This is my Super Bowl

@etienneee1465

3 ай бұрын

Yes correct

@annmarienoone9879

3 ай бұрын

Mine also.

@jinxedjosie5934

3 ай бұрын

Can we get all of the non football fans here, this is our safe place 😂

@MadameX_

3 ай бұрын

Better than football!

@TheGlamorousLifeofNae

3 ай бұрын

Mine too!! 👯‍♀️👏🏽

Jamie: I know I said two, but I'll add three [cloves]... Me: Say the line, Jamie... Jamie: I'm not driving. Me : [cheering]

@cruelarc

3 ай бұрын

Can anyone explain to me, where the "I'm not driving"-gag comes from? I've binged watched this channel a lot the last few weeks and i can't seem to find the origin of it.

@darrenbertram7289

3 ай бұрын

@@cruelarcApparently, Macauley Culkin says it in Home Alone 2

@cruelarc

3 ай бұрын

@@darrenbertram7289 ohhh havent watched that one in forever, thank you kind sir!

@TheFonzieCommunity

3 ай бұрын

😂so good!!

Watching you separate that chicken says a lot about how far you've come in your cooking journey.

@pjef1956

3 ай бұрын

I believe he had a job as a teenager where he had to separate chicken ...

@wswansonbln

3 ай бұрын

It was roasted chicken, but Jamie is truly a master, even with raw birds.@@pjef1956

So let me get this right. In 1800, our man Napoleon was eating shrimp 60 miles inland in the summer. Dude was genuinely brave.

@dianedixon9354

3 ай бұрын

In the original recipe it was crayfish

It's always good to cook chickens with their children, you know, bring the family to the table.

@kwesmichalak9742

3 ай бұрын

You must be a fan of oyako-don 😊😂

@firequeen2194

3 ай бұрын

😂😂

@BeachPeach2010

3 ай бұрын

Mother and Child Reunion

@Veronica.John10-10

3 ай бұрын

You do know that the eggs that we eat are non-fertilized eggs which means they are not embryos and not chickens...right?? In other words to compare would you say that a woman's eggs from her ovaries is a baby or a fetus if it hasn't been fertilized by sperm? Exactly (lol)

@aaronz7060

3 ай бұрын

@Veronica.John10-10 jokes often fly past you, I assume?

I had no idea that deep frying an egg led to cosmic horrors being birthed. Perhaps that’s why I’ve never heard of anyone doing that

@DelGuy03

3 ай бұрын

I think this is the only recipe in any of Julia's books for which this technique is applied to an egg. It's just a traditional component of Chicken Marengo.

@melimoo6656

3 ай бұрын

Actually it’s a very common way of cooking them in Colombia. They have little pans especially for the job. 😂

@klubberzvonhatzenbuhl563

3 ай бұрын

@@melimoo6656- Common in Asia, as well.

@TribalMatriarch

3 ай бұрын

This is my favourite way of frying eggs, I’ve done it all my life. Yorkshire, uk. Though I’d like to point out his were a bit overcooked as they should still be runny when you cut into them.

@Haghenveien

3 ай бұрын

I have an aunt that it's a master frying eggs. She uses two pans with oil, one hotter and one colder and she mixes it accordingly to get the perfect temperature. She eyeballs everything no thermometer, just years of experience. I remember when I was a child that she would make fried eggs for a all her nephews and nieces and she would serve you the perfect fried egg according to your preference.

A year from now we will see you fluting mushrooms like an expert with a flashback to this episode.

What memories I have of Chicken Marengo! One Sunday I was making this dish for the 1st time & my mother-in-law & her sister paid us a surprise visit--surprise because they lived 600 miles away & on their way elsewhere. They wanted to stop by & see our children. I invited them to stay for dinner. Score!!! It could've been take out pizza. Hadn't thought of this for decades.

@Hallonbot

3 ай бұрын

Hah, that's great! I have similar story with my in-laws who arrived right on time for a duck & seafood gumbo that I had spent the better part of two days making (the first day dedicated entirely to grilling the duck and making stock).

@yarnexpress

3 ай бұрын

Are you still smiling at the memory? I am. One of life's little gifts.

