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
@@JohnAckerman93there’s plenty of respect. Would you rather go back to the days of rampant and encouraged child abuse, homophobia that ends in thousands of deaths, women being treated like servants and also horrifically abused (that happens now to, just back then people would just let it happen if they caught it), disabled people being called slurs in the streets and being denied access to most public areas, mental health being totally disregarded expect to use in movies and TV shows to create whacky or evil characters, Pedophiles being largely ignored, sexual abuse being swept under the rug, older people being deliberately excluded from society, poor people being excluded and abused constantly, homeless people having nowhere at all to seek refuge or get their dinner, celebrities being drugged and abused by their management for our entertainment…. There are many many examples of how society has more respect than before. More often than not nowadays there’s someone to go to if you are being treated badly. Studies are showing that the people born between 1985 and 2005 and MUCH more likely to help if someone’s in a crisis. People are in a rush nowadays yes, but that’s because of how crap the economy is. People used to buy their first house on 2-3 years of a single wage. Now people have zero hope of ever owning property, they have student loans, even high paying jobs can hardly afford a nice flat rent. We are stretched thin, being pushed and pushed, and yet we are still nicer people than the older generation. Trust me, all the ridiculous stuff you see in the media about us “identifying as attack helicopters” and giving gender changing drugs to little kids, is literally one in a million, it’s not indicative of the whole young population, it’s being put there to make people like you hate people like me.
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. 😂
BRIEF COMMENT: AS WE ALL KNOW, THIS TV SHOW WAS PRODUCED IN 1999, & SEVERAL YEARS LATER, JULIA CHILD HAS PASSED AWAY, & MR. PEPIN IS NOW SEMI-RETIRED & HIS LATE WIFE GLORIA JUST PASSED ON SOMEWHAT RECENTLY. HIS FINAL PBS COOKING SHOW WAS CALLED: "JACQUES PEPIN-HEART & SOUL," BASED ON THE BOOK OF THE SAME NAME & IS ALSO ON DVD. WORTH BUYING FOR SURE.
The moment they both say “that fits beautifully” at the same time cracks me up. 3:58. We can’t see it, but the leek-carrot bouquet must have fit just *beautifully*. Those two together make my heart happy
greatest partnership between these 2 top chefs, sadly now Jacques have to missed both Julia and Gloria :( This first chicken on a bed of rice recipe reminds me of a famous street food in Malaysia- Hainan chicken rice. The rice is cooked on chicken broth + fresh ginger slices, served with chicken on it + fresh slice cucumber + chicken soup +cilantro.
These two beautiful people are the masters hands down BRAVO JULIA AND JACQUES not only are they master chefs they make a few laughs in between BRAVO AGAIN! 👋👏👋👏🌹🌹🌹🌹👨🍳👩🍳 I love to watch them! R.I.P. JULIA BONA PETITE ✝️🙏 CONTINUE HAPPY COOKING JACQUES Sorry for the loss of your wife🙏✝️may she R.I.P.
I can't wait to make these simple recipes for my family! I've always heard Jacques talking about Julia, cooking her favorite dishes, honoring her memory with so much love. You have given me the chance to see why they were so close. Two geniuses having fun in the kitchen. Who can ask for more?
The best in the business I don’t think while see this duo of professional chefs every again just like they said for Johnny Carson. Jacques, Julia and Johnny are the best at what they do and have changed the style of television and culinary arts forever. Best of love ❤️
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.
My mother would boil a whole chicken like that and make a batch of pillow shape dumplings. Usually it was a Sunday dinner served with fried chicken dinner with all the fixings and usually a few pies with it.
It's a foregone conclusion that Julia loved to pound out that pastry dough, still using "the old garage broom handle" her beloved late husband Paul made for her, which we saw in frequent use all the way back in the early episodes of her first shows on PBS.
Jacque and Julia are so excellant....I need to get a major degree in English to properly describe their passion for cooking and baking,..my goto chefs for most meals, ..and special ocasions.
Love this pair cooking Jacques and Julia, but this dish looks so pale, it lacks color and it isn't visually appealing....I guess it must be me.....but I'm still going to cook it and try it out!
