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We're so lucky this was captured. Can you imagine being there to witness this moment?

Absolutely Fantastic

I loved the music wanted to go but was a builder felt they was all too posh for me dont think they got through to the working class such a shame

e HaviScary, nome talks about his dad suiced having a pufta as a a son ?

Beautiful

I saw the Concord in Charles de Gaulle airport recently 2024, Kay in Australia 🇦🇺

No sound for Chris Ramsey? Why?

Loved watching him xx

Thank you ever so much for uploading this! Julian Clary in the Royal Variety Show with the Queen attending. Outstanding! You have made my evening!

Ya know, I didn’t realize this was required watching…why y’all here if you hate it so much?

Miranda Hart is such fun!

Her stellar work on Scott Walker's albums is reason alone for her to have her own music museum.

Great stuff that I probably didn't appreciate first time around! Great turns from Helen Shapiro and Patricia Routledge!

That chicken pipérade is the first Julia Child recipe I ever tried. It’s magical, much better than you’d expect from its ordinary ingredients. Something about the chicken and peppers develops a “communal flavor” as she puts it and it absolutely disappears at the table. Give that one a try for sure.

I have never heard anyone say a bad word about him. He gave so much enjoyment to people.

It wasn't only the voices, stupendous. It was the look on Pavarottis face when he realised he was singing with a star. nothing else. Sheer unique never hear again.

Hearing Julia reference MFK Fisher was delightful.

That Councillor was a moron..criminal destruction of beautiful architecture 😢

Missing part 3.

She threw that bread as if it cussed her out 😅

This is the best type of educational cooking show, thx for uploading them!

Chef Sara Moulton starting working with and became friends with Julia doing this series in 1979.

The associate Chef on this series was Sara Moulton.

Happy music.🎉

This is laugh out loud genius. Timing is beautiful. Just funny 🤣

I love the way the rack is secured in the oven, don't see that anymore these days.

Superb. Never knew Terry Thomas could play the banjo ukulele - well - it turns out he couldn't - and that didn't actually matter!

One of those asparagus was shorter and the knife didnt cut it end at all 😅 Sadly, way too many people prefer their veggies cooked until soft...

Oh my God I've never heard of her before but she is amazing love this woman and she is so good at her art she is such a good ventriloquist wow I will watch some more of her if I can find some more videos of her

Loved her glass pots in these videos.

Barker totally overrated. Gerald Wiley totally overrated.But Sir Ronnie Corbett - look at him go.....

Will o the Wisp.

She hated frozen peas and fish skin 😅

"French touch" puts in Madeira 😅

Big Luciano, nessuno come te💜. Potenza e delicatezza. Brividi

This series and the accompanying book was really Julia Child's magnum opus. Everything is concise and updated. The recipes are generalized to allow for improvisation and personalization by the cook. I've made several of the recipes, and they worked absolutely beautifully.

I dont blame him for not liking Sid James, he was a wife beater

Excellent footage, brings back happy memories of visits to Blackpool. Thanks. 😊👍

Dam, I most have been in bed at time when this was television, cause I was just a kid back then, 70s, I was born 23rd May 1968, from northern Ireland UK

1:22:17 Ladies And Gentleman The Corrs

Wonderful great person

er is maar een die zo speelt en ja ik hoorde het spel van hem heel graag en nog steeds gr Lies

She is like the Bob Ross of food.

She did a male voice remarkably well.

Such a great documentary, all my fondest memories as a kid were of Blackpool on holiday in the late 70's early 80's.

Just brilliant👍

Which one is Sutherland? The one in the green dress!

But Alison Balsom is hot and that's what really counts😀

Cruciferous Notes: Sadly, these contain some of the highest levels of PFAS, right along with rice (especially brown rice), canola, root veggies, and leafy greens. Thanks, Dupont, 3M, and others! (Sarcasm). Anyway, if you're going to use broccoli or cauliflower anyway, here's the thing. Yes, peel the larger stems, then cut them up. But when it comes to the smaller flourettes, for the broccoli, the only thing that needs to come off are the long, thin, stringy leaves, because these contain oxalic acid, which is toxic to humans when ingested (the larger leaves at the broccoli base also must be removed and thrown away, for the same reason). You don't need to stand there for 30 minutes peeling itty-bitty flourettes of either broccoli or cauliflower. Just "coin" them (cut them cross-wise into thin pieces shaped like thick coins), and throw them in the boiling water! Also, when boiling either broccoli or cauliflower, if other veggies are being boiled too, then put those in first. Add the cut-up cruciferous "coins" and other small, peeled/diced stem-pieces next, and then put the flourettes on top of that all last, with their little leaves up and their baby-stems down. The water should be just meeting the tops of the veggies in the pot, under the flourettes. This will steam the flourettes properly, making them tender without actually boiling them, while the other tougher veggie parts get well cooked. By the way, this is also the same way to cook German (un-stuffed) dumplings (made with white and whole wheat flour, some baking powder and salt, and some water and oil). When making German "stone soup", once the veggies are in and the water is boiling (and is just barely at the top of the vieggies), you drop dollups of the dumpling dough (which has been lightly stirred to make the dough - don't pack it into tough balls) on top of the boiling stew, then let it cook until done (there are various methods for how to cook it; look those up). In any event, that's how to steam and boil at the same time in one kettle without having to use a (dangerous, thanks) metal strainer in the kettle. Doesn't matter what you're making, really - that's just how to do it. Tough stuff in the boiling water, delicate stuff up-side-up on top. Cook together until the top layer of food is done cooking (by then, the stuff in the boiling water should be done, though this may not work with meat - that may need extra boiling first, before adding anything on top).

If done just right (takes practice) you can remove the entire choke with the tips of your fingers and a spoon. Do be careful though! Young children should not do this at all, and older children/teens need adult supervision until trained-in. I was lucky - my Mom taught me how when I was around 10 (but even that's a little young, I think). Anyway, for adults, it's totally do-able, but you need practice. Your first couple of artichokes are sacrificial to the artichoke gods 😄