Julia Child's Veal Prince Orloff is ludicrous
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- Опубликовано: 18 май 2023
- This is Julia Child's Veal Prince Orloff recipe from Mastering the Art of French Cooking v1.
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Развлечения
Maybe, since you're working on a French recipe, you could call the Food Processor
*_THE GUILLOTINE_*
Madam Guillotine!
Madame Guillotine would be a more fitting name for a mandoline, especially one without a slucing guard. Not sure if he HAS a mandoline yet.
@@ericamueller9086he does
"The National Razor", as it was referred to in France around 1889.
Jamie's Razor? I don't like it.
How about Baz the Blender...??
You know it's Jamie and Julia time when there's a sauce being passed through a sieve 😅
😂
No one should eat food right out of the oven/pan. It's TOO HOT. It ruins the taste FFS.
@@MAKOBITEaye alright, calm down lol
@@MAKOBITE then put it on a plate or in a bowl to cool down? seems unrelated imma be real
That..and when an extra piece of any kind of herb is added accompanied with the “I’m not driving” …the best love that😂❤😊
Always remember, though, that this dish forced you to create the most perfect mother sauce you've ever done Jamie 😏 and I've watched all your videos so I know that that is the best sauce velouté I've ever seen from anybody! Getting dangerously close to losing rights to the "anti" part of anti-chef my buddy! Thin ice, tread carrfully
Aw shucks. Thank you!
@antichef been awesome seeing you grow as you put a no-doubt insane amount of work into these videos bro! Your content is probably among the best on RUclips, along with Ann Reardon. Thank you for your work Jamie ❤
The only problem here is that he made a bechamel. A veloute doesn't have milk in it.
@@kevinsebzda9315 For some reason Julia calls it a veloute. She first makes a bechamel then with the addition of the stock it becomes a veloute for her. Then later she adds cheese so she calls it a Mornay sauce, which is correct. Recipes evolve over time, for instance a lot of people (including professional chefs) make demi glace without the sauce espagnole, which actually makes it a glace de viande, though some also add red wine, maybe tomato paste too. Anthony Bourdain specifies just reducing the stock with shallots and red wine. It's certainly prettier, without the cloudiness the roux brings. Anyways, maybe the modern definition of veloute has changed over time? I think it's more like a sauce supreme though, just that instead of making the veloute and adding cream, you make a bechamel and add stock. It would be pretty similar to the regular preparation, just less buttery.
@@haikumists1115 It's a bechamel...period!
3 TBL melted butter
"I refuse" 🤣🤣☠
You are absolutely correct that the older French cuisine was too heavy. You might consider looking into a very famous French chef named Paul Bocuse who is associated with Nouvelle cuisine which uses much less butter and cream. I love your channel.
Bocuse cooking id very heavy
I support the washing of the mushrooms
Butter makes everything better
I love his joke “make it two, I’m not driving”. It always makes me think of Home Alone 2
If it was a t shirt id by it
So would I!
With the parsley on top, it's basically a salad!
I'm here strictly because I cannot hear the words "Veal Prince Orloff" without hearing Betty White's voice saying, "Do you know what happens if you make the Veal Prince Orloff wait?! He dies!" My family's been repeating this since it was first on Mary Tyler Moore in 1973. OMG it's held up for 50 years. Just like Mary's anguished whisper, "You took half the Veal Prince Orloff, Mr. Grant. There won't be enough for everyone. You have to put some back, Mr. Grant!" All that, plus a soon-to-be-discovered Henry Winkler as the last-minute guest cheerfully sitting alone at a little table in the corner.
That episode was hilarious. I’m watching this for the same reason! I saw Veal Prince Orloff, and thought, ok, how did did Sue Anne Nivens make that
I'm from Wisconsin, where most of the farmers raise dairy cows. Cheese and cream sauce covered dishes are common here, and I enjoy them more often than I'm sure my doctor would like me to. That said, even I thought this was too much dairy.
Another dairy state here, Colorado, and yes this is way too much. I felt so bad for Jamie, poor beautiful bro 😂
As a French person, it’s totally normal looking (béchamel and cheese for life). 😅
Fellow Wisconsinite here and I also thought it was too much haha
Real raw dairy can never be too much.
@@girlybard Yes govt has brainwashed you both, UNLESS it is pasteurized and any health benefit was destroyed. Overseas they do not do this. Don't you EVER ask yourself why?
