For everyone claiming that Julia Child was only able to do this because of editing, assistance, pre-prepping everything . . . The French Chef didn't have a budget for rehearsals, and was filmed "live-to-tape" like many TV shows of the day, meaning everything was filmed in one go, with no editing. The only cuts are from one camera to another as they go from wider shots to show her moving around the kitchen to close shots showing her hands as she did something or a dish as it cooked. This is why we have so many lovely "teachable moments" (bloopers) where Child had to fix things on the fly ~ they could not edit them out. In this particular show, she has her ingredients out, but not necessarily prepped. She cuts and washes the leeks while we watch. She gets the peas from the fridge. She pushes everything through the food mill (after it comes apart unexpectedly and she has to re-assemble it). Other than setting the ingredients on the counter, she does everything on camera in the allotted time. Her real advantage was just knowing the recipes and being very, very practiced overall.
Exactly. There are some dishes I make that I can have done in thirty minutes because I've been making them for over twenty years. But if you put like homemade tamales or empanadas in front of me and say they can be made in thirty... Not by me they can't :D those would take a couple of hours.
Thank you for saying this. I’m sure if Jaimie had made this many many times like Julia did, he’d have been able to do 30 min. She just knew what she needed to do because she’d done it before.
Well, it does help to have a large open commercial space that doesn’t have the restrictions that home kitchen does. It doesn’t make her any less skilled, but the book is a bit reductive in the fact that it doesn’t take into account the restrictions of home cooking when creating that estimated time.
Having just watched Julia Child's episode which features this 'challenge', she manages to complete the whole meal well within the 30-minute mark - and totally live (as the last commentator pointed out). I love the Anti-chef channel, but I think he could have done much better by simply watching Julia's episode several times and mimicking her techninique - less entertaining, perhaps.
nothing like a 30 minute recipe that uses 6 pans and multiple bowls and requires considerable amount of prep work... ah, Julia. you are of a different kind than us mere mortals. (and congrats on the apron!)
What's crazy is she did manage to make these recipes in 30 minutes. The problem is, she didn't realize that not everybody is as skilled or practiced as her. She would practice making these recipes for days before shooting. Because she didn't have the money to re shoot. So there was no practice shooting before the actual live shooting. So pretty much she had to get it right. And it had to be done in 30 minutes. Which is very interesting, at least it is to me.
Julia's version seems to reveal a certain amount of support behind the scenes that you don't have, except for bowl delivery. There is a great deal of preparation that has already been completed.
@@F13Helm that's a big point too, he lost several minutes just having to stop and reread the recipe, plus taking time to figure out what he actually had to do.
The cleanup seems to defeat the purpose of the quick dinner, not to mention the assembly of an endless list of ingredients. Good Lord, that might be a 30minute dinner in Julia’s day when most women didn’t work outside the home but I’m exhausted just THINKING about trying to fit that into the usual afternoon/evening routine of a working Mum.
The other day when I was cooking and needed a bowl, I looked up at the ceiling, clapped and said "bowl me". I actually expected a bowl to start coming down from a magic portal and was surprised that it didn't work 🙃
Julia did not have to fetch her own cookware or "catch" her own bowls, nor did she have to set up her camera shots, so anything close to her timing means you've really excelled. You're doing the work of an entire studio team that made her look good. Also, the recipe DID say "about" half an hour. Like I said, you really did excel. 😊
I was so interested to see if there was any chance that you could do this in 30 minutes (because I was shocked that the overwhelming consensus in the comments is you can't) that i went and actually watched Julia's episode for this and I'm now even more sure than I was before it's 100% doable in that time with very little prep. There's no way you could do it following a recipe but her preface is that this is a meal you've made many times before and can pull out of your pocket for a fast semi-impressive dinner for company and as that no problem. Without any faffing about as a meal you could just zone out and cook knowing exactly what you need, where it was in your kitchen and when you need it no problem. Nothing in this hard or time consuming it's just multitasking, process and the confidence to walk away from a hot pan to do something else knowing you'll be back to it in time to not ruin anything .
