Hey Jamie, French trained pastry chef here. Love your series! Agree that more delicate folding of the egg whites would've helped. Also, faster piping, with a wider nozzle. Pushing the mix through a narrow nozzle will deflate the eggs, as will time and your warm hands against the mix in the piping bag. I'd recommend to get a 1.5" wide round nozzle and try to pipe them in one quick line, raised from the tray so the shape stays high and cylindrical.
Also, I would have let the ladyfingers rest and start on the other ingredients first, giving the biscuits time to dry out. And use a brush instead f dunking them. But that's just me
I was shouting at the screen, "She used a bigger tip!" But I hadn't thought of it deflating the whites, that makes sense. What have you learned in five years? Dunk things in booze!
Whenever my grandma made a charlotte, she would prep the filling, the biscuits and the soak and have everything ready for the final assembly. She'd dip the ladyfingers into the liquid and immediately set them in the mold with no downtime in the rack, so they'd soften up with the pan supporting the biscuits without having to handle them any further.
I said to my kids “there’s a new Jaime and Julia video” and my seven year old promptly planted herself on the couch to watch. She loves Julia and she loves you too. ❤️
This man is as real as it gets. Joy, pain, exasperation, indifference, acceptance, reverence, irreverence, exhaustion. Subbed up and here for it. On to a quarter million Jamie.
Yep, my favorite cooking channel by far - entertaining and sooooo relatable for anyone who’s taught themselves to cook & had both shining successes & devastating failures but kept going.
When Jamie got genuinely distracted for a sec hearing that ambulance go by and was worried if everyone would be okay, was So precious and part of why I love these videos is how nice he is, even during the most frustrating moments
For the Lady Fingers: Put a COUPLER in the piping bag but do not add a metal tip. Screw the ring on to secure the coupler to the bag. The open end of the coupler is the perfect size for piping Lady Fingers, Choux Paste, etc.
I was wincing when you came to the dunk, because I could already tell they weren't dry enough for that. Well, that's another learning experience? And I do love that about you: that you show us the difficult learning process, not just the "good" take.
The mistakes are enjoyable because those are the sort of things that I would do. Regarding the lady fingers, after two attempts I would probably have tried switching to a souffle dish and pressing in a crust like a pie, or make a very long pancake to wrap inside. That would be a somewhat different dish but the heck with it.
When you toss aside the second batch of ladyfingers and they limply implode on themselves into the charlotte mold, dragging the parchment with them: That is the most honest moment in food television I have ever seen!
this is one of my favorite videos you’ve done 😭 the julia impersonation, the street noise, the editing, the failed attempts, “the girl who lives here” walking out, etc 😂 i’m so glad i found your channel and binged through it
My "trick" for softening butter quickly without accidentally melting half of it in the microwave is taking a large mug, filling it with water, and microwave the mug for like 2 min. Dump out the water and then place the mug over the butter stick (I cut it in half to fit under the mug). The steam/heat will soften them pretty good by the time you're all set up with all the other stuff. Or of course just microwave in short bursts if you're risky and impatient lol.
I've seen this trick done with a sturdy glass as well, pour hot water into the glass/run it under a hot faucet until the glass is warm and then set it upright over the butter stick.
Anthony Bourdain put the butter (in the wrapper) under his arm in his arm pit and walked around for a few minutes. It works! I don't own a microwave so that's how I do it.
I either cut it up into very thin slices spread out on a plate or I run it through a cheese grater, again spread onto a plate or (non wood) cutting board.
Yeah you know when Julia warned you about the calories it had to be something special. This was a treat to watch and far easier on the waist line. Thank you.
I love how you keep the mistakes in your videos instead of creating the illusion of getting it right the first time. I learn a lot from watching your shows. Thank you for being up front with your audience.
Re: butter softening -- The more surface area that's exposed, the faster the butter will warm. So if I've planned poorly, as often happens, I slice the sticks of butter into relatively thin pieces (though not *too* thin), say 10-12 sturdy pieces per stick, and let them rest on a plate while I do other prep. Before you know it the butter has warmed enough to throw in the mixing bowl.
Another great episode. You make me LITERALLY laugh out loud with almost every episode. I LOVED the "And Jamie was never seen again" bit .... hilarious !!
