On Wed, 18 Jul 2018 22:19:39 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 18 Jul 2018 02:53:40a, told us...
>
>> 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.
>>
>
>That sounds good and pretty, too. What did you use to make the
>aspac?

Concentrated home made broth, it's years ago now and I seem to think
came from the first two big books Gourmet Magazine put out. I
remember putting beaten egg whites to float on the top to gather up
all the itty bits so that it would be crystal clear, only did it the
once lol

In the 80's we used to do dinner parties with six friends, the whole
point was the food and that we would discuss the verboten subjects,
sex, religion and politics. We remained good friends but sadly only
myself and one other are still alive. We didn't all hold the same
views but were totally able to discuss and respect the others view
point.

If you're interested, I'm sure I can find the recipe, still have the
books.