I have a sneaking suspicion that neither Jamie nor his audience is taking into consideration: 1. Julia had assistants to do the scutwork. They were almost never seen. 2. Julia had pre-prepped most of the spices, etc. 3. Julia practiced cooking the recipes before filming. 4. The skillful editing isn't noticed. I might be wrong, but I don't think so.
If you watch the episode there's cuts between cameras, but no cuts for her to do things without cameras rolling. Like many TV shows from this period, it was filmed live-to-videotape, so in one start-to-finish piece. She was absolutely practiced and well-trained, but there's plenty of "bloopers" in the show where she fixed things on the fly because they could not stop filming or edit later. The practice she had wasn't in the studio, however, because they didn't have a rehearsal budget. It's absolutely possible to do these recipes in 30 minutes if you have the ingredients ready, and we know this because we can watch her do it. Her real advantages are just skill and practice and knowing the recipes.
Bro, I spend the whole day hanging from your ceiling with a bunch of metal bolws in hand just waiting for you to request me to "bowl" you. You don't pay me enough, I demand a raise.
I wish it was in my budget to buy an apron and support your channel. I’ve been subscribed for a very long time and look forward to every upload. Plus, my 75yo mother says you’re “a cutie patotie” lol
I don't think anyone including Julia could prepare all of that in 30 minutes. I do believe she probably had some magic going on behind the scenes. My aunt was one of the fastest cooks I ever met, and she would have been hard pressed to do all of that in under an hour, I think you did remarkably well.
Yes...Meals Under Thirty just has a certain editorial and hopeful ring to it. It is encouraging and wishful. Meals Under 55 or Thereabouts, might not have had the same zippy appeal!
I'm confused why everyone seems to think doing this in 30 minutes is so impossible? If you're following a recipe reading every step as you go not sure what to do when and with what ingredients or equipment sure never going to happen. Julia's whole point with the 30 minute meals though is that it's something you've made many times and can pull out when you need a fast, semi-impressive meal. If that's what you're doing in you're own kitchen where you know what you need and where it is this is easily a 30 minute meal.
@@thedude20125 Even a well prepped cook will be unable to do this in 30 minutes. There's too much going on that you can't time-stack. This is easily a 45 to an hour investment to make. Julia had help or skipped steps when she did it, or they just edited it down. Even if you've done this recipe a bunch of times you would struggle to do this in under 30 minutes.
This menu takes me back to my childhood in the 1960s. My mom used the French Chef cookbook and came up with some real doozies. It definitely beat the Chef Boy R Dee that most kids were eating.
With all that washing up to do it must be called "30 minutes to cook 2hrs to clean up" Also yes. Those tomatos are much bigger than we are used to in Europe
Idk man, this heavily depends on the kind of tomatoes. I like to use oxheart tomatoes for my burgers that are approximately the same size and since there are a plethora of different tomato varieties,some are definitely that size.
I’m in the UK I adore your videos, commitment, talent, and the fact u never give up! I learn a lot. Always wait for Sundays ❤ You’ve come a long way man Never stop doing this x
I love that as far as you've come with your cooking there are still some things you haven't mastered. If you ever figure out the food mill it's all over.
I'm going to order the apron asap, I wear aprons every day and you don't know how much I appreciate that it crosses in the back instead of looping around the neck, the cross back ones are so much more comfortable for wearing long periods of time
Someday it might be interesting to do a revisit of these and see if you can do it in 30 the second time. We already know from Anti-Chefs past that take 2 usually goes better.
No matter which chef it is, I always add around 20-30 minutes onto the time they say it will take. Even with practice, it usually takes more time simply because there's no sous chef helping me prepare the meal. I will say, everything but the tomatoes looks delicious. I might have to try the main meal this week, but substitute stuffed mushrooms for tomatoes. Not going to mess with the flames, as I like my kitchen too much.
Maybe the next apron can have your phrases “I’m not driving” or “order up”. I’d love to see silver Fox make an appearance as well. Ideas for your next merch drop.
