- Hey there, folks
and welcome back.
By popular demand,
we are revisiting the hit smash,
surprise
smash hit of the summer,
winter.
When did it come out?
Winter.
In the dead of winter.
This is episode two
of "What's in the Fridge?"
(playful music)
(mouth clonks)
(engine vrooms)
(tires screech)
(Andrew gasps)
(beep)
God damn it.
Okay, all right.
Just let me know if you're gonna do that next time.
What are you pointing at?
Stop it.
You freaking me out, Brad.
Don't do that.
(ominous music)
That was spooky, I didn't like that.
Hey guys, we're back at the fridge.
(hands clap)
We are,
you know, I'm sorry things are a little bit messy,
we've been filming with Alvin all week.
He's got a way better work ethic than I do,
so the place is a mess 'cause he shot like,
three episodes at once.
Because he's in his twenties
and he's not
an old man like me that's
in the last few years of his life.
We have, what's this?
What do we got in here?
(tin foil crumples)
We have a mystery sandwich?
Whose sandwich is this?
It's full of vegetables, so.
Ooh, looks delicious.
- [Brad] Yeah, episode done.
- Yeah, I mean we just kinda found something to eat, right?
- [Brad] Exactly.
- What's in the fridge?
Half a sandwich!
Anyway, folks, till next time,
this has been "What's in the Fridge?"
Oh.
Blech.
Ugh, it's very soggy.
Got some store-bought guac.
Eh, I'm not a big store-bought guac guy.
That's some, ew!
Some leaky tofu hoo hoo hoo hoo hoo hoo!
(Andrew laughs)
That's a design flaw.
What do we have in here?
What the hell is that?
More guacamole?
How much guacamole we got in this house?
I didn't realize that we were so guacamole,
more guacamole!
(Andrew laughs)
- [Brad] Maybe we just need to make chips.
(dark music)
(static hisses)
(ominous music swells)
(item pounds)
(Brad whispers)
I guess that's a bad idea.
- No.
I don't wanna die that way.
Hah! Quark!
We got quark.
What are we doing with quark?
Can't even read half of this.
- [Brad] What the hell is quark?
- It's a cheese, Brad.
We have some,
it's a concentrated, sort of, beef stock base.
(refrigerator door beeps)
(door clanks shut)
(beep)
(Andrew laughs maniacally)
This is what we're making, folks.
Can you guess what it is?
- [Children] No!
(plastic lid pops)
- Ooh.
This cookie dough
I made on Sunday.
It is Friday.
You do the math.
And,
those of you in the know,
will know
that my risk of contracting salmonella
just skyrocketed.
(Andrew laughs)
And that,
aging cookie dough,
in the fridge,
mmm,
develops and deepens its flavor,
improves its appearance and its texture.
We can't legally recommend
that you age cookie dough for longer than three days.
Instead, bake it
into,
what about one of those giant cookie cakes
that you get at the mall?
Like the big,
the big (beep) cookie,
the big cookie.
- [Brad] Uh, Cinnabon.
- No.
What we're gonna do is we're gonna make
the birthday cake that you never had growing up.
(Andrew laughs)
Which, if you're anything like me,
you never got.
For some reason, why did I never get a cookie cake?
It's not like they were more expensive.
If anything, they were less expensive.
Why didn't I ask for a cookie cake?
It's better than a cake.
Sometimes, Brad,
I'm just waiting for the fridge to go off and start beeping
in 3, 2, 1.
I was really hoping I would nailed that, but.
(tongue clicks)
I could just keep doing it until it happens.
We could pretend that it went off.
- [Brad] Let's do it.
- I was really hoping it would happen then, too.
So, that would be funny.
But I'm just gonna keep going with the bit,
hoping that any second now,
it's just gonna interrupt me and be like,
"Bap, bap, bap, bap!"
And I'm gonna be like,
"Oh no, the refrigerator alarm's going off!
What do I do?
Whoa!
Whoopsie doopsie!"
(Andrew laughs)
And, we'll all have a really good time.
(Andrew sighs)
- [Brad] Just, Andrew,
just let it go.
Just let it go.
(hand slams)
- [Brad] What's on the counter?
Take three.
(movie slate smacks)
- [Andrew] What's on the counter, Brad?
Well, I'll tell you.
(sparkly music)
This is a chunk of
cookie dough.
