[TV clip begins] Bacon pancakes, makin bacon pancakes, take some bacon and I'll put it in a
pancake, bacon pancakes, that's what it's gonna make... bacon pancakes!! Bacon pancakes, makin bacon pancakes, [TV clip ends]
Hey what's up guys? Welcome back to Binging with Babish where this week we're saying goodbye to
Adventure Time who had their final episode last week. This is a show rife
with food chief among which might be pancakes, sandwiches, and Prismo's artisanal
pickles. Which despite having no information as to how they're made we're
going to try and recreate. First up, some classic dill pickles which starts with a
brine made from equal parts water and plain white vinegar to which we are
going to add 25 grams of kosher salt and 100 grams of plain white sugar. Once
you've got those all added together deploy your tiny whisk for proper
dissolution and then it's time to address the aspect of cooking. Now, the
lower temperature at which pickles are pickled the crispier they become this to
me sounds like a job for sous-vide because while conventional methods call for
boiling we can keep our crispy little Kirby's at 140 degrees Fahrenheit thus
ensuring their texture for future generations, at least six months from now,
which is how long these pickles will last at room temperature. So we're
slicing our Kirby's in half and peeling an entire head of garlic setting aside a
habanero pepper for any desired hotness and rinsing and drying a few bunches of
dill, fresh dill. Along with our dry pickling spices which we're going to
start layering in our canning jars. About half our garlic, two or three dried bay
leaves, a few bunches of fresh dill, and then a sprinkling each at your
discretion: allspice berries, mustard seeds- I like lots and lots of those- a few
whole cloves, one healthy handful of whole peppercorns
two or three daring dashes of red pepper flake if you want a little spice, and
that's about it. It's time to start packing in our cucumbers for their long
hot nap. Make sure they've got just enough room in there to adventure
around if they see so fit for the sake of flavor.
Drop the rest of the garlic cloves on top, fill with brine leaving one
centimeter of headroom between the liquid and the top the jar seal finger
tight. Shake around like some sort of flavorful snow globe and place into a
140 degree preheated sous-vide bath for 2 and 1/2 hours during which time we're
gonna do a whole bunch of other stuff including, but not limited to, making
lacto-fermented pickles or sour pickles. We're loading
these guys up with all the same spices except we've crushed the garlic a little
bit more to let the allicin out. Other than that we're shoving all the same
stuff in there.. dill bay leaves, red pepper flake, mustard seed, cloves,
allspice, and peppercorn. The major difference here is in the brine we're
making a solely salt and water-based brine and make sure you use filtered
non-chlorinated water this time with a ratio of about a hundred grams salt to 2
cups of water. Cover the vegetables entirely in your sanitized canning jar
and we're to let this guy sit for three to seven days at room temperature
burping once a day to let gas escape. So we'll check in on this next week until
then don't push it off the table and once 2 and 1/2 hours have elapsed pull
the dill pickles out of the sous-vide machine, wipe down and allow to cool
completely to room temperature before refrigerating overnight and remember
these guys are room temperature stable for up to six months until you open them.
