Check out Made In's Carbon Steel Griddle by using my link to save on your order - madein.cc/0524-antichef

@faithsrvtrip8768

13 күн бұрын

I'm drooling over that carbon steel griddle. Good on any stove including live fire. Love it. It's on my to-buy list.

@madroot

13 күн бұрын

If you remove the parsley stems, you might get the same results. Looked delish.

@dameannemac

13 күн бұрын

Aye laddie

@XxMrRoachxX

13 күн бұрын

IT"S RAW!!!

@sherryfredrickson8448

12 күн бұрын

Make notes and make it your own

Scotch Beef: Pick up a Rib Eye at the grocery store and a bottle of Scotch at the liquor store. Cook the beef. Drink the Scotch.

@inf0phreak

13 күн бұрын

Instructions not clear. I think I'll get myself another scottle of botch!

@faithsrvtrip8768

13 күн бұрын

Oh hell yeah. I like the way you think and cook :) Cheers mate!

@jkingston5498

13 күн бұрын

Perfect

@nalaredneb78

13 күн бұрын

throw in two bay leaves for garnish

@morefiction3264

13 күн бұрын

@@nalaredneb78 I'm not driving.

One thing is clear about the MPW series, he should not be writing cookbooks. His type of insane mastery is his alone, in his head. Not translatable. Jamie you’re a champ for taking him on.

@joewhite2976

13 күн бұрын

Fairly common for higher end cook books especially from fine dining chefs to expect the person to have a fair bit of prior knowledge. The cookbooks aren’t aimed at someone with no knowledge and they often expect you to reference other parts of the book

@PassiveAgressive319

13 күн бұрын

💯. I’ve mentioned this before as well. I doubt that these recipes have rigorously tested like what American Test Kitchen do

@TheHiddenNarrative

13 күн бұрын

This might be sacrilegous to say, but I actually like a lot of his stockpot recipes. They're so quick and easy, and taste good too. His chicken chasseur recipe is my go to for it now.

@algini12

13 күн бұрын

@@TheHiddenNarrative I'm handing you a hooded dark cloak and a torch as we are in the same sacrilegious cult. His version of chicken chasseur with a stock pot is the best version I've ever made. I often wonder why it doesn't get the rave reviews it deserves. He's not my favorite chef. Pepin is. But he's number two with a bullet for me. And not his young recipes from the White Heat book. But his later years simpler stuff with the Knorr stock pots. He responded to a sell out comment about getting paid by Knorr to do them, saying he doesn't care and won't apologize for supporting his family. But these Knorr recipes are great and a gift to us all, so I'm glad he sold out, if that's what idiots want to call it.

@JuanProano-uh9sp

13 күн бұрын

@@algini12 Knorr and olive oil, the only things that you need (according to MPW)

Puerto Rican entering the chat: Jamie you enjoy life and drive safe with your two bay leaves. Ignore the naysayers. I put four in one pot of arroz con gandules. 😂

@catherinewalker2882

13 күн бұрын

Totally!!

@DebatingWombat

13 күн бұрын

And just see what Super Slav Boris does when he’s using bay leaves: Definitely not sticking to one. Honestly, you need to go way overboard with the amount of bay leaves to make the taste overpowering, as the flavour tends to be fairly subtle. I’ve quite often used several of them in a dish without the results being off. I think the low number of bay leaves in some recipes is more about not “wasting” a lot of bay leaves than avoiding them drowning the other flavours.

@VeteranVandal

13 күн бұрын

4 definitely leaves a lot of taste.

@OtraConta

13 күн бұрын

Brazilian entering the chat: here’s a good rule of thumb - regardless of the recipe, always double the bay leaves and triple the garlic.

@gagamba9198

13 күн бұрын

Four?!?! And you lived to tell the tale?! Wow!

I know your shows don't have a story as such, but the interplay and beefs you have with different chefs via their cookbooks definitely feels like fun subplots alongside the quest of the recipe you're making.

