Julia Child's Flaming Soufflé broke my cooking show

Behold, the Flaming Soufflé: The French Dessert Spectacle. Julia Child's orange, macaroon and rum (& brandy!) soufflé flambé. I found this recipe is my old copy of the French Chef Cookbook.
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Ingredients for recipe:
(4 to 6 people)
grated rind of 2 oranges
2/3 cup sugar
6 egg yolks
1/4 cup dark rum or orange juice
1/4 cup sifted cornstarch
6 egg whites
1/4 tsp cream of tartar
2 tb sugar
3/4 crumbled macaroons
powdered sugar
1/3 cup warmed rum or brandy
créme anglaise:
3 egg yolks
1 1/4 hot milk
2 tsp vanilla
1 tb rum or orange liquer
1 tb softened butter

[@krissy5445]

Remember Jamie, a lot of us are here because we strongly relate to the recipes not going the way we expect 😂

[@TheTrueAmazon]

Like… a lot of us😂😂😂

[@marielindberg6499]

Being an American wife living in France learning french cooking.😂..it's what I came for

[@Clown_Wizard]

Agreed!! You know that scene in The Office where Michael drives his car into a lake because of the GPS? That is 💯 me with poorly written recipes! 😂

[@keioncoleman9918]

I am completely here for that reason! I've got Boeuf Bourguignon in the oven right now because I watch these videos. My beef did not brown and yes I made sure it was dry. Ever onward.

[@dalede]

@@keioncoleman9918look

[@krinhomio]

The recepie maybe not always Work on the first try but the chaos it's always on point 😂

[@luanacastorina3717]

😂😂

[@Mister_Clean]

To be fair, he really nailed the souffle making process. It all came down to the hilarious amount of brandy the recipe called for... I'm not sure what Julia Child was thinking

[@joeyramonelookalike]

My grandma used to bake desserts with brandy, rum, or whiskey. As she got older her measurements got more... liberal. I remember one Sunday lunch at her place in which everyone had desert and made the sound and the face one does when downing a double shot of booze at 2 p.m! Everyone laughed about it. This video reminded me of her. Cheers.

[@nursen2106]

higher volume alcohol to inflate it. right?

[@LadybugLuv]

That is hilarious! 😂 What a wonderful memory to have. 😊

[@lisabishop6266]

My Gramma used to make her fruit cakes in July/August for Christmas. Then she got mascular degeneration, and OMG, 1 slice of her fruit got us all drunk!!!😂😂😂😂 But her best "mistake" was when my aunt asked Gram to back a cherry pie for her restaurant. Gram baked it, called my uncle to come pick it up. 1st costumer to get a slice knew how great Gram cooked and baked. But 1 bit of her pie, he spit it out! Yea, because she was basically blind, she grabbed 1 bag of cherries from the deep freeze, but the other bag of " cherries" was spaghetti sauce!!!😂😂😂😂😂

[@Tisapanda]

My great grandma made rum balls ever Christmas. Apparently so strong you would fail a breathalyzer test, lol. Grandma's be wild.

[@tolfan4438]

Great memory to have Thanks for sharing

[@bokoblinee1392]

"Far more trouble than its worth" truly sums up the soufflé

[@andometalworks708]

i agree, only one comment, with some of the more basic souffle recepies you can boil down the process to a 40 min affair that is in fact worth it (if you have a few friends over)

[@susanrussell8195]

Even though you measured the dish, it was ovular not circular. The difference may not seem that much but it is considerable. The volume of the oval dish is 85 cubic inches (9x6x2 estimated) vs the volume of a round dish of 9” diameter is 127 cubic inches. The oval dish has 70% the volume of a round dish. It also matters if you are measuring the interior diameter or the exterior. This is for all my former math students who asked when they would ever use this stuff in real life.

[@MaryinColorado]

Came here looking for this. Didn’t want to pile on and you explained it perfectly.

[@danadagostino948]

Let's hear it for the mathematicians! Hip, hip, hooray!

[@MsMichiker]

I also wonder if the oval shape affects the ability to rise because the center batter isn’t supported evenly…or the heat to the center isn’t distributed evenly. I am neither a mathematician nor a physicist, so may be way off base.

[@susanrussell8195]

@@MsMichiker I don’t know the answer to those questions but I would be curious to find the answers.

