@@RainerLP Swiss Chalet is a chicken/rib chain of restaurants in Canada. The jingle is from their television commercial well known by all Canadians. Their popularity, in my opinion has diminished greatly, thus this jingle is quite nostalgic,
Assuming the occasionally sighted woman is your significant other, this is the most adorable and genuine reversal of the original novel and film adaptation. Love it!
FOND (no T) - In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". It refers to a flavorful liquid that is used as foundation for other preparations, such as stocks, broths, gravies and sauces.
You inspire me to be a better home cook. Thank you! PS I thought the best way to clean mushrooms was to not wash them, but wipe them with a slightly damp paper towel. Either way, this looks great. And yes, it also reminds me of Coq Au Vin. Props.
Thank you, Vic! I hope you've been cooking up a storm! It's been much debated in the comments, but I've been washing my mushrooms because in some of the episodes of Julia Child's French Chef, she did. She washed them just like I did in this video. But it appears a lot of people don't do this... I'm sure wiping them with a towel would get the job done.
Thanks for the Swiss Chalet throw back! I'd forgotten about the old commercials. If only a Quarter Chicken Dinner was still $7.99 More like $17.99 now!
"There's still a lot of confusion " 😂😂😂 That, sir, is why I set my cookbook aside and looked for someone to just show me 😂. Now I'm just laughing (and subscribing)! Love this video!
There is (was) a Swiss Chalet and LaPine Oregon for years. I always wanted to go when we passed through. I finally got to about a year ago, only it's not a Swiss Chalet anymore. Not like you're talking about. But I got to go anyway and that was fun.
If you don't already own "Mastering...", there's a more affordable book called "Julia's Kitchen Wisdom." It includes all of "Mastering's" greatest hits (reine de saba cake, 15 versions of potato soup, boefe burgenion, etc.) Also lots of stories and hints. A great place to start!
you did a really wonderful job roasting and basting that chicken, Jamie! 🤗...and I pissed myself laughing everytime you played the old 'Swiss Chalet; blurd....ah, the memories :)
You were right to not use the sheet pan for the sauce. What you could have done was tilted the pan like you did, take the tablespoon of fat and then used a flat spatula to crape up all the browned bits and fond on the pan. That’s the point of using the roasting vessel for the sauce but putting a sheet tray on your burner will warp it so you definitely did the right thing getting another pan.
Assuming you even see comments from a year-old video, I have some quick questions for you: is the Swiss Chalet sauce that my Canadian friends in the weed chat room we all used to hang out in RAVED about worth all that hype?? If so, what does it taste like?? Is there a copycat recipe you recommend?
Just because I'm feeling low and no one I know will ever see this...my husband wants to BBQ steaks for dinner tonight. He says this every few months. He may actually get to the BBQ once a year. So I think I'll be cooking steak tonight. How I wonder?
im curious how much do you have in your kitchens...??? all liquescent pans.... Wolfe stove.. quite the set for a anti chef im leaning on at least 5k for pans...
I just looked up BM... they look similar, but Swiss Chalet has a more comfortable dining area... very popular with the senior crowd.. Sunday @ lunch time be hopping!
Massive fan. But dude ... are you using the same cutting board for raw chicken and cooked chicken? Consider getting a "raw chicken only" board so you remain upright and can continue making vids for us.
@@JimsKitschKitchen he is from next town over from me that’s why I say I am almost Guelphinite lol and lol Jim I didn’t know you followed lol you everywhere
“…wipe with damp towel…” The world of cooking is full of old practices, traditions, and just plain wrong information. There are any number of reputable websites saying washing is a good idea and that if any water is added, it will be hardly noticed since they are already 90% water to start with. [here envision Jamie whipping out a kitchen towel and squeezing the b’jeesuz out of the ‘shrooms yet again]. You can do your own experiment by weighing mushrooms, letting them sit in water for 10 minutes then weigh them again. I won’t spoil the surprise.
