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Binging with Babish 2 Million Subscriber Special: The Every-Meat Burrito from Regular Show

Feb 27, 2020
Introducing our new


of each


! It has all the


s! Beef! Bacon! Raven! Gator! Bison! Chukar! Puffin! Crustacean! Naked mole rat! And


one else! Hmm, it tastes like chicken. Hey, what's up guys? Welcome back to Binging with Babish. Where this week, we're celebrating two



s in the only way that seems fitting: by making the


out of


"Regular Show" meat. It wasn't easy to get hold of all the meats available to the US consumer, so I thought it would be fun to take another look behind the scenes of "Binging with Babish" because it turned out to be potentially the most expensive and most expensive. consumer burrito ever made.
binging with babish 2 million subscriber special the every meat burrito from regular show
Proof. Proof. Proof. testicles. Always hilarious. Agreed. Let's start this meat journey. Tips for hunting meat: call ahead. Because we're going to drive to Brooklyn today and we're going to get some exotic meats. We will never be able to get there because it is New York City and all these people are animals on the road. Yeah, go ahead, you sure had a red light like 20 minutes ago. Alright, now we're kind of close to Park Slope, or maybe like Cobble Hill or something. I really don't know where we are. I should look and tell you after checking. We go to Los Paisanos butcher shop, where they are known for their very exotic meats.
binging with babish 2 million subscriber special the every meat burrito from regular show

More Interesting Facts About,

binging with babish 2 million subscriber special the every meat burrito from regular show...

