A Gastronomic Gamble: The High-Stakes Game of Meatball Subs

As I sat down to judge this high-stakes game of meatball subs, I couldn't help but feel a sense of nervousness. The competition was fierce, with each sub carefully crafted and presented on its own plate. The air was thick with tension as I began my tasting journey.

First up was the surprise entry: Calzone Meatball Sub. This twist on the classic Italian dish added an unexpected layer of complexity to the traditional meatball sub. The chabata flavor added a savory element that elevated the dish, while the fresh mozzarella provided a creamy contrast. I found myself pleasantly surprised by this unexpected choice, and its nostalgic value struck a chord with me.

Next, I turned my attention to the second contender: Carmen's Meatball Sub. This Italian staple wowed me with its perfect balance of flavors and textures. The meatballs were tender and juicy, and the freshly baked bread was the ideal vessel for them. I couldn't help but feel a sense of admiration for the craftsmanship that went into creating this dish.

But just as I thought I had made up my mind, the third contender emerged from the shadows: Brooklyn Dop's Meatball Sub. This surprising entrant brought a fresh take to the classic meatball sub, with its unique combination of flavors and textures. The use of fresh mozzarella added a touch of elegance to this humble dish.

As I pondered the merits of each sub, it became clear that the decision would come down to a single point: which one was the best? In the end, it all came down to my personal taste preferences. But what struck me most about this competition was not just the quality of each dish, but also the creativity and originality that went into their creation.

And so, with great trepidation, I made my final decision: Carmen's Meatball Sub took the top spot, with Brooklyn Dop a close second. The Point difference between each one was a mere single point, a testament to the closeness of this competition. As I looked back on my journey, I couldn't help but feel a sense of pride and accomplishment – after all, it takes a special kind of person to make it through a game like this.

As I sat down to enjoy my own meatball sub, I couldn't help but feel grateful for the experience. And as I raised my glass in a toast to Carmen's Meatball Sub, I knew that I had found not just a winner, but also a new favorite dish.

And so, with a heart full of gratitude and a belly full of delicious meatballs, I left the competition behind and moved on to more pressing matters – like getting a real job. But for now, I'm content to bask in the glow of victory, surrounded by the delicious remnants of this epic battle of wits and taste buds.

In conclusion, as we move forward into the next chapter of our culinary journey, let us never forget the lessons learned from this epic game of meatball subs: creativity, originality, and a willingness to take risks can lead to greatness. And so, I'll keep those principles in mind as I navigate the ups and downs of life – after all, it's not easy making three meatball subs.

And speaking of trade coffee, I'd like to extend my gratitude to them for sponsoring this episode today. Their medium roast pourover was the perfect accompaniment to my culinary journey, and I highly recommend checking out their selection of specialty coffees. With 30% off your first month, you won't want to miss out on this incredible offer – visit drink trade.com to experience it for yourself.

"WEBVTTKind: captionsLanguage: entoday I'm putting my reputation on the line by seeing if I can out cook the two best meatball subs in Brooklyn can I make a better version how do we find out well I'm going to have all my employees everybody at the BCU taste the sandwich and review it and to avoid nepotism I'm going to have them blind taste test it against the two best meatball subs in Brooklyn this one is from Brooklyn dop this one's from carmenta's Italian Specialties these are revered as fantastic iterations of the meatball sub formula so I'm going to try them now and I'm going to try and make a competitor to them and see what happens this episode is sponsored by Trade coffee I love trade because it delivers the best atome coffee experience they curate hundreds of the world's best specialty coffees in one easy to find place for you to browse and Order whether you want a coffee subscription tailored to you or personally pick your newest roast they have you covered trade is so confident that you love your experience with them that they're offering 30% off your first month visit drink trade.com babish to try it out okay so we're starting with Brooklyn doop oh damn that looks good that bread looks really good uh-oh I already feel I already feel in trouble oh okay that looks nice all right they're going with haved meatballs looks like they have fresh basil chopped basil on there and this really sturdy I think it's semolina it's got I think it's got semolina flour on it sesame seed uh hero let's try it out oh man that's good definitely prolon in there definitely Ms lots of Basil that's great the the bread is a little crunchy for me like I like a really you know soft hogy and this is a little bit crunchy so like not only does it kind of you know hit the roof of your mouth but also squishes stuff out like when I bite this it's just make it's it's compressing everything man it's good though all right and now we have carmenta's Italian Specialties oo oh that looks nice too that looks awfully nice I think they're going to be able to tell which one's mine cuz there's no way that my bread is going to look this nice look at the look at the look at the bread utilization that's mostly meatball how do they do it I'm in trouble Man m that's the one this bread is softer on the top it's not too rigid so it's not squeezing everything out oh man it's good man I'm in trouble um not much cheese by way okay now the the meatballs are like resting in a bed of cheese I see both are using whole basil on on the sandwich so too shall I and I think I have some things that maybe will work to my advantage these meatballs are delicious but they're a little springy and so I'm I have a meat meatball that is very very tender that I'm very excited about so if I really knock the meatball and the bread out of the park sounds obvious but then I I'll win but uh man I did not expect this to be this good I love meatball subs but you know usually they're they're pretty predictable these are fantastic so I have my work cut out for me would you believe that this sandwich sells for 22 American dollar shut up are you being serious I'm being serious this sandwich cost $22 that is an incredible amount of money for an incredible sandwich I I'll I'll I'll I'll I'll give that to you and I'm not saying like you know this $22 make it at home it's going to take half the day and it's still going to cost you much more than that cuz you got to buy all the meat I'm not saying like you know this is expensive just do it yourself like I want to see if I can cook up to and or past this level I was very confident I was going to be able to crush these but they're really good so now if I can just meet them on their if I can just be at their par I'll be thrilled I'll be over the moon okay let's get cooking so bread you need bread right for to you need bread for a meatball sub right I think so yeah so in a meatball sub I like bread that has a little bit of a crispy crust but not too much I don't want to tear up the roof of my mouth and gnarl the what do you call it what you call it what I want something that is going to have a little bit of crispiness to it but it's soft and chewy you know when you when you the teeth sink that's that's what I want you understand what I'm trying to say what I'm going to do is I'm going to take a classic Italian semolina Loaf and I'm going to it right up with an egg because the egg is not only going to add fat it's going to add protein so that's going to make the bread softer and it's going to make it chewier because protein is what strengthens gluten net Works in bread this is scary because I've never made this before and I'm doing math which I'm not particularly good at and everything rides on it so why am I doing this so how much does one egg weigh the contents that is 55 G this egg has 75% water 9% fat and this recipe has water and fat in the form of water and olive oil and if I'm adding an egg I'm adding water and fat so I need to take away certain amount of water and a certain amount of olive oil got got got so that's 41 let's call it 42 grams of water just to be safe and uh the recipe 354 What just so people don't gloss over with all this math I'm going to put in really dramatic music for this so if you could do math like that yeah 42 = 312 G water and so Andrew ran the numbers incomprehensible to mathematicians