Chef James, first of all congrats on hitting 100k subs! Secondly, I firmly believe in my heart your going to really explode in popularity in 2023! Keep pumping the cooking vids out bro, your a breath of fresh air in comparison to the ridiculous/over the top TH-cam chefs with your calm demeanour and insight. 💯💯
I don't think i have ever seen bread get that perfectly evenly browned 🤤 Then that melted gooey cheese on top just... I think i just had an out of body experience
I got you recommended like 2 or 3 days ago the first time and i watched so many videos till now and will make sooo many recipes from you. You deserve way more subs then you have now. All your steps how to make everything are clear to understand, you even explain everything how its done and where its from. Great Job and i will make this Sandwich Tomorrow for my wife. Thanks
wow so yummy yummy.......very nice dear i can see how much hard work u have put in this ...so excellent presentation dear sweet friend..stay happy and blessed always.......🙋♀🙋♀🤗🤗🌼🌼
I admire your natural teaching style. In one sentence you introduce one of the fundamentals of flour based sauces without patronising. Are whole nutmegs hard to get where you are? They do keep for ages and retain the pungency more than the pre-ground. With a studded onion and stale bread cubes instead of flour, you get a UK bread sauce which was a traditional accompaniment to chicken, goose and turkey
@@ChefJamesMakinson I actually made a bucket list of people who I would like to meet before I die the other day.. Oooh how social media has changed the world. I would love to meet Uncle Roger; Barack Obama (political views aside everyone - he is your last statesman), Hans Zimmerman; The Booo and of course you James in your resto. If that happens, I'll bring whole nutmeg. You are an ambassador for food and the US. You remind me of the qualities I used to love in your home country before it seems to have become a war of two tribes
Only one thing I would add. I guess it can change the texture in a positive way. I would toast one side of the top and bottom slices, both side of middle slice as just before the spreading mustard. as they will not receive any heat from the pan. the crunch of each bite goes through all the layers of the toast...
Nicely done Chef. Always a pleasure to watch. Hungry for a sandwich 😉. Big like and always supporting. Keep up the good cooking. Stay connected and I will see you again soon
Thanks a lot for this recipe, will definitely try it. I have a question: I don't have an oven in my current apartment, can a microwave be a decent substitute for the last step or will it ruin the dish...? Really wanna try this out.
Chef, is nutmeg a must is bechamel? I really don’t care for the taste of it and I usually make my bechamel without it, but wondering is there a substitute you would recommend or just leave it out?
@@ChefJamesMakinson It only seems to be the US and the UK that get so hot about pronunciations though. I am so used now to continental Europeans saying "I learn Ed this...." instead of "learned" or Indians saying "prem-ice" instead of "prem-is" but as long as we all understand each other we are good
So funny sorry for you. I made this and the Monte the other day and I was going along with the video. I didn’t need to but it feels like I’m not alone in the kitchen. Well when you get to the part where you give a direction then you say Yes. I always blurt out Yes Chef. Well my wife came in the kitchen and asked who I was talking to. I told her my phone and the video I was watching. She said you know he can’t hear you right, I said I know but it’s like having a Chef guiding me. She gave me the weirdest look and walked out of the room.
Most food historians agree that the sandwich is the product of John Montagu, The Earl of Sandwich. He didn't want to get his hands dirty. A Croque Monsieur has melted cheese on top so if you mind dirty hands, then use them.
All your sandwiches are way too much of a pain to do. Look it's 2 bread buttered American cheese and done. I'm trying to shut my grandkids up not drag out a 3 min job into an hour
A croque monsieur is not 10 mins. you could make them a turkey sandwich, a club sandwich, tuna, ham and cheese, egg salad sandwich. I'm not seeing why you need a video on how to make any of these and then on top of that, complaining to me that all of my sandwiches are too much of a pain. You know what would be quick a cheese quesadilla.
