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  • JAKE: "I am ready to receive instruction from the realm of creation above me"

  • "for the sandwich I am about to conceive."

  • "I am open. Use me."

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

  • we're taking a stab at Jake's Perfect Sandwich from Adventure Time

  • which of course starts with a steak sous vide.

  • So we've got a nice boneless ribeye here that we're going to salt and pepper

  • before placing into our vacuum sealed bag with both thyme and rosemary.

  • I'm going to distribute those on each side of the steak.

  • We're going to vacuum seal it and place it into a 135°F SousVide.

  • Normally, I'd want to go for more like 115°F,

  • but, hey, Jake's the sandwich expert, not me.

  • About the only birds that I'm going to be able to find eat in New York City

  • are pigeons and I'm not going to eat those,

  • so I've got a Cornish game hen here that I'm going to de-bone

  • and broil so we can put down the sandwich and eat the entire thing whole.

  • De-boning a whole chicken is hard, but de-boning a Cornish game hen is more like surgery.

  • I do not recommend anybody ever try doing this, ever.

  • If you're going to try this at home, just use a couple chicken thighs or something.

  • Next up, we have the interesting challenge of how to tackle "lobster soul".

  • I would imagine that lobster soul is a pretty mellow lobster flavor,

  • so, to me, that meant making lobster aioli. Lobster soulioli. Lobster soli. Whatever.

  • Break up the shell of one lobster tail and cover with vegetable oil

  • before blending into little pieces and simmering for about 45 minutes on the stovetop

  • until you are greeted with lobster flavored oil.

  • This has lots and lots of delicious applications, but we're going to use it to make a sort of lobster mayo.

  • So, we're going to squeeze the lemon into three egg yolks, blend to combine, and once the oil is cooled,

  • we're going to drizzle it gently down the side of the cup until it settles on top

  • and then blend on high speed until we get a nice, creamy lobster soulioli.

  • There's, of course, bacon on this sandwich

  • and I roast my bacon in the oven so I can render all the fat

  • and now I get to brush it on top of our Cornish game hen,

  • that I'm going to throw into the broiler for about 10 minutes or until browned and cooked it through.

  • Some sweet onions play two roles here:

  • both as a sandwich topping and as a way to try and elicit some tears for salt.

  • So, I'm going to rub a bunch of stinging stuff in my eyes until, finally, I yield a drop of salty face water.

  • We're finally getting ready to assemble our sandwich, so we're going to torch our sous-vide steak

  • so it's got a little bit of color on it and it isn't so gray and nasty.

  • And keep your torch handy because we're going to slice it open our massive loaf of bread

  • and hit that with the torch as well.

  • I don't really recommend this. It was not an efficient way to toast the bread.

  • I would just throw it in the oven, but it was kind of fun to do until my torch ran out of fuel.

  • Spread both sides of the bread with cream cheese

  • before slicing up some dill pickles and shingling them on one side of the sandwich

  • while picking some fresh dill and sprinkling that over the other side of the sandwich.

  • Some chopped up hard-boiled eggs, our quote-unquote "bird from the window",

  • some common cucumbers sliced thinly,

  • sweet yellow onion,

  • sliced Roma tomatoes,

  • and now the tricky part: laying our steak on top. This thing's starting to get a little precarious.

  • Some real teardrops for salt (not totally necessary but I'm a completist),

  • and then our lobsters soulioli

  • and, of course, about a half pound of bacon.

  • At long last, it's time to finally top up our sandwich, squish it down,

  • and achieve maybe the greatest cross-section in the history of this show.

  • You can't hear me but I'm giggling like a little girl right now

  • because I'm trying to figure out how I'm going to actually take a bite of this thing.

  • It's not exactly physically possible

  • But I'm no quitter so I'm going to

  • slice off sort of a piece of this sandwich and try to roll it into a shape that I can fit in my face.

  • Now, I was a little stunned by my first bite.

  • It was a lot of flavors and textures all happening at once.

  • But it was a pretty damn good sandwich.

  • For dinner that night, I took it apart and ate it in pieces like a four-course meal.

JAKE: "I am ready to receive instruction from the realm of creation above me"

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B1 中級 美國腔

和Babish一起吃飯。傑克的完美三明治從冒險時間 (Binging with Babish: Jake's Perfect Sandwich from Adventure Time)

  • 76 3
    Amy.Lin 發佈於 2021 年 01 月 14 日
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