Most of her recipes and methods were solid time savers, but people who tried to duplicate them found that 45 minutes was the minimum time they took.

Jamie would have been better off with precooked veg nuked in the microwave and not unmolding the dessert until dinner was over.

Also, I'm firm in my contempt for her Brussels sprout cooking method. About the only way that would work is by coring each sprout, time consuming and would likely make them fall apart in boiling water. No thanks, Julia. Also, cutting the tomatoes in half after coring them would have made them easier to eat, less chance of a superheated pulp and seed fountain with that first knife cut.

However, Julia's marinade for the beef was spot on. I've used it, myself. I haven't been able to afford that big a chunk o cow since the early 70s, though.

And pouring egg yolks into steaming soup? What did he expect?
This was painful to watch.
Now I want to watch Julia's video.