Very interesting because there were a lot of things in this dish that you just wouldn't know to do unless you've worked under a trained chef before. Like he definitely meant 6 cups of parsley PICKED. You pretty much never make something with parsley stems in it by time of serving. I don't even know how many hours I have spent picking herbs from stems in a kitchen. Definitely a TON. Another one is that Garlic/Shallot confit could be cooked in a little tiny pan or tray with sides, and you could've wrapped the container with the foil. You definitely needed WAY more butter. For a confit, you want to have what you are cooking fully submerged in the butter or olive oil. Shows that Marco while being a great chef, is a horrible recipe writer! Great job tackling these!

@ilunga146

13 күн бұрын

Thank you, Gus.

@tildessmoo

13 күн бұрын

Somewhat disagree, in that parsley stems are full of flavor, and properly chopped aren't too fibrous. That said, for a chef at a European fine dining restaurant, Marco definitely meant just the leaves. A possible workaround if you want to use the stems anyway would be to use a blender instead of a food processor. (Or a robot coupe, but you need a lot of spare cash to have one of those in your personal kitchen.)

@mevolander8478

12 күн бұрын

any idea what the 2 pounds (as the recipe states) of rock salt is about? surely a hot oven would keep it just as hot. is this some artefact from the 90s?

@Spyhermit

12 күн бұрын

I'm guessing the rock salt draws in all the water vapor from the air, helping the veggies drink in the fat. and the parsley in that photo has almost certainly been liquified and strained.

@apolace7242

12 күн бұрын

@@tildessmoo I love parsley stems and actually would eat them while on the line. People called me a rabbit. I’d have all sorts of entrees fired on sauté while legit stuffing myself with herb stems. I’m just saying as far as this book goes in the time it was written it was definitely intended to have no stem.

"A 'large' piece of butter" I expected to hear Julia telling you to go with the larger of the two lol.

@Spyhermit

12 күн бұрын

and that would have been the correct answer. Chef amounts of butter start with a stick. Half recipe? half stick.

@LesliSagan

11 күн бұрын

@@Spyhermit It was confit! ALLLLLL the butter!

@RomanII1997

9 күн бұрын

For a confit, especially. But hey, the shallots and garlic looked like pretty nice oven baked ones soooo not bad either

@Leadlobotamist

3 күн бұрын

If it is at all French inspired, it's always a full stick. Probably more.

I don't think he means those type of plastic gloves, those are medical grade plastic gloves, designed to be thin and NOT insulate from heat (because it is useful to doctors to be able to accurately tell the temp of things with gloves on and just generally be sensitive). He means kitchen plastic gloves, like the heavy duty ones you wear to wash the dishes.

@limitlessbydesign

13 күн бұрын

I think so too, we also use those nitrile medical gloves to be able to feel pulse, bumps and lumps, test tenderness , etc. but still have a barrier of protection.

@eggpassion

13 күн бұрын

yes, you'd definitely be looking for marigolds instead of the nitrile gloves for handling hot food/water! jamie was brave going in with those onto boiling hot veg.

@diamondstud322

13 күн бұрын

Does anyone know why wring out hot parsley and not put it in an ice bath? I think both work for preserving the color, and cooled parsley seems easier to wring out.

@FishareFriendsNotFood972

13 күн бұрын

@@diamondstud322 Hot veg/fruit produces more juice! That's why I microwave my citrus for 5 seconds before I juice them, they create WAY more juice that way🙂

@theeddorian

13 күн бұрын

@@diamondstud322 Masochism.

No one of consequence calls them shallots. Its always pronounced shallots.

@denisepaul7274

13 күн бұрын

Hahaha

@kl6960

13 күн бұрын

😂

@NadiaCBorba

13 күн бұрын

Ohh, so I'm pronouncing it correctly then! Thanks!

@bahhumbug9824

13 күн бұрын

As in the "The Lady of Shallot"?

@lauramercer6676

12 күн бұрын

It's SHALL-ots not shal-LOTS

The extra bay leaf bit gets a laugh out of me every time. Love the videos. Thanks for all the recipes and entertainment!

@teresat5496

13 күн бұрын

Every time

@urbancrawlerx

7 күн бұрын

I'm glad he's responsible and doesn't drive after such indulgence lol

Every time someone complains about the bay leaves, Jamie adds one more :D

@groofay

13 күн бұрын

"Then it says add one bay leaf, so in goes a full box [glances at camera]"

@azyfloof

13 күн бұрын

@@groofay [stares dead-eye into the camera] I'm. Not. Driving.

