Julia Child Collection on Letterman, 1982-1994

[Applause] as I mentioned before we have a just a knockout show tonight Julia Child will be out here in a minute see this is what I was supposed to do I got so nervous I was supposed to this was my lame excuse for going over there to give Sophia a sponge so will messenger that over there to her Julia Child of course use the this country's favorite chef she is a charming woman she has a brand new television series coming up on PBS entitled dinner at Julia's house which premieres October 14th it's a pleasure now to welcome Julia Child this is this is really really fun for me because you're someone I've I've watched for many many years and have admired your work and I think you're in addition to being a talented cook here just a keen genuine personality why didn't we hear in the audio when you was in this useful fire well you know it was the microphone I have I have one here and I had one there and I get confused it's like walking and going um yeah but I forgot to give her the sponge I'll give you a sponge you you I know you're you're taller than I thought you were going to be and I don't want to be rude about this but is it is it okay to ask you at all yeah I'm six feet too without anything I'm the shortest in my family we come from California like I said orange juice and did you play sports when you were a young girl and I was in grade school I was jumping Center mm-hmm and nobody could beat me no my college they changed the rules and my function was over so yeah girls basketball used to be much it was actually very partisan it was big enough yeah so what was really all I did was do the jumping Center no when somebody picks up one of your cookbooks you know are you responsible for new recipes is part of your job as a chef to always be thinking of different ways to cook different things what is the first book that we had mastering that The Art of French Cooking number one was a classical cooking rice all supposed to be done in a classical way and at that time that was before the nouvelle cuisine came in and it wasn't done to change how things were done yeah but now I think what the nouvelle cuisine what one is much freer anything goes doesn't anything goes but I think the better background one has the better a cork because if you don't know much of anything is kind of that kind of sloppy type of painting where you throw the I needed something hope so we'll come out but do you spend a certain part of your day thinking today I'm gonna think of a new way to fix ham today I'm gonna think of a new way to you know what I say sometimes I have a monthly article in Parade magazine I have to think of other be an interesting way sometimes a new way of doing something huh but I'm off interested in young people going into food as a profession because you can always get a job I mean a good trained cook can almost get a job in this salary started about 20,000 yeah a year but that you have to like hard work yeah now when you're when you're testing a new idea or the what is the kind of success rate does it come out perfect the first time really just get one since I was doing a new recipe for fresh strawberry souffle but kept collapsing all the time and I kept working on it then I used it in a usual dish like this then it would rise up so how it would stick to the top of the oven after 29 tries and that we finally worked on a larger souffle dish it's turned out very well but it really took 29 ways to do it and even most of the French chefs I talked about would say no I wouldn't bother with it it's a Superman one of the most difficult things to get no it's automatic but if sometimes things don't work like for our new edition of mastering for some reason the chocolate souffle that we had and it began not to work anymore because I think ingredients change so I had to work about eight or ten chocolate souffles which my husband happily ate with the strawberry souffle did you what do you do with the mistakes here husband to see does he know their mistakes when he doesn't personally anything really just rolls right up through the oven wrapping stuff to the top and you know it's a very nice Polaroid picture of you folks were lucky to get out alive you know that I guess we were now what's that we quickly maybe it's impossible to say quickly but what is that the trick to getting a souffle tiss to come up and stay up it's to beat the egg whites properly so that they're really up and stiff shiny peaks and then to fold them in properly so that they don't collapse as they go in I mean otherwise it's absolutely automatic but in the strawberry souffle I had the fresh one I had a puree and it was just too liquid it would go up like that but there wasn't enough body it to hold it up yeah so I found you can go in to put it out so it worked and jokes tasted fresh and like strawberry jam oh yeah do they collapse automatically when you serve them where is that part of the frame the cake are really very much the same thing but a cake has more flour in it so that the flour really hardens and the bubbles are baked into it so it stays up right the bubbles aren't hardened but they're just have enough body so that they'll hold up until you get it to the table and cut it and serve it and now we at the last minute you were kind enough to agree to cook something for us tonight and I certainly appreciate that and and it's we don't have a big deal here we don't have these I'll be happy to eat it okay if your husband your husband is still with us isn't he yes all right [Applause] back with Julia Child [Applause] [Music] [Applause] [Music] [Applause] get fouled and I are here but this is a dream come true for me I always envision myself involved in cooking something with you on television and we're gonna get to do it now we have we have it's primitive but it'll work won't it sure all right what are you gonna make for it was a French toasted ham and cheese sandwich called a croque monsieur which is very good it's very easy to do okay with the bread all your better handle sealed in plastic isn't it's the mark of any good pork product if it's sealed a mustard bugger here all right and that's just just like the name says right mustard butter it's kids used to call me that in high school okay how much of this ham would you like we have enough here to make a wallet by the way I love cheese pretty much