It's so impressive how she recorded these shows 'as live', and spoke off the cuff (at least, clearly without any autocue). Her occasional stumbles and over-long pauses are charmingly natural and spontaneous. People loved Julia Child for her great talent, her enthusiasm, and perhaps above all, her authenticity. People talk today about living as one's true self, but have absolutely no idea what that means! Julia is the ultimate example of a genuine human being, true to her bones and comfortable in her own skin. Oh to have been a guest at one of her dinner parties!
Julia was a force of nature. I always appreciated her grammatical correctness. Her accent is rather surprising, as she grew up in Pasadena, California. Her parental influence, perhaps? Anyway, love you no nonsense Julia! ;)
You always miss one of those zucchinis when you are harvesting them. Usually it's one in the middle of the plant. Zucchini plants grow 8 feet wide or larger and they have annoying little spines on the branches. So you see that giant one growing but it's hard to get to it. So you wait until the plant reaches its end-of-life, cut up that giant one in several large pieces and bury them in a row for next year's crop.
I'm surprised that Julia, being "The French Chef", didn't mention that the French word 'courgette' is what the Brits use for the vegetable, whereas the US uses the Italian word 😉
This must have been before zucchini bread, which I thought for years that I would hate, but then I had a colleague who made a chocolate version and I swear it was as good as any chocolate pound cake I've ever had!
Oh my god some9ne else that shares that same brain cell! I love the way Juila carried on her show like a kindly aunt that invited you to lesson and a dinner after!
Ina is too busy being pretentious in the Hamptons to reach the kind of audience Julia reached, because Julia made what was considered high quality, elegant food accessible to all. She invited us to sit at the table. Ina just wants us to watch her eat and envy her friends
@@jakevendrotti1496 yeah...Ina has wine mom vibes, Julia had those classy but more than eager to get stuck in vibe. Has she from money? Yes, but she had that two feet firmly on the ground feel while Ina is more about the post cooking chill....that and any time I saw kids in Ina's videos I felt they had to be bored as shit there n the second the camera was off they whipped out a game boy.
You know what strikes me? She doesn't actually look like some highly professional chef (not to mention FRENCH professional chef, where French is referred to cuisine). I mean, I have a better cooking skills in terms of chopping, dicing, carving and what's not - and I can assure you, I'm less than average. So, what does it mean? It means that we've been educated for all these years - especially with RUclips cooking videos. But what's her actual tremendous contribution to that story - is the push she gave all of non-Europeans to start looking into French cuisine and getting to loving it. But, yeah, she has tremendous knowledge about that field. I bet that’s what actually made her so famous - and rightly so. And she is wonderful on camera! I’m sure none of those shows were scripted. And yet she is talking so eloquently.
Definitely not my favorite of hers. In fact, I wouldn't recommend any of these approaches. Zucchini is best sautéed with garlic, oregano and a little thyme. Celebrate the vegetable of abundance in Summer, don't mask it in butter and cream. And for the love of all things dear, DO NOT boil squash. Odd how she often criticized English cooking methods and yet...
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“If you’re on a diet…that’s too bad…” 😂
Just add some more cheese and milk! 😆
@@GodzHarleyGirlStudio love it.😆😆
It looks awful I'm not partial to zucchini. Squash is delicious.
Especially if you're cutting back on salt! Look at that, it was like 1/4 the salt shaker or something, lol!
It's so impressive how she recorded these shows 'as live', and spoke off the cuff (at least, clearly without any autocue). Her occasional stumbles and over-long pauses are charmingly natural and spontaneous.
People loved Julia Child for her great talent, her enthusiasm, and perhaps above all, her authenticity. People talk today about living as one's true self, but have absolutely no idea what that means! Julia is the ultimate example of a genuine human being, true to her bones and comfortable in her own skin.
Oh to have been a guest at one of her dinner parties!
If you're making a mistake, you don't feel bad with her. If you do less than perfect with Martha Steward, you wanna die.
Well put. Those are the reasons I come back to her show again and again.
I just love Julia’s energy and love for all she was doing for American cookery.