Another great episode! Can I just tell you that every time you spin that piping bag I am in tears recalling how you painted your London kitchen with ganache. It’s the Cronut episode at 21:34 for anyone who’s interested. You’re welcome! 😂❤💀
I love Jamie's tenacity. He tries his best and never wants to give up, have to admire that. If Julia's spirit is aware of him and his efforts I'm sure she's proud of him and enjoys an occasional chuckle at some of his unique interpretations of her instructions. I love this channel. I worked at a PBS station for years. I never got to meet Julia although I did work with a woman that was her friend and worked with Julia for years. She adored Julia and Julia's husband as well. In my time working at the PBS station I got to meet many of the PBS chefs, all nice people, not Divas at all, no demands except that the studio set be correct, ingredients ready, no labels on kitchen items etc.. logical requests. Most of them were very charming and extremely personable and really wanted to make the very best show possible.
Love the blow dryer! Brilliant! Also, I'm not a pastry chef either, and watching you attempt to make your own, "lady fingers", I have a whole new respect for pastry chefs!
Your humor warms a cold day. I also love the fact that you prove that recipes do not have to be exact to come out good or delicious. Keep cooking, and I’ll keep watching ❤
I was hooked on this guy the first video I watched 2 weeks ago. Watched one nearly everyday since. Some people are hard to watch for 10 minutes let alone 30 but I can't get enough of Jamie and Julia. 100% raw, real and relatable.
This is my new favourite channel, so relatable and SO funny. Jamie, you're a natural entertainer and it's seriously so impressive that even when you get knocked back you get right up and try again. Such a cool dude!
This has quickly become my favourite hilarious and predictable train wreck to watch every week😅 But just like a cat, you know that he lands on his feet in the end..-usually😸 Love this!
Jaime, I so love the laid back and real style of your Julia videos. I still remember watching them with my Mom on PBS. Before printers even, she'd get a note card out and faithfully copy the recipe. Good times :)
@@thexandypants U235, aka fissile uranium, aka the type of uranium capable of sustaining a fission chain reaction, is capable of producing about 18 billion calories (18 million kilocalories, which is what a capital-c or food Calorie really is) of energy. Otoh, the half-life of U235 is about 7.038 x 10 ^ 8 years, so it's going to take about 4.927 x 10 ^ 9 years to actually release that energy (well, 99% of it, anyway) without being part of a nuclear blast, which can be set off as easily as getting enough fissile material together to achieve critical mass (that is, collect enough fissile material in one place to make the certainty that every neutron released by a decaying uranium atom will strike and cause to decay another uranium atom basically 1:1), which is about 47 kg. A better question would be how many watts (joules per second; a joule is about 0.239 calorie) in a gram of uranium, which is about 1.697 x 10 ^ -7, or 0.1697 milliwatts. For comparison, a 2000 Calorie per day diet relies on your body using about 96.85 watts.
Watching from Kona Hawaii. First time seeing your vids and I was crrrackin UP! Julia was one of my heroes as was Jacque Pépin. You keep me laffing and many alohas from da kine here in Hawaii.
I feel your disappointment when the first batch of Lady's Fingers didn't work.... Pastry is pure alchemy and everything has to be exact. That's my least fav area pastry always impressed how intricate some people are in this area lol. Loving this series 👍👍
Opening up the oven to add the sugar was probably a major mistake. At that point the batter was already too dry on the surface to have the sugar stick, and opening the oven must have contributed to the fingers deflating.
Hello Jamie... I came across your channel while looking for recipes from Julia Child and since then I've been watching your videos non-stop over the past few years... you've developed into a professional chef... great respect and you really motivate me to cook at a high level... what I learned from you... never give up... the best cooking show I've ever seen ... you need your own TV show... greetings from Germany
as to soggy lady fingers, just use a pastry brush and straight Cointreau to brush on instead of dunking might put them back in the warm oven to sorta dry out a little after. ive made a similar one w/ dried apricots in there. OMG IT WAS SO GOOD.
Love how you were saying "it's a one-slice only" cake and then I saw you had a plate with a slice on it to the side. Possibly for your spouse, or for yourself later, off-camera? 😄 As another commenter said, thank you for showing us the entire process, and not just the "good" takes. It's always refreshing to watch, and it will not only entertain, but also teach!
Love how Jamie matches the video editing with his mood here. Watched a lot of this series and it is very evident how quick the edits flow through when the lady finger edits come in. It's honestly very encouraging for someone like me who is just trying to start cook. Very relatable.
Little did I know that on New Year's Eve I would have become so absorbed in your vids, that I watched three in a row. What else can be said? Enjoyed! Enough for now, Jamie.
