I concur being a Maine "er" you are obligated to love your states syrup. ( honest it all comes from the same type of tree ) in every New England state and Canada. I don't like it. Grew up making it and still help my neighbors boil it. The one exception is the dark.
I watched a video over the weekend where the lady was making spaghetti sauce and she added something like a DOZEN bay leaves. I exclaimed "she ain't driving!" Lol
SAVE YOUR BREAD CRUSTS! Then find a recipe for bread pudding and make it. Think French toast in a cake pan: milk, eggs, sugar, cinnamon, vanilla..... the bread soaks all of that up and then makes this creamy custardy stuff. I work in a local soup kitchen run by my synagogue. We get day old bread from Zabars (Zabars does not sell day-old bread btw), we add muffins, stale cookies, stale bobka, whatever. omg, it is great. You can also make bread crumbs with your bread crusts, and you can make croutons with them.....
Omg yes! Just plain bread pudding is so satisfying, but I also love peach bread pudding, and pumpkin bread pudding. There’s just so much deliciousness to be had from bread 😁
It’s the Silver fox! …(silverfox!)… I can't explain how much joy that little jump gives me. I always repeat it once or twice. Thank you for the bits of joy you continue to provide to thousands (THOUSANDS, JAMIE) of your fans. We love you!
Totally. One of my current favourite comics is two cats, talking, one of them all poofed out. The non-poofy cat tells the other one, "You've got to stop watching the news, Frank. It's making you all puffy." It me.
the maple butter looked like that because you put the softened butter into cold maple syrup, which caused the butter to re-solidify because the syrup made it cold. to prevent that from happening next time, let your syrup (or whatever else you're compounding into your butter) come up to room temp first (or warm it slightly in the microwave or on the stovetop first)
The deep fried mars bar is one of Scotland's great contributions to the world. Didn't know it had made it to Canada, but i suppose I shouldn't be surprised.
I’ve been cooking almost 40 years. I’m a good home cook, but I didn’t know more fat will help with split butter. It’s been so much fun watching you attempt things I’d never, but you’ve officially switched from entertainment to resource!!!
I got surgery few weeks ago and I've been watching your videos (with a profound love for Julia Child's). So thank you!!! You've inspire me, made me laugh, feel sorry with the cakes but most of all despite the period, in a very happy mood!!!! So thank you, again!! What a great content you make!! Christine (from the south of France )
in Brazil, we call this kind of “french toast” rabanada. it is mostly served on Christmas. my recipe includes, besides the orange zest, cinnamon, nutmeg and ginger, infused in the milk before soaking the bread in. the order is: infused milk, mixed eggs and then fry. cinnamon sugar later and there you, my favorite Christmas dessert, better cold in the morning after 🤌🏼
When Jamie started talking Julia Child and bread, but it could have been her cake, or pastry, I groaned and prepared for the disaster, BUT then he talked Martha Stewart's version and I watched with optimism. Cooked beautifully golden crusted, fine crumb bread and then had to discard the crust! Correcting the split butter, just casually, no big deal, the mark of an expert.
Saw that someone else mentioned saving your bread crusts, glad they called that to your attention. With so many great uses for such wonderful bread, there is no reason to waste food. I actually gasped when I saw you throw them out!
When my kids were growing up, I made Pain de Mie bread every week. Only bread recipe that never failed and was so easy to make. Brought back memories watching you.
I've made that bread. Love it. The perfectly square loaf and the perfect crust all the way around. It's great. If you want to get it right get the Bread Illustrated book from America's Test Kitchen.
Jamie I can’t help but notice your watch while you’re cooking. Thank you for your 12+hours to make these delicious looking French toast triangles and for making such amazing fun videos! ~Cara ❤
@BjarkeRJ they're made by the same company. Just like you can buy both here in the states. Usually the European version are in specialty stores. I've seen them in both Polish and German stores here. Also the American Mars bar had almonds but was discontinued as Mars here and is now Snickers Almond. ☺️
Milky way and Mars bars are definitely different in the UK and Europe. I did look it up though, what you have as a US milky way is the same as our Mars bars. And our milky ways are your 3 musketeers! Seems unnecessarily confusing 😂 but oh well! I hope that's correct? Deep frying a Mars bar is very Scottish.