[@mareneaufrance5096]

This is one of my favorite anti chef's videos. We get to see a lot of the young Chef Jamie as he learns the techniques, and also, now, the present who drops things, bumps his elbow and keeps everything in. A lot of the youtubers would probably edit things out. I'm glad Jamie keeps them in and they make me laugh. We get to see the man learn the process, and keep the positive attitude that he has. Great job, Chef Jamie!

[@jldisme]

I agree!!

[@puzzlejinx]

"Young Chef Jamie" Look at his beard, he's the REAL silver fox lmao

[@Christine-t4n]

Absolutely! Learning & Laughing.

[@danam.8709]

If you need a taller souffle dish you can butter and sugar Brown paper strip (heavy parchment paper) and line the sides of the dish with the collar of paper then add your souffle mix. P.S.: collars can be added if you are UNEXPECTEDLY finding the dish too shallow.

[@TracyMclaughlin-je6of]

This recipe calls for a low dish.

[@clarisaxpianist]

I've read that for soufflés or other dishes that rely on whipped egg whites for rising action are not to be placed in greased pans because they rely on being able to grip onto the pan in order to rise

[@stanley325]

Ok, so tonight's episode highlights are "You did good today Grandma!" and "Do I like my desert, NO!" this was by far one of your funniest ones, and there have been many I've chuckled at. Thank you so much for just doing your best and given me a half hour of pleasure. order up !

[@kassidydavis5565]

I LOVED the “Silver Fox” and “Granny Mixer” in the montage plus the “I’m having a great time….did I like my dessert…nooo” lmfao

[@NateHatch]

I've never seen alcohol not catch fire near a flame, lol. It must have evaporated while on the stove. That second rise and flambe was amazing.

[@insederec]

Yeah honestly I don't see the point in heating it up, unless you could maybe do it in the microwave for a few seconds to bring it closer to the flashpoint?

[@driverjayne]

No that's not what happened. It soaked into the souffle too fast. It's pretty common for flambes not to work. You need a fairly large amount of hot alcohol in liquid form in a pool so that the alcohol vapors are concentrated enough. If the liquid absorbs into the dish it won't evaporate and allow the fumes to catch. It's why the second two times when he lit the alcohol in the pan and then poured it over the soufflé it worked.

[@DagosArts]

You can see heat waves coming off of it, it did light but the flames were invisible.

[@VidRackoff]

I love it when you start over. It shows so much tenacity. It really is motivational. Also, we enjoy the journey, not just the destination, especially now that you’re kind of a real chef. Sometimes you get spectacular results, sometimes it doesn’t work out. Either way, it’s fun to watch and inspiring. Thanks!

[@jeffkoons001]

agree

[@RamArt9091]

Oh wow, Jaimie is almost done with it. _** looks at the progress bar and sees that a good chunk of the video that is yet to be played**_ It is going to be one of those episodes.

[@Mo_Ketchups]

“I’m glad I’m not in there _with_ it.” 👀 F’n LOLLLLZZZZ!!!

[@litsci1877]

I just want to thank you for making me feel like a normal human. I've been cooking from The Way to Cook for over 20 years, it's still a kitchen explosion every time, these recipes are insanely elaborate, there's always some piece of deep cooking knowledge you don't have and discover too late that you don't have, and the fuckery of it all is that she's still right: this is the way to cook if you want spectacularly delicious food of that kind. It's lovely to see someone with a nicer kitchen than mine and more time devoted to cooking stressing like this. Not that you should feel stress. I'm just saying.

[@autodidactin]

Jamie, even when you make a dessert (twice!) that you don’t even care for, you make it so much fun to watch. Thank you for the hard effort you put into every one of your productions.

[@IonicPentameter]

I'm always impressed by your willingness to redo. One tip you may've heard: several professional bakers I watch have said they usually whip things to soft peaks in the stand mixer and then finish them by hand. So, even people who bake for a living worry about overwhipping! However, it's fun to see Granny Mixer back in play, so you do you.

[@TheTemptress13]

Jamie watching you fail sometimes is the point!! You are REAL about what happens in your kitchen. You don’t practice a million times and hide the learning process. Watching someone be REAL about what happens with these difficult recipes is so refreshing and honestly WAY more helpful than watching someone do it perfectly each time. I’m so glad I found your channel. Keep up the good work, and the bad work! Lol it ALL matters and it ALL helps and it is entertaining no matter how the food turns out In the end. 🎉 congratulations on your channel Also, Good to know the vacuumers are still keeping it clean 😊

[@maryokeeffe3528]

Flambé is always difficuilt. One trick I heard was to put the warmed brandy in a ladle, set that on fire, and then pour it over the pudding or whatever, rather than pouring the alcohol directly onto the item. I have to admit, my heart was in my throat when you turned the egg white bowl upside-down in case it fell out!

