In the final episode of this series I would like the camera to pan up and reveal that it's a loft apartment and someone has been dropping Jaime bowls all this time.

@pannagasrig9535

2 ай бұрын

It's Julia

Not going to lie. I clicked on the video simply because I thought it looked like you needed a Charlotte mold to get that shape, but I knew yours had been destroyed so it made me curious. Love watching your videos!

@bowwowbuddy

5 ай бұрын

I truly love watching you cook, but I'm going to say it: Your eyeballing method is wanting. That "1/4 cup" of kirsch you mixed with the glacé fruit looked more like a cup and then some. When some of your recipes fail, I often think it's the ingredient proportions.

@ambsquared

5 ай бұрын

I know he said had a hard time finding a Charlotte mold when he got his, but a quick Amazon search found a lot of sizes and different materials available.

@lindseystein9676

5 ай бұрын

Eyeballing measurements typically doesn’t work well with desserts/baking. I’ve learned that the hard way lol

@bowwowbuddy

5 ай бұрын

@@lindseystein9676 I was thinking that the dessert kind of fell apart after being cut, and all that extra kirsch may have been a reason. And absolutely, 100%, yes, especially with baking, exact measurements are (usually) crucial.

@donvincenti2820

5 ай бұрын

Jaime. Long time fan. I have a complaint. I sent you money for your apron and never received it. But you have my money. What gives

I really like the way the upstairs neighbor helps with bowls and cooking implements when they aren't vacuuming.

@d.martinez-rodriguez333

4 ай бұрын

HAHAH! I thought he just reversed the shot, but how do you simultaneously throw a bowl and whisk into the air and make it look like they just dropped down???

This was the first serious dessert I ever made, when I was in art school. We had a holiday party in my sculpture class, in which all of the dishes we brought were graded on aesthetic presentation. If I recall correctly, I think I spiked mine with rum, not having a ready source of Kirsch. I did manage to get a simple fluted mold and did some fairly sophisticated carved fruit garnishes. You know, Jamie, you are very hard on your cookbooks! And you've come so far. When you were about to put the rice in the mold, I was thinking, "NO! Oil the mold, Jamie! Oil the mold!" and this time you did.

Gotta say, I have been watching cooking shows since Julia was on PBS and Jamie, your show is my favorite of all time. Your little repeat things, your editing, the music choices, it all combines with your personality and results in my kind of entertainment. 🎉❤

@lindafriedlander5228

5 ай бұрын

He's the only cooking show I watch on KZread!

@ChipsAplentyBand

5 ай бұрын

He's going to be famous one day for his signature 'Bowl me!' video-editing schtick/trick, his incongruently triumphant SHORT-order cook 'ORDER UP!!' retorts following HOURS of haute cuisine chef recipe preparations, and his recurring NYC siren-reaction interruption remark: 'I hope everyone's going to be OK.' Julia Child enjoyed hamming it up on camera too and entertainment is a big part of any cooking show's appeal, plus the recurring bits build continuity with the audience. I'm sure Jamie understands that his 'sad sack kitchen disaster incidents' are entertaining for us even if in the moment they are embarrassing for him. In show business the only real failure is to fail to entertain, so 'Spill away,' Jamie!

@paulmaccaroni

5 ай бұрын

❤️ it's a comfort channel at this point for me haha

@TaraFinlay

5 ай бұрын

@@ChipsAplentyBand I love the little hop with the "order up!" And I wonder if the vacuuming guy upstairs doubles as the magical provider of bowls? 🤔🤪

@hannahpumpkins4359

5 ай бұрын

He's awesome!!!!

I think your charlotte mold could be re tinned. There are coppersmiths that redo tin lining for copper items and could probably retin your charlotte one.

@momoha222

5 ай бұрын

Yep I had the same thought. It's not very hard to do at home also. We "re-tin" our kadai ourselves.

@ericpmoss

4 ай бұрын

Yes, Brooklyn Cooper Cookware can do it. Isn’t Jamie in NYC? I’m guessing from the sirens.

@darkgreninja8349

4 ай бұрын

​@@momoha222I'm curious. How do you retin a kadai? I've used mine for 10 years and never done anything to it.

