Larry you’ve got a great taste in TH-cam channels buddy. Always see you pop up on my favourite channels, and they’re not exactly in the mainstream. I’m a subscriber of yours too, hope you’re keeping well.
I remember this dish from an episode of Gomer Pyle USMC where Gomer keeps going to a local restaurant that serves it and it causes him to sleepwalk and develop a split personality LMAO!
I originally subscribed for scam bait videos, and now I find myself excited to watch videos about marmite and cheese bread. Your voice is very relaxing dude. Thank you for the content.
Growing up in the US, my dad used to make this for our family. Being a Mormon he refused to reveal the "secret ingredient" (beer). It wasn't until I was much older that I learned he used to be a beer drinker when he was young.
We make those in Switzerland and we call them chässchnitte . We don't make a roux, but we mix the cheese, flour, eggs, and seasonings in a bowl then spread the mixture on bread that has been sprinkled with white wine.
Yes indeed; as a Swiss person, I can confirm this. It also brings to mind an unfortunate accident in the Swiss Army where this dish was prepared with poisonous oil, quite infamous in Switzerland, you can look up "Oil soldiers" in Wikipedia for that (I translated it from German).
I would have loved to go to a real Swiss Restaurant when I was in Geneva in 2019 but did not fancy taking another mortgage out on my house to afford the cost.
@@darrylknight2675 Yes it can be quite expensive to eat out around here. Restaurant prices do get more reasonable outside the big cities and tourist spots.
@@RealGestumblindi After reading the oil soldiers story I can't fathom someone was so negligent as to store the machine gun coolant oil in the cans for cooking oil... And didn't mark the cans. Interesting story.
I've been eating rarebit in one form or another since I was a toddler. My Nan would make it all the time for my brother and I. You can change it up so many ways, I never get tired of it. Rarebit and a salad is a perfect dinner. Welsh people don't get enough credit for what they've contributed to the culinary world. Now if I could just pronounce the name of the city in Wales with like 100 letters in it I'd be happy.
@@ma_de_sa5848 yeah not a lot of tradition in the south not many people even speak a word of the Welsh language. I do think schools should teach it a lot more from a young age
@@rj.meredith2005 I'm from the south too! I live right opposite a Welsh high school and even though I didn't go to a Welsh high school they still teach Welsh and it's one of your GCSEs. Since most of Wales speak English it's not really any use to most people unless you live in a an area where it's more common. I think it's beautiful language though and if I had the time and motivation I would try learning it again. ☺️
My late father's family originated in Mountain Ash. I had relatives who spoke no English - they were lovely people, Bessie and Gwilym - my nan used to translate for them. Anyhow, I can remember enjoying Welsh Rarebit as a kid - my father used to make it. I think, if he had been allowed, he'd have eaten it every day. It's good, basic food, but surprisingly luxurious. I'm fond of Glamorgan sausages, too. Great stuff.
@@mylifeisaparty deffo no.... monster its a fruity energy drink... just use regular redbull or any redbull knockoff or store brand energy drink. Monster is a whole different thing.
This looks amazing and authentic. You mention there are many variations. Well, here's one my grandmother used to make me back in the 1960s, in America. It started with toasted white bread. She would then put a nice slice of velveeta cheese on the toast. On top of that would go a slice of tomato. and then on top of that, a couple slices of undercooked bacon. The whole thing then got broiled until the cheese tomato and bacon were nicely browned. At the end we would add worcestershire sauce. Bizarre that we would even call it Welsh rarebit considering how little it has in common with this dish, but we did, and i used to love it.
My first Welsh Rarebit will always be my measuring stick. A elderly woman I was working for made it as a treat for me in the 1970s. Her version was very similar to yours, Shrimp. She used cayenne pepper, no Marmite, and a goodly amount of nutmeg. She told me that it was a inherited recipe from the early 1800s. She added, that Nutmeg had finally become affordable for the masses by that time and it was used extensively. The Greeks also use bechamel spiked with nutmeg in Pastitio, their layered pasta dish (lasagna). I really enjoyed this vid.
I found your channel recently and I gotta say that you have something special here. Thank you so much for your hard work and teachings, you are like a father figure that I never had. I hope you have a blessed life and you do everything that you enjoying doing! Much love from a Portuguese living in the Czech Republic!
