How to Make Croque-Madame

[@OldBloodRKR626]

'Kris Morningstar' has got to be one of the coolest names I've ever heard of.

[@willross6554]

Morningstar in Italian translates at lucifer, so it might have some meaning to it

[@heeheehawhawheehee]

Yep lucifer morningstar 👌

[@k.sharma6104]

@@heeheehawhawheehee i see you watch Lucifer too

[@haselnusszweig5533]

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

[@pihermoso11]

both of the names are deadly weapons... kris = sword morningstar = club

[@mikeR39]

Too much cheese and it seems unhealthy. I'll take two.

[@ymbertbonaventuredickens8878]

Of course it's unhealthy, but you don't have to eat it all the time. Same with fast food.

[@hungrypromethean]

Don't you mean....DEUX????

[@ymbertbonaventuredickens8878]

***** I did. He said yes, I said no. So yea, that's how life goes

[@PleasestopcallingmeDoctorImath]

Ymbert Bonaventure Dickens uhhhh wat

[@ymbertbonaventuredickens8878]

Doctor Robotnik nothing just enjoy an L i just took

[@jefftc14]

"sometimes you have to make love to your food, you can't just rail it" lmaoo

[@co8539]

He totally wanted to say rape xD

[@SymptomFish]

co8539 I don't think we was...

[@Chameleam]

co8539 yea, I don't think so dude...

[@nunyabiznez4408]

***** if you're actually eating it, then you're doing it wrong. Next time try humming the alphabet song as you toung the letters.

[@BuckeyeExpat]

+nunya biznez Ah a lost Sam Kinison fan I see :-))

[@nickPOPmusic]

his voice kills me. HAYM, CHEEZE, BETCHYAMEALLL.

[@luckyphilster]

Don't forget; "deejaaahn"

[@carlosdeleon7472]

I'm dying.

[@carlosdeleon7472]

lol

[@mysisterisafoodie]

😂😂😂😂

[@conduit242]

How did he manage to pronounce roux correctly???

[@skillinp1388]

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!

[@christinertheweiner]

D-jown. Bet cha Mel.

[@nalinigen7837]

thank you....loved the vid but the "betch a mel" was killing me

[@Hablajaja]

the way he pronounced flour was killing me

[@ethandavis4047]

Hablajaja he pronounced flour correctly

[@stsxlalala]

Bone app the tea

[@leoui5081]

And nobody even mentioned how he pronounced croque.....Croke? It's pronounced like croc.

[@perr4114]

"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

[@Deastrow]

betchamel

[@Deastrow]

da jon

[@constantinescudorin1771]

More like beth-channel :))

[@juxbertrand]

"bitch-chamel" - best time in "che desert"

[@markbennett2965]

Daniel Rafi Like nails on a chalkboard

[@tp24072]

*In Chef John from Food Wishes voice* "Remember, if your milk is cold, and your roux is hot, then you'll have no lumps!"

[@Crimsontears83]

+Quyen Dang lol i was gonna say the exact same thing.

[@Sphbass]

+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

[@weggles]

+Quyen Dang Hot Roux. Cold milk. No lumps!

[@maximecloutier1223]

+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.

[@davydawgdawg]

+Quyen Dang I typed this out and then read your comment so you got it first haha

[@michaeljdauben]

I need to stop watching these sorts of videos at midnight. Now I'm hungry.

[@jimmycrankie7421]

Michael D'Auben Same ere....

[@leroyw62]

Lol I'm watching it at 02.55

[@noshow]

Story of my life.

[@joachimmacdonald2702]

I feel personally attacked

[@wubwubsnubnose2908]

let it all caramelize... caramelize the caramelization while its Caramelizing

[@jewsaregenocidalhores]

Loooool

[@spaiges]

glad I wasn't the only one bothered by that.

[@HelloHello-vk5ob]

wubwub snubnose but caramelizing is the best caramelizing that ever caramelized

[@Sagittariuz912]

Hot flour + cold milk = No lumps

[@kristillery5078]

actually you want milk that's already warmed ideally

[@Sagittariuz912]

***** Chef John approves

[@conduit242]

Apparently you've never made "Betchamelk", it's opposite apparently *lol*

[@Sagittariuz912]

Yeah, because it's "Betchamelk" and not "Béchamel" you idiot!

