Was going to try the Pomme Anna with my new Mandolin…your right about being careful. I sliced a chunk off my thumb on the first potato and took 10 stitches. My wife said, “Antichef said be careful!!!”
weird thing to suggest to you here, but have you considered buying a kevlar glove? i was obsessed with the show good eats as a kid and alton always used a kevlar glove instead of the handle for the mandolin bc the handles are trash but if you dont have any protection you end up in the er as you found out. also then you get to have a kevlar glove and thats just cool
I literally have been binge-watching your videos for two days… and amazingly, your subscribers increased two thousand in the last twelve hours!!! I hope you have millions by the time I wake up tomorrow!
No need to apologize for how it looked -- it looks glorious! In her later cookbooks (The Way To Cook specifically, if memory serves), she arrives at a somewhat simpler version, all done on top of the stove, using a no-stick pan.
I’ve made this a few times. You don’t have to trim the potatoes into cylinders. You just need enough uniform slices to surround the outside of the dish. The inside can have any size slices. You don’t need to waste so much. 😁
I know you're remaining faithful to dear Mrs Child but I've never bothered with clarified butter... Melt ordinary butter and whack in some garlic. Brush each layer of potato with the garlic butter, season with S&P and thyme. I'm loving this series btw!
@@superhumanben clarified butter & ghee do not need to be refrigerated. in india they leave it on their countertops. i do the same because when cold it's harder to cut than butter.
Mom had it to a art With her own French Canadian version : 20 to very thin slices 20 or so medium slices of Potato into cold water. Fresh thyme into the butter with crushed garlic fried up And poured into a glass measuring cup Then the layers of medium slices And some grated cheese lightly ..Then the thin slices And some cheese. Then the last row with medium slices Pouring the butter between layers ..15 mins to done she would add this cheese And Panko like layer...Always was a hit in our home
Get a cut-proof glove from a cooking/restaurant supply store. It makes using a mandolin much safer and easier. Those guards are always awkward but the glove is great.
Your Pommes Anna came out so good! I love the Jamie and Julia videos =). Be careful with the mandolin--use the guard--I am an ER nurse and have seen a lot of fingertips sliced off!
I am one of those idiots who sliced the tip of my thumb off using mine so USE THE GUARD JAMIE!! I even use the little armor-like glove now too bc I’m terrified of the device. It happens so fast…
It looks amazing! I'm here for all the potato content 😋.
3 года назад+4
I arrived to your channel a couple of months ago when I moved to Brussels because of my partner's job. I enjoyed so much the waffle and frites tour videos, somehow I felt identified with the feeling of being an expat in that lonely city and finding comfort in cooking. But truly I liked your production and humor sense so I stayed as a suscriptor of your channel. Keep it going!
I also like to season each layer of potatoes with salt and pepper along with the butter. But make sure to not over season! The secret is to get the outside potatoes browned and crispy, and the inside soft and buttery. If you do that, it looks fabulous, and tastes great! I usually slice it into wedges to serve.
Thank god you finally *actually* figured out clarified butter since this maiden voyage misstep. I should say, as you've progressed to the present day the number of times I holler "NOOOO!!!" out loud has been reduced to once per several episodes from my previous factor of several times per individual episode. So that's encouraging! And I'm rarely hit with those lightning strikes of pure breathless anxiety that were the hallmark of the previous two apartments. Phew!!
In professional kitchens this dish used to be made in special Anna Moulds which were tinned copper dishes ( similar to shuffle dishes) which were capable of going on the solid stove top. I havent made it in years ( Not since Hotel School) Its a nice dish
I also make a version with schmaltz for meat meals. Schmaltz recipe - When you trim chicken store/freeze the yellow fat and skin. When you have about a pound saved - defrost and let come to room temperature. Cook in a small pot at low temperature. The solid pieces will crisp up into something like bacon bits (called Gribnitses that can be eaten as a snack or crumbled into things like chopped liver.) Drain the hot oil into a mason jar and let cool. Put into fridge and use as a substitute for butter/lard in meat dishes.
OMG you using that mondoline gave me chills. I did the exact thing, gave up the idiotic handle deal, and immediately sliced off the side of my thumb. Ill use a food processor to do it if I want thin slices.
Eating Pommes Anna as I watch this again. I made her version from The Way to Cook and interestingly she calls for swiss cheese. I'm really enjoying it.
