As someone old enough to be your grandmother, all I can say is you are the most adorable, likable, and down to earth "chef" on the internet. I bet Julia Child would have loved you. Win or lose with your recipes, you always make me smile. Great job btw on the Baked Alaska.
I love how Jamie knows so little about food and cooking other than the things he's made (which, to be fair, is a lot of things at this point!) so he has absolutely no preconceptions. Casually choses to make a genoise, no idea it's one of the hardest cakes to get right. Name just sounds cool. Awesome.
ProTip (from a professional baker)... Tip 1: Chocolate chunks, chips an other small sized chocolate has additives to help them keep their shapes. Those additives prevent the chocolate from melting smoothly. You'll get much better results from melting a regular bar. You can hack it up with a large knife, the pieces don't need to be identical in size. Tip 2: Sit your baking pan on top of the parchement paper and use a Sharpie marker to trace the shape. Makes it *much* easier to cut them to fit in the bottom of your baking dish. (In the bakery, we obviously have pre-cut ones, but for home use, I stack multiple sheets and fold them over each other so I can cut out 12+ at a time. Then I whip them out when I need them.
Great tips! I know this is an old comment, but the chocolate chip additives are rarely talked about. I remember getting *_sooo_* frustrated that I couldn't get chocolate chips to melt properly or effectively enough, when I was much younger and starting out on a new recipe. I tried the recipe so many times and bought many different packages because I thought I was just buying poor quality chips. It seriously ended in pure frustration and tears. I thought I was going crazy and just incapable of understanding some simple concept. Then, several months later, someone told me about the additives in chocolate... I felt so stupid and my mind was shattered by that insane frustration hahah. Interestingly, most people I know never knew that chocolate chips were specifically created in that manner.
@@laurenwasinger9436 Is it technically possible? Probably... in the same way you could use Velveeta to make your a bri. But why wouldn't you just use real chocolate? There's no cost savings and they candy melts taste mediocre.
@@laurenwasinger9436 If I’m thinking you’re talking about the same chocolate popular to make candy I believe they also have weird additives. 😮 You’ll never go wrong buying good bar chocolate in the baking section of the supermarket or from good sites on line. It’s worth the little bit extra in cost. You’ll get fantastic and delicious results.
If you serve the Alaska 'en flambe' at the table in front of guests, sprinkle a pinch of cinnamon over the flame. It sparkles with great effect in a darkened room.
Jaime, you are a living example of 'practice makes perfect'. I remember my own experiments such as roasting pumpkin in the oven that set the smoke detector off and woke everyone in the house at 2am. I applaud your perseverence, your openness to learning, and the skills you now have! Congrats on100k, 1 million is just around the corner. Maybe a Jaime cookbook is in your future? Who knows!
Hey Jamie. I am a senior in high school, and your videos have carried me through all of the events and parties for which I have made food for the last four years. Thanks!
This man needs his own show on the Food Network. The charisma, the charm, the EYES!! Not to mention his clear love for the food and of the challenge. Yikes. This guy is gold.
No, on CZcams he has freedom to do as he wishes. If some big network came along and gave him a show it would just turn into another bland over-produced corporate style cooking show.
Can you imagine the late nights, the camera crew silently seething, "For the love of sweet baby Jesus, we just wanna get home!", the producer shedding tears of despair when they have to reshoot a scene, a Pyrex jar breaks, the sauce spills all over the counter top. It would be a brilliant show! Yes!
Hi! I'm so sorry for this unsolicited advice but i love your show and I hope to make your life easier! Here goes: 1. When you're freezing ice cream in a mold, line the mold with plastic wrap so that you can really easily slide the ice cream out. 2. When you need a circle of parchment paper for a cake, fold the paper in quarters, flip the cake pan over, place the corner of the folded parchment directly in the center of the pan (so that the parchment square covers 1/4 of the circle) and then trace the curve of the circle. Then cut it around that curve (while folded), unfold, and you'll have a circle that fits your pan perfectly :D Congrats on 100k subscribers!! And thank you for making this show!!
