The Only Bad Recipe from Julia Child | Jamie & Julia
HTML-код
- Опубликовано: 4 июл 2021
- Julia Child's Moussaka recipe may be her worst recipe in Mastering the Art of French Cooking. From the 20 recipes I've so far made, this is the only one I detested. In this episode of Jamie & Julia, I make this non-traditional, overly complicated take on Moussaka had me scratching my head. Love you Julia.
🚩I'm on Instagram
/ antichefjamie
🚩Support the Channel on Patreon!
/ antichef
🚩I have Merch!
anti-chef-shop.creator-spring...
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Music: www.epidemicsound.com
![KFF Singapore Badminton Open 2024 | He/Ren (CHN) vs. Alfian/Ardianto (INA) [7] | F](http://i.ytimg.com/vi/an7AykjOaAA/mqdefault.jpg)
![A Day To Remember: Feedback [OFFICIAL VIDEO]](http://i.ytimg.com/vi/iXVnysmQ4e0/mqdefault.jpg)
So, THIS has been cooked in Onion's "Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner". That make sense
LOL that's spot on
Pavel, I just have to chortle even harder at this!
I came here to write this! That’s all I could think about watching this episode.
😂 13 spatulas later
@@CharisSunny😅
Lol I don’t think Julia ever anticipated that someone would actually make a 10-hour meatloaf.
LMAO
Im 20 minutes in….. IS THAT WHAT HES MAKING????? 😩😩😂😂
🤣🤣trolled from the grave!
Julia had a good prescription
@@kellenfurter 😄😄😄
This is a very complicated Frenchified version of a Greek classic, which is so easy: thin potato slices and eggplant slices (pre cooked), with cooked ground lamb, tomato sauce with herbs, alternated in layers and topped with a bechamel sauce.
which is funny cause the inventor of moussaka tried to frechify basic greek cooking (expaining the bechamel haha..) so is it a defrenchified moussaka in essence?
@@tortillawrap6955 moussakka is a Turkish food not Greek
@@mart1an778 source: the Turks
@@mart1an778 you mean turks steal things from the Greeks and pretend is theirs? Like everything turks do.
@@mart1an778 The bechamel version is an invention of Tselementes...
I have just discovered this show this week and am addicted. My mom is an 81-year-old foodie who worked her way through a decent chunk of this book back in the 60's. I told her about you, and she was immediately like, "Did he make the Yule Log? We have to watch that one."
“Make it three. I’m not driving” killed me lol 😂
The one thing I learned from this is when Julia Childs wrote that recipe, she didn't wash her own dishes.
of course she did. she tested it at home many times while paul photographed much of her work. then she corresponded with simone & louisette about fine tuning the recipe. this was all long before the manuscript was even accepted for publication.
@@blueeyedbehr whoosh
Nor did she know what Moussaka is.
@@CallanElliott of course she knew full well what it is. she made the french version. every recipe changes when made in a different country, and her cookbook was all about the french recipes.
@@blueeyedbehr Just one problem, though, this isn't a french recipe.
I won't lie, my brain struggles with the fact you don't read the whole recipe first, taking note of all the sub recipes. But that's just me. You do a brilliant a great job, I hope Julia hasn't scared you for life.
I do skim each recipe before I start. But that doesn’t mean I fully comprehend everything before I turn the camera on. I make sure I have everything beforehand and if there is anything I have to do the day before. But I want to capture my genuine reactions reading and trying to interpret something for the first time, that’s the spirit of the show to me. I could obviously do a better job reading certain things and sub recipes, but that’s just who I’ve always been
@@antichef I'm just a know it all that wants all the information before I even know I need the information😂
@@antichef Right. It's so much fun to find you're unprepared by your own fault in the middle of things and ruin the dish and get depressed and blame the author.
I like Hannah WAYYYY better than Mark
Scarred madame, with two "R's", scared means timid or afraid
as a bookbinder i desperately want to rebind your copy of julias cookbook
Where are you? I have some books to rebind, no bookbinder here.
Thats nice of you :)
That's hilarious. I thought exactly the same thing! Book restorer - Sydney, Australia.
Yeah, the book handling is painful to me
Seriously why is he so rough with that book? He manhandles this book in every video to an obnoxious level. In one video he slams the book on the counter and kills his snail Scott.
