I'm from the cast of Worst Cooks and got to watch him do this live and then taste it, this interestingly got recommended to me lol, I wish the internet had a way of capturing and sharing taste, it was truly delicious!!
@@SheepdogSmokey olive oil is, literally a fat. It's not an animal fat, but vegetable fat and animal fat are both comprised of triglyceride mixtures. Vegetable fats are just different fats. Some can even be less healthy than their animal counterparts.
@@bort6459 Maybe he just meant it wasn't a saturated fat? Either way, oil is one of the most high-calorie ingredients in a kitchen, even if it's a "healthy" one.
Gruyere and white sauce makes most things taste better. I have not tried this yet, but I will make it soon. Top ten best sandwiches in my not so humble opinion. .10 PBJ (This would be #1 by a landslide if kids across the nation voted) .9 Monte Christo (The original and best breakfast sandwich) .8 Grilled cheese (The comfort sandwich and so quick and easy to make. Best made with a decent deli American cheese, not the crap that comes in cellophane.) .7 BLT (A classic and best of all it has BACON!) .6 Reuben (Unfortunately I forget about these since there very few delis in my neighborhood that sell decent corned beef, I miss them) Hot Pastrami on rye - Tied with reuben (The one deli in my area that does sell good sliced corned beef also makes fantastic pastrami sandwiches piled high.) .5 Gyro (Spit roasted lamb and beef shavings piled high on pita bread with some raw onion, tomato, and tzatziki sauce. The good ones weigh almost a pound. .4 Cheeseburger (Thick, juicy, med rare on a hard roll, sour dough, or pretzel bun, tomato, raw or cooked onion slice, dill pickle. Is paradise) .3 Ribeye (Paper thin ribeyes seared, on french bread, w/cooked onions and grn peppers, topped with a little gruyere, finished under the broiler, then soaked with au jus) .2 The Cuban (Arriba de la bola!, even better than Cuban cigars. Must be made on Cubano bread though, the bread is easy to make if you bake at all) .1 The Chicago Italian Beef (I first tried this some years ago when there, very thinly sliced roast beef finished in juices and beef stock with garlic and seasoning, then piled packed onto a length of french bread, best with cooked grn peppers, giardinera, soaked thoroughly with juices. Nirvana
I wish I could have 1 meal cooked for me by Alton Brown.... He's been my favorite chef for as long as I can remember and good eats just sealed the deal for me, I am so glad it's finally back, I love AB and Good Eats¡! 😊 Please keep the magic coming AB... You are still teaching me, even to this day w/ everything you make.
@@Nadesican yeah, never figured out how to cook lavender without it being perfume. but sometimes will throw it in some things after it's cooked. so i don't cook the lavender. it can be good then.
Jim I found this out long ago. I had watched a few episodes of "Good Eats" and the family was making cookies. I found myself reciting the reason for creaming sugar. Afterwards, I thought about where I'd learned it... You guessed it. Alton Brown, the stealth teacher
Alton brown is seriously a national treasure! Been in the cooking game for almost my whole life and I've never been disappointed with anything he's cooked or been apart of.
@@etherealg3940 To be honest; there are times where there are substitutions. A jar of purchased gravy sometimes makes it into the recipe, heated up, adding in some cream cheese. She (my wife) is not that picky the "morning after".
I feel like he's such a nice teacher, he is very patient and calm and explains each step, he doesn't assume you know anything. Lots of these celebrity chefs can often be mean when teaching I feel
I loved this. I wish they would show more of this teaching in the Worst Cooks show, and less of making fun of the cooks, and Alton acting snarky. He is a wonderful teacher, and this really shows that. And there was so much to learn in just this clip.
Great video. Prepared a variation I will call "Croque Madame Petite" - I cut the toast diagonally to make toasts points and then used Quail egg on top.
I haaate when people go ”it’s just 3 ingedients” and then go ”oh and the 4th ingedient must be fresh ground nutmeg”. Jeez! Salt and pepper are obviously not counted as ingredients but special spice should be
I just made 5 sets of croque monsieur for 5 of my family members few hours ago today here in my house in Kuala Lumpur, Malaysia. My family loves croque monsieur anytime any day. They'd eat it till finger-licking good off the plate! Haha! I am the only one in the house making this dish, have made it many times in the past..
It might depend on the dish... olive oil would fry it up a bit more creating crisper eggs. Butter would be richer and it's already got butter in the gravy.