his calculations cessed into what he was certain would be a found every see it's Perfection and it's hot you see it's hot see how it's hot unfortunately Andrew forgot to remove the amounts derived from his mental labor and so all we got from it was this ridiculous bit now for a flow I need four cups of semolina this uh is a flow made from um semolina Big Boy mixer is getting busted out I'mma bu bust that big boy won't you help me bust the big boy we have a poolish here that Rachel was kind enough to make for me last night this is just a mixture of flour water and yeast that you let sit overnight preferment it's going to add nice flavor to the loaf salt and yeast oil of olive egg now this gets mixed just to let everybody get to know each other that's good and smooth I'm going to take this paddle I'm going to swap for a red kneading hook and I'm going to add the dries 4 cups of semolina flour and 188 G of bread flour this should give it hopefully both a nice crisp and a nice chew this is going to need anywhere from 7 to 10 minutes got to get this guy well comfortably into and past the the window pane test is not a good time to be talking about this there's an active machine running in the foreground what what I didn't add the water uh you you need to do that um just if you make this just make sure you do that okay 1 and 1/2 cups of water hopefully it's not too late I might have F this up but no it looks like it's coming together all right it's a beautiful dough in that it is slightly sticky but it's clearing the sides of the bowl so it's really well hydrated and it is beautifully passing the window Paine test so it is ready to go there's our dough it's in the thingy this guy's going to improve for an hour and then it's going to be shaped then that's going to prove for an hour and it's going to be baked then we're going to have bread then we turn it into meatball subs and that's how the food chain works all right we're doing it we're doing it we're doing it well what are we doing oh uh making meatballs to make the meatballs I'm making the meatballs from the 30 Rock episode These are the best meatballs I've ever had in my life so I'm taking no chances on this one this starts with a panad now a panad is basically a mixture of uh bread or bread crumbs and dairy and this both brings structure and moisture to your meatballs add flavor as well because in for my Dairy I'm going to be using a buttermilk and to amp up the fat content of my meatballs I'm going to be using heavy cream egg yolk in addition to egg and some processed up pine nuts there's like so much fat going into these meatballs they turn they they just B basically become the juiciest meatballs on the planet of Earth okay so we have our four slices of bread with the crusts removed torn into little tiny bits with a/2 cup of Buttermilk I'm also adding a tablespoon I believe of heavy cream and what I really want is for this to turn into a paste all right that's looking good I like that so if I smear it like that you can see there's not really distinct pieces of bread anymore it's just a paste so that means we're in good shape now I'm going to start cooking and toasting stuff that I can add to it for flavor so most of the stuff is heading over to the stove top and so too shall We join me won't you light olive oil I'm going to be caramelizing these onions add couple cloves of smashed garlic I believe 1/4 cup of pine nuts one finely minced anchovy and one chopped calabrian chili these are just going to get a little bit of heat a little bit of love that's going to deepen their flavor and it's going to make our meatballs all the taste here oh smells smells awfully nice so into a food processor is going 4 oz of Panetta normally I would you know cook it beforehand but they're getting cooked in the meatballs and I don't want the chunks of fat in there they're a little chewy so they're going to get processed so they just become a flavor in the meatball rather than a texture I also have about 1/4 cup of Zante currants this is a very Sicilian thing and the Sicilian thing to do is to leave pine nuts and currants whole in the meatball and I hate that so I'm processing it down into a paste that will just give the flavor of the meatball rather than a you know weird sort of chewy crunchy bits all throughout like that's that's gross come on Sicilians all right so we got our Panetta and currants in there I'm going to add our onion other stuff mixture and I'm also going to add a bunch of chopped parsley and some basil pulse this guy together so I'm grating this is parmesan and I'm also going to be adding some peino Romano this is of course going to add their lovely nutty salty funky flavors to our meatballs here's the paste that is going to be just this huge flavor injection to make sure that this is evenly distributed throughout the meatballs I'm going to add it and the eggs and a couple other little things to the panad and we got some dried oregano cracked fennel seed some lemon zest salt one whole egg and one egg yolk and let's just mix everybody together there's our panad with mixed with all the flavory stuff okay you can't have a meatball without meat was you just have a ball nobody wants to eat that uh so for the meat I'm have one PB each Beef Pork and ve the classic Trio the father son and holy whoops so before I mix in too much of the panat as you can see I mixing the meat together on its own a little bit that's just so I don't have streaks of just beef or just pork you know just every bite has a little bit of each okay that looks pretty good to me oh I forgot to add pepper so let me massage this pepper in and then I can cook up a little bit of it this is the only way unless you're an Italian grandmother who just eats raw meat to test a a meatballs flavor before committing to the ball all right got ourselves ball sample the flavor is all there uh I think we're good to go it's it's not I feel like it could use a little more salt but I don't want to overwork it at this point I did I did work these balls pretty hard time to make sauce for that you need tomatoes I have whole San marzanos I'm going to process these tomatoes so I'm draining off the excess liquid so I can process these without creating a huge mess right in the can there we go now in goes the onions not trying to get color on these onions just trying to sweat them lower the heat I'm going to crush in four large gloves of garlic I like a garlicky sauce after the garlic has sauteed for about 30 seconds that's when I'm going to add maybe three tablespoons of tomato paste and some very diarrheal likee sundried tomato paste we're letting that sauté until it's kind of like sticking to the bottom of the pot a little bit after that's had 30 seconds minute I can add the tomatoes and I'm going to add their juice too because I think we have enough time to to cook it all off you you want the sauce to be significantly thinner than where you want it to end up cuz it's going to cook for a while and it's going to reduce it's going to get thicker then I have two stems of Basil with some leaves on them the stems are going to bring lots of flavor and you wouldn't be able B to use them otherwise so I'm just putting them in there just to sort of steep like tea we're going to dig them out later o I also want to put a a Parmesan rind in there the Rind of the parmesan this is not an edible thing but what it does end up doing is lending a ton of awesome flavor to your awesome sauce sorry I said that plop them in get the heat down there this you don't want this to be bubbling CU it's then it's going to Scorch on the bottom you're going to get all those all those acrid flavors in there and then my last little thing is one carrot peeled chopped in half going to fish those out later too what that's going to do is as it Cooks it's going to almost as act like a natural sugar a lot of people add sugar to their tomato sauce because they want to sweeten it because it's too harsh or spy or tomatoey this is a way to naturally sweeten the sauce and flavor it as well like carrot is a nice flavor it's a great base flavor so it's welcome so I'm going to bring that up to a simmer and maintain it at you know just a bare bubble and probably cook it for at least an hour um and then and add the meatballs and cook it even further so this should be quite a flavorful sauce at the end of the day so bread was massively overproofed just due to a timing issue but I mean it's I'm sure it's still viable I think it's going to be just fine I need to make five equal rolls also I'm sorry that there is uh some mixer sound we have Rachel baking a backup loaf just in case I nuked this one by over proofing it so now I need to roll it out so I'm going to oil my work top and then I'm going to grab the first one that I formed which I believe was this guy and I'm going to lightly coat them