No. You can't speak for all of us and it's very wrong to assume you ever can. But I agree that the a/c background noise wouldn't put me off the show...
Another voice to the chorus saying go ahead and run the AC! We don’t need total silence - in fact I’m kind of hoping after the baby is born we’ll get to hear happy baby noises sometimes too.
@@TrippingtheBrightFantastic He scraped all the seeds from a split vanilla bean pod (as the recipe did intend) and threw them out to continue with the scraped-out bean pod (as the recipe very much did not intend) 💀 He realised three seconds later when he read the next line of the recipe, it was glorious
I think this video is probably the best measure of how much you're improved as a cook. The smoothness of decision making and how well you handled all the many different processes was impressive to see.
I visited the Julia Child exhibit at the Virginia Museum of History and Culture this past weekend and was delighted to see your smiling face in the display of movies, books, tv shows, chefs etc. who were inspired by Julia.
well seeing as most cheap graters do not have any lid or bottom flap to keep stuff in, it's not surprising he did not immediately realize how it was supposed to work ;) Having a big pile of cheese on the cutting board is common with grating ;)
if you're having issues identifying which is which, you can shape the croquettes differently, like round for cheese and square for shrimp. that way even after they've been in the fridge all mixed up you'll always know which is which.
You should have the A/C on, I’d be so much happier knowing that you’re comfortable while making these awesome videos! And, these recipes are phenomenal!
Yes! That moment in the video when I realize I have the cookbook, all the ingredients, and the day free to try this recipe… thanks for teaching us to be fearless… looks like I’m dining on shrimp and Swiss cheese croquettes tomorrow.
Glad to see you back with Julia, she would be proud of you. Not many cooks on tv/internet would show their mishaps like the "cheese grater incident". Kudos to you. Love your show, garlic breath and all.
Jamie’s comfort is one thing but the ingredients condition is another, it might cause problems cooking ingredients that have been sweating under the studio lights. I would definitely recommend to leave the AC on. That’ll remind us old timers of the good ole days with the Hoover.
I agree, run the a/c. With my portable a/c and 6 fans running I can't hear yours at all and even if I could I wouldn't mind. I love that you posted at quarter to six (Pacific standard time) because I only get to watch YT at night. I've never been this early to one of your videos 😊
Holy aïoli, Anti-Chef, that looked so good. I'm glad you piled them all on the plate--it would have been a crime to leave any of the goodness out. Also, the picture of Julia with the butter always makes me smile.
I was stationed at a remote site / barracks in the former West Germany (1982-83) and the small villiage of Massweiler. They had the very best croquettes, seared rump steak, and herb salat. I went back in the late 90s and the owner served me the exact same dishes. So simple. With good beer! Beautiful memories, as well. You had to go outside, to use the toilet. One side was the toilets. The other side was the barn, full of cows! These were old style gasthauses. People on the top, cows on the bottom / or on the side. Great little village. There were only 2 gasthauses. There was no dip. The filling was potato. I made Chef Pierre's Chicken Kiev. Totally overdid the garlic. I love garlic but that was too much!
I’m a professional chef or was I’m retired now but I really enjoy watching this videos sometimes I’m a little frustrated but I so appreciate the tenacity and the willingness to start over to get it right you’ve come along way
You know Jamie is in a good mood when he comes out with "Moe-Foe" during a video.. I actually had to go back and repeat that part to be sure I hear it correctly...! The croquettes look divine by the way.. would love to come visit with you Jamie I bet I'd leave weighing ten to fifteen pounds heavier due to your awesome cooking skills! And as with everyone else on the channel that are fans of yours Jamie.. Turn on the bloody AC.. We don't care!
It's not even Smooth Jazz. I'd say is similar to New York Jazz. There was even a Bossa Nova song at some point in this video. Listen to Smooth Jazz and then New York Jazz and you'll hear the difference.
I've loved watching your show over the years. From trying to follow recipes and having no clue but persisting to understanding what everything meant and learning and following recipes exactly to now being confident in your skills and knowledge to use 9 cloves, the whole egg yolk and more cheese, because hey, More cheese. It's been great to watch the progression and I've picked up some great skills, tips and recipes over the years. Just wanted to say thank you.
