I know that this is probably a stupid question, but how does he do the "bowl me"? Does he have a two story apartment? Y'all please don't make fun of me too hard lol thanks in advance😃
Watching you learn to cook with Julia has been fascinating, you have grown so much as a chef. I look forward to all your episodes, but the Julia ones are my absolute faves. Congratulations, and here's to many more...Bon Appetit!
Your pate looks almost exactly like I've seen in France and in London. Quite honestly it's always surprised me when I've seen it for sale and it's not been sliced yet or when I've made it, the whole pate just isn't that nice looking. But when it's sliced all of its beauty comes out. Now all you need is good bread, great dijon, and maybe a cornichon You did a great job on this one.
Congratulations on 100 J&J episodes! This show is genuinely really inspirational, it encouraged me to try some of the recipes myself (the chocolate mousse is still my all-time fav dessert) we’re all learning alongside you! Love the series, thank you for sharing! PS the Fridge seems extra talkative lately, tell it I say hello
omg you are now in a the master chef class level...congrats on this 100th episodes. of J&J... Having made moose liver pate AND having my own meat ducks I will try this out...thks for this one special 100th show...JuliaS spirit was spinning in happiness...
Congratulations on your 100th show !That's alot of pate to eat, some good bresd and mustard and cornichons, it looks wonderful. Chicken liver pates or rabbit so many variations are now in your repertoire. 🙏🎉🥂🎆
Happy 100th episode! Your show reminds me of my French grandma so much, quite a few times when you were confused by a step I've shouted at my screen how my grandma taught me to do it, but I've also learnt a lot from you! I wish you 100 more episodes and then some 😊
Happy 100th!! 🎉🎉🎉 I’m so happy you started this series, I didn’t know you before Cassoulet 😂 but it has reawakened my love for cooking, and trying out new recipes and old, and I couldn’t be more grateful for these 100 episodes 😍
When you started talking about the movie I couldn't help but think about the butter scene at the end. The scene where she just leaves butter in the museum lives rent free in my brain.
Blow torch is a faster way to brown it. Baste it in some butter or duck fat first. The blow torch method is what chefs are using these days on baked Alaska also. Less exposure to heat.
Simply brilliant. I have avoided making a pate of any sort, and this recipe confirms that. Nonetheless, it looked beautiful. BTW - your videos are the BEST of any I watch. Funny, informative, engaging, honest - you really do a great job of highlighting the challenges anyone starting to cook faces. And I am certain you have given lots of us the courage to try something new. Keep up the great work. ❤
This AG1 sounds amazing! I personally am intrigued about the immune supporting ingredients. And you look so healthy!! /s 😂🎉❤ Congratulations on the sponsorship
I just discovered your channel and I love this concept! Julie & Julia is one of my favorite movies! 😊 Congrats on 100 episodes! Now, onto binging the other episodes!
If you start at the beginning of his culinary journey, you’ll be awe by his bravery, and the progress this fabulous young man has made in such a short while.
@@BevMorrison-zc6ej I'm currently watching some of his first videos and holy moly, I can see what you're talking about! It's night and day! I'm really glad I found this channel! 😊 Svar
I love it. My boyfriend leaves the room when it comes on because we have seen it so many times. Meryl Streep and Stanley Tucci should be in all the movies together.
Congratulations! Yours are the only videos I open IMMEDIATELY when they come up on my subs page. I adore your show. Two things: 1. I slowed down the playback to 25% when you did “bowl me” today, and I still can’t figure out how you do it, which makes me an idiot or you a genius. Let’s choose the latter. 2. How could a spinning bowl have me laughing so hard that I could barely breathe? But it did. Bon appetit!
I've been trying to figure out the "bowl me" technique for quite a while now ... I thought I was stupid for not being able to ... If you figure it out, Maryann, please tell us !! AND .... that bowl was something else !!
Interesting, I would consider this more of a terrine than a pate. I wonder if the inclusion of the offal is part of the distinction? Or maybe the lack of binding agent like a gelatinized stock... I'll have to look into that!
That would make a killer sandwich. I'm picturing some toasted sourdough, a smear of Coleman english mustard, and a slice or two of swiss cheese. Maybe some pickles, but that may overpower the flavors of the pate.
The aesthetics may be gruesome, but at least the flavor is good. Also, you just need a sound board of various Julia Child noises, snarks, and quips. The ghost of Julia Child spinning the bowl sent me.
