Begin With Shrimp | The French Chef Season 8 | Julia Child

[@Broughton1128]

*Julia was truly one of a kind. I miss her presence on television terribly.*

[@alexandreleite2541]

That’s why we have KZbin… and streaming.

[@Broughton1128]

@@alexandreleite2541 *What does KZbin & streaming have to do with my [overall] sentiment? I am obviously referring to her no longer being here among the living - and her no longer being able to produce NEW, ongoing content. Clearly I am able to access her archived content; hence, my commenting under this video.*

[@marilynsnider8183]

Amen to that.

[@ZombieLogic101]

More cooking therapy, my day is looking better already!

[@monkfan72]

Thank you for the upload of Julia cooking! 😊

[@glamdolly30]

Can't get enough of Julia Child!

[@joed7691]

Such a legend. I always wonder what it would be like growing up in the 60s and either cooking or enjoying these dishes Julia made. I wonder what the French think of her style. I imagine it is French home cooking rather that Michelin style. Something you just enjoy and have fond childhood memories of.

[@timothyfinlay5062]

I grew up in a small town in the 1960's. We had Julia on our TV. My mother would make some of the recipes. Back then shallots and gruyere cheese were exotic ingredients that we had to get on trips to the big city (Rochester, NY.)

[@joed7691]

@@timothyfinlay5062 making food an adventure, that’s amazing!

[@MIKECNW]

Don't see how it would have been different than now.

[@mailinglist2451]

My French friend in Nice also loves Mrs. Child’s cooking, just as I, an American, do. Why do you think her recipes are “home cooking??” The more experienced home cooks might make her dishes in their homes, but a lot of her recipes are Michelin level quality. I’m not sure why you would make such a comment.

[@Nunofurdambiznez]

Absolutely HEAVENLY!!

[@jiyoungpark6233]

oh thank you, so much for marvelous dishes. happy new week. ❤❤❤❤❤

[@crystalhuynh4775]

Sooooo yummy 😋 thank you for your sharing ❤🙏

[@jejethejeplalq821]

The sauce was AMAZING!

[@jelsner5077]

This looks like a fun dish to try. I made a salmon mousse once and it was pretty good for a twenty year old who couldn't cook.

[@veedejames721]

I love shrimp. I always smell mines, if it has a odor i leave it. It's good to know when fresh seafood comes in. I love pasta with shrimp and broccoli. It's delicious, i used to order it when we went out. Now i can make it at home. I love watching Julia to see what she is cooking😊. Vee.🙂👋👣.

[@anthrax2525]

Oh, nutmeg!

[@ShearsOfAtropos]

Oh! Nutmeg!

[@ralphjenkins1507]

🎉🎉🎉🎉🎉

[@georgemitchell-8809]

Fresh shrimp is clear. They remove the head because it turns black after 3 days on ice. The legs and tail start turning black after 5 to 7 days on ice. Now, go buy you some fresh shrimp 🦐

[@D.E.P.-J.]

KZbin has too many ads

[@blueeyedbehr]

i use adaware for chrome, so i never have any ads on youtube. it's wonderful, but i dont think it works with any other browser.

[@kimfulghum2922]

Over rated. Did she clean the Shrimp, the digestive tract

[@postmodernrecycler]

So she does a perfect velouté, even uses the shells for a fumet stock, demonstrates force meat and mousse technique, and all you can deal with is the veins? Clean your own shellfish!

[@sharinaross1865]

Did you clean yours

[@mailinglist2451]

@@postmodernrecyclershe asked a valid question. Why are you overreacting? It’s important to wash out ingredients carefully.

[@mailinglist2451]

@@sharinaross1865that makes no sense. The other person asked a valid question.

[@mailinglist2451]

What makes you think it’s overrated? She obviously didn’t clean the shrimp or shells on camera for this episode, but she trained at the Cordon Bleu in France, for Pete’s sake, so, for food that’s actually going to be served, she would devein and rinse, and whatever else.