@nancydelu4061

13 күн бұрын

Es natural.

@LeapYearJay

13 күн бұрын

I’ve been cooking for 25 years and I couldn’t tell you what bay leaf gives a dish

@Sniperboy5551

9 күн бұрын

@LeapYearJay I mean, it’s easily overpowered. It does add a certain… earthiness and aromatic quality. The flavor is hard to explain.

the expression is: Leaf Laugh Love

@Y2KNW

13 күн бұрын

Leaf Laugh Not Driving Tonight

@Cockdonut

13 күн бұрын

I laugh at leaf lovers.

@tildessmoo

13 күн бұрын

Get outta here Laugh Not driving tonight

@FishareFriendsNotFood972

12 күн бұрын

This comment is truly perfection *chef's kiss*

@kasparhelfrich

12 күн бұрын

Chef's french kiss back... 😂

Excellent time management executing work for 4 cooks and 8 items.

I'm really concerned for you and really think you should consider attending a Bayleaf Anonymous meeting. I never really worried before, but now you're really in denial, and I was alarmed when you said, "if I add 1, 2, 3, 4, 5, I'm not going to know it's there." There is definitely a problem when you deny you are affected by exorbitant amounts of a certain substance . I hope you get the help you need.

@hudach4523

10 күн бұрын

I am dying 😂😂😂😂😂

@LunarLocust

10 күн бұрын

If a grown man wants to consume bay leaves in the privacy of his own home, who are we to judge? So long as he isn't selling bay leaves to children or robbing old women to buy more bay leaves then mind your own business.

@Sniperboy5551

9 күн бұрын

@LunarLocust Very libertarian take

@revolution6661

7 күн бұрын

@@Sniperboy5551”very conservative response”

When I see Marco Pierre White in the title, I know the video will be a wild ride.

honestly, quite invested in how his alocasia polly develops in the background

@jody-annesullivan4547

12 күн бұрын

Same, I can never keep an alocasia alive!

@DizzyBusy

12 күн бұрын

They're such little divas. I'm almost certain my alocasia brought spider mites into my home and that a lot of my plants got infected because of it

I love the fact that you show the reality of home cooks when we realize we are out of tinfoil. I usually run out of chicken stock, lemons or something else and then its off to the grocery store. 😮

I dip in and out of all these foodstreams - we’re honestly all spoiled for choice anymore - but there’s something just so comforting about seeing you cook in the same size kitchen I had for so long, and just kind of waiting…for them sirens to hit you always express compassion 🙏🏻

Jeezuz. How come I only see all of the love comments, yet some people are giving you grief, Jamie! ❤ Re: the bay leafs. I was making a soup this past weekend and the recipe didn't add a bay leaf. I tasted the soup and added a bay leaf. What a remarkable umami hit. Then i heard Jamie in my head saying, "I'm not driving" and added another. Perfection. This is cooking, folks, not baking. It's not an exact science; riffing is encouraged. Two bay leafs totally hit. Jamie, never stop with the special effects. Please. (Canadian, gotta be polite) I ❤ them all.

I accidentally forgot to take three bay leafs out of a sort of vaguely east asian inspired carrot and coriander big soup pot I made last week. And they just got blended in with everything else at the end. And you know what, it was amazing, they added a hint of bitterness to the sesame, coconut milk, carrot and pepper flavors, which were all quite sweet. So I'm all in Team Maximum Bayleaf now.

@tmtb80

12 күн бұрын

Try getting your hands on some bay leaves from India for your soup. They are great big and taste Licorice-ish, kinda like thai basil.

Keep it secret Keep it safe. ❤ Don’t sell yourself short re how your dish compares with his professional photo ( and almost certainly enhanced to some extent. ) I think you did an amazing job for a home cook.

@lilbatz

13 күн бұрын

It looked fabulous. Food stylists are a thing and I doubt that picture food was edible.

