I love how you highlight small business owners in these videos. Whether intentional or not its so wonderful to see their passion and share their business. Even though I do not live anywhere near New York I hope they do get business from other viewers who can in turn support their restaurants/businesses! Great job, loving the direction this channel has taken!
Well now I’m happy to hear this delish sandehich actually comes from Wales I’ve got 1/5 Welsh in my blood along with English , Scottish , Irish then just to mix it up German lol
She's not mad or nutty at all she's just a cool lady. She doesn't feel the need to be restrained and proper, she's in the village and she's happy to be herself. I know you didn't mean anything derogatory by it but calling her a mad auntie doesn't sit right.
I really like her personality! She really pops out. I would go to her place just to eat where she's around. Great energy! Happy eating! Love from Puerto Rico!
Was typing this myself - it has to have a nice dark beer in there and Worcestershire sauce and some nice mustard or it can't be rarebit. It's just some standard cheese on toast at this point.
She shouldn't have added the egg either nor did she use any butter and she used a French mustard :O and then put it in an oven instead of using a grill.
Im in Australia and we always had welsh rarebit in the 90's. Mum would grill (broil) one side first, flip it over and add the topping and then grill again
Jordan Mogg ...Sounds best that way. Maybe even a swipe of butter before adding the cheese. That's the way I make a grilled cheese. Toast lightly first, then butter both sides of each slice.
Alright, this shit happens wasaaay too much!! I’m watching the video and scrolling the comments. She shoved her nose it that sammy quite literally immediately after reading your comment. Does this happen to anyone else!?
I love the welsh rarebit, I use sourdough bread, spread on a nice spicy chilli jam, a few drops of worcestershire sauce and then the egg cheese mixture goes on top of that - amazing!
A personal mission of mine is to find the best way to eat grilled and melted cheese. As a Brit, I grew up with Welsh rarebit as well as toasted cheese sandwiches. Personally, for me it needs hot English mustard, English ale and Worcestershire sauce in the mix. But good even done simply. Great to see this playoff in your usual engaging and well-informed style. And congratulations for your new arrival!
@@LifebyMikeG I know. In the UK, Welsh rarebit has this reputation of just being cheese on toast. I commented as I also wanted to change that perception. I'm Welsh (not English!) and a chef so I really appreciate having food from my country on your show.
@@AntonoirJacques when visited my mums bro and sis in cardiff when i was a teenager i seem to remember it having onions in it - does that stop it from being true wrb?
Mike: Yeah I have a 4 days old baby so a simple sandwich sounds like a good option. Me: Yup it does... it's actually nice that he's not just ordering some food delivery! Mike: Let me start my sandwich by making my own bread! Me and all the other parents: *spit out of surprise*
I prefer the technique of toasting the bread first. Then spreading on the cheese mix followed by broiling it. Plus I’d also try putting the onions underneath the cheese.
One of the things that weirded me out when I went to New York was that I couldn't find a bakery for the life of me, there were coffee shops that sold overpriced bread as speciality but no proper bakery in the sense "store selling bread", but there where cupcake shops and donut places, cheesecake restaurants and bagel sandwich makers all over. So weird never been to a country that didn't have a good old bread seller. I know new yorkers like eating out, but I wonder if you were to stay home would you bake your own or buy the mediocre stuff available at the groceries.
I can't even believe that there isn't a bakery in the state of NY. Maybe you're just talking about the city which is still hard for me to believe. I live in the U.S. & there's a bakery 5 mins away from me, not too far to get fresh bread.
I DID catch that part where she put it directly on the oven rack. I would do it that way with a liner underneath. I'd also use "Collier's powerful welch cheese"! Best cheese I've ever had in my life. Very sharp! You can get it at Costco.
I am neither Welsh nor British but when I worked in London we made grilled cheese sandwiches by actually putting a piece of bread with cheese on it under the grill element. The 'grilled sandwich' you made was a fried sandwich in my opinion. Delicious they all are, no matter what you call them. Greetings from Finland.
What you describe is also how a simple cheese toasty would be made in the UK too. What you call the 'grill element', we call it the same in the UK too, but in the US they call it a broiler.
Congratulations for your baby. I know one baby and a mommy who are going to eat like royalty. Amazing how you’re still to bring us all of the recipe with a 4 days old baby in the house.
So, a little trick for you on the texture on the rarebit that I use on my grilled cheese: I first toast just one side of each slice of bread, and I use the toasted faces as my cheese-facing sides when I assemble it before griddling. It helps gives the sandwich an excellent crunch and you could do something similar with the Welsh sandwich. You could toast just the cheese-side of the bread first on the rarebit, and then add the cheese spread to the toasted side and cook like normal in the oven. OR you could even just toast both sides, add the cheese spread, and then go for the broiler straight away with no baking step at all.
Yaaaas for the Welsh rarebit appreciation !!!!!!!!!!!!!!!!!!! I studied in Wales for 4 yearsss amazing people amazing culture and the BEST cheddar cheese in the UK!!! Woohoo🥳 they do an annual cheese festival at Cardiff Castle which is amazing
Hey! If you ever make it to London go to the Electric Cafe in Notting Hill for the best Welsh Rarebit ever! Also, next time you make it you should use a much thicker slice of crusty bread. That is kind of key. And is how it is done here. Fun show! Thanks!
you could totally make a hybrid sandwich by throwing down your rarebit into a hot buttered cast iron pan, letting it toast for a half a minute, then taking the whole pan into the oven under the broiler for another few until it browns on top.
