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Julia Child--In Memoriam

adegiulio

By adegiulio
in Food Traditions & Culture

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I_call_the_duck

I_call_the_duck

Posted
Posted (edited)

:sad:

Bless her. She was my hero as well, and I will miss her dearly. Because of Julia, I have always scoffed at fad diets. I adhere to her approach to eating--whatever you wish but in moderation. I live to eat, not eat to live, because what's the point of living without a little butter and cream?

Edited by I_call_the_duck (log)

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

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challah-baker

challah-baker

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And a woman of MANY talents. Yesterday I was watching the animated film "We're Back" a cute and silly dinosaur movie. One of the funniest characters was a woman paleontologist (sp?) and I kept thinking "I know that voice..." Sure enough it was Julia Child. And you thought she could just cook!

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col klink

col klink

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Right now, I'm preparing her recipe for breaded chicken breasts with brown butter and lemon sauce, from Mastering vol. 1. It's one of my family's favorite meals, and one I grew up on. It's also the first "fancy meal" I learned to prepare for myself, and by now I know it by heart. It's a great prepare-ahead-and-cook-on-the-spot recipe, since the breading gets a chance to set, so I'll be taking it to a party tonight and serving it to all my friends in honor of Julia.

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Mabelline

Mabelline

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I have no recollection of the author, but there's a book called "Pies and Spies; Recipes from the C.I.A." that is just a treasure and enjoyable read. It is written by former C.I.A. operatives and their other halves, and Miz Julia has quite a good portion of the book. Try to find it--especially you younger afficianadoes who know her as a stately lady--this details her young days quite well.

I imagine someone will give me a hand and find it at Amazon.com? Please?

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bleachboy

bleachboy

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I for one will be making a meal to celebrate Julia's wonderful life. Maybe a new thread with pictures, if others do the same.

I am doing a roast chicken with buttered green beans and French bread slathered with butter in honor of Julia. I'll take a photo and post it on your thread.

Don Moore

Nashville, TN

Peace on Earth

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Curlz

Curlz

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Posted (edited)
James Lipton always asks his guests on Inside the Actor's Studio what they want to hear when they arrive at the Pearly Gates.

I think today it will be, "Your table is ready Julia.  We're honored to have you..." :sad:

Good call, Katie...and most appropriate.

I do remember watching her on tv when I was a kid and thinking she was cool even then. A strong, progressive, pioneer woman who had a great impact on our society. I'll certainly toast her tonight.

Edited by Curlz (log)

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

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Alex

Alex

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There are nine eGullet members viewing this thread as I write this, more than I've seen on any other thread since joining eGullet one year ago. That says something about her, yes?

Edited to say: After I posted, there were *seventeen*.

Edited by Alex (log)

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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Gifted Gourmet

Gifted Gourmet

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I have no recollection of the author, but there's a book called "Pies and Spies; Recipes from the C.I.A." that is just a treasure and enjoyable read. It is written by former C.I.A. operatives and their other halves, and Miz Julia has quite a good portion of the book. Try to find it--especially you younger afficianadoes who know her as a stately lady--this details her young days quite well.

I imagine someone will give me a hand and find it at Amazon.com? Please?

Spies, Black Ties, & Mango Pies: Stories and Recipes from CIA Families All over the World

Authors: Jean M. Luther, James E. Turner, United States Central Intelligence Agency Family Advisory Board

Publisher: Community Communications Inc.

List Price: $19.95

Amazon link here

And if you're wondering whether spies can really cook, just remember--Julia Child got her start with the Office of Strategic Services--the forerunner of the CIA.
.. not that CIA!!! :laugh:

Melissa Goodman aka "Gifted Gourmet"

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stereogab

stereogab

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I saw the obit online and knew I'd find such warm memories and shared grieving here. :wub: I grew up watching Julia's PBS program with my mother. She influenced me right away - I remember surprising my parents when I was 11 by cooking them a meal to celebrate their anniversary and hamming it up by pretending I was a French chef named 'Julia the Child.'

What a great lady - may she rest in peace.

