On Sat, 28 Nov 2020 12:17:36 -0500, Boron Elgar wrote:

> On Sat, 28 Nov 2020 10:33:25 -0400, Lucretia Borgia
> > wrote:
>
>>On Sat, 28 Nov 2020 09:08:26 -0500, Boron Elgar
> wrote:
>>
>>>On Fri, 27 Nov 2020 22:36:15 -0500, jmcquown >
>>>wrote:
>>>
>>>>I'm a tad too young to have seen Julia's original cooking shows. I've
>>>>seen many old reruns on PBS and a series she did with Jacques Pepin in
>>>>years past. Tonight PBS is showing a series of flashbacks with images
>>>>from the old B&W shows she hosted and commentary from some of the chefs
>>>>who worked alongside and who really learned from her work. It's called
>>>>'Dishing with Julia Child'. Fun stuff!
>>>>
>>>>Jill
>>>
>>>
>>>I have seen this series. What I particularly like about it is the
>>>full-out admiration these famous chefs have for Childs' skills and
>>>depth of knowledge, as well as her fearlessness in tackling prep tasks
>>>that not all restaurateurs themselves do these days. This comes out
>>>delightfully with José Andres and Eric Ripert, and Sara Moulton, of
>>>course, working directly with Childs way back in the day, so her
>>>familiarity with her is delightful..
>>>
>>>The whole series is highly recommended.
>>
>>The thing I really liked about her was that she wasn't rigid, she
>>added more or less, as the mood took her. One thing though she had a
>>prescription for was roasting prime rib, follow to the letter and the
>>beef will always be exactly how you want it. I have given her
>>directions to many new cooks who were baffled by how to get it exactly
>>right, and they have all sung her praises. It was from her Menu Cook
>>book.
>
> I just took a look at her prime rib recipe. Very straightforward.
> Makes all the sense in the world.
>
> And yes- she was brave and very creative in her cooking. She knew all
> the rules and was not above bending them if she wanted or needed to. I
> must say, though, in her and Pepin's shows together, she was often
> more rigid than he, although his fondness for her and understanding of
> her stances, never caused the slightest "my way or the highway" to
> ever appear. In fact, they would often tease each other about being
> set in their ways about some technique or practice.
>
> Julia, herself, took that same laid back and accepting attitude during
> her series with famous chefs/cooks/bakers. I recall one show, but not
> the baker involved, who was making baguettes, showing Julia carefully
> how each step should be done. I recall pulling out Julia's Mastering
> book that covered the same topic and Julia had done it and documented
> it long before in her initial books.

I heard her being interviewd on CBC radio. Regarding food "snobbery" she
said that there was nothing wrong with a good hamburger. Then, when she was
asked what she would like for her last meal, she replied: "I think I'd
start with a half-dozen oysters and then some foie gras."