You need to see the video of Julia making an omelette....she warns about being brave and adventurous and then she flips her eggs and they land everywhere (stove, counter, floor, prep area). Oh dear, she says, and then scoops up egg from everywhere, but not the floor. Then she says oh, well, we will tell them we made scrambled eggs, what happens in the kitchen stays in the kitchen. It all goes back in her skillet and looks like scrambled eggs! That is my memory of Julia.
As a Greek this confuses me, normally it's a dish that doesn't take more than 2 - 3 hours to make. Thank you for your hard work
There's a lot of performative nonsense in her recipes, for example in this very video draining water from the aubergines and then putting them in a tray of water, or simmering a tomato and mirepoix for 2 hours, or squeezing mushroom juice out of mushrooms.
as a French this confuses me too
I know our French cuisine is a laborious cuisine but woah, this American lady really takes it to another level :) her end result is not haute cuisine, although equally fussy
It's weird that it has no bechamel or cinnamon or at least a smidgen of nutmeg. She's got a slightly better version in her modesrly-titled "The Way To Cook". Many moussaka recipes call for ground cook lamb and many cooks use it to make use of leftover roast leg of lamb.
@@cartoonhead9222 The purpose of salting and wringing the aubergines is not to remove moisture, but rather to remove some of their bitterness. This isn't such a big deal now as aubergines have been produced that can grow to a good size without becoming so bitter tasting, but in the 1950s it was a necessary step.
here is a tip about tomato sauce, screw the sieve, put everything in a bender and blend until smooth=much more sauce and you are wasting and it tastes great!
That's what I would have done if it said Blend in the recipe. Most recipes, if they don't want you to blend it, would say mix or stir. So I assume Julia meant blend, or she truly was vague as hell lol
In the preface to JC's book she discussed bring new technologies into your cooking. One must look at the intent and objective and choose technique accordingly.
A manual food mill is a great tool to have. The nice thing is that it doesn’t aerate the sauce.
the blender/food processor is the secret smart way of making any sauce smooth. that and butter. butter + blend and I can turn any lumpy mess into a great sauce.
@@MegaJman2009 I remember trying a recipe from her book maybe 20 years ago (while in my early 20s) . It did not turn out well and I remember having to make a bunch of judgment calls because her instructions were very vague or unclear. It turned me off from trying any of her other recipes after that. I may dig it out of the closet and give in another shot. I've got quite a bit more experience under my belt, so if it doesn't turn out this time, I may have to blame the author.
No bechamel sauce? Clearly Julia was possessed by the devil that day, because this recipe is a sacriligeous hot mess nightmare. Kudos to you for powering through for our sadistic viewing pleasure
Or too much of the wine she didn't put in the recipe....I am sorry, I was laughing so hard through this, Moussaka isn't that complicated! And most of the versions I have had by Greek cooks also use plenty of cheese as well!
The original recipe didn’t have bechamel sauce either, it was just some Greek dude who decided to add it. It shouldn’t be on there in my opinion; Bechamel is a western thing and culturally this is a strongly eastern dish.
@@ioana7547 Fair.
@@ioana7547 so what keeps this recipe from being extremely dry then? I have greek friends, they all use some kind of a béchamel sauce since it is lemon and creamy that allows the meat mixture to meld with the eggplant (and hopefully cheese like Kefalotyri ).
@@ceresmary206 meat has tomato sauce
"Get the butter packaging out" this recipe is incredible, it's accounted for absolutely everything.
I discovered your channel a couple of weeks ago and I’ve been watching your past and present videos. It’s interesting to see the many “stages” of Jamie.
There’s a Clean shaven Jamie. There’s Jamie with “icing sugar” in his beard. Jamie with short hair, long hair and also a beanie. There’s quite young looking Jamie and also a Jamie who has worked his way through the Julia Child recipe book more thoroughly. Regardless, they have all been entertaining. Thankyou
😅 Jamie with icing sugar in the beard is my favourite…or maybe my least favourite
I’ve just discovered this channel also. I’ve not watched as much as you have going by all the looks you’ve seen Jamie go through, but I’ll get there.
Same! Well said!
Once there was a recipe by Julia in the Sunday paper magazine for poached pear tart. Needless to say, I wound up like you did in this recipe and it took 10 hours! Literally! So, I never did it again as delicious as it was and pretty to look at. I also never bought any of her cookbooks! As my Dad used to say, Julia’s show on PBS was the best comedy on television! I can still , after over 50 years hear him roaring with laughter when she dropped the roast suckling pig on the floor and dusted it off with her clothe attached to her waist.