Love that you've memorialized Scott on the apron! Got one today. The moment for me today was at 7:51, lol!! Not only done, but peas effing hot as well!
Jamie: "I'm going to stay faithful to the instructions. Unlike Julia, I'm not even going to do the prep work without the clock running, just to keep this as realistic as possible for you all." also Jamie: "bowl me!" 😆
arguably the bowl me stunt costs him time. Also the talking and panicking and reading. Which is fine because nobody would like to see a focused chef Speedrunning this recipe with no commentry
Brown ham slice in a pan with oil and butter - Dijon Sauce: @9:46 2T Dijon 1T tomato paste Beat and add a 1/4c cream to start. Add to beef stock and Madeira wine. Add ham back to pan (Something like that) 😅
I like the pea and watercress puree. I think it would be good cold as a dip. Add some fresh mint and parmesan cheese. The sauce for the ham looked really good too.
A way to eat your leftover water cress is to take the stems out, put in a saucepan, cover with water, add bacon grease, and salt. Boil until tender. Its a fabulous green! I love land cress better but water cress is easier to find. We in Kentucky call them "creases". Its my favorite green!
You may call yourself a Joker but to me you're the Ace in the pack!! That was a valiant effort and I don't think for a second that JC was in the kitchen alone and unaided like you were when she did it! Bravo, sir!!
I think that Julia uses the 30 minute mark with grace for the at-home cook. The idea was to make these French meals more approachable and fun with ingredients that people would likely already have at home. I'm sure that she'd be thrilled with the outcome of today's meal ;)
I discovered you 3 days ago and I’ve been binge watching as many as I possibly can since then… maybe 25-30. I doubt I’ll ever attempt one of Julia’s complex recipes since I have a hard enough time making simple things, but I love watching you work your way through all the issues that come up. Please keep doing what you do…don’t change, don’t stop…thank you for being authentic and hilarious. 👏💜
This looks like something that was served at one of those swingers resorts in the Poconos in the 70s. The resort is still there but it’s been abandoned for 40 years, and this dish is rotting on a table with a dusting of asbestos from a collapsed drop ceiling tile.
What an insane menu! I *maybe* could've gotten it done back in my line cook days, but that's a *huge* maybe. I'd definitely have to do it in a zen-like state, speaking to no one, nevermind trying to make a video about it.
I always tell myself “Jamie has posted a new video… I’ll watch him for a couple of minutes…, put him on in the background while I do something productive…”…. But noooo, always glued to the screen 😂 Bravo!
Have been so inspired by these videos. Following this video for guidance, I made the cherries jubilee. They were delicious 🍒. Look forward to seeing many more recipes come to life!
I am so sorry i missed out on the apron, its perfect! Please make it available again, i promise to buy 2 of them, at least. I love your videos, you cook like i do, and somehow it all comes out OK.
Jaime…that sauce tastes amazing with chicken as well! Grilled OR CRISPY chicken (think chiken parm but dijon and no cheese) with the chicken with angel hair pasta OR in a crispy chicken wrap! SO GOOD 😋
i think its doable in 30 minutes, but i would totally reorder the steps quite a lot - eg: start the ham early, since you have to boil down the stock and make a sauce after, etc.
This channel brings me so much joy, I love watching this at the end of the day to relax, it makes me smile - i say this wholeheartedly, keep doing what you're doing
Would love one of those aprons, I have been watching and supporting your channel for a long time! $70 is a bit much though I think.. can’t wait to see what you drop in the future. PS 30 min is just unrealistic for anyone other than Julia herself 😂😭
My favorite video thus far, you are so ding-dang entertaining in that kitchen of yours. Having only very recently discovered your channel I am very disappointed to have missed the apron sale. You have me seriously wanting to cook now. How is it you don’t break a sweat?
For everyone claiming that Julia Child was only able to do this because of editing, assistance, pre-prepping everything . . .