This "rule" never made a lot of sense : mushrooms (fresh) already have a lot of water in them anyway and they won't absorb much more if you just pass them through water briefly (don't let them swim for a few hours!), plus the first phase of any mushroom cooking where you brown them is to dry them by evaporating the water inside so it would at most take a bit more time and if you're using them in a stew… I'm guessing you'll see why a few drop of water from cleaning won't matter in this case? I'm not sure where this idea came from in the first place, maybe someone who left the mushrooms in water for a long time and didn't like the consistency afterward?
You probably know already because you have a vast amount of experience nowadays, but never rinse champions in water because they will soak up the water immediately and you’ll have fungi champions
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
I'm always yelling "Nooooooo" at some point in every episode. I love this show.
Me too!! It was when he didn’t scrape all the browned bits from the pan he roasted the chicken for me 😂
@Censored Opinions you seen awful fond of it
@@PyrrhusBrin take ur upvote and get out of here 😛😂
@@ChristinaVVM yup, me too
I've been binge watching his videos for the past few days. I'd say you're right on the money.
The Swiss Chalet jingle had me cackling every time!! 😂😂😂
Me too 😁
Can someone explain to me what it means?
I am Swiss and I don't get it.
@@RainerLP Swiss Chalet is a chicken/rib chain of restaurants in Canada. The jingle is from their television commercial well known by all Canadians. Their popularity, in my opinion has diminished greatly, thus this jingle is quite nostalgic,
The one during the chicken breakdown portion of the recipe caught me off guard & gave me a good chuckle.
I knew Jamie was a fellow Canuck 🇨🇦!!!
Assuming the occasionally sighted woman is your significant other, this is the most adorable and genuine reversal of the original novel and film adaptation. Love it!
you're right, Jamie and Julia IS better than Julie and Julia lol
Please tell me you didn't throw it away. All those discard pieces would make a lovely chicken stock!
This is how real home cooks actually cook! With lots mistakes, burns and questioning recipes and asking whether they make sense!!😂😂😂😂
Came across your channel last week. I'm obsessed. Even my husband, who strongly dislikes any cooking shows, watched a few episodes with me.
Excellent show! It’s been fun watching you make these dishes. Your editing skills are awesome too. Keep it up
Thank you, Tim!!! 👏
The Swiss Chalet jingle had me cackling every time!! . I love you and Julia. You're such a fun combo..
Wow, that port wine gave such a beautiful color to the sauce. Looks delicious
I worked at Harvey's serving Swiss Chalet for 10 years and found the Swiss Chalet commercial inserts hilarious 😂
These are my favorite videos ❤ Thank you for continuing this series! 🇫🇷
I love you and Julia. You're such a fun combo.
This is the first Julia recipe I ever made and it is SO good! I just found your series and I’m thoroughly enjoying it. 😃
the brown stuff at the bottom of your roasting pan is called the font. It is delicious!
FOND (no T) - In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". It refers to a flavorful liquid that is used as foundation for other preparations, such as stocks, broths, gravies and sauces.
Fond. Lol
I’m very fond…
The “I never know with cream” when making sauces that include alcohol/citrus is an extremely relatable concern 😅
You inspire me to be a better home cook. Thank you! PS I thought the best way to clean mushrooms was to not wash them, but wipe them with a slightly damp paper towel. Either way, this looks great. And yes, it also reminds me of Coq Au Vin. Props.
Thank you, Vic! I hope you've been cooking up a storm! It's been much debated in the comments, but I've been washing my mushrooms because in some of the episodes of Julia Child's French Chef, she did. She washed them just like I did in this video. But it appears a lot of people don't do this... I'm sure wiping them with a towel would get the job done.
Wow this kitchen is so fancy!
Hello from San Francisco! I have cooked poulet au porto, beouf a la parisienne, and chicken waterzooi from you channel! They all came out great!
This is an editing masterpiece!! I loughed so hard, I spat juice all over my laptop and I'm not mad about it!
That looks absolutely decadent.
I loved the sunset. Thanks for sharing.
I love this series
Thanks for the Swiss Chalet throw back! I'd forgotten about the old commercials. If only a Quarter Chicken Dinner was still $7.99 More like $17.99 now!
Add $1.99 for white meat.
"There's still a lot of confusion " 😂😂😂 That, sir, is why I set my cookbook aside and looked for someone to just show me 😂. Now I'm just laughing (and subscribing)! Love this video!