I remember this from cruise ship dinners in the 1990s. Waiters used to bring around 10-15 of those at the end of the late seated dinner and do the flaming bit with the lights turned down. On occasion, they would put orange glow-sticks in the sides of the Baked Alaska for added effect.
I learn how to make in high school in home economics class back in 1969. Then I made it at home. My family loved it so much I had to make it at least once per week. I have not made it in over 40 years. After seeing you make it. I want to make it again.
When you were looking at what cakes to make for this, I said “Please don’t let the orange and almond cake be a choice.” We all needed trauma counseling after that!
Just a tip for your meringue, I know its hard to go wrong with the Silver Fox it is one of the best mixers ever. But if you add about 3/4 tsp of cream of tarter to your ten egg white mix along with the other ingredients, you will get a super meringue that sits up extraordinary and stays in tact. Also while the egg whites need to be room temp, you should put your silver mixing bowl in the freezer for about 10 minutes prior to mixing, if your bowl is nice and cold your meringue also does better. Also another tip for those egg yolks, use them the same day to make homemade pudding, it's delightful and you can snack on it all week. Don't let the egg yolks sit around too long in the fridge, once eggs are out of the shell they don't have much time. You can also use them to make a chiffon cake. Where angle food cakes use primarily egg whites, chiffon cake wants the egg yolks. Nothing tastier than a yellow chiffon cake and chocolate frosting!
Great tips. I knew about the cream of tartar, but will have to try freezing my mixing bowl. Angel food cake and creme caramel are besties in my house. No eggs wasted.
@@hippeastrum Hi, so sorry I missed that, It was a while ago when I made that comment, knowing me I was probably distracted for a moment when I was watching the video and didn't see him use it. Thanks for pointing it out. Have a great day! :)
I found this channel when it was at like 28k. I'm so glad you've gotten more attention. Your channel highlights that anyone can tackle these intimidating dishes if they just. keep. trying. It's incredibly relateable, you are funny and charming, and it NEVER feels like the viewer is being spoken down to or that you are an egotist professional (like so many other channels). Please continue to represent the cooking journey of lamenting mistakes and relishing in successes.
The dental floss trick works better for thicker, more substantial cakes. Sponge and genoise cakes are too light and thin to split with floss. It's particularly good for slicing cold cookie dough that's been rolled in a log
When you are adding a dry ingredient into a liquid it won't clump up an float around if you add the liquid to the dry a little bit at a time stirring after each addition. At first it will be a paste but will completely combine together. Just don't add the liquid in to fast.
Jamie, you made, to perfection, THE BEST celebratory dessert in Julia Child's vast repertoire of desserts! Well done on your accomplishment of reaching 100K and on this recipe as well!👏
Hey Jaime! You totally deserve that 100K subscribers. I now try a new JC recipe every week and you were the inspiration for that! Today is French onion soup in my household. Maybe we will try the flaming baked Alaska sometime. You certainly make it look fun!
Great job!! Once you get used to making génoise, you'll probably find that you use it a lot. For the génoise, a trick La Julia came up with after MtAoFC was published, is to fold all the flour into the eggs, then thoroughly whisk a large spoonful of the batter into the cooled, melted butter, and then fold the butter batter into the rest of the batter. The technique keeps you from overworking the eggs. For what it's worth, I stopped folding in the flour years ago. I take the big whisk from the mixer and use a gentle up-and-down motion to incorporate the flour.
Fabulous. And ya know "Chantilly lace, gotta pretty face and a ponytail. A giggle in her talk and a wiggle in her walk, make the world go round" big bopper told us how to say it. 😄
I'm in favor of this energy 🤣🤣 I know you were probably frustrated for most of it. But you're just relatable and I would absolutely want you as a friend in life. 👏👏👏
Jamie, you might want to watch a video on how to make parchment circles. Jacques Pepin has a good one. It involves folding your parchment into a lot of long skinny triangles and then cutting their bases off to fit your pan.
Jamie reminds me of one of my sons: lessons must be _lived_ for retention 😂 Sometimes hard to watch, but effective and worthy of respect nonetheless 🤷🏻♀️🖤
Forget the food! (although a number of Julia’s recipe look really good and I’m going to try making them sometime)…I tune in for the comedy relief!!… You’re a hoot!!… 🤣….❤️ your channel!