The French Chef didn't have a budget for rehearsals, and was filmed "live-to-tape" like many TV shows of the day, meaning everything was filmed in one go, with no editing. The only cuts are from one camera to another as they go from wider shots to show her moving around the kitchen to close shots showing her hands as she did something or a dish as it cooked. This is why we have so many lovely "teachable moments" (bloopers) where Child had to fix things on the fly ~ they could not edit them out.
In this particular show, she has her ingredients out, but not necessarily prepped. She cuts and washes the leeks while we watch. She gets the peas from the fridge. She pushes everything through the food mill (after it comes apart unexpectedly and she has to re-assemble it). Other than setting the ingredients on the counter, she does everything on camera in the allotted time.
Her real advantage was just knowing the recipes and being very, very practiced overall.
Exactly. There are some dishes I make that I can have done in thirty minutes because I've been making them for over twenty years.
But if you put like homemade tamales or empanadas in front of me and say they can be made in thirty... Not by me they can't :D those would take a couple of hours.
Thank you for saying this.
I’m sure if Jaimie had made this many many times like Julia did, he’d have been able to do 30 min.
She just knew what she needed to do because she’d done it before.
Well, it does help to have a large open commercial space that doesn’t have the restrictions that home kitchen does. It doesn’t make her any less skilled, but the book is a bit reductive in the fact that it doesn’t take into account the restrictions of home cooking when creating that estimated time.
Having just watched Julia Child's episode which features this 'challenge', she manages to complete the whole meal well within the 30-minute mark - and totally live (as the last commentator pointed out). I love the Anti-chef channel, but I think he could have done much better by simply watching Julia's episode several times and mimicking her techninique - less entertaining, perhaps.
nothing like a 30 minute recipe that uses 6 pans and multiple bowls and requires considerable amount of prep work... ah, Julia. you are of a different kind than us mere mortals.
(and congrats on the apron!)
I'm not sure I have 6 pans..or enough burners!
What's crazy is she did manage to make these recipes in 30 minutes. The problem is, she didn't realize that not everybody is as skilled or practiced as her. She would practice making these recipes for days before shooting. Because she didn't have the money to re shoot. So there was no practice shooting before the actual live shooting. So pretty much she had to get it right. And it had to be done in 30 minutes. Which is very interesting, at least it is to me.
I almost don't care how this turns out. It's fun to watch.
💯 correct!
That should be the Anti-Chef slogan.
Let's hope he turns on the blender with no cover again.😂
That’s how I feel half the time. 😂
Julia's version seems to reveal a certain amount of support behind the scenes that you don't have, except for bowl delivery. There is a great deal of preparation that has already been completed.
she also obviously doesn't do the dishes with as many pots, pans, and bowls she uses
@@TheAciddragon069 Yep. Jamie is really operating by himself. Of course, he also seems to be a bit fussier than Julia, sorry Jamie.
I think a lot of time is lost due to missing practice and routine. If you cook this dish regularly, your time will greatly improve.
A non-accomplishable 30 minute meal with 15,000 dishes does not seem worth it. But I love watching you make the attempt! ❤
@@F13Helm that's a big point too, he lost several minutes just having to stop and reread the recipe, plus taking time to figure out what he actually had to do.
The tribute to Scott really brings a tear to my eye this early morning. Thank you for continuing to memorialize that sweet, pure soul.
Excuse my ignorance but, who is Scott?
@@xanmontes8715 The snail. His all too brief story is part of the watercress soup episode. It's an emotional journey, so bring tissues.
Scott 🐌 gone to soon!
"2, 1, 30. Mission failed. Alright let's move on."
Seems like a great way to approach these challenges!
“30 minute” dish followed by an hour of cleaning up 😂
Thanks for all the work!
I already know how this is going to go, but I clicked immediately all the same 😂
Same :D
😂😂 I’m here for it…
I stumbled across his chocolate cake attempt and I haven't laughed that hard in years! Bless this man!