I'm just saying, roasted suckling pig is expensive and time-consuming lol
Seriously, I love Julia child's poach pear recipe. It's not hard. And I'm not a chef definitely
My mom brings up that episode all the time. 😂
That book was written 50 years ago, when any random housewife knew what a charlotte mold was. One of the problems with both Vol 1 and 2 is that there's no equipment list at the start of the recipe, but i think there's a glossary (can't find my copy.) Better luck next time.
Actually written in the '50s and published in 1960. Plus culturally, this version of Mousakka is part of an French tradition of high presentation that dates back decades earlier. it's a bourgeois, aspirational recipe.
Thanks for that Philip! I was looking all over the internet for any ideas on why it was in the cookbook, so that's good to know! I do like the challenge of interpreting the various phrases or descriptions that aren't as commonplace nowadays.
thats part of what makes it fun, and why the book is still popular. The word Art in the title is not by accident
And you can look up a Charlotte mold online. If you don’t know what it is.
A recipe from the 50s has at least these rather detailed description. I love cooking and have collected a few old cookbooks from the 19th century (1850 being the oldest one). At that time they don't even talk about time and temperature - obviously because you couldn't set your temp on the oven. So you just have "bake till done". BUT! Some recipes don't even talk about quantities, so you have a cake with "add flour, sugar, butter and salt and mix", because it was just expected from you to know how to make a basic cake.
Once again the chef in me is screaming at the TV but the human in me is laughing uncontrollably
Exactly....
I felt same way.
The human in me finds nothing funny about this. The chef thinks "anti-chef" means he is supposed to be an idiot, so no need to scream, but why blame Julia for anything? It's all his doing. I understood the recipe just fine, and I'm sure it's delicious. If done correctly. Which he didn't do.
@@Ketutar you must be a delight at parties.
@@Ketutar Seriously, you sound like a positively boring person. If you don't like Jamie, don't watch him. I guess some people thrive on bitching though.
@@Ketutar I’m pretty sure he did that all for entertainment purposes, but acting as if it’s all happening to him
I felt your frustration! I appreciate your diligence to trying to get the dish right, but jeez. In every 50's and 60's, that I've read, they would redirect you to a master recipe. It was like doing a research paper for every recipe. Love your channel.
That’s so accurate. That’s exactly how it felt reading this recipe!
could be worst if its a 16th-15th century recipe
@@antichef And that's why I dropped Julia and started bingeing on Jacques Pepin because his cookbooks aren't like reading a thesis with annotations, endnotes, sidenotes and appendices. His techniques are more modern (no problems with store bought items or food processors) and personally, more presentable meaning they're not in aspic or some crazy 50s frankenfood. Bon appetit.
@@edwardtan1354 Go back to the Roman era and look up garum. Yecch doesn't even begin to describe it.
@@bahhumbug9824 Garum is basically fish sauce with spices though.... its what I say when your recipe just say add X to Y and do A in B serve it forth no measurements no anything just a "list of ingredients"
I feel like I a decent cook, but there is NO EFFING WAY I could deal with this recipe. I admire your tenacity and commitment not only with this dish, but all of her recipes you’ve made. They’re loooooong and complicated and way beyond what my brain or patience can hand,e, so MAJOR props to you!!
I think my favorite thing you said in this one was, "2 unpeeled cloves of garlic... make it 3, I'm not driving." Lol!
I can't believe how many of Julia's recepies asks to boil ham and or bacon and add to a recepie. I've never seen that in other cooks recipies.
She was after the Unami taste. I am not at all sure that our modern pallattes appreciate 1950 and 60s food. We are so used to so many fresh vegetables , fruit and salads that the very meat heavy recipes are a bit rich for us.
Mind you I have had moussaka in a few Greek restaurants, never looked like this definitely missing a white sauce.
@@dianeshelton9592 I get what you're saying about rich, meat-heavy dishes, but this recipe calls for five pounds of eggplant, two pounds of tomato, half a pound of mushrooms, a quarter-pound of onion, plus fresh carrots and celery, not to mention the herbs and aromatics. It's nearly eight pounds of vegetables going into this meatloaf, and IMO, a lot of them are wasted in the strainer. This moussaka recipe is w i l d.
@@tarultoyarto exactly most of them are thrown away, what a waste. As you say meatloaf and not a very nice one.