All your little touches of 'bowl me, sieve me, order up! and au revoir' are just part of your charm. The other part of your charm that has obviously captivated an ever-growing audience is your honest feelings about the taste, texture, smell and difficulty of Julia's more creative recipes. You are a joy to watch and an inspiration to many of us for challenging yourself to ever-greater culinary heights. Congratulations on the 100th anniversary!
Not the Julia Child noises in the background 🤣 you’re fucking hilarious, man! You know, I’ve been wanting to do a self produced RU-vid cooking show myself - your show is inspiring! Anyway, loved the episode and this recipe. Cheers!
You are the first person to describe the flavour of AG1 in any form. It's wild that of the 50+ channels I watch who have had them as a sponsor not one has mentioned the flavour. In my experience, any liquid green drink has tasted like bile but now I'm more inclined to try it than before. Though, it still looks like cremated remains as a powder.
I love when you say, "a little hoot of salt!" I find myself saying that every time I cook now 😊 And congrats on 100 fabulous videos! Its been very entertaining and enjoyable to watch your progression! 🎉❤🎉
Aha! So now we know who has been providing all those bowls. It's the ghost of Julia! I can't think of a nicer way to be haunted.🥰 Congrats on the big One-oh-oh! You have grown so much in both your cooking skills and in your self-mastery over your dyslexia and the other foibles that we humans all must deal with. You really are an inspiration, Jamie! 🎉🎉🎉👏👏👏
Julie Powell wrote a second book called Cleaving about how fame affected her and her marriage. It's a lot spicier than the first book and got slammed by critics because they were expecting it to be similar in tone to her first book. Instead it mostly details her affair with an ex of hers and how great the sex was, there is a lot of sex in this book, and her stint as a butcher. There's some not so subtle subtext about how the brutality of butchering is synonymous with carnal pleasures, but ultimately it's a much more shallow book.
The idea of sex being anywhere remotely like the slaughter and butchering of an animal is so insane. How unhealthy of a relationship does one have to have to see similarities.
Cleaving was different from the naiveté and "youth" of JnJ for sure. Powell seemed like a complicated woman trying to find herself. I was shocked and saddened hearing that she'd passed and that her journey was cut short at 47. But look what she started...
@@Swedishtrex It was. I'd started backwards after hearing powell had passed. Fixated on the movie, then working backwards I read the book JnJ and then cleaving so i was a bit forwarned to the hard turn of this book. I would have enjoyed more of Ms Powells strong determination and abilities to write in a real way that i could relate to.
I just found your channel last week and on Sunday my mentor passed. I had to get out of my head so I watched many of your videos all week and it's helping me handle the pain. Keep doing what you are doing it makes a difference.Thank You so much!
I loved the movie Julie & Julia. Not to sound dramatic, but it made me a better person. A lot of the things she was doing in that movie when it came to her personal relationships really mirrored my own, and I had to do some self-reflecting. Congratulations on your 100th episode! You've come so far from your unicorn cake chaos, its hard to believe this is the same channel. You might want to burn some sage to exorcise the demons from your kitchen though. 😅
Thank you so much for this series. As a 50-something year old woman who has cooked many, many meals it's still intimidating to step out of my comfort zone and make something that looks difficult. I love seeing your thinking process when breaking down a recipe. Keep up the good work!
Anyone else imagine Jamie’s momma watching her boy on the RU-vid’s just super proud? I became a mom this year and Jamie and Julia have been keeping me company throughout this sleepless 365- thank you for your videos and dedication!
I truly love this series but this episode had me rolling. From "bone a duck" to the spinning bowl to the aspic - why not add some gelatinous meat to your gelatinous duck? - I am deceased. Thank you for 100 fantastic episodes 👏 and congrats! 🎉
Absolutely love the comedic factor you're incorporating into the videos!!! I was hoping you'd bring out a kitchen torch to brown the skin because I was looking forward to the commentary. "Julia's" possession of the bowl was a great spin 😂
Congratulations on your 100th episode! You are an inspiration to challenge things that are unknown and not to be afraid to make mistakes or have to start over in order to succeed, thank you!
Pretty sure you just have a poltergeist. The spinning bowl? The vacuum above you? The overactive fridge? Yeah, ok. Maybe your "bowl me" ghost is playing tricks.
🦆 The Julie, Julia, & Jamie Show 🐖 I'm pretty sure that was BOTH Julie AND Julia who came for a visit today. It's nice you were serving them Patè. I'm sure they loved it!