in oil I'm going to roll it out into basically like a like a 10 inish rectangle 10 in wide that is cuz I want it to be the width of my intended submarine roll and then I'm going to roll it up sort of pinching as I go making sure there's no trapped air in there like so tuck these kind of messy ends in underneath I think it's going to be just right actually nice and skinny I like that and then this is going on our prepared bacon sheet which just to confuse them because both of those rolls had sesame seeds on top and bottom so I'm going to line this with semolina flour and sesame seeds so that way we're all on the same page stretch and begin to roll and tuck roll and tuck roll and Tuck the whole day long we're going cover these up with oily plastic wrap then we're going to let them rise for about an hour and we're going to bake them and God willing they're going to be even remotely as decent as the stuff that was that we got sent here damn it stupid gloves why God welcome back okay no condom let's roll all right I'm rolling the meat bottles carmentas were about maybe a little smaller than that and then Brooklyn dop were a little larger and they were cut in half so I'm just going to think I'm going to go like right there I like the way that feels here we are we have our meat balls so I'm going to bake these and I'm going to throw them in the sauce we're going to be able to make some meatball subs oh they look real nice but I will say I did overcook them a little bit the one I just poked was 170 in the middle which is not where I want to be yeah 17 yeah so these are a little overcooked wow look at the juice running out of that where I Pok wow you see that oh yeah it's just like a river so they're a little overcooked but I think they're going to be fine they feel very tender and on that note I think our Bread's ready I'm going to brush these guys down I'm going to seat them up slash them throw them in the oven and pray to God that I didn't this up I'm so scared I am so scared of what's going to happen but this is my only shot so here we go into the oven they go over to the sauce we're fishing out our carrots those wrinkly basil corpses and our parmesan rind you have done your duty I'm going to throw some meatballs into the sauce to let the flavors meled and then once that bread comes out of the oven it's meatball sub time baby let's try one and see what they're like okay not dry super flavorful I may have a chance yet because look at how close and tight textured these are they're really very sausage like on almost and then mine over here is nice and loose and tender and I think I so I think texture wise I got them I got them licked now let's check flavor that was dop carment better flavor on carmentas if you ask me no I'm thrilled with that flavor feeling very good about the meatball might have a shot we'll see keep your fingers crossed for me well folks all I have to say is the bread looks good I think I got a winner here ow wow that's hot 475° oven these need to cool uh for a solid hour before we cut into them meatballs are done so now those just have to cool off and we're going to make some sandwiches it was celebratory yeah I know it looked angry few things I need to consider do I slice all the way through or do I slice and leave a uh spine carmentas opens it up like a book and dop slices all the way through so I could do either you know what I'm going to do is I'm going to try opening it up like a book see how this bread holds up to that treatment and assess from there open it up okay I mean that's a pretty good that's really sturdy actually all right that toasted up real nice under the broiler exactly 1 minute and now I'm going to layer cheese and I'm thinking for flavor cuz I did like the provolone I'm going to put that on the bottom cuz it's less melty and the mozzarella that's where the fun begins and then put the meatballs on top with some basil and then I'm going to throw it in the oven to just sort of heat everything up melt the Cheese close it up we'll see what we end up with cuz I'm I'm so nervous for some reason I don't know why I have stage fright this is this is wild perfect some basil shut her down I'm going to wrap it up just like I'm a real submarine man I'm going to let it sit cuz this this is this is a key thing you need to let Subs you need to wrap them up and let them sit sit softens the bread keeps everything nice and warm okay it's been a few minutes want to see what this guy looks like feels like tastes like okay that looks pretty good looks pretty good that looks pretty good man okay all right let's see how it is it's tasty but the whole balls are too big I wonder if I should scoop the bread it's cuz like it's hard to get this in the mouth yeah I'm pushing it out the backat I you know I should put down a little sauce on the bottom that is a great idea and the sauce on the top it just goes out the side so I'm going to put yeah that's okay the meatballs are big so they I I have to compress the bread a little bit uh and I have to hope that they don't see that as like a giveaway but some some places might just have big meatballs like that's not out of unquestionable um so I'm nervous I'm I'm genu I've haven't been this nervous in a long time this is weird uh so I'm what I'm going to do now is I'm going to assemble these three I'm going to wrap them up and just for authen franticity I'm going to put the subs in this temperature control bag and take them for stroll all right I'm going for a walk bye Andrew if if you take longer than 10 minutes I'm giving you four stars I'm already giving you four stars you're not doing anything but our judges won't be giving Stars instead they'll be ranking each meatball sub from first to third place first place gets three points second place gets two and third place gets a Pity Point who will win well if I told you that it ruined this portion of the video I have immediate thoughts right away this one looks like it's going to be my favorite because of all that cheese but the bread looks like it might hurt my mouth Cheers Cheers Cheers M there's something familiar about this is it the meat this is a a meatball sub that's what it is I really like it a lot um maybe that's just cuz meal Subs are really good but the cheese is on the bottom and I don't know it doesn't really affect how I eat it but there's something about it that makes me smile the meat itself is a little bit sweet oh yeah which normally I would I would think that would be come from come from the sauce I kind of like it though look at this big old cheesy bite I got oh that's nice I'm getting it I'm kind of eating this super weird remember remember those Justin Bieber pictures where ate the burrito sideways that's me right now oh Kendall that's the only way to eat a meatball sub if you don't look like this after eating a meatball The Joker right now um I like it a lot um the sauce kind of Falls like it I forget about it I don't know I kind of don't want the sauce to be the to be the main uh star of this show I kind of want it to be the meat and i' I'd say the meat and bread are like or like this but but maybe maybe the meat's like this I like it I like it I think this tastes like something you would get at a restaurant like a this is like a $9 meatball sub you know I really like food that is like a bang for your book and I grew up on it mhm so there's something about this that's like familiar and nice and it's like a $10 sub which I think is nice ooh they're thinner yeah this is more manageable for me in my eyes I feel we're Smallmouth people mhm prove it oh oh so different mhm it's much more flavorful the meatball is gooey it's chewy or less soft this is easier to eat too less messy smaller fits in your mouth ooh I don't know what I to this one tastes tastes homemade to me and I really again I'm with you I can't really put my finger on necessarily why I do agree that this feels homemade mhm and I think it is the cheese that's doing it and also the specks of cheese on top is like I wouldn't happen in a restaurant you couldn't be more I put my detective mhm detectives don't wear glasses hat my detective magnifying glass you put it on it falls off immediately it breaks on the ground I'm the world's worst Detective I'm really nervous about this one because of the bread you think it's going to hurt you I think it's going to hurt the top of my mouth so bad crunchy mhm M it's good this is the least flavorful of the three in my opinion am I off you know better than me well I'm tasting oil soaked bread and I love that oh that is nice but that's not what I want when I necessarily no and like meatball sub I know it's not the cheapest because it looks fancy fancier but it tastes the cheapest wow that's so interesting to me that you saw that I'm I'm really honestly being swayed by the fact that the meatballs are sliced in half