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Speaker 1: Welcome to Stuff you Should Know, a production of iHeartRadio.

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Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's

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Speaker 2: Chuck and Jerry's here too, and we're stuffed on turkey,

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Speaker 2: wearing aprons gollotle gravy on the sides of our mouths,

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Speaker 2: and it's stuff you should know.

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Speaker 3: That's right. Happy Thanksgiving for those who celebrate Thanksgiving here.

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Speaker 2: In the US, and happy belated Thanksgiving to our Canadian

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Speaker 2: listeners who celebrate it early.

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Speaker 3: That's right. And since we're talking about Thanksgiving, we wanted

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Speaker 3: to mention you know, we have been working with co ED,

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Speaker 3: the Cooperative for Education for many, many years since they

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Speaker 3: took us down to Guatemala, and they're you know, if

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Speaker 3: you haven't heard us talk about them, I'd be surprised.

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Speaker 3: But their mission is to help eradicate poverty through education

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Speaker 3: and largely through the children of Guatemala. It's a great

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Speaker 3: organization that we've been working with for a long long time,

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Speaker 3: and we're working with them again this year.

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Speaker 2: Yeah. They see too that kids who would almost certainly

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Speaker 2: otherwise not have gotten any real education at all, get

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Speaker 2: a really great education for fairly cheap too. They're a really,

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Speaker 2: really great effective charity, which is why we've been working

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Speaker 2: with them for so long. And one of the ways

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Speaker 2: we work with them every year is to raffle off

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Speaker 2: a chance to hang out with us online.

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Speaker 3: Yeah, virtually, that's how we do things. But we've done

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Speaker 3: this for a few years in a row now like

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Speaker 3: a zoom a co ed zoom hangout and it's always

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Speaker 3: super fun. We look forward to it. And this is

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Speaker 3: how you can do that. You can join the Cooper

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Speaker 3: for Education for twenty bucks a month and you can

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Speaker 3: collectively sponsor students in the Rise Youth Development Program And

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Speaker 3: twenty twenty six, more than twelve hundred students are going

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Speaker 3: to start school in rural Guatemala through this program and

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Speaker 3: that's their biggest class ever and they really count on

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Speaker 3: us and you guys to help make that happen.

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Speaker 2: Yeah, you can also give any nation that you like.

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Speaker 2: They're happy with that. But do this by December nineteenth

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Speaker 2: and you will be entered into a chance to hang

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Speaker 2: out with us. I think in January at some point.

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Speaker 2: And also just a little fyi, giving Tuesday is December second,

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Speaker 2: so that could be a good day to do it too.

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Speaker 2: And whenever you're ready, go to Cooperative for Education dot

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Speaker 2: org slash sysk and you can make your donations there.

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Speaker 3: That's right. Twenty bucks a month can really go a

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Speaker 3: long way. And just to brag a little bit about

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Speaker 3: the stuff you should know, Army, since we've been working

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Speaker 3: with co ED, over one point four million dollars and

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Speaker 3: charitable contributions have come from the stuff you should Know

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Speaker 3: Army sponsoring a total of one hundred and seventy two

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Speaker 3: RISE students over that time.

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Speaker 2: So cool. Thanks you guys for me supporting co ED.

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Speaker 2: So well, that's right. Well, Chuck, I say we get

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Speaker 2: cracking with our episode today because I'm excited about this one.

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Speaker 2: We're talking about Julia Child, arguably one of the most

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Speaker 2: well known cooks chefs of all time.

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Speaker 3: Yeah, but I have to step out real quick because

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Speaker 3: I've got the dickens out of my finger.

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Speaker 2: That was pretty good. Actually I wasn't even gonna try it.

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Speaker 2: But that was a dead on Julia's Child.

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Speaker 3: Well, that was a dead on. Dan Ackroyd as Julia Child.

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Speaker 2: I think you topped him, to tell you the truth.

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Speaker 3: Yeah, you know, if you grew up in the seventies,

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Speaker 3: in the eighties and even into the nineties, and you

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Speaker 3: ever surfed around your cable TV to and cross PBS,

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Speaker 3: there was a good chance that the wonderful Julia Child

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Speaker 3: came into your life in some way. I remember watching

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Speaker 3: her a little bit when I was a kid even

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Speaker 3: and just thinking like, who is this giant, tall woman

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Speaker 3: that talks funny cooking in front of my face?

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Speaker 2: But you were never intimidated by her, were you?

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Speaker 3: No? I mean, she was always just so friendly and gregarious.

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Speaker 3: I just had an instant liking.

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Speaker 2: Yes, she was a very very likable person. But even

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Speaker 2: if you're not familiar with Julia Child and you live

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Speaker 2: in the United States and you like decent food that's

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Speaker 2: not processed, you owe an enormous det to Julia Child

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Speaker 2: because you can argue that she almost single handedly introduced

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Speaker 2: America to real food through French cuisine. Yeah.

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Speaker 3: I mean, these days, it's taken for granted that you know,

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Speaker 3: farmed a table and ingredients that matter, and food preparation

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Speaker 3: and sort of taking pride and cooking at home like

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Speaker 3: that is just so commonplace. But that was not the

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Speaker 3: case when Julia Child was coming into things. She really

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Speaker 3: revolutionizes and sort of rocked America's culinary world.

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Speaker 2: Yeah, like this was the time when she came around,

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Speaker 2: when people were making jello molds with like ground beef

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Speaker 2: in them, like that was nice. That was like showing

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Speaker 2: off for a dinner party kind of stuff.

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Speaker 3: Yeah, for sure.

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Speaker 2: So we'll talk about all the impacts she had and

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Speaker 2: why she was so beloved. But to start, we'll go

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Speaker 2: a little further back toward the beginning. And if you've

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Speaker 2: ever heard her speak, you really did do a pretty

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Speaker 2: good impression. A lot of people think that she was British,

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Speaker 2: and she was not British. She was American. She was

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Speaker 2: born in Pasadena. Apparently her accent was one of those

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Speaker 2: mid Atlantic accents that she was taught growing up in

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Speaker 2: private schools and private college, Smith College in Massachusetts.

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Speaker 3: Yeah, she was Julia McWilliams. That's how she was born,

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Speaker 3: and didn't have British parents either. They had some money though.

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Speaker 3: Her parents were pretty well to do. Her dad was

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Speaker 3: a financier and her mom was an heiress of a

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Speaker 3: paper company. So she grew up with the cook in

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Speaker 3: the house. But it wasn't that that did it. As

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Speaker 3: you'll see, she had quite a circuitous route to becoming

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Speaker 3: the most famous cook in the world and had a

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Speaker 3: pretty interesting life up until that point.

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Speaker 2: She really did like a surprisingly interesting one. She was

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Speaker 2: apparently a disaster in the kitchen and really didn't start

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Speaker 2: cooking until I think she was in her forties, maybe

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Speaker 2: late thirties. I saw that the closest brush she had

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Speaker 2: with being a gormand and a host was when she

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Speaker 2: was the chair of the refreshment committee for the senior

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Speaker 2: prom and the fall dance one year at Smith College.

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Speaker 2: And that's not really much of an exaggeration. That really

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Speaker 2: probably is the closest she came to being a foodie

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Speaker 2: before she got into cooking later on in life.

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Speaker 3: Yeah, she was a history student. She was going to

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Speaker 3: be a writer. And like I said, she was tall.

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Speaker 3: She was six foot two, and she was athletic. She

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Speaker 3: played basketball, she played tennis, she played golf. She graduated

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Speaker 3: in nineteen thirty four and moved to New York and

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Speaker 3: was you know, I said, she wanted to be a writer.

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Speaker 3: She was an advertising copywriter for Sloan's, which was a

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Speaker 3: burn at your company. So that was her first gig.

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Speaker 3: But she was always a well liked person. She was

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Speaker 3: very like I said, gregarious, That wasn't just a TV

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Speaker 3: persona very very sociable people really seemed to like her

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Speaker 3: her whole life. She was a life of the party.

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Speaker 3: But she wasn't like just you know, even though she

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Speaker 3: loved her wine. She wasn't just some some souse at

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Speaker 3: the party. She was apparently pretty you know, responsible human

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Speaker 3: early on.

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Speaker 2: Like if she put a lampshade on her head, she

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Speaker 2: remembered doing it the next time.

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Speaker 3: It was on purpose, yeah, exactly.

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Speaker 2: She also had a really great work ethic, which served

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Speaker 2: her well throughout the rest of her career. But really

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Speaker 2: from the outset helped her because when World War two

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Speaker 2: broke out, She's like, I want to become a spy.

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Speaker 2: So she joined the OSS, the Office of Strategic Services,

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Speaker 2: the direct predecessor of the CIA, and worked directly under

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Speaker 2: no less than wild Bill Donovan, the guy who founded

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Speaker 2: the OSS.

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Speaker 3: Yeah, he was a general and apparently that she didn't

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Speaker 3: you know, have a whole lot of like direct interaction

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Speaker 3: with him. But it was a a very big gig

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Speaker 3: for her. It was pretty menial work. Even though it

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Speaker 3: was a job of you know, responsibility that she was

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Speaker 3: put in. It was kind of pre computer work, like

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Speaker 3: they needed human beings to do stuff that computers would do.

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Speaker 3: So she would type up profiles on note cards of

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Speaker 3: OSS officers just to keep sort of in the file

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Speaker 3: cabinet before they had you know, computers to do that

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Speaker 3: kind of thing, along with several other women that she

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Speaker 3: worked with. And like I said, she was charming. You said,

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Speaker 3: she had a great work ethic, and she got promoted

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Speaker 3: like several times through that job.

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Speaker 2: Yeah, and she actually was promoted to become a member

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Speaker 2: of the Emergency CEE Rescue Equipment Section, which was tasked

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Speaker 2: with coming up with a shark repellent because sharks were

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Speaker 2: a problem for down pilots shipwrecked sailors. I think at

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Speaker 2: least twenty sailors had been attacked by sharks since the

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Speaker 2: beginning of the war, and this is only a couple

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Speaker 2: of years. So they needed some sort of shark repellent

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Speaker 2: that would keep sharks away, but that was also highly portable.

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Speaker 2: Apparently shark repellent did not exist to this point, and

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Speaker 2: the shark repellent they came up with was so effective

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Speaker 2: it's still the shark repellent that's used today.

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Speaker 3: Yeah. They would also you know, bump into c mines

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Speaker 3: that were supposed to hit German U boats and detonate

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Speaker 3: those which is no good for the cause or for

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Speaker 3: the shark obviously.

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Speaker 2: Yeah, so you son of them?

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Speaker 3: So man, what a line. So she was in the

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Speaker 3: test kitchen essentially trying to come up with a shark repellent.

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Speaker 3: Obviously had a lot of different tries on this. I

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Speaker 3: think there were over one hundred different attempts at this recipe,

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Speaker 3: and what they came up with ultimately was a mix

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Speaker 3: of decayed shark meat, organic acids, and what was the

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Speaker 3: copper acetate was sort of the main ingredient that capped

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Speaker 3: it all off.

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Speaker 2: Yeah, copper acetate. They figured out with black dye mimics

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Speaker 2: the scent of a dead shark, and I guess sharks

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Speaker 2: don't like to go near other dead sharks. And they

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Speaker 2: figured out how to bake it, basically make this into

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Speaker 2: a little cake, you know, a cake meaning like a

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Speaker 2: little puck, not a cake like a birthday cake, right,

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Speaker 2: And you could attach it to your life vest and

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Speaker 2: it would apparently keep shark's way for six to seven hours.

