Binging with Babish - Troy's Casserole from Community

The Art of Creating Complicated Dishes: A Binging with Babish Adventure

In this episode of Binging with Babish, we're taking on one of the most complicated and unnecessary dishes in our show's history. The dish, inspired by a casserole from Hot Pockets, consists of a rainbow-colored terrine, Parmesan cornmeal doughnuts, Doritos glaze, buffalo mozzarella, tomato kulfi, and a final cheese quad featuring four different types of cheese.

The journey begins with the creation of our Parmesan cornmeal doughnuts. To make these crispy treats, we need to start by mixing together equal parts of flour, cornmeal, parmesan cheese, salt, yeast, sugar, egg, milk, melted butter, and hot water. The mixture needs to be kneaded for about 10 minutes until it becomes smooth and elastic. We then shape the dough into small balls, which we'll later use to create our doughnuts. Next, we heat up a deep frying pan with oil and carefully place our dough balls in the pan, making sure not to overcrowd it.

As the doughnuts fry, they start to puff up and become golden brown and crispy. Once they're done, we drain them on a wire rack set in a rimmed baking sheet and immediately sprinkle with kosher salt as soon as they come out of the oil. The result is some delicious-looking Parmesan cornmeal doughnuts that don't taste half bad, despite being a little boring on their own.

However, our true star of the show is the rainbow terrine, which has been many hours in the making. We've been waiting for this moment since we began creating our dish, and it's finally ready to emerge from the fridge. This silly application aside, the tomato too would actually be really lovely with some blue dot, paired with a crisp white wine on a summer's day. Unfortunately, the rainbow effect isn't as pronounced as I'd hoped, but it's gonna do the job.

Next up, we need to address the cheese elements of this dish, which include four different types of cheese: parmesan, provolone, mozzarella, and cheddar. We're going to make a cheese crisp by combining these cheeses finely shredded into a three-cheese mix. We'll place a small mound onto a non-stick surface, such as a Silpat, and bake at 375 degrees Fahrenheit for about seven minutes until the fats have separated and it becomes crisp.

After cooling off on a wire rack, we'll cut our cheese crisp into pretty little rounds using a biscuit cutter. Now that we've addressed the last element of the dish – the Doritos glaze – we can move on to assembling our creation. We're going to make a cheese crisp by placing a small mound onto a super non-stick surface like a Silpat and bake at 375 degrees Fahrenheit for about seven minutes until the fats have separated and it becomes crisp.

Next, we'll cut our cheese crisp into pretty little rounds using a biscuit cutter. Now that we've addressed the last element of the dish – the Doritos glaze – we can move on to assembling our creation. We're going to dump four egg yolks into the base of an immersion blender jar and pour half a cup of bubbling hot butter into a spouted container. Then, we'll gently stream the hot butter down the side of the container while running an immersion blender about halfway through it.

As we blend, we'll add a few teaspoons of our Doritos dust to give our glaze that signature flavor. Once we have a nice thick Doritos hollandaise, we can move on to plating up our dish. We'll start by lopping off a thin slice of our rainbow terrine and using the same biscuit cutter to cut it into a round. Next, we'll carve off a thin slice of buffalo mozzarella and get ready to pull off the most important chef smear of my life.

We'll spread a generous amount of our Doritos hollandaise onto the Parmesan cornmeal doughnut, followed by a thin layer of mozzarella cheese. Our tomato kulfi will be carefully sliced into thin pieces and added on top of our cheese quad, which features four different types of cheese: parmesan, provolone, mozzarella, and cheddar.

To complete our dish, we'll add our final cheese crisp to the top of our creation. As I was doing the voiceover at 10:00 p.m. the night before you're watching this episode, I had an idea that I couldn't really pass up – making a savory Donut using some of the ingredients from our previous dish. I'd combine powdered sugar, Doritos dust, and milk to create a sweet and spicy glaze.

We'll then dip our Parmesan cornmeal donuts into the bowl and let them sit for about 30 minutes until the glaze sets. Finally, we'll assemble our Donut sandwich version of Troy's casserole by placing a slice of our savory Donut between two slices of buffalo mozzarella. The result is an incredible combination of flavors and textures that will satisfy even the most discerning palate.

And so, dear viewers, we hope you've enjoyed this culinary adventure as much as we have. From the initial doughnut-making process to the final assembly of our dish, every step has been carefully crafted to create a truly unique and delicious experience.

"WEBVTTKind: captionsLanguage: enwhy is that a casserole it's Bagel Bites and a deconstructed half packet reduction with a Doritos glaze I just really want to make my food you know hey what's up guys welcome back to binging with babish for this week we're taking a look at Troy's casserole from community a shall we say hearty affair cobbled together from these three familiar after-school snacks Bagel Bites Doritos and hot pockets now this has been an episode that's been requested since the very beginning of binging with babish and it's one I've been avoiding because the prospect of creating a quote-unquote good version really scares the outta me I know the Troy was just screwing around but how does one make a Doritos glazed or most confounding lead deconstruct and reduce a hot pocket to find out I took one of these guys apart to see what makes them tick and really it's just a pastry shell containing a sort of sauce and cheese energy bar one that I just can't recommend you eat frozen but first things first we got to make the faithful recreation of the dish in question now I figured the only way could reduce a hot pocket was to let the sauce reduce a little bit and the only way you're gonna be able to do that is to expose it to the air while it cooks so into the bottom of a casserole dish goes six quite literally deconstructed hot pockets which we are going to dot generously with pepperoni pizza bagel bites turning a chop pocket into a little hot tub for two and lastly the Doritos which again I know we're specified as a glaze but in the show it just kind of looked like they were crumbled on top so that's what I'm gonna do crumble a whole lot of Doritos on top until the Bagel Bites can no longer be seen cover and bake at 350 for about 30 minutes until piping hot throughout and there you have it Troy's casserole from community the only thing left to do now is give it a try so I'm gonna retrieve one of these Hot Pocket hot tubs plate it up real nice and tuck in now I'm not gonna be so snooty as to say that this is bad I grew up eating all three of these things just not at the same time which admittedly makes them taