I am not sure if this comment implies it, but in german morningstar = Morgenstern, which is a very brutal beating weapon with spikes on it from the middle ages
I would really like to see more recipes from this guy. He explains everything very clearly and concisely, doesn't assume anything about the audience. Very well done!
+Quyen Dang yeah i can also remember that, and i will go the foodwishes style because i dont want to eat these lumps the dude above put on his bread :D
+Quyen Dang I make bechamel quite often and the way I make it is to heat half of the milk I use and simply pour it all at once. Then add the remaining half slowly over a few minutes. It doesn't burn, I get no lumps at all, and it tastes fantastic. For spices I add fresh nutmeg, an onion (full, uncut) with a few cloves ( you stuck them into the onion ) and dried chives.
well done munchies. yet another badass chef with an awesome dish. i love these intimate segments and the view they give you into the crazy mind of a chef. would love to see some segments focused on a dinner service or the line and the cooks some day too!
Just made it a few minutes ago. My roommate says it's better than the croque-madame we ordered from the cafe/restaurant outside not long ago. Amazing recipe to prepare at home!
Kaimar Kapp Too many things wrong with it. Its supposed to have onion, clove, bay leaf... Was using the wrong sized whisk and had too high a flame and all of that jazz.
Kaimar Kapp If the flour is to thicken the bechamel, you can always mix the flour with a bit of cold water before pouring it in with the butter. Guarantee no clumps.
***** How is that being pretentious, those are not the correct pronunciations. The guy is a good cook but jesus, those pronunciations were leaving me cringing. Especially Croque and Béchamel.
Cool, an American buy who actually knows what he's doing with a real French classic, man you've restored my faith in your culture. You guys are maybe not totally lost culinary wise, wish there were more Americans like you!
I'd had a really bad night with a migraine earlier and watched this video, and realized I all the ingredients. Though I had provolone instead of the gruyere, and I used ham+salami because I ran out of ham... This was the best freaking sandwich I've ever had. I couldn't eat it often, but it was amazing!
I always use cold milk and I always dump all my milk in at once and I never gotten lumps in my bechemel sauce. and I'm 38 so been doing this sauce a long time
What a great teacher! I think he might be the opposite of Gordon Ramsay and would probably inspire many young chefs. His enthusiasm for a delicious sandwich is quite infectious. Thanks for this video.
roux = equal parts fat and flower. Always add cold to hot, never both hot or it can clump. That being said you rock thanks for the recipe i cant wait to try it.
+sirswift23 Planning, gathering, measuring, and preparing all the different parts would take like a half hour for someone who doesn't have any cooking skills.
Grilled ham & cheese with gravy. I decided to make this out of boredom. It was on my bucket list. Wish I had been hungry, because it would've been amazing. It was still good though.
i don't know how this guy is a professional chef when he doesn't know that you should never use hot milk with a hot roux use cold milk with a hot roux or hot milk with could roux or you get an awful lumpy sauce never use the same temp roux and stock/milk(obv depending on what style of sauce you're making) if you dont want to burn your sauce dont turn it on a super high heat and keep whisking it
You missed the dead giveaway that proves he's not a real Chef: he assembled the sandwich on a red board. In restaurants, red boards are used for raw meat -- they should *NEVER* come in contact with ready to eat items. Also, cheese doesn't caramelize. Caramelization requires sugar. Cheese browns via the Maillard reaction.
Yes I know this is a year old comment, but I hate when chemistry illiterate people are wrong about chemical stuff. Cheese has sugar in it, lactose is a sugar.
My family Christmas will generally feature a mix of traditional German fare and centers around a baked ham. For the past few years December 26th has been a chunk-glazed ham with stone-ground mustard and brie or Munster version of this sandwhich.
It's 2:45 in the morning here in London. I've managed to find myself in a slew of cooking videos making amazing food. Surfing the internet done right ✅
love how this guy gives advice on how to cook while your drunk or on drugs (y) Samwij luks reeley niyse two eet thow. aye wud eet aul ov vat too miy selv aye wood.