Wow I thought you were done with this series, but here is a new episode! Yay ❤️❤️❤️ Happy your back with a new recipe
I'm not done! MANY MORE on the way... stay tuned!
@@antichef "Thank you for calling. You have reached the law firm of Woo & Hoo!"
I love this series!
when you had that chicken laying on the pan it looked so good, nice and brown.
I wish more people tried the dish with you at the end.
You are inspirational, I simply love you doing Julia’s recipes! Thank you,and a very merry Christmas to you! 😍😍😍
Chicken, cream, and mushrooms really is always good 👍
There is (was) a Swiss Chalet and LaPine Oregon for years. I always wanted to go when we passed through. I finally got to about a year ago, only it's not a Swiss Chalet anymore. Not like you're talking about. But I got to go anyway and that was fun.
Kristy's surprise that you're making progress!
Thanks for making this recipe. I'm trying it next.
Deglaze! Aaahhhhh so much flavour lost when you don’t
As a Portuguese citizen I love using Port wine in food 😋 I was a Port wine cellar tourist guide as well 😊 great video 😊👍
Excellent job filming the flambé!
I bet that sauce was fantastic. You are turning into such a cooker person. Lol
As usual I loved this and it looked scrumptious! Thanks for another wonderful video!
Swiss Chalet....that takes me back. Where are you from? I'm from Brockville, Ontario
Another winner! Thanks!
I always yell no too, and this time was when you didn’t deglaze the baking pan. Omg you left so much flavor behind
thanks! I was really looking forward to it!💙
Love all your Julia episodes. Inspiring. I hope to start on the same journey very soon
If you don't already own "Mastering...", there's a more affordable book called "Julia's Kitchen Wisdom." It includes all of "Mastering's" greatest hits (reine de saba cake, 15 versions of potato soup, boefe burgenion, etc.) Also lots of stories and hints. A great place to start!
Love to hear that! GO FOR IT!!! 👏
Thought you were a Canadian guy! ❤️😊🇨🇦 Love your channel, keep up the great content!
I looooooove this recipe! Thank you for sharing! 😍😍
THANK YOU!! 😀
Looks fabulous!!
This looked delicious! (Not sure I’d have the patience to roast the chicken the way Julia says, though.)
She's basically duplicating a rotisserie in the oven with all the turning.
Right? How does the chicken ever finish cooking when constantly opening the oven......
Damn. That looked so good ! Well done sir. 🎉🎉🎉
you did a really wonderful job roasting and basting that chicken, Jamie! 🤗...and I pissed myself laughing everytime you played the old 'Swiss Chalet; blurd....ah, the memories :)
Looks delicious!
I think the word is fond, "caramelized bits left in the bottom of a pan after you've browned meat or vegetables."
Looks so delicious. So sad that my Japanese kitchen does not have an oven
You were right to not use the sheet pan for the sauce. What you could have done was tilted the pan like you did, take the tablespoon of fat and then used a flat spatula to crape up all the browned bits and fond on the pan. That’s the point of using the roasting vessel for the sauce but putting a sheet tray on your burner will warp it so you definitely did the right thing getting another pan.
In Canada we take the chicken oat of the oven.
That looked delicious to say so myself
Very nice little kitchen you’ve got there. ;)
Like most things in life: Great times until you stop showing up 😂
Swiss chalet! Lmao!
I’m thinking about the Swiss Chalet thing… must be a bit of the story there? I think we need to know…. Truly great show btw….
I think for colour, I would have used a tawny port. Also it’s a little less sweet.
I wish the edits were more chill.
That said, I enjoy all of your vids.
Nice man!!
Assuming you even see comments from a year-old video, I have some quick questions for you: is the Swiss Chalet sauce that my Canadian friends in the weed chat room we all used to hang out in RAVED about worth all that hype?? If so, what does it taste like?? Is there a copycat recipe you recommend?
I wish I could find something beside the super cheap port wine in a jug in our small town.
pardon my ignorance, but is Swiss Chalet like a fancier KFC?
Its WAY better than KFC! And yes, its fancier. Not fast food.
