Making this dangerous Julia Child dessert gave me a head injury

[@antichef]

Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsantichef to get $100 off your subscription.

[@realfakedoors2]

"Is that asparagus?" LOL

[@clydene326]

Awesome recipe. If you look at any of the original, Julia child episodes from public television, you will see that she uses a lot of booze. Vermouth wine brandy cognac pretty much all the time.

[@jenjabba6210]

Great commercial. I'd order the wine if i drank . Would make a nice gift.

[@Bestofthelot]

For Christmas I would add some crushed candy canes.

[@dianebekel9326]

I actually watched this commercial…you gave it a certain je ne sais quoi. 😂

[@LeeDee5]

Julia is trying to take you with her.

[@nikkihayes9236]

😂😂😂

[@n.eptxne]

💀

[@garysouza772]

Maybe pile some cloth bags of rice around the base of your camera stand. Or sand bags.

[@nikkihayes9236]

@@n.eptxne 👻🤭

[@Mark-nh2hs]

😂😂 it was her sending him a gentle reminder to learn to read her books properly and do it correctly 😂

[@skyunique9199]

Am I the only one that almost had a heart attack with Julia Childs creeping at the door way with a knife? 😅

[@songsayswhat]

I'm gonna have nightmares about that now.

[@Setharious-or6iw]

I was watching this at midnight, trying to have something relaxing while going to sleep, but now my heart is racing and there is no hope of rest.

[@mandylawrence6209]

I am watching this at almost 1am and yeah was a bit horrified to say the least 😅

[@mssparkssie]

I jumped!!! And then laughed as my heart rate came back down 😂

[@Lara__]

timestamp?

[@clarkefountain2258]

Loved the "evil Julia" peeking from the door.

[@nikkihayes9236]

IKR?! 🔪😱 😂🤣❤️

[@TSZatoichi]

Hooray!! After 5 years you've finally done it, you've reached a milestone that some KZbin cooking shows never achieve. After all your hard work to bring us the best content in your own style that we all keep coming back for episode after episode, you've finally gone and done it, you've finally bought a cake stand.

[@leec5170]

Lol!😂

[@thistimeofnyx]

i just have to chime in and say, i got my aunt addicted to your channel! she was discharged from the hospital a couple weeks ago and while she was recovering, i showed her a couple of your videos and we were both dying laughing. the episode that hooked her was when you were trying to tie up an herb-bouquet and you didn’t have any string, so you used dental floss, she said, “oh, i hope that’s not mint floss!” and it totally was. she’s going to be 83 this month and she met julia when she was younger (my aunt is a professional catering chef and baker). thank you so much for giving us something to bond over (because i can’t stand most cooking shows and yours is the greatest!)

[@babar86]

If you skip the rum the dessert will freeze solid and it will not be as smooth when you eat it. Whenever a frozen treat calls for sugar or alcohol it's because without it it will be harder when you take it out of the freezer. Great video, and I feel bad for laughing when the camera fell...

[@hudach4523]

Any alternative for alcohol for the ones who can't have it??

[@codydunivan7128]

@hudach4523 Glycerin, maybe?

[@jeffcollar]

@@hudach4523 corn syrup, fructose, dextrose, or xylitol are all options but depending on what you use you should also adjust the sugar in the recipe. Sometimes using slightly more salt will also help but you have to be careful how much it impacts the flavor.

[@hudach4523]

@@jeffcollar thank you

[@Marielm1]

What I can never get over is how much use you get out of your charlotte mold! Love your videos and thank you.

[@bubblegumplastic]

I know, it's so funny

[@jackiemanderson9053]

You've made it Jamie!🎉 You have companies sponsoring you now. You were my first KZbin subscription back when you lived in Belgium. You're still as much fun to watch now as you were then. So happy for you.😊

[@RubyJamez]

Man is shooting into 300k territory and I bet he'll be at 500k by the end of the year, after so many years - Jamie deserves it big time

[@D8271]

the effort alone is to be admired if not tbe cost of it

[@Callie456]

@@D8271 Absolutely! The time commitment and financial commitment to regularly keep making new recipes even when he only had a few thousand subscribers is so so admirable!

