Jesus Christ, Favreau. It's just a grilled cheese

Jesus Christ, Favreau. It's just a grilled cheese.

>this is considered fine dining in America

This looks better than my beans on toast.

>Muh America
Fuck off smelly Yuro

THIS WEBM IS WHAT FOODIE DIPSHITS ACTUALLY BELIEVE

Is Chef worth checking out? Looks like a nice film.

obsessed.

is the entire movie like this?

>not being able to spot leafposting
>2017

shiggy and so on

>he doesn't make a bowl of cereal by pan roasting hand picked grains and going to the local dairy farm to get unpasteurized pure milk

>Italian cuisine

It's an exercise in pretentiousness.

>butter and oil
christ this is retarded

you're idiot

>Half the cheese would be solid in the middle
disgusting

>Americans will never experience Bean and cheese toasties in their lifetime

It was alright.

Not him but the butter alone is enough to stop it sticking. If you pour olive oil over the grill, the bread will soak half of it up and taste disgusting. If it's sticking, you're using too little butter, if it burns, the grill is too hot.

You use butter and just butter because it still tastes nice when the bread soaks it up.

>meal making scene
>75% of it is plating

Is grilled blue cheese a thing?
I have some absolutely delicious blue cheese, always wondered if thats a good combo

this user is right. you should never watch any movies ever

Yeah it's pretty comfy.

Ignore the trolls, it's basically Jon's love letter or healing exercise or something with filmmaking.

Basically he's a chef that gets worn down being in the competitive formulaic resteraunt business. So he goes back to simplicity and doing simplicity well, in the form of grilled cheese sandwiches, and remembering why he loved cooking in the first place. Remember cooking = filmmaking.

>blue cheese
No idea how anyone eats this crap, tastes like mold. Not even memeing, it's completely unappetizing, like eating cheese that has ground up medicine in it.

I watched it really high once, I came to my sense with about half an hour left and that is all I can remember of the film

It's way too strong. A single bite would taste nice but it'd get too much quickly.

Cheddar is the best cheese taste-wise for this but a mix of a medium-strong cheddar and a cheese that melts a bit better may be the best balance of taste and texture.

Red Leicester is especially nice.

>Ignore the trolls
jesus christ get the fuck out

No u

I get why people dont like blue cheese, its a very distinct and powerful taste. I think anyone can appreciate it as an ingredient, for example as a pasta sauce or on burgers.
Its good alone too, but its not for everyone.

what the hell is wrong with the cheese

Yeah, I guess. I love blue cheese with some crackers, but even then its small portions.

>for example as a pasta sauce
One of my favourite dishes has blue cheese in the pasta sauce.
It is a key ingredient and just amazing

...

Is this what Americans feed their children? What the hell?

similar to what other user was saying, it's too much as the main feature, sprinkle it in with some regular cheddar or something for some cool little pockets of flavour.

>dude
>twitter
>lmao

Are you that same incredibly angry user from last night that was calling everyone reddit?

Lol that's like everybody here

>processed cheese
the pinnacle of American cuisine

yeah, but this one had an extra sandy vagina

...

The oil is too keep the butter from burning you absolute pleb

Don't you have some Marmite to be eating?

ok

I like smoked Gouda grilled cheese. Super creamy.

Butter won't burn if you're not a retard and can properly set the heat

A lot of people don't like very strong savory flavours. It's why you also get people who don't mind mild white fish but hate 'fishy tasting' fish.

This actually looks disgusting. I've always preferred Strawberry jam toasties with butter on either side.

Butter will burn at even medium low, and you need to cook a grilled cheese at medium for a few minutes on each side to get the right crispness and melt.

>invents capeshit
>makes a billion dollars
>pretends to hate capeshit

Favreau basically killed the art of filmmaking in Hollywood and has every reason to feel guilt.

yeah, perfecty understandable that its not for everyone. But you must be a monster to not enjoy a mild blue cheese pasta with bacon. Its the absolute best!

No. I've never burned butter making grilled cheese and I've never used oil.

Butter burns at a higher temp than bread will cook at. Turn the heat down.

Suck cock

.

This is what happens when you have a country without a culture.

No, I've experienced violent diahrreah.

