Happened to me the other day, except I was cracking them on the center ridge in my sink and it went right down the drain, at least the cleanup was easy.
I'm pretty sure "boiled ham" just means prepared ham - you surely didn't need to boil it for this recipe, especially as it was just diced little bits of ham as an optional addition to a recipe that sounds delicious with or without the pork. Your finished product looked amazing and I will have to try that.
Yeah, the book is 60-odd years old and because it's a classic these editions haven't been updated in terms of the way recipes are presented. It was also intended that you proceed through basic techniques to more complex recipes, so if you randomly pick a page without mastering the requisite techniques you can have problems. There a three situations I can think of where parboiling might be in order: you have a genuine dry-cured ham which might be too dry without a soaking, and that's quicker if the water is hot; you have a very fatty precooked ham and you want to render some of the fat; you have a modern inexpensively wet-cured cooked ham, which has been injected with a brine, and you want to desalinate it a bit with clean water.
I agree - in Germany, we have "gekochter Schinken", which literally means "boiled ham" metzgervogt.de/wp-content/uploads/2019/05/schinken_03.jpg You buy it at the butcher (or the supermarket), and you either can just put the slices on bread/in a sandwich, or you can chop it up and use it for cooking, like in this recipe. No need to actually boil it yourself.
If Julia Child was alive today I believe she would have a youtube channel for sure! Glad someone is keeping her alive and I love that you show imperfection instead of just perfectly edited videos!
She is the OG and it's pretty neat to see her legacy carry on with younger people continuing to appreciate her. Not a super common thing it doesn't seem like. Hope you have a blessed day, MS :)
@@AcornRiot.. I think about that... Julia went through soooo much before she became a success with the public. It was hard work. Old people these days, who know of that kind of hard and the disappointments, seem to resent today's generation, who, let's face it, can make fast, easy, legit, BIG bucks! If Elon Musk can do it off of Nikola Tesla 's Name, then why not an amateur Chef, off of Julia's recipe book?! But, she didn't ever really approve. She never really got the Money that Chef's like Rachael Ray or Gordon Ramsey... get, and Julia STARTED it ALL!
Yes, I think her mindset was anything dangerous on there would be killed when it cooked anyway. And I think she even remarked one time that "if anything survives this heat, it deserves to survive!" LOL
It's Oct. 23 and I made these this morning. I followed the recipe as closely as I could . First, let's say this is a delicious recipe !!! This recipe makes a LOT of potato pancakes. I got 11 fairly large cakes. I can make two suggestions to make it easier. (That 1 1/2 oz. of flour is 5 Tablespoons by the way.) 1. Use your food processor to grate the potatoes. 2. For anyone who doesn't want to bother with the patties, I would suggest heating a cast iron skillet on medium heat with a bit of oil and put in half the batter. Just let it cook into one big pancake, and you could cut it into 4 pieces to turn it. A lot less work that making individual patties. You can't cook these too fast. I had to cook them a lot longer than 3 - 4 minutes per side more like 8 minutes per side so LOWER heat was required. Maybe I made mine too thick? The potatoes won't get done before they get nice and brown. So keep the heat on the low-ish side.
So many variations of potato cakes in so many cultures. I've never had one I didn't love. I have to say, I love my Mom's best because its a childhood comfort food. She used leftover mashed potatoes with flour egg, salt and pepper. That's it! Fry in a cast iron skillet until golden brown and serve with pinto beans with ham hock, turnip greens and cornbread. Good ol' Southern style cooking from the US.
@@radishfest More like a fritter. Its just mix it all up in a bowl and drop by the spoon full in to the hot oil. We never measure anything - it just depends on how many leftover mashed potatoes you have.
Yep, my mother made them with leftover mash, onions, flour, an egg and herbs. She was Irish and we have lived in Ireland my whole life (i still do). It was her Mammy's recipe and she passed it to me and I now make it for my kids
Boiling the ham, you have to keep in mind that this method is from years ago when we ate real cured ham, not the ham product (processed) in stores today. Boiling ham years ago was to remove the salt and the heavy smoke flavor which can be over powering. Both were used in the preserving the ham.
as someone who's made his fair share of latkes, i do love seeing different cultural versions of potato pancakes. i'm sure the poached egg on top was great, but i can't help but wonder what they'd taste like with a light topping of sour cream...