(sparkly music)
Hmm.
And inspired by my
experience this morning
(sparkly music)
after my second coffee.
(mellow jazz music)
Cookie dough gets better with time.
We can't legally advise you
to keep cookie dough in the fridge
for longer than three days.
This has been in the fridge for five.
I'm putting my,
and my dear friend and associate, Brad's
and my fiance's health at risk,
for your entertainment.
This is what being a YouTuber means.
I'm wearing gloves,
because I have to kinda,
this cookie dough is solid as a rock.
So I need to kinda break it up
and I just don't want to get, you know,
it's so old
(Andrew laughs)
that it feels weird to get my hands.
Whatever.
- [Brad] Jess already seems to think it's a bad idea.
- [Andrew] Just let me do this.
Shut up.
I'm breaking this up and massaging it
'cause I wanna like,
you know, press it down really thoroughly into the pan.
(Andrew grunts)
And it's gotta break up a little bit.
It was very, very stiff coming outta out of the
(Andrew blows short raspberry).
It was very.
(Andrew sighs)
The cookie dough is stiff
and I'm massaging it to break it up.
Do you get what I'm doing?
Is this clear?
One of the advantages of making this at home,
versus getting it at the mall,
is first off, that it's more expensive, more time consuming,
negligibly better.
This surely has to be cheaper.
I mean, we used some nice high-end chocolate
in this cookie dough, but sure.
I'm not gonna speak to this.
(Andrew laughs)
This is a bad idea.
(hand slaps)
I'm gonna go ahead and pretend that I didn't say that.
- [Brad] So I shouldn't include this in the edit?
(note beeps)
- You're going to now that you said that, you dick.
One of the advantages of doing this at home
is that instead of doing it in some dumb aluminum pie tin,
we can do it in some cast iron,
which is gonna give it a nicer crust
and it's just gonna look nicer.
Isn't that,
wouldn't you rather eat a cookie out of this
than a pie plate like some kind of dog?
(tongue clicks)
- [Brad] Woof.
- [Andrew] Where's the butter?
Is there no butter in this house?
How do we not have butter?
Oh, we have butter.
Well, not that much.
(plastic clanks)
Why does this butter smell cheesy?
It's cheese?
There's no way.
- [Brad] Andrew.
- What?
- [Brad] It's in your beard.
- That's insane, Brad,
how does butter get in a beard?
That is the weirdest tasting butter.
- [Brad] I think you've just gotten salmonella
in various ways.
- I think, yeah,
this is my last episode, Brad.
(glass clinks)
Let's see.
Any other butter-like objects?
I got butter upstairs, but is that fair?
It's not fair, is it?
Should I make this cookie with bacon fat?
I think I should.
(Andrew laughs)
Yeah!
We don't have any butter.
One thing we have a lot of is bacon fat.
We've been making a lot of bacon recently,
because this is an internet show.
So.
(Andrew sniffs)
That smells fresh as a daisy.
I'm just going dig in there.
And that is gonna be a much better
thumbnail and title, I think.
Bacon fat, cast iron cookie.
Shut up.
- [Brad] There's still butter in your beard.
- Seriously?
This whole time there's been butter in my beard?
(Andrew laughs)
Oh, that's hilarious.
(Andrew chuckles)
It's funny.
Okay.
So.
I have greased up
my cast iron skillet
and now I'm gonna press out the cookie dough
into the pan.
Blech.
(Andrew laughs)
I already think this is a weird idea.
- [Brad] It's probably gonna taste like cured meat.
- Yeah.
And?
I'm cooking this at 350 degrees Fahrenheit with convection,
because I wanna form a crust fast.
I like to bake my cookies so that there is a
razor thin crust,
ensconcing an absolutely molten gob of cookie dough.
Stick around, won't you?
I'm here on the "Basics with Babish."
- [Brad] "What's on the Counter?"
I mean, "What's on the Fridge?"
- Hi. Sorry.
- [Andrew] Settle, everybody settle on set.
This is a hot set.
It's a live hot set.
- [Brad] We're shooting, who's in the kitchen?
(camera swooshes)
- It's Jess.
- I wanna talk to you a little bit about this cookie dough.
If you wanna see how to make the Babish cookie dough,
check the
(Andrew blows raspberry).