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Speaker 2: It's not bad, no, And she very facetiously but also charmingly,

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Speaker 2: referred to that shark repell and as her first big recipe.

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Speaker 3: You say it like her?

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Speaker 2: I okay, my first big recipe.

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Speaker 3: Oh that's perfect. That's also sounds like half of your

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Speaker 3: Halloween characters.

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Speaker 2: Yeah, it really was pretty bad. Wait, hold on, let

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Speaker 2: me do it andsly bar first.

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Speaker 3: Per We had one person that wrote in and said

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Speaker 3: they couldn't get through it.

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Speaker 2: I know, I felt kind of bad for him.

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Speaker 3: Oh that's right. From forty four to forty five, I

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Speaker 3: think these were her last two years in the OSS.

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Speaker 3: She served as chief of THESS Registry and was sent

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Speaker 3: to some pretty far away places. She went to China

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Speaker 3: and Ceylon which is modern day Sri Lanka, and had

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Speaker 3: some really top notch security clearance. It was you know,

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Speaker 3: she really worked her way up the ladder in the OSS.

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Speaker 2: I saw that she had top secret, the highest level

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Speaker 2: security clearance for that assignment, which is it's just nuts.

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Speaker 2: One thing that we'll see later on is that she's

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Speaker 2: basically always considered herself a feminist, and that's a good

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Speaker 2: example that she worked her way to the top of

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Speaker 2: the OSS to have the highest possible security clearance during

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Speaker 2: the forties at a time when women were not really

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Speaker 2: I know that women worked a lot to support the

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Speaker 2: war effort, but that seems like an unusual position for

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Speaker 2: a woman at the time.

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Speaker 3: Yeah, for sure, you know, due to her hard work.

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Speaker 3: One of the biggest things that happened though, in the

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Speaker 3: OSS was that she met her future husband, Paul Child.

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Speaker 3: He was an officer and I say that not you know,

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Speaker 3: and like, oh, she met her husband there, so that's

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Speaker 3: what matters. But she met her life partner and love

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Speaker 3: of her life who helped nurture her career and serve

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Speaker 3: her and they, by all accounts, they just seem like

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Speaker 3: this really really wonderful couple, like the kind that you always,

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Speaker 3: you know, want to be in yourself, that kind of relationship,

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Speaker 3: you know.

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Speaker 2: Yeah. I saw from basically every source that talked about

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Speaker 2: it that they were the envy of their friends.

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Speaker 3: Yeah.

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Speaker 2: So yeah, they stayed together. They were married for almost

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Speaker 2: fifty years, from nineteen forty six until Paul died in

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Speaker 2: nineteen ninety four.

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Speaker 3: That's right. And the takeaway here is is they landed

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Speaker 3: in France at one point in nineteen forty eight as

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Speaker 3: part of his assignment in the USS. And when they

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Speaker 3: were in France, they and you know, it's that sliding

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Speaker 3: doors thing. Had they not gotten station in France, who

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Speaker 3: knows if we ever would have gotten Julia Child. Yeah,

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Speaker 3: because he was a foodie and she wasn't. And he said, hey,

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Speaker 3: I'm going to take you out to a real French

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Speaker 3: meal and see what you think. So he took her

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Speaker 3: to this very famous restaurant. How do you pronounce that, Josh,

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Speaker 3: La Couron la Choron, which is the Crown. This is

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Speaker 3: in the Normandy region along the river there in northern

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Speaker 3: France and it has been a restaurant since the thirteen forties,

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Speaker 3: so it is legit. Some people claim it's the oldest

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Speaker 3: inn in all of France.

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Speaker 2: That's pretty cool, so they know what they're doing with

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Speaker 2: French cuisine, which, by the way, if you don't really

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Speaker 2: understand French cuisine, and I don't really claim to, I

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Speaker 2: appreciate it, but it's not like that's what you mean,

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Speaker 2: and I are making on Tuesday night at Rome yet

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Speaker 2: because I got her cookbook recently and I'm really about it.

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Speaker 2: But just to kind of like a little back of

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Speaker 2: the envelope sketch of it, French cuisine French cooking was

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Speaker 2: the first cuisine in the world to be recognized as

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Speaker 2: a World Heritage by UNESCO. That's how distinct and important

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Speaker 2: French cuisine is, and this is the moment when Julia

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Speaker 2: Child was introduced to it, this lunch at La Couron.

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Speaker 3: Yeah, and as I understand it, French cuisine, I've watched

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Speaker 3: a lot of Top Chef over the years, all of it.

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Speaker 3: In fact, French cuisine is very humble, a very basic ingredients.

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Speaker 3: It's not this fancy thing you think of, you know,

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Speaker 3: French food if you don't know much about it, as

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Speaker 3: being like super super fancy. But it's actually very humble,

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Speaker 3: with very basic ingredients, but really quality ingredients, really perfect technique,

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Speaker 3: real fats, real butters, real cream. That's French cuisine. Basically,

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Speaker 3: it's like impeccable technique, you know, paired with very simple,

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Speaker 3: humble but very well sourced ingredients. Well put, I hope.

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Speaker 2: So made by frenchies. You forgot that part.

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Speaker 3: Yeah, generally so.

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Speaker 2: At this lunch in nineteen forty eight, her first French meal,

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Speaker 2: she had oysters, all right, pule fume wine, which is

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Speaker 2: the official savat okay, and soul Moniere Mounier means Miller's wife. So,

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Speaker 2: like you were saying, humble, simple dishes, it's a soul

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Speaker 2: fish that's floured and made with capers, lemon, butter, parsley,

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Speaker 2: and not much more. And she said that that first

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Speaker 2: true culinary experience. There's a few quotes I think we

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Speaker 2: should trade off with. She said that it was an

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Speaker 2: opening up of the soul and spirit for me that

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Speaker 2: first meal. It changed her life quite literally.

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Speaker 3: Yeah. She also said it was a kind of coming

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Speaker 3: to Jesus and what else.

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Speaker 2: She said, it was the most exciting meal of my life.

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Speaker 3: Yeah. And then that dish that dover soul that you

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Speaker 3: know you it's fried fish, you flower some soul, fry

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Speaker 3: it up in some butter, put some I think. I

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Speaker 3: think the lemon and parsley and capers is part of

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Speaker 3: any what is it the miniere, mouniere moniere, I think moniere.

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Speaker 3: That's basically what it is. But a very simple dish,

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Speaker 3: and that became one of her, you know, one of

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Speaker 3: her big signature dishes.

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Speaker 2: Yeah. Put a little ketchup on there. You're in hog heaven.

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Speaker 3: Oh man, you and my daughter.

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Speaker 2: So because she was moved by she likes ketchup. Huh.

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Speaker 3: Oh, God is so annoying.

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Speaker 2: She's very cool, I know. But in common it gets.

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Speaker 3: Her to eat some stuff she would normally eat.

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Speaker 1: Uh.

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Speaker 3: So that's good.

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Speaker 2: I guess like broccoli.

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Speaker 3: No, she didn't put it on brocle She don't like brocoli, but.

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Speaker 2: She eats I don't like broccoli either. Does she hate peas.

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Speaker 3: Too, No, she loves peas. She in fact, she eats

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Speaker 3: frozen peas as a snack.

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Speaker 2: Well they're really that's probably like that distinction erases all

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Speaker 2: of the similarities because I hate peas so much. Oh yeah,

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Speaker 2: I hate them so much, chuck.

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Speaker 3: Yeah, she loves sushi now, which was a big surprise

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Speaker 3: for us.

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Speaker 2: That's awesome.

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Speaker 3: She just kind of started eating it when I got it,

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Speaker 3: and uh, because I think she likes stealing my food.

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Speaker 3: M So it started as a joke and then now

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Speaker 3: she's just eating it.

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Speaker 2: Do you remember what kind she eats? Is it like

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Speaker 2: California hotels or gear Man?

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Speaker 3: Like, yeah, Nacgeary and just any kind of crazy role

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Speaker 3: I get, Julie.

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Speaker 2: Man, that's awesome.

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Speaker 3: That's great soy sauce.

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Speaker 2: Though you're not supposed to eat much soy sauce if

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Speaker 2: any with it.

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Speaker 3: I don't care supposed to her not. I'm telling you

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Speaker 3: what I like.

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Speaker 2: Oh that's fine. I'm just saying like she's actually she

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Speaker 2: could go to Japan, right, now and they wouldn't bat

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Speaker 2: an eyelash at her for it.

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Speaker 3: Hey, you think I don't remember our sushi episode. I

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Speaker 3: didn't know.

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Speaker 2: We did the black Hole episode twice.

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Speaker 3: That's a good point, all right, So where are we?

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Speaker 3: Julia Child has eaten this meal. It blew her mind

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Speaker 3: because she was raised on American food, like you said,

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Speaker 3: was not a foodie, and not only American food, but

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Speaker 3: in recent years post war American food, which is when

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Speaker 3: stuff started to get really sort of mass produced and

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Speaker 3: not very good, like very processed, and this French food

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Speaker 3: just blew her mind.

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Speaker 2: Yeah, so she wanted to understand how that could happen, right, Yeah,

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Speaker 2: So she started taking cooking classes and again like she's

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Speaker 2: a total novice here, and I think she's again in

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Speaker 2: the late thirty So this is nineteen forty eight. She's

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Speaker 2: about thirty six at this time, and her life has

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Speaker 2: just changed, like she's just figured out what she wants

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Speaker 2: to do in life. So she starts taking classes, ends

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Speaker 2: up enrolled in the Cordon Bleue in nineteen fifty one.

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Speaker 2: That same year, she founds her own cooking school that

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Speaker 2: she runs out of her own kitchen with her who

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Speaker 2: would become long longtime collaborators Simone Beck and Louise at Bertol,

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Speaker 2: and they founded the school called Lecole de Toois Gormond,

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Speaker 2: which means the School of the Three Gourmands.

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Speaker 3: That's right. I didn't get this verified, but I did

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Speaker 3: read somewhere that she was either the only woman in

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Speaker 3: her class at La Cordon Blue or one of only two.

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Speaker 3: Maybe m It just you know back then, and you know,

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Speaker 3: there's still a lot of sexism in the in chef's

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Speaker 3: kitchens and restaurants. It's come a long way, but for many,

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Speaker 3: many years it was a profession of white men. Yeah,

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Speaker 3: you know, I feel like that's something we say a

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Speaker 3: lot on the show, but that's the case. Within ten

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Speaker 3: years of being at Locordon Blue, she had sold her

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Speaker 3: best selling cookbook that you just bought. I guess, did

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Speaker 3: you get the og?

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Speaker 2: Yeah?

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Speaker 3: Yeah, what's the name of.

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Speaker 2: That, Mastering the Art of French Cooking.

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Speaker 3: That's right, seven hundred plus pages. And then about fifty

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Speaker 3: years after she enrolled at Licordon Blue, her actual kitchen

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Speaker 3: that she cooked in would be in the Smithsonian Museum

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Speaker 3: of American History as a permanent exhibit. Pretty neat, pretty amazing.

