Recreating Guy Fieri's Trash Can Nachos From Taste | Bon Appétit

Hi, I'm Rick and we're here at Be a Test Kitchen. I want to tell you a little about Chris Morocco. Once again, we're putting Chris's super tasting skills to the test and these are Guy Fieri's

trash

nachos

we're challenging. Chris will replicate this exact dish and all the ingredients in just two days. We will let you

taste

, touch and smell everything about this dish, but at no time will you be allowed to look at it at the end of the second day. I'll try his final creation again and be the judge. I can really smell the handkerchief, it's like anything, like formaldehyde, they put it on, well what was that?

My God, what is this? There are so many different smells and at first I thought it smelled like corn and then I felt like it smelled like something fresh and crisp, like when I get close to it I smell something like Irby and as soon as I like to smell one thing I feel like it fades away. and then it became something else. I'm a little amazed and a little terrified by the magnitude of this. This is like when things get a little complicated. Okay, so we have raw. Onion like this is like the vegetable that smelled so intensely but

taste

s like a cabbage stalk, but it's like a particularly sour cabbage that tasted a little like raw tomato.

It tastes like tomato sauce because I think I just ate it. a piece of diced onion that had been in the sauce, as opposed to the raw onion that was sliced ​​very thin with the grain, there we'll call it raw jalapeño, it has that juicy green pepper look. Oh okay, I get this, it drives me a little crazy when there are all these things piled on top of each other that looked like they were a bean, it's wonderfully seasoned, it's creamy on the inside, it's not mealy, it's not mushy, it's just really really beautiful game, so whoever cooked this, you know, I just have to say it's amazing.

Oh God, and then this thing that tastes like sausage is not very spicy, it would make sense that it was some kind of sausage, wait, it was like another being. there, okay, so we have like a large bean and then possibly also a small bean, this very clearly to me seems like it has to be the corn situation I was testing, even that feels very clearly like a toasted corn chip, there is something. creamy, I would expect it to be Mexican cream that was cheese and my guess is that it was cotija cheese, which has that squeaky fracture in the mouth, kind of texture that was cilantro, but I feel like it had like Something very bitter happened that made me think that It was cabbage.

This is what trips me up right in that last bite. I finally understood that maybe there was a little bit of melted cheese on these fries. Everywhere I go there's like mush, you know? This is as if it is becoming a problem due to the large amount of humidity. I feel like there has to be something like cheese sauce and at first it seemed like they were being like something like cream, but now. like the sheer volume of this and the fact that this type of tower feels like it was built from the oven and has never seen heat in the oven, the question then is what cheese is this in the cheese that you guys just they couldn't help it. yourselves uh I have to say this is absolutely delicious it's so over the top but I love it.

I pulled out a flap of what looked like a sausage casing, but I really don't think that's what it was now. I think there's just some like bits of connective tissue and fat that heal a little bit in a way that made me feel like sausage casing, but here we have a full muscle. I'm going to bet on it being pork belly and Now I need to figure out how this was created. I honestly have no idea who would have created this dish. It would be so funny if it were a Guy Fieri recipe. I just need to gather my ingredient list.

From above I had cilantro, red onion, but I'll add a white one just in case. Pico Mexican cream and then jalapeño, we have a big bean, small, bian que, so it's going to be a real buy, a lot of cheese and see what kind of vibe it works and then there's the fries, big fries, pork belly, We have beer here in case you want to try an option with that cotija, okay, I'll go to the supermarket, pick up these things and come back. here and I will make my first step in this mysterious Nacho Tower.

I'm going to head to produce and return to the store from there. I'm going to buy some jalapenos, cilantro, limes, red onion, tomatoes, white onions, possibly with pork belly and/or. small beans, garlic cheese, this is always where things get difficult. I'm looking for Oaxaca cheese as a starting point beyond that. I'm not really sure if I'm missing part of the cheese section. Okay, so cotija Oaxaca cheese, which is like our grated type. I eat almost like mozzarella, very similar to melted cheese, then cotija, that's the crumbly cheese that was in there, regular Jack cheese for good measure, so we have to get our pork belly.

Could I have two of these pork belly peas here, so let's go get some sour cream, let's go check the other box of cheese, the one they don't want you to know about this is just another Monterey Jack sour cream, though This is not Mexican cream. I'm going to take this regular sour cream. I'll loosen it up with just a touch of water, maybe give it a pinch of salt, and actually get pretty close to the third cheese section. If life were that simple, we have a Jack Jesus Fiesta Colby and Monterey Cheddar Blend. mix Mexican blends Monterey Jack sharp white cheddar and Asadero cheese I've never heard of Asadero cheese I feel like we're getting into dangerous territory here, you know, I'm going to buy one of each of these I'm going to buy a couple of sharp cheddar let's go to use that and then we need chips and beans.

