My local public TV station has been showing old French Chef episodes. I
recorded some on my Tivo, and watched them this morning while having
breakfast.

It's been a really, really long time since I've seen them (at least 25
years), so it was like watching them new again. What really struck me about
the shows was their totally unpretentious nature, especially when compared
to cooking shows of today.

In one episode, Julia was making omelettes. She was making them on an
ordinary electric coil range -- no fancy gas cooktops. Instead of showing
off the latest in fancy cookware, she used a plain old nonstick skillet.
The omelettes didn't look "picture perfect", but they looked great enough to
eat!

On another episode, Julia was making potato recipes. She tried to flip a
potato pancake, and it broke up -- with some of it on the stove. No
problem -- she just picked up the broken pieces, put it all on a plate, and
covered it up with cheese (or something like that, I forget now).

She even wiped her face off with a towel a couple times during the show,
because all the range burners were making the place hot. How often would
you see that happen today?

I thought it was pretty cool seeing all that stuff again, because it puts
today's modern attitudes in a new light. Julia didn't have to use the
fanciest appliances or the fanciest cookware. Her technique didn't have to
be perfect, and she didn't have to look perfect. All she needed to do was
MAKE GOOD FOOD.

Seeing how things turned out in her life, I'll bet she made some pretty good
food indeed.

"Dennis Spexet" > wrote in message
news
> My local public TV station has been showing old French Chef episodes. I
> recorded some on my Tivo, and watched them this morning while having
> breakfast.
>
> It's been a really, really long time since I've seen them (at least 25
> years), so it was like watching them new again. What really struck me
> about the shows was their totally unpretentious nature, especially when
> compared to cooking shows of today.
>
> In one episode, Julia was making omelettes. She was making them on an
> ordinary electric coil range -- no fancy gas cooktops. Instead of showing
> off the latest in fancy cookware, she used a plain old nonstick skillet.
> The omelettes didn't look "picture perfect", but they looked great enough
> to eat!
>
> On another episode, Julia was making potato recipes. She tried to flip a
> potato pancake, and it broke up -- with some of it on the stove. No
> problem -- she just picked up the broken pieces, put it all on a plate,
> and covered it up with cheese (or something like that, I forget now).
>
> She even wiped her face off with a towel a couple times during the show,
> because all the range burners were making the place hot. How often would
> you see that happen today?
>
> I thought it was pretty cool seeing all that stuff again, because it puts
> today's modern attitudes in a new light. Julia didn't have to use the
> fanciest appliances or the fanciest cookware. Her technique didn't have
> to be perfect, and she didn't have to look perfect. All she needed to do
> was MAKE GOOD FOOD.
>
> Seeing how things turned out in her life, I'll bet she made some pretty
> good food indeed.

Here's one of my Favorites, which I treasu

http://www.pbs.org/juliachild/

Dora

"Dennis Spexet" > wrote in message
news
> My local public TV station has been showing old French Chef episodes. I
> recorded some on my Tivo, and watched them this morning while having
> breakfast.
>
> It's been a really, really long time since I've seen them (at least 25
> years), so it was like watching them new again. What really struck me
> about the shows was their totally unpretentious nature, especially when
> compared to cooking shows of today.

I learned from Julia that it's sometimes OK (or necessary) to knock down a
half bottle of wine when you're cooking. :-)

On Sun, 26 Mar 2006 11:37:43 -0500, "limey" > wrote:

>Here's one of my Favorites, which I treasu
>
>http://www.pbs.org/juliachild/

This link doesn't specify an episode, can you tell us which it is?

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

On 2006-03-26, Doug Kanter > wrote:

> I learned from Julia that it's sometimes OK (or necessary) to knock down a
> half bottle of wine when you're cooking. :-)

You'd have loved Justin Wilson. He operated on the premise the recipe
should get half as much wine as he did ...preferrably second!

nb

Dennis Spexet wrote:
> [snip]
> It's been a really, really long time since I've seen them (at least 25
> years), so it was like watching them new again. What really struck me about
> the shows was their totally unpretentious nature, especially when compared
> to cooking shows of today. [snip]

In "Julia Child and Company," after first saying, "Preparation is
everything," she offers this wonderful perspective:

In private or public cooking, broad, firm gestures are the most
efficient. Wallop your steaks! Whoosh up your egg whites! And,
behind your chafing dish and before your guests, act with assurance
and decisiveness. Let every move accomplish something, and
don't twiddle. As brevity is the soul of wit, spareness or "line"
is the basis of bravura. And "line" is a matter of practice and
preparation, which really is not dirty work for those who love to
cook.

