- Thank you very much to Samsung
for sponsoring this episode.
As you can see, I've got the Samsung Bespoke four door,
French door fridge, and I absolutely love it.
You're going to be seeing a lot of it
in "What The Fridge" episodes.
Of course, it's "What the Fridge."
It's a fridge.
This is the name of the show.
With Samsung, you can customize your fridge panels
just like these.
It's super easy to do.
The whole process took me about 15 minutes.
And if I ever want to change the design,
I can always order a new one
because the panels are super easy to swap out.
Head to the link in the video description
to create your own MyBespoke panels
for your Bespoke refrigerator.
You know what I was thinking about in the shower
this morning was if we did, like in "Beauty and the Beast,"
the first musical number where all the French people
are popping out of their windows
and saying, "bonjour, bonjour."
And I was imagining doing that,
but you just cut around to me
popping out from behind different things,
but cut it to the same like, you know, pace.
So it's like, bonjour, bonjour, bonjour, bonjour, bonjour.
- [Kendall] I like that.
- [Steve] Wait, for what is this for?
- To say hello.
- [Kendall] Oh, that's nice!
- Because I want you guys to be my guest.
- [Kendall] Yeah.
- [Steve] That's a different song.
- Yeah, but, yeah.
Welcome back to "What the Fridge."
The show where we look inside of the fridge,
see what's in there, make something.
It's a universal experience.
We've all done it.
We've all been there.
We've looked in the fridge, we're like,
"What do I make in this fridge?"
And then you make something.
And that's what we're going to do here.
(gentle music)
Folks, I have been waiting very patiently to do this.
We have some film on these doors ripe for the peeling,
and I've been waiting to do it for quite some time.
(inhales deeply) And the time is finally here.
(ethereal music)
Need a better grip.
(peel crinkling)
(ethereal music)
Oh, yeah.
(fridge door slamming)
Straight down.
That's the key.
Gotta go down.
Oh, my God!
(ethereal music) (peel crinkling)
Oh, who needs drugs?
(ethereal music)
- [Steve] Whoa.
- Right?
Our cup runneth over.
Just did a chicken leftovers episode.
So we have all different manner of chicken soups,
chicken pot pie filling.
Could make a chicken pot pie.
Feels a little cop out, like.
So maybe I'll find something a little more creative,
adventurous, harder to do, worth watching.
Let's see, we got some hot dog buns,
which means that perhaps there's some hot dogs.
Yep, all right, we got some hot dogs.
Mozzarella cheese sticks.
- [Steve] I see where this is going.
- Where?
- [Steve] We could just eat cheese and hot dogs.
- Yeah, we have some ground beef.
Could make a burger?
Got a couple different cheese options here.
Some older age stuff like your Parmesans, your Romano's.
Philadelphia cream cheese expires October 24th.
This is still good.
I could make like cream cheese-centric dish.
Sausage casings, okay.
I could make some kind of sausage.
There's the ground beef.
I could do like a beef sausage of some kind.
I'm going to check the freezer.
Okay, coffee, chilies, ooh.
Bunch of little bird's-eye chilies.
That could be fun for something.
Ground pork.
Could I do a pork sausage of some kind?
I could do like dumplings.
I could do, 'cause there's the chilies.
Are there chives or scallions?
Scallions.
I don't have dumpling wrappers though.
What can I do with this?
(ethereal music)
I think I got it.
All right, this is a little out there.
This is a little wild.
So, we're in pot sticker land,
but I don't have dumpling wrappers.
But what gave me an idea is the hotted dogs.
So what if, bear with me here.
Corn dogs, okay?
But instead of the hot dogs,
I were to make a pot sticker flavored sausage
with this ground pork.
And then instead of corn batter,
I were to do, like, a scallion pancake batter.
The look on Nico's face confirms it's a good idea.
I'll do an impression.
(camera shutter clicking)
Universally recognized as, hmm!
(reticle beeping)
Strewn before you are the ingredients
for the pork filling for pot stickers.
So we're doing like a scallion pancake pot sticker corn dog.
That is going to be a hard video to title.
Whatever title you're seeing down here right now,
I truly wonder what it is.
Let's get started.
Pork, a pound's worth.
I'm going to do one whole scallion,
going into the pork mixture.
I'm going to grate some lemongrass in there.
This is not a typical inclusion,
but we have some and it's probably going
to taste really good.
Flying economy, because microplane.
We do not have any cabbage.
So that's going to be the one major omission here.
But I think that I would leave that out
even if we didn't have any.
I would still leave it out, okay?
It's not because we don't have any,
it's 'cause I don't want it.
