Tonight I tried to relax, ready not to, so I partied, eye on the enemy, with a glass of an interesting and fun liqueur, foolishly watching a show that I had chosen on “my” television.
I had looked for something non-political, so I settled on “The French Chef,” by a fake American, a Deep State Officer, and a State Department Wife.
Julia Child was introduced to me by a woman with whom I had an extramarital affair, for less than a year, more than thirty years ago, so we cooked, drank, and fucked together.
You can read about this lady, who, with her husband, and me, is a professor, in my books, where I did the right thing by breaking off a good affair that was just plain wrong.
My lover had an impeccable education, as she went to Exeter, Yale, and Harvard, before she studied at the London Cordon Bleu.
To make her acceptable, to me, the enemy worked, so very hard, on her résumé.
It was different from nowadays when they are reduced to internet connections with minor movie stars.
But I finally got around to watching Julia Child, whose books my lover had given me, while we cooked her recettes, at our dinner parties, with our friends, because I had an honest desire to learn, using my own judgement, how to make a really good French Onion Soup.
It was on PBS Passport….
So, they try to normalize the use of this word, which they seek to redefine.
They want us to think we need a “passport” to go to the grocery store.
But still I watched the great Julia Child.
And here’s what I saw.
Unlike my friend, Sharine Borslien, who knows what she is doing, Julia Child is an incompetent and pretentious chef who cannot find her way around the kitchen.
Julia Child said nothing about the quality of her ingredients, as she used a ghastly vermouth, an unidentified olive oil, and who knows whose butter.
Without saying anything about different cuts—rolling, chopping, julienne, slicing, dicing, or whatever—and how they might go with her dish—Julia Child told her naïve viewers that they had to cut fast, for absolutely no reason, working in random directions, and using the knife against her hand, so as to guarantee blood on anyone stupid enough to listen.
Julia Child used not a frying pan, but a covered pot, to sauté—a word she did not use with respect to a process of which she had no knowledge—while she not only crowded, but piled high, the onions, in her supposed pan, and then she actually covered her wrongly chosen pan, after she poured vermouth to wreck the fry of what should have been dry ingredients, as the television show called this imbecile, so very loud, so very wrong, and so very deep state, “The French Chef.”
Julia Child said nothing, while she plainly had absolutely zero understanding, of the completely different and basic cooking processes of cooking in fats, always uncovered, versus cooking in liquids, maybe or maybe not uncovered.
Julia Child was an officer in the Office of Strategic Services (OSS), which became the Central Intelligence Agency (CIA), while she learned her “art” in the country of France, which is the slave to the Roman Catholic Church.
That’s what passes for food among these people.
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Fighting Monarch 
Timo, you outed “Julia Child” as a fake and a fraud!
I watched that entire black-and-white video. How repulsive! Here are some of my many observations:
Why is she out of breath the entire time, and (as you mentioned with the cutting) moving so quickly and ungracefully? It is absolutely exhausting to listen to and watch her!
She used butter but did not qualify that one should always start with unsalted butter and then add salt to taste. She dumped insane amounts of hideous Vermouth and Brandy into her “French Onion Soup,” further ruining what could have been a delicious soup.
As you also mentioned, she did not use proper terms like “sauté.” Additionally, the process of “cooking onions” for French Onion Soup is called “caramelizing” in English.
And while many French chefs do use beef-based broth, I personally know at least two legit French chefs in my little region who use vegetable broth, which they make from their kitchen scraps.
There is no need to make a “roux” (another French cooking term that Julia did not use) for this soup. If you caramelize the onions properly and use a hearty soup stock, this soup thickens on its own. Onions are amazing! White flour is poison for the human body!
I could go on, but I can’t be bothered to waste your or your readers’ time!
Suffice to say that “Julia Child” is not only a fraud, I think “she” is a “he.”
I could be wrong, but that looks like my husband’s physique.
Either way, I will happily share my French Onion Soup recipe with you, Timo! It’s a house fave, which you can un-veganize. Also my homemade vegetable broth is a delicious base for all my soups and stews, and I use it in many other recipes.
Sending you a big hug across the miles.
Your friend,
Sharine (Shari).
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Dear Shari–
I agree with you about the trans-sexual look, but let’s leave that bit of scary behind at least for now….
As you say, onions should be caramelized until they are translucent–something they know how to do for cheese-steaks in my old hoagie shop!
I’m also glad you mentioned the roux, since I noticed she messed up this French thickener that my old lover taught to me, while I never make a roux, or use corn starch, in any of my cooking.
Otherwise, I’m curious, as a vegetarian, about that vegetable broth–since I’ve been cheating on my local grocer’s beef-broth soup.
I hope you send the recipe, or do it online, since I’d not only love to have it but I’d love to post it here.
And I am sorry about the delay in posting, about which you asked in a separate comment.
Stuff doesn’t post until I approve it (which is good since I get terrorist threats).
Big hugs back,
Timo
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Hi Timo,
I will send my vegetable broth recipe in an email message later today.
Hugs,
Shari.
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