@EricaBassi99

3 ай бұрын

"Cook it, and they will come."😊

at the dentitist... hygienist: Do you want another rinse of water? Me: Sure, I'm not driving. I might be watching this channel too much 😂

How you cut up that chicken was pretty amazing. Professional.

@richbulena8847

3 ай бұрын

"Life should taste as good as Swiss Chalet!"

My favorite Julia episode was one at a winery where she was tasting their different wines. She was swaying and slurring a bit the end of the episode but it looks like she had a smashing good time.

My Mom made this for our family when I was a kid with 3 brothers. It was my dad's favorite. He always got the eggs. I don't remember any shrimp. But I do remember the olives and croutons. The whole dish was delicious and clearly memorable since the last time I had it would have been about 50 years ago! Great job Jamie. Thanks

@lisahinton9682

3 ай бұрын

@SaeSo83 I hope you'll make it! Sounds like it would be a lovely revisit to a treasured childhood memory.

Speaking of Napoleon chicken…my grandma grew up with chickens and after they were slaughtered, they’d divide the chickens into the parts with and without bones for freezing. One day her sisters labelled some of the bags “Napoleon chicken” because they had the “bony parts”

@lisahinton9682

3 ай бұрын

@jonathanunger9 hahaha! I laughed out loud! Your great-aunt was hildarious, clearly!

The height of Napoleon was absolutely normal back in his day. Poor guy got well known for something that people compare to modern average heights. But humanity tends to grow higher with every generation basically.

@kaib535

3 ай бұрын

I mean he was an ass, but his height shouldn't be the thing people give him grief about

@KassFireborn

3 ай бұрын

The issue was a conversion problem: the French inch of the time was longer than the English one, so when someone English saw the French measurements, they went, "He's short!" and a billion British political cartoons were born. So basically the popular conception of Napoleon as short is the result of a journalistic failure (or perhaps choice, given the political cartoons) of fact checking. The More You Know 💫 etc etc.

@tony4012

2 ай бұрын

@@KassFirebornbut they converted it right? like his height was measured in french units but was converted to today’s measurement to be around 5’6.5 which is short to todays standards but average for the frenchman back then

Shelley from New Hampshire says to GET A SPLATTER GAURD!!!!!! it’s like a mesh screen that goes over your frying pan 🤘😘 love the show

@antichef

3 ай бұрын

It’s on my to do list!! 👍🏻

@davidkahnt2632

3 ай бұрын

​​@antichef Name it "Shelley"!!!!

@phelanii4444

3 ай бұрын

It's also great for making stove top popcorn, the oil stays in, the water vapour goes out, perfectly popped and with almost no stragglers left behind, especially in a wok! 😊

@cr293737

3 ай бұрын

@@antichef Drop one off for me! (I'm a couple blocks east of you from what I can tell.)

@wswansonbln

3 ай бұрын

They’re wonderful, but they can get gross looking. Just pop them in the dishwasher and they come out great. Use mine all the time. @@antichef

WHOA, a Julie Child video without butter or heavy cream??? I might actually try to cook this one 😂

Jamie do you have an Amazon page for sending you stuff? I'd like to buy a splatter screen to keep you from getting injured by oil popping out of the pan.

I love this channel because it triggers so many memories for me of my youth and childhood. My grandmother cooked on a coal-fired stove and that's where I learned to cook. Above the stove was a "warmer" or a shelf with a roll-down cover where she usually stored all her frying pans and pot lids--except during family and holiday dinners. That's when it was used to keep side dishes warm while the main dishes were readied for the table. Children ate first, then were sent to play. Men ate next and after, sent to watch sports on a black and white, snowy-receptioned TV. Then the women ate, gossiped, cleaned up...and then it was time to feed the kiddies again. You use your microwave as she used that warming "shelf".

My recollection of the dish is that it supposedly had crayfish. Which would make sense, as those live in freshwater streams and easier to find for foraging troops than shrimp would be.

@dnebdal

3 ай бұрын

As I recall (from Tasting History taking on the same dish), it never had a single reference recipe; it was very popular in France for a while, but what you got varied wildly.

@nomadmarauder-dw9re

2 ай бұрын

​@@dnebdalAd hoc foraging= use what you have on hand.