any way it comes there you go they're the same size is it look at that is that some sort of uniform packaging regulation the ham and cheese would be a big piece of cheese there mustard butter rose new year and you trimmed off the crusts of that bread you can eat separately rather cooking the sandwich [Applause] very important to lean on your hand boys and girls are regardless of what mom and dad said lean on your hand so on I'm sorry I was actually fearful leaning on a few hard there's what consistency to keep together tell me sweet nothings well it's cooking alright to cook it until the cheese begins to lose out and it sort of lightly Brown yourself wouldn't we have peanut oil every time we saw the chaps on the crew sir I don't like it I'm used to greasy spoon yeah oh sure well yeah would you wine or beer with you well beer I think is well whatever you want beer wine what do you want guys beer we are here [Applause] why look at this lovely gift to canter Julia brought the beer on it my it's certainly festive isn't it boy that smells great it's much better cooked in butter than it's okay and then grilled yeah no it's a pressing leaning you beautiful thank you very much well you have other things oh sure a place yes with every right now you're not gonna be doing any cooking on your television show is that correct yes you are gonna what's a very lively show cuz it's a dinner party sequence I know go out and gather things like chicken processing time which is fast but talk about stinky isn't that oh we didn't go through the stinky part we're just taking over off the feathers but it's very interesting to see them all hanging by their feet like this is just going around in the realm this building they cut off the leg off the wing and packaged it up salmon fishing so forth it sounds like a fascinating deal yep soothing a little bit I think that one sandwich will be enough for all of us now this can be done if somebody just was like the shut-ins or anybody have a store we just get a hot plate oh gee excuse me I'm sorry that was I think that came from the executive dining room and they like to keep the knives doll up there [Applause] like to see a menu all you have your beer okay how close are we boy that's beautiful that's very nicely and we give this a the cheese is losing a little bit now you want me to eat this you wanted yes okay here with my fingers but I do have one little thing to do I have an artificial tooth there and the cheese will just pull it out anyway unsalted butter mm-hmm oh I see that's it I don't like the way that stuff tastes well no I'm not I'm mr. custom to the other kind but the sandwich itself is great but what I got there was a little monster yeah I love mustard you're not offended by that or you know I mean the sandwich is great it's just it's the idea as we say in our television show you get the idea of doing it then that's right put on your own Friddle but this stuff is better for them than salted butter right really how it tastes you well the sandwich is great I mean I would think this so king of it it's Julia it's a thrill for me to have you on the show you're an absolute delight good luck [Applause] [Music] [Applause] [Music] one year tumor well I know well just clean up and get out of here well okay I'm sorry I've had to happen [Music] it's kind of a joke we're not yeah we're not really gonna let Henry go letter number four dear Dave you know how before a commercial break the technicians bring the audio down on your microphones and up on Paul's band well invariably this happens and you lean over and say something to your guests could you please let us in on what we're missing for instance tonight Julia Child was on what did you lean over and say to her happy Columbus Day Dave Holley barter Alexandria Virginia Holly we do turn up the volume on the band before going to commercial so we can all enjoy the fine music here in the studio but I don't remember exactly what I did say to Julia Child the night she was on let's take a look at that videotape Howell if you could roll it we'll try to determine what they would discuss [Applause] Julia to dance [Applause] that's interesting you'll blue the old guy but you won't blue the fat guy in drag [Applause] all right letter number five and by the way we're not really you know excuted we're not we're not really gonna fire Henry are we just a joke isn't it okay all right did you notice that we started out with the drab of the the black and the gold and the gray and then it kind of gets very colorful into eighties primaries with colors so I didn't know that was lost on me I'm sorry but there was there was a certain amount of you know originality originality but you know I guess the thing that I missed most out of the whole deal was it just didn't seem to be an element of of real surprise there just in order to be any any surprise to the whole day you want some surprise okay okay tell her I'll show him some surprise would you please [Applause] yes [Applause] bunny is eating them these are not being hurt these insects she's not being hurt in any way we demise oh my just wanted to give you a little surprise these bees here they'll hit that yeah let's add to these these here don't you boys own any raid at your place okay [Applause] guys it was nice to have you gentlemen [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] thank you Paul I want to remind you saturday october 26th at 11:30 we will have our own television special on this network it's David Letterman's tri-state area Paul myself and John Cougar Mellencamp and MIT and and many many surprises which of course means we really haven't given it too much thought now I don't know too much about my the size of my next guest neck right but I do know that she is one of the most popular and talented chefs in the world she currently has a brand-new series of video home cassettes called the way to cook please say hello to Julia Child oh yeah great to see you we're gonna we're to do something yeah okay all righty thank you very much for being back here we haven't seen you in about a year yeah and you're continuing with your success these are awfully good there there was just so you had a friend sitting right now tutto showing you how to cook now somebody brought up an interesting point this afternoon I think this is a wonderful idea but do people have the equipment in their kitchen