Binging with Babish: The Liz Lemon from 30 Rock

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for more information. - I used to be like you, thinking I could make the city follow my rules. I scolded those who cut offline and those who talk in the cinema. And for what? Did someone encourage me or name a sandwich after me, which might be turkey, pastrami, Swiss dressing, Russian dressing, coleslaw, and fries? - Hey, what's up, guys?

Welcome back to "Binging With Babish". This week we conclude my unintentional sandwich trilogy with Liz Lemon from "30 Rock." An inspired take on the Rubin's classic that includes the addition of coleslaw and turkey, and for crunch, French fries. Now, in the last two weeks, we have made our own baguettes, our own cold cuts, our own mayonnaise, our own bread. So this presents us with the interesting opportunity to make our own potato chips. We will start by rinsing and scrubbing three large Russet potatoes. And start shaving them into thin slices using a mandolin on its thinnest setting. We cut the potatoes directly in a cold water bath so that they do not discolor.

Additionally, it will help eliminate excess starch. Let the potatoes rinse under cold running water. While we boil two liters of water, we add two tablespoons of white vinegar. This method from, as you may have guessed, J. Kenji Lopez-Alt, requires cooking the potatoes for about three minutes. This will help get rid of even more starch and leave us with a light blonde potato chip instead of a dark brown one. We spread them on paper towels to let them cool and dry for about 10 minutes. And then they turn to a 325 degree Fahrenheit vegetable oil. Where they will fry for about five to eight minutes, during which time they need to be turned quite frequently.

I found these kitchen tongs to be the perfect tool for the job. I'm going to fry them until they look barely cooked, because they will continue to darken once they come out of the oil. Then we sprinkle them with kosher salt, as soon as they reach the paper towel-lined rimmed baking sheet to cool. Otherwise the salt will not stick. Rinse and repeat with the remaining potatoes. And there you have it, home fries. Which I would characterize as a little better than the store-bought kind. They have more of a potato flavor, which I liked, but I think I'd rather pay 99 cents for a 50-gallon barrel of chips.

A homemade version of something I can always get behind is homemade bread. Specifically marbled rye. In the bowl of a stand mixer, place 360 ​​grams of all-purpose flour, 185 grams of rye flour, 45 grams of potato flour, 28 grams of milk powder, one and a half teaspoons of onion powder, one tablespoon of caraway seeds, two-and-a-quarter teaspoons of kosher salt, two tablespoons of sugar, on the other side of the bowl, and two teaspoons of instant yeast, in this recipe adapted from King Arthur flour. A little whisk all together. And then we add 400 grams of water at room temperature and 35 grams of vegetable oil.

Introduce everyone to a dough hook and keep it on medium-low speed for five to eight minutes. Scraping the hook as you go, if the dough starts to rise, until you have a soft, bouncy, fairly sticky dough that stands out from the sides of the bowl, but sticks to the bottom. We'll place this guy on a lightly floured work surface and knead by hand for about a minute, just because it seems like the easiest thing to do. Form the dough into a ball and place it in a well-greased bowl, large enough to double in size. Cover it with plastic wrap and let it rest at room temperature for an hour and a half.

During that time, the dough, as you may have guessed, should double in size. Place it on an unfloured work surface and divide it in half. This, my friends, is where the marbling begins. Wrap one of the halves in plastic wrap and place the other half in the bowl of our mixer. Where we are going to mix it with a tablespoon of each, rye flour and cocoa powder. Don't worry, it won't make your bread taste like chocolate. It will simply darken its color so we can achieve the distinctive swirl throughout our bread. This should take about three minutes.

Make sure to scrape down the dough hook so it mixes evenly. And recover once the cocoa is completely incorporated. The next step, on a generously floured work surface, we will begin to roll out our lighter dough until it forms a rectangle. We want it to be about eight inches tall and about the width of any loaf pan we'll be using. Once this is achieved, we will do exactly the same with our cocoa mass. Place it on top of the lighter dough and begin rolling it into a loaf. Make sure you roll it tightly enough so that there are no air pockets trapped between the two.

Once this is done, we will place it seam side down in a well-greased loaf pan. Where you will undergo the post-penultimate test process, or final test. Under a loosely greased plastic sheet. Again about an hour and a half or until it doubles in size. For the last half hour of testing, we have been preheating our oven to 400 degrees Fahrenheit. And now that it is time to bake, we will spread the bread with an egg beaten with a tablespoon of water and mark the bread deeply three times. Then we'll do our best to loosely cover the pan with aluminum foil.

And this guy goes in the oven for 15 minutes at 400. Then we lower the temperature to 350 and bake for 20 more minutes, uncover and bake for the last five minutes. Until you got perfect bread, with a temperature between 195 and 205 degrees Fahrenheit. We remove it from the bread pan and let it cool completely on a rack, at least three hours. Cutting the bread prematurely will ruin its texture. So don't skip this step no matter how tempting it may smell. Look at that swirl. Cut a few slices and we'll be almost ready to assemble the sandwich. Only two things are missing.

First, a Russian dressing. In a bowl go two tablespoons of finely chopped onion, a cup of our homemade mayonnaise, a quarter cup of hot sauce, two teaspoons of horseradish, a splash of Worcestershire sauce and your favorite hot sauce, a pinch of salt and a little of smoothie. by freekeh. There you have it, homemade Russian dressing, 100 to 500 times better than anything you can get out of a bottle. Next, coleslaw. Finally we are going to chop about two cups of green cabbage and half a cup of purple cabbage. Peel and finally shred a small carrot. Here we go for a kind of rainbow slaw.

Finely chop a small pickle, equivalent to two tablespoons. And then I add a third of a cup of each of our homemade mayonnaise and sour cream. It's not a traditional ingredient, but I sure like it. A tablespoon or two of pickle juice, a teaspoon or two of white wine vinegar, a little horseradish, a tablespoon of sugar, a little celery salt, and a few teaspoons of freshly ground black pepper, seasoned to taste. And there you have it, homemade coleslaw, rated best in class by JD Power and Associates for four years in a row. A perfect source of moisture and crunch in our final sandwich, when it finally comes time to finish.

I'm going to start by spreading a thin layer of mayonnaise on one side of the bread and toasting it in a pan, which will give it a delicious crunch and crust. We're putting them on a rack to maintain the integrity of the bread, the integrity of the bread. And then, starting to pile pastrami, two slices of Swiss cheese on top of the sandwich. We then placed the coleslaw in the middle of the sandwich, between the pastrami and the turkey, which I think will help prevent it from spilling out the sides. Top with a generous dollop of Russian dressing and assemble.

And there you have it, OMG, I almost forgot about the fries. Ideally we would put them in the middle of the sandwich, but since the train left the station, we'll just pile them on top and squish them. And there you have it, the Liz Lemon. This is truly a sandwich worth naming after. Let's examine our third consecutive cross section, which is basically Christmas for Babish and takeout. Now I will honestly tell you that this is perhaps the best sandwich I have ever had in my life. Toasting the bread only on the inside of the sandwich gives it a crunchy touch without breaking the palate.

The fries add a lot of crunchy texture and salt, and everything is delicious. Even if this wasn't my actual lunch, I'd be a member of the clean plate club. Thanks again to SimpliSafe for sponsoring this episode. SimpliSafe is a reliable, effective and award-winning home security system. You can choose which pieces are best for your home. Door and window sensors, HD cameras, motion sensors, temperature sensors, glass break sensors and more. Once you get your equipment, setup is quick and easy. Choose the tracking plan that works for you without contracts. The SimpliSafe monitoring center will call the police if alerted to something.

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