And this is where we're going to hopefully get some moose, some caribou, some rattlesnake, some... some... some alligator and really complete each of our beef burritos. Let's check it out. I know they have some very exotic meats like rattlesnake and things like that so I need all the rare meats they have so they want to come back? So is this all exotic here? All right, let's stock up. Do you have a basket or something I can carry? OMG this is so much better than I thought! Alright, let's start here. We've got camel, emu, moose, bison, ostrich, kangaroo, that's a lot of kangaroo, python steak, horse, rattlesnake, oh we've got warthog, alligator, fried bull...
binging with babish 2 million subscriber special the every meat burrito from regular show
Correct me if I'm wrong, but this is not this. a testicle? This. Bull testicle, of course. I have probably, I don't know, 20 different types of meat here. We are stocking up. What is the grand total? $576 $576 makes this, by a wide margin, the most expensive episode of all time. Thanks for doing all that, I appreciate it. Have a good. Thanks too guys, take care. Have a nice day. And that guy was such a cold pro that he didn't even blink an eye. He was like "okay yeah. Rattlesnake, python, bull testicle... what else do you want?" We have to get tortillas, so we were heading to Mi Barrio, which is a tortilla factory.
binging with babish 2 million subscriber special the every meat burrito from regular show
We don't just want quality tortillas, we need a big tortilla because there's a lot of meat in this burrito. We're going to need space for all of them. My full time job before Binging with Babish was my full time job, it was as a visual effects artist in the commercial industry. All my work consisted of all the little things you're never supposed to notice. Like if an actor was wearing a Nike logo t-shirt, I'd get rid of that. Or if they had bags under their eyes, he would lighten them up and sometimes say crazy things like "can you change the color of that guy's shirt?" "We don't like blue and pink stripes.
We want blue and orange" or something like that. So all the things in commercials you were never supposed to notice. I was there playing. Or I have "Frasier" in the background, "Star Trek: The Next Generation..." And as for the music, it's a collection of electronic music, funk, hip-hop... In fact, you can listen to my playlist what did I do. called "Bangers with Babish". Look it up on Spotify. And you can listen to my playlist of favorite songs to listen to when I cook. I got into cooking because my mom taught me to cook at a very young age some very simple things like chocolate chip cookies and stew...
And that just implanted a love of food and cooking and cooking for family and friends In, deep in my heart, and I can't get it out. She passed away when I was very young, so it's a very nice way to remember her and feel closer to her... And I'm very happy to help other people try it too. Because that's what she did for me. I had no idea. She used to live like two blocks away that way, she had no idea that there's a seemingly amazing tortilla factory here called Mi Barrio. We need tortillas. We need large tortillas, flour tortillas, the biggest one you have. for burrito?
Yes. We'll take them out the back. We're pulling the tortillas out the back. Oh yeah, that's what I'm looking for. Big tortillas. Anything else? Maybe just a few keys. When you have so much frozen meat, there is only one way to thaw it. Ooh, that's hot, that's hot. Cold, we want it cold. See you in twelve hours or so. Ah, anyway, that's the journey that got us to this point... Where we are now cutting up all 27 different types of meats and grinding them into a burrito-friendly state. Making this not only the most laborious episode of Binging with Babish, but perhaps the most expensive burrito of all time.
We're talking almost $600 worth of exotic meat. All kinds of different things. From chicken to beef, pork, lobster, shrimp, fish, duck, lamb, turkey, bison, Cornish hen, goose, pheasant, qual, rabbit, pigeon, venison, wild boar, alligator, antelope, caribou, moose, ostrich, turtle , rattlesnake and kangaroo. Oh, and bull testicles, of course. That every beef burrito is complete without bull testicles? And you may notice I'm also adding bacon here because it was one of the few gym bro specified meats I could actually get my hands on. And even this relatively small constituency in the realm of meat reeks of death. The only spices that seem to make sense are a bit of chili and lime, hoping that they will somehow make this cacophonous course of weird flavors work together.
And while this is a great opportunity to practice my burrito-rolling skills, something I'll admit I've never done before today, I could tell from the smell alone that this burrito was doomed from the start. Even the smell aside, the overcooked crumbly ingredients and undercooked chews, I suspect rattlesnake and python, kept me from swallowing even the first bite. I'm sorry everyone has to see this, but this is the price we pay for science. I tried to spice it up with some standard burrito toppings... Black beans, Monterey Jack cheese, salsa and sour cream, but to no avail. This mix was full of wild game and meats that had to be simmered for hours to bring out their tenderness and subtlety.
All of which came together to make a burrito that was both crumbly and chewy, juicy and not much else. All I know is that we can do much better. How about instead of a "Burrito of Every Meat", a "Burrito of Every Pig"? Something that includes chicharones, carnitas, chorizo, al pastor and of course bacon. We'll start with chicharones, a piece of pork belly, which we'll coat with baking soda and salt and refrigerate on a rack for two to 24 hours. During that time we will begin to make our spice paste for the al pastor tacos. I'm boiling five guajillo and pasilla chiles for about 15 minutes or until they're nice and soft.
At which point I am going to strain them and reserve their boiling liquids. Wearing seemingly useless protective gloves, as I scrape the seeds out of each and every pepper, returning them to their soaking liquid once they've been deemed seedless. We then add these peppers and their soaking liquid to a high powered blender along with some onion powder, a few cloves of fresh garlic, some cumin powder, a generous pinch of Mexican oregano, and a power drink. sprinkling of freshly ground achiote seeds. Once we mix this on high for about a minute, it will create the smooth and flavorful spice paste that our al pastor pig will live in.
Speaking of which, now we need to break a pork shoulder into slices no more than a quarter inch thick. We are trying to mimic the conditions in which al pastor is typically created, which means that the thinly sliced ​​pork rests for at least two to three hours in our al pastor marinade, massaged briefly, and covered with parchment paper. aluminum, it stays in the fridge while we cook. prepare the other pig players in our porky parade. The next step is carnitas, a kind of pork shoulder braised in orange juice and spices and then shredded and fried until crisp.
First, the stew, in which we squeeze a whole orange cut into quarters, and then add the squeezed orange pulp to the meat mixture along with a few serrano pepper halves, a whole coarsely chopped onion, a dash of generous amount of vegetable oil, and a healthy seasoning of kosher salt and freshly ground pepper. We are also going to add four fresh bay leaves and six whole garlic cloves cut in half. I have never made carnitas before and it seems to be a dish that relies heavily on capturing the flavors of the aromatics that surround it. So I'll be curious to see what it tastes like in the end.
We're going to give it a little massage to let those flavors meet, and I almost forgot two cinnamon sticks under a tightly wrapped packet in foil that we're going to braise at 275 degrees Fahrenheit for three and a half years. hours. Meanwhile, let's prepare our pork rinds. Cut our pork belly into half a centimeter pieces that we are going to place in a wok and barely cover with water. Bring it to a simmer and skim off any scum that rises to the surface over the next two to four hours. After which all the water will have evaporated and all that will remain is the fat rendered from the bacon in which the bacon is to be fried.
How barbaric is that, but how crunchy and delicious? Set aside while we take our carnitas out of the oven, removing the fruit and spices and grinding until obtaining a crushed consistency. Which we are going to reserve and refrigerate until needed, because in the meantime, we need to make pork al pastor. We're borrowing a relatively nifty tip from the "Tasty" videos... Placing out some bamboo skewers and a chunk of pineapple, and using them to layer our meat into some kind of makeshift shawarma that we'll set at 350 degrees Fahrenheit. oven, right against the side wall of the oven turning frequently to get that kind of charred schawarma effect.
As for the rice factor of our burrito, we simply take three cups of boiling water, add two squeezed limes, some beaten cumin, and combine it with two cups of long-grain white rice in a saucepan tightly covered with aluminum foil. that we're going to bake for 20 to 25 minutes at 400 degrees Fahrenheit. In the meantime, we have our pork al pastore, which we're going to shave, like a shawarma, setting aside while we prepare our other burrito ingredients. We're going to start by searing our chicharones and carnitas, maybe a little bacon fat because we're feeling frisky, before spreading our base layer of white lime rice and a few slices of our chorizo;
I forgot to mention this earlier, but this is in every pork burrito. Followed by our delicious crispy chicharones and carnitas, and honestly would have included puerco pibil if it weren't for the al pastor, which has a very similar marinade and, frankly, a more impressive presentation, which we're going to top off with some Monterey Jack cheese. , a little bit of salsa, a little bit of sour cream, and now that's what I call a burrito. Oh I'm sorry. I almost forgot about the bacon. This is, after all, the "Every Pork Burrito", which I would venture to say is even meatier than the "Every Meat Burrito".
So if there's a lesson to be learned from this experience, it's not the amount of meat, it's how you treat meat. Hey. I think I'll put that on a t-shirt.

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