So I'm going to grate this ginger in there.
Again, a solid inch.
I mean, inches mean different things to different people.
An inch of ginger is different than an inch of lemongrass.
I mean, for God's sake, look at the difference in thickness.
Okay?
It's not the length that matters,
it's the girth when it comes to grating stuff.
(mellow music)
I'm sorry.
Let's get some carrots in there.
This I am going to use a peeler for
because, oh, it would just feel weird not to.
It's a carrot.
(mellow music)
Am I right, fellas?
Carrot's in.
We got to do garlic. We got a whole head of garlic.
Just kind of press her down on the table like that.
You don't have to do it head down. Just there we go.
And, look, everything just comes right apart,
as if by design.
Take that atheists.
Egg, whack, crack.
That was cool.
I should have beaten it before. (laughing)
Damn it!
This is toasted sesame oil, tablespoon.
Dark soy sauce, eyeball tablespoon.
One tablespoon of mirin and salt and pepper.
(mellow music)
(mixture squelching)
So, I don't know if when I form this onto the stick
and then batter it and fry it,
I don't know if it's going to be exposed
to enough heat for long enough to cook the sausage.
So, I'm going to do both.
I'm going to pack some onto some sticks
and just leave 'em raw and maybe throw 'em in the freezer
to firm 'em up a little bit before dunking them.
And then the other ones I'm going to bake,
so that they're pre-cooked.
Kind of like every other corn dog,
we usually use a pre-cooked sausage.
And none of us will get botulism.
Here we go.
Meat's on the sticks.
I'm going to bake these probably
for, if I had to guess, 10 to 15, to 20 minutes.
We'll see.
Come on, give me a break.
15 to 20 minutes to cook that much sausage through.
- I roasted sausages the other day at 400,
no, at 425 for 40 minutes.
- I did not roast sausages the other day.
So, clearly I'm not in in any position
of advantage in this debate.
And I will cede to you entirely.
These are going to go into the oven for about three hours.
(Kendall laughing)
And then I'm just going to throw them away
and eat the raw meat.
Okay, now I'm also going to do four more.
These I'm going to shove in the freezer
for about half hour because I don't want them
to freeze fully, but I want them to firm up
to the point where if I dip them in a thick pancake batter,
they don't slough off like yesterday's news.
(mellow music)
Dipping sauce, this is quite simple.
Two parts soya sauce to one part vinegar.
And then we got a tablespoon of sugar.
Our little nubbin of ginger, scallions, and sesame oil.
Tablespoon of the stuff.
I'm also going to add, I have this chili crisp seasoning,
which is like chili crisp minus the oil.
Mm!
(mellow music)
These have been going for about 13 and a half minutes.
Significantly shorter than somebody postulated.
- [Kendall] I'm sorry.
(mellow music)
- I didn't say anything.
I did.
We'll now formulate our pancake mixture.
(mellow music)
So what I'm doing for the pancake batter
is I'm taking our pancake recipe,
just like normal pancakes, not scallion pancakes,
'cause that's the consistency I want.
But I want to basically take away some of the sweetness
and add some of the scallion pancake flavors.
First, the dry ingredients.
10 ounces of flour, all purpose.
Whisked together with,
normally we add three tablespoons of sugar at this point,
but I'm just going to do one tablespoon,
because I don't want these to be too sweet.
Half teaspoon of baking powder.
One teaspoon of kosher salt.
- [Steve] What about Himalayan rock salt?
- Don't get me started on Himalayan rock salt.
(mellow music)
Don't.
Onto the wets.
We're looking at two large eggs.
A quarter cup of vegetable oil is normally what we do.
But what I'm going to do is I'm going to substitute
half of that with sesame oil.
Again, bringing the flavors
while keeping the recipe pretty much the same.
One and a half cups of whole milk.
I'm going to beat these together into a homogenous mixture.
And it wouldn't be scallion pancakes
without pancakes, without scallions.
Damn it!
All right, so I'm going to add the scallions
to the wet ingredients.
Wets to the dries as prophesied.
And I'm just going to gently whisk these together.
Pancake batter can and should be a little lumpy.
And then, like I mentioned before, we have some dogs.
I don't know what to call these things.
We have some sticks that are fully cooked,
and I think those are going to work.
And we have some that are raw,
but have been frozen to a state of stiffness.
I'm going to start with those
because I don't think they're going to work.
And that's how good television is made,
by starting with the bad thing
and concluding with the good thing.
(mellow music)
To dip, the best way to get batter onto a corn dog
is with the old faithful Tom Collins glass.