In Central Illinois we have a dish called a Horseshoe, 2 slices of toast topped with a hamburger patty or any meat of your choosing, on top of that is a pile of French fries to cover both patties, then it is covered with a welsh rarebit sauce, that is mor pourable then the one you made. For smaller appetites there is a pony shoe made with one slice of toast and one meat patty. Yum!!!
@@Filbie The same thing as a horse shoe just smaller portions. 1 slice of toast and 1 hamburger patty instead of 2. With French fries and sauce. Check it out on wikipedia.
One person's version of WR can be vastly different from someone else's. No two people ever made it the same. But that's part of it's charm, I think. 🏴🏴🏴
I forgot to mention that the choice of beer you use will make a big difference. Being a Welsh girl, what do I use? Why Allbright, of course. Or Brains, preferably S.A. (Skull Attack!!)
When I went to I made rarebit for my English flatmates and they absolutely loved it. I moved in with 2 of them after after the first year and every Sunday we'd have a rarebit with all of all of the left over mushrooms from the week
@@riddimchef1 We do a Somerset fondue here, make a roux around finely chopped onions, make a sauce with cheddar and cider, LUSH, with crusty bread and alcoholic beverage of choice.
I don’t pay for any tv. No Netflix, Hulu, no cable, nothing. TH-cam has an unlimited and ever-growing stream of content. Truly remarkable. TH-cam is the only thing that gives me hope in humanity
I like your version of the Welsh rarebit. It's so interesting to see how different people do it. Each person adds a new idea that is inspiring to me. Thank-you!
A good, albeit non-traditional, addition to the recipe is the chili. Hot pepper gives a nice brightness - an edge, as it were - that works well in many dishes with a cheese sauce. You've inspired me to try this dish once again after a long hiatus.
Thank you Mr. Shrimp, for the recent wealth of uploads and the link to Welsh Rarebit info. Your Cheddar looks wonderful, as an American I am envious. Great texture and sound in this one.
First time I had Old Speckled Hen was at the first restaurant I visited after landing in London on holiday. It was paired with my cottage pie and it became a staple in my kitchen.
ah, I would pay good money for a pint of that from the cask right now. It's hard to find where I live. I'll have to settle for drowning my hankerings in Pliny the Elder.
Bit different from how I do it: Grate a strong cheddar and add a bit of milk, salt, pepper & tsp of english mustard. Crush with fork Very lightly toast bread Butter bread Spread on rarebit mix Grill untill big brown patches Eat.
@@robertharrison1623 haha I’m going to be making the bread. Actually probably going to be serving it now with a Cornish hen and some asparagus as an entree.
@@robertharrison1623 LOL. Here in Canada, its almost $20 for a hamburger, fries and a soft drink in a fast food chain. Most restaurants charge over $16 just for a hamburger with nothing (cheese and bacon are extras).
@@ffaubert1 come to Australia if you want to pay thirty bucks for your dinner, and that's just a standard meal at a restaurant. Our dollars are the same as yours in case you're wondering. a 20 meal would be a cheap one.
@@krytenfivetwothreep2485 and unfortunately there's a new disease too, rabbit haemorrhagic disease, which also has spread to hares. Hoping both species survive.
I live in the states, and have never eaten it, although it looks delicious. As a lifelong comic book fan, and eventual creator, I was fascinated by the old newspaper comic strips of Winsor McCay and often wished my Mother's grilled cheese sandwiches would enable me to have such fantastic adventures.
To be honest I am only here because of the thumbnail pic which looks fantastic! Have heard and seen many pics and skimmed through many recipes for this dish and none were appealing...till now. The ingredients sound and look fantastic! Oh and such a lovely crust of bread!! This is definitely something I would make. Thanks ✌💛
My mum used to make me this when I was little in the 70s , I got my other half to make me this last year ,( only took 20 years ) top stuff ,it was well worth the wait !!!!
Thanks for the video. I'm from the States and curious about the Welsh Rarebit. When I saw you use the knife, you looked like a real chef and not just an enthusiast-also very helpful.
I first heard of welsh rarebit in a video from Townsends. They do historical recreations from colonial america. It's interesting to see how the recipe has evolved over hundreds of years.
Thanks so much for this. My mum used to make this for my sister and I when we were kids, but she never wrote the recipe down. Thanks for showing how to make this once more.
Love Speckled Hen. I'm always on the hunt for the elusive nitro cans here in the states. You are my go-to for everything toast. Have to try this. Everything about it from the marmite to the beer, bread and cheese is right up my alley.