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Speaker 2: I say, we take a break and we'll come back

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Speaker 2: and we'll talk about that cookbook that I got, because

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Speaker 2: it was groundbreaking, to say the least.

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Speaker 1: All right, learn and Stuff with Joshua John stuff fishin up.

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Speaker 2: So Chuck. You said, you mentioned the Mastering the Art

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Speaker 2: of French Cooking, this cookbook that Julia Child maade with

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Speaker 2: Simone Beck and Louisette Bertol, and it was designed specifically

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Speaker 2: for America, for the United States, to introduce them to

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Speaker 2: French cooking. And up to this point, cookbooks were basically like,

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Speaker 2: take a little handful of flour and throw it at

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Speaker 2: you know, the elf that's helping you, and put a

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Speaker 2: little oil in there and fold it together and voila like.

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Speaker 2: They were not very helpful, and they assumed that you

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Speaker 2: already had some sort of training, maybe apprenticeship something like that.

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Speaker 2: The Mastering the Art of French Cooking did the exact

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Speaker 2: opposite because, having not that long ago in a total novice,

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Speaker 2: Julia Child realized what people who are being exposed to

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Speaker 2: this new way of cooking, new foods, new techniques, new ingredients,

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Speaker 2: would need to know, and that was essentially everything. So

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Speaker 2: they laid out everything that you would need to know

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Speaker 2: to make these recipes in this cookbook training anyone who

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Speaker 2: bought this cookbook on French cuisine.

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Speaker 3: Yeah, like, you know, a recipe might have said, Julian

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Speaker 3: these carrots and then put them in butter, and she

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Speaker 3: would say, well, what if they don't know what that means,

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Speaker 3: here's how you, Julianne, right, And not only that, but

401
00:21:33,760 --> 00:21:35,840
Speaker 3: here's the kind of knife that's ideal for that kind

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Speaker 3: of thing.

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Speaker 2: And butter too.

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00:21:37,520 --> 00:21:39,760
Speaker 3: Yeah, and the boy she talked a lot about butter. Yes,

405
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Speaker 3: but like, here are the tools, here are the techniques,

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Speaker 3: and here's how you do all of these for these

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Speaker 3: five hundred and twenty four recipes. And it really just

408
00:21:48,720 --> 00:21:52,840
Speaker 3: sort of it broke down a wall in that it demystified,

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Speaker 3: you know, sort of high class cooking because she's like,

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Speaker 3: this is something that you can do in your kitchen. Yeah,

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Speaker 3: you know, sheboygan exactly.

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Speaker 2: Oh, sheboygan went nuts for this. Of course, all the

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00:22:04,560 --> 00:22:08,280
Speaker 2: men grew up pencil thin mustaches and war berets. The

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Speaker 2: women all wore pencil pencil pants.

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Speaker 3: Pencil pants, pencil skirts.

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Speaker 2: Now what are the little short almost clam diggers, but

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Speaker 2: they were much more salt. I thought they were pencils something.

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Speaker 3: Oh, I don't know. Maybe I know what you're talking

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Speaker 3: about though.

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Speaker 2: Culottes No, no, I don't think those are French. I

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Speaker 2: think those those no country will claim those.

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Speaker 3: Uh. The coach of the Falcons wearsos, which is probably

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Speaker 3: why it sucks so bad.

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Speaker 2: It's crazy.

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Speaker 3: So on the book, you know, where she's demystifying the

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Speaker 3: process and talking about quality ingredients and quality fresh herbs

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Speaker 3: and high quality butters and good meats, you would think

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Speaker 3: that'd be like a slam dunk because they would say,

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Speaker 3: no one's ever done anything like this before. But it

430
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Speaker 3: got rejected, you know, like most success stories in the

431
00:22:54,800 --> 00:22:57,639
Speaker 3: book world, there's usually like, yeah, I got rejected by

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Speaker 3: like eight publishers, and she got rejected quite a bit

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Speaker 3: before she finally landed with an editor named jud The

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Speaker 3: Jones at Alfred Knopp Publishing.

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Speaker 2: Yeah. So Judith Jones was already a legend by this

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Speaker 2: time because just a few years before she kind of

437
00:23:12,200 --> 00:23:18,080
Speaker 2: discovered this obscure French book and recognized how important it

438
00:23:18,160 --> 00:23:20,840
Speaker 2: was and had it translated into English and published it

439
00:23:20,880 --> 00:23:23,040
Speaker 2: as the Diary of am Frank. So she was the

440
00:23:23,200 --> 00:23:25,840
Speaker 2: editor who got the Diary of a Frank out to

441
00:23:26,080 --> 00:23:29,040
Speaker 2: the English speaking world. So she already had a pretty

442
00:23:29,040 --> 00:23:32,680
Speaker 2: great nose for this kind of thing, and she recognized

443
00:23:32,720 --> 00:23:35,280
Speaker 2: that in mastering the Art of French cooking, not that

444
00:23:35,320 --> 00:23:37,639
Speaker 2: it would be as important necessarily as the Diary of

445
00:23:37,640 --> 00:23:41,600
Speaker 2: Am Frank, but not necessarily that it would be that

446
00:23:42,320 --> 00:23:45,359
Speaker 2: far behind as far as changing the world goes, or

447
00:23:45,359 --> 00:23:46,680
Speaker 2: at least the United States.

448
00:23:47,240 --> 00:23:51,240
Speaker 3: Yeah, man, we should do a short stuff on Judith Jones. Okay,

449
00:23:51,680 --> 00:23:55,119
Speaker 3: can you imagine, like walking into any publishing event, She's like,

450
00:23:55,480 --> 00:23:59,639
Speaker 3: by the way, Diary Van Frank and the art what

451
00:23:59,680 --> 00:24:01,520
Speaker 3: it meant the mastery of French cooking?

452
00:24:01,560 --> 00:24:03,680
Speaker 2: What is it mastering the art of French cooking?

453
00:24:03,760 --> 00:24:05,520
Speaker 3: You? Yeah? She would say it better than that, she'd

454
00:24:05,560 --> 00:24:06,720
Speaker 3: say both those those are mine.

455
00:24:06,760 --> 00:24:10,600
Speaker 2: Those We should also do an episode on Anne Frank sometime.

456
00:24:11,119 --> 00:24:12,119
Speaker 3: Yeah. I'm surprised we have it.

457
00:24:12,200 --> 00:24:13,520
Speaker 2: Actually I am a little bit too.

458
00:24:13,920 --> 00:24:14,919
Speaker 3: Yeah, let's let's do that.

459
00:24:15,119 --> 00:24:17,720
Speaker 2: So one of the other things that made the cookbook

460
00:24:17,760 --> 00:24:21,439
Speaker 2: finally successful when it did get published, and boy was

461
00:24:21,440 --> 00:24:23,760
Speaker 2: it successful. I saw in one place that had spent

462
00:24:23,840 --> 00:24:26,400
Speaker 2: five years on the bestseller list, but I couldn't find

463
00:24:26,440 --> 00:24:28,920
Speaker 2: any other place to verify. It's still worth mentioning.

464
00:24:29,680 --> 00:24:31,119
Speaker 3: But we were on there for two weeks.

465
00:24:31,320 --> 00:24:33,480
Speaker 2: We sure were, Buddy, I think more than that, actually,

466
00:24:33,920 --> 00:24:36,080
Speaker 2: I think it was due. Okay, let's say two and

467
00:24:36,119 --> 00:24:39,719
Speaker 2: a half. We'll split the difference. But frenchiness was very

468
00:24:39,840 --> 00:24:40,760
Speaker 2: chic at the time.

469
00:24:41,800 --> 00:24:44,800
Speaker 3: Yeah, there was a French chef in the White House kitchen.

470
00:24:45,560 --> 00:24:48,879
Speaker 3: Of course, you had you mentioned Audrey Hepburn and wearing

471
00:24:48,880 --> 00:24:52,080
Speaker 3: those French clothes. French designers Jackie Kennedy was as well.

472
00:24:52,160 --> 00:24:55,760
Speaker 3: Pencil pants, pencil pants. That French wine was starting to

473
00:24:55,760 --> 00:24:58,240
Speaker 3: be a thing at a time when you know, again,

474
00:24:58,280 --> 00:25:01,600
Speaker 3: now wine is so popular, but it wasn't that hugely

475
00:25:01,640 --> 00:25:04,320
Speaker 3: popular popular in the United States at the time. So

476
00:25:04,720 --> 00:25:06,080
Speaker 3: French wine kind of became a thing.

477
00:25:06,200 --> 00:25:10,120
Speaker 2: Yeah, and the first volume was so successful. A few

478
00:25:10,160 --> 00:25:12,520
Speaker 2: years later, I think nine years later, in nineteen seventy,

479
00:25:12,560 --> 00:25:15,280
Speaker 2: they released volume two to had another two hundred and

480
00:25:15,359 --> 00:25:19,280
Speaker 2: fifty seven recipes and apparently you can spend up to

481
00:25:19,400 --> 00:25:22,600
Speaker 2: ten k Actually I saw more than that to buy

482
00:25:22,920 --> 00:25:25,720
Speaker 2: assigned volumes one and two together.

483
00:25:25,840 --> 00:25:28,520
Speaker 3: Oh wow, of the first edition, that's awesome.

484
00:25:28,640 --> 00:25:31,960
Speaker 2: Yeah, I mean they became bibles for cooks in America.

485
00:25:32,160 --> 00:25:35,679
Speaker 2: And again, this it wasn't like people were already primed

486
00:25:35,680 --> 00:25:39,240
Speaker 2: for this, This was what made people primed to consider

487
00:25:39,320 --> 00:25:42,400
Speaker 2: cookbooks Bibles in their kitchen in the United States.

488
00:25:42,720 --> 00:25:45,720
Speaker 3: Yeah, and you know Judith Jones also the Bible, that's right,

489
00:25:46,720 --> 00:25:53,080
Speaker 3: she helped write it. So everyone's probably saying like, yeah,

490
00:25:53,119 --> 00:25:55,960
Speaker 3: this book's great, But what about television, because that's where

491
00:25:56,000 --> 00:25:59,000
Speaker 3: I remember her from my childhood. Here's where we get

492
00:25:59,040 --> 00:26:01,600
Speaker 3: to TV because she moved around Europe during the nineteen

493
00:26:01,640 --> 00:26:04,280
Speaker 3: fifties with her husband Paul, came back to the States

494
00:26:04,280 --> 00:26:08,439
Speaker 3: in the sixties. I believe they had come back before

495
00:26:08,520 --> 00:26:11,480
Speaker 3: on some if you want to say, visits, maybe some

496
00:26:11,520 --> 00:26:15,679
Speaker 3: forced visits. When her husband Paul was called for the

497
00:26:15,960 --> 00:26:21,000
Speaker 3: blacklisting blacklisted McCarthy hearings, so that was a thing. I

498
00:26:21,000 --> 00:26:22,400
Speaker 3: don't think he got in trouble though, right.

499
00:26:22,720 --> 00:26:25,320
Speaker 2: No, they were friends with a woman who was a

500
00:26:25,320 --> 00:26:28,760
Speaker 2: suspected communist in the government and they wanted to know

501
00:26:28,840 --> 00:26:29,520
Speaker 2: about her.

