so so true! Thank you for finding this perfectly right word :)
I love shrimp, but this recipe is too complex for my brain… hehehe.
I remember watching this when I was about 10 yrs old…transcribing this recipe for my mom who was a wig maker and to busy to write it down because she worked from home…she would tell me to “follow whatever the lady says and copy it onto paper” then I had to re-transcribe it into my mom’s black recipe book.
Damn dog my moms got a black recipe book
Far too young to have ever seen Julia Child on tv, but I've learned so much and improved my cooking immensley (well, i think so) from watching these episodes and also from haunting used book shops and buying her recipe books.
What helps so much is that she doesn't just explain what she's doing. She goes into great demonstrations of the how, but more importantly, even better detail on why she's doing it that way.
I think she's fantastic!
You can feel she loved making these little impressions and it's so much fun watching her!
I'm reading My Life in France, and I chuckled when she told the story of the mortar and pestle in this episode because she talked more in depth about when she found it in France. Poor Paul had quite the walk to get it to the car.
Kuddos to Julia Child for having the courage to demonstrate a quite complicated recipe. Especially when most Americans were boiling canned green beans for an hour. I will never attempt this recipe, but it is a delight to see. These days too many cooking shows dumb everything down to the lowest common dominator. We are not all stupid!
Aired on..... May 19, 1965
I'm so delighted to see these videos!! Can recall cutting school and she would be on the television and I would watch her....Thank you for these posts, I watch many of them.
Being from the Pacific Northwest, I grew up eating seafood. Gotta love it.
Good day, Julia! Love your recipes. 👌🏼👏🏼
I truly miss Julia Child.
I heard Flamingos are pink bc of the shrimp they eat. PS just bought that French vermouth 5 hrs ago ( I only had Italian vermouth & I didn’t want to upset Julia) 😜
Fascinating. Wow. Sounds amazing.
Terrific!
16:09 Julia shows us how to operate a Bass-O-Matic #SNL #BassOMatic
She is so metal..!!
Use a fork tine, to peel shrimp. The short fork works best.
The announcer at the beginning sounds just like Phil Hartman. Lol!
If I could send her a letter for her to receive in such time before doing these series, I would request that she raise the height of the working tables to someting more appropriate to her own height so that she is not consistently bending over so much. In her later years, the evidence of her bending over shows so much, it sad for me to see. The dedication that she has always surpasses that of the lack of height in the tables. I remember seeing a long time ago how the height was set up for the average woman of the house, and it was always far shorter than Julia. Considering this mostly a studio, I truly wish they would have raised the bar so to speak - just for this womderful chef that she was. ❤
Florida Gurl,
The PBS TV kitchen " Set " was adjusted for her 6' 2" height in 1961 and was recreated for the museum. Which is now on display to the public. About the dining table I haven't heard if anything was done to it but, of course all it needed was four additional leg extensions. So I hope they did that for her.
@@billgreen1861 Great information. Thank you. 👍
Although I was never as tall as Julia I was tall and when we redid our kitchen after Katrina I had the counters raised an inch. It made a huge difference. I did the same when I downsized and built a smaller house. It was always a struggle to get the builders on board with this. With more men cooking now it should not be such an issue. I think Julia had osteoporosis which contributed to her stooped over look in later years. But she kept on and continued to inspire us all.
@@cathykrueger4899 Having the counter at a height that has you looking down while you are cutting, every inch matters. My chiropractor would agree. 🤣
Have you guys ever considered remastering these files, now that they're digitized?
I think this would be great tossed with some pasta.
Because your title has such a ring to it! (Do I have to add “not” so you don’t take me literally?)
this is straight up the only good content on this platform
One thing I do is reserve the shells and boil them.
Chaotic cuisine lol !!
We lived in the upper Mid West, my mother always cooked shrimp for special dinner parties
I could also see this made with oysters.
Looks like a bread bowl, eats like an open-face sandwich. I can dig it. :T
If she was showing us how to do rice pudding, would it have butter and fine French vermouth?
Mais oui, madam. 🙂
I hope so.
Fun: Gordon Ramsay vs Julia Child. Epic Rap Battles of History: ruclips.net/video/99-n42Xb6NQ/видео.html
that is the biggest pestle and mortar I have ever seen!
I wonder what keeps distracting her.. she seems more nervous and high-strung than usual..
Yes. I noticed that too.
She’s a Leo ♌️.
She always sounds like she is going into respiratory arrest!
Sounds like I should have gotten pregnant out of marriage to you all are so happy I waited and what for?
Because your title has such a ring to it! (Do I have to add “not” so you don’t take me literally?)