One of your videos randomly popped up in my suggestion list a few weeks ago - I've lost count on how many of your videos I've watched since then. Your videos cheer me up, help calm my anxiety, and just overall make me smile. I wanted to comment and say thank you, your content has really helped someone through tough times!
His Videos do the Same for me too! I started watching months ago and I cant stop. I've rewatched many. I fall asleep to them at night sometime too. So interesting and relaxing!
I have no idea why this guy is so addictive, but I have a few ideas. He's THE home cook. The frustration, the optimism buried in there, and the feeling of defeat when it doesn't come out great, but you still feel kinda proud that you followed through. And of course, the UTTER confusion of following a recipe when the instructions are as foreign as an European language. I've found him a little over a week and I've gone seen him grow so much, from where he had vids from 2019 clocking at best 9k views to now having 39k in little over a day. He's been a great watch since then and his old stuff is just as great. Sure, he improved, but the energy and love for cooking is still there. Great watching you, Jamie. Congrats in getting over 7k subs in a week! Signed -Happy New Subscriber.
Jamie, you are starting to play with your food. Good for you! I am glad to see you have the confidence to mix up the recipes a bit and also to figure out how to utilize what you already have in the fridge even if it isn't what the recipe calls for. Not only does that attitude reduce food waste and save money, it is how we make happy accidents. Most of the world's best traditional dishes started out as happy accidents.
I love cucumbers on a burger, so good! My grandmother loves lamb burgers. I’m inspired. OMG! Your patreon supporter list has EXPLODED! Congratulations 🎉
Jamie! Just yesterday I made the Tomatoes a La Provençal recipe you featured recently… and it was so good! It’s not often I can find a Julia recipe that’s relatively healthy, easy/quick, and vegetarian friendly and this one was a showstopper. The only difference I made was adding a little sprinkle of Parmesan to the top before putting them in the oven. Thanks for featuring it! 🍅❤
Just want to say in case you didn't know: if it's genuine parmesan (Parmigiano-Reggiano), it's not vegetarian! This is because of the use of calf's stomach as the rennet source in its production. Other parmesans can also contain animal rennet (often listed as animal enzymes on labels), so you want to look for labels that specifically state vegetable rennet or microbial enzymes when buying parm. This also applies to other cheeses
@@raerohan4241 oh, I know. I’ve been a herbivore for the majority of my life- over 12 years now. I know to read labels 😊 Thanks for mentioning in case another unknowing veggie stumbled upon this thread, however.
@@laurensabino182 Yeah, I was debating on whether I should say something or not, but I figured that even if you knew, someone else who didn't may still benefit, so it'd be better to comment
I love your sort of chaotic and minimally prepared style of video! It's like learning a new skill alongside someone and being able to laugh at eachothers little mishaps
A beautiful burger. I myself would stuff it into a toasty pita, with all the ingredients you used: red onion, tomato, cucumber, tzatziki, and crumbled feta. Still messy, but the pita is better at holding everything together and it isn’t filling like that humongous brioche bun. I’d definitely add mint, although basil works. But I love mint with Greek food.
So I’ve been binging this series and I have to say I now live for Julia’s little post orgasmic giggle in the intro. Such a great start to the rollercoaster to come. Also… I appreciate the music selection very much. Diverse yet always on point and reflecting the spirit of the dishes 👍
Just discovered you the other day, ive been watching your early stuff and seeing the guy who didnt even know the meanin gothe worde Saute to seeing you improv a recipie like this is amazing
Nice Jamie, nice! I'm in the unique position where I have watched your entire back catalogue over the last 2/3 weeks and really seen you develop. You're doing well brother. Keep it up, you got me hooked on your journey.
I love to make Lamb Burgers with a Mediterranean flare. I add a tzatziki on top and roasted red pepper spread. Some really nice lettuce too. They are so yummy. I have also put babaganoush and tabouli on them too. I know lamb is not for everyone but I like it alot. If I don't have enough lamb I will add some mince beef to fill it out. I thought these looked so delicious!
I just found your channel like a month ago and I must say you are a complete joy to watch. It is rare to see such thorough cooking without all those jump cuts and what not. Love your channel and hope you get millions of subs one day
After binge watching your very first videos last night.. I gotta say, again, I miss seeing your wife taste testing your dishes with you at the end of your videos!! Please bring her back. I enjoyed seeing her reactions to each dish and giving her critiques and approvals.