Like an afternoon with grandma and afzer school exercises, she shows you while you help her how to cook the food delicious.
Julia was a force of nature. I always appreciated her grammatical
correctness. Her accent is rather surprising, as she grew up in Pasadena, California. Her parental influence, perhaps? Anyway, love you no nonsense Julia! ;)
She went to college and spent much of her life in the Northeast.
@@MichaelJohnson-pu3xo yes, that’s right. Thanks for reply.
She's the best.
Can't believe I'm first! LOVE these Julia Child memories!
oh, thank you, so much.
amazingly tasty dishes.
happy new week. ❤❤❤❤❤
Excellent Julia child, The Best of the Best !!! ❤❤❤
@@miguelinaperez4426 yep she certainly was. Love Julia.😊❤️
Damn! I adore her!!!!!!!!!!!!!!!!!!!
Julia is the OG chef!
You always miss one of those zucchinis when you are harvesting them. Usually it's one in the middle of the plant. Zucchini plants grow 8 feet wide or larger and they have annoying little spines on the branches. So you see that giant one growing but it's hard to get to it. So you wait until the plant reaches its end-of-life, cut up that giant one in several large pieces and bury them in a row for next year's crop.
I'm surprised that Julia, being "The French Chef", didn't mention that the French word 'courgette' is what the Brits use for the vegetable, whereas the US uses the Italian word 😉
We have more Italian families over here than English 😅
Gratäääain ❤❤❤
TODAY.....On the French chef i the way she speak😄
Anyone know what kind of squash she was talking about wit red, black, and green stripes on it?
Zucchini ice cream? 😂
This must have been before zucchini bread, which I thought for years that I would hate, but then I had a colleague who made a chocolate version and I swear it was as good as any chocolate pound cake I've ever had!
My mom used to make the shredded zuchinni dish only shw used sour cream.
If that's a zucchini, I'd like to sue our corporate farmers for cheating us all out of real food in 2024.
That's not a tea spoon. That's a salt mining truck load full of salt :)
I prefer Julia Child to Ina Garten.
Oh my god some9ne else that shares that same brain cell! I love the way Juila carried on her show like a kindly aunt that invited you to lesson and a dinner after!
@@ZombieLogic101 Thank you. The other day I wrote a negative comment about Ina Garten. Oh my god her fans were not happy.😊🫶
Ina's fun and chill, but she's not at Julia's level.
Ina is too busy being pretentious in the Hamptons to reach the kind of audience Julia reached, because Julia made what was considered high quality, elegant food accessible to all. She invited us to sit at the table. Ina just wants us to watch her eat and envy her friends
@@jakevendrotti1496 yeah...Ina has wine mom vibes, Julia had those classy but more than eager to get stuck in vibe. Has she from money? Yes, but she had that two feet firmly on the ground feel while Ina is more about the post cooking chill....that and any time I saw kids in Ina's videos I felt they had to be bored as shit there n the second the camera was off they whipped out a game boy.
You know what strikes me? She doesn't actually look like some highly professional chef (not to mention FRENCH professional chef, where French is referred to cuisine). I mean, I have a better cooking skills in terms of chopping, dicing, carving and what's not - and I can assure you, I'm less than average. So, what does it mean? It means that we've been educated for all these years - especially with RUclips cooking videos. But what's her actual tremendous contribution to that story - is the push she gave all of non-Europeans to start looking into French cuisine and getting to loving it.
But, yeah, she has tremendous knowledge about that field. I bet that’s what actually made her so famous - and rightly so.
And she is wonderful on camera! I’m sure none of those shows were scripted. And yet she is talking so eloquently.
learn a different word besides tremendous.
Definitely not my favorite of hers. In fact, I wouldn't recommend any of these approaches. Zucchini is best sautéed with garlic, oregano and a little thyme. Celebrate the vegetable of abundance in Summer, don't mask it in butter and cream. And for the love of all things dear, DO NOT boil squash. Odd how she often criticized English cooking methods and yet...
I believe she sauteed and gratinée'd everything here--no boiling--except for the large zucchini that was only meant for presentation.