Julia Child's Tourte Limousine is the Mother of all Potato Dishes

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This is Julia Child's Tourte Limousine (Potato Pie with Herbs and Cream) recipe from the Mastering the Art of French Cooking Vol 2.
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Ingredients:
1 tsp of butter in a springform pan
pastry dough recipe:
3.5 cups all purpose flour
9 ounces butter
2.5 ounces vegetable shortening
2 tsp salt
1/4 tsp sugar (NOT 1/4 cup like I did)
3/4 to 1 cup cold water
1/4 chopped parsley
2 tb minced basil and chives
4 tb melted butter
6 cups thinly sliced all purpose potatoes
salt and pepper
egg beaten with a little water
1/3 cup heavy cream

Опубликовано:

28 сен 2024

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Комментарии : 974

@amandafeliciano542 Год назад

THAT'S A 1/4 TEASPOON OF SUGAR JAMIEEEEEE 😂😂😂😂

@antichef Год назад

LOL wow what is wrong with me

@amandafeliciano542 Год назад

Absolutely nothing. ;)

@amandafeliciano542 Год назад

@@antichef I already know it's going to turn out great anyway!

@michaelmize1155 Год назад

I read 1/4 teaspoon of sugar.

@antichef Год назад

I think I need glasses

@Chelle778 Год назад

It was great being able to see the 1/4 tsp sugar in the actual recipe, when you were holding a 1/4 cup sugar in your hand while evidently verifying for the third time that your measurement was correct. You make me feel so normal, Jamie. I am also always right.

@laurastenberg1311 Год назад

I once bought $80 worth of cheese for a mac n cheese recipe because I read 6 cups as 6 pounds. I double checked, husband double checked when we saw how much cheese that was, bought all $80 of it and didn't realize our mistake until actually making it.

@msjkramey Год назад

@Laura Stenberg ha, that's great. But really there's no such thing as too much cheese! Cheddar freezes really well

@trophybuckle3235 Год назад

Jamie is all of us 🖤🤣👏🏼

@wombatlittle1 Год назад

@@msjkramey I eat pizza without the cheese

@Iminsideyourwall_ Год назад

@@wombatlittle1 you menace😭😭

@JackKramme Год назад

Im a video editor and I just wanted to say your "bowl me" cuts are freaking flawless.

@DizzLexic Год назад

I concur!!

@Mark-vj7zd Год назад

The problem with the non-dispersal of the cream is because you used the mandolin, which made for overly thin and uniform slices that pack too densely. You need more rustic, variable and generally thicker hand cut slices to leave some natural space that will eventually be filled with the liquid.

@marleneg.7128 Год назад

Came here to point that out, had it in France and it was thick slices

@wolfen1101 11 месяцев назад

I was hoping someone would address how to fix that, thank you!😀

@marshawargo7238 9 месяцев назад

This makes sense! But I was wondering if setting the lid on top to remove while pouring on the cream mix, then put it back on, would work? OR poke more holes only as adding the cream & cover them with garnish?

@kathywallace704 8 месяцев назад

Use a Turkey injector to inject the cream/ egg mixture. Just a thought

@dowfreak7 5 месяцев назад

@@marshawargo7238 Slightly thicker slices and a few more holes would probably have done it, yeah. Or just skip that part and just make it a saucy thing on the side or sth. Certainly an interesting step to see, though.

@nixhixx Год назад

Yukon Gold potatoes were named after the Yukon River that flows through Canada and Alaska. Dr. Johnston selected the Yukon River as inspiration for the potato as he had previously used other river names, such as the Huron and Rideau, for previous potato cultivars. The Yukon River played a historic role as the primary method of transportation in the Klondike Gold Rush from 1896 to 1899. Historians also note that potatoes were a valued commodity among miners, also known as prospectors, during the Gold Rush, further cementing Yukon as a fitting name.

@simonederobert1612 Год назад

Thank you for the history lesson! I have wondered for a while about the name of that potato.

@chrisparent4660 Год назад

Plus they look like giant gold nuggets. 😏

@TheMimiSard Год назад

I was guessing (as an Aussie who has not that much detailed knowledge of American history) that a golden potato gets named after something related to the gold rush. Thank you for the more detailed info!

@user-kl7xo6jx3q Год назад

Capybaras poop and pee in body of waters. Yup.

@nixhixx Год назад

@@TheMimiSard Well... Canadian.