for easier Smallmouth eating um that is nice the bread is soft on but even though it looks hard and it tastes like pizza crust which I love um I I would eating this blindfolded I wouldn't tell you that it's a meatball sub but that being said I do very much like eating it so maybe that's just what I'm thinking it doesn't taste meatball subie to me uh very little sauce which again is something I love sace where's a sauce where's a sauce let me put on my magnifying glass I have a lot of anxiety around which one is Andrews I yeah all right this is my least favorite because I just ate the meat again and I didn't like the meat texture and sweetness other than that as a meatball sub it really it does the job when I look up in the dictionary what's a meatball sub this is what comes up my second favorite is this one and the reason it's not getting first place even though I love eating it is because it's not when I look up in the dictionary meatball sub this is not what comes up in fact this is more pizza sandwich with meat on it but I do like it and that therefore means that this is my my favorite because it is in the dictionary under meatball sub but also um the flavors are more more I'm thinking about them more they they're resonating with me you know that's how I feel I think this tastes the worst this is my second favorite and I really enjoyed it because it tastes kind of nostalgic like an old school meatball so and then this is my this tastes the best and it's my favorite I like that it's can fit in your mouth better yeah cuz I'm in the small mouth crew small mouth crew it's perfect it's a perfect meatball sub okay well I'm going to tell you now from camera right to left we have this Brooklyn dop carmentas Kendall you hate Andrews kendle I knew I was signing my death warrant you hate Andrew's cooking no I don't hate to see it I don't have a palette like a a refined palette I'm a I'm a girl dinner taquitos and and a craft Mac cup you know so this is I will do my best this is fine dining for you yeah oh yeah that one has has green basil basil hey that's pretty good that's pretty good cheers cheers God crunchy and mushy were you getting that as well yeah you know I find this one needs could use more sauce I was going to say I wasn't really actually getting much sauce on this one I like the cheese good choice good amount of cheese it's not like overwhelming me in any direction solid but not not like great I agree solid Cheers Cheers ooh o that's a good fat meatball yeah yeah I wish I knew it's like has nutmeg in it you know if I were to put a label on it it's like there's a flavor it doesn't have nutmeg let me be clear it doesn't have nutmeg but it's like if I knew what the flavor was I would say it it has like a flavor to it yeah there's there's a there's a mystery Spice in there the meatballs look better like that's that's like a that's something I want to bite into wow more spices in this meatball than that meatball more meatballs better I will say there's much less cheese yeah and I miss the cheese more sauce they kind they kind of flipped it okay shall we all right number three this one's heavy heavy oh wow I'm scared look at that look at that guy I'm scared M should I add subtitles m m I think this is the best bread oh agreed yeah Bread's the best and I love sesame seeds looks good tastes good is the meatball dry it's much um springier yeah these were a little bit like dense like they kind of overworked I think this one has like more body I almost don't like how much sauce is on it too much sauce maybe it's overflowing for sure I like this one a lot at the beginning and now it's kind of I felt that way too the first bite was my favorite out of all of the first bites the more I ate it the the less I felt that way I think I like the bread on that one this one has so much cheese I feel like I love like cheese so that could be like half the ingredient for me it's kind of like pizza though like a meatball pizza cuz it's like crust H that good or bad hm should we point like to the third place yeah do that three two one go hang on three 3 2 1 our winner there's actually something really good about each one of them but this one like sometimes like that you just need your fundamentals to work yeah and I I in the end after having all the breads even though I love sesame I felt like that was my favorite bread yeah the meatballs were juicier the cheese was generous cheese was generous they were kind to us I don't love this is just a me I don't love marinara sauce like tomato sauce I'm also swayed away from a saucy a saucy item yeah so we're starting with this one meatball subs somebody made some of these somebody else made some other ones right cheers Andrew has a sandwich hiding in here somewhere I'll know immediately which one is his so should I reveal that or is that not part of the game cuz I've seen his in the broad day light so many times I know exactly what it looks like and tastes like and smells like so I'm just saying if that ruins the game I shouldn't be playing but this is delicious enormous ball on this one I mean that is meaty generous portion of meatball and it's delicious damn near perfect bread right I'm not asking for anything more it's a soft meatball too yes the meatball is a perfect mouth so tender uh bite you know I don't want to like eat all of it I want to like preserve some level of hunger for each one you know oh this is a big boy this is a huge boy big balls too big cheers some cheese in this one I'm sensing cheese with my tongue maybe a more herbaceous ball mhm you know there's a little more nose in the ball I see more nose in the ball I think so I'm can to smell it as well it's a softer bread but it has a little bit more of a toasty I think bits I think I like the bread more this bread I think little crustier on the out little little chewier on the in that first meatball had the texture of like school lunch meatballs where it's so it's so uniform texture throughout this I'm getting an inkling is Andrew's because the meat um just has more of that ground meat texture to it tastes more homemade there's a uniqueness there I don't have the words having worked in food this long and still do not know how to describe food but there are other flavors beneath the flavors MH that I like undertones yeah there's undertones these two are are hard to distinguish these two are pretty good they're both very good all right let's take this one that looks different kind of calzone though you know a little bit calone ooh ooh I was expecting less mhm I'm kind of very pleasantly surprised yeah this one hits me in the heartstrings you know really this is nostalgic for me I don't know it's uh it's good it's very good the chabata yeah is a very interesting choice I think it makes more sense this is what what you traditionally see right right seated hero but this the flavor is almost sour doughy yeah that's like I said calone a little pizy the Andrew element here is I I feel like there's a creamy element some sort of bamel almost that is something that he does cheese forward though I don't know if that's what he does that's true not cheese forward cream t let me tast the ball wait I actually this one a lot it's a sleeper it's a sleeper sleeper really hard really really hard this is really difficult M let's plate down let's play down now you now we're we're aart more time hang on keep them on the plates they were on because it's G to get really conf sorry sorry you're right I forgot we were on a show me like all right all right now we can just eat this like any good high level event I'm not happy with my my findings you know like there's nothing resounding you know I'm not trumpeting this I thought it was going to be a lot more clearcut and dry I love them all I love them I really do every single one fully and without remorse yeah I have to go three two one and like I said it's not easy this is I have a like a happiness about this one that like purely eating it maybe it's two you know but like it's so cheese forward it's kind of more childish in a way which I which Appeals to me but then stacked up against this it's got more going on and then this has so much going on and so much of it is damn near perfect that it has to for me be number one done with that and with that lunch I got to go well Brad I'm a little tipsy cuz for some reason making three meatball subs was an extremely long day for me I don't know why but I could barely handle it clearly I can't ever get a real job please keep watching this Channel please I can't get a real job cuz this took it out of me but I am uh I'm ready to be dealt the hand that I will be dealt in this game this crazy game of poker we call Life third we're starting with third okay third carmentas okay okay that's a relief I'm not third thanking God I would be very sad right now if I was third but honestly