I totally get the ham. German cuisine sometimes uses bacon or Kasseler (very similar to ham) to flavor soups and stews, but that's usually just a way to add some salt and smokiness to the dish. What really confuses me is when Julia uses unsmoked and unsalted bacon, because that just sounds so wasteful to me. The flavorful part of the bacon (other than the smokiness) is the fat, which needs to be rendered first, and boiling won't do that. Using ham bones or ham hocks would be a much better option - those are the bits that take well to lower temperatures.
I think it was her training. She was learning from people who, in their youth, were dealing with salted super smoky meats. Most of her trainers were basically from the 1800's and used to pork coming out of a barrel 🤔
I just came across you channel and I love it! It's so funny, and relatable, as a chaotic home cook myself, I feel that the more structured people do not get the humor and get triggered by it. But I mean, it doesn't get any clearer than the "ANTI-CHEF" lol
You get it! You've been there. That's what matters to me. That means alot. Thanks Magela!
@@antichef ♥ keep going, you deserve a million subs, if you need to cook something from Uruguay let me know😘
Love your wording so true
@@antichef I honestly would love to see you try the trend of doing a very old 1800 or older recipe.
Jamie I haven't looked to see when you posted this video but if you want an easier time with this book I would take it to a print shop have them cut off the spine and basically they can put a spiral binder to hold the book together!
I love Julia Child, but I have never seen Ham in a sauce for a Moussaka. It is definitely missing the Bechamel sauce and cheese on top.
Jamie, I have made this recipe many years ago. The way I found pleasing was to use a ring mold, not an angel food cake pan, line it with the skins, with the skins covering the bottom and hanging over the edge of the top. Fill iit with moussaka cover the top with the overhanging skins and bake it. When it is done, turn it out on a serving platter, surround it with tomato sauce. This makes a beautiful presentation. (you don't remove the seeds).
I have a picture of this recipe from a French cookbook. You needed to use a smaller mold and lay out the skins in a star pattern with the pointy ends towards the center. Then, when you unmold the moussaka, the entire surface is made of the skins.
The brown sauce adds richness. It is a bitch to make from scratch but adds body and gelatin (from the veal bones). The whole dish is infused with umami from the tomatoes, mushrooms, brown sauce, etc.
I didn't even need a picture or ever seeing this before to understand what she meant by the pointed end going towards the end. I give him some slack though cause by that point he was already losing his mind 😅😅😅
The recipe clearly states that's how you lay out the eggplant skins. Pointy end lengthwise from the center outwards.
Trouble is, he never figured out that he was supposed to unmold it...
I'm relieved to hear you are carrying on with your show.
It would be sorely missed. Your contribution to the pleasure of cooking are monumental.
You have a wonderful style, that is all your own.
It is very very engaging !!
i JUST found this series. The improvement at present is impressive, but I'm LIVING for the CHAOS
Careful there: too much chaos, and we'll end up with another howtobasic on our hands.
This is easily the most insane moussaka i have ever seen. and I have seen many.
I have made this from La Julia's recipe, and I didn't have any trouble. It helps that I already knew what moussaka was, and yes, I knew it was basically lamb meatloaf. Good lamb, some eggplant, and some tomato sauce are an excellent combination. That's what this is all about. It's worth bearing in mind that the "turban" decoration of eggplant skin is completely unnecessary, but if you use it, you're supposed to turn the whole thing out on a dish so the purple skin looks like a turban. La Julia went to the Cordon Bleu, and a lot of her recipes have the stamp of restaurant-style presentations.
Julia went to Le Cordon Bleu (as did I) but was very disappointed and left early. She didn’t feel challenged but also felt being American was a stigma. She ultimately hired a chef to come to her home and teach her privately. LCB boasts Julia Child attended but neglects to say “not for too long”.
I was just thinking that was clearly what the purple skins were for and was disappointed when it wasn’t turned out on a platter at the end 😆
He wouldn't have an anti-chef theme, though, if he couldn't wine. Er...whine.
Aso, use a dish that fits your skins/meat mix, not a huge ass one as he used.
>basically lamb meatloaf
Is it though??!
As an experienced cook I can basically laugh through the entire show! Love it and really he has skill and gotta give him “chops “on his knife skills! One of my favorite channels, it fits all my moods!
I love watching you cook through Julia’s cookbook.
I love that you have questions about what to do
I also think you are deadpan funny
Your willingness to try, to persevere, taste, & make something you’ve not heard of or are familiar making! Cudos yo you! 👏👏👏👏
My mother was honored to be chosen to assist Julia Child at a convention once. She was so excited to be next to her hero. Then they showed her what she would be doing. She washed dishes in the back. Julia most certainly had help because she didn't do dishes.