@Georgina-lv9bt Год назад

Hahaha I literally sang "I was petrified" as soon as Jamie said "First I was afraid".....just sad we didnt get a full on rendition of "I will survive".....maybe next time

@erinwoempner1228 Год назад

Me too.

@pinkLeopard580 Год назад

I did, too haha

@celestinaanderson3979 Год назад

😂😂😂yup

@alfonzopassmore7905 Год назад

😂😂😂

@esmeraldagreengate4354 Год назад

So did my husband who was in the hallway 🤣

@Seishae Год назад

Well today we accidentally learned that potatoes and cookies are a great combo.

@Kimbaface Год назад

😂😂😂

@StormWarningMom Год назад

And for the record, I gasped when I saw the sugar mishap, was cheering when all the spuds were sliced, sad when the cream decided to rebel, and giggled when you did the little happy dance. 😊 Yay potatoes! 😂

@Djm8520 Год назад

If you added a layer of ground beef with finely-chopped onions, you could make a Shepherds Limousine.

@alexia3552 Год назад

😂😂

@mayhewfisher62 Год назад

mmmm

@Menuchah Год назад

That would actually be a Cottage Limousine. Shepherds is lamb.

@Djm8520 Год назад

@@Menuchah What a timely (sarc), pedantic and incorrect reply: Shepherd's pie Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked.

@Dexy83 Год назад

I'm sad... 😢 I've officially watched the entire Jamie & Julia series. Almost finished with your entire library, actually. So happy I found your channel!

@worldsokay-estmom870 Год назад

Very serious question here... why doesn't the food processor get a cool name like The Silver Fox!?

@dianeluke1746 Год назад

I’m on board with this comment. You need to name the food processor Jamie. 😊

@margotjones7168 Год назад

I thought that, too❣️

@spikester789 Год назад

I'm still waiting for the tape measure to get a cool name....he has been with Jamie longer.

@nellgwenn Год назад

I think something should be named Julia. But I don't know if it should be the food processor. Maybe the mandolin. The food processor could be named Ralph. After Wreck-it- Ralph. The measuring tape could be named Thing after Thing from the Addams Family. Thing was always right there when you needed him. Always real handy. 😏 Or maybe Gomez. I like Gomez better. Even though after Jamie uses the measuring tape he could say, thank you Thing.

@alandun27 Год назад

How about "The Black Assassin"?

@SherryAnnOfTheWest Год назад

Tourte Limousine is an attractive recipe from the Limoges region of France and, as an old 4-H kid who spent a lot of time around livestock ... there is a breed of wonderful French beef cattle called Limousin! They are hardy and active, heavily muscled, rich gold in color, have great "fertility," have higher than average dressing percentage (ratio of carcass to live weight) and yield (ratio of meat to carcass), high feed conversion efficiency, and their ability to produce lean, tender meat.

@constanzeguthier1939 Год назад

It's called Pate de pomme de terre in the Limousin.

@etienne8110 Год назад

Yeah it is pâté limousin there. And there should be a pork sausage meat filling. Parsley goes in the pork meat. While cooking the pork meat absorbs the cream and eggs as well as all the lipophilic aromatics from the herbes that went in the fat of the cream and butter. Herbs are parsley and chives, no basil. I know a lot of people use taragon in their familial recipes and I approve.

@LPdedicated Год назад

How this channel doesn't have millions of subs is beyond me. I can't stop watching your content!

@thegirlwholived4196 Год назад

A Julia Child themed POTATO-OFF sounds interesting and honestly mouth watering! Please make it happen Jamieeeee!

@mal35m Год назад

I second that.

@D8271 Год назад

imagine butter off for finale

@kordelia.in.Albany Год назад

I'm impressed with "Jamie's Herb Garden" 💚

@arlysveen706 Год назад

How much water to add to the pie dough? Eye ball it, I’ll know it when I see it! Oh, Jamie! You’ve come a long way!

@kellyo8718 Год назад

Exactly what I said to myself. And chopping those chives like a freaking pro!! 🎉

@margymckenzie7417 Год назад

look at you knowing how to flop your pie lid dough over the rolling pin like a pro....so impressed with how far you've come. 👏

@onemercilessming1342 Год назад

I love these videos!!! Any good craft/bakeware shop will have a "pie chimney" for sale. Your "chimney" was too narrow to allow the cream to flow through the potato layers adequately. Usually, the "chimney" is the shape of a blackbird with an open beak. Here's why: Sing a song of sixpence; A pocket full of rye. Four and twenty blackbirds Baked in a pie. When the pie was opened The birds began to sing. Wasn't that a dainty dish to set before the king?

