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

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


This is incredible you like it It’s such a relief because I work so hard on it. I call it Mac’s famous mac and cheese. I like to recommend to our first-timers our signature cocktail Caribbean paradise, some people say it’s better than bustin a n*t Excuse me. Hey, I got a piping hot grill Frank for you. Okay. Got the sausage spam the bacon I got it wrapped in a jelly pancake and cooked with a stick of butter. I don’t want that. Charlie. Hey, what’s up guys? Welcome back to binging with babish where this week I forgot to record that sort of walk-on thing that I do which is why we’re looking at this creepy still photo of me that Will come to life and right now first up we’re tackling Mac’s famous mac and cheese which was revealed to be nothing more than factory Standard blue box. It’s been awhile since I made one of these but I think I can huh So, let’s see what it tastes like and I gotta say it tastes exactly like kraft mac and cheese nothing wrong with that But as per usual, I think we can do better especially when it comes to stovetop mac and cheese Thanks to a method from America’s Test Kitchen in a medium saucepan I am combining 1 cup of milk and 1/2 cups of water bring that to a simmer while I toast some panko breadcrumbs and melted butter and then once simmering adding 8 ounces of the pasta of Your choice, I’m going with Radiatori and over medium-low heat gently cooking the pasta until all the liquid is absorbed So as you can see I’m just going back and forth between cooking my pasta Flipping my bread comes cooking my pasta Flipping my breadcrumbs until the bread crumbs are nice toasty golden brown at which point we’re gonna remove them from the heat put them in A bowl and toss them with about 2 ounces of grated Romano cheese, which smells nothing short of totally awesome Meanwhile back on the stovetop our pasta is done cooking so over very low heat We’re going to add 4 ounces of shredded American cheese along with the heaping 1/2 teaspoon of Dijon mustard I know you’re probably rolling your eyes of the cheese choice, but this is just for sauce cohesion. Once the American is melted We’re adding an additional four ounces of sharp cheddar and a little shake of cayenne And then we’re killing the heats covering and letting sit for 5 minutes after which point you’ll be greeted by the cheesiest stretchy Creamiest mac and cheese you have ever had the good fortune to be in the same room as which we are then going to kick up to eleven by topping with our Ramon panko breadcrumbs So, let’s see is this ultra easy stovetop mac and cheese better than the stuff out of the box I mean, what did you think? it’s it’s awesome and it probably only takes like five more minutes to make than the Radioactive orange stuff as you can imagine it was a pretty big hit here at the office with Sawyer and Vinny Sequestering the bowl and a valiant effort to save my waistline next up. Let’s make us some Caribbean paradise I’m gonna start off with what is officially recognized by the International bartenders Association as the Paradise cocktail Which is kind of like a flapper Precursor to gin and juice as such it starts off with three ounces of gin one and a half ounces of apricot brandy And one and a half ounces of orange juice so a 2 to 1 to 1 ratio Shaken over ice it is then strained into a chilled martini glass then given an optional splash of lemon juice and an optional lemon twist 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 will discuss this in private when you get into the office tomorrow. Ok. I’m just kidding. Of course Thanks for sticking with me buddy. Despite. My stupid jokes next up. Let’s try this layered cocktail That is more widely known as the Caribbean paradise We’re starting with a slightly more festive glass with half an ounce of grenadine in the bottom topping that up with ice to the brim And then in a cocktail shaker combining 3 ounces of fresh pineapple juice and one and a half ounces of coconut flavored rum Shake those guys together over ice strain into the cocktail glass and then we need to discuss the science of layering as you can see If you just gently pour in Blue Curacao, it just mixes into the rest of the drink and looks ugly gross and awful but if we make a combination of 1 ounce of blue curacao and 1 ounce of water that mixture is going to have a lower density than the Pineapple rum mixture, so it will float on top and create the desired layered effects Even if we do spill it all over the counter now, I gotta say I do not understand some layered cocktails Especially one like this with grenadine at the bottom because it’s just too sweet personally I will stick with the 1930s gin and juice last up the big one grilled Frank we got about 4 and 1/2 ounces of all-purpose flour to which we’re going to add a teaspoon and a half of baking powder a pinch of salt and a tablespoon of white and sugar tiny whisk that together and then it’s time to make a facsimile of Buttermilk by adding either 1 tbsp of lemon juice or white vinegar to one cup of whole milk and letting it chill out for 10 minutes 10 minutes later and Nothing has changed but our milk will now carry the sort of Tang that buttermilk would normally bring to the party into our quote unquote buttermilk or in a crack one egg and pour in three tablespoons of melted butter tiny whisk those together until homogenous and then it’s time to bring together our dry and wet ingredients you might notice that this pancake batter doesn’t have as many Leaveners in it as usual and it’s pretty thin and that’s because we’re trying to make a thin pancake which will be easier to wrap all of the goodies in speaking of goodies It’s time to cook all the various meats in a grilled Frank a few strips of the thick cut bacon a few breakfast Sausages and of course because the writers were probably trying to make it sound extra gross a nice heaping helping of spam I’m just gonna cut off some nice thin slices and stack them up next to our other meats and bake this whole affair at about 400 degrees Fahrenheit for 20 to 25 Minutes or until everybody is nice and brown and crisp and so now it’s pancake time into a large Nonstick skillet goes a tablespoon of butter that we’re gonna melt and let get soaked up by our first sacrificial pancake Which we’re gonna use as an indicator for our future pancakes thickness and fluffiness, and I want it a little thinner actually So I’m gonna finish with a little extra milk Maybe about a third of a cup swath regular size whisked together and ladled into a hot skillet And as you can see the batter is so thin it’s