I’m with Amanda. I stumbled upon your series and now I’m hooked. I totally sympathize with your frustration. This delightful series has inspired me to cook more. And… I have cooked the past 2 nights for my husband and toddler. Thank you for this. Keep up the great work.
It’s so fun to watch you attempt all these recipes (and succeed, mostly). You don’t take yourself too seriously, which is so different from other “cooking” videos. And you’re are hilarious! I just crack up when I watch you! Keep it up because you are so entertaining.
This is what I enjoy when cooking! Having the skills to make the individual components, creating something myself from those components, having the determination to try, and end up make something I prefer, not just blindly following a recipe. Jamie youve done this in this episode, so very well!
Whenever I use buns for burgers or sausages, I hollow out the inside top and bottom to lessen the amount of bread but also so the meat and veggies are cradled within and don't scoot out.
I just started watching you! Respect to you doing this complicated dishes and not crying in the end when it doesnt look like its supposed to! Love watching your videos while cooking easy family meals. ;)
I enjoy your videos even though I can't eat the stuff you make. I find them very relaxing. Maybe because you are not a professional chef but you don't let the recipes intimidate you and you demonstrate they are doable even for non-experts. It's comforting, in a way.
I highly recommend using your oven as a proofing box when working with yeast dough... especially during colder weather. Just put the covered dough bowl into the top rack of a cold oven, and on the bottom rack, put an empty pan. Using your kettle, add boiling water to fill the pan about halfway, then close the oven to hold the hot steam in.
I wholeheartedly agree with your cooking methods on the first burger! I was always told minced meat needed to be cooked through.. Love a medium rare steak, but burgers have to be cooked through!!
I stumbled upon you one day a few weeks ago while looking for a recipe (I don't even recall what it was) and I am totally hooked on your channel. I watch at least 2 or three each day at lunchtime. I have subscribed, I follow you on Instagram, and I hope to get through all the videos you've posted! Thank you!
i have been on a binge through th=your videos and I am having a fun time....glad to catch one so close to the release date and that you are now just making your own things and not just making Julia's dishes, but taking inspiration from them.
Thank you for creating this video. I have failed miserably cooking with lamb. A tip of thought: Coning the top bun basically removing some of the bread with a spoon or your fingers from the top part of your bun allows room for your vegetables. I love myself a messy vegetable loaded burger. Perfect choice of bun.
Fairly new to your channel, I have enjoyed it thoroughly, I learn how to cook from watching copious amounts of UA-cam, I don't really follow any recipes, but more so absorb tiny tidbits of information I can apply to my own recipes, I have learned a ton from Julia via your channel, but from this video I learned something that I think came from just you, I just wanna say your killing it and keep it up!
I just found your channel 2days ago. I went to your playlist and I'm almost seen all your videos. You reminded me that I love making pasta and bread. Thank you. I absolutely love your content. Be well
I've been binge watching your videos for a few weeks now and I just keep waiting for them to pop up! I really enjoy watching your adventures in the kitchen! keep it up!
I found my love for cooking/baking about 4 years ago… and and I can’t get over how relatable this guy is. 😂😂😂 I’ve been bingeing his content. I Love it. Subscribed.
Like so many other comments it appears the algorithm sent us here. I can't remember which video it was but I am hooked! I've loved the film "Julia and me" and always wondered if someone would do a modern version and I'm so glad you have. Even my husband has ended up watching a few videos
Our local sheep producers always served lamb burgers at the county fair. It was a tradition for me every year to have one. This looks amazing!! I’m definitely going to try this soon!!
I had lamb burgers with stuffing mixed in, when I was in Jerusalem. That seems to be how they do them there. They were fantastic, but strange when they were cooked medium -rare. Your version looks quite good and fresh.
You're great. Love your humor. I have had a binge session on your vids for like 4 days. I watched Julia and you remind me of her in the way you cook and other things. It's awesome.
I love mixing ground lamb with ground sirloin for burgers! It's amazing! It adds so much depth of flavor. So good with tzatziki and sauteed mushrooms on brioche!