My family (Polish) traditionally eats it with sour cream (except my grandfather who's a heathen and has it with sugar). the tang of the sour cream really lifts the heaviness of the fried potato, and adding some fresh dill makes it even lighter, so you can eat more :)
I love these videos, because the same time that my mouth is watering, I am peeing in my pants a little bit from laughing from the tiny mistakes either in the mise en place or elsewhere. Ultimately, I love to see Jamie savor the delightful dishes at the end! It makes me wish I were off camera with a fork!
Well done! Squeezing the water out of the potatoes is really a key step and critical to the success of any potato pancake recipe. Also I think JC intended one pancake per serving, each with it's own poached egg. BTW you can sub zucchini (also well-squeezed) for the potatoes.
sounds good, lots of subs for this recipe, thinking sweet potatoes, other roots etc. bacon or pancetta, some canned seafoods, sardines, etc. for the additions too, or diced Spam, yum yum!! ;D LOL
In the ham world, you've got the raw kind (like prosciutto) and the boiled kind (the kind you used). Julia just meant you needed the boiled kind, not the raw kind.
im sure someone will need this: Julia childs potato pancake 1 pack cream cheese 43 g flour ->Mash 2 eggs 1 teaspoon pepper 1 teaspoon salt ->Whisk 170g cheez grated 1 kg potato -> grate, squeeze out water with towel 85g diced ham Spring onion and herbs 🌿 -> chop em small 3-6 tablespoons of heavy cream ->Mix the bad boy -> put 8 cm wide 1.5 cm thiccccc pancakes ->Each side 3 min until brown and lil bubble Boom pancakes 💥 🌟Decorate with spring onion and poached egg🌟
Your cooking style is so normal, and I continue to appreciate that. You are really good at what you do, but the process is messy - as it is for most of us home cooks! These looked amazing.
Talk about decadent! “If it’s so beautifully arranged on the plate, you know someone's fingers have been all over it." Julia Child Just found your channel the other day and I’ve watched about 25 already. Really enjoying you!
I genuinely think Julia would love watching you cook and try her recipes. You'd probably get a big belly laugh with your mistakes because she's been there.
Looks amazing! Will definitely make. Regarding the ham. She doesn’t say to boil it. She said 3 oz of boiled ham which you can get from any deli. But I agree with other comments that boiling smoked ham would pull the excess salt out.
thank you for this, I was sitting here starvingggg but not having a clue what to make, and halfway through this video I realized I had nearly all the ingredients for this! I made a modified version and it's delicious, it will go in my regular rotation!
Boiled ham is how its prepared as in gammon rather than being dried/ hung in the smokehouse , or, brine. We don't hear about that kind of thing now. You are doing excellent! I've made this once and was done, 30 + years ago. Never doing that again, ! Now it might be time to revisit this.
Wow, well done! Potato pancakes and I have had a running battle. They've won every time - as I contemplate the soggy mess. The secret is the flour and cream cheese. I could hug you.
Try leaving the grated potato in a colander over a bowl, in the fridge over night. Might help :) (also fry them thin if you're not already, and pick the right kind of potato)
When making mashed potatoes, make extra and use next day to make potato patties. Add onion, egg, some flour, salt and pepper. Drop by spoon onto hot oiled skillet and fry.
What’s your secret for getting mashed potato pancakes not to soak up the grease….. I never get the mashed potato pancakes crispy. Just oily:( I DO try and keep the oil hot,but,then,the edges burn😠🤷♀️Thank you!
@@toneenorman2135 I heat my skillet up on medium and add oil to hot pan. You don't want them too thin, add a little more flour than you think. I do a tester to see if it's too thin.
This is the second video that I have seen. I have to say, this one made me a fan. I did found it a little comical, not going to lie. When you dropped the egg, I laughed. A lot. Especially at the look on your face. It was like “Really?” And I was like “yes really”. But then I thought “Waste not want not”. I loved this because I love potato pancakes. My wife’s family makes them from mashed potatoes from the night before. But this show the struggle we all go through. The fact it wasn’t polished and it showed your errors and confusion, made this great. Good job. Loved it. The potatoes are a blank canvas and you can make what you wish
I just made these. They’re good but they weren’t cheesy like I had thought they would have been. We are so accustomed to eating latkes with sour cream and apple sauce , I found I couldn’t resist having some, which yes, was delicious. I’ll make these again as they’re quite easy
Jamie is pretty funny. I get a kick out of his ability to make the best of the accidental occurrences. The look on his face when the egg fell on the cutting board was classic! Great episode, and thank you
Love your channel. I definitely have the same adventures in cooking as you. Like I used to think diced meant to cut into small pieces but it means to cut the item into cubes, like gambling dice. It helps for even cooking and is aesthetically pleasing.
