Hello and welcome to FridgeCam.
If you eat food then this is the show for you.
Coming up in the fridge today we have a chuckle at food that looks like Donald Trump.
We have a mass debate about which is the ultimate American food.
But first… we need to cook the food to debate about, so let’s go head-to-head-to-head for an All-American Food Battle.
American classic, meatloaf, and I am more out of my depth than a wall-building,
cat-grabbing business man in a suit who built an empire out of nothing but a million dollars.
And it starts by chopping up onion and garlic and then pretty much putting all of this in a bowl.
Meatloaf is very similar to Trump, isn’t it?
I mean, you look at it now and go, how did that meal
get to be one of America’s all-time greatest and most famous dishes?
Really good point.
It’s not standing up to the battle.
Pork mince, beef mince, oats, one cracked egg, pecans, chopped jalapeno,
marmalade, tabasco, more tabasco, tablespoon of cumin, chilli flakes, paprika, parmesan, cinnamon.
Mix, mix, mix.
You know what? Let’s do your intro for you.
You step back.
Something, something, something, I’m going to make something that I’ve made a thousand times and chilli.
It’s going to be spicy ‘cause I’m a lad.
It starts by browning off my mince.
I think it’s fair to say we all know what the ultimate American dish is.
Meatloaf! Chilli!
It’s a burger! I’m going to get my beef mince in a bowl with some nutmeg, sriracha and a pinch of paprika.
Did you say sriracha? Wow! Oh my goodness, a sesame seed bun! Wow!
Grated beef dripping in my burgers. It’s taking my burgers to a whole new level.
Mediocre.
Now, we’re going for a Texan chilli which means a couple of things.
First of all, no beans.
And I know, to a lot of people, including me,
that sounds slightly strange, but no beans in this Texan chilli.
Number two, no tomatoes.
I know, crazy.
And number three, we’re making it hot, like, really, really hot.
My mince is browning in the pan, now that’s going to take longer than you think.
10 to 20 minutes to get some really nice crispy bits and some good colour on it.
In the meantime, I can dice an onion and some garlic and prep my chillies.
We’re going for three different types of chillies.
We’ve got habaneros, we got anchos, and we got cascabels.
I know, I’ve not heard of them before either.
Patties done and into the fridge.
Now onto the next most important thing about a burger, the bacon.
I’m adding a bit more sriracha, some honey and some paprika.
Give that a mix up, spread it over your bacon,
into an oven for 12 minutes and you have the sexiest assed bacon you’ve ever tasted.
My meat mix is mixed and now I’m going to line this baking tray with bacon.
This dish has so much pork in it,
you wouldn’t want to leave it alone with David Cameron.
Let’s pack meat on top of other meat.
What happened to this bit of onion?
What bit of onion?
This now goes into an over for a certain amount of time at a certain temperature.
200 degrees for 40 minutes.
One of the last steps for this dish is to get some beef stock and pour it into the pan
and then leave it for about two hours to simmer gently,
reduce and become the ultimate chilli and therefore
the ultimate American dish for an Ultimate American Battle.
I am surprised that you’ve gone for a burger.
Why?
Because I was expecting you to go for Putin
and then claim it’s somehow magically being reformed into some sort of American dish.
But instead you’ve actually stuck to the brief.
And it turns out, when you do stick to the brief, it’s boring.
You know what, I might freestyle it.
If that’s what you want from me, I’m going to ignore the recipe
and make something new up.
Okay, great. Yeah. That’ll be great. Excellent.
He’s even more outside the battle now.
I’m not sure about this bit. Kind of making it up.
I’m thinking, making a burger sauce, mix that with my lettuce leaves and my onions.
I’m sure that’ll work. Mayonnaise in.
I know we told Barry to freestyle.
He’s taking it to heart.
Oh, he really is freestyling, isn’t he? -Yeah.
What does every burger need?
Another burger.
Apart from another burger.
Oh, now we’re talking, bacon.
No, I got that, and… just say what I’m holding, onion rings.
Onion rings.
And to make onion rings you slice rings of onion
and dip them into self-raising flour and sparkling water.
Also, making a tomato sauce to go over the top of my meatloaf.
So, that’s just garlic, onions, in a pan… they’re so strong.
In with some tomato puree, 2 tablespoons of smoked tabasco,
chopped tomatoes going in, and a bit on the side.
Crumble in a beef stock cube and 200 millilitres of water.
Now, I simmer that for about 15 minutes.
It looks like I know what I’m doing.
Do you want to know how to make an amazing mustard mash?
You do? Well, come over there then.
Peel four baking potatoes and quarter them.
Chuck them in some cold water in a pan and bring that up to the boil.
Cook that away for 20 minutes then drain the potatoes and pour in some milk,
add some butter, give them a nice big mash,
and then throw in a dollop of Dijon mustard.