502
00:26:29,840 --> 00:26:33,199
Speaker 3: Right, so they brought him in. But they ultimately landed

503
00:26:33,240 --> 00:26:37,439
Speaker 3: for good in Cambridge, mass And when she was, you know,

504
00:26:38,280 --> 00:26:41,240
Speaker 3: promoting her cookbook Mastering the Art of French Cooking, I

505
00:26:41,280 --> 00:26:45,240
Speaker 3: finally got it. She went on PBS at WGBH there

506
00:26:45,240 --> 00:26:47,480
Speaker 3: in Boston for a book review show called I've been

507
00:26:47,520 --> 00:26:51,159
Speaker 3: reading ellipses and she was just doing a little demonstration

508
00:26:51,280 --> 00:26:53,160
Speaker 3: on how to make an omelet. She brought everything with her,

509
00:26:53,200 --> 00:26:55,520
Speaker 3: you know, her a little hot plate and saw tape

510
00:26:55,600 --> 00:26:58,760
Speaker 3: in her tools and her eggs, and everyone loved it.

511
00:26:58,800 --> 00:27:01,159
Speaker 3: Everyone was like writing into the station saying, like, this

512
00:27:01,200 --> 00:27:03,920
Speaker 3: woman that you had on cooking that omelet was funny

513
00:27:04,000 --> 00:27:07,160
Speaker 3: and gregarious and we just loved her and we also

514
00:27:07,240 --> 00:27:10,560
Speaker 3: learned something. And so they said, hey, we should give

515
00:27:10,560 --> 00:27:11,760
Speaker 3: you your own TV show.

516
00:27:12,040 --> 00:27:14,960
Speaker 2: Yeah. Within a year, the French Chef, her first cooking show,

517
00:27:15,000 --> 00:27:18,560
Speaker 2: was on the air on WGBH. And this was at

518
00:27:18,600 --> 00:27:21,639
Speaker 2: a time where cooking shows were not a thing. A

519
00:27:21,680 --> 00:27:23,800
Speaker 2: lot of people say, the fact that cooking shows are

520
00:27:23,800 --> 00:27:26,879
Speaker 2: so widespread today you can essentially thank Julia Child for

521
00:27:26,960 --> 00:27:30,439
Speaker 2: that too, and thank the French Chef. It had a

522
00:27:30,440 --> 00:27:33,679
Speaker 2: ten year run, and because it was a PBS joint,

523
00:27:34,160 --> 00:27:37,720
Speaker 2: other PBS stations around the United States picked it up.

524
00:27:37,880 --> 00:27:40,520
Speaker 2: It made its way to Europe and the UK via

525
00:27:40,600 --> 00:27:44,920
Speaker 2: the BBC. It became a really big show very quickly,

526
00:27:45,000 --> 00:27:47,760
Speaker 2: and Julia Child became the most widely recognized chef in

527
00:27:47,800 --> 00:27:51,280
Speaker 2: the entire world, at the very least in the United States.

528
00:27:51,640 --> 00:27:55,040
Speaker 2: During this period, the early sixties to the early seventies.

529
00:27:55,920 --> 00:27:57,240
Speaker 3: Yeah, we had a TV show for a year.

530
00:27:57,600 --> 00:28:01,120
Speaker 2: We did. We became the most widely known koochs in

531
00:28:01,200 --> 00:28:04,440
Speaker 2: the world, if not at least the United States.

532
00:28:04,800 --> 00:28:07,280
Speaker 3: One thing I'm learning is it to compare our career

533
00:28:07,320 --> 00:28:10,960
Speaker 3: to Julia Child's humbling experience.

534
00:28:11,359 --> 00:28:13,280
Speaker 2: You were a spy for that little while, or you

535
00:28:13,320 --> 00:28:14,879
Speaker 2: pretended that you were at parties.

536
00:28:15,200 --> 00:28:18,520
Speaker 3: Yeah, that's right. She won an Emmy and a Peabody

537
00:28:18,560 --> 00:28:21,520
Speaker 3: Award for that show, and this is just a little

538
00:28:21,520 --> 00:28:23,080
Speaker 3: feather in her cap. I think it was the first

539
00:28:23,080 --> 00:28:27,080
Speaker 3: TV show in the United States to feature closed captioning

540
00:28:27,240 --> 00:28:29,560
Speaker 3: for the death and heart appearing community.

541
00:28:29,720 --> 00:28:33,200
Speaker 2: Yeah, open captioning. I saw where it was for everybody.

542
00:28:33,280 --> 00:28:34,040
Speaker 2: Everyone read it.

543
00:28:34,080 --> 00:28:36,720
Speaker 3: But yeah, oh is that what close captioning means?

544
00:28:36,800 --> 00:28:39,520
Speaker 2: Yeah, where you have to select it to sw Yeah.

545
00:28:39,520 --> 00:28:41,280
Speaker 2: I didn't know that either, so I guess it was

546
00:28:41,360 --> 00:28:44,840
Speaker 2: open captioning. But yes, that didn't exist on TV until then.

547
00:28:45,440 --> 00:28:48,120
Speaker 3: I'm just learning so much because of you, my friend.

548
00:28:48,320 --> 00:28:49,920
Speaker 2: Hey, right back at you, buddy.

549
00:28:52,720 --> 00:28:54,520
Speaker 3: So you know, the TV show was a big hit.

550
00:28:54,640 --> 00:28:58,800
Speaker 3: She because she was just so lovable and she wasn't patronizing,

551
00:28:58,880 --> 00:29:02,760
Speaker 3: and she you know, had her closing phrase, bon appetite,

552
00:29:03,280 --> 00:29:05,720
Speaker 3: and she would just she would get in there and

553
00:29:05,760 --> 00:29:08,400
Speaker 3: get dirty and make mistakes, and like she would want

554
00:29:08,440 --> 00:29:10,160
Speaker 3: people to leave the you know, the editors, to leave

555
00:29:10,160 --> 00:29:12,240
Speaker 3: the mistakes in therese She's like, that's part of cooking.

556
00:29:12,320 --> 00:29:14,560
Speaker 2: Yeah, that's a big deal because it also not only

557
00:29:14,560 --> 00:29:19,160
Speaker 2: made her approachable, it made the people watching who were

558
00:29:19,200 --> 00:29:23,320
Speaker 2: trying these recipes too, realized that she wasn't infallible and

559
00:29:23,360 --> 00:29:27,720
Speaker 2: therefore they didn't need to worry about not being infallible too, Like,

560
00:29:27,800 --> 00:29:30,680
Speaker 2: mistakes are part of it. You just learned from them. Yeah,

561
00:29:30,720 --> 00:29:34,440
Speaker 2: but like that was she made it way more approachable

562
00:29:34,480 --> 00:29:36,760
Speaker 2: to people by doing that. Yeah.

563
00:29:36,800 --> 00:29:39,640
Speaker 3: And I also read that this is from I believe

564
00:29:39,640 --> 00:29:42,720
Speaker 3: the women who made the documentary about her, Julia, which

565
00:29:42,760 --> 00:29:46,160
Speaker 3: is really really good. Okay, that another reason that she

566
00:29:46,280 --> 00:29:50,400
Speaker 3: left the mistakes in was especially for women, because she

567
00:29:50,480 --> 00:29:55,040
Speaker 3: felt like women felt like they needed to always feel

568
00:29:55,080 --> 00:29:58,600
Speaker 3: bad when they messed something up in life, period, but

569
00:29:58,720 --> 00:30:01,520
Speaker 3: especially in the kitchen. And she was like, no, it's

570
00:30:01,560 --> 00:30:04,360
Speaker 3: okay to mess up and and while you're in that kitchen,

571
00:30:04,840 --> 00:30:09,000
Speaker 3: like you know, it was kind of an opposition in

572
00:30:09,040 --> 00:30:11,280
Speaker 3: a way to like the feminist movement at the time,

573
00:30:11,280 --> 00:30:13,400
Speaker 3: which is like get out of the kitchen, Juli. Your

574
00:30:13,680 --> 00:30:16,360
Speaker 3: child was saying like, no, like, get in that kitchen

575
00:30:16,400 --> 00:30:18,920
Speaker 3: and own it and cook for you and learn to

576
00:30:18,960 --> 00:30:21,360
Speaker 3: make stuff that you want to make and not just

577
00:30:21,440 --> 00:30:23,640
Speaker 3: like maybe what your husband and kids are yelling at

578
00:30:23,720 --> 00:30:27,760
Speaker 3: you to make, like like take over the kitchen as

579
00:30:27,800 --> 00:30:30,440
Speaker 3: something that you love doing and that's for yourself.

580
00:30:30,600 --> 00:30:34,440
Speaker 2: Right. I saw a Bustle magazine describer as a vamp,

581
00:30:34,680 --> 00:30:37,760
Speaker 2: which I'm not familiar with, but they based on context,

582
00:30:37,760 --> 00:30:39,800
Speaker 2: it seemed like it was a good thing.

583
00:30:40,920 --> 00:30:46,160
Speaker 3: What does that stand for? All right? Well, Josh just

584
00:30:46,160 --> 00:30:49,040
Speaker 3: told me if air what it stood for, and I agree.

585
00:30:49,280 --> 00:30:54,440
Speaker 2: My joke. So you mentioned mistakes. There's actually some famous

586
00:30:54,480 --> 00:30:56,680
Speaker 2: mistakes that she made. One was she was pulling a

587
00:30:56,720 --> 00:31:00,680
Speaker 2: cake from the oven and apparently it fell flat on camera.

588
00:31:01,160 --> 00:31:03,959
Speaker 2: She said something like, well, that didn't work out. Can

589
00:31:04,440 --> 00:31:04,840
Speaker 2: you say it?

590
00:31:05,800 --> 00:31:07,000
Speaker 3: Well, that didn't work out?

591
00:31:07,120 --> 00:31:10,920
Speaker 2: Very nice? And then everybody knows that she once dropped

592
00:31:10,920 --> 00:31:15,200
Speaker 2: an entire raw turkey on the floor on camera. Let

593
00:31:15,200 --> 00:31:18,240
Speaker 2: this in. Pick the turkey up off the floor, kind

594
00:31:18,240 --> 00:31:20,840
Speaker 2: of brushed it off and put it in the oven

595
00:31:20,880 --> 00:31:22,680
Speaker 2: and baked it like nothing ever happened.

596
00:31:23,840 --> 00:31:24,840
Speaker 3: Apparently I would do that.

597
00:31:25,600 --> 00:31:27,440
Speaker 2: Well, yeah, we did a whole episode on the five

598
00:31:27,520 --> 00:31:28,080
Speaker 2: second rule.

599
00:31:28,840 --> 00:31:30,720
Speaker 3: Yeah, but I mean for a raw thing like that.

600
00:31:30,800 --> 00:31:32,680
Speaker 3: I know it sounds gross, but you can wash that

601
00:31:32,760 --> 00:31:34,600
Speaker 3: thing off and bake it and it's fine.

602
00:31:34,840 --> 00:31:38,000
Speaker 2: Yes, that you don't have a cooking show.

603
00:31:38,240 --> 00:31:39,080
Speaker 3: No, exactly.

604
00:31:39,760 --> 00:31:41,920
Speaker 2: So yes, the fact that she did this, well, I

605
00:31:41,920 --> 00:31:44,920
Speaker 2: should say not the fact, because that's actually an urban legend,

606
00:31:44,920 --> 00:31:49,160
Speaker 2: a rumor. It's something did happen, but it morphed into

607
00:31:49,480 --> 00:31:54,760
Speaker 2: like the most spectacular version of itself. No, it wasn't.

