Jacques & Julia on turkey
Watching Jacques and Julia on KQED. Damn I am so glad they recorded these shows. I'll have to see if I can find them on dvd or something. They are truly a treasure to watch. Not only am I reminded how to bone a turkey but they explain why they do it a certain way. It also reminds me for xmas I am going to ask for a good set of knives. This is all so much easier with SHARP knives. They removed the wishbone so you can carve the breasts easier
Wow. I also caught Martin Yan making Ping Pong Ball treats. I love the way he says that.
Right now I am cringing because Julia got greese splattered on her beautiful blue silk shirt and her apron is under it. LOL Aw Julia amazing she just goes for it! Long sleeves and all. And watching her with Jacques is amazing. Total respect for each other and they both politely ask if they can continue to the next step. No Martha trying to push her way through the guests or Ina being a solo performer. Just a beautiful dance between two master chefs.
Cranberry chutney
1 c oj
2 c fresh cranberries
1 cut up granny smith
half cup white vinegar
half cup sugar
chili flake
lemon zest
half slicked lemon quartered sliced - go Jacques for improvising further
Cook till it breaks down some and mush it.
Creamed onions... not doing much for me.
OK I am ok with gizzards again something my family would chop fine and saute with salt and put on white bread for the cooks treat to eat. Of course I was there to taste and get half.
I just learned to make a proper stock. Go me. Ok they used port vs white wine because it isn't sweet to add to the stock.
Wow OK they chopped the bottom of the leg off and they said you can tell it is done because you can pull the tendons out with ease and I saw it. Amazing! Ok I don't believe giblets need to be in the gravy. I am old school I like my gravy a bit smooth.
LOL "You can leave out the butter if you want" Julia says of speaking to the brussel sprouts, but Jacques says, "But you will be sorry!" Damn I love the french.
Her corn bread stuffing looks amazing minus the mushrooms.
"What kind of wine should we use?" Julia asks Jacques. He replies, "All kinds of wine. Lots of wine!" *chuckles*
www.julia.cookstr.com is their website and the book is $50 but the dvd set is for sale for $40 on line. WOOT!!
Wow. I also caught Martin Yan making Ping Pong Ball treats. I love the way he says that.
Right now I am cringing because Julia got greese splattered on her beautiful blue silk shirt and her apron is under it. LOL Aw Julia amazing she just goes for it! Long sleeves and all. And watching her with Jacques is amazing. Total respect for each other and they both politely ask if they can continue to the next step. No Martha trying to push her way through the guests or Ina being a solo performer. Just a beautiful dance between two master chefs.
Cranberry chutney
1 c oj
2 c fresh cranberries
1 cut up granny smith
half cup white vinegar
half cup sugar
chili flake
lemon zest
half slicked lemon quartered sliced - go Jacques for improvising further
Cook till it breaks down some and mush it.
Creamed onions... not doing much for me.
OK I am ok with gizzards again something my family would chop fine and saute with salt and put on white bread for the cooks treat to eat. Of course I was there to taste and get half.
I just learned to make a proper stock. Go me. Ok they used port vs white wine because it isn't sweet to add to the stock.
Wow OK they chopped the bottom of the leg off and they said you can tell it is done because you can pull the tendons out with ease and I saw it. Amazing! Ok I don't believe giblets need to be in the gravy. I am old school I like my gravy a bit smooth.
LOL "You can leave out the butter if you want" Julia says of speaking to the brussel sprouts, but Jacques says, "But you will be sorry!" Damn I love the french.
Her corn bread stuffing looks amazing minus the mushrooms.
"What kind of wine should we use?" Julia asks Jacques. He replies, "All kinds of wine. Lots of wine!" *chuckles*
www.julia.cookstr.com is their website and the book is $50 but the dvd set is for sale for $40 on line. WOOT!!