Yet another great addition to your repertoire! Potatoes and butter. So simple and yet so elegant. This would be an excellent side to a great steak. PS I'm very hesitant using my mandolin as well. It's more laborious to slice with a knife. But I'm more comfortable with that.
Just found you. Julie and Julia is one of my top 3 favorite movies ever. Julia is my favorite chef, I have want to do something like what you are doing, but never found the time. And now I find you, first video and I’M OBSESSED
My success rate for intact pommes Anna draining is one out of three on average. I do just what you did; press it into place with a spatula. One of the best things about Julia’s tv shows was that when mishaps occurred, she didn’t edit them out. She showed you how to fix them.
That is the exact same mandolin I have! After two years, I am still impressed and terrified of it. I use the guard with a cut-resistant glove, because I'm just confident enough to think I can get one more slice. And because I'm terrified of it.
In many countries, butter that has been clarified this way is called 'ghee'. Some supermarkets do carry it in the West and it's much easier to use than clarifying the butter yourself! (Unless you like the process ofc)
Damn they look good!! Love how you basically simplify what can be somewhat intimidating recipe instructions. After watching this, I'm going to have to give Pommes Anna a whirl! : )
Used to make these at sea now I know why they were called hoor potato’s been making them for years never made the connection till I saw this looks delicious with the nosed parsley
We hope you will try the Algerian burak Recipe ingredients : pastry sheet green olive granules Minced meat or shrimp egg yolk Shredded white or red cheese Boiled and chopped potato minced onion salt, black pepper frying oil how to prepare : We put normal oil in the pan, heat it, add chopped onions and parsley, shrimp or minced meat, add salt and black pepper until they become caramelized and ready to be prepared. Put the pastry sheet on a plate, spread the boiled potatoes on it, add the shrimp mixture or minced meat with onions and parsley, olive slices, put the egg in the middle of the mixture, add a pinch of salt and black pepper, add cheese on top Close the stuffed pastry sheet in the form of a square envelope Add ink and a cup of regular oil to the frying pan until it becomes hot. The stuffed pastry sheet is placed on the frying pan. Cook on both sides until it becomes caramelized and ready to eat. *bonne à piti *
There is an attachment you can get for a mandolin that allows you to make perfectly julienne vegetables, provided you've trimmed them properly, thanks to a comb of extra sharp teeth. I used this all the time to make carrot strips for a slaw at my first job, as it was faster than manually julienning them with a knife. The unfortunate part is that one of the first things lost with every mandolin is the hand guard, to which my kitchen was no exception. I made due and was careful - feed it at an angle, rotate the carrot, repeat, until you get to eat the nub. Until one day, during morning prep, I was doing what I normally did and was running some carrots, enjoying my nubs. And then my hand slipped, the board tipped, and the side of my index finger was jammed through. With the force I put into it, I julienned about a quarter inch worth of my finger. It took weeks to get feeling back and even longer for the cuts to come out of my nail. I ended up quitting that job, because kitchen safety and cleanliness were abysmal; when I left, the mandolin still had no hand guard and three other people had skinned their knuckles something fierce on it.
having watched "the french chef" episode where she makes this and demonstrates lots of little tidbits of information and they still stuck to the pan, it's quite entertaining to watch someone do it strictly from "mastering" without having seen the video.
For years I thought Pommes Anna was an apple dish because Pommes is the French word for apples. Pommes de Terre is the actual French word for potato, imagine my surprise, lol.
@@antichef hahaha yessss. Mine didn't stop bleeding for a day. Apply pressure. Hold your hand higher than your heart. Use neosporin if it burns, sometimes they do if it's deep enough. Mine was 🥺 took about 4 days for me to be able to be bandage free. I'm never washing it by hand again. Power wash with your sink! Lol
A way of getting perfectly round potatoes you could use a cake cutter or maybe a tin with both ends removed, that's if you want to go super fancy, but personally at home I'd probably just peel them and slice, no shaping at all
I decided to watch this again after watching JC make it. Yours came out better. She used hers as a teaching moment. Also, you browned the butter solids a little. You made ghee! Though I brown mine more and use a cheesecloth or extremely fine sieve. Try it sometime, if you haven't. I suggest either Indian food or Chinese food for your next series of Jamie and Chef.
Good video, and I have (rather had) a mandolin. Sliced off a piece of my thumb...it happened so fast. Loved it until that happened. I now have another one, and am SUPER careful. I have made this, only I used bacon and then potatoes, layered and then the bacon wrapped up over the potatoes. Added cheese too....best meal!!!