Should just call the currently called pulsinator "Choppy". Because it chops. And it's catchy.
I was thinking El Choppo
El Choppo! 😂
Call it skippy... if you read expedition force youll realise why..
Veal Prince Orloff sounds like a Star Wars character name 😅
I remember when I found out I was lactose intolerant; everyone else in my family was... I was telling my brother how terrible it was that he could not have cheese BUT I could have it; I would just get a stomach ache but I was fine... and then he explained that that was a symptom of lactose intolerance... I was crushed.
I, too, was crushed by finding out I was lactose intolerant. 😔 I was very happy to discover that some cheeses are are pretty low in lactose, and I can eat them in moderation.😁🎉 (Google a list of low-lactose cheese - it is not intuitive. Brie??). Once I discovered that Green Valley makes lactose-free cream cheese, bagels and lox were on the menu again! So, not as bad as I thought. 😊
@@auntielaura5'm very lactose intolerant too and I've learned that cheese looses lactose as it ages. Please don't take my word for it but I think cheeses can be labeled as "lactose free" after 6 months of aging (where I live) soooo that may be something you could look out for too! Figuring out that Brie, Camembert, Parmesan and mildly aged Goudas give me no reaction at all made me sooooo sooo happy, I've had a lot of homemade pizza with Gouda and had no reaction which was A REVELATION TO ME OH MY GOD
Also, goat milk is lact free by default. Not for everyone but Def something I indulge in sometimes. And, lactase pills for eating out.
I hit 30 and boom lactose intolerant to the max.😂
What cheese are you eating ?
Most cheeses have a barely detectable amount of lactose left and some even none.
Is it an american thing where they add lactose in their cheese maybe? They just don t have the know how and all their food processing is BS.
hey jamie. i’m jaimeson. i found your channel a month ago in the hospital after surgery. my grandma and i have binge watched many of your jamie&julia episodes and i wanted to say not only are you very entertaining, but you have come a long way. i envy your kitchen tools and the “bowl me” gag, along with “that’s what i always say” or “i’m not driving later” jokes always improve my mood. i hope you’re well, please continue with these at your leisure.
i forgot to say my favorite episodes are when you mess up and continue to beat your head into the countertop until success emerges. it’s very inspiring and i think of these things as i try to walk again.
hey, stranger 😊 keeping you in my thoughts and praying that all turns out well for you! whatever you're going through, you got this!
Hey Jamison, sending good vibes to you during your recovery! Give your grandma an extra hug from this internet stranger and take lots of pictures with her. I recently lost my MawMaw. I miss her hugs and I wish I had more pictures of/with her. 💙
Hi Jamison and Grandma!
Hello, sweetheart! I hope your surgery went well and wish you the best of luck in relearning the skills you need to. I may not know you but I know you can do it. You, like Jamie, are very strong and can power through with a bit of determination and patience. Remember to take time to breathe and refocus when things get overwhelming. We're all rooting for you.♡
Every time I hear Veal Prince Orloff, I think about the episode on the Mary Tyler Moore show where she served it and her boss took too many helpings!
😊I hear it pairs beautifully with Baked Pears Alicia
"Mister Gra-a-ant!" 😢
Now I've got to see that!
Wow I'm watching Mary Tyler Moore on reruns of The Dick Van Dyke Show😊
Yes!!
Personally, I've secretly named your food processor "Whizzy Lizzy". But if you're happy with The Pulsinator, then stick with that by all means! It's your kitchen equipment after all!
veal prince orloff is also mentioned in an episode of 'frasier' - niles, as a 7-year-old, ordered it in a restaurant, then sent it back to the kitchen when it wasn't up to his standard. lol!!
Lol that’s why I’m watching it
This is the most 70s French dish I've ever seen. Nicely done!
1870s
I’VE HAD THIS! I went to a dinner party years ago and the host had been a pan am exec. The whole time all I could think was that despite it being the late 00’s it felt like we were 40 years in the past. One of the richest meals I’ve ever eaten, it was a lot.
My hubby came over while I was watching and said, "Was that butter AND oil?!" I said, "It's a Julia Child recipe." He replied, "Oh", and walked off. I nearly died just watching you eat this! 🤣
I believe you add the oil to butter so the butter can reach a higher temperature without burning.