608
00:31:54,800 --> 00:31:57,760
Speaker 2: Snope stated it back to at least nineteen eighty nine,

609
00:31:58,200 --> 00:32:01,320
Speaker 2: but she wants. The closest they could find was that

610
00:32:01,360 --> 00:32:05,200
Speaker 2: she was flipping a potato pancake and flipped it out

611
00:32:05,200 --> 00:32:09,480
Speaker 2: of the pan onto the countertop and it crumbled. Yeah,

612
00:32:09,520 --> 00:32:13,560
Speaker 2: and she said, like I think, she said, when you're

613
00:32:13,600 --> 00:32:15,680
Speaker 2: in the kitchen, nobody can see you. And she pushed

614
00:32:15,680 --> 00:32:17,200
Speaker 2: it back together and put it back in the pan

615
00:32:17,280 --> 00:32:18,800
Speaker 2: and cooked it. Yeah.

616
00:32:19,080 --> 00:32:20,840
Speaker 3: I love that because that's how it goes when you're

617
00:32:20,880 --> 00:32:22,760
Speaker 3: cooking in your house. You know.

618
00:32:22,960 --> 00:32:27,760
Speaker 2: Yeah, I've never not flipped a potato pancake onto the countertop.

619
00:32:29,360 --> 00:32:32,760
Speaker 3: She had, you know, a string of successful cooking shows

620
00:32:33,560 --> 00:32:36,240
Speaker 3: after that first one, all the way from the seventies

621
00:32:36,280 --> 00:32:40,800
Speaker 3: through the eighties into the nineties. I believe she had

622
00:32:40,840 --> 00:32:45,080
Speaker 3: twelve Emmy nominations total and seven wins. And by the

623
00:32:45,120 --> 00:32:49,120
Speaker 3: time she got into the nineteen nineties, they were shooting

624
00:32:49,760 --> 00:32:52,880
Speaker 3: that show in her home kitchen in Cambridge. Her husband

625
00:32:52,880 --> 00:32:56,120
Speaker 3: Paul designed this kitchen that was like part kitchen, part

626
00:32:56,200 --> 00:33:00,120
Speaker 3: TV studio, and you know, just so they could in

627
00:33:00,160 --> 00:33:02,600
Speaker 3: time at home, and he was heavily involved. Apparently at

628
00:33:02,600 --> 00:33:05,560
Speaker 3: times he was on the floor with Q cards and

629
00:33:05,600 --> 00:33:10,000
Speaker 3: he helped design the original patch for the three Gormands

630
00:33:10,120 --> 00:33:12,920
Speaker 3: that when she worked with the other two chefs, and

631
00:33:13,000 --> 00:33:16,000
Speaker 3: so they were really a sort of a power couple

632
00:33:16,040 --> 00:33:18,160
Speaker 3: working together to enrich her career.

633
00:33:18,360 --> 00:33:21,800
Speaker 2: Yeah, chuck us say we take our second break and

634
00:33:21,880 --> 00:33:24,640
Speaker 2: come back and talk about why Julia Child is so beloved?

635
00:33:25,080 --> 00:33:40,320
Speaker 1: All right, We'll be right back, learn and stuff with

636
00:33:40,440 --> 00:33:43,960
Speaker 1: Joshua John stuff.

637
00:33:43,800 --> 00:34:04,200
Speaker 4: You shine up, all right?

638
00:34:04,360 --> 00:34:06,640
Speaker 3: Why was Julia Child so beloved? I feel like we've

639
00:34:06,680 --> 00:34:09,919
Speaker 3: already made a case, but let's talk about it some more,

640
00:34:10,640 --> 00:34:11,040
Speaker 3: all right.

641
00:34:11,160 --> 00:34:13,480
Speaker 2: I Mean we've covered some of it, but not at all.

642
00:34:14,400 --> 00:34:17,720
Speaker 2: A big one is that she introduced fresh ingredients to America.

643
00:34:17,760 --> 00:34:19,759
Speaker 2: This is really kind of we hit on this, but

644
00:34:19,760 --> 00:34:22,200
Speaker 2: it's worth saying. This is a time when people were

645
00:34:22,280 --> 00:34:26,040
Speaker 2: using canned soup as an ingredient, not just the can soup, right,

646
00:34:26,080 --> 00:34:31,040
Speaker 2: So everything was very processed, and she insisted on fresh ingredients,

647
00:34:31,080 --> 00:34:33,719
Speaker 2: like there was no way around it. You had to

648
00:34:33,840 --> 00:34:35,759
Speaker 2: use these or else these things were going to turn

649
00:34:35,800 --> 00:34:38,880
Speaker 2: out very well. But at the same time, she also said, like,

650
00:34:39,239 --> 00:34:42,200
Speaker 2: you need to let the food stand on its own, Like, yes,

651
00:34:42,200 --> 00:34:44,359
Speaker 2: you want herbs, but you want the herbs to compliment it.

652
00:34:44,400 --> 00:34:46,799
Speaker 2: You don't want the ribs to cover up. You don't

653
00:34:46,800 --> 00:34:48,920
Speaker 2: want to use a bunch of a one on your

654
00:34:48,960 --> 00:34:53,560
Speaker 2: soul muniere. Like you let the thing stand on its own.

655
00:34:53,640 --> 00:34:57,160
Speaker 2: You let the fish taste like fish. Like that was

656
00:34:57,640 --> 00:35:00,880
Speaker 2: kind of like a like a sub I guess of

657
00:35:01,120 --> 00:35:04,960
Speaker 2: introducing fresh ingredients, teaching people to enjoy the thing that

658
00:35:04,960 --> 00:35:07,960
Speaker 2: they were cooking rather than the thing that they were cooking.

659
00:35:08,000 --> 00:35:09,680
Speaker 2: Plus again a one.

660
00:35:09,600 --> 00:35:13,080
Speaker 3: Sauce, Yeah, exactly, and that technique. You know, if you

661
00:35:13,840 --> 00:35:16,360
Speaker 3: cook a piece of fish perfectly, you don't need anything

662
00:35:16,400 --> 00:35:19,600
Speaker 3: more than a little salt and pepper and butter and

663
00:35:19,719 --> 00:35:24,480
Speaker 3: maybe a squirt of lemon. Even telapia yeah. But despite

664
00:35:24,520 --> 00:35:26,000
Speaker 3: all this, she was not a food snob. She was

665
00:35:26,120 --> 00:35:29,799
Speaker 3: very approachable. She loved in and out Burger. She used

666
00:35:29,840 --> 00:35:33,880
Speaker 3: Helman's mayo and her tuna salad. Apparently she like Costco

667
00:35:34,000 --> 00:35:34,960
Speaker 3: hot dogs even.

668
00:35:35,000 --> 00:35:36,439
Speaker 2: I don't blame her.

669
00:35:37,400 --> 00:35:38,160
Speaker 3: I never had one.

670
00:35:38,200 --> 00:35:40,040
Speaker 2: What's Oh, they're great. They're like a.

671
00:35:40,400 --> 00:35:42,439
Speaker 3: What's different though, isn't it just a hot dog?

672
00:35:43,760 --> 00:35:45,920
Speaker 2: Yes, it's just a hot dog. But do you know

673
00:35:45,960 --> 00:35:48,439
Speaker 2: how every once in a while, your school lunch would

674
00:35:48,480 --> 00:35:52,000
Speaker 2: give you something that you're like, this is amazing. Yeah,

675
00:35:52,160 --> 00:35:55,080
Speaker 2: that's like, they're hot dogs. They have their own taste,

676
00:35:55,120 --> 00:35:57,600
Speaker 2: and it's an amazing taste. But they are on par

677
00:35:57,760 --> 00:36:00,160
Speaker 2: with like a school lunch type hot dog.

678
00:36:00,719 --> 00:36:01,759
Speaker 3: In the best way I got you.

679
00:36:01,880 --> 00:36:05,360
Speaker 2: Yeah, people go to Costco just to eat the hot dogs.

680
00:36:05,440 --> 00:36:07,680
Speaker 2: And the pizza's not bad too, but it's worth going

681
00:36:07,719 --> 00:36:10,440
Speaker 2: to just for the hot dogs, which technically, in a

682
00:36:10,480 --> 00:36:12,719
Speaker 2: weird way, gives it one Michelin star.

683
00:36:14,160 --> 00:36:18,399
Speaker 3: Well, you know, buddy, our friend Joe Garden, a friend

684
00:36:18,440 --> 00:36:21,959
Speaker 3: of the show, a former writer of The Onion. Joe

685
00:36:22,000 --> 00:36:24,960
Speaker 3: lives there in Woodstock and he posts pictures on his

686
00:36:25,040 --> 00:36:26,839
Speaker 3: Instagram eating those Costco hot dogs.

687
00:36:26,880 --> 00:36:28,200
Speaker 2: See, he knows what's going on.

688
00:36:28,719 --> 00:36:29,799
Speaker 3: Joe always knows what's up.

689
00:36:29,840 --> 00:36:32,920
Speaker 2: He's got his finger on the pulse of Julia Child.

690
00:36:33,080 --> 00:36:33,520
Speaker 3: That's right.

691
00:36:34,120 --> 00:36:39,640
Speaker 2: So she also reintroduced America to wine. At the time America,

692
00:36:39,880 --> 00:36:42,640
Speaker 2: Americans were drinking the stuff that's now on the bottom

693
00:36:42,719 --> 00:36:44,080
Speaker 2: shelf of grocery stores.

694
00:36:44,600 --> 00:36:45,520
Speaker 3: Yeah, the jug wine.

695
00:36:45,600 --> 00:36:48,680
Speaker 2: Yeah. So not only did she reintroduce America to wine,

696
00:36:48,719 --> 00:36:52,600
Speaker 2: she normalized She normalized it by doing the same thing

697
00:36:52,680 --> 00:36:56,600
Speaker 2: she did with mistakes. She drank wine on camera as

698
00:36:56,640 --> 00:36:59,960
Speaker 2: part of her show on some episodes. Apparently she was

699
00:37:00,080 --> 00:37:03,239
Speaker 2: started to get a little tipsy. She never got drunk

700
00:37:03,320 --> 00:37:05,360
Speaker 2: or sloppy or anything like that. But the fact that

701
00:37:05,400 --> 00:37:07,800
Speaker 2: she was drinking this wine, and by the way, pretty

702
00:37:07,800 --> 00:37:11,719
Speaker 2: good wine, made Americans realize what they were drinking was

703
00:37:12,080 --> 00:37:15,000
Speaker 2: just bottom of the barrel stuff and let's see what

704
00:37:15,080 --> 00:37:18,480
Speaker 2: else we've got. And as a result, California wine became

705
00:37:18,680 --> 00:37:24,160
Speaker 2: super dominant, essentially in part from her normalizing it. Yeah.