According to Cooks Illustrated: "Boiled" hams are forced into a mold before being cooked, and the gaps are filled in with an emulsified puree of water, fat, and pork trimmings. These hams, easily identifiable by their rectangular shape and pale pink exterior, are generally cheaper than baked or smoked hams, but tasters disliked their wet, plastic texture. Baked or smoked hams are generally injected with salt, water, and phosphates but retain the texture of a real ham. At the deli counter, these hams sport an impressive variety of labels, including baked, smoked, Virginia, maple, Black Forest, and honey. What the names really indicate, however, is merely the particular flavoring blend that has been injected into the ham. We tasted seven hams in this category and uncovered a wide variety of flavors-some sweet, some smoky, some spicy-but most of the samples were quite good. Baked ham costs a bit more than boiled ham, but the money is well spent.
I just found your channel, your "mashing" incident made me laugh because I just did this yesterday making cream cheese filling for Taquitos☺️☺️☺️. I loved this episode and am looking forward to more.
I stumbled upon your channel a few days ago and can't stay away! I love watching you in the kitchen--a wonderful combination of information and humor. I bit the bullet and subscribed today.
I want to use caraway seeds because (1) I’m addicted to them and (2) I never have fresh herbs. For the meaty ones I want to use either bacon or Spam (judge me, I can take it) and za’atar. I’ll serve two on a plate, with one or two runny-yolked poached eggs per plate. If I’m having a fancy meal I’ll splurge for Ossetra Supreme caviar from PEARL STREET CAVIAR in NYC and serve with icy Russian Standard Vodka. Now THAT’S a party!
This looked tasty. My grandma used to make them. I've been a little scared to try them; but you make them look sort of messy, but possible. Thanks, I'll give them a try.
Ridiculously good! This is actually one of my faves and you mastered it. The poached egg was a hunk of genius. If you make these again, try garnishing with a little sour cream and apple sauce - you will be further amazed!
I grew up making what my family call potato cakes (which I later found out are absolutely not actually potato cakes lol), which is basically a simplified version of this recipe. I'm definitely going to try it with the cream cheese and other bits you used for the vegetarian version next time!
Jamie, it was good to see you enjoy this dish, without too many complicated steps and exhaustion before taking your first bite. ( : Happy New Year to you 2022-2023.
They look delicious. Very different from the ones we make in Germany (Reibekuchen). The German version is served with apple sauce and treacle. When it comes to seasoning, I would add some nutmeg to these. Might have to give them a try as I love the combination of potatoes and cheese.
Finally found my soul mate ! Just kidding, wouldn't want to scare you off. But it looks like you took lessons from me in cooking. Now the potato pancakes you made look really good. I've looked thru alot of recipes & yours ( or Julia's ) sounds like a winner. I'll have to try them.
The French boil pork products before using them so they can control the flavor. Pork tends to have a lot of salt added as well as being smoked. Boiling removes/reduces that flavor and removes much of the salt. That way it's just a pork flavor rather than contending with pork, smoke, and salt. I try it boiled and unboiled to see which I like more.
My grandmother ( on my dad's side) used to make potato pancakes with leftover mashed potatoes. Mashed potato , chopped onion, one egg and formed into pancake. Floured and fried in pan until golden brown
Boiled ham is simply cooked deli ham. BTW, Next time , read recipe a couple of times thru first to truly understand it, & keep patties warm on plate in low oven, UNCOVERED: will stay crispy
I have a first edition of Mastering. I collect first editions. I also have Vincent & Mary Price, The Epicurean also a few others from Julia bc I was addicted to her as a child.
I am today years old learning that there are different types of swiss cheese. I always thought it was its own thing, like gruyere or whatever. Also, shout-out to the egg that cracked on the counter. I felt that in my soul.