I'm going to buy a couple of bags of this, this is just Mexican oregano, okay, so we're looking for chips, well, I'm going to buy a couple. This size party bags definitely felt like a party, you have to get back to the kitchen and start cooking. I just got back from the supermarket, we're about to open this wide open. I'm going to get them going so that hopefully, we can finish them in time today, after that it will be the pork belly and then the rest. I feel like it's details, so yeah, beans. I'm going to throw a couple of white onion halves in here.

I'm just going to throw a little. garlic a pinch of salt a pinch of oregano I just want to start adding flavor to the ready-made beans, so now for the much more serious matter of the pork belly. I'm only going to make a small amount of this. I'm going to remove the skin because I don't think I was getting skin from those pieces. I'm going to cut it into 1/2 to 3/4 pieces for the belly. I'm just making one batch that will just churn water and one batch that will be beer. Kind of like a best guess. I'm just trying to inhabit the mind of the creator of this recipe.

I'd say I'm 89% sure that the meat in question is actually pork belly, something I'm very comfortable with. I think we have a little muscle here. I'm going all in on it being pork belly aside from the salt. I don't know, this is pulling me a little. I'll make a slice of onion in each one. I'm going to put a couple cloves of garlic on each, I might do a piece of jalapeño, I don't feel good about either of those decisions so just a very light brown here that holds the fat so we can make a light toast .

As for our aromatics, I'm going to put a flavor packet in each one, a cup of liquid in each one leading back up and I'm going to let this simmer a little bit to make the cheese sauce that will top the nacho situation. I feel very good mainly based on past experiences. I mean, you could do a whole show that was like guess that cheese, so we have some sharp cheddar, we have some Jack, our Oaxaca. I'm going to start with these cheeses. I'm going to take a tablespoon of butter to melt, so this is going to be our room, it's going to turn into bechamel once I put the dairy in there, the milk that's essentially going to turn into, I think it's technically like a Mornay sauce, right?

You know? but this will be very reduced in milk and will be very heavy, you know, relatively heavy in cheese flour, hotels and I'll see if that gives me enough richness. A little Oaxaca and cheddar cheese. The cheddar cheese is there for flavor, but I'm just waiting. It's not going to ruin the texture of this sauce, which actually had a pretty decent cheese consistency, it's too spicy. I feel like I'm going to loosen this up a little bit and then hold it before I work on the rest, let's try it out a little bit. damn these taste great okay let's slow it down let them hang here he's checking out the belly this is the belly that was cooked with just water texture wise we're not around very often not even It has been so long.

I want to try the taste of this one that was cooked with beer. I don't think I like it, but I want to be sure. I'm going to use the water. The flavors are milder but still very full. Now I feel lower. degree of confidence I thank you as I have ever experienced it in this program I feel good with the pork belly I don't feel good with anything else now we are at this stage where I need to make the most standard Pico is onion and tomato lime and salt, we have our big stupid jalapeño rounds, frankly weirdly thick, right there, so we have a couple more tip options because the chip that I felt in my hand was like that, it had the rounded edge and then the sharp corners like that.

Clearly to me I feel like it has to be the corn situation I was tasting. I use them at home, so good for the

nachos

we need to make our cream. I'm just taking regular sour cream, I added a splash of water to a small pinch of salt and that's basically going to be about the consistency of Mexican cream. I feel good about this, yeah, the last thing is red onion, now we're flying, so I'm going to get my beans out. I'm going to take out my pig. about these things, you know, you need to drain them a little bit before using them, obviously, but I feel pretty good about it, it'll be like a drinking game, like every time I take out a spoon, you drink, no matter how right or wrong I yeah, it tastes very good. right, I'm going to gather some big spoons and then we'll do this right, some of our cooked black beans drained, okay, so I'm already low on cheese and that's not good, a little bit of cotija, this is our cream on top, okay ?

So this is the first step I'm going to do in this. I'm going to get rid of all this other stuff, put some things aside for tomorrow and then we can dive in and break it up in a general second. look at this, it just seems dry to me it just doesn't seem like there's enough sauce it doesn't seem like there's enough liquid is it sparking joy? They're not really ingredients I'm going to give myself 72% I feel like I have a lot of I like the right players here, but yeah, something feels off, you know, pork belly tastes really good, I feel very validated by the pork belly technique. pig, oh my god, seventy percent.