Hey I got to say I love that you show your screw ups. It makes us all feel better because it isn't phoney and it shows how you power through the stuff you didn't get right. It's real. And helps the rest of us when we mess up and not give up. I'm sure it helps people learning to cook themselves and make it not so scary. Professionals make everything look so easy and when we try it and mess up we end up feel really dumb. It shows it can be done and we dont havve to be a chef to cook. I love the bowl me thing you do too. 😃
This is so awesome to read. I’m glad that’s what I’m conveying. I find some of these videos I watch so intimidating. Then, if I just do it myself, maybe it’s not perfect, but I can understand the process a little better and it will give me courage for the next recipe.
Hey Jamie! That dessert came out great! Congrats again on reaching 100k. I just wanted to mention a trick that might help you next time you want to unmold your ice cream, you could line the bowl with plastic wrap. The ice cream will come right off the mold and then you just have to peel the plastic wrap. Anyway, please keep going with the videos as they literally make my day.
@yareizaotero4735 And, with your method, you get delicious micro-plastic in your food, too! And future horrible diseases! Yay! Also, all that plastic wrap over a lifetime, filling the landfills so nicely! YOU ROCK!!!
Congratulations on your YT milestone! Love watching your videos. Not a fan of meringue so I would never eat a baked alaska but sure was fun going along for the ride. :D
What a fabulous result! They say that the first 100k subscribers is the most difficult. It seems that you’ll be at 200k before you know it. Congratulations.🎉
Congrats on the 100K subscribers… just found you fairly recently and I have been just binge watching all your videos… you make me laugh and relate to you so much it’s like me in the kitchen all the time 😂
Thank you so much for this celebration video and always making us feel part of it. Keep being amazing Jamie. From an almost guelphinite lol. And again congratulations!!!
Oooh, with chocolate ice cream and lemon rind in the cake, an 🍊-infused cognac like Grand Marnier or Pavillon d'Orange might be great. Maybe for the gold play button...🙂.
Just discovered your channel and you quickly earned my sub! I quite enjoy your content, you present it in a fun, down-to-earth manner. Protip for cutting circles: get a piece of paper larger than your pan. fold it in half, then quarters, then fold it into a tight cone. guesstimate the centre of your pan and snip off the excess. Boom, perfect pan circle.
As someone old enough to be your grandmother, all I can say is you are the most adorable, likable, and down to earth "chef" on the internet. I bet Julia Child would have loved you. Win or lose with your recipes, you always make me smile. Great job btw on the Baked Alaska.
The music at 22:00 sublime
I agree...I dont think I could be his grandmother...maybe
But I grew up watching Julia and Graham Kerr in the mid 60's. He is adorable😊👍🙏👏
you got THAT right, sister!
@@DylanRomanov Agreed!
I agree. 🥰
Don’t worry about slicing the cake. As Julia said “When you’re alone in the kitchen, who’s to know?”
Most binge worthy channel I've come across in a while. And not the mindless binging, very focused, invested binging
im on vid number 6 for today of this beautifully chaotic man... truly love him
I love how Jamie knows so little about food and cooking other than the things he's made (which, to be fair, is a lot of things at this point!) so he has absolutely no preconceptions. Casually choses to make a genoise, no idea it's one of the hardest cakes to get right. Name just sounds cool. Awesome.
It's a bit different method in the book. It uses an electric mixer. They explain the difference.
The correct pronunciation of crème Chantilly is "whipped cream".
😂 so true
Muahahahaha
Actually, whipped cream has no added sugar. Crème de Chantilly is sweetened whipped cream.
@@HMan2828 so cool whip?😂
@@taylorwarden205 cool whip isn't made with real cream it's dairy free I think
ProTip (from a professional baker)... Tip 1: Chocolate chunks, chips an other small sized chocolate has additives to help them keep their shapes. Those additives prevent the chocolate from melting smoothly. You'll get much better results from melting a regular bar. You can hack it up with a large knife, the pieces don't need to be identical in size. Tip 2: Sit your baking pan on top of the parchement paper and use a Sharpie marker to trace the shape. Makes it *much* easier to cut them to fit in the bottom of your baking dish. (In the bakery, we obviously have pre-cut ones, but for home use, I stack multiple sheets and fold them over each other so I can cut out 12+ at a time. Then I whip them out when I need them.