Came across your channel recently and love it. I love when things go wrong--not out of any schadenfreude, but that it reflects Julia's acceptance that things go wrong in the kitchen and that's ok. Also, I feel detached from cookery programmes/ videos that show a perfect recipe and perfect cook; yours is real. I'm commenting here to help you with the algorithm.
I suffer with anxiety, not severe, but just enough to ruin my off days. While my husband is asleep,( although I don't eat meat or like a lot of food with butter), I love your videos, they are a stress reliever.
Came across one of your videos a couple of weeks ago and ive watched SO many of them now :p Absolutely love your sense of humor and the way you do things! Love that you're just an ordenary guy and the chefy chefs there are so many of , your are a true Anti-Chef ;p
Can I just say your content is so great, makes me feel like I might yet master breads and cakes! One of your videos was randomly suggested to me last week, and boy have I not looked back since, still binge watching!✨
"It's not a recipe, it's more of a blurb." And then Jamie goes on to make it as complicated as possible. However by the end I was a believer. That looked outstanding.
New subcriber here! Your video randomly on my recommendation this week(maybe I subscribed and liked so many cooking channels) and I've been binge watching your videos... It is amazing to see how much you improved from stressing over a miss step to putting your own twist on Julia's recipe... I hope to see much more from you, maybe trying variety of recipe from other books in the future
Jamie, over the weekend I made Tomatoes a La Provençal and they were wonderful! I continue to be inspired by your channel, your cooking, your flare and your style! Love this channel! Love you!
Thank you for doing these ! I’m doing my first Julia Childs recipe (the chicken casserole) from one of your videos ! I’m super excited . Thank you so much
Also - you inspired me and I made the osso buco (sp?) for my son. We watched the video while it was cooking. (pressure cooker version) He totally loved your channel too.! And the meal... amazing!
Your videos inspired me take advantage of amazon's prime's early access sale to buy my own copy of Mastering the Art of French Cooking. I can't wait to try to make this on my own.
Thank you Jamie... for just being yourself! I've had a rough week and spitting my tomatoe soup back onto my spoon and into the bowl laughing over your glove confusion is just what I needed🤣🤣🤣. It's the little things right!?! Keep up the great work!!!
This 38 weeks pregnant lady has an opinion on your burgers….. my opinion is that someone needs to share a bite with me! They looked so good! I can’t wait until I have enough energy to make it myself
Another great video Jamie! Thank you for sharing your culinary journey with us. I lost it when your pocket got stuck in the drawer…glad to know I’m not the only klutzy cook!! 👨🍳🇨🇦🍁
I found your channel like maybe a month ago and am so close to finishing watching all your videos! You've definitely encouraged me to begin branching out in my cooking/baking and try new things. And even though I have a dairy allergy, my Mastering the Art of French Cooking box set just arrived today!! I'm totally making the potato and leek soup this weekend (with some ingredient substitutions, of course)!
The burger looks great, but the brioche bun was truly amazing. Did you ever think you'd be putzing around the kitchen, whipping up a brioche bun from dough in the freezer and frying up a lamb burger that you threw together on a whim?
Our whole family (inlaws; grandparents; me and my wife and four kids) all love your videos. Nicely done, my friend! Question for ya, though: It's my turn to cook twice a week. I really feel that I need the apron (along with the two-volume set of Julia's cookbooks that we already have) to up my game. Where'd you get that fine chef's apron. I need the leather straps and all to make the magic happen!
I'm so happy seeing you play with techniques and putting your own spin on it. And yet, at the same time, I miss it when you follow the recipe to the letter and curse the book! Hahaha
i think THIS is the video where you have compiled the best of Saint Julia's components of french cooking. you will only progress from here. and i look forward to your next videos.
love seeing another Ontarian in NYC, and loved how you took her recipe and then did your own thing with it. True chefness. Thanks for the awesoe vid and happy (belated) thanksgiving!
REALLY wish you'd try lutefisk this holiday season! Would love to see how you'd handle this particular Swedish dish that is practically required at Christmas in Minnesota.
I loved the bun, but one thing I do whenever I get one that's thick like yours was is hollow out some of the bread from each inside. That way, when I add the sauce and toppings, the sides of the bun nearly completely enclose it all! Very little spillage. 👍
One of your videos randomly popped up in my suggestion list a few weeks ago - I've lost count on how many of your videos I've watched since then. Your videos cheer me up, help calm my anxiety, and just overall make me smile. I wanted to comment and say thank you, your content has really helped someone through tough times!
