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Nashville Hot Brains Sandwich Taste Test | FOOD FEARS

Feb 26, 2020
nice feeling oh you like it no i hate it man ok welcome to

food

fears

where i make something you hate

taste

so good you might recognize my first guest from Breaking Bad the musical from high school, it's Rhett mcLaughlin, welcome Rhett, thanks for having me. I'm not saying I'm glad to be here, you probably shouldn't be and if you had any

brains

about you, you probably wouldn't be here right now, but since you're guessing what we're going to eat today, I think you're making a brain pun, so i'm going to say

brains

, it was brain pun, this is a very important pun event, is it really necessary? brain essence we need to eat this plan and i will even eat it with you as a show of respect and gratitude is that raw brain is not real has been boiled for safety is not seasoned is not seasoned yes without salt no pepper no pepper you It looks like you are Stalin.
nashville hot brains sandwich taste test food fears
Is this human? No, my child brain boy. It wasn't available so I have d to go to my lamb brain boy these are lamb lamb brain okay that does it yeah I think it's actually the marrow and I hate that I know this is the language center that's the language center that's where the lamb gets the BA from there not much there underdeveloped yes underdeveloped thanks to your ears hmm there is a creaminess to be fair oh you have a bucket mm-hmm why are you using it? I think I'm ok that was for you like it's not ok me omg oh why does it really cover your whole system?
nashville hot brains sandwich taste test food fears

More Interesting Facts About,

nashville hot brains sandwich taste test food fears...

So what specifically is it about this that you hate? Well, everything is fine, well, the texture, the

taste

, the idea begins. I also love the school of thought that the more fundamental and vital the organ is, the worse it is to eat, okay, you think of a chicken foot. I mean, a chicken can have more leg. chickens only have one brain it's fair that you're saying the way ahead it's pretty big this ain't a chicken drumstick that's not a chicken drumstick i think i can do it though i think i have a plan in my head what to do i'm going to do you hate literally everything so i might try to change literally everything about it so i'll be back in about an hour and i love the ready dish and i think you're going to love it ok i trust you i like you but no I know if I believe you now you sound like my mom first things first we need to put these lamb brains in a brian we're making a really simple buttermilk brian we've got our buttermilk here we're just going to use salt pepper and then vinegar-based hot sauce.
nashville hot brains sandwich taste test food fears
Something like Frank's Red Hot, something simple, is going to improve that. Modernist Cuisine author Nathan Myhrvold, an absolute hero of mine and just a big name in the culinary world, did a very extensive

test

on soaking offal in milk versus not soaking and found there was almost no difference at all, so as a lo No of these are just

food

myths so I'm going to cook this like it's chicken and then we have our beautiful lamb brains and then those go right into the Brian with no prep required and then these go sit. in that for 12 hours in the fridge, take it out and then it's ready for