Thank you for the inadvertant but much needed laugh with the egg. It's been a sh** day and that good laugh just made it manageable. I once had a bad egg when I was making brownies...it was 8-ish at night on a Sunday and this was back when stores closed for the evening on a Sunday. I had no back ups for a couple ingredients, so no brownies for me and I was immensely pissed off. I always crack eggs into a seperate container first since ''the brownie batter incident.''
The cracked egg landing outside of the bowl moment was something I felt deeply. You are the best!
Happened to me the other day, except I was cracking them on the center ridge in my sink and it went right down the drain, at least the cleanup was easy.
I'm pretty sure "boiled ham" just means prepared ham - you surely didn't need to boil it for this recipe, especially as it was just diced little bits of ham as an optional addition to a recipe that sounds delicious with or without the pork. Your finished product looked amazing and I will have to try that.
Totally agree. The recipe didn't say, "boil ham" as an instruction, it said "boiled ham" as an ingredient.
Yeah, the book is 60-odd years old and because it's a classic these editions haven't been updated in terms of the way recipes are presented. It was also intended that you proceed through basic techniques to more complex recipes, so if you randomly pick a page without mastering the requisite techniques you can have problems. There a three situations I can think of where parboiling might be in order: you have a genuine dry-cured ham which might be too dry without a soaking, and that's quicker if the water is hot; you have a very fatty precooked ham and you want to render some of the fat; you have a modern inexpensively wet-cured cooked ham, which has been injected with a brine, and you want to desalinate it a bit with clean water.
I agree - in Germany, we have "gekochter Schinken", which literally means "boiled ham" metzgervogt.de/wp-content/uploads/2019/05/schinken_03.jpg You buy it at the butcher (or the supermarket), and you either can just put the slices on bread/in a sandwich, or you can chop it up and use it for cooking, like in this recipe. No need to actually boil it yourself.
Yeah, I'd just use some bacon instead, much better and crispy too!! :D
We called it “Boiled Ham” when I was very young in the late 60s/early 70s. Today, it’s just packaged “honey ham” or “uncured ham”
If Julia Child was alive today I believe she would have a youtube channel for sure! Glad someone is keeping her alive and I love that you show imperfection instead of just perfectly edited videos!
She is the OG and it's pretty neat to see her legacy carry on with younger people continuing to appreciate her. Not a super common thing it doesn't seem like. Hope you have a blessed day, MS :)
With how much she hated Julie Powell I doubt it
Any chef/cook worth their salt has GOT to know who Julia Child is. And if they don't they need to find out.
@@AcornRiot.. I think about that... Julia went through soooo much before she became a success with the public. It was hard work. Old people these days, who know of that kind of hard and the disappointments, seem to resent today's generation, who, let's face it, can make fast, easy, legit, BIG bucks! If Elon Musk can do it off of Nikola Tesla 's Name, then why not an amateur Chef, off of Julia's recipe book?! But, she didn't ever really approve. She never really got the Money that Chef's like Rachael Ray or Gordon Ramsey... get, and Julia STARTED it ALL!
Julia would be the
You Tube QUEEN!
The comedic way that you pulled out more and more implements with which to mash that cream cheese was gold
@todo9633 I do same lol then think der am beating eggs in
Julia herself would take things that had missed or fell out of the pan & add it. She felt that no one would know & said it on TV!
Yes, I think her mindset was anything dangerous on there would be killed when it cooked anyway. And I think she even remarked one time that "if anything survives this heat, it deserves to survive!" LOL
I saw her drop a steak once, and pick it up with a "no one will know"- I never forgot! Haha
It's Oct. 23 and I made these this morning. I followed the recipe as closely as I could . First, let's say this is a delicious recipe !!! This recipe makes a LOT of potato pancakes. I got 11 fairly large cakes. I can make two suggestions to make it easier. (That 1 1/2 oz. of flour is 5 Tablespoons by the way.) 1. Use your food processor to grate the potatoes. 2. For anyone who doesn't want to bother with the patties, I would suggest heating a cast iron skillet on medium heat with a bit of oil and put in half the batter. Just let it cook into one big pancake, and you could cut it into 4 pieces to turn it. A lot less work that making individual patties. You can't cook these too fast. I had to cook them a lot longer than 3 - 4 minutes per side more like 8 minutes per side so LOWER heat was required. Maybe I made mine too thick? The potatoes won't get done before they get nice and brown. So keep the heat on the low-ish side.