I think it would be even better with “ you bet-cha-Mel, don’t-cha-know! Love this video, some people get hung up on the small stuff and miss the big things like you taking them to favor town. More please
letmehealyou Or is the real question why you'd complain about the technicalities of another person's pronunciation while simultaneously writing awful sentences??!?!!?!
AllTimeIsRelative i watched a documentary on sword making where an obviously american narrator pronounced the word "katana" correctly and then later on corrected himself to "kuh-tena" like most people say. I can only imagine it was so he didnt seem too smart or something
'Kris Morningstar' has got to be one of the coolest names I've ever heard of.
Morningstar in Italian translates at lucifer, so it might have some meaning to it
Yep lucifer morningstar 👌
@@heeheehawhawheehee i see you watch Lucifer too
I am not sure if this comment implies it, but in german morningstar = Morgenstern, which is a very brutal beating weapon with spikes on it from the middle ages
both of the names are deadly weapons...
kris = sword
morningstar = club
his voice kills me. HAYM, CHEEZE, BETCHYAMEALLL.
Don't forget; "deejaaahn"
I'm dying.
lol
😂😂😂😂
How did he manage to pronounce roux correctly???
"sometimes you have to make love to your food, you can't just rail it" lmaoo
He totally wanted to say rape xD
co8539 I don't think we was...
co8539 yea, I don't think so dude...
***** if you're actually eating it, then you're doing it wrong. Next time try humming the alphabet song as you toung the letters.
+nunya biznez Ah a lost Sam Kinison fan I see :-))
Too much cheese and it seems unhealthy. I'll take two.
Of course it's unhealthy, but you don't have to eat it all the time. Same with fast food.
Don't you mean....DEUX????
***** I did. He said yes, I said no. So yea, that's how life goes
Ymbert Bonaventure Dickens uhhhh wat
Doctor Robotnik nothing just enjoy an L i just took
I would really like to see more recipes from this guy. He explains everything very clearly and concisely, doesn't assume anything about the audience. Very well done!
D-jown. Bet cha Mel.
thank you....loved the vid but the "betch a mel" was killing me
the way he pronounced flour was killing me
Hablajaja he pronounced flour correctly
Bone app the tea
And nobody even mentioned how he pronounced croque.....Croke? It's pronounced like croc.
*In Chef John from Food Wishes voice* "Remember, if your milk is cold, and your roux is hot, then you'll have no lumps!"
+Quyen Dang lol i was gonna say the exact same thing.
+Quyen Dang yeah i can also remember that, and i will go the foodwishes style because i dont want to eat these lumps the dude above put on his bread :D
+Quyen Dang Hot Roux. Cold milk. No lumps!
+Quyen Dang I make bechamel quite often and the way I make it is to heat half of the milk I use and simply pour it all at once. Then add the remaining half slowly over a few minutes. It doesn't burn, I get no lumps at all, and it tastes fantastic. For spices I add fresh nutmeg, an onion (full, uncut) with a few cloves ( you stuck them into the onion ) and dried chives.
+Quyen Dang I typed this out and then read your comment so you got it first haha
I need to stop watching these sorts of videos at midnight. Now I'm hungry.
Michael D'Auben Same ere....
Lol I'm watching it at 02.55
Story of my life.
I feel personally attacked
"Sometimes you have to make love to your food. You can't just, you know, rail it." words of wisdom right there lol :) More from this guy pls
I can't possibly imagine being able to make that whilst drunk or hungover.
I could imagine eating it while drunk or hungover, otherwise same
You have to admit though that the egg pan was super cute.
dawnsw0rd can’t deny
I want one now
I like that he keeps it realistic. If you don’t have fresh nutmeg just use the stuff you have in the spice cabinet
let it all caramelize... caramelize the caramelization while its Caramelizing
Loooool
glad I wasn't the only one bothered by that.
wubwub snubnose but caramelizing is the best caramelizing that ever caramelized
his voice sounds like he uses gasoline as mouthwash
The North American Hipster
Nahhh it's Sexy, a Real Man !!!
Sophie Howie lmao
It's kinda cool
it's clipping. which partly makes his part so raspy
well done munchies. yet another badass chef with an awesome dish. i love these intimate segments and the view they give you into the crazy mind of a chef. would love to see some segments focused on a dinner service or the line and the cooks some day too!