Could Americans actually get any more ignorant? I am one and you people including Jamie are embarrassing. Hello. Who tells you what is healthy? And you believe them!!! We are doomed as a nation. So is Canada if Jamie is anything to go by.
Pfizer would love you for taking their pill and not finding out the truth about "lactose intolerance." You are an idiot. We have more sick and more dying than ever before. You lie.
@@NicBran07that doesn't work. The butter still burns.
Hubbies just say oh like they understand so they can move on with their day 😂
On the Mary Tyler Moore show Mary had a dinner party where she served Veal Prince Orloff. It looked completely different, probably a rib roast. I think they wanted it to be more apparent what it was. The dish was prepared for Mary by Sue Ann Nivens, the Happy Homemaker, played by Betty White. Great episode.
Also, I think you should name the food processor the Steel Tornado.
Also- on a tv show like that, the behind the scenes people buying the prepared food, would have to look for the closest equivalent to it. It'd also have to not melt in the lighting of film studio lights.
I came to say the same thing!
A young pre-Fonzie Henry Winkler was in that episode.
"This recipe is fine for a terrible party..."
I saw that episode when it was brand spankin’ new. Wow, what a blast from the past! “Who can turn the world on with her smile…”Thanks!
I grew up in easter europe and this dish was a fancy meal rather commonly prepared by my family during holidays and was called 'French veal'. I always sceptically noted to myself that "post-soviets call anything they deem fancy french, even the damn potato salad", but in a twist of irony you're pulling this out of a "French Cooking" cook book with a tsarist russian name. Love this! :D
It’s because the tsarist nobility was obsessed with all things french and regime changes do not always change stomachs
I’m glad it gave you good memories
What Julia had in mind when she shoved this recipe in her first cookbook according to 3 biographies and 1 memoir - was she wanted to prove her cooking chops by shoving through a haute cuisine recipe. Also - she wanted to show many of her French naysayers that anyone could cook French food when provided a a good recipe.
Food processor= “Fred the Shred” the purveyor of purée
Alton Brown debunked the myth that washing mushrooms will ruin them or get them severely water logged and a little bit of water is better than eating bits of dirt and manure
I didn’t realize that washing mushrooms would upset so many people. Lol. I wash mine all the time right before I cook with them so idk what the big deal is.
Shh, don´t poke the beast! 😂
I think they claim they would become too watery which in my opinion doesn't matter, if you fry them bone dry a few steps later anyways....
Personally, I never experienced a meal fail and I clean them too.
About the only mushroom I don't wash is the morel.
As I always say, "wash your ass, not your mushrooms. No one likes a dirty ass, or a soggy mushroom".
There is an idea that they absorb water like sponges so it waters down the flavor, but people have tested this and it doesn't seem to make much difference if you wash or not.
I would love to be able to send you a copy of Julia's JULIA CHILD & COMPANY, which updates the recipe in many ways, including using turkey breast instead of veal -- she says Turkey Orloff is less expensive, less fattening, and altogether more doable. And of course it's a "company" dish, to be shared by half a dozen people.
The classic veal recipe is just too much in all ways. It was the basis for one of the funniest episodes of THE MARY TYLER MOORE SHOW, though, as a crazed Happy Homemaker character drove herself and her guests crazy making it.
Almost every Julia Child recipe I've ever made looked and sounded fancy but I knew it was a heart attack on a plate. This has the dubious distinction of being very fancy, not necessarily looking it, and still being a heart attack on a plate.Great video as always!
Fat does not cause heart attacks. Do some research.turn off the damn tv
Their processed seed oils cause heart attacks and THEY KNEW IT.
My favorite Anti-Chef line "Why not? I'm not driving".
I used to be actively and adamantly against washing mushrooms but then I watched Jacque Pepin who ALWAYS washed his mushrooms. His only caveat was wash them just before you use them, not way ahead. I’ve become converted, it’s so much easier than the damp towel or paper towel method I used to try to use in order to avoid washing.
Depend the mushrooms.
Some shouldn t be washed (cèpes, death trumpets, morels)
Some can be peeled (coulemelles, coprins, paris mushrooms)
There are few that needs washing once you ve eliminated the above.
I don t know, it s like washing raspberries or pineapple... you can do it for sure... but it isn t the best.
