I love how Jamie still is using his contractor's tape measure as a culinary tool.

I think we see so much orange from this period because it was one of the few, widely available, dependable quality fruits that were in the markets year round, mostly because they shipped so well. Most people probably don't remember when fruits like strawberries were truly seasonable, only available for a few months and at peak quality even less. Strawberries also used to be highly perishable. They had to be purchased very fresh and used quickly before they began to develop a green mold or fungus. I can remember numerous times purchasing a pint basket of beautiful berries and the very next day opening to fridge to find them covered in green fuzz. Just a decade or two before Julia came on the scene, even oranges were scarce and were a treasured Christmas treat. For those of us not living in the city, availability was even less. We were so thankful for readily available canned peaches in those days and canned pineapple was a bit of an exotic luxury. I don't remember ever seeing cherries except maraschino or candied until I was a young adult in the city.

Did y'all notice Jamie putting that refresher egg white in like a BOSS? I was sooo proud, he cracked that little booger and separated the yolk right over his meringue, not even thinking twice. Our Anti-chef might just be cheffing it up.

I never think it's mentioned enough, so I mention it again... as entertaining as these episodes are, what really makes them is how perfectly edited they are.

I can just picture the bowl gods up in their kitchen in the sky running around frantically going "quick quick he needs ANOTHER bowl !" 😁

I propose to name the hand mixer "the black swan"

Candied citrus peel is underrated but delicious to top desserts with.

It really shows the Canadian in you that you always thank the ceiling god. It’s so polite and entertaining, and I love that the ceiling does oranges now, too!

Need to ask Santa for a citrus zester. It’s a tool with four or five small sharp holes across the end of a handle. It makes very fine strips of peel that saves you having to peel and then julienne. It’s brilliant. Can be used for cocktails too. At the bar, I use it on whole nutmegs too, to shave a quick small nutmeg garnish. Cheers.

This man inspired me to try my hand at cooking again, which was something I grew up hating because I never thought I'd be good at it. But the sheer willpower he exerts while doing these recipes is unmatched, honestly such a vibe. Thank you for your vids, Jamie.

Whomever dressed you for this episode did a great job. Great colors and textures. A bit of green in the background ... a punctuation of bright orange from the recipe at hand. Keep going. I give you five oranges for this episode. 🍊🍊🍊🍊🍊

I picked up Mastering the Art of French Cooking I and II a few months ago and I had no idea what Cointreau was, or what it tasted like up until then. If you guys are of legal drinking age, enjoy drinking, and have never tried Cointreau, do yourself a favor and pick up a bottle. It's a little expensive (around $40 where I live for a bottle the size Jamie's using here) but it's totally worth it. I put that stuff in everything. When I'm making muffins I add a little. I put some in my coffee. Have it with orange juice. It's seriously so good and smooth. Anyways. Ok goodbye love closetwarrior

Please do a year in review video! Reviewing the worst to the best recipes you made this year! ❤🎉

Well done on saving the meringue. Never let the food win.

"gentle speed' sniff - our boy's growing up!!

The "Bowl Me" guy is the true unsung hero here. What a trouper! Always there with the right bowl and somehow always knows the right bowl to send down. :) I wish I had a "Bowl Me" guy...

Just a couple of weeks since I discovered your channel and already I get excited when I see you’ve posted a new video. It’s been great seeing your cooking journey through your experiences. Well done, sir. 🍊 🍨 😋 🤤

Beautiful and inspirational as always. I can never resist posting a few thoughts, so I hope you can forgive that bad habit. You can easily take the yolks to 180F, and I actually take mine almost to 185F. The trick is to scrape the bottom of the pan CONSTANTLY to prevent curdling. In this recipe, the cornstarch will additionally help to prevent curdling.

you’re so confident in the kitchen now, the egg white deflation would’ve had old jamie in a panic!

A nice tip when you need a ice bath before you add your bowl on the ice bath use a tea towel over the ice bath it will help the bowl from moving around...just as to keep your cutting board from moving around when you have a light weight cutting board....i seen this tip years ago on cooking show in the 80's...I tried I and it works....LoL..!

I was 100%sold when you said orange Starburst. I'll be making this.

Great video. It's like a summertime mousse. Your confidence and comfort with Julia's recipes has really come a long way!

Have you ever made any of these recipes outside of the show? Like it was so good you incorporated it into your own cooking?

I would love a gag of you asking for a bowl and just getting thing after thing that isn’t the bowl, and it goes on for an absurd amount of time until your counter is covered in kitchen tools lol

My favorite youtube series ever!!

Your editing and background music is always spot on.

182 degree for custard my friend. Good on you taking it past 170.

Jamie, you do realise that in a couple of years we're expecting you to open an eatery! lol I'll need to send you my Escoffier cook book. Well done, sir. :)

I feel like coating the inside of those orange cups with some sort of chocolate or even vanilla type yogurt like commonly used for pretzel coatings (vanilla white chocolate minus the cocoa butter).

My French pal would make this, or sometimes a grapefruit version of it to finish off her very boozy dinner parties, so you'd have a very drunk French lady serve up **"Pamplemousse mousse!"** which somehow made it even tastier.