There's a warning in this book.... Too late now 🤣🤣🤣🤣story of my life 😂 Am I the only one who says "bowl me" when Jamie does??? I really love this channel
You and America Test Kitchen are THE ONLY cooking programs I’m interested in now. 1) you keep it real 2) you’re not trying too hard to be funny or silly or anything other than authentic you 3) you actually leave in all the concerns, questions, f’ups, etc 4) you’re not trying to be something you’re not I may have mentioned that. I’m sooooo tired of RUclipsrs trying too hard to be witty or silly or funny or smart so you are sooooo refreshing! I cannot believe I just found you! I’m only like 3 videos in!!! Congrats on SUCH A GREAT CHANNEL!!!
I really enjoy this channel. There is something uplifting about watching someone persevere at a thing they find difficult while also staying upbeat about it. Also they have ladyfingers molds. Maybe that could help you get the store bought shape you need.
I LOVE your videos. Especially when you share your mistakes and overcoming them. Baking and cooking in general is a constant experiment. Which just makes it all the more fun. Thanks for making these and sharing with all of us.
I love your videos so much Jamie and am a new fan! I thought of something that really helped my baking, and that was calibrating my oven! Amazingly ovens vary all over the map. A cheap oven thermometer can tell you how far off your oven may or not be and you can check the manual to calibrate it. Might help with timing things?
I absolutely LOVE your show. When I get home from work and suffer through the cooking dinner experience, I treat myself to an episode or two of your cooking show. If I’m being honest, you’ve made cooking more of a joy for me …. and that’s saying A LOT! 😂
Maybe you didn't know this but those markings on the parchment paper aren't merely decorative: they're printed in a 1" grid to aid with sizing and proportion. I salute you and your perseverance. Ultimately, it came out beautifully. Love the Lactaid endorsement! Maybe they can pay you for that?... Have a Merry Christmas!
Looks delicious and def a recipe I'll try out! Reminds me of the absolutely amazing tiramisu my mom makes with ladyfingers and probably similar to that dish I can imagine this one gets even better after a day or two when the flavours settle in and the ladyfingers have even more time to absorb everything
My aunt was going to make tiramisu and the store didn't have ladyfingers, so she was going to substitute Nutterbutter cookies, because they were the same shape! My mother convinced her it wouldn't be the same.
One of my grandma's was an amazing cook, like chef level, although it was all traditionally "white people food" she knew how to make you feel at home. My other grandma however...lord have mercy. She used zucchini in a pumpkin pie instead of pumpkin because it was summer. Nastiness.
@@amandafeliciano542 My sister's friend was making meatloaf. She knew it usually had catsup on top, but she didn't have any catsup, so she was going to substitute maple syrup. Because they were both in squeeze bottles, I guess. My sister told her that wouldn't do.
Oh no! I'm caught up. I randomly came across your channel a few months ago and immediately loved the content. I was inspired by some of your flashbacks to start at the beginning and it has been such an amazing journey! I have truly enjoyed watching your abilities grow. I tried to watch slowly to make them last longer, but now I'm all caught up and don't know what to do with myself. No other content on RUclips compares! Bravo!!
Next video should just be you making some good old peanut butter cookies 😂 sugar eggs and peanut butter a bakery item you don't have to do multiple times also would just be funny to see you do a simple dish after the hectic dishes we've see as of late! Love the vids!
If i may make a suggestion, RE: forgetting things such as the powdered sugar, and similar, since it tends to be a running problem. When prepping your recipe, you might want to type out a "Cliffs notes" version and print it out (or hand write it in big letters in sharpie), or maybe even get a whiteboard, can be off camera, just something you can check on as you cook. Every major step should have some sort of entry, so you can just go down a list. "Ok. Folded. Check. Flour. Check. Piped, Check. sugar.. ???? Then you wouldnt have missed it. Not that the mistakes arent human and normal, but really, just to make yourself go less crazy with the super complicated ones like this. If you REALLY wanted to do it in a way that would be impossible to miss a step, if you have a laptop, you could write up the steps in a powerpoint presentation, and get one of those clickers to advance the slides, and have it sneakily behind the counter.
this is such a good tip for most people learning to cook/bake, but i feel it doesn't quite fit the theme he's going with here, which seems to be just following the book as its written, the way someone from back then would have.