Great tips! I know this is an old comment, but the chocolate chip additives are rarely talked about. I remember getting *_sooo_* frustrated that I couldn't get chocolate chips to melt properly or effectively enough, when I was much younger and starting out on a new recipe. I tried the recipe so many times and bought many different packages because I thought I was just buying poor quality chips. It seriously ended in pure frustration and tears. I thought I was going crazy and just incapable of understanding some simple concept. Then, several months later, someone told me about the additives in chocolate... I felt so stupid and my mind was shattered by that insane frustration hahah.
Interestingly, most people I know never knew that chocolate chips were specifically created in that manner.
Could you substitute chocolate candy melts?
@@laurenwasinger9436 Is it technically possible? Probably... in the same way you could use Velveeta to make your a bri. But why wouldn't you just use real chocolate? There's no cost savings and they candy melts taste mediocre.
@@laurenwasinger9436 candy melts are for decorating
@@laurenwasinger9436 If I’m thinking you’re talking about the same chocolate popular to make candy I believe they also have weird additives. 😮 You’ll never go wrong buying good bar chocolate in the baking section of the supermarket or from good sites on line. It’s worth the little bit extra in cost. You’ll get fantastic and delicious results.
I feel like I’m watching a Sim level up their cooking 🧑🍳 😂
Well you are, but it's not a sim
@@kaizenregimen Yes that was the joke
Best description ever.
@@dpandjessobx 😄
@@BloodSweatandFearslevel 10 skillset for sure 🧑🍳
It's the chaotic energy coupled with the hilarious older brother/ uncle energy that I can't get enough of 😂😩😂
If you serve the Alaska 'en flambe' at the table in front of guests, sprinkle a pinch of cinnamon over the flame. It sparkles with great effect in a darkened room.
Jaime, you are a living example of 'practice makes perfect'. I remember my own experiments such as roasting pumpkin in the oven that set the smoke detector off and woke everyone in the house at 2am.
I applaud your perseverence, your openness to learning, and the skills you now have!
Congrats on100k, 1 million is just around the corner. Maybe a Jaime cookbook is in your future? Who knows!
2AM is the best time to cook! A highly underrated hour. Except, ya know, when something goes tits up and the smoke alarm wakes the house 😂
... I burned water... Didn't boil no bake cookies... Messed up no bake cheesecake... I will continue to mess up until it's edible!
🎉😊❤drffvgf fyftyuftutyyff I will send you a picture of the next couple of weeks before you get off of the job so you can have it done before the
Love the “bowl me” moments! You make the most entertaining cooking videos!
Does he throw the bowl in the air and catch it again editing that part out? I love it!
@@mattdorsey1029 I'd give a chunka change to know how that's done!
@@profe3330 There's a hole in the ceiling that opens up to his upstairs neighbor's cupboards. DUH!!
@@Herschel1738 Of course! That makes perfect sense. :)
@@mattdorsey1029 Yes then plays it in reverse I think.
Hey Jamie. I am a senior in high school, and your videos have carried me through all of the events and parties for which I have made food for the last four years. Thanks!
This man needs his own show on the Food Network. The charisma, the charm, the EYES!! Not to mention his clear love for the food and of the challenge. Yikes. This guy is gold.
No, on CZcams he has freedom to do as he wishes. If some big network came along and gave him a show it would just turn into another bland over-produced corporate style cooking show.
Can you imagine the late nights, the camera crew silently seething, "For the love of sweet baby Jesus, we just wanna get home!", the producer shedding tears of despair when they have to reshoot a scene, a Pyrex jar breaks, the sauce spills all over the counter top. It would be a brilliant show! Yes!
I hear he cooks too.
May the Cognac achieve top tier, Jamie! Vesuvius cheers to our 5-star Anti-Chef!