Wallop! Whoosh! Don't twiddle! What a great broad. -aem

On Sun, 26 Mar 2006 08:56:01 -0800, Mark Thorson >
wrote:

>Anyone notice the stand mixer she was using?
>It wsn't the ubiquitous (these days) KitchenAid.

Today...anything you see on a "cooking show" IS PUT THERE for a
specific reason..........visual advertising. Which makes me laugh
when a easily identifiable product, i.e. Ritz Crackers, and they have
blacked out the identifying logo. You would have to be a space alien
not to know what the brand was.

Julia prepared good food....she was not a prostitute for the network.

"Siobhan Perricone" wrote > "limey"
wrote:
>
>>Here's one of my Favorites, which I treasu
>>
>>http://www.pbs.org/juliachild/
>
> This link doesn't specify an episode, can you tell us which it is?
>
> Siobhan Perricone

The closest I can come to naming a specific episode is: Click on "Meet the
Chefs". This gives a breakdown of four different categories of Julia's
cooking with various chefs. Click on a specific chef, then you can choose
a dish being prepared by that chef (e.g., Jacques Pepin) in conjunction with
Julia.

It doesn't show a log of specific PBS/Julia episodes
that I could find, but I just enjoy browsing through the various categories
and chefs.

Dora

notbob wrote:
> On 2006-03-26, Doug Kanter > wrote:
>
>>I learned from Julia that it's sometimes OK (or necessary) to knock down a
>>half bottle of wine when you're cooking. :-)
>
> You'd have loved Justin Wilson. He operated on the premise the recipe
> should get half as much wine as he did ...preferrably second!

He came to my radio program half-sozzled. We proceeded to get the rest
of the way together while we were on the air. We drank his "Thomas
Justin Collinses."

Great guy...

Pastorio

Mark Thorson wrote:

> Dennis Spexet wrote:
>
>>In one episode, Julia was making omelettes. She was making them on an
>>ordinary electric coil range -- no fancy gas cooktops. Instead of showing
>>off the latest in fancy cookware, she used a plain old nonstick skillet.
>
>
> Anyone notice the stand mixer she was using?
> It wsn't the ubiquitous (these days) KitchenAid.

I *want* a KA. Notice I stressed want because for me it is a want. I've
managed all these years without one. I have a hand held mixer, wisks,
use a breadmaker, and don't make a lot in the way of cakes. Still I
want one. A friend and I were talking as she wants one too. We were
watching the food channel at her house when one of the chefs was using
one and she made a couple of interesting comments. She does a lot of
baking as in cakes, cookies and desserts. There isn't a lot of room to
add ingredients and like me she has limited space although she has room
to store hers in the utility room. Like me she has limited counter
space and while we've not measured I might have about 4" more. So space
and useablity are the two things we really talked about.

I love how she advised that you never disclose your mistakes or
apologize to anyone for them. You learn by them, but the truth is that
very few people (outside of this cooking group, obviously) are
comfortable having guests for dinner and pulling off a great meal
(hence the ever-present invitation of "pot luck" which burns me up) and
they will line up to eat anything you prepare as long as you do it with
love and passion. She will forever live in my heart as my greatest
cooking influence, with the exception of my mom and grandmothers.

Sandy

Dennis Spexet wrote, re Julia Child:

"Seeing how things turned out in her life, I'll bet she made some
pretty good food indeed."

I've been watching PBS too. I miss her shows, as my culinary training,
like many others, started by watching her show. Compared with most
cooking shows today, it was inspirational, while being down to earth.
She made a person feel that cooking something new and different, or
using a new technique, well, it was totally possible.

My favorite episode was where early on, she made a birthday dinner for
herself. The idea that you could make a cake out of circles of baked
merangue (sp?), and, then frost if with apricot jam was a brain-opener
for me. I checked out my first cook book from the library that night,
as we cerainly didn't have any in my home.

I loved Julia Child's programs.

DEE

Dennis Spexet wrote :

> All she needed to do was
> MAKE GOOD FOOD.


Dennis,

I'd rephrase that: All she needed to do was make good tasting food. And she
had that down pat.

