Binging with Babish: Adventure Time Special

Bacon pancakes, make bacon pancakes, take some bacon and I'll put it on a pancake, bacon pancakes, that's what it'll do...bacon pancakes!! Bacon pancakes, making bacon pancakes. Hello, what's up guys? Welcome back to Binging with Babish, where this week we say goodbye to Adventure Time, which had its final episode last week. This is an extravaganza packed with entrees, including pancakes, sandwiches, and artisanal pickles from Prismo. Which, despite not having information on how they are manufactured, we will try to recreate it. First, some classic pickles that start with a brine made with equal parts of water and simple white vinegar to which we will add 25 grams of kosher salt and 100 grams of simple white sugar.

Once you've added them all, unfold your little whisk to let it dissolve properly and then it's

time

to tackle the cooking aspect. Now, the lower the temperature at which pickles are pickled, the crispier they become. This to me sounds like a job for sous-vide because, while conventional methods require boiling, we can keep our crunchy little Kirby's at 140 degrees Fahrenheit, thus ensuring their texture for future generations. , at least within six months, which is how long these pickles will last at room temperature. So we cut our Kirby's in half and peeled an entire head of garlic, reserved a habanero pepper for desired heat, and rinsed and dried a few bunches of fresh dill.

Along with our dry pickling spices that we will start layering in our mason jars. About half our garlic, two or three dried bay leaves, a few bunches of fresh dill and then a little of each at your discretion: allspice berries, mustard seeds (I like a lot of those), a few How many whole cloves, a healthy handful. of whole peppercorns, two or three bold dashes of red pepper flakes if you want a little heat, and that's it. It's

time

to start packing up our cucumbers for their long, hot nap. Make sure they have enough room there to venture out if they see fit for the sake of flavor.

Drop the rest of the garlic cloves on top, fill with brine, leaving a centimeter of free space between the liquid and the top of the jar, seal tightly with your fingers. Shake it up like a sort of tasty snowball and place it in a preheated 140 degree sous-vide bath for 2 and a half hours, during which time we'll do lots of other things including, but not limited to, making lacto-fermented pickles or sour pickles. We're loading these guys with the same spices except we've crushed the garlic a little more to let out the allicin. Other than that, we're putting the same things in there...bay leaves, dill, red pepper flakes, mustard seeds, cloves, allspice, and peppercorns.

The main difference here is in the brine: we are making a brine based solely on salt and water and this time we made sure to use filtered water without chlorine with a ratio of about one hundred grams of salt to 2 cups of water. Cover the vegetables completely in your sanitized canning jar and we'll let this guy sit for three to seven days at room temperature, burping once a day to let the gas escape. So we'll check it out next week until then, don't push it off the table and once 2 and a half hours have passed, take the pickles out of the sous-vide machine, clean them and let them cool completely to room temperature before refrigerating them overnight and remember that these types are stable at room temperature for up to six months until you open them.

But you won't be able to wait that long because these artisanal pickles are amazing. Unless you have some kind of waxed mustachioed weirdo from Brooklyn Heights serving you pickles on the regular, you won't do much better than this. We'll review the lacto-fermented pickles next week when they're ready, for now we need to make some homemade ketchup for the Prismo sensible sandwich. We'll start by finely chopping 1 small onion, similarly chopping 5 cloves of garlic, and placing them in a tablespoon of olive oil that has been heated over medium-high heat until shimmering. In which we are going to deposit the onion first sweating for 5 to 6 minutes until it is soft and translucent before adding the garlic sautéing for an additional 30 seconds to a minute or until fragrant and then adding a 28 ounce can of crushed tomatoes , 1/4 cup brown sugar, 1 to 2 tablespoons molasses depending on viscosity, 1/3 cup apple cider vinegar and about a tablespoon Worcestershire sauce.

We're also going to add a little bit of each of: allspice, cinnamon, maybe a little more generously of chili powder, a little less generously of ground ginger and a very cautious little bit of ground cinnamon. Now we're going to let these flavors get to know each other for at least 1 hour and up to 12, that's right, if you want a really complex and deep ketchup, let this guy sit for a full 12 hours. If you're like me and don't really care for ketchup, let it sit for 1 hour, that's fine. Just make sure it's nice and thick like this and then adjust the salt like this.

To taste and as necessary. Next, this guy heads to the big, bad blender for the confusingly named blender jar. It is pureed at first over low heat and then over high heat until you get a smooth, bold tomato sauce. This product is really good and only takes a few hours to prepare and will never be as good as what you get in a jar at the supermarket for $4, I highly recommend it. Now we can finally move on to the sensible sandwich itself. We're going to start by breaking up a free-range Humpty Dumpty in some butter waiting to bubble in a small non-stick pan, moving it around quickly to create a sort of egg custard that we're going to flatten into a single layer once. maintains its own shape.

Then we have a fine aged cheddar cheese that we're going to grate to make the melting process easier since we're essentially creating a tortilla here and as such we're going to use a spatula to fold this guy over. about himself. Hitting it with a fart of freshly ground black pepper and inexplicably placing it on a rimmed baking sheet will take away much of the heat thus preventing the cheese from melting, but we must stay true to its form. We are sticking it with our homemade ketchup and a little parsley, it doesn't dance, sorry, I don't have access to the same market that Beemo has.

We're flipping our waiting sandwich bread, turning it over and getting a cross section that may not be advisable because I think we know what we're in for here, not a lot of cold eggs, cold cheese and a little bit of parsley, which I must admit. It doesn't taste bad. After all, egg, cheese and bread are one of the best combinations in the world. But how can we improve that? Well, how do you think? With bacon. I mean how you make any sandwich better, you add bacon to it. It's simple physics and it's also the way to become a member of the clean plate club.

Now, it wouldn't be an

adventure

time send-off without bacon pancakes. So, let's make some fabulous buttermilk pancakes with 285 grams of all-purpose flour, 35 grams of sugar, one and a half teaspoons of baking powder, one and a half teaspoons of baking soda, and then I foolishly put my teaspoon in the sink. ..So, I don't know a good pinch of kosher salt. Beat all the dry ingredients with a normal size whisk, form a well in the center with your fingers and in that well place two and 1/2 cups of buttermilk to which we will also add two whole free-range Humpty Dumptys.

Then very carefully down the side of the bowl we'll also add the three tablespoons of melted butter as we whisk everything together, being careful not to over-beat, it's okay if this guy is still lumpy, we don't want to develop too much gluten. Once you have a nice thick pancake batter, it's time to move on to the cast iron skillet that awaits you. Then we melt a tablespoon of butter before serving the pancake batter and you can make this in any sizes you want, but I'm trying to go big or go home, so I'm making large pancakes, the size of an old plate, approved by Jake.

Which, before I flip, I'm going to top with bacon and then flip using a small and large spatula and remembering not to get discouraged by the look of my first pancake because as we all know, the first pancake always comes out weird. Rinse and repeat using the remaining pancake batter, prove my ugly first pancake theorem now, and keep the finished pancakes in a low oven until everyone is ready to serve. I have decided to serve it with the bacon side up, I think it looks good. I'm topping with butter and maple syrup and I'm digging in and I must say we have a clear entrant in the clean plate club, I mean bacon, maple syrup and butter...

I can't finish this, is anyone else hungry? I can't believe I did this! These are like! pickles! well deserving of love from the mouth