Bonus Babish - Holiday Episode Marathon

As we approach the holidays, our dietary requirements for meat and cheese are elevated to dangerous levels, prompting many hosts to furnish their guests with ornate platters of their favorite savory snacks. These spreads might seem intimidating, but as you'll discover, there are very few ways that you can mess up charcuterie except to call it charcuterie, which throngs of angry internet commenters will be quick to remind you refers only to meat.

Let's get down to basics. All right, folks, so let's start with cheese and some of their different flavor profiles. Over here, we have Parmesan. Y'all know my man, Parmesan. Salty, sweet, waxy, and just a little nutty. Then down below we have what I think is the French cousin to Parmesan, Mimolette. It's cool-looking, sweet, nutty, and expensive. Then over here we are headed to Spain with a little bit of Manchego, a firm sharp and somewhat sour cheese and perfect for pairing with cured meat. Then we have a hunk of Robiola or Brie's cousin that never takes a shower. This stuff smells like slow death, but has a surprisingly sweet and mild flavor.

The next up everybody's most or least favorite, goat cheese. This is a soft ripened goat cheese, so it's a little creamier and more flavorful than your average Chevre. Then on the opposite end of the goat spectrum, we have an aged goat Gouda. This little guy is 18 months old and has lost the distinct goat flavor in favor of sweeter and nuttier overtones. Then right behind it, we have the more recognizable cow's milk Gouda, which given its age would be normally sharp and salty. But this is a double cream Gouda, so you can actually see how much softer and creamier it is. It's very sweet and nutty, so it goes really well with sweet and nutty things.

Next door, we've got my favorite form that the goat cheese can take, Midnight Moon, a six-month old goat cheese that is sweet, buttery, and lightly crystalline. So you're gonna get a little bit of crunch through its soft texture. Moving on over here, we've got a classic aged Irish cheddar. You guys have probably had this before, but it's my cameraman's favorite, so we had to get it. It is sharp, firm, but slightly creamy and goes great with damn near anything.

Now over here, we have what's pretty much an American Brie, Mount Tam by Cowgirl Creamery, an incredibly soft, buttery, luxurious, melt in your mouth triple cream cheese that even Brie haters will love. Speaking of cheeses that people will love despite normally having an aversion to said cheeses, whatever. Over here we have something called Gorgonzola Dolce, a milder, sweeter, creamier version of its moldy Italian, French, and British counterparts.

And then lastly, something a little less exotic, ricotta. Sorry, ricotta. Sweet, creamy, mild, and slightly granular. It's got just as much a place on your cheeseboard as it does in your lasagna, and we'll see why. So this is obviously a very small smattering of the endless cheese options out there, but hopefully it paints a picture of some of the basic genres and gives you a few ideas for your next classy night in.

Next up, someone better call Arby's'cause it appears as though we have the meats, and way, way better ones too. Upfront, we've got some hard cured stuff like this, peppercorn soppressata, which is gonna have a lot of funk from the aging process and a little bit of heat from the peppercorns. Of course, you're gonna want to have your butcher slice this and virtually everything else paper thin. But some things you just gotta slice yourself, like this fennel salami, which is likely gonna be a little bit more sour, a little less funky.

But bear in mind, cured meat flavors are going to vary wildly depending on their producer, region, and about a billion other factors. Over here though, we've got a cured chorizo, which based off its color alone is probably gonna be more spice forward with a bit of smoke and aged funk. For either of these joints, you're gonna wanna take off the casing. Yes, it is perfectly edible, delicious pig intestine, but it has a texture that's practically reminiscent of dried out pig intestine. It's really chewy, and it's just gonna be easier on your guests to peel it off like so.

Once you've got the casing off, go ahead and slice off a couple exemplary slices to show your guests.

"WEBVTTKind: captionsLanguage: en(mom sobbing)- What?- It's smiling at me.(kids screaming)(mom and kids screaming)- Okay?Beautiful.- Yeah, yes.(family cheering)- Hey, what's up guys?Welcome back to Binging with Babish,where this week we're taking a lookat Chinese turkey, aka Peking duck.Something that I've alwayswanted to try makingand something that relies heavilyon the Chinese five-spice mixturethat of cinnamon, clove, star anise,fennel seed, and sichuan peppercorn.You can buy this stuff pre-ground,but as usual, with most dried spices,it's going to benefit from beingtoasted and freshly ground.So that's just what we're gonna do.We're going to toast these ina dry skillet until fragrant.Take out the cinnamon sticksand give 'em a good smash.Dump everything into ourdedicated spice grinder.This is not used for grinding coffee,and grind to a fine powder.Now you can keep this in your spice rackand it will taste worlds betterthan any of the pre-ground stuff.Next up, a marinade forthe cavity of the duck,which is pretty much just hoisin sauce.In a medium bowl, combinefour tablespoons of soy sauce,two tablespoons of honey,a small knob of freshly grated gingerand a single clove offreshly grated garlic.Two teaspoons of seasoned rice vinegar,two teaspoons of sesame seed oil.If this sauce gets too thin,you can add corn starch to thicken,but not until after we'veadded our thickening agents,that is a tablespoonof chili garlic sauce,two tablespoons of smooth peanut butter,a few solid pinches ofour five-spice mixture,a good twist of freshly ground pepper,and maybe two tablespoons of brown sugar.Whisk to combine and, again,add corn starch as necessary.Now, for the faint of heart,you might want to look awaybecause we've got ahead-on young Peking duckinto whose cavity we'regoing to dump aboutmaybe half of the hoisin sauce,and then we're going tostitch the cavity closedusing a bamboo skewer.As you can see, I'm sortof wrapping the skinaround the skewer for each stitch.Now, for what was certainlythe weirdest part of my day,I am fitting the tip ofan air compressor hosewith the finger of a rubberglove that I've cut a hole intolike a very, veryineffective prophylactic,shoving to the neck skin of the duckand cranking the compressor on,.inflating the duck and separatingthe skin from the meat,which is going to allowthe fat to better renderand give us crispier browner skin.Next up, we need to (indistinct) the duckin a mixture of about four cups of water,maybe a quarter cup of soy sauce,and a few of our wholeChinese five spices.Bring to a boil, carefullyhold the duck over top,and ladle across the skinuntil it starts to takeon a nice golden colorand the skin tightens up considerably.Now ideally, you want this guyto rest in the