Her technique, knowledge and sense of humor was what make her so endearing,
imho.

I have her (and her colleagues) book Mastering the Art of French Cooking.
Cost me $0.25 at a yard sale. I just don't have the heart that would
outlive one of her recipes in my condition.

Andy

Dennis Spexet wrote:

> My local public TV station has been showing old French Chef episodes.
> I recorded some on my Tivo, and watched them this morning while
> having breakfast.

For those really interested, the series is available on DVD, available
from PBS or Amazon (doubtlessly elsewhere). I also see that Netflix at
least carries it for rent.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

lucretia borgia wrote:
> "Bob (this one)" >,in rec.food.cookingwrote:
> and entertained us with
>> notbob wrote:
>>> On 2006-03-26, Doug Kanter > wrote:
>>>
>>>> I learned from Julia that it's sometimes OK (or necessary) to knock down a
>>>> half bottle of wine when you're cooking. :-)
>>> You'd have loved Justin Wilson. He operated on the premise the recipe
>>> should get half as much wine as he did ...preferrably second!
>> He came to my radio program half-sozzled. We proceeded to get the rest
>> of the way together while we were on the air. We drank his "Thomas
>> Justin Collinses."
>>
>> Great guy...
>>
>> Pastorio
>
> Is he still with us ? I enjoyed his shows although I don't like that
> style of cooking.

No, Justin Wilson is no more. He passed away in 2001.

Meanwhile, let the news go forth that the widespread reports of Julia's
generous on-air tippling are exaggerations. Julia didn't drink as she
worked, and in fact the "wine" she would pour when her finished meal was
served at the end of an episode was (and I always thought this was
well-known) Gravy Master-colored water. Even so, the tale still lives as
large as the one about the day she dropped a turkey on the air... or was
it a chicken? Either way, didn't happen.

Pennyaline wrote:

> Meanwhile, let the news go forth that the widespread reports of Julia's
> generous on-air tippling are exaggerations. Julia didn't drink as she
> worked, and in fact the "wine" she would pour when her finished meal was
> served at the end of an episode was (and I always thought this was
> well-known) Gravy Master-colored water. Even so, the tale still lives as
> large as the one about the day she dropped a turkey on the air... or was
> it a chicken? Either way, didn't happen.

I've seen it. It's an out take that's out on the net
somewhere. If I come across the link I'll post it.

It's funny as hell, too.

--
Reg

Reg wrote:

> Pennyaline wrote:
>
> > Meanwhile, let the news go forth that the widespread reports of
> > Julia's generous on-air tippling are exaggerations. Julia didn't
> > drink as she worked, and in fact the "wine" she would pour when
> > her finished meal was served at the end of an episode was (and I
> > always thought this was well-known) Gravy Master-colored water.
> > Even so, the tale still lives as large as the one about the day
> > she dropped a turkey on the air... or was it a chicken? Either
> > way, didn't happen.
>
> I've seen it. It's an out take that's out on the net
> somewhere. If I come across the link I'll post it.
>
> It's funny as hell, too.

Snopes says Julia denied it.

http://www.snopes.com/radiotv/tv/julia.htm

"Child admitted time and again to the potato pancake incident but
always firmly maintained she never dropped a chicken, duck, or whatever
else the rumor has ascribed to her. Thanks to the power of manufactured
memory, fans of the show remain convinced they saw something she
directly and repeatedly denied."



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> Reg wrote:
>
>
>>Pennyaline wrote:
>>
>>
>>I've seen it. It's an out take that's out on the net
>>somewhere. If I come across the link I'll post it.
>>
>>It's funny as hell, too.
>
>
> Snopes says Julia denied it.
>
> http://www.snopes.com/radiotv/tv/julia.htm
>
> "Child admitted time and again to the potato pancake incident but
> always firmly maintained she never dropped a chicken, duck, or whatever
> else the rumor has ascribed to her. Thanks to the power of manufactured
> memory, fans of the show remain convinced they saw something she
> directly and repeatedly denied."


Finally! Snopes gets Snoped!

As I said, I will post the link if I can find it. It's around.

--
Reg

Reg wrote:

> Default User wrote:

> > Snopes says Julia denied it.
> >
> > http://www.snopes.com/radiotv/tv/julia.htm
> >
> > "Child admitted time and again to the potato pancake incident but
> > always firmly maintained she never dropped a chicken, duck, or
> > whatever else the rumor has ascribed to her. Thanks to the power of
> > manufactured memory, fans of the show remain convinced they saw
> > something she directly and repeatedly denied."
>
>
> Finally! Snopes gets Snoped!