I would have put carmentas over um uh uh Brooklyn dop I really liked carmentas granted they' used the fresh mozzarella which I know that wasn't as favorite for everybody but I liked caros I I I really admired how the the the bread was exactly meatball sized like they were one unit I mean it makes sense cuz if I read second then I'm going to know what first is so it just makes sense that I read first no way come on no way bull come on no way come on you did it no way are you serious feel like I'm going to cry I don't know what's going on um oh fight the emotions you're on camera um wow can't believe it I cannot believe it because when those subs arrived this morning I was sure I was going to get trounced cuz they were so good oh my God out you can cook turns out I can cook Jesus Jesus God so much respect for for carmenas br top cuz those were really really good sandwiches and um also the pl the Point difference between each one you won by one point over dop and dop won by one point over carart wow I got to go three two one one by one point wow I'm saving this forever I'm going to keep this in a pocket I'm going to start wearing shirts Pockets next to my heart so I can keep it next to my heart for now I'll just it just went down to a dark place doesn't it always yeah thanks again to trade coffee for for sponsoring this episode today I'm enjoying a medium roast from Atomic coffee Brewers pourover style I like that I can browse trade selection of specialty coffees and see which they recommend for hot or iced coffee they scour the country for the best roasts and list the best ones on their site trade is so confident you'll love your experience with them that they're offering 30% off your first month visit drink trade.com babish to try it outtoday I'm putting my reputation on the line by seeing if I can out cook the two best meatball subs in Brooklyn can I make a better version how do we find out well I'm going to have all my employees everybody at the BCU taste the sandwich and review it and to avoid nepotism I'm going to have them blind taste test it against the two best meatball subs in Brooklyn this one is from Brooklyn dop this one's from carmenta's Italian Specialties these are revered as fantastic iterations of the meatball sub formula so I'm going to try them now and I'm going to try and make a competitor to them and see what happens this episode is sponsored by Trade coffee I love trade because it delivers the best atome coffee experience they curate hundreds of the world's best specialty coffees in one easy to find place for you to browse and Order whether you want a coffee subscription tailored to you or personally pick your newest roast they have you covered trade is so confident that you love your experience with them that they're offering 30% off your first month visit drink trade.com babish to try it out okay so we're starting with Brooklyn doop oh damn that looks good that bread looks really good uh-oh I already feel I already feel in trouble oh okay that looks nice all right they're going with haved meatballs looks like they have fresh basil chopped basil on there and this really sturdy I think it's semolina it's got I think it's got semolina flour on it sesame seed uh hero let's try it out oh man that's good definitely prolon in there definitely Ms lots of Basil that's great the the bread is a little crunchy for me like I like a really you know soft hogy and this is a little bit crunchy so like not only does it kind of you know hit the roof of your mouth but also squishes stuff out like when I bite this it's just make it's it's compressing everything man it's good though all right and now we have carmenta's Italian Specialties oo oh that looks nice too that looks awfully nice I think they're going to be able to tell which one's mine cuz there's no way that my bread is going to look this nice look at the look at the look at the bread utilization that's mostly meatball how do they do it I'm in trouble Man m that's the one this bread is softer on the top it's not too rigid so it's not squeezing everything out oh man it's good man I'm in trouble um not much cheese by way okay now the the meatballs are like resting in a bed of cheese I see both are using whole basil on on the sandwich so too shall I and I think I have some things that maybe will work to my advantage these meatballs are delicious but they're a little springy and so I'm I have a meat meatball that is very very tender that I'm very excited about so if I really knock the meatball and the bread out of the park sounds obvious but then I I'll win but uh man I did not expect this to be this good I love meatball subs but you know usually they're they're pretty predictable these are fantastic so I have my work cut out for me would you believe that this sandwich sells for 22 American dollar shut up are you being serious I'm being serious this sandwich cost $22 that is an incredible amount of money for an incredible sandwich I I'll I'll I'll I'll I'll give that to you and I'm not saying like you know this $22 make it at home it's going to take half the day and it's still going to cost you much more than that cuz you got to buy all the meat I'm not saying like you know this is expensive just do it yourself like I want to see if I can cook up to and or past this level I was very confident I was going to be able to crush these but they're really good so now if I can just meet them on their if I can just be at their par I'll be thrilled I'll be over the moon okay let's get cooking so bread you need bread right for to you need bread for a meatball sub right I think so yeah so in a meatball sub I like bread that has a little bit of a crispy crust but not too much I don't want to tear up the roof of my mouth and gnarl the what do you call it what you call it what I want something that is going to have a little bit of crispiness to it but it's soft and chewy you know when you when you the teeth sink that's that's what I want you understand what I'm trying to say what I'm going to do is I'm going to take a classic Italian semolina Loaf and I'm going to it right up with an egg because the egg is not only going to add fat it's going to add protein so that's going to make the bread softer and it's going to make it chewier because protein is what strengthens gluten net Works in bread this is scary because I've never made this before and I'm doing math which I'm not particularly good at and everything rides on it so why am I doing this so how much does one egg weigh the contents that is 55 G this egg has 75% water 9% fat and this recipe has water and fat in the form of water and olive oil and if I'm adding an egg I'm adding water and fat so I need to take away certain amount of water and a certain amount of olive oil got got got so that's 41 let's call it 42 grams of water just to be safe and uh the recipe 354 What just so people don't gloss over with all this math I'm going to put in really dramatic music for this so if you could do math like that yeah 42 = 312 G water and so Andrew ran the numbers incomprehensible to mathematicians his calculations cessed into what he was certain would be a found every see it's Perfection and it's hot you see it's hot see how it's hot unfortunately Andrew forgot to remove the amounts derived from his mental labor and so all we got from it was this ridiculous bit now for a flow I need four cups of semolina this uh is a flow made from um semolina Big Boy mixer is getting busted out I'mma bu bust that big boy won't you help me bust the big boy we have a poolish here that Rachel was kind enough to make for me last night this is just a mixture of flour water and yeast that you let sit overnight preferment it's going to add nice flavor to the loaf salt and yeast oil of olive egg now this gets mixed just to let everybody get to know each other that's good and smooth I'm going to take this paddle I'm going to swap for a red kneading hook and I'm going to add the dries 4 cups of semolina flour and 188 G of bread flour this should give it hopefully both a nice crisp and a nice chew this is going to need anywhere from 7 to 10 minutes got to get this guy well comfortably into and past the the window pane test is not a good time to be talking about this there's an active machine running in the foreground what what I didn't add the water uh you you need to do that um just if you make this just make sure you do that okay 1 and 1/2 cups of water hopefully it's not too late I might have F this up but no it looks like it's coming together all right it's a beautiful dough in that it is slightly sticky but it's clearing the sides of the bowl so it's really well hydrated and it is beautifully passing the window Paine test so it is ready to go there's our dough it's in the thingy this guy's going to improve for an hour and then it's going to be shaped then