Don’t know if you’ll see this but I’m a EMT. I know it’s annoying to you but seeing you pause when the sirens start is appreciated. To many people don’t care when they see lights and sirens and it makes all of our jobs more dangerous. I know it seems small but thanks you!

@user-oq4rn8oh4v

4 ай бұрын

I love that Jamie has us trained to say hope everyone's ok when we hear the sirens..take care over the holidays 🎅

@Dabednego

4 ай бұрын

Hope everyone is okay

@johnnyboy0912

4 ай бұрын

thank you for the job you do. i am sure you aren't thanked enough but you should be thanked daily.

@Knightowl1980

4 ай бұрын

No one wants. To talk over sirens. But it’s annoying when no one acknowledges emergency vehicles. I had my own experience the other day with one where I was cursing out drivers to move the fk over

@eliseu.8902

4 ай бұрын

@@Knightowl1980 to me whats more annoying is when people pull over and the ambulance is obviously on the other side of the road and they see it and still don't move.

2:34 - Anyone else get a sense of foreboding whenever Jamie says things like, "I don't find it necessary"? 🤣😅

@lisaclark1181

4 ай бұрын

I immediately thought of his previous rolling disasters and thought just maybe the flour is necessary!!!

@d.martinez-rodriguez333

4 ай бұрын

Yep!

@cecacademicadvisor

4 ай бұрын

😂😂😂

A tip for the yorkshire puddins from Wales. Heat the oil and butter in the muffin tin until very hot in the oven. Then pour in the batter, it should sizzle as the batter hits the oil and put back in the oven. Merry Christmas xx

@Susan-cooks

4 ай бұрын

My Dad was from South Shields, England. He taught me to use the fat rendered from the beef and fat trimmings (which he cooked in the roasting pan along side the beef) for baking the Yorkshire puddings in. About 1/4 inch of fat in each muffin well deep then to heat the fat in the muffin tin before filling about 2/3 full and baking. I was also taught that the batter should be mixed when the beef goes into the oven, covered, and left to rest at room temperature until it was time to bake. The Yorkshire puddings rise beautifully and have a nice well for the gravy!

@FutureCommentary1

4 ай бұрын

Watchers of the GBBO know this tip.

@kenken6550

4 ай бұрын

100% though, I like mine in a big frying pan. I find they get too cooked (for me) in a pop over or muffin tin

@bflogal18

4 ай бұрын

I was concerned when I saw the trimmed roast. My grandmother always used the molten fat that accumulated in the roasting pan. Healthy? Absolutely not, but oh so delicious!

@judeiemccormick

4 ай бұрын

I felt very sad when I saw him put the batter in a buttered tin. But excited to see some Yorkshire pudding representation!

This is my favorite KZread channel that I found in 2023!

@Saint.Monica

4 ай бұрын

Same. Me and my kiddos' favorite channel.

@nylascotia6894

4 ай бұрын

Same! 💕

@desdemonathomas511

4 ай бұрын

same!

@Debra_Hasatheory

4 ай бұрын

Me, too!

@sandi4215

4 ай бұрын

Me too!

Now that I finally got an idea how much of a Herculean task providing such dinners is, I want to bow to the ground for my long deceased mom, who always prepared something likewise for the holidays - without even ever mentioning how much efford, skill and patience it all takes.😲

@bahhumbug9824

4 ай бұрын

Watch "The Bear." Season 2 had Jamie Lee Curtis having a literal meltdown while trying to make a holiday dinner and doing battle with timers.

@spicybeantofu

3 ай бұрын

Yeah lots of women were forced into silence over this bs.

At the part where you're rolling up the cake and I actually started clapping at your success 😆 Grats Jamie!

@mizztab3677

4 ай бұрын

Realized I was holding my breath till the last minute

@butIforgotmypen...

4 ай бұрын

lol I was doing that as well. I was cheering and yelling, "he did it!"

@rachelmiller8323

4 ай бұрын

Fist pumps for me!

@davidcomtedeherstal

4 ай бұрын

You haven`t yet seen it unrolled yet?

@s4juliette

4 ай бұрын

@@davidcomtedeherstal i had only just started watching and was a few minutes in when I left that comment, so no i didnt see the unrolling part yet

After watching you roll cake’s again, and again, and again, not exactly failing, but…. What a glorious moment to see you succeed so splendidly. Julia would be proud! Your entire meal looked amazing. Bon Appetite and Joyeux Noël.