Make them thinner. The one big pancake is actually called a Rösti. Delicious!
@@AlergicToSnow Even Röstis are still pretty thin.
So many variations of potato cakes in so many cultures. I've never had one I didn't love. I have to say, I love my Mom's best because its a childhood comfort food. She used leftover mashed potatoes with flour egg, salt and pepper. That's it! Fry in a cast iron skillet until golden brown and serve with pinto beans with ham hock, turnip greens and cornbread. Good ol' Southern style cooking from the US.
My mother did exactly the same. I loved them! But, honestly, I've never met a potato I didn't like.
I have to make this, thank you! Do you batter the outside or make it into a fritter?
@@radishfest My mother simply added a couple tablespoons flour into the potatoes and egg. The flour helps hold everything together.
@@radishfest More like a fritter. Its just mix it all up in a bowl and drop by the spoon full in to the hot oil. We never measure anything - it just depends on how many leftover mashed potatoes you have.
Yep, my mother made them with leftover mash, onions, flour, an egg and herbs. She was Irish and we have lived in Ireland my whole life (i still do). It was her Mammy's recipe and she passed it to me and I now make it for my kids
Boiling the ham, you have to keep in mind that this method is from years ago when we ate real cured ham, not the ham product (processed) in stores today. Boiling ham years ago was to remove the salt and the heavy smoke flavor which can be over powering. Both were used in the preserving the ham.
Absolutely true! Was wondering if anyone else said it first : )
Thanks for explaining this!
I wonder if that is why every recipe with bacon tells you to boil it first?
@@JustLaura17 yes
@@JustLaura17 no, you need to cook the bacon because that’s a raw product!
I lost my left arm and decided to start cooking masterpieces to restore my soul, lol. Definitely going to try this one !!!
*Jamie* : Believe it or not, I have made a mess!
*anyone who's watched an Anti-Chef video* : I believe it.
Yup, his "signature", and the "bowl drop" of course! ;D
That’s what’s so realistic about his show. Things gets spilt, things dribble, things splatter etc.
My first watch and a new sub!... love his style.
as someone who's made his fair share of latkes, i do love seeing different cultural versions of potato pancakes. i'm sure the poached egg on top was great, but i can't help but wonder what they'd taste like with a light topping of sour cream...
And applesauce!
My family (Polish) traditionally eats it with sour cream (except my grandfather who's a heathen and has it with sugar). the tang of the sour cream really lifts the heaviness of the fried potato, and adding some fresh dill makes it even lighter, so you can eat more :)
@@caylem00 sugar!! only right option:)
I think, considering the amount of cream cheese in this recipe, sour cream would be gilding the lily. How about caramelized onions on top?
We always ate them with sliced canned peaches and the syrup over the top.
I love these videos, because the same time that my mouth is watering, I am peeing in my pants a little bit from laughing from the tiny mistakes either in the mise en place or elsewhere. Ultimately, I love to see Jamie savor the delightful dishes at the end! It makes me wish I were off camera with a fork!
That cracked-egg-straight-to-the-cutting-board move was worthy of a Max Sennett comedy!
These are gorgeoue. With the addition of ham and an egg an entree". Definitely more than a side dish.
Well done! Squeezing the water out of the potatoes is really a key step and critical to the success of any potato pancake recipe. Also I think JC intended one pancake per serving, each with it's own poached egg. BTW you can sub zucchini (also well-squeezed) for the potatoes.
sounds good, lots of subs for this recipe, thinking sweet potatoes, other roots etc. bacon or pancetta, some canned seafoods, sardines, etc. for the additions too, or diced Spam, yum yum!! ;D LOL
In the ham world, you've got the raw kind (like prosciutto) and the boiled kind (the kind you used). Julia just meant you needed the boiled kind, not the raw kind.