@bethotoole6569

13 күн бұрын

@@lilbatz Yup you are correct. I've seen documentaries on food styling.. it's crazy. But Marcos book is dated so perhaps it wasn't as much as I expected...

Hey Jamie, try using a potato ricer to squeeze parsley (or spinach for Spanakopita or cucumbers for Tzatziki). Works great and justifies the space it takes in your cupboard!

@feiery

13 күн бұрын

Oohhh. That’s a great idea.

@candylove1234

12 күн бұрын

Great tip!! ❤

OMG 😳 this guy's recipes are a nightmare 😂😂😂 you're so brave to persevere 🎉

No matter what day Jamie posts, it's a good day.

The stringiness might be because you left the stems in instead of stripping the leaves off. Who knows, really Chef MP is kind of, um, fond of himself.

@charlesdalgleish223

10 күн бұрын

Stem and chiffonade then chop before blending. Same w basil for pesto to prevent stringy greens. Just a tip from a mom and pops italian kitchen

@Sniperboy5551

9 күн бұрын

Egocentric, but he’s a brilliant chef.

Every single recipe in that book it utter madness. You think "Oh it's just steak" but nooo, Marco Pierre is literally a mad genius. Hats off to you for taking on such a behemoth

Tip on cleaning chantarell : take water and put flour in . Put mushrooms in get them quickly out not to suck water and voila . Completely clean . The flour will grip all the dirt

As a professional cook I always assume that every recipe that I find online or in a book (especially from Michelin starred sources) calls for fresh bay leaves. The fresh ones lend more flavor & aromaticity than the dry, as the dry age they lose the qualities that make bay leaves useful. So yes, always double when using dry, the fact that anybody argues otherwise is proof that they don't think about the context of the recipes that they are cooking. Which is the most important part of cooking other people's recipes.

@gabrielthorp9804

13 күн бұрын

One small Critique, you can just leaf (hahaha) the parsley out on the counter uncovered if you're leafing it in water, it will even slowly grow hydroponically as long as you change the water daily. It will consume all the tasty minerals and such out of the water, changing the water daily replenishes that supply of minerals and such helping it grow healthier. Edit: All the water sitting on the leaves will cause it to go bad faster, which is why you don't want to cover it, the water that evaporated got stuck under the bag and settled on the leaves. (You didn't allow it to leaf)

@gabrielthorp9804

13 күн бұрын

One last thing, Marco probably used hot cream for the creamed parsley and just didn't write it thinking you would assume it. Throwing cold cream in a blender tends to either ruin most things that are cooked, or thicken the shit out of them depending on what that thing is.

@softdelinquent

13 күн бұрын

​@@gabrielthorp9804 thats so useful ! however, i dont really use parsley all too often, but i do use a good bit of cilantro depending on what im cooking, so, can you keep cilantro fresh the same way that youre describing for the parsley ?

@gabrielthorp9804

13 күн бұрын

@@softdelinquent You can Keep any herb that way, this includes the edible greens of plants like carrot greens. I'm not sure if it matters but keeping them in sunlight may help, though i've seen it work without sunlight as well. On top of that you can re-grow your celery & do a whole load of other shit hydroponically. If you'd like to enhance this you can buy plant food off of amazon & regularly feed your herbs some extra nutrients.

@tmtb80

12 күн бұрын

You can also grow cabbages from a cabbage core...and they are very cute little cabbages. Also, about those bay leaves, not only fresh bay leaves are fun but also try all the many different kinds. Indian ones are giant and taste kinda like thai basil. I'm partial to Turkish bay leaves myself.

I really like this guy's honesty and candid attitude. MPW himself was ALMOST CERTAINLY making these dishes with a team of underling chefs. I'm not trying to downplay MPW. Not at all. But this type of thing simply isn't designed for a single home cook. But youtube people can try their absolute best and edit the content, SERVING it to us viewers and showing all the ways they struggled.

“A shal-LOT of shallots” is top tier dad jokery 🏆then again, I’m easily amused.

