My dad loved these two, thought they were hilarious and he loved food and cooking. He and I would watch them on PBS on weekend mornings when I was small. He died when I was 10, and I recently dredged this show up from the depths of my memory and how glad i am! I feel close to him watching these two and laughing and as an adult i see why he liked the show. Thanks very much for the upload.
It may have been the lighthouse, the gorgeous view, the cheeky seagull, the elderly couples waltzing, or the beautiful voices of the men's choir, but this is the first cooking show *ever* to make me cry. Thank you for uploading...saved to Favourites.
Clarissa talks about this episode in her biography and says she cried when the choir sang to them at the end. And you can see her holding back the tears in the video.
@ReelGirl8, what a darling girl you are...sensitive and clearly incredibly appreciative of many aspects of this particular episode. Clarissa and Jennifer are, to me anyway, two of the most endearing people who graced, and still do a la television reruns and RU-vid, the small screen. I still get a wee bit weepy each time I watch them...regardless the episode.
@@Knappa22 You can see Jennifer was very moved, also. At the end, when the choir have finished, you might notice the little quiver of her bottom lip and her pause to steady herself before sniffing back the tears and applauding. This was so much more than a cookery show; and there was nothing of its kind before nor has there been since- and there never will be again. It was a nugget of television gold, and these two women were irreplaceable treasures. It makes me very happy to indulge in comforting nostalgia by watching these episodes again after all these years; and I'm moved, when I read all these comments, to know how much love there still is out there for the Two Fat Ladies.
Addictively gorging myself again on these heavenly offerings has become the apotheosis of my lockdown experience. I stop-start from time to time to take recipe notes down (and a few hilarious snippets of their back and forth banter..... often both irreverent and wise). Perhaps in another life I can ask these two incomparable women their “considered” opinion of where I screwed up in this one. That time is nigh so in the meantime I’ll simply steep myself in these wonderful vignettes of what real cooking should be. Thank you so much for posting. Miss Jenny
Blackadder: Have you ever been to Wales, Baldrick? Huge gangs of tough, sinewy men roam the valleys, terrorizing people with their close-harmony singing.
Thank you for uploading this. The ladies were wonderful, and both of them together created a chemistry that was totally charming, funny, and sweet. God rest their souls. +
Jennifer, "It's be kind to vegetarians week, as long as they can eat an anchovy"! Clarissa, "Doing things with the kitchen vibrator (about a small blender)"!
I made this yesterday but instead of olives and string beans I used mushrooms and onions caramelized in a bit of olive oil. I also used some crushed red peppers for spice and added minced garlic to the mix rather than rubbing it on the bread. It was absolutely delicious. I never would have tried anchovies if it weren’t for this recipe, or had use for old, hard bread or realized how simple roasted red peppers really were. Thank you, Jennifer. I think if we’d met we would have been great friends!
I remember staying in Llandudno in Wales with my family many moons ago. I always enjoy watching these two splendid ladies and the hallmark of how good they are is in the tasting of their dishes, of which I have reproduced myself many times. Good recipes that I have made many times. RIP Clarissa & Jennifer, so long as your recipes exist, you both live on and are never forgotten.
I loved thos show as a kid. They showed it on PBS here in America. People made jokes about British food, and it seemed very strange to me at the time. Their recipes all look wonderful to me as an adult all these years later.
I actually made Jennifer's "vegetarian" sandwich today, and while the flavors were quite good, the baguette I used was thoroughly soaked through and soggy by the time I ate it. I did let it sit for a few hours, so I would suggest not pressing the sandwich for more than an hour; I think even ten or fifteen minutes might be more than enough time, actually.
Baguettes vary enormously, you would need a baguette 'Campagne' which uses stronger flour and is more solid than your average industrial baguette which is a nono.
Varieties of tomato vary in their juicyness also and drizzling oil on the bread is a given, all a bit of common sense in the end and practice makes perfect...
In the spirit of these educated ladies; ur does not phonetically sound like your. Ur sounds like a grunt similar to the sound at the end of the Buffy credits.