Well. he said that most of recipes online would mix the cheese with bechamel sauce. So it seems these would be a pretty similar thing to croque-monsieur. Just add some ham under it and there you go. I actually also use dijon in croque-monsieur under the ham.
The two things I've learned recently about making bomb grilled cheeses recently are: (1) use a contact grill /panini press (not rocket science - also works great for french toast) (2) (and this one is the 🤯) instead of buttering the outside of the bread use mayonnaise - I use Duke's. It makes the outside texture that much better than butter.
I've been making this sandwich every now and then, and didn't even know that it's something really classic. Tomato, sharp cheese and mustard just go well together, so it seems natural. The only twist I do on that is a charred thick tomato slices and an egg fried right on top of them.
Oh the memories! Since I was raised in Worcester, 1 block from Lea & Perrin's factory, we always used Worcestershire sauce. The bread was 'Mother's brand'. The best quality, sliced loaves. Twas many moons ago, but gonna have to try it again now. Oh and we always called it Welsh Rabbit.
I live almost 2,000 miles away from Worchester but still, I always use Lea & Perrin's Worcestershire sauce for Welsh rarebit. Can't help doing this, now that he's put it in my mind. But with Coleman's mustard and a good local stout beer, no cream.
In my country we have simple version of this sandwich. It is called "Princess" and is prepared from bread, cheese, egg, spices, some butter and tomato. Sometime the cheese is mixture from yellow and feta cheese. My mother used to prepare it for breakfast for me and my sister when we were in school and she still makes it when we are visiting her. I'm making it myself and It is my favorite breakfast. I'm going to try your version as soon as possible.
If she can get her hands on a decent English cheddar she would never have had to have anything to do with American cheese. Have to say, though, none of that stuff looked much cop.
@@redyellowpink01 Heavy Cream (Or Heavy Whipping Cream) is similar to 1 part double cream and 1 part single cream (Try to have a touch more double cream), considering the fat content. But double cream is never sold in major retailers in the US with the proper contents as named.
For the rarebit, toast the bread on both sides (under the broiler) first, top side a bit lighter. Also not a bad way to go to toast the inside sides for the grilled cheese. Iirc, it's a Kenji trick.
Quite right. What a fool she is. It’s Welsh!! Having said that, out American cousins don’t know where Wales is anyway. They amount of times I’ve heard, ‘Wales.....that’s in England, right’? No it bloody well isn’t!!!!
p o Fool! The English are nothing more than jumped up French Normans. The native Brits headed to the extremities after 1066 (Scotland, Wales and Cornwall). Learn history you plank!
She put her rarebit directly on the rack, so it would crisp up on the bottom. Use Kewpie mayonnaise on the outside of the bread instead of using butter when making the grilled cheese. Just a suggestion.
Oh, I am going to live in NY. - right next door to these shops. Lots of Tea and plenty of sympathy and fish and chips. Ooooh, luverly! I'd even sing the Welch rare bit song for the treat! And congratulations to you both on becoming fresh Parents. 👍💟⭐😊. I'm going to like you Vlog, I'm sure.
How about making a Welsh Rare Bit wood fired pizza, substituting pizza dough for the bread and baking it in a wood fired pizza oven or a high temp pizza oven like the Ooni.
Made it today, turned out great. Some things that might do well: bacon and finely chopped onions accentuate it perfectly and add a bit of extra texture
There's no "flour shortage". The issue is getting flour to consumers. All these wholesalers aren't geared up to sell to the public in small amounts. Supermarkets here in the UK have started selling their wholesale flour from their own bakeries direct to consumers in custom packaging.
That's it. Was the same deal here in Germany (we are now defenetly past this point). It was not a shortage of grains, but packaging and logistics. Same with Toilet Paper, Yeast (unaviable in consumer Sizes for over a month!) and basically anything we had "shortages". People just bought like Batshit crazy, nobody could knew they would buy THAT level batshit Crazy, therefore logistics and shit wasn't ready for it. If you went to your local mills (wich is, if aviable the ONLY place to buy Flour on regular bases!!!), they had anything on stock, no worries. Any mill just shut down their online Shops, because it was like 500 times the regular demand on shipping - wich they of course couldn't handle. There aren't any shortages of anything anymore. But I don't think they doublet or trippled their packaging and shit. lt's just that people are fucking dumb and bought anything they could as fast as they could. Now the fucking horders got 10.000 rolls of Toilet Paper, 400 Kilos of Flour, 1kg of Yeast and and 50 Kilos of Pasta and Rice on hand and slowly came to realize: Ok this might last a few days.
I'm English and this annoyed me. 40 odd years in New York, mind. I think she's so used to using the word "English" as a selling point to Americans hoping to feel a bit classy that she forgets the clue is in the name of the dish
Just made this Sandwich today, and since we don't eat egg, I substituted it with a nob of butter, also at the end we drizzled it with a very good quality balsamic vinegar and boy oh boy was it good. It was Fantastic. Cheese Spread + Tomato + Balsamic Vinegar the combination made in Heaven. Try it and taste for yourself.
How we made grilled cheese in Chicago. Buttered two slices of bread, sliced cheese of your choice on the buttered side of the bread, also buttered the outside, fried in a skillet. Now i put a light coat of Hellmanns mayonnaise on the outside, grills up crispy.