[@Cory_Dora]

You deserve more credit than you get because you are the only one brave enough or stupid enough to try these ridiculous recipes and I love watching it! Keep doing what you’re doing. 👍

[@tompkinscasey]

I find a lot of her recipes are bangers. I don't really mind spending an afternoon making dinner though.

[@suzimirsky627]

You bought a cake stand! Never thought I’d see the day. Imagine how the Unicorn cake would have looked if only it were displayed on a cake stand 🤣

[@lynnettejohns4733]

I keep on going around saying: Thank you for your service. To the empty milk carton, last of the bread, to the empty coffee jar. The bowl I used to proof dough. EVEN to the bicarb (I guess you say baking soda) and vinegar to clean an oven tray. It goes on and on. It's a thing, right James? I loved this episode. Hope your injury-on-duty heals nicely.

[@bigbossnass9240]

14:37 I love how he tastes it and then puts it down, a few seconds go by and the dopamine just overcomes his senses and he quickly goes in for more lol.

[@TastesLikeChicken3]

Jamie, if you position your camera so the lens is in line with one leg, it should help prevent it from falling. At least that's what I think I remember from film class all those years ago!:) please correct me if I'm wrong! Edit: some tripods also have a hook underneath to hang a weight, which may help too.

[@laurahartman9170]

THAT'S what the hook is for!! 🤦‍♀️ oh my gosh. Thank you.

[@ethelryan257]

It also doesn't hurt to have a safety line (hung loosely, vibration) solidly attached to the whole shebang. That lighting panel is always going to make things top heavy. Poor guy. Stuff like that hurts.

[@karen1air]

Thank you.

[@peterliljeholmen5703]

Or else use a military hat for protection, perhaps an old French model similar to your cake… 😅

[@wulfenii64]

"Is that asparagus?" Greatest one liner ever!

[@margotjones7168]

LOL!!! I laughed so hard at that and the "Sideways" reference! 🤣

[@wulfenii64]

Wow. My apologies. Asparagus is actually a tasting note in Sauvignon Blanc. Color me surprised.

[@terry7907]

No, it’s pesto.

[@minmae444]

Jamie’s cute in every video but he’s especially adorable in this one. The way he introduced the Silver Fox did it for me 😂

[@annemarieanderson4824]

Jamie is manly and boyish at the same time. I agree with you. The shirt is especially nice too

[@StormWarningMom]

Yes, agreed!

[@lwk4229]

While I like the silver fox intro, my favorite is “bowl me”. The ice drop today though - great!

[@minmae444]

@@lwk4229 Yes! I didn’t expect the ice drop. lol!

[@MyKeturah]

Agreee. He brightens so many ppls day ❤

[@marymaryquitecontrary9765]

I'm 59 & when I was a kid there was only wax paper, parchment paper didn't become a thing until Martha Stewart came on the scene. Eventually it became available in grocery stores but was very expensive. It's cheaper & much more available now...

[@Getpojke]

This is a dish I've had before. I was invited to the officers mess where some French officers were visiting. They made a version of this, but instead of rum, they flavoured it with Cointreau; orange triple sec liqueur. They did make it look like a kepi as they had a different colour on top along with coloured meringue piping.Chocolate & orange go so well & it was delicious. Well done on making it look so good.

[@maykruvi]

Loving the sponsorships Jamie! You've worked hard and are now reaping the benefits. Looking forward to the rest of the video!