Hi Jaime! I’m from Belgium and my grandma made the best croquettes for Christmas ❤ I miss her every day … I wish she shared that recipe with me but I was 9 when she passed unexpectedly 😢 and I miss her every day… ❤
I can't tell you how big of a smile I got at the end of a long, awful day when I saw a new Jamie and Julia video in my feed. Thanks so much for everything you do ❤
Stay comfy. We will adapt. Love your studio kitchen. Keep cooking. I have learned so much. I am an old widow. I don’t cook like I used to. But I would make this in a heartbeat.
Jamie, those croquettes are a perfect golden brown .... and they look absolutely delicious. The aioli, which you made completely by hand, was the perfect consistency. Another success !!
This is easily my comfort UA-cam channel!! I can always count on it to calm me down, make me forget my anxieties and just bask in Jamie's effortlessly carefree cooking😌
Anti-Chef proves one thing, anyone can learn to cook if they just put the effort in. I'm not sayng anyone can be a great cook, but they can learn to cook.
I remember my mother, back in the 70's or 80's, trying to make Julia's croquettes (chicken.) We were kinda' poor, so she used leftover chicken, and it was absolutely delicious!
Cuz the cream, cheese, and butter! It’s a great technique. The only time I made croquettes I just made a béchamel. It was a goopy fail. Your mom rocked!
By the way-it’s a great way to upcycle leftovers. Now that I know the super hard sauce technique, man, you can use potatoes, canned tuna, canned deviled ham, really delicious jamón ibérico. Dream it, fry it, smother it in aioli. Life is good!
Of course crazy garlic breath....you put 9 (!) cloves in! Bet it was super tasty though. Big fans over here from Boston and so excited for the little croquette to come. (At one point in this video, we did say "Christy must be so glad he's not in the house...you put one slice of bread in our oven?!?!?) - so pleased that you have a dedicated filming space. Thanks for all of the entertaining videos and we look forward to many more.
Cool advice I learned when breading things. Have a wet hand and a dry hand. When you put something in the milk or egg. Wet hand. As you toss it in the flower or bread crumbs. Dry hand. It will help avoid accumulating wads of batter on your fingers. You didn’t get wags this time from what I saw. But I just wanted to share because I’ve learned so much from you.
The Croquettes recipe presentation was spectacular! I could almost hear Julia Child's joyful laughter and satisfaction as I was engrossed in your teaching method. Watching your video brought happiness to my life. Thank you for infusing such passion into the preparation of French cuisine!
The fridge was posessed. Altho it sounded more like my old ice maker. Jamie was challenging it to a fiight at one point. If you need the AC on, flip it on. If you can't be heard, turn off the video until it's cool enough, then reverse the two. Better than Jamie and the food both melting like the Wicked Witch of the West. That's how accidents occur.
Proud you are a Canadian! I love how your series demonstrates the value of making mistakes. As I tell my kids, nothing teaches you better than mistakes, so don't be afraid to try. Also perseverance, stubbornness. Keep trying, get angry and determined. Done this my whole life and the things I can do, the things I have learned is huge.
Don't think I've ever been more proud of you than when you made that aioli in Morty! What an accomplishment. You are a true chef, not just an anti-chef!
I have never enjoyed any teaching cooking videos more than yours! I'm late to the party and just found you yesterday. So sad I didn't find you sooner but now I get to binge watch! 😊
Jamie, so glad you made croquettes! My mom in the 60’s-70’s always made turkey croquettes on night 2 after thanksgiving (night 1 was hot turkey sandwiches with stuffing, cranberry sauce, and gravy on top). That crispy outside and creamy inside is SO good. You need a small saucier so you don’t have to whisk in the corners for your bechamel! Talk to the MadeIn people 😉
Nice video! As a Dutchman; two tips; use dutch shrimps (small grey shrimps) and buy them with head, these heads are used to boil in milk and reduce for the typical taste the belgians have. This you use for the filling.
just got home, relaxing with a bit of YT after a long day, evening, night at the pub. reading "croquette" and thinking creamy yet fluffy potato joy as a side to a gravy-rich main, I didn't expect you going from roux to bechamel to mornay within a minute. mmhm. ~16min to go on the vid, but right now I'd kill for some eggs benedict for a 4am 'midnight munchie'. guess a glass of beer'll have to suffice O.o
Best conference building cooking show! You do the hard shit so we don’t have to! Your show is really approaching “slick and smooth” with your new space!