That’s so nice! It means a lot. Glad my kitchen stress can calm your stress 😅❤️
They send my anxiety through the roof, but I'm addicted :D
same!
Same lol i just sit and work and watch its for some reason good :)
His Videos do the Same for me too! I started watching months ago and I cant stop. I've rewatched many. I fall asleep to them at night sometime too. So interesting and relaxing!
Now you're thinking like a cook. Combining recipes, adapting, and improvising making it your own. Good job
I have no idea why this guy is so addictive, but I have a few ideas. He's THE home cook. The frustration, the optimism buried in there, and the feeling of defeat when it doesn't come out great, but you still feel kinda proud that you followed through. And of course, the UTTER confusion of following a recipe when the instructions are as foreign as an European language. I've found him a little over a week and I've gone seen him grow so much, from where he had vids from 2019 clocking at best 9k views to now having 39k in little over a day. He's been a great watch since then and his old stuff is just as great. Sure, he improved, but the energy and love for cooking is still there. Great watching you, Jamie. Congrats in getting over 7k subs in a week!
Signed
-Happy New Subscriber.
Also the way he throws things around. Kills me every time!
Me and my 12 coworkers watch you while we work. You're on our 85" presentation screen every week
How can we get your channel to blow up, Jamie? It seriously deserves to
Goodness knows why Netflix hasn't given him his own series
It's already going :D I subbed at about 80k and it was not that long ago, channel doubled the subscription in about two month
@@RubyJamez yes, I went back and looked and his 100k celebration video was August 31 and a month and a half later he’s now at 170k!
Get him mentioned by big FoodTube channels
Jamie, you are starting to play with your food. Good for you! I am glad to see you have the confidence to mix up the recipes a bit and also to figure out how to utilize what you already have in the fridge even if it isn't what the recipe calls for. Not only does that attitude reduce food waste and save money, it is how we make happy accidents. Most of the world's best traditional dishes started out as happy accidents.
Bob Ross would agree, cooking food is really just a different form of art.
This is the calmest Jamie and Julia yet. You've come so far!
I love cucumbers on a burger, so good! My grandmother loves lamb burgers. I’m inspired. OMG! Your patreon supporter list has EXPLODED! Congratulations 🎉
This series is my guilty pleasure...because i can't stop binging it 😳
You do burgers the way YOU like. This one looks very yummy!
Happy belated 2-year-anniversary, Jamie and Julia. Do you realise, it's been yesterday two years ago when the first vid of this series came out? 🥳🎉
Jamie! Just yesterday I made the Tomatoes a La Provençal recipe you featured recently… and it was so good! It’s not often I can find a Julia recipe that’s relatively healthy, easy/quick, and vegetarian friendly and this one was a showstopper. The only difference I made was adding a little sprinkle of Parmesan to the top before putting them in the oven. Thanks for featuring it! 🍅❤
Just want to say in case you didn't know: if it's genuine parmesan (Parmigiano-Reggiano), it's not vegetarian! This is because of the use of calf's stomach as the rennet source in its production.
Other parmesans can also contain animal rennet (often listed as animal enzymes on labels), so you want to look for labels that specifically state vegetable rennet or microbial enzymes when buying parm. This also applies to other cheeses
@@raerohan4241 oh, I know. I’ve been a herbivore for the majority of my life- over 12 years now. I know to read labels 😊 Thanks for mentioning in case another unknowing veggie stumbled upon this thread, however.
@@laurensabino182 Yeah, I was debating on whether I should say something or not, but I figured that even if you knew, someone else who didn't may still benefit, so it'd be better to comment
@@raerohan4241 absolutely! Happy holidays and a happy new year to you ☺️
@@laurensabino182 Same to you 🥰
I love your sort of chaotic and minimally prepared style of video! It's like learning a new skill alongside someone and being able to laugh at eachothers little mishaps
A beautiful burger. I myself would stuff it into a toasty pita, with all the ingredients you used: red onion, tomato, cucumber, tzatziki, and crumbled feta. Still messy, but the pita is better at holding everything together and it isn’t filling like that humongous brioche bun. I’d definitely add mint, although basil works. But I love mint with Greek food.