@karenholley8356 Год назад

. . . and now, we know! Thank you!

@-Ghostess 7 месяцев назад

I love my pie bird. When I'm stacking apple slices and entombing him in pie dough his open singing beak looks more like he's screaming in horror at his fate. His name is Anthony.

@onemercilessming1342 7 месяцев назад

@@-Ghostess Ah, to die immersed in apple pie filling. Yum.

@DerekHall-s4u Год назад

I’m astonished by how many people offer “tips”……….I just enjoy your videos so much. Great content and keep it up for us!

@janefrench1731 Год назад

Im not sure if it would help spread the cream, but instead of pouring the cream/egg mixture into the pie maybe use a Turkey baster or Turkey injector to get it farther into the pie while tipping it on it's side. And let the pie cool a bit before you pour the cream in there. The egg looks to be cooking as soon as it gets near the hot potatoes so it doesn't spread throughout the potatoes. Just a thought. I'm definitely going to try this though, i think you did a great job! It looks delicious.

@MrMstrika Год назад

A little bit of white onion and some cheese I will be adding when I do this, brilliant recipe.

@alanholck7995 Год назад

This exists & is called Tartiflette

@joethomas2354 Год назад

Onion! Yes!

@ItsMeJenBB Год назад

I legit replayed that 1/4 cup sugar part like 10 times and then paused it. Where did you get 1/4 cup? LOL

@antichef Год назад

I really have no idea! I’ve also been watching this footage for the past few days and I didn’t notice it until the comments 😅😅😅

@amandafeliciano542 Год назад

😂😂😂😂

@alanholck7995 Год назад

Did it taste different than non-sugar crust?

@spikester789 Год назад

Right below the measurement for sugar is the word "cup"...

@katebrandt4064 Год назад

I was thinking “he’s going to notice that says 1/4 tsp” 😂 at least it still turned out well!

@suemclaughlin8319 Год назад

I did the exact same gasp at the exact same time as you when you spilled the egg cream all over the top of the crust🤣

@RenéeLustgarten Год назад

I laughed so hard. He's hilarious.

@MissPsychonautical Год назад

What a fantastic start to Friday evening! Cheers, Jamie!

@jamesmurphy7205 8 месяцев назад

I worked in a bakery for a French bakery, he was from the Limoges area. We made some very similar with puff pastry, but opened the entire lid after it was baked and poured on cream fraiche

@BraxtonHoward Год назад

Looks wonderful. You put the bottom of your spring form in upside down, btw. Makes it harder to seal or release.

@patrickbeelendorf5346 2 месяца назад

I love the show. I cook for a living and I love how your show pulls back the curtain and hopefully gives people confidence to make beautiful food.

@clairewright8153 Год назад

So funny story, I went to bed not feeling very well, saw this vlog pop up and thought hmm who doesn’t love a good potato recipe, woke up seeing cabbage and the deserts and lastly cassoulet ?? Checked the library and found 4 vlogs later you helped me some rest and now I’m feeling better going to watch them again 😂😂😂

@kikkirow Год назад

“I gotta clean up this mess” Story of my life in my kitchen haha! 😂

@peepindis 5 месяцев назад

If I could only have a pit crew in my kitchen to handle this dreaded part, all my cooking dreams will come true

@SilverTippedArrow101 Год назад

I grew up close to guelph and moved away, amazing to know I lived close to one of the best cooks on youtube I watch!!

@floorticket Год назад

Maybe some extra vent holes and a turkey baster full of egg/cream mixture.

@Em-jx1lk Год назад

Fellow Guelph-ite here! Super cool that you’re from the Royal City :)

@anne-marie9842 Год назад

That looks like a delicious pie to take on a picnic, especially if there’s some ham added to the potato mix. Thank you Jamie for another really enjoyable video; you are one of my 3 favourite RU-vidrs.

@suran396 11 месяцев назад

I don't even like ham that much, but damn!!! You nailed it!

@CJBray_historyonaplate Год назад

Whoot!!! Guelph!! 🇨🇦 My daughter goes to Guelph university and we were wondering the same thing! Yukon? Our neighbour used to be a professor of agriculture there. I’m gonna ask him and get back to you on that. 👍 🥔

@Synonomous Год назад

It's true. From a chef instructor in Canada.

@DandyLion.Wishes Год назад

The mandolin fits over a bowl Jamie, that's what the side slits are for. EDIT: Maybe next time try a larger chimney?

