Re: Julia Child and The French Chef

On Mon, 27 Mar 2006 15:08:38 -0600, Andy <q> wrote:

Boron Elgar <boron_elgar@xxxxxxxxxxx> wrote in
news:khgg22d947lp10knni7fkp73eqbh7hh4g5@xxxxxxx:

On Mon, 27 Mar 2006 08:34:00 -0800, Dan Abel <dabel@xxxxxxxxx> wrote:

In article <pgof22pmbvg3p80ivhmoojl9kpa7evj2tv@xxxxxxx>,
Boron Elgar <boron_elgar@xxxxxxxxxxx> wrote:

On Mon, 27 Mar 2006 11:17:51 GMT, lucretia borgia
<lucretiaborgia@xxxxxxxxxxx> wrote:

At the time of the French Chef series though she did receive
admonitions from AA in Massachusetts. They disapproved of her
cooking with wine, though they should have known that the alcohol
would burn off leaving only flavour.

Which is untrue. As the article below says on the page, it may be
that
the alcohol amounts added to the dish are small to begin with, but
many methods of cooking still allow alcohol to remain.

You beat me to it. It is also in the rfc FAQ, posted periodically here
by Victor.


Thank you for pointing that out.

Boron


Boron,

As well, the AA folks probably weren't around when the French created all
the classic French cuisine using wine and worse... brandy? Flambe (is
that French?)?

And why wasn't WW crying BUTTTER?!?!?!? Ad nauseam.

AA was probably new to the game and wanted a moment in the sun but it
obviously didn't change the show and when she had a sip of wine on the
show SHE DAMM WELL EARNED IT! Imho,

Andy


The first cookbooks I bought were her Vol I & Vol II of "Mastering the
Art of French Cooking."

Great reads, even for the relatively inexperienced cook I was 30 or so
years ago.

Madeline Kamman's books are the same. Wonderful to read.

Boron
.

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