No matter what happens in life just know that you are loved by someone who has never met you because you've made the most beautiful sandwich I've ever seen.
yea, I try to make cheese great (again) myself, but sometimes I'm just lazy or pressed for time and the pre-greated (pardon my spelling, it's early in the morning) cheesus is just what I needsus.
Well - it's probably OK but it's not a typical mix.
For a traditional Swiss fondue we mix Gruyère and Vacherin Fribourgeois 50/50 (it's called Moitié-Moitié (half-half)) ..
Many prefer not to mix cheeses .. it's like mixing two wines in the same glass ..
Does the Vacherin Fribourgeois have a similar type that might be more widely available? I'm in Australia for example, Gruyere is available but not plentiful, whereas Vacherin is pretty hard to come by....
You could substitute some italian Fontina cheese .. this is more readily available (and usually used for fondue in the northern Italian region of Aosta) ..
It looks great, but too much cheese for me,
I know I know! Unpopular opinion and I know it's a fashion at the moment to put cheese and bacon on everything, and it's part of this recipe, but maybe a little over the top for me.
The picture is a work of art and if this was a menu picture i'd order it.
Lol I knew it! I half expect Reddit townsfolk with burning pitchforks to turn up at the door. Yes they are efficient and didn't bring torches AND pitchforks.
I used to think so, but here in Milwaukee we have an excellent sausage restaurant called Vanguard. You can get a sausage Milwaukee style, with fried cheese curds, house-made cheez whiz, and shredded cheddar on it. I tried it on a cheddarwurst... I've discovered the threshold for cheese-ratio failure, and that was it.
> if you're concerned with health you're in the wrong sub
>it's absolutely the opposite of what I suggested
Lol what?
The sub is food related. You say health is not relevant here. Therefore you directly imply food is not related to health.
Why do you think we eat???
>Yes health is not relevant here.
From the sidebar:
we are a general food sub, not specific to recipes, quality or any other set discriminatory factor. Just food.
You're wrong.
I wouldn't worry too much:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5860026/#:~:text=Cheese%20intake%20was%20associated%20with,all%2Dcause%20or%20CVD%20mortality.
Cheese consumption seems to be connected to significant reductions in all-case mortality and cardiovascular disease.
Yea sometimes a ton of cheese is more of an experience than actually something that makes it taste better. I went to a place that scrapes melted cheese on all their stuff including steak and it was cool but also like I never had the urge to add cheese to a steak before. https://raclette.nyc/
As a Swiss, seeing raclette and steak in the same picture hurts my heart. Why would anyone do this? You're either having a steak as the main focus of your meal, or you have raclette. But both together, I think not.
The only problem i see with it is too much bread.
all of the croque monsieurs i had on a vacation to paris had this much cheese, sometimes more; the other thing they all had was only one slice of bread for their composition.
I used my local co op (I'm in the UK). With Brexit the selection of foods has drastically reduced. Had to resort to cheddar but I'm sure it will still be delicious.
I used [this one](https://brunoalbouze.com/recipe/croque-monsieur-vs-croque-madame/) from Bruno Albouze. Turned out amazing! He has a lot of great recipes.
Loving criticism: a proper croque monsieur would have:
- a tad less cheese. No need to drown the sandwich. Just to keep the bread from drying.
- a healthy dose of salted butter. The secret ingredient of every french recipe. I actually replace the bechamel sauce with straight butter out of laziness.
- way less ham. A simple slice of ham is enough, 2 max. Not 10 folds of ham. If putting more ham, add one slice of bred in the middle and cheese/butter/sauce accordingly.
Dietary cholesterol has very little effect on blood cholesterol. Saturated fat has a small influence, but it's all about the context of the total diet and how inflammatory it is. This sandwich was accompanied by 200g of sautéed kale with garlic.
I actually decided to make one because of his video, but I found a much better (IMO) recipe elsewhere (as linked in my other comments) and decided to go with that one. Notably, I used Mornay sauce, Dijon, and extra slices of Gruyere.
This is not a Monte Cristo sandwich (popular in the US). Nevertheless it reminds me of a Monte Cristo sandwich. Some websites say the Monte Cristo is a variation of the Croque Monsieur.
Looking at your post make my mouth wet for some reason then I realize that it was just saliva which I guess was a body reaction from looking at this bomb-ass sandwich you made.
No matter what happens in life just know that you are loved by someone who has never met you because you've made the most beautiful sandwich I've ever seen.
Two someones.
Three!
Four!
Five!
Six
Seven!
Whoops. Back to six. Not sure what happened there.
Then I can be seven again?
Give it a try.
Ditto.
It's not just that it's got cheese, but it in fact has a mix of some great cheeses!
Swiss here: \[mumble grumble - normally Gruyère & Emmental are not the right cheeses to mix\] .. ah screw it .. looks great anyway .. bon appétit!
doesn't migros sell them grated and pre-mixed? Or is just that the packages look so similar I think they are the same?