almost approaching a crepe batter which of course gives me ideas for later on But for now, we’re just cooking this like a regular old pancake Which I decided to flip without a spatula for your comedic enjoyment of huh actually nailed it Anyway over medium-high heat. This guy’s cooking for about two to three minutes per side And of course, we’re gonna make a backup pancake always make a backup pancake You do not want to get caught with your pants down with no backup pancake. There is no excuse. Be safe Be smart backup your pancakes. Anyway, I’m throwing down our various meats, like so many decks of cards flanking with our many 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 Which I’m not entirely sure how that’s possible but as always we’re gonna do our damndest get that stick of butter nice and melted and once it’s Melted go ahead and drop into the grill Frank, which we’re gonna fruitlessly try to fry It’s not really possible to flip this thing without all of its contents gleefully spilling out So a good compromise seems to be to butter baste it like a fine steak and the butter is starting to brown which is just gonna imbue this thing with a bunch of toasty brown butter flavor can’t believe I’m actually getting kind of excited to try this thing now. I know what you’re thinking Where’s the jelly? Well, I’ll tell you I forgot to put it in there. So we’re just gonna dump it on top I really don’t think it’s gonna make that much of a difference and it looks kind of nice not really Let’s get a cross-section going here Not the most impressive one in the world, but we haven’t had one on the show in a while Try to assemble a bite with a little bit of everything and shove it in your face, and I got to say it’s not Disgusting. I mean it’s not good like I wouldn’t order it in a restaurant, but it’s inoffensive and yada-yada-yada I think we can do better. Let’s start with the jelly and we’re gonna go savory by making some jalapeno jelly So we’re gonna start by roughly chopping a green pepper red pepper and a few jalapenos Not removing the seeds because we want a little bit of that heat and we’re processing to a salsa like consistency in a food processor Then in a medium bowl goes 2 cups of granulated sugar and 3 teaspoons of pectin powder which we’re gonna tiny whisk together until Homogenous and then we’re gonna set that aside and in a medium saucepan combine our chopped up peppers and 1 cup of white vinegar Cover bring to a simmer and cook for 10 minutes. In the meantime. I’m also gonna heat up a giant pot of water This is for heating up our canning jars and eventually canning our jelly and then once the peppers have simmered for 10 minutes We’re adding the sugar pectin mixture and cooking for an additional two minutes until everybody is nice and dissolved Remove from the heat and allow to cool for a little while like 15 minutes and then out of the hot but not boiling Water come our canning jars, which we are going to fill leaving a 1/4 inch headspace at the top of the jar Go ahead and give those a wipe down because he made a big terrible mess top up with the lid things and then finger tighten the screw 8 things and then these guys are gently lowered into a pot with Enough boiling water to cover them completely where they shall boil for 10 minutes creating a safely preserved preserve Which we’re going to remove from the boiling water and see if the caps have popped down yet Indicating that a vacuum has been created and the content will be kept sealed they often don’t pop down right away So just give him a few minutes before they oh my god. Did you see that enhance image? Holy It’s so now just let these guys cool overnight and they will keep for one year But we’re gonna need them much sooner than that first Let’s make some crepe better into the jar of a blender goes 2 eggs 3/4 of a cup of whole milk half a cup of water 1 cup of all-purpose flour and 3 tablespoons of melted butter in a very easy recipe courtesy of Alton Brown go ahead and pulse that together about 10 times making sure that it’s nice and smooth and Homogeneous and then we’re gonna let it chill out in the fridge for at least 45 minutes up to overnight to let the bubbles get out of there Break out the old crepe maker for the first time since the SNL taco lubricate with unsalted butter and begin the delicate practice art of making crepes which is of course definitely gonna take a few tries to get right even if like me you spent the Summer of your 16th year making crepes at a place called simply crepes just keep at it and before you know it you will be pouring spreading and flipping with the Proficiency poise and panache of a Parisian but we have something decidedly Unperson in mind for these crepes since Charlie proceeded to fry the whole affair in a stick of butter We’re gonna fill every crepe with a couple pieces of each of our meats and then wrap the whole thing up using a burrito rolling technique Which we’re going to then bread and deep-fry to make PEMDAS an indian snack that I am positive that I did not pronounce correctly We’ve got a standard basic breading station here of one egg beaten together with about a half a cup of milk Which we are going to thoroughly coat the crepe in before evenly and generously coating with plain breadcrumbs And now on to the frying as you probably know you cannot deep-fry and butter it will burn so in keeping with the indian Inspiration behind this dish I have ghee, which is just clarified butter Which I’m going to heat to 375 degrees Fahrenheit before dropping these guys in to effectively deep-fry and check that out It’s like France India and Mexico all got together to make a Grand Slam breakfast and then there’s the matter of plating I’m not crazy about the ever trendy chef smear when it comes to this jalapeno jelly so let’s take a break and you cut this on the diagonal to take a look at the Cross-section and then that gave me an idea How about a nice dollop of jelly topped with this pretty little pedestal of meaty pancake Which as you can imagine is a massive improvement on the original is it deeply unhealthy and culturally confused? Yes Is it a member of the clean plate club also? Yes Hey guys So I am super excited to announce that I made an appearance on Jon Favreau’s new Netflix series the chef’s show this feel-good foodie fantasy is jam-packed with beautiful recipes heart Humor and celebrity guests like Robert Downey jr. And Gwyneth Paltrow and me for some reason Thank you so much John for having me on the show You can watch me him and Roy Choi make Carl Casper is infamous molten lava cake on Episode three But you’ve got to watch the whole series it is on Netflix now go check it out