Just made it a few minutes ago. My roommate says it's better than the croque-madame we ordered from the cafe/restaurant outside not long ago. Amazing recipe to prepare at home!
use cold milk if u dont want clumps in béchamel
Kaimar Kapp Too many things wrong with it. Its supposed to have onion, clove, bay leaf... Was using the wrong sized whisk and had too high a flame and all of that jazz.
baconandhex blablabla
Kaimar Kapp If the flour is to thicken the bechamel, you can always mix the flour with a bit of cold water before pouring it in with the butter. Guarantee no clumps.
ah the professional keyboard chefs are at it again I see...
I was taught the same cold roux, hot liquid. hot roux, cold liquid.
I like this guy's style. His passion for the food comes across without being over the top. I'd love to apprentice in his kitchen.
"Cold milk and hot roux equals no lumps" -food wishes
chef john knows what's up
+Stealthy Pirate and just a pinch of cayenne.
+Oy Dela Goy Maybe more than a pinch...
+Stealthy Pirate I was expecting someone to say this and voila!
+Stealthy Pirate Warm roux and warm milk works wonders too, or warm milk and cold roux or which way you want
Mel: We still on for tonight?
Me: oh you BETCHA, MEL!
why am i this way
Lol.
No worries. I’m exactly the same.
Dat voice doe
tis' the voice of a man who has smoked many, many weeds
mypinkninja cigarettes*
"Sometimes you gotta make love to your food.you just can't rail it." 😂
More from this guy, please! :)
Jonas Lundholm This.
Ok
I second this motion.
Jonas Lundholm Sure. What hole do you want him in? Kappa
Agreed, he's wonderful!
The only thing I liked of this video is the little pan he used for the egg.
yeah everything else SUCKED!!!! I'm kidding.
Yeah that little pan is tight
this man is a true master of butchering the french language
CROAK madam
BETCHyaMEL
deejOHHHHHWN
Moonbaby And yet, no one cares.
Moonbaby Californians
Moonbaby yeah, I actually had to mute this video because I couldn't stand his pronunciation
***** How is that being pretentious, those are not the correct pronunciations. The guy is a good cook but jesus, those pronunciations were leaving me cringing. Especially Croque and Béchamel.
Moonbaby I'm French and I don't care. When I speak english, my accent is far from perfect, so why would I judge others ?
“ Sometimes you have to make love to your food. You can’t just rail it.” I love this man.
Why do I watch this stuff at 1am? I am so fucking hungry now.
Lol same
Cool, an American buy who actually knows what he's doing with a real French classic, man you've restored my faith in your culture. You guys are maybe not totally lost culinary wise, wish there were more Americans like you!
I just made three croque-madames and ate them all (as well as a cup of the left over bechamel). Now, my fat ass is Le Miserables.
Paulsicles "Les misérables" ou "le misérable" you have to chose.
MissKyoka- Hahaha well said. It stuck me too. LOL
HAHAHAHAHAHAHAHAHAHAHAHAHA
betchamel
da jon
More like beth-channel :))
"bitch-chamel" - best time in "che desert"
Daniel Rafi Like nails on a chalkboard
The "betchamel" IS lumpy... :(
I'd had a really bad night with a migraine earlier and watched this video, and realized I all the ingredients. Though I had provolone instead of the gruyere, and I used ham+salami because I ran out of ham...
This was the best freaking sandwich I've ever had. I couldn't eat it often, but it was amazing!
Hot flour + cold milk = No lumps
actually you want milk that's already warmed ideally
*****
Chef John approves
Apparently you've never made "Betchamelk", it's opposite apparently *lol*
Yeah, because it's "Betchamelk" and not "Béchamel" you idiot!
I always use cold milk and I always dump all my milk in at once and I never gotten lumps in my bechemel sauce. and I'm 38 so been doing this sauce a long time
i make this every christmas morning. here i am again years later doing it again. thank you Kris Morningstar
Also a notable cure for AIDs, this is what kept Magic Johnson alive all these years.
This is true. The probiotics from the cheese help fight off the HIV.
FACTS.