Growing up my mom would make tuna or salmon croquettes born out of the post depression cooking of *her* childhood. They were a can of tuna or salmon, mixed with egg, spices and matzah meal then fried. (There was no concept of external breading). I can see how depression cooking could turn the small and polished croquettes Julia instructed you to make into the fast, cheap and easy fishburger croquettes I grew up on.
Oooo... This is an interesting idea. Shape them into patties and serve between two slices of a bread or bun of your choice with the aioli spread in there. Yum.
My mom used to do this too but it was more an immigrant mom thing 😂 I don't think she used tuna but salmon was common, with some mashed potato too. Served with ketchup!
Squares? SQUARES?????? My Dutch Canadian soul is melting!! Kroketten (Dutch/ Flemish spelling) are cylinder shaped!!! But your shape deprived version looked sooooo good!
I recall that when I was much younger, which would probably have been in Julia's heyday, garlic bulbs seemed to be as a rule much smaller. I suspect that four garlic cloves in that aioli would have been plenty.
i like to pipe my cooled filling into mozzarella stick shapes. if you freeze them, they're easier to bread. My grandma made them. She didn't pipe them, she hand-rolled them, but I'm extra! lol Also, please continue the dishes from each country series! I loved it!!
I love how you have Charles front & center when you were at the stove. You have come soooooooo far since your first foray into the kitchen. I did chuckle when you realized your error with the cheese grater, typical Jamie.
oh I am making croquettes on thursday for sure. that looks delicious, Jamie! and I'm really impressed by your new kitchen studio and also really happy for you guys! I wasn't able to comment on last week's video bc I was watching it in secret so my kids don't notice it's not Bluey or Gabby's Dollhouse lmao
Love Charlie watching over us on the left and "Order Up!" on the right (3:08 and subsequent shots). Nice framing. Also nice to see a Julia recipe actually work as written. Looked great!
I have been looking for this recipe since I was 12 and my dad and I saw Julia make it - we made it for New Years ( the cheese version) - you have made my life because I was never able to find it! Now I know.
You continue to amaze me with your videos. Love your humor - cheese grater is a classic - exactly what I'd do. You and Julie continue to be my favorites. Thank you.
Okay- first Julia recipe you've made that I feel like I want to make! Awesome sound this time in the new studio. (I still think that you need a full-sized fridge on the side) and doing great! Keep them coming❤
Forget about the butter to prevent the skin forming on the mornay. Just treat it like a custard and cover it with clingfilm with the film in contact with the surface of the mornay.
That looks delicious! I’m so glad to be living in The Netherlands so I can have “kroketten”, as we call them, whenever I like. Just had the shrimp ones last Sunday and I’m now keen on making this recipe myself 🎉
I do wish I had your patience as I love croquettes (and I actually have all the ingredients), but no way I’ll make these unless I’m not very hungry and have nothing else to do. At all.
It’s so fun to watch these interpretations of allioli, in Spain is a common sauce that we have with almost every dish (mostly in the Mediterranean side) The name comes from the catalán languaje and just means garlic and oil: “all i oli”. I’m actually kind of proud of seeing it made the oldschool way in a morter ❤❤
I just ordered a 3 piece non-stick pan set with your link Jamie! Been meaning to do it and now that I have an induction stove, I've been looking for new cookware.
Fantastic video,nice to see Chuck there, worthy of duplicating sir Jamie.9 garlics? 😮 double that i use 3 whole bulbs of garlic for my curry of the 🐔 chicken.very excellent. Thanks Jamie ❤❤❤
Check out the Stainless Clad Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0824-antichef
jamie, i think i speak for us all when i say we dont care about the ac. have it on if you need !
Seconded. Run the ac. It can't be any worse than the vacuuming was.
@@k.m.223 😂
yes girl it's hot as sin out!!! especially with all those ring lights in your face- if you need the ac, you need the ac!
No. You can't speak for all of us and it's very wrong to assume you ever can. But I agree that the a/c background noise wouldn't put me off the show...
Another voice to the chorus saying go ahead and run the AC! We don’t need total silence - in fact I’m kind of hoping after the baby is born we’ll get to hear happy baby noises sometimes too.
"We've got our eight cloves of garlic. Actually, this is nine." Good thing you're not driving then.
Favorite moments
1.) Vanilla bean incident
2.) Cheese grater trial and error
Vanilla bean incident? 🤔 Forgive me, I have not yet binged all of Jamie's videos.