Any American cooking channel I watch uses those cups and every time I see them, I'm confused how they're in business still. It's not that hard to make a spout that doesn't immediately sheet the liquids down the sides.
We have Mars Bars in the upper MidWest, too. Growing up a Michigander with our own Maple Syrup, we still knew Canadian was the gold standard. I also grew up on Canadian children's programming. Mr. Dress Up, The Green Forest, and The Polka Dot Door were my very favorites. I cried when I was told that Canada was not part of the United States because I wanted to be Canadian. I live in Virginia now and still get told I sound Canadian. Apparently, ending sentences with "eh?" is funny and needs to be pointed out to the Southern masses. All this to say, it is absolutely your right to claim Canadian Maple Syrup to be better than anything the U.S. produces (I am fiercely loyal to the U.S. but I can admit when we are lacking).
That bread came out lovely! I am reminded of when my kids were little and if I didn't have much to pack for lunch i would send waffle triangles with whipped syrup-butter
Is called a Pullman pan. It looks like a Pullman car on a train. The dough rises all the way to the top and it makes a perfectly square loaf. Keep up the great content Jamie! I find myself yelling at you and cheering you on at the same time 😄😄😄
Personally, I've never really understood the anti-crust bias: I love bread crust, and when I was under ten years old, would take the crust off and eat it last, as a special treat. To make things even more complicated, I love the top crust, with its rounded shape, a little more than the side and bottom, and will, to this day, eat that part of the bread last, so that I can savor it more.
one of my people! i also love the 'nose' of the bread, especially a really good loaf, and if im alone i will dig out all the soft middle and then just sit happily with my big hunk of crust to nibble away at
Hey Jamie, if you end up taking the crusts off, you should totally save them! Especially if its great homemade bread like you made- you can make all sorts of stuff, from breadcrumbs to croutons. That way you're not wasting that good homemade bread 😃
Great video as always, I only wish you had used the rinds of that lovely home baked loaf for home made breadcrumbs. It's easy, you just let the bread turn dry and stale, then roughly grind your dry bread, and voila, here's for your next breaded and fried dish.
One of the things I’ve found after making a LOT of bread in my own silver fox is starting with the paddle blade for about the first three or four cups of flour and then switching to the dough hook makes the process go a little more quickly.
i really think it's the surface of your counter. i noticed the previous kitchen, everytime you need to make dough, your dough just sticks to the surface but this time around, it's awesome hence the perfect loaf of bread outcome.
The Toronto Royal Agricultural Exhibition in November is fantastic! They have the most comprehensive horse show imaginable, plus tons of other stuff going on.
You were surprised that Martha Stewart deep fried her french toast. I use a recipe from an old Betty Crocker cookbook, and I deep fry it too. It is even better than Martha's; t is a batter as opposed to just egg and milk. EVERYONE who has eaten it, loves it!!
I learned an old Betty Crocker recipe for tortillas. Flour and corn meal and you make it like a crepe but not quite as thin. I still make them for Christmas every year. I make regular tortillas during the year. Everyone loves them. Can't beat old Betty Crocker recipes...
