We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Interpretation
This quote reflects nostalgia for a time when culinary indulgence was celebrated without concern for health issues.
Julia Child reminisces about a period in the 1960s when eating was less scrutinized, and pleasures like butter and cream were plentiful, highlighting a carefree relationship with food that she associates with joy and culinary freedom. She contrasts this with modern attitudes towards diet and health, suggesting a loss of gastronomic pleasure in contemporary society.
In practice
Sharing a memory of old-fashioned cooking styles during a dinner party.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
The egg can be your best friend if you just give it the right break
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.
There is not a thing that is more positive than bread.
Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
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