@@TrippingtheBrightFantastic He scraped all the seeds from a split vanilla bean pod (as the recipe did intend) and threw them out to continue with the scraped-out bean pod (as the recipe very much did not intend) 💀 He realised three seconds later when he read the next line of the recipe, it was glorious
Don't forget the haunted spinning bowls....
@@notyourlioness1625 😮🤦♀️ Thank you for explaining. That kind of thing happens in the kitchen. 😆 Ask me how I know!
Is it terrible of me to bring up the Stanley incident? I simply can’t ever forget the look on Jamie’s face! 😂
Yep agree, we don't care about AC noise
I think this video is probably the best measure of how much you're improved as a cook.
The smoothness of decision making and how well you handled all the many different processes was impressive to see.
I was going to say the same thing! He's making impressive decisions on the fly, and knows how to tackle any technique he comes across now.
I visited the Julia Child exhibit at the Virginia Museum of History and Culture this past weekend and was delighted to see your smiling face in the display of movies, books, tv shows, chefs etc. who were inspired by Julia.
I relate intensely to the moment you uncapped the new cheese grater and all the cheese fell out.
well seeing as most cheap graters do not have any lid or bottom flap to keep stuff in, it's not surprising he did not immediately realize how it was supposed to work ;) Having a big pile of cheese on the cutting board is common with grating ;)
if you're having issues identifying which is which, you can shape the croquettes differently, like round for cheese and square for shrimp.
that way even after they've been in the fridge all mixed up you'll always know which is which.
Not always, since the next day you may look in the fridge and say "Now, which shape did I make the shrimp croquettes." 🤦♂🤷♂😊
@@luminiferous1960make the shrimp ones shrimp shaped 😁
@@user-rz2sq9fm2g 👍😄
You should have the A/C on, I’d be so much happier knowing that you’re comfortable while making these awesome videos!
And, these recipes are phenomenal!
Yes! That moment in the video when I realize I have the cookbook, all the ingredients, and the day free to try this recipe… thanks for teaching us to be fearless… looks like I’m dining on shrimp and Swiss cheese croquettes tomorrow.
Jamie. Put the the Silver fox on a lower shelf, so the sirens won't one day be coming for u when he falls on your head. Or puts your back out.
Yay! A Jamie and Julia! And for once after I ate dinner, so I don’t have to immediately get some food after the video. 😂
I'm watching at 4AM, but I never eat breakfast anyway❤!
Glad to see you back with Julia, she would be proud of you. Not many cooks on tv/internet would show their mishaps like the "cheese grater incident". Kudos to you. Love your show, garlic breath and all.
Or the piping bag incident 😂!
1 - Wow that looks delicious! 2- You look like you ran a marathon, gotta find a way to make that AC work while filming.
Jamie’s comfort is one thing but the ingredients condition is another, it might cause problems cooking ingredients that have been sweating under the studio lights. I would definitely recommend to leave the AC on. That’ll remind us old timers of the good ole days with the Hoover.
I agree, run the a/c. With my portable a/c and 6 fans running I can't hear yours at all and even if I could I wouldn't mind. I love that you posted at quarter to six (Pacific standard time) because I only get to watch YT at night. I've never been this early to one of your videos 😊
Holy aïoli, Anti-Chef, that looked so good. I'm glad you piled them all on the plate--it would have been a crime to leave any of the goodness out. Also, the picture of Julia with the butter always makes me smile.
I was stationed at a remote site / barracks in the former West Germany (1982-83) and the small villiage of Massweiler. They had the very best croquettes, seared rump steak, and herb salat. I went back in the late 90s and the owner served me the exact same dishes. So simple. With good beer! Beautiful memories, as well. You had to go outside, to use the toilet. One side was the toilets. The other side was the barn, full of cows!
These were old style gasthauses. People on the top, cows on the bottom / or on the side. Great little village. There were only 2 gasthauses.
There was no dip. The filling was potato.
I made Chef Pierre's Chicken Kiev. Totally overdid the garlic. I love garlic but that was too much!
Yeah, I only knew potato croquettes - never seen any other croquettes in Germany. I was confused because I expected the potatoes to turn up!