But damn I love your videos. My entire ethos around home cookery has been to find the most demanding and complicated recipes and see if I can make them work. You are the embodiment of that spirit :)
Hi, I really love your channel! A further suggestion ( in case you didn’t have enough) I think if you had just lined the mould without dipping the fingers and then brushed them with the liqueur it would have worked too. I do absolutely think your cleaning up skills are first rate. Thanks for all the joy these videos bring so many of us.
I once made lady fingers and it was a PITA, oh man and the store bought ones are the right texture without waiting several days for home made to stale up. So happy to see a return of The Silver Fox. (Love the on screen titles and the fact that Jamie reacted to it in a way that meshed with the titles...), but shouldn't TSF's nickname be "fox" or "foxy" instead of "Silver?" I'd be interested to learn how much Jamie spends on Cointreau and butter since doing this series.
I'm so ready to make tiramisu again! My SIL and I made it for parent's anniversary and it was amazing! We used my dad's favorite scotch as the liquor and it was so good!
One way I've found works consistently well with making butter room temp quickly is to lower the setting on your microwave to like 20-30% and microwave for a minute or two until the outside is just starting to melt
When you said what happens when you leave lady fingers in liquid too long... It reminded me of an episode of Mary Tyler Moore when Betty White made a Veal Prince Orloff and said: "Do you know what happens when you leave Veal Prince Orloff in the oven too long? He dies!"
Hey! When you are simmering the apples Crack the lid a little to let some of the steam out it will make your apple mixture thicker and I think I will help make the end product more stable and less likely to collapse.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
Hey Jamie, French trained pastry chef here. Love your series! Agree that more delicate folding of the egg whites would've helped. Also, faster piping, with a wider nozzle. Pushing the mix through a narrow nozzle will deflate the eggs, as will time and your warm hands against the mix in the piping bag. I'd recommend to get a 1.5" wide round nozzle and try to pipe them in one quick line, raised from the tray so the shape stays high and cylindrical.
ah two great tips! I'll do that! I'll start folding more gently in future episodes
Thanks, nice to know why. Still my first reaction was -just buy the really good Italian ones from the store.
Also, I would have let the ladyfingers rest and start on the other ingredients first, giving the biscuits time to dry out. And use a brush instead f dunking them. But that's just me
👍❤️🍩
I was shouting at the screen, "She used a bigger tip!" But I hadn't thought of it deflating the whites, that makes sense. What have you learned in five years? Dunk things in booze!
Whenever my grandma made a charlotte, she would prep the filling, the biscuits and the soak and have everything ready for the final assembly. She'd dip the ladyfingers into the liquid and immediately set them in the mold with no downtime in the rack, so they'd soften up with the pan supporting the biscuits without having to handle them any further.
This👆🏻. You can also use a brush to apply the orange liquor and immediately place in the mold.
I said to my kids “there’s a new Jaime and Julia video” and my seven year old promptly planted herself on the couch to watch. She loves Julia and she loves you too. ❤️
This man is as real as it gets. Joy, pain, exasperation, indifference, acceptance, reverence, irreverence, exhaustion. Subbed up and here for it. On to a quarter million Jamie.
Yep, my favorite cooking channel by far - entertaining and sooooo relatable for anyone who’s taught themselves to cook & had both shining successes & devastating failures but kept going.
"I hope everyone's okay" on being interrupted by sirens is so very Canadian.
When Jamie got genuinely distracted for a sec hearing that ambulance go by and was worried if everyone would be okay, was So precious and part of why I love these videos is how nice he is, even during the most frustrating moments
For the Lady Fingers: Put a COUPLER in the piping bag but do not add a metal tip. Screw the ring on to secure the coupler to the bag. The open end of the coupler is the perfect size for piping Lady Fingers, Choux Paste, etc.
How come when I say “Gonna need a bowl” when I’m cooking, nothing happens? Clearly my ceiling is broken. 😂 Thanks for your fabulousness
I cook on a minor level and I feel his pain as he corrects mistakes. I appreciate his effort into every recipe.
Same! Keep it up Jamie! 🙂
I was wincing when you came to the dunk, because I could already tell they weren't dry enough for that. Well, that's another learning experience? And I do love that about you: that you show us the difficult learning process, not just the "good" take.
Every video is a learning experience
11:04 Lady fingers melting off the edge of the rack like Dali clocks.
Maybe use brush to paint on the liquid? Perhaps wait until the las minute when they are in mold?
@@antichef your way more patient and calm than I would be. You do a great job learning with the pressure of us watching.
