I’m with you on that. Nowadays everything is a hurry when it comes to cooking. Everyone has these crazy schedules, and no time to just sit down with family and enjoy a delicious meal. In terms of respect, there’s practically no respect in this world anymore. Everyone thinks about themselves instead of others which is sad

He just lost two very important women in his life. Are we still allowed to say women?

Watching them together to this very day still makes me smile. Legends!

Your post is a few years old, but I continue to hope he is doing well since his wife passed. It is nice to see him still upload videos. He’s now about the age Julia was when they filmed this series. She, too, was a widow at this time. It is always sad to hear when a longtime spouse passes, but it is good to see one continue to carry on. The best we can all do. Both Chef Julia’s and Chef Jacques’ cuisine and education will be timeless!

Yes, especially considering that the president of Land-O-Lakes, their sponsor, was there watching the taping that day. At the last minute, Julia pulled out Crisco, to the embarrassment of Jacques, the producer and everyone on set. And then quipped, "You can always leave out the butter..."😏

@@ryanhilliard1620Hahah, I had to look that up. Apparently it also happened with a wine sponsor: Jacques was going to get them both a glass in the end, when Julia declared she wanted beer! I just saw that episode the other day but didn’t know the backstory behind it. 😂

My husband is from Ecuador, and pronounces "sheet" the same way. He is also the one who gathers the bed "sheets" together when we go to the "beach". Similar to "sheet", his long "ee" sounds come out more as the "it" sound.

That is so funny… I never noticed before until I read your comment… you heard right. 😂 Love their friendship.

They’re amazing! Love watching this. I remember watching this show every weekend on PBS when I was little

And several years later Jacques ends up doing the same thing on his own shows. A "tablespoon of wine" (adds half a cup of wine).

She dryly says. That’s not my recipe Such a treat to watch two masters

I did this dish, and it turns out beautifully. Bring it to a strong boil and then you will put it aside covered with the lid. Leave it for 45 minutes, and the heat of the pot will finish to cook the content.

@@albazamora1767 Thank you. I'm quite sure you're right. Against my better instincts, I went ahead and tried cooking it at a boil for that additional 45 minutes. As a result, I have a very good broth, but the vegetables and chicken are bland, teh flavors drawn out into the liquid, as I expected. Not to be discouraged, I'm looking forward cooking it the shorter period.

Oh, Timmy...

1999

@@RYN988 apple tarts like this are back in fashion for the last few years...I didn t know that style was from before 1999 surely, merci

They use it at about 6:10

Agreed. It may have been cut too soon; not enough time to let it “set.” Or it may benefit from a little more roux if one prefers a thicker sauce.

Well, it is steamed white rice. And the chicken cooked in broth, so it wouldn’t get color like a roast chicken. I am sure it had a lot of flavor.