@@stacithompson5016 How lovely! I can’t honestly say which BC cookbook it is, it’s in storage right now along with many of my cookbooks. The book has a red cover and was given to me when I got married over 40 yrs ago. The recipe: 1 1/2 cup very cold water. 1 cup flour, 1/2 cup corn meal, 1 egg. Pinch of salt. My advice is, keep more cold water on hand, I keep a glass of ice water handy. I find the original recipe too think sometimes so I water it down so it cooks more evenly. As well it’s much easier to swirl in a pan like a crepe. I use a non stick pan for this, I keep it just for this recipe. Otherwise I use stainless but it doesn’t work well for this. Cook like you would a crepe. As it ‘cooks’ it dries out, the edges should curl up before you flip it. Flip and cook. You may decide to flip it again. The edges will be thinner and dryer but the middle will be a bit thicker. Put on a baking sheet allowing them to cool before stacking. Heat a pan with vegetable oil to 350. Here comes the fun part,,, hold the tortilla crepe in a pair of heat proof tongs lightly. As you drop it into the oil, hold on to it and form it into a taco shape. Cook one side until oil starts to bubble less then flip and cook the other side. I’ve tried baking these,, it never came out well.. this is the only way I’ve ever got them to work. Enjoy it or just collect it as a recipe. Crazy enough I learned to do this while living in the southwest! But they are nothing like original tortillas. I make those at other times but that BC recipe is now my holiday dinner! (Except thanksgiving). Maybe it’s nostalgic for us.l I don’t know. Good luck. Let me know if you try it!
@@stacithompson5016 The cookbook is a 1986 version. 1/2 c. flour; 2 c. milk/ 2 tablespoons sugar; 1/4 teaspoon salt; 6 eggs; 18 slices of bread; oil to fry. Mix dry ingredients; then add milk and eggs. Dip and fry bread pieces till brown.
Québec makes one of the best maple syrup in America because of our weather and trees quality. I personally prefer dark syrup than light. It brings you to heaven. It's again part of our roots since maple syrup is incorporated in our cooking for centuries
Sorry,but when last I looked Quebec was in Canada not in America . Good maple syrup is great no matter where it comes from. We make our own dark syrup from our maple trees and walnut syrup as well
@dameannemac Hey check your geography. Canada is part of North-America continent...there are north, middle and south America. Quebec makes one of the best maple syrup in all America continent. Tsss ignorance 🙄
@@Pierre-LucTremblay It's generally understood that when someone says America, they usually refer to the USA. That's most likely where the misunderstanding comes from. We Canadians are quite touchy about being lumped in with the USA, nothing against the Americans, but we're separate nations. Agreed that Québec makes some of the best maple syrup though.
As a Canadian I approve the using of Quebec maple syrup. 😊 And also the shout out to the CNE.👍 It's tacky, it's big and the strange food is ridiculous but a visit once on your life is a must as someone from southern Ontario.
At least he got it right ;-). The only thing is that most of us do is buy it in the cans, not bottles. But then you get more than you necessarily need if not using it regularly.
Jamie fella, congratulations on: your baby, your new kitchen and the hilarious moment you just had with a loaf of bread, brilliant. A while back I suggested - when you asked for suggestions - that you dive into Elizabeth David on the art of bread cooking, you won’t look back, trust me
The whole point of the lidded bread pan is form a perfectly square loaf. Either not enough dough for the pan or not long enough proofing. Looks good though!
O man, that looks delicious. Kinda similar to the Dutch ‘wentelteefjes’. I didn’t know Mars bars weren’t readily available in the US. In the Netherlands you can get them everywhere and I love them.
Actually stale bread--at least a dayu old--works better for French toast because it absorbs the liquid better. Best French toast recipe I ever tried was from an old Southern Living magazine. I somehow lost the recipe, but I still remember it. The bread was soaked for an hour or two instead of just submerging it and frying. A soft, fresh bread probably would have fallen apart. ETA: Slice your strawberries from top to bottom for a pretty heart shape. Also, le gasp: Save the crusts for bread crumbs!
Jaime, put your compound butters in a piping bag with a standard tip. Pipe them onto a cookie sheet lined with wax paper and pop em in the freezer until you're ready to serve them. Looks better. Melts better. Plus once they're solid you can fold them up in the wax paper, put em into a ziplock bag and keep them in the freezer for other stuff. Label the bag with the flavorings you used tho. You don't wanna put garlic thyme butter on your French toast...
The kids in my family including me always love French toast. I can just imagine the moms saying "okay, I'll just have to bake some French bread before school this morning..."
Look at you just casually knowing how to fix split butter! Look how far you've come!
What I love with Anti-Chef is that your kitchen upgrades with your knowledge, but the sirens are always there.