@knotyoutube2056

11 күн бұрын

No, that was high level.

regarding bay leaves: i always felt the same as you do. they didn't do anything for me, could smell them just a tiny bit, didn't taste them at all. but i kept using and buying them, small batches at the supermarket, 3 or 4 euros a pack, expensive, given the outcome.. so i got frustrated and ordered a big pack of them online. quarter kilo dried bay leaves. and holy smokes, are the different. they smell, they taste, it's incredible. so my guess is,your bay leaves are just weak, maybe old? bad quality. and price is not an indicator. change your leaves man. ps: great show, binge watching you

@professionalpainthuffer

13 күн бұрын

Second that, my bay leaves from the asian mart and they smell amazing. I keep some in a tupperware and on the rare occasion that I refill it from the comically large bag they came in, they still smell heavenly. After like two years+however long they were at the store. Asian grocery bay leaves are the way to go.

@LivinInSim

13 күн бұрын

Bay leaves come from a laurel tree. They don't grow here, but in the places they do, I wonder if you can just pick them and throw them in...I imagine you'd need to use some caution when they're that fresh. 😅

Regarding your doubling of the bay leafs. If you ever used good fresh bay leafs, you’ll realize that you could easily use two or three times as much dried bay leafs. Plus, it’s a beautiful herb, you can hardly use too much.

lol, this looks like when my granny used to cook in the kitchen for special occasions. she would have 10 things going at once for 8 people and I have no clue how she kept track of it all. But it was delicious every single time.

Congrats on 400 K ! You're amazing ❤❤❤❤

Marco probably couldn't care less is anyone is able to really cook out of his cookbook. He already taught the masses simple home cooking with Knorr stockpot.

MPW is in-carnate proof that being good at something doesn't mean one would be good at teaching that thing. Maybe hes a fine chef, but it's clear from his writing that he's an dreadful teacher, and clearly didn't hire an editor for his book. Youre a champion, Jaime, for tackling this stuff and you're my favorite channel on all of KZread!

@havanaradio

13 күн бұрын

They do it on purpose trust me

@algini12

13 күн бұрын

Maybe his written recipes in his early years left something to be desired as far as that aspect of teaching is concerned. And that he could be considered dreadful as a person. But his former apprentices such as Mario Batali, Shannon Bennett, Gordon Ramsay, Heston Blumenthal, Curtis Stone, Phil Howard and Stephen Terry, seemed to have done okay. Maybe as per videos we have seen, harsh teaching methods can be effective in the restaurant kitchen, as per these former apprentices of his. Check out some of his Knorr sponsored videos here in his later years on youtube. They are great for the home cook (such as myself) They are easy and delicious. The later years Marco is my kind of teacher. He's my number two favorite chef of all time just for these videos alone. Number one is Jacques Pepin, so that's saying a LOT.

@lobstermash

12 күн бұрын

Editing is the publisher's job, but publishing is getting sloppier by the day.

@zumeraaa

12 күн бұрын

I can see him being a nightmare to edit, as well. You can't force an author to take feedback.

@redeye1016

12 күн бұрын

@@zumeraaa but you’ve just made that up? Lol.

It all looks beautiful !! I'm a steak lover, and I can almost taste that bite you took .... Another great job, Jamie! It was all finished at the same time, everything was hot when served. CONGRATS !!

I'm wondering if you should have removed the Parsley leaves from the stalks and just cooked those. That might have made the parsley purée simpler and less stringy. OR maybe he used the curly parsley rather than the flat leaf parsley you used. We do have both types in the UK , but the curly parsley is a little more common here.

@ursafacet

13 күн бұрын

Yeah I think it looked a bit fibrous; too many stems

@aaronwhite1786

10 күн бұрын

That's not a bad idea. I was thinking maybe it was also thrown in a blender that got a smoother consistency? Stems might be an issue though, that's a good thought.

@charlesdalgleish223

10 күн бұрын

You need to chop it before blending, prevents the tearing. Also, stemming helps w this as well.

