Quiche Lorraine | The French Chef Season 1 | Julia Child 

By the way, it turned out fantastic! So yummy! I will use her recipe for crust from now on!

Happy belated birthday!

Don't forget to add the aluminum foil sack of "old dry beans"!!!!!

Aaah , I’ve just made a pumpkin pie, now I’d like to make a quiche ! Happy Thanks Giving

Hahaa that was my mother’s one and only criticism of Julia. My mom thought they were wasteful. I never used paper towels until I was married for several years and my MIL convinced me to try them. I’m still stingy with them!

If I could have watched these shows 30 years ago, I would have been a better cook sooner. I relied on cookbooks which left out the details. I'm a good cook, but I could have learned much. She was the best.

Why wouldn’t your mother let you watch her shows? I can’t imagine life without these shows. I watched them and learned so much

Why did she forbid you?

I watched and learned much. Didn’t follow everything too many steps. Lived in Germany for a year. Courtesy of army. Learned a more practical way from a German lady who was wonderful!!

Even my mother wouldn’t let me watch her because my mother was sure that Julia child was a lesbian communist operative. Ridiculous. Well screw my mom. I wound up gay, anyway.

I feel exactly the same way! Definitely a great influence on a country kid who grew up with squirrels and fish on the menu all the time.

Me too‼️

There is an interesting story about how she was rejected from culinary school because she was a woman. Guess she showed them. LOL

@@mae8861 she sure did and her legacy will live on.

That's because when she was little, all refrigerators were actually iceboxes. The ice man would come and deliver a giant block of ice and put it in part of the refrigerator and keep food cold until it melted and they needed a new block. It was truly a box for storing ice and food - thus, an icebox! :)

My Mom called it that too. She grew up with them.

@@hollyholowach5207 very nice explanation of the "icebox", Holly!

Some call it the fridgeader, thus “the fridge came about.😊

We hsd one for a time in the 60s. We were too broke to buy a fridge for a time.

Nostalgic, this video makes me hungry and want to fall asleep

Being British I had never heard of her until Meryl Streep played her. She got the voice right but not so much her mannerisms. I admire this cook.

And there was no redo if things did not go well! She was a brave cook, but always was honest about things might not always go well!

Yes but very expensive for recipes then. Wine artichokes etc truffle.

@@grannylong apparently you missed her episode about making dinner with two dollars.

So true regarding 50's-60's food! My Mother OVERCOOKED everything especially pork because she said medium/rare meat would give you a disease!!!!!

Yikes. You could have always made yourself a pb&j. Ungrateful.

@@rogerhowlett9118 I was a kid in the 1960s and my mother also overcooked most meat & even scrambled eggs. Ketchup was my best friend with most meat, unless we had gravy with the meat. She made some things that were good, like spaghetti with homemade sauce, lasagne, ham, tuna casserole, fried shrimp & homemade fries, maybe a few other things I can't think of now. Prime rib was the one meat she did not overcook, we had it every Christmas and only then. I never liked pork chops because they were cooked until bone dry and pork chops are not very good with ketchup. But in the 1970s my mother found a recipe for pork chops cooked with baked beans and that was delicious, the pork chops stayed melt-in-your-mouth tender & juicy. She found a recipe in the 1970s for a spinach quiche that was good, even my step-father, who would not eat green vegetables, liked it, so she made it frequently. I can't remember if it had cheese in it, but she never made it with bacon, which would have been so good. She followed recipes exactly, never experimented with anything. I think she was afraid of making a mistake. My mother had no creativity or imagination, played by the rules all the time. She would never even take the leftover boysenberry jam packets from the table when we had dinner at Knott's Berry Farm Chicken Restaurant. I think she was afraid she would get arrested for stealing.

Right behind you on that!

Why wouldn't she let you watch it?

@@nicolem.6431 I'm curious to why your mom did let you watch it.

I love people with your kind of sense of humor...😆😂

I didn't know what you meant at first, then I went back and looked at the oven. You're right, the knobs look like eyeballs and the window in the door looks like a big mouth, it's like a square cookie monster!

The sound quality has to do with the fact that it was originally recorded on I’m guessing 16 mm film. These episodes have not been digitally restored hence the hiss, pop, and crackle in the audio. Adds to the nostalgia in my opinion.

Thrift shop😊

@@kerrywatson8581I’ll Venmo you $45 if you could thrift & send for me 😎

To adjust for inflation five dollars is $54 in today’s money.

She wanted to take the real Cordon Blu training, not just the housewives version. So yes, I think she was the only woman.

Sperry & Hutchinson, I think it was ... used to help my mother put the stamps in the little coupon books ...

Until it’s done of course 😏

First for five minutes and you take the beans out and bake it two- three minutes more.

You could knock someone out with that one. 😂

Rachel Ray can’t hold a candle to this woman!! Julia’s techniques are timeless, and chefs nowadays insinuate these tips were their ideas and were brilliant in making the discovery. Chefs had the way paved for them by Julia Child!

@@lennacummings7624 Most of the modern chef don't cook and certainly don't bake they just assemble foods.

I'm sure she got paid for doing these shows. That was her job, she was never a restaurant chef.

The world still is simple....or it could be, if we just wanted it to. We all just need to shut off )

I used one a couple of years ago when I was in Paris and did a cooking class (non-Cordon Bleu) . The class, which include visiting the local markets to collect the ingredients fresh from the sellers and butchers, that was done out of the home of a person’s home in the city. I liked the oven better than ones we have in North America. It was closer in look and feel to an Aga oven than what is found in most home kitchens on this side of the Atlantic.

@@TravelingBibliophile can you regulate the temp easily? And is it easy to use the doors that open compared to the American ovens?

How else would you measure ? What do you mean unbelievable?

@@patcola7335 They weigh the ingredients for pie dough, bread and cakes in Europe. They don’t go by volume. But in America at this time, it was all done by volume not weight - few home cooks had a scale precise enough to weigh ingredients for recipes. Julia points out in the video that the French would weigh the ingredients, not measure by volume.

what an idiotic comment. julia child never drank alcohol on her show.

What ? Julia was straight.

Julia was tall and happily married to Paul…*not gay! 🙄

I don’t know what you’re smoking, but keep it up.