*If you would like another very tasty sandwich click here!* - th-cam.com/video/EyLBRVX0ZwQ/w-d-xo.html
Please make a series that just focuses on mother sauces and their derivatives, you explain things very well :)
Chef James, first of all congrats on hitting 100k subs! Secondly, I firmly believe in my heart your going to really explode in popularity in 2023! Keep pumping the cooking vids out bro, your a breath of fresh air in comparison to the ridiculous/over the top TH-cam chefs with your calm demeanour and insight. 💯💯
Wow, thank you!
This sandwich has easily skyrocketed to one of my favorites. It was a great introduction to bechamel and very easy to follow. I love it!
I'm glad!
I don't think i have ever seen bread get that perfectly evenly browned 🤤 Then that melted gooey cheese on top just... I think i just had an out of body experience
My oh my this is a gorgeous sandwich James!!! Lovely, cheesy and so tasty! Love the three layers!!
Thanks so much!
This recipe looks yummy! Greetings from Mallorca! Like 👍
Thank you so much 🙂
I got you recommended like 2 or 3 days ago the first time and i watched so many videos till now and will make sooo many recipes from you. You deserve way more subs then you have now. All your steps how to make everything are clear to understand, you even explain everything how its done and where its from. Great Job and i will make this Sandwich Tomorrow for my wife. Thanks
I appreciate it Michael thank you very much! I put a lot of work into my channel for the past 2 years including travel videos! Haha I hope you enjoy!
Mmmmm - the old mister crusty!
Looking good, James. Hope the new year treats you well.
thank you! i hope you are and your family are well!
That looks delish!
it is!
Your calm, methodical presentation is perfect. Thanks, chef.
You are most welcome!
It's a classic! NICE!
Looks sooooo nice.
I'm going to try that tomorrow for lunch
It was delicious
All hail the king of sandwiches this is sensational and being shared to my sandwiches/sangas playlist immediately!!!
haha thank you Patrick! ;)
Amazing sharing looks yameee 👍😋well prepared sir👍👍
Thank you so much 👍
I am going to have to do this!
wow so yummy yummy.......very nice dear i can see how much hard work u have put in this ...so excellent presentation dear sweet friend..stay happy and blessed always.......🙋♀🙋♀🤗🤗🌼🌼
Thanks a lot!
this looks sooo good!
Holy wow James you are not kidding and grill cheese is such comfort food I think. Looks fantastic!!
yes it is! ;) can't eat this everyday! haha
Love that studded onion!
Oh man that sandwich looks amazing.
thank you!
I admire your natural teaching style. In one sentence you introduce one of the fundamentals of flour based sauces without patronising. Are whole nutmegs hard to get where you are? They do keep for ages and retain the pungency more than the pre-ground. With a studded onion and stale bread cubes instead of flour, you get a UK bread sauce which was a traditional accompaniment to chicken, goose and turkey
Thank you Simon! Yes some spices and herbs are not as easy for me to just buy I have to special order them.
@@ChefJamesMakinson I actually made a bucket list of people who I would like to meet before I die the other day.. Oooh how social media has changed the world. I would love to meet Uncle Roger; Barack Obama (political views aside everyone - he is your last statesman), Hans Zimmerman; The Booo and of course you James in your resto. If that happens, I'll bring whole nutmeg. You are an ambassador for food and the US. You remind me of the qualities I used to love in your home country before it seems to have become a war of two tribes
A roux is the most important thing to master. You can thicken soups (especially cream soups), and you can make fabulous shrimp or crawfish etouffee.
And it is easy to make!
That looks DELICIOUS!! 😋
Made me hungry. 😍😍
omg feel like having this sandwich right now!!
looks so good JAmes!
thank you Lucy!
Lovely sandwich i always add worcester sauce to cheese if putting under the grill or in oven just adds that extra taste give it a try
Tasty!