@jill7759 Год назад

It’s a bit more labour intensive but I find cutting the potatoes by hand helps with the eventual dispersion of the egg mixture. The inevitable irregularities prevents the potatoes from sticking to each other so easily.

@curtbonnell4308 Год назад

Watching your videos makes my day, every time. You are such a joy to watch.

@F13Helm Год назад

Just googled some other recipes for this out of curiosity. Apparently you are supposed to just cut a hole in the pastry crust, lift it up from the potatoes with the handle of a table spoon if necessary, and then pour the mixture on top of the potatoes and under the crust so it seeps through to the bottom of the pie.

@caroleberreur9585 Год назад

Yes, you need the lid cooked like a roof, but I would add the cream on top like this… much easier than through a tiny hole… plus potatoes once cooked are too dense.😊

@TheWillowSteele Год назад

From Woodstock Ontario! Love to here when people are also from SouthWestern Ontario!

@yaoqui Год назад

Actually the word limousine is referring to the region of Limousin, where the city of Limoges is located.

@simonederobert1612 Год назад

More history, more context! Yay! And who hasn't heard of Limoges?

@trishaeverton9592 Год назад

Omg, Jamie! My pie dough ALWAYS comes out in a square. You are my spirit animal.

@TyrTallAsATree Год назад

I had to go back and check when you said you checked and it's a 1/4 cup... I've done the same thing with an apple crumble. I used 1 cup of cinnamon, instead of 1 tablespoon. It was fine, though.

@JanicePhillips Год назад

Whoa Nellie! That's a bucket load of Cin! I bet she was spicy.

@Natalie-hg3gh Год назад

1 CUP

@TyrTallAsATree Год назад

@@JanicePhillips Thankfully I had otherwise doubled the recipe, so it was not nearly as bad as it could have been...

@zachtownsend9885 Год назад

In a case where you have difficulty getting the cream in again for the same reasons, cut the pastry around the edges to create a pastry lid, pour the cream in all over, then replace the lid.

@SydneyChandler Год назад

You had me at potato. But I would have simply made enough of that creme sauce to put it between all of the layers, and then with my cheese loving self, I would have added parmesan to the creme sauce and when it was done, poured some on the finished potato slice. 🤣Your show is both funny and endearing. Keep it up...I adore you and Julia.☺

@debieeflorian9540 Год назад

Hi, thanks for the video. Fyi the limousine in tourte limousine mean the pie is from Limousin a french region. But you were very close because the main city is Limoges. I'm from France and it's so cool to see peoples overseas that are interested in our culinary culture to this extend.

@lexiepsy Год назад

I’ve never heard about a potato limousine before either! Wow that looks awesome I’m going to give that a try! Great job As always Jamie! 😊

@karenholley8356 Год назад

Mr. Potato Head had one for his travels.

@laureneighmy3306 Год назад

Aww! Lookit our lil baby Jams having his own herb garden now!! I'm so proud!

@eyeonit469 Год назад

No matter what you do, no cream is going to migrate through layered potatoes. I think I would try gently heating the cream and when you put your serving of potato pie on your plate, pour the cream around it and pull the potato through the cream with your fork. Watching your journey has been like being the fly on the wall watching my 3 sons as they moved far from home and began doing the same thing. Challenging themselves , learning to cook more complicated meals. The mistakes, the redos, the triumphs and the laughter along the way. So thanks Jaime for this insight.

@simonederobert1612 Год назад

I thought of that as a solution to the 'adding-the-cream/egg-mixture' danger of overflow. But what I suggested is adding the cream/egg mixture before lidding the top with the pastry, then cutting a chimney for expected overflow. Either seems like it would work.

@alanholck7995 Год назад

May be over-thinking this, but I wonder if you could layer the potatoes in specific pattern so as to form egg-cream channels?

@Bekindtoyou Год назад

I don't think I've ever experienced a cooking show story arc before! Initial hesitation and trepidation turn to fun, nay, dare I say joy?! But! Alas, darkness spreads across the land and Jamie plunges from mirth to frustration and sadness. Will he overcome? Stay tuned! So much fun. Thank you!

@justbwyse Год назад

GUELPH!! My hometown too!

@YorranKlees Год назад

Le Limousin is a region of France, hence the name of la tourte from there. The end result looks really nice. I've never tested this dish, this will change soon.

@princessjellyfish6057 Год назад

My favourite RU-vid cooking series, besides tasting history ugh please collab

@jamesl1332 Год назад

The Chaos Energy in this episode is extra peaked.