Super interesting, I’ve never made a roux, just sheer quantity of cheese thickens things up enough the way I make it, but I suspect you can get way more beer into the dish than I do with the roux- I’ll definitely be giving this a try!
In case you decide to try it with a roux, and you use to little flower - Simply add some cornstarch (mixed in water, of course), in case it needs thickening :)
@@fyi7a2d36 I gather that a lot of people only follow the channel for the scam videos. Although that was what originally caught my attention, I wanted to indicate that I was enjoying the other content too, and since it was a food-related video I was responding to, I thought I'd reference that. If I am reiterating something that has been said before I was unaware of it because, as I think was fairly clear, I am new to the channel. I hope this clears up any confusion.
I can scarcely begin to tell you how enticing that final result looks. if I wasn't doing keto I'd be looking for online grocers that deliver on sundays as wel speak.
i live in america and never see this anywhere in restuarants or cook books. but my grandma used to make it often for dinner and i loved it. i totally forgot about it until just now. thanks im gonna mke this
Closest thing we've got here is Texas toast with a ton of cheese melted on it. I imagine the sauce under the cheese makes it a bit more special, though.
Mr. Atomic Shrimp you really are fantastic. I would watch your videos if you read the dictionary, your voice is that soothing. Your content is superb and I notice that you have upwards of 750,000 viewers for which you are to be commended and I cannot wait for the day when you reach a million! From a Battersea girl living in Canada most of her life I send you very good wishes and best regards.
I really am jealous with the kinds of breads that's available to you, here at my place anything that's not sliced white bread is ridiculously expensive, and that is if it's available for sale
@Finky Stingers McFarthing not here in the states. Ours typically play nursery rymes or "Turkey in the straw" which is a traditional British folk song brought to the colonies here by Scottish immigrants.
@@mikedrop4421 It’s a joke. If parents don’t want to buy their kid ice cream, they will tell them that the music only plays when they are out of ice cream.
Annnnnnd there's the Marmite!! I was just wondering if it would mingle well enough if one added Marmite to the sauce itself. Edited to add: That bread loaf looks fabulous, and yay to the capers!
I made this today! I was a bit skeptical about the beer sauce but it really works! It's got a rich and complex flavour. Altered it a little to fit my ingredients, and my egg was a bit big so the sauce was initially a bit runny but it was sooo good. I might be cheeky and make it again soon 😋
used to have this growing up but my mum basically made a very simple cheese sauce (milk cheese and a bit of thickner) and it was looooovely :3 takes me back!
Love all of your videos. From my childhood, I remember the wild chive patch we tended. Truly a lovely savory addition. I am still awaiting the Marmite I ordered (inspired by your videos). Feedback: non-oven options are HIGHLY appreciated for blokes me what don't ave ovens. Thanks! Thanks
@@lovecats6856 I know, but I see so many chefs on FB these days put the liquid in before cooking off the flour and not mention that it needs to be done.
In NZ we make something along a similar vein called a mousetrap. Basically a piece of bread spread thick with Marmite and topped with grated cheese that's toasted in the oven. There are myriad variations but that's the idea.
This is one of those dishes that sounds "ok" but is astonishingly good and almost everybody should try at some point. I'm vegan nowdays, but I remember the blue cheese rarebit that I used to make.
Fun Fact: When Pizza was first introduced to the UK in the 1950s, it was called "Italian Rarebit" to help entice the locals more!
but...hello you!
I had absolutely no idea, rally interesting fact. Thanks !
Larry you’ve got a great taste in TH-cam channels buddy. Always see you pop up on my favourite channels, and they’re not exactly in the mainstream.
I’m a subscriber of yours too, hope you’re keeping well.
@@MrIcecolddd totally with you there
Granted the british during the 1950s believed that spaghetti grew on trees in switzerland
"Use this beer unless you want to use another beer" I love how you instruct people on how to cook without being stuck up about it
I remember when I was very young back in the 50"s,my best friends Mom made this.I did not know what it was,but I remember the taste to this day at 73.
Mate you just gave me the shock of a life. realising you lot from the 50's are in their 70's now
@Abe Garfield Its the looks that count eh? ; )
@@charliekent9526 hey now, those of us born in the 1950s are only in our 60s 🤣🤩🤣
I remember this dish from an episode of Gomer Pyle USMC where Gomer keeps going to a local restaurant that serves it and it causes him to sleepwalk and develop a split personality LMAO!
I had never seen or heard of this but it looks good.