🌟🌟🌟🌟🌟
When this "old" lady needs a smile, I watch your videos. Thanks for the laughs!
Hi! I'm so sorry for this unsolicited advice but i love your show and I hope to make your life easier! Here goes: 1. When you're freezing ice cream in a mold, line the mold with plastic wrap so that you can really easily slide the ice cream out. 2. When you need a circle of parchment paper for a cake, fold the paper in quarters, flip the cake pan over, place the corner of the folded parchment directly in the center of the pan (so that the parchment square covers 1/4 of the circle) and then trace the curve of the circle. Then cut it around that curve (while folded), unfold, and you'll have a circle that fits your pan perfectly :D
Congrats on 100k subscribers!! And thank you for making this show!!
I remember this from cruise ship dinners in the 1990s. Waiters used to bring around 10-15 of those at the end of the late seated dinner and do the flaming bit with the lights turned down. On occasion, they would put orange glow-sticks in the sides of the Baked Alaska for added effect.
Sounds fun!!
I learn how to make in high school in home economics class back in 1969. Then I made it at home. My family loved it so much I had to make it at least once per week. I have not made it in over 40 years. After seeing you make it. I want to make it again.
When you were looking at what cakes to make for this, I said “Please don’t let the orange and almond cake be a choice.” We all needed trauma counseling after that!
🤣
😁
😅
😢
Just a tip for your meringue, I know its hard to go wrong with the Silver Fox it is one of the best mixers ever. But if you add about 3/4 tsp of cream of tarter to your ten egg white mix along with the other ingredients, you will get a super meringue that sits up extraordinary and stays in tact. Also while the egg whites need to be room temp, you should put your silver mixing bowl in the freezer for about 10 minutes prior to mixing, if your bowl is nice and cold your meringue also does better. Also another tip for those egg yolks, use them the same day to make homemade pudding, it's delightful and you can snack on it all week. Don't let the egg yolks sit around too long in the fridge, once eggs are out of the shell they don't have much time. You can also use them to make a chiffon cake. Where angle food cakes use primarily egg whites, chiffon cake wants the egg yolks. Nothing tastier than a yellow chiffon cake and chocolate frosting!
Yes, cream of tartar is Viagra for egg whites.
Great tips. I knew about the cream of tartar, but will have to try freezing my mixing bowl. Angel food cake and creme caramel are besties in my house. No eggs wasted.
@delisamarchetti5926 he does add cream of tartar to the whites.
@@hippeastrum Hi, so sorry I missed that, It was a while ago when I made that comment, knowing me I was probably distracted for a moment when I was watching the video and didn't see him use it. Thanks for pointing it out. Have a great day! :)
I found this channel when it was at like 28k. I'm so glad you've gotten more attention. Your channel highlights that anyone can tackle these intimidating dishes if they just. keep. trying. It's incredibly relateable, you are funny and charming, and it NEVER feels like the viewer is being spoken down to or that you are an egotist professional (like so many other channels). Please continue to represent the cooking journey of lamenting mistakes and relishing in successes.
The dental floss trick works better for thicker, more substantial cakes. Sponge and genoise cakes are too light and thin to split with floss. It's particularly good for slicing cold cookie dough that's been rolled in a log
Or cheesecakes. NOT mint flavored floss.
Fishing line?
Fishing line?
@@suran396 I think fishing line would be too thick but you could try it? Worst thing that could happen is a few strange slices?
When you are adding a dry ingredient into a liquid it won't clump up an float around if you add the liquid to the dry a little bit at a time stirring after each addition. At first it will be a paste but will completely combine together. Just don't add the liquid in to fast.
Jamie, you made, to perfection, THE BEST celebratory dessert in Julia Child's vast repertoire of desserts! Well done on your accomplishment of reaching 100K and on this recipe as well!👏
Hey Jaime! You totally deserve that 100K subscribers. I now try a new JC recipe every week and you were the inspiration for that! Today is French onion soup in my household. Maybe we will try the flaming baked Alaska sometime. You certainly make it look fun!