@Sniperboy5551

9 күн бұрын

Definitely should’ve been de-stemmed, but the end product still looked fantastic

If you’re looking for a great way into cakes, try starting off with recipes by Mary Berry. She’s pretty much become the way most Brits start off with sweet/dessert baking and her recipes are straightforward and adaptable. She is a face almost as recognisable at home as the late Queen. Messing around with her Victoria Sponge recipe is a great way to get familiar with what works. Personally, I like to add an extra egg to make it extra fluffy and bright.

seeing the evolution of your basic skills like your knife skill has been a great treat watching this channel

This is a terrific dinner, Jamie. Congratulations! (She says, scurrying off to look for rock salt, garlic, tin foil…)

The mad lad is choosing to cry here. Big bay leaf guy here. I try not to put more than 5 in my recipes, but I love the taste and I feel it well enough. Now, I'd never make tea with it. That's mad.

Thanks for all the hard work you put into these. The editing, music selection, camera angles, on top of trying out tricky recipes--it's not only entertaining but very much appreciated.

Hey Jamie, you probably get this often so I will keep it brief. But you are such an inspiration, just to get off my arse and cook something god dammit. I dream of starting something like this, cooking is a passion and I love everything about how you create these videos. IF I were to ever actually make my own start on something like this, you would be my gold standard to aim for, cooking skills and comedy and LEARNING along the way. The amazing thing about you is you remind us of ourselves and then give us the confidence to just make something more than the usual. so, thank you Jamie. (&julia) Julia ghostly laugh will forever make me smile and if i do become a YT sensation in the future I will do homage to you whenever i need a 'bowl me' moment - just as you refer to Julia I refer to you. with so much love Jamie, you legend.

As always, I admire your pluck and dogged determination! White's recipes are just too fussy for me to cope with, so I will *never* cook them - but I love watching you do it! Respect!

As a single dad of 5 year old twins finding content we all enjoy is quite the challenge. Thank you Jamie for making content that not only enjoy watching but also cooking, we follow your videos at least once a week, my daughter loves to help me in the kitchen cooking and pausing the videos and letting me know when I make a mistake. Between the grocery lists and amazing food thanks for helping me make some great memories with my twins ! @ANTI-CHEF

The last episode of the cooking around thecworld series was released almost a year ago. I really liked that series. Is it dead now

Time to buy one of those fancy restaurant 'presentation' dishes with the giant rim? I met Marco at the start of his 'stock cube' phase. Nice to see someone explore who he was before that.

@jasminebed9408

12 күн бұрын

Charger plates.

Love it! Keep these White Heat recipes going! Pigeon with wild mushroom ravioli, sea bass with red pepper sauce, Turbot in mustard sauce.. Just some ideas.. Excellent video.

You are brave and entertainingly so. You are bit more co-ordinated than I am. So you are helping some us cope in the kitchen. Bravo!

I think a lot of MPW’s genius is in his ability to lead a team. As you can see with this recipe especially, it’s something he can masterfully put together on the plate while having a half dozen other talented chefs preparing the sauce and the vegetables and sides etc. Marco runs his kitchen like a drill sergeant, and it all comes together in unison (in a way that’s very difficult for a home cook to pull off single-handedly).

i love the adhd chaos, it always gives me a good laugh. you can always reverse sear a steak, especially if you're doing a rib eye that thick it might be a less stressful experience for you? i especially love hearing you talk about the process at the end and break down what you think, you said you sound like a nerd but it's my favourite part!! id be really interested in what you'd do differently and maybe even see you revisit recipes you feel like you could do better the second round, potentially improve/make amendments to because of things you've learnt since your first attempt? i just love how raw these episodes feel, so that might not be your style

@ilunga146

13 күн бұрын

What is "reverse sear"? Thanks.

@Oldthesis

10 күн бұрын

@@ilunga146 You heat the steak just under your doneness temp in the oven then give it a quick sear in a pan.

6:53 oh interesting way of keeping parsley. I might try it. I just put them in the crisper drawer in a paper bag; those thin, plain, old-school, lunch paper bags. I make sure to dry them off with a towel so the bag doesn't soak. They basically (very) slowly dehydrate, but don't rot/melt. They last longer this way, for me, too.

The result was insanely professional!! I'm super impressed!

Beautifully plated! Excellent work Jamie, especially with that guys recipe! Thank you!!

I like the idea that even though the total recipes are a bit complex you can discover that their not-so-complex sub-recipes (the sauces, sides, dressings) are really good and can be catalogued and kept for anything else you can think up. That sauce did look really good to me as well considering the things that I enjoy.

