I remember my mom substituting cottage cheese for ricotta in her lasagna because she said the "good ricotta" wasn't available a the local grocery store (circa 1980 in Idaho). She mixed the cottage cheese with eggs and salt and pepper and used a hand mixer to make it smoother and more creamy like real ricotta.

Where's Trinidad 🇹🇹

Right now I have homemade chicken bouillon dehydrating in my kitchen, very minimal salt (just a little for flavor), next will be beef as soon as I can buy the bones this weekend. I just made, and packed my freezer, with Julia's onion soup recipe and plan on doing at least one more batch. Love her cooking, style, and recipes :)

👏

Use the tourne knife towards you with your hand closer to the blade , like you’re carving a piece of wood. You whittled it in your demonstration.

I prefer ripe plantain. The green one is for frying chips. Salad was missing

Sharp knife pherhaps

I switched the tab for 2 minutes to check something... and came back to Jamie piping milk onto parchment and claiming he was making ladyfingers....

Grow a pot of chervil already. 😂 just get some seeds and put it in the background of your videos. We can all laugh and have a good time.

dude. when you need a baking pan with water in the oven, put the pan into the oven and then use a glass or something to load in the water before you heat. that way you do not have to worry about the sucker spilling.

You were right with the nuttiness in the cheese one! Gruyere is often described as having a nutty flavor.

As a grumpy old (56) Gen X Pro Chef, I am both triggered and impressed with your videos. I admit to being very irritated with Gen Z and younger. I find myself shaking my head with their approach to pretty much everything. Yet!, I am encouraged by this enthusiasm and interest in things from the older generations. Kudos! Keep it up. I’ve enjoyed what videos I’ve seen so far. Keep cooking!

RIP SCOTT💜 I will always remember you 🙏

Carne asada tacos with the skirt steak please

cook it bro geez

A chilled marble slab underneath, I've seen that trick used

One of your funniest videos! 👍🏻❤️

Ya know i was really confused as to why these recipies went out of their way to make sure no solids were in the soups...then i realized a lot of ppl in those days probably didnt have teeth.

Perfect personality for videos!

Great job. Pat yourself on the back. ❤❤❤

I lost it with the “cut the leek into a baguette” bit 😂

Why is it the sneaky itch starts when your hands are covered in raw meat.

Wouldn’t it be a hoot if Ingrid and Steve saw this?

I can’t help but think Marco Pierre White is sitting at home laughing his butt off right now watching your video cause I am🤣love your videos.

Long time listener, first time caller! It's difficult to understand the difference between a 7.5 vs an 8/10. What does that mean? Is that a useful distinction, or is it arbitrary? Maybe a 1-3 scale might be more useful, or something in that direction? 1= needs improvement, 2=fine, 3= good. That's an extreme example but I think you get it. Been watching you for years, man! Keep up the great work! 🙏

Try using the peeler to shape your barrels. It’s much easier

"The facts, M'am. Just the facts." ~Jack Webb

I lol'd when I figured what this was. My Yiayia made this a lot easier than Julia did. I don't recommend you try it out again to get a higher grade. 😅 But. That said, I can understand where she was going with this from her background of cooking in the 50s and onward. Thisnis a solid nope for me to attempt, you should get a medal 🏅 for making it, seriously, not joking.

The pastry is wayyyy too thick and looks raw

The only thing funnier that Jamie struggling with cake is Jamie struggling with aspic.

You’re better off without Scott, he was muscling in on screen time and challenged the show’s whole Q rating.

Beautiful job, Jamie!

I love your hair🤩

🎬 🎥 "Take 23!!" 😅

kinda beef stroganoff esque

You had a lot of veal stock to only use a couple tablespoons of au jus.

I was just thinking about Scott last week

I picked up Keller’s Ad Hoc At Home for $1.00 at a thrift store. The recipes are aimed for the home cook. Might be one you want to pick up if you find a second hand copy.

Would that garlic clove be enough? I know the other garlic that sk8mmed off flavored it, especially since it was minced or chopped.... lol, I'd leave that garlic for my plate, I love it.

I miss the old kitchen. It seemed more homey. This kitchen is to white. Maybe paint the walls? It just looks to clinical and not how your older videos look. What made all of your other videos so good was that it looks like anyone in the kitchen cooking. Now it looks like you’re on a set instead of a home cooking in your kitchen.

Wow! I love the microwave hack! Thanks again!!! ❤

Hi! I'm from the Sunshine Coast, Queensland Australia! I love that you are so honest with your cooking style and so brave to try these recipes! Love that you also show all your failures, as a good cook will have many failures of varying degrees, but, all is not lost, knowledge of tips and tricks grow and helps for the next time and then when all turns out perfect this time, Yaaaay!!! I love to add bits to a recipe in order to improve it (to my taste), bit of an experiment/er, like my mango & macadamia syrup swirl cake, from a butter cake recipe 😊❤. I enjoy your show very much! Thank you! ❤

Third time’s a charm. Now I’m hungry. Does your wife come home to a delicious dinner every night?

Time for store-bought pastry.

Wow real deal veal congealed for the meal, that appeals.

Oh, jeeze. I remember watching J&J making theirs actually, I am a fan of all 3. This will be interesting.

I need a Big Bertha!

Bring back the apron! I missed it the first time around. RIP Scott.

It's rabbit season, Jamie, not duck season.