I think I'll have to see this

Julie & Julia

Me too.

It could be a lot of fun, and the trailer looks interesting.

But I have to admit that my first thought was, "She got a movie deal out of that??!!!!"

I was tweeting about this last week. Can't wait!!!

[David M. Bueker]

Can't wait for it to hit cable.

Same: Can't wait. I was a fan of the blog when it was out, even bought my first copy of MTAoFC because of it and actually COOKED from it a few times. Julie kept me laughing and I LOVE that she got a movie deal out of it.

There's hope for us all, is the way I see it.

b

I bet Meryl Streep put her heart and soul into this move and in that case, it will be grand. I want to make a day of it, movie and cooking dinner from "The Joy of Cooking. I used to watch her cooking shows...she was so goofy, sincere, smart, and had such a flair for good cooking. I disliked all the complicated steps in many of her recipes, however, and did learn to short-cut a few over the years.

There are some great photos of a young Julia Child in the current issue of Vanity Fair. The article is available on the VF web site:

http://www.vanityfair.com/culture/features/2009/08/julia-child200908

1. Julia Child was and remains one of my culinary heroes of the 20th century. Enough said.


Best
Rogov

I'm surprised no one has commented on this, am I first to see it? We went last night (our plans to have early show and then dinner with friends crumbled due to various work issues, we had take out pizza and leftover CdR before meeting friends, a bit sacrilegious before a Julia movie!).

I actually quite enjoyed the movie. I had heard gripings about the switch back and forth, but didn't really bother me (though I found the Julia parts my favorite s over the Julie parts). As a wine geek, I was slightly pained watching the Bordeaux/Cab bottle shape as Julie poured into the Boeuf bourguignon (when the editor in the 50s made it she at least had right wine, or at least bottle shape). I felt the Julie character a bit narcissistic, but that was addressed in movie. Food shots were mostly pretty good, I thought. The final dish is duck stuffed with meat inside pastry. Has anyone done that before? Is fat rendered first? That wasn't shown, but we were thinking that otherwise that is going to be some seriously fatty crust.

I suppose I'll catch it when it hits cable. Julia and Simca changed it all.

I saw the movie yesterday with a foodie friend. Meryl Streep was stellar! She nailed Julia's voice and manner of speaking, it was hilarious. I have not tried many of Julia's recipes because most are so work intensive but the Boeuf Bourguignon
is outstanding. I first had it at my aunt's home when I was first married. I marveled at the complexity of the flavors, and how she cut all the veggies the same size. I was a bit more relaxed with my technique when I made it.
The movie is worth seeing, if only for the great Meryl Streep and another Oscar worthy performance.

As a wine geek, I was slightly pained watching the Bordeaux/Cab bottle shape as Julie poured into the Boeuf bourguignon (when the editor in the 50s made it she at least had right wine, or at least bottle shape).

In spite of the name of the dish, the wines suggested in Julia's original recipe are quite flexible and include Bordeaux, Burgundy, and Chianti. My personal experience suggests that you can make it with any number of fairly cheap reds and it will be delicious.

I'd venture to say that almost everyone who likes food enough to spend time on this forum will love this movie. I'm not saying it's a Great movie, but it sure is a ton of fun. Sure Meryl kind of steals the show, but I liked the Julie character just fine, and Stanley Tucci is always a treat. See it on the big screen while you can.

I want to make a day of it, movie and cooking dinner from "The Joy of Cooking.

Why would you choose "The Joy of Cooking"?

rwj

There's hope for us all, is the way I see it.

Yes, I'm always holding out hope...

rwj

I followed Julie Powell's blog from about week two. I'm meeting a friend who lives in Dallas halfway and we'll have lunch and then see the movie. Can't wait!

Seems like Julia is one we all be positive about. Quite a lady!

Someone asked about the duck in the final scene--Julia has you brown it and cool it before encasing it in the dough. Then the whole thing gets cooled down. The top deftly removed, the duck removed so the trussing twine can be taken out (the duck shrinks away from the pastry). Then you put the duck BACK into the crust, put the top back on and serve, slicing the whole way through, no worries about the strings (that was bugging me: surely they cannot serve that with the duck still sewn up, I thought...)...and served chilled. It is in the pate and terrines section..and one of Julia's Pates en croute..(pate de canard en crout) I think someone asked, so I had to look it up.

Anyone here ever "glove-boned" a bird? That is removing the carcass with out slicing the bird open anywhere. Start at the top and carefully work your way around the whole set of bones--no trussing required. I've done it twice, once with a small turkey for a Thanksgiving dinner...was pretty cool to slice through the whole thing and not be carving around the bones...(stuffed it with a forcemeat...)..I may have to try again...just for kicks.

Well, I finally went to see Julie & Julia last night and enjoyed it very much. ****