Check out my band LOSS BECOMES new track "BROKEN MIRRORS" with Jesse Leach of KILLSWITCH ENGAGE! th-cam.com/video/_dTIV7xI9jM/w-d-xo.htmlsi=9y6ibNF_8qo1qniD Available whever you stream music!
the draw of anti-chef is he started his channel knowing nothing about cooking. maybe less than nothing, and he's progressed to the point where he's started adding his own little additions to the recipes. he's gotten fairly competent and we who have watched him from the beginning have gotten to watch that progress.
If anyone wants to see just how far he has come, the Cronut episode from 4 years ago (which is still better than some of his earliest recipes) is pretty infamous for making a beyond rookie mistake.
He is also completely honest about his lack of culinary education/competence and doesn't try to create himself as a master, plus he's always very eager to receive and apply his viewers' advice and constructive criticism (which is of course what led to his progress, but I think many people appreciate how open he is about everything).
I'm so so pleased you've found Anti Chef :D He's such an amazing character, so down to earth and genuine. I've had the pleasure of watching all his videos from the very first one where he started cooking, and he's really grown a tremendous amazing amount. he always tries to follow the recipe as faithfully as possible, and you can see in later episodes as his skills improve, he'll start to question recipes and point out flaws and problems, create workarounds etc :D Really worth binging his videos like it's a Netflix series :D
@@noamto You think he's pretending? That's a pretty bold claim. How many of his videos have you watched? Because I've watched every single one and followed his entire story
@@azyfloof I know he's pretending, and so do you, so stop lying. He's been doing it for years after the first 2 or 3 weeks of cooking he would be able to do better than he did here if he was genuine. And exactly it's a "story", a script. You said it yourself. Not something that really happened.
Guys...absolutely bring this guy to Le Rivage and have him cook the canard à l'orange, with Paul as sous and Brian as saucier! That would be freaking awesome!
The cook's name is Jamie, and he is a great watch. He usually gets better results than this episode, but "no pretention" is a great description. (He also continually gets better at cooking). I hope you react to him again!
I second this take, I love watching the Anti Chef because he makes me want to try something different in the kitchen. Step out of my comfort zone and all that good stuff.
Ye, how can you say that he is not following the recipe when he is reading it off the book? Did you guys check Frenchy's copy of that book to see if it's different?
Frenchy please keep an open mind. He literally goes by the recipe as written in her book. Yes, sometimes he gets the measurements wrong as he’s also Canadian. Give him some slack. Chef Brian was giving him slack. Jamie is a very down to earth guy. Maybe invite him to redo this recipe with Frenchy teaching him how to do it properly.
I LOVE THE ANTICHEF! So glad you found it! I just love his whole premise. He’s not a chef (although he’s quickly gaining skills) but he follows "celebrity" chefs recipes EXACTLY as written. All his series are good, but I really like his versus series where he takes 2 similar recipes from 2 different chefs to see which one comes out better in a show down.
Anti-Chef would be a GREAT guest on the podcast. His best videos are where he's trying his best and something always happens. His video "I hit rock bottom thanks to Marco Pierre White" and "Deadly Surprise Hiding in Julia Child's Apple Caramel Mold" shows how hard it is. He screwed up Marco's oysters because Marco's cookbooks assume you'd know to shock oysters immediately, and the Julia Child Apple Caramel Mold was deadly because he used an old mold that splintered its finish inside of it so it was inedible. He's always a really cool, fun, kind, ambitious person just trying his best. He has a great personality and you can see it when he hears sirens in the distance and looks up from what he's doing and says, "oh geez, I hope everybody is ok" then goes back to working on what he's doing. It seems like he's himself in his videos and that's always a great quality to have, and he makes the same mistakes all of us amateurs do. But, food brings us together because it's an act of love and on some level we all feel that.
Julia's recipe does change a bit depending on the publication of Mastering the Art of French Cooking. She does use arrowroot, she does not mention a roasting pan, and her trussing method is more complicated than it needs to be. She is trying to cater to the 1940-1950s Le Cordon Bleu methods for the 1960s home cook, so it's going to take some liberties with what was more common in that time period. However the up side to Anti-Chef is that he does film his first attempts at things, and he does screw up. I also suspect most people's first time making duck isn't perfect either. Although it would be awesome to get him to the restaurant, in the kitchen, and go through a few things. That would be an amazing video.
Corndon Bleu? I think that's the name. She was also in the precursor to the CIA in WW2. She came from a VERY wealthy family and was going to be "married off" to a suitable man, instead she joined the foreign services.