I misread the title as 'Welsh Were-rabbit' and had flashbacks to Wallace and Gromit
Good to see I wasn't the only one!
Come to think of it, that's probably how they came up with the title since it's a very cheese-centric show/movie
I just thought of Bugs Bunny
We always called it welsh rabbit 🤣
Just a massive weresheep
I originally subscribed for scam bait videos, and now I find myself excited to watch videos about marmite and cheese bread. Your voice is very relaxing dude. Thank you for the content.
Didn't we all?
I subbed because of a nettle soup recipe haha
Same, the recipes are always super interesting
You and many others. Brilliant, varied and interesting channel.
I did the opposite. I subbed for the foraging and find myself watching all of the videos. He truly is a wonderful person to watch
So it is basically a BEER-CHAMEL SAUCE ? :-D
Ba-dum-tsch
Yes, beercamel. That definitely said beercamel.
More like a morn-ale sauce
Fun fact: The word Béchamel is German with a rhinelandic accent. It derives from "ein Becher Mehl" which means "a cup of flour".
@@get-the-joke unfortunatelly complete bollox :-D but a nice story.... :-D
the only thing that would make this better is if i was the one eating it.
And some bacon 🥓
I need to be eating this. Right now.
More spices
I'd use Welsh made butter and cheese etc, but as I'm Welsh and still in Wales, I guess mine would be much more authentic ;)
Lol
Growing up in the US, my dad used to make this for our family. Being a Mormon he refused to reveal the "secret ingredient" (beer). It wasn't until I was much older that I learned he used to be a beer drinker when he was young.
Haha, sneaky dad ;)
"Why do you always invite at least two mormons to go out fishing with you?"
"If you invite only one, you'll have to share your beer."
@@ganave audibly laughed at this one
We make those in Switzerland and we call them chässchnitte . We don't make a roux, but we mix the cheese, flour, eggs, and seasonings in a bowl then spread the mixture on bread that has been sprinkled with white wine.
Yes indeed; as a Swiss person, I can confirm this. It also brings to mind an unfortunate accident in the Swiss Army where this dish was prepared with poisonous oil, quite infamous in Switzerland, you can look up "Oil soldiers" in Wikipedia for that (I translated it from German).
That also sounds good!!
I would have loved to go to a real Swiss Restaurant when I was in Geneva in 2019 but did not fancy taking another mortgage out on my house to afford the cost.
@@darrylknight2675 Yes it can be quite expensive to eat out around here. Restaurant prices do get more reasonable outside the big cities and tourist spots.
@@RealGestumblindi
After reading the oil soldiers story I can't fathom someone was so negligent as to store the machine gun coolant oil in the cans for cooking oil... And didn't mark the cans.
Interesting story.
I get the idea that your garden is filled with chive plants.
Chives is a weed. You don't really need to cultivate it if it likes the climate of your garden.
My friend planted chives in their flower garden many years ago. It's no longer a flower garden. It's a chive garden.
Chives grow so quickly and densely, a single medium-sized plant is enough that you won't run out even if you use it every day.
Chives make anything savoury better!
As it should be
I've been eating rarebit in one form or another since I was a toddler. My Nan would make it all the time for my brother and I. You can change it up so many ways, I never get tired of it. Rarebit and a salad is a perfect dinner. Welsh people don't get enough credit for what they've contributed to the culinary world. Now if I could just pronounce the name of the city in Wales with like 100 letters in it I'd be happy.
I'm Welsh and didn't even know this existed😂
@@rj.meredith2005 Same, I guess it depends on what traditions your family hold onto and where you live in wales.
@@ma_de_sa5848 yeah not a lot of tradition in the south not many people even speak a word of the Welsh language. I do think schools should teach it a lot more from a young age
@@rj.meredith2005 I'm from the south too! I live right opposite a Welsh high school and even though I didn't go to a Welsh high school they still teach Welsh and it's one of your GCSEs. Since most of Wales speak English it's not really any use to most people unless you live in a an area where it's more common. I think it's beautiful language though and if I had the time and motivation I would try learning it again. ☺️
My late father's family originated in Mountain Ash. I had relatives who spoke no English - they were lovely people, Bessie and Gwilym - my nan used to translate for them. Anyhow, I can remember enjoying Welsh Rarebit as a kid - my father used to make it. I think, if he had been allowed, he'd have eaten it every day. It's good, basic food, but surprisingly luxurious. I'm fond of Glamorgan sausages, too. Great stuff.
didn't have any beer so I used Tesco Blue Spark energy drink and my mind was blown
That's a great idea. I was wonderin what I might replace the beer with
I don’t live in the UK so no Tesco :/ do you reckon monster energy would work?