[@lilbatz]

That's how my Auntie used to do flaming booze. Warm, put in ladle, flame and pour. That dessert did not need 1/3 of a cup of flaming rum on it. I bet it would be tasty without it. Love the effort Jamie 💪😍

[@dnebdal]

I think the bartender trick is to use overproof rum - it's much more flammable with more alcohol.

[@maryokeeffe3528]

@@lilbatz Yeah, bless him that was *way* too much brandy. On top of the rum and Cointreau in the recipe itself, that was indeed A Lot. But then, after struggling with the recipe, maybe you need A Lot to relax you afterwards 🤣 Less brandy, and you need the room to be really dark to get the full effect of the flames which only last for a moment anyway.

[@NotMeButAnother]

This here. Prepare your flaming liquid, set it on fire and pour the fire over the dish. Looks potentially even... well not cooler but you know what I mean and is far less risky.

[@cherylwoodruff7617]

Jamie, no matter what you do, you have me in stitches sooner or later! I was extremely proud of you for not slamming bowls this time.... "Gentle." Keep on giving us your whacky sense of humor and more Grandma and more Silver Fox!

[@soleildivin8694]

I'm french and I'm obsess with your french cooking videos ! And sometimes you are doing actually pretty good, but sometimes it's just too funny hahaha I love it

[@LorBell]

LOL - I tend to record my videos when the airport sends their entire fleet over the house and Jamie tends to record when the upstairs neighbors just NEEDS to vacuum.

[@issecret1]

Right, what NEED do they have to keep their own house clean? Don't they know you celebrities need perfect silence?

[@CraftQueenJr]

@@issecret1? This is evidently just a joke about the coincidental timing?

[@ks7343]

Thank you for showing us the highs and lows of soufflé making! Watching you is a great high!🎉

[@InXLsisDeo]

And honestly, that soufflé looked pretty darn good to me. And I'm from France, the country of this recipe.

[@afroborilafemme]

This recipe would have to be a personal pass for me, I don’t like boozy desserts and this one raided your whole bar cart. 😂 But you’re getting so good at soufflés.

[@kd1s]

Oh i don't mind boozy desserts

[@FelisTerras]

You getting continuously more tipsy as you're re-evaluating both soufflées and the failed process, is hilarious. And yes, soufflées were invented for the sole purpose of making hardened chefs cry^^ But you got quite an mpressive rise out of bot of them, so, hats off to you.

[@judithbowtell8294]

Your videos have the same vibe as The Great British Bake Off (or Baking Show) technical challenges. Something you have never heard of, seen, or tasted. Missing or confusing instructions. Stress. Regrets about life choices. A seemingly endless supply of cooking equipment. (We dont see the vast amounts of washing up on Bake Off either) And when it works a wonderful moment of personal victory. And when it doesnt a commitment to never do this again, followed by back next week. Simply said - I love this!

[@hannakinn]

It turned out nicely in your 2nd attempt. I like that you show when things don't go smoothly. Your tenacity is amazing. Sorry the dessert was too boozy for you. I think Julia enjoyed her adult beverages in edible form. Lol

[@LondonLite02]

I love that a 6 foot 2 lady grating an orange on a box grater is a badass! ❤

[@nimblecrowcrafts]

Fun fact about time management: our first final exam in culinary school was to make a souffle (any flavor we wanted) and the creme anglaise to go with it. But we were each assigned a five minute window in which we had to present it to our instructor. A minute late and it was a no-go. Too early and it would fall before you got to present it. Teaches you time management pretty well, lol.

[@blujen1642]

the montage at the end was spectacular! all that was missing was the smoke alarm going off lol

[@Okiepharmer]

Looks like all the alcohol proved to be a painkiller. Thanks a million for the episode. I’ve never been confident enough to attempt a soufflé and now I never will 😂

[@monsG165]

Your show is the best thing on KZbin, every upload makes a day so much better.

[@andilongmeadowfarm]

You must know (as a paetron) that we absolutely adore you and your content. You are the best. At fail, and redo's. This is why I support you. Keep it up.