This one has been augmented with three,
that's right,
three different kinds of chocolate.
(bowl clanks)
(plastic crinkles)
(glass crashes)
This is dusty now, but I'll still eat it.
- [Brad] We're definitely getting salmonella now.
- This is Valrhona Caramelia chocolate.
It is a very, very special kind of milk chocolate.
It's very hard to find,
it's expensive,
but it's the only milk chocolate that I really, truly like.
It tastes toasty and caramelly.
And we have that in there
with the batons of chocolate that you put in croissant.
Those are 49%.
And then some
Scharffen Berger,
70-something percent, I don't know.
There's chocolate in there.
There's three different kinds of chocolate in there,
there's a great balance of different flavors.
Gonna throw it into the 350 degree Fahrenheit oven,
with convection,
for anywhere from 15 minutes to a half hour.
I have no idea.
I'm just gonna keep a close eye on it.
I will be back in a minute to see what the (beep) happens.
There's nothing here.
There's no bit.
There's nothing to do with this joke.
It's not going anywhere.
(Andrew sighs)
- [Brad] But the butter in your beard's gone.
- My butter beard?
- [Brad] What's in the oven?
Take six.
(movie slate claps)
- [Andrew] God, you just keep switching it up on me
and I just can't keep up.
So.
(cast iron scoots)
It's been about 20 minutes
and this guy is looking hot, nasty-ass fresh.
So, we're gonna let this cool off significantly,
because,
it's very soft.
I just barely cooked it.
So, it's like, you know,
brown on the outside.
I'm hoping it's very melty on the inside.
In the meantime
(pan clunks loudly)
we can make some frosting.
Actually, you know,
maybe we should rethink that.
Because I've never understood
why they put frosting on a cookie.
So what do we put on it?
That isn't frosting?
'Cause I feel like we could be more creative.
What can we make?
What would be good?
What would be good on a cookie?
- [Brad] We could melt down the floor chocolate
and, like, squirt that on there.
(eyeglasses clank)
- We could melt down the floor chocolate
and just kind of roll around in it,
like a bunch of hot little piggies.
(pig squeals)
Should we just do ice cream on top of it?
We could do ice cream instead of frosting.
It'd be a hell lot easier on me.
We have some cool ice cream, too.
Alvin's friends make some really cool ice cream.
They have like a, rose ice cream with some kinda
stuff in it.
(Andrew laughs)
This is probably be pretty good.
Oh, yeah.
(freezer door shuts)
This is interesting.
So, Alvin's buddies make this.
Sundae Service Creamery.
This one right here,
that he gave us four tubs of,
that we've already gone through two of,
is their Earl Gray Strawberry Cheesecake.
And they gave us a discount,
'cause the cheesecake is spelled with two e's.
This is actually a collector's item.
It's worth a great deal to me.
Is there anything else we can do to augment this,
to make it a little more interesting?
Let's think.
What?
Besides just throwing a scoop of ice cream on here
and making it melt and look pretty,
what could I like, shave on here?
What would be cool?
(elevator jazz)
Why don't we take a look?
- [Brad] Yeah.
- [Andrew] Let's go to the fridge, see what we got.
(plastic crinkles)
What is that?
Is that?
That's octopus.
That's octopus!
(lightening strikes)
How about we make a caramel?
Why don't we make a nice, warm caramel?
That'd be a good time.
I'm not even gonna measure it, it'll be fine.
(elevator music continues)
We have heavy cream.
That's helpful.
Throw in some like, vanilla paste in there.
What else?
- [Brad] More bacon fat?
- [Andrew] No.
Maybe.
No!
Maybe.
Miso.
Miso caramel.
We have miso.
We have miso, folks.
What is this?
Is this miso?
This is miso.
Miso is an excellent flavor additive
'cause it's full of monosodium,
naturally-occurring monosodium glutamate.
So this is like,
a great way to amp up meat flavors and savory flavors.
But, it also works really nice in sweet flavors
'cause the miso is used all the time in different desserts.
And I have had a miso caramel before.
So.
To make caramel,
I've got this sugar-water mixture.
(pot slams)
So we're cooking the sugar-water mixture
to a stunning
350 degrees Fahrenheit,
which is
hot.
So you gotta be really careful when you're doing this.
And then when you add the cream,
it really like, you know,
foams up and it feels like it's gonna, you know, overflow.
