1st Video I've ever seen from you. Truly, very lovely content. Instantly subscribed. Also, the 240mm gyuto with the blond buffalo horn ferule + ebony handle with the acid etched Damascus is gorgeous. 😎 If I had to guess, I'd say Yoshikazu Tanaka as the blacksmith because he leaves so much of the core steel exposed on his work and I own 3 of his knives.
I think this is the first time I ever hear you cussing my friend! But it goes quite well with the Peruvian inspired dish 😂 that’s what ceviche does do you
they usually sell it as edible flowers and microgreens, but for chefs they usually grow it themselves as it's more cost effective and theyre quite easy to grow
@@kevinkusuma9002 I have garlic and onion flowers in my garden, but I would like to not be bound to their fairly short flowering window for dishes that use them as garnish. I haven't found a great way to preserve them, so I presume Jules is getting them from somewhere.
@@VerboseVindication Everything has its season. Even chefs have to adhere to it. I'm sure Jules won't be able to get garlic flowers the whole year round. You can extend your season a bit by staggering planting. So plant your plants in a couple batches with a few weeks between them. That way the flowering will be more spread out over a longer period of time.
When will you sell your books man? I'm a big fan already
Just wanted to write him if he is writing his book already:)) I’m a fan too:)
Jules is soooo much quality and sooo under popular, top level out there!!! I am a chef and look up to him to inspire my menu, respect!!!!
Love this. Awesome flavor combos❤
amazing recipe chef!
Amazing Work Jules!
another one! insightful as always.
Definitely you should do a book man!
LOVE IT!
Outstanding cookery
Thanks! 🙌🏼 Really appreciate it!
Beautiful! Love your vids
I'm going to be sick for the next four to five years!! 😂 Welcome to parenthood! Lovely finished product!!
1st Video I've ever seen from you. Truly, very lovely content. Instantly subscribed.
Also, the 240mm gyuto with the blond buffalo horn ferule + ebony handle with the acid etched Damascus is gorgeous. 😎
If I had to guess, I'd say Yoshikazu Tanaka as the blacksmith because he leaves so much of the core steel exposed on his work and I own 3 of his knives.
Where do you draw your fantasy? It’s amazing what you do!
Was it agar he put to make the gel?
Thanks for sharing bro
Hi Jules do you need to siev the jalapeno lime before you cook it with the agar? My mixture is quite rough after blending the peels and jalapeno.
I think this is the first time I ever hear you cussing my friend! But it goes quite well with the Peruvian inspired dish 😂 that’s what ceviche does do you
Could you serve this with your cured mushroom eggs?
Hey Jules,
how far in advance can I prepare the taco shells?
Epic!
Where do you get all your flowers and leaves? I have a hard time finding such things.
they usually sell it as edible flowers and microgreens, but for chefs they usually grow it themselves as it's more cost effective and theyre quite easy to grow
@@kevinkusuma9002 I have garlic and onion flowers in my garden, but I would like to not be bound to their fairly short flowering window for dishes that use them as garnish. I haven't found a great way to preserve them, so I presume Jules is getting them from somewhere.
@@VerboseVindication Everything has its season. Even chefs have to adhere to it. I'm sure Jules won't be able to get garlic flowers the whole year round. You can extend your season a bit by staggering planting. So plant your plants in a couple batches with a few weeks between them. That way the flowering will be more spread out over a longer period of time.
If you had a resturant, I'd work for you. I'd love to learn a lot of things from you. ❤
🔥 очень круто
Hello) Nice chanell!) I like it. What is brand name prof blender?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Did you work at Noma? I've watched your content for a while, you 200% know your recipes.
❤
🧿🧿🧿👏🌺😋
Add 4 grams of……..HOCKER POWDER? Come again please.
Find a written recipe on my website www.julescooking.com 👌🏼
@@JulesCookingGlobal agar powder! Thanks for the link……it solved the mystery!
Dude, are you alright???
He’s amazing are you blind?
@@SebastianJArt Nope. He just has a lot on his plate (no pun intended).
FIRST!