#the art of french cooking

[thoughtportal]

HBO Max’s biographical drama series ‘Julia’ revolves around the incredibly moving life of television chef and author Julia Child, who hosted the famed and influential cooking show titled ‘The French Chef.’ The series depicts Julia’s efforts to launch her show on WGBH-TV upon overcoming the sexism of the television industry of the early 1960s.

In the series, Julia appears in P. Albert Duhamel’s book review show ‘I’ve Been Reading’ to promote her cookbook ‘Mastering the Art of French Cooking.’ Since Julia’s well-received appearance acts as a stepping stone for her to create her cooking series, one must be wondering about the authenticity of Duhamel and his show. Well, here’s everything you need to know

[culturegecko]

The Art of French Cooking is a Celebration Spectacle of the Absurd, Surreal and Female Empowerment

The Art of French of Cooking is 25th St Theatre’s latest offering, after the company has delved back into original productions starting with Fruitcake in 2019.

​The production runs from May 2-12 2024. It plays at the Emrys Jones Theatre which is located at the John Mitchell building also the home of the Drama Department at The University of Saskatchewan.

​Written by playwright, Madeline Blais-Dahlem and directed by Anita Smith. The production stars Sarah Bergbusch, Tim Bratton, Marley Duckett, Bobbi Lee Jones, Elizabeth Nepjuk and Danova Dickson as Boobel Understudy for the dates of May 9-11th 2024.

This extraordinary piece of theatre is Alice in Wonderland with steroids, estrogen, adult content and confidently oozing with female empowerment and sexuality that knows how to have fun without forgetting the points it makes.

The feat of this particular presentation is the onslaught of genres, themes, puns, sexual innuendo and both female empowerment and sexuality presented with such confidence behind the backdrop of a fantastical world, its indescribable.

While art is subjective, this play and production is a new genre that needs a portmanteau to encapsulate of its contents. It also is uniquely visual, mixing physical movement and comedy in a kaleidoscope that only asks the audience to have fun, enjoy the ride and maybe not to forget about the subtext, messaging themes that are just as important.

​Every member of this production, starting with Blais-Dahlem’s wonderful, evocative, ambitious script to the director, the cast and each member of the crew should all be recognized for bringing a work of art to life and creating the unimaginable.

At the risk of speaking too soon, this has the potential of being ingrained in the pantheon of great theatre works that maybe could also be studied decades later with the same importance that we’ve given male playwrights.

[belvira]

She balled so hard they banned her from ballin.

[senditothemoonn]

Tummy ✨

[pigeonneaux]

Surprise

[dim-melancholy]

doodles during french classes

and other times >:)

[itstimetodrew]

Alright who is this man you keep reblogging

He is haunting my dash

Niles Time 😏

[ghules]

When I was down with Covid on the day I was supposed to get married, I watched a documentary on Netflix about Julia Child and proceeded to cook for hours in the summer heat. She’s not really known here in Germany, but I’ve continued to try and improve my cooking and be more ambitious with her guidance. Hoping my now-husband takes the hint and gets me the cookbook for Christmas…

[aiza-luna]

MORE W.I.P YIPEEEE 🤸🏽‍♀️🤸🏽‍♀️🤸🏽‍♀️🤸🏽‍♀️💥💥💥💥

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For J @corvus-the-trickster

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... How THE FUC did Jacob Frye managed to pull this 10/10??? Jordyn I need their love story ASAP!!! 🗣️🥺😭🩵

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Anyways coloring goes brrrr part 3!!

[inconsistently--consistent]

Tuesday June 4th, 2024

I made a cake from Julia Child's cookbook. I think it turned out pretty good. I appreciate Julia Child's attention to detail. There's instructions on how to do everything!

[clarissadalloways]

the brainrot is real because whenever I’m shelving books at work and see a spine that says it was published by Knopf my mind goes to Her <333

[culturegecko]

The Art of French Cooking offers a Surreal, Absurd, Female Empowerment Tale Twenty Five Years in the Making

25th Street Theatre’s latest production, The Art of French Cooking is written by playwright, Madeline Blais-Dahlem and directed by 25th St Theatre’s artistic director, Anita Smith.

The production runs from May 2-12 2024 at the Emrys Jones Theatre, located at the John Mitchell Building at the University of Saskatchewan.

​It stars Sarah Bergbusch, Tim Bratton, Marley Duckett, Bobbi Lee Jones, Elizabeth Nepjuk and Danova Duckett as Boobel Understudy on the dates from May 9-11th.

​The play has been an undertaking of twenty five years from inception to be a fully formed play ready for the stage.

[foodandfolklore]

Mirepoix Magic

Art By Klickwitch. Get your own here.

Every culinary style has a combo blend as a flavor backbone. In French cuisine, the flavor backbone for many dishes is called Mirepoix. Pronounced Meer-Paw. This is a combination of White or Yellow onions, Orange Carrots, and Celery. Traditionally diced and sautéed in butter; but margin will also work.

This flavor combo tends to create a slightly sweet undertone due to the heat bringing out the natural sugars in these three ingredients. These ingredients need to be cooked on low in order to properly caramelize them without burning. The heat also brings out the aromatics of these three ingredients.

Mirepoix goes great with many meat and/or potato based dishes. Soups, casseroles, meatballs, shepherds pie, sauces; it's almost mandatory in Chicken Noodle Soup. It's also used in many pasta sauces as well as sea food dishes.

Some people swear that any savory dish can be elevated by Mirepoix. Making a Ham Sandwich? Put some Mirepoix on that! But other people find the sweet undertones undermine the core flavor when going off script. Stocks, Tomato soup, and non European dishes can taste less than peek. This comes down partly to personal preference. If you're expecting a tomato soup to taste more tangy for example, the sweetness of mirepoix can throw off that expected taste.

You can premake your Mirepoix! Mirepoix is supposed to be sautéed to caramelize it's components, which can take some time. Prepping a bunch in bulk on a slow, cold day can help a lot in the future. You'll need 2 parts Onion, 1 part Carrot, 1 part Celery, diced. You can used equal parts Onion, Carrot and Celery if you prefer or if that's easier to measure. Cook in an uncovered pan with butter or Margin over low. Once everything is cooked/soft and onions are translucent, remove from heat. Let cool before freezing.

The caramelization of Mirepoix introduces properties of Transformation into your food. The combo of Onions, Carrots, and Celery in butter can be great to help grow relations or productively work through social problems.

[eynoxart]

Waterpixel Art #169

[rhadinesthes]

In June I finally got to make French onion soup again! I'd been dying to make it since March. Mostly I used yellow onions, but I also used a couple red onions and sweet onions. I didn't have any mozzarella or gouda or havarti (or Swiss or gruyere or...), so I used Jarlsberg cheese on top of a toasted cheese and onion roll.

[silver-roze]

Recap of this week. Yumm!!