So you gotta be careful,
you gotta be brave.
You have to be strong.
You have to be smart, you know?
Okay?
It's 2022.
That's looking a nice shade of amber gold.
It looks like we are there.
I'm gonna take it off the heat just in case we are there,
'cause, I think we are.
Three...
Whoop, yeah, no we're there.
356, nice.
(thermometer clinks)
And then we must engage in the positively
terrifying ritual
of slowly
adding heavy cream.
Whoo!
Bit more.
(whisk clinks)
And that should yield
a pourable,
caramel sauce.
Oh, yeah!
There it is, look at that.
Bit more.
(elevator music soars)
That is caramel.
I'm just gonna let that cool off a little bit.
Okay.
- [Brad] Andrew, what is this,
what's on your countertop?
What is that?
(item clunks)
This box.
- [Andrew] Oh, this?
- [Brad] Yeah.
- [Andrew] Nothing.
It's a medical instrument.
All right, this is still wicked hot.
It's looking like a nice caramel.
And now, I'm going to add the miso.
Probably two tablespoons worth.
Whisk that on in there while it's still nice and hot.
Ooh, look at what it just did to the color.
Turned nice red.
Look at that.
Once it cools off,
it'll pour nice,
and nice and nice over our nice stuff.
I make a cooking show.
Let's give it a taste, shall we?
(spoons clanks)
Let it cool off a lot.
So I don't hurt myself.
(Andrew blows on caramel)
(Andrew mock pants like a dog)
Mmm.
Oh.
Mmm.
Oh.
- Oh.
Oh, you're gonna like that.
You're gonna like that.
- Miso caramel, ladies and gentlemen.
(cheery jazz flute)
Something that I definitely did not invent.
I had it at a restaurant somewhere.
I just don't remember where.
Whoever came up with this,
thank you, you're smart.
(whisk clinks)
Okay.
(Andrew sighs)
(bowls clank)
This is what we made out of what we found in the fridge.
A dry-aged, bacon fat skillet cookie.
We have Alvin's friends' ice cream
from Sundae Service Creamery.
Earl Gray Strawberry Cheesecake ice cream.
And then,
we have
some salted miso caramel.
That's a little drippy right now
'cause it's still quite hot.
But as soon as it hits the ice cream,
it's gonna help the ice cream melt
and it's gonna solidify.
And it's going to be gorgeous.
Shall we?
So.
Big ol' zip!
(Andrew laughs)
Okay, guess that's the scoop.
There we go.
Let's make it a double.
Look at that.
I'm just gonna drizzle this on using
the whisk.
That's what it's called.
(Andrew laughs)
The whisk.
Whoo hoo!
Oh, boy!
And a garnish.
Just a little bit of floor chocolate.
There we have it, folks.
Not bad for some leftovers, am I right?
I mean, we made it with stuff
that most people don't have in their fridge.
So it's pretty unfair.
But, luckily we had Alvin in the kitchen
bringing us all different kinds of cool goodies
and I think we turned it into
something that's gonna be pretty derned delicious.
(Jess clomps)
All right, folks!
(silverware clinks)
- Okay.
- Thank you for-
- Big fork for the gal.
- And, thank you.
- Little fork for the fella.
- Thank you.
- Let's eat this.
- Yeah.
- [Alvin] Oh, my God.
- Oh.
- I'm gonna try some of the cookie and the caramel first.
- Oh, that's right, well.
- Whoa.
Whoa.
The bacon fat and miso.
Oh, the caramel.
I must've overcooked it, it's hardening.
- Uh oh.
(Jess laughs)
- Still fun.
- [Jess] Oh my God, this is great.
- [Andrew] Which means we have like,
caramel candy on top of it.
- [Alvin] Mmm hmm.
- [Jess] Mmm hmm.
I made a mess.
- The bacon.
Like, the bacon flavor.
- It works.
- Brilliant, yeah.
- It works.
- Mmm hmm.
- I don't believe it.
And it develops.
You start with the,
you get hit with the Earl Gray,
that melts away and then you just got caramel and chocolate.
(beep) that's good.
- And,
it's healthy.
- But only when shared with friends.
(jazz flute continues)
Mmm.
Yeah, I don't mind making this more often, I think.
- [Jess] Hmm.
- [Alvin] We gonna just eat all of this now?