Jamie....if Julia was alive to know you exist she would love and treasure you because you're doing the work. Because I cannot prove that you just gotta trust me. Happy Holidays my favorite chef!

@brucetidwell7715

5 ай бұрын

I agree! Julia's whole mission was to bring the sophistication of French Cuisine to American home cooks. Jamie is the best disciple she could ever wish for. In a way, almost better than Julia herself because she was so accomplished ,but Jamie proves every week that you don't have to know everything to cook well and, when you fail, you dust yourself off (or mop the floor) and keep on going.

@aliciaholborn6748

5 ай бұрын

@brucetidwell7715 my thoughts exactly. He has more patience than I do, especially when he has made the same recipe 2-3x’s in the same episode. My congratulations to his diligence. 🎊 🎉

@JustTheWarning

5 ай бұрын

@@brucetidwell7715 then why did Julia publicly state that she didn't like Julia from the movie/book Julia & Julia?

@cottonfluff1317

5 ай бұрын

Perhaps a younger Julia would've loved a Jamie and a Julia. You know, before she had to endure so much struggle to bring the book/show into fruition. On an unrelated side note, I find it cute that this is the "J" squad.

@brucetidwell7715

5 ай бұрын

@@JustTheWarning I think Julia C. resented the fact that Julie was using her work and her brand for Julie's own financial gain. I never saw Julie & Julia, but my impression is that it was just a sort of autobiographical cultural commentary an Julie's experience trying to make her way through this iconic cookbook. Very different (imo) from Jamie using her cookbooks as a basis for, more or less, online cooking classes.

Pro Tip: Fully whip the cream into soft peaks if you want the dish to hold its shape. The airy whipped cream relies on the gelation for structure, so it needs to be gently folded in. It's also much easier to whip with a hand mixer. Good job making an incredibly recherché and old fashioned French dessert, though. For those without a mold, this could probably be made in individual ramekins or even a 6x non-stick muffin tin.

@d.martinez-rodriguez333

4 ай бұрын

I agree about the ramekins, they would hold better and not be so prone to collapse as the larger version.

Here in Brasil we have a very similar dessert! We call it “arroz doce” (sweet rice), but it’s much simpler: we don’t use those fruits but caramel and cinnamon! I recommend you to check it out but I really want to taste the French version

@GemaEnriquez

5 ай бұрын

Mmmm the caramel and cinnamon rice pudding sounds so good ! My Mom used to make rice pudding with brown sugar and raisins on the stove top it was to die for !

This would be beautiful if chilled in my hand blown Mexican margarita glasses and topped with the sauce and fruit!

@brucetidwell7715

5 ай бұрын

Yes! There is really no reason at all to put it in a mold other than to set in on a buffet.

@allyjean7020

5 ай бұрын

✨hand blown✨

I am so glad to see someone using her original recipes. Nothing angers me more than so called chefs trying to fancy it up with gimmicks. Ya don't need them. Its Julia's recipes, they are fool proof if you follow them to the letter. Thank you for not trying to mess up a good thing. Your videos are amazing, really, I enjoy watching real chefs not the fakes ones.

Love the look of awe and delight when you unmolded the dessert- priceless!

@pjef1956

5 ай бұрын

Yes !! The look on his face was priceless !! So proud and happy !

My Grandmother used to make this all the time, nothing special about it, and she never actually measured anything in her life. It _always_ turned out _perfect_ ...

My absolute favorite comfort food dessert, with raisins and a good dash of nutmeg.

@lisahinton9682

4 ай бұрын

@suzanneleonard5485 Soooo, an entirely different dessert, then!!!

Julia's desserts are fantastic! Thanks For this! Here in Colombia we have arroz con leche!

You can get the old book repaired, for nostalgia's sake.

@racheld8843

5 ай бұрын

Yes! Most cities have book binding businesses such as finebinding or nycbookbinding in nyc. Repairs for newer books such as yours are not overly expensive.