Honestly, selling as the “first woman” anything is selling her short. She invented the TV chef genre of entertainment, and changed the cookbook industry as a whole. She’d disagree with me on that. But making her accomplishments based on her sex is definitely short selling the woman. Julia Child could’ve had the same career as a man and still be remembered. Though her life experiences as a woman probably lead her to the home cook target that got her fame.
I'm so happy you finally reviewed Anti Chef. I actually got into watching foodtube because of him. That's how I found your channel as well, because the algorithm recommended you. Great episode.
My mom has her book. It's almost as old as me. I remember watching PBS with my mom in the early 80s. Besides my grandmother, those shows are what helped me in the professional side as of today.
Coming from a learning/instructional design background, Julia Child was kind of a revolutionary. She demystified an entire industry and simplified it for an audience who would've otherwise given up on cooking, by essentially "cutting out the fat". But it is still amazing to see how far we've come in instructional design; IKEA doesn't have words in their manuals, but also kinda disappointing to see that we've not gone that much farther in our cookbooks. Julia's cookbook has limited illustrations as it was expensive to print them. That's not a concern anymore but the photos in most cookbooks these days are purely for aesthetics.
I appreciate the antichef’s video because he goes by the book, based on the text. You could always cross reference the recipe by watching the show, but if these recipes for the home cook in mind, the interruption of the text should also be easy to follow. I want to see the cassoulet recipe video because I’ve always wanted to make a cassoulet but there is so many parts to it (actually chef John from food wishes does some really nice versions of that dish that I think frenchy would appreciate). Also you guys should do a reaction alt. Kenji Lopez who is like food TH-cam’s cool uncle who knows everything. Or I would be obsessed if you guys could collaborate with chef James on a paella reaction recipe, I know with him in Spain that would be difficult but so much fun. He’s been doing collabs with Vincenzo (another great hopefully future collaboration I would love to see) i feel like any combo of you 4 guys would be the food TH-cam UN meeting that I wouldn’t mind watching
One of the best meals I ever had was the Duck ala orange my Dad made when it was just the two of us one night on a holiday (brother was in the Marines, and Mom was away for work). Dad and I picked those bones clean and still talk about it 25 years later! I'm also an Anti-Chef fan!
I remember watching an episode of her show where she was cooking lobsters. She wanted to show how to put them in some kind of large stew, but being TV she needed to compress time. She tore the lobsters apart while they were still quite alive. She cackled with glee. It was a most interesting episode.
I enjoyed the video but I had one tiny issue with it. I kinda wish Frenchy would have more of an open mind when it comes to Anti-Chef. He is LITERALLY going by a recipe that is very old and from a certain chefs point of view in the cookbook. While modern preparations are important and useful, Anti-Chef goes literally by basic knowledge + what the book says. Still enjoyed the video.
Yeah it was a little annoying for Frenchie to constantly refuse to believe he was following the recipe despite his saying so, and shots cutting to the book as he reads.
Crazy to see a recipe from the time done in the modern age, seeing how much the techniques and skills have evolved over time. Thanks you two for sharing the insight on what's changed and how things could be better.
DUDE did a great job for a home cook, never having a reference for the dish. Julia Child and Jacques Pepin were such a MASSIVE part of my childhood, so more ways to get them into reactions will be welcomed!
I feel for the guy. He tried his best, and for a first attempt with only a recipe he did okay. I can't imagine any chef makes a new dish perfect on their first try. I wish Frenchie could go show him some tips. Regardless I bet after a few more tries he does a fairly good job
This recipe was created for home cooks who had all day to prepare it. I cannot envision the average modern-day home cook devoting time to this unless it is a holiday or an off day worth trying.
he's definitely following the recipe. that man follows recipes religiously at this point of his channel. and having watched a lot of julia child recipes being made by him, she totally overcomplicates her recipes.
I'm french, never heard of Julia Child until the past few years on youtube (thanks globalization). But any time i see someone talk about her and her recipes or even tries to do them, it's never for the faint of heart. From the little I saw, her recipes are really old-school tryhard and stemmed for a time when there was always at least someone at home 24/7 that was available to cook things for hours or even days - which by itself makes it even harder for people to do those recipes today unless it's their full-time job. So overall it makes the Julia Child recipes really hard to reach. Or it's only a few recipes that are like that and the youtubers only focus on those and not the simpler ones that would work better for our times.