I miss the upstairs vacuuming sounds and the noisy fridge, they were like channel guests.
It really is charming
As a Vermonter I will not begrudge your loyalty to your own maple syrup as long as we can both agree that real pure maple syrup is the only option.
I know two people that prefer Aunt Jemima syrup. Heritics.
💯
@@thehadster7043 Very sad!
@@thehadster7043 noooooo! 😮🇨🇦😁
I concur being a Maine "er" you are obligated to love your states syrup. ( honest it all comes from the same type of tree ) in every New England state and Canada. I don't like it. Grew up making it and still help my neighbors boil it. The one exception is the dark.
I made a soup over the weekend, which called for a few bay leaves. I found myself saying "I'm not driving" as I was adding them...
I love that phrase roo
My daughter said it this weekend, also!! Hahaha! Never can have too many bay leaves!!
😂😂😂😂😂
I watched a video over the weekend where the lady was making spaghetti sauce and she added something like a DOZEN bay leaves. I exclaimed "she ain't driving!" Lol
I did the same when I added bay leaves to a beef roast.
SAVE YOUR BREAD CRUSTS! Then find a recipe for bread pudding and make it. Think French toast in a cake pan: milk, eggs, sugar, cinnamon, vanilla..... the bread soaks all of that up and then makes this creamy custardy stuff. I work in a local soup kitchen run by my synagogue. We get day old bread from Zabars (Zabars does not sell day-old bread btw), we add muffins, stale cookies, stale bobka, whatever. omg, it is great.
You can also make bread crumbs with your bread crusts, and you can make croutons with them.....
I came here to say this...about the bread pudding. I don't have a synagogue. Well said @thehadster7043!
Omg yes! Just plain bread pudding is so satisfying, but I also love peach bread pudding, and pumpkin bread pudding. There’s just so much deliciousness to be had from bread 😁
Oh and also you can do a panzanella (bread salad)!
Glad someone said it and he saw it. I yelled at my TV when I saw him chuck them in the bin.
@@gaspump I almost fainted! 😂
SILVER FOX…silver fox never gets old. That dough looks great.
It makes me chuckle when Jamies jumps when he says "Silver Fox !" 😀
and the peek through the hole between the machine and the bowl right before the jump 🤣🤣 - gets me EVERY TIME
Me too.
WHOA! Fixing the split butter was seriously pro-chef. Impressive.
It’s the Silver fox! …(silverfox!)…
I can't explain how much joy that little jump gives me. I always repeat it once or twice.
Thank you for the bits of joy you continue to provide to thousands (THOUSANDS, JAMIE) of your fans. We love you!
me too, so cute.
I have a Red Fox and it's just not the same thrill.
Usually I start my day watching the news. It makes me angry about the whole world. Today I started by watching this. Good start.
Totally. One of my current favourite comics is two cats, talking, one of them all poofed out. The non-poofy cat tells the other one, "You've got to stop watching the news, Frank. It's making you all puffy." It me.
the maple butter looked like that because you put the softened butter into cold maple syrup, which caused the butter to re-solidify because the syrup made it cold. to prevent that from happening next time, let your syrup (or whatever else you're compounding into your butter) come up to room temp first (or warm it slightly in the microwave or on the stovetop first)
Jamie’s bread making skills are so powerful the mic could barely handle it
The deep fried mars bar is one of Scotland's great contributions to the world. Didn't know it had made it to Canada, but i suppose I shouldn't be surprised.
Haven't seen a mars bar in decades
It’s everywhere and tbh I thought it was an American thing because we do stuff like that … Texas in particular. “Oh look, it’s a thing, let’s fry it!”
Scotch and deep fried Mars bars... Scottish culture rocks! Thanks!
As an American, I would've just assumed it was an American invention, it's so insanely over the top. Nice! 🏴
@@schutzenhausright? Deep fried butter is a real thing! We really bread a stick of butter and fry it, lol...