We’re fortunate to have a plethora of great chefs who are passionate about their crafts and willing to share their knowledge. Chef Jean-Pierre (Bréhier) is a force of nature. Erin McDowell, Anna Olsen, and Claire Shafitz are also awesome.

Small token of my gratitude and appreciation for bringing joy to inter connect world 🙏🏼

You seem like a total sweetheart, Jamie. I really enjoy watching you do your (and Julia's) thing every week! I might even try this one myself...

I've been watching a lot of your content - older and new - back and forth over the last few days as I was sick. this one really shows progress - in your knowhow, technique and confidence. one thing that hasn't changed with time is the choice of music and editing - that has always been stellar. I admire the patience you must have in the hours after the action went down in the kitchen, watching yourself again and again, be it struggling or succeeding - that is dedication! happy holidays from Austria.

Jamie you cook like an adult and eat like a happy child! Perfect 👌

😊Jamie, just adore you. I smile when watching your renditions of Julia’s recipes 🥰

I’m finally getting caught up with your years of postings and I love them! I’m wondering if you would let us know the brand names of your aprons? I have two sons who cook for themselves who might appreciate one for the holidays. Again, thanks for being you!

I like that Julia drops the bowls down to him, herself. Like God.

That was an energetic and vitamine-rich cooking adventure! 🙂

No matter what kitchen you are in you MAKE IT HAPPEN🥰🍷🍾🥂🍻YOU BRIGHTEN MY LIFE thank you keep being you!🍒🙂🥰

Congrats on 200k!!!

I like your channel so much, that I started binge-watching from the beginning. I am amazed at how much better you've become at everything you're doing: video, camera, editing... oh, and cooking!! Makes me think I could do anything❣️

Good day and Happy Holidays to you and Christine....you are a complete joy. Your shows make me happy and always are fun and entertaining. Trusting your instincts and it's becoming second nature to you. Bravo👏 You are going to become so famous ...I keep telling you. You are refreshing and real. Bon Appetit'🙏👏👍🤙🎄☃️🎅

As a kid, in France, it was everywhere (same with lemons) and I would have it all the time when going to the restaurant.

Jamie! As a fellow NY’er … you must go to Kalustyan’s for ingredients if you haven’t yet. Worth the trip from whatever part of this great city you’re in.

watch every episode - love them all

From a Julia guest I learned to keep a large bowl of ice water on hand for two reasons. 1) If we burn ourselves we can immediately cool the burn off. This is especially important when melting sugar. If it hits our skin it sticks and continues burning which can rapidly create a most severe 3rd Degree Burn. Plunging our skin into the ice bath stops the lava-like burning heat. 2) When we need to immediately stop a hot cooking process we simply set our pot or pan bottom into the ice bath bowl all while not letting go of the handle. 3) When I hard boil eggs I have a pitcher of cold water with ice cubes at the ready. When it's time I move the pan to the sink where I drain the cooking water and quickly pour cold water and ice into the pot. My yolks do not have the green ring but they are light and fluffy. Start to finish I begin with eggs in my pan covered with water, *no* salt or vinegar. When water boils I reduce heat just enough to boil but not over. From full boil I time them for 10 minutes, drain, ice and enjoy beautiful hard boiled eggs. For an easy peel every time I put one egg in a clean clear glass jar with about a tablespoon of water. Secure lid tight and over the sink begin shaking the jar and when I see the peel has all but fallen off I empty the jar, fully clean the egg and move on to the next egg. For me this is faster than pick-peeling an egg where the risk is high for peeling much of the white off too. Of course you can have success with eggs so have at them! 🥚🤺

Oh my god they are so pretty in the little orange halves!! Imagine serving this after a lovely summer dinner party to friends 🥹

Hi Jamie, I just came across your channel about a week ago and I love it. I love the way you "bowl me" and that you use a measuring tape. And I appreciate that you show how you sometimes mess up and that you redo the process. You have got yourself another fan. I am also amazed that you are not heavier than you are eating all those rich recipes. Keep up the good work. 💜💜

I saw people serving espresso in orange shells online not so long ago (don’t know if it’s genius or sacrilege), but this looks like a much tastier use for them ☕️🍊

Hi Jamie! Love your show! wanted to add a couple notes to help you - When you added your egg whites to the eggyolk mixture when cool that inhibits the binding effect. You want those egg whites to slightly cook when they're being combined with egg yolk mixture. You skimmed over a crucial step because you want that binding effect to happened between the egg mixtures and it needs to happen while it's warm. My grandmother was an exceptional bakerwho made the best meringue pie. She said it was important that your filling was slightly hot when putting your meringue on the top of your pie because it creates the bonding to make sure the your meringue doesn't slide off the top of your fillng. Same essential concept just lower temperature here. Additionally little chemistry note when you added your salt you let it sit for a bit while you dallied around, which caused a curing of the eggs prior to beating and then the add of cream of tartar caused the eggs to dry out resulting in the meringue breaking upon sitting. Ain't nature cool! All the love ♥

Been watching your older post for about a month. You have inspired me to cook again.