I feel like there could easily be a different technique on pork belly. I think there might be a different technique to how this dish is being constructed. I feel like I came out the same way I would come out with nachos and I don't know if this is following the rules of nachos as far as appearance, I would say maybe around that 70% mark, you know, I feel like I'm in a territory solid C-minus, that's definitely not my sweet spot, I think until I have a better understanding of the interaction of the cheese with the chips and the amount of beans. themselves and how much of the liquid ends up in this thing is really a puzzle to me.

Flavor. I'm going to have some tea to see the general flavor of things together. It's working and it's kind of close. There are many things I have to think about tonight and I will pay even more attention tomorrow morning. I need to sleep on this. I need to have a new perspective. I need to try the dish first. I think I know what to look at. Yes I hope. be able to get a little closer before I make one of these for Rick mm Wow, it's further in than I remember, okay, we have a major height situation here, I mean, it's kind of stacked, it's so evenly cylindrical it makes me feel.

Like it's plated inside a mold, so working down from the top, oh why has this been so hard, it's like I probably should have expected this to be here, but that's just a piece of radish, Sometimes you have to stop and think about what you are testing instead of what you hope to test. I felt like I had tasted a piece of cheese that I didn't taste yesterday. There was grated cheese in yesterday's and you guys just didn't say anything about it. for me I will take your silence as a yes so there's our jalapeño I definitely feel good with the pico I definitely feel good with the onion although I don't know its color another piece of pork here with the pork I'm it tastes more like a dry chili flavor .

You could make it like a little Hail Mary and use it like a little chili powder or something. Here's a philosophical question about this program. Is there a specific tool you can use? the guys are using to mold this thing that I should have access to. Could you just make a paper tube or something? Yeah, it's just making me rethink how all this should be put together, rethink the case, so a little adjustment to the pork belly I think I'mgood enough to go here great, let's do it How are you doing so far? It is going well.

I feel like the second test today blew things wide open. Yeah, it's like this crazy nacho. Tower assembled as in a necklace. And then. Uh-huh, you know, I think this is really hard because with so much going on there's so much, okay, you've been given a lifeline. I would number if this is a number. What number should not panic? Yes, yes, number 10, yes. I'm just giving the message that this is what they used as a mold with the lid on the bottom, yeah, taking away obviously everything they took out, what can you do for this? This is amazing, okay, I have super inches, thank you, they threw you a bone, okay?

I used yesterday's beans first because even if I'm wrong on an ingredient or the taste of the overall texture, you know, I think they're totally fine and this is our pork belly. I'm just removing the skin again. I'm doubling down. in slightly crowded pots of pork belly I want it to sit very tight on itself when it's searing I just want to get some of the fat out, we don't want it to be crispy, we're just looking for a little bit of the fat to render here, so don't It's a big deal, it's okay, it'll be fine as soon as it's a little toasted, I'm just going to hit it with a little chili powder, pour a little water on it and cook it, so I'm just going to do the Pico, is it time to talk about cheese?

The cheese I made yesterday. I thought it was very good. I just don't think it was the right thing to do. Frankly, I'm worried about getting the tower up. I guess I'll do enough. all so he can make two towers, which means plenty of cheese in case he has an accident. I want to make a mild orange cheddar cheese blend to give it a little orange color, so this is the world I'm going to be in. working on four four cheeses so that's Oaxaca Monterey Jack cheese and mild orange cheddar so yeah, let's make the butter in the pot with a tablespoon of flour.

Rick is key, so is it part of that French influence or that came from more of a Tex-Mex kind of late, yeah, gesso is never just, you know, like a roux cheese, it's always spicy, sometimes it has like dried chiles in cement, it has fresh chiles, it's great, it's safe, just what I needed to hear, thanks yesterday. I think I used 3/4 cup of milk. I'm going to add an extra half cup. Did you know? No, hell no. I'm going to do. I'm going to do more. I'm going to make about 2 cups because of the cheese. This is going to be very stressful.

I can always thicken it more if we really need it, but I need a lot of this stuff, so I'll just check our belly. You should have a pretty good stomach, you will definitely give me more. He likes light smoked chili. I felt like I was tasting very strongly in favor of this assumption, so here right now I would say it's a little thin and yet I know it's like it's sprinkled on the fries and it doesn't freeze somehow. that, you know, like a super stuffed case of cheese, there's a simple fact that a cheese tends not to have tons of strong cheese flavor, listen to me, I don't know what to call it.