He punches the dough like it owes him money 😂😂😂
🤣🤣🤣
I’ve been cooking almost 40 years. I’m a good home cook, but I didn’t know more fat will help with split butter. It’s been so much fun watching you attempt things I’d never, but you’ve officially switched from entertainment to resource!!!
Syrup was too cold.
The way Jamie says Comfurble. Makes me melt everytime. Kristy you lucky lucky gal. ❤😂
"I'm sure Vermont maple syrup is just as fantastic." - the look. When you know, you know. 🇨🇦
Oh Canada 🇨🇦
"bake it 30 to 40 minutes" *sets the alarm to 35 minutes*
he really is a professional
Save those crusts for breadcrumbs. ❤
The gasp I gasped when you threw away the crust! NO, you worked so hard for the bread, and that's gotta be at least a teaspoon of butter in the bin 😭
As a person who has lived in Vermont for 35 years, we can tell the difference between the farms that make the syrup. Like wine, there is a difference.
Also one hell of a throwaway tip about if something has split use more fat.
I got surgery few weeks ago and I've been watching your videos (with a profound love for Julia Child's). So thank you!!! You've inspire me, made me laugh, feel sorry with the cakes but most of all despite the period, in a very happy mood!!!! So thank you, again!! What a great content you make!! Christine (from the south of France )
Thanks for those kind words, Christine! I hope you're healing up!
@@antichef Absolutely, thank you!!
Wishing you a speedy recovery and excellent health. love from the UK XX
"Order Up!!!"makes me feel so happy 😊
in Brazil, we call this kind of “french toast” rabanada. it is mostly served on Christmas.
my recipe includes, besides the orange zest, cinnamon, nutmeg and ginger, infused in the milk before soaking the bread in. the order is: infused milk, mixed eggs and then fry. cinnamon sugar later and there you, my favorite Christmas dessert, better cold in the morning after 🤌🏼
When Jamie started talking Julia Child and bread, but it could have been her cake, or pastry, I groaned and prepared for the disaster, BUT then he talked Martha Stewart's version and I watched with optimism. Cooked beautifully golden crusted, fine crumb bread and then had to discard the crust!
Correcting the split butter, just casually, no big deal, the mark of an expert.
My fave moment: the look of delight when you unmolded the bread! Kudos!
It's so nice to see someone who's as much of a klutz in the kitchen as I am. Ingredients flyin' willy nilly, mess everywhere....yep, I can relate.
Saw that someone else mentioned saving your bread crusts, glad they called that to your attention. With so many great uses for such wonderful bread, there is no reason to waste food. I actually gasped when I saw you throw them out!
Same. An audible gasp.
When my kids were growing up, I made Pain de Mie bread every week. Only bread recipe that never failed and was so easy to make. Brought back memories watching you.
I'm a simple soul - I see french toast, I click
Seconded. 🍞 Yummmmm.
I even thought that the maple butter lumps in the close up shot was lumps of banana! Strawberry & banana French toast, yes😋!!!
I've made that bread. Love it. The perfectly square loaf and the perfect crust all the way around. It's great.
If you want to get it right get the Bread Illustrated book from America's Test Kitchen.
Jamie I can’t help but notice your watch while you’re cooking. Thank you for your 12+hours to make these delicious looking French toast triangles and for making such amazing fun videos! ~Cara ❤
You can find the European style Mars bars here in the states Jamie. They're called the Milky Way bar here.
👍🏻
You can both buy Mars bars and Milky Way in Europe
@BjarkeRJ they're made by the same company. Just like you can buy both here in the states. Usually the European version are in specialty stores. I've seen them in both Polish and German stores here. Also the American Mars bar had almonds but was discontinued as Mars here and is now Snickers Almond. ☺️
Milky way and Mars bars are definitely different in the UK and Europe. I did look it up though, what you have as a US milky way is the same as our Mars bars. And our milky ways are your 3 musketeers! Seems unnecessarily confusing 😂 but oh well! I hope that's correct? Deep frying a Mars bar is very Scottish.
