When Jacques said he thought they would use the "gnostic skillet" I did a double-take, thinking I was about to see some previously unrevealed but time-honored cooking technique, and then I realized he'd said "no-stick skillet." Death by accents got me again…
Learning to cook rainbow trout fillets with you both is fascinating as well as being an unspeakable joy ! Thank you for teaching us great cuisine. Again - very very sincere thanks. :-)
It’s definitely easier to cook a flat fish like sole or flounder with the bones in than to try and filet it first. Not to mention you get a bit more flavor.
I will be forever grateful to the person that put this beautiful pair together. I have watched all episodes many times. Thank you.
I love how he defers to her. He's the professional, but she's la grande dame.
Legends forever ♥️
When Jacques said he thought they would use the "gnostic skillet" I did a double-take, thinking I was about to see some previously unrevealed but time-honored cooking technique, and then I realized he'd said "no-stick skillet." Death by accents got me again…
Such beautiful dishes !!!!
Learning to cook rainbow trout fillets with you both is fascinating as well as being an unspeakable joy ! Thank you for teaching us great cuisine. Again - very very sincere thanks. :-)
We love flounder/sole in maine. Very versatile fish great for anything from deep frying to chowder.
I love how Julia tells him her way , and he does it
Gosh you'll are legends ,wonderful
Such a gentleman Jacques. I remember Julia on PBS in the projects!
Delightful
It’s definitely easier to cook a flat fish like sole or flounder with the bones in than to try and filet it first. Not to mention you get a bit more flavor.
Looks good baked potato with lots of sour cream & green onions
“There is a horrible American Vermouth. Do not use. I shall not reveal its name. But it’s awful.” - Julia Child
Je les adore.
❤❤❤👍👌
Such a great show back i the day. (although sometimes it sounds like a breathing contest.)
buerre blanc is THE best accompaniment to a fishy, fish such as Barramundi
How about haddock from Chatham MA?
Isn’t the row, that Jacques and Julia cook, the guts of the fish? It looks like pate.