tsunderechan: (My Fish Burns for You)
posted by [personal profile] tsunderechan at 10:04pm on 15/12/2009 under
So recently the Roommate and I have been watching back episodes of 'The French Chef'.

She picked up the first two box sets at the public library and we've been using it to pass the evenings. Mostly we've been watching with great amusement and happily noting that there are a lot of cooking-challenged anime characters who should probably never watch this show.

I'll admit, I missed 'The French Chef' growing up. I think the re-runs were on too late for me to watch when I was little, so my first cooking show was actually 'The Frugal Gourmet'.

It's probably a good thing that my first impressions of cookery didn't come from Julia Child. So far she seems to have a 'do as I say, not as I do' style of instruction. Some of the most memorable bits thus far has been from a very early black and white episode about Bouillabaisse (a fightening subject all by itself) which opened with an up close and personal shot of a GIGANTIC FUCKING FISH HEAD.

The shot panned out to include Julia Child, but the fish head continued to be FUCKING GIGANTIC. The caps lock is intentional. Mere words cannot describe the size of it. Next to it was a second, slightly less FUCKING GIGANTIC fish head with bones still attatched. Needless to say, the fish heads and filleted frame were intended for fish stock. The end product involved an eel, two kinds of mollusks, and several whole fish. She served some of it at the end. It looked fairly terrifying.

However, the thing that stuck with me from that episode (besides the GIGANTIC FUCKING FISH HEAD) was a bit where she was showing the audience how to measure out spices. One of those spices was saffron, which came in a little square of wax paper ... the kind you often see containing medecine in a historical anime. So she was going on, explaining how saffron is a very strong spice and how you only need one or two pinches. She proceeded to carfully put in two pinches... then a third pinch... then the whole packet.

For the most part, Julia Child has a very cheerful and hearty approach to food that sort of predates silly modern culinary concerns like Salmonella and cross-contamination.

To be fair, I think 'To Roast a Chicken' took place before the salmonella virus discovered chicken.

Next up is 'To Stuff a Sausage'. I predict terror.

EDIT: I predicted correctly.

In other news, my back hates me and Demon!baby next door continues to have a complaint.
Mood:: 'amused' amused
location: Home
Music:: Kuroi Torikago

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