I just... I love the disagreement. The respect is they aren't shouting each other down about expensive pans and not burning your meat at all as you play tennis with the oven low enough.
I'm impressed 5 cups of leftover mashed potatoes. Grew up with probably a cup left over after Thanksgiving, Mom made little potato pancakes dipped in egg with panko.
Ahhhhhh, my two favorites who helped me discover my love of food. RIP Julia, you're the one who taught me how to truss and cook birds correctly, and my family loves it 💗
Haha, that is so true. At 14:30 I suspect Chef Jacques would have preferred the cornstarch, not beurre monié. When Chef Julia said she thought cornstarch isn’t stable, his little shrug was another tell. 😂 In case anyone is interested in more details, beurre monié is indeed a way to thicken a sauce, but I learned from Chef Jean-Pierre, it is an older technique, and he’s never used it; his chef career began in the 1960s. He is of the opinion the flour doesn’t have enough time to cook. I wouldn’t be surprised Chef Jacques felt similarly, and cornstarch would have been his preference. (In the end, he used potato starch in his stew, not beurre monié.) I love seeing these classic shows with the chef greats. Seeing different takes is always interesting.
I’ve always liked the cooking shows on PBS. They are very calming, and the chefs teach you different things. In my opinion, the chefs on food network mainly care about how many people are watching them, and how much money they are making. It’s mostly entertainment on food network
This was such a wonderful show. I used to watch this every weekend on PBS when I was little. Julia and Jacques were always a great team, and showed us many different ways to cook, and techniques that can help us in the kitchen
Have y'all noticed that Julia's metal pitcher with the oil in it is the one she's had for years? If you watch her videos from years ago she has and uses the same one.
Yes! She did! 😁 One time I tried to flex on my friends and make the her coq au vin recipe and I forgot the tomato paste. So without panic, I noticed a pint of old grape tomatoes on their counter and asked if I could use that. 😅 and the fresh tomato honestly lent just as much flavor as the paste did. So, in a pinch….the fresh tomato does work. But I always prefer the paste.
Most of the frozen mixed vegetables packages have Turnips instead of potatoes because they are more Hardy and don't turn to mush, and no one notices. 🙂
I wonder if Julia was always this egoistical. Whenever Jacques has an idea, Julia shoots it down. Lol! The baking sheet under the potatoes is a good idea incase of spillage. But then Julia says that she never has spillage. BS! Even the idea of cutting the onions on top so they don't burst. Julia pointed out an onion that Jacques didn't cut had burst. It looked just fine to me. I wonder if Julia was always a jerk or if she became a jerk as she grew older.
“Tiny bit more (red wine), yes, I’m with you.” They’re adorable together.
You can see that they truly loved and respected one another, Great Masters...
I just... I love the disagreement. The respect is they aren't shouting each other down about expensive pans and not burning your meat at all as you play tennis with the oven low enough.
I absolutely love them together. It’s incredible
Nah Jacques had had enough of her shit
@@-8_8- I like his mischievous smile as he says, “Or burned…” 😅
The crew at KQED had to be like, “Ya Jacque Pepin and Julia Child made us lunch AGAIN today!”
I like how he jumps in to help her, just enough to not disturb her. Class act.
He really did know just the amount as to not patronize her, being the world class food connoisseur she was.
So charming to watch these two lovely masters of their art and very instructive, too. Thank you for posting.
I remember years ago when i couldn't afford cable i watched these two gems on PBS. ❤
I am going to the market as soon as I wake up. What a perfect way to start the weekend.
What a lucky TV crew, very well fed
I'm impressed 5 cups of leftover mashed potatoes. Grew up with probably a cup left over after Thanksgiving, Mom made little potato pancakes dipped in egg with panko.
Two of my favorites who, together, are spectacular. God bless Jacques and Julia, of blessed memory.
I love the way Jacques calls the fond «crystallization of the juice».
A true pleasure to watch!
I would give anything to watch them with my mother!
Pure class .
These two are national treasures. We are lucky to have had them
At the end, Julia toasted “Le maître”. Gorgeous to watch them together. ❤
Watching these two amazing chefs' cooking together is like watching two musicians composing a symphony. Brilliant.
Sweet how she calls him “le maître” at the end. He is indeed the master!
Ahhhhhh, my two favorites who helped me discover my love of food. RIP Julia, you're the one who taught me how to truss and cook birds correctly, and my family loves it 💗
a chilly autumn Sunday and the aroma of a pot roast doing its thing in the oven ---- life doesn't get much better
You can tell whenever Jacques disagrees with Julia cuz he just says "Uhuh."
Haha, that is so true. At 14:30 I suspect Chef Jacques would have preferred the cornstarch, not beurre monié. When Chef Julia said she thought cornstarch isn’t stable, his little shrug was another tell. 😂
In case anyone is interested in more details, beurre monié is indeed a way to thicken a sauce, but I learned from Chef Jean-Pierre, it is an older technique, and he’s never used it; his chef career began in the 1960s. He is of the opinion the flour doesn’t have enough time to cook. I wouldn’t be surprised Chef Jacques felt similarly, and cornstarch would have been his preference. (In the end, he used potato starch in his stew, not beurre monié.)
I love seeing these classic shows with the chef greats. Seeing different takes is always interesting.
"We're talking about a SAMPHONY of taste today" Jacques I love you so much
Two of this Earth's greatest Wino Master Chefs! I say that with total respect and admiration. Thank you, Chefs.
Why am I watching this at 2am......I would eat all of it.. OMG IM STARVING
The king and queen!!
Oh, this show is so unbelievably good! Thank you!
Best food show of all time. Thank you for posting.