to do this well it should I mean we also have our television in our kitchen but uh take all the time yeah you think so you know if you don't you can have your little television machine and catch it by wires trying to run a long cord injury okay well no it is it is exactly like [Music] [Applause] [Music] [Applause] [Music] - eggs - Friday what brings you in my book you have a book here check out next dog's neck so next door gave them a book and I thought I'd stop off from shaders I usually you delivered them door to door that's right dear George advice and answers from America's leading expert on everything from A to B George burnished man all right anything in here we ought to know about this I like television for you right there we're so you've clipped off some things on are right here right there right there you know I even read that read answer - it's a letter dear George my wife seems to prefer the same old position whereas I like variety in bed what's your feeling about this open-minded dear open if you like variety read variety if you don't like variety read The Hollywood Reporter and you can read them sitting up or lying down so it's just chock-full with useful if you want it you want to hang around while we cook something and you have to go drop off some books at dining you take how long things up 20 minutes up in 20 seconds well I lash 20 seconds of my I used to cook a boiling water and catch them now some soup boiling water in ketchup legs and soup I'm black pepper all right now what are we gonna make okay so I can crack the eggs and we'll get this started and we'll be right back and then we're going to make an omelet commercial right now yeah then I'll leave [Laughter] [Applause] we're gonna make us some omelets but we got into a commercial first then we'll be right back with Julia Child [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] we're gonna but we're gonna make omelettes yeah by the way this woman smells terrific he smelled great yeah well sure that's good I mean considering what it could be you know you something but you smell great no no come to it it's a very enchanting fragrance whatever you're wearing all right thank you okay we're gonna make some yeah what for crack two eggs will just crack them in there but um I don't have one of those deals [Applause] I'm sorry bill did you get your egg how about you man care for an egg there you go a little bit of water a little bit of water I'm sorry Paul did you get yours [Music] all right you know if you can if you ever put an old egg in your mouth and just chew it down a hole right ya know do it well you do it I guess crack it you just put it all in Shaolin all you see you've seen this done in this country [Applause] stir it up how about this you ever seen this Julia car salute stick your phone alright by the way these are all little butters just a little butter no but not too much better all right you want to wait a minute these are my parents came from Good Morning America these are Good Morning America I'm learning America omelet pens oh my god there's a is a giant as it is a giant cockroach that's left over from last night yeah watch yourself we know we had magicians on [Applause] oh no this was left over from last night to Penn & Teller we're here this is my butter okay all right no no that's a real man what do you think that runs on batteries and we're doing all of this this is gourmet cook is this gourmet gourmet gourmet con on hot plates which you can do we made a sandwich sandwich yeah I haven't used that's really nice time don't we just pour it in then we love it let it sit for a while sort of set on the bottom a little bit and then what we do gonna shake it back like that all right that's just some truths swish it around a little bit to get her going these hot plates aren't as hot as they could be a little hotter what can you wear there on hiring that's what do you expect from Good Morning America or hot plates your pants all right know that set up pretty well you just start you start swapping okay you know would you push you push pull it hard oh I know yeah no your nope that take it's a jerk towards him like yeah yeah yeah that's setting up then you got your rubber spatula points down to the end yeah no no you're talking here thank you it's um it's a pole George like that [Applause] mines we can make another one see turning it over now that's pretty impressive [Applause] yeah alright we'll do that we'll do a commercial here then we'll be right back thank you [Applause] [Music] [Music] all right thank you very much doing a very nice job in the omelet is a light and tasty and quick refills go home and make one for breakfast I'll do that you just got back from Italy just to have a nice time very nice to meet you socially good did we did some good warming America things that were fun I'm saying my apologies to comedian JJ wall we ran out of time and we'll have him back as soon as possible and I'm sorry for the inconvenience also I thanks Darnell - warts on your Monday night kids don't worry it's a repeat that's because we'll be hard at work for our 90-minute special that takes place October 26th at 11:30 we'll see you then thank you very much [Applause] [Music] [Applause] [Music] you [Applause] [Music] [Applause] thank you very much and welcome back to the show we have more fun here than on any other television show in America don't you think first person again you folks aren't exactly under oath are you ah you know aside from being America's favorite chef my first guest tonight is also a very charming woman and my favorite dancing partner this is her latest home the video series the way to cook look at this it contains everything first courses and desserts meat right there this one is nothing but meat all about meat this answers all your meat questions right here this this happens to be my favorite entry in the line of business the meat cassette right there and moving on down to poultry soups salads and breads vegetables fish and eggs but of course mine would be meat that way this listen to start off with the meat volume and then I don't know what's the matter with him ah what are we doing now Kevin let's bring her out here folks please welcome Julia Child Julia [Music] you have a good holiday season yep looking forward to Christmas yeah what did what did you do for Thanksgiving oh we ate turkey we were