sandwich

es that are only as good as their seasonings.
nashville hot brains sandwich taste test food fears
I'm a total seasoning fiend, so we're going to make a blue cheese aioli. each aioli begins with egg yolks. which you have to beat with some kind of acid we are using vinegar in this case instead of lemon juice i think lemon is a bit too sour so you beat the egg yolks and then you have to slowly drip oil and then it it will gradually emulsify and honestly it's very easy to fail and go bad so as buying store bought mayonnaise back home I absolutely support and respect that decision so the next step in this recipe is very important. go ahead and take your fitbit off because sometimes you get your fitbit covered in mayonnaise and that's happened before and that was a gift so i don't want to ruin that. and getting away from it we can try to lean into it as hard as possible and throw so many other funky flavors at it so we're throwing a ton of blue cheese we're getting a bunch of dill in there which is really aggressive all right we got some nice cheese pasta blue which will add a lot of funk right into that sauce and then we'll add some black pepper.
People are always like Josh Ranch or blue cheese. ok the blue cheese aioli is done the pickles are super super classic with Nashville hot chicken every place you order it they throw you pickles right on top of the chicken and I wanted to do something a little sweet a little complex to try round everything. so we're actually making a Moscow Mule pickle and that's going to start with ginger beer which we're going to reduce. I'm going to pour it right into the pot and then it's going to boil and you're going to reduce it until it's about half power you're going to take regular hothouse cucumbers and you're going to put a teaspoon and a half of salt in there then you're going to really want to massage it in because the salt will start to break cell walls. of the vegetable and it will make them nice and pliable, also if you don't want pickles, like making yourself a cocktail. this is going to serve as an aromatic there's a ton of ginger in a Moscow Mule ditto with lime and you don't want your vodka reduced in there because you really just want to drink it and Psyche you're going to pour it right into your mason jar if you get a reduction , you cook everything remove the alcohol and want that little bit of bitterness in there you can tell your cucumbers are done when you can pick one up and you can fold it in half like that without it breaking that means all the waters seeped out has a super crunch quick so go ahead and just shove as many of those into your mason jar as you can they make quite a shock and then in the last step you need about a quarter cup of vinegar and you're going to toss that into your reduced ginger beer.
I don't want that to be cut down too much by the sugar, the acids will really intensify and then just let it sit for at least a day or up to, I don't know, two weeks, maybe three months, maybe 35 years, maybe this is what which takes you through the apocalypse we'll see I'm going to be dorito cresting and frying brains which I realized is a very common verb for me in dorito crusting so I'm cooking it very similar to fried chicken where we're buttermilk brine and then I'm taking the brains out I'm putting them in or flour back into the buttermilk brine then into flamin hot Doritos sprinkled on it adds good tasting stuff to a thing it becomes a best tasting thing and then we deep fry it and then drench it in lard and Nashville hot spices, wow that's a lot, I'm even impressed, that's good to go on a

sandwich

.
The finished sandwich looks like one of the early months, you know, before he really got into the full expressionist movement, he was just painting from his heart. I think that's what it is, it's me, it's coming from my heart to a plate it's like a sunrise in the morning you're like a dog made friends with the kid when it comes to finally assembling the architecture of the sandwich is absolutely key, so you're going to spread blue cheese aioli on both buns and then on the bottom bun you're going to put cole slaw which acts as a base to support the fried lamb brains that go on top, then you're going to put pickles on it and then now super very important you have to flip the top bun super super dramatically v very very slowly lower it over the sandwich.
That's how people know it's a spectacular sandwich that deserves respect. that's fair enough so I present to you the Dorito Crusted Nashville Hot Brain Sandwich so we have Dorito Crusted Lamb Strains, Sumac Salad with Blue Cheese Aioli and then Moscow Mule Pickles wow, It's you because you know I've been to a hot chicken freak. you on instagram don't follow me but it's ok well we can remedy maybe he depends on us i'm stagnating i'm still i know you've been selling something how high are we talking there's a little ghost pepper in there but enough to make you tickle in the throat, not enough to punch you in the back of the throat.
If you know what I'm saying, would you like to share this with me as we share raw brain or I'd love boiled brain of course we have to get a good cross section right? you make a sandwich you got to have some cross action oh god what's that juice coming out of the brain? It's probably the brain that is brain juice. Oh, you see, we do not run away from the fact that these are brains. there but I think all the flavors should work together ok let's find out I'm having a great time I don't know how you did this I would think I was eating a hot chicken sandwich other than the texture yeah it would be like that chicken give a little more if you've ever had a chicken sandwich and think that chicken might be a bit of a Robin.
I'm going to give them energy. That is exactly what it is. you don't finish i'm finishing a lean um the quality of the brain hmm that's what i don't experience anymore what i didn't like about brains my goal was to try and confuse your palate and hit it with as many flavors as possible so you get the crunch from the Doritos even if you're distracted by sight from the color and they get all the heat that funky blue cheese a little bit of bitterness from the cole slaw but the bite I just had there was kind of some kind of brain that stuck for a little bit you know and he was on his own and he's got a little bit of gay meanness but then I think this squirrel knows and squirrels aren't bad: North Carolina you'd be happy with everyone else and everyone needs a squirrel that's right what you have when you turn seven.
You have to kill and eat your own squirrel. I love being able to learn about your culture. Yes, that's really beautiful. but if I'm presented with boiled brains or this, I'm going to choose this whenever it's good enough for me. I call it a success. fall in love with a bull penis and let me know In the comments, what is your biggest fear of food?

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