Binging with Babish 1 Million Subscriber Special: Taco Town & Behind the Scenes

So here I use an induction hob, much easier for me and very precise. I highly recommend it. Over here we have the bar. This is where I keep the liquor. As you can see, I much prefer the color brown; Here are some of my favorites here: Highland Park, Basil Hayden's... Big proponent of disposable gloves, so I have a pack of a thousand of these. Because every time you want to cut meat, handle meat, handle something dirty, you just put one of these on, do what you have to do, take it off and... throw it in the trash.

This is a 1.5 inch thick piece of all-American maple made by John Boos. I recorded it with a Sony A7S connected to an Atomos external recorder, 4K HD... Check this out, huh? That's my videographer and lawyer... This beautiful wood burned pizza peel that Janet Cruz sent me. Thank you very much Janet! It was beautiful, I love it and it's the centerpiece of my entire organization... As you can see, I keep all my kitchen utensils right above it and right under it... I have a sink, this is where I do the dishes. This is the dishwasher, which in New York City is an unspeakable luxury, so I shouldn't even show you that I have this.

Let's answer some fan mail. adarsh ​​asks, "What is the secret to growing a beard as glorious as yours?" Well, adarsh, it's actually two things: genetics which I luckily have on my side, not up here, but down here, and regular trimming, shampooing, conditioning, oiling and brushing. toeachtheirown asks: "What other tattoos do you have?" And I'm not going to show you this. You've seen enough of me today. izkamonomi (sp?) asks: "What has been your biggest failure?" And I have to say, that's my Frasier episode, which is still at the bottom of my episode graveyard. I made a full 5-course Frasier meal with...roasted Cornish hens with Frasier's signature pomegranate sauce and beet carpaccio and lots of other things, and we got too drunk and too loud and had to can the whole episode.

So I'm still very hurt by that. So I'm putting off doing an episode of Frasier for at least another two years. So for today's episode, it has 15 different layers, so I have to have a lot of things ready here. I have a bunch of chalupas that I stole from Taco Bell today. I didn't steal them, but I went in and asked them for only chalupa shells and they gave me a hard time. Corn husks are not edible, so I don't know why they are there. Well, we have to be precise, so we'll have to put it in there and pull it out with our teeth because we're trying to eat it.

Two gallons of vegetable oil, because we're going to fry this gigantic, horrible thing. What else is there in this kitchen that people want to see? Why do you watch the program? Um... I don't know, man, I guess that's it. Let's go back to Chamber 1!

We started by preparing our crepes and pancakes, making sure not to add our frozen blueberries to the pancake batter. (Do as I say, not as I do.) Hold your breath, say a little prayer, and... turn it over. (I did it!) Now that my blood pressure is up 10 points, let's start filling this wad. According to the Taco Town commercial, it says: ground beef, tomatoes, lettuce, a southwestern sauce, which I improvised using mayonnaise, sour cream and spices, and the only reliable source of neon yellow nacho cheese I know of: Lunches. Save the Capri Sun for another time and harvest a few tablespoons of the sticky yellow substance.

Next, a flour tortilla with refried beans, this is the classic double-decker formation, followed by a toasted corn tortilla with Monterey Jack cheese. Then we must dress our chalupa with guacamolito sauce, and place the whole thing, inexplicably, on a corn husk along with some pico de gallo, which we are going to bake while we prepare the European side of our

taco

. Start by spreading some scrambled eggs inside our authentic Parisian crepe, along with Gruyere cheese, Merguez sausage and sautéed Portobello mushrooms. (Yes, these are baby bella mushrooms, which are just portobellos that haven't grown yet.) This is starting to get a little ridiculous, so it makes sense that we'd throw it inside a pizza.

I know the commercial says "Chicago style deep-dish," but that would be impossible to duplicate, so we go with a frozen pizza, followed finally by our gigantic blueberry pancake. Next, we're going to make a simple beer batter that starts with equal parts cornstarch and flour, a bunch of eggs, and a bunch of beer. Like I said, all the recipes will be available on my website. Check it out:

binging

with

babish

.com Seems like a terrible waste of beer, but I can sense greatness in the near future. Blend until smooth and it's time to heat a giant vat of oil to 350°F.

Sorry, it's hard to see, but I basically take the

taco

and place it in a large saucepan filled with dough, cover it with more dough, and very carefully drop it into the hot oil, complete with wooden skewers to hold it all together. the abomination. . After basting with oil long enough to make sure the structural integrity is up to spec, we'll take out the skewers and flip everything, frying for about 25 minutes total. While it cools for a minute, let's prepare our commemorative tote bag, fill it with spicy vegetarian chili, and store our labor of love inside. Who knew tacos could be so convenient?

So remember last week when I said it was the cross section to end all cross sections? Well, I lied. This is the very antithesis of an elevated hunting cake, and it has the layers to prove it. And now it's time for that all-important taste test, where you'll see my hands go up in amazement, because I can't believe this is actually good, tasty, something like that. that I actually ended up serving a group of friends. Lose the pancake, swap the Merguez for Chorizo, and you have a party starter and a genuine threat to public health.

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