I just discovered your channel recently. I grew up eating so many meals prepared by a grandmother from Julia Child's cookbooks, most were exotic to me because my own Mom was a simple meat & potatoes cook (a very good one though) but my Dad was used to eating elaborate meals made by my grandmother who was quite the bohemian; she was an artist, mostly made oil paintings but was also a skilled seamstress. Her and I weren't fond of each other and I'd often find myself being minded by her when my Parents went away. I had my first lamb roast at her place (hated the mint jelly she put on my lamb and I still have a hard time eating lamb unless it's cooked by a professional) would eat apricots there often because we didn't have them at home and pomegranates which my Sister and I only got at Christmas time and had to eat them on the basement stairs because my Mom was afraid we'd stain something in her kitchen 😅
My grandmother gave my Mom a Julia Child cookbook one year in a real passive aggressive move (she wasn't fond of my Mom & thought her Son married beneath him; she was a total b*tch to her too) but my Mom gave it to me when I left home at 20. I enjoyed the many restaurants in Toronto and after enjoying moussaka from a restaurant near work, the chef wrote out the recipe for me. Probably did so because I saw a cockroach in the restaurant once yet still dined there 😅 I was naïve. The owner tried to hit on me; all those free bottles of Retsina he'd give to me didn't set off warning bells. I digress...
I made moussaka successfully from the restaurant's recipe and after I misplaced it, I tried making it from my Julia Child cookbook; it was so difficult to understand, but I had the basics memorized. I began a life long obsession with cooking at 20 and would have dinner parties at my house every week. My most requested meal was beef bourguignon from JC. The next was my spicy and sweet chicken, a recipe I made up using pineapple, hot peppers from an Asian market and Szechuan peppercorn.
I'll shut up now
I loved your comment, I wouldn't mind reading more stories haha
The wild thing is I read every word!
You shared so much but not the recipie for your spicy and sweet chicken? I feel jibbed!
Kidding. This was a nice comment to read, thanks for sharing.
you’re hilarious lol i thoroughly enjoyed this comment
I think this recipe should get a redemption arc since you've grown and learned so much since this video.
I just came from one of your most recent videos and I have to hand it to you, you've come a long way! Between your chopping method and the knives you use, it's clear you've learned a lot and have done such a good job! Please do Joy of Cooking next, haha!
Your patience is admirable! I would never have the patience to do cook for a whole day, so props to you 😊 I looooove your show and I hope the next recipes aren’t as excruciating as this one lol
I didn’t have much patience left at the end of it. 😬 THANKS SO MUCH, MARY!!
I’ve literally never seen a moussaka made this way. What was Julia drinking? You’re a patient, dedicated man. 😊
Don't stop. You are getting better and it always fun to watch your show.
Thanks so much, Lala!!
As stressful as this journey may be for you, I am captivated by the chaos in your videos. It really captures the demoralization that everyone feels when they're learning something new, and the idea that I can identify exactly how you feel when you get frustrated, even though I myself have never tried to learn to cook, makes your content especially enjoyable. Good shit :)
I just found your channel, yesterday, and I’m already five episodes deep. Great stuff! I’m tackling Julia’s Boeuf Bourguignon this afternoon. Wish me luck! 🙂
How did it go?
I love the way you read the recipes seemingly 1 sentence at a time; it is a much more telling display of culinary problem solving than if you go through the motions as if this is your upteenth take
I love watching you try all these recipes, especially since you are a regular cook and not a professional. Read every thing through at least once before you start it really helps. Sauces can all be made ahead of time and not overwhelm you. Patience. You seem to sometimes rush the recipes and they dont turn out as well. Thank you for trying i still enjoy watching and hope to try a few of the recipes myself.
I believe I have just found my new addiction: your Julia Child videos. I know her from the Meryl Streep movie (I am European so I had no ideia who she was) and I am fascinated. I am somewhat familiar with French cuisine and I have a thing for old cookbooks, recipes from oldish cooking tv stars and complicated recipes but Julia Child is something else. Her recipes are so overly complicated that it fascinates me. I really have to read a lot more about her. Great videos, thank you!
It's moussaka!! It isn't supposed to be complicated. It's absolutely incredible made in the traditional way.
Honestly I think this video deserves way more likes. I really enjoyed your journey.
