On Nov 15, 4:05*pm, ImStillMags > wrote:
> On Nov 11, 11:20*am, (z z) wrote:
>
>
>
>
>
>
>
>
>
> > I always enjoy my Saturday mornings with PBS. I just saw my first Julia
> > Child show from when she started out. It was fricking hillarious. The
> > format was such that it was a small box centered on my tv screen, in
> > black and white. She was making french onion soup. Dropping things,
> > knocking over the open bottle of brandy, saying things like "Oh well"
> > and then the part at the end where she gives "hostess" advice and they
> > show her "buffet" on a card table. Very campy. (And her french onion
> > soup looked horrible.)
>
> > Then I also saw one of her last shows where she brings in a guest
> > chef-he was from someplace called Lulu's in SF. He fried baby artichoke
> > hearts-looked delicious. He also breaded lemon slices and fried-that
> > would be interesting to eat. I wouldn't mind eating at that restaurant
> > if it still exists. He used her mortar and pestle and she said she
> > bought it in France in 1948 before he was born. Great stuff.
>
> > I watched Lydia Bastianich make chicken parmagiana which I have never
> > liked but hers looked pretty good. I especially enjoyed her lesson on
> > stuffing a chicken breast fillet. The breast fillet was about 3 times
> > the size of the average chicken breast sold in the grocery store.
>
> > I had to leave before I could watch Martha teach how to cook rice in 5
> > ways.
>
> The local Seattle PBS station KCTS produces cooking shows a couple of
> times a year. * KCTS Chefs and KCTS Cooks. * The Chef show is
> local and regional Chefs who demonstrate tasty stuff and the show is 3
> hours long. * * The KCTS Cooks show is also three hours and it is
> home cooks from all over the area who cook their 'special' dishes.
> Both series are really good. * *They put all the recipes in a book and
> use the books as part of their fundraising......ie .become a member at
> $100 level and get the cookbook......

My Mom was on that show a long time ago as she had recommended a local
chef's recipe for Honey Walnut Prawns.