I like how the cake matches the roast; four bones, four cherries

@franciscamarques2158

4 ай бұрын

What a great eye, so cute !!

few things in life bring me as much joy as the little jump every time he reintroduces the silver fox

When you showed us Julia Child, "laughing" at you, I couldn't help but giggle!🤭😂💖

Been checking back all day for this episode! So excited!!! Merry Christmas Anti-Chef!!!

@antichef

4 ай бұрын

Appreciate that! This one took me a lil longer than usual! Merry Christmas!

@amandafeliciano542

4 ай бұрын

​@antichef Happy Holidays to you and Mrs. Jamie! We don't care how long it takes, thank you for all the wonderful content this year, can't wait to see what you do in 2024! ❤

@Druidh31

4 ай бұрын

@@amandafeliciano542👍🏻 merry Christmas

@XxMrRoachxX

4 ай бұрын

@@antichef This was awesome dude!!! Congrats for pulling off this masterpiece!!! Merry Christmas!

I actually have a SIGNED copy of Baking With Julia. I went to her book signing event at the old Simpsons store in downtown Toronto. What a great meal! And you've finally slayed the roulade. Merry Christmas. Can't wait to see what you cook up in the new year,

The secret to Yorkshire Pudding is very cold batter…I make mine a couple of hours before and place in fridge. Put a teaspoon of fat in each ramification place in oven until smoking hot and then pour in cold batter.

Yorkshire pudding batter is equal parts (by volume) flour, egg, milk. With a bit of salt. The muffin tray should go in the oven first with some fat till it's really hot. Then add the batter and return to oven. They should rise massively and be light and fluffy.

@lindamounts2193

4 ай бұрын

That is the way I've always known.

@merseyviking

4 ай бұрын

This is the way.

@msskellon

4 ай бұрын

Those yorkshire puddings were sad

I loveee when you cook full course meals!! It’s like 10 episodes in 1. My favorite 😅

Congratulations on finally conquering a rolled cake! I knew this day would come. You are a rock star!!

Jamie, I remember your first trials and tribulations in Belgium. We gasped when you did the vanilla bean thing in England, I was shouting at the TV when you tried to roll the jelly roll, and we cheered when you persevered. Julia would be chuffed to bits and very proud of you. I As a matter of fact I think we all are. The best Anti-Chef on KZread. Hope you and your wife have a lovely Christmas with your families and I am sure you will stay away from the kitchen as far as you can.

There’s many a woman who does all this for the holiday AND works full time! Props to them!! Happy holidays everyone!!

@civilizeddiva

4 ай бұрын

…and saves money throughout by the year to ensure there is a budget for holiday groceries- - on top of presents, and let’s not forget the pre-and post-clean up😅

@d.martinez-rodriguez333

4 ай бұрын

Because we love our families❤❤❤

@maureenlea572

29 күн бұрын

While looking after kids (including newborns and teens) dealing with a husband, fielding calls, questions and interpersonal issues in her family and his family, dealing with aches, pains and medical conditions of her own and any member of her nuclear and extended family, dealing with any sudden non-meal issues that occur and more...

@ypcomchic

28 күн бұрын

@@maureenlea572 just breathe!

Honestly haven't seen the whole episode, But I know you pour your heart and soul into these videos/vlogs. Just absolutely love you. Thank you for your production. Now with a dirty martini, I am watching. Merry Christmas, Jamie. LOVE you.

The thing to remember about a roulade is that the cake needs to be moist and a bit springy. That's the combination so that it can roll without cracking. The best practice is with a thicker but smooth filling so you can get used to using a delicate touch. We learned in a commercial cooking class in my first high school and later I had a friend who refused to believe I actually did it because she couldn't. You've certainly had practice and we can see that it helped a lot! Bravo!

I have been making 1-2 a week of Julia’s recipes since I began watching you. Thank you man!

I'm so sorry about your difficulties boiling sugar. You might want to try Ann Reardon's (How to Cook That) tip: using a silicon pastry brush and some water, carefully wash off all the sugar crystal on the sides of the pan to prevent granulation.