I hear Alton saying " ba-che-mel" so I think he's mixing up the a and e, in his mind... It's be-cha-mel, but I'm sure you still understand what he means. 😅
@@thebigitchy Yes, they can't always show the brand. Saw the same thing happen on an episode of Iron Chef America once. A green can of 'lemon-lime carbonated beverage' was used.
@@James-kq6cl Thank you very much for the nice recommendation :) Yes, I like Good Eats he was a great teacher there. I was just bugging Food Network in a series of comments bringing up Cutthroat Kitchen because I was watching a lot on hulu and would like a reboot/new episodes.
Instead of flipping the eggs put a little water in the skillet and cover. This makes the top basically poached and the bottom fried. But like the tip about the clumpy corn starch. I thought it was just me.
I came here thinking this is one of the worst croque madames I've ever seen, noticed it's Alton Brown and he's supposed to be the teacher and became all the more disappointed. Looks like something out of the 1980s
Gruyere might be a bit too rich & oily for tuna. Maybe some mild white cheddar? I think you're on to something, though. Dice up some raw tuna into half inch squares, ought to come out of the broiler perfect.
I typically "baste" eggs instead of frying them, personally I'm a fan of poached eggs but can't be bothered with it half the time. Fair bit less oil, crack the eggs in, let them cook a bit, season, add some water and throw a lid on until the white has finished cooking and most of/all the yellow has faded. Kind of a nice middle ground between a fried or traditional basted egg and a poached egg. Also it's nice to not have to flip the egg and it slides right out of the pan with even minimal oil.
Mmmmmmm yeah! Bechamel is really easy to make, but I've never measured the ingredients. I just guess 1 tablespoon each of butter and flour and one cup of milk. Voila! Easy! Hard boil two eggs, peel and chop the whites into the Bechamel. Mash the yolks with a fork in a small bowl. Toast two pieces of bread. Put the toast on a plate, spoon the Bechamel on top and then sprinkle yolks over the top. Salt and pepper. This is so easy! My mom called this Eggs A-La Goldenrod!
Oh my! I'd never hear of the Mr. and Mrs. Crunchy (Croque Monsieur / Madam) before, but fear not I will be trying this tomorrow for lunch with the girls. ~_^
In Kentucky the Croque Monsieur is AKA the "hot brown". It's a little different as we use turkey as well as ham but pretty much all of the chefs in the area agree that the Croque Monsieur was the inspiration for it. Next time you pass through, try a few different ones. Not every restaurant has them, or a good one, but it's fairly easy to find someone who sells them in the Lexington area so you can try a few.
Nothing wrong with being liberal with olive oil when making eggs. It might look like too much but sometimes its just overlapping the eggs Olive oil is healthier than butter too but it's just user preference.
Butter helps the eggs remain a much tender texture compared to oil and the whites do not become too browned either. The browning of the butter adds umami flavor and depth.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Everyone else: "French cuisine is high class and elegant"
French people: "Hon hon hon, Mr. Crunchy sandwich"
I'm from the cast of Worst Cooks and got to watch him do this live and then taste it, this interestingly got recommended to me lol, I wish the internet had a way of capturing and sharing taste, it was truly delicious!!
so Alton is on that show now?
I'd like see Gordan Ramsey on the show.
Too cool!
kevin seo you were also on bestie picks bae i'm seeing you everywhere lol
@@jamiedale5785 Yep he's the new judge on it!
"This is a whole nutmeg, you can grate it off, use a little at a time, this thing will last approximately twenty years."
My god, I love Alton.
“You can handle the same disgusting nutmeg for 20 years”
*JAS Townsend has entered the chat.
@@fuckthedumbsh1t gotta get some of that mushroom ketchup too lol.
@@bobxyzp Idk about you, I tend to cook with washed hands
@@fuckthedumbsh1t I was literally thinking I could hear Townsend having a temper tantrum at that comment 🤣
Bald Alton feels like the intense uncle of Hawaiian shirt Alton.
YES !
It's like a Walter White transformation, damn
Alton: Good luck! Bon chance!
Auto-generated captions: Good luck! Ball sauce!
😂😂😂😂
Paul Belanger lmfaoo I had to go back and rewatch with the captions, I’m dead! 😂😂😂
his mispronunciation of 'béchamel' generates in the captions as 'batch ml.'
Paul Belanger not only delicious but hysterical watching it with captions xD 3:45 and on had me in stitches
😳
Love ball sauce
“I don’t use butter for eggs.”
*Julia Child has left the chat.
😂😂😂
The whole French population left the chat
Clarified ... baste. Don't turn. Season in the pan.