I enjoy everything about your channel but I live for the moment when you proclaim “Order up!”

they may annoy you with the vaccum but your neighbors are very nice to lend their bowls lol

OMG the rewind of the spoiled milk ... I couldn't stop laughing. 🤣

Jamie, here's a strawberry-conserving way of preparing your berries when it's time to cut off the inedible top part: 1. Pull all the leaves/stems off your berries then wash them. 2. Cut each berry in half lengthwise either through or immediately adjacent to its tough stem 'hole.' 3. Then cut a tiny 'V'-shape angled notch around the stem 'hole' area on each half berry which still has one on it and discard the tiny notch-cut piece. This technique saves virtually all of the edible portion of each berry, whereas just slicing horizontally across the top of each whole berry to remove its stem hole wastes some of the fruit.

@bethwitham9934

5 ай бұрын

I stuff a straw through the pointy end works like a charm.

@lisahinton9682

4 ай бұрын

@@bethwitham9934 You must not have even bothered to have read @ChipsAplentyBand 's well thought out comment! Chips was NOT giving an instructional on how to remove the core. Chips was explaining how to not lose a good portion of the edible fruit! How did you miss that??? Your stupid straw method removes a good portion of the edible fruit, along with the undesired core, plus adds plastic to the landfill.

@bethwitham9934

4 ай бұрын

@@lisahinton9682 pretty pissy comment for Christmas, don’t you think???? Ever hear of metal straws??

@hollystiener16

Ай бұрын

@@lisahinton9682 wow. intense

anything with rice pudding is automatically gonna be good i don't make the rules and julia knows it

@chantrellebrown8313

5 ай бұрын

Facts

Jamie, when it says to whisk the yolks and sugar till they are pale yellow, you've yet to do that! The idea is that the yolks become somewhat aerated and the sugar is fully-dissolved. This step, so far, has eluded you! Trust me, you'll get better results if you follow this step more studiously. This looks so so so good! You did a great job overall and I will bet you enjoyed that immensely! Thanks so much for all these wonderful videos, of which I've been binging all day today, Christmas Day 2023.

binging this and Julia on max at the same time

Loved the slope on the unmolded rice pudding. It reminded me of the Rock of Gibraltar.

Soon as you held up that paper I went, "Oh, no. What's he gonna say?" And you said exactly what I thought you would say. Love it!

11:05 May the Charlotte mold 2.0 have a nice stay in your kitchen

@gagamba9198

5 ай бұрын

Thoughts and prayers.

I love rice pudding. This is a great recipe. But Jamie, when the directions say to whisk the egg yolks until they're pale yellow, you never get that far. Please try whisking until the yolks are really pale yellow. Your Crème Chantilly is very well executed; I need to do it like you do! The strawberry sauce sounds divine! However, since I'm not entertaining, I'd ladle the rice pudding into my individual serving size 8-oz porcelain ramekins. And probably eat at least 2 of them immediately 😊

Bravo Jamie! This is one of my favorite desserts. I use a red current jam sauce and Cointreau for the liquor. You've inspired me to make this again for this Christmas.

Sunday morning at Jamie's. Always a good time!

@GrammarSplaining

5 ай бұрын

Right? (sips ☕️)

Quick butter cutting tip: Grater and some plastic, press through. Had a friend who used the julienne on the mandolin for this in a custom bakery. A brush of clarified butter in the bottom of the plastic bowl will keep yolks from sticking as much. Knowing her work it would be a dense linen style kitchen towel over the mix to chill after blending the custard. Lids drip to edge or center. That would help the cool get to the top as well as the bottom and produce a more even product. You can cut nice parchment circles with a graduated divider (the divider is a compass with graduations, you can get them marked or you can just fold a piece, slide it just under halfway across beneath the pan to account for wall thickness and tick the edge).

@brucetidwell7715

5 ай бұрын

I actual have a little butter stick sized frame with wires like an Italian Chitarra. You press it down and it makes slices for butter plates but, if you quarter the stick longways before you slice it, you get perfect "pea sized" lumps for pastry.

I have now watched all Anti-chef episodes just since March 2023. I have noticed so much about your cooking style and ability. I would like to know what you see, or think, has changed since you began this channel and journey of learning to cook advanced recipes.