@@WaddleQwacker her cookbooks were cowritten with her friend in France. And back in the 60's when traditionally there was someone home all day to cook. She knew the recipes were challenging but wanted to give women (men too) a chance to broaden their horizons. Spread a little culture.
Yoooooo! I remember putting anti-chef in as a suggestion in a community post a while back! I love his content and am glad you are reacting! Please do another in the future!
Guys, For your next critique, try "Chrf Jean-Pierre." He has a popular TH-cam channel with over 2 million subscribers. Not only does he provide step-by-step instructions, but he also provides techniques to improve home cooks' skills. There are a lot of episodes on Chef Jean Pierre's channel. May I suggest his position rib, where he uses and explains the "reverse sear" technique. Best of all, Chef Jean-Pierre is French, so Paul will like it!
Omg I'm so happy you reacted to Jamie and Julia! 😂❤ he's so funny and gives me hope as a very bad home cook because he's progressed so much from basically my level, so I started taking cooking more seriously because of him 😊 (he gets better than what you saw lol) pls do more of his videos! Also love that new song❤
I love that idea of you guys having the @antichef over to show him what it is supposed to be like and maybe even show him the ropes! Really hope you will do it!
1. I would absolutely LOVE to see Anti Chef on an episode of the podcast or a collab on this channel! He is nyc based I believe & seems like an awesome guy. 2. Frenchy bragging about cooking with Julia was a serious flex! 😍 I’d love to hear more about that. 3. Please put your podcast mailing address in your descriptions! I want to send Frenchy a much deserved post card (you too Brian) ❤ XO, A 10%’er
Funny timing - here in Denmark - on the 10th of November there is a traditional day called "Morten's Evening" where a lot of families cook a roasted duck - just like on xmas day. Gravy, white and sugarcoated potatoes, sweet red cabbage and Risalamande among others.
If the two of you visit London, I think you should challenge the boys at SortedFood to a duck a l'orange battle and see what carnage ensues. They've done lots of cooking battles, but the only duck a l'orange video I could find from them was posted ten years ago, when they had a very different format.
I great great thing i learned from my french grandma that works for every type of food . Always set the timer for earlier. If the recipe says 20 minutes check it at 15 .
Just watching Frenchies struggle over this recipe is what brings me joy. Also, I would Love to see you do a cooking video of a fusion French style Duck with an Asian Duck.
The only time I've had duck l'orange was on a day trip in Paris. I miss it. I have to settle for the roast duck at my Asian store. It's not bad. I commend him for trying this recipe👏👏👏👏
An English version is one with peas and Worcestershire sauce. In all seriousness, I watched Julia cook for decades. I've always liked to cook and I happened upon her when she first started out in TV. Brian is right, her recipe books were always geared toward the home cook. One of the things she always tried to do was point out how things might be done in a professional kitchen versus a home kitchen. I actually watched her drop a chicken on the floor during one of her early shows. She picked it up, rinsed it off, and kept right on going just like we would have done in our home kitchen. During WW2 she worked for the OSS, the forerunner of the CIA. It was while stationed in France after the war that she became enamored of French cooking. Some of my favorite episodes of her cooking is alongside Jacques Pepin. They worked incredibly well together because they genuinely liked each other. Her kitchen, which was custom built by her husband, is on display at the Smithsonian's Museum of American History in Washington, D.C.. I've seen it on display and would give almost anything to just cook an omelette on her stove. Maybe you guys have done it already and I missed it, but when are we going to watch Brian roast Frenchie while Frenchie cooks up on his specials?
Hahaha! I can see Frenchy now "Hachachacha Sauce?" Fun time as always guys. Also, in watching this I can super relate. I taught myself to cook. Exploration and tasting of different seasonings, following online recipes and book ones, etc. This is how I was learning things. I wish more people that wrote cookbooks/online saw some of his stuff. Maybe they would adjust some of what they put or how they word it.
I was hoping you guys would react to Jamie at some point, and I would love to see more! I think he's in NYC too, so perhaps a collaboration is on the table?
Chef Brian, I'm a former chef myself and love your content! Please for the love of God, and everything holy, do a reaction video on the British BBC sitcom Fawlty Towers episode "gourmet night". It stars John cleese from monty Python, and he owns a hotel/restaurant (circa late 70s) and you can only imagine the comedy that ensues! And yes, duck is a pivot point.😂
used to work at a 4 star restaurant in a resort hotel what feels like a million years ago now, but how Chef had his own spin on Duck Al'Orange, it was half orange and half cherry. Was soooo good. Best duck I have had to-date.