So I’ve been binging this series and I have to say I now live for Julia’s little post orgasmic giggle in the intro. Such a great start to the rollercoaster to come. Also… I appreciate the music selection very much. Diverse yet always on point and reflecting the spirit of the dishes 👍
That giggle haunts my dreams 😂😂
And thank you for the compliment!
I bet!
Just discovered you the other day, ive been watching your early stuff and seeing the guy who didnt even know the meanin gothe worde Saute to seeing you improv a recipie like this is amazing
Nice Jamie, nice! I'm in the unique position where I have watched your entire back catalogue over the last 2/3 weeks and really seen you develop. You're doing well brother. Keep it up, you got me hooked on your journey.
I love to make Lamb Burgers with a Mediterranean flare. I add a tzatziki on top and roasted red pepper spread. Some really nice lettuce too. They are so yummy.
I have also put babaganoush and tabouli on them too. I know lamb is not for everyone but I like it alot. If I don't have enough lamb I will add some mince beef to fill it out.
I thought these looked so delicious!
I just found your channel like a month ago and I must say you are a complete joy to watch. It is rare to see such thorough cooking without all those jump cuts and what not. Love your channel and hope you get millions of subs one day
I'm addicted to these vids.. can't stop
This looks absolutely delicious. Smart of you to use the brioche dough from your freezer
After binge watching your very first videos last night.. I gotta say, again, I miss seeing your wife taste testing your dishes with you at the end of your videos!! Please bring her back. I enjoyed seeing her reactions to each dish and giving her critiques and approvals.
Just want to say, I LOVE your style of video! You motivate me to try some of Julia's more difficult recipes myself 🙂
I’m with Amanda. I stumbled upon your series and now I’m hooked. I totally sympathize with your frustration. This delightful series has inspired me to cook more. And… I have cooked the past 2 nights for my husband and toddler. Thank you for this. Keep up the great work.
It’s so fun to watch you attempt all these recipes (and succeed, mostly). You don’t take yourself too seriously, which is so different from other “cooking” videos. And you’re are hilarious! I just crack up when I watch you! Keep it up because you are so entertaining.
This is what I enjoy when cooking!
Having the skills to make the individual components, creating something myself from those components, having the determination to try, and end up make something I prefer, not just blindly following a recipe.
Jamie youve done this in this episode, so very well!
i'm SO happy i found this channel!
I love lamb burgers! can't wait to try this recipe, thanks Jamie
Way to go off-roading with that recipe, Jamie. Ol’ Jules would be proud of you!
Whenever I use buns for burgers or sausages, I hollow out the inside top and bottom to lessen the amount of bread but also so the meat and veggies are cradled within and don't scoot out.
I just started watching you! Respect to you doing this complicated dishes and not crying in the end when it doesnt look like its supposed to! Love watching your videos while cooking easy family meals. ;)
Love the idea of cucumbers in a burger!
I love that you made it your own, Jamie! You've really been inspiring me :)
I enjoy your videos even though I can't eat the stuff you make. I find them very relaxing. Maybe because you are not a professional chef but you don't let the recipes intimidate you and you demonstrate they are doable even for non-experts. It's comforting, in a way.
I highly recommend using your oven as a proofing box when working with yeast dough... especially during colder weather. Just put the covered dough bowl into the top rack of a cold oven, and on the bottom rack, put an empty pan. Using your kettle, add boiling water to fill the pan about halfway, then close the oven to hold the hot steam in.
And turn on the oven light, it helps maintain the ideal temperature for proofing
I love watching your videos. You’ve made me get volume 1 and 2 off the shelf. 😊
I even went out and bought them. Ok I did it online but… I did get them! 😁
I wholeheartedly agree with your cooking methods on the first burger! I was always told minced meat needed to be cooked through.. Love a medium rare steak, but burgers have to be cooked through!!
I stumbled upon you one day a few weeks ago while looking for a recipe (I don't even recall what it was) and I am totally hooked on your channel. I watch at least 2 or three each day at lunchtime. I have subscribed, I follow you on Instagram, and I hope to get through all the videos you've posted! Thank you!
Jamie I've seen your videos for a few weeks now and I'm thrilled that this video you're doing your thing with the recipes. You're awesome. Own it!
i have been on a binge through th=your videos and I am having a fun time....glad to catch one so close to the release date and that you are now just making your own things and not just making Julia's dishes, but taking inspiration from them.