The mistakes are enjoyable because those are the sort of things that I would do.
Regarding the lady fingers, after two attempts I would probably have tried switching to a souffle dish and pressing in a crust like a pie, or make a very long pancake to wrap inside. That would be a somewhat different dish but the heck with it.
When you toss aside the second batch of ladyfingers and they limply implode on themselves into the charlotte mold, dragging the parchment with them: That is the most honest moment in food television I have ever seen!
this is one of my favorite videos you’ve done 😭 the julia impersonation, the street noise, the editing, the failed attempts, “the girl who lives here” walking out, etc 😂 i’m so glad i found your channel and binged through it
My "trick" for softening butter quickly without accidentally melting half of it in the microwave is taking a large mug, filling it with water, and microwave the mug for like 2 min. Dump out the water and then place the mug over the butter stick (I cut it in half to fit under the mug). The steam/heat will soften them pretty good by the time you're all set up with all the other stuff. Or of course just microwave in short bursts if you're risky and impatient lol.
I've seen this trick done with a sturdy glass as well, pour hot water into the glass/run it under a hot faucet until the glass is warm and then set it upright over the butter stick.
I grab some parchment and beat the butter thin. It generally comes to room temp in just a few minutes, no microwave needed.
Anthony Bourdain put the butter (in the wrapper) under his arm in his arm pit and walked around for a few minutes. It works! I don't own a microwave so that's how I do it.
👍
I either cut it up into very thin slices spread out on a plate or I run it through a cheese grater, again spread onto a plate or (non wood) cutting board.
Jamie, I’ve had a truly terrible week. This gave me a 27 minute break from it and I am so grateful for your existence. Have an amazing weekend
Yes. Life's rough, and these videos are CHARMING. ❤️
Yeah you know when Julia warned you about the calories it had to be something special. This was a treat to watch and far easier on the waist line. Thank you.
I love how you keep the mistakes in your videos instead of creating the illusion of getting it right the first time. I learn a lot from watching your shows. Thank you for being up front with your audience.
Re: butter softening -- The more surface area that's exposed, the faster the butter will warm. So if I've planned poorly, as often happens, I slice the sticks of butter into relatively thin pieces (though not *too* thin), say 10-12 sturdy pieces per stick, and let them rest on a plate while I do other prep. Before you know it the butter has warmed enough to throw in the mixing bowl.
This is the way. Also, use a nice large plate, its thermal mass will compound the effect.
Thank you for this. On thinking about it, it makes perfect sense, but never thought of it.
Another great episode. You make me LITERALLY laugh out loud with almost every episode. I LOVED the "And Jamie was never seen again" bit .... hilarious !!
Another great episode! Can I just tell you that every time you spin that piping bag I am in tears recalling how you painted your London kitchen with ganache. It’s the Cronut episode at 21:34 for anyone who’s interested. You’re welcome! 😂❤💀
Exactly!!! I found myself saying, “No Jamie! You remember the last time you did that!” 😂
That incident brought me to tears I was laughing so hard 🤣
@@theferalboy9563 Same! When I went back to look for the time stamp I laughed just as hard as I did the first time I saw it! 🤣🤣
I love Jamie's tenacity. He tries his best and never wants to give up, have to admire that. If Julia's spirit is aware of him and his efforts I'm sure she's proud of him and enjoys an occasional chuckle at some of his unique interpretations of her instructions. I love this channel. I worked at a PBS station for years. I never got to meet Julia although I did work with a woman that was her friend and worked with Julia for years. She adored Julia and Julia's husband as well. In my time working at the PBS station I got to meet many of the PBS chefs, all nice people, not Divas at all, no demands except that the studio set be correct, ingredients ready, no labels on kitchen items etc.. logical requests. Most of them were very charming and extremely personable and really wanted to make the very best show possible.
..❤️ for those keeping tradition current..
I hope you're still enjoying making these videos in this series because I love watching them! Thank you!
Love the blow dryer! Brilliant! Also, I'm not a pastry chef either, and watching you attempt to make your own, "lady fingers", I have a whole new respect for pastry chefs!
Your humor warms a cold day. I also love the fact that you prove that recipes do not have to be exact to come out good or delicious. Keep cooking, and I’ll keep watching ❤
I was hooked on this guy the first video I watched 2 weeks ago. Watched one nearly everyday since. Some people are hard to watch for 10 minutes let alone 30 but I can't get enough of Jamie and Julia. 100% raw, real and relatable.