Hermosas mujeres, mi esposo y yo no nos perdíamos su programa, el solo verlo nos ponía siempre de buen humor. Queridas y recordadas con amor siempre 😇😇💖
the oil that is used acts like a small film/shield so that the bread does not get soaked, i made these and followed the exact recipe and it worked and was very nice too
"was very nice" i love it so british to say tht. "very nice" ppl could drown in england and they would say "it was a nice drowning tho don't you think" "oh yes quiet lovely". in america ppl just plain bitch over everything. the english find the best in things. thank you.
sharon anderson If someone says "it was a very nice drowning" they are probably being ironic. The Brits have a weird sense of humor which can offend some people, especially non-Europeans. Imagine being that drowned person's friend and being told "Cheer up! At least it was a very nice drowning." I can't imagine even a humorous Brit saying that to be nice.
Katrina Rhoda Diaz maybe this is why Americans seen to love their TV shows...unlike American ones you can actually sues what they will say next....EVERY TIME...FORMULA TV IN AMERICA...HORRIBLE STUFF
17:29 -- I tried today (10 July 2017) making bubble-and-squeak with leeks, as Jennifer suggested (but frying the leeks before adding them to the potatoes), and the result was quite nice.
I tried the meat pie recipe with beef tenderloin instead of lamb, beef neckbones for the stock. I don't know if Clarissa used a homemade pastry crust, but I bought mine from the grocery. It was like pot pie only better. Very easy to make and very good!
I've always wanted to try the soup and the pie. Clarissa said the pie could be eaten hot or cold, but here in the US, the only pies we might eat cold or room temperature are fruit pies. Did you eat yours hot? I can't imagine eating a cold meat pie.
OMG! This was one of my favorite episodes from when I was a teenager growing up. I actually learned the basics of how to make vichyssoise, something that was never made where I come from, thanks to this episode.
The cookbook these women gave was the first one I ever collected. lol now I have over several hundred, but these two women hold the first place in hugs, amazing and love for food. I miss them both.
Just came across this show, and loving it! ...but... the bacon wrapped pork casserole was what I was most excited to see come out of the oven. They show it at 27:23 ... was this cooked at all?! Maybe I'm being ignorant but those definitely look like strips of uncooked bacon with huge swaths of white, raw fat.
They both had very interesting lives, which probably made for them being so interesting to listen to by the time they did 2FL. A couple of diamonds in the rough for sure.
23:16 "Now I've cooled this down enough to start doing, um, the whizzy, 'cause I don't want to do anything terrible with this object." "Terrible things with the kitchen vibrator, Jennifer?" LMFAO
The music while everyone was on the tram, and the choir singing after the picnic was stunning, however the segment on the pier with the organ...well, the look on the woman's face at 14:44 says it all for me.
One of my favorite episodes, the Welsh choir such beautiful sounds. We were at Conwy across from Llandudno to see the castle, nice walled town. Miss these two ✨💫
I made Jennifer vegetarian sandwich over the weekend. I used red onions, bell pepper, spinach, olives, banana peppers with olive oil and a bit of vinegar. (I didn't have lemons). I toasted the sandwich rolls because I read another commenter say the bread was soaked. I squished it for a bit and it too was so soaked and soggy and I don't like soggy bread. I ended up taking it apart and placing the contents on a really dry slice of wheat toast and made my version of an open faced salad on toast. The crunch toasted bread added the much needed texture to the rather soppy veggies.
I love this episode. Especially when they sing. And Jennifer is right, vichyssoise is an American recipe made by a French chef. I'm sure I'm going to get a lot of comments, but Jacques Pepin (another great TV chef) writes in Julia and Jacques cooking at home (with Julia Child--another great TV cook) that the brother of the inventor of this recipe taught him how to make it and it was a variation of a soup their mother made.
vegetarians, as the name implies, only eat veggies and not meat. Those who still eat fish meat are pescitarians. Red meat and bird meat are no different from fish, animals all the same
I used to watch these ladies when I was a young kid. I loved the song at the end and finally found its name, if anyone else was curious. Nant y Mynydd (Mountain Stream)
Looking at these 2 enjoy by the seaside makes me realise just how brief life is, as they have long since passed and this life continues. Godbless to the 2 fat ones and to all who have been blessed to enjoy a sunrise and sunset
Modern cooking shows compared to this are like trying to hold a candle to the sun. This is simply better for all the right reasons: two fat, funny women with talent, passion for food, and a complete disregard for PC culture. Contrast that with today’s hacks and their rubbish shows where everything is cutthroat and you have mean, prick judges who get off on making people cry or they have to use their sex appeal to hock their product. Forget it. This wins out every time in my book.