[@Diabolus1978]

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

[@SmokeumPeacepipe]

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!

[@sophiehowie7111]

his voice sounds like he uses gasoline as mouthwash

[@SonOfTamriel]

The North American Hipster

[@sherry866]

Nahhh it's Sexy, a Real Man !!!

[@roxannedelcarmen7495]

Sophie Howie lmao

[@user-nw8tg1pg9y]

It's kinda cool

[@TheMasterMief]

it's clipping. which partly makes his part so raspy

[@dawnsw0rd]

You have to admit though that the egg pan was super cute.

[@richieyumnam8646]

dawnsw0rd can’t deny

[@jonanddy]

I want one now

[@miwanabanana]

The "betchamel" IS lumpy... :(

[@kappy2k]

use cold milk if u dont want clumps in béchamel

[@baconandhex]

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.

[@lukasholzmann8642]

baconandhex blablabla

[@PT111111]

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.

[@jefftc14]

ah the professional keyboard chefs are at it again I see...

[@SlightyStuupid]

I was taught the same cold roux, hot liquid. hot roux, cold liquid.

[@williehopscotch]

I can't possibly imagine being able to make that whilst drunk or hungover.

[@mjrleaguesweetie]

I could imagine eating it while drunk or hungover, otherwise same

[@stealthypirate318]

"Cold milk and hot roux equals no lumps" -food wishes

[@bingus160]

chef john knows what's up

[@koppesnoppe]

+Stealthy Pirate and just a pinch of cayenne.

[@yoyoyo761]

+Oy Dela Goy Maybe more than a pinch...

[@lymh4850]

+Stealthy Pirate I was expecting someone to say this and voila!

[@10chueyee]

+Stealthy Pirate Warm roux and warm milk works wonders too, or warm milk and cold roux or which way you want

[@Paulsicles]

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.

[@MissKyoka]

Paulsicles "Les misérables" ou "le misérable" you have to chose.

[@stanchill6174]

MissKyoka- Hahaha well said. It stuck me too. LOL

[@awatifmkd6599]

HAHAHAHAHAHAHAHAHAHAHAHAHA

[@6663000]

This guy pronounces like 5 or 6 words in a strange way.

[@lawrenceb3434]

Dijone

[@JackManEveryday]

@@lawrenceb3434 Deezjjzzohhnn

[@DILLIGAF785643]

Betchamel

[@ChuckFristian]

When a chef says an amount of butter they put like triple that shit in there

[@jonaslundholm]

More from this guy, please! :)

[@velvetdr1]

Jonas Lundholm This.

[@msmasgar]

Ok

[@Uckertay]

I second this motion.

[@Bobany]

Jonas Lundholm Sure. What hole do you want him in? Kappa

[@Crewit]

Agreed, he's wonderful!

[@Bunninja]

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!

[@mvunduk]

Dat voice doe

[@monsterandmuffin]

tis' the voice of a man who has smoked many, many weeds

[@Fatkiller22]

mypinkninja cigarettes*

[@davidperasso5340]

I like that he keeps it realistic. If you don’t have fresh nutmeg just use the stuff you have in the spice cabinet

[@josephjack8589]

"Sometimes you gotta make love to your food.you just can't rail it." 😂

[@cuculis1]

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.

[@LeeHyoYoon]

I thought hot roux + cold milk = no lumps?

[@Ladco77]

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.

[@rizriang]

Mel: We still on for tonight? Me: oh you BETCHA, MEL! why am i this way

[@gabkhoo5115]

Lol.

[@jayreszy4398]

No worries. I’m exactly the same.

[@stevepalmer584]

“ Sometimes you have to make love to your food. You can’t just rail it.” I love this man.

[@Nachtruh]

I just ate mine 2 minutes ago and its delicious, fast and cheap! Everything a stundent needs.

[@TwiSteDCBloSsoM]

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!

[@dylanmckinley2068]

"Chuck in a little powder." Well, if you insist....

[@MrUn0]

i make this every christmas morning. here i am again years later doing it again. thank you Kris Morningstar

[@Filthpirate]

this man is a true master of butchering the french language CROAK madam BETCHyaMEL deejOHHHHHWN

[@endocry]

Moonbaby And yet, no one cares.

[@Shornetastic]

Moonbaby Californians

[@ughIdontwantto]

Moonbaby yeah, I actually had to mute this video because I couldn't stand his pronunciation

[@SimpleSamProductions]

***** 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.

[@ProfessorJones7]

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 ?