Haha! I was getting anxiety about what a mess and how many dishes for a 30 min meal you have an hour of clean up! RIP Scott! Love the apron ❤
yeah you can tell Julia didn't have to wash the dishes
@@TheAciddragon069 right!? Haha he used so many pots and pans way too much for a quick dinner!!!
The cleanup seems to defeat the purpose of the quick dinner, not to mention the assembly of an endless list of ingredients. Good Lord, that might be a 30minute dinner in Julia’s day when most women didn’t work outside the home but I’m exhausted just THINKING about trying to fit that into the usual afternoon/evening routine of a working Mum.
@@jill7759 right!?? Poor Jamie used every pot, pan dish he owns! Lol it’s comical that that’s what a 30 minute meal is!
Not to mention all the prep!
As soon as I saw that snail with the RIP, I laughed out loud. Poor guy! I remember him so fondly. Such a nice tribute to include him on your apron.
So happy Scott has a forever home on the apron! 😂🩵
2:42 RIP scott you will always be missed😢😢😢😢😢😢
You could've put "30 minute may-ham" in the thumbnail XD
This was the most chaotic episode yet but I loved it! Definitely good laughs!
The other day when I was cooking and needed a bowl, I looked up at the ceiling, clapped and said "bowl me". I actually expected a bowl to start coming down from a magic portal and was surprised that it didn't work 🙃
Only true followers of Julia can unlock that power
@@CoRLex-jh5vx Indeed!
I love that you're paying tribute to Scott on your apron. Much too rich for my blood, but I wish you the best of success with your merch drop.
Me too. Wanted to get one, but $70 plus shipping is a bit too much for me.
Agree especially when it gets converted to Aussie dollars. I am sure it will be a sellout though.
It’s actually not the first anti-chef merch, but it’s probably the most elaborate
Yea it's super expensive. Would've loved to buy one but I can't afford that.
$70 for your apron??!? Are you crazy ?
I'm glad to see Scott is getting the memorial he deserves. RIP SCOTT! 😅 You're the best, Jamie.
Julia did not have to fetch her own cookware or "catch" her own bowls, nor did she have to set up her camera shots, so anything close to her timing means you've really excelled.
You're doing the work of an entire studio team that made her look good.
Also, the recipe DID say "about" half an hour. Like I said, you really did excel. 😊
I trust you checked the watercress for any of poor Scott's relatives.
😂😂😂😂😂
I was so interested to see if there was any chance that you could do this in 30 minutes (because I was shocked that the overwhelming consensus in the comments is you can't) that i went and actually watched Julia's episode for this and I'm now even more sure than I was before it's 100% doable in that time with very little prep. There's no way you could do it following a recipe but her preface is that this is a meal you've made many times before and can pull out of your pocket for a fast semi-impressive dinner for company and as that no problem. Without any faffing about as a meal you could just zone out and cook knowing exactly what you need, where it was in your kitchen and when you need it no problem. Nothing in this hard or time consuming it's just multitasking, process and the confidence to walk away from a hot pan to do something else knowing you'll be back to it in time to not ruin anything .
I have a sneaking suspicion that neither Jamie nor his audience is taking into consideration:
1. Julia had assistants to do the scutwork. They were almost never seen.
2. Julia had pre-prepped most of the spices, etc.
3. Julia practiced cooking the recipes before filming.
4. The skillful editing isn't noticed.
I might be wrong, but I don't think so.
If you watch the episode there's cuts between cameras, but no cuts for her to do things without cameras rolling. Like many TV shows from this period, it was filmed live-to-videotape, so in one start-to-finish piece. She was absolutely practiced and well-trained, but there's plenty of "bloopers" in the show where she fixed things on the fly because they could not stop filming or edit later. The practice she had wasn't in the studio, however, because they didn't have a rehearsal budget.
It's absolutely possible to do these recipes in 30 minutes if you have the ingredients ready, and we know this because we can watch her do it. Her real advantages are just skill and practice and knowing the recipes.
Bro, I spend the whole day hanging from your ceiling with a bunch of metal bolws in hand just waiting for you to request me to "bowl" you. You don't pay me enough, I demand a raise.
