Binging with Babish: It's Always Sunny Special Part II

It's amazing that you like it. It's a big relief because I work very hard at it. I call it Mac's famous macaroni and cheese. I like to recommend our signature Caribbean paradise cocktail to our newbies, some people say it's better than busting a black one. Excuse me. Hey, I've got a piping hot roast Frank for you. Well. I received the sausage and bacon. I wrapped it in a jelly pancake and cooked it with a stick of butter. I do not want that. Charlie. Hey, what's up guys? Welcome back to

babish

binging

, where this week I forgot to record that kind of stuff that I do and that's why we're looking at this creepy photograph of me coming to life and right now, first up. tackling Mac's famous macaroni and cheese, which was revealed to be nothing more than a standard factory blue box.

It's been a while since I made one of these, but I think I can, huh. So let's see what it tastes like and I must say it tastes exactly like kraft macaroni and cheese, nothing wrong with that. But, as

always

, I believe we can do better. e

special

ly when it comes to stovetop macaroni and cheese. Thanks to a method from America's Test Kitchen in a medium saucepan, I'm combining 1 cup milk and 1/2 cups water, bringing it to a simmer while toasting some panko breadcrumbs and melted butter, and then once it boils on low heat, I add 8 ounces of the pasta of your choice, I go with Radiatori and on medium-low heat I gently cook the pasta until all the liquid is absorbed.

As you can see, I'm just going back and forth between cooking. my pasta Flip my bread comes cooking my pasta Flip my breadcrumbs until the breadcrumbs are nicely toasted and golden brown, at which point we will remove them from the heat, put them in a bowl and mix them with about 2 ounces of grated Romano cheese. which smells nothing short of incredible. Meanwhile, back on the stove, our pasta is ready, so over very low heat we're going to add 4 ounces of grated American cheese along with 1/2 heaping teaspoon of Dijon mustard. I know you're probably rolling your eyes at the choice of cheese, but this is just to give the sauce cohesion.

Once the Americano melts, we add an additional four ounces of sharp cheddar cheese and a little bit of cayenne shake. Then we turn off the heat, cover and let it rest for 5 minutes, after which you will be greeted by the most elastic and cheesy cream. macaroni and cheese, have you ever been lucky enough to be in the same room, so then we'll turn it up to eleven topping with our Ramon panko breadcrumbs. So let's see if this ultra-easy to cook macaroni and cheese is better than that stuff. out of the box I mean, what did you think?

It's amazing and probably only takes five minutes longer to prepare than the radioactive orange stuff, as you can imagine, it was a big hit here in the office with Sawyer and Vinny hijacking the bowl and a valiant effort to save my waistline next. . Let's make a Caribbean paradise. I'm going to start with what the International Bartenders Association officially recognizes as the Paradise cocktail. He's kind of a flapper. Precursor of gin and juice as such. It starts with three ounces of gin, one and a half ounces of apricot brandy and one and a half ounces of orange juice, in a 2 to 1 to 1 ratio.

Shake with ice, then strain into a chilled martini glass and then It is given an optional squeeze of lemon juice and an optional lemon wedge. Now Sawyer is celebrating his one year anniversary of joining me here at Binge Entertainment. So how about we all raise a glass including him in the middle of the day on a Thursday? We'll talk about this privately when I get to the office tomorrow. OK. I'm kidding. Of course, thanks for sticking with me, friend. Although. My stupid jokes are as follows. Let's try this layered cocktail that is better known as Caribbean paradise.

We started with a slightly more festive glass with a half ounce of grenadine in the bottom and topped it off with ice to the rim. And then in a shaker we combine 3 ounces. of fresh pineapple juice and one and a half ounces of coconut flavored rum Shake those ingredients over ice in the cocktail glass and then we'll have to discuss the science of layering, as you can see. If you just gently pour Blue Curacao, it just mixes with the rest of the drink and looks ugly and gross and horrible, but if we make a combination of 1 ounce of blue curacao and 1 ounce of water, that mixture will have a lower density than pineapple rum mix, so it will float. cover and create desired layered effects.

Even if we spill it all over the counter now, I have to say I don't understand some layered cocktails. E

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ly one like this with grenadine in the bottom because it's too sweet, personally I'll stick with the 1930's ones. the gin and juice lastly, the large grilled Frank, we have about 4 and 1/2 ounces of flour for all-purpose to which we are going to add a teaspoon and a half of baking powder, a pinch of salt and a tablespoon of white flour and beat all that with sugar and then it is time to make an imitation of Buttermilk by adding 1 tablespoon of juice lemon or white vinegar to a cup of whole milk and letting it cool for 10 minutes. 10 minutes later, nothing has changed except our milk. now it's going to bring the kind of tang that buttermilk would normally bring to the

part

y in our quote-unquote buttermilk or into a cracked egg and pour in three tablespoons of melted butter, beat them until they're smooth and then it's time to bring our flavor together. dry and wet ingredients, you may notice that this pancake batter is not as fermented as usual and is quite thin and that is because we are trying to make a thin pancake in which it will be easier to wrap all the deliciousness, speaking of delights.

It's time to cook up all the different meats on a Frank roast, a few strips of thick bacon, a few breakfast sausages, and of course, because the writers were probably trying to make it sound extra gross, a good helping of Spam. cut some nice thin slices and stack them next to our other meats and bake all of this at about 400 degrees Fahrenheit for 20 to 25 minutes or until they're all nice and crispy, so now it's time to make pancakes in a non-stick pan. big. There's a tablespoon of butter that we're going to melt and let it absorb into our first sacrificial pancake.