I would never stick my rarebit in the oven. Toast one side of the bread, then spread your cheese mix (which should definitely include worcestershire sauce btw) on the untoasted side, then whack it under the grill. I sometimes will substitute the beer for a dash of Welsh whiskey if I'm feeling especially decadent).
If you put it directly on the rack, instead of a pan, you will get a nice crunch to it without the added butter. Good toaster ovens are great for these. You start them off with top and bottom heat, then when the bread is toasted enough from the bottom, you switch to top heat only to brown the cheese. Lovely and crunchy at the bottom and nicely golden brown on top and all gooey in the middle.
I think it would be too wet for this. The way a Welsh Rarebit works is the cheese is supposed to form a crust on the outside before the rest melts, this keeps it from flowing everywhere like what you see in this video on the first attempt. If you make it a filling like a grilled cheese then you don't get that sealing layer, and you'll end up with filling squeezing out everywhere and soggy bread.
Really happy to see one of Wales national dishes being featured on the channel! However, it's important to clarify that Welsh Rarebit is not an 'English' or 'British' dish, it is Welsh, hence the name. Confusing Wales with England in front of a Welshman will likely justify 'getting your head kicked in' (!) as the heritage and history between the two nations is vastly different. Also, it's mostly due to the fact that the Welsh just aren't very fond of the English, especially due to constantly being bunched with or mistaken for them. If you were from Texas you would be proud to say you're American, the same way the Welsh are (mostly) proud to be British, but you'd probably be annoyed if you were constantly mistaken for someone from Alabama, the same way we dislike being mistaken for the English. Also, in case people are curious, Wales and England are two distinct nations, both of which form two of the three nations (the other being Scotland) which make up the Great Britain (GB). When you include Northern Ireland in the mix, it becomes the United Kingdom of Great Britain and Northern Ireland (UK).
Agree. But I hate it when people use the different state analogy. The foundings of Wales and England were by vastly different people. Whereas the American states and it's people all, for the most forgo their ancestral homeland for the term American. If you say British, what you're really saying is - there is actually no distinction between the nations of Britain. When there are are and all of them should be proud of this.
Hey Mike... tip for getting your welsh rear bit crispy in an oven is to broil one side of the bread then turn it over put the cheese on and broil the other side.
I'm Welsh, but looking at it, one story goes it was originally made in England and called it Welsh Rarebit in relation to it being a poor man's meal (other story also says because the Welsh couldnt easily afford or catch Rabbit, but not so sure). Then it was adopted and improved upon in Wales into what we know it as today. It doesn't matter its a great thing. Although.... WORCESTERSHIRE SAUCE is an abosulte must aswell as a glug of beer.
@@Millsyboy84 But as you've already said, it developed into what it is in Wales. It's Welsh! You also can't back up either story. There's even an English rarebit so how can Welsh rarebit be English?! Behave
I make Welsh Rarebit (or cheese on toast as it's more commonly referred to in the UK) at least once a week it's great, a quick tip for that extra crunchiness is to lightly toast your bread before you add the cheese.
An English woman who's been working 44 years in the restaurant business in New York.... Enough so that I swear I can hear some New York infecting her accent.
Matthew Hearn “Infecting” is a harsh word from a Brit, didn’t expect it. But jokes beside, it’s better to live in the USA. You and your fellow citizens will face a hard time due to your stupid political and economical decisions. Therefore stop talking about infection, England -in fact- infects Europe.
I'm not British (California all my life), "infect" was just a colorful phrase to describe the process of an accent changing with any negative connotations intended only for juxtaposition with the benign process itself, and bringing up the political crap is a total non-sequitur.
Matthew Hearn I am not a native speaker . Therefore it could be possible that I miss understood the paraphrasing. On top I had a bad day, I am sry, Mister. I should work on my temper.
My first job was in a Howard Johnsons in 1963. My favorite dish was Welsh rarebit. It was made in a shallow dish and it was simply delicious. I try to replicate it on occasion. Not with a lot of success. I'm gonna try this recipe. Thanks for triggering a fond memory.
IMHO, Both sandwiches require a thick slice of GOOD tomato, added just before eating. The difference is Welsh rarebit is made of thick cheese sauce and is open-faced; grilled cheese uses slices or grated cheese. For lunches, Mom always topped our Welsh rarebit with a slice of bacon, three asparagus spears and hid a slice of tomato under the cheese sauce.
er you are supposed to use brown ale or dark beer. also the real secret is to reduce the beer in a pan with the Worcestershire sauce before adding to mix. Then it wont be wet. Er do not just pour in lager from a bottle. 40 years as a chef and one of the first things I was taught.
"then we opened a fish and chip shop because everyone kept asking me about it." I'm dying. This is me every time my american friends bring up fish and chips like england literally doesn't have any other food.
Really cool video. I ate some Welsh rarebit in London in the 80s as a kid and for years I wondered what the hell that was, it wasn’t grilled cheese! Now i know and can’t wait to make it! Thank you!!
Rarebit is best as a bechemel cheese sauce, with mustard, Worcester sauce, brown ale. That thing she gave him at the start wasnt a great representation to be honest. Rarebit needs to be so much more than cheese on toast.
I agree. It was a poor looking example. Cutting the grooves along the top to capture the Worcester sauce is desirable. Also, why dump tomatos on top..? I don't get it.