fridgeuncovered for at leastone day and up to three.But if you're like me and you had the ideafor this episode the day before it airs,we need a shortcut.And a very effectiveway to rapidly dry skinis with a hairdryer.It's also an opportunity topull out any stray feathersthat the butcher might've missed.Now it's time to roastat 350 degrees Fahrenheitfor one to one and a half hours.While the bird roasts,it's time to make somemandarin style pancakes.We're going to add two thirdsof cup of boiling waterto 10 ounces of plain all-purpose flour.Mix until a shaggy dough formsturnout onto a floured worktopand knead until smooth and supple.Roll into a two inch logand divide into 24 pieces,each of which we're then goingto divide again in halfand keeping the otherpieces under plastic wrapuntil we're ready to use them.Roll out to about a three inch roundboth pieces on a wellfloured work surface,and then brush one sidewith sesame seed oil.Very, very light film of sesame seed oil.Sandwich the two togetherand roll out to a sevento nine-inch pancake,which kind of like a fresh tortilla.We're going to toast in a dry panuntil light brown spots form.Once all the pancakes are done,it's time to retrieve our duck.Now, this guy did notturn out as evenly brownedas a traditional Peking duckbecause it had not beenallowed to air dry overnight,but the skin is still super crispand the meat is nice and juicyand the head smiling as ever.Now it's time to simply carve the duck,remove the wings and legs,and then slice the breast meatinto about half inch slices.You'll have to forgive my haste,but this is the firstthing I've eaten all dayand my whole apartment has been smellinglike duck and spices for hours now.Fill up a pancake with duck,thinly sliced cucumber and scallions,and then top with a bit ofour reserved hoisin sauce.Now again, air drying the duckovernight or up to three daysis going to give you darkerskin and more flavorful meat.But as far as shortcutsgo, this one is a keeper.- He broughteverything back all the foodfor the feast, and he,he himself, the Grinch,carved the roast beast.- What do you say wemake us some roast beast?I'm gonna start by making a stuffing.I have some apple sage pork sausage herethat I'm gonna bust up and brown down,AKA break it up into little tiny pieces,place in a non-stick skilletand cook to a lovely golden brown.We're not gonna worryabout fond in this casebecause it's a non-stick panand there's nothing to deglaze.Instead, we're just gonnathrow in our aromatics.I've got some red onionand chopped celery here.We're just gonna sweat thesefor three or four minutesuntil they are soft and translucent.See how we can toss 'em in the airto try and impress our internet audience.And now it's time to addressthe figurative meat ofour stuffing, the bread.I'm gonna go with theseday old cornbread muffins.Not only are they gonna havethe perfect consistency,but all that extra exterior surface areais gonna help them retain their shape.Now it's time to mix it all together,and I am not repeating mistakes of your.I have an appropriatelylarge sized bowl ready to go.And into this, we're dumpingabout five cups of cornbread,our aromatics, our sausage,and maybe a cup and ahalf of chicken stock.And then because thecenter of the roast beastlooked pretty red,I'm going to try and up the red contentwith some cranberries.By now, I'm sure you're wonderingwhat is the roast beast?Well, I submit that it is a turkey,and obviously it's a cartoon animal,but it's got legs,wings, and it's boneless.So I'm thinking that by de-boningthe majority of the turkey,but leaving the wings and legs intactand then making a rouladewith our boneless turkey,we'll at least have avisually close approximation.So as you can see,starting at the backboneon one side of the turkey,I'm making shallow cuts around the carcasstrying to remove as much meat as possibleuntil I hit the breastbone.Then I'm gonna repeat on the other side,again, stopping rightbefore I hit the breastbone,and then being very carefulbecause there's no meatbetween the breast bone and the skin.And it's important notto pierce the skin herebecause it's gonna bethe top of our roulade.Just keep making careful shallow cutsuntil you have emancipated the carcass.And right here you'vegot the perfect thingto make stock for gravy.There's a ton of cartilage, meat and bone.And while I'm leaving thebones in the drumsticks,I'm going to remove the thigh bone.To do that, you need to cutdown the length of the bone,find the joints, warm yourknife in between the bones,and there you go.Sometimes it helps to scrape downthe side of the bone like thisso you can find the joint more easily.Then once I've got the secondthigh bone out of there,I'm going to repeat forthe first wing bones.I know I'm not being terribly thorough,so go check out Chef John's videofor how to de-bone a whole turkey.The last step we're gonna dois place some diagonal cuts on the breastsand unfold them up toward the neckso we have a bit moreeven dispersion of meat.And if your meat's lookingparticularly craggy like mine,I'm gonna go ahead andgive it a good poundwith a meat mallet or a fry pan,and then it's time to stuff.And most importantly, rememberthat we forgot to seasonwith kosher salt andfreshly ground pepper.Remove the stuffing andget that out of the way.Make sure it is coatedgenerously and evenly all overbefore piling in thestuffing of your choiceor you might end up with apretty bland turkey roulade.And after all this work andhow pretty it's gonna turn out,that would be a real shame.So now we're gonna foldthe turkey onto itselflike big meaty French doors,and then it's time to start tying.Place butcher knots or slip knotsor whatever (beep) knotI'm tying right nowat one inch intervals upthe length of the bird,tying around the thighsparticularly tightlybecause we want them closer to the bodyjust so they cook alittle bit more evenly.Then I'm gonna tie thedrumsticks together,snip off the excess twine,season the exteriorliberally with kosher saltand freshly crown pepper.I don't wanna bland bite in this bird.And then I'm gonna hit the whole thingwith a little bit of vegetable oil.This is gonna help theskin brown more quicklysince this tom is gonnaspend less time in the oventhan a traditional turkey'cause it's smaller,and that's how heat works.But much like a spatchcocked turkey,I'm going to tuck the wingtips underneath the bodyand wrap the ends of thedrumsticks in a little bit of foil.This is just gonna helpthem to keep from burning.And look at that.It kinda looks like the roast beast.And now we gotta do the roasting partat 450 degrees for 15 minutes,and then turning the temperaturedown to 350 Fahrenheitand roasting for an additionalhour and a half to two hoursuntil the thickest part ofthe stuffing registers 155.Now we're just gonna removethis guy from the rack here.It's kind of a two man job here.I wish I had a little bit of help.Oh my god, you guys.Look who it is.It's Rashid.He came all the way downtownjust to help me get theturkey out of the thing.So with our two tongs working as one,we're going to put this on a cooling