[@jimbearone]

Just the way my ‘Kitchen Katastrophies’ turn out - Good Job!😂

[@danielsantiagourtado3430]

7:26 Granny did it! Never underestimate the old generarion! 👵👵👵👵👵

[@TrainsFerriesFeet]

You broke 300k! Congratulations, Jamie!

[@danielsantiagourtado3430]

Your souffle journey has really been indicative of your growth man! It has been incredible seeing you improve! Youre one lf a kind!😊😊😊😊🎉🎉🎉🎉🎉

[@froggybangbang]

The soufflé part soufled! Which I think os the most important bit in here.

[@jnl3564]

Omg when you dumped all that liquor on it I fucking died laughing. You killed it with alcohol. 😂

[@jabbaa6500]

Julia also taught us back in the day, when folding from the bottom go up the sides then plunk your spatula into the center (narrow edge in), then repeat up the sides and then into the center turning the bowl. 😍

[@AugustEverywhere]

The montage ranks up there with the best training/superhero/etc montages in all of cinema.

[@susieq0666]

Nice job Jamie, you got there! I really appreciate seeing the whole process as I'm sure most people do. Cooking chaos ensues 😂

[@debra333]

You're such a pleasure. Thank you for showing your humanity. ❤

[@fionajane56]

This was a great video. It is what makes your channel so good. It is real and honest. The channels with 100% success just mean they have redone the videos a lot! Thank. You

[@cou598]

I admire your dedication on cooking and you literally never give up without a fight!

[@jeor1298]

You have been on quite the journey! I've enjoyed going back and watching your oldest videos and am excited to see where you're going. RIPScott ❤ this channel isn't as popular as it should be.

[@corruptedchaos0073]

Jamie, don't feel bad, you're learning increasingly more difficult techniques, and taking us all along on an honest ride with you. As many others have said, all the chaos and down-to-earth-ness is a lot of the charm and reason we ask love your show so much. You have my utmost respect and attention, man!

[@thetinysideoftiny7625]

Hilarious!😂Best one yet Jamie. My favorite cooking show on YT!

[@GiftWrapped]

CONGRATULATIONS ON 300,000 SUBSCRIBERS JAMIE🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🎇🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙

[@hm4927]

Loved it, so glad you didn’t just bin this video. We’re here for the chaos!

[@juliewood4412]

Man you are dedicated and I appreciate that so much

[@kuntrytwang_id]

Hello❤ Did you try the recipes?

[@grantthatcher461]

Hell of an effort! Sometimes that's the best we can say. I've worked all day on a recipe, only to think 'thats it?!' at the final product. Which is to say, many have been there with you. 😮 Thanks for the journey...love your videos!!😊

[@Marasmatique]

I'm here for chaos and relatability, and you never fail to deliver. Another excellent video!

[@alsokyle]

Jamie this was wonderful. Even when it goes wrong you're still just such fun to watch.

[@slyday33]

Jamie, one of my favorite things about your show is watching you make mistakes and learning from them. It's incredibly relatable.

[@85728itsmeee]

Great video, congrats on passing the 300k suscriber mark, I'm betting your channel will get to 1M soon!

[@pocketrocket1995]

Who needs a soufflé anyway?…..this is my new favorite cooking channel 😂

[@ppineault]

Entertaining as usual and as always, his 'cuteness factor' always spikes TF outta my blood sugar :)

[@lucietigger1641]

Not sure if its different in the US, but in UK an almond macaroon looks like a big flat surfaced cookie and has a dense chewy texture with a crunchy surface. Theyre quite sugary/sticky so are baked on circles of rice paper that you eat with the macaroon, can in some instances be peeled from the paper. Looking at the size and appearance of the macaroons Julia used they do look like the english version, and they would have to be pulled apart/crumbled. Confused what type of macaroon she was referring to though, becase our almond macaroons might be an odd/dense texture in a souffle?

[@mocowan6642]

Slightly buzzed Jamie is hilarious!

[@stormywaters]

This is my favorite episode in a really long time. Love them all but today was old school Jamie.

[@Augustus087]

You remembered to make the "Touchdown" sign for the Silver Fox again! Bravo!