I’m glad you tried it twice. You gave it your all. But I’m sure for this recipe both Julia AND Ina Garten would say “store bought is fine”
This is my new favourite channel, so relatable and SO funny. Jamie, you're a natural entertainer and it's seriously so impressive that even when you get knocked back you get right up and try again. Such a cool dude!
This has quickly become my favourite hilarious and predictable train wreck to watch every week😅 But just like a cat, you know that he lands on his feet in the end..-usually😸 Love this!
I hope you know how much we really love you and your videos!
The wax paper having measurements lines on them but not using them is peak Jamie
Wasn’t familiar with “the hoot” but I’m using it all the time now. Thanks Jamie for expanding my cooking vocabulary.
As frustrating as must be to fail multiple attempts, it’s always satisfying to see you triumph in the end!
Thank you for being willing to show your challenges. I know that is your brand, but I truly appreciate your fresh view on cooking and baking.
Jaime, I so love the laid back and real style of your Julia videos. I still remember watching them with my Mom on PBS. Before printers even, she'd get a note card out and faithfully copy the recipe. Good times :)
This looks so good! After last weeks sweet bread I thought I would never want to even look at French food again.
Oh boy, if even Julia warns you it must have more calories per gram than uranium.
How many calories per gram is in uranium? 👀
@@thexandypants According to Google it’s roughly 18 billion
@@thexandypants U235, aka fissile uranium, aka the type of uranium capable of sustaining a fission chain reaction, is capable of producing about 18 billion calories (18 million kilocalories, which is what a capital-c or food Calorie really is) of energy. Otoh, the half-life of U235 is about 7.038 x 10 ^ 8 years, so it's going to take about 4.927 x 10 ^ 9 years to actually release that energy (well, 99% of it, anyway) without being part of a nuclear blast, which can be set off as easily as getting enough fissile material together to achieve critical mass (that is, collect enough fissile material in one place to make the certainty that every neutron released by a decaying uranium atom will strike and cause to decay another uranium atom basically 1:1), which is about 47 kg. A better question would be how many watts (joules per second; a joule is about 0.239 calorie) in a gram of uranium, which is about 1.697 x 10 ^ -7, or 0.1697 milliwatts. For comparison, a 2000 Calorie per day diet relies on your body using about 96.85 watts.
By the looks of it at least 900 cals from fat + 300 of carbohydrates, one slice is 2/3 a normal person's calorie intake
Lmao
I have loved watching you grow and learn over the last couple years! Can’t wait to see you master ladyfingers. Truly amazing as always, Jamie!
Watching from Kona Hawaii. First time seeing your vids and I was crrrackin UP! Julia was one of my heroes as was Jacque Pépin. You keep me laffing and many alohas from da kine here in Hawaii.
Your "Bowl me" transitions are getting really good!
If you need quick room temperature butter, grate it into a bowl. It will get soft FAST!
I feel your disappointment when the first batch of Lady's Fingers didn't work.... Pastry is pure alchemy and everything has to be exact. That's my least fav area pastry always impressed how intricate some people are in this area lol. Loving this series 👍👍
Opening up the oven to add the sugar was probably a major mistake. At that point the batter was already too dry on the surface to have the sugar stick, and opening the oven must have contributed to the fingers deflating.
Hello Jamie... I came across your channel while looking for recipes from Julia Child and since then I've been watching your videos non-stop over the past few years... you've developed into a professional chef... great respect and you really motivate me to cook at a high level... what I learned from you... never give up... the best cooking show I've ever seen
... you need your own TV show... greetings from Germany
love that you never give up
as to soggy lady fingers, just use a pastry brush and straight Cointreau to brush on instead of dunking might put them back in the warm oven to sorta dry out a little after. ive made a similar one w/ dried apricots in there. OMG IT WAS SO GOOD.
I absolutely love your videos!! Keep up the great work
Thank you for all the entertaining videos in 2022. Have a wonderful Christmas and a very Happy New Year. See you well and happy in 2023.
Each recipe is an adventure.
🤣your impersonification of julia child was just on point😂👌
Love how you were saying "it's a one-slice only" cake and then I saw you had a plate with a slice on it to the side. Possibly for your spouse, or for yourself later, off-camera? 😄
As another commenter said, thank you for showing us the entire process, and not just the "good" takes. It's always refreshing to watch, and it will not only entertain, but also teach!