Absolutely agree. What they showed is a simplified version and probably adjusted for american tastes. The original is so good - and so different - because of the sauce and also the very noticeable mustard. I think that little dollop of mustard that he used will be completely overpowered by all the cheese.
Collier's cheese is traditionally the brand of cheese used in this dish. You can toast the bread naked in the oven before you top it if you are having texture issues.
No idea if this is typical of other English households but my dad always used to make cheese on toast which is kinda like this but takes 2 minutes. Its bread with slices of sharp cheese on it put under the grill until it looks as done as you want it. Thats literally it.
Really enjoy your sandwich series...never ever in my life i thought of making breads, after seeing your videos, fell in love with breads!! The process is so interesting, its like everytime i can try new stuff and keep evolving for the search of prefect bread and there is no perfect bread!! congratulations for becoming the father!!❤ love from india ❤
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
I love how you highlight small business owners in these videos. Whether intentional or not its so wonderful to see their passion and share their business. Even though I do not live anywhere near New York I hope they do get business from other viewers who can in turn support their restaurants/businesses! Great job, loving the direction this channel has taken!
I'm beginning to realise that the sandwich series is an elaborate excuse to bake bread.
Just about...
Not that anyone really needs an excuse .. lol .. ; ]
well all great sandwiches starts with great bread soo....
@@fns5992 good luck with good bread in the States 🤣
Well... it's about homemade sandwiches and they include bread, so... :)
As a welshman, hearing WELSH rarebit being called english has caused me a considerable amount of anguish
A twitch definitely developed in my eye after that haha
Well now I’m happy to hear this delish sandehich actually comes from Wales I’ve got 1/5 Welsh in my blood along with English , Scottish , Irish then just to mix it up German lol
Feel your pain
As an Englishman, hearing WELSH rarebit being called english has caused me to SMH in apology to the 4 nations
@@susananderson4428 so you are kinda like the queen?
She's like everyone's favourite mad auntie.
init
She's not mad or nutty at all she's just a cool lady. She doesn't feel the need to be restrained and proper, she's in the village and she's happy to be herself. I know you didn't mean anything derogatory by it but calling her a mad auntie doesn't sit right.
@@Kyarrix He meant it as a complement, trust.
I had two mad aunties
@@Kyarrix not everyone in the UK lives in a village, also mad isn't meant as a term of disrespect.
"Welsh rarebit" - Very English.... ok love.
I'm English and that's exactly what I thought :-)
🏴🏴🏴🏴🏴🏴🏴🏴🏴
I call cultural appropriation. Lol
So is it incorrect? What’s the deal? :)
@@CookbooksonRepeat it's Welsh not English. :)
I really like her personality! She really pops out. I would go to her place just to eat where she's around. Great energy! Happy eating! Love from Puerto Rico!
The Welsh haven't been this upset since the Roman's landed.
underated comment
Why’d you add an apostrophe?
I get upset when people use apostrophes to indicate plurality.
Oh they have.. the last time they got this upset was when King Edward built all those castles
But the sentiment of your message is spot on!
You need Worcester sauce, beer and mustard. It’s not a Welsh Rarebit without All of those components. The Worcester sauce is absolutely necesssry.
Correct
Yep agreed or Henderson's if you're ip Sheffield way🤣🤣
Was typing this myself - it has to have a nice dark beer in there and Worcestershire sauce and some nice mustard or it can't be rarebit. It's just some standard cheese on toast at this point.
@@pureuk black sheep beer???
She shouldn't have added the egg either nor did she use any butter and she used a French mustard :O and then put it in an oven instead of using a grill.
The fish&chips shop: "A Salt and Battery"... dying. 🤣
On a more serious note... I hope her businesses survive the current crisis.
Their fish and chips are a guilty pleasure!
Im in Australia and we always had welsh rarebit in the 90's. Mum would grill (broil) one side first, flip it over and add the topping and then grill again
Jordan Mogg ...Sounds best that way. Maybe even a swipe of butter before adding the cheese.
That's the way I make a grilled cheese. Toast lightly first, then butter both sides of each slice.
“I’m guessing you would like to eat this now?” “Yeah I would lo-“ *shoves nose into cheese*
Lmbo well she did it first then he offered it. I could not believe how close she got to it.
😆😆😆
Alright, this shit happens wasaaay too much!! I’m watching the video and scrolling the comments. She shoved her nose it that sammy quite literally immediately after reading your comment. Does this happen to anyone else!?
Jayson Lavallee all the time
I love the welsh rarebit, I use sourdough bread, spread on a nice spicy chilli jam, a few drops of worcestershire sauce and then the egg cheese mixture goes on top of that - amazing!
Would like to see that made
Congratulations on the baby! Being a dad is the most fun I’ve ever had.
A personal mission of mine is to find the best way to eat grilled and melted cheese. As a Brit, I grew up with Welsh rarebit as well as toasted cheese sandwiches. Personally, for me it needs hot English mustard, English ale and Worcestershire sauce in the mix. But good even done simply. Great to see this playoff in your usual engaging and well-informed style. And congratulations for your new arrival!
I love Welsh Rarebit. It isn't just cheese on toast, needs beer, worcestershire sauce and mustard mixed in before it is cooked.
watch the video...
@@LifebyMikeG I know. In the UK, Welsh rarebit has this reputation of just being cheese on toast. I commented as I also wanted to change that perception. I'm Welsh (not English!) and a chef so I really appreciate having food from my country on your show.