Rick confused me now it's like a case. It's okay, it's different every time. I don't know who I am anymore, so the plan is to build one of these right now because I want to have a chance to build the tower on can number 10 before I have to. Do it for Rick, who said I don't feel the need to waste my pork belly because I don't have that much, so I'll use like the cast, the French fry toppings, whatever you build, see how it works, see how. everything tastes and then I'm going to make another one for Rick okay so kochiya sour cream has my cheese here.

I've got my radishes, cilantro, sliced ​​onion and that's jalapeno, so we've got our beans ready. Pork bellies basically done. I feel good. the cheese, I would say it's okay, so confidence is 85 percent right now. I didn't feel very good about opening a number 10 chamber which is about eight smaller 14 half ounce cans worth. Fortunately, our nuts return to impact and these. Guys, that's what I'm going to use as a template. I think the question is whether this will work. I feel like there's only one way to find out. I'm 68 percent confident this will work and hold up.

I mean, we will. Look, there are some ridges on the can that I definitely don't love. You got it. Jamie Oliver's Crazy Nachos. I think I'm about 85% here. Ingredients. I'm going to say 84%. I feel like there's definitely a difference with cheese, I think most of the right ingredients are here, especially when there's pork belly in this. I think it will be great. I think technique-wise, I'm about 82% flavor-wise. I can tell you a little, but I can't tell you. everything layering technique I really don't know I'm doing what makes sense to me if that's wrong you know, even if it's in appearance I want to say 90% of tastes I'm going to say 88% I think the balance of flavors is here I think it has a little jalapeño.

I need to lighten it up with a little more cheese. I think it will work overall, that means I'm at 86%, honestly, the fact that it's still standing, I'm actually really glad I did it. I had a trial run loading this into the can. I don't think I would have wanted to do that for the first time for Rick, so this is my last chance. I need to redo all my ingredients because it actually took a lot longer to build this than I realized, so yeah, the last one comes in full cheese mode right now, this stuff is a little more crushing than what I was using before , there was one thing that was really putting me off about the version I just made.

What I put in was just that the cheese felt a little greenish, so I'm going to see if I can make a softer one. It's almost the same thing I made before, but it's a different brand of Oaxaca cheese and I'm using less. the cheddar cheese I'm using more Monterey Jack and more Oaxaca proportionally well, I hope it's enough, we'll see. I'm going to follow another route. I don't know about this new Oaxaca, this sucks. I really liked the way this Oaxaca case. It's been seen and tasted a bit, but I don't know if it's too low in moisture content, it just doesn't want to melt well, no big deal, new cheese, blend, new attitude, minor hiccup, but I have a different case from Oaxaca, it's like higher moisture content, very similar to what I had before, just different brands, this one is making me weird too, but we'll see, maybe this has gotten too hot, okay, new plan taking the old cheese.

I'll reheat it and work on more things. Oh my goodness, so I have the old cheese, the first one I made today. I don't know if it was too hot if I tried to push it too hard because I'm frustrated and falling behind. that wasn't going anywhere, okay, so here's the situation, so I went back to case number one, just tried to build it up a little, augment it with a little more cheese, dilute it with a little more milk, however, that one has turned into a not so good creamed corn consistency. I'll put it in the blender to see if it can come back.

I have to be very careful when mixing hot things with cheese. Needless to say. Don't do this at home. It's a terrible idea. I really doubt this will help anything or get him back, but it might give the kind of sense of drama we need, you know, this is like, hey, CPR right here, man, and we're losing control, do I really need to take a step? ? That's not bad, guys, maybe we'll come back. I feel like time is ticking on this thing. We have to move. Well, who's with me? Let's make this work. Good. So, we have chips, our pigs.

The clock runs in the box. Time is running out, possibly in Rickon, my friend, this dish will throw us out. You know, we're getting a little leak in the background. Totally normal, no problem. I feel like this is my best moment, but it's okay, this is my final version. the one I'm going to show Rick overall score. I want to be positive here. I feel like you know we had some bad times today. I'm going to call this 88. I feel like I always end up at 88, but you know what it is. There is a certain psychology to it.