rackfor about 30 minutes.Thanks for helping me out, Rashid.I miss knowing that you are sleepingjust down the hall for me.Anyway, like I said, 30 minutes,we're letting this guy rest.We want those meat fibers to relaxand for the internaltemperature to rise to 165.Then for the first time in a long time,we are resurrecting the cross section.And what a cross section it is.It's like a whole Thanksgiving dinner.And now little (indistinct)before we can feast,all that's left to do iscarve the roast beast.I'm not sure what that was animpression of, but whatever.We're hitting this guywith a little bit of gravythat we made from the stockthat we made from the carcass.If you wanna see how to make turkey stock,check out the link in the upperright hand corner right now,and we got ourselvesan obvious clean plate club member here.Juicy meat, crisp skin, and holiday cheerall in one rolled up package.Hey guys, as we approach the holidays,our dietary requirementsfor meat and cheeseare elevated to dangerous levels,prompting many hoststo furnish their guestswith ornate platters oftheir favorite savory snacks.These spreads might seema little intimidating,but as you'll discover,there are very few waysthat you can mess up charcuterieexcept to call it charcuterie,which throngs of angry internet commenterswill be quick to remindyou refers only to meat.Let's get down to basics.(upbeat music)(gentle music)All right, folks, solet's start with cheeseand some of theirdifferent flavor profiles.Over here, we have Parmesan.Y'all know my man, Parmesan.Salty, sweet, waxy, andjust a little nutty.Then down below we have what I thinkis the French cousinto Parmesan, Mimolette.It's cool-looking, sweet,nutty, and expensive.Then over here we are headed to Spainwith a little bit of manchego,a firm sharp and somewhat sour cheeseand perfect for pairing with cured meat.Then we have a hunk of Robiolaor Brie's cousin thatnever takes a shower.This stuff smells like slow death,but has a surprisinglysweet and mild flavor.The next up everybody's mostor least favorite, goat cheese.This is a soft ripened goat cheese,so it's a little creamierand more flavorfulthan your average Chevre.Then on the opposite endof the goat spectrum,we have an aged goat gouda.This little guy is 18 months oldand has lost the distinct goat flavorin favor of sweeter and nuttier overtones.Then right behind it,we have the more recognizablecow's milk gouda,which given its age wouldbe normally sharp and salty.But this is a double cream gouda,so you can actually see howmuch softer and creamier it is.It's very sweet and nutty,so it goes really well withsweet and nutty things.Then next door, we've got my favorite formthe goat cheese can take, Midnight Moon,a six-month old goat cheesethat is sweet, buttery,and lightly crystalline.So you're gonna get a little bit of crunchthroughout its soft texture.Moving on over here, we've gota classic aged Irish cheddar.You guys have probably had this before,but it's my cameraman's favorite,so we had to get it.It is sharp, firm, but slightly creamyand goes great with damn near anything.Now over here,we have what's prettymuch an American Brie,Mount Tam by Cowgirl Creamery,an incredibly soft, buttery, luxurious,melt in your mouth triple cream cheesethat even Brie haters will love.Speaking of cheeses that people will lovedespite normally having an aversionto said cheeses, whatever.Over here we have somethingcalled Gorgonzola Dolce,a milder, sweeter, creamier versionof its moldy Italian, Frenchand British counterparts.And then lastly, something alittle less exotic, ricotta.Sorry, ricotta.Sweet, creamy, mild,and slightly granular.It's got just as much aplace on your cheeseboardas it does in yourlasagna, and we'll see why.So this is obviously avery small smatteringof the endless cheese options out there,but hopefully it paints a pictureof some of the basic genresand gives you a few ideas foryour next classy night in.Next up, someone better call Arby's'cause it appears asthough we have the meats,and way, way better ones too.Upfront, we've got some hard cured stufflike this, peppercorn soppressata,which is gonna have a lot offunk from the aging processand a little bit of heatfrom the peppercorns.Of course, you're gonna wannahave your butcher slice thisand virtually everything else paper thin.But some things you justgotta slice yourself,like this fennel salami,which is likely gonna bea little bit more sour,a little less funky.But bear in mind,cured meat flavors aregoing to vary wildlydepending on their producer, region,and about a billion other factors.Over here though, we'vegot a cured chorizo,which based off its color aloneis probably gonna be more spice forwardwith a bit of smoke and aged funk.For either of these joints,you're gonna wanna take off the casing.Yes, it is perfectly edible,delicious pig intestine,but it has a texture that'spractically reminiscentof dried out pig intestine.It's really chewy,and it's just gonna beeasier on your gueststo peel it off like so.Then once you've got the casing off,go ahead and slice off acouple exemplary slicesto show your guests, \"Yes, it's okay.\"Cut a piece off.Eat it.That's what this is here for.\"Don't ask me why, butsometimes dinner guests needa little encouragement like that.Now we're gonna head back in timeto before we slice up that salami, weird,and talk about thepre-sliced meats before me.Over here we've got a classicProsciutto San Daniele.(clears throat) Sorry,I don't know why that keeps happening.Prosciutto San Danielewhose salty, oily, tangycrudo flavors are contrastedhere with Prosciutto cotto,which is the same cutthat has not been curedbut simply cooked.Then over yonder,we have my favorite thing in the world,mortadella, or bologna for grownups.It is fatty, salty, porky,and thanks to the inclusionof some nuts, nutty, sorry.Anyway, it's really, reallygood and you should eat some.Then next to that,we have my other favoritething in the world, speck.This is prosciutto that has been smoked.So in addition to all thatoily, tangy, aged flavor,it has smoke.So beyond cured andcook's meats like these,there's a whole worldof pate and terrines,all different kinds of waysthat you can bring tastyprotein to the party.But even all these studs need a wingman,and here to fill that roleare all these delicious accoutrement.Starting on the far right,we've got Marcona almondsfried in olive oil.These are way crunchier and more flavorfulthan regular almonds andthey're worth the extra cost.Then we've got thesedarling little picklesknown as cornichons.And they're delicious.Put one in your mouth, see what happens.And then we come to the matter of olives.I like nicoise olives,which have a more savoryand less harsh flavorthan regular...Oh, oh oh.Be sure you check theselittle things for pits.If like me, you're nota frequent olive eater,sometimes you forget.Let's try another one of these here.And careful.Much better.And then flanking the Nicoise,we have our Grocer's Choice mixed olives,which, you know, are nice to have.Then over on the nutty side of things,we have some smoked almonds.These are gonna come