@@AntonoirJacques when visited my mums bro and sis in cardiff when i was a teenager i seem to remember it having onions in it - does that stop it from being true wrb?
Wholegrain mustard is boss.
Congrats on the baby! Incredible that you're still cranking out content in these first few days. I wish you guys all the best!
Congrats on your growing family. Our twins arrived in December, you're in for an incredible journey.
Mike: Yeah I have a 4 days old baby so a simple sandwich sounds like a good option.
Me: Yup it does... it's actually nice that he's not just ordering some food delivery!
Mike: Let me start my sandwich by making my own bread!
Me and all the other parents: *spit out of surprise*
I prefer the technique of toasting the bread first. Then spreading on the cheese mix followed by broiling it. Plus I’d also try putting the onions underneath the cheese.
I added also a bit of garlic powder, but nothing to dominate the taste. LOVELY
I like to throw a pan in the oven to preheat, then throw my Rarebit on the heated pan without parchment under broil...there’s your “crispy” :)
Try Welsh rarebit on top of a mackerel fillet. Adding chopped chillies makes it particularly memorable.
“I’m guessing you’d like to eat this now?”
“Yeah”
*sticks face an inch above the sandwich*
One of the things that weirded me out when I went to New York was that I couldn't find a bakery for the life of me, there were coffee shops that sold overpriced bread as speciality but no proper bakery in the sense "store selling bread", but there where cupcake shops and donut places, cheesecake restaurants and bagel sandwich makers all over. So weird never been to a country that didn't have a good old bread seller. I know new yorkers like eating out, but I wonder if you were to stay home would you bake your own or buy the mediocre stuff available at the groceries.
I mean....New York isn't the whole country. Many other states probably have a "good old bread seller"
plenty of bakeries, new york def does not count as "the country"
I can't even believe that there isn't a bakery in the state of NY. Maybe you're just talking about the city which is still hard for me to believe. I live in the U.S. & there's a bakery 5 mins away from me, not too far to get fresh bread.
what about making a grilled cheese w the welsh rarebit mix? the perfect marriage of techniques.
I DID catch that part where she put it directly on the oven rack. I would do it that way with a liner underneath. I'd also use "Collier's powerful welch cheese"! Best cheese I've ever had in my life. Very sharp! You can get it at Costco.
I am neither Welsh nor British but when I worked in London we made grilled cheese sandwiches by actually putting a piece of bread with cheese on it under the grill element. The 'grilled sandwich' you made was a fried sandwich in my opinion. Delicious they all are, no matter what you call them. Greetings from Finland.
What you describe is also how a simple cheese toasty would be made in the UK too. What you call the 'grill element', we call it the same in the UK too, but in the US they call it a broiler.
Congrats on becoming a father
Ahhh, I love the sandwich series! Congrats on the baby! :D
even on the second try you STILL didn't put it straight in the oven, you used a baking tray... that's why you could not replicate the texture
blame it on the lack of sleep...
1:45 Is that Tayto in the window!? I'm glad this cafe is gracing the Yanks with the greatest crisps known to man.
NinjaCell Hahahaha why is taytos I’m the window 🇮🇪🇮🇪
Congratulations for your baby. I know one baby and a mommy who are going to eat like royalty. Amazing how you’re still to bring us all of the recipe with a 4 days old baby in the house.
Lovely to hear such a strong london/home counties accent in a new york surrounding!
It's definitely a Welsh thing mind ... not English.
Home Counties???! She wishes! Thames Estuary more like!
Matt - Home Counties??! 😂🤣 Hardly…
So, a little trick for you on the texture on the rarebit that I use on my grilled cheese: I first toast just one side of each slice of bread, and I use the toasted faces as my cheese-facing sides when I assemble it before griddling. It helps gives the sandwich an excellent crunch and you could do something similar with the Welsh sandwich. You could toast just the cheese-side of the bread first on the rarebit, and then add the cheese spread to the toasted side and cook like normal in the oven. OR you could even just toast both sides, add the cheese spread, and then go for the broiler straight away with no baking step at all.
Going to make a lot of Welsh people angry with this
John Smith they have had 200 years to get used to the idea, I think they have adjusted...
"Angry Welsh People" sounds like a really terrible english tv sitcom
rise54321
The internet: *angry Welsh noises*
Me: how can you tell? More consonants? Fewer?
I love how she’s bragging about how great English cuisine is whilst talking about a WELSH sandwich.
@@ragancole529 Its not Welsh. Its called Welsh. It is an English recipe.
Yaaaas for the Welsh rarebit appreciation !!!!!!!!!!!!!!!!!!! I studied in Wales for 4 yearsss amazing people amazing culture and the BEST cheddar cheese in the UK!!! Woohoo🥳 they do an annual cheese festival at Cardiff Castle which is amazing
I love Squeeze. She's pretty cool. Gotta go listen to the catalog to see if I can catch any Nicky references.
Congrats on the birth of your daughter!!
Hey! If you ever make it to London go to the Electric Cafe in Notting Hill for the best Welsh Rarebit ever! Also, next time you make it you should use a much thicker slice of crusty bread. That is kind of key. And is how it is done here. Fun show! Thanks!
Surely you can use the Welsh flag in the title rather than Union Jack (for the UK). Our flag has a dragon on it!
Your flag is also the Union Jack
@@zakrowe1301 About 100% sure he knows that.