I’ve always liked the cooking shows on PBS. They are very calming, and the chefs teach you different things. In my opinion, the chefs on food network mainly care about how many people are watching them, and how much money they are making. It’s mostly entertainment on food network
How could anyone give them a thumbs down??? Some people have no class at All!
The people who gave a thumbs down are trash
Makes my heart swoon.
I love this.
It’s great to see two genius, two masters enjoying together.
My lovely Julia, you are the cutest and loveliest person ever existed. ♥️
Magnifique !
Both!
Wish you keep delighting purple with real cooking, my dear Jacques.
For a long time.
Honour to Julia's memory.
Great looking roast, everything looks good. I Love these two 🙂
❤❤red wine at the end "excellence" viva la 🇫🇷 France♡♡
J. Child always looked good in purple, it was her color.
Both of them are treasures for us all. God rest her soul.
what a pure pleasure
This is the best series there is! And this version is such high quality. Thanks for all the effort!
Lovely
Thank you for posting these Rayan!
I like a strong turnip! Oh, Julia, we miss you!
I'm embarrassed to say how many times I've seen these videos. :O
This TV gold. Watch Julie and Julia if you get a chance.
Watched it for the fourth time on Netflix a couple weeks ago.
She is the cutest
Julia: “. You can go out, play tennis, come back and it may be done.”
Jacques: “or burned!”😂😂😂😂🤣🤣🤣🤣🤣🤣🤣
These videos are treasures! 🙏🏼
Oh this brings back memories, great video.
What an awesome show!
This was such a wonderful show. I used to watch this every weekend on PBS when I was little. Julia and Jacques were always a great team, and showed us many different ways to cook, and techniques that can help us in the kitchen
She was such a good person.
Lover her frog voice
The A-team!
Have y'all noticed that Julia's metal pitcher with the oil in it is the one she's had for years? If you watch her videos from years ago she has and uses the same one.
I normally use potatoes, but now I’m going to try rutabaga
If you like turnips you'll love rutabaga! a turnip that is sweet and not bitter like the white ones
⭐️⭐️⭐️⭐️⭐️👍🏼
I am hungry....but also laughing.
I already ate and now i am hungry again.
Kindness
Deliciousness
its like an intricate dance of dominance and deep respect.. amazing
Every time I see her make beef burgundy, it’s different.
I have never had leftover mashed potatoes. I love them so much. 😂
I never heard of leftover mashed potatoes. 😂😅😂
11:44 I like to put on a cookie sheet don't you? "No". LOL
My favorite part of the set is always the cat in the background.
“They cost a fortune”. Julia says to Jacques when he praises la crueset cookware
They do in any decade but choose the pots carefully and they last a lifetime. I have had mine 45 years
and no food sticks.
I bought Descoware, which is better anyway, at flea markets etc. For pennies on the dollar compared to le Creuset.
Le Crueset is worth every penny..love to cook with them👍
@@stephenwilliams1269 yours might has lead in it. I wouldn’t use one that old
This is so wholesome compared to the week long kitchen nightmares binge I just had. Too bad I have to be up in 4 hours lmao
Julia used to add tomato paste in her beef bourguignon which I think gives a wonderful flavor.
Yes! She did! 😁 One time I tried to flex on my friends and make the her coq au vin recipe and I forgot the tomato paste. So without panic, I noticed a pint of old grape tomatoes on their counter and asked if I could use that. 😅 and the fresh tomato honestly lent just as much flavor as the paste did. So, in a pinch….the fresh tomato does work. But I always prefer the paste.
❤️❤️❤️👍🤞
Julia actually scares me. But I don't feel bad, because I think she scares Jacques, too.
Anyone know where one can find a metallic tasting spoon ?
Those are not naturally baby carrots but a man-made invention.
I find rice starch is excellent for thickening.
All you can hear is meat sizzling lol
Which got me to fast forward. Ha ha
ALLONZ Y
We all know that the Wolrd does not deserve these two
You can tell theres no luv between these 2!
There definitely is and it shows. The smiles they give each other....come on.
The best stew meat and pot roast ever is the flat iron roast!!!! In my opinion.😉👍
What is a strong turnip? She is funny !
No cognac?
What did he add to the mashed potatoes? Grated what? I can’t always understand his accent. :)
Gruyère cheese
I like a strong turnip...she is so funny! They are great together!
Enameled pots are too heavy, as well.
was she chewing gum?
“I like a strong turnip.” She is funny without realizing it.
Cuts a chunk of meat off: *10 people*
Americans: 🤣🤣🤣🤣
this is a very noisy episode lol
Most of the frozen mixed vegetables packages have Turnips instead of potatoes because they are more Hardy and don't turn to mush, and no one notices. 🙂
I'm sorry, a cat's feet?
Calve's foot LOL
Why is he removing so much good fat?
French think they know about cooking 😂😂😂😂😂😂
Lovely!
A little sidenote: Someone should have helped Chef Jacques overcome the terrible 'you know', 'you know'.
He's the boss. #1 rule. Don't correct the boss.
@@rustydog1236
All people need correcting now and then.
I wonder if Julia was always this egoistical. Whenever Jacques has an idea, Julia shoots it down. Lol! The baking sheet under the potatoes is a good idea incase of spillage. But then Julia says that she never has spillage. BS! Even the idea of cutting the onions on top so they don't burst. Julia pointed out an onion that Jacques didn't cut had burst. It looked just fine to me. I wonder if Julia was always a jerk or if she became a jerk as she grew older.
I didn't get that at all from her. Just different techniques they used is all.
Licking his fingers is such a disgusting habit and he’s been doing it for many years and no one is brave enough to tell him
To knock it off
There’s one of you in every comment section.