@dnebdal

2 ай бұрын

@@nomadmarauder-dw9re That, but also restaurants trying to be fancy.

@nomadmarauder-dw9re

2 ай бұрын

@@dnebdal Well, chicken is a blank canvas. What do you want to paint? But honestly if a dish is called something specific it shouldn't be messed with.

@dnebdal

2 ай бұрын

@@nomadmarauder-dw9re Lots of recipes are more like an evolving family of related dishes than a single original text written in stone. Some of the earliest written Chicken Marengo recipes are just chicken and onion fried in olive oil served with a sauce made from flour and the leftover oil plus the usual (salt, pepper, maybe a splash of lemon). Tomatoes, seafood and mushrooms may be later variants, but that's just what happens to recipes over time - and we don't know which take was first, anyway.

You may want to pay a visit to your local hardware store and pick up an infrared thermometer, that allows you to see the temperature of something without having to touch it. I use it all the time in my kitchen to determine the temperature of oil before I deep fry something or when milk is scalded but not yet boiling. They come with a laser pointer so you know exactly what the IR monitor is looking at. A super handy little tool.

@JohnDoe-ji8dq

3 ай бұрын

What fun !.

@rosacanisalba

3 ай бұрын

The only problem is that you get a surface temperature not the internal temperature. A probe thermometer is more reliable

@TonyA552

3 ай бұрын

That's why I use it mostly on liquids like oil and milk as I said in my original statement. It's also good for double checking the temperature of an oven if you don't have a regular oven thermometer. For large cuts of meat I use a probe thermometer for the inside temperatures.

@rosacanisalba

3 ай бұрын

@TonyA552 the temperature of liquids can vary a lot from the base of the pan to the surface. I still prefer a probe thermometer. I've only found IR useful for the temperature of a wood fired oven when I was first getting used to it.

@Maggies87

2 ай бұрын

Dad gave me a few tools to take home in my suitcase when he knew cancer was going to get him; one was his engine block thermometer, to use in my kitchen! Works great for oil temps, cast iron and griddles on my gas stove (pancakes in particular).

Love the little happy dance you do when you really enjoy a dish you've made.

😂 Frying with olive oil always seems like a bad idea! Jamie, my daughter told me that Julia’s recipes always leave something out and are vague after I had a failed orange duck. You are so validating me.

@DavidChong

3 ай бұрын

it depends on the quality of the olive oil (which granted given the amount of trickery that goes on with olive oils is maybe hard for a consumer to determine), but broadly speaking it's fine (supplementary links in another comment as yt has a habit of deleting comments with links)

@DavidChong

3 ай бұрын

and...as predicted it did delete the link. google "olive oil smoke point myth" I guess

@karenbecker4339

3 ай бұрын

@@DavidChong What do you look for in an olive oil that makes it more suitable for frying? It’s my understanding that the boiling point is low so I’m thinking it would have to be mixed with other oils for a higher boiling point.

@DavidChong

3 ай бұрын

@@karenbecker4339 ​ Generally it's not a boiling point that should be a worry. Any oil if heated at a high enough temperature and for long enough is going to produce harmful substances, but my understanding with olive oil is that as long as it's extra virgin it's fine for normal cooking (even frying), the problem is there's a lot of counterfeiting that goes on in the industry (substituting with non extra virgin or non olive oils entirely) and I don't really have any tips on how to sort the real from the fake.

If James Burke was right, this cobbled together dish helped feed Napoleon's desire to find a better way to provision his troops. He offered a prize, in 1810 Nicolas François Appert came up with canning food.

Oh, Jamie. When you are using eggs- for virtually anything, crack them one at a time into a small bowl. This way if some shell gets in, or the egg is bad, you don't ruin everything, You can throw out a the bad egg (and wash the bowl), or fish out the shell. Do this when adding eggs to a batter for instance. Now, when you are doing something with oil where you need to add "wet" items, you want to slip them into the oil, so you can use a spoon to slip them into the oil. In this instance you take your eggs and from the small bowl, pour the egg into the large spoon, then lower it gently into the oil. Much less splashing. Same for your shrimp.