Love how Jamie matches the video editing with his mood here. Watched a lot of this series and it is very evident how quick the edits flow through when the lady finger edits come in. It's honestly very encouraging for someone like me who is just trying to start cook. Very relatable.
love your style because here you show real frustrations of cooking and overcoming them in learning process
Dude, this HAS to be my favorite RUclips series right now! Keep up the good work! And if you ever finish this book I will find you.
Little did I know that on New Year's Eve I would have become so absorbed in your vids, that I watched three in a row. What else can be said? Enjoyed! Enough for now, Jamie.
Thank you for recording the blood sweat and tears that I go through with each Julia recipe I try. I feel your pain and your triumphs.
Did you try the recipes?
There's a warning in this book.... Too late now 🤣🤣🤣🤣story of my life 😂 Am I the only one who says "bowl me" when Jamie does??? I really love this channel
You and America Test Kitchen are THE ONLY cooking programs I’m interested in now.
1) you keep it real 2) you’re not trying too hard to be funny or silly or anything other than authentic you 3) you actually leave in all the concerns, questions, f’ups, etc 4) you’re not trying to be something you’re not I may have mentioned that. I’m sooooo tired of RUclipsrs trying too hard to be witty or silly or funny or smart so you are sooooo refreshing!
I cannot believe I just found you! I’m only like 3 videos in!!! Congrats on SUCH A GREAT CHANNEL!!!
I really enjoy this channel. There is something uplifting about watching someone persevere at a thing they find difficult while also staying upbeat about it. Also they have ladyfingers molds. Maybe that could help you get the store bought shape you need.
Jamie, I loved your fabulous impressions of JC's speaking voice!
I LOVE your videos. Especially when you share your mistakes and overcoming them. Baking and cooking in general is a constant experiment. Which just makes it all the more fun. Thanks for making these and sharing with all of us.
did you try the recipes?
Love you for this. The first time I've seen one of your videos, and you have me cracking up and inspired. 👏🏾
One thing I love about your show, you're not afraid to fail.
Great video! You are so funny and honest! The dessert looked great! I am binging on all of your videos and loving them!
I love your videos so much Jamie and am a new fan! I thought of something that really helped my baking, and that was calibrating my oven! Amazingly ovens vary all over the map. A cheap oven thermometer can tell you how far off your oven may or not be and you can check the manual to calibrate it. Might help with timing things?
Ah, just what I needed after a day at work. You put a smile on my face several times with this one. Thanks, Jamie.
"How did it go so south" - the frustration bleeds off the screen
I'm really loving the longer videos, thanks Jamie 😍
I absolutely LOVE your show. When I get home from work and suffer through the cooking dinner experience, I treat myself to an episode or two of your cooking show. If I’m being honest, you’ve made cooking more of a joy for me …. and that’s saying A LOT! 😂
Maybe you didn't know this but those markings on the parchment paper aren't merely decorative: they're printed in a 1" grid to aid with sizing and proportion. I salute you and your perseverance. Ultimately, it came out beautifully. Love the Lactaid endorsement! Maybe they can pay you for that?... Have a Merry Christmas!
It honestly didn’t occur to me. 😂 Clearly I’m not the observant type. Happy Holidays!!
Looks delicious and def a recipe I'll try out! Reminds me of the absolutely amazing tiramisu my mom makes with ladyfingers and probably similar to that dish I can imagine this one gets even better after a day or two when the flavours settle in and the ladyfingers have even more time to absorb everything
I can not cook or bake to save my life and yet this is still my favorite channel because you're insanely talented and but authentic about mistakes!
My aunt was going to make tiramisu and the store didn't have ladyfingers, so she was going to substitute Nutterbutter cookies, because they were the same shape! My mother convinced her it wouldn't be the same.
One of my grandma's was an amazing cook, like chef level, although it was all traditionally "white people food" she knew how to make you feel at home.
My other grandma however...lord have mercy. She used zucchini in a pumpkin pie instead of pumpkin because it was summer. Nastiness.
@@minimm2013 what unholy demon of culinary misadventure convinced her to do that?
What a great thread, let's hear more 🤣🤣🤣
@@amandafeliciano542 My sister's friend was making meatloaf. She knew it usually had catsup on top, but she didn't have any catsup, so she was going to substitute maple syrup. Because they were both in squeeze bottles, I guess. My sister told her that wouldn't do.
@@stgermain1074 🤣🤣🤣
Watching you use the measuring tape instead of the lines on the parchment paper is sending me 😂
STORE BOUGHT IS FINE!