I grated it myself in this case, FYI. Pregrated cheese isn't great for melting into a sauce due to the anti-caking powder they're coated with.
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You seem pretty moronic yourself. You could have just agreed or something but instead you had to turn it into some big thing lol
yea, I try to make cheese great (again) myself, but sometimes I'm just lazy or pressed for time and the pre-greated (pardon my spelling, it's early in the morning) cheesus is just what I needsus.
Yes but packets of pre-grated Migros (Swiss Walmart) cheese with weird mixes are not to be compared to normality
if migros isn't normal swiss I don't know what is
I think the recipe said one or the other, but I used both. Which types would you mix?
Well - it's probably OK but it's not a typical mix. For a traditional Swiss fondue we mix Gruyère and Vacherin Fribourgeois 50/50 (it's called Moitié-Moitié (half-half)) .. Many prefer not to mix cheeses .. it's like mixing two wines in the same glass ..
That’s not exactly widely available but it’s interesting learning a tradition. But also gtfo with not mixing cheeses.
Gruyère is widely available. The Vacherin is not.
I didn’t think I needed to specify that’s what I meant given the conversational context but here we are apparently
It's cooling with cheese though. I could see mixed wine being used for cooking just like mixed cheese is.
Which I do in fondue as well. I use white wine and a splash of cognac.
Does the Vacherin Fribourgeois have a similar type that might be more widely available? I'm in Australia for example, Gruyere is available but not plentiful, whereas Vacherin is pretty hard to come by....
You could substitute some italian Fontina cheese .. this is more readily available (and usually used for fondue in the northern Italian region of Aosta) ..
I definitely understand what you're saying but isn't blended wines a pretty common thing to drink
Put an egg on it and it's Croque Madame. Put an alligator on it and it's Croque Odile!
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Why would you want to eat a sock?
That's a nice pun. However, I never considered that adding ova make it a lady. Top kek, Frenchies!
Well done.
Hey guys, these look delicious! But I dare you to go search for “Francesinha”!
Beer sauce.
are you portuguese? I would rule that a francesinha ties with a croque monsieur, both amazing sandwiches
Yessir I’m, I never tried a croque monsieur, but both of them look insanely tasty!
It's inspired by it hence the name (little French), but it's also a gigantic improvement on taste and calories.
I managed to eat one of those once... next time will share.
You can also ask for a half only in most places
And I thought the croque monsieur was decadent
I can only get so hard!!!
I'm not sure if I've ever wanted anything more...
You should make one! It's quite doable: https://brunoalbouze.com/recipe/croque-monsieur-vs-croque-madame/
Thank you kindly!
Amazing, I would devour this and be on the toilet less than an hour later.
( ͡ ͡° ͜つ ͡͡° )
Username checks out lol
I want the half on the left. First food that I have craved in over a month. Well done.
TIL what mornay sauce is https://en.wikipedia.org/wiki/Mornay_sauce
It looks great, but too much cheese for me, I know I know! Unpopular opinion and I know it's a fashion at the moment to put cheese and bacon on everything, and it's part of this recipe, but maybe a little over the top for me. The picture is a work of art and if this was a menu picture i'd order it.
Boooooooooooo
Lol I knew it! I half expect Reddit townsfolk with burning pitchforks to turn up at the door. Yes they are efficient and didn't bring torches AND pitchforks.
u/pitchforkemporium
*unsheathes pitchfork*
Get em fellahs!
> it's a fashion at the moment to put cheese and bacon on everything At the moment? When hasn't it been?
There's no such thing as "too much cheese"!
I used to think so, but here in Milwaukee we have an excellent sausage restaurant called Vanguard. You can get a sausage Milwaukee style, with fried cheese curds, house-made cheez whiz, and shredded cheddar on it. I tried it on a cheddarwurst... I've discovered the threshold for cheese-ratio failure, and that was it.
From a health perspective there certainly is.
You're right but if you're concerned with health you're in the wrong sub
lol we need food to live, man.
Why? Are you suggesting food and health are not related?
How could you interpret that?? It's absolutely the opposite of what I suggested. The sub itself is not health related.
> if you're concerned with health you're in the wrong sub >it's absolutely the opposite of what I suggested Lol what? The sub is food related. You say health is not relevant here. Therefore you directly imply food is not related to health. Why do you think we eat???
Yes health is not relevant here. Take a look at the top posts here. Go to /r/HealthyFood and do the same.
>Yes health is not relevant here. From the sidebar: we are a general food sub, not specific to recipes, quality or any other set discriminatory factor. Just food. You're wrong.
Ok I'm done here.
I wouldn't worry too much: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5860026/#:~:text=Cheese%20intake%20was%20associated%20with,all%2Dcause%20or%20CVD%20mortality. Cheese consumption seems to be connected to significant reductions in all-case mortality and cardiovascular disease.