706
00:37:24,280 --> 00:37:27,440
Speaker 3: I think that happened in the seventies when California started

707
00:37:27,440 --> 00:37:31,279
Speaker 3: making good wine on par with the French according to

708
00:37:31,280 --> 00:37:35,319
Speaker 3: everyone but the French. She also liked beer, and this

709
00:37:35,400 --> 00:37:37,640
Speaker 3: sounds very gross to me, but she enjoyed something called

710
00:37:37,680 --> 00:37:41,920
Speaker 3: an upside down Martini, which is you swap themouth parts

711
00:37:41,920 --> 00:37:44,120
Speaker 3: in the gin, so it's much more of amooth than gin.

712
00:37:44,440 --> 00:37:47,920
Speaker 2: Yeah. It's also lower ABV, so you don't kick yuh're

713
00:37:48,000 --> 00:37:48,960
Speaker 2: trashed as quickly.

714
00:37:49,680 --> 00:37:51,319
Speaker 3: Yeah, but man, that's kind of one of the good

715
00:37:51,360 --> 00:37:52,640
Speaker 3: parts about a Martini.

716
00:37:52,320 --> 00:37:55,839
Speaker 2: Right for sure. She also had a really great sense

717
00:37:55,840 --> 00:37:59,399
Speaker 2: of humor, apparently, another long standing rumor that sometimes fans

718
00:37:59,400 --> 00:38:02,120
Speaker 2: would confront with. They were like, I remember that time

719
00:38:02,400 --> 00:38:05,160
Speaker 2: you drank some wine directly out of the bottle on

720
00:38:05,160 --> 00:38:09,480
Speaker 2: one of your episodes, and that apparently never happened either. Again,

721
00:38:09,520 --> 00:38:11,680
Speaker 2: it was just the extreme version of what she was

722
00:38:11,680 --> 00:38:13,960
Speaker 2: actually doing, which is kicking wine out of her glass.

723
00:38:14,120 --> 00:38:18,240
Speaker 2: But she said I would never do that on television.

724
00:38:18,120 --> 00:38:22,399
Speaker 3: Right, Yeah. And you know I opened with the dan

725
00:38:22,440 --> 00:38:25,040
Speaker 3: Ackroid bit if you didn't know what I was doing.

726
00:38:25,120 --> 00:38:27,160
Speaker 3: It was a very famous SNL skitch from back in

727
00:38:27,160 --> 00:38:29,800
Speaker 3: the day in seventy eight where dan Akroid portrayed Julia

728
00:38:29,960 --> 00:38:33,040
Speaker 3: Child where he cut the dickens on up his finger

729
00:38:33,840 --> 00:38:37,560
Speaker 3: and you know, blood's just going everywhere. Of course, they

730
00:38:37,560 --> 00:38:40,000
Speaker 3: have the blood pack just squirting blood all over everything.

731
00:38:40,080 --> 00:38:42,799
Speaker 3: And he was a big fan apparently, and that was

732
00:38:43,080 --> 00:38:46,279
Speaker 3: a real incident. I think about a month before that

733
00:38:46,400 --> 00:38:50,359
Speaker 3: sketch where she was working with Jacques Papin on Tom

734
00:38:50,400 --> 00:38:53,319
Speaker 3: Snyder's Tomorrow Show, where she had cut herself pretty bad,

735
00:38:53,360 --> 00:38:54,839
Speaker 3: and I guess that was the inspiration for that.

736
00:38:55,080 --> 00:38:57,560
Speaker 2: She also apparently was very proud of that sketch and

737
00:38:57,640 --> 00:39:01,239
Speaker 2: thought it was hilarious. So the videotape of and would

738
00:39:01,239 --> 00:39:05,320
Speaker 2: show people sometimes and then at a really particularly fun

739
00:39:05,480 --> 00:39:08,640
Speaker 2: enthusiastic dinner party, she might act it out like words

740
00:39:08,719 --> 00:39:09,719
Speaker 2: for her by heart.

741
00:39:09,760 --> 00:39:10,560
Speaker 3: Can you imagine?

742
00:39:10,680 --> 00:39:12,040
Speaker 2: Oh, I would have loved to have seen that.

743
00:39:12,600 --> 00:39:13,840
Speaker 3: Yeah, incredible.

744
00:39:13,880 --> 00:39:17,719
Speaker 2: She was also super charming and funny on TV appearances,

745
00:39:17,719 --> 00:39:21,840
Speaker 2: but particularly Letterman. You can watch compilations of her on Letterman.

746
00:39:21,920 --> 00:39:24,120
Speaker 2: She could hold her own against Letterman, no problem.

747
00:39:24,760 --> 00:39:27,000
Speaker 3: Yeah you sent me that one clip. I actually think

748
00:39:27,040 --> 00:39:30,360
Speaker 3: I remember seeing that in high school. But Letterman was,

749
00:39:31,680 --> 00:39:33,840
Speaker 3: you know, I love Letterman, he was. I felt like

750
00:39:33,840 --> 00:39:36,160
Speaker 3: he was not being too kind about the food.

751
00:39:36,280 --> 00:39:37,240
Speaker 2: Sometimes he's cranky.

752
00:39:37,760 --> 00:39:39,920
Speaker 3: Yeah, so I felt a little bad for her and

753
00:39:40,040 --> 00:39:42,680
Speaker 3: that she was serving him. Kind of a version in

754
00:39:42,680 --> 00:39:45,719
Speaker 3: this one of a tartar what do you called, Yeah,

755
00:39:45,840 --> 00:39:48,120
Speaker 3: a of a steak tartar. But it was with ground

756
00:39:48,160 --> 00:39:50,719
Speaker 3: beef and melted cheese, and he just sort of kept

757
00:39:50,719 --> 00:39:52,120
Speaker 3: making fun of it and then he spit it out.

758
00:39:52,160 --> 00:39:54,160
Speaker 3: And at the end I think she said something that

759
00:39:54,239 --> 00:39:55,600
Speaker 3: kind of made me feel bad. She was like, well,

760
00:39:55,600 --> 00:39:57,880
Speaker 3: maybe next time I can serve something you like or

761
00:39:57,920 --> 00:39:58,440
Speaker 3: something like that.

762
00:39:58,480 --> 00:40:02,080
Speaker 2: Well, she used in a seedling tour to melt the cheese,

763
00:40:02,680 --> 00:40:05,279
Speaker 2: which is pretty hilarious. I had the impression that they

764
00:40:05,280 --> 00:40:07,560
Speaker 2: didn't have the equipment she needed to make a burger,

765
00:40:07,600 --> 00:40:09,000
Speaker 2: so she made the most out of it.

766
00:40:09,600 --> 00:40:13,200
Speaker 3: Oh interesting, Well, using a torch is very commonplace in

767
00:40:13,280 --> 00:40:15,160
Speaker 3: kitchens now, but Dave made it. I guess back then

768
00:40:15,200 --> 00:40:17,000
Speaker 3: it was unusual because Dave was like, thought it was

769
00:40:17,000 --> 00:40:17,920
Speaker 3: the weirdest thing you'd ever seen.

770
00:40:18,200 --> 00:40:21,880
Speaker 2: Sure. One other thing we mentioned too that we have

771
00:40:21,960 --> 00:40:23,799
Speaker 2: to touch on is she was known for her love

772
00:40:23,800 --> 00:40:27,680
Speaker 2: of butter. She taught America to cook all through the

773
00:40:27,680 --> 00:40:30,359
Speaker 2: decades where America started to become health conscious and fat

774
00:40:30,400 --> 00:40:32,640
Speaker 2: free and all that stuff, and so she would become

775
00:40:32,680 --> 00:40:36,440
Speaker 2: criticized for pushing things like real butter on people, and

776
00:40:36,520 --> 00:40:39,000
Speaker 2: she would say things like, well, if you're afraid of butter,

777
00:40:39,280 --> 00:40:44,680
Speaker 2: use cream instead, which is at least as butter. And

778
00:40:44,800 --> 00:40:47,759
Speaker 2: her whole thing was like, yes, she shouldn't just be

779
00:40:47,800 --> 00:40:51,239
Speaker 2: gorging yourself on butter all the time. But if you're

780
00:40:51,280 --> 00:40:54,000
Speaker 2: going to make a meal, use the real butter and

781
00:40:54,200 --> 00:40:56,960
Speaker 2: enjoy every bite of it. Like, that's the point is

782
00:40:57,080 --> 00:40:59,759
Speaker 2: enjoying every single bite of this stuff, not enjoying every

783
00:40:59,760 --> 00:41:02,839
Speaker 2: single bite until you start eating mindlessly because you eat

784
00:41:02,840 --> 00:41:05,879
Speaker 2: this ten times a day. Right, Yeah, And she had

785
00:41:05,920 --> 00:41:09,120
Speaker 2: she quote she quoted Oscar Wilde, which I thought was great,

786
00:41:09,120 --> 00:41:13,640
Speaker 2: but she said everything in moderation, including moderation.

787
00:41:14,120 --> 00:41:17,560
Speaker 3: Yeah, that's a great quote. I got a little kitchen

788
00:41:17,560 --> 00:41:20,880
Speaker 3: tip if you're health conscious and you're thinking, like I

789
00:41:20,920 --> 00:41:22,880
Speaker 3: don't want to use a lot of butter, I use

790
00:41:22,920 --> 00:41:23,920
Speaker 3: olive oil or whatever.

791
00:41:24,840 --> 00:41:25,680
Speaker 4: Use that olive oil.

792
00:41:25,719 --> 00:41:27,759
Speaker 3: But you can also throw in like one pad of

793
00:41:27,800 --> 00:41:31,200
Speaker 3: butter in with that olive oil. You can mix those

794
00:41:31,200 --> 00:41:33,000
Speaker 3: two things and it's great. Sure, and it adds just

795
00:41:33,040 --> 00:41:35,400
Speaker 3: a little unctuousness that olive oil won't give you.

796
00:41:35,480 --> 00:41:39,120
Speaker 2: I love that. Yeah, and don't forget the A one.

797
00:41:40,120 --> 00:41:43,879
Speaker 3: My friend Clay still loves that stuff so well.

798
00:41:43,920 --> 00:41:45,000
Speaker 2: It's it's classy.

799
00:41:45,880 --> 00:41:48,439
Speaker 3: Yeah, I mean it's a very specific taste. I love

800
00:41:48,480 --> 00:41:51,560
Speaker 3: that tart, tangy A one. I just don't use it, so.

801
00:41:51,680 --> 00:41:54,480
Speaker 2: Chuck, we talked about volumes one and two of Mastering

802
00:41:54,520 --> 00:41:56,840
Speaker 2: the Art of French Cooking. We should say, in addition

803
00:41:56,880 --> 00:41:59,279
Speaker 2: to the string of successful TV shows, she had a

804
00:41:59,280 --> 00:42:02,239
Speaker 2: bunch of cook but bo but these were her two classics,

805
00:42:02,960 --> 00:42:05,759
Speaker 2: and put together is seven hundred and eighty one recipes

806
00:42:05,800 --> 00:42:08,120
Speaker 2: between the two of them. But if you go on

807
00:42:08,160 --> 00:42:10,520
Speaker 2: to food sites and you look up something like Julia

808
00:42:10,600 --> 00:42:15,120
Speaker 2: Child's best recipes, some of them kind of percolate to

809
00:42:15,200 --> 00:42:17,799
Speaker 2: the top where you're like, you see them on just

810
00:42:17,840 --> 00:42:20,680
Speaker 2: about every list, And I think that we should go

811
00:42:20,760 --> 00:42:22,719
Speaker 2: over a few of those starting now.

