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 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!
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.
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 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!
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.
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 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!
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!
@@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?
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.
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 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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
"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.
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.
In England we simply call this cheese on toast, though the recipe is slightly different. Ingredients: Cheap white bread Strong Cheddar Method: Step 1, Grate or cut the cheese and put it on the bread. Step 2, Grill it under what you American's call a broiler. Step 3, eat it.
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
The quintessential grilled cheese that everyone pictures when they hear the name (plain boring white bread covered in butter and individually wrapped "cheese product") is about American as it gets.
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).
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.
I find it humorous how people from certain areas would add an ingredient and say it was better. I bet if someone from California added sliced avocado, they would rename it California Welsh Rarebit and say it was much better.
Originally made in England, called Welsh rarebit as it was the poor man's food. Usually made with very crusty bread so slate miners and such could eat it with dirty hands.
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.
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.
Using a pizza iron or a cast iron pan in the oven instead of the sheet pan and the parchment may yield a very crispy bottom. This makes me want to try this at home.
Ricky Ng - Welsh Rarebit is absolutely divine. Do try it. 😬 Especially with a decent mustard or Worcestershire sauce. 🤪 It’s not a sandwich though, (I’m not sure why he keeps calling it a sandwich, tbh).
@@221b-Maker-Street it's probably just a label. If you put something on a piece of bread, it's an open faced sandwich. If there's two pieces of bread, it's "sandwiched" between two pieces of bread. Just convenience. I'll definitely give it a try.
Welsh rabbit for me is, strong cheddar bechamel, English mustard, 500ml guiness, 500ml milk, Worcester sauce, 2 egg yolks 👌🏼 served with a poached egg on top.
You probably didn't get the same browning / crispness because it's not to be placed in the oven.... It's placed under the broiler (what we call the grill). In the UK we often just say oven for both terms, since ovens are a 2-in-1 of a conventional oven, and a grill.