I woke up 4 minutes late (I Think) and tuned in at the time of slicing potatoes for the premier. Anyway,I am definitely trying this when I get my own cast iron set.
Hi Jamie. Just found you because of my love for Julia Childs. You bring Julia's Recipes to life. I live in London Ontario. We were neighbours. Where do you live now?💗
great job, you did wonderfully on this. I made this the other day and mine was a bit of a fail (burned somewhat on the bottom and stuck in my cast iron pan), so unfortunately didn't have the beautiful presentation, but I didn't use as much butter and some of my slices were probably somewhat too thick (didn't use a mandolin). So, I think this is one that has to be very carefully followed as per the recipe. But anyway....after I got it out of the pan, it still was very yummy because what's not to like about buttery crispy potatoes? I'm not sure i'll attempt this one again but who knows? Never give up, right? lol....
Clarified butter is also known as Ghee. Just a heads up for future recipes (Indian perhaps :) ). Delicious recipe and well done. Don't sell yourself short!
On the off chance you see this. You can buy a Kevlar cut resistant glove and throw away the hand protector. They make them for fishermen. Way more control and actually safe. Take it from someone who issues her mandolin frequently and suffers from a poorly sutured finger tip.
Was going to try the Pomme Anna with my new Mandolin…your right about being careful. I sliced a chunk off my thumb on the first potato and took 10 stitches. My wife said, “Antichef said be careful!!!”
I would never use a mandolin unless equipped with chainmail gauntlets. Aieeee.
@@jeanvignes Protection gloves for cooking exist, it's not exactly chainmail but it protects XD
Yeah…play safe please 🙏 ❤
I HATEEEEE MANDOLINS YOUCH!
weird thing to suggest to you here, but have you considered buying a kevlar glove?
i was obsessed with the show good eats as a kid and alton always used a kevlar glove instead of the handle for the mandolin bc the handles are trash but if you dont have any protection you end up in the er as you found out. also then you get to have a kevlar glove and thats just cool
Julia: Get potato, fry in butter
Jamie: How much butter?
Julia: Yes
If you know you know
I literally have been binge-watching your videos for two days… and amazingly, your subscribers increased two thousand in the last twelve hours!!! I hope you have millions by the time I wake up tomorrow!
Aw shucks 😊 800k in one night! Let’s make it happen!
No need to apologize for how it looked -- it looks glorious! In her later cookbooks (The Way To Cook specifically, if memory serves), she arrives at a somewhat simpler version, all done on top of the stove, using a no-stick pan.
indeed!
The food processor works without all the fuss. It is fast .
I’ve made this a few times. You don’t have to trim the potatoes into cylinders. You just need enough uniform slices to surround the outside of the dish. The inside can have any size slices.
You don’t need to waste so much. 😁
@@kruksog
Sorry, what are you talking about? I was talking about the potatoes. You are talking about the butter. What are you talking about?
"If you like potatoes"......and lo my little Irish ears perked right up 👂🥔🥔🥔🧈🧈🧈
I know you're remaining faithful to dear Mrs Child but I've never bothered with clarified butter... Melt ordinary butter and whack in some garlic. Brush each layer of potato with the garlic butter, season with S&P and thyme. I'm loving this series btw!
Or buy ghee. Clarified butter has a higher smoke point and doesn't burn as easily.
regular butter has milk solids which burn easily. clarified butter has no milk solids, and therefore has a much higher smoke point.
Sous Vide is the fastest, easiest way to make bulk clarified butter. Then just freeze it in cubes
@@superhumanben clarified butter & ghee do not need to be refrigerated. in india they leave it on their countertops. i do the same because when cold it's harder to cut than butter.
@@blueeyedbehr oh i know but when i make it i usully do like 10lbs of butter at a time. ;)
Mom had it to a art With her own French Canadian version : 20 to very thin slices 20 or so medium slices of Potato into cold water. Fresh thyme into the butter with crushed garlic fried up And poured into a glass measuring cup Then the layers of medium slices And some grated cheese lightly ..Then the thin slices And some cheese. Then the last row with medium slices Pouring the butter between layers ..15 mins to done she would add this cheese And Panko like layer...Always was a hit in our home
Get a cut-proof glove from a cooking/restaurant supply store. It makes using a mandolin much safer and easier. Those guards are always awkward but the glove is great.
Pommes Anna was my mum's secret weapon in 70s/80s dinner parties, and I still have leftovers nostalgia
Your Pommes Anna came out so good! I love the Jamie and Julia videos =). Be careful with the mandolin--use the guard--I am an ER nurse and have seen a lot of fingertips sliced off!