way up in Vermont and what I'm a Californian I don't like it up there it did nobody wants five miles away on an icy road in Vermont I'm not you know Englander you didn't say you didn't cook when you were up there no I just ate yeah well what's your what's the one I didn't like not having any cold turkey when we got back yeah well that's the drawback yeah so when you do cook for the holidays what would be traditional if you were to invite me to your home for the holidays fat chance but Pepperdine University to Santa Barbara I'd love to what would we have hamburger but in a very special way yeah but before Thanksgiving what would we have well good you like Turkey always so Troy so I like to I like Turkey once a year I liked her yeah yeah oh if you came I'd give you of Turkey yeah but I mean so a real knockout you know the kind of thing I'd be talking about for months what would we have hmm we have lots of seals up there who had they're home fishing but that's an it's an interesting fishing no no don't even joke about something like that I won't have to go back to hamburger David we wouldn't have liked jell-o salad we wouldn't have Wow we'd have a real traditional I wouldn't have bean sprouts or any of that stir fries and we wouldn't have anything nutritional you know like that turkeys aren't they loaded with all kind of preservatives and they're just chemicals that's just what the chicken raisers say okay so tonight a hamburger where I find hamburger okay and here it is right there very funny hamburger this is some of the best we don't came over from Good Morning America because they all this is Good Morning America meat category that the USDA has arrived at for television GMA exactly all right ne-yo do you get it fat you get it lean well I don't think it's suddenly good if it's too lean this hamburger is not diet food now that's if you don't have enough fat in it you ain't gonna have any flavor and tenderness right actually this is a flavor it's just about what they like to say 80 percent lead which means 20 percent fat all right 24 of the least what's a ground beef going for these days this was a dollar twenty nine very good we got ten percent off cuz it was good Wow fix it up and would you like to break it or don't you like onion onion oh I love onion and we have 100 for the whole thing because all we have Oh because we were killing all at a time at the top of the show and now we only have a minute I was gonna be stuck we'll do that how many seconds Dave don't know we will do great things something you know nightly is it better to grade the onion or chop it up let me get the meat there all right let's say we do a commercial as David Hartman ever eaten one of these hamburgers no he never has this is especially for you well thank you very much have you ever cooked something Julia that just turned out awful yes yeah and what do you do then what happens [Applause] put it in the pan all right I'm sorry we gotta do it Wow this is one hamburger the size of that you can feed the National Girl with that oil in there one of those the coated pans what's that you know that's a coated with wonderful these on that poisonous won't that give off four radiators that we know I mean about 800 of those pens and fell there is nothing wrong at all that's fine this is gonna be very rare I think okay good morning I didn't didn't pay the electricity bill apparently this is their pen anyway this is embarrassing everything comes from Good Morning America well the stove is yours oh well that's a beauty too huh just like grandma I used to me what is that a Mattel that's nice okay we'll be right here to see how this all right back with Julia Child and we're in the middle of frying a hamburger but what happened exactly Good Morning America wouldn't work this doesn't work at all it's just ground beef we're gonna put on it this is gonna have a little mustard on like this you're gonna love this I'm not gonna be eating it so why it's just its raw beef and you get to sure I get dysentery from eating that won't you Oh Peppa Titus no well what do you get from eating uncooked meat you get healthy no we have a finishing touch it's gonna be beef tartare grazie man you don't have any cooking you don't have a broiler this is a blowtorch right that's both to light your cigar that alike I just I just turn it on the cheese there yep so the object is to melt the cheese over the raw beef what do you do then you cook this when the car breaks down on the highway somewhere to bring your own stuff this is good but this is not a real recipe is it it just wore off beef and melted cheese this is the kind of thing that would start riots in prisons what do you call this what are you taro Greta verse I'm nice and that smells pretty good that smell good I can't wait to get into that raw it's on whole-wheat pita so that's nourish if you don't have one of these what lose your hat I guess mmm there's good eating now you're gonna have a little [Music] [Applause] okay Howard take the day off with you now we're gonna work it is a new recipe I'm calling beef cartography name now that was let me try a little more because we don't want to we don't want to give people the wrong impression here that we're eating something we shouldn't be eating well you don't have to eat it if you know what I you just I've never eaten raw ground beef you know it's very sheep you know pop you well it's it's very interesting he's very interesting you're very inventive and very quick on your feet I know the songs got to get back to Good Morning America no but next time let's have something with dessert okay something for you thank you very much [Music] [Applause] you [Music] [Music] [Applause] [Music] friends are always trying to stump me with questions like Dave who is the preeminent culinary maven in America today but of course that's easy ladies and gentlemen please join me in welcoming me not welcoming my next guest Julia Child Oh Julia a lot of fun I liked having you on the show you've been on two or three times assume got the new stole finally yeah hot work I don't know well it seems to be let's check it out where are you still living Santa Barbara well sound apartment Cambridge miss Avery should go back to Berlin so what are we gonna make you tonight I have it right here flaming true solid xinhua Zuri you know what you like fish but you said you didn't want seal the