This was Divine Intervention !!! Our local grocer had prime rib for 4.99/lb, so of course I bought 3, lol. When prime rib is cheaper than hamburger, you JUMP on that deal, lol. Happy Holidays to All and here's to the Anti-Chef Adventures in 2024 !!!

@bahhumbug9824

4 ай бұрын

Prime Rib cheaper than burgers? And they say the world's gone downhill! I can't for the day when lobster's cheaper than whiting fish.

@tammyhall3144

4 ай бұрын

@@bahhumbug9824 These are strange days we live in my friend,lol.

@whydoineedanameiwillneverp7790

Ай бұрын

​@@bahhumbug9824wasn't there a time when lobsters were cheap enough to feed to prisoners? They say what goes around comes around, so maybe someday!?

Osmosis is the movement of water between cells, diffusion is the movement of anything else between cells. Putting salt on the meat means that it is diffusing into the meat cells, while any release of moisture would be the result of osmosis. Thank you for the episode Jamie... you're a treasure!

Your contagious enthusiasm, spritely spirit, humor, and disarming personality make this a favorite cooking show for many. Oh, and artistic editing! Warm seasonal greetings Jamie, and thanks.

Perfect! Congratulations on conquering the cake roll. Merry Christmas to you and Mrs. Jaime 🎅

@marya9667

4 ай бұрын

Is it a battle of cake thickness to liquid filling

When making praline, always oil cookie sheet to keep praline from sticking. I place 1-2 cups of sugar to one cup water, heat until it begins to spin a thread, pour over toasted nuts, let cool, break it up and spin in food processor. It takes practice. I have been doing this since I was 10, no joke. Most of my cooking is French or Italian, Spanish and Greek. The Buche is easy once you master the sponge and buttercream.

Congratulations on how the cake turned out, and you managed to roll it up beautifully! A triumph! With Yorkshire pudding batter, yes it often looks lumpy. You let it stand for a little while and then stir it again, and that helps the flour incorporate. And your joint of beef also looks gorgeous, I am very impressed. The way I know about cooking Yorkshire pudding, you use either the tins (as you have) or the roasting tin after you take out the roast. Have the fat *smoking* hot, pour in the batter, then put it straight in the oven. I haven't seen it cooked the way you do it, so I'm intrigued to find out how that turns out.

Your dessert prompted me to recall the meringue mushrooms your made to decorate the log dessert. They were wonderful! Today's episode had me laughing out loud with your flashback about your woes following your being on top of the world lol .

The syrup really helps with the rolled cake- i learned how to make it from a chef in my hometown and she had us make sure the cake was very moist with syrup before rolling. rolling was a breeze. She also uses gloved hands to "frost" the cake to give it a very lovely woody look.

@fishfootface

4 ай бұрын

That's a great tip. Thanks.

@weloverescuedogs2820

4 ай бұрын

For the ‘Yule log’ type look? That’s a fantastic idea! Thanks for sharing. 😊🎄

I’m overjoyed at your cake success! My family and I are making a Christmas dinner not too different from yours.

Loved this episode, all looked great, only one criticism is the Yorkshire puddings, in England we have them more crispy and risen, you always cook them in a tray that's mad hot and use beef dripping for flavour and high smoke point. Check out the Mary Berry recipe, it changed my yorkie game!

@fishfootface

4 ай бұрын

I agree, English Yorkshire pudding is the bomb.

@redeye1016

4 ай бұрын

Agreed - Jamie next time use the beef fat trimmings along with any other fat of choice, would have been amazing

You did it! You conquered the roulade!!! Congratulations! Merry Christmas Jamie!!

Super satisfying to see everything come together like that. You nailed it, man.

Candied cherries are also called glacé cherries as well so not quite the same as maraschino cherries. Think the green part of the cake decorating might be candied citron. Here in the states most candied cherries I have seen are the red and green tubs on holiday baking displays. Also the candied rosemary stems used on the yulelog would be really nice on the cake plate

So I'm not a comment reader, so you may have been told before. Our family hack for sugar candy: keep a bowl of ice water next to you when you boil the sugar. When you think it may be done spoon a small drop in the ice water. It will instantly go to whatever solid state it will turn into. Feel the texture with your fingers. Is it to soft, cook longer, does it feel grainy, you've gone to far. Making a glass candy? Did it go hard? Does it just disolve when it hits the water? Cook longer. We make a ton of Christmas candy every year and never once used a thermometer. I tried once to make fudge with a thermometer and it didn't set at all and ever since I stick with grandmas ice water.