Add the mushrooms, bring it back to a strong boil, then cover and put it aside for forty-five minutes or an hour -- with the heat off, or at a strong boil? Can someone clarify this for me?
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.
Ahhh, the days of cooking slow and respecting each other.
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
@@JohnAckerman93there’s plenty of respect. Would you rather go back to the days of rampant and encouraged child abuse, homophobia that ends in thousands of deaths, women being treated like servants and also horrifically abused (that happens now to, just back then people would just let it happen if they caught it), disabled people being called slurs in the streets and being denied access to most public areas, mental health being totally disregarded expect to use in movies and TV shows to create whacky or evil characters, Pedophiles being largely ignored, sexual abuse being swept under the rug, older people being deliberately excluded from society, poor people being excluded and abused constantly, homeless people having nowhere at all to seek refuge or get their dinner, celebrities being drugged and abused by their management for our entertainment…. There are many many examples of how society has more respect than before. More often than not nowadays there’s someone to go to if you are being treated badly. Studies are showing that the people born between 1985 and 2005 and MUCH more likely to help if someone’s in a crisis. People are in a rush nowadays yes, but that’s because of how crap the economy is. People used to buy their first house on 2-3 years of a single wage. Now people have zero hope of ever owning property, they have student loans, even high paying jobs can hardly afford a nice flat rent. We are stretched thin, being pushed and pushed, and yet we are still nicer people than the older generation. Trust me, all the ridiculous stuff you see in the media about us “identifying as attack helicopters” and giving gender changing drugs to little kids, is literally one in a million, it’s not indicative of the whole young population, it’s being put there to make people like you hate people like me.
I loved Julia . She was very generous with butter, sugar and booze .❤❤
The King and Queen.....the best ever
They were a treasure from God , loved her, still love him
When they were together they always made me smile and made me hungry. So sorry Julia has passed and equally sorry that Jacques has just lost his wife.
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!
@@jerryleroy9187”are we still allowed to say women?” Eh..? What’s that meant to mean?
Jacques going into God mode less than 30 seconds into the episode.
They’re both so catty with one another I love it lol
Ahhh...2 of my favorite people... RIP Julia and Jacque,Keep on keeping on my friend. I LOVE YOU BOTH ❤
I hope they got wrecked every episode on wine. LOL They genuinely got along famously. Love these two.
You did very well, Chef! Raising a glass in your honor and Julia’s memory. Thank you.
Jacque is truly a gentleman! He’s a very good example.
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. 😂
Wow that chicken didn't stand a chance 😂 two beautiful people ❤️
BRIEF COMMENT: AS WE ALL KNOW, THIS TV SHOW WAS PRODUCED IN 1999, & SEVERAL YEARS LATER, JULIA CHILD HAS PASSED AWAY, & MR. PEPIN IS NOW SEMI-RETIRED & HIS LATE WIFE GLORIA JUST PASSED ON SOMEWHAT RECENTLY. HIS FINAL PBS COOKING SHOW WAS CALLED: "JACQUES PEPIN-HEART & SOUL," BASED ON THE BOOK OF THE SAME NAME & IS ALSO ON DVD. WORTH BUYING FOR SURE.
451 likes…should be 451,000 likes. These guys are THE best. ♥️
The moment they both say “that fits beautifully” at the same time cracks me up. 3:58. We can’t see it, but the leek-carrot bouquet must have fit just *beautifully*. Those two together make my heart happy
Best intro ever!
Jacques is wonderful. Julia is amazing! What a joy to behold- they cooperate so well.
greatest partnership between these 2 top chefs, sadly now Jacques have to missed both Julia and Gloria :(
This first chicken on a bed of rice recipe reminds me of a famous street food in Malaysia- Hainan chicken rice. The rice is cooked on chicken broth + fresh ginger slices, served with chicken on it + fresh slice cucumber + chicken soup +cilantro.