Lordy, I bet you have!
Would add a nice texture change though
I am one of those idiots who sliced the tip of my thumb off using mine so USE THE GUARD JAMIE!! I even use the little armor-like glove now too bc I’m terrified of the device. It happens so fast…
i cut part of my fingertip off a while ago and it still feels terrible months after as the nerves are struggling to heal. be careful!!!!!!
I sliced the tip off my thumb on Thanksgiving 3 years ago. Not pleasant, and the potatoes dauphinoise were ruined.
It looks amazing! I'm here for all the potato content 😋.
I arrived to your channel a couple of months ago when I moved to Brussels because of my partner's job. I enjoyed so much the waffle and frites tour videos, somehow I felt identified with the feeling of being an expat in that lonely city and finding comfort in cooking. But truly I liked your production and humor sense so I stayed as a suscriptor of your channel. Keep it going!
I am going to make this for Thanksgiving with a Sweet Potato !!
This is delicious 😋 I've already made this many times!
The pause for reaction at the introduction was great! Love the videos!
I also like to season each layer of potatoes with salt and pepper along with the butter. But make sure to not over season!
The secret is to get the outside potatoes browned and crispy, and the inside soft and buttery. If you do that, it looks fabulous, and tastes great!
I usually slice it into wedges to serve.
Thank god you finally *actually* figured out clarified butter since this maiden voyage misstep. I should say, as you've progressed to the present day the number of times I holler "NOOOO!!!" out loud has been reduced to once per several episodes from my previous factor of several times per individual episode. So that's encouraging! And I'm rarely hit with those lightning strikes of pure breathless anxiety that were the hallmark of the previous two apartments. Phew!!
In professional kitchens this dish used to be made in special Anna Moulds which were tinned copper dishes ( similar to shuffle dishes) which were capable of going on the solid stove top. I havent made it in years ( Not since Hotel School) Its a nice dish
Looks amazing! I'll definitely need to try it! Very excited for your new chapter in the States
👏🏻🙌🏼
Julia would of been so proud of you...looks amazing.
She really would be!
I also make a version with schmaltz for meat meals.
Schmaltz recipe - When you trim chicken store/freeze the yellow fat and skin. When you have about a pound saved - defrost and let come to room temperature. Cook in a small pot at low temperature. The solid pieces will crisp up into something like bacon bits (called Gribnitses that can be eaten as a snack or crumbled into things like chopped liver.) Drain the hot oil into a mason jar and let cool. Put into fridge and use as a substitute for butter/lard in meat dishes.
Just like my mother used to make it for sunday dinners, yummy!
OMG you using that mondoline gave me chills. I did the exact thing, gave up the idiotic handle deal, and immediately sliced off the side of my thumb. Ill use a food processor to do it if I want thin slices.
Fantastic as always Jamie , so glad it turned out great. It looks like it would be an absolute hit with my family!
a "brown potato cake".. how could you go wrong!?
Eating Pommes Anna as I watch this again. I made her version from The Way to Cook and interestingly she calls for swiss cheese. I'm really enjoying it.
swiss cheese and/or a lil half/half or heavy cream would be really good instead of the huge amount of butter.
Looks very very good!! Great job Jamie and Julia, God bless.
I'm seriously addicted to your content! I can't stop watching!
Just back from Paris, just found you. Coincidence? Loving all this! And , hello from a fellow Ontario. My brother lives in Guelph!
Just the thought of using a mandolin makes me flinch. Good job!!!
Great job ! It looked super!
Yet another great addition to your repertoire! Potatoes and butter. So simple and yet so elegant. This would be an excellent side to a great steak.
PS I'm very hesitant using my mandolin as well. It's more laborious to slice with a knife. But I'm more comfortable with that.
A steel mesh butchers glove is a good investment if you use a mandoline often.
Heard Guelph Ontario Canada and get audibly excited 😂 london Ontario viewer right here ♥️♥️
Guelph Gold really isn't a bad name for a potato
Just found you. Julie and Julia is one of my top 3 favorite movies ever. Julia is my favorite chef, I have want to do something like what you are doing, but never found the time. And now I find you, first video and I’M OBSESSED
This is like Julie and Julia, but where Julie isn't a whiny narcissist.
You were so casual and confident about the flip! I always panic when I have to do that with a rosti (which is similar to this dish, actually).