Don’t cry, He made your cheese sandwich👍🏼
@@2241RS kinda like how the US has flags for states. But just cause a state has a flag doesn’t mean the American flag isn’t their flag
you could totally make a hybrid sandwich by throwing down your rarebit into a hot buttered cast iron pan, letting it toast for a half a minute, then taking the whole pan into the oven under the broiler for another few until it browns on top.
I'd like to see some croque-monsieur now 🤤 (the French "grilled-cheese") how does it compare to those :p
The croque kills them all.
Well. he said that most of recipes online would mix the cheese with bechamel sauce. So it seems these would be a pretty similar thing to croque-monsieur. Just add some ham under it and there you go. I actually also use dijon in croque-monsieur under the ham.
We already know. If you want the best food you always go french..
Love the croque monsieur, but if you're going to go that far, you might as well go all the way for the prize and make the croque madame.
@@theecstaticinfidelhypothes9222 I'll take the bechamel over the egg though.
This is a family tradition of mine my grandmother used to make this for breakfast during holidays.
The two things I've learned recently about making bomb grilled cheeses recently are:
(1) use a contact grill /panini press (not rocket science - also works great for french toast)
(2) (and this one is the 🤯) instead of buttering the outside of the bread use mayonnaise - I use Duke's. It makes the outside texture that much better than butter.
I've been making this sandwich every now and then, and didn't even know that it's something really classic. Tomato, sharp cheese and mustard just go well together, so it seems natural. The only twist I do on that is a charred thick tomato slices and an egg fried right on top of them.
Oh the memories! Since I was raised in Worcester, 1 block from Lea & Perrin's factory, we always used Worcestershire sauce. The bread was 'Mother's brand'. The best quality, sliced loaves. Twas many moons ago, but gonna have to try it again now. Oh and we always called it Welsh Rabbit.
I live almost 2,000 miles away from Worchester but still, I always use Lea & Perrin's Worcestershire sauce for Welsh rarebit. Can't help doing this, now that he's put it in my mind. But with Coleman's mustard and a good local stout beer, no cream.
Congratulations ! Please make another video with this Lady !!!!!!
I love that even professional cooks just shrug when they're asked how long to cook something, haha
In my country we have simple version of this sandwich. It is called "Princess" and is prepared from bread, cheese, egg, spices, some butter and tomato. Sometime the cheese is mixture from yellow and feta cheese. My mother used to prepare it for breakfast for me and my sister when we were in school and she still makes it when we are visiting her. I'm making it myself and It is my favorite breakfast. I'm going to try your version as soon as possible.
44 years in New York. " I think they call it sharp here." It is so very hard to get used to these strange colonial slangs.
😂
She managed to say heavy cream though. We don't call it that in the UK
If she can get her hands on a decent English cheddar she would never have had to have anything to do with American cheese. Have to say, though, none of that stuff looked much cop.
@@redyellowpink01 Heavy Cream (Or Heavy Whipping Cream) is similar to 1 part double cream and 1 part single cream (Try to have a touch more double cream), considering the fat content. But double cream is never sold in major retailers in the US with the proper contents as named.
Come on even on Welsh cheddar block it says SHARP
For the rarebit, toast the bread on both sides (under the broiler) first, top side a bit lighter. Also not a bad way to go to toast the inside sides for the grilled cheese. Iirc, it's a Kenji trick.
I love how she’s bragging about how great English cuisine is whilst talking about a WELSH sandwich.
did you expect anything else from the English?
The oppression is real
Well, the english gave wales and ireland LIFE and should be greatful.
Quite right. What a fool she is. It’s Welsh!! Having said that, out American cousins don’t know where Wales is anyway.
They amount of times I’ve heard, ‘Wales.....that’s in England, right’?
No it bloody well isn’t!!!!
p o Fool! The English are nothing more than jumped up French Normans. The native Brits headed to the extremities after 1066 (Scotland, Wales and Cornwall). Learn history you plank!
She put her rarebit directly on the rack, so it would crisp up on the bottom. Use Kewpie mayonnaise on the outside of the bread instead of using butter when making the grilled cheese. Just a suggestion.
Congratulations on your new baby. I've been in quarantine for the last 25 years.
Oh, I am going to live in NY. - right next door to these shops. Lots of Tea and plenty of sympathy and fish and chips. Ooooh, luverly! I'd even sing the Welch rare bit song for the treat! And congratulations to you both on becoming fresh Parents. 👍💟⭐😊. I'm going to like you Vlog, I'm sure.
There is no other way to have a cheese sandwich! I'm English and use English mustard, that gives it good bite also a splash of Worcester Sauce!
How about making a Welsh Rare Bit wood fired pizza, substituting pizza dough for the bread and baking it in a wood fired pizza oven or a high temp pizza oven like the Ooni.
Next time you make a grilled cheese, spread the outside of the bread with mayonnaise to up the crispy levels and give it a good tangy flavor.
Made it today, turned out great. Some things that might do well: bacon and finely chopped onions accentuate it perfectly and add a bit of extra texture
There's no "flour shortage". The issue is getting flour to consumers. All these wholesalers aren't geared up to sell to the public in small amounts. Supermarkets here in the UK have started selling their wholesale flour from their own bakeries direct to consumers in custom packaging.
That's it.