@ThePjl110

3 ай бұрын

YES!!!!! I (silently) scream at him every time he cracks an egg directly into a dish 🙂

@Hollis_has_questions

3 ай бұрын

Excellent advice! I hope Jamie reads this and pays attention to it! I know that I will. 😊

I love crispy shrimp shells and chicken skin. While you were tarting up the Marengo I kept thinking that we eat with our eyes first. It's very appetizing looking. I would love to make it, but with more parsley, peut-être an Ottolenghi-influenced parsley salsa on the side. Jamie, you are so confident in your kitchen, using your equipment, handling and prepping the food. You are not the same Jamie who started out with the Ottolenghi green pancakes (first attempt) lo these many years ago. And I am so impressed by you. #MakeLunchNotWar

If this hadn't come with a name, I'd have thought 'this is the sort of thing I'd just do' - I love a one pot dish, and, living alone, I'll do maybe two of these on a weekend and then just have leftovers through the week with a simple salad / alternating with some fresh fish if I hit the grocery that day. I don't do boring, so while there are some basics I'll go to again and again, I try not to eat dull food. (Hard to imagine now, but 15 years ago I lived almost exclusively on whatever was on sale in the frozen aisle - and then I realized life could be a lot better)

After reading "Mastering the Art of French Cooking", I got the impression that a dish is turned into a French dish mainly by the addition of large amounts of butter and/ or alcohol. Looks like she thought, it is turned into an Italian dish by just substituting the butter for olive oil. There is more booze in this dish than I drink over the course of one year...

The Bossa Nova is back! Be still my heart!

That was a beautiful meal! What a wonderful homage to the great and loved Julia Child your channel is. I'm sure she'd be thrilled that you are making videos with her recipes and that we all enjoy watching them so much.

I was buying things at the market today and the butcher's stand had some lovely aspic and ham cones (among other less fancy version), I tought " Jamie would love those" 😂 Well I got some mousse de canard and pâte de campagne for me, not in an aspic mood. Ps. I live in France. Ps.2 They had a whole pig's head on that stand, not sure it was for sale or decoration.

Better than the Super Bowl.

Napoleon was actually of average height for a Frenchman of his time.

@KittyXCross

3 ай бұрын

It was probably an insult because I think British aristocrats were generally taller than average... due to affording better nutrition. So it's essentially saying he was not of the upper class.

@CRneu

3 ай бұрын

@@KittyXCross it was propaganda and since the US was a british colony we kept repeating the lie.

My daughter gave me a beautiful braiser for Christmas. A must-have.

You've come a long way, Jaime. I'm impressed by your progress.

Watching you cutting the mushrooms whilly nilly I can see why the emergency room was part of your week. 😜

@k.m.223

3 ай бұрын

Really, it's a surprise that he doesn't go more often.

Michael's in Vegas has Beef Marengo on the menu still to this day!

That sounds like a veritable "dog's breakfast" of a combination of things, but, maybe not. Thanks for being a part of my weekend!

I learned to flute mushroom caps about 45 years ago from Jacques Pépin's La Technique (or maybe it was La Méthode) cookbook. It did take a while to learn, and that kind of crap isn't really done any more, except maybe at the sort of very upscale restau where they have an army of teenage boys whom they pay a pittance to do it, under the guise of "training". It won't make them taste any better.

The classic "I'm not driving" with the garlic was awesome LMAO 😂❤

I love how easy going Jamie has become in the kitchen

"Hoots" of salt is my favorite measurement

Hi Jamie. Loving your videos as ever but wondering if you’re going to continue cooking your way round the world? I miss that. Thanks

@antichef

3 ай бұрын

Hi Debbie! It’s definitely on my mind! I want to bring it back and am figuring out a plan to do so, not sure when just yet, hopefully soon-ish :)

@debbiecarter6430

3 ай бұрын

@@antichef …is the correct answer 😁 x

I remember trying this recipe way, way back in the day, working only from the show, in the age of no home vcrs. It tasted great, but it certainly overwhelming, to say the least. I think you did it proud.

@carolmelancon

3 ай бұрын

I still have my hand-transcribed copy of her Cheese Souffle recipe from watching as a teenager in the 70's. I made it several times for family dinners.