[@marysweeney7370]

From your frequent use of the Charlotte mold, I think it was a good investment on your part...looking back on your decision making about it some episodes ago. Plus its pretty to boot. 🙂

[@kwebst1]

This is great. From what I’ve read you are doing exactly what JC wanted. Taking French recipes and make them doable for the average 1960’s cook

[@x.y.7385]

Julia was so poetic in her descriptions of the food

[@AnnMarieKing]

Jamie, I discovered your YT channel while recovering from very painful major surgery last October. Your culinary capers and coups remain a heaven-sent diversion. From the bottom of my ❤, thank you!

[@margotjones7168]

When I was little, my mother used to make baked meringue shells a la her 1960's Better Homes & Gardens cookbook (the red and white checked one that every home in America used to have) and filled them with homemade chocolate pudding! After they chilled and set, they were beautiful and SOOOO good❣️❣️❣️

[@bobandkelly]

I still have my mom's Betty Crocker red and white checked cookbook! It got two generations of heavy use!

[@Loginnever]

I love how julias description of the desert looking like that specific hat doesnt even lolk like those hats

[@denisebennett3144]

Great episode. Who knew cooking could be that dangerous? I usually only have to worry about knife cuts and grated fingers, not being knocked out by vicious cameras!

[@julie5310]

Minute 21:00 is extra hilarious: the parchment paper faux pas and "the centerpiece goes...in the center".

[@TheRealMaryLee]

Thank you man, I am currently in hospital After open heart surgery and you made me laugh. While I’m terribly sorry for you “loss”, you cracked me up. Love across the miles from a hospital bed in Nashville!

[@airconditioning.1105]

You have no idea how excited I get when you post. Literally makes my dinner so much more enjoyable since I’m a 23-year old iPad baby😂

[@charlenetorello1426]

He goes from feeling awkward about having a sponsor to making a full fledged commercial!!!! Well done sir!!

[@FelisTerras]

Ain't she a beauty! Even evil Julie must agree. Also, congratulations on the cake stand; they are a game changer. Here a few tips: -use a piping bag instead of a spoon to fill confined spaces. It's easier to avoid touching the sides, if you circle in a spiral. Plus, it gives you more even layers without much smoothing out -use the extra parchment paper flaps as an extra protection for the bottom; since they'll stick, you can bypass cling film, if you want. Or fold them down over the outside, for better view. -use a hot, wet towel wrapped over and around the charlotte to release the parfait. Leave it on for a couple seconds, then remove with the mold And last but not least: get well soon; hopefully the scratch will heal over soon

[@joubess]

You are getting some good use out of the Charlotte mold you bought. I didn't think it would be so versatile, but it turns out to be. Keep up the great work on JC's recipes!!!

[@denisd3258]

Greetings from Germany. It is so fun watching these episodes. Keep the great work.

[@MindfulMya]

Firsts that happened. Ghost of Julia tries to knock Jamie. And Jamie gets his first dessert stand. So elegant. Great work

[@uratexmonoblock0116]

The pealing off of the wax paper was the best part ❤

[@sarahsalisbury7831]

With sugar syrup, soft ball vs hard ball comes from candy-making. It is how long you heat up the sugar syrup to have the candy turn out soft or chewy vs. hard. Lower temp equals softer candy, higher temp equals hard candy. Same goes for caramels and toffee.

[@maryanngorman3533]

Look at you! Hating piping bags with a fiery passion for years, and today you piped like master. Bravo!

[@ninak.5283]

Jamie licks the beaters = so me. Jamie licks the spatula = that's it, we're secret twins!!! 😂🤣

[@HMFan2010]

Jamie vs. Julia: Full-Contact Dessert Demolition Derby. Congratulations on such a stellar culinary creation, Jamie! Julia would be proud of you.