It was interesting watch! I like Anti-Chef's vibes! I dont really prefer duck, but I remember my brother making this dish years ago! It was pretty delicious but it took forever to make. Also, I totally don't have the sauce coming in on Tuesday. I'm definitely not going to enjoy it 😂
7 seconds into the video and I just wanna share: some of my first memories were in France when I was a tiny kid. When I mentioned them to my parents they were kinda blown away that I remember those things! I had thought several of those memories were when we moved back to the US but they said it was in France.
17:20 julia's recipe is based on the faxt that MOST north americans as the time had somethibg in which to roast a turkey or Sunday roast, even if it was used once to 3 times a year. Most average North Americans eat either a roast beef, roast turkey or roast chicken, the pot she is reffering to is likely the average "roaster" pot that seels for like 5-15 dollars at a grocery store/ utility store (during holiday season)
Yan Can Cook got me into Asian cooking, Justin and Pepe got me to love Cajun food, and Julia Child had the coolest looking and sounding dishes. I miss the old days when good cooking shows were on TV, but at least we have excellent Chefs on TH-cam. Yeah, that means YOU guys, lol.
Check out my band LOSS BECOMES new track "BROKEN MIRRORS" with Jesse Leach of KILLSWITCH ENGAGE! th-cam.com/video/_dTIV7xI9jM/w-d-xo.htmlsi=9y6ibNF_8qo1qniD
Available whever you stream music!
Having Frenchie teach the AntiChef how to do duck à l'orange would be an AMAZING show!
That would be such a great episode, ha.
They're all based in NY so it would be awesome!
Do it!
Why? He doesn't need/deserve more views.
the draw of anti-chef is he started his channel knowing nothing about cooking. maybe less than nothing, and he's progressed to the point where he's started adding his own little additions to the recipes. he's gotten fairly competent and we who have watched him from the beginning have gotten to watch that progress.
If anyone wants to see just how far he has come, the Cronut episode from 4 years ago (which is still better than some of his earliest recipes) is pretty infamous for making a beyond rookie mistake.
He is also completely honest about his lack of culinary education/competence and doesn't try to create himself as a master, plus he's always very eager to receive and apply his viewers' advice and constructive criticism (which is of course what led to his progress, but I think many people appreciate how open he is about everything).
Reminds me of Cooking with jack
@@realpoetics With significantly less unearned confidence and more care for food safety from what I have seen from Jack.
I would say he's a great cook now
I'm so so pleased you've found Anti Chef :D He's such an amazing character, so down to earth and genuine.
I've had the pleasure of watching all his videos from the very first one where he started cooking, and he's really grown a tremendous amazing amount. he always tries to follow the recipe as faithfully as possible, and you can see in later episodes as his skills improve, he'll start to question recipes and point out flaws and problems, create workarounds etc :D
Really worth binging his videos like it's a Netflix series :D
I love his channel. Especialy now that has been tackling all the other chefs recipes.
@@szubal And no sooner do we see this video, Anti-chef returns with his Cooking Around the World series :D
What a happy day!
How is he genuine when he's pretending he doesn't know how to cook and intentionally screws up recipes for the video?
@@noamto You think he's pretending? That's a pretty bold claim. How many of his videos have you watched? Because I've watched every single one and followed his entire story
@@azyfloof I know he's pretending, and so do you, so stop lying. He's been doing it for years after the first 2 or 3 weeks of cooking he would be able to do better than he did here if he was genuine.
And exactly it's a "story", a script. You said it yourself. Not something that really happened.
Guys...absolutely bring this guy to Le Rivage and have him cook the canard à l'orange, with Paul as sous and Brian as saucier! That would be freaking awesome!
That's a awesome idea!
Bring the anti-Chef onto the podcast!
Let’s reverse that
I’m the saucier
Brian the roaster
@@pauldenamiel c'est comme vous voulez Chef! 🙂
The cook's name is Jamie, and he is a great watch. He usually gets better results than this episode, but "no pretention" is a great description. (He also continually gets better at cooking).
I hope you react to him again!
The good Jamie lol
At least someone named Jamie can cook.
I second this take, I love watching the Anti Chef because he makes me want to try something different in the kitchen. Step out of my comfort zone and all that good stuff.
Frenchy arguing with whats written in the book is hilarious, grumpy old man 😂
Ye, how can you say that he is not following the recipe when he is reading it off the book? Did you guys check Frenchy's copy of that book to see if it's different?