Merry Christmas Jamie!! I’m proud of your cake!

Man, this made me want to go out and buy a prime rib roast. Never made one before, but it looks simple and delish. And way to go with that cake roll! Happy holidays, Jamie!

@hunterjohnson7393

4 ай бұрын

Julia knows French cooking, but not English cooking. Check out Thomas Keller's blow torch method. I've been making these since the 80s, but TK's method is the best.

@Starlysh

4 ай бұрын

@@hunterjohnson7393 Sounds fun. Thanks for the tip!

@alittlesteph

4 ай бұрын

The easiest and most satisfying meal HANDS DOWN. I have been subbing NY and boneless rib roasts for more frequent and cost effective gatherings for quite a few years after getting over the fear of that first roast. Also, there is the 500 degree sear /drop oven temp to 250 without opening the oven door for 2 hr method AND my ultimate favorite for ALL small roasts is 6 hrs in my Ninja Foodi on "dehydrate" (think low and slow - no overcooking) function then "air crisp/fry" the exterior for 6 minutes. (This is particularly amazing for making a cheap cut like round roast into a delicious carving roast during the week - that doubles as perfect medium rare deli roast beef from the leftovers) ❤

@weloverescuedogs2820

4 ай бұрын

Do it! It’s so delicious and not hard. Please season with more than just salt and pepper tho. I usually season and keep in the fridge overnight and remove the prime from the fridge to bring it to room temperature and you’ll need at least an hour if it’s a large roast - go ahead and make a large roast. The leftovers are so phenomenal and you can do so much with them- if there are leftovers 😉 *edited for some dumb mistakes 🙃

@staceyn2541

4 ай бұрын

Hrm. It's amazing how differently all the commenters make a roast! I just let mine rest at room temperature, lightly coated in kosher salt, then into the oven on just a cookie sheet. Bake at 475 for about 20 minutes, turn it down to 325 for another 10 minutes per pound or until the internal temp is around 125. Remove from the oven, tent with foil, and give it at least 20 minutes to rest. Perfect time to cook the rolls or a tray of asparagus. The roast can sit even longer if needed, as long as it's covered. Simplest thing in the world to make. I don't like adding pepper and other spices because they can burn. I don't even french the ribs or tie it up.

While I'm happy that you and Julia have that "woo woo" connection so she can send those heavenly bowls down to you at the perfect time, I admit that I miss your "Bowl Me!" exclamation, perhaps too much. It's like the OG of Anti-Chef and should be on an apron!

You may know this already.... The Smithsonian National Museum of American History in Washington DC has Julia's actual kitchen on exhibit. I've seen it twice and it really captivates me. I distinctly remember watching Julia's cooking shows on TV back in the 80s & 90s. I hope everyone gets an opportunity to see it for themselves 😊

Congratulations, Jamie! This video is truly a triumph for you.

Loved watching this as I’m doing beef too….. one thing… Yorkshire puddings, you heat the pan in the oven with the fat/lard in it, you then pour the batter into the hot pan. That’s how you get the most risen crisp yorkies. Happy Christmas to my favourite channel!

So excited to watch this! Merry Christmas 🎄

This was great! Merry Christmas!

I love watching the viewer numbers go up and up! Great video as always!

This is the best holiday treat! Happy Holidays, Jamie.

Absolutely awesome!! Holiday best to you!

enjoyed this so much! merry christmas! 🎄

That was a lot to do in one day. You did good. Rolled that cake like a champ; orange almond cake redemption!

Got my Anti Chef apron and it’s already my favorite Christmas present! And…another great episode!

Yippeeeee! Happy Holidays. You are amazing.

merry Christmas Jamie! & good job !

Your Christmas dinner looked fantastic! Congratulations on the roulade cake. Merry Christmas !

Hey, you really made a beautiful feast!! I have my fork ready!

@antichef

4 ай бұрын

hahaha I know, right?! 😂😅😬

@rosezingleman5007

4 ай бұрын

No kidding. I’m halfway through my sixties and I’m all too happy to be a guest only from here on out.

Merry Christmas!! Love your videos. Great roulade!!