That's my favorite soup. What's your address? I'll be right over. 😅
I love your videos❤️❤️❤️ . From algeria 🇩🇿🇩🇿🇩🇿🇩🇿
Great job!! Once you get used to making génoise, you'll probably find that you use it a lot. For the génoise, a trick La Julia came up with after MtAoFC was published, is to fold all the flour into the eggs, then thoroughly whisk a large spoonful of the batter into the cooled, melted butter, and then fold the butter batter into the rest of the batter. The technique keeps you from overworking the eggs. For what it's worth, I stopped folding in the flour years ago. I take the big whisk from the mixer and use a gentle up-and-down motion to incorporate the flour.
Fabulous. And ya know "Chantilly lace, gotta pretty face and a ponytail. A giggle in her talk and a wiggle in her walk, make the world go round" big bopper told us how to say it. 😄
I'm in favor of this energy 🤣🤣 I know you were probably frustrated for most of it. But you're just relatable and I would absolutely want you as a friend in life. 👏👏👏
Jamie, you might want to watch a video on how to make parchment circles. Jacques Pepin has a good one. It involves folding your parchment into a lot of long skinny triangles and then cutting their bases off to fit your pan.
Yes I posted the video! He didn't read it! LoL
Jamie reminds me of one of my sons: lessons must be _lived_ for retention 😂 Sometimes hard to watch, but effective and worthy of respect nonetheless 🤷🏻♀️🖤
Forget the food! (although a number of Julia’s recipe look really good and I’m going to try making them sometime)…I tune in for the comedy relief!!… You’re a hoot!!… 🤣….❤️ your channel!
Love to hear it!! Thanks Molly! :)
Hey I got to say I love that you show your screw ups. It makes us all feel better because it isn't phoney and it shows how you power through the stuff you didn't get right. It's real. And helps the rest of us when we mess up and not give up. I'm sure it helps people learning to cook themselves and make it not so scary. Professionals make everything look so easy and when we try it and mess up we end up feel really dumb. It shows it can be done and we dont havve to be a chef to cook. I love the bowl me thing you do too. 😃
This is so awesome to read. I’m glad that’s what I’m conveying. I find some of these videos I watch so intimidating. Then, if I just do it myself, maybe it’s not perfect, but I can understand the process a little better and it will give me courage for the next recipe.
I love the fact that you talk to us like we’re right there in your kitchen. 🤗
Congrats on the 100,000 milestone! Did you really eat 3/4 of that cake?! You are my spirit animal.
Congratulations on 100k. Great fun, thank you.
Hey Jamie! That dessert came out great! Congrats again on reaching 100k. I just wanted to mention a trick that might help you next time you want to unmold your ice cream, you could line the bowl with plastic wrap. The ice cream will come right off the mold and then you just have to peel the plastic wrap. Anyway, please keep going with the videos as they literally make my day.
Such a good tip!
@yareizaotero4735
And, with your method, you get delicious micro-plastic in your food, too! And future horrible diseases! Yay! Also, all that plastic wrap over a lifetime, filling the landfills so nicely! YOU ROCK!!!
Beautiful job. Looks delicious! Happy 100k!!!
Congratulations on this big milestone!! Excited to be here for the ride and see where it goes. Thank you for sharing your content with us 🙏
Congratulations on 100k 👏🏻👏🏻👏🏻✌🏻🇨🇦
Congratulations on the 100K!!
Your energy is exactly why I prefer to cook & bake alone, I envy your transparency! 🤪🔥😎
Congrats on the 100K! Always love your contents!
Fabulous!! Congrats again on the 100K!!!! ❤️
Congratulations on 100k dude!
Love your journey with Julia.
Love this one so much! Asked and answered with grace.
CONGRATULATIONS ON 100K !!
Recently discovered your videos and I love 'em. Congrats to 100k. Keep up the good work👍
Been watching a very long time and I love love your videosso much! Always look forward to watching you! Congrats on your milestone!
Congratulations on your YT milestone! Love watching your videos. Not a fan of meringue so I would never eat a baked alaska but sure was fun going along for the ride. :D
SO proud of you Jamie!!
Congrats on the 100k subscribers!
I just love these videos. Cooking is my therapy
The pure joy of this!