Oh,got it. there used to be something called a mars bar in usa but all i recall is the nougat and chocolate
Julia, Martha, and Me sounds like a great title for another episode 🤔
We used to go to the CNE every summer as a kid growing up in T.O. You brought me back. 🤩
I have a Pyrex 4 cup
measuring pitcher, and I'm glad to see that I'm not the only one who makes a mess when using it. That recipe looks delicious.
There's a very specific angle that it works well in....but its a holy nightmare if you get it wrong 😅
Any American cooking channel I watch uses those cups and every time I see them, I'm confused how they're in business still. It's not that hard to make a spout that doesn't immediately sheet the liquids down the sides.
We have Mars Bars in the upper MidWest, too. Growing up a Michigander with our own Maple Syrup, we still knew Canadian was the gold standard. I also grew up on Canadian children's programming. Mr. Dress Up, The Green Forest, and The Polka Dot Door were my very favorites. I cried when I was told that Canada was not part of the United States because I wanted to be Canadian. I live in Virginia now and still get told I sound Canadian. Apparently, ending sentences with "eh?" is funny and needs to be pointed out to the Southern masses. All this to say, it is absolutely your right to claim Canadian Maple Syrup to be better than anything the U.S. produces (I am fiercely loyal to the U.S. but I can admit when we are lacking).
Got curious about the alarm tone and pulled out my phone. It's the one called "Chalet". Awesome!!! 😆👏👏👏
A stunning loaf of bread!! Applause!
I’m hosting a brunch soon and I am 100% making these
I had to run make some ordinary french toast real quick just to partake
That bread came out lovely!
I am reminded of when my kids were little and if I didn't have much to pack for lunch i would send waffle triangles with whipped syrup-butter
Is called a Pullman pan.
It looks like a Pullman car on a train.
The dough rises all the way to the top and it makes a perfectly square loaf.
Keep up the great content Jamie!
I find myself yelling at you and cheering you on at the same time 😄😄😄
I love how Jamie has become comfortable tweaking recipes to his taste 😍 it's been a beautiful ride
Personally, I've never really understood the anti-crust bias: I love bread crust, and when I was under ten years old, would take the crust off and eat it last, as a special treat. To make things even more complicated, I love the top crust, with its rounded shape, a little more than the side and bottom, and will, to this day, eat that part of the bread last, so that I can savor it more.
Specially when it's toasted. And the top and bottom crusts get the crunchiest when toasted
one of my people! i also love the 'nose' of the bread, especially a really good loaf, and if im alone i will dig out all the soft middle and then just sit happily with my big hunk of crust to nibble away at
@@zoejones6001 Me too! I also love the "nose" of a good crusty bread!
Hey Jamie, if you end up taking the crusts off, you should totally save them! Especially if its great homemade bread like you made- you can make all sorts of stuff, from breadcrumbs to croutons. That way you're not wasting that good homemade bread 😃
Great video! Don't know if it was intentional, but the sirens into the song were very pleasing to my ears.
Rochester, NY here. Just across THE lake. We've had Mars bars here for as long as I can remember(75yrs)...yum!
Love Martha but never made this recipe, I am so going to now. Thank you for the video and loving Martha.
Usually don’t try these at home but once he put the Henny in it shot to the top of my to do list
Theeeeee most WONDERFUL BREAD!!!!!!!
I'm truly impressed 👏 👌 🙌
Another beautiful, photogenic masterpiece ! And it looks DELICIOUS !! Jamie ! Perfection !!
Great video as always, I only wish you had used the rinds of that lovely home baked loaf for home made breadcrumbs. It's easy, you just let the bread turn dry and stale, then roughly grind your dry bread, and voila, here's for your next breaded and fried dish.
The strawberry idea is one of your best imo 😊
Pain Perdu is one way to utilize not only stale bread, but milk or cream past it's prime. Fried, it's French toast. Baked, it's bread pudding.
I love this! French toast is my favorite breakfast, all I need is an eggy fried bread, maple syrup and a lot of butter, great job!