>inb4 ja/ck/

dang

At least our culture isn't being replaced by refugee culture. Enjoy your bomb proof glass around the entire Eiffel Tower

It's like all of the food porn bits from Master of None but with Scarlett Johansson and a metaphor for Jon Favreau's career instead of social commentary.

Blue cheese is best used to give something an extra kick. You get the smooth creamy taste of a cheese sauce but then a brief time later the blue cheese kicks in and you get a second burst of flavour.

When it's the primary flavour, it's often too much.

It's a bit like horseradish in that way

That cheese looks off and all that butter will clog up every artery in your body. Disgusting.

not risking it

Butter's smoking point is 350F, bread caramelizes at 310F

...

fuck u

>tfw started making grilled sammiches with butter and oil
>tfw they're perfect every time

>pretentious 3 Michelin star chefs and "american cuisine posts" : the thread

Learn to cook or stay out of the kitchen

Staying in the kitchen is how you learn to cook though. Also trying new techniques to see what works best.

Spoken like someone who uses granulated salt and doesn't use sea salt in a grinder.

>american hours
>people replying to chain images

you fucking retards are killing this site

I think veined cheese look like they'd be shit to eat but the ones I've eaten taste delicious.
Think fish looks delicious but I'm one of those "It just tastes like fish." plebs. Unless it's marinated and/or grilled it just tastes watery and fishy to me.

Dumb frogposter

>sea salt meme
Use kosher salt or kys

>he doesn't produce his own salt
kys tbhonest famalad

I've heard that the best way to get used to fish is to go to someone that serves fresh caught fish and to get a big steak.

The longer fish is sitting before it's cooked, the stronger the fish taste.

he's just making a sandwich for his kid. not really fine dining.

it's a commercial for twitter. i enjoyed it, though. made me hungry.

>This is normal dinnertable behaviour in america

Yeah that's pretty much my plan when I go to some coastal food festivals over the summer. Sea food is one of those things I've always liked but never had the chance to get my hands on the fresh good stuff.
But it's to be expected in the desolate midlands I suppose.

I seem to remember reading that there is literally no taste difference between salts but you always see them using expensive salts in grinders on cooking shows. Irritates me.

Also irritates me when they don't tell you how much seasoning you should use too.

>"just add some salt and seasoning"
>grinds them in a giant grinder that makes it impossible to tell just how much has been added.

Fuck "salt to taste" too. For some dishes you've no idea how the amount of salt you're adding affects the taste of the final dish.

It annoys me I can't stand most seafood. I'm missing out on so many dishes

and the way it is filmed is incredibly pretentious

One of the dishes I like to serve people that dont usually like or eat seafood is salmon filets smeared in pesto. Cook them in the oven together with some fresh vegetables, like brocolli, carrots and cauliflower (and whatever you like).
Then serve with potateos/rice, and some aioli. Aioli and fish is the perfect combination.

True

Daisy is the only thing that scares me

>cooking for people you know don't like seafood
>give then seafood

You're a dick mate

>bread caramelizes
wut?

It's not like I cook them a mystery dish, we all agree on what to eat.

American """"cheese""""

Mommy

>here kid, enjoy your diabetus

>muh cholesterol

Stop posting dietary myths that were debunked 20 years ago

>(((kosher salt)))

>cholesterol is the only danger meme

Saturated fat says Hello dipshit

If you are genuinely trying to figure it out, add a little bit of salt at a time and keep tasting whatever it is you are making. It's likely you already have at least a general feel for how much salt something might need and just need to hone it.

Here's a few other tips: fat craves salt, think of fried fast food, that shit could take salt for days. The more fat or oil in something, the more salt it will need. Conversely, if you added to much salt, you can add some oil in to balance it out. And you're talking about different kinds of salt try Maldon sea salt. It's expensive, but well worth it. Don't grind it just add the salt with your hands. It won't combine as much with whatever you're making, so you'll get bites of salt + the dish.

Another good way I've found is east Asian fish dishes. Plenty of variety of spices and vegetables so the fish can be part of the mix or the main focus as much as you want. Usually quick and easy to boot.


That's what toast is. The heat caramelises the sugars in the bread.

What was the original? Some feminist bullshit I imagine

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Why