Really love and appreciate the chaotic energy!! Keep doing the good work!
You’re so much fun! Glad to have jumped aboard as part of your next 100K subscribers. Bon appetite!
What a fabulous result! They say that the first 100k subscribers is the most difficult. It seems that you’ll be at 200k before you know it. Congratulations.🎉
Bravo! It looked beautiful and it was awesome to watch you eat it!
Congratulations 🎉🍾🎊🎈. Love your show. Julia episodes are my favorite 🤩. You rock!
Great job Jamie!! Love your personality!! Keep up the great work!!
Congratulations 100k you adorable Anti-Chef you!!! Well done! Here's to the next 100k+.
Just found Anti Chef a few days ago. Love his videos.
Great job, Jamie! Congratulations on 110k.
I been binge watching all videos. You are amazing!
Congrats on the 100K subscribers… just found you fairly recently and I have been just binge watching all your videos… you make me laugh and relate to you so much it’s like me in the kitchen all the time 😂
I’m a little late but I’m so glad to have found you! Love your work!
Ohmygosh. I love your channel! Absolutely terrified of cooking a la JC. Everything looks lovely 😍
Congratulations on the 100,000, Jamie! This episode was a fitting celebration.
Congratulations on reaching 100k subscribers. 💃🏻🥂
Thank you so much for this celebration video and always making us feel part of it. Keep being amazing Jamie. From an almost guelphinite lol. And again congratulations!!!
Congratulations, Jamie! Loved celebrating with you.
Congrats on 100k!!!! But I need you to start pumping out way more videos. I've gone through all of them! It was a fun excellent journey.
This channel is so enjoyable ! Your doing great….I love watching you.
I'm a little newer to your videos and I'm glad I stumbled upon them because I'm enjoying them immensely.
Thanks! I was just looking for Alaska
Congratulations on the 100K. You deserve many many more.
Wonderful job on the Baked Alaska. Congratulations on the 100K!
All the best.
Congratulations Jamie!!! I’m so happy for the success of your show.
Congrats on 100K!! Can't wait to see you hit 1M :)
100k,,, and I am one... Love your channel, and proud I am one to help you to this milestone! Great video!
Congratulations on your 100k subscribers. 🎉🎇🎆
This was so much fun to watch! ❤
You’re the best! Congrats on 100k! Let’s get you to a million!
Ooh, my first new video since finding you and subscribing! I’m excited!
Of all the dishes you do best it's the Baked Alaska. I love it.
You brighten my life, make me smile and laugh so hard sometimes- Thank you so much and bless you 💞
😂💕..A kindred ‘kitchen’ spirit!..lol..lovin’ your work!
I'm so happy this channel is finally getting the viewers it has always deserved! So happy I was one of the beginning Anti-Chef stans
I dont know which part I enjoy more, watching you cook or watching you eat.
Happy 100k and growing!🥳
Always a pleasure!
I have been following you for years and you never fail to make me laugh. Congrats on the subs.
Dude! you're almost at 200K now! Congrats! (and the cake looked spectacular!)
Okay... I need to see you do the bowl trick from the side. Lol
Ooooh, her baked Alaska! Super!
Watching you learn to cook is a great pleasure. It becomes old hat pretty quickly. You have come a loooong way. Great job my friend.
Congrats on 100K! You deserve it! My husband and I love to watch your videos together. You are such a joy to watch!
Oooh, with chocolate ice cream and lemon rind in the cake, an 🍊-infused cognac like Grand Marnier or Pavillon d'Orange might be great. Maybe for the gold play button...🙂.
Just discovered your channel and you quickly earned my sub! I quite enjoy your content, you present it in a fun, down-to-earth manner.
Protip for cutting circles: get a piece of paper larger than your pan. fold it in half, then quarters, then fold it into a tight cone. guesstimate the centre of your pan and snip off the excess. Boom, perfect pan circle.
I was 13 when I made my 1st Baked Alaska - I learned to cook watching Julia on tv 💗 - your doing fine
NAILED IT!!!!
Congratz on 100k i think youtube is recommending your videos more. ive binge watched most of your julia child recipes. KEEP IT UP