I feel like I'm a little wrong, but I'm not that wrong, you know, yeah, the case was mixed up in the original, no, damn course, no, but I saved the day and that's three points. Okay, this is going to sit for a few minutes until Rick is here and ready to go. I'll unmold it right when he's here, so anything could happen at that point, but we'll find out in a few. minutes so you can probably guess from what I have in the back of my head who the recipe actually is, uh huh we just don't reveal it come on Moroccan guy yeah it's a guy who else do you know who has nasty glasses like these and weird ones? them in the back of his head, oh, is that what he does, oh my god, why do I mean it's not like I like watching every episode?

I always think it's a Guy Fieri recipe because there's always some element like all of these that's kind of over the top, so I want to introduce you to a

trash

can of nachos when all you have to do is like your hands. and feel good, it doesn't feel like there's much of anything in you. you know what I mean, it was a strange ship, okay, so we need a few more things, the main bummer, you know, it looks, it's like it needs a lot more, like all the details, although yes, there are more things in this.

It looks like you have the ingredients. I know you have belly in there because I saw you doing it before and you can see these little bits of belly, it's not this skirt state, yeah that makes sense since skirt steak has that. Incredibly fibrous, with a breakaway quality that in my mind reads like something that had been braised and seen runny, there's a bit of lime and garlic in it, okay, I guess the other obvious difference between this and yours is just the amount of garbage only visually. yours just seems to have less of this, tell me your guess, oh, I started with a pretty basic béchamel base and then added it with Oaxaca cheese, mild orange cheddar and Monterey Jack, there was no way to know if I liked the Peak was potentially occurring in the case of also right at the top right.

I was wrong to not put anything in it, so what happens in your case? Oh, you mean fairy boys, no, I mean you're fine, because you own it now, Rick, you knew that. what you were signing up for, go ahead and put this on right now, we're your braid, okay on Guy Fieri's gesso, huh, it's got mild cheddar Jack on it, mister casa Oaxaca and cook, what's Asadero, so probably be more similar to a fontina and what is its base, is it a béchamel base or yes, it is a very light measure, yes, so it also had pickled jalapenos, a pinch of cumin and a pinch of cayenne, you missed the cream, like this which actually uses quite a bit of cream, but this is a tough one because all of these flavors, especially considering the fact that they're in a can, the chips absorb moisture from all sources, there's only what's in the beans.

I just took them out of the cold, a lot of water, a little Mexican oregano, they are white. onion, garlic and a little salt, you probably missed the herb note for the oregano, which I mean, it would make sense. It's actually an episode where a guy actually gives the option to use Mexican oregano because it's actually hard to find, other than that, you kind of got it right. beans, that's good, every two toppings on the nachos you have, so the obvious fail was the meat, the meats, which I'm like, damn, you know, so four ingredients, I'll give you a seventy technique and five, it was fine. a little thrown up by the cheese sauce from the blender which was definitely a Hail Mary and I was also impressed with the beans so for the technique we give you 91 Wow, okay, yeah, okay, because it looks very different visually, I think from an apparent point of view. coming out with that, yeah, it wasn't enough, so the number that we're getting, yeah, I think flavor-wise is where you did really well, the fact that you got the cut of the onions, the radishes and the jalapeño, I think that's also very impressive, so for taste I give you a 19, okay, so unfortunately all those things even though you got to 90, yeah, the average takes you to 83, yeah, so B.

I made some silly mistakes, but I'm really happy that you got it. I know that flavor-wise I'm so close and ingredient-wise I'm so close, this was a particularly difficult challenge and I'm actually really impressed that you got the mold just feeling what you really had to literally feel your I think you can be really proud of what you did. I'm very impressed. I mean, I was already impressed with you before, but even more so now. Oh, thank you ma'am, yes, yes, and when what's frustrating is feeling like you've nailed it. a lot of the flavors and you nailed a lot of the ingredients, but you kind of miss the bigger picture.

I think we can all agree on these nachos and maybe even the man himself doesn't follow any rules. I feel a little honored. I certainly feel. particularly, you know, a little humiliated by the skirt steak. I didn't let myself try it because I just didn't think it was a valid option and that's very frustrating for me. I'm totally excited for another one, I think. I mean, I think part ofWhy I seem disappointed is because it's not because I want to be right all the time, but if I'm going to be wrong, I want to be wrong in an intelligent way.

I don't want to be wrong. In one I chose the completely wrong ingredient and never questioned it once I assigned a label to it. I don't think it's about being right, I think it's certainly about the journey, a little drum roll. Please, I think that's enough. I'm going to put away my spoons and go home.