Just when I thought I knew everything, you introduced me to Dione Lucas! How did I manage to overlook her? The book you scored looks like a true treasure! I like to make omelettes, but they often become scrambled eggs as you mentioned! Thanks for another informative and interesting post!
This was so much fun! As it happens, I watched the new Julia series and when I saw the actress who played her make the omelet, I was inspired. My omelets aren't always pretty either but they do taste so much better than what I called an omelet earlier. I guess J was right: everything IS better with butter. Sigh.
Have you ever heard of Franny Cradock, another Brit who appeared on the small screen to educate the cooking public? I discovered her when I did an issue on cookbooks way back and thought you might appreciate the video. : https://youtu.be/9O5WDPSpI1A
WowWowWow! Now THAT is a colorful personality! Thank you for this, cooking with pink billowy sleeves and a bow in her hair and then confectioners on the omelette! I just read a little about her on Wikipedia, fascinating. I’m going to learn more, thank you so much for this, Elizabeth! 😊
That omelette looks delicious! Omelettes are one of my favorite things to make when I’m eating on my own for dinner!
When David and I visited Mont-Saint-Michel earlier this year we almost went to La Mère Poulard for their famous omelette but ended up changing dinner plans at the last minute. I’m kind of sad that we missed out (although honestly, from reading the reviews opinions are mixed on whether it’s worth the hype), but now I guess we have an excuse to go back 😆
A valley between a serviceable omelette and a great omelette can be so deep and wide. The main reason my husband makes all of ours. Eggs are my Achilles heel.
So interesting Jolene! Have you read Lessons in Chemistry? Novel out this past summer about a chemistry expert who ends up starring in a cooking show in the '60s.
No!! Googling now! I’d ask her (if she was real 😂) what the chemistry of the water does since I can’t remember! Definitely getting this book, loved your interview with Leigh today! 👏👏👏
Oh, Jolene--I loved this post so much! Your research is just so amazing. I wonder if you remember "The Galloping Gourmet". He was an Australian with a wonderful cooking show. He was very funny and seemed to drink a lot while cooking, supposedly getting drunk, but I think that may have been an act. Anyway. I also wanted to say how much I love your writing. The alliteration in this phrase delighted me: "messages whose meaning may be murky for modern readers". You are so talented and a gift to all of us! Love, Jamie
Always fascinating to learn about a woman TV chef who predates Julia. I love the cartoon of the man in the chef’s hat looking so respectful as he watches her--almost transgressive for the time! ...
I don’t think I’ve ever made a proper omelet--they always come out browned (though, sacrebleu, I like it that way!). I will have to try this technique, so beautifully explained here. I too wonder why you’d add any water to the eggs--to make them more manageable in the pan?
I thought that, too, Ruth! (About it being transgressive for the times) I just wrote Amy in another comment, I can’t remember why and I’m researching it, some say it makes the omelette fluffier to add water, but there’s something about the temp of the water, I’ll find out! 😊
Thanks, Jolene! I'll be interested to hear what you find out about the water. I've also stopped adding it because I just couldn't figure out why it was there! But a fluffier omelet might be a reason to reverse course! 😊
It does make you wonder about the point of view of the cartoonist. Interesting find Jolene. I'm going to leave out the water the next time I make an omelette. Thanks!
Considering this magazine came out in 1951 when the US was a man's man's man's world and women were supposed to stay at home, I'm afraid the cartoonist was making fun of that poor chef who had to stoop to learn new recipes from a woman.
Exactly. He seems to enjoy it, which makes the whole thing doubly disgraceful. I guess it's the frisson of doing something prohibited, like watching culinary porn.
Just when I thought I knew everything, you introduced me to Dione Lucas! How did I manage to overlook her? The book you scored looks like a true treasure! I like to make omelettes, but they often become scrambled eggs as you mentioned! Thanks for another informative and interesting post!
Thanks, Pam! Such an interesting life she had! :)
This was so much fun! As it happens, I watched the new Julia series and when I saw the actress who played her make the omelet, I was inspired. My omelets aren't always pretty either but they do taste so much better than what I called an omelet earlier. I guess J was right: everything IS better with butter. Sigh.
Have you ever heard of Franny Cradock, another Brit who appeared on the small screen to educate the cooking public? I discovered her when I did an issue on cookbooks way back and thought you might appreciate the video. : https://youtu.be/9O5WDPSpI1A
WowWowWow! Now THAT is a colorful personality! Thank you for this, cooking with pink billowy sleeves and a bow in her hair and then confectioners on the omelette! I just read a little about her on Wikipedia, fascinating. I’m going to learn more, thank you so much for this, Elizabeth! 😊
The irony of a Brit teaching French cookery to Americans is not lost on this Brit . . . :)
Ha! 😂
That omelette looks delicious! Omelettes are one of my favorite things to make when I’m eating on my own for dinner!