Now, we could just serve this chilli on its own with some rice, with something like that, but no!
We’re going to go in for some toppings, we’re going to dice up a red onion,
we’re going to have some sour cream, we’re going to grate some cheese over the top,
we’re going to gratinate the cheese. And then we’ve got some green stuff to put on it as well.
It’s going to be brilliant and we’re going to serve all of it with some saltine biscuits…
crackers, ‘cause we don’t have the saltine biscuits in the UK. Saltine biscuits.
So, it’s been half an hour. I’ve got my tomato sauce
and I’ve got my meatloaf which I’ve taken out 10 minutes early.
I’m now going to baste it with this tomato sauce
after I’ve blended it up and then put it back in the oven.
Oh no, I baste myself.
Oh no. Why mate, a white t-shirt in a battle, you’ve made that mistake before.
The pan we were cooking the burgers in earlier,
give them a wipe down and then back in with your bread.
Give it a quick flavoursome toast.
Finally, I’m going to cut the meatloaf into slices
and then I’m going to put Panko breadcrumbs and cheddar cheese on the top.
Get it back into the oven for two minutes to gratinate.
Ah, this is the mashiest mash ever mashed.
Ladies and gentlemen, it is with great honour that I stand here today and represent our nation’s ultimate dish.
The national dish of the State of Texas.
Far back as 1850 people would take a chilli, they would cook it,
they would dry it out and then put it onto horseback,
built into bricks and they would go and build these fine cities that we live in right now.
We all know it, we all love it, it’s the burger.
I haven’t got to say much, I think I’ll just let these visuals do most of the talking.
So, we’ll let that turn, look at that ooze, look at that meat.
Real America is diverse. It contains cultures and flavours from around the world.
Much like the pilgrims who brought the real meatloaf,
real meatloaf across from Europe in the early days of America.
Ladies and gentlemen, I believe in real meatloaf. I believe in real America.
I feel like for once we’ve absolutely nailed the American brief with three American classics.
I’m going to start here with what is probably the most iconic family favourite.
Like, good wholesome family meal, meatloaf.
And do you know what, that meatloaf has got everything.
It’s moist, it’s got loads of flavour, it’s got loads of texture,
-Yeah. With things like the nuts in there as well.
A little bit of spice in that sauce.
I’m very happy about with that. And a good creamy mash.
I stand by it. Burger time.
I’m not even going to ask you to pick it up in one go.
I’m not even going to try.
It’s embarrassing for yourself and all of America.
Look at that. That’s a burger.
But at the end of the day, Mike, it is just a burger.
It is just a burger.
Do me a favour and just try that burger.
And that is a crispy onion ring which you just did by… I’m genuinely impressed.
The thing is with burgers is they’re so subjective.
There’s only one thing missing there for me, gherkin.
And now for this one. So, a Texan chilli chilli.
Yup.
Now, I’m not a Texan and I know before even putting this in my mouth it’s going to be probably too hot for me.
But, what I love is the flavour profile I’m already smelling and the fact that it’s not just got chilli powder in,
three different, three different chillies.
Three different chillies plus chilli powder.
Whoa, stand back, stand back, stand back.
The first thing you get is depth of flavour.
It's beefy, you get the cumin.
And you know what... it comes back to haunt you. I’ve never seen it served with cream crackers.
Nope, me neither.
Or saltines. I have to be honest. But I like the fact that it’s different to rice or chips.
Ben, your glasses are starting to slip off your face.
They’re steaming up.
That is a really good chilli.
While I perspire a little bit, I need to come up with a winner.
For me, a burger is too obvious, but it is the best dish on the table,
so it is going to take my vote.
The burger stack gets it on this occasion, even though that’s awesome and that’s blow-your-head-off good.
All three are amazing, burger wins it for me.
However, you guys have seen them make it, you’ve seen them debate it,
and now you’ve heard what I think, so you can have your own comment.
Comment down below, I’m going to put a poll on YouTube so you can have a vote too.
Oh my God, that’s so hot.
I think Baz has just pooped through his pants.
Genuinely one of the best battles we’ve had in a long time.
If you want to give those recipes a go, then all the details are available on SORTEDfood.
And remember to subscribe because we will make you hungry.
I reckon that FridgeCam had everything.
It had Jamie’s audition for the next series of House of Cards.
It had some of the sexiest close-ups you could ever imagine.
And if you stick with us you’ll see some food that looks like Trump.
It’s the good bit. Come watch this bit. Come.
‘Til next time. Bye.
I’m so looking forward to this one.
Can I take a seat here?
Hello, ladies and gentlemen, welcome to Not Food That Looks Like Donald Trump,
but Donald Trump Looking Like Food.