Anyone who complains can make dessert next time.
Oh no! I'm caught up. I randomly came across your channel a few months ago and immediately loved the content. I was inspired by some of your flashbacks to start at the beginning and it has been such an amazing journey! I have truly enjoyed watching your abilities grow. I tried to watch slowly to make them last longer, but now I'm all caught up and don't know what to do with myself. No other content on RUclips compares! Bravo!!
I love food content and I especially love your videos! Thanks for all the work you do 😊
That looks so amazing! I might give it a try for New Years Eve!
Next video should just be you making some good old peanut butter cookies 😂 sugar eggs and peanut butter a bakery item you don't have to do multiple times also would just be funny to see you do a simple dish after the hectic dishes we've see as of late! Love the vids!
Congratulations on the final product - I doubt I would have stuck with it so long -vi admire your perseverance
Nailed it! Congratulations!
Tip: lightly oil your tray to hold the parchment paper in place. Spray bottle for the liqueur works really well. Dunking does not.
I use one of those pump atomizers. MUCH better than dunking.
If i may make a suggestion, RE: forgetting things such as the powdered sugar, and similar, since it tends to be a running problem. When prepping your recipe, you might want to type out a "Cliffs notes" version and print it out (or hand write it in big letters in sharpie), or maybe even get a whiteboard, can be off camera, just something you can check on as you cook. Every major step should have some sort of entry, so you can just go down a list. "Ok. Folded. Check. Flour. Check. Piped, Check. sugar.. ???? Then you wouldnt have missed it. Not that the mistakes arent human and normal, but really, just to make yourself go less crazy with the super complicated ones like this. If you REALLY wanted to do it in a way that would be impossible to miss a step, if you have a laptop, you could write up the steps in a powerpoint presentation, and get one of those clickers to advance the slides, and have it sneakily behind the counter.
this is such a good tip for most people learning to cook/bake, but i feel it doesn't quite fit the theme he's going with here, which seems to be just following the book as its written, the way someone from back then would have.
this is such a great series! can't wait to see what the future holds and what you might do when this book has run its course. Bouchon? Alinea?
Great video Jamie! Thanks for all your hard work. Hope you have a wonderful holidays.
Thanks!
Thank you Amy!!
This is the funnest one yet, Jamie! 👏👏👏
But damn I love your videos. My entire ethos around home cookery has been to find the most demanding and complicated recipes and see if I can make them work. You are the embodiment of that spirit :)
Jamie best HACK I have ever used is Lactaid before tiramisu ♥️ Your show is THE Best 🎉
Hi, I really love your channel! A further suggestion ( in case you didn’t have enough) I think if you had just lined the mould without dipping the fingers and then brushed them with the liqueur it would have worked too. I do absolutely think your cleaning up skills are first rate. Thanks for all the joy these videos bring so many of us.
I once made lady fingers and it was a PITA, oh man and the store bought ones are the right texture without waiting several days for home made to stale up. So happy to see a return of The Silver Fox. (Love the on screen titles and the fact that Jamie reacted to it in a way that meshed with the titles...), but shouldn't TSF's nickname be "fox" or "foxy" instead of "Silver?" I'd be interested to learn how much Jamie spends on Cointreau and butter since doing this series.
Just keeps getting better and better! 🎉🎉🎉
Great timing, I'm in desperate need of gaining weight, gotta find me a place that sells this stuff.
Another crack 😂up cooking with Jamie , looked delicious too, I have as much fun watching you as I do with Julia’s old vids 🎉🇳🇿👏🏻
I'm so ready to make tiramisu again! My SIL and I made it for parent's anniversary and it was amazing! We used my dad's favorite scotch as the liquor and it was so good!
Loving this content
One way I've found works consistently well with making butter room temp quickly is to lower the setting on your microwave to like 20-30% and microwave for a minute or two until the outside is just starting to melt
When you said what happens when you leave lady fingers in liquid too long... It reminded me of an episode of Mary Tyler Moore when Betty White made a Veal Prince Orloff and said: "Do you know what happens when you leave Veal Prince Orloff in the oven too long? He dies!"
The bowl magic gets me every time
Your channel is delightful!
Perseverance, thy name is Jamie.
I would be honored to eat anything you cook dude. You put so much care and effort into everything you make!
Hey! When you are simmering the apples Crack the lid a little to let some of the steam out it will make your apple mixture thicker and I think I will help make the end product more stable and less likely to collapse.