812
00:42:23,440 --> 00:42:26,800
Speaker 3: Yeah, for sure. If you've ever seen the movie Julia

813
00:42:26,840 --> 00:42:28,120
Speaker 3: and Julia, did you see that?

814
00:42:28,160 --> 00:42:28,560
Speaker 2: I haven't.

815
00:42:28,560 --> 00:42:31,480
Speaker 3: I heard it was great. It's really good. That is

816
00:42:31,480 --> 00:42:37,160
Speaker 3: the story of a woman named Julie Powell who I

817
00:42:37,160 --> 00:42:39,600
Speaker 3: think was sort of felt lost in life and wanted

818
00:42:39,640 --> 00:42:43,120
Speaker 3: to dive into this project of cooking every recipe. I

819
00:42:43,160 --> 00:42:45,319
Speaker 3: think she had a blog or something. Maybe. Yeah, it

820
00:42:45,360 --> 00:42:48,200
Speaker 3: was a really good movie though. Amy Adams played Julie Powell,

821
00:42:48,239 --> 00:42:50,279
Speaker 3: who very sadly passed away a few years ago at

822
00:42:50,280 --> 00:42:54,319
Speaker 3: the young age of forty nine, and Meryl Streep, I

823
00:42:54,560 --> 00:42:56,120
Speaker 3: don't know if she won the Academy Award. I know

824
00:42:56,200 --> 00:42:59,440
Speaker 3: she was nominated for playing Julia Child. So it sort

825
00:42:59,480 --> 00:43:03,600
Speaker 3: of tells those two stories together. And it's a wonderful

826
00:43:03,960 --> 00:43:07,360
Speaker 3: movie from Nora Ephron. But in that movie, she's cooking

827
00:43:07,360 --> 00:43:10,200
Speaker 3: all the recipes. And one, the big, big one from

828
00:43:10,200 --> 00:43:11,960
Speaker 3: the book that she was most well known for that

829
00:43:12,000 --> 00:43:13,799
Speaker 3: she really wanted to master out of the gate was.

830
00:43:14,040 --> 00:43:18,600
Speaker 2: The buff Bogagnon, which is essentially a beef stew with

831
00:43:18,719 --> 00:43:23,719
Speaker 2: red wine. But again, take some deceptively simple ingredients and

832
00:43:23,719 --> 00:43:26,000
Speaker 2: put them together in the right way, it's going to

833
00:43:26,040 --> 00:43:29,880
Speaker 2: produce a smash hit dish. And that's what Beeborgangnon is.

834
00:43:30,440 --> 00:43:33,799
Speaker 2: What else keish lorraine, which everybody knows you can get

835
00:43:33,840 --> 00:43:37,200
Speaker 2: keish lorraine at the grocery store by the slice. Yeah,

836
00:43:37,680 --> 00:43:41,120
Speaker 2: because Julia Child introduced it to the United States with

837
00:43:41,200 --> 00:43:41,880
Speaker 2: her cookbook.

838
00:43:42,680 --> 00:43:46,640
Speaker 3: That's right, very again, very simple clean recipe. Bacon, onions,

839
00:43:46,640 --> 00:43:50,440
Speaker 3: egg cream, a few cheeses, some spices of course, eggs.

840
00:43:51,000 --> 00:43:53,200
Speaker 2: Well, I just real quick about bacon. Remember I said

841
00:43:53,239 --> 00:43:55,080
Speaker 2: that she didn't want to cover up the taste. She

842
00:43:55,120 --> 00:43:56,799
Speaker 2: wanted to let things to stand on their own.

843
00:43:57,320 --> 00:43:57,720
Speaker 3: Yeah.

844
00:43:57,760 --> 00:43:59,839
Speaker 2: One of the things she talks about mastering the art

845
00:43:59,840 --> 00:44:03,920
Speaker 2: of French cooking was that with American bacon, you have

846
00:44:04,000 --> 00:44:06,719
Speaker 2: to blanchet first to remove the smoky flavor. So you

847
00:44:06,760 --> 00:44:10,239
Speaker 2: actually lightly boil it for a little bit until you

848
00:44:10,239 --> 00:44:12,440
Speaker 2: get the smoky flavor off, and then you start to

849
00:44:12,520 --> 00:44:15,440
Speaker 2: use bacon, which I think is actually a huge tip

850
00:44:15,640 --> 00:44:17,600
Speaker 2: for a lot of people out there.

851
00:44:17,680 --> 00:44:20,920
Speaker 3: Believe me, if they don't like smoky flavors, I guess.

852
00:44:20,760 --> 00:44:23,520
Speaker 2: Or But the problem is is the bacon smoke smokin

853
00:44:23,560 --> 00:44:25,160
Speaker 2: This is going to take over like that's all you're

854
00:44:25,160 --> 00:44:27,680
Speaker 2: gonna taste, whereas you're not. If you can get rid

855
00:44:27,719 --> 00:44:31,720
Speaker 2: of that smoky flavor, then you're you're in hog heaven.

856
00:44:31,840 --> 00:44:32,960
Speaker 2: As she always said.

857
00:44:33,560 --> 00:44:35,279
Speaker 3: I don't mind. I like that apple with and I

858
00:44:35,280 --> 00:44:37,400
Speaker 3: also cook it in the oven. I think that is

859
00:44:37,440 --> 00:44:40,360
Speaker 3: the best way to cook bacon, agreed. And they on

860
00:44:40,440 --> 00:44:41,200
Speaker 3: a baking feet.

861
00:44:41,120 --> 00:44:43,240
Speaker 2: With the little elf laying on it to keep it flat.

862
00:44:45,239 --> 00:44:48,400
Speaker 3: Uh what about a cassoulet. That's a very classic French dish.

863
00:44:48,520 --> 00:44:52,160
Speaker 2: Yeah, it's pork and beans, poultry sausage. There's a dark

864
00:44:52,200 --> 00:44:54,080
Speaker 2: brown crust on the top of the whole thing. She

865
00:44:54,120 --> 00:44:55,600
Speaker 2: had a great quote about that.

866
00:44:57,200 --> 00:45:01,000
Speaker 3: Uh yeah, cassoulet that best of bean feast is everyday

867
00:45:01,000 --> 00:45:04,920
Speaker 3: fair for a peasant, but ambrosia for a gastronome. Though

868
00:45:04,960 --> 00:45:07,640
Speaker 3: it's ideal consumer is at three hundred pound blocking back,

869
00:45:08,400 --> 00:45:11,280
Speaker 3: who's been splitting firewood NonStop for the last twelve hours

870
00:45:11,280 --> 00:45:14,040
Speaker 3: on a sub zero day in Manitoba.

871
00:45:14,080 --> 00:45:16,320
Speaker 2: And like, if you look at pictures of the caselet,

872
00:45:16,400 --> 00:45:18,560
Speaker 2: it's like, I want one so bad.

873
00:45:20,440 --> 00:45:21,399
Speaker 3: Yeah, it looks really good.

874
00:45:21,600 --> 00:45:23,160
Speaker 2: And what about chocolate Moose.

875
00:45:24,120 --> 00:45:27,360
Speaker 3: Yeah, that's another one that apparently she made a mistake

876
00:45:27,440 --> 00:45:30,799
Speaker 3: on air. It didn't set correctly, and you know that

877
00:45:30,840 --> 00:45:34,640
Speaker 3: moose has to set. But good chocolate moose is out

878
00:45:34,640 --> 00:45:35,120
Speaker 3: of this world.

879
00:45:35,280 --> 00:45:38,160
Speaker 2: Yeah. I couldn't find the episode, but apparently a nineteen

880
00:45:38,200 --> 00:45:42,560
Speaker 2: ninety two WAPO article mentioned it. But supposedly it is

881
00:45:42,880 --> 00:45:47,320
Speaker 2: surprisingly easy to make and the outcome is just amazing.

882
00:45:47,360 --> 00:45:51,279
Speaker 2: I saw light airy, silky smooth. It says, the endless meal,

883
00:45:52,280 --> 00:45:55,600
Speaker 2: and it's just a few ingredients including rum, chocolate coffee.

884
00:45:56,080 --> 00:45:58,480
Speaker 2: And she teaches you these techniques of how to make,

885
00:45:58,600 --> 00:46:00,960
Speaker 2: how to fold it, how to win the egg whites,

886
00:46:01,280 --> 00:46:04,560
Speaker 2: and just get it just right. And yeah, yeah, every

887
00:46:04,560 --> 00:46:07,520
Speaker 2: time I hear chocolate moose, I think of chocolate moose

888
00:46:07,560 --> 00:46:09,080
Speaker 2: from top secret.

889
00:46:09,880 --> 00:46:14,720
Speaker 3: Oh yeah, he's great. This is good movie. Rip Val Kilmer.

890
00:46:14,960 --> 00:46:16,319
Speaker 2: Oh yeah, I forgot about that.

891
00:46:17,080 --> 00:46:18,880
Speaker 3: And then, of course French onion soup. I know that

892
00:46:18,920 --> 00:46:20,960
Speaker 3: you and I both talked on the air about our

893
00:46:20,960 --> 00:46:23,800
Speaker 3: love for French onion soup. If it's on a menu.

894
00:46:24,080 --> 00:46:27,000
Speaker 3: There's two things in my life. If it's on a menu,

895
00:46:27,040 --> 00:46:29,239
Speaker 3: I will get it. One is French onion soup and

896
00:46:29,280 --> 00:46:30,680
Speaker 3: the other is a French dip sandwich.

897
00:46:31,239 --> 00:46:33,040
Speaker 2: You love the French, two of.

898
00:46:33,080 --> 00:46:35,799
Speaker 3: My favorite things, and it's not on you know, the

899
00:46:35,800 --> 00:46:37,719
Speaker 3: most menu. So when I see it, I order it.

900
00:46:38,000 --> 00:46:40,920
Speaker 3: And that French onion soup a crusty on top and

901
00:46:40,960 --> 00:46:44,279
Speaker 3: that delicious oniony broth in the bread. It's just one

902
00:46:44,320 --> 00:46:45,120
Speaker 3: of life's treats.

903
00:46:45,160 --> 00:46:45,880
Speaker 2: Have you ever made it?

904
00:46:46,880 --> 00:46:48,600
Speaker 3: I've never made it myself. I should try that.

905
00:46:48,640 --> 00:46:51,800
Speaker 2: It's really good. All it takes is patience. It's not hard,

906
00:46:52,480 --> 00:46:54,520
Speaker 2: but it takes a while for everything to come together.

907
00:46:54,560 --> 00:46:57,520
Speaker 2: It takes a while to like genuinely caramelize the onions.

908
00:46:57,920 --> 00:47:01,520
Speaker 2: But man, it is so it's really good.

909
00:47:02,400 --> 00:47:04,200
Speaker 3: Don't you just get one of those Lipton packets?

910
00:47:04,560 --> 00:47:07,319
Speaker 2: Yeah, out of the cayn that's how I do it.

911
00:47:08,000 --> 00:47:10,000
Speaker 3: Well, you take one those Lipton packets and you put

912
00:47:10,000 --> 00:47:12,120
Speaker 3: it in a turkey burger. That's what you do.