TH-cam recently recommended your channel to me and I am so glad! I have been devouring your content. Thank you for all you do!
🙌🏼
He's great, right! I never miss an episode, especially Jamie & Julia!
@@samking6335He’s amazing. I feel like I’m watching a friend cook.
I wish it was in my budget to buy an apron and support your channel. I’ve been subscribed for a very long time and look forward to every upload. Plus, my 75yo mother says you’re “a cutie patotie” lol
I agree with your mom, lol. If he was 20 years older, single, and would cook for me? I’m in! 😂🥰
@@firequeen2194 Right?! My hubby would burn water if it was possible! So I do all of the cooking. lol
Man, Jamie you're getting pretty damn good at this cooking thing. I agree, the time is a little suspect. Maybe 45 min. Those aprons look so sick too.
My fave bit (and I couldn't stop laughing WITH you) was the stabbing of the pea mixture. Man on a mission!
I don’t cook but I can watch a man this beautiful and this dry charismatic to do literally anything
I don't think anyone including Julia could prepare all of that in 30 minutes. I do believe she probably had some magic going on behind the scenes. My aunt was one of the fastest cooks I ever met, and she would have been hard pressed to do all of that in under an hour, I think you did remarkably well.
Came here to say the same thing. Way too complicated for 30 minutes.
Yes...Meals Under Thirty just has a certain editorial and hopeful ring to it. It is encouraging and wishful. Meals Under 55 or Thereabouts, might not have had the same zippy appeal!
I'm confused why everyone seems to think doing this in 30 minutes is so impossible? If you're following a recipe reading every step as you go not sure what to do when and with what ingredients or equipment sure never going to happen. Julia's whole point with the 30 minute meals though is that it's something you've made many times and can pull out when you need a fast, semi-impressive meal. If that's what you're doing in you're own kitchen where you know what you need and where it is this is easily a 30 minute meal.
@@thedude20125 Even a well prepped cook will be unable to do this in 30 minutes. There's too much going on that you can't time-stack. This is easily a 45 to an hour investment to make. Julia had help or skipped steps when she did it, or they just edited it down. Even if you've done this recipe a bunch of times you would struggle to do this in under 30 minutes.
Well check for yourself. [Ham Dinner In Half An Hour | The French Chef Season 3 | Julia Child](th-cam.com/video/4HY6fW17wRo/w-d-xo.html)
Jamie, you are the reason my sisters and I watch TH-cam on Sundays. 😄
"That tasted exactly how it looks." 😂
Rip Scott! Gone but never forgotten!!!!
15:38 Whoa thats melting.
Jamie after pouring cherries he flambed into ice cream 🔥🔥🔥🔥🔥🤣🤣🤣🤣🤣🤣🤣
This menu takes me back to my childhood in the 1960s. My mom used the French Chef cookbook and came up with some real doozies. It definitely beat the Chef Boy R Dee that most kids were eating.
The chaos is the best part! You just made my day man!😊😊😊😊😊😂😂😂😂😂😂
Scott on the apron is perfection, even if the tomatoes weren't! That was hilarious
With all that washing up to do it must be called "30 minutes to cook 2hrs to clean up"
Also yes. Those tomatos are much bigger than we are used to in Europe
Idk man, this heavily depends on the kind of tomatoes. I like to use oxheart tomatoes for my burgers that are approximately the same size and since there are a plethora of different tomato varieties,some are definitely that size.
This is the only channel where I feel like I'm on the cooking journey with him.
The apron is amazing. Love the rip Scott 🐌 touch
I’m in the UK
I adore your videos, commitment, talent, and the fact u never give up!
I learn a lot.
Always wait for Sundays ❤
You’ve come a long way man
Never stop doing this x
I literally laughed so hard at the addition of Scott to the apron that I was literally cackling alone on my couch 😂🤣😂🤣😂 gone but not forgotten 🤣😂😂🤣
I love that as far as you've come with your cooking there are still some things you haven't mastered. If you ever figure out the food mill it's all over.