This is good practice to lightly, lightly,
lightly coat whatever this is in cornstarch.
Especially if you're using like a straight up hot dog,
it's got no grip.
This basically creates a textured surface
upon which the batter can stick.
Okay, here we go.
(mellow music)
Okay.
It's sunk to the bottom like a stone.
And it sounds like,
see this sounds like fried chicken maybe,
because towards the end of cooking fried chicken,
all these juices have have built up underneath the crust
and they start leaking out.
That's basically water, moisture that's hitting the oil,
that's like bubbling quickly to the surface.
And it's scary and I don't like it.
I don't like it.
All right, I'm pulling it, it's time.
Okay, I'm going to poke it.
Yeah, I think that's done.
(mellow music)
- [Steve] That is juicy.
- It is juicy.
One might say far too juicy.
Because it ruined the texture of the inside of the pancake.
It's like kind of gummy.
Yeah, this doesn't work.
It tastes good though.
That's what you want to see.
(Kendall laughing)
Ugh!
(light upbeat music)
Samsung's not paying me extra to say this.
This is just the coolest feature I've ever seen
in the fridge world and I've seen my fair share
of fridge features.
This is a pitcher that you put in the door
and it automatically fills
as soon as you put it in the door.
You ever heard of "You kill it, you fill it"?
You ever grow up with one of those, you know,
filtered water jugs in your fridge
and it would cause unending familial turmoil,
because somebody would drink down to this point
and be like, "I'll just put it back in the fridge,"
and then you get in trouble for it,
even though you didn't do that, your brother did it?
And it does have an infuser.
It's this thing right here.
You fill can this up with cucumbers,
mint, lemons, limes, hot dogs.
I just love that it automatically fills
as soon as you put it in the door.
You never have to worry about it again.
Samsung, innovating, still.
(mellow music)
Straight out of the batter.
Gently, carefully into the oil.
I'm going to do more than one here
'cause I don't want to have just one corn dog
to show for all my efforts.
Yeah, these are all floating.
The other one didn't float.
It's got to be because of the sausage, which is great.
Because when they sit on the bottom of the oil,
they hit the direct heat of the bottom of the pan.
So now they're floating like angels
and are going to come out much more evenly cooked.
Kids, right?
They grow up so fast.
Okay.
We have our pot sticker scallion pancake corn dogs,
that we, I think, invented.
I don't think this has been done before.
I don't want to speak out of turn,
but I can't imagine that this has been done before.
Maybe with good reason.
Let's find out.
(mellow music)
Mm!
(mellow music)
That's really good.
I wish that the corn dog element were, like, crispier.
But it's like a scallion pancake.
The scallion pancakes have a good chew to 'em.
It's got like a nice chew.
(mellow music)
Mm!
Okay, okay, that's good.
I don't care who you are.
That's good.
Yeah, let's go get the taste testers.
- Yeah, dude.
You know what this looks like?
It looks like a breakfast corn dog,
but with, like, blueberries in it.
- Oh, it does look like a pancake.
- Yeah, right? - Yeah.
Those are the best, dude.
- One time. - Dig in, boys.
- Cheers. - Cheers, again.
(mellow music)
- Mm!
The texture of the coating is really nice.
- [Host] Oh, see, like, I wanted it to be light and crisp,
but it's actually kind of chewy like a scallion pancake.
So I'm not mad at it.
- Scallion pancake thing going on.
It's really tasty.
Aesthetically, it's pleasing as well.
- (laughing) It just poured right through.
(all laughing)
Oh, my God.
(all laughing)
Bonus feature
- Juicy. - Oh, you can drink it.
It's like a straw.
- That's so awful.
- This is good.
- Thanks, guys.
- Thank you so much.
- Well, we need some for Nico too.
Thank you guys for coming.
Thank you.
- I just got back from Asia.
- I'm definitely in trouble now.
That's great.
Well, what's in the fridge?
Scallion pancake pot sticker corn dogs.
(mellow music)
Make them?
Thanks again to Samsung for sponsoring this episode.
As you can see,
I was able to customize my panels
on my Bespoke refrigerator.
Just have to go to the Samsung website,
pick which panels you want to customize,
and then I added the Batters logo on both the doors.
You can also add photos that cover both doors
if you want to bring one of your favorite memories
into the kitchen.
I've been really, really happy with this fridge.
And I love knowing that if my kitchen style ever changes,
I can swap out the panels easy-peasy.
Head to the link in the video description
to create your own MyBespoke panels
for your Bespoke Samsung refrigerator.
(mellow music)
(mellow music fading out)