“The dork way” totally got me to subscribe!!! 😂
Thank you for your effort. Seriously I find the fact that you cook something so complicated as alot of her recipes are and go into it as an unpracticed adventure super endearing, relatable and down to earth. 💕
So, I just found your channel and what I've gotten out of this so far is that Julia Child, for all that she did well, was very much in the vein of French cooks from the previous century; lots of weird choices and less-than-clear instructions, and a level of production that seems to forget that normal people cooking at home don't have 50 mixing bowls, ten burner stoves, or a team chefs to work on seperate elements so everything is ready at the same time for assembly.
Also that almost every recipe she wrote down has a better, less arcane/convoluted/more clearly written version available elsewhere.
I've always made moussaka with whole slices of eggplant and complained when it has take me 2 hours to make from start to finish. It has always been really tasty too. Maybe it should be left in its homeland? I so admire your perseverance and the fact that you always get surprised when there is more to the recipe than you planned, happens to me all the time.
That was a fun watch lol I feel your pain man. Trying to decipher some of those older cookbooks... Just wow. Kudos for even trying to tackle it.
The amount of times I barked laughter... You are so like me that you drop things, push things a little too hard until they spill or rip or whatever.
This seems like one really long recipe, don't think I will ever do it. Lol, you did a wonderful job Jamie, love your show.
Some things in it should be already ready made in advance for several preparations, basically the tomato sauce and the demi glace. No one does just enough for a single recipe of those, you just make several liters and freeze them in individual portions. The actual brown sauce would take over 24 hours do make.
I can’t believe you said, “Add three I’m not driving!” ha ha ha ha.
I’m so glad you caught that
Love your spirit, Anti-Chef!
The interlaced sweet music, with your bleeped invective, is *chef's kiss*. Loving your videos.
I live for your videos. Your approach to cooking sooths my soul. I can hear you in my head just silently screaming "WHAT?" 🤣
It is similar to an Egyptian recipe we have called Moussaka with minced meat, you must try it, it tastes very delicious
Just love your videos, and the fact you keep it real!
Such wonderful humor. Jamie says "we have to power up the chopping, we're behind" and the speed of the music and chopping speed up. Love the cussing. Sounds like me.
"My book is falling apart"
*Proceeds to blowtorch, sledgehammer and run over book with car every episode*
Ok I actually burst out laughing at that
Props to you for enduring such an exhausting recipe. This was unnecessarily difficult. I'm trying to think of the era this book was published and for whom. I'm guessing this was intended for housewives who didn't work and could spend all day in the kitchen. In my experience, such laborious recipes seldom turn out how you'd like it. But at least you can say you've done it. I've got the same recipe book and I'm going to learn from your example. I'm definitely not going to make this recipe. Thanks for taking one for the team!
I think you’re right. When this is published, without the internet to look up the confusing bits, I can’t imagine how confused some people must have been!
My mom was an astonishingly gifted hostess in that era and she confided to me that it was obvious to her and all her girlfriends that Julia was childless. My mom bequeathed her prized recipe collection to me-hundreds of 3x5” cards with notations like “bloom some unflavored gelatin and brush meat just before serving to imply long cook time” and on “Hershey’s Chocolate Pudding Cake” her neat script advised, “serve with barely sweetened whipped cream and dust with a bit of cocoa. Call it volcano in the clouds. Looks impressive for boss.” She pulled off these moderately complex dinners and huge show biz parties with five kids underfoot and a three day a week job. I don’t know how she managed. One of my sons is a pastry chef and says he makes several of my mom’s desserts with very minor updates. That’s a great complement she didn’t live to hear.
@@rosezingleman5007 I’d pay for those recipes. I think a lot of cooking needs to come back to reality. Not every meal can be doordashed. And the most popular recipes online are either lengthy or expensive. Even in this video, he says “tastes like something from the 50’s … meatloaf!” Huh? That’s a once a month meal at my house. I need simple, cheap, and sometimes quick meals. Not “my grandfather milked 17 cows before breakfast every morning. So here’s how to make cake look like a cheeseburger.” Does no one cook dinner anymore!?
In summation, I’m struggling against click bait, trendy food culture.
Absolutely loved the energy in this video! (And I love your kitchen set up ;))
This is one of the best cooking videos I have ever watched. Dude you are UNREAL. Thank you for the laughs.
this is one of my favs so far. its like watching my self in the kitchen, with a new recipe😅
As a Greek I say that this recipe cant be any further away from the original. This is a bad recipe. Mousaka is slices of potatoes, aubergines interchangeably and in between ragu sauce (like bolognese) covered by béchamel sauce.
she wasnt making greek moussaka, she was making french moussaka. just like americans make american tacos or american pizza or american fries, it's always different in another country.