Was the same deal here in Germany (we are now defenetly past this point). It was not a shortage of grains, but packaging and logistics. Same with Toilet Paper, Yeast (unaviable in consumer Sizes for over a month!) and basically anything we had "shortages". People just bought like Batshit crazy, nobody could knew they would buy THAT level batshit Crazy, therefore logistics and shit wasn't ready for it.
If you went to your local mills (wich is, if aviable the ONLY place to buy Flour on regular bases!!!), they had anything on stock, no worries. Any mill just shut down their online Shops, because it was like 500 times the regular demand on shipping - wich they of course couldn't handle.
There aren't any shortages of anything anymore. But I don't think they doublet or trippled their packaging and shit. lt's just that people are fucking dumb and bought anything they could as fast as they could. Now the fucking horders got 10.000 rolls of Toilet Paper, 400 Kilos of Flour, 1kg of Yeast and and 50 Kilos of Pasta and Rice on hand and slowly came to realize: Ok this might last a few days.
Congratulations on your baby... I hope Y’all stay safe! Keep making the awesome videos.
I'm not Welsh, I'm Scottish but still of Celtic descent and this even annoyed me.
I'm English and this annoyed me. 40 odd years in New York, mind. I think she's so used to using the word "English" as a selling point to Americans hoping to feel a bit classy that she forgets the clue is in the name of the dish
Again, its not a welsh recipe! Its an English recipe. The welsh was supposed to be derogatory - be angry about that lol
@@stevemichael8458 the Welsh farmers were making it, the slur being, they couldn't afford rabbit.
If you want a crunchier welsh toast the bread before adding the cheese and popping it in the oven
Would like it if you revisited this place for their other menu items.
Just made this Sandwich today, and since we don't eat egg, I substituted it with a nob of butter, also at the end we drizzled it with a very good quality balsamic vinegar and boy oh boy was it good. It was Fantastic. Cheese Spread + Tomato + Balsamic Vinegar the combination made in Heaven. Try it and taste for yourself.
"I quite like a lot of pepper in mine"
*adds one shake to the whole bowl*
**wonders why people think english food is bland**
How we made grilled cheese in Chicago. Buttered two slices of bread, sliced cheese of your choice on the buttered side of the bread, also buttered the outside, fried in a skillet. Now i put a light coat of Hellmanns mayonnaise on the outside, grills up crispy.
My great-granny would go nuts.....it's Welsh; not English :D
I would never stick my rarebit in the oven. Toast one side of the bread, then spread your cheese mix (which should definitely include worcestershire sauce btw) on the untoasted side, then whack it under the grill. I sometimes will substitute the beer for a dash of Welsh whiskey if I'm feeling especially decadent).
Why not put the Welsh rarebit filling between two pieces of bread and get the texture of the grilled cheese too?
If you put it directly on the rack, instead of a pan, you will get a nice crunch to it without the added butter. Good toaster ovens are great for these. You start them off with top and bottom heat, then when the bread is toasted enough from the bottom, you switch to top heat only to brown the cheese. Lovely and crunchy at the bottom and nicely golden brown on top and all gooey in the middle.
I think it would be too wet for this. The way a Welsh Rarebit works is the cheese is supposed to form a crust on the outside before the rest melts, this keeps it from flowing everywhere like what you see in this video on the first attempt. If you make it a filling like a grilled cheese then you don't get that sealing layer, and you'll end up with filling squeezing out everywhere and soggy bread.
I've been to that fish&chips shop, gosh, years ago now, and I'm pretty sure she served me! Wonderful woman!
Really happy to see one of Wales national dishes being featured on the channel! However, it's important to clarify that Welsh Rarebit is not an 'English' or 'British' dish, it is Welsh, hence the name. Confusing Wales with England in front of a Welshman will likely justify 'getting your head kicked in' (!) as the heritage and history between the two nations is vastly different.
Also, it's mostly due to the fact that the Welsh just aren't very fond of the English, especially due to constantly being bunched with or mistaken for them. If you were from Texas you would be proud to say you're American, the same way the Welsh are (mostly) proud to be British, but you'd probably be annoyed if you were constantly mistaken for someone from Alabama, the same way we dislike being mistaken for the English.
Also, in case people are curious, Wales and England are two distinct nations, both of which form two of the three nations (the other being Scotland) which make up the Great Britain (GB). When you include Northern Ireland in the mix, it becomes the United Kingdom of Great Britain and Northern Ireland (UK).
Diolch am hynny!
Agree. But I hate it when people use the different state analogy. The foundings of Wales and England were by vastly different people. Whereas the American states and it's people all, for the most forgo their ancestral homeland for the term American. If you say British, what you're really saying is - there is actually no distinction between the nations of Britain. When there are are and all of them should be proud of this.
Congrats on the addition to the fam !!! Mad love and respect, I love all you do and all your content and great !
Carry on tea and sympathy, brilliant!
Hey Mike... tip for getting your welsh rear bit crispy in an oven is to broil one side of the bread then turn it over put the cheese on and broil the other side.
I’m English but saying it’s a English sandwich is a insult, it’s welsh or at the very least British other than that a great video :)
I'm Welsh, but looking at it, one story goes it was originally made in England and called it Welsh Rarebit in relation to it being a poor man's meal (other story also says because the Welsh couldnt easily afford or catch Rabbit, but not so sure). Then it was adopted and improved upon in Wales into what we know it as today. It doesn't matter its a great thing. Although.... WORCESTERSHIRE SAUCE is an abosulte must aswell as a glug of beer.