Swiss Chalet ! remember the little donut things they had on the buffett?
Late to this party…. You could’ve heated the sheetpan on the stove to create the sauce. A lot of flavor was left on the sheetpan. 😪
NICE
Try this with white port. UNBELIEVABLE!!!!!
3rd kitchen I have seen you in
Wow! A perfect famble (?). You are doing great.
I wish he would call or go to his local library to see if they still bind books before the pages free themselves of their bond.
Funny! And instructive. I’m going to roast a chicken!
Just because I'm feeling low and no one I know will ever see this...my husband wants to BBQ steaks for dinner tonight. He says this every few months. He may actually get to the BBQ once a year. So I think I'll be cooking steak tonight. How I wonder?
This recipe was like seasoning? No. Butter?? Yes.
yes.
im curious how much do you have in your kitchens...??? all liquescent pans.... Wolfe stove.. quite the set for a anti chef im leaning on at least 5k for pans...
why did you not melt the butter before applying on the chicken ? 🤔
❤❤
Love the show but tell me, do you use corn starch or corn flour? Two different things, you know.
Corn starch is called corn flour in the UK and my copy of the book has been translated for Britain
rip everytime he is like lets add more salt and more and more
I always take off Wedding ring before messing with ‘Raws’
Swiss chalet is like Boston market?
I just looked up BM... they look similar, but Swiss Chalet has a more comfortable dining area... very popular with the senior crowd.. Sunday @ lunch time be hopping!
Massive fan.
But dude ... are you using the same cutting board for raw chicken and cooked chicken? Consider getting a "raw chicken only" board so you remain upright and can continue making vids for us.
#JamieAndJulia
Deglaze baking sheet on small burner with wine!!!!!
Am I the only one who's freaked out by him wearing a white shirt?!?
my chef whites...😬
Missed a few videos, and am now catching up, so I have to ask, did you move again?
👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾
😀
Oh man I wanted to be first. Like 👍 4. From you almost Gruelphinite friend but second comment so I get a medal?
Oh darnit I want a medal!!!!!
You get a medal from me if you watch all the ads through like I do so he gets paid better. 👏
@@Digital_Dreaming_ always for all you tubers
@@JimsKitschKitchen he is from next town over from me that’s why I say I am almost Guelphinite lol and lol Jim I didn’t know you followed lol you everywhere
@@CookingWithNeighbors that’s awesome- he is amazing!!!
Woweeee look at YOU a year ago - so fresh faced!
Coajulated ahaha
🧑🍳
👍🏼👍🏼👍🏼
Thought mushrooms are not supposed to be submerged in water when cleaning it… wipe with damp towel?
Clean your shrooms how you please. Julia submerged hers… that’s where I got that from.
@@antichef thanks! I will try it
“…wipe with damp towel…” The world of cooking is full of old practices, traditions, and just plain wrong information. There are any number of reputable websites saying washing is a good idea and that if any water is added, it will be hardly noticed since they are already 90% water to start with. [here envision Jamie whipping out a kitchen towel and squeezing the b’jeesuz out of the ‘shrooms yet again]. You can do your own experiment by weighing mushrooms, letting them sit in water for 10 minutes then weigh them again. I won’t spoil the surprise.
This "rule" never made a lot of sense : mushrooms (fresh) already have a lot of water in them anyway and they won't absorb much more if you just pass them through water briefly (don't let them swim for a few hours!), plus the first phase of any mushroom cooking where you brown them is to dry them by evaporating the water inside so it would at most take a bit more time and if you're using them in a stew… I'm guessing you'll see why a few drop of water from cleaning won't matter in this case?
I'm not sure where this idea came from in the first place, maybe someone who left the mushrooms in water for a long time and didn't like the consistency afterward?
You probably know already because you have a vast amount of experience nowadays, but never rinse champions in water because they will soak up the water immediately and you’ll have fungi champions
leaving all those chicken juices on that tray is a crime.
No pepper!! Gotta have cracked pepper!! 😊
Does your gf/wife ever eat with you? I magine she's off camera giving you the death stare as you eat all the food haha
Why the lack of "impressed" ?