I'm going to order the apron asap, I wear aprons every day and you don't know how much I appreciate that it crosses in the back instead of looping around the neck, the cross back ones are so much more comfortable for wearing long periods of time
Awwww I love Scott on the apron!!! That's the sweetest thing ever ❤
Ham with mushy peas sounds a lot more british than what I'd expect from Julia
Awwweeee Scott the snail on the apron is epic!!!! Rip Scott ❤
30 minute cook off challenges are madness
Ya gotta love when chefs leave out the prep time in their timed meal prep.
Someday it might be interesting to do a revisit of these and see if you can do it in 30 the second time. We already know from Anti-Chefs past that take 2 usually goes better.
Bravo! This is getting to the point where you can take it on the road and perform live . . .
I love how Scott T. Snail will be forever remembered.
No matter which chef it is, I always add around 20-30 minutes onto the time they say it will take. Even with practice, it usually takes more time simply because there's no sous chef helping me prepare the meal. I will say, everything but the tomatoes looks delicious. I might have to try the main meal this week, but substitute stuffed mushrooms for tomatoes. Not going to mess with the flames, as I like my kitchen too much.
Maybe the next apron can have your phrases “I’m not driving” or “order up”. I’d love to see silver Fox make an appearance as well. Ideas for your next merch drop.
My cat and I were cheering for you when you finished! 🎉 Way to go Jamie!
Love these challanges jamie! Youre the best! Hope you make it🎉🎉🎉🎉🎉🎉
Love that you've memorialized Scott on the apron! Got one today. The moment for me today was at 7:51, lol!! Not only done, but peas effing hot as well!
Happy Sunday everyone
Jamie: "I'm going to stay faithful to the instructions. Unlike Julia, I'm not even going to do the prep work without the clock running, just to keep this as realistic as possible for you all."
also Jamie: "bowl me!" 😆
arguably the bowl me stunt costs him time. Also the talking and panicking and reading. Which is fine because nobody would like to see a focused chef Speedrunning this recipe with no commentry
Very, very happy to hear a non-Irish person use "bollocks" in that context 😆
I love your commitment to the bowl gnome bit even under a time constraint.
These 30 minute dinners make me see Julia as Lucy pulling the football away from the chef. Also, that is Avery small portion of ham for four people.
Perhaps it is Lunch snd not a dinner? Re portions :)
(One Ham steak each seems ok, tho?)
I think the method is in the 30 MINUTES COOK - with 30 minutes preparations BEFORE COOKING. She Lied to you ;) Always a joy, thanks x
🎉 JAMIE AND JULIA. I saw her make this meal on her show. Love it ❤
Brown ham slice in a pan with oil and butter -
Dijon Sauce: @9:46
2T Dijon
1T tomato paste
Beat and add a 1/4c cream to start.
Add to beef stock and Madeira wine.
Add ham back to pan
(Something like that) 😅
I like the pea and watercress puree. I think it would be good cold as a dip. Add some fresh mint and parmesan cheese. The sauce for the ham looked really good too.
Yum 😋 ❤
30 Minutes of Ham Hell???🤔🍖🔥
Sign Us Up!!😂❤️🤣
DRUNKEN Cherries Jubilee?🥴🍒🤭
This sounds good.
Love this as expected! Ordered the apron too! We think you're awesome and look forward to every episode.
I'm really impressed you did all of that in less than an hour! 😮😮😮
This is definitely a "Chopped" episode!
A way to eat your leftover water cress is to take the stems out, put in a saucepan, cover with water, add bacon grease, and salt. Boil until tender. Its a fabulous green! I love land cress better but water cress is easier to find. We in Kentucky call them "creases". Its my favorite green!
You may call yourself a Joker but to me you're the Ace in the pack!! That was a valiant effort and I don't think for a second that JC was in the kitchen alone and unaided like you were when she did it! Bravo, sir!!