I checked, there is vinegar.
@@RJGrady thanks for doing the work 👍
Frenchy please keep an open mind. He literally goes by the recipe as written in her book. Yes, sometimes he gets the measurements wrong as he’s also Canadian. Give him some slack. Chef Brian was giving him slack. Jamie is a very down to earth guy. Maybe invite him to redo this recipe with Frenchy teaching him how to do it properly.
Frenchies' way isn't so much properly as different. Julia's recipe does use both vinegar and port as well as older cooking techniques.
I LOVE THE ANTICHEF! So glad you found it! I just love his whole premise. He’s not a chef (although he’s quickly gaining skills) but he follows "celebrity" chefs recipes EXACTLY as written. All his series are good, but I really like his versus series where he takes 2 similar recipes from 2 different chefs to see which one comes out better in a show down.
A few of his more recent ones he has veered from the recipe a bit built on what experience he has.
Anti-Chef would be a GREAT guest on the podcast. His best videos are where he's trying his best and something always happens. His video "I hit rock bottom thanks to Marco Pierre White" and "Deadly Surprise Hiding in Julia Child's Apple Caramel Mold" shows how hard it is. He screwed up Marco's oysters because Marco's cookbooks assume you'd know to shock oysters immediately, and the Julia Child Apple Caramel Mold was deadly because he used an old mold that splintered its finish inside of it so it was inedible. He's always a really cool, fun, kind, ambitious person just trying his best. He has a great personality and you can see it when he hears sirens in the distance and looks up from what he's doing and says, "oh geez, I hope everybody is ok" then goes back to working on what he's doing.
It seems like he's himself in his videos and that's always a great quality to have, and he makes the same mistakes all of us amateurs do. But, food brings us together because it's an act of love and on some level we all feel that.
Julia's recipe does change a bit depending on the publication of Mastering the Art of French Cooking. She does use arrowroot, she does not mention a roasting pan, and her trussing method is more complicated than it needs to be. She is trying to cater to the 1940-1950s Le Cordon Bleu methods for the 1960s home cook, so it's going to take some liberties with what was more common in that time period.
However the up side to Anti-Chef is that he does film his first attempts at things, and he does screw up. I also suspect most people's first time making duck isn't perfect either. Although it would be awesome to get him to the restaurant, in the kitchen, and go through a few things. That would be an amazing video.
Love it when Frenchy is engaged. Absolutely love it.
She was the first female to train in the fancy french chef school. Trailblazer!!
Trailer Blazer Indeed!
Corndon Bleu? I think that's the name. She was also in the precursor to the CIA in WW2. She came from a VERY wealthy family and was going to be "married off" to a suitable man, instead she joined the foreign services.
Honestly, selling as the “first woman” anything is selling her short. She invented the TV chef genre of entertainment, and changed the cookbook industry as a whole. She’d disagree with me on that. But making her accomplishments based on her sex is definitely short selling the woman. Julia Child could’ve had the same career as a man and still be remembered. Though her life experiences as a woman probably lead her to the home cook target that got her fame.
I'm so happy you finally reviewed Anti Chef. I actually got into watching foodtube because of him. That's how I found your channel as well, because the algorithm recommended you. Great episode.
Definitely invite Anti Chef to SYWGF and have the duck from downstairs during the recording.
Jamie Tracey is one homemade chef I feel leads us all in the realm of home cooking. Love him!
I love the Anti-Chef.
I was hoping you'd do commentary on the ANTICHEF. I respect the effort he puts into his videos and the progress he's made
Anti chef is awesome, great to be on the culinary adventure with him. Such an inspiration.
I love watching Anti-chef, I’ve talked some new recipes because of him!
Frenchie cooking with the G.O.A.T. Julia is a major flex!
My mom has her book. It's almost as old as me. I remember watching PBS with my mom in the early 80s. Besides my grandmother, those shows are what helped me in the professional side as of today.
She's a legend, that's for sure.
@ChefBrianTsao absolutely chef. I want to bring out 2 more Justin Wilson and Martin Yan.
Cool to see you guys cover Anti-Chef, another or my favorite cooking channels
Coming from a learning/instructional design background, Julia Child was kind of a revolutionary. She demystified an entire industry and simplified it for an audience who would've otherwise given up on cooking, by essentially "cutting out the fat". But it is still amazing to see how far we've come in instructional design; IKEA doesn't have words in their manuals, but also kinda disappointing to see that we've not gone that much farther in our cookbooks. Julia's cookbook has limited illustrations as it was expensive to print them. That's not a concern anymore but the photos in most cookbooks these days are purely for aesthetics.