[@inthehouse1960]

I just discovered your channel, Jamie, so you probably won't see this. I do a flaming figgy pudding every Christmas and was always disappointed when I tried to light the pudding directly and it gave up a small blue flame, barely visible. THEN, I studied Jamie Oliver's Christmas Pudding recipe. Game changer. He did what you did the second time and poured the booze into a heated pan, then lit the booze in the pan and when the flame shot up, he poured it over the pudding. Last time I got a 2 foot raging bright blue flame and oohs and aahs and applause from everyone. Someone suggested that there needs to be enough heat so the booze gives off fumes and the more fumes, the bigger the flame. Great content btw.

[@jh2309]

Great Job on never giving up. Love the show as you always show the bloopers and errors that go along with cooking unlike the other the cooking shows out there. Your show is the real deal, my wife and I are binge watching the channel from episode 1 and would love to see you make Julia's suckling pig.

[@Noesus]

I think since you halved the recipe you didn't need so much brandy at the end :× it looked great though!! I love that you're always willing to start over even on complicated recipes to really learn the steps and techniques. Great videos all around!

[@davidp2888]

You give me the confidence to try new things in the kitchen.

[@sabinekoch3448]

Two types of macaroons…😂😂 - loved your slight irritation…well done! Looked delicious 😋

[@sylvias1546]

I love that you never give up, not with this channel or with this recipe. Hats off Jamie 🙌

[@janeoverby2151]

Your controlled chaos was so funny. I love watching you, Jamie!!!! Julia's recipes can be very challenging. You do a great job trying to follow them. Love your show!

[@gr81disp]

A couple of things, 1. It sounds like you forgot to halve the booze topper, so yeah, it would come out waaaay too alcoholic. 2. I think the powdered sugar is supposed to be sifted onto the already flaming souffle. The powdered sugar will create sparks as it catches fire.

[@julielumsden5184]

I used to make cheese soufflé quite often but haven’t for quite sometime. Makes a nice light meal with a salad . It’s very entertaining watching you as a fellow Canadian

[@aliwilson4130]

I love your chaos. It’s so relatable. And the redo when something doesn’t turn out. I really appreciate you showing that part

[@danielsantiagourtado3430]

18:15 Your persistance paid off as always jamie! That rocked! 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@eugeniatunstall4106]

I always enjoy your show! Seeing your progress since your early shows is amazing. Even when things go wrong, you are always learning. Keep up the good work!

[@cloudninetherapeutics7787]

I escape the crazies of life to enjoy your videos. Actually, pretty sure it's an addiction. Always a great watch, thanks Jamie!❤

[@juliebacon3027]

Your channel is so inspirational for newbie bakers! I’m having a ball watching all these videos. Was giggling at the hair salon today. 🤭 Thanks Jamie!😄

[@kuntrytwang_id]

Hello❤ Did you try the recipes?

[@mn4169]

you have the patience of an angel

[@undergroundalienstudios56]

Your choice of background music and hatred of corn starch is what really makes me feel like I can trust you as a human.

[@MadameX_]

Kudos! You never give up on your quest for beautiful and delicious dishes. And kudos on your growing viewership!

[@davidhocking561]

I just found your channel about 2 weeks ago and I've been watching since. I love your content. You must move a lot because you're always in a different kitchen. I love the silver fox lol. My favorites are your gingerbread houses. Keep the videos coming my friend.😂

[@danielsantiagourtado3430]

LOVE souffles! Speciially yours Jamie! This will be a treat!❤❤❤❤❤❤

[@singst1]

Thank you. These videos are great, and your capacity to learn and grow is, truly, inspiring. My kitchen journey has always been hampered by my Type A personality -- and nothing is less of a respecter of person than cooking. You just have to keep on keeping on until you figure it out, and you do.

[@moimeme1928]

Wow! Seriously, this was a great video! I learned a lot. I laughed a lot, and I think you;re great!

[@curtbonnell4308]

Even when you don't have "total" success, you are always entertaining and I thank you for that. Cheers from Newfoundland.

[@PuentesRE]