I love how Jamie's vibing to his alarms :) So relatable
SILVER FOX is iconic! And tbe dough looks amazing 🎉🎉🎉
One of the things I’ve found after making a LOT of bread in my own silver fox is starting with the paddle blade for about the first three or four cups of flour and then switching to the dough hook makes the process go a little more quickly.
I love it when you go off the reservation. You make good food
We would go to the CNE every summer when I was growing up. Not just a fair, there are always amazing shows with A list entertainment!
Omg my hand went up and I legit called out ‘Me” when you asked about the CNE ❤🇨🇦🙋🏼♀️
That bread looks very satisfying.
The bread is just perfect. Thank you for a lovely birthday but if fun. I love French toast!
Silver Fox Leap! Yah!!
There is something magical about the combo of butter and maple syrup
i really think it's the surface of your counter. i noticed the previous kitchen, everytime you need to make dough, your dough just sticks to the surface but this time around, it's awesome hence the perfect loaf of bread outcome.
Can I just throw it out there, you did an amazing job on the bread...!?!
The Toronto Royal Agricultural Exhibition in November is fantastic! They have the most comprehensive horse show imaginable, plus tons of other stuff going on.
This new kitchen of yours is a lot larger than the old one.
Neat.
You were surprised that Martha Stewart deep fried her french toast. I use a recipe from an old Betty Crocker cookbook, and I deep fry it too. It is even better than Martha's; t is a batter as opposed to just egg and milk. EVERYONE who has eaten it, loves it!!
I learned an old Betty Crocker recipe for tortillas. Flour and corn meal and you make it like a crepe but not quite as thin.
I still make them for Christmas every year. I make regular tortillas during the year.
Everyone loves them. Can't beat old Betty Crocker recipes...
Please tell me more! What cook book do you have? I have a few. I think my oldest is the "picture cookbook" I'd love to try your recipe!
@@stacithompson5016
How lovely! I can’t honestly say which BC cookbook it is, it’s in storage right now along with many of my cookbooks.
The book has a red cover and was given to me when I got married over 40 yrs ago.
The recipe: 1 1/2 cup very cold water. 1 cup flour, 1/2 cup corn meal, 1 egg. Pinch of salt.
My advice is, keep more cold water on hand, I keep a glass of ice water handy. I find the original recipe too think sometimes so I water it down so it cooks more evenly. As well it’s much easier to swirl in a pan like a crepe. I use a non stick pan for this, I keep it just for this recipe. Otherwise I use stainless but it doesn’t work well for this.
Cook like you would a crepe. As it ‘cooks’ it dries out, the edges should curl up before you flip it. Flip and cook. You may decide to flip it again. The edges will be thinner and dryer but the middle will be a bit thicker. Put on a baking sheet allowing them to cool before stacking.
Heat a pan with vegetable oil to 350. Here comes the fun part,,, hold the tortilla crepe in a pair of heat proof tongs lightly. As you drop it into the oil, hold on to it and form it into a taco shape. Cook one side until oil starts to bubble less then flip and cook the other side. I’ve tried baking these,, it never came out well.. this is the only way I’ve ever got them to work.
Enjoy it or just collect it as a recipe. Crazy enough I learned to do this while living in the southwest! But they are nothing like original tortillas. I make those at other times but that BC recipe is now my holiday dinner! (Except thanksgiving). Maybe it’s nostalgic for us.l I don’t know.
Good luck. Let me know if you try it!
@@stacithompson5016 The cookbook is a 1986 version. 1/2 c. flour; 2 c. milk/ 2 tablespoons sugar; 1/4 teaspoon salt; 6 eggs; 18 slices of bread; oil to fry. Mix dry ingredients; then add milk and eggs. Dip and fry bread pieces till brown.
Shout out to the CNE!
Québec makes one of the best maple syrup in America because of our weather and trees quality. I personally prefer dark syrup than light. It brings you to heaven. It's again part of our roots since maple syrup is incorporated in our cooking for centuries
Sorry,but when last I looked Quebec was in Canada not in America . Good maple syrup is great no matter where it comes from. We make our own dark syrup from our maple trees and walnut syrup as well
@dameannemac Hey check your geography. Canada is part of North-America continent...there are north, middle and south America. Quebec makes one of the best maple syrup in all America continent.