@@mylifeisaparty its the same
@@bigjoeangel thanks
@@mylifeisaparty deffo no.... monster its a fruity energy drink... just use regular redbull or any redbull knockoff or store brand energy drink. Monster is a whole different thing.
This looks amazing and authentic. You mention there are many variations. Well, here's one my grandmother used to make me back in the 1960s, in America. It started with toasted white bread. She would then put a nice slice of velveeta cheese on the toast. On top of that would go a slice of tomato. and then on top of that, a couple slices of undercooked bacon. The whole thing then got broiled until the cheese tomato and bacon were nicely browned. At the end we would add worcestershire sauce. Bizarre that we would even call it Welsh rarebit considering how little it has in common with this dish, but we did, and i used to love it.
Have you ever thought of doing a cookbook of all your lesser-known recipies?
Me too!
My first Welsh Rarebit will always be my measuring stick. A elderly woman I was working for made it as a treat for me in the 1970s. Her version was very similar to yours, Shrimp. She used cayenne pepper, no Marmite, and a goodly amount of nutmeg. She told me that it was a inherited recipe from the early 1800s. She added, that Nutmeg had finally become affordable for the masses by that time and it was used extensively. The Greeks also use bechamel spiked with nutmeg in Pastitio, their layered pasta dish (lasagna). I really enjoyed this vid.
Fantastic version! 'Delicious' doesn't even begin to describe this.
I loved the 'where to slice the loaf' angst - a major bread to sauce ratio decision there. I would only have added a geneous grating of WHITE pepper!
I love theses videos so much I play one to go to sleep now,this guys voice is so calming and relaxing .
For those watching in vegetarian, Henderson's Relish is a great substitute for Lea and Perrin's
Shame they put bloody sweeteners in it!
Chippa do a vegetarian one that's basically identical that uses tamarind rather than anchovy. :)
I found your channel recently and I gotta say that you have something special here. Thank you so much for your hard work and teachings, you are like a father figure that I never had. I hope you have a blessed life and you do everything that you enjoying doing! Much love from a Portuguese living in the Czech Republic!
In Central Illinois we have a dish called a Horseshoe, 2 slices of toast topped with a hamburger patty or any meat of your choosing, on top of that is a pile of French fries to cover both patties, then it is covered with a welsh rarebit sauce, that is mor pourable then the one you made. For smaller appetites there is a pony shoe made with one slice of toast and one meat patty. Yum!!!
😳😳 what is a pony shoe? I’m so intrigued!
@@Filbie
The same thing as a horse shoe just smaller portions. 1 slice of toast and 1 hamburger patty instead of 2. With French fries and sauce. Check it out on wikipedia.
You just made me hungry
you are a man of culture and distinction
I have had this dish twice at restaurants and they tasted so different from each other!
One person's version of WR can be vastly different from someone else's. No two people ever made it the same. But that's part of it's charm, I think. 🏴🏴🏴
I forgot to mention that the choice of beer you use will make a big difference. Being a Welsh girl, what do I use? Why Allbright, of course. Or Brains, preferably S.A. (Skull Attack!!)
Always delicious tho
When I went to I made rarebit for my English flatmates and they absolutely loved it. I moved in with 2 of them after after the first year and every Sunday we'd have a rarebit with all of all of the left over mushrooms from the week
Cider is great with this instead of beer 😊
I meant in the dish, Although probably great to drink with it as well :)
@@riddimchef1 We do a Somerset fondue here, make a roux around finely chopped onions, make a sauce with cheddar and cider, LUSH, with crusty bread and alcoholic beverage of choice.
@@industry65 sounds excellent Graham, I used to make Dorset rarebit a similar thing 😊👍🏾
You, and a lot of other youtubers, produce superior quality content compared to what is offered on television without the television budget
I don’t pay for any tv. No Netflix, Hulu, no cable, nothing. TH-cam has an unlimited and ever-growing stream of content. Truly remarkable. TH-cam is the only thing that gives me hope in humanity
Influencing my house to make this beauty, Glarded Shrimp Rarebit
Did you get a polity certificate? You need that prior to attempting to make any glarded culinary dishes.
For dinner you can bake a lovely Shrimp Inoppolity.