I think that Julia uses the 30 minute mark with grace for the at-home cook. The idea was to make these French meals more approachable and fun with ingredients that people would likely already have at home. I'm sure that she'd be thrilled with the outcome of today's meal ;)
That ham sound stellar. Definitely stealing the idea of mustard + tomato paste + cream into shallotty stock/wine combo.
I discovered you 3 days ago and I’ve been binge watching as many as I possibly can since then… maybe 25-30. I doubt I’ll ever attempt one of Julia’s complex recipes since I have a hard enough time making simple things, but I love watching you work your way through all the issues that come up. Please keep doing what you do…don’t change, don’t stop…thank you for being authentic and hilarious. 👏💜
Finally!! I have been wanting you to offer an Antichef apron for a couple of years. I'm ordering!
I love the nervous laugh around minute 10 haha
This looks like something that was served at one of those swingers resorts in the Poconos in the 70s. The resort is still there but it’s been abandoned for 40 years, and this dish is rotting on a table with a dusting of asbestos from a collapsed drop ceiling tile.
What an insane menu! I *maybe* could've gotten it done back in my line cook days, but that's a *huge* maybe. I'd definitely have to do it in a zen-like state, speaking to no one, nevermind trying to make a video about it.
It's good to see Jamie being honest about the tomato dish.The anchovies or capers alone, but together? Those cherries are on the menu tomorrow night.
I always tell myself “Jamie has posted a new video… I’ll watch him for a couple of minutes…, put him on in the background while I do something productive…”…. But noooo, always glued to the screen 😂
Bravo!
Amazing video as always jamie. And dont worry man im sure youll get it next time. You always persevere🎉🎉🎉🎉🎉🎉🎉
Great video as always, I'm sorry I laughed so hard when the 30 minute time passed, hope you didn't hear me.
vanilla icecream with warm fruit will always be excellent
Literally look forward to every upload. Thanku Jamie
Chaotically entertaining, as always.
RIP Scott! I just adore this show. ❤️❤️❤️ 🚲
I Love the apron! I love that you included Scott the Snail too! RIP Scott! 🪦🐌
Have been so inspired by these videos. Following this video for guidance, I made the cherries jubilee. They were delicious 🍒. Look forward to seeing many more recipes come to life!
I am so sorry i missed out on the apron, its perfect! Please make it available again, i promise to buy 2 of them, at least. I love your videos, you cook like i do, and somehow it all comes out OK.
I've tried a couple of Julia's 30 min recipes. It always takes about an hour.
Jaime…that sauce tastes amazing with chicken as well! Grilled OR CRISPY chicken (think chiken parm but dijon and no cheese) with the chicken with angel hair pasta OR in a crispy chicken wrap! SO GOOD 😋
i think its doable in 30 minutes, but i would totally reorder the steps quite a lot - eg: start the ham early, since you have to boil down the stock and make a sauce after, etc.
This channel brings me so much joy, I love watching this at the end of the day to relax, it makes me smile - i say this wholeheartedly, keep doing what you're doing
Ordered my apron. Can't wait!
I also felt so much better when the clock ran out! Haha! I would love to know how long it usually takes you to make a Julia Child meal!
Would love one of those aprons, I have been watching and supporting your channel for a long time! $70 is a bit much though I think.. can’t wait to see what you drop in the future. PS 30 min is just unrealistic for anyone other than Julia herself 😂😭
I probably wouldn’t have been tempted into buying the apron we’re it not for the Scott tribute. That put me over the top, well played sir.
That lil guy captured our imagination and stole our heart. 🐌 Thank you for your support!! 🙌
My favorite video thus far, you are so ding-dang entertaining in that kitchen of yours. Having only very recently discovered your channel I am very disappointed to have missed the apron sale. You have me seriously wanting to cook now. How is it you don’t break a sweat?
Geezzz you’ve got them well trained. They now give you bowls BEFORE you even ask for them! 😮
I don’t think that cooking should be competitive or a race, just do your usual whacky, competent, charming and creative usual.