Tsss ignorance 🙄
@@Pierre-LucTremblay It's generally understood that when someone says America, they usually refer to the USA. That's most likely where the misunderstanding comes from. We Canadians are quite touchy about being lumped in with the USA, nothing against the Americans, but we're separate nations. Agreed that Québec makes some of the best maple syrup though.
As a Canadian I approve the using of Quebec maple syrup. 😊
And also the shout out to the CNE.👍 It's tacky, it's big and the strange food is ridiculous but a visit once on your life is a must as someone from southern Ontario.
Love your posts Jamie. You've actually helped improve my cooking over the years .... also I love the new location
This is like french toast monte cristo. I've had it garnished exactly the way Jamie did it at bougie brunches. :D
Hello Chef Jamie! I am in danger of looking forward to Monday with your new schedule (and the polished new studio space). Thanks for another lesson.
You make me want to try baking my own bread. That loaf looked so yummy!
9:49 😂😂😂 “As a Canadian I take offense to that. Like as if!” 😂 Hilarious.
Oh no, he threw down the 'who makes the best maple syrup' gauntlet! The storm is coming......
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At least he got it right ;-). The only thing is that most of us do is buy it in the cans, not bottles. But then you get more than you necessarily need if not using it regularly.
Them's fightin words
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VT makes the best Maple Syrup stateside. Canadian is an... acceptable substitute
Jamie fella, congratulations on: your baby, your new kitchen and the hilarious moment you just had with a loaf of bread, brilliant. A while back I suggested - when you asked for suggestions - that you dive into Elizabeth David on the art of bread cooking, you won’t look back, trust me
Ha ha your syrup segment gave me the chuckles. 🍁🍁
Your videos always make me smile
The whole point of the lidded bread pan is form a perfectly square loaf. Either not enough dough for the pan or not long enough proofing. Looks good though!
O man, that looks delicious. Kinda similar to the Dutch ‘wentelteefjes’. I didn’t know Mars bars weren’t readily available in the US. In the Netherlands you can get them everywhere and I love them.
Oooooh might make some cheeky french toast for brekky tomorrow, what an idea 😍
Actually stale bread--at least a dayu old--works better for French toast because it absorbs the liquid better. Best French toast recipe I ever tried was from an old Southern Living magazine. I somehow lost the recipe, but I still remember it. The bread was soaked for an hour or two instead of just submerging it and frying. A soft, fresh bread probably would have fallen apart. ETA: Slice your strawberries from top to bottom for a pretty heart shape. Also, le gasp: Save the crusts for bread crumbs!
Jaime, put your compound butters in a piping bag with a standard tip. Pipe them onto a cookie sheet lined with wax paper and pop em in the freezer until you're ready to serve them. Looks better. Melts better. Plus once they're solid you can fold them up in the wax paper, put em into a ziplock bag and keep them in the freezer for other stuff. Label the bag with the flavorings you used tho. You don't wanna put garlic thyme butter on your French toast...
You can use a stick blender to emulsify maple syrup and butter in seconds (and, frankly, any sort of emulsion, especially those involving chocolate)
I’ll be trying this. Thanks!
Oh my GOSH! I have that cookbook! My mom gave it to me when they downsized! I’m going to make a batch of French toast triangles!
👏👏👏 Your bread was GORGEOUS!!!
Canadian maple syrup from La belle province ~ Quebec. They also make great maple butter too.
Decidant Delight'~!!!
Thanks Jamie!!!
Thanks. Your french loaf was beautiful. That's just like my moms french toast minus the compound butter.
The kids in my family including me always love French toast. I can just imagine the moms saying "okay, I'll just have to bake some French bread before school this morning..."
good job Jamie. the bread came out great. 🍞
I just wish, i had that patience! You're commendable!
I’m at the gym right now, going to watch the full episode when I get home.
I’m all about baking bread since 2020. That is an amazing loaf of bread!