Which we're going to use as an indicator of the thickness and fluffiness of our future pancakes, and I actually want it a little thinner. I'm going to finish with some extra milk. Maybe about a third of a regular sized cup shaken and ladled into a hot skillet. And as you can see, the batter is so thin that it's almost close to a crepe batter, which of course gives me ideas for later. But for now, we're just cooking this like a regular old pancake. I decided to flip it without a spatula so you can enjoy the comedy.

Anyway, I set it on medium-high heat. This type cooks for about two or three minutes per side. And of course, we're going to make a backup pancake. Always make a backup pancake. You don't want to be caught with your pants down and without a backup pancake. There are no excuses. Be safe Be smart, back up your pancakes. Anyway, I'm throwing out our various meats, like so many decks of cards flanked by our many breakfast sausages and then it's time to wrap this guy up and try to fry the whole thing in a stick of butter. I'm completely sure how that's possible, but as

always

we'll do our best to get that stick of butter nice and melted, and once it's melted, go ahead and put it on the Frank grill, which we'll try to fry unsuccessfully.

It's really not possible. turn this thing over without all its contents spilling out happily. So a good compromise seems to be to baste it with butter like it's a thin steak and the butter is starting to brown, which will give this thing a lot of toasted brown butter flavor. I don't think I'm too excited to try this right now. I know what you're thinking. Where's the gelatin? Well, I'll tell you that I forgot to put it there. So we'll just leave it on top. I really don't think it's going to make much difference and it looks pretty good, not really.

Let's do a cross section here. It's not the most impressive in the world, but we haven't had one on the show in a while. Try making a bite with a little bit of everything and shoving it in your face, and I have to say, it's not gross. I mean, it's not as good as if you didn't order it at a restaurant, but it's harmless and yada-yada-yada, I think we can do better. Let's start with the gelatin and we're going to make something savory by making jalapeño jelly. So we'll start by chopping a green bell pepper, a red bell pepper, and some jalapenos.

Without removing the seeds because we want some of that heat and We're processing to a sauce-like consistency in a food processor. Then, in a medium bowl, go 2 cups of granulated sugar and 3 teaspoons of powdered pectin, which we will beat until smooth and then we will set it aside and in a medium saucepan combine our chopped peppers and 1 cup of white vinegar . Cover, bring to a simmer and cook for 10 minutes. Meanwhile. I'm also going to heat up a giant pot of water. This is to heat up our canning jars and eventually can our gelatin and then once the peppers have simmered for 10 minutes, we'll add the sugar pectin mixture and cook for two more minutes. until everything is good and dissolved Remove from the heat and let it cool for a little while about 15 minutes and after the hot but not boiling water comes our canning jars, which we are going to fill leaving a free space of 1/4 inch at the top from the jar Go ahead and clean them up because you made a terrible mess, fill with the lid stuff and then finger tighten the screw 8 things and then these guys gently lower into a pot with enough boiling water to cover put them completely where they will boil for 10 minutes creating a safely preserved preserve.

We'll take it out of the boiling water and see if the lids have come down yet. Indicates that a vacuum has been created and the contents will remain sealed. Often don't come down right away. So give it a few minutes before, oh my gosh. Did you see that enhanced image? Holy shit, now let these guys cool overnight and they will keep for a year. But we'll need them long before that first. Let's make some crepe. Best in a blender jar fits 2 eggs, 3/4 cup whole milk half cup water 1 cup all purpose flour and 3 tablespoons melted butter in one very easy recipe, courtesy of Alton Brown, go ahead and press everything together about 10 times making sure it's nice and smooth and even and then we'll let it cool in the refrigerator for at least 45 minutes up to overnight so the bubbles come out of there.

Pull out the old crepe maker for the first time since the SNL taco, lubricate it with unsalted butter, and begin the delicate practice of the art. of making crepes, which of course will definitely take a few tries to get right, even if, like me, you spent the summer of your sixteenth year making crepes at a place called simply crepes, keep at it and before you know it , you will be spreading. and flipping with the poise and panache of a Parisian, but we have something decidedly unpersonal in mind for these crepes as Charlie proceeded to fry the whole thing in a stick of butter.

We're going to fill each crepe with a couple of pieces of each of our meats and then wrap the whole thing using a burrito rolling technique, which we're then going to bread and fry to make PEMDAS, an Indian snack that I'm sure I didn't pronounce correctly. . We have a standard basic breading station. here of a beaten egg together with approximately half a cup of milk, with which we are going to coat the crepe well before covering it evenly and generously with breadcrumbs. And now let's fry, as you probably already know, you can't fry it and smear it with butter. it will burn, so in keeping with the Indian inspiration behind this dish, I have ghee, which is simply clarified butter that I'm going to heat to 375 degrees Fahrenheit before I leave these guys to fry effectively and check it out.

It's like France, India and Mexico got together to prepare a Grand Slam breakfast and then there's the matter of plating. I'm not crazy about the ever trendy chef style when it comes to this jalapeño jelly, so let's take a break and cut this diagonally to take a look at the cross section and that gave me an idea. How about a nice dollop of jelly topped with this meaty little pancake pedestal? As you can imagine, it's a huge improvement over the original. Is it deeply unhealthy and culturally confusing? Yes Are you also a member of the clean plate club?

Yes, Hey guys, I'm very excited to announce that I appeared on Jon Favreau's new Netflix series, The Chef Show. This feel-good food fantasy is packed with beautiful recipes, humor, and celebrity guests like Robert Downey Jr. And Gwyneth Paltrow and I for some reason. Thank you very much John for inviting me to the program. You can watch him and Roy Choi make Carl Casper the infamous molten lava cake in episode three. But you have to watch the whole series. on Netflix now go watch it