I'm relatively new to the channel but have binged A TON of videos. Has he ever addressed the lore behind the bowl supplier in the sky? Does the Bowl God take the bowls back or is Jamie completely overwhelmed by bowls. Is his wife constantly begging him to use the bowls he has rather than summoning new ones from above?

I've been mainlining older videos from this channel for about a month now since I first came across it, good to be early on a new video!

My god, I love this show! I think my favorite notification is when I see “Anti-Chef” on my screen. Thanks, Jamie!

Not sure if this is weird but I love to watch you cook/bake as I cook, it's so fun. Thank you for another video, Jamie!

I lost my passion for cooking for a while, but watching this show has got be back in the kitchen. Absolutely love him…great show.

Sunday morning treat 😉

Orange presentation idea: 1) Make zig-zag cuts. 2) Cut a small flat spot on the bottom of each half BUT off-center so the cup has a slight tilt to it. 3) Arrange julienne slices around a sprig of slightly bruised peppermint for a refreshing aroma. Bon Appetit 🍊

I just found your channel, I've been binge watching your content. I really appreciate the work and your fearlessness to try some very complex recipes.

so for the juicer. you place the cutside facing downwards, then the top bit pushed it inside out and you get a bit more juice from it

Yess new Jamie and Julia! Have a good week Jamie

My mom made this for me when I was around 8… always thought it was something she came up with for us. Thanks for ruining my childhood!! Lmao I’m glad you shared this.. it brought back some good memories.

I made those at cooking class when I was about 14 year's old😀

I have just made this! It'll be our dessert for Christmas dinner tomorrow and I'm so excited. I watched the video 5 times to make sure I was doing it right. And I think, I nailed it! Thank you Jamie and Julia. xo

The tape measure needs a name since it is a frequent guest on this show.

Watching your videos makes my day. I always end up smiling the whole time. Thank you for making these videos. ❤

I anxiously await the weeks video! You tubes best kept secret, not so much anymore ...congrats on over 200k! 😍

congratulations Jamie on 200K+ subs!

I just love to watch you cook! You're so funny. That mousse looked amazing!

I love orange desserts and this is making my mouth water. I have to make this soon. Great job Jamie

Those are beautiful!

Tried this at Christmas - excellent!

The perfect accompanying beverage-an Orange Julius!

That syrup from the candied orange peel is pretty awesome - great for cocktails, or for drizzling over a cake for a layer cake (that + a whipped ganache filling? Delicious). Add to the coffee and booze soak of a tiramisu for a nice twist. Add to your hot chocolate instead of some of the sugar. The possibilities are endless! And since it's more than 2:1 sugar:water, it's shelf stable - the worst that'll happen to it is that it might crystalize, which you can just dissolve again.

Love you and Julia Stay well

I love this show

I had this dessert at "La Procope" in Paris in the summer of 1968. So delicious I have never forgotten it.

Looks fantastic and delicious, 😋👍❤️

I just made these last night. I will go buy her cookbook now of course but I used this video and had to pause and rewind so many times, I think I know it by heart. My batter was a rich orange hue due to blood oranges I already had on hand. It was only during the folding in the whipped cream to the egg whites batter stage that I thought I messed up as mine looked off in texture but I was too far in to give up. I even made four orange cups and the candied orange peel. It was light tasting, slightly eggy but not off putting. Not too sweet which I loved. Very refreshing. My family really enjoyed this. I appreciate the way Jamie made a Julia Child’s recipe more approachable and less intimidating to me. Thanks Julia, thanks Jamie!

Hey, my French grandma used to make these! Thanks for the memories :D

As always, loved it!

You did the happy dance. It’s excellent 😊

I think I found my Christmas Dessert. Thank you Jamie... and of course Julia😄

I found this dude’s channel like, two months ago? I am now fully in love with this dude (platonically of course) and his channel. Educational in cooking but also funny af 🤌🏻

You know my favorite part of this is? You going the extra step for the candied peels just to show off. ♥

I've made these! Not from her recipe but Orange mousse served in an orange half. They're delightful ♥

You are starting to look like a pro now, Jamie. I've been with you for the long haul, and I've watched your subcribers double. You've earned every one of them, and I still love ya!

Ahh Jamie thank you for the egg white trick, I didn’t know that! Also, your glazed orange zest topping looks very professional.

Orange desserts are the bomb! I really want to attempt this mousse as well as the orange cake that gave you such fits. Those orange cream chocolates were always my favorites in the variety box of assorted chocolates, I credit them for my interest in orange flavored goodness

as always yummy and entertaining

Julia actually gives that tip about adding another egg white if things go awry with your stiff peaks! You have to look at her instructions in Vol. 01. of mastering. She also mentions cream of tartar in that same section. She never mentions it in the recipes but she does in this one section. I think it's in the egg part of the book.

Love the videos, i can see how much you are improving as a chef!

I love when Jamie thanks the powers up a-bowl.

I love this guy

This would be a great summer desert!🍊

Looks sooo good 😊

Brilliant 👏

Thanks!

DUDE I fucking love your content thanks for being my stress relief