in handyif you're serving strong,imposing cheeses that needsomething a little kickto remind your gueststhat they are still alive.Then back here, we'vegot some artichoke heartspacked with oil and herbs.These are great on their own,but go even better with alittle bit of fresh mozzarella.Then heading back around clockwise,we've got some orange marmalade here.It's very bitter and brightand it's one of a million waysthat you can introduce fruitonto your board of meaty cheesy delights.It's gonna go really nicely with Brieor goat cheese or Taleggio.Then we have a condimentthat I think should be servedat all tables alongside salt and pepper,caramelized onion jam.You can make this yourself,but it's perfectly good out of the jar.As is its naper over here, alittle sun dried tomato puree.Not all this stuff is gonnabe available anywhere you go,so go to your grocer and mix and match.Like, I hadn't seen this before,some grilled (indistinct) onions.They had some, so I boughtsome, and now I'm meat them.It is the meat and cheeseboard circle of life.And lastly, I know this is pretty hipster,but we have some spicy honey.There's a reason that this stuffhas caught on over the past few years.It is deliciousand it's gonna be especiallygood on our ricotta,maybe with a few of those Marcona almondsif we're feeling frisky.And then I almost forgotabout some fresh mission figs.This will go really nicewith any of the sweet creamy cheeses.There you have it.We got our wingman.Now who's driving?The vehicles that will be drivingour taste buds to flavor townare usually gonna bejust bread or crackers.We generally don't wantanything too flavorful or herby.I'm going with a simply sliced baguetteand some salted crackers.We've got some high qualityingredients going onto our boardand we don't want themovershadowed by roast garlic,Rosemary, four cheese, Asiago,limited edition Triscuits.Anyway, it's time for the big payofflaying out our cheesein charcuterie board.You don't have to go into thiswith too much rhyme or reason.I'm just gonna sort of localizedifferent meats and cheesesby their varying levelsof sweet and savory.I'm putting the sweetstuff towards the center.So we've got some ricottaand Gorgonzola Dolce.I've got Parmesan, pickles,and speck on my left.Some artichoke hearts near the Parmesan'cause I think that'swhat's gonna go best with.Smoked almonds by the MidnightMoon and grilled onionsright near the artichoke carts.The triple cream up frontwith a healthy scoop ofcaramelized onion jam and figs.And then let's fill in the gapswith things that are probablygonna be eaten on their own.Nuts, fruits, and olives.And there you have it,one hell of a meat and cheese board.You don't have to be culturallyor regionally specific.You don't have to be a cityplanner to lay one out.You've just got to experiment.Try some new things and see what you likeand I guarantee your guestswill follow your example.- I told them your candy wasabsolutely indescribable.- Hey, John, do we know that lady?- Maybe?Isn't she the woman who lives below youand has sex really loud?- Oh, right.I'll do it just this once,but you can't tell anybody.- Yes, yes, please just give it to me.- Yeah, that's her.(crowd laughing)- Hey, what's up guys?Welcome back to Binging with Babish.For this week, I forgot to recordmy sort of walk-on introduction thing,so we're gonna recycle thisone from last week's episode.Let's take a look at these oxtails.Perfect.And now we can start makingMonica's candy from \"Friends,\"which I always imagined as a chewy caramelcovered in chocolate.So in a medium saucepan,we are combining 60 grams of water,155 grams of light corn syrupand 400 grams of granulated sugar,which we're gonna placeover medium high heat,stirring minimally with every intentionof bringing up to 320 degrees Fahrenheit.Once 320 has reached,we're gonna kill the heatand start streaming in amixture of butter and cream.230 grams of butter meltedinto 230 grams of cream,adding a little bit at atime, whisking constantly.And then once everything's added,we're gonna return thecaramel over medium high heatand cook until we get it back up to 240to 245 degrees Fahrenheit.The softball stage.240 if you want a softer caramel.245 if you want a chewier caramel.Then we're adding just alittle dash of vanilla extractand a whole lot of dashes of kosher salt.I mean, salted caramel,you ever heard of it?Whisk to combine and then we're pouring itinto a prepared baking dish of some kind.I've got a square one herethat has both been liberallygreased with non-stick sprayand lined with parchment paper.Once poured, it must be cooled completely.I'm talking at least six hours.Only then can we even consider turning outand cutting into our desired shapes.I'm ending both sides ofa sheet of parchment paperwith non-stick spray setin a rim baking sheetto receive set shapes.And I had just enoughforesight to use this tinthat has a removablebottom for easy extraction.We're going to invertour block of caramelsonto a greasy surface,remove the plate and parchment paper,and then we can begin scoring and cutting,a supposedly precise processthat I did pretty imprecisely.After greasing up my knife,I carefully measured and scoredperfectly square caramels.But once I got down toactually cutting them,I just kind of eyeballed it.This is homemade candy.After all, it should lookkind of homemade, right?So once everybody has been cut into cubes,it's time to coat them in chocolate,which means we must tanglewith the arch nemesisof all great Britishbaking show contestantstempering the act of melting,and then re-crystallizing chocolateso that it holds itsshape at room temperature.We're gonna start by chopping upa whole mess of dark chocolate,which we're gonna placein a large glass bowl,which we're then gonna placeover a pot of not quite simmering water.The objective hereis to simply melt thechocolate completely.Stir constantly,make sure that your water does not boil,and bring it up to a temperatureof about 110 to 120 degrees Fahrenheit.Then we're gonna take itoff the heat and seat it.That is we're gonna add a lesser amountof very finely chopped unmelted chocolate.This is both gonna cooldown our melted chocolateand encourage it to re crystallize.Effectively what we're doingis melting the chocolate,and then adding some unmelted chocolateto try and help it rememberwhere it came from,and then stirring it vigorouslyand constantly and exhaustivelyuntil it hits 86 degrees Fahrenheit.This might take like 45 minutes,so a way to cool off yourchocolate more quicklyis to transfer it to astainless steel bowl.This doesn't retain as much heat as glassand it's gonna coolthings off more quickly.If even after all this,your chocolate is still hot,you can add more seed chocolate,which is both gonna cool it furtherand encourage crystallization.But if that seed chocolate doesn't melt,you might need to returnthings to the heatfor just a few seconds.And I really mean just a few seconds,just enough to melt the seed chocolate.At this point,you don't want things to goabove 94 degrees Fahrenheit,otherwise you're starting from scratch.Now to show you