*Gordon Ramsey & Rachel ray walked in*
hey someone figured it out . .
Julia child of modern day;
"I do not not use butter for eggs. Olive oil to "coat" the bottom of the pan."
_* deep fries eggs in olive oil *_
assuming it's a joke but in case it's not
>fried egg
The oil helps to evenly distribute the heat, and fries it better. Plus, olive oil isn't a fat like butter, so "healtier"
@@SheepdogSmokey olive oil is, literally a fat. It's not an animal fat, but vegetable fat and animal fat are both comprised of triglyceride mixtures. Vegetable fats are just different fats. Some can even be less healthy than their animal counterparts.
Sheepdog Smokey -Olive Oil so useful
@@bort6459 Maybe he just meant it wasn't a saturated fat? Either way, oil is one of the most high-calorie ingredients in a kitchen, even if it's a "healthy" one.
This sandwich is so underrated, and not offered enough in restaurants. It's the GOAT in my book. Monte-cristo and Reuben are up there too.
Ruben is king imo but all 3 you said are top tier.
And a cubano
@@squirrelwithagun6428 no
Gruyere and white sauce makes most things taste better. I have not tried this yet, but I will make it soon.
Top ten best sandwiches in my not so humble opinion.
.10 PBJ (This would be #1 by a landslide if kids across the nation voted)
.9 Monte Christo (The original and best breakfast sandwich)
.8 Grilled cheese (The comfort sandwich and so quick and easy to make. Best made with a decent deli American cheese, not the crap that comes in cellophane.)
.7 BLT (A classic and best of all it has BACON!)
.6 Reuben (Unfortunately I forget about these since there very few delis in my neighborhood that sell decent corned beef, I miss them)
Hot Pastrami on rye - Tied with reuben (The one deli in my area that does sell good sliced corned beef also makes fantastic pastrami sandwiches piled high.)
.5 Gyro (Spit roasted lamb and beef shavings piled high on pita bread with some raw onion, tomato, and tzatziki sauce. The good ones weigh almost a pound.
.4 Cheeseburger (Thick, juicy, med rare on a hard roll, sour dough, or pretzel bun, tomato, raw or cooked onion slice, dill pickle. Is paradise)
.3 Ribeye (Paper thin ribeyes seared, on french bread, w/cooked onions and grn peppers, topped with a little gruyere, finished under the broiler, then soaked with au jus)
.2 The Cuban (Arriba de la bola!, even better than Cuban cigars. Must be made on Cubano bread though, the bread is easy to make if you bake at all)
.1 The Chicago Italian Beef (I first tried this some years ago when there, very thinly sliced roast beef finished in juices and beef stock with garlic and seasoning, then piled packed onto a length of french bread, best with cooked grn peppers, giardinera, soaked thoroughly with juices. Nirvana
@@frankkolton1780 I'd put a good Diner style Tuna Melt as an honorable mention,along with a barbecue pulled pork sandwich. Solid top 10 btw.
I just made this and I love it, that mustard really helps to cut through all that richness.
I wish I could have 1 meal cooked for me by Alton Brown.... He's been my favorite chef for as long as I can remember and good eats just sealed the deal for me, I am so glad it's finally back, I love AB and Good Eats¡! 😊 Please keep the magic coming AB... You are still teaching me, even to this day w/ everything you make.
My fave AB recipe is the eggnog. Died and gone to heaven. Then, my take on his brined roast turkey. Pure genius.
I always like his explanation of why things work
@@maggiegarber246 Exactly. I'm not sure if he's the best chef ever but he's one of the best at teaching and explaining concepts .
Alton: This is a whole nutmeg, it will last 20 years!
James Townsend and son: 20 years? Those are rookie numbers!
So cool that we all know exactly who you’re talking about😄
I guess if you love cooking you watch old and new ways.
I love using herbs de provence instead of "poultry seasoning", but I've never thought of adding it to a croque monsier. This video changed my life.
Croque Madames are tres disgusting. You got it right, why add an egg?
I could never get my head around lavender as an herb for consumption. Suddenly all my savory smells like the shampoo isle.
@@Nadesican yeah, never figured out how to cook lavender without it being perfume. but sometimes will throw it in some things after it's cooked. so i don't cook the lavender. it can be good then.
@@666laughingtarget you dont leave the lavender in if it isnt absolutely powdered
Not the blend with lavender in it. 🤮
I love how he explains how something is done, then explains why something else is not done.
Wow. Nice and easy. EVERY person should know how to make this. HEY ALTON!! Come to the Austin Food & Wine festival this year.
