Curry Dinner | The French Chef Season 7 | Julia Child
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- Опубліковано 27 кві 2024
- Julia Child shows you how leftover almost anything becomes an exotic Indian curry.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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I have the cookbook from which this recipe comes from. Julia Child did spent time in India but states in the book that she is not an expert in Indian Cooking and refers readers to Madjur Jaffry's "an invitation to Indian Cooking". Julia didn't pretend to know everything which was another reason she was so great.
You’re exactly right!
Heh, she was probably referring to her time stationed in Sri Lanka during the war.
I think she would love knowing how much joy she’s still bringing to ppl today ❤
Amen to that. I still admire her today. I grew up with The French Chef, and all the other shows she did.
I learned all my basic techniques from her shows and books as a teenager in the 70’s. Because of her I am the accomplished cook and baker that I am today!
I'm not much of a foody or a cook, but I love Julia Child. Oft times I have her shows playing whilst I'm sewing. It keeps me sane and relaxed.
I learn alot from her yes I still learn today I love 🍳 ❤
In 1993, Julia Child had Madhur Jaffrey on "Cooking with Master Chefs" to demonstrate some real Indian food. At the time she taped this, many of the ingredients for a more authentic Indian recipe would have been difficult to find in cities and probably impossible to find in most of America.
She did say up front this isn't authentic Indian, so I give her props for that, plus the ingredients available in US supermarkets then vs. today makes for a pretty stark contrast. I wonder if canned coconut milk was even a thing in the US in 1970, 1971. Overall this doesn't seem like a bad effort, but as someone said below it doesn't hold up too well. I think with the ingredients we have available today in supermarkets and online our palates are better informed. Or maybe I'm overly optimistic regarding American tastes. No matter what, Julia remains fantastic.
fresh coconut was a specialist ingresient in the 70s. Canned coconut milk unheard of in the majority of the US
I just love her excitement! ❤
Gotta love Julia 😊
This is like the curry dinners my mum made in the seventies. She did the best she could with the ingredients available. And at 87 is currently perfecting her ramen recipe 😂
87 God bless her ❤
I just love her. She is so down to earth, talented, and fun.
I love that she puts her hand in the blender!
Fusion cooking of the 1970s is glorious and unpretentious as demonstrated by @PBS and the wonderful Julia Child. Homemade coconut milk is top tier.
*sing songy*one must ALWAYS be hygienic!
*coughs into the curry*
Ah there we go
Lmao! I love Julia child
I’m so glad that we have access for these videos
After some 60 years, you still get ideas from Julia to how to easily open a coconut.
Always a pleasure to watch Julia Child ❤
the most important part is that she admits the limits of what she is showing.
"Welcome to the Indian Chef.
I'm Julia Alamelu Vairavan."
🇮🇳🍛
😅😅😅😅 love it😊
The journey of globalization of food recipes is so interesting pre-internet, it was so based around guess work and using text without photos, standardizing recipes that had never used an imperial measuring cup, etc. it’s not always great but it’s cool to see how even before we were hyper connected, we craved to understand and learn about each other through food. Yes companies and governments capitalized on that desire for profit and with atrocity, but look how far we have come when it comes to learning about eachother! A lot further to go, but still amazing progress so far maybe? Idk
Julia is a delight as always. I do love that her French cooking led her to using olive oil when there were so many choices available. The Madras curry/powder she’s using is still available. I like to use it in coronation chicken salad. I think I may have to try Julia’s recipe sometime soon (maybe without the raisins ;))
Props to her for being upfront about not being an expert in indian cuisines.
This is not quite like the curry. I ate growing up or continue to eat today as a south Indian bump. I love the idea behind this. It has some European and Asian influences and it sounds so interesting to try.
The funny thing is that this isn’t that different from Japanese curry, especially Vermont Curry, which incorporates apples. It has no relation to Indian methods of preparation at all, as JC knew very well. Her mistake is to suggest that this sauce would work with any kind of leftover meat.
She had the spice mix right.
So funny to hear her say coconut water is “good for babies and invalids” when it’s such a health food trend now.
100
"Some Wag"....is this a variation of the term "wog"? lol
In British English, the noun "wag" is a person fond of making jokes, as in 'Harry’s a bit of a wag'. This use of wag is generally thought to come from an obsolete word meaning ‘someone who swings to and fro on a rope’, in other words a person sentenced to be hanged. A synonym of Joker, comedian, etc.
A droll wag is someone known for their clever wit; as in whoever came up with the phrase “Bombay duck” for a fish.
@@VladamireD Ok.......thanks for the info. I thought it might have been a little "political incorrectness" on Julia's part....lol.
@@tracydanneo Thanks. NOT another form for "wog"...lol.
@@theghostofsw6276 Ha, nah, she was just saying the guy must have been a bit of a scallyWAG!
that poor coconut..
so much work for coconut milk
what a bizarre version of Indian food
Here is probably the ONLY time I'll ever give Julia Child a thumbs down.. CURRY - YUK!!!
😂I feel the same way about Curry, but I never knew its actually made not grown. And Julia Childs is simply awesome as a Chef. ❤
I loved her treatment of the coconut. That oven method was something I never knew, though I wonder if it dried it out some and in doing so reduced the amount of coconut milk.
@@chrisjas3129 The Bombay curry powder she’s using is still being made exactly the same. It’s excellent to use for making Coronation Chicken salad.
If you're eating curry like this, I dont blame you. But real indian curry is divine.
Why dud Julia always sound like she was having a respiratory emergency?!?!? Good Grief!
Julia was a heavy smoker for many years and was often asthmatic.
Did she seriously put roast beef bone broth into a curry? There's not being an expert, then there's not being an expert with aplomb 😂
Definitely not a hindu curry!
It was a leg of lamb bone.
This recipe appears quite dated. Many of her creations hold up well over time; not this one.
Who cares!
I’m going to give it a try (without the raisins and using canned coconut milk). I’ll either make it vegetarian and use veg. stock, or do as Julia did and use chicken stock, white wine and a Costco chicken. We’ll see.
so outdated...
It’s from the 1960s, so yes it’s outdated. That’s the whole point.
Curry is so French 🙄
In fact, a lot of these recipes were created in France and Britain to try and replicate the flavors of places like India. So, it ain’t really Indian either.
Exactly, Indian curry is made with curry leaves
The world's most popular "Indian" dish -chicken tikka masala- was invented in Scotland. Brits returning to the UK from India really missed the foods they had eaten there, and they did their best to recreate them.