OMG! Veal Prince Orloff is a real dish! I remember this from a hilarious episode of "The Mary Tyler Moore Show"
I'm with another commenter who suggested the name "Prince Orloff" for your blender. He gets to live on beyond a recipe few would cook nowadays, and instead become a name for the 21st century.
Lol the guy has a Wikipedia page with a biography, Prince Alexey Orlov
@@johnr797 Ah yes, Wikipedia. That repository of uneditable truth.
@@merseyviking What exactly are you trying to say? That someone made a Wikipedia page about the guy that is fake? You don't seem to understand how Wikipedia works for such a critic of it.
Thanks for clarifying what the upper part of one’s oven is called: Upper echelon. Love it!😂
Veal Prince Orloff was almost certainly named for Nikolai Alexeyevich Orlov, a 19th century Russian ambassador whose chef was Urbain Dubois who not only created the dish (or at least recorded it) and introduced service à la russe to Western Europe.
service a la russe was actually introduced to france by a separate russian ambassador a full 17 years before that particular orlov would be born- though its possible depending on the recipes origin date that nikolai orlov could indeed be the prince orloff in question as nikolai was ambassador to france from 1871 to 1880, at which point he might have inherited his father's princely title.
Proud mushroom washers UNITE! Who wants to potentially consume manure, bugs, worms, and/or other people’s grubby mitts? I’m with you, Jamie (and so is Eric Ripert)!
I wash my mushrooms too! MUSHROOM WASHERS UNITE!!!!!
Even Jacques Pepin does this, as long as they'll be used right away. Works for me, too.
As if a couple of stray beads of water after washing are anything compared with the amount of liquid that is going to cook out of them. So stupid.
I am a proud member of the MWC (Mushroom Washers Club)
You forget animal urine! 😮
The cheese topping is quite literally what Longhorn Steakhouse puts on their parm crusted chicken. So if you ever want to have that again just eat there. I think you can add it to steaks too.
Love the bossanova music 🎵🎶 ..I can imagine that playing in the background of Julia's dinner party...with martinis chilling 😂
If you google "Roti De Veau" you'll find images of topside roast which is typically French and what would be used for this dish. The shape makes the slicing and arranging with the stuffing a lot easier than the shoulder joint.
Also when you have cooking juices in relatively small proportion as here don't trouble to separate them, just reduce the butter by a similar amount to the meat fat. The flavour will be enhance, the texture unchanged and most important the cook has one less thing to fuss over and subsequently wash up! 😀
I doubt I will ever make a Julia Childs recipe but I do love watching other people make them!!
If you dont call the blender the Smooth Operator, well I have no recourse, it's just a good name.
Awesome video as always Jamie! Your stuff always makes my day, even if it's a good one!
Here's a lil trick when it comes to cutting braised steaks like this! If you let it cool completely, the meat won't fall apart when cutting. When I make Japanese braised pork, I let the meat cool completely, and stick it in the fridge overnight before I cut it. It holds it's shape perfectly, and I think you can use the same technique with this veal.
Brilliant. Thank you :)
Proud mushroom washer! I do,I do.Thanks for this recipe!
Always wanted to buy Julia’s cookbook. Now I will! Wash the mushrooms if you’ll use them immediately. No big deal!
I made this with turkey escallopes. Worked well. Layered all the stuff between the slices covered it with the sauce and it was awesome!
Sue Ann nivens ( Betty white) on the Mary Tyler Moore show made this for a dinner party, and as I recall, the veal prince orloff " died".
I made this yesterday. A lot of work, but well worth it! It was delicious.
I bought this cook book because of you!!!
Laughing our aspic off as usual. You should do a parody of the Muppet's Swedish Chef.
I seems obvious the reason why Prince Orloff has been forgotten to history: Orloff over-indulged in highly fatted foods, died at a young age, and never had the chance to have any achievement to remember. Loved that you realized that less is more and enjoyed the veal as the best part of the dish. Taking the lact-aid before tasting was an added bonus.
My heart sank at the thought of throwing away allntgat sauce. I'd have frozen it in small amounts and added some of itnto every pasta dish, creamed soup, and gravy I made for the rest of 2023!
I love seeing your knife skills improve every new episode 🔪 ❤
The joy these videos bring me doesn't even make sense. I want to try them all! Success or failure...I am all in!!! Even my husband has started watching with me.
Sooooo excited for this one! I made her recipe for blanquette de veau last Sunday, and it was super delicious.