I appreciate the antichef’s video because he goes by the book, based on the text. You could always cross reference the recipe by watching the show, but if these recipes for the home cook in mind, the interruption of the text should also be easy to follow. I want to see the cassoulet recipe video because I’ve always wanted to make a cassoulet but there is so many parts to it (actually chef John from food wishes does some really nice versions of that dish that I think frenchy would appreciate).
Also you guys should do a reaction alt. Kenji Lopez who is like food TH-cam’s cool uncle who knows everything. Or I would be obsessed if you guys could collaborate with chef James on a paella reaction recipe, I know with him in Spain that would be difficult but so much fun. He’s been doing collabs with Vincenzo (another great hopefully future collaboration I would love to see) i feel like any combo of you 4 guys would be the food TH-cam UN meeting that I wouldn’t mind watching
Antichef tries so hard, and it's awesome. Proves that you can learn to do anything on your own if you put in the effort.
Yes!!!!! Frenchie is back!!!!!
Yo!
@ You and Frenchie work so well together!!!!
He never left or did I just get wooshed?
Love anti-chef. Glad to see this cross over.
Please invite Jamie the Anti Chef to Le Rivage!!!
Love The Anti Chef. His videos are the best. So much fun.
This guy is cool. Should do more videos on him. It’s rare to see non chef cook channel that doesn’t try to troll their dishes
One of the best meals I ever had was the Duck ala orange my Dad made when it was just the two of us one night on a holiday (brother was in the Marines, and Mom was away for work). Dad and I picked those bones clean and still talk about it 25 years later! I'm also an Anti-Chef fan!
I remember watching an episode of her show where she was cooking lobsters. She wanted to show how to put them in some kind of large stew, but being TV she needed to compress time. She tore the lobsters apart while they were still quite alive. She cackled with glee. It was a most interesting episode.
So heavy metal
I enjoyed the video but I had one tiny issue with it. I kinda wish Frenchy would have more of an open mind when it comes to Anti-Chef. He is LITERALLY going by a recipe that is very old and from a certain chefs point of view in the cookbook. While modern preparations are important and useful, Anti-Chef goes literally by basic knowledge + what the book says. Still enjoyed the video.
Yeah it was a little annoying for Frenchie to constantly refuse to believe he was following the recipe despite his saying so, and shots cutting to the book as he reads.
Now imagine tasting history or a townsends recipe video.....
Crazy to see a recipe from the time done in the modern age, seeing how much the techniques and skills have evolved over time. Thanks you two for sharing the insight on what's changed and how things could be better.
DUDE did a great job for a home cook, never having a reference for the dish. Julia Child and Jacques Pepin were such a MASSIVE part of my childhood, so more ways to get them into reactions will be welcomed!
I like watching Anti-Chef. His use of bowls, colanders, and pots, drives me nuts but, I appreciate his sense of adventure.
I feel for the guy. He tried his best, and for a first attempt with only a recipe he did okay. I can't imagine any chef makes a new dish perfect on their first try. I wish Frenchie could go show him some tips. Regardless I bet after a few more tries he does a fairly good job
This recipe was created for home cooks who had all day to prepare it. I cannot envision the average modern-day home cook devoting time to this unless it is a holiday or an off day worth trying.
"he is following the recipie", "Not Correctly" love it, you guys are a hoot and a half
he's definitely following the recipe. that man follows recipes religiously at this point of his channel. and having watched a lot of julia child recipes being made by him, she totally overcomplicates her recipes.
That would be really cool to have this guy on to try the dish professionally cooked.
I'm french, never heard of Julia Child until the past few years on youtube (thanks globalization). But any time i see someone talk about her and her recipes or even tries to do them, it's never for the faint of heart. From the little I saw, her recipes are really old-school tryhard and stemmed for a time when there was always at least someone at home 24/7 that was available to cook things for hours or even days - which by itself makes it even harder for people to do those recipes today unless it's their full-time job. So overall it makes the Julia Child recipes really hard to reach. Or it's only a few recipes that are like that and the youtubers only focus on those and not the simpler ones that would work better for our times.
@@WaddleQwacker her cookbooks were cowritten with her friend in France. And back in the 60's when traditionally there was someone home all day to cook. She knew the recipes were challenging but wanted to give women (men too) a chance to broaden their horizons. Spread a little culture.
anti-chef + frenchie cooking lesson and duck tasting... that'd be priceless.