I love your videos so much Jamie! I don’t know how you don’t have more subs. Love your content and I hope you are well❤❤
Well, this is a very nice surprise! I'm glad you posted on a Tuesday :D
Great station. Thanks
Been binging this series since I found it last week. Thankful there are so many :D
Thank you for creating this video. I have failed miserably cooking with lamb. A tip of thought: Coning the top bun basically removing some of the bread with a spoon or your fingers from the top part of your bun allows room for your vegetables. I love myself a messy vegetable loaded burger. Perfect choice of bun.
Fairly new to your channel, I have enjoyed it thoroughly, I learn how to cook from watching copious amounts of UA-cam, I don't really follow any recipes, but more so absorb tiny tidbits of information I can apply to my own recipes, I have learned a ton from Julia via your channel, but from this video I learned something that I think came from just you, I just wanna say your killing it and keep it up!
I just found your channel 2days ago. I went to your playlist and I'm almost seen all your videos. You reminded me that I love making pasta and bread. Thank you. I absolutely love your content. Be well
Me and my family are addicted to your stuff! I’m so glad your blowing up like you are, so well deserved!
You inspired me to cook again, thank you❤ my depression makes me hard to do anything, but your videos make me wanna do things
I've been binge watching your videos for a few weeks now and I just keep waiting for them to pop up! I really enjoy watching your adventures in the kitchen! keep it up!
I found my love for cooking/baking about 4 years ago… and and I can’t get over how relatable this guy is. 😂😂😂 I’ve been bingeing his content. I Love it.
Subscribed.
Tremendous effort. Love it.
Like so many other comments it appears the algorithm sent us here. I can't remember which video it was but I am hooked! I've loved the film "Julia and me" and always wondered if someone would do a modern version and I'm so glad you have. Even my husband has ended up watching a few videos
Our local sheep producers always served lamb burgers at the county fair. It was a tradition for me every year to have one.
This looks amazing!! I’m definitely going to try this soon!!
I had lamb burgers with stuffing mixed in, when I was in Jerusalem. That seems to be how they do them there. They were fantastic, but strange when they were cooked medium -rare. Your version looks quite good and fresh.
You're great. Love your humor. I have had a binge session on your vids for like 4 days. I watched Julia and you remind me of her in the way you cook and other things. It's awesome.
Thanks!
Love watching you perform....very funny, relaxing and wholly entertaining.
Honey, you are fabulous at baking!!
I love mixing ground lamb with ground sirloin for burgers! It's amazing! It adds so much depth of flavor. So good with tzatziki and sauteed mushrooms on brioche!
I absolutely love your Channel. You speak to my cooking soul. A love for food but not afraid of trial and error.
That looks absolutely delicious. I really like you taking her recipe and doing your own thing. Great video.
Came across your channel recently and love it. I love when things go wrong--not out of any schadenfreude, but that it reflects Julia's acceptance that things go wrong in the kitchen and that's ok. Also, I feel detached from cookery programmes/ videos that show a perfect recipe and perfect cook; yours is real.
I'm commenting here to help you with the algorithm.
I suffer with anxiety, not severe, but just enough to ruin my off days. While my husband is asleep,( although I don't eat meat or like a lot of food with butter), I love your videos, they are a stress reliever.
Came across one of your videos a couple of weeks ago and ive watched SO many of them now :p Absolutely love your sense of humor and the way you do things! Love that you're just an ordenary guy and the chefy chefs there are so many of , your are a true Anti-Chef ;p
That looked absolutely perfect.. what an amazing combination
Can I just say your content is so great, makes me feel like I might yet master breads and cakes! One of your videos was randomly suggested to me last week, and boy have I not looked back since, still binge watching!✨
"It's not a recipe, it's more of a blurb." And then Jamie goes on to make it as complicated as possible. However by the end I was a believer. That looked outstanding.
I'll try to make this for my next dinner get together. Love your videos and sense of humor!
New subcriber here! Your video randomly on my recommendation this week(maybe I subscribed and liked so many cooking channels) and I've been binge watching your videos... It is amazing to see how much you improved from stressing over a miss step to putting your own twist on Julia's recipe... I hope to see much more from you, maybe trying variety of recipe from other books in the future
Jamie, over the weekend I made Tomatoes a La Provençal and they were wonderful! I continue to be inspired by your channel, your cooking, your flare and your style! Love this channel! Love you!