Oh ye cuz he is totally gonna see this comment and do that
Rana Lowk Joe mama lol
@@themac1341 lmao👌
@@themac1341 Ya never know...
@@RonPaulOrElse don't listen to them I Facebooked him and he came to my restaurant
Alton never disappoints. Best culinary teacher alive, because I wouldn't compare him to any dead ones....
Jim
I found this out long ago.
I had watched a few episodes of "Good Eats" and the family was making cookies. I found myself reciting the reason for creaming sugar. Afterwards, I thought about where I'd learned it...
You guessed it. Alton Brown, the stealth teacher
Easy! Mr Brown simplifies this very well. I like the open face sandwich with the ham already sliced.
Open face sandwich always reminds me of when Homer Simpson played golf.
MMMM open face club, sand wedge
Alton brown is seriously a national treasure! Been in the cooking game for almost my whole life and I've never been disappointed with anything he's cooked or been apart of.
This looks like some great hangover food; simple, fast and delicious. Perfect for those "morning after" meals.
I'd put some hasbrowns on top of the cheese but under the egg - yummmm
if you're in a state to be making bechamel, you're not hungover enough
@@etherealg3940 To be honest; there are times where there are substitutions. A jar of purchased gravy sometimes makes it into the recipe, heated up, adding in some cream cheese. She (my wife) is not that picky the "morning after".
Nah when you have the munchies😏👌
@@TeamLegacyFTW was just about to say, perfect stoner food. I even love cooking when stoned. Lol
Great to see this along with heaps if tips to make it the best way! Thanks
I feel like he's such a nice teacher, he is very patient and calm and explains each step, he doesn't assume you know anything. Lots of these celebrity chefs can often be mean when teaching I feel
So he finally has a recipe where you prob have all of the ingredients already.
I wouldn't have a whole nutmeg
You got ground nutmeg and black forest ham at the grocery store guys. Recipes can be changed to fit whatever you have on hand.
@@prophetmaster4997 woosh!
@ don't do that
@ grow up
i got his everyday cook cookbook for christmas and i love his recipes!
This dish is right up my alley. It will definitely be a regular part of my life. Can't wait to try it.
Just made this. I'm not great at the technical side of cooking, but for as close as I was able to follow the instructions this was a slam dunk.
Thank you Mr. Brown. Can’t wait to try the recipe. You are an excellent teacher.
Holy crap that looks absolutely amazing!!!! If I die before I eat one of these I'm going to haunt someone till I get one
Wooow que buen video me encanto mucho la receta 👌🙌🤩
I loved this. I wish they would show more of this teaching in the Worst Cooks show, and less of making fun of the cooks, and Alton acting snarky. He is a wonderful teacher, and this really shows that. And there was so much to learn in just this clip.
The show is the snark, not the classes. The classes are more educational, but would probably be PPV for regular viewers. :-D
2:39 "I don't want gobs of it, nice coverage but not too much" as she spreads a loaded spatula onto the bread
I mean, that's as thin as you can spread that kind. Probably just fine pitted against all that cheese and an egg.
So after watching this with my husband, we made it. Loved it.
Great video.
Prepared a variation I will call "Croque Madame Petite" - I cut the toast diagonally to make toasts points and then used Quail egg on top.
This is probably my favorite, as to why this isn't popular is a mystery. It's good by itself, great as hangover food.
fried eggs with some crunchy brownness is my favorite, and those were exactly perfect!
Croque Monsieur means Bite into mister but ok sure... For ''Mister Crunchy'', it would be monsieur croustillant
Outstanding. Gotta try this
I haaate when people go ”it’s just 3 ingedients” and then go ”oh and the 4th ingedient must be fresh ground nutmeg”.
Jeez! Salt and pepper are obviously not counted as ingredients but special spice should be
Nutmeg aint a special spice if you're Jas Townsend.
Next time you're out, buy some whole nutmeg. You won't regret it.
I would try this again even though the few I had while in France were terrible!!
Homemade, FTW.
The first english speaking person to pronounce Croque Monsieur correctly... Respect! Long live Alton Brown
Naldax Tv and he only had to give up his ability to say béchamel to do it...
@@DillerDallerDuller lol damn, you beat me to it.
You need to mix with a better class of people 😂
This is a fancy version of s.o.s. Gonna have to try this!
I toast the bread first so it's not soggy :3
Well played
It shouldn't get soggy if you used a liberal coating of ham and mustard
@@OneHappyGuy182 texture is still better with toasted bread.