[@themothy]

These videos just make me want to date a chef so much more

[@KeetyPooh]

Also a notable cure for AIDs, this is what kept Magic Johnson alive all these years.

[@ChubbsRN]

This is true. The probiotics from the cheese help fight off the HIV.

[@blackasinc]

FACTS.

[@beanacomputer]

If you add a pound of bacon it's actually a cure for HIV itself

[@nicolbolas1092]

Such a wholesome guy.

[@arnaudvaugeois6574]

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!

[@glitterchiglam2855]

This was so satisfying to watch

[@UntakenNick]

The only thing I liked of this video is the little pan he used for the egg.

[@SheldonBeldon]

yeah everything else SUCKED!!!! I'm kidding.

[@elchapo91]

Yeah that little pan is tight

[@georginashanti4605]

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.

[@0odles0fBrutals]

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

[@SuzanneBaruch]

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.

[@trevorboody3502]

It actually doesn't matter how hot the milk is

[@penguinmaster16]

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.

[@lifuranph.d.9440]

@@SuzanneBaruch Yes...on every point.

[@theblobfish9614]

@@SuzanneBaruch cheese has sugars so he technically isn't wrong, also you just call it caramelized so people get the image

[@god_pharaoh6111]

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

[@spikecb22]

Why do I watch this stuff at 1am? I am so fucking hungry now.

[@JojoTankz]

Lol same

[@Siwena]

I always love watching people being so passionate

[@TJLCMusic]

I like this dude, Give him a series

[@TheLegitPanda]

you're a monster

[@TJLCMusic]

...thanks?

[@Cresy06]

I've watched this video about a hundred times and I don't know why, but it might be the greatest video on youtube

[@larrymcjones]

I didn't know Lieutenant Dan was a chef

[@chriskix1314]

larrymcjones OMG this is so funny😂

[@jeffreycooley2032]

That was PERFECT

[@Ceb773]

this guy was really enjoyable

[@reeseeaton4592]

Just seeing this in 2017. Friggin love this dude.

[@ChubbsRN]

This guy was pretty chill

[@zekelucente9702]

Béchamel does not need warm or scalding milk and cold milk gives a smoother sauce.

[@jorgerivera4204]

Aint got time for that in a hungover, looks delicious though

[@sirswift23]

Takes 5 minutes....

[@wgorham93]

+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.

[@sirswift23]

Measuring? Planning? Skills? Fuck off.........

[@GoodAtHeart]

The frame still at 6:52 is perfect, you can tell this man loves his job.

[@Lorkin32]

"Sometimes you've got to make love to your food, not just rail it"

[@baejay798]

Be fairly warned about this sandwich. Though it is delicious it is extremely heavy. My husband and I each couldn't eat more than half a sandwich last night and then felt too full all night, and this morning I am still not hungry. But it was wonderful!

[@ethandavis4047]

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

[@amernice]

right i'm making bechamel while hungover eggs and beans baby nothing beats that for a hangover

[@joseph_b319]

You gave your son pork belly and octopus as his first meal? You rule as a parent!!

[@halpwr]

This chef is so knowledgeable! Thank you!

[@ThatRandomPainterBoy]

Sooo Boromir dropped the Ring quest to go to culinary school apparently... And grew a bun in the process. Sweet.

[@victordos8749]

Grew a bun and a beer belly

[@jamesmorris911]

the comment winner...

[@2icelollys1goat]

BRILLIANT VIDEO!!!

[@atmosphere1605]

"My kid ate octopus and pork belly!" Thank you for information that has nothing to do with the video

[@tira_]

I love it when he said "HAM" at 0:41 It just reverberates into my headphones...LOL

[@Waldorfdarling]

His bechamel turned out awful though.

[@Vorsterable]

+Waldorfdarling and what is the name of your restaurant so we can go try "your" version.

[@Samst0n]

+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.

[@albedo0point39]

You don't get lumps if you add the milk cold.

[@roskoer5218]

Yeah! Just like your face:)

[@MrYouarethecancer]

+Waldorfdarling So did your life.

[@NextExiter]

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.

[@alexanderlindgren9080]

Can he say Mike Wazowski?