@lisahinton9682

4 ай бұрын

@marya9667 What a great comment. I hope Jamie sees your request and follows up.

As someone who doesn't like rice desserts and fruit in my dessert, I think I would probably try this once. You made it so well. Keep up the good work.

Never seen rice pudding made in the oven before! Probably less likely to burn that way, too.

@Greyhare

5 ай бұрын

Best way to make it and if you cook it uncovered with a generous dusting of grated nutmeg you get the most delicious brown skin on top, which is the best part of a rice pudding.

@jody-annesullivan4547

5 ай бұрын

@greyhare -yes! My mum is not a good cook, and is now old with failing eyesight, but her custards were sublime and her baked rice was as you described and as kids we would get so excited when she made it. Had to make sure you got some of the skin before the siblings!

@Greyhare

5 ай бұрын

@@jody-annesullivan4547 Only my dad and I like the skin so we would get to share it in all it's buttery nutmeggy goodness, was even better when my mum added sultanas to the rice pudding too, and egg custard tarts in shortcrust pastry with a sprinkle of nutmeg are utterly divine.

@lisahinton9682

4 ай бұрын

@Eltuine My mom was born and raised in England and the rice pudding I grew up on was baked in the oven. Had raisins in it and a lovely dusting of nutmeg over top. The pudding was baked uncovered and a delicious, dry, chewy "skin" would form over the pudding - absolutely delicious and the part that my sisters and I would fight over! ("She got more than me!" then my mom, correcting our English, "..than I!" *_Miss you, Mom. Thanks for the delicious rice puddings all those cold winter evenings!_* )

For rice pudding, arborio rice is really the way to go.

At first, I was put off by the "holiday fruit." I've never been a fan of that stuff. However, after seeing your completed dessert, I'd give it a go. I believe it would be wonderful, especially molded as individual servings. I definitely need to try that strawberry sauce! Thanks for preparing this. Bon appetit!

@LivinInSim

5 ай бұрын

Yep, if you can determine if it's the better stuff made out of real candied cherries, pineapple, etc, instead of all citrus peel dyed different colors, it's has a lot better flavor. The all citrus peel mix is sometimes a little strong/bitter. If all else fails, you can buy your preferred cherries, pineapple, dates, even ginger, separately and mix them together.

Loving the hat tips to continuity. It's a saga

Anyone else wonder where the falling implements come from and what a great catch he is?!😉💕

The way I trim parchment or wax paper is to put it underneath and trace with a knife or single scissor blade tip, then cut with scissors.

I had to pause to comment on that incredibly smooth strainer transition. Nice!

you might be able to get the older cookbook rebound if you think it's worth it

perfect timing. making rice pudding was already on my list to do

Looks stunning Jamie!

YAY! Another good one, Jamie!

This looks incredible.

Beautiful dessert!

Freakin love this channel.

That looks amazing!❤

Man, I ufficial love your videos!

I'm always entertained and I learn, too! Thank you, Jason!!❤❤❤❤

Loved this video, love them all. 🐨🦘🐨🦘😃

That looked elegant, and with your choice of shape and platter, quite modern. I've never eaten anything quite like that, it might be worth a try

Agreed love your show! And that dessert looks amazing! Another Great Job ❤

You knocked it out of the park with this one! Looks fantastic!

Another lovely looking dessert ... Jamie, you rock !

Looks fabulous, I love rice pudding so this is kicking it up a few notches.

That looks sooooo good! I love rice pudding. 😻

Beautiful!

Always watch these videos when I am having my lunch! Kind of inspires me to look into Julia Child's recipes myself!

Jamie, you are simply the best! Thanks for another entertaining culinary adventure. Wishing you and your wife the happiest of holidays!

Ahhh! I love rice pudding man ❤

This looks like a great Christmas dessert! I saw you slicing your portion and I was like "Oh boy he is gonna be full!" Lol

Love the Grinch spatula 😂❤

Great video as always. Would love to see a continuation of the cooking around the world series though

I dont know if this was already mentioned but your old Charlotte mold probably was tinned steel and just needs to be re-tinned. This isnt an endorsement but east coast tinning lists the price per inch on their website so you could see if its worth the re-tinning cost vs replacement cost. Its probably too expensive unless its like an heirloom mold or something.