When David and I visited Mont-Saint-Michel earlier this year we almost went to La Mère Poulard for their famous omelette but ended up changing dinner plans at the last minute. I’m kind of sad that we missed out (although honestly, from reading the reviews opinions are mixed on whether it’s worth the hype), but now I guess we have an excuse to go back 😆
Yes, Kiki! Go back! And take pictures for me! 🍳 😂
A valley between a serviceable omelette and a great omelette can be so deep and wide. The main reason my husband makes all of ours. Eggs are my Achilles heel.
Mia! So nice to see you here :) So true what you said about omelettes!
Yes! I had my first baby in September, so trying to get back into the swing of things by first visiting some of my favorite spots :)
Congratulations, Mia! ☺️❤️
Thanks!
Oh, this was such a darling, educational journey in this post...exactly why I read your 'stack !
Thank you, Jess! I just finished your beautiful newsletter and now I want to make carrot 🥕 cake, immediately!
You are too kind!! I have no doubt an excellent carrot cake (or muffin!) is in your near future! <3
I did. I made a lovely little omelette this morning with eggs from my fluffs and plenty of butter. 😋
Those gorgeous fluffs and eggs 🥚!
And they were the eggs we collected "together", Jolene!
☺️🥚🥚
So interesting Jolene! Have you read Lessons in Chemistry? Novel out this past summer about a chemistry expert who ends up starring in a cooking show in the '60s.
No!! Googling now! I’d ask her (if she was real 😂) what the chemistry of the water does since I can’t remember! Definitely getting this book, loved your interview with Leigh today! 👏👏👏
Thanks friend!
Another interesting post, Jolene! I love love love learning these little tidbits of history, which you tell with such curiosity. ❤❤❤
Thank you, Michelle! I go down rabbit holes! 😂❤️
Oh, Jolene--I loved this post so much! Your research is just so amazing. I wonder if you remember "The Galloping Gourmet". He was an Australian with a wonderful cooking show. He was very funny and seemed to drink a lot while cooking, supposedly getting drunk, but I think that may have been an act. Anyway. I also wanted to say how much I love your writing. The alliteration in this phrase delighted me: "messages whose meaning may be murky for modern readers". You are so talented and a gift to all of us! Love, Jamie
Yes! Graham Kerr! I loved him! And thank you, Jamie, for your kindness and encouragement, means a lot coming from you! xx 😊
Always fascinating to learn about a woman TV chef who predates Julia. I love the cartoon of the man in the chef’s hat looking so respectful as he watches her--almost transgressive for the time! ...
I don’t think I’ve ever made a proper omelet--they always come out browned (though, sacrebleu, I like it that way!). I will have to try this technique, so beautifully explained here. I too wonder why you’d add any water to the eggs--to make them more manageable in the pan?
I thought that, too, Ruth! (About it being transgressive for the times) I just wrote Amy in another comment, I can’t remember why and I’m researching it, some say it makes the omelette fluffier to add water, but there’s something about the temp of the water, I’ll find out! 😊
Thanks, Jolene! I'll be interested to hear what you find out about the water. I've also stopped adding it because I just couldn't figure out why it was there! But a fluffier omelet might be a reason to reverse course! 😊
It does make you wonder about the point of view of the cartoonist. Interesting find Jolene. I'm going to leave out the water the next time I make an omelette. Thanks!
I’m still wondering, too, Vicki. I really want to find out more about the cartoon and cartoonist. Let me know how your omelette goes. 😊
What an interesting story and woman. I too had to double check the date, as I immediately thought of Julia.
Right? I immediately thought ‘Julia’, too, Sinú. 😊
Speaking of which, this youtube channel tests Julia's recipes, it is a fun watch (and he's quite good looking) 😁 https://youtube.com/c/ANTICHEF
Considering this magazine came out in 1951 when the US was a man's man's man's world and women were supposed to stay at home, I'm afraid the cartoonist was making fun of that poor chef who had to stoop to learn new recipes from a woman.
But the chef is smiling 😉
Exactly. He seems to enjoy it, which makes the whole thing doubly disgraceful. I guess it's the frisson of doing something prohibited, like watching culinary porn.
We will have to agree to disagree, Gianni. From everything I’ve read and have been reading about the cartoonist, he was a rather cheerful fellow. 😉
Sorry Jolene, I'm prone to seeing conspiracies everywhere.
You’re a journalist — it’s your job to be skeptical, Gianni. 😊
This was so interesting, Jolene! I love stories like Dione’s...she sounds like a strong willed lady who was ahead of her time!!
Thanks, Sam! A very interesting life, indeed. 😊
Wonderful information! Your omelette looks perfect by the way...
Thank you, Joan! 😊