On Thu, 19 Jul 2018 06:39:05 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 18 Jul 2018 04:45:40p, told us...
>
>> 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.
>>
>
>I have one of those books, but not handy as I packed many away. If
>its' cnvenient I would appreciate it. TIA

Will do.