That looked beautiful! 👏
Honestly, Anna must've been memorable indeed if Napoleon wanted to name a dish after her! That's one hell of a way to be immortalized.
Awesome! We have the same mandolin
I love Pommes Anna! Great find.
My success rate for intact pommes Anna draining is one out of three on average. I do just what you did; press it into place with a spatula. One of the best things about Julia’s tv shows was that when mishaps occurred, she didn’t edit them out. She showed you how to fix them.
Wow that’s beautiful
That is the exact same mandolin I have! After two years, I am still impressed and terrified of it. I use the guard with a cut-resistant glove, because I'm just confident enough to think I can get one more slice. And because I'm terrified of it.
Nothing but respect when the cook exhales a dish meant for a group 😂
Inhales?
In many countries, butter that has been clarified this way is called 'ghee'. Some supermarkets do carry it in the West and it's much easier to use than clarifying the butter yourself! (Unless you like the process ofc)
Damn they look good!! Love how you basically simplify what can be somewhat intimidating recipe instructions. After watching this, I'm going to have to give Pommes Anna a whirl! : )
They are delicious! Every time I make them, everyone loves them!
Another victory, looks delicious.
Holy wow like yes please!! Crispy potato goodness love love.
FYI you can get ghee really cheap in almost any Canadian supermarket. It’s just clarified butter that’s been cooked until almost browned
Hey! A fellow Guelph person. I too grew up there. Great little city I never appreciated until recently.
Used to make these at sea now I know why they were called hoor potato’s been making them for years never made the connection till I saw this looks delicious with the nosed parsley
We hope you will try the Algerian burak Recipe ingredients :
pastry sheet
green olive granules Minced meat or shrimp egg yolk Shredded white or red cheese Boiled and chopped potato minced onion salt, black pepper frying oil
how to prepare : We put normal oil in the pan, heat it, add chopped onions and parsley, shrimp or minced meat, add salt and black pepper until they become caramelized and ready to be prepared. Put the pastry sheet on a plate, spread the boiled potatoes on it, add the shrimp mixture or minced meat with onions and parsley, olive slices, put the egg in the middle of the mixture, add a pinch of salt and black pepper, add cheese on top Close the stuffed pastry sheet in the form of a square envelope Add ink and a cup of regular oil to the frying pan until it becomes hot. The stuffed pastry sheet is placed on the frying pan. Cook on both sides until it becomes caramelized and ready to eat.
*bonne à piti *
Ghee works a treat here, but I agree that a touch of garlic with potato is a marriage made in heaven. But whatever. Your channel is fabulous!
Get the slicer attachment for silver fox. You'll love it.
Edit: I hope I remembered the name of your kitchen aid. I call mine Corinth the Gray.
There is an attachment you can get for a mandolin that allows you to make perfectly julienne vegetables, provided you've trimmed them properly, thanks to a comb of extra sharp teeth. I used this all the time to make carrot strips for a slaw at my first job, as it was faster than manually julienning them with a knife. The unfortunate part is that one of the first things lost with every mandolin is the hand guard, to which my kitchen was no exception. I made due and was careful - feed it at an angle, rotate the carrot, repeat, until you get to eat the nub.
Until one day, during morning prep, I was doing what I normally did and was running some carrots, enjoying my nubs. And then my hand slipped, the board tipped, and the side of my index finger was jammed through. With the force I put into it, I julienned about a quarter inch worth of my finger. It took weeks to get feeling back and even longer for the cuts to come out of my nail. I ended up quitting that job, because kitchen safety and cleanliness were abysmal; when I left, the mandolin still had no hand guard and three other people had skinned their knuckles something fierce on it.
having watched "the french chef" episode where she makes this and demonstrates lots of little tidbits of information and they still stuck to the pan, it's quite entertaining to watch someone do it strictly from "mastering" without having seen the video.
Try La Truffade- essentially pommes Anna but with cheese and bacon. (Country Cooking of France, Anne Willan)
For years I thought Pommes Anna was an apple dish because Pommes is the French word for apples. Pommes de Terre is the actual French word for potato, imagine my surprise, lol.
Good show!
I totally got a mandalorian a few weeks ago and was washing off glue and slifed off the corner of my finger and haven't touched it since lol 😅
Sounds familiar. When I was cleaning the damn thing right after this I nicked my finger real good.