"Big media today wants to own the faucet, pipeline, water, and the reservoir. The rain clouds come next." - Ted Turner
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Squeat Mungry

Squeat Mungry

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I learned over at the Washington Post Q&A that Slate has just posted one of Julia's diary entries.

We have decided to do a demonstration about sauces. People seem to be afraid to make them, and that's silly because they aren't that difficult to do, and they add so much to the dish.

Edit: There are several entries. They are quite touching and funny.

Edited by Squeat Mungry (log)
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Alex

Alex

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Posted
I for one will be making a meal to celebrate Julia's wonderful life. Maybe a new thread with pictures, if others do the same.

I am doing a roast chicken with buttered green beans and French bread slathered with butter in honor of Julia. I'll take a photo and post it on your thread.

Don, I'll be making the very same dinner tomorrow night — I'll be picking up the green beans at the farmer's market in the morning and the just-killed free-range chickens that afternoon. :cool:

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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docsconz

docsconz

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With the possible exception of Thomas Jefferson, has anyone ever been so influential to American cooking and eating over so long a period of time and to so many people?

A legend is gone. May she rest in peace.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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jhlurie

jhlurie

Posted
Posted
There are nine eGullet members viewing this thread as I write this, more than I've seen on any other thread since joining eGullet one year ago. That says something about her, yes?

Edited to say: After I posted, there were *seventeen*.

That number actually doesn't even include "Guests"--that's people who either haven't logged in or who read here but don't post.

Friday afternoons are, I think, typically low-traffic for eGullet, but I'm sure this topic will be busy.

Jon Lurie, aka "jhlurie"

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get in my belly

get in my belly

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:sad: well now that ive stopped balling i can post .........inspiration , saterdaynight live , child hood memories , her energy on this planet will be missed , maybe shell become grapes that make her wine this time around . (((((((((((julia))))))))))) and bon appitie .

bye chef, get in my belly.

http://www.huyfong.com/no_frames/sriracha.htm
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bryan

bryan

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I'm making scallops for dinner tonight. After I picked them up, I was on my way home thinking of what I would do with them. "Oh, yes," I said to myself, "I'll do them Julia's way." "I've got plenty of butter and cream at home."

Then the obit came over the radio.

And then I burst into tears. It was very scary and strange.

I hope there is a heaven. I hope she sees her husband and her past friends and family. I hope she sits down to dinner with them all. I hope she dines on the finest roast while drinking the finest gin in the finest company in all the universe. I hope.

Get the honey Junior.
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rhodegirl

rhodegirl

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Posted

I just wanted to thank everyone for this thread. I can't stop thinking about Julia and all the joy she brought to so many people. She was (and is) such a treasure.

I never had the honor of meeting her, but in many ways, this still feels like a personal loss. It's a comfort to come to egullet today and be 'surrounded' by a community of people who understand that feeling.

Here's to Julia! :wub:

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nice_guy1812

nice_guy1812

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Being only 18, and only fairly recently (2 or 3 years ago) become heavily interested in culinary arts, I've never really grown up with Julia Child as a major influence, but I definately know the impact she had on the culinary world. Julia Child will be truly missed by all.

"Gentlemen, you can't fight in here. This is the War Room!"

-Presiden Muffley, Dr. Strangelove

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Arey

Arey

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I still fondly remember weatching the original French Chef series back in the sixties. My cooking would be a lot worse than it is, if it hadn't been for Julia Childs. Not that it ever approached her standards, but it took a turn for the better thanks to her. An appropriate tribute would be if they re-issued the entire French Chef series on DVD.

"A fool", he said, "would have swallowed it". Samuel Johnson

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Smoky "T"

Smoky "T"

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Posted
James Lipton always asks his guests on Inside the Actor's Studio what they want to hear when they arrive at the Pearly Gates.

I think today it will be, "Your table is ready Julia.  We're honored to have you..." :sad:

Katie I hope you don't mind if I extrapolate on this fine thought.

"Your table is Ready Julia. And she was led through a most beautiful dining room

to her table where her beloved Paul welcomed her with a emptyless glass of the finest white burgundy.....and they will dance, and dine, and love under a glistening shower of stars....forever to be together again."

Thank you for your passion Julia

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