howimportant temperatures arein this process,I'm going to show yousomething of a demonstration.As you can see, I've got my chocolate downto about 91 degrees Fahrenheit,so I'm going to perform a temper test,dipping a thin spatula in the chocolateand letting it set for two minutes.And as you shall see inthe impending closeup,it's pretty set, but it's dull.But this whole time,I've been agitating andcooling the chocolate.So when I dip the tester in once more,letting it set for another two minutes,you'll see the differencethat temperature can make.The chocolate is shiny and prettyand ready to coat our caramels,which we're gonna painstakingly dipinto the chocolate one at a time.The easiest option isto use a pair of forksbecause that's gonnaallow excess to drip away.Just make sure each caramelis thoroughly coated in chocolateand place it on a prepared parchment paperset in a rimmed baking sheet,trying to shake off as muchexcess chocolate as possibleso you don't have a foot onthe bottom of your candies.Then while these guys are still wet,we gotta finish 'em off witha little bit of flaky salt.I'm pretty sure not salting your caramelis a class threemisdemeanor in most states.It was after the 20thcaramel or so that I wised upand started to use some fondue forks.World renowned for being ableto contend with molten chocolate.Now we're just gonna rinse and repeatwith the remaining caramels,heating the chocolate as necessary,but never bringing itover 94 degrees FahrenheitUntil we have ourselvesa completed platterof perfect chocolate covered caramels.As you can see, the chocolate shellis set at room temperature,it's nice and shiny,and it looks like a thingthat you might buy at a store.But how do they taste?I wouldn't say that they're indescribable,but they definitely tastelike little drops of heaven.They're soft and chewy andstretchy and sweet and saltyand just about everythingI'd hoped they'd be.I would advise against sharing theseunless you want unruly neighbors.- Hmm.Hmm.This is good.This is really good.- Not too hot.Extra chocolate.Shaken, not stirred.- Hey, what's up guys?Welcome back to Binging with Babish.For this week, we're takinga look at the hot cocoafrom \"The Santa Clause,\" arecipe 1,200 years in the making,so the least that I can do isspend a long weekend on it.So here I have a collection ofdifferent types of chocolateand cocoa powders,both of which we're gonnautilize in making our hot cocoa.Technically it's not hot cocoaif there's chocolate solids in it,but this is what's gonnamake it extra chocolateyand velvety and rich.But our bread and butter isgoing to be the cocoa powder.This is where it really pays offto mix and match your flavors.I've got three differentkinds of cocoa powder here.Some are earthy and woody andsome are light and fruity.Before we make our masterblend of these chocolates,we first have to come up with the best wayto integrate them into the beverage.And our kitchen producer Kendalltaught me an amazing trickwhere we add a coupletablespoons of heavy creamdirectly to our cocoa powdersand sugars making it paste.This prevents the dreadedcocoa powder lumpsand is how you shouldprepare your hot cocoafrom now until the end of time.Next up, we gotta talk liquids,and generally, I liketo go with a 50/50 mixof milk and heavy cream.I've got one cup of each herethat I'm gonna combinein a medium saucepanand over medium low heat,bring it to not quite a simmer.Not only did Judy say thatthe hot cocoa was not too hot,but bring milk to a boil can scald it,changing its consistency and flavor.Once we've reached about190 degrees Fahrenheit,we're gonna kill theheat and add four ouncesof bittersweet chocolateand our cocoa paste,which is three tablespoonseach cocoa powder and sugar,tiny whisk together with atablespoon or two of cream.Tiny whisk thoroughlyuntil everybody is melted and homogenous.Season with a bit of kosher salt,and optionally, youcan add a teaspoon eachof vanilla extract andinstant espresso powder,both of which will serve toenhance our chocolate flavor.Once everybody's mixed in,all there is left to do is serve and enjoythis rich, decadent mug ofAmerican-style hot chocolate.And don't get me wrong,this is very, very, very good,but it's not I worked onit for 1,200 years good.So I decided to explore some other methodsfor making hot chocolate asrich and decadent as possible.Starting with the French,we're combining the sameone cup each heavy creamand whole milk.Then we're adding a tablespoon of sugarand a whopping eightounces of dark chocolate,killing the heat and stirringuntil everybody's meltedand emulsified, which is gonnaresult in an incredibly rich,thick, deeply chocolatey hot chocolate,which, of course, we're gonna seasonwith a little pinch of kosher saltbefore ladling into a muchmore reasonably portioned mugbecause this stuff kindof feels like drinkingjust a cup of melted chocolate,which you're definitely notgonna hear me complain about,but it's not what Iimagined when I was a kidand I would watch \"TheSanta Clause\" so muchthat I broke the VHS.Now, really just for shoots and googles,I'm gonna try the Italianmethod for hot chocolate,which in addition to the three tablespoonseach sugar and cocoa powder,contains one tablespoon ofcorn starch in the dry mix.This we're gonna add directlyinto the steaming milk and heavy creamwith the heat on low this timebecause we need the corn starchto be cooked for a couple minutes.This plus four ounces of dark chocolateis going to make fora devastatingly thick,almost pudding like hot chocolate,and that's because that's what it is.It's pretty much pudding.You could absolutely eatthe stuff of the spoon,you could put it in the fridgeand it would set up justlike chocolate pudding.And drinking it hot out of a cup is,suffice it to say, a bizarre experience.Whoa, I don't think so, Tim.But there's one more ultra rich methodI wanna try.This one Hailing from Vienna.This time we're whisking togetherour three tablespoons ofsugar with two egg yolks.Setting that aside while we dumpeight ounces of dark chocolateinto our one cup eachmilk and heavy cream.Melting that completely over low heat,and then we're kind of gonnamake a creme patisserie,bringing stuff back over to the eggsand then slowly ladling thehot mixture into the eggswhile whistling constantly,which is gonna temper themand prevent them from scramblingwhen we add them back to the pot,which we're gonna cookover medium low heatfor one to two minutesuntil we just start tosee a little bubblage.And there you have it, aViennese style hot chocolate,ultra thick and chocolateywith an added layer ofrichness from egg yolks.Again, a fun experiment,but not Judy's hot cocoa.The answer there I thinklies in her James Bond joke,shaken, not stirred.So for our ultimate hot cocoa,we're combining three tablespoons of sugarwith two tablespoonseach Valrhona andGhirardelli cocoa powder.A little pinch of instant espresso powderand a pinch of salt.Tiny whisk until homogenous.And then it's time to grab our shaker,an insulated thermoswith a double screw seal.Before we go any further,I must tell you that this is