@@antichef hahaha yessss. Mine didn't stop bleeding for a day. Apply pressure. Hold your hand higher than your heart. Use neosporin if it burns, sometimes they do if it's deep enough. Mine was 🥺 took about 4 days for me to be able to be bandage free. I'm never washing it by hand again. Power wash with your sink! Lol
@@antichef the mandolin demands its sacrifice
You did it.....woohoo cant wait to see more
I’ve been binge watching your videos and I’m obsessed! I also have had too many kitchen injuries to use a mandolin yikes yikes
OMG commenting before I've even watched, I've always wanted to make this!
A way of getting perfectly round potatoes you could use a cake cutter or maybe a tin with both ends removed, that's if you want to go super fancy, but personally at home I'd probably just peel them and slice, no shaping at all
Potatoes Anna are a standard dinner party dish in Australia. I must have made it 100 times, my mum still does.
shout out from Guelph ! I've been watching Jamie's videos not knowing that he is from here?? small world
I decided to watch this again after watching JC make it. Yours came out better. She used hers as a teaching moment. Also, you browned the butter solids a little. You made ghee! Though I brown mine more and use a cheesecloth or extremely fine sieve. Try it sometime, if you haven't. I suggest either Indian food or Chinese food for your next series of Jamie and Chef.
You had me at potatoes and butter.
Have you made Poutine? There are so many different Canadian ways to make this dish. I wonder what you think is the best version?
Good video, and I have (rather had) a mandolin. Sliced off a piece of my thumb...it happened so fast. Loved it until that happened. I now have another one, and am SUPER careful. I have made this, only I used bacon and then potatoes, layered and then the bacon wrapped up over the potatoes. Added cheese too....best meal!!!
Clarified butter is Indian “Ghee.” You can get it easily in Indian stores or even on Amazon. Thanks for wonderful recipe.
Guelph, the Royal City. Nice town.
I cut off the end of my thumb using a mandolin, always use the gaurd!
I make mine in a spring form pan, just broil the top, then unspring and the stack is all nice and tidy…
❤yum!
You should get a cut proof glove for use with your mandolin!
2:48 BOWL ME!!! ⚡️
Damn that looked hells good. 👍🏼
Mmmmm good!
I went to the University of Guelph! I live in the KW area now
I woke up 4 minutes late (I Think) and tuned in at the time of slicing potatoes for the premier. Anyway,I am definitely trying this when I get my own cast iron set.
You're from Guelph!!?? No way! I have recently discovered you and have been watching and was also born and raised in Guelph, home of the Yukon Gold.
“No-Cry” gloves… for the mandolin. Otherwise it’s super easy to end up with no fingerprints.
Hi Jamie. Just found you because of my love for Julia Childs. You bring Julia's Recipes to life. I live in London Ontario. We were neighbours. Where do you live now?💗
great job, you did wonderfully on this. I made this the other day and mine was a bit of a fail (burned somewhat on the bottom and stuck in my cast iron pan), so unfortunately didn't have the beautiful presentation, but I didn't use as much butter and some of my slices were probably somewhat too thick (didn't use a mandolin). So, I think this is one that has to be very carefully followed as per the recipe. But anyway....after I got it out of the pan, it still was very yummy because what's not to like about buttery crispy potatoes? I'm not sure i'll attempt this one again but who knows? Never give up, right? lol....
Clarified butter is also known as Ghee. Just a heads up for future recipes (Indian perhaps :) ). Delicious recipe and well done. Don't sell yourself short!
Super!!💚... Jemie please cook Pates or Terrines 🦋
Some of the potato offcuts could go in the pan last as the final layer? Who would know or care?
Woohoo for Guelph shoutout 😁
You had me at "peel these bastards"
Holla from SW Ontario! I’m a Kitchener girl myself.
If you put salt, pepper, garlic, thyme, and parmesan between. layers, they taste even better, but good job they turned out nice.
This looks really delicious!
I LOVE potatoes, but man, holy Fing butter!
Love your video
Another great video. I must admit I always buy ghee if a recipe calls for clarified butter.
More Julia Child recipes pleaseee
Lol I too have never bought a mandolin “ because of the way I cook“ 😅😅
On the off chance you see this. You can buy a Kevlar cut resistant glove and throw away the hand protector. They make them for fishermen. Way more control and actually safe. Take it from someone who issues her mandolin frequently and suffers from a poorly sutured finger tip.
I have a horror story with a mandoline. Now I have to look away if someone is using one. Yikes. USE THE GUARD, PEEPS!
I did not know you were Canadian!!!
I noticed in one old video the Neilson's milk .. and the no name yellow label butter, that gave it away ..