This is one I've never tried because it's sooooo over the top.
Re: the food processor, how about El Choppo?
My cholesterol rose by 20 points while you were making this.
If you ever stop adding an extra bay leaf and saying, “I’m not driving,” I will cry.
Prince Orloff was the Russian Ambassador to France and a sometime lover of Catherine the Great. Orloff’s French chef, Urbain Dubois, invented this dish and named it in Orloff’s honor.
PS: Dubois and/or Julia would never wash mushrooms!
If your mushrooms are grown in compost you wash them
Julia has said to wash mushrooms in her videos/books lol
@@itsjudystube7439 Wrong! You use an impeccably clean towel and you wipe them!
@@Invictus_Mithra Not in any one’s I saw. lol
@@Djm8520 He's shown a clip of her saying to do it from one of her videos before and he's also shown it says to wash them in the books he's using for her recipes
Name the food processor Pulse Simon
I can't bypass the mushroom washing since I agree that it's a must!
"Wash your ass, not your mushrooms. No one likes a dirty ass, or a soggy mushroom".
I've always wanted to try and cook proper sauces. Your videos give me the confidence to try.
Also, duxelle is just *chef's kiss*.
7:28 "Let's not get into it today..." BEST laugh of the show! (washing da mushrooms) 😂
I, too, cannot fathom why Julia discards the carrots. The carrots are my favorite part! I always make sure to add extra in the pot, because there is never enough for me
Maybe they are not good for you. You ever think of that?
I think the veggies from any braised meat dish are like the labour free reward! They are delicious and I add more of them to the recipe so I can serve them as a side dish.
@@VickiTakacs. theyre carrots?? what are you on about
@@VickiTakacs. "Not good for you" isn't a thing.
Perhaps you are mistaking braised vegetables with stock vegetables. Even then, the only reason those vegetables are discarded is because they've been sapped of all their flavor, and taste like crap.
On an episode of Good Eats Alton Brown showed that the miniscule amount of water absorbed by the mushrooms was roughly the same no matter if they were rinsed off or washed/soaked. But it is always good to get rid of dirt and grime, not to mention other nasty stuff.
I'm currently in my last year (and month) of high school, and I have to say, your videos are great for stress relief! especially during my final exams☺
Prince Orloff was one crazy kind of blankety-blank totally cracked me up!
Another fun Jamie & Julia video!
For a veal dish with less dairy, you might like Veal Oscar, which consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or Béarnaise. Traditionally Veal Oscar is garnished with two white asparagus spears.
Perhaps after you scrape off the Orloff toppings, you can top the left over veal slices with seasoned lump crab meat and Hollandaise or Béarnaise sauce, and serve with asparagus spears for a quick Veal Oscar. I don't know if Julia has a Veal Oscar recipe.
You know, the fat is where the flavor is and none of you know better than Julia including Jamie. You think you do but you do not. Keep believing them and eating low fat crap. See what happens.
This is the most 70s French dish I've ever seen. Nicely done!. My favorite Anti-Chef line "Why not? I'm not driving"..
Jamie is friggin' hilarious without even trying. Hope never stops making videos.
My favorite part of Friday is a new Jamie & Julia video. 😊 I'm also Team #washmushrooms
What if you just change the name of the food processor every time it shows up.
I love the French style of cooking.
" How much cream, butter and cheese can you consume until you /almost/ die?"
How about "Excalibur" for the food processor? 😊
Always wash the mushrooms, they just need to be washed fast and to be dried afterwards, but it's never a good idea not to wash them, they might have dirt on them,or even worse if picked up wild. Also, some ceramic dishes can release bad chemicals into the food if they're not meant for high temperature or use in the oven even if they don't break, it's good to use only ceramics that is explicitly stated they can be used in an oven
They don't need to be washed fast. Mushrooms are mostly water and as soon as exposed to heat, any extra moisture is released. You can even soak them and it won't change anything. I've put dirty mushrooms in a bowl of water for 10 minutes, then thoroughly rinsed them and they were fine. I learned this technique from Martha Stewart and she was right! I don't know where the crazy mushroom myths started about how they should not be washed, but it makes no sense and just causes people to eat dirty mushrooms. Martha says that some more unique varieties should be dried before cooking with them, but for the regular supermarket mushrooms, I never dry them. Just rinse and use! Mushrooms are very interesting and will not burn even if you sautee them on high heat for some time. They are heat stable and oddly you can't really overcook them.