How many times have I heard that.

> As I said, I will post the link if I can find it. It's around.

Then you'll be famous. I won't hold my breath though.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> Reg wrote:
>
>
>>Default User wrote:
>
>
>>>Snopes says Julia denied it.
>>>
>>>http://www.snopes.com/radiotv/tv/julia.htm
>>>
>>>"Child admitted time and again to the potato pancake incident but
>>>always firmly maintained she never dropped a chicken, duck, or
>>>whatever else the rumor has ascribed to her. Thanks to the power of
>>>manufactured memory, fans of the show remain convinced they saw
>>>something she directly and repeatedly denied."
>>
>>
>>Finally! Snopes gets Snoped!
>
>
> How many times have I heard that.
>
>
>>As I said, I will post the link if I can find it. It's around.
>
>
> Then you'll be famous. I won't hold my breath though.

I don't get that. What's the giant significance of it, in your world?


--
Reg

On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
> wrote:

>Pennyaline dge>,in
>rec.food.cookingwrote:
>
>>
>>Meanwhile, let the news go forth that the widespread reports of Julia's
>>generous on-air tippling are exaggerations. Julia didn't drink as she
>>worked, and in fact the "wine" she would pour when her finished meal was
>>served at the end of an episode was (and I always thought this was
>>well-known) Gravy Master-colored water. Even so, the tale still lives as
>>large as the one about the day she dropped a turkey on the air... or was
>>it a chicken? Either way, didn't happen.
>
>At the time of the French Chef series though she did receive
>admonitions from AA in Massachusetts. They disapproved of her
>cooking with wine, though they should have known that the alcohol
>would burn off leaving only flavour.

Which is untrue. As the article below says on the page, it may be that
the alcohol amounts added to the dish are small to begin with, but
many methods of cooking still allow alcohol to remain.

Me? I don't drink. Never have and hate the taste of the stuff, but
there are some who avoid all alcohol for reasons other than taste.

Boron

http://www.ochef.com/165.htm
"A study conducted by the US Department of Agriculture’S Nutrient Data
Laboratory calculated the percentage of alcohol remaining in a dish
based on various cooking methods. The results are as follows:"

Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid &
removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred
into mixture 45%
baked/simmered, alcohol stirred
into mixtu
15 minutes 40%
30 minutes 35%
1 hour 25%

1.5 hours 20%

2 hours 10%

2.5 hours 5%

On Mon, 27 Mar 2006 08:07:57 -0500, Boron Elgar
> wrote:

>but
>there are some who avoid all alcohol for reasons other than taste.

Another subject like for kill file.

Oh...cripes...here we go again with the age old argument that
supersedes the N-M cookie recipe.

If you wanna imbibe, ya do. You don't like ....you don't do it.
No one needs you to spin your wheels with percentages of alcohol, what
was cooked off.....what wasn't.

On Mon 27 Mar 2006 12:22:38a, Thus Spake Zarathustra, or was it Steve Wertz?

> On 27 Mar 2006 00:52:30 GMT, "Default User"
> > wrote:
>
>>"Child admitted time and again to the potato pancake incident but
>>always firmly maintained she never dropped a chicken, duck, or whatever
>>else the rumor has ascribed to her. Thanks to the power of manufactured
>>memory, fans of the show remain convinced they saw something she
>>directly and repeatedly denied."
>
> My mom always mentioned this episode, and she doesn't get out much
> and watches a lot of cooking shows, then and now. So I don't
> know where else she could have got it from.
>
> -sw
>

I'm convinced I saw it. In those early days of The French Chef, I never
missed an episode.

--
Wayne Boatwright @¿@¬
_____________________

"Ward Abbott" > wrote in message
...
> On Mon, 27 Mar 2006 08:07:57 -0500, Boron Elgar
> > wrote:
>
>>but
>>there are some who avoid all alcohol for reasons other than taste.
>
> Another subject like for kill file.
>
> Oh...cripes...here we go again with the age old argument that
> supersedes the N-M cookie recipe.
>
> If you wanna imbibe, ya do. You don't like ....you don't do it.
> No one needs you to spin your wheels with percentages of alcohol, what
> was cooked off.....what wasn't.
>
>
Ward, your response to Boron reminds me of a response I got re a posting
some numbers. It doesn't make one feel better about the person posting such
a catty little response to a person taking their time to give results of
their research.