that's going to prove for an hour and it's going to be baked then we're going to have bread then we turn it into meatball subs and that's how the food chain works all right we're doing it we're doing it we're doing it well what are we doing oh uh making meatballs to make the meatballs I'm making the meatballs from the 30 Rock episode These are the best meatballs I've ever had in my life so I'm taking no chances on this one this starts with a panad now a panad is basically a mixture of uh bread or bread crumbs and dairy and this both brings structure and moisture to your meatballs add flavor as well because in for my Dairy I'm going to be using a buttermilk and to amp up the fat content of my meatballs I'm going to be using heavy cream egg yolk in addition to egg and some processed up pine nuts there's like so much fat going into these meatballs they turn they they just B basically become the juiciest meatballs on the planet of Earth okay so we have our four slices of bread with the crusts removed torn into little tiny bits with a/2 cup of Buttermilk I'm also adding a tablespoon I believe of heavy cream and what I really want is for this to turn into a paste all right that's looking good I like that so if I smear it like that you can see there's not really distinct pieces of bread anymore it's just a paste so that means we're in good shape now I'm going to start cooking and toasting stuff that I can add to it for flavor so most of the stuff is heading over to the stove top and so too shall We join me won't you light olive oil I'm going to be caramelizing these onions add couple cloves of smashed garlic I believe 1/4 cup of pine nuts one finely minced anchovy and one chopped calabrian chili these are just going to get a little bit of heat a little bit of love that's going to deepen their flavor and it's going to make our meatballs all the taste here oh smells smells awfully nice so into a food processor is going 4 oz of Panetta normally I would you know cook it beforehand but they're getting cooked in the meatballs and I don't want the chunks of fat in there they're a little chewy so they're going to get processed so they just become a flavor in the meatball rather than a texture I also have about 1/4 cup of Zante currants this is a very Sicilian thing and the Sicilian thing to do is to leave pine nuts and currants whole in the meatball and I hate that so I'm processing it down into a paste that will just give the flavor of the meatball rather than a you know weird sort of chewy crunchy bits all throughout like that's that's gross come on Sicilians all right so we got our Panetta and currants in there I'm going to add our onion other stuff mixture and I'm also going to add a bunch of chopped parsley and some basil pulse this guy together so I'm grating this is parmesan and I'm also going to be adding some peino Romano this is of course going to add their lovely nutty salty funky flavors to our meatballs here's the paste that is going to be just this huge flavor injection to make sure that this is evenly distributed throughout the meatballs I'm going to add it and the eggs and a couple other little things to the panad and we got some dried oregano cracked fennel seed some lemon zest salt one whole egg and one egg yolk and let's just mix everybody together there's our panad with mixed with all the flavory stuff okay you can't have a meatball without meat was you just have a ball nobody wants to eat that uh so for the meat I'm have one PB each Beef Pork and ve the classic Trio the father son and holy whoops so before I mix in too much of the panat as you can see I mixing the meat together on its own a little bit that's just so I don't have streaks of just beef or just pork you know just every bite has a little bit of each okay that looks pretty good to me oh I forgot to add pepper so let me massage this pepper in and then I can cook up a little bit of it this is the only way unless you're an Italian grandmother who just eats raw meat to test a a meatballs flavor before committing to the ball all right got ourselves ball sample the flavor is all there uh I think we're good to go it's it's not I feel like it could use a little more salt but I don't want to overwork it at this point I did I did work these balls pretty hard time to make sauce for that you need tomatoes I have whole San marzanos I'm going to process these tomatoes so I'm draining off the excess liquid so I can process these without creating a huge mess right in the can there we go now in goes the onions not trying to get color on these onions just trying to sweat them lower the heat I'm going to crush in four large gloves of garlic I like a garlicky sauce after the garlic has sauteed for about 30 seconds that's when I'm going to add maybe three tablespoons of tomato paste and some very diarrheal likee sundried tomato paste we're letting that sauté until it's kind of like sticking to the bottom of the pot a little bit after that's had 30 seconds minute I can add the tomatoes and I'm going to add their juice too because I think we have enough time to to cook it all off you you want the sauce to be significantly thinner than where you want it to end up cuz it's going to cook for a while and it's going to reduce it's going to get thicker then I have two stems of Basil with some leaves on them the stems are going to bring lots of flavor and you wouldn't be able B to use them otherwise so I'm just putting them in there just to sort of steep like tea we're going to dig them out later o I also want to put a a Parmesan rind in there the Rind of the parmesan this is not an edible thing but what it does end up doing is lending a ton of awesome flavor to your awesome sauce sorry I said that plop them in get the heat down there this you don't want this to be bubbling CU it's then it's going to Scorch on the bottom you're going to get all those all those acrid flavors in there and then my last little thing is one carrot peeled chopped in half going to fish those out later too what that's going to do is as it Cooks it's going to almost as act like a natural sugar a lot of people add sugar to their tomato sauce because they want to sweeten it because it's too harsh or spy or tomatoey this is a way to naturally sweeten the sauce and flavor it as well like carrot is a nice flavor it's a great base flavor so it's welcome so I'm going to bring that up to a simmer and maintain it at you know just a bare bubble and probably cook it for at least an hour um and then and add the meatballs and cook it even further so this should be quite a flavorful sauce at the end of the day so bread was massively overproofed just due to a timing issue but I mean it's I'm sure it's still viable I think it's going to be just fine I need to make five equal rolls also I'm sorry that there is uh some mixer sound we have Rachel baking a backup loaf just in case I nuked this one by over proofing it so now I need to roll it out so I'm going to oil my work top and then I'm going to grab the first one that I formed which I believe was this guy and I'm going to lightly coat them in oil I'm going to roll it out into basically like a like a 10 inish rectangle 10 in wide that is cuz I want it to be the width of my intended submarine roll and then I'm going to roll it up sort of pinching as I go making sure there's no trapped air in there like so tuck these kind of messy ends in underneath I think it's going to be just right actually nice and skinny I like that and then this is going on our prepared bacon sheet which just to confuse them because both of those rolls had sesame seeds on top and bottom so I'm going to line this with semolina flour and sesame seeds so that way we're all on the same page stretch and begin to roll and tuck roll and tuck roll and Tuck the whole day long we're going cover these up with oily plastic wrap then we're going to let them rise for about an hour and we're going to bake them and God willing they're going to be even remotely as decent as the stuff that was that we got sent here damn it stupid gloves why God welcome back okay no condom let's roll all right I'm rolling the meat bottles carmentas were about maybe a little smaller than that and then Brooklyn dop were a little larger and they were cut in half so I'm just going to think I'm going to go like right there I like the way that feels here we are we have our meat balls so I'm going to bake these and I'm going to throw them in the sauce we're going to be able to make some meatball subs oh they look real nice but I will say I did overcook them a little bit the one I just poked was 170 in the middle which is not where I want to be yeah 17 yeah so these are a little overcooked wow look at the juice running out of that where I Pok wow you see that oh yeah it's just like a river so they're a little overcooked but I think they're going to be