Yes! He describes the meal as "mrs crunchy" but then keeps the bread soft. Didn't make sense at all.
@@jefsti yeah lost a bit of respect for alton there
I just made 5 sets of croque monsieur for 5 of my family members few hours ago today here in my house in Kuala Lumpur, Malaysia. My family loves croque monsieur anytime any day. They'd eat it till finger-licking good off the plate! Haha! I am the only one in the house making this dish, have made it many times in the past..
I love love love these sandwiches! I'm so happy to see how Alton makes it
Little known fact, the french officially surrendered to Alton in 1999!
🤣🤣🤣🤣 the French surrender to everyone,,, since napoleon.
A food network clip hasn't made me this hungry in years.
I forgot how much fun Alton is to watch 😊😊
Worst Cooks: I don't use butter for eggs
Good eats reloaded: 1 tablespoon of butter for the eggs
Alton Brown contains multitudes
It might depend on the dish... olive oil would fry it up a bit more creating crisper eggs. Butter would be richer and it's already got butter in the gravy.
Alton seems like he would rather be elsewhere.
It is like he is paying for previous sins. Wonder what he did...
So would you if you'd been reduced to doing cheese on toast.
@@matthewcrocker7261 I think it's for cutthroat kitchen 😂😂😂
@@hellenjane it is for Worst Cooks In America he is an instructor this season and said he has been wanting to do the show for years
@@andrewthezeppo you kinda miss the joke there
Se ve delicioso y muy antojable ✅✅🤗
What kind of monster cuts like 4:53?
I hear Alton saying " ba-che-mel" so I think he's mixing up the a and e, in his mind... It's be-cha-mel, but I'm sure you still understand what he means. 😅
Paul Belanger lol it was driving me crazy each time 😂
@@anniewigi Maybe he just does not know how to pronounce it.
I make this with a mornay sauce to give it some extra cheesiness. Best breakfast for any occasion.
Was that Prize of Iowa butter? Can hardly find the stuff anymore. And I live in Des Moines!
Why does he pronounce it “bash”-amel lol
He can’t help it
I was just getting ready to comment the same...BASH-amel lol
2:34 That "whole grain mustard" looks a lot like the Zatarain's Creole Mustard that Louisiana cooks have been using for 50+ years.
RonJohn63 true, but sometimes you can’t say brand names on air. Also, he might not want to imply that X brand is the only option.
@@thebigitchy Yes, they can't always show the brand. Saw the same thing happen on an episode of Iron Chef America once. A green can of 'lemon-lime carbonated beverage' was used.
His Pantry raid videos he names brands since they are not food network even though he is using their kitchen.
@@thebigitchy yes, I know. Have seen that for many decades. (Besides, creole mustard uses ground mustard seeds.)
"I like my eggs runny"
He almost burnt them! LOL
Ikr, those are almost over-hard completely not over medium or over easy which is runny.
Almost burnt is not burnt.
Those looks awesome.
That looks frickin awesome
Imagine holding a knife and fork like that 😂
Oh my gods, somebody else noticed!
Lord that sandwich with a runny yolk is like heaven on a plate. Such an underrated sandwich!
You make such simple stuff, it's usually tasty and in short vids. Some people drag it on for 20+ minutes
"I like a fried egg with a *RUNNY* yolk..."
He's staring down anyone sensitive about it being undercooked lol.
OK I NEED THIS IN MY LIFE. AWESOME
Dang bro. I remember watching good eats/food network when AB had hair. Time flies for real
“I like the way that looks. Let’s turn it off.”
She B L A S T S the heat.
Someone doesn't know how a gas stove works
Croque Monsieur always reminds me of the movie It's Complicated.
Alton is like the Emperor of all chefs. You just have to listen to his wise words.
tinrukawa11 just don't listen to him pronounce 'béchamel.'
If there is one phrase that hurts more than any other it's "just about exactly" 😅
"There is no more cheese."
👍 thanks for using grams! 👍
1 US teaspoon = 5 mL
1 US tablespoon = 15 mL
I am not familiar with this dish, but it looks delicious. Thank you Alton.
Why is this not in restaurants? Never seen this before and looks so easy to make
Alton is a really good teacher/mentor. I could tell that watching 100 episodes of CTK. Sure would be nice if they brought that back did I mention?
If you think he's been on Cutthroat Kitchen you should check out good eats if you haven't that's his actual cooking show
@@James-kq6cl Thank you very much for the nice recommendation :) Yes, I like Good Eats he was a great teacher there. I was just bugging Food Network in a series of comments bringing up Cutthroat Kitchen because I was watching a lot on hulu and would like a reboot/new episodes.