I'm glad you guys found anti chef, I love his videos, reminds me of when I started cooking
Well. he IS in NYC, Frenchie should give him a master class.
i love that you guys are doing this guy. i love this guy. he would make an amazing guest if you can get him.
Watching content that is very in Frenchie's wheel-house is probably the most interesting to watch for me. Great vid 👌
Yoooooo! I remember putting anti-chef in as a suggestion in a community post a while back! I love his content and am glad you are reacting! Please do another in the future!
You are making Frenchie's Italian ancestors cry by showing frenchie this video Brian 😂
Love this guy. He has a whole series cooking from her book.
NICE!!! I've been binge watching anti-chef recently
Antichef! Love his channel, glad to see him being recognized by other food youtubers.
My mother made duck a l'orange all the time when I was growing up. Did I ever watch her make it? No. Do I regret it? OH HELL YEAH.
an unexpected but entertaining combo of channels i enjoy
Julia is the definition of ”hearty”. cooking. Lard. More lard. Extra lard. (I exaggerate of course) Love her recepies!
Guys,
For your next critique, try "Chrf Jean-Pierre." He has a popular TH-cam channel with over 2 million subscribers.
Not only does he provide step-by-step instructions, but he also provides techniques to improve home cooks' skills.
There are a lot of episodes on Chef Jean Pierre's channel. May I suggest his position rib, where he uses and explains the "reverse sear" technique.
Best of all, Chef Jean-Pierre is French, so Paul will like it!
Def gonna check him out! I’ve never seen his content before!
I've mentioned him a few times,@@ChefBrianTsao, and he is great! Brings laughs and knowledge!
onyo
I love Jean-Pierre, wonderful cook, great channel
@Syolaar I have been watching him for the past 4-years. New videos every Monday and Thursday.
I love that you picked anti chef! More of these, especially when he worked with lobster for the first time.
Omg I'm so happy you reacted to Jamie and Julia! 😂❤ he's so funny and gives me hope as a very bad home cook because he's progressed so much from basically my level, so I started taking cooking more seriously because of him 😊 (he gets better than what you saw lol) pls do more of his videos!
Also love that new song❤
I love that idea of you guys having the @antichef over to show him what it is supposed to be like and maybe even show him the ropes! Really hope you will do it!
1. I would absolutely LOVE to see Anti Chef on an episode of the podcast or a collab on this channel! He is nyc based I believe & seems like an awesome guy.
2. Frenchy bragging about cooking with Julia was a serious flex! 😍 I’d love to hear more about that.
3. Please put your podcast mailing address in your descriptions! I want to send Frenchy a much deserved post card (you too Brian) ❤
XO, A 10%’er
Funny timing - here in Denmark - on the 10th of November there is a traditional day called "Morten's Evening" where a lot of families cook a roasted duck - just like on xmas day. Gravy, white and sugarcoated potatoes, sweet red cabbage and Risalamande among others.
Frenchie should bring him in and do a video on how to do it right.
That would be pretty rad to have him out for real duck a l'orange. I'd watch that shit!
Anti chef is always fun
If the two of you visit London, I think you should challenge the boys at SortedFood to a duck a l'orange battle and see what carnage ensues. They've done lots of cooking battles, but the only duck a l'orange video I could find from them was posted ten years ago, when they had a very different format.
I'm so happy! I've been waiting for this day after I recommended this!
Would love to see y'all invite him over and make it Frenchy's Way.
You guys should watch when Julia Child made this recipe and compare it to this one. Or have Frenchie show us his version.
The Joy of Cooking cookbook has been in my fam for years. Bout to ask my mom for it and I’m going to buy this one too.
I great great thing i learned from my french grandma that works for every type of food . Always set the timer for earlier. If the recipe says 20 minutes check it at 15 .
Please, please, please invite him over to cook this! That would be an epic video.
Nice to see French playing on home field.
He ALWAYS tries to follow everyone’s recipe to a T. You should definitely watch more of him!!! I watch him all the time!
Holy hell congrats on the collab with Jesse!
Just watching Frenchies struggle over this recipe is what brings me joy. Also, I would Love to see you do a cooking video of a fusion French style Duck with an Asian Duck.
The only time I've had duck l'orange was on a day trip in Paris. I miss it. I have to settle for the roast duck at my Asian store. It's not bad.