[@KikiCollene]

4 years later & this video still cracks me up

[@JCJ1024]

Who taught him how to pronounce "béchamel" and "Dijon"?

[@doneyhon4227]

+Jason Jackson A guy from Didjoooown! lol I'm french, it makes me laugh, but I love his pronunciation.

[@RegnorakFR]

Not dissing the guy, but i like how he forgot to put the cheese first after the mustard and he was holding on to the meats after he had already layered them lol :P

[@jjsoledad8553]

Bayshamel

[@culodesobra]

Jaws Soledad da jon

[@RipRLeeErmey]

Nonono he said "Betchamel" and "deh-jawn"

[@andrewbudd8609]

love the pronunciation. of bechamel

[@rouzbehazshab]

Beeechamel...bechamel muucho... como.....

[@nicocaro9]

rouzbehazshab jajajajajajaja me reí de mas con esto

[@Mettephobicemily]

ooomg you are my soulmate, that's what I thought too!

[@Starethetherian]

When I get off the road and back home I'm going to try and make this. Looks so good

[@maealoril1794]

Chef John says Cold milk warm rue no lumps!

[@shanespoerer470]

Nicely done sir

[@juicesupertramp3097]

I made this fucker lastnight......delish thanks for the upload

[@j97n75]

Morningstar is the most badass surname I've ever heard

[@bintwang]

You should change ur name to Lucien, cause that looks devilish good

[@adamkramer18]

"Sometimes you gotta make love to your food, you can't just, you know, rail it." Great line!

[@slabavic]

At 4.45... The worlds lumpiest béchamel because he used hot milk. Lol nice one chef.. Derp

[@GirGir183]

use a colon, not a full stop for the 4:45

[@joshwhalen17]

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.

[@MisterBones2910]

If you use cold milk it won't clump.

[@Squarebulb]

I can't eat a sandwich that big, but I definitely see an adorable mini version with a fried quail egg in my future.

[@Daruudes]

It's not eaten as a sandwich

[@Ambrose_]

The way he says croque really pisses me off for some reason.

[@Mettephobicemily]

While "bechamel" didn't?

[@glendacrosbywilkins4246]

Its 5am & my mouth is watering !!!!!

[@h4ppy3nd]

Brooo, my French mother would throw a hissy fit over how lumpy and liquidy that béchamel is.

[@JustNatax3]

h4ppy3nd My mom would beat me with that whisk if she saw that on my stove

[@RipRLeeErmey]

I'm not even remotely French and I want to beat him with that whisk for producing such a shit béchamel

[@sickpat7197]

My Irish grandmother would tell you to shut up and eat :D lol

[@basma5982]

This is the best thing ever made in my life

[@oatmilknarsenic]

But is he pronouncing every other word wrong on purpose..... That's the real question

[@ChubbsRN]

Does it matter? Focus on the cheesy sexiness of the sandwich

[@Frankotronify]

***** It is the wrong pronunciation, just like if you said salisbury instead of salsbury

[@Proutprutproutprout]

elzaq Betchamel ;D made me lol when i heard it!

[@MrRollerDutch]

letmehealyou Or is the real question why you'd complain about the technicalities of another person's pronunciation while simultaneously writing awful sentences??!?!!?!

[@melody3741]

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

[@agathadolan362]

Looks delicious

[@jasonanderson_PA]

did he fry that sandwich in half a stick of butter? no wonder it tastes good

[@googlespieonsomeoneelse4898]

Today on Munchies: Croque Diabetes with betchamel, deejawn and cheese that somehow caramelizes.

[@luckyphilster]

Wow, you don't cook eggs on high heat? Man, you can tell this guys an awesome chef along with saying "betchamel"

[@luckyphilster]

And what the fuck is "deejohn"?

[@timit29]

+Philip Taylor dijon mustard

[@luckyphilster]

I get that captain obvious. I was spelling phonetically they way he pronounces it

[@marblefan500]

+Philip Taylor Bad day?

[@user-wh6sp6st8s]

If you want really perfect eggs you cook them on lower heat.

[@ratikuss]

J'adore ! Excellente recette. Que du régal !

[@jaseth1337]

A chef who doesn't know how to make bechamel. Holy shit.

[@Leswissguy]

i know right, i was thinking the same thing. It's so easy to make too.

[@Not2Be0utDone]

2 years later I finally decided to make this and I've had it everyday since then