@@Night-Jester ah I see, good luck I hope they listen.
Instead of flipping the eggs put a little water in the skillet and cover. This makes the top basically poached and the bottom fried.
But like the tip about the clumpy corn starch. I thought it was just me.
NO. METAL. ON. NON-STICK. PANS!
Well, now I know what I am cooking for the family tomorrow.
Kitchen version of Bruce Lee - focus/courage/confidence. True Master - Respect and thanks for sharing
I came here thinking this is one of the worst croque madames I've ever seen, noticed it's Alton Brown and he's supposed to be the teacher and became all the more disappointed. Looks like something out of the 1980s
I followed every step exact. These weren't bad.
Can anyone help me with a link to the apron that Alton is wearing? It is incredible.
It's a Hedley & Bennett. Can't tell which one tho
Use bacon fat instead of butter for roux, but definitely use butter to cook egg. IMHO
it's not worth it unless you are already cooking bacon or have bacon fat around, any fat will work for roux.
I would love to take a cooking class taught by him
I’ve always preferred another translation of this. Crispy Mister, and Crispy Mistress.
I do use butter for the eggs; a heck of a lot tastier than olive oil!
I wonder how this would work with tuna instead of ham. I'll have to try it sometime.
Gruyere might be a bit too rich & oily for tuna. Maybe some mild white cheddar? I think you're on to something, though. Dice up some raw tuna into half inch squares, ought to come out of the broiler perfect.
I want to try it
I typically "baste" eggs instead of frying them, personally I'm a fan of poached eggs but can't be bothered with it half the time. Fair bit less oil, crack the eggs in, let them cook a bit, season, add some water and throw a lid on until the white has finished cooking and most of/all the yellow has faded. Kind of a nice middle ground between a fried or traditional basted egg and a poached egg. Also it's nice to not have to flip the egg and it slides right out of the pan with even minimal oil.
Mmmmmmm yeah! Bechamel is really easy to make, but I've never measured the ingredients. I just guess 1 tablespoon each of butter and flour and one cup of milk. Voila! Easy! Hard boil two eggs, peel and chop the whites into the Bechamel. Mash the yolks with a fork in a small bowl. Toast two pieces of bread. Put the toast on a plate, spoon the Bechamel on top and then sprinkle yolks over the top. Salt and pepper. This is so easy! My mom called this Eggs A-La Goldenrod!
-The Art people put in Food is something else. You kan insult somebody if u do food wrong. 💀
Everyone have thier own Fav Food
Can't judge that !!!
👍👍👍
Oh my! I'd never hear of the Mr. and Mrs. Crunchy (Croque Monsieur / Madam) before, but fear not I will be trying this tomorrow for lunch with the girls. ~_^
So, an herbed ham sandwich with gravy and cheese. Got it!
In Kentucky the Croque Monsieur is AKA the "hot brown". It's a little different as we use turkey as well as ham but pretty much all of the chefs in the area agree that the Croque Monsieur was the inspiration for it. Next time you pass through, try a few different ones. Not every restaurant has them, or a good one, but it's fairly easy to find someone who sells them in the Lexington area so you can try a few.
they're really not the same at all
Anyone else saw this and clicked on it because they’ve never seen Alton cook?
Seriously? Watch Good Eats
Tell me about a gluten-free alternative for the bechamel please.
use cornstarch
I love Alton, and he is the reason I started grating my own nutmeg, but if your nutmeg lasts 20 years, you ain't using enough nutmeg!
When you grate your own, you also get some of the mace, too. That makes it extra warm.
I wouldn't have flipped the egg if it was already overcooked like that.
Yes please, may I have some?!
Black Forest ham is, definitionally, from Germany not England. Though that didn't look much like black forest ham....
I love all things Alton... But I cook eggs in butter ... Also that looked like a DEEP FRY with olive oil and it shook me
I did some eggs in butter last night and they were doing the same thing
Nothing wrong with being liberal with olive oil when making eggs. It might look like too much but sometimes its just overlapping the eggs Olive oil is healthier than butter too but it's just user preference.
Butter helps the eggs remain a much tender texture compared to oil and the whites do not become too browned either. The browning of the butter adds umami flavor and depth.
Definitely Looks Yummy !!
4:51 Not only worst cooks, but worst users of cutlery.
equinox project good eye. It looks like they are using a knife and fork for the first time in their life.