@@Millsyboy84 But as you've already said, it developed into what it is in Wales. It's Welsh! You also can't back up either story. There's even an English rarebit so how can Welsh rarebit be English?! Behave
@@MWsamui the existence of the english rarebit doesn't disprove the welsh rarebit being english (not saying it is though)
I make Welsh Rarebit (or cheese on toast as it's more commonly referred to in the UK) at least once a week it's great, a quick tip for that extra crunchiness is to lightly toast your bread before you add the cheese.
It's different seeing a boisterous English woman and a reserved American
An English woman who's been working 44 years in the restaurant business in New York.... Enough so that I swear I can hear some New York infecting her accent.
Matthew Hearn “Infecting” is a harsh word from a Brit, didn’t expect it. But jokes beside, it’s better to live in the USA. You and your fellow citizens will face a hard time due to your stupid political and economical decisions. Therefore stop talking about infection, England -in fact- infects Europe.
@@tbt780 let's just agree that England and the USA are both the worst western countries to live in ;)
I'm not British (California all my life), "infect" was just a colorful phrase to describe the process of an accent changing with any negative connotations intended only for juxtaposition with the benign process itself, and bringing up the political crap is a total non-sequitur.
Matthew Hearn I am not a native speaker . Therefore it could be possible that I miss understood the paraphrasing. On top I had a bad day, I am sry, Mister. I should work on my temper.
My first job was in a Howard Johnsons in 1963. My favorite dish was Welsh rarebit. It was made in a shallow dish and it was simply delicious. I try to replicate it on occasion. Not with a lot of success. I'm gonna try this recipe. Thanks for triggering a fond memory.
It's Ramadan.. I'm fasting... And literally salivating at this video 😂 definitely gotta try this.
i just made the same recipe with smoked gouda and cheddar.
Where has this been all my life!
Subscription earned.
Congrats on baby green! Happy for you! :)
Congratulations on your new baby 😊 and thanks for sharing all your recipes
"I'm guessing you'd like to eat this", "Well, I did but then you literally stuck your nose in it."
IMHO, Both sandwiches require a thick slice of GOOD tomato, added just before eating.
The difference is Welsh rarebit is made of thick cheese sauce and is open-faced; grilled cheese uses slices or grated cheese.
For lunches, Mom always topped our Welsh rarebit with a slice of bacon, three asparagus spears and hid a slice of tomato under the cheese sauce.
Welsh Rarebit is hardly a sandwich, it's also hardly English... It's Welsh...
I'm glad I wasn't the only one bugged by it being called a sandwich.
Its classified as an open-faced sandwich but I get that it sounds weird to call it a sandwich
No. It is English. Its just called Welsh. Its good wherever it comes from :)
er you are supposed to use brown ale or dark beer. also the real secret is to reduce the beer in a pan with the Worcestershire sauce before adding to mix. Then it wont be wet. Er do not just pour in lager from a bottle. 40 years as a chef and one of the first things I was taught.
"then we opened a fish and chip shop because everyone kept asking me about it." I'm dying. This is me every time my american friends bring up fish and chips like england literally doesn't have any other food.
They dont.
Congrats on the new little one! This Welsh rarebit looks AMAZING! Must try it with my sons as they are both grilled cheese nuts!
welsh rarebit is not like british grilled cheese lol thats a cheese toastie
Really cool video. I ate some Welsh rarebit in London in the 80s as a kid and for years I wondered what the hell that was, it wasn’t grilled cheese! Now i know and can’t wait to make it! Thank you!!
Rarebit is best as a bechemel cheese sauce, with mustard, Worcester sauce, brown ale. That thing she gave him at the start wasnt a great representation to be honest. Rarebit needs to be so much more than cheese on toast.
I agree. It was a poor looking example. Cutting the grooves along the top to capture the Worcester sauce is desirable. Also, why dump tomatos on top..? I don't get it.
Absolutely agree. What they showed is a simplified version and probably adjusted for american tastes. The original is so good - and so different - because of the sauce and also the very noticeable mustard. I think that little dollop of mustard that he used will be completely overpowered by all the cheese.
Collier's cheese is traditionally the brand of cheese used in this dish.
You can toast the bread naked in the oven before you top it if you are having texture issues.
*adds beer to cheese spread* "Yo this kinda turned out too liquidy"
Insead of the cream, works really well
Put it in the fridge overnight. Trust me i'm from Wales lol
Puts the bread on a tray instead of directly on a rack "Yo this didn't toast on the bottom"
Very nice. I like that you are doing it from scratch. I should definitely do your recipe. Thanks
I've never heard someone say "big things are happening for the flour industry" lmao. Congrats on the baby
No idea if this is typical of other English households but my dad always used to make cheese on toast which is kinda like this but takes 2 minutes.
Its bread with slices of sharp cheese on it put under the grill until it looks as done as you want it. Thats literally it.
Cheese on toast is pretty standard throughout the uk
Have a look for the St John Welsh rarebit if you want to see a proper one.
Jacob - St John is the dogs. 😬
Congrats!!!! So happy for you and your new journey as a family!
"English Food is so amazing that we are preparing Welsh specialitie"s 😂
Really enjoy your sandwich series...never ever in my life i thought of making breads, after seeing your videos, fell in love with breads!! The process is so interesting, its like everytime i can try new stuff and keep evolving for the search of prefect bread and there is no perfect bread!!
congratulations for becoming the father!!❤
love from india ❤