Julia Child's Flaming Soufflé broke my cooking show

[@Hamy3k]

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

[@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

[@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

[@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.

[@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.

[@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

[@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 !

[@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.

[@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

[@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

[@Mo_Ketchups]

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

[@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.

[@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.

[@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!

[@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.

[@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

[@jimbearone]

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

[@LondonLite02]

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

[@SquirellsRJustUmamiMagpies]

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 😊

[@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!

[@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.

[@AugustEverywhere]

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

[@blujen1642]

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

[@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.

[@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. 😂

[@TrainsFerriesFeet]

You broke 300k! Congratulations, Jamie!

[@pocketrocket1995]

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

[@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?

[@monsG165]

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

[@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.

[@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!

[@mocowan6642]

Slightly buzzed Jamie is hilarious!

[@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. 😍

[@susieq0666]

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

[@Marasmatique]

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

[@debra333]

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

[@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.

[@slyday33]

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

[@cou598]

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

[@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.

[@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

[@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

[@thetinysideoftiny7625]

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

[@stormywaters]

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

[@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!!😊

[@ppineault]

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

[@FancyMeetingYou]

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

[@alsokyle]

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

[@85728itsmeee]

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

[@Augustus087]

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

[@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!

[@danielsantiagourtado3430]

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

[@mn4169]

you have the patience of an angel

[@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 😂

[@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.

[@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!

[@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.

[@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! 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@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!😄

[@sylvias1546]

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

[@davidp2888]

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

[@noxida1]

There's a Scottish macaroon as well! It's made from mashed potatoes and an ungodly amount of sugar to form a fondant that sets into a crystalline, crumbly texture. This is then covered in dark chocolate and roasted desiccated coconut. It's delicious!

[@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

[@RowanSeader]

I’ve got to say, I think Julia would absolutely adore you! You both have great senses of humor!! Plus she’d be proud of how much you’ve learned ✊🏼😤

[@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.

[@cloudninetherapeutics7787]

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

[@MadameX_]

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

[@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!

[@sabinekoch3448]

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

[@marielacristina762]

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

[@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.😂

[@rosemather7130]

God bless you Jamie.

[@curtbonnell4308]

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

[@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

[@Christine-t4n]

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

[@danielsantiagourtado3430]

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

[@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!

[@danielsantiagourtado3430]

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

[@BekahBrownie]

Upstairs neighbor: “is it time to vacuum yet?” Other upstairs neighbor: “you know the cue is when we hear the man downstairs yell ‘bowl me!’ At us.”

[@dianemagical7955]

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

[@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.

[@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!

[@EagleM16]

Oh man that flame on top of the wooden cutting board made me pretty anxious lol. Glad it visually worked out in the end!

[@adellespraggon637]

I saw the flame, and I lived it. You did great 😘

[@DaleDool-pr7ht]

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

[@fiwalker6690]

Well good on you for not giving up you rock Jamie

[@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!

[@DagosArts]

Your souffle lit on fire!! You can see the heat waves coming off of it, we just can't see the flames!

[@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!

[@pammiller1985]

This is why I love watching you! So relatable!

[@Maggieroselee]

❤ 2nd one was BEAUTIFUL!

[@allsubstance]

Dude, I admire your determination to get that finished dish and lighted liqueur at the end! I would have given up the first two times. Or maybe switched to a cheese one. I don't have the patience!

[@cherylellison1605]

Always a joy to watch you!👏👏👏👏👏👏👏👏

[@TalysAlankil]

adam ragusea has a great video explaining the macaroon/macaroon/macaon thing