Another vote for the AC! Be comfortable Jamie. Those look delicious!! They
I’m a professional chef or was I’m retired now but I really enjoy watching this videos sometimes I’m a little frustrated but I so appreciate the tenacity and the willingness to start over to get it right you’ve come along way
You know Jamie is in a good mood when he comes out with "Moe-Foe" during a video.. I actually had to go back and repeat that part to be sure I hear it correctly...! The croquettes look divine by the way.. would love to come visit with you Jamie I bet I'd leave weighing ten to fifteen pounds heavier due to your awesome cooking skills! And as with everyone else on the channel that are fans of yours Jamie.. Turn on the bloody AC.. We don't care!
The cheese grater scene and later on calling the croquette arrangement , “ avant--garde” going in the Jamie list of fabulous moments. 😂 👏
Oh the things this Dutch guy in Chicago would do for a decent croquette.
On a slice of bread with a little mustard.
Adding the gruyere with your heart.
And another vote for the AC.
I appreciate your smooth jazz music. It goes well with your cooking!
I also appreciate that it is not too loud. A lot you tubers have the back ground music too loud.
It's not even Smooth Jazz. I'd say is similar to New York Jazz. There was even a Bossa Nova song at some point in this video. Listen to Smooth Jazz and then New York Jazz and you'll hear the difference.
@Motsham I was going to say it reminded me of early Charlie Brown shows but I thought some people wouldn't know what that was. 😊😊
I've loved watching your show over the years. From trying to follow recipes and having no clue but persisting to understanding what everything meant and learning and following recipes exactly to now being confident in your skills and knowledge to use 9 cloves, the whole egg yolk and more cheese, because hey, More cheese.
It's been great to watch the progression and I've picked up some great skills, tips and recipes over the years.
Just wanted to say thank you.
Hi Jaime! I’m from Belgium and my grandma made the best croquettes for Christmas ❤ I miss her every day … I wish she shared that recipe with me but I was 9 when she passed unexpectedly 😢 and I miss her every day… ❤
I can't tell you how big of a smile I got at the end of a long, awful day when I saw a new Jamie and Julia video in my feed. Thanks so much for everything you do ❤
Stay comfy. We will adapt. Love your studio kitchen. Keep cooking. I have learned so much. I am an old widow. I don’t cook like I used to. But I would make this in a heartbeat.
Jamie, those croquettes are a perfect golden brown .... and they look absolutely delicious. The aioli, which you made completely by hand, was the perfect consistency. Another success !!
Maybe it was the gin & tonic, but this one had me laughing nearly non-stop; thank you!
More than anything, I'm glad you are back to cooking one of Julia's recipes.
I come agree!!
I've missed the JC recipes!!
Everyone gather round, Jamie’s on!
Looks beautiful! Julia called them "Petites fondues frites" which means little fried fondues. My mom used to make these for holidays every year.
I always watch Jamie's commercials, too - he's just such an appealing person...
He could do commercials fer real.
Your videos always make My day! Happy to see you adept in Your new kitchen
This is easily my comfort UA-cam channel!! I can always count on it to calm me down, make me forget my anxieties and just bask in Jamie's effortlessly carefree cooking😌
Anti-Chef proves one thing, anyone can learn to cook if they just put the effort in. I'm not sayng anyone can be a great cook, but they can learn to cook.
I remember my mother, back in the 70's or 80's, trying to make Julia's croquettes (chicken.) We were kinda' poor, so she used leftover chicken, and it was absolutely delicious!
Cuz the cream, cheese, and butter! It’s a great technique. The only time I made croquettes I just made a béchamel. It was a goopy fail. Your mom rocked!
By the way-it’s a great way to upcycle leftovers. Now that I know the super hard sauce technique, man, you can use potatoes, canned tuna, canned deviled ham, really delicious jamón ibérico. Dream it, fry it, smother it in aioli. Life is good!
Of course crazy garlic breath....you put 9 (!) cloves in! Bet it was super tasty though. Big fans over here from Boston and so excited for the little croquette to come. (At one point in this video, we did say "Christy must be so glad he's not in the house...you put one slice of bread in our oven?!?!?) - so pleased that you have a dedicated filming space. Thanks for all of the entertaining videos and we look forward to many more.
Leave the AC on! Be comfortable!
Cool advice I learned when breading things.
Have a wet hand and a dry hand. When you put something in the milk or egg. Wet hand. As you toss it in the flower or bread crumbs. Dry hand. It will help avoid accumulating wads of batter on your fingers.
You didn’t get wags this time from what I saw. But I just wanted to share because I’ve learned so much from you.