dangerous.Shaking hot liquidscauses gases to expand,which could explode and burnyour precious, precious skin.So I must advise younot to try this at home.So in addition to thecocoa powder and sugars,I'm gonna add two and a half ouncesof Callebaut dark chocolate wafers.And through a funnel,I'm going to pour in mysteaming milk and cream.Then I'm gonna seal this guy uptightwith both its screw top lidsand give it a gentle shake,just enough to melt the chocolate,dissolve the cocoa powder and sugarsand I hope aerate theheavy cream a little bit,which is gonna make it nice and thick.Very carefully unscrew the topto slowly release the pressure.And then there's only oneway to serve this hot cocoain a replica of the actual mugfrom \"The Santa Clause\" film.It's made of sterlingsilver, it costed $200,and I'm gonna be drinkingall my beverages out of itfrom now on.But how is this particular beverage?Well, gotta say, I think we did our job.It's richer and thickerthan American hot cocoa,but not as overwhelmingas the earlier iterations.It is not too hot, it is extra chocolatey,and it was shaken, not stirred.Happy holidays, guys.(upbeat music)All right, so today we're making stollen,a Germanic holiday sweet breadfor which we're gonna needto make a couple things.First up, marzipan.Into the bowl of a food processorgoes 150 grams of almond flourand 180 grams of confectionary sugar.We're just gonna pulse those a few timesto make sure that everybodyis good and combined.And then stage left,we are combining twoteaspoons of almond extract,one teaspoon of rose water,and one large egg whites,which we're gonna pour downthe feed tube of theprocessor while it is running,and then process for about 30 secondsuntil it forms a ball of adult Play-Doh,otherwise known as marzipan.A versatile almond sugar pastegood for everything fromstollen to wedding cake toppers.We're dividing into two fourounce or 115 gram pieces.Both of which we're gonnawrap tightly in plastic wrapand fridge until ready to use.These can be made ahead upto one week ahead of time.Next step, some candied citrus peel.Now, this stuff is ahuge pain in the to makeand you can buy it at the store,but it's not nearly as good.So depending on how muchyou value your time,it is a step worth taking.We're gonna start by removing the peelsfrom two oranges and four lemons,making sure to remove anyexcess fruit flesh and or piffbefore thinly slicing, AKA julienning,preferably into nice long strips,which are great for cocktails.Once julienned, we're gonnabring them over to a potof boiling water and poach them twice.This step is optional,but it does remove a lot ofthe peel's inherent bitterness.So basically just boil 'em for 15 minutes,drain them and boil themagain for another 15 minutes.Draining one last time and setting asidewhile we get ready to candy.Back in our medium sauce pot,we are combining one cup ofwater with two cups of sugar.You'll notice that I'm skipping outon the metric system herebecause it's not that precise.You're making a sugar syrupof two parts sugar to one part water.Bring it to a gentle bubbleand add the drained peel.Crank the heat all the way down to lowand simmer for 45 minutes,stirred occasionally to makesure that nobody scorchesand remove it from the heatwhen everybody's niceand translucent and soft.Then it's out of thesugar and into the sugar.Grab the still hot fruitand dump it straight intoa bowl of granulated sugarwhere we're gonna toss it around,make sure that everybody's well coated,not clumping together too much.And then using fine meshsieve in small batches,we're gonna start shakingoff all the excess.Kinda helps to swirl itaround in a circle like thisto make sure that you're gettingall the lumps and clumps out.Then we're grabbing each individual pieceand placing them on a rackset in a rim baking sheet.There can be a little bit of overlap,but make sure they'renot touching too muchso that they don't stick.Then we're letting thissit out at room temperaturefor 24 hours.So, yeah, like I said, hugepain, kind of worth it.Next up, we gotta makeour soaked boozy fruit.So in a resealable container,we're combining 250 grams of raisins,125 grams of slivered almonds,and 200 grams of our candied peeledchopped into bite-sized pieces.Then we're topping thatup with a hundred milof our favorite dark rum,mixing everybody togetherto make sure everybody's evenly boozed.Covering and letting soakovernight at least eight hours.Do your best not to justeat this with a spoon.Either way, I'm not gonna judge you.Now finally, it's time tostart building our bread.We're gonna start by combining 235 milor one cup of lukewarm milkwith 25 grams of sugar and nine gramsor about three teaspoons of instant yeast.Give this little tiny whisk inwith your brandspankingand new Babish tiny whiskand let it sit for about 10minutes at room temperatureuntil it's nice and foamy.Then in the bowl of a stand mixer,we are combining 480 gramsor about four cups of all-purpose flour,175 grams of sugar,one teaspoon kosher salt,one teaspoon ground cinnamon,half a teaspoon of ground cardamom,and a traditional optional ingredient,one teaspoon of ground mace.Tiny whisk those togetheruntil well incorporated,and then it's time tostart adding the wet stuff.Starting with our foamy,yeasty milk mixture,two teaspoons of vanilla extract,113 grams or one and a half sticksof softened unsalted butter,the zest of one lemon,which is like kind ofa semi wet ingredientand one large egg withtwo large egg yolks.I know I sort of made this out of order,but you can use these reserved egg whitesto make your marzipanor to make a frittataknowing the amount ofcalories you're about to eatin stollen alone.We're fixing dough hooksand mixing this guyon medium speed for five to eight minutesuntil a smooth tacky, silky,bouncy ball of dough forms.This is a very enriched,very sweetened dough,so it's gonna be very forgiving.Dump that in a lightly oiled bowl,cover with lightly oiledplastic wrap very looselyand let rest at room temperaturefor about an hour and a half.During which time it should poof,but not quite double in size.Then it's headed back into the stand mixerwhere we're gonna introduce itto our boozy fruit and nuts.This is definitely the down and dirty wayto get your mixture into the doughand it's gonna be a little messy.The added booze might makethe dough a little too soft,so don't be afraid toadd a little bit of flourto make things more handleable.Once the fruit and nutsare evenly incorporated,we're turning it out onto aheavily floured work surfacewhere we're gonna divideit into two pieces.This recipe makes two loaves of stollen,one for you and one for your neighborthat lent you that extension cord one timeand you've never been quitesure how to repay them.Well, here's your answer.German holiday bread.Lightly flour each of the halves,and then we're gonnaroll them out into ovals,which are kind of like a tall circle.We want these ovals to be as longas the eventual loaf will be.I've just spent the past half hourtrying to write jokes aboutlength and I can't do it,so it's like, I dunno,it's like 14 inches.Then we're