@@blueeyedbehr LOLOLOL
When I make it, I just put the potatoes on the side rather than in the bake itself, and use cucumbers and aubergines, and yeah, a tomato sauce mixed with ground lamb with a white sauce topping and cheese.
@@CallanElliottsorry to say but thiat is not either mousaka......try to find a proper one without.....cucumbers???
@@christoslefkimiotis9889 I checked recipe and its courgettes rather than cucumbers. But yeah, not exactly fully traditional. Bit it is good though.
Never give up! I love your show!
After watching you make this labor intensive dish I sought out a simplified version. Thank you for the inspiration
Also, I have to address the whole not reading the whole recipe before beginning thing. My mom cooked professionally and as a hobby, and her two non-negotiable rules were: 1. Read the recipe at least twice before beginning anything; 2. Clean as you go-do not fill your sink and work surfaces with dirty dishes and utensils-clean them immediately. Even following both of those rules to the letter, it took me hours to make the chicken coq au vin, so reading the entire recipe first certainly would have helped you prioritize and prep better, chances are you still would have been in the kitchen quite a while. Also, reading the entire recipe only saves significant amounts of time when you are an experienced cook-you would have known to do the two sauces first and then start with the eggplant if you had years of experience in the kitchen, so definitely keep reading the whole recipe first, but don’t expect a miracle to occur-sometimes dishes are just labor and time intensive.
The maker of this cookbook: "you need to squeeze the mushrooms."
- "Do I really need to do this?"
Maker: "No, but we like to see you suffer with unnecessary tasks, lol"
You deserved a medal for attempting this recipe . I would’ve burned that book after this
I hope you bring it back in the winter, Jamie this particular show you do is just stress relieving and this show has such a REAL vibe to it unlike other shows I’ve seen! I’m 60, I know! Lol Love your other show also, dishes of every country!!!! ❤️
that's just the best thing to hear! Thanks, Colleen!! (i just posted a new episode from a new country)
@@antichef I’ll get right on that!!!! 😄
This one really took you down…and explains why I am so avoidant of my own JC cookbook. I really appreciate a functional cookbook with organized steps/ingredients. Thanks for your commitment to the end of that beast!
Ohhh yeah…It did… I was exhausted. Not all her recipes are like this!
I highly recommend "Julia's Kitchen Wisdom." It's an affordable red paperback that started out as a PBS premium gift and was so popular it was published outright. It has most of "Mastering's" greatest hits (Reign de Saba, potato-leek soup, buff burginyon (sp), etc.), plus a lot of great cooking tips. Way more accessible, and keeps all the fun intact. Also makes a great gift for young foodies.
@@kell_checks_in cool, thanks for the suggestion!
I love your channel, especially the way you attack a recipe like this one! FYI..I’ve made moussaka from a recipe in Joy of Cooking (mmmmm) and I just looked it up. It says it’s Greek (at least their version is) and that in the classic version the skins were used to line the dish but they would oil them well first. Also it uses a white sauce with the easy tomato sauce. It’s why I love cooking...different versions for different tastes. Thanks so much for all your work!🍁
A white sauce and an EASY tomato sauce… what a novel idea lol. I’d stick with the Joy of Cooking recipe when it comes to Moussaka! 😅 That’s also why I love cooking! Thanks Nancy!!
Moussaka was a Greek dish with a sort of béchamel sauce in my experience too. It was even a Greek dish in a very funny SNL skit with Christopher Walken about 20+ years ago.
I just want to say, your Jamie & Julia series has drawn me into binge watching your channel. I love your film making style. Bowl me! tossing the butter in the pot. I dig it.
I'm impressed at your dedication to this.
I love your vids. I learned to cook with her books and totally feel your pain. But she was the best we had at the time. My beef burgundy was awesome… in 1980 something.
Slavic mousaka is made with scalloped potatoes, like a lasagna. It was a culture shock when we went to Greece and got the actual mousaka 😂 Wait, my grandma nevers used aubergines...
I appreciate how unpretentious you are in the kitchen. You keep it real and we get to watch the chaos unfold, lol because sometimes cooking is just chaotic. Always fun to watch! Your channel has gotten me to explore more recipes and try things I probably wouldn't have otherwise. Much love!
