Binging with Babish 4 Million Subscriber Special: Death Sandwich from Regular Show

and remember, eat it right or you will die, so what can I offer you the

sandwich

of

death

? To receive the

death

sandwich

, you must first sign this death waiver, yeah, sure, okay. I'll have it for you in a minute, hey, what's up guys, welcome? Let's get back to bingeing with Babish, where this week we celebrate four

million

subscriber

s, as you can see, I have a little cupcake here to celebrate and thank you. I'm finally making a long requested favorite, the Regular Show Death Sandwich, which is something I've been avoiding recreating because I don't like making fantastical meals and a sandwich that kills you if you eat it the wrong way isn't exactly realistic or we will talk about that later because we have to prepare some first. sauce and some meatballs for our sandwich, the sauce spread on the submarine roll looked like a pretty typical red tomato sauce, so that's what we're going to do, but first let's admire this onion, it's like the most perfect onion.

I've seen it look great, so we'll cut it in half and give it a fine mince. We don't want large chunks of onion in our sauce and we want it to lose as much flavor as possible during its brief simmering. Now this is It's our first red sauce rodeo, this is all we need to make it plus a can of tomatoes of course, so let's get things to the stove. We start by heating a few tablespoons of olive oil over medium heat until shimmering, adding half of it. our chopped onion and sauté until soft and translucent for three to five minutes and then crush three cloves of garlic squeeze three tablespoons of tomato paste stir in maybe half a teaspoon of dried oregano and a quarter teaspoon of dried red pepper flakes to let me sauté them together until they are nice and fragrant, about 30 seconds to 1 minute and then add our 28 ounce can of san marzano tomatoes along with about a quarter can of water, then I want this sauce to be smooth and spreadable, so I'm going to shred it. mash it well with a potato masher and then add the final essential ingredient, a sprig of fresh basil, then we'll keep this guy on low heat for the next 45 to 90 minutes until all the flavors have mellowed and ground.

We went out and really got to know each other, plus it's the perfect time to start our meatballs again. We've made meatballs on the

show

a

million

times before, so today I'm going to try things a little differently. I start by sautéing. Gather the other half of my chopped onion and two crushed cloves of garlic and then place them back on the table. I'm preparing my herbs. A bunch of parsley and a bunch of basil. Remember that it's always easier to chop Erbs if you want. We piled them into a small ball before cutting them without moderation or mercy.

Once we have our herbs finely chopped, it's time to start gathering things together in a large bowl. They go along with half a cup of ricotta which replaces what you would make. usually it's heavy cream or buttermilk, then I'll add the cooled onions and garlic, about 1/2 cup panko breadcrumbs, the zest of one lemon, and a large egg, just mix them in a little before we almost forget about the cheese Parmesan. two ounces and then lemon ricotta meatballs. I thought they would go best with ground pork, but I'm sure they would also go great with chicken or turkey.

We will just make sure that everything is homogeneous and then we will give it a very large shape. meatballs because we at least need them to be proportionally correct to what we see on the

show

, they look good, so let's go to the stove where we're going to heat up a not insignificant amount of vegetable oil in our stir fry. Place our meatballs in a pan and brown them for about two minutes on each side until they have a nice color. Then we'll finish these guys in a 375 degree Fahrenheit oven for about 20 minutes until they register 165 degrees Fahrenheit and our sauce is Once done, we'll be sure to season it with kosher salt and freshly ground pepper, of course, before spreading it on half bottom of our submarine sandwich and then on top of it some folded ham, for some reason we're just going to pile them on top of the sauce, I don't know whose idea that was and then we're going to carefully line up our meatballs on top, we're going to go against of all logic and instinct and we won't put cheese on top of this thing and on top of it and there you have it, the sandwich of death, let's make a little cross section of this guy, it's been a while since we had a not very impressive cross section, but let's see how these meatballs taste not very impressive either. brought a lot of zazz to the party, but the only risk to my life right now is dying of boredom, but I think I know someone who can fix that and give a real life or death touch to this sandwich, none other than the acclaimed restaurateur and The Iron Chef Masaharu Morimoto, who invited me to his restaurant here in New York to mess with fugu or poisonous puffer fish that carries a poison that will absolutely kill you and for which there is no known good antidote, so I'm sorry , Morimoto, thank you.

So much for coming on the show, appreciating me and model Kanta, so thank you very much, you are a very intimidating person on television. I know how many I understand in the world, but if you honor any accessory, I have hmm, no, Louise, my lord. With that in mind, do you know what we intend to do with this fish today? We want to put it in a sandwich. I don't know, yeah, I don't know that. Can you imagine any way to prepare it? It could be made tasty, you know? Yes, and then play the panko bread dr.

Carson, okay, so this is the fugu, as you know, this fugu has a very strong freedom, yes, all the cattle, the cattle autopsy or everything clean for Japan, your technicians are fine, no, Brad, no, guys, no, nothing, this is a very safe pot, yeah, so let me ask you, yeah. Why is it such a good fish that it is worth taking it? It is such a deadly risk to eat it. Well, number one of the dangerous ones. Yes. People like the kind of risk. expensive, oh yes, the truffle is expensive, so if Jeff was into caviar, not cheap, there are not many people interested in this, it is a little expensive, so it is and also the meat is needed very well, well, I'm excited to try it.

I've never had it before, it's okay, and I hope we're still alive tomorrow to talk about it. Yes, I am a fish. I wish I had life skills like these. I can't cut it anywhere. I'm doing it for more. 40 years old, oh yeah, you know you're done, so if you try this at home, don't peel off the skin first, no, no, you can do this at home, people, can you? I get it, okay, don't do this, so while you can't recreate this at home here's how the chef does it first: cuts the fish into incredibly thin sashimi, then serves it on plates with its own skin and dried fins along with chives, shiso, ground radish with red pepper daikon ponzu sauce and edible flower sashimi and fried absolutely scheme yes, yes, that's good, son, it's like a pacifier, okay, but yes, yes, a lot of flavor.

Should I be worried that you're not eating anything? I mean, I just want to make sure you're not trying to poison me. change it. Yeah, I need it here, but on you you suck, yeah, that's low early, I'm down, yeah, minimum, can I? Do you have shelters? There's no chicken, right, oh, it's great, yeah, I was a little afraid to eat it, but I'm not even because the poison is like fish skin and stuff like that, you can live with your six years. I have six hours left from here and go. Not that maybe I'm going to sue.

I'll get sick soon. Oh, at least we'll both take a break. Visit. Hey, what's up guys. Welcome back to Bridging, we were drinks, but this week I'm doing this stupid "You're the most beautiful kiss" kiss, doing something else I never thought I'd do in my life and making a meatball sandwich for Chef Morimoto. Thank you so much. for making the herring, a lot of money, yes, absolutely, that is the key ingredient that will take this to the next level. Good cold meatball sub, hey, let's fill it up, voila, if you have another sandwich, well, sweet, try it, that's how we eat it, no thanks.

Cheers, okay, I don't know what that would be about a shared meal, us in the posture, you're a real sport for you man, thank you very much, well, not bad, and I think the best part is definitely the food room , So thanks. Thank you very much I appreciate it Thank you for inviting us Yes, let's see if we stay alive Thank you okay, we made it to Las Vegas. I'm quite comfortable. How about I'm very comfortable here? This is an iguana, right? This is a salad. Salman I don't deserve to be here on this donor issue, kind of clumsy, it's like I want to hang out with stoners, eat, yeah I don't have a thermometer so we're just going to wait, yeah, good luck trying to get through it, I can .

Do not do it. I would love to get you everything you need to create your YouTube channel.