@peepindis 5 месяцев назад

Representation matters! Lol. In every one of his videos I see myself

@shanaemoorman1494 7 месяцев назад

A good hack i learned in culinary school is to try and roll your pastry dough on a big matt or board and to put it in the fridge or freezer for a couples hours before you roll it out and it will help keep your dough from melting to fast

@SammiEffinG 10 месяцев назад

Thank you for this, my parents have a house in Limoges, I am 100% making this for them!

@bigsisdi2 Год назад

You’re killing me! I’m on a low carb diet right now, but I ❤ potatoes! What would happen if you put the top crust on in such a way that you could remove it to pour in the cream and egg mixture? Or, perhaps, cut a few vent holes around the top crust? It does look good! 😄

@ashenbayfire Год назад

Absolutely gorgeous torte. Full of a lot of Jamie character!

@eleriloki6275 Год назад

If you love the food processor so much you should name it like you did the Silver Fox. So anyone got any ideas on what the name should be?

@SarafinaSummers Год назад

Hows about the tazmanian devil? /j

@Simulacrum84 11 месяцев назад

16:51 “go into the pie you creamy egg” 🤣🤣

@lisapop5219 Год назад

Don't worry Jamie, you will survive, as long as you know how to love, i know you'll stay alive 😂

@kaybrown4010 Год назад

🤣

@j_freed 5 месяцев назад

Limousin is in the southwest, roughly where Bordeaux is. There is Limousin Oak for wine barrels, Limousin breed beef cattle ... you get the idea! 👍🏼 Bon Apetit...

@davidp2888 Год назад

I've never met a potato I didn't like.

@johnboyd7158 Год назад

Not going to mention the 1/4 teaspoon of sugar again, but I am really impressed with the improvement in your knife skills! I have never heard of this dish, but am certain gonna put it on the list of things to try. Thanks Jamie 19:42

@happygardener28 Год назад

I was thinking your vent was too small for this torte. The other possible reason it didn't flow through the layers was that it could have been too cold/thick and set as soon as it hit the hot potatoes.

@mashalemuneyreid Год назад

Yay for Guelph shout out! 🎉

@KatWilton Год назад

Oh, dear... It said 1/4 TEASPOON of sugar, not 1/4 cup.... This is going to be interesting ;-)

@antichef Год назад

oh my 😂😅

@KatWilton Год назад

@@antichef I'm just glad it didn't seem to matter (now that I've seen the whole video LOL)

@randyroth6115 Год назад

Hello Jamie. I am also from Guelph so I just wanted to say hello from your hometown. I really enjoy your channel. Keep up the great work. You are truly appreciated. Just a little bit of advice. When your rolling out your pie dough if you want to get a nice circle you need to roll it once then rotate it 90 degrees after every roll. It will come out nice and round.

@moontoad6412 Год назад

Speaking of potatoes, I''m still dying to know what you're going to make when you hit the countries starting with L, specifically LIthuania. Lots of potato dishes there, awesome neon pink soup, tons of options. No one ever cooks Lithuanian food.

@wpc456cpw Год назад

Neon pink soup?! That sounds cool!!

@moontoad6412 Год назад

@@wpc456cpw It's one of my favorite soups. You can go all out and make it from scratch or used canned beets and broth like we adapted to after WWII and that means you can eat it that much faster.

@wpc456cpw Год назад

@@moontoad6412 what is the dish / recipe called please?

@moontoad6412 Год назад

@@wpc456cpw saltibarsciai It's a compound word, the first part means cold and the second means soup but it always refers to cold beet soup. It's not borscht because that's a Slavic term and Lithuanians are not Slavs, they are Balts (baltic)

@Lasciatemi_Guidare Год назад

Recently traveled to Lithuania and wow! Really enjoyed connecting with the culture of my ancestors (aka eating a lot of potatoes lol). The various forms of potato dumpling were a highlight.

@sharendonnelly7770 Год назад

At 15::50 I definitely heard Super Mario Brothers "do do do do do do do, boink"! Your expression: priceless. Love these videos.

@susanlilley-rizos9906 Год назад

It looks so delicious it makes me hungry. I never knew much about French cooking till I started watching your videos and I’m so impressed that you use butter and cream and things like that. It seems like nowadays everybody’s afraid to use all the good tasting stuff. I can’t wait to try this recipe.

@EDWRFle Год назад

An old classic. Tip use a bigger pip tip or use double foil to fill the pie. First try to open the pie by using s off set spatula just go easy here and use a little milk with the cream and egg to allow it to flow through the pie. Then fill and bake.