First Congrats on the 300k, that is freakin' amazing and well earned/deserved for all these years of hard work and perserverance of making this YT dream come alive. I'm certainly new around here, and thankful that Jaimie is continuing on this journey. It would have been easy to stop early days like so many do, where a new content creator has yet to full crystalize into who and what they want to be, here on this platform. I've seen quite a few who were genuinely onto something, starting that turn and then life happens. Or they focus so hard on the numbers that constantly change, they chase and lose themselves and get frustrated. It takes a strong person to keep pushing and working. As a streamer I know says..Motivation is Fleeting...It takes True Discipline. That is what will keep you going towards your goals in a meaningful way. This is not easy. But when it works, it is so worth it. In this cooking corner of YT, Jaimie is proven. He can do this, and has done this. He has a legion of people supporting him, eager to interact, interested in what he is doing and saying, Having a Blast. Of course, he is just a person like all of us, livin' his life, being all human and all, lol. No pedestal here but I do greatly respect Jaimie. He's doing a cool job of his choice. Just a normal dude, learning to cook. And it's a fun time we get to see, and travel along with. May he continue to find new inspirations for creativity and satisfaction for himself wherever it takes him. Anyways, the recipe...It's funny when my mom was around and would cook cakes, she'd make the whole house be super quiet and still.. just in case the cake fell, lol. I can't imagine what the stress of a souffle would do. I so get the feeling at the end of this. I empathize and commiserate. I think a lot of us have been there with the BIG IDEA of making something and by the end.. *poof* it turns into, just let me off this ride. I had that with my "coconut cake from scratch cause that sounds fun" experience. TLDR..it was not fun but I was still glad I did it. Nonetheless, Jaimie never gave up or surrendered. And we got the, visually at least, perfect result. I...don't mind the rum, brandy is pretty powerful stuff tho. Soaked cakes, Tres Leches is my nightmare. In this case otoh, the more you eat the more you hopefully forget the bad and just relax the day away, lol. It does seem that Jaimie has reached the end with souffles for a while, unless I presume something truly special catches his eye. And that is cool. Part of all this is that he is being challenged and invested in what he is doing. That makes the best recipes and vids when the creator is excited. Jaimie has done fire as we've seen in a very neat way. There are so many cool techniques out there, just waiting for the day Jaimie can try them out. It'll be good times. It did feel like Jaimie is fine tuning how he approaches the recipes. The whole switch with the granny mixer says that. Instead of just relying on the powerful and shiny, he's finding new paths Which are old paths, towards what ends up with a better resul. It's like he's not trying to just only listen to a recipe or the noise of others. It's more confidence. His recent recipe change ups are another part of this story. It's very very cool to see growth like he shows. And then he pours flaming brandy on a wooden cutting board...Kidding..kidding...Fire is always cool, food on fire..on purpose...is always a show. Just remember to blow out the fire on a shot before you drink it. You don't want to end up on a YT video collection of "what were they thinking?!?" or some such.. lol.

[@jeffreydavis5268]

Love the channel. FYI. A fake cheater cream anglaise (because sometimes I say "Oh, f**k it!) a good quality pint of French vanilla ice cream - melted.

[@higgaroc]

My jaw hit the floor when I saw there were five minutes remaining and you were in fact going to make a new one! Go off king

[@cherylellison1605]

Always a joy to watch you!👏👏👏👏👏👏👏👏

[@DaleDool-pr7ht]

You always but a smile on my face. Such fun watching you😂

[@lesliebarnard1997]

I am so glad you are so honest about this, especially when you mess up! It’s phenomenal. It’s reason why I love watching you. You are the best!

[@Maggieroselee]

❤ 2nd one was BEAUTIFUL!

[@chrislora8895]

Each and every one of your cooking videos is a gem in some ways. I learn, I laugh, I sympathize. I admire your drive to perfect your cooking performance for difficult recipes. After all that work, it SHOULD taste awesome, but c’est la vie! Merci beaucoup!

[@Christine-t4n]

Jamie ---- it's worth it for us to watch you. Really. Cheers.

[@esme011]

Good job so impressed you redid it. Appreciate your tenacity and not settling. We can all relate to things not going according to plan, but you never give up!

[@stewarteverett9645]

Hi Jamie! Great videos. I'm a faithful watcher and surely admire your persistence. Just thought of a note to say: anytime I have cooked desserts requiring flambe, I use a 180 proof of something to guarantee the dramatic flame. Not as many choices for that high alcohol but can sometimes create combos that will stay true to the flavor and allow for the burn/flambe.

[@mariemaria6176]

These videos are my happy place. I love unwinding while watching your shenanigans. 😆🙌🏾💛

[@fiwalker6690]

Well good on you for not giving up you rock Jamie

[@pammiller1985]

This is why I love watching you! So relatable!

[@marielacristina762]

Greatings from the other side of the world from Buenos Aires Argentina 😊

[@dianemagical7955]

Final Perseverance will take us far. You are so funny!

[@barbarahallowell2613]

Can't explain it but the Silver Fox Jump just makes me happy 😊