I just... I love the disagreement. The respect is they aren't shouting each other down about expensive pans and not burning your meat at all as you play tennis with the oven low enough.

I absolutely love them together. It’s incredible

Nah Jacques had had enough of her shit

@@-8_8- I like his mischievous smile as he says, “Or burned…” 😅

He really did know just the amount as to not patronize her, being the world class food connoisseur she was.

I would give anything to watch them with my mother!

The people who gave a thumbs down are trash

I’ve always liked the cooking shows on PBS. They are very calming, and the chefs teach you different things. In my opinion, the chefs on food network mainly care about how many people are watching them, and how much money they are making. It’s mostly entertainment on food network

Haha, that is so true. At 14:30 I suspect Chef Jacques would have preferred the cornstarch, not beurre monié. When Chef Julia said she thought cornstarch isn’t stable, his little shrug was another tell. 😂 In case anyone is interested in more details, beurre monié is indeed a way to thicken a sauce, but I learned from Chef Jean-Pierre, it is an older technique, and he’s never used it; his chef career began in the 1960s. He is of the opinion the flour doesn’t have enough time to cook. I wouldn’t be surprised Chef Jacques felt similarly, and cornstarch would have been his preference. (In the end, he used potato starch in his stew, not beurre monié.) I love seeing these classic shows with the chef greats. Seeing different takes is always interesting.

Watched it for the fourth time on Netflix a couple weeks ago.

This was such a wonderful show. I used to watch this every weekend on PBS when I was little. Julia and Jacques were always a great team, and showed us many different ways to cook, and techniques that can help us in the kitchen

If you like turnips you'll love rutabaga! a turnip that is sweet and not bitter like the white ones

They do in any decade but choose the pots carefully and they last a lifetime. I have had mine 45 years and no food sticks.

I bought Descoware, which is better anyway, at flea markets etc. For pennies on the dollar compared to le Creuset.

Le Crueset is worth every penny..love to cook with them👍

@@stephenwilliams1269 yours might has lead in it. I wouldn’t use one that old

I never heard of leftover mashed potatoes. 😂😅😂

Yes! She did! 😁 One time I tried to flex on my friends and make the her coq au vin recipe and I forgot the tomato paste. So without panic, I noticed a pint of old grape tomatoes on their counter and asked if I could use that. 😅 and the fresh tomato honestly lent just as much flavor as the paste did. So, in a pinch….the fresh tomato does work. But I always prefer the paste.

Which got me to fast forward. Ha ha

There definitely is and it shows. The smiles they give each other....come on.

Gruyère cheese

Calve's foot LOL

He's the boss. #1 rule. Don't correct the boss.

@@rustydog1236 All people need correcting now and then.

I didn't get that at all from her. Just different techniques they used is all.

There’s one of you in every comment section.