I like your version of the Welsh rarebit. It's so interesting to see how different people do it. Each person adds a new idea that is inspiring to me. Thank-you!
A good, albeit non-traditional, addition to the recipe is the chili. Hot pepper gives a nice brightness - an edge, as it were - that works well in many dishes with a cheese sauce. You've inspired me to try this dish once again after a long hiatus.
That looks amazing, I'd enjoy it with a nice big dollop of homemade chutney on the plate for dipping.
Ohhh... I totally should have broken out the homemade pickle for this!
There is nothing like homemade chutney! The Bell canning book has a great one. Easy to make and can.
@@AtomicShrimp I thought that's why the capers...instead of chutney.
I'm Welsh but I never was sure what exactly Welsh rarebit was until I saw this. Thank you, love your videos as always. Da iawn!
Thank you Mr. Shrimp, for the recent wealth of uploads and the link to Welsh Rarebit info.
Your Cheddar looks wonderful, as an American I am envious.
Great texture and sound in this one.
First time I had Old Speckled Hen was at the first restaurant I visited after landing in London on holiday. It was paired with my cottage pie and it became a staple in my kitchen.
ah, I would pay good money for a pint of that from the cask right now. It's hard to find where I live. I'll have to settle for drowning my hankerings in Pliny the Elder.
We have It all over the place in Eastern Europe.
Bit different from how I do it:
Grate a strong cheddar and add a bit of milk, salt, pepper & tsp of english mustard.
Crush with fork
Very lightly toast bread
Butter bread
Spread on rarebit mix
Grill untill big brown patches
Eat.
I know that variation as the "I’m hungry *now*" version. 😉 Always a favourite here.
Do you happen to be welsh? :)
@@papillondogs4297 and you've got to finish the beer = good plan!
Yours sounds better -yum 😋xx
If you put a poached egg on top it's called a buck rarebit
Love hearing "Worcestershire sauce" being pronounced correctly 😀
🇬🇧
I'm from the North of England and have always called it Worcester sauce or simply lea and perrins lol
I wanna give this a shot, looks like it'd be really good with some mushrooms in there.
You would be completely correct.
Yup. This is becoming a $20 special at my restaurant. Should’ve known about this in Wisconsin long ago. Gonna make beer bread just for it too
20! Blimey. What else are you serving with it?
@@robertharrison1623 haha I’m going to be making the bread. Actually probably going to be serving it now with a Cornish hen and some asparagus as an entree.
@@robertharrison1623 LOL. Here in Canada, its almost $20 for a hamburger, fries and a soft drink in a fast food chain. Most restaurants charge over $16 just for a hamburger with nothing (cheese and bacon are extras).
@@ffaubert1 come to Australia if you want to pay thirty bucks for your dinner, and that's just a standard meal at a restaurant. Our dollars are the same as yours in case you're wondering. a 20 meal would be a cheap one.
Ohhhh!! Old Speckled Hen, and Welsh Rarebit!! I’m an expat in the US, I’m sooo homesick watching this...
I remember once making a soufflé rarebit - add just the egg yolk to the beer sauce then whip the egg white and fold them together.
That is how I make mine. Learned it decades ago watching Clarissa on The Two Fat Ladies.
As a Midwestern American, I am confused but this, but also equally intrigued
Yeah...Americans tend to be confused about most things....
@@timvanloo6 where did he say he didn't know what a roux was.. odd assumption
@@stevelomas4119 Wow, what an unnecessarily unpleasant comment.
@@MrShadowfax42 Maybe...but completely true.
@@stevelomas4119 Perhaps, but I think cheese is not one of them.
There aren't many rabbits in Wales..... they're rare. *stares with deadpan expression for an uncomfortably long time*
They actually are a lot less common round here than they used to be. Myxomatosis hit hard
@President Starscream : Get your coat? ;)
@@krytenfivetwothreep2485 and unfortunately there's a new disease too, rabbit haemorrhagic disease, which also has spread to hares. Hoping both species survive.
Nice joke
I live in the states, and have never eaten it, although it looks delicious. As a lifelong comic book fan, and eventual creator, I was fascinated by the old newspaper comic strips of Winsor McCay and often wished my Mother's grilled cheese sandwiches would enable me to have such fantastic adventures.
This video started to make my mouth water as you were grating the cheese a first for me with you tube.
That's why I only ever watch his cooking videos while eating lunch or dinner myself 😁
It's 1am and I'm making this with guinness and leerdammer. It definitely needs a good cheddar!