I cant even hear the AC; I got mine on too, it cancels it out. Wonderful video as always :)
Funny, I just had a craving for croquettes so I made my own chili and cheese stuffed chicken ones. Yes, I’m an alchemist.
The Croquettes recipe presentation was spectacular! I could almost hear Julia Child's joyful laughter and satisfaction as I was engrossed in your teaching method. Watching your video brought happiness to my life. Thank you for infusing such passion into the preparation of French cuisine!
Ok,true story, I never heard the fridge. I guess I won't hear the a/c
The fridge was posessed.
Altho it sounded more like my old ice maker.
Jamie was challenging it to a fiight at one point.
If you need the AC on, flip it on.
If you can't be heard, turn off the video until it's cool enough, then reverse the two.
Better than Jamie and the food both melting like the Wicked Witch of the West.
That's how accidents occur.
That's not the A/C. That's the stove fan.
And it wasn't thst loud.
I think the classic Julia recipes from that cookbook are my favourite :)
Proud you are a Canadian!
I love how your series demonstrates the value of making mistakes. As I tell my kids, nothing teaches you better than mistakes, so don't be afraid to try.
Also perseverance, stubbornness. Keep trying, get angry and determined.
Done this my whole life and the things I can do, the things I have learned is huge.
Don't think I've ever been more proud of you than when you made that aioli in Morty! What an accomplishment. You are a true chef, not just an anti-chef!
Looks amazing! Love your new place. I can't wait to see what else you produce in there.
I have never enjoyed any teaching cooking videos more than yours!
I'm late to the party and just found you yesterday. So sad I didn't find you sooner but now I get to binge watch! 😊
Jamie, so glad you made croquettes! My mom in the 60’s-70’s always made turkey croquettes on night 2 after thanksgiving (night 1 was hot turkey sandwiches with stuffing, cranberry sauce, and gravy on top). That crispy outside and creamy inside is SO good. You need a small saucier so you don’t have to whisk in the corners for your bechamel! Talk to the MadeIn people 😉
Nice video! As a Dutchman; two tips; use dutch shrimps (small grey shrimps) and buy them with head, these heads are used to boil in milk and reduce for the typical taste the belgians have. This you use for the filling.
just got home, relaxing with a bit of YT after a long day, evening, night at the pub. reading "croquette" and thinking creamy yet fluffy potato joy as a side to a gravy-rich main, I didn't expect you going from roux to bechamel to mornay within a minute. mmhm. ~16min to go on the vid, but right now I'd kill for some eggs benedict for a 4am 'midnight munchie'. guess a glass of beer'll have to suffice O.o
Best conference building cooking show! You do the hard shit so we don’t have to! Your show is really approaching “slick and smooth” with your new space!
This is my favorite youtube channel. This is the best part of my day when I wake up and find another Anti Chef episode to watch 😍. You’re the best!
I've never clicked on a video so fast!
As a Canadian living in Belgium, I approve of your croquettes! Will be having some when I dine out this evening.
Growing up my mom would make tuna or salmon croquettes born out of the post depression cooking of *her* childhood. They were a can of tuna or salmon, mixed with egg, spices and matzah meal then fried. (There was no concept of external breading).
I can see how depression cooking could turn the small and polished croquettes Julia instructed you to make into the fast, cheap and easy fishburger croquettes I grew up on.
Oooo... This is an interesting idea. Shape them into patties and serve between two slices of a bread or bun of your choice with the aioli spread in there. Yum.
My mom used to do this too but it was more an immigrant mom thing 😂 I don't think she used tuna but salmon was common, with some mashed potato too. Served with ketchup!
omgg, caught a jamie and julie episode early this time! thanks for the video!! 😆🙏
Happy to pay a visit anytime and try anything you make, Jamie.
Squares? SQUARES?????? My Dutch Canadian soul is melting!! Kroketten (Dutch/ Flemish spelling) are cylinder shaped!!! But your shape deprived version looked sooooo good!
Love your content! Thanks For this ❤❤❤❤
I recall that when I was much younger, which would probably have been in Julia's heyday, garlic bulbs seemed to be as a rule much smaller. I suspect that four garlic cloves in that aioli would have been plenty.