grabbing oneof our marzipan ballsand rolling it out into a marzipan log,just shy of the same length as our ovalso it fits neatly inside like so.Then just like we're wrappinga really weird present,we're gonna fold the doughover the top of themarzipan from the sides.Not trying to wrap ittoo tight or anything,we're just gonna foldone side over the other,and then we're gonna pinch each end shut.Concealing the marzipan fromwould be marzipan peepers.Then using the upperMars parts of our hands,we're gonna sort of press a divotaround each side of the marzipan.Then it's time for this guy's final rise.So we're gonna lightly greasea couple sheets of plastic wrap,loosely cover the stollenon some parchment paperset in a rim baking sheetand rest for an hour and ahalf at room temperature.After which time, once again,it should have poofed a little bit,but not quite doubled in size.Then it's headed into a350 degree Fahrenheit,175 degrees Celsius ovenfor between 35 to 45 minutesor until deeply golden brown and puffed.If you like, you can use a thermometerto see if it's hit 190 degrees Fahrenheitor about 87 degrees Celsius internal.And then it's time to prick.Using a toothpick, we're gonnaprick the loaves all over.I'm talking like atleast 50 times per loaf.This obviously is gonna makea whole lot of little holes.Why do we need those holes you might ask.Well, they're to soak up butter,a stick of molten butter per pricked loaf.Just keep brushing it on thereand let it soak upevery last buttery drop.Then we've only got one more taskbefore we let these guys cool,and that is to givethem a generous dustingof powdered sugar.Do not be shy with the powdered sugar.It should look like they wereburied under a light snowfall.Then we're setting theseguys aside to let them coolcompletely at least four hoursbefore slicing and serving.All there is left to do is hack it openand take a look at thatholiday cross section.Nice.You can sort of see that channelof marzipan running through the center.It's like a bonus when you're eating it.This stuff when wrapped upcan last for a solid twoweeks at room temperatureand it's just really nice to havearound during the holidays.You can snack on it, you can toast it up,you can make french toast out of it.In fact, it's so good,if you're not careful, itmight end up getting stollen.(door bangs)(pan bangs)- Oh, my god.- There it is.- Hey, what's up guys?Welcome back to Binging with Babish.For this week, we're taking a lookat the ill-fated stratafrom \"The Family Stone,\"for which we're gonna need some bread.10 slices of hearty white sandwich loaf,which we're gonna cut snowflakes out ofby virtue of some snowflakeshaped cookie cuttersand cut the remaining scraps into cubes.Huh, messy and scrappy and neat is a pin,and you need both to make this dishjust like, oh, I don't know, a family.Speaking of family, if youplan on making this with them,in order to prevent any more tension,you might wanna easeeverything out beforehand.That is pre-measure,chop, and even cook thingsso you can throw everythingtogether on the day of.And your best friend for this taskis the humble rimmed baking sheet,which I'm having a hard timemaking look cool right now.Ow!It's the perfect tray for pre measuringand organizing your ingredientsso you can put 'em in the fridge.So we're gonna channel our innerSarah Jessica Parker's characterfrom \"The Family Stone,\"measuring out a halfstick of unsalted butterand one tablespoon ofneutral flavored oil.Then thinly sliced 14 ounces of tomatoes.I like to keep these on paper towelto prevent tomato dippies.We're also peeling and thinlyslicing and onion into rings,separating them andadding them to the tray.Then Sarah Jessica Parker'scharacter, Meredith.That was her name, Meredith.She strikes me as themushroom wipe in typethat is painstakingly andcarefully brushing the dirtoff the mushrooms one at atime rather than washing them.You know, the unnecessarily fussy way.So once we've painstakinglypolished our mushrooms,we're cleaning the countertopand dumping them rightback out for slicing.It's important to slice thinly and evenlyto ensure even cooking.Now once sliced, you couldcover these plastic wrapand fridge 'em with therest of the ingredientsor cook them off now.There's that tablespoon oilwe had so much fun measuring before,which we're bringingup to about 450 degreesover medium high heat.Oh, dear, this pan simply won't do.It's too small and themushroom might fall outand destroy our pristine cooktop.So same procedure this timein a high walled carbon steel wok,and this time we're going to addone teaspoon of kosher salt.This is going to help drawmoisture out of the mushroomsas they cook about five to seven minutesor until beginning to brown.Now, after a brief workspace sanitation,we're ready to continueassembling our mise en place.I have here one pound of fresh mozzarellathat I put in the freezer for 15 minutesbefore thinly slicing,five eggs, three cups of whole milk,one teaspoon kosher salt,one teaspoon oregano,quarter teaspoon of garlic powder,two ounces of finely grated Parmesan,and a dozen black olives thinly sliced.Now we can begin to cookor perform a quick workspace sanitation.Cover with plasticwrap, put in the fridge,and cook tomorrow wheneverything's ready to dump and go.Now, this might seem a little fastidious,but it's actually a greattechnique for cooking in general,and it's what Kendall doesfor me on a weekly basis.So thanks, Kendall.Once you're positive that yourcasserole is 9 by 13 inches,we're going to thoroughly and prolificallylubricate it with butter,that half stick of the unsalted stuffthat we stowed with our meats.Then we're laying downall the cubed bread scrapsin a single layer,lightly pressing them downbefore topping themwith half our mozzarellatorn into little pieces,half of our thin tomato slices.All of our onions aresauteed and cooled mushroomsthat I forgot to put on our tray,the rest of the mozzarella slices,and then we're topping thatwith our bread and stars.Then each star gets its own tomato slice,or, you know, close enough.Next up, we need to build the custardthat we're gonna pour over the top,combining the three cups of whole milk,five large eggs, a pinch of salt,and a few twists of freshlyground black pepper,which we're not in the recipe,which is why they're not mised.But then we're addingour teaspoon of oreganoand quarter teaspoon of garlic powder,whisking until homogenous,just as fast as your wrist will allowand carefully pouring overthe assembled casserole,making sure to saturateall the bread on top,otherwise it could dryout and burn in the oven.Only two steps left to go.That's our two ounces offinely grated Parmesan cheeseand our dozen thinly sliced olives.And then this guy ready tobe covered with plastic wrapand fridged overnight.And I know you're asking yourself,\"Is he gonna spill it for comic effect?