Looks great 😊
Wow delicious yummy food
Thank you 😋
Only one thing I would add. I guess it can change the texture in a positive way. I would toast one side of the top and bottom slices, both side of middle slice as just before the spreading mustard. as they will not receive any heat from the pan. the crunch of each bite goes through all the layers of the toast...
yes this would help and to have a salamander to melt the cheese faster
Nicely done Chef. Always a pleasure to watch. Hungry for a sandwich 😉. Big like and always supporting. Keep up the good cooking. Stay connected and I will see you again soon
thank you T.C! i hope all of you are doing well! :)
Very yummy and tasty recipe
Thanks a lot!
Damn, bro, this was brilliant!
thank you buddy!
Thanks a lot for this recipe, will definitely try it. I have a question: I don't have an oven in my current apartment, can a microwave be a decent substitute for the last step or will it ruin the dish...? Really wanna try this out.
you can but you won't get the same results, if you just put a lid on the pan it will also work
now I want a damn sandwich lol... Very nice looking bechamel! I want to do a monster sized version one day for a vid. Nice job buddy!
thank you buddy! haha that would be one big sandwich!!
Wow what a beautiful and tasty sandwich love the way you prepared it 🇵🇰🌷
Thank you so much 😊
the croque monsieur for me is japanese mayo, cheese , ham optional and put it in the toaster
Chef, is nutmeg a must is bechamel? I really don’t care for the taste of it and I usually make my bechamel without it, but wondering is there a substitute you would recommend or just leave it out?
you can leave it out if you don't like it.
For those of us who may not have the time for the bechamel, is there a shortcut for it, or a decent substitute (like a mayonnaise)?
You can just use butter not mayonnaise and make a great grilled cheese as well
@@ChefJamesMakinson thank you, Chef.
Yum!
😉
Tasty Grilled Cheese🎶🎶🎶🎻🎻🎻👍
Thank you 😋
i'd pay $20 for a gourmet grilled cheese sandwich that good!
I'd charge you $25, so you'd have to go hungry.
First like yummy delicious looks tasty
Thank you so much 😊
3:39 - Béschamel...
More bechamel, more cheese 😁
Very nice recipe, i learned to do it by cheating mixing yogurt with cheese so i could skeep the béchamel 😅
ooh I meant to say that in the Netherlands the pronunciation of the cheese is more like "howda" but "goo da" is acceptable but never "gowda"
You should see how the Spanish and French pronouns pronounce foreign words its pretty funny!
@@ChefJamesMakinson It only seems to be the US and the UK that get so hot about pronunciations though. I am so used now to continental Europeans saying "I learn Ed this...." instead of "learned" or Indians saying "prem-ice" instead of "prem-is" but as long as we all understand each other we are good
So funny sorry for you. I made this and the Monte the other day and I was going along with the video. I didn’t need to but it feels like I’m not alone in the kitchen. Well when you get to the part where you give a direction then you say Yes. I always blurt out Yes Chef. Well my wife came in the kitchen and asked who I was talking to. I told her my phone and the video I was watching. She said you know he can’t hear you right, I said I know but it’s like having a Chef guiding me. She gave me the weirdest look and walked out of the room.
😂 hahaha that is very funny!
That's a real tummy-filler!
Look scrumptious...
thank you!
noooooooo whats the point of a sandwich if you eat it with a knife and fork.
Most food historians agree that the sandwich is the product of John Montagu, The Earl of Sandwich. He didn't want to get his hands dirty. A Croque Monsieur has melted cheese on top so if you mind dirty hands, then use them.
@@ChefJamesMakinson insightful as always. i didnt know that was how the sandwich was created. Simple random ideas can become legendary.
All your sandwiches are way too much of a pain to do. Look it's 2 bread buttered American cheese and done. I'm trying to shut my grandkids up not drag out a 3 min job into an hour
A croque monsieur is not 10 mins. you could make them a turkey sandwich, a club sandwich, tuna, ham and cheese, egg salad sandwich. I'm not seeing why you need a video on how to make any of these and then on top of that, complaining to me that all of my sandwiches are too much of a pain. You know what would be quick a cheese quesadilla.
Why would you need a recipe for slapping cheese slices on bread?
I feel sorry for your grandkids! But hey? I'm sure you compensate by exposing them to all kinds of music - country AND western....