If you add a pound of bacon it's actually a cure for HIV itself
What a great teacher! I think he might be the opposite of Gordon Ramsay and would probably inspire many young chefs. His enthusiasm for a delicious sandwich is quite infectious. Thanks for this video.
I just ate mine 2 minutes ago and its delicious, fast and cheap! Everything a stundent needs.
I've watched this video about a hundred times and I don't know why, but it might be the greatest video on youtube
When a chef says an amount of butter they put like triple that shit in there
Sooo Boromir dropped the Ring quest to go to culinary school apparently... And grew a bun in the process. Sweet.
Grew a bun and a beer belly
the comment winner...
I like this dude, Give him a series
you're a monster
...thanks?
Such a wholesome guy.
This guy pronounces like 5 or 6 words in a strange way.
Dijone
@@lawrenceb3434 Deezjjzzohhnn
Betchamel
roux = equal parts fat and flower. Always add cold to hot, never both hot or it can clump. That being said you rock thanks for the recipe i cant wait to try it.
Don't worry about how good of a chef you can be kids remember people will only care about your ability to pronounce the dishes
I always love watching people being so passionate
Who taught him how to pronounce "béchamel" and "Dijon"?
+Jason Jackson A guy from Didjoooown! lol I'm french, it makes me laugh, but I love his pronunciation.
I can't eat a sandwich that big, but I definitely see an adorable mini version with a fried quail egg in my future.
It's not eaten as a sandwich
this guy was really enjoyable
Just seeing this in 2017. Friggin love this dude.
I thought hot roux + cold milk = no lumps?
I ordered a croque-madame at JFK hoping to receive something similar to this. I got a cold ham and cheese sandwich with white bread and an egg on it.
Aint got time for that in a hungover, looks delicious though
Takes 5 minutes....
+sirswift23 Planning, gathering, measuring, and preparing all the different parts would take like a half hour for someone who doesn't have any cooking skills.
Measuring? Planning? Skills? Fuck off.........
The frame still at 6:52 is perfect, you can tell this man loves his job.
"Chuck in a little powder." Well, if you insist....
4 years later & this video still cracks me up
You gave your son pork belly and octopus as his first meal? You rule as a parent!!
just made my first croque madam last night. had to change a few ingredients around from another recipe i seen but it came out pretty good
I didn't know Lieutenant Dan was a chef
larrymcjones OMG this is so funny😂
Grilled ham & cheese with gravy. I decided to make this out of boredom. It was on my bucket list. Wish I had been hungry, because it would've been amazing. It was still good though.
i don't know how this guy is a professional chef when he doesn't know that you should never use hot milk with a hot roux
use cold milk with a hot roux
or hot milk with could roux
or you get an awful lumpy sauce
never use the same temp roux and stock/milk(obv depending on what style of sauce you're making)
if you dont want to burn your sauce dont turn it on a super high heat and keep whisking it
You missed the dead giveaway that proves he's not a real Chef: he assembled the sandwich on a red board. In restaurants, red boards are used for raw meat -- they should *NEVER* come in contact with ready to eat items. Also, cheese doesn't caramelize. Caramelization requires sugar. Cheese browns via the Maillard reaction.
It actually doesn't matter how hot the milk is
Yes I know this is a year old comment, but I hate when chemistry illiterate people are wrong about chemical stuff. Cheese has sugar in it, lactose is a sugar.
@@SuzanneBaruch Yes...on every point.
@@SuzanneBaruch cheese has sugars so he technically isn't wrong, also you just call it caramelized so people get the image
I'm so sad this place closed down. I loved coming here every now and then to feel fancy and eat some tasty stuff. RIP
This guy was pretty chill
I love it when he said "HAM" at 0:41 It just reverberates into my headphones...LOL
Wow, you don't cook eggs on high heat? Man, you can tell this guys an awesome chef along with saying "betchamel"
And what the fuck is "deejohn"?
+Philip Taylor dijon mustard
I get that captain obvious. I was spelling phonetically they way he pronounces it
+Philip Taylor Bad day?
If you want really perfect eggs you cook them on lower heat.
"Sometimes you gotta make love to your food, you can't just, you know, rail it."
Great line!