fine they feel very tender and on that note I think our Bread's ready I'm going to brush these guys down I'm going to seat them up slash them throw them in the oven and pray to God that I didn't this up I'm so scared I am so scared of what's going to happen but this is my only shot so here we go into the oven they go over to the sauce we're fishing out our carrots those wrinkly basil corpses and our parmesan rind you have done your duty I'm going to throw some meatballs into the sauce to let the flavors meled and then once that bread comes out of the oven it's meatball sub time baby let's try one and see what they're like okay not dry super flavorful I may have a chance yet because look at how close and tight textured these are they're really very sausage like on almost and then mine over here is nice and loose and tender and I think I so I think texture wise I got them I got them licked now let's check flavor that was dop carment better flavor on carmentas if you ask me no I'm thrilled with that flavor feeling very good about the meatball might have a shot we'll see keep your fingers crossed for me well folks all I have to say is the bread looks good I think I got a winner here ow wow that's hot 475° oven these need to cool uh for a solid hour before we cut into them meatballs are done so now those just have to cool off and we're going to make some sandwiches it was celebratory yeah I know it looked angry few things I need to consider do I slice all the way through or do I slice and leave a uh spine carmentas opens it up like a book and dop slices all the way through so I could do either you know what I'm going to do is I'm going to try opening it up like a book see how this bread holds up to that treatment and assess from there open it up okay I mean that's a pretty good that's really sturdy actually all right that toasted up real nice under the broiler exactly 1 minute and now I'm going to layer cheese and I'm thinking for flavor cuz I did like the provolone I'm going to put that on the bottom cuz it's less melty and the mozzarella that's where the fun begins and then put the meatballs on top with some basil and then I'm going to throw it in the oven to just sort of heat everything up melt the Cheese close it up we'll see what we end up with cuz I'm I'm so nervous for some reason I don't know why I have stage fright this is this is wild perfect some basil shut her down I'm going to wrap it up just like I'm a real submarine man I'm going to let it sit cuz this this is this is a key thing you need to let Subs you need to wrap them up and let them sit sit softens the bread keeps everything nice and warm okay it's been a few minutes want to see what this guy looks like feels like tastes like okay that looks pretty good looks pretty good that looks pretty good man okay all right let's see how it is it's tasty but the whole balls are too big I wonder if I should scoop the bread it's cuz like it's hard to get this in the mouth yeah I'm pushing it out the backat I you know I should put down a little sauce on the bottom that is a great idea and the sauce on the top it just goes out the side so I'm going to put yeah that's okay the meatballs are big so they I I have to compress the bread a little bit uh and I have to hope that they don't see that as like a giveaway but some some places might just have big meatballs like that's not out of unquestionable um so I'm nervous I'm I'm genu I've haven't been this nervous in a long time this is weird uh so I'm what I'm going to do now is I'm going to assemble these three I'm going to wrap them up and just for authen franticity I'm going to put the subs in this temperature control bag and take them for stroll all right I'm going for a walk bye Andrew if if you take longer than 10 minutes I'm giving you four stars I'm already giving you four stars you're not doing anything but our judges won't be giving Stars instead they'll be ranking each meatball sub from first to third place first place gets three points second place gets two and third place gets a Pity Point who will win well if I told you that it ruined this portion of the video I have immediate thoughts right away this one looks like it's going to be my favorite because of all that cheese but the bread looks like it might hurt my mouth Cheers Cheers Cheers M there's something familiar about this is it the meat this is a a meatball sub that's what it is I really like it a lot um maybe that's just cuz meal Subs are really good but the cheese is on the bottom and I don't know it doesn't really affect how I eat it but there's something about it that makes me smile the meat itself is a little bit sweet oh yeah which normally I would I would think that would be come from come from the sauce I kind of like it though look at this big old cheesy bite I got oh that's nice I'm getting it I'm kind of eating this super weird remember remember those Justin Bieber pictures where ate the burrito sideways that's me right now oh Kendall that's the only way to eat a meatball sub if you don't look like this after eating a meatball The Joker right now um I like it a lot um the sauce kind of Falls like it I forget about it I don't know I kind of don't want the sauce to be the to be the main uh star of this show I kind of want it to be the meat and i' I'd say the meat and bread are like or like this but but maybe maybe the meat's like this I like it I like it I think this tastes like something you would get at a restaurant like a this is like a $9 meatball sub you know I really like food that is like a bang for your book and I grew up on it mhm so there's something about this that's like familiar and nice and it's like a $10 sub which I think is nice ooh they're thinner yeah this is more manageable for me in my eyes I feel we're Smallmouth people mhm prove it oh oh so different mhm it's much more flavorful the meatball is gooey it's chewy or less soft this is easier to eat too less messy smaller fits in your mouth ooh I don't know what I to this one tastes tastes homemade to me and I really again I'm with you I can't really put my finger on necessarily why I do agree that this feels homemade mhm and I think it is the cheese that's doing it and also the specks of cheese on top is like I wouldn't happen in a restaurant you couldn't be more I put my detective mhm detectives don't wear glasses hat my detective magnifying glass you put it on it falls off immediately it breaks on the ground I'm the world's worst Detective I'm really nervous about this one because of the bread you think it's going to hurt you I think it's going to hurt the top of my mouth so bad crunchy mhm M it's good this is the least flavorful of the three in my opinion am I off you know better than me well I'm tasting oil soaked bread and I love that oh that is nice but that's not what I want when I necessarily no and like meatball sub I know it's not the cheapest because it looks fancy fancier but it tastes the cheapest wow that's so interesting to me that you saw that I'm I'm really honestly being swayed by the fact that the meatballs are sliced in half for easier Smallmouth eating um that is nice the bread is soft on but even though it looks hard and it tastes like pizza crust which I love um I I would eating this blindfolded I wouldn't tell you that it's a meatball sub but that being said I do very much like eating it so maybe that's just what I'm thinking it doesn't taste meatball subie to me uh very little sauce which again is something I love sace where's a sauce where's a sauce let me put on my magnifying glass I have a lot of anxiety around which one is Andrews I yeah all right this is my least favorite because I just ate the meat again and I didn't like the meat texture and sweetness other than that as a meatball sub it really it does the job when I look up in the dictionary what's a meatball sub this is what comes up my second favorite is this one and the reason it's not getting first place even though I love eating it is because it's not when I look up in the dictionary meatball sub this is not what comes up in fact this is more pizza sandwich with meat on it but I do like it and that therefore means that this is my my favorite because it is in the dictionary under meatball sub but also um the flavors are more more I'm thinking about them more they they're resonating with me you know that's how I feel I think this tastes the worst this is my second favorite and I really enjoyed it because it tastes kind of nostalgic like an old school meatball so and then this is my this tastes the best and it's my favorite I like that it's can fit in your mouth better yeah cuz I'm in the small mouth crew small mouth crew it's perfect it's a perfect meatball sub okay well I'm going to tell you now from camera right to left we have this Brooklyn dop carmentas Kendall you hate Andrews kendle I knew