@ericpmoss

4 ай бұрын

I’ve used them and Brooklyn Copper Cookware - equally good

Magnificent!!! 😃✨

wonderful episode once more jamison, im very glad you brought back the charlotte mould

I love rice pudding, I'm always happy to try any variation on it!

I just love you. I learn and I laugh. That's what it's all about. Thank you.

Everything about this recipe is anathema to me - yet I LOVE all your videos so much!!

I have to try this recipe!!

I love rice pudding. This looks heavenly!! ❤

Great looking dessert

wonderful!!! you ROCK!

WOW WOW WOW WOW WOW. Your KZread videos are amazing. I can't stop watching ALL of them! Thanks so much!!!!

I was waiting for Charlotte Mold 2.0! Thanks!!

Welcome to the show, Charlotte pan redux! Are you tin-lined as well? Helleva catch of the bowl and the whisk @9:33. Your doorman looks regal. Do you live in a castle?

even if i don’t like the recipes you make i still watch your videos because you’re one of my comfort channels. 😚

I loved seeing this recipe! It’s one that my dad has made for my birthday several times, as well as her orange-almond cake. Definitely a favorite!

I'm a fool for rice pudding, and that looks craze-mazing! Well done, and welcome, new Charlotte mold!

That was a good one! I laughed out loud when you cut out the first wax paper piece 🤣 Custard itself looked pretty good as well, I would try it. Great job 👏

Looks great 😃❤

Isn't it wild that you already had almost 15,000 views three hours after posting this? You've hit the big time, (Anti)Chef Jamie!👏

Your videos help me with my anxiety. Thank you

Can't say I love candied fruit, but I like the concept

How timely! I've just made a rice pudding myself for the first time this past week; albeit Julia's/yours looks much more appealing! Cheers Jamie, and Happy Christmas/Holidays!

That looked delicious! We normally make plain vanilla rice pudding with sweetened, sliced berries. It’s simple, but better for us.

The Julia Child people better like you. Because of you I bought her cookbooks. Thank you Jamie!

Thanks!

I remember when we all had to tell you how to pronounce KIRSCH ... Now look at you. I've never heard of this dessert. But it's on my radar now. Thanks! Hope you are having a happy holiday. Will you be going home for Christmas? If so, will you make the pies now that you have mastered pie crust?

Check out "Milchreis" . Literally meaning “milk rice”. It´s a creamy German sweet rice that goes well with a little cinnamon and sugar and with fruit and a little butter on top!

This reminds me very much of the classic danish christmas dessert "Risalamande". It is rice porridge made with milk, sugar and vanilla which then chilled. We then whip up cream and fold it into the porridge along with chopped almonds. Served with a cherry sauce. I think I gotta try this at some point.

It really doesn't look like rice pudding with that height of a layered sponge cake. Interdisciplinary skills with some chemistry and biology visiting the kitchen. Well done!

the giggle after the unmolded reveal got me laughing. Love this idea!!

Nice job.

Fantastic as always, don't think could do the rice pud paff - pearl rice, whole milk & microwave, so with that as my basic rice pud, I'm up for giving this one a go :)

I can barely boil pasta but I love watching you cook and your personality is really fun. Thank you for keeping the uploads going! Good job!!

@lisahinton9682

4 ай бұрын

@arianedesautels4398 Just start cooking, dear! Try simple dishes. Imitate exaaaactly what is going on. Cooking is simply acquiring skills, one at a time, and learning the foundations. Oh, and invest in a decent three or four pans - thin-bottomed, non-insulated pans are useless! I have faith in you! I couldn't hardly cook at one time, either, and now I get paid to cook. (It's not my profession, but I get paid to cook for individuals who enjoy my food but cannot or will not cook for themselves.) You can do it! 🥰

So yummy

Ooh Trade! I love some trade!

Your Uncle Frank reference from Home Alone was perfect 😆

Dadgummit, I have so jealous of your pans.