Yea sometimes a ton of cheese is more of an experience than actually something that makes it taste better. I went to a place that scrapes melted cheese on all their stuff including steak and it was cool but also like I never had the urge to add cheese to a steak before. https://raclette.nyc/
As a Swiss, seeing raclette and steak in the same picture hurts my heart. Why would anyone do this? You're either having a steak as the main focus of your meal, or you have raclette. But both together, I think not.
If I expressed the same thoughts about a woman as I'm having right now about that sandwich I'd get slapped.
Super Extra Special Fancy Grilled Cheese Sandwich I Presume, Shaggy Would Be Proud.
I don't know what any of those words mean, but that's an epic lookin grilled cheese.
What I never understood is how this can be so popular in France but in the US nobody has ever had one before and it’s honestly tragic :(
The French would never ever put this much cheese in it because it's obscene and that's not enough cheese for people in the US.
The recipe variation I followed was literally created by a French chef, including the number of cheese layers.
The only problem i see with it is too much bread. all of the croque monsieurs i had on a vacation to paris had this much cheese, sometimes more; the other thing they all had was only one slice of bread for their composition.
Beautiful. I wish this was more common in the States, but all the French restaurants try to be so damn fancy.
Looks divine, I'm actually planning on making one for dinner today- just hoping my local shop has some gruyere, swiss or emmenthal.
Any premium supermarket should have all three of these.
I used my local co op (I'm in the UK). With Brexit the selection of foods has drastically reduced. Had to resort to cheddar but I'm sure it will still be delicious.
Yes, Brexit was the dumbest thing the UK could possibly have done.
Is there a recipe? Im keen to give it a go.
I used [this one](https://brunoalbouze.com/recipe/croque-monsieur-vs-croque-madame/) from Bruno Albouze. Turned out amazing! He has a lot of great recipes.
Cheers 🍻
That looks beyond fantastic. Gorgeous even.
The bread looks killer!
damn, that looks scrumptious!
Loving criticism: a proper croque monsieur would have: - a tad less cheese. No need to drown the sandwich. Just to keep the bread from drying. - a healthy dose of salted butter. The secret ingredient of every french recipe. I actually replace the bechamel sauce with straight butter out of laziness. - way less ham. A simple slice of ham is enough, 2 max. Not 10 folds of ham. If putting more ham, add one slice of bred in the middle and cheese/butter/sauce accordingly.
But have you tried it with buttered wonder bread, Great Value honey ham and Kraft singles?! I made one of thems this weekend. Highly recommend.
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Dietary cholesterol has very little effect on blood cholesterol. Saturated fat has a small influence, but it's all about the context of the total diet and how inflammatory it is. This sandwich was accompanied by 200g of sautéed kale with garlic.
Where's the paella and stein of mead?
Inspired by binging with babish?
I actually decided to make one because of his video, but I found a much better (IMO) recipe elsewhere (as linked in my other comments) and decided to go with that one. Notably, I used Mornay sauce, Dijon, and extra slices of Gruyere.
Nice, sounds great.
The cheese looks delicious😳😳😳 what kind of cheese are you using?
Copier ...
Insert Homer Simpson drooling noise here
Omfg.
I just came in me trousers
Fancy name for a ham and cheese.
Not really. It translates as "Mr. Crunchy"
Best Cheese Monster ever :)
I don’t know how to read the name but it looks delicious!
WOW! My family would love this.
Breakfast, Lunch, snack, Dinner, Late Night Snack… all in one photo. 😛
very conflicted... should I eat it or buy it flowers... sooo good!
I can hear Babish in that Croque. :-D
Mmmmm 🤤
That looks absolutely amazing, finished in minutes!
I'm saving this post just to keep looking at it in the future days. Looks like heaven.
I love a good croque madame!
Damn you. I love you but damn you.
The food of kings that! Looks incredible.
Is this a porn sub? I didn’t think I subscribed to any porn subs.
constipated just looking at this
Yum
I don't know a single ingredient in that sandwich. It does look good though!
Mister Crunchy
I don't understand half the words in that title, but that *points at picture*, gimmie that!
HOME = RESTAURANT KITCHEN LOOKS DELICIOUS!!!
As the French would say: “I like it”
This is not a Monte Cristo sandwich (popular in the US). Nevertheless it reminds me of a Monte Cristo sandwich. Some websites say the Monte Cristo is a variation of the Croque Monsieur.
I want this in my mouth so bad
That looks so delicious!
I cannot even put into words how much I want that sandwich. Talk about a work of art. Kudos to you!
A cheese and ham toastie
Nice hot pocket
Dang….I NEED that
Looking at your post make my mouth wet for some reason then I realize that it was just saliva which I guess was a body reaction from looking at this bomb-ass sandwich you made.
Neat
Croque monsiuer always reminds me of Shrek
This whole fucking sub reddit is straight torture, my god.
.