Thank you for doing these ! I’m doing my first Julia Childs recipe (the chicken casserole) from one of your videos ! I’m super excited . Thank you so much
I so love your videos. I love cooking, too. Your presentation of being in the kitchen puts a smile on my face EVERY time! Keep 'em coming, Sir!!!
the loud "OI!" when it came tumbling down during it's first assembly made me laugh 😆
Also - you inspired me and I made the osso buco (sp?) for my son. We watched the video while it was cooking. (pressure cooker version) He totally loved your channel too.! And the meal... amazing!
Your videos inspired me take advantage of amazon's prime's early access sale to buy my own copy of Mastering the Art of French Cooking. I can't wait to try to make this on my own.
I love Lamb burgers happy you tried it with the greek toppings.
If this gig falls through you can always do stand up !! You my friend are hilarious 🤣🤣🤣
Thank you Jamie... for just being yourself! I've had a rough week and spitting my tomatoe soup back onto my spoon and into the bowl laughing over your glove confusion is just what I needed🤣🤣🤣.
It's the little things right!?!
Keep up the great work!!!
I absolutely love lamb and I truly plan to try this recipe!
This 38 weeks pregnant lady has an opinion on your burgers….. my opinion is that someone needs to share a bite with me! They looked so good! I can’t wait until I have enough energy to make it myself
OMG that looks soooo gooooood!!! I love all those flavors together!
Another great video Jamie! Thank you for sharing your culinary journey with us. I lost it when your pocket got stuck in the drawer…glad to know I’m not the only klutzy cook!! 👨🍳🇨🇦🍁
I found your channel like maybe a month ago and am so close to finishing watching all your videos! You've definitely encouraged me to begin branching out in my cooking/baking and try new things. And even though I have a dairy allergy, my Mastering the Art of French Cooking box set just arrived today!! I'm totally making the potato and leek soup this weekend (with some ingredient substitutions, of course)!
I love Greek food, lamb is for sure a favorite- would love to try this one!!
Your videos give me anxiety and make me laugh at the same time and I love it. Also - the way you pronounce Tsatsiki had me in tears 😭
Cracks me up every time he says it!
The burger looks great, but the brioche bun was truly amazing. Did you ever think you'd be putzing around the kitchen, whipping up a brioche bun from dough in the freezer and frying up a lamb burger that you threw together on a whim?
Our whole family (inlaws; grandparents; me and my wife and four kids) all love your videos. Nicely done, my friend! Question for ya, though: It's my turn to cook twice a week. I really feel that I need the apron (along with the two-volume set of Julia's cookbooks that we already have) to up my game. Where'd you get that fine chef's apron. I need the leather straps and all to make the magic happen!
Looking for this apron as well! Ever find it ??
The drawer is making it's debut.
🎬👏
I'm so happy seeing you play with techniques and putting your own spin on it. And yet, at the same time, I miss it when you follow the recipe to the letter and curse the book! Hahaha
I have had pickles on a burger but would have never thought to add fresh cucumbers as a topping, this burger looks brilliant!
Nailed it again, that looked fabulously. Delicious!🙂
i think THIS is the video where you have compiled the best of Saint Julia's components of french cooking. you will only progress from here. and i look forward to your next videos.
Dying how Jamie decided to stuff lamb with lamb. I love this guy.
Order up!! Love these videos. Keep them coming! 🤤
love seeing another Ontarian in NYC, and loved how you took her recipe and then did your own thing with it. True chefness. Thanks for the awesoe vid and happy (belated) thanksgiving!
REALLY wish you'd try lutefisk this holiday season! Would love to see how you'd handle this particular Swedish dish that is practically required at Christmas in Minnesota.
My husband would love the lamb burger. He loves lamb in everything
This made my day. Just in time to watch over my break. This is self care.
I loved the bun, but one thing I do whenever I get one that's thick like yours was is hollow out some of the bread from each inside. That way, when I add the sauce and toppings, the sides of the bun nearly completely enclose it all! Very little spillage. 👍
That’s a great tip!
@@robint192 Thanks. I do that with all bread, actually. Then I bring it to the canals and the fish have a feast- lol.