On Wed, 18 Jul 2018 00:28:04 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 17 Jul 2018 03:55:59p, told us...
>
>> On Tue, 17 Jul 2018 21:35:37 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Tue 17 Jul 2018 01:49:28p, told us...
>>>
>>>> On Wed, 18 Jul 2018 06:07:05 +1000, Druce
>>>> > wrote:
>>>>
>>>>>On Tue, 17 Jul 2018 17:01:51 -0300, wrote:
>>>>>
>>>>>>On Tue, 17 Jul 2018 13:41:21 -0600, U.S. Janet B.
> wrote:
>>>>>>
>>>>>>>On Tue, 17 Jul 2018 15:39:29 -0400, jmcquown
> wrote:
>>>>>>>
>>>>>>>>On 7/17/2018 1:48 PM, U.S. Janet B. wrote:
>>>>>>>>>
>>>>>>>>> that's a great story! I didn't know
>>>>>>>>>
>>>>>>>>I didn't know, either! I was so surprised to watch PBS.
>>>>>>>>Really? Jaques Pepin was a cook at Hojo's for a decade? Wow.
>>>>>>>>
>>>>>>>>You can find clips about him talking about his fried clam
>>>>>>>>strips. Fun stuff, yeah, he cooked cheap fried food at
>>>>>>>>Howard Johnson's. Fun!
>>>>>>>>
>>>>>>>>Jill
>>>>>>>
>>>>>>>He still cooks regular people food on his show.
>>>>>>
>>>>>>He always used to credit his rise to fame to Julia.
>>>>>
>>>>>He must have liked her for the fact that she went for the real
>>>>>France. She wasn't just flirting with a bit of fashionable
>>>>>Frenchiness. She was genuine.
>>>>
>>>> She did a series with him and his reputation was made, not that
>>>> he cooked by the same methods as she did, quite amusing at
>>>> times.
>>>>
>>>
>>>I suppose I'm prejudiced, but I watched every episode of every
>>>series that Julie did, except those wehre there were other
>>>cooks/chefs inolved. I also have every cookobok that she ever had
>>>published. While French is not my favorite cuisine, she wsa a
>>>great teacher of technique and an inspiration to those learning
>>>the proper way tp cook.
>>>
>>>There have been some very good cooks on television and some are
>>>very educatinal, but some are haphazard and seem more like actors
>>>and prsenters than real cooks.
>>
>> She was really the first in NA to start doing that programme on
>> PBS and even getting people interested in cooking. Before that
>> there were the ghastly jello salads etc. --puke
>>
>
>Congealed salads have never been something I'd care to eat. However,
>there is one I do make in the Fall that does not use Jello. It
>contains all the things a Waldorf Salad contains but is made with
>fresh apple cider and uses unflavored gelatin. Most people seem to
>like it. I've the recipe for nearly 50 years. I don't know where I
>got it.

That sounds good - not like the aforementioned salads. I did a cold
roast leg of lamb with carrot flowers and leaves than encased in aspic
which was really good.