I was signing my death warrant you hate Andrew's cooking no I don't hate to see it I don't have a palette like a a refined palette I'm a I'm a girl dinner taquitos and and a craft Mac cup you know so this is I will do my best this is fine dining for you yeah oh yeah that one has has green basil basil hey that's pretty good that's pretty good cheers cheers God crunchy and mushy were you getting that as well yeah you know I find this one needs could use more sauce I was going to say I wasn't really actually getting much sauce on this one I like the cheese good choice good amount of cheese it's not like overwhelming me in any direction solid but not not like great I agree solid Cheers Cheers ooh o that's a good fat meatball yeah yeah I wish I knew it's like has nutmeg in it you know if I were to put a label on it it's like there's a flavor it doesn't have nutmeg let me be clear it doesn't have nutmeg but it's like if I knew what the flavor was I would say it it has like a flavor to it yeah there's there's a there's a mystery Spice in there the meatballs look better like that's that's like a that's something I want to bite into wow more spices in this meatball than that meatball more meatballs better I will say there's much less cheese yeah and I miss the cheese more sauce they kind they kind of flipped it okay shall we all right number three this one's heavy heavy oh wow I'm scared look at that look at that guy I'm scared M should I add subtitles m m I think this is the best bread oh agreed yeah Bread's the best and I love sesame seeds looks good tastes good is the meatball dry it's much um springier yeah these were a little bit like dense like they kind of overworked I think this one has like more body I almost don't like how much sauce is on it too much sauce maybe it's overflowing for sure I like this one a lot at the beginning and now it's kind of I felt that way too the first bite was my favorite out of all of the first bites the more I ate it the the less I felt that way I think I like the bread on that one this one has so much cheese I feel like I love like cheese so that could be like half the ingredient for me it's kind of like pizza though like a meatball pizza cuz it's like crust H that good or bad hm should we point like to the third place yeah do that three two one go hang on three 3 2 1 our winner there's actually something really good about each one of them but this one like sometimes like that you just need your fundamentals to work yeah and I I in the end after having all the breads even though I love sesame I felt like that was my favorite bread yeah the meatballs were juicier the cheese was generous cheese was generous they were kind to us I don't love this is just a me I don't love marinara sauce like tomato sauce I'm also swayed away from a saucy a saucy item yeah so we're starting with this one meatball subs somebody made some of these somebody else made some other ones right cheers Andrew has a sandwich hiding in here somewhere I'll know immediately which one is his so should I reveal that or is that not part of the game cuz I've seen his in the broad day light so many times I know exactly what it looks like and tastes like and smells like so I'm just saying if that ruins the game I shouldn't be playing but this is delicious enormous ball on this one I mean that is meaty generous portion of meatball and it's delicious damn near perfect bread right I'm not asking for anything more it's a soft meatball too yes the meatball is a perfect mouth so tender uh bite you know I don't want to like eat all of it I want to like preserve some level of hunger for each one you know oh this is a big boy this is a huge boy big balls too big cheers some cheese in this one I'm sensing cheese with my tongue maybe a more herbaceous ball mhm you know there's a little more nose in the ball I see more nose in the ball I think so I'm can to smell it as well it's a softer bread but it has a little bit more of a toasty I think bits I think I like the bread more this bread I think little crustier on the out little little chewier on the in that first meatball had the texture of like school lunch meatballs where it's so it's so uniform texture throughout this I'm getting an inkling is Andrew's because the meat um just has more of that ground meat texture to it tastes more homemade there's a uniqueness there I don't have the words having worked in food this long and still do not know how to describe food but there are other flavors beneath the flavors MH that I like undertones yeah there's undertones these two are are hard to distinguish these two are pretty good they're both very good all right let's take this one that looks different kind of calzone though you know a little bit calone ooh ooh I was expecting less mhm I'm kind of very pleasantly surprised yeah this one hits me in the heartstrings you know really this is nostalgic for me I don't know it's uh it's good it's very good the chabata yeah is a very interesting choice I think it makes more sense this is what what you traditionally see right right seated hero but this the flavor is almost sour doughy yeah that's like I said calone a little pizy the Andrew element here is I I feel like there's a creamy element some sort of bamel almost that is something that he does cheese forward though I don't know if that's what he does that's true not cheese forward cream t let me tast the ball wait I actually this one a lot it's a sleeper it's a sleeper sleeper really hard really really hard this is really difficult M let's plate down let's play down now you now we're we're aart more time hang on keep them on the plates they were on because it's G to get really conf sorry sorry you're right I forgot we were on a show me like all right all right now we can just eat this like any good high level event I'm not happy with my my findings you know like there's nothing resounding you know I'm not trumpeting this I thought it was going to be a lot more clearcut and dry I love them all I love them I really do every single one fully and without remorse yeah I have to go three two one and like I said it's not easy this is I have a like a happiness about this one that like purely eating it maybe it's two you know but like it's so cheese forward it's kind of more childish in a way which I which Appeals to me but then stacked up against this it's got more going on and then this has so much going on and so much of it is damn near perfect that it has to for me be number one done with that and with that lunch I got to go well Brad I'm a little tipsy cuz for some reason making three meatball subs was an extremely long day for me I don't know why but I could barely handle it clearly I can't ever get a real job please keep watching this Channel please I can't get a real job cuz this took it out of me but I am uh I'm ready to be dealt the hand that I will be dealt in this game this crazy game of poker we call Life third we're starting with third okay third carmentas okay okay that's a relief I'm not third thanking God I would be very sad right now if I was third but honestly I would have put carmentas over um uh uh Brooklyn dop I really liked carmentas granted they' used the fresh mozzarella which I know that wasn't as favorite for everybody but I liked caros I I I really admired how the the the bread was exactly meatball sized like they were one unit I mean it makes sense cuz if I read second then I'm going to know what first is so it just makes sense that I read first no way come on no way bull come on no way come on you did it no way are you serious feel like I'm going to cry I don't know what's going on um oh fight the emotions you're on camera um wow can't believe it I cannot believe it because when those subs arrived this morning I was sure I was going to get trounced cuz they were so good oh my God out you can cook turns out I can cook Jesus Jesus God so much respect for for carmenas br top cuz those were really really good sandwiches and um also the pl the Point difference between each one you won by one point over dop and dop won by one point over carart wow I got to go three two one one by one point wow I'm saving this forever I'm going to keep this in a pocket I'm going to start wearing shirts Pockets next to my heart so I can keep it next to my heart for now I'll just it just went down to a dark place doesn't it always yeah thanks again to trade coffee for for sponsoring this episode today I'm enjoying a medium roast from Atomic coffee Brewers pourover style I like that I can browse trade selection of specialty coffees and see which they recommend for hot or iced coffee they scour the country for the best roasts and list the best ones on their site trade is so confident you'll love your experience with them that they're offering 30% off your first month visit drink trade.com babish to try it out\n"