last time so I thought maybe you'd like scrimp shrimp would be good yes so well this is kind of are you just cooking all the time no I like to cook yeah what do you need yeah number two see it's on there you go that's a weird where didn't you weren't here for rehearsal you don't I think it'll be all right won't that be all right we have to turn it down to number three it's on it's on to now three three whoo can you get us some sunblock please whoa yikes okay let's put it on it's fuzz in there is it all right to cook on this Teflon stuff Julia it's wonderful stuff there's nothing sticks um you're gonna want poisonous know what will poison for a while there's a lot of attitudes there's a lot of additives in food today that people should be concerned about her aren't there so they say yes I don't know big big shrimp well have they didn't do Bane no we've left all of that in there nourishing it's really looks they have been devayne well they have yeah yeah but it you don't need to devayne them I always thought you had to devein them maybe it's a good idea at the bed well nothing wrong a little scalding hot oil gonna be right we have to do a commercial oh no we don't have to do a commercial you've been doing oh you know doing the show I got a show down did you did you meet Miss America she's sweet this is jr. isn't it yeah ginger is great can I do something Rory's in it you could peel some of that great let me chop something I don't want to peel it Oh garlic here here I'm not how many do you need I just need one big one one big one is up is that big enough that's great [Applause] with the knife would be a good wine for gonna have here [Applause] you don't watch me jerk it c-can you help me up my nine-iron you can't beat sauteed shrimp regardless of what off you do it some more chinoiserie what a SAP say something in Chinese shoe polish do you still use recipes or do you just know how to cook everything automatically oh dude when you're doing that do sometimes you just come up with something horrible yeah yeah and then what do you do with that [Laughter] [Applause] [Music] needs just a little bit more are there restaurants in this country that cook a food as well as you cook it in your own home well like the beer no dad or one of those where nowhere is that no it's somewhere around here on 51st Street I think then we're going there for dinner tonight we are that's just you think that's she's asking me yeah I think so you don't want to overcook these things we're gonna flame it oh great what are we using - flaming what would be the Chinese Bourbon over there and then we were in coming and they had two Russians and they made just kind of a white fire juice and they would put different colors in and they'd call it that it wasn't rum or bourbon it all tasted exactly the same yeah but reigns is beautifully humble what are you gonna number they're only gonna flame this well don't see that one's really not done it's is it this looks great / - do we know I know but it like the shrimp it literally takes three minutes right nice big ones you know Kathie Lee my director told me to walk into this shot very nice can I turn this off oh well you know you know it's good bourbon if it comes in plastic glue yeah well you know you go ahead it's your party here we go quite a bit in cuz we want to make sure we have some names all the tricking flavors to get it really hot okay and yeah there you go yeah whoa but we found out doing 12 other television that if you want the flame to show you have to put a lot of salt in there cursors it turned out pretty well all right we have to hey did you pour that on there and then we have to taste it and we've got so much stuff you have this with the flaming you won't see you're not my eyebrows hold it on there Julian let's here we go oh my goodness here we go man have a tight shot long hours will fall very very good [Applause] thank you very much with Kevin Feeney [Applause] [Music] [Applause] we're always very excited when our next guest joins us because we all get free difficulties here she is a distinguished food writer and and TV personality whose new book I have a copy of it right here is called the waiter the way to cook the way to cook and and listen to this it's a pre publication bestseller ladies and gentlemen please welcome back to the program Julia Child [Applause] you first know the Grateful Dead now Bob you been well I I you know this book looks terrific yeah and what will a person learn in there how to cook take them to bloom ah okay and and and everything like a person who like myself who I really don't have to cook anything I could read that it's simple can read that and you can cook anything you want great and tonight we're gonna we're gonna go we're gonna do a warm duck salad warm ducks out very chic thing is the duck breast and then what you're going to do with the legs afterwards jeez I don't know we're gonna do together okay we'll find out a weight if you use the well each take a leg alright you know this is the first this is this is I've never really seen a duck leg this close like this in this form there you're looking aren't there a little there little top-heavy you first want to do chef you have to get the skin off and I thought we can do it together you do one and I'll do the other all right just in the skin what do you have for lunch what are you having for dinner Chinese where do you go in town I can't remember the name of it oh man you know who do you like in the series like who won't go under athletics who do you like in the sir oh okay advanced rather yeah okay you just sort of pull it off okay well mine's done you want to take them take the flesh off the bones like now we take it right off the bone yep okay all right am i ruining goody duck meat no you can do it no matter what happens to it you get that's right you cooking it anywhere well just take a little bit off okay I'm done oh good pounding some duck just the legs I used to do a lot of that in college [Applause] Homecoming weekend I didn't ended up staying in the dorm pounding the duck [Applause] understand someone had to do it as much as that one who's going nuts on it that's fine okay cut it into slices and then we're gonna walk it okay put it in the walk yep yeah that's fine all right good do people like the duck do they eat a lot of duck well particularly when it's done this it's very chic