I like your channel because in contrast to other channels, these are recipes I might actually make myself one day.
Same, I find most cooking channels are very elaborate and wanky whilst these are actually meals and foods that people eat
To be honest I am only here because of the thumbnail pic which looks fantastic! Have heard and seen many pics and skimmed through many recipes for this dish and none were appealing...till now. The ingredients sound and look fantastic! Oh and such a lovely crust of bread!! This is definitely something I would make. Thanks ✌💛
I'm trying to imagine what the sauce/topping tastes like and I'm drawing a blank. But I like everything that is in it.
Get some sharp cheddar (if you're in the US), or mature cheddar in the UK, and try the recipe, it's worth it👍
Thanks for adding the method & ingredients to the notes 👍
I just had some South Indian curry that I made for lunch. Watching this somehow made me hungry again, good job Shrimp!
My mum used to make me this when I was little in the 70s , I got my other half to make me this last year ,( only took 20 years ) top stuff ,it was well worth the wait !!!!
As someone who learned classic French cuisine in culinary school, you have excellent technique.
5:30 That was a nice camera trick. For a second it looked like you put the egg in whole.
I'm going to make this. FYI Velveeta cheese was made to make Welch rarebits easy to make by the common house wives. Looks delicious...
can u get that in the UK
@@ambsemlay Definitely can. If it's not in your local super market, can be easily ordered online...
The capers was a nice touch!
Cfc f
@@ambsemlay it's like a block of dairylea slices, not quite as soft, but similar flavour, trademarked "processed"/"American" cheese
I'm eating as I'm watching this, and yet I'm drooling... I HAVE TO MAKE THIS
Loving the frequent uploads, this looked delicious!
Thanks for the video. I'm from the States and curious about the Welsh Rarebit. When I saw you use the knife, you looked like a real chef and not just an enthusiast-also very helpful.
I first heard of welsh rarebit in a video from Townsends. They do historical recreations from colonial america. It's interesting to see how the recipe has evolved over hundreds of years.
You can't beat fresh cut bread not the sliced stuff.yum yum
Mr Shrimp! Make a quiche with foraged ingredients! Maybe nettles instead of spinach? Love your videos chap 👌
Can’t believe how much my mouth was watering when you brought out the Marmite.
I'm Welsh and eat this regularly and your method for making it is about right except the chili.
Edit: Oh GOD what are you doing with that marmite..
Nothing wrong with a bit of marmite mmmmm
And the egg, that ain't traditional either
Thanks so much for this. My mum used to make this for my sister and I when we were kids, but she never wrote the recipe down. Thanks for showing how to make this once more.
Love Speckled Hen. I'm always on the hunt for the elusive nitro cans here in the states. You are my go-to for everything toast. Have to try this. Everything about it from the marmite to the beer, bread and cheese is right up my alley.
Always making the most bonkers creations in the kitchen!!
Tried this out absolutely delicious. Making it second time round tonight for an after work treat can’t wait what an excellent recipe thank you.
Made this the other day I used Budweiser and mature cheddar this was really good
Super interesting, I’ve never made a roux, just sheer quantity of cheese thickens things up enough the way I make it, but I suspect you can get way more beer into the dish than I do with the roux- I’ll definitely be giving this a try!
In case you decide to try it with a roux, and you use to little flower - Simply add some cornstarch (mixed in water, of course), in case it needs thickening :)
Yum, I'm not welsh but scottish and Irish & grew up on this dish.
Just had my lunch, but now feel hungry again!
Am from England and worked in wales this was one of the nicest food I have ever had tasty
Still holding out for beans on toast weird things in a can :)
Thank you for this take
I came for the scams, but I'm staying for the food. :3
He does so much more than just food...this channel is a treasure of TH-cam.
this comment gets posted on every video of his......... come on lol
@@tiredoftheliesalready dude gave a guy in Africa a way to get income after being fired from his teaching job. He’s a good one
@@fyi7a2d36 I gather that a lot of people only follow the channel for the scam videos. Although that was what originally caught my attention, I wanted to indicate that I was enjoying the other content too, and since it was a food-related video I was responding to, I thought I'd reference that. If I am reiterating something that has been said before I was unaware of it because, as I think was fairly clear, I am new to the channel. I hope this clears up any confusion.
@@Rei-Rei If you stick around, I think you'll be pretty surprised by the vast range of stuff he uploads.