Prosciutto in the pancakes sounds good! But the prosciutto makes anything better.
im sure someone will need this:
Julia childs potato pancake
1 pack cream cheese
43 g flour
->Mash
2 eggs
1 teaspoon pepper
1 teaspoon salt
->Whisk
170g cheez grated
1 kg potato
-> grate, squeeze out water with towel
85g diced ham
Spring onion and herbs 🌿
-> chop em small
3-6 tablespoons of heavy cream
->Mix the bad boy
-> put 8 cm wide 1.5 cm thiccccc pancakes
->Each side 3 min until brown and lil bubble
Boom pancakes 💥
🌟Decorate with spring onion and poached egg🌟
Btw i made them and they’re AMAZING 🥲
Thank you, I needed this
Bless your heart .. thank you!
Thanks a million!
Thank you!
Your cooking style is so normal, and I continue to appreciate that. You are really good at what you do, but the process is messy - as it is for most of us home cooks! These looked amazing.
Yup, if you are not making a mess, you are not having fun in the kitchen, to a degree, don't want injury, which can happen.
Allovimo, : ) I'm thinkin' his idiosyncrasies are part of his captivating character.
Talk about decadent! “If it’s so beautifully arranged on the plate, you know someone's fingers have been all over it."
Julia Child
Just found your channel the other day and I’ve watched about 25 already. Really enjoying you!
I genuinely think Julia would love watching you cook and try her recipes. You'd probably get a big belly laugh with your mistakes because she's been there.
You’re so right, she would love this so much!
Julia would have beaten him with the empty wine bottle
Looks amazing! Will definitely make. Regarding the ham. She doesn’t say to boil it. She said 3 oz of boiled ham which you can get from any deli. But I agree with other comments that boiling smoked ham would pull the excess salt out.
thank you for this, I was sitting here starvingggg but not having a clue what to make, and halfway through this video I realized I had nearly all the ingredients for this! I made a modified version and it's delicious, it will go in my regular rotation!
hey, thanks for the plug! didn't know you had another channel and it looks good!
Forgot the potato step...making potato pancakes, Jamie you are precious. 🙏👏👍🤣
I can't wait to try this recipe! Thanks for sharing! Blessings to all in love and light!🙏🏼💜🙏🏼💙🙏🏼🧡🙏🏼💛🙏🏼💚🙏🏼
Boiled ham is how its prepared as in gammon rather than being dried/ hung in the smokehouse , or, brine. We don't hear about that kind of thing now. You are doing excellent! I've made this once and was done, 30 + years ago. Never doing that again, ! Now it might be time to revisit this.
Wow, well done! Potato pancakes and I have had a running battle. They've won every time - as I contemplate the soggy mess. The secret is the flour and cream cheese. I could hug you.
Try leaving the grated potato in a colander over a bowl, in the fridge over night. Might help :) (also fry them thin if you're not already, and pick the right kind of potato)
@@caylem00 Thank you for your help! I'm going to try it.
Nicely done. I enjoy the sense of fun you bring with your cooking sessions to. Bravo buddy.
When making mashed potatoes, make extra and use next day to make potato patties. Add onion, egg, some flour, salt and pepper. Drop by spoon onto hot oiled skillet and fry.
What’s your secret for getting mashed potato pancakes not to soak up the grease….. I never get the mashed potato pancakes crispy. Just oily:( I DO try and keep the oil hot,but,then,the edges burn😠🤷♀️Thank you!
@@toneenorman2135 I heat my skillet up on medium and add oil to hot pan. You don't want them too thin, add a little more flour than you think. I do a tester to see if it's too thin.
jimmmmy41 Thanks!
I laughed, I cried, I subbed. Love your channel. You are on to something.
This is the second video that I have seen. I have to say, this one made me a fan. I did found it a little comical, not going to lie.
When you dropped the egg, I laughed. A lot. Especially at the look on your face. It was like “Really?” And I was like “yes really”. But then I thought “Waste not want not”. I loved this because I love potato pancakes. My wife’s family makes them from mashed potatoes from the night before.
But this show the struggle we all go through. The fact it wasn’t polished and it showed your errors and confusion, made this great.
Good job. Loved it. The potatoes are a blank canvas and you can make what you wish
I just made these. They’re good but they weren’t cheesy like I had thought they would have been. We are so accustomed to eating latkes with sour cream and apple sauce , I found I couldn’t resist having some, which yes, was delicious. I’ll make these again as they’re quite easy
Whenever I make hash browns I immediately put the grated potatoes in water so they don’t oxidize and because it rinses off extra starch
Look amazingly GooD ! Your cooking manner is so effing Refreshing.. Thanks..