100 Comments

  1. Oop- was about to comment “He also forgot the jelly portion of the jelly pancake 🤔” and at the exact same time he addressed it in-video lol. Man, forgot the walk on, missed the dog meat, and the jelly. Must’ve just been an off day.

  2. Can you list the ingredients with the measurements in the description? It would make it easier for those trying to recreate the recipes.

  3. Made the mac and cheese with my boyfriend. Not that great, honestly. If it weren’t for the breadcrumbs, it would have been worse.

  4. This whole video I literally just kept saying- “oh my god”
    “OH my god”
    “ I love this man wtf how”
    “This beautiful man is literally perfect wtf”

  5. For me, I do the noodles of the mac and cheese in a different pan then the cheese itself. I left the cheese milk and butter getting iced and mixed together and creamy and then I'll put the cooked noodles in. Comes out way better than mixing it together in the pot at the same time.

  6. if you want to make thin pancakes just try the chilean recipee for chilean pancakes, those are extremely thin with a different texture but an equally good flavor, we eat those with dulce de leche and jam

  7. The Grilled Frank looks good, but I also want to throw up. It's kinda like having a confused boner. But…you know…with food.

  8. Insult craft again and I will end you…or do nothing. Either way, there is one secret to perfect mac and cheese and if you don't know it, it will never be perfect.

  9. Hey Babish, when layering liquors, try pouring over an inverted spoon which you place in the glass at the layer level. This helps prevent mixing, even when you're pouring more quickly.

  10. YOU'VE FINALLY MENTIONED ALTON BROWN! I could tell you were inspired by him which might by why I enjoy these videos so much. GOODEATS

  11. I have watched dozens (or perhaps kajillions) of your videos, and I only just now realized that you pronounce the word "saucepan" like the English do: "saucepin." Good for you, I prefer that pronunciation myself.

    Edit: I love it when captions get things wrong. At 9:30 when you say "panthras," the captions called it "PEMDAS." I guess the caption writer goes by the adage "When at a loss when it comes to language, resort to maths."

  12. practically we can say that you did a variation of the Hortobagyi deep fried Palacsinta…well you did not use a good quality Goulash as your filling but some cheap meat but otherwise its spot on…also the paprika sauce was missing but well next time

  13. Appearance wise the Grilled Frank resembles the pancakes you can get in Dutch pancake houses, and I'm sure there is at least one pancake with both bacon and sausage. That said the bacon would be baked in the pancake batter not rolled in it and they definitely wouldn't fry it in butter afterwards

  14. I wanna say that your Mac and cheese recipe was amazing. I have my own little version that involves boxed Mac and cheese, but I used this to make an entire pan of Mac for my co-worker who was leaving for a better opportunity. He and all my co-workers lost their minds over it and I really appreciate you sharing your recipes with people.

  15. So what do you do with excess foods that would make strange gifts? Like did you have the extra Jalapeno Jelly to a friend or family member… and did they know what it was? XD

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