[@shesh2265]

within 4 seconds of being hit in the face by his camera equipment which also nearly got destroyed, this man is smiling again. Truly inspirational mindset

[@FenrirWolfe1]

Find it hard to believe people don't like you adding alcohol into things. It's in the recipe and for good reason! Keep up the good work! ^-^

[@emmajanewatts4388]

I made Italian vodka sauce last night, I don’t understand it either because I use wine, cider, beer and now vodka in my cooking x

[@rebel4466]

French desserts are mostly 33% booze, 33% butter and 34% other ingredients. If you're going for authentic, you just can't do it without the alcohol

[@heyitslena95]

alcoholics exist

[@emmajanewatts4388]

@@heyitslena95 yes they do but what’s that got to our cooking?

[@heyitslena95]

@@emmajanewatts4388 if the alcohol is not burned off in the dish and an alcoholic eats it, that can trigger them to drink again. alcoholics count the days theyve been sober (for me June 7, 2021). if my friend served me food with booze

[@marciepreciado4067]

Why do I love the “Silver Fox” introduction and hop so much?😂 P.S. I would love a video of your blooper reels.

[@bethotoole6569]

'No matter how many times I've watched Sideways'..... Made my day..😂

[@indie-cloud]

I related so hard when you started licking the spatula and beaters and staring off into space. That’s definitely me in the kitchen haha

[@katehobbs2008]

Your French pronunciation has certainly improved over the past few years! Kindred soul, I also have a Stanley tape and a pair of pliers in my kitchen drawer. Also 2 screwdrivers. 🇦🇺

[@JWCreatesArt]

Ouch...! Did you discover what made your tripod give way in the middle of your preparation? Your poor head. But you saved the dessert...which looks delicious! Kudos...once again.

[@JamieHaDov]

Just in time for passover too…now the question is do I love my guests enough for this lol

[@nikkihayes9236]

🤔....😂❤️

[@parisvile]

Been subscribed for a few weeks now and haven’t missed a video. First time in a long time that I’ve enjoyed a channel so thoroughly and entirely. Always look forward to my Friday nights with you and Julia.

[@1PrayerWarrior4]

Tasting History is also a really, really good channel!

[@nickstav08]

​@@1PrayerWarrior4 yes! i'd love a collaboration between them, it would be a complete success or a wonderful mess worth watching either way!

[@BuzzFabs]

The day Julia doesn’t add booze to a dessert is a day that doesn’t end with a ‘y’! 😂🥂🥃🍸🍷🍾

[@leighalmond4128]

Omg. After all the sponsored videos I am sitting on KZbin it's just the first one I actually enjoyed kudos

[@janeyr8963]

I'm sorry you got hurt! I hope you are ok. That looked like it really hurt. Your dessert was beautiful.

[@allymcclain7326]

Your expressions of joy when tasting your creations are always delightful! This looks delicious 😍

[@nikkihayes9236]

OMG, YAAAY!👏🏻👏🏻👏🏻👏🏻👏🏻 CONGRATULATIONS ON YOUR NEW DESSERT-STAND JAMI!! 🤩🎉🎈🎊🎉🎈🎊🎉🎈🎊

[@Hallonbot]

11:32 “There’s a lot of people getting sick of me adding booze into all these desserts …” What in the world? Why would anyone have an issue with this - are these commenters children?

[@janiskara6564]

Brilliant! I’m so proud of you! And to those who complain about adding alcohol, just use water and stop judging.

[@TalysAlankil]

oh also it makes sense that your meringue pieces have a marshmallow vibe! italian meringue is ~basically~ marshmallow fluff

[@selinesbeau]

Have you done a video yet maybe exploring how this all has effected your more everyday cooking? Are there any of Julia's recipes that have made it into your more regular rotation?

[@danielsantiagourtado3430]

You have come so far Jaime! It's been a treat watching your videos! Keep up the amazing work!

[@elizabetholbert6949]

I'm not-so-patiently waiting for this show to be sponsored by a Charlotte mold company with an Anti-Chef discount code.

[@jkmm4813]

OK, so it's 11PM and I have a craving for chocolate mousse I cannot do anything about. 😀You happy Jamie?! Are you happy?! 🤣🤣🤣 Seriously, thank you for your content, love to pieces. But unicorn cake will be forever my favorite.