Huge fan from Algeria i keep watching and enjoying you ❤️
You always make me laugh. That egg had it's own way to go.👍🤣🤣🤣
OMG...rogue egg had me on floor! Love that you are genuine...truly enjoy your channel.
I swear, I can’t listen to your opening, the “bon appetit” part without quietly smirking😬 You crack me up.
You are delightful! This is so me in the kitchen! Fantastic! Thank you!🎉
Jamie is pretty funny. I get a kick out of his ability to make the best of the accidental occurrences. The look on his face when the egg fell on the cutting board was classic! Great episode, and thank you
I personally like sour cream and applesauce with my potato pancakes. I’ve never made Julia’s but I will now!
Love your channel. I definitely have the same adventures in cooking as you. Like I used to think diced meant to cut into small pieces but it means to cut the item into cubes, like gambling dice. It helps for even cooking and is aesthetically pleasing.
Pretty sure the ham is just called boiled ham... not that you are supposed to actually boil it! But I could be wrong. Love it anyway! Looks so good!
According to Cooks Illustrated:
"Boiled" hams are forced into a mold before being cooked, and the gaps are filled in with an emulsified puree of water, fat, and pork trimmings. These hams, easily identifiable by their rectangular shape and pale pink exterior, are generally cheaper than baked or smoked hams, but tasters disliked their wet, plastic texture.
Baked or smoked hams are generally injected with salt, water, and phosphates but retain the texture of a real ham. At the deli counter, these hams sport an impressive variety of labels, including baked, smoked, Virginia, maple, Black Forest, and honey. What the names really indicate, however, is merely the particular flavoring blend that has been injected into the ham. We tasted seven hams in this category and uncovered a wide variety of flavors-some sweet, some smoky, some spicy-but most of the samples were quite good. Baked ham costs a bit more than boiled ham, but the money is well spent.
you are not wrong
She often says to boil ham to desalt it. She says to do that with bacon, too.
Ok then..based on Wineys reply, boiled ham is a type of ham based on how it's processed and Anti Chef didn't need to boil it:)
@@susankahn7219 , read David Leite's reply.
I just found your channel, your "mashing" incident made me laugh because I just did this yesterday making cream cheese filling for Taquitos☺️☺️☺️.
I loved this episode and am looking forward to more.
I lost it when you threw the egg shell into the bowl. We’ve all been there 😂 Love the videos!
LOL, Loved the egg thing, and the face you made it made me laugh out loud! You are the best!
I stumbled upon your channel a few days ago and can't stay away! I love watching you in the kitchen--a wonderful combination of information and humor. I bit the bullet and subscribed today.
Bravo! Even on a "bad hair day" you succeeded in creating some great-looking pancakes!
beautiful job! i loved it!
One of my fav video's, and something i can actually make! Thank You!!!
I want to use caraway seeds because (1) I’m addicted to them and (2) I never have fresh herbs. For the meaty ones I want to use either bacon or Spam (judge me, I can take it) and za’atar. I’ll serve two on a plate, with one or two runny-yolked poached eggs per plate. If I’m having a fancy meal I’ll splurge for Ossetra Supreme caviar from PEARL STREET CAVIAR in NYC and serve with icy Russian Standard Vodka. Now THAT’S a party!
I'm definitely going to try making these, they look delish!
I make a version of these using Mexican cheese and spices for Juevos Rancheros, never disappoints. These are a staple from Julia's cookbook.
French cooking has a funny way of dirtying up every single bowl, pan, and utensil you own while simultaneously using up all your butter.
This looked tasty. My grandma used to make them. I've been a little scared to try them; but you make them look sort of messy, but possible. Thanks, I'll give them a try.
Ridiculously good! This is actually one of my faves and you mastered it. The poached egg was a hunk of genius. If you make these again, try garnishing with a little sour cream and apple sauce - you will be further amazed!
I always garnish with sour cream and/or applesauce. You did a marvelous job!!
I grew up making what my family call potato cakes (which I later found out are absolutely not actually potato cakes lol), which is basically a simplified version of this recipe. I'm definitely going to try it with the cream cheese and other bits you used for the vegetarian version next time!