don't know I didn't realize that you know do you remember the the best meal you ever ate no do you know [Applause] remember remember the worst meal I know I know I've heard that a lot he you just never have a really good answer for [Music] careful we don't want to grease fire in here all right [Music] oh why snow very good substitute that chicken you're talking about using sealed wait a minute you're talking about going out killing a seal and cooking it up in a wok Oh stealing the duck well he's the shape so kne anything you want Julia Malibu Lucille would you recommend on that a 22 [Applause] but you didn't doubt this you know yeah well I think it'd be bigger than a 22 maybe a shot gonna bring him down it looks great and what you're serving right no yes it is we here we have come to here this is gonna make this a solid yeah that's lovely right jela wash solid right are we doing then you make the done we're done let's taste done we're done let's let's try the duck Paul all right come on over here and then taste the duck yes Paul Shaffer are you sure wanna know the Good Morning America you know there could be an opening it to the Today Show very very good [Applause] Julia Child the book is entitled the way to cook we'll be back with the Bob and Jerry [Applause] you [Music] [Applause] rather epi number thank you very much substitute our next guest is known to millions as the French chef here at the show we just call her mom ladies and gentlemen please welcome back to the program Julia Child Oh [Applause] [Music] [Applause] you know I always get very excited when you're on the program because I enjoy watching you put this stuff together and it's a great deal of fun for me good greasy homeless we're gonna make very good one dry fluffy lovely omelets French type of French Thomas can you make 240 of them we're gonna start with eggs yeah I would've got bags okay shall I shall I help you out with the eggs on you break we each have a boo okay put them right there fine are you still with the Winans are you still with the the wine and cheese board or whatever that is what it is the wine and food committee or the AI w of the American Institute of Alcoholic Beverage Commission or something and what do you do for though you actually founded this group didn't I help found it yes we felt that somebody ought to be a little more serious about the profession of people to get if you can get a degree in insane the theater right or the television or being an architect or a doctor when I don't get wine in gastronomy which is more important than any of them that's very founded this absolutely okay if anyone can join even you well I'll be happy to join let me call $60 yeah I'll pay up after we make some how much save it might make one Christians especially show me how to make one of them now I'm pretty good legs you are that was the guy who's painting my house by the way do you recognize it yes I did yeah we got some rocks [Applause] Becker right over there [Applause] on the floor very nice when you do this helps it turn over this versa plate oh that's like a test of a real good test of a chef is it how they make it all here okay [Applause] [Applause] well what happened happened mints right why don't we have oh hey man this comes in very handy oh all right hey you have all these ingredients you have about cheese and yet we do knowledge this because this is all done by okay all right yeah one of them will give this to the studio audience just load me pour that stuff in there tonight we're having dinner this evening well I hope it'll haven't we telling you make me some moments okay but no it's seriously where are you going out to dinner I'm going back to Boston yeah all right all right now a certain here call a little omelet shaking music you know the drill [Applause] [Music] thank you very much [Applause] [Music] [Applause] [Music] all right pretzels all right great our next guest is perhaps one of the top chefs in the world and it's always a pleasure to have her on our program please say hello to the French chef Julia Child Oh Julia ladies it means a great deal to me to have you come and be on the show you've been with us many many years now and I and I appreciate it and Happy Holidays thank you I see it on that Good Morning America show that Charlie Gibbons and sue Crowder or whoever that is [Laughter] you like being there it's like a big family yeah Charlie's a little sleepy though Eddie it seems to be waking up by now Julia tonight we're going to be preparing so sayeth what are we gonna be preparing well we're gonna prepare cinnamon toast cramps before you tell me what you results they call it God [Applause] we pull them crazy I think I think crepes is okay but you know it used to be when I was a kid fondue everybody fondue they had to bond fondue party melt all that cheese me--don't bread in and it was not much I made me beef wellington solids right and then and then there for a while there were people could get those crepe machines crepe makers and stuff in there pretty much gone and there was even a chain of crepe restaurants upside down paneling yeah that's that's right but but now these are these are the authentic kind of authentic French pair you could make sure let's eat them up and go to town we have pretzels coming by the way in form in style they're in the burrito family aren't they yes you call them the French breeze oh okay are you just tested by putting your finger on there this will it dances it bounces around a little butter a little butter in the pan oh no I'm buttering a pan please music for buttering the pan [Music] [Applause] [Music] [Applause] [Music] before you don't work nope alright Paul change the music we're [Applause] [Music] here you go Frank little better round and round what's in the batter here open a can of refried beans we're going skating down there on the right you ever done that sure brought it we have lots of them here so if it doesn't work I'm sonic strollers room oh good well these are these are like pancake [Applause] and brown no all right turn that crap over oh look at that that's pretty isn't very good now what is crepe suzette that you see on flaming with a yeah we're this is a sober Kreger all right loaded up we got we got about of what here do we turn this thing off that can be turned oh yeah okay cuz in the holidays you kick that over the place will burn down no