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  • Lake trout.

  • Like egg creams, in New York. No eggs, no cream.

  • Exactly. No lake, no trout. (laughing)

  • For another piece and some potato salad, I'd go a few more.

  • How'd you want that?

  • Medium-rare, lot of horseradish.

  • (Indistinct chatter)

  • (Men placing their glasses down and groaning)

  • Hey, what's up guys? Welcome back to Binging with Babish, where this week,

  • we're taking a look at something wholly unrelated to the holidays, that is, the foods from The Wire.

  • Which starts, first and foremost, with lake trout, and as Bunk says, "no lake, no trout." This is Atlantic whiting.

  • But whiting is a little bit hard to get ahold of, so if you can't find it,

  • just use haddock, cod or halibut. Despite hailing from Baltimore,

  • this fish sports a semi-southern fry coat, with the dry batter composed of flour, cornmeal, garlic powder, onion powder, cayenne pepper, and, most importantly,

  • Old Bay (this is what takes it away from the south). Toss to combine and then it's time to start building our wet batter,

  • which starts with four cups of whole milk, 2 eggs (or only one if you only have two left and you need the other one for your breakfast beer later on)

  • and some of the spices that we put in the dry brine. That is, garlic powder, onion powder, Old Bay and cayenne.

  • We're beating that together with a good old-fashioned fork, and then dredging our fish first in the wet batter,

  • and then in the (you guessed it) dry batter. My fryer's a little small,

  • so I'm gonna sort of do one after the other for the sake of efficiency, I don't know.

  • Make sure the fish is generously coated in the dry batter before placing in some

  • 350 degree Fahrenheit oil for 8 to 10 minutes until golden brown and crisp.

  • And now we're gonna go back in time as I show you how to make thick cut french fries

  • We're gonna start by peeling some Russet potatoes (we want Russets because of their high starch content),

  • and we're going to cut them into thick steak fries, the kind that would accompany a meal like this.

  • And then we are going to par fry them in some

  • 350 degree Fahrenheit vegetable oil until they are just starting to turn blonde.

  • We don't want them turning fully brown, just a little crisp around the edges.

  • Then we're going to drain them on a paper towel lined baking sheet, separating (so nobody's lying on top of one another) and freezing for

  • 24 hours until completely frozen through. At this point you can keep these fries frozen for up to three months,

  • so you can have fresh fries whenever you fancy, but for now I want fries in my face forthwith. Sorry.

  • Now we are refrying these for another five to seven minutes until golden brown and super crisp.

  • Go ahead and let 'em drain for a few minutes before placing them in a large bowl with a

  • healthy sprinkling of kosher salt and givin' em' a good toss.

  • Make sure you do this while the fries are still hot (otherwise the salt won't stick).

  • Now flashback forward in time to when I've just finished frying my fish and I've been keeping my fries warm in a low oven.

  • Serving in the requisite styrofoam clamshell, with two slices of white sandwich bread and our lake trout over top,

  • and, of course, a healthy smattering of hot sauce.

  • And this stuff turned out pretty good, but as you might have seen lake trout is

  • inexplicably served with the bones still in it, leading to a few perilous mouthfuls for the untrained eater.

  • So why don't we try our hand at Wee-Bey's personal favorite, pit beef with a lot of horseradish.

  • Pit beef is made from cheap cuts like eye round and bottom round

  • so I've got an eye round roast here that I'm going to heavily salt, wrap in plastic wrap and refrigerate for 24 hours.

  • This is going to significantly amp up the tenderness of an otherwise lean and cheap cut of beef. After its stead in the fridge,

  • we're going to brown it thoroughly on all sides in a very hot skillet with a little bit of vegetable oil.

  • We need a good, caramelized crust on the outside of this piece of beef.

  • Then, once it's browned on all sides, we're going to hit it with a spice rub.

  • Mostly seasoning salt with a little dash of freshly ground pepper and a nice shake of smoked paprika.

  • This is going to bring a little bit of the smoke that we're missing from what would have normally been grilled over

  • charcoal if we're talking about true Baltimore pit beef. Insert your meat thermometer (gross) into the thickest part of the roast, baking at

  • 225 degrees Fahrenheit for about an hour and a half until it registers

  • 115 degrees internally (for a rosy medium-rare). Now, in Baltimore

  • they would be using a machine to slice this as thin as possible,

  • so we're compensating with our overnight salt tenderizing and just slicing it as thin as we can with a very sharp knife.

  • Piling it high atop a soft white sandwich roll, a few rings of white onion and, of course, way too much horseradish,

  • because if you're gonna cop to a bunch of bodies, you might as well clear out those nasal passages.

  • That doesn't make any sense, but hey. What're you gonna to do? Here's a nice cross-section.

  • You can, of course, cook your beef to your liking, but if you cook it any more well-done than this, you are incorrect.

  • You can tell I like a food on the show when I take a big bite and my hand shakes. Watch that.

  • Heh. See?

  • Well, as hearty as these two meals have been, none are quite so hearty as the quote-unquote "breakfast" enjoyed by the dockworkers In the kind of inferior season two.

  • An egg cracked into a beer and a whiskey. Bottoms up.

  • This meal's really got it all when you think about it. Carbs. Protein. Booze. The building blocks of life, if you will.

  • And I gotta say even though I did this at, like, 10 pm, I kind of felt the need for a big old nap afterwards.

  • I couldn't imagine going and working on the docks after this.

  • Ugh. As usual, this is all Ziggy's fault.

Lake trout.


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和Babish一起玩。The Wire Special (Binging with Babish: The Wire Special)

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    Amy.Lin 發佈於 2021 年 01 月 14 日