Your channel equally stresses me out AND cracks me the hell up…u get a like and a new subscriber
I know you said in the past to crack the egg into another container then add it to the mix. Using the chopping block? GENIUS!
I make potato pancakes often but never with cream cheese and ham gonna try it next time for sure.
Jamie, it was good to see you enjoy this dish, without too many complicated steps and exhaustion before taking your first bite. ( : Happy New Year to you 2022-2023.
OMG. I'm came across this from two years in the future being a big fan of Anti-Chef. This is comedy gold. :) PS - He's gotten better.
Oo lala this video will definitely up my potatoes pancake game! Thanks!
Those look pretty darn good.
Those are gorgeous!
That looks really yummy. I'm going to make those this weekend!
Looks luscious. Thanks Jamie!
They look delicious. Very different from the ones we make in Germany (Reibekuchen). The German version is served with apple sauce and treacle.
When it comes to seasoning, I would add some nutmeg to these. Might have to give them a try as I love the combination of potatoes and cheese.
I adore how your cook like a normal human!!! :-)
Thanks for making these for us.
Thanks for showing the way
Finally found my soul mate ! Just kidding, wouldn't want to scare you off. But it looks like you took lessons from me in cooking. Now the potato pancakes you made look really good. I've looked thru alot of recipes & yours ( or Julia's ) sounds like a winner. I'll have to try them.
The French boil pork products before using them so they can control the flavor.
Pork tends to have a lot of salt added as well as being smoked. Boiling removes/reduces that flavor and removes much of the salt. That way it's just a pork flavor rather than contending with pork, smoke, and salt.
I try it boiled and unboiled to see which I like more.
Those look delicious! My granny makes potato cakes out of left over mashed potatoes. Im going to have to try it this way too.
OMG! I'm dying! This is just what I needed today. Great job!
Every video raises my spirits. Thank you for every one! When that egg hit the cutting board! Whoops 🤭
My grandmother ( on my dad's side) used to make potato pancakes with leftover mashed potatoes. Mashed potato , chopped onion, one egg and formed into pancake. Floured and fried in pan until golden brown
Boiled ham is simply cooked deli ham. BTW, Next time , read recipe a couple of times thru first to truly understand it, & keep patties warm on plate in low oven, UNCOVERED: will stay crispy
those panckes looked incredible.....thank you
That looks perfectly delicious
I have a first edition of Mastering. I collect first editions. I also have Vincent & Mary Price, The Epicurean also a few others from Julia bc I was addicted to her as a child.
You are hilarious! And I am going to try this recipe.
Hi Jamie. I noticed that over the the years you have cooked on electric, induction, and gas stoves. Which one do you prefer and why?
I ust to make these in a restaurant I worked at . People loved them.
Omg when ypu cracked the egg and left it out, throwing shell in bowl I just about woke up my family LOL!
I love to watch cooking while laughing ! Also, good with a glass of Burgundy !
the first three minutes of figuring out what utensil to use is absolutely my brain every time I step into the kitchen
I would have used a biscuit cutter for the first step
I just subscribed, I have been watching your show for about a week or so, keep up the great job
I just lost it when the cracked egg fell next to the bowl hahaha
I am today years old learning that there are different types of swiss cheese. I always thought it was its own thing, like gruyere or whatever.
Also, shout-out to the egg that cracked on the counter. I felt that in my soul.
"From JC of course"
You are one heckuva HOOT
and JC, I am sure, would agree
I think that she would absolutely agree with you! JC was not pretentious at all… and she had a GREAT sense of humor.
I'm so jealous of your tenacity
Well, you had me belly laughing right from the first minute so thank you as always for keeping my endorphin levels up, Jamie! 🤗😘
They looked delicious!!
I have never seen these with meat. These are delicious!
If Julia were alive she would be watching you and laughing so hard! She IS definitely with you in spirit! Stay the course!
Thank you for the inadvertant but much needed laugh with the egg. It's been a sh** day and that good laugh just made it manageable.
I once had a bad egg when I was making brownies...it was 8-ish at night on a Sunday and this was back when stores closed for the evening on a Sunday. I had no back ups for a couple ingredients, so no brownies for me and I was immensely pissed off. I always crack eggs into a seperate container first since ''the brownie batter incident.''
i am going to try to make it with my mom
Those look delicious!
I’m totally making these