Binging with Babish: Seinfeld Volume II

Keep all that kind of food away from me, well, I guess this would be out of the question. What the hell is that thing you single people fight about? You might want to try eating it with one of these. There's lobster in these eggs. They tend to shrink in the water, hey what's up guys, welcome back to

babish

binging

. This week we return to the fictional land of New York City for this second part of a 10-pair Seinfeld series. Sorry for the weird hair patterns, but I just got some new ink, speaking of which we're first looking to skin singles, something for which we're not going to stick with skin, instead, We'll open a can of coconut milk in my mind, this was in an effort to preserve refrigerator life but I'm not entirely sure if that's necessary so just use milk if you like, we'll add two packets of gelatin which we'll let it bloom for about ten minutes, this also turned out to be completely unnecessary, but I don't know, do it if you want and then we added about half a cup of unsweetened cocoa powder, giving it a tentative mix before remembering that we forgot to add sugar.

I like to do a one to one cocoa ratio. powder to sugar, so I add half a cup, we're just whisking, that's combined, don't worry if it's lumpy, just make sure it's sweet enough with a taste test with your middle finger and then we'll take it to the stove. We're going to put it in a medium saucepan and put it over medium high heat stirring constantly to make sure no one sticks or burns until we get to a simmer, it's going to be a little hard to tell when that happens, just stop stirring and if it starts to move on its own, then bring it to a simmer, remove from the heat and transfer to a baking sheet lined with prepared parchment paper, where we will pour it in a thin, even layer.

It's pretty runny at this point, so it shouldn't be a problem, we'll just use our not-small whisk to pop any errant bubbles, shake it a few times to make sure it's smooth, and place it uncovered in the refrigerator for at least an hour. , after which you will be delighted to discover that you are with a giant pudding. Skip this recipe. It took a bit of research. I initially tried to make a traditional pudding and let it set on top, but it would be real iqua 5 once I wrapped it thanks to the Jello is a staple food and we can cut it using a pizza cutter into a pudding shape.

I doubt there will ever be a practical or non-obnoxious use for this, but that's the essence of George Costanza zai Diaz. Practical solutions for our impractical lizard brain. wishes, so I'll use two press and seal sheets to seal these guys into individual pieces, cut them so they're portable and ready for deployment at a moment's notice and voila, you'll never feel homesick again the next time you order pudding at your Favorite local restaurant. Let's put these guys in the refrigerator so we can focus on the marbled rye, for which we need to start with 3 and 3/4 ounces of rye flour.

We'll go ahead and throw that into the bowl of our stand mixer along with 4 teaspoons of plain white sugar, 1 packet of instant yeast, and 8 ounces per 1 cup of warm water and then gently mix to combine this method, courtesy of King Arthur Flour , not only does it help our rye flour hydrate, making it easier. mix later, but it also allows our yeast to have a little head start in life and also gives us time to make another one. That's right, we have to make two separate batches of fried dough because this is a marbled rye and requires two different types. of whipping dough, figure that once our first starter mixture has had a chance to sit for 20 minutes, we'll start adding the rest of the ingredients. 1/2 cup or 4 ounces of sour cream we add directly to the bowl and then We are measuring 10 ounces of bread flour to which we will add a teaspoon and a half of kosher salt and two tablespoons of wheat phytogluten, which is optional, it will only help improve the texture of the bread we are beating to combine before throwing it away.

Put everything in the mixing bowl and attach the dough hooks, turning down our stand mixer and mixing on medium-low speed until a soft, sticky ball of dough forms, about three to five minutes, don't worry if it's a little sticky, it will become more workable later. its first rise speaking, we will cover it with transparent film and let it rest for an hour until it has not doubled in size but is quite inflated, then we repeat the same process with the second yeast mixture, let's see what is left. 10 ounces of bread flour 2 tablespoons of vital wheat gluten a teaspoon and a half of salt is but this time we added two tablespoons of sweetened cocoa powder of this is the dough from which the darker half of the marbled rye will come out or something like that I don't know, either way we're adding two tablespoons of cocoa powder in the second stage of adding the dry ingredients, which will give us a nice darker brown dough that's subject to the same covered rise an hour later. by which time these guys should have puffed up significantly, so we laid them out on a well-floured work surface and then shaped them into what is known as braided bread.