Therefore regarding subjects for killfile -- it is not the Subject in this
case that will be killfiled, it will be you. I'm sorry that I will miss
anything you might say in the future that will be succinct.
Goodbye Ward.

Dee Dee

Dennis Spexet wrote:
> I thought it was pretty cool seeing all that stuff again, because it puts
> today's modern attitudes in a new light. Julia didn't have to use the
> fanciest appliances or the fanciest cookware. Her technique didn't have to
> be perfect, and she didn't have to look perfect. All she needed to do was
> MAKE GOOD FOOD.

She was all about the food. FoodTV is all about the commercials, and
product placements, and flashy stuff that passes for food.

--Blair

In article >,
Boron Elgar > wrote:

> On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
> > wrote:

> >At the time of the French Chef series though she did receive
> >admonitions from AA in Massachusetts. They disapproved of her
> >cooking with wine, though they should have known that the alcohol
> >would burn off leaving only flavour.
>
> Which is untrue. As the article below says on the page, it may be that
> the alcohol amounts added to the dish are small to begin with, but
> many methods of cooking still allow alcohol to remain.

You beat me to it. It is also in the rfc FAQ, posted periodically here
by Victor.

--
Dan Abel

Petaluma, California, USA

Reg wrote:

> Default User wrote:

> > > As I said, I will post the link if I can find it. It's around.
> >
> >
> > Then you'll be famous. I won't hold my breath though.
>
> I don't get that. What's the giant significance of it, in your world?

What don't you get? A well-know myth, that Julia herself denied, and
YOU have video proof that she was lying. You'll be an internet hit, if
indeed it exists. As I said, I won't hold my breath.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Wayne Boatwright wrote:

> On Mon 27 Mar 2006 12:22:38a, Thus Spake Zarathustra, or was it Steve
> Wertz?
>
> > On 27 Mar 2006 00:52:30 GMT, "Default User"
> > > wrote:
> >
> > > "Child admitted time and again to the potato pancake incident but
> > > always firmly maintained she never dropped a chicken, duck, or
> > > whatever else the rumor has ascribed to her. Thanks to the power
> > > of manufactured memory, fans of the show remain convinced they
> > > saw something she directly and repeatedly denied."
> >
> > My mom always mentioned this episode, and she doesn't get out much
> > and watches a lot of cooking shows, then and now. So I don't
> > know where else she could have got it from.

>
> I'm convinced I saw it. In those early days of The French Chef, I
> never missed an episode.

So Julia lied? And all those people that have searched the tapes were
just, what, stupid?




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

FoodTV wasn't always that way...at least, not to the blatant extent it is
now.

They don't show him now, but one of my favorite shows was called "Taste".
It was made in the very early days of the Food Network, and had David
Rosengarten talking about some ingredient or dish.

The set was very sparse...white background, the counter and oven, and
Rosengarten himself. He'd show off the ingredient or the dish, and proceed
to make it. He was real entertaining, and his love of good food really came
through.

I loved that show. Hell, I loved a lot of the FoodTV shows from that time.
They focused on food...not travel tips, industrial gumball production
methods, or how parties are catered in Hollywood.

"Blair P. Houghton" > wrote in message
oups.com...
>
> Dennis Spexet wrote:
>> I thought it was pretty cool seeing all that stuff again, because it puts
>> today's modern attitudes in a new light. Julia didn't have to use the
>> fanciest appliances or the fanciest cookware. Her technique didn't have
>> to
>> be perfect, and she didn't have to look perfect. All she needed to do
>> was
>> MAKE GOOD FOOD.
>
> She was all about the food. FoodTV is all about the commercials, and
> product placements, and flashy stuff that passes for food.
>
> --Blair
>

Default User wrote:

> Wayne Boatwright wrote:
>
>
>>On Mon 27 Mar 2006 12:22:38a, Thus Spake Zarathustra, or was it Steve
>>Wertz?
>>
>>
>>>On 27 Mar 2006 00:52:30 GMT, "Default User"
> wrote:
>>>
>>>
>>>>"Child admitted time and again to the potato pancake incident but
>>>>always firmly maintained she never dropped a chicken, duck, or
>>>>whatever else the rumor has ascribed to her. Thanks to the power
>>>>of manufactured memory, fans of the show remain convinced they
>>>>saw something she directly and repeatedly denied."
>>>
>>>My mom always mentioned this episode, and she doesn't get out much
>>>and watches a lot of cooking shows, then and now. So I don't
>>>know where else she could have got it from.
>
>
>>I'm convinced I saw it. In those early days of The French Chef, I
>>never missed an episode.
>
>
> So Julia lied? And all those people that have searched the tapes were
> just, what, stupid?