Jamie went from "who the heck just has this weird exotic stock on hand" to "the fish stock I casually had on hand just hanging out"
These looked sooooo delicious! Jamie has come soooo far in his cooking skills
You have come so far, a true inspiration. Yes, use the air conditioner, it’s quieter than the sirens!
As a Dutch person a crispy breadcrumbs exterior makes heavenly.
I think I'm going for sort of like a..uhh..ah pile (best presentation ever!!!)
God, I love that you include your mistakes. It makes your videos so accessible and approachable!
i like to pipe my cooled filling into mozzarella stick shapes. if you freeze them, they're easier to bread. My grandma made them. She didn't pipe them, she hand-rolled them, but I'm extra! lol Also, please continue the dishes from each country series! I loved it!!
Fantastic as ever Jamie! Grats on the new kitchen! 😊
And there folks we are witnessing Jamie's blossoming love for shrimp croquettes
I love how you have Charles front & center when you were at the stove. You have come soooooooo far since your first foray into the kitchen. I did chuckle when you realized your error with the cheese grater, typical Jamie.
Did a fantastic job of that. Her recipes are quite elaborate.
OMG I’m dying! This is one of your best! Much love from the PNW❤️
I love that no matter how good you get at chef-ing you're still Jamie and grate cheese wrong.
Your consumption of croquettes should come with an 18+ rating 😂😂😂 You've sold me on making them!
Completely unbidden, out loud, “Gosh that looks good!” I’m not kidding. 🤗
oh I am making croquettes on thursday for sure. that looks delicious, Jamie! and I'm really impressed by your new kitchen studio and also really happy for you guys! I wasn't able to comment on last week's video bc I was watching it in secret so my kids don't notice it's not Bluey or Gabby's Dollhouse lmao
Wow Jamie, that looks fantastic! Having seen many of your early videos I must say you’ve come a long, long way! 😊
Love Charlie watching over us on the left and "Order Up!" on the right (3:08 and subsequent shots). Nice framing.
Also nice to see a Julia recipe actually work as written. Looked great!
I have been looking for this recipe since I was 12 and my dad and I saw Julia make it - we made it for New Years ( the cheese version) - you have made my life because I was never able to find it! Now I know.
You continue to amaze me with your videos. Love your humor - cheese grater is a classic - exactly what I'd do. You and Julie continue to be my favorites. Thank you.
Okay- first Julia recipe you've made that I feel like I want to make!
Awesome sound this time in the new studio. (I still think that you need a full-sized fridge on the side) and doing great! Keep them coming❤
I just bought those pots and pan. I can't wait to cook some of the recipes from Anti-Chef.
The Croquettes, with their big hit from 1966: Deep Fryin.’
Forget about the butter to prevent the skin forming on the mornay. Just treat it like a custard and cover it with clingfilm with the film in contact with the surface of the mornay.
heyyyyyyyyyyyy this is the earliest i been to see a vid u just posted
It’s so good to hear and see the joy in your face with this recipe ❤❤❤
That looks delicious! I’m so glad to be living in The Netherlands so I can have “kroketten”, as we call them, whenever I like. Just had the shrimp ones last Sunday and I’m now keen on making this recipe myself 🎉
A Victory Pile!!!🤣🤣🤣
This is one that I'm actually making. Thanks Jamie!
I do wish I had your patience as I love croquettes (and I actually have all the ingredients), but no way I’ll make these unless I’m not very hungry and have nothing else to do. At all.
The picture of Julia by your closet 😂😂😂Add more butter. With a giant stick poking out😂😂😂😂
It’s so fun to watch these interpretations of allioli, in Spain is a common sauce that we have with almost every dish (mostly in the Mediterranean side) The name comes from the catalán languaje and just means garlic and oil: “all i oli”. I’m actually kind of proud of seeing it made the oldschool way in a morter ❤❤
Instead of the cheese or shrimp filling you can mix with mash potatoes and fry and you have pommes dauphines and it’s delicious ❤❤❤
They're so pretty! My husband and I said wow at the same time at that order up
I just ordered a 3 piece non-stick pan set with your link Jamie! Been meaning to do it and now that I have an induction stove, I've been looking for new cookware.
Thank you! And I hope you enjoy them as much as I do!
You're going to love them!
Fantastic video,nice to see Chuck there, worthy of duplicating sir Jamie.9 garlics? 😮 double that i use 3 whole bulbs of garlic for my curry of the 🐔 chicken.very excellent.
Thanks Jamie ❤❤❤