@nicoleashkewe2100 Год назад

No way you're from Guelph?! I live in owen sound! Small world lol

@lilbatz Год назад

Small world. I have friends in both.

@anicabroer3705 Год назад

A limousine is a long overcoat. So maybe the pastry is the limousine. Love your videos. Love from Sweden

@stephaniejaniczekssmugglerscan Год назад

Food processor needs a name, crusher… names Crusher

@nbdjz1058 Год назад

him spilling the mixture and being so shocked about it was so funny

@johnneale3105 Год назад

Jamie, Another excellent video: I really apprecitate it when youtubers show the issues they experience along the way and not just, "This went perfectly for me, as per the recipe." However I'm also with the person who was expecting a full rendition of "I Will Survive".

@rionthemagnificent2971 9 месяцев назад

when you added a 1/4 c of Sugar to it, it made me think of the time my dad put Sour cream on his pie.. (It was at a buffet, and it was in the desert bar.. but it was SOUR CREAM for the baked potatoes.. while the whipped cream was on the dinner bar. lol yea we informed the manager about the faux pax politely. the resturant rhymes with Bolden Sorral.)

@LMDetorie 4 месяца назад

Love the channel, would have upvoted this at the end anyway, but upvoting now at 6:40 bc of the Gloria Gaynor reference! You rock Jamie!!!

@sylviecharlois1165 Год назад

Tourte limousine because the recipe seems to come from the Limousin, the région around Limoges. Potato tourtes are pretty common in that région, with variations. I come from a small town, Tulle, 90 kilometers south of Limoges, and one of the specialty dishes there is "pâté de pommes de terre", which you could call "potato tourte" ! It's pretty similar to that tourte limousine, but you put ground meat in layers with the sliced potatoes, and no cream and egg custard. A luxury variation is to make it with confit de canard, duck meat cooked in duck grease until it's so tender you could eat it with a spoon. And when you have your slice on your plate, you remove the upper crust and pour cream on the smoking hot fillling, put back the crust, let the cream seap into the slice and dig in !

@ankhi3585 Год назад

With all that sugar it's almost more of a kouign-amann limousine.

@PsychoKittee1 Год назад

To prevent the butter from leaking out of the bottom of the springform, you can wrap the outside in foil or use parchment inside of the pan. To get the parchment to lay flat, crumple it up, smooth it out, then put it in the pan. Also, the salt on the drippings or boil over onto the bottom of the oven, or pan you have it set on - as mentioned below, is a game changer. As for the sugar oopsie - we've all been there.

@mellie4174 Год назад

Jamie so happy to see you taking precautions with the mandolin. I just sliced off a piece of my thumb with mine. I can vouch it is NOT fun times. Very important to be careful. Lol

@IMDiaz-uk3qe Год назад

1/4 tsp... Teaspoon!!! 🤭

@antichef Год назад

I’m booking an optometrist appointment

@pepitamerrill8938 11 месяцев назад

Just brilliant!

@amynygaard2483 Год назад

Here's me, shouting about the sugar. 👀😂

@lcflngn 8 месяцев назад

My wish is to watch Julia Child watching this video. Omg, what a delight that would be. Would have been. Can only just imagine.

@Fluttermoth Год назад

The combination of potato and pastry is much frowned upon sometimes (OMG, double carbs!!!1!), but is exquisite done well, IMHO (I mean, I'm Cornish, and pasties do it, so I'm maybe biased ;) ) I think your pie was too hot when you poured in the custard, so it set too quickly, impeding the flow of further additions x

@margoz7251 9 месяцев назад

I wanted you to be Canadian soooo much! Yay!! My Canadar still works good! It might be the laugh out loud moments that do it. 😁

@karenwilliams4152 Месяц назад

Mmm. ❤ My family will not know what has hit them! Thanks!!!

@simonederobert1612 Год назад

Jamie, if you ever remake this particular recipe, I would consider, if I were you, putting the cream/egg mixture in place before the pastry topping is in place, THEN cutting the chimney. It may not be following Julia's recipe exactly, but then again, is that not part of personalizing a recipe by adjusting it to your taste? Plus it would distribute the cream/egg mixture as the recipe is supposed to do. If ever *I* make this (and I just might, who knows?) it is exactly what I will do.

@joethomas2354 Год назад

I wonder if you could add several other chimneys all around the crust? Then you could spread the cream throughout more effectively.