You had chicken and then started prepping the mushrooms.. And my husband started watching! Nice job Jamie as always!

I love the last pic of Napoleon...looks like he just over ate and drank too much wine. 😂

Pull out the tap on that can of Olive Oil. Use the cap to help pull it. It will pour a lot easier with less mess.

Another winner show. I, too, love my Le Creuset braiser. It is a wonderful design and so very useful whether you use it for stovetop cooking or in the oven. You can't go wrong.

@denyseleonard240

3 ай бұрын

I gifted myself a Le Creuset braiser for Christmas because I had braiser envy watching jamie 😏

Exactly! Always increase the garlic!

Oh boy!! Here we go....

Need a splatter guard for your saute pan.

One of the best channels on KZread! Great content and so funny in a sad way. Thanks

Most of the flavour of the tomato is in the seeds and surrounding liquid. I never understand why chefs always remove them.

@karenbecker4339

3 ай бұрын

They are tough on the digestive system. Can cause diverticulitis. My Mom had diverticulitis and was instructed not to eat tomato seeds ever again. It seems like a long time ago I read that the tomato was native to S. America and was imported to Italy - at first the Italians didn’t take to it because it was disruptive to their tummies but overtime they perfected its use. I could be wrong, but it’s something like that.

Just saw this on The French Chef last week then this popped up here!

Man. I had a real "frisson" up my "bacquebone" when you tore into that chicken workout reading directions. Take THAT, Jacques!

This dish seems like something I'd improvise, trying to clean out my pantry! I think sticking with cans of San Marzano tomatoes would be a safer bet. I dunno about the deep fried in olive oil eggs... poached eggs would probably look and taste better.

@BigHenFor

3 ай бұрын

You've actually never had to rustle up a meal for a hangry Emperor in a war zone. Lol.

@jelsner5077

3 ай бұрын

@@BigHenFor Hahaha! True, but I *have* had to rustle up dinner many times for a hungry family

“It’s my brazer.” Lol.

Watched Julia make it first then immediately watched this. Pretty much my two fave KZread channels.

Jamie tries to fry an egg in oil... creates the alien from Species😮😂

Whoa, those eggs blowing bubbles is one of the funniest things I've ever seen. Thanks for the great video.

Interesting Julia’s egg is reminiscent of how southeast Asian street food cooks their fried eggs

Jaime needs a spatter screen for his favorite pot. I got one and it made cleaning up the stove top a lot easier not to mention eliminating the grease shots to the face.

A Fluted Napoleon is a short- crust pastry! 🤣

There is another channel I watch that did a different Napoleon recipe and I'm surprised he didn't lose more often when all the good cooking that was going on. I'm sure the enemy could smell the food😂

After watching these, I don't know how anyone is supposed to actually cook with a cook book that doesn't seem to provide accurate instructions lol. There's always something that goes missing or goes wrong because of poor recipes. Props for doing it and providing us with entertainment though.

You have become such a tremendous kitchen “Meister”! I’ve watched all of your videos since the beginning, and your growth has been unbelievable. I learned many of my decent cooking skills watching Julia as a kid, but you’ve now reached the point that I’m learning even more from you. Thanks. Plus, your facial and eye expressions are such a delight.

Yayy, it's Jamie❤❤❤

I was taught to use a small paring knife to flute mushrooms. Haven't done it in years lol

@lisahinton9682

3 ай бұрын

@Lea-zf7lm Why the silly "lol" at the end of your comment? Makes your comment seem unrespectable. lol

Mid-recipe snacks are a good idea to maintain the chef's energy to attempt vague and decorative touches that are only for presentation. I looked up fluted mushrooms and it feels similar to carving melons and other fruit. It's a visual thing, but a shame to lose edible parts of nutritious fresh produce.

I can't believe I've never heard of this dish. It looks marvelous ! I usually can imagine what a dish tastes like .... this one, I just can't. Bravo ! It looks amazing and I bet it tastes even moreso. Congrats, Jamie ... a lot of steps that you pulled together into another masterpiece !

Many years ago I went to Johnson & Wales University. I never followed up on Chefing, but I still am interested in food. And I still have my Knife Kit. The Tornado knife, which, oddly enough, is also used to make Tornado cut potatoes, is what we used for Fluting Mushrooms.