Wow, not only does this look delicious, but it also looks very elegant - BRAVO!

merry Christmas Anti-Chef

Literally clapping and cheering at the “ORDER UP!” Magnificent! Merry Christmas to you, sir! 😃🎄✨

LOVE IT, literally drooling this side of the screen ❤

Well done! Merry Christmas!

What a totally enjoyable episode! I was holding my breath as you rolled the cake but you nailed it!! YES! Merry Christmas from Vermont to you and your family - looking forward to many more great recipes with you.

Jamie, you've come so far! This is one of my favorites. Well done!

Amazing as always

Happy holidays! This looked amazing!

Jamie, i have been watching your KZread channel for a while and this episode made me so happy. having seen you grow as a cook and making a great holiday meal. thank you for the entertainment and inspiration.

Well done! I’m super impressed. And the green thing on the cake is probably candied angelica (?) we used to have it carved into leaves on winter cakes here in the south of France.

Beautiful feast! Happy Holidays Jamie🎄🥂

The roulade is so versatile. We eat roulade filled with apricot jam over here.

You keep raising the bar and triumph is yours! Well done Jamie! Love the Nutcracker music throughout the video. Happy Holidays! And a marvelous New Year!

This is some of your finest work yet! Not only the dishes, but the production values, including the music and special effects! You truly have grown and I adore your whimsical approach to cooking!

I'm so genuinely happy you got the cake to roll!

Well done! Merry Christmas

I was looking for potatoes… but this was magnificent! Merry Christmas, Jamie and family

Always entertaining. Merry Christmas Jamie. Hope someone else will treat you to a cooked meal this holiday.

This was absolutely amazing Jamie, so proud ❤❤❤

Fabulous job, Jamie!

What a treat! Thank you for making my days better with your content! Your channel is honestly one of my favorites and your videos get me through some really tough times as of late

That was a symphony of emotions, scrumptious highs and frustrating lows and I enjoyed every minute of it. Thanks Jamie, you’re a diamond geezer and we’re all grateful for you. A very Merry Christmas to you and to all!🎄🎆🦋🌱❤️‍🔥🚀💫

My holiday is complete now. Thank you so much.

Congratulations and Merry Christmas!

Loved It! ❤❤ I think the rolling worked this time because you prepped well for it AND you didn’t try to make it too tight a roll. In any case it was all a masterpiece!! Bon appétit ! ❤️❤️

Excited to watch this video!! I also wanted to tell you I got my apron my boyfriend ordered for my birthday from you and it's amazing! Super high quality and I'm very happy with it ❣️ thanks for doing what you do

Fantastic job! Amazing how far you've come. Merry Christmas!!

What an amazing feast! Nicely done!

Oh thank you for the splendiferous holiday episode. Two things: 1. Cake was magnifique! 2. Meal was *chef's kiss* Annnd... hope you and yours have an amazing Christmas! Looking forward to the year end wrap up video 😎

❤💚🎄🎁Ive made Prime rib every Christmas for 20 years.. the only time ive ruined my standing rib roast is to encrust it in Sea salt.. DON'T try THIS lol. It was so salty it had to be thrown out... 😮😢.. .😂😂😊 Happy holidays everyone ❤️💚🎄🎁

Merry Christmas Jamie!! Congrats on the cake!!!

Love your channel! ❤merry Christmas! Rolling the cake … you did it!🎉

You’re almost never delayed so I knew this was going to be a big one and boy you sure didn’t disappoint!!!! ❤❤ Happy Holidays Jamie to you and the lady in the other room 😂

Julia Child is mocking you but also making you practice the rolling cake recipe until you finally follow every part of the recipe without cutting corners until you crack it 😂. You will thank her one day 🤣👍

Love your content man! Happy holidays ❤️❤️❤️❤️🎄🎄🎄🎄

Sheer delight! Merry Christmas 🎄

Merry Christmas Jaime!

Happy Holidays Jamie 🎉. You prepared a fantastic feast.

You did great!!! Just received my apron the other day.......love it!!!!!!!! Merry Christmas!!!!!!

Very good! Bravo. Fave Christmas dinner. Happy holidays! 🎉

Great job! I've seen your other rolled cake episodes and was SO HAPPY to see that this one came off without a hitch for you!!! Woot!

And again, thank you for all of this ❤️!

Thank you for a Special Christmas!!❤

Getting better! Yea Anti-chef!!!