913
00:47:12,440 --> 00:47:14,719
Speaker 2: Uh. Yeah, that's supposed to be pretty good. I've not

914
00:47:14,800 --> 00:47:17,920
Speaker 2: had that. I found a recipe for a roast that

915
00:47:18,080 --> 00:47:22,400
Speaker 2: has a packet of ojou, you know, the dry oju packet,

916
00:47:22,640 --> 00:47:29,120
Speaker 2: a packet of ranch dry ranch mix, pepperccini, and like

917
00:47:29,239 --> 00:47:31,160
Speaker 2: maybe one other thing and a roast and you put

918
00:47:31,160 --> 00:47:33,440
Speaker 2: in a slow cooker and it's supposed to be a

919
00:47:33,520 --> 00:47:35,319
Speaker 2: knockout dish. And I can't wait to try it.

920
00:47:36,200 --> 00:47:39,440
Speaker 3: Man, we got you got to watch Julia and Julie

921
00:47:39,600 --> 00:47:43,040
Speaker 3: and Julia and then start cooking that stuff and let

922
00:47:43,080 --> 00:47:43,680
Speaker 3: me know how it goes.

923
00:47:43,760 --> 00:47:45,680
Speaker 2: Okay, Yeah, I definitely plan to make some stuff, so

924
00:47:45,680 --> 00:47:47,279
Speaker 2: I'll let you know for sure, all right.

925
00:47:47,800 --> 00:47:50,160
Speaker 3: Uh. Sadly we're at the end of this episode.

926
00:47:50,400 --> 00:47:50,520
Speaker 2: Uh.

927
00:47:50,840 --> 00:47:54,160
Speaker 3: And Julia Child met the end of her life at

928
00:47:54,200 --> 00:47:56,440
Speaker 3: the almost age of ninety two. I think she was

929
00:47:56,480 --> 00:47:58,720
Speaker 3: just a couple of days short of her ninety second

930
00:47:58,719 --> 00:48:01,480
Speaker 3: birthday when she passed away at her home at the

931
00:48:01,480 --> 00:48:04,759
Speaker 3: time in Monticito, California, in August two thousand and four

932
00:48:04,960 --> 00:48:06,280
Speaker 3: of liver failure.

933
00:48:06,560 --> 00:48:09,680
Speaker 2: Yeah, l Ain Ducasso, I think is the only three

934
00:48:09,719 --> 00:48:13,320
Speaker 2: star Michelin, Chef in the World, said today the entire

935
00:48:13,360 --> 00:48:17,400
Speaker 2: community of cooks is sad and feels like orphans.

936
00:48:17,920 --> 00:48:19,040
Speaker 3: Oh man, I know.

937
00:48:19,120 --> 00:48:20,280
Speaker 2: And that's sad, that's brutal.

938
00:48:20,360 --> 00:48:20,880
Speaker 3: Yeah.

939
00:48:20,960 --> 00:48:23,680
Speaker 2: So she's actually buried in one of the more interesting

940
00:48:23,719 --> 00:48:25,960
Speaker 2: places I've ever heard of. Had you heard of the

941
00:48:25,960 --> 00:48:27,560
Speaker 2: Neptune Memorial Reef before?

942
00:48:28,280 --> 00:48:29,680
Speaker 3: No? That sounds kind of cool though.

943
00:48:29,760 --> 00:48:32,799
Speaker 2: Yeah. So they took her cremated remains mixed together with

944
00:48:32,880 --> 00:48:36,479
Speaker 2: some concrete and formed a headstone out of it, put

945
00:48:36,520 --> 00:48:38,880
Speaker 2: it underwater. I can't remember how deep it is, but

946
00:48:39,040 --> 00:48:43,480
Speaker 2: this is an acre long underwater cemetery off a Key

947
00:48:43,719 --> 00:48:47,799
Speaker 2: Key Biscayne in Florida. And on the headstone, again made

948
00:48:47,840 --> 00:48:51,240
Speaker 2: from her cremated remains, there's a plaque with a knife

949
00:48:51,239 --> 00:48:53,560
Speaker 2: and a fork inscribed on it and a quote from

950
00:48:53,560 --> 00:48:55,680
Speaker 2: her fat gives things flavor.

951
00:48:56,400 --> 00:48:56,880
Speaker 3: I love it.

952
00:48:57,000 --> 00:48:57,239
Speaker 2: Yep.

953
00:48:57,840 --> 00:48:59,799
Speaker 3: That's pretty fun for a scuba diver to see, I

954
00:48:59,800 --> 00:49:00,680
Speaker 3: bet for sure.

955
00:49:01,760 --> 00:49:04,600
Speaker 2: So rip Julia Child, and thanks for everything.

956
00:49:05,440 --> 00:49:07,160
Speaker 3: That's right. Our berets are off to you.

957
00:49:09,000 --> 00:49:12,120
Speaker 2: Let's see, we talked about Julia Child. You took off

958
00:49:12,120 --> 00:49:15,280
Speaker 2: your brain. Yeah, that means it's time for listener mail.

959
00:49:17,440 --> 00:49:23,040
Speaker 3: All right. So this is from Nathan Weinger and Carmel Indiana,

960
00:49:23,840 --> 00:49:26,040
Speaker 3: and Nathan went through the trouble of calculating how many

961
00:49:26,040 --> 00:49:29,839
Speaker 3: Olympic pools deep and how many big macs we are

962
00:49:30,080 --> 00:49:33,799
Speaker 3: Okay as a show, he loves it. He says, I

963
00:49:33,800 --> 00:49:35,920
Speaker 3: love nerd math. So I did some calculations using my

964
00:49:35,960 --> 00:49:39,200
Speaker 3: trustee search engine. I found out there are over twenty

965
00:49:39,200 --> 00:49:42,480
Speaker 3: six hundred episodes of stuff you should know. We're just

966
00:49:42,480 --> 00:49:44,320
Speaker 3: going to use twenty six hundred to make it simply.

967
00:49:44,400 --> 00:49:48,520
Speaker 3: So okay, all told, the average length is forty five minutes,

968
00:49:48,840 --> 00:49:52,640
Speaker 3: which that makes me feel good because that's what we'rehooting for. Yeah,

969
00:49:52,680 --> 00:49:54,400
Speaker 3: he said, I'm going to He said that seems low though,

970
00:49:54,440 --> 00:49:55,919
Speaker 3: so I'm going to adjust it up to fifty five.

971
00:49:56,000 --> 00:49:57,560
Speaker 3: I think these days is forty five. They used to

972
00:49:57,560 --> 00:50:01,480
Speaker 3: be longer, so that's probably what he's witnessing. At average

973
00:50:01,480 --> 00:50:03,759
Speaker 3: conversational speed, humans speak about one hundred and thirty words

974
00:50:03,800 --> 00:50:05,759
Speaker 3: a minute. So you guys do a great podcast, and

975
00:50:05,800 --> 00:50:08,560
Speaker 3: as pros, have honed your conversational skills to not be

976
00:50:08,600 --> 00:50:10,319
Speaker 3: fast nor slow. So I'm going to stick with that

977
00:50:10,880 --> 00:50:11,600
Speaker 3: median figure.

978
00:50:11,760 --> 00:50:12,200
Speaker 2: Thanks.

979
00:50:12,600 --> 00:50:14,720
Speaker 3: The average number of letters per English word is five,

980
00:50:15,239 --> 00:50:17,600
Speaker 3: but since you often talk about subjects that require words

981
00:50:17,640 --> 00:50:21,239
Speaker 3: like spectacular and hint or kaifex. I'm going to up

982
00:50:21,280 --> 00:50:24,320
Speaker 3: your average to six. And finally, we're going to convert

983
00:50:24,320 --> 00:50:27,000
Speaker 3: your speech into inches based on the size of a

984
00:50:27,040 --> 00:50:30,240
Speaker 3: standard size twelve font, which is point one sixty seven inches.

985
00:50:30,760 --> 00:50:33,520
Speaker 3: I'd love this stuff. So based on all that, we

986
00:50:33,560 --> 00:50:36,400
Speaker 3: can get inches per word, one inches per minute a speech,

987
00:50:36,400 --> 00:50:39,360
Speaker 3: one hundred and thirty inches per episode, seventy one to

988
00:50:39,400 --> 00:50:44,480
Speaker 3: fifty total episode inches, eighteen million, five hundred ninety thousand

989
00:50:44,480 --> 00:50:48,560
Speaker 3: in total episode feet, which is one point five four

990
00:50:48,640 --> 00:50:52,840
Speaker 3: nine one sixty seven feet. That equates so one episode

991
00:50:52,840 --> 00:50:55,440
Speaker 3: of stuff you should know equates to the depth of

992
00:50:55,520 --> 00:50:57,799
Speaker 3: two hundred and thirty eight thousand, three hundred and thirty

993
00:50:57,800 --> 00:51:01,479
Speaker 3: three Olympic swimming pools, a bit short of Josh's estimate

994
00:51:01,520 --> 00:51:03,319
Speaker 3: of ten to fifteen million, and for the sake of

995
00:51:03,960 --> 00:51:10,120
Speaker 3: transparency and Chuck's liking, that is seven point seven four

996
00:51:10,320 --> 00:51:15,120
Speaker 3: five and change million, big max at an average of

997
00:51:15,200 --> 00:51:16,920
Speaker 3: two point five interest per Burger.

998
00:51:18,120 --> 00:51:20,360
Speaker 2: Wo Man, who is this?

999
00:51:20,360 --> 00:51:24,080
Speaker 3: This is Nathan Wenger or Winger? Okay, I'd say Winger.

1000
00:51:24,680 --> 00:51:27,440
Speaker 2: I think it's Winger in the tradition of Kip Winger.

1001
00:51:28,239 --> 00:51:31,480
Speaker 3: Well, it's w E though, so that's Nathan. He's in Carmel, Indiana.

1002
00:51:31,560 --> 00:51:33,000
Speaker 3: That's a lot of work to go through names.

1003
00:51:33,120 --> 00:51:35,239
Speaker 2: Yeah, Nathan, I could tell you're a true fan with

1004
00:51:35,280 --> 00:51:38,160
Speaker 2: that little trusty search engine aside, I caught that.

1005
00:51:38,800 --> 00:51:39,239
Speaker 3: I love it.

1006
00:51:39,680 --> 00:51:41,640
Speaker 2: Thank you for doing that. I always wanted to know

1007
00:51:41,640 --> 00:51:44,480
Speaker 2: how many big Max we are and Olympic pools. So

1008
00:51:44,680 --> 00:51:48,319
Speaker 2: thanks a lot, Nathan, and happy Thanksgiving to you, and

1009
00:51:48,440 --> 00:51:51,680
Speaker 2: happy Thanksgiving to all of you out there, including our

1010
00:51:51,719 --> 00:51:54,160
Speaker 2: Canada friends. And if you want to send us an

1011
00:51:54,239 --> 00:51:57,520
Speaker 2: email like Nathan did, send it off to Stuff Podcasts

1012
00:51:57,560 --> 00:52:01,960
Speaker 2: at iHeartRadio dot com.

1013
00:52:02,120 --> 00:52:05,000
Speaker 3: Stuff you Should Know is a production of iHeartRadio. For

1014
00:52:05,120 --> 00:52:07,799
Speaker 3: more podcasts myheart Radio, visit the iHeartRadio

1015
00:52:07,880 --> 00:52:11,240
Speaker 1: App, Apple Podcasts, or wherever you listen to your favorite shows.