This channel is the best. Cook on!

Very close to authentic Italian chicken cacciatore

@firequeen2194

3 ай бұрын

😋 my favorite!

All my Tasting History watchers here know that Napoleon probably didn't eat that

Wow 50's recipes are wild 😂 strange dish but I'd love to try it sometime Jamie! Awesome video as always bro 😘

1) 🔥 You don’t actually need to worry about the paper towel in your oven catching fire if it’s on the low settings. Parchment paper, paper towels, and the like, don’t burn until 451°F. Olive oil will burn around 400°F give or take depending on its quality. Even with the oil soaked into the paper towel, you don’t need to worry about the paper towels catching fire in your oven. Just an FYI 2) That looks really interesting. Seems like it would be rich but I would love to give it a try. Thank you for showing us.

All the recipes from the color episodes of The French Chef are in La Julia's 1975 book, 'From Julia Child's Kitchen'. She has a list of all the color episodes in the back of the book. For the record, Niçoise olives are fairly mild and they do not overwhelm dishes like this. On the other hand, they're boring, and I usually choose kalamata olives instead!

So proud of you Jamie. Come such a long way. Although I do miss the hiccups along the way.

When you want to flute mushrooms a good cheat is to use a channel knife. When using a knife you will pivot the knife around your thumb for the spiral effect. Jacques Pepins' books, La Methode and La Tecinque will show how to hold the knife etc.

Looks delicious. I really wanted to know how the mushrooms boiled in wine tasted.

This episode really brought back memories. One of the first recipes I ever tried 40 years ago when I was beginning my chef career.

My kind of meal - all protein! With a bit of plant -life! Yum! ( my brother used to deep-fry eggs. Always made such a mess)

While watching you prepare for making this dish, I was surprised by the addition of shrimp to the recipe. Perhaps this was a "wink wink, nod nod" by the chef who created this as a "subtle" hint at Napoleon's stature?

After watching you break down the chicken, you are becoming quite the chef!

Love your content 😊😊❤❤

This is one of my favorite videos! Your cooking skills have risen to heights I couldn't have imagined! Great food prepared by my favorite chef!

So good to see you! 😊

Yaaaay a new video! Whoop whoop!

To flute a button mushroom I've used the same technique that's done for rose radishes. The dish looks amazing ♥️

Fun dish, good job!

Great videos dude

Bravo!

That looks absolutely super. Way to go!!

Making our day with a new video!

Hey man! Love your videos! This one was great! But would you ever pick uo your around the world series?

Napoleon wasn't short. He was average height for a French male in the 1800s. It was a political cartoon that started the whole "small man" syndrome.

@YorranKlees

3 ай бұрын

Not only that, but because of the relationship between Great Britain and France around that time, the Brits depicted the French in a manner that still transpires today in Scott's Napoléon movie. Cheap, pedantic, untrustworthy, useless, so on so forth.

@pixelrancher

3 ай бұрын

@@YorranKlees And of course, cowards.

@denyseleonard240

3 ай бұрын

The whole Napoleon was short business was British propaganda. Napoleon was 169 centimetres tall (5´6.5”) and Wellington was at most a couple of inches taller.

@Djm8520

3 ай бұрын

Napoleon was 5’6” so he was indeed a short man. Whilst Little Man Syndrome and Napoleon Complex are not actual mental health disorders, the fact that they remain as a recognizable descriptors of ‘overcompensating for perceived inadequacies’ is not down to Napoleon being short!

@pixelrancher

3 ай бұрын

@@Djm8520 5'6" was just above average height for his time. He indeed, was not a short man.

THANK GOD DECENT TV VIEWING WELL WORTH IT THANK YOU JAMIE ANOTHER GREAT VIDEO.

If I could help: you could brown the bread in a lot less oil, just the quantity to cover the bottom. You can add some herbs like rosmary and let it fry till light brown!

You're insanely fun to watch and would you believe it -- an inspiration for me to experiment in the kitchen! Thank you so much!

I have to admire how good you are at jointing chickens, I could never be that neat!

Look at you go!