These two beautiful people are the masters hands down BRAVO JULIA AND JACQUES
not only are they master chefs they make a few laughs in between
BRAVO AGAIN! 👋👏👋👏🌹🌹🌹🌹👨🍳👩🍳
I love to watch them!
R.I.P. JULIA BONA PETITE ✝️🙏
CONTINUE HAPPY COOKING JACQUES
Sorry for the loss of your wife🙏✝️may she R.I.P.
I can't wait to make these simple recipes for my family! I've always heard Jacques talking about Julia, cooking her favorite dishes, honoring her memory with so much love. You have given me the chance to see why they were so close. Two geniuses having fun in the kitchen. Who can ask for more?
I love these two, especially together. They inspire me now as much as they did in my childhood. Bon appetite, indeed.
The best in the business I don’t think while see this duo of professional chefs every again just like they said for Johnny Carson. Jacques, Julia and Johnny are the best at what they do and have changed the style of television and culinary arts forever. Best of love ❤️
They are so funny together and genuine
I dare you not to smile at Jacques' pronunciation of 'cookie sheet' at around 19.15... And then he calls Julia a big tart. That rascal!
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.
Their sincerity is a truly beautiful thing. Too bad it's so hard to find elsewhere
Good cooking with happy people with love
Amazing . Love these two together!
That’s such a cool tidbit of info about the frozen peas and how they differentiate between the petite sweeter ones and the starchy larger ones.
That was a wonderful show I remember them well. Miss you Julia!
I love that Julia always called him JACK not Jacques! LOL
That is so funny… I never noticed before until I read your comment… you heard right. 😂 Love their friendship.
Still the best.
They're great!
They’re amazing! Love watching this. I remember watching this show every weekend on PBS when I was little
My mother would boil a whole chicken like that and make a batch of pillow shape dumplings. Usually it was a Sunday dinner served with fried chicken dinner with all the fixings and usually a few pies with it.
Julia: we need a WHOLE chicken
Jacques: *ACTIVATES UNO REVERSE CARD*
It's a foregone conclusion that Julia loved to pound out that pastry dough, still using "the old garage broom handle" her beloved late husband Paul made for her, which we saw in frequent use all the way back in the early episodes of her first shows on PBS.
I love how Jacques cuts up chicken!
Well, I think we have all seen her perfectly happy cooking alone but does anyone else think she is really enjoying cooking with a partner?
That chicken pot pie rocks. Their bakeware is beautiful.
Jacque and Julia are so excellant....I need to get a major degree in English to properly describe their passion for cooking and baking,..my goto chefs for most meals, ..and special ocasions.
OMG. !!!!
That looks good !!!!
So sorry to hear about JP's wife!!! I wonder how is really coping? Hang in there jaques
Who else thought when Chef Pepin was cutting up the chicken was sped up 😳
I would've add chopped roasted almonds in that apple tart and would have been perfect.
"Half a bottle of white wine." "Half a bottle, the recipe called for half a cup?!" "That's not very much" 😂 Amen Julia, amen
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
She loved her wine..🍷
18:19 😂😂😂😂 Oh julia ❤
Well I was waiting for your sauce.
Love this pair cooking Jacques and Julia, but this dish looks so pale, it lacks color and it isn't visually appealing....I guess it must be me.....but I'm still going to cook it and try it out!
If Jacques finds the food hot… then it’s basically lava
Add the mushrooms, bring it back to a strong boil, then cover and put it aside for forty-five minutes or an hour -- with the heat off, or at a strong boil? Can someone clarify this for me?
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...
5:27 those mushrooms are NOT clean.
They must have cut out where Julia makes her own dough with crisco
They use it at about 6:10
Good to go when I was abandoned in Ohio with nothing but a bowl of corn flakes with 1/2 packet of equal.
I find the bechamel of the pie a little bit runny.
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.
when did that episode was released ???
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
That chicken didn't stand a chance!
Cheeky intro 😅
whats wrong with Julias breathing?
🪡🕛👍👌👌
Show off😂
I love watching Julia. But that chicken and rice dish looked as bland as anything.
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.
Zzzzzzzzz
Before cooking was anxiety inducing, cutthroat battle arena