[@hokudadog7637]

My friend. There is a hook that you can attach to your tripod center. You can hang your backpack or some heavy weight there to counterbalance the weight of your heave lens. Take care

[@StormSongs7]

You’re so much fun to watch but I’m guessing a lot of planning & work goes into making the videos that we all enjoy. Thank you so much.

[@D8271]

oh, i think that he goes tru the recipe but kinda ignores uncertainties...and amazing slopines is subsieing, but the amounth of time and groceries spent is really amazingly....well, unpracticall ...i wonder how long these meals took french cooks to make during the day and did julia make any notes on that? anyway, congrats on not beong another make up tutorial, this effort deserves much more subscribers

[@cyberneticspacerock]

every time julia recommends putting wax paper in the oven i'm reminded of the first time i made cream puffs and thought wax paper was interchangeable with parchment paper. my smoke alarms did not agree.

[@FaerieDust]

11:32 I actually appreciate the recipes with booze - I had a short cocktail phase where I bought tons of different types of booze, before concluding that I apparently don't like alcoholic drinks anymore. My siblings have since made a bit of a dent in my neglected drinks cabinet, but there's still plenty - especially liqueurs - that I need to figure out what to do with. For filling the tin with mousse, I think it might be easiest to do it neatly if using a piping bag - a large nozzle (or just a large hole cut into the bag), to avoid deflating the mousse.

[@dbrance]

Scars from cooking just add to your dashing and debonair charm. Bravo!

[@s.arixkazanjian7207]

Amazing looking! I'm pretty sure there's no such thing as a bad chocolate mousse. Bravo~~ your efforts continue to impress! ❤

[@astra1653]

It's cool that the bowl-god has expanded into ice cube territory. Nice!

[@wolfspirit220]

I wonder how this would taste if you use peppermint extract instead of vanilla in the meringue, might be a good holiday treat. Love the video, hope you are ok, thank you for all of your amazing videos.

[@BRUXXUS]

Mint chocolate anything is my fav, so I'd love that. :D Although, I like peppermint oil more, extract always tastes a little strange to me. I think the peppermint oil added in the last step would be okay and not collapse the merengue... 🤔

[@SimplementeYesenia76]

Jaime, I've watched you since you began in Canada... I'm SO PROUD of you😊! You have turned into a PHENOMENAL 🥘cook/🍮Baker! You can conquer all, be anything you want to be when you grow up!!! But all kidding aside, you REALLY DID GREAT!😄 You even brought tears to my eyes!

[@StormWarningMom]

Oh that mousse looks divine, I must say. I've never made mousse but dang it makes me wanna try. Congrats on the cake stand, surviving the camera, and making an outstanding dessert. Cheers!

[@lexiepsy]

Aww your poor head☹️ that looks super yummy! Yes I thought the same thing add the decorations afterwards!!! Great job 👏🏼 as always!

[@doorin63]

I'm so glad that you're getting more sponsors you deserve it, Jaime. Get ur bag!

[@maggiebonnett4034]

A TRIUMPH! Mouth watering and amusing in equal measure. I also learned to make french merangue but neglected to learn how to spell it. Merci mon enfant, mwah!

[@robertawilkes6531]

I love watching you cook!! And!!…you are a true comedian 👏👏👏

[@LorBell]

@11:33 - I'm sick of all the comments telling you what not to do as well ;-) People need to learn how to mind their own beeswax and just enjoy the show.

[@candyparent2483]

Jamie,do you know how much I love your videos??? Sitting here just entertaining my cats by laughing out loud! Well done young man! Long time cook and still my hubby comes in the kitchen to clean up the floors after I make a meal! The struggle is real!!!

[@stevenbest6408]

Really nice. I believe I'll take your advice and stick the exterior meringues on after chilling. Thanks for the video -- very helpful!