I don't know if I'm saying it right, I only know the term from the Great In the British baking programme, we start by taking all the air out of the dough and then folding them into cylindrical shapes which we can then roll from the center outwards into sort of baguettes. At this point the dough should feel soft, pliable and manageable like your beard after a good oiling and brushing, then once we've rolled these guys out into uniformly sized baguettes, we'll cross swords, so to speak, and braid them. in a braided loaf, once we've seen a video of everyone in Hollywood doing it on YouTube, first there we go.

I would try to describe this process to you, but frankly, it doesn't do a much better job and the version of it is still very difficult to understand, so look at the card that appears right now for a link to that video so you can confuse yourself. I anyway, once you have this stupid braided thing, we're going to put it on a parchment-lined baking sheet, give it a good brush with vegetable oil before covering it with plastic wrap and letting it sit for about another hour. We want to do it again, not completely. double its size, maybe one and a half times its original size, close enough, so we'll unwrap this guy and give it a good brush with a whole beaten egg and then place it in a waiting oven at 350 degrees Fahrenheit for about 35 minutes. mmm, look at that, it's not quite right, we want to make sure it registers around 205 degrees Fahrenheit at its thickest point before letting it cool completely about two hours before cutting it and I wasn't very happy with this bread, it rose in place of going up.

I think because I made it too big but the crust was good, the crumb was good, so I decided to try it again this time by making two different loaves with the same amount of dough, so I divided the light and dark dough in half and used those halves to make another braided loaf which turned out perfectly with half the size and I took the other halves of the dough and decided to make a spiral loaf by rolling them out flat and rolling them inside each other and then placing the whole thing in a greased loaf pan and lined with parchment, write the same stories before you grease them, wrap them, let them rest for an hour and then once they have doubled in size, in a 350 degree Fahrenheit oven, this time I'm skipping the egg wash process because believe.

This also contributed to its deflation. This will make them come out of the oven a little paler, but don't worry. A quick brush with melted butter while they are still warm will surely cure them of all their ailments. Place them on a rack and let them cool completely for at least two hours, enough time to bite into a big chunk of cheese like you would an apple and then take them off the rack and slice them and let's see what we have inside, it's definitely a little better than go up With the smaller loaf I could definitely see myself building a sandwich out of it, but even more so with this loaf with its hot, nasty spiral.

I placed the bread in the pan a little unevenly so it would rise unevenly, but with just a little practice, you know. You're going to take the perfect marble ride, which was pretty close, he joined the Clean Slice Club. Now, last but not least, it's time for the more opulent side of George Costanza's culinary glossary, lobster scrambled eggs, given the context of the episode that was likely made. with leftover lobster, so I'll quickly boil a small fresh lobster tail for about six minutes and submerge it in an ice bath and then once it's cool enough to handle, I'll drain it and cut it out of its shell , making sure to remove the vein and then cut it into small pieces, after all we are trying to trick Gerry's kosher girlfriend into trying the forbidden fruit of the sea, then we will beat three eggs into which we will throw about four or five finely chopped chives Chopped pieces come together quickly and then we head to the stove where we melt two tablespoons of butter in a large nonstick skillet, we'll add our quote unquote, just warmed up leftover cold lobster.

Swirl in the barely sizzling butter for about 30 seconds before using my new favorite weapon in the war on eggs. Chopsticks are great for stirring eggs constantly in a non-stick pan without scratching the pan, which will help us make a very, very tender, creamy curd that when you serve something as lush as lobster you should make sure to achieve after cooking over low heat. medium-low for a minute or two, once the eggs are just getting where you want them, add two or three tablespoons of sour cream, a pinch of kosher salt, a little freshly ground pepper and I think these eggs will go very well with some of our freshly made marble attractions, so toast a slice and garnish it on top with a single scallion of your choice and Look, the perfect lobster is barely visible, but you can certainly taste the lobster, for sure, lobster mac and cheese, but with eggs instead of mate green cheese.

Tempting, no, in fact, the only thing I think this thing needs to get into the clean plate club is put. The skin is unique, I think the richness of the chocolate and the creaminess of the coconut. I'm just kidding. I would never do that, although I wouldn't put it past George.