Edit: I had to say this hair look was everything lol my favorite so far
I’ve been binging your content all weekend and enjoying it so much. But I can’t understand how I’ve seen you in at least four different kitchens so far. I’ve only moved once in my life, and I thought that was a lot!
I got a set of Julia’s cook books and thought I would cook a lot of fabulous meals. NOT. Waaay too complicated. But what I did make were very good.
Her cookbook is definitely very 50s in regards to how it's either a dish designed for an elegant dinner party or a dish designed to be made for someone who can stay home and cook all day.
Im very likes your episodes of Jamie & Julia!!!!! Do it more!
so glad! more coming!!
"I'm not driving" had me cracking up!
thank you for doing what none of us ever want to
This was so entertaining!
some of my personal favourite videos are the ones like this.. things go south really fast
This is the funniest and most entertaining cooking video I've ever watched. I don't usually laugh out loud when watching people cook, but I did with this. Thanks. BTW, I've tried some of Julia's recipes and I feel your pain. Also, I subscribed. Can't wait to see more.
Funny, entertaining and full of humor. Love it.
I just started watching your videos and they r quite funny. Love watching your struggles!! 😂
LOL so many funny moments in this video. I think all of us have had a bad day in the kitchen so I could really feel your frustration. Even though I enjoyed a lot to watch you in action. That mushroom juice WTF Julia 🤣🤣
You are absolutely a scream and I love watching you make cooking hard work 😂😂😂😂😂
You can be quite entertaining! And a very talented cook! Having been a home cook for 40+ years I can totally appreciate your "process". You sound like me, but out loud. It's weird - I completely relate - especially learning someone else's recipes!!! I really love your background music - I mean, really, so much. A completely original (very good) soundtrack.
This was a *journey*! Happy you persevered, and I hope you make the Greek version when you get to Greece in your around the world series!
How can you possibly cook from ANY recipe without reading through the entire recipe first? You have to know what you need for ingredients, utensils, and techniques. READ THE RECIPE FIRST! That said, I LOVE this channel. Keep it up.
It was just one of those days. Vastly unprepared & completely oblivious and it all came back to bite me in the a$$. Lessons learned. I try to avoid these days as best as I can, but sometimes they still find me.
@@antichef bull
@@antichef Those days come for us all
@@antichef You have a great tenacious
spirit. Keep up the great work. I love watching this channel.
I read through recipes…several times…and the busier the recipe the more often I forget something…there’s something about someone putting themselves out there for being a non-chef. I’m❤️❤️❤️everything about you Jaime! Don’t change a thing
You know, I've come to a startling revelation! Like so many millions of her minions, I always loved and absolutely revered Julia Child but I'm now come to the realization that she was quite obviously a cruel, sadistic and malicious person. I am now left with no doubt whatsoever that she wrote her recipes in such a way so that years later, we could watch Jamie as he progressively lost his frickin' mind! (another delightful one, Jamie!...laughed my arse off yet again!...I hope you never stop doing these!) 🤗😂😘
My mom received vol 1 when she got married in 1968 and got vol 2 when it came out in 1970. She still has them and we still use them. The covers have basically disintegrated but we love them so much!
I thoroughly enjoy your videos, especially when things go askew. I mean, things DO go askew in real life, and I appreciate a video that hasn’t been edited and re-edited to perfection. I like knowing that you’re as human as I am.
I have made moussaka a few times and love it. This recipe seems overly complicated with some odd choices. Moussaka takes time, but not nearly this much time. Of course, making tomato sauce from scratch is something I wouldn't do. Too expensive and time consuming.
It's essentially just a simple tomato base with the long way around to vegetable stock. And mushroom squeezings.
It's all super complicated and uselessly labor-intense.
I think Julia's Garlic Soup is quite bad too. I made it and it tasted like nothing. Any other recipe uses stock instead of water. Next time I just made it with stock and it was delicious.
Agree and the idea that potato and leak soup should be made with water rather than veal or chicken stock is absurd.
Ha- I just watched your second attempt at this recipe much later in your learning curve and one in which you actually had a charlotte mold. Wow, so much growth and great results. Bon courage! ❤❤❤
I had to share this video. You made me crack up & I'm sorry for laughing at you troubled time. Your the man by sticking to this challenge, most of us would've given up after an hour into it. Im hooked to your channel. Thank you for bringing my day. 🥰