this is how that if you're out on the camping trip and you wonder all you have is a frying pan do you do any camping yourself no you know now this is a serious cooking instrument this is a looks like a torch you melt your butter this way is this something you learned in the Marines or where I think we're out of time now so Paul's going to taste the CREP there go ahead just taste it [Applause] all right we're hurrying laughter this is gonna be a yeah I know this is gonna be a gas all right all right rifle hurry absolutely very Christmasy and good [Applause] [Music] [Music] [Applause] [Music] our next guest is certainly one of the top boy look at this now this is great when you see like on Good Morning America when she's on there they always have the overhead shot now we're gonna use that tonight how look at this now can we get a show on what that looks like this is an actual look well yeah but you know on those other shows it's actually right down in if they have a mirror or something don't they would it kill us to get a mirror Morty I mean we've known the woman's gonna be here since August we couldn't got in the mirror prep next one okay maybe we can use her compact our next guest is truly one of the top culinary experts in the world she is also a firm believer that this book called the way to cook right here would make an excellent gift ladies and gentlemen here she is a good friend of ours Julia Child yeah [Applause] [Music] [Applause] [Music] [Applause] [Music] we always enjoy having you with us on the program you've been very good to us over the years and thank you again for joining us tonight well it's always a pleasure it's a treat that's a giant flip-flop frita frittata what is that is that Italian or as we say in Indiana Italian sure you know I've gotten very good at this how many do you need slip Heine slip into something a little more comfortable here we go how many do you need that one was empty there was nothing in that one okay get yourself a refund how have you been that's the American wine and food and food I know it was close all right so so far it's just like making scrambled eggs you still have the ranch in Santa Barbara we didn't have the seal here that bull Julian's got one of them seal ranches [Applause] paint and go out looking for the seal [Applause] I'm gonna pour them all in there all right you told me when to stop it dyes are true that in an omelet you can only have three eggs to make an omelet really cuz I tried to make like a two dozen egg omelet one day at my house and it was literally like pouring paint all over the kitchen it I thought the second it hit the griddle that it would it would harden up and they needed you know well that's the rather a lot of new trim have to have such a big frying pan yeah well I did yeah believe me I got the equipment yeah once again I have no idea what that means look at Anton incoming now you're putting wood in there potatoes are those diced potatoes but now Julia didn't eat at some point at your home in Santa Barbara you a periodically invite two friends up for a big huge meal and they cook all day and it would be kind of a grand enjoyable feast for people I'm so hoping you would need a few more eggs no well I can just drop by as what you're saying give me five minutes stars how many more eggs you want [Music] what do you need what do you need to cover for the ancient here one minute [Laughter] you tell me what you want to do here okay well you tell me what you wanna do I'll do anything that's it's a little soupy to flip a flippin the torch okay how do i oh there you go sure all right torch it go ahead fry it up [Applause] [Music] welcome in here in the picture okay so up it's a free product I'm Julia Child she says we can come by any time for lunch Paul here Santa Barbara yeah great up there at the old seal ranch copy in all right hmm it's a little chilly [Applause] [Music] [Applause] [Applause] [Music] [Applause] [Music] we haven't even started cooking it and look at how delicious this looks right here can we get a nice shot of this boy that's beautiful it's big wad claw wads a clammy white stuff floating in kind of some sort of viscous goo boy for my money our next guest is probably the greatest chef in the world and this is her best-selling cookbook right here well it's a heavy cookbook you can hardly lift those really is this your is is this your heaviest work tonight it's called the way to cook ladies and gentlemen here she is the French chef her own self Julia Child [Applause] thank you so much for joining us once again we always look forward to your visits on the program and and what what do we have here this evening I'm doing but could or could not be a diet meal because I hear that I'm losing weight but you know and I hope you're not gonna lose two bucks I've lost 25 pounds well women don't like school I've lost about 4 of these books yes ma'am where were we what are we gonna make here we're gonna make a red garlic sauce it's a little hole yes garlic yes yeah some garlic yeah let me take this off with a good thing all right I'll just hang this up over there how many of these do you need Julia you know what are good I don't know if you've had those before those you know those hot dogs you can buy that I already have the cheese in them when you're sitting around the trailer how many of these do you need did you say all right there's one oh man I love garlic I'm telling you I love that garlic god help me I love it so [Music] [Music] [Applause] [Music] don't don't you just love to mumble Wow does this look tasty give me that high-speed [Music] what are we looking for what's the point of any of this a grand exercise in futility whoa look at how nicely that comes out that's lovely oh yeah well you got a hair there on the plate I'm not suggesting it was yours I'm just saying there's been a little on all a little garnishing music that's mumbling presentation that's enough save a little bit more it smells like it might be in the pesto family see useful lives next door to me back in Indianapolis and what are those people smell you oh that's making my mouth water boss transcribe that needs a little salt come into and this is about the size spoon you need here alright let me try I'm so stupid now let me try a little bit Paul you want to taste some of this Paul you of course remember Julia trowel this is right Oh Oh have this