See? I'm not the only one who's seen this.

The "proof" that this incident never happened consists soley of
some fairly superficial research on the part of Snopes. They
located an interview where she says nothing like that happened.
That's it. No one has searched any tapes.

After many decades and hundreds of shows it's quite possible
that an 80+ year old woman might not have had perfect recall.

--
Reg

On Mon, 27 Mar 2006 13:39:35 GMT, Ward Abbott >
wrote:

>On Mon, 27 Mar 2006 08:07:57 -0500, Boron Elgar
> wrote:
>
>>but
>>there are some who avoid all alcohol for reasons other than taste.
>
>Another subject like for kill file.

It would be a pleasure to be killfiled by anyone for whom reading for
comprehension were such a difficult task.

Many medications cannot be taken with any amount of alcohol, many do
not consume alcohol for religious reasons.
>
>Oh...cripes...here we go again with the age old argument that
>supersedes the N-M cookie recipe.

If you consider USDA research on par with an urban legend, you are
thicker than I though.
>
>If you wanna imbibe, ya do. You don't like ....you don't do it.
>No one needs you to spin your wheels with percentages of alcohol, what
>was cooked off.....what wasn't.

Except those concerned with accuracy, of course.

Boron

On Mon, 27 Mar 2006 08:34:00 -0800, Dan Abel > wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
>> > wrote:
>
>> >At the time of the French Chef series though she did receive
>> >admonitions from AA in Massachusetts. They disapproved of her
>> >cooking with wine, though they should have known that the alcohol
>> >would burn off leaving only flavour.
>>
>> Which is untrue. As the article below says on the page, it may be that
>> the alcohol amounts added to the dish are small to begin with, but
>> many methods of cooking still allow alcohol to remain.
>
>You beat me to it. It is also in the rfc FAQ, posted periodically here
>by Victor.


Thank you for pointing that out.

Boron

Reg wrote:

> Default User wrote:

> > So Julia lied? And all those people that have searched the tapes
> > were just, what, stupid?
>
>
> See? I'm not the only one who's seen this.

How many people have sworn that they saw the "Carson tells Zsa-zsa to
move the cat" episode of The Tonight Show?

> The "proof" that this incident never happened consists soley of
> some fairly superficial research on the part of Snopes. They
> located an interview where she says nothing like that happened.
> That's it. No one has searched any tapes.

So you should be famous, as I said.

> After many decades and hundreds of shows it's quite possible
> that an 80+ year old woman might not have had perfect recall.

Or that you don't.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Reg > wrote in news:qeXVf.292$hz4.238
@newssvr31.news.prodigy.com:

> After many decades and hundreds of shows it's quite possible
> that an 80+ year old woman might not have had perfect recall.


Whatever.

At least she never hesitated to voice her opinion whether positive or
negative. Another lovable trait.

Andy

Boron Elgar > wrote in
:

> On Mon, 27 Mar 2006 08:34:00 -0800, Dan Abel > wrote:
>
>>In article >,
>> Boron Elgar > wrote:
>>
>>> On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
>>> > wrote:
>>
>>> >At the time of the French Chef series though she did receive
>>> >admonitions from AA in Massachusetts. They disapproved of her
>>> >cooking with wine, though they should have known that the alcohol
>>> >would burn off leaving only flavour.
>>>
>>> Which is untrue. As the article below says on the page, it may be
that
>>> the alcohol amounts added to the dish are small to begin with, but
>>> many methods of cooking still allow alcohol to remain.
>>
>>You beat me to it. It is also in the rfc FAQ, posted periodically here
>>by Victor.
>
>
> Thank you for pointing that out.
>
> Boron


Boron,

As well, the AA folks probably weren't around when the French created all
the classic French cuisine using wine and worse... brandy? Flambe (is
that French?)?