But you're not going to be able to wait that long because these artisanal
pickles are astounding. Unless you have some sort of Brooklyn Heights waxed
mustache weirdo serving you pickles on the regular you're not gonna do much
better than this. We'll check in on the lacto fermented pickles next week when
they're ready for now we need to make some homemade ketchup for Prismo's
sentient sandwich. We're going to start by finely dicing 1 small onion,
similarly dicing 5 cloves of garlic, and bringing them over to one tablespoon of
olive oil that has been heated over medium-high heat until shimmering. Into
which we are going to deposit the onion first sweating for 5 to 6 minutes until
soft and translucent before adding the garlic sauteing for an additional 30
seconds to one minute or until fragrant and then adding a 28 ounce can of
crushed tomatoes, 1/4 cup of brown sugar, 1 to 2 tablespoons of molasses depending
on viscosity, 1/3 of a cup of apple cider vinegar, and about a tablespoon of
Worcestershire sauce. We're also going to add little sprinkling of
each of: allspice, cinnamon, maybe a little bit more generous sprinkling chili
powder, a little bit less generous sprinkling of ground ginger, and a very
very cautious sprinkling of ground cinnamon. Now we're gonna let these
flavors get to know each other for at least 1 hour and up to 12 that's right
if you want really deep complex ketchup let this guy go for a full 12 hours. If
you're like me and you don't really care about ketchup just let it go for 1 hour
it's fine. Just make sure that it's nice and thick like so and then adjust for
salt like so. Taste and as necessary. Next up, this guy's headed
for the big bad blender into the confusingly named jar of a blender it
goes. Being pureed at first on low and then on high until they smooth sweet
sassy ketchup is achieved. This stuff is really good and it only takes a few
hours to make and it will never be as good as the stuff you get in a jar at
the supermarket for $4, I highly recommend it. Now finally we can move on
to the sentient sandwich itself. We're going to start by cracking one
free-range Humpty Dumpty into some awaiting fizzling butter in a small
nonstick skillet moving it quickly so as to create a sort of an egg custard that
we're going to flatten out into a single layer once it holds its own shape. Then
we've got a fine aged cheddar man that we're going to grate for the sake of
expediency in the melting process since we are in essence creating an omelette
here and as such we're going to use a spatula to fold this guy over unto
itself. Hitting it with a freshly ground black pepper fart and inexplicably
placing it onto a rimmed baking sheet which is going to steal a lot of its
heat away thus preventing the cheese from staying melted but we got to stay
true to form. We're hitting it with our homemade ketchup and some parsley it's
not dancing sorry I don't have access to the same market that Beemo has. We're
flipping on to our waiting sandwich bread flipping it around and achieving a
cross-section perhaps an ill-advised one because I think we know what's waiting
in here not much cold eggs cold cheese and some parsley which I have to admit
didn't taste bad. It is after all egg, cheese, and bread one of the finest
combinations in the world. But, how do we improve on that? Well how do you think?
With bacon. I mean how do you improve any sandwich, you add bacon. It's simple
physics and it's also how you become a member of the clean plate club. Now, it
wouldn't be an adventure time farewell without bacon pancakes. So, let's make
some fabulous buttermilk pancakes out of 285 grams of all-purpose flour, 35 grams
of sugar, a teaspoon and a half of baking powder, a teaspoon half of baking soda,
and then I foolishly put my teaspoon in the sink ...So, I don't know a good pinch of
kosher salt. Whisk all your dry ingredients together using a normal size
whisk form a well in the center using your fingers and into that well deposit
two and 1/2 cups of buttermilk to which we are going to also add two whole
free-range Humpty Dumptys. Then very carefully down the side of the bowl we
also going to add the three tablespoons of melted butter while we whisk the
whole affair together taking care not to over whisk it's okay if this guy still
has lumps in it, we don't want to develop too much gluten. Once you've got a nice
thick pancake batter it's time to head over to the awaiting cast iron skillet.
Upon which we are melting one tablespoon of butter before ladling on our pancake
batter and you can do this in whatever sizes you like but I'm trying to go big
or go home so I'm making big old dinner plate sized Jake approved pancakes. Which,
before flipping I'm going to layer with bacon and then flip using a big little
spatula and remembering not to be discouraged by the look of my first
pancake because as we all know the first pancake always comes out weird.
Rinse and repeat using a remaining pancake batter prove my ugly first
pancake theorem now, and keep completed pancakes in a low oven until everyone is
ready to serve. I've decided to serve bacon side up I think it looks good. I'm
topping with the pad of butter and maple syrup and I am digging in and I gotta
say we got ourselves a clear entrant into the clean plate club
I mean bacon, maple syrup, and butter .... I can't finish this, is anybody else
hungry?
I can't believe it has made these! These are like! pickles!
well deserving of mouth love