I'm new to chives but I grew some this winter in the window and can't wait to use some. I will snip them!
spray or rub the crust with water if you want it to be crunchy and chewable, instead of a tank trap for your mouth
fancy
These videos made my wife love me again.
I can scarcely begin to tell you how enticing that final result looks. if I wasn't doing keto I'd be looking for online grocers that deliver on sundays as wel speak.
i live in america and never see this anywhere in restuarants or cook books. but my grandma used to make it often for dinner and i loved it. i totally forgot about it until just now. thanks im gonna mke this
Closest thing we've got here is Texas toast with a ton of cheese melted on it. I imagine the sauce under the cheese makes it a bit more special, though.
With the amount of chives you cut into it, I thought you were going to make a salad, LOL
Mr. Atomic Shrimp you really are fantastic. I would watch your videos if you read the dictionary, your voice is that soothing. Your content is superb and I notice that you have upwards of 750,000 viewers for which you are to be commended and I cannot wait for the day when you reach a million! From a Battersea girl living in Canada most of her life I send you very good wishes and best regards.
I really am jealous with the kinds of breads that's available to you, here at my place anything that's not sliced white bread is ridiculously expensive, and that is if it's available for sale
Learning to bake your own bread is a delightful Hobby. Add learning to cultivate sourdough can lead you to some fantastic bread❤
@Danijelovski Kanal 😁
Very happy to see Lea & Perrins... the only Worcestershire sauce as far as I know!!
I'm not the only one who thought this was made with bunnies as a kid right?
@Finky Stingers McFarthing not here in the states. Ours typically play nursery rymes or "Turkey in the straw" which is a traditional British folk song brought to the colonies here by Scottish immigrants.
@@mikedrop4421 It’s a joke. If parents don’t want to buy their kid ice cream, they will tell them that the music only plays when they are out of ice cream.
@@justinlokere lol, that's great. It went right over my head. I just woke up and hadn't had my coffee yet. That's my excuse and I'm sticking to it. 😜
Yet again, brilliant usable Intel
Annnnnnd there's the Marmite!! I was just wondering if it would mingle well enough if one added Marmite to the sauce itself. Edited to add: That bread loaf looks fabulous, and yay to the capers!
You're right about not making your roo too hoppy. Some guy in Australia did that and they've never heard the last of it.
Love the President butter :P
I made this today! I was a bit skeptical about the beer sauce but it really works! It's got a rich and complex flavour. Altered it a little to fit my ingredients, and my egg was a bit big so the sauce was initially a bit runny but it was sooo good. I might be cheeky and make it again soon 😋
used to have this growing up but my mum basically made a very simple cheese sauce (milk cheese and a bit of thickner) and it was looooovely :3 takes me back!
That crunchy bread sounds great!
Love all of your videos. From my childhood, I remember the wild chive patch we tended. Truly a lovely savory addition. I am still awaiting the Marmite I ordered (inspired by your videos).
Feedback: non-oven options are HIGHLY appreciated for blokes me what don't ave ovens. Thanks!
Thanks
I'm thrilled that you mentioned cooking the flour, nobody does that any more! 💚
It is neccessary when you make a roux.
@@lovecats6856 I know, but I see so many chefs on FB these days put the liquid in before cooking off the flour and not mention that it needs to be done.
@@margaretkelly7410 aaaah. Got it.
You're going to end up becoming known as the Marmite man! Also.. Why do I always watch these videos when I'm hungry 🤔
In NZ we make something along a similar vein called a mousetrap. Basically a piece of bread spread thick with Marmite and topped with grated cheese that's toasted in the oven. There are myriad variations but that's the idea.
Great I was in bed listening to you to calm my post cocaine session anxiety and now I need to get up and make foods. I hate you, I love you.
The crispiness of that bread alone made me salivate...I should prepare some food as well
This is one of those dishes that sounds "ok" but is astonishingly good and almost everybody should try at some point. I'm vegan nowdays, but I remember the blue cheese rarebit that I used to make.
Oh nice, I'm Welsh and I've never heard of this. I might have a go of making some tonight
You’re not proper Welsh then Boyo!
@@michaelpegg5994 I better reclaim my heritage by making some then
Also noticed I have the exact same plate as that in my cupboard
Ever hear of leeks or taffy?
Lol I'm not British but I know and u don't something seems to be fishy..
I’ve always seen recipes for this, but never knew what it was. Thanks for sharing. I am going to try this for sure!
welsh rarebit is amazing, just a bit too indulgent for me at the mo though.