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plate." >> she made a proper omelet in a proper omelet pan that night. the host was blown away by its lightness and its taste. >> you have to understand in those days, no one had an omelet pan in metro boston. we would not know where to start or a garlic press. >> smart mother, no more than 25 minutes, serve a meal that's rival over home cooking. >> pretty good? >> american food was focused on convenience food, frozen items and canned items that were all a advertised and touted as a great way to save time. >> everywhere that was packaged and processed and under plastics and inboxes. ...

>> she could ad lib endlessly. >> it's a smaller amount of vinegar in the beginning. by about this time, it will be so thick. in that case, we thin it out with a little lemon juice. >> i had the young producer ruthie lockwood. she had a very good sense of drama, and she always said, you want to come on with a bang, and you don't want to go out with a whimper. >> what's missing in this picture? the goose. and here it is, all juicy and ready to eat. this is a dough with yeast in it that i'm slapping around here. look at this magnificent head. we're going to do bouillabaisse today. >> it was ofte...