And why wasn't WW crying BUTTTER?!?!?!? Ad nauseam.

AA was probably new to the game and wanted a moment in the sun but it
obviously didn't change the show and when she had a sip of wine on the
show SHE DAMM WELL EARNED IT! Imho,

Andy

In article >,
says...
> > I'm convinced I saw it. In those early days of The French Chef, I
> > never missed an episode.
>
> So Julia lied? And all those people that have searched the tapes were
> just, what, stupid?
>
>



A lot of people are 100% sure they saw exceptionally weird things:
flying saucers, the madonna in a toasted cheese, angels, and so on. For
someone to unintentionally fabricate a memory of a chef dropping a duck
would hardly rate a raised eyebrow.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On Mon, 27 Mar 2006 15:08:38 -0600, Andy <q> wrote:

>Boron Elgar > wrote in
:
>
>> On Mon, 27 Mar 2006 08:34:00 -0800, Dan Abel > wrote:
>>
>>>In article >,
>>> Boron Elgar > wrote:
>>>
>>>> On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
>>>> > wrote:
>>>
>>>> >At the time of the French Chef series though she did receive
>>>> >admonitions from AA in Massachusetts. They disapproved of her
>>>> >cooking with wine, though they should have known that the alcohol
>>>> >would burn off leaving only flavour.
>>>>
>>>> Which is untrue. As the article below says on the page, it may be
>that
>>>> the alcohol amounts added to the dish are small to begin with, but
>>>> many methods of cooking still allow alcohol to remain.
>>>
>>>You beat me to it. It is also in the rfc FAQ, posted periodically here
>>>by Victor.
>>
>>
>> Thank you for pointing that out.
>>
>> Boron
>
>
>Boron,
>
>As well, the AA folks probably weren't around when the French created all
>the classic French cuisine using wine and worse... brandy? Flambe (is
>that French?)?
>
>And why wasn't WW crying BUTTTER?!?!?!? Ad nauseam.
>
>AA was probably new to the game and wanted a moment in the sun but it
>obviously didn't change the show and when she had a sip of wine on the
>show SHE DAMM WELL EARNED IT! Imho,
>
>Andy


The first cookbooks I bought were her Vol I & Vol II of "Mastering the
Art of French Cooking."

Great reads, even for the relatively inexperienced cook I was 30 or so
years ago.

Madeline Kamman's books are the same. Wonderful to read.

Boron

Peter A wrote:

> In article >,
> says...
> > > I'm convinced I saw it. In those early days of The French Chef, I
> > > never missed an episode.
> >
> > So Julia lied? And all those people that have searched the tapes
> > were just, what, stupid?
>
>
>
> A lot of people are 100% sure they saw exceptionally weird things:
> flying saucers, the madonna in a toasted cheese, angels, and so on.
> For someone to unintentionally fabricate a memory of a chef dropping
> a duck would hardly rate a raised eyebrow.

It wouldn't be an urban legend if there weren't lots of people who are
sure they remembered it. Similarly the Zsa-Zsa one (sometimes Rachel
Welch or other celebrities) or the Mrs. Arnold Palmer one also from the
Tonight Show. People will swear up and down they remember seeing it.

I don't TOTALLY discount it, after all the one from The Newlywed Game
did turn up after all. However, I sincerely doubt it.

Should Reg turn up a copy and show it to me, I'll be happy to apologize
profusely here. I won't hold my breath.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Boron Elgar > wrote in
:

> The first cookbooks I bought were her Vol I & Vol II of "Mastering the
> Art of French Cooking."
>
> Great reads, even for the relatively inexperienced cook I was 30 or so
> years ago.


I don't know which volume I have. It's dated 1967 ($10.00). Probably a
combined late printing. 647 pages not counting the index or TOC.

I don't know why someone yard saled it for $0.25. Some pages hadden't felt
fresh air until I got it. Though admittedly, I've never cooked one recipe.

All the best,

Andy

>
>
> The first cookbooks I bought were her Vol I & Vol II of "Mastering the
> Art of French Cooking."

> Boron

Me, too. (Although I had ONE cookbook previous to them, which I still
have.) Too bad I didn't study them harder. I think I bought them, got rid
of them in my many moves; and then I think I bought one book that had both
volumes in one book.
They are still at the libraries, but quite musky.
Dee Dee