“Two bay leaves…I’m not driving.” Is one of your signature phrases. Please don’t lose it.

Of all the recipes you have made on this show, this looks like the most appetising one to me. Cheers !

A triumph! Thank you for demonstrating the timing required too

Good job ! I think it looked perfect. Really enjoyed this video. Thanks!

Great episode, always good telly.

Jamie, that looks amazing!!!

“With my limited amount of describing words that I have.” You mean adjectives, Jamie? 😂

Massive respect for attempting these recipes.

You’ve come so far Jamie since you first began. Congratulations 🎉 Looked stunning and sounds like the taste wasn’t half bad either xx

Watching you and listening to you makes me so happy. Bought the carbon steel griddle! Thank you ❤️

I ordered the Made In Grill Pan. Can’t wait to try it out!

Jamie - what a fabulous job!

I missed the post from yesterday, but I’m glad I caught today!!

Super entertaining as always☺️ thank you for inviting us into your kitchen once more ☺️❣️

Excellent job!!!

I check the science on Bay Leaves because of you. And basically bay leaf has little to no flavor, the main reason we add bay leaves is for the aromatics (the smell). That is, adding more bay leaves will not change the taste of what you are cooking but may hide the smell of the other ingredients which changes the flavor profile. I don't believe a extra Bay Leaf or two will do much though.

As far as the bay leaves go, always adding two when a recipe calls for one is generally a good thing. Dried bay leaves lose flavor over time and it is impossible to know how old store bought dried herbs are. Bay leaves play a similar role as salt in a recipe, it enhances the flavors of the other ingredients and makes them all meld into a homogeneous flavor as you eat. It is more an ingredient you notice when it isn't there than when it is.

Thanks for making me giggle the past three years. You've come a loong way, Jamie!

Glad to catch you early. Always love the videos, enjoy the summer Jamie!

Mr sister loves bayleaves too and it's a point of contention within our family. 😂She's sensitive to the smell of cooking meat, and the bayleaves cut that smell. To the rest of us, we can't understand why everything tastes of bayleaves. Lol.

Wow, that looked amazing!! Well done!!! 👍😊

Wow I was binge watching your channel and now a new video definitely a new subscriber 😁

Looked delish! Good job!

You’re painting with food and you’re very good at it! I absolutely love the look of this dish 🙌🏻

I love the always doubling the bay leaves thing. I do the same thing. It's a REALY subtle flavor.

That looked very yummy! I think your version matched his pretty darn close. Nice job!

Great one! Bravo! 👏✨👍

I make the simple version of that, I just saute mushrooms with shallots and garlic in olive oil and then pour in some old red wine that I keep in the fridge that I have left over from various times that we didn't finish a bottle. I let that reduce and then pour that over a grilled steak. I serve it with grilled zuccini and bell peppers. Relativly low in fat, tastes really good, and super easy to make. Next time I'll try putting a bit of chicken stock in there, but creamed parsley is a non-starter. BTW, yours is one of the most fun cooking channels on KZread. Also, I love the production values. Keep up the good work.

Looks so close to the picture!!! Wow Jamie!

Yours looked amazing, I wanted it on my table.

you did a great job!

I LOVE your bit about doubling the Bay leaves...it's a bit of harmless fun

I just love your channel. You crack me up.

Love how you were able to cook with this ridiculously vague cookbook!

Wow congratulations on upping the anni🎉🎉🎉🎉always knew it Well all love you❤

Yo Jamie. Your show is great. The quirky things you do make your show awesome. Gandalf would be proud. You rock dude!

I do my sauce/reduction with a dry red wine, and beef bone broth, half and half, and reduce it until you can make clear paths along the bottom of the pot with a rubber spatula. Then you can add the butter. Much better when reduced to a syrupy consistency.

You are just the best!!

Very well done

I always add more bay leaves. If it calls for one, two is better. I love them 😄

that is a very pretty presentation. looks tasty delish.

Keep on cooking man. Love the videos

Good job bro, you nailed it.

Jamie’s bay leaf knob goes up to 11. Well done, Sir!