I commend him for trying this recipe👏👏👏👏
I found anti chef because of your podcast. Please react to more of his videos.
An English version is one with peas and Worcestershire sauce. In all seriousness, I watched Julia cook for decades. I've always liked to cook and I happened upon her when she first started out in TV. Brian is right, her recipe books were always geared toward the home cook. One of the things she always tried to do was point out how things might be done in a professional kitchen versus a home kitchen. I actually watched her drop a chicken on the floor during one of her early shows. She picked it up, rinsed it off, and kept right on going just like we would have done in our home kitchen.
During WW2 she worked for the OSS, the forerunner of the CIA. It was while stationed in France after the war that she became enamored of French cooking. Some of my favorite episodes of her cooking is alongside Jacques Pepin. They worked incredibly well together because they genuinely liked each other. Her kitchen, which was custom built by her husband, is on display at the Smithsonian's Museum of American History in Washington, D.C.. I've seen it on display and would give almost anything to just cook an omelette on her stove.
Maybe you guys have done it already and I missed it, but when are we going to watch Brian roast Frenchie while Frenchie cooks up on his specials?
Hahaha! I can see Frenchy now "Hachachacha Sauce?" Fun time as always guys.
Also, in watching this I can super relate. I taught myself to cook. Exploration and tasting of different seasonings, following online recipes and book ones, etc. This is how I was learning things. I wish more people that wrote cookbooks/online saw some of his stuff. Maybe they would adjust some of what they put or how they word it.
Duck orange recipe so amazing. Chef French and Chef Brian should try this recipe too.
From Malaysia 😆😂
We def should! But Frenchy’s recipe is already so good!
@ChefBrianTsao should make it better. 😊
I was hoping you guys would react to Jamie at some point, and I would love to see more! I think he's in NYC too, so perhaps a collaboration is on the table?
I really hope Frenchie invites Antichef to eat his duck.
Also you need to check out his Beef Bourguignon video comparing three chefs.
nice anti chef!!
great dude
Already laughing out loud during the intro: "à l'orange is French, you only need to know how to pronounce the first part!!" Hahhaha
I also have that cookbook and the recipe in mine is 100% identical to what he made. So there are apparently different versions of it.
Chef Brian, I'm a former chef myself and love your content! Please for the love of God, and everything holy, do a reaction video on the British BBC sitcom Fawlty Towers episode "gourmet night". It stars John cleese from monty Python, and he owns a hotel/restaurant (circa late 70s) and you can only imagine the comedy that ensues! And yes, duck is a pivot point.😂
used to work at a 4 star restaurant in a resort hotel what feels like a million years ago now, but how Chef had his own spin on Duck Al'Orange, it was half orange and half cherry. Was soooo good. Best duck I have had to-date.
I LOVE AntiChef! And they're expecting now!
I absolutely would love to see Frenchie make this. I would also love a walkthrough on deboning duck.
I remember working at B & C Julia Child was just shopping for food! I didn't realize how long those shows were in reruns! This was in 97-8 ish
Yes Duck Confit, a restaurant I worked did Duck Confit. YUMMY!!
Covering Jamie Anti-Chef. WONDERFUL!
It was interesting watch! I like Anti-Chef's vibes! I dont really prefer duck, but I remember my brother making this dish years ago! It was pretty delicious but it took forever to make.
Also, I totally don't have the sauce coming in on Tuesday. I'm definitely not going to enjoy it 😂
I love anti chef he got me to try beef borguno and coqu van
7 seconds into the video and I just wanna share: some of my first memories were in France when I was a tiny kid. When I mentioned them to my parents they were kinda blown away that I remember those things! I had thought several of those memories were when we moved back to the US but they said it was in France.
17:20 julia's recipe is based on the faxt that MOST north americans as the time had somethibg in which to roast a turkey or Sunday roast, even if it was used once to 3 times a year. Most average North Americans eat either a roast beef, roast turkey or roast chicken, the pot she is reffering to is likely the average "roaster" pot that seels for like 5-15 dollars at a grocery store/ utility store (during holiday season)
Would be awesome to see Anti-chef on the channel.
Yan Can Cook got me into Asian cooking, Justin and Pepe got me to love Cajun food, and Julia Child had the coolest looking and sounding dishes. I miss the old days when good cooking shows were on TV, but at least we have excellent Chefs on TH-cam. Yeah, that means YOU guys, lol.
A Duck collab with Jamie would be AWESOME 😮
Dude i love Anti-Chef. He got way way better