"Sometimes you've got to make love to your food, not just rail it"
Late night food? This is the best breakfast I can imagine 😂❤️👍🏼👍🏼
You should change ur name to Lucien, cause that looks devilish good
My family Christmas will generally feature a mix of traditional German fare and centers around a baked ham. For the past few years December 26th has been a chunk-glazed ham with stone-ground mustard and brie or Munster version of this sandwhich.
Chef John says Cold milk warm rue no lumps!
It's 2:45 in the morning here in London. I've managed to find myself in a slew of cooking videos making amazing food. Surfing the internet done right ✅
I made this fucker lastnight......delish thanks for the upload
Its 5am & my mouth is watering !!!!!
At 4.45... The worlds lumpiest béchamel because he used hot milk. Lol nice one chef.. Derp
use a colon, not a full stop for the 4:45
These videos just make me want to date a chef so much more
If anyone wondered what a "West Coast" accent sounded like, it's this guy.
Is that legit? I could not pin his accent at all and the west coast is the only part of the country I haven't been to so that would make sense lol
As someone who lives on the west coast. My whole life. No.
This chef is so knowledgeable! Thank you!
did he fry that sandwich in half a stick of butter? no wonder it tastes good
This is the best thing ever made in my life
Brooo, my French mother would throw a hissy fit over how lumpy and liquidy that béchamel is.
h4ppy3nd My mom would beat me with that whisk if she saw that on my stove
I'm not even remotely French and I want to beat him with that whisk for producing such a shit béchamel
My Irish grandmother would tell you to shut up and eat :D lol
OMG thank you no one in my work kitchen understands what I mean when I say snotty eggs lol
His voice combined with the annoying whiny background music is kind of like nails scraping a chalkboard
right? and how he says dijon makes me want to cut out his tongue
He's a very annoying dude some how
And his béchamel, Christ almighty his béchamel. I've seen a toddler make a better béchamel. Too liquidy, and had more lumps than a Leprosy victim.
I went to France and they had this on my train ride into Paris and I’ve been addicted ever since 😂
I almost had a stroke the way he pronounced “Dijon”
That was bomb kick ass brother. You beat that bad boy up like it owed you lunch money. Awesome cook brother..
Beeechamel...bechamel muucho... como.....
rouzbehazshab jajajajajajaja me reí de mas con esto
ooomg you are my soulmate, that's what I thought too!
2 years later I finally decided to make this and I've had it everyday since then
he has to train his cooks about eggs?!?!?!? how about he trains himself to make a fucking bechamel without lumps...
alex rakipi yasss
When I get off the road and back home I'm going to try and make this. Looks so good
If you use cold milk it won't clump.
His voice is like talking into a fan. XD
love how this guy gives advice on how to cook while your drunk or on drugs (y)
Samwij luks reeley niyse two eet thow. aye wud eet aul ov vat too miy selv aye wood.
I think it would be even better with “ you bet-cha-Mel, don’t-cha-know!
Love this video, some people get hung up on the small stuff and miss the big things like you taking them to favor town. More please
His bechamel turned out awful though.
+Waldorfdarling and what is the name of your restaurant so we can go try "your" version.
+FMF USMC The guy did made a bad bechemel, you don't have to have a restaurant to know that, you can see that it's lumpy.
You don't get lumps if you add the milk cold.
Yeah! Just like your face:)
+Waldorfdarling So did your life.
This sandwich is like when you mixed student food with a master chef cuisine. :) I like it a lot. Looks delicious.
The "betchamel" look very lumpy, yuk.
This was so satisfying to watch
But is he pronouncing every other word wrong on purpose..... That's the real question
Does it matter? Focus on the cheesy sexiness of the sandwich
***** It is the wrong pronunciation, just like if you said salisbury instead of salsbury
elzaq Betchamel ;D made me lol when i heard it!
letmehealyou Or is the real question why you'd complain about the technicalities of another person's pronunciation while simultaneously writing awful sentences??!?!!?!
AllTimeIsRelative i watched a documentary on sword making where an obviously american narrator pronounced the word "katana" correctly and then later on corrected himself to "kuh-tena" like most people say. I can only imagine it was so he didnt seem too smart or something
"for me, its a late night food", and that papa belly hanging over a half of grill XD