\"And the answer is no.Jess loves this movie and shewants to try the real thing.So the next morning, we'revery carefully transportingthe strata from the fridge,removing the plastic wrapand baking for one to one and a half hoursin a preheated 325 degree Fahrenheit ovenuntil it's quite possiblythe most beautifulstrata you've ever seen.And it springs back lightly when pokedand a tester emerges clean.Let it sit for 10 minutes.During which time,it's going to hilariously deflate.Divvy with a thin spatula and serve.Now, Kendall also loves this movieand she's the one who found the recipein the DVD special features of her copyof \"The Family Stone.\"And I gotta say, whoeveron the cast or crewcame up with this one, bravo.(indistinct) for flavor,texture, appearance,and consider this your cordial invitationto the Clean Plate Club.(brooding music)(phone rings)- Hello?- Is it done?- Yeah, it's done.- Is it crispy?- Yeah, it's crispy.Now Let me speak to my son.- Oh, let me hear it.(bread crunching)- Is that crispy enough foryou, you twisted (beep)?- Daddy.Daddy, please.I'm scared.- Preston.Preston, is that you?- You have one hour?- No, wait, wait, wait, wait, wait.It's not just his favorite holiday.It's his birthday.Hello?Hey, what's up guys?Welcome back to Binging with Babish.For this week, we're taking alook at the crispiest sandwichfrom \"They Kidnapped my Son on Christmas,\"which Fletcher made a point of showingthat he was scooping andtoasting to maximize crispiness.After all, it's not every daythat your son's life isat stake over a sandwich.So I got myself a big oldgrocery store style baguette.It looks the part andit's a pretty lean loaf,so it should toast up very nicely.So gonna cut myself a sandwich size chunk,split it in half, and scoop it out,making sure to reservewhat Kendall refers toas the bread meat.It's her favorite part of the bread.I have to admit, I used tosquish it into a ball myselfand eat it like an apple.Now, this sandwichobviously contains bacon,both for its crisp factor and for its fat.The latter of which,once we've removed the baconand drained it on paper towels,is going to make an excellentmedium for toasting our bread.So I'm brushing down,toasting in the oven,and then pretending that this is TikTok.Then since the only greensin the fridge were wilted,Fletcher soaks his lettuce in ice waterfor about 10 minutes to crisp it up.And, of course, he optedfor frozen chicken tendersbaked to a state of crispycompletion in the oven.And that's all there is to it.We can start stacking two ofmy biggest chicken tenders,two folded over slicesof provolone cheese,thrown back in the oven to melt.Top up with our crispy bacon,our chili and padded dry lettuce.And oddly enough, whatlooked like tomatoes,not exactly known for theircrispness, nor is mayo.But nevertheless, that'swhat slathered on top.And that's all there is to it.Top it up and squish it downwith some further satisfying noises.(bread crunching)Now that is one crispy sandwich.Or is it?As soon as I cut through it,I could tell that everyaspect of the sandwichwas too rigid and dry,creating a situation,not delightfully crispy,but disastrously crunchy.Oh, yeah, that sandwich isdefinitely get my son killed.So how do we take all the same elementsand make them crispy instead of crunchy?Let's start with making ourown fried chicken cutlets.Frozen fried chicken being fully cookedis usually pretty dried outby the time it gets crispy.So I've got some chicken breasts herethat I'm butterflying and pounding flat,then hitting on both sides witha little bit of kosher saltand freshly ground black pepperso that it can dry brine in the fridge,safeguarding its flavorand moisture content.Next step to achieve crunchy tomatoes,there's only one direction to go,and that is fried green tomatoes,which we're slicing, andlikewise, lightly salting.And since pretty mucheverything's getting deep fried,we need to set up a dredge station.I got one and a half cups of flourthat I'm seasoning withone teaspoon cayenne,one teaspoon smoked paprika,and a quarter teaspoon each onion powder,white pepper, and garlic powder,plus a pinch of kosher saltand freshly ground black pepper.Tiny whisk to combineand spread out on a wide rimmed plate.Then I've got two eggsthat I'm gonna combinewith a cup and a half buttermilkto represent the wetstage of our breading.And last but not least,a cup and a half offinely ground corn meal.I'm gonna blot the excessmoisture off tomatersand dredge them firstin the flour mixture,then in the egg mixture,then in the cornmeal,ideally utilizing the wethand, dry hand technique,but inevitably giving up on itafter three or four tomatoes.Rinse and repeat until complete.And then for our next two breadings,we're simply swapping thecornmeal for panko breadcrumbs.First, the chicken, likewise blotted dry,and hit with the same stagesof flour egg followed by panko.Lastly, to achieve crispy cheese,we could just make a freako,but I think that wouldjust shatter on first bite,unlike a giant superwide mozzarella stick,one that's getting the doubleflour and egg treatmentbefore being coated in breadcrumbs.Then headed straight into the freezerfor 20 minutes before deep fry.Speaking of which, Igot a whole mess of oilheated up to 350 degrees Fahrenheitwhere I'm gonna startby frying the tomatoesfor about five minutesuntil they're floating in golden brown.Next up the chickenthat I'm gonna do at 375because it's so thin,this will ensure a crispexterior and juicy meat.Skim out some of theaccumulating particulate.And last but not least,the mozzarella hunksfrying for a frightfultwo to three minutesuntil golden brown andhopefully not exploded.Everybody's getting drained on wire racksand kept warm in a low oven.Last but not least, theproblem of the bread.I have a slightly morerobust baguette herethat I'm not going to scoop.What I am gonna do istoast it with mayonnaise,placing face down on awell-seasoned rim baking sheetand into a 375 degree Fahrenheit ovenfor about five minutes weigheddown with another sheet.This hopefully allowed the breadto retain some interior moisturewhile crisping in the oven.And because nobody likes a dry sandwich,not even kidnappers,I'm smearing down on both sideswith a mixture of mayo and grain mustard,and then beginning to assemble,starting with our crispy chicken,followed by our crispy bacon,followed by our crispy tomatoes,followed by our crispy hunk of cheese.I realize now that I did not make itappropriately sandwich sized,but it's just gonna have to do.This is a hostage situation.Press, realize that the cheeseis just gonna ooze out the sides,soldier forward, and let's you that crisp.I take back what I said before.Now that's a crispy sandwich,even if it is violentlybleeding cheese everywhere.The cross section certainly looks better.It's not every daythat you have a triple fried sandwich.But has it tastes?Let's take a big old crispy bite.And it's obviously awesome.It's fried chicken and friedtomatoes and fried cheese.With that in mind, I'm gonnadivide it into four piecesso that the crew canenjoy it and I won't die.- Daddy?Hunter?- Daddy?- Paxton?Cooper?Byron?Preston?Felipe?Felipe, is that you?No.(beep)(beep)(beep)Wow, this thing's tough.- Daddy.- Daddy's here.Daddy's here, Paxton.Merry Christmas, Paxton.Is that crispy enough for you?- Daddy!(group laughs)(brooding music)(bells chiming)\n"