[@jkingston5498]

I was thinking that at the beginning of the video...just stick them on after! Also I would make them a little thicker maybe?

[@anodien1983]

The Julia insert was brilliant! Hope to see more of her! Maybe have us find her like Waldo in your videos! 😂 Excellent job! I love the fact that you've come so far with how comfortable you feel tackling the recipes nowadays! Kudos! 💜

[@YorranKlees]

And a sip of Champagne Brut or Rosé with that. I usually don't care much for meringue, but this time I almost tried to grab a piece for myself at the end of the video.

[@Okiepharmer]

So sweet how excited you are for silver fox😊

[@davidp2888]

I only found your channel in the last few weeks but I love your content. I've watched some of your older stuff and your confidence is inspiring!

[@seephisd]

Anyone else about to lose their mind about how much mousse is still in the bowl? Lol

[@cornishcoves9399]

yeah definitely I would have preferred adding the meringue decor to the mousse mold after set and plated rather than such a treacherous method that Julia presented. ..loved your burgundy apron (glimpse) Clearly your result was beyond delicious ....that was clear watching your delight! (Yes @Sky Unique the creeper animation was startling!!!lol) But Jamie survived, narrowly, the attack of the camera!😋🥰

[@erinwoempner1228]

Your music is fantastic. I think I am in the 1960’s mad med episode

[@PBG345]

Excellent ! It was a huge success I think.

[@melsyoutube]

chaos in the first 3 seconds 😭 congrats on another sponsorship though! i’m so proud of you 🥺

[@pqhantom]

i hope that your head is ok!

[@Tojazzer]

Even the sponsor segment is entertaining. Such a good laugh! Love it.

[@boyersr]

Great video, one of your best. Hope you are OK from the head injury!

[@gagamba9198]

Hello, Charlotte mould. Great to see you again.

[@nancyreid8729]

I am seriously impressed.

[@komo2542]

THANK YOU for the timestamps on the ad read, King.❤

[@SandyDiVa]

12:40 STOP….i cant…is THAT how you’re supposed to use a tape measure to cut!? I’ve been doing it wrong my WHOLE LIFE 🤦🏻‍♀️ Sooooo much easier thank you, Jaime! 💗

[@JenniferNefdt-tm5cv]

You are my hero, testing out her recipes

[@maureenhewett333]

Congratulations, Jamie! It's wonderful seeing you succeed! Bravo! 🎉

[@erinmcmahon7716]

Anti-Chef, Julia Child, dangerous.... This is the content we are here for!!! Never clicked so fast!

[@McSnacks930]

You gotta buy a double boiler it’s so damn helpful to melt this stuff!

[@laurameisenhelter9186]

Wow. That was beautiful. Well done, Chef Jamie!

[@ToryDart1066]

Hi Jamie. My Charlotte mold arrived today. But I’m never gonna make this, so Tu for doing so. Mousse looked delectable. (Same texture as served in a charming basement cafe in Harvard Square, the Pamplona.) Now just a sweet memory. you just might be responsible for the recent run on Charlotte molds on eBay. But then some Frenchmen, taking a break from protesting Macron, heard about this dude antichef & rummaged around their pantries for their old Charlotte molds. And Voila! Have never enjoyed cooking shows, finding them all so boring. (except Julia’s of course.) My basic cooking profile is similar to Pepin, just by chance. Who shares Julia’s sensibilities. But simpler. I do make Julia’s best recipes every once in a while. Your show is in a class all its own: just great! And your body of work is extraordinary. I admire your drive, your thoughtful processes and all your hard work. Also your music is superb! Editing fantastic! Another amazing element of your show is that the episodes are so Re-watchable. Nothing else on you tube is actually Re watchable, other than music. Cheers, you TOTAL charmer you! 🎉

[@kevinwhite4079]

This is your best jiggery pokery. I've loved watching you learn, and then later learn to pronounce.