boy is that tasty man is that good it's like the best thing I've ever eaten on this show no we usually try a little later yeah what do you think with the spork oh it's really strong and great it's great hmm I love these gag utensils now hmm thank you very much I got it going alright thanks both laughter we have to pause here for a moment for a commercial we'll be back with Julia Child [Applause] [Music] ok ladies and gentlemen we're out of time Julia as always a great pleasure to have you here thank you so much for your time my thanks also to Dwight Yoakam and George Carlin we'll see you next week goodbye America [Applause] you [Music] [Applause] gentlemen if there is anything I love more than eating you know by the way what we prepare tonight the recipe in its entirety is available on the hotline so phone up immediately following the program we'll get the recipe to you as soon as we possibly can if there's anything I love more than eating kids it's this woman right here Julia Child [Applause] [Music] [Applause] [Music] you know you've been with us almost from the beginning from the very early on in this program you've always been wonderful for us and you have my undying gratitude for your help and support and that's I think yeah I believe you and Julie I believe I believe you were talking about that's right that's right you'd had some kind of dream remember anyway what do we have tonight Julia well we have what is known as chicken a melon chicken melon oh I thought they were chicken balls my part of the country would be like a big bowling ball it's not like you're alright is it is this like a banquet is this like a party is this like a dinner on a budget is this like oh this is something just the chicken the good chicken dinner but in a different shape okay oh so you're not getting more into shapes of food that you wouldn't make it yes and what we're gonna do here have to boil the chicken leave me Julia I'm an old chicken boner from way back we're skinning the chicken are you keep the skin hole had a lot of fat you wanna do you don't want it that we want this you want the skin make a lovely purse wasn't it kids of Yogi Berra thing about catching equipment make sure you have the so that you then a bowling you're a good chicken boomers all right I'm done that's pretty enough they're gonna make some stuffy Marley stuff it in there you think you can dice up part of it and granted the rest of it what would you like me to do you know I'd like you to put all the stuff in the stuffing hmm but add these ingredients to the stuffing and then mix it all up nice with your hands what do we have here pistachio nut just don't boy some pistachio nuts huh you know that's what I do so we got some diced ham shut up with your bare hands all right yeah little cognac cognac he is strictly speaking brandy but from the cognac region is that what it is hey hey kids Yogi Berra you know they can chicken balls what about a little you who all right we have to pause her Julia for a second we're gonna do a commercial and when we come back we'll show you what this stuff looks like come on back [Applause] [Music] we get all that mixed up now what do we do we got to wrap it up into the Sun right into their load this boy right in there all right you know the most important thing about the stuffing chicken when you're stuffing chicken be always aware always be cognizant one thing don't overdo it in college [Applause] [Music] okay there we go we have to sound good though Salmonella oh I love char Minar I love the lemon flavored Salmonella you know I'm making jokes but if you handle chickens every time you handle a chicken you should shower off wash everything off or is it ticks are they salmonella both yeah because it's not a picnic so people are dropping like flies because they spend more time handling the chicken and then and then they don't shower up and then they they drop dead on the way home boy it's a little hot hope I haven't ruined the dish it's a small garrison Prince run off in the clean water hey look it makes a lovely soup look at that you got you got a soup leftover right there put it on let them have it sure why not we do what we finish it here we go pull come on over and get ready to taste the finished product how did it get done so fast I see well maybe maybe I don't wash up before you get into it all right this is a chicken chicken chicken melon marvellous my dance is called chicken ball yeah well my part of the country sure you'd be in Canadian why not all right thank you very much [Applause] [Music] [Applause] come on let's get it cold [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] our next guest is probably the most recognizable chef in the entire world she's also the host of cooking with the master chefs which airs on PBS it's our pleasure to welcome back to the program Julia Child and her 300 pound shrimp boy [Music] [Applause] [Music] right there Joey welcome back to the program you know we think the world of you and we think the world of what you do and we're always happy to have you with us and this is the first time I've been in your new place is this the first time you've been here well welcome to the theater you're a lovely addition to the place I wish I could say the same for you what are we gonna do here Julia let's just cook our brains out shall we I'll be charged with a spatula wait a flip-flop crepe crepe all right here we go don't burn yourself all right I for the for the [Applause] now put the mix in there how much do we put in there music oh man oh hey Paul sausage [Applause] [Music] [Applause] [Music] lunch taters [Applause] [Music] okay how much money there is this gonna fire up the stuff laying around there that's that's enough all right [Applause] I'm doing David you are a beautiful woman [Applause] [Music] yeah so we have to go commercial we'll be right back [Music] [Music] [Applause] [Music] [Applause] [Music] [Applause] nice to see a good luck art and Julia and myself we're having breakfast hey how is that art all right here we go Anton we got the drumroll you got to taste it [Music] come on it's it's great it's delicious and perfect everything's tasty when you're full of bourbon

Channel: Don Giller

Views: 91,819

Keywords: Julia Child, Gerard Mulligan, Bill Murray, George Burns, Penn & Teller

Id: oT4z2iZIOuA

Length: 93min 9sec (5589 seconds)

Published: Sat Mar 07 2020