@@mygirldarby mushrooms are mainly water, it's true, but they have a sponge like texture, and will absorb a lot of it, so if the recipe calls for a quick sautee it's good not to let them absorb too much, they can become quickly brown too if not dried
you should see if you can do a recipe-off, find a recipe that is in two different cookbooks with slightly different steps/ingredients/etc and see which one is better. For added challenge you could try to do both at once, or use it for a chance to bring in guest chefs
Prince Orlov was the favorite lover of Catherine the Great, uberchad, absolute unit, and total legend. Imagine if Worf was actually Russian but this is later Worf who appreciates opera and maintains a complex relationship with Dax. Gone but not forgotten!
Three name suggestions for the processor. Blitzen....or Fritz the Blitzer...😅 or Wolf Blitzer....😮
The Pulsinator sounds like a nickname for an adult film star 😆 But hey, if you don't mention it, why not?
Oh yay what perfect timing! Hi Jamie 👋
This one is right up there on the ‘foul sounding recipes’ to me but you make ALL of them funny 👍
I made this several times back in the 1970s. Used way less of each sauce (less than half) and cut out the butter poured over. Even then it seemed excessive, but was delicious.
Sue Ann Nivens (played by Betty White) makes this on the Mary Tyler Moore Show for one of Mary's disastrous parties. It's a very funny episode.
These videos are always brilliant ❤
BRAVO JAMIE!! That took courage. I've made this before, and know what an endeavor it is. You needed a different cut of veal to get the right slices - like a tenderloin. Pork Tenderloin works well for this, if you can't get veal. Secondly, I use far less sauce and filling and use a casserole that will help hold the roast's shape.
This dish really can be attractive and appetizing with a few tweaks. Image, the original recipe also included sliced truffles!
Thanks for making an all-time favorite of mine!😊
Thanks for your suggestions. I was thinking a drizzle of the sauces would go along way.
Niles Crane: "Childhood memories, so vivid. Wearing paper hats, singing Happy Birthday, sending back the Veal Prince Orlov."
You make my day. I love watching you cook.
Great video as always man! Happy that this time there were no accidents with your blender and how you resignated yourself for all the things Julia commanded be placed on top! 🤣😂
thanks for your food vids, Jamie! They help give me confidence to make some of my own
I love when you ORDER UP! It brings joy every time!
"don't fall apart now" perfect!
First! Love your channel mate!😊😊❤❤
I would hate to say it, but this looks like something they would serve on off days at my High School.
This might be one of my fave videos. I was laughing and inspired to cook all at the same time. Pure magic. 😊
I just love watching you and listening to you and I have learned a great deal. You are tremendously entertaining and very talented. Thanks for all these videos.
Don't know why the French don't add celery to the "odori". I think it's indispensable. Ditto for why they always use thyme instead of rosemary. Also, too many sauces in French cooking; at the end you don't taste the meat or fish or whatever, just the sauce, and, of course, butter. :)
Jamie, I can't eat veal for personal reasons, but I just SO do enjoy watching you cook. Win or fail, or both! Thanks for sharing another great video. :)
That looks delicious! Incredibly rich, but delicious!! You really did a great job on this one!
“Long grain, plain Jane” is absolute BARS dude
I feel like I consumed my monthly calorie intake from just watching you cook this 😂❤
Curious if you've found a use for the mushroom juices? Could that be used as an umami flavour bomb for another stock or sauce?
I plan to watch this later! Can't wait!
I know someone who is completely allergic to dairy and he would go into anaphylaxic shock just reading the recipe. My goodness this recipe is giving the dairy industry a big boom!
This recipe looks so good! Love the cheese finish! Really adds something, eh Jaime?
Yep, the MTM episode featuring this dish was the first thing that came to mind. A fantastic episode. Once Jamie got started, I could tell this was going to be very different from Sue Anne's creation. I agree with Jamie, the amount of white sauce and cheese was just way too much. Sue Anne's veal dish looked more appealing, but Jamie is much more fun to watch. And handsome to boot. Thank you Jamie, you have become one of my regular view.
Jamie-you need to get the shredder/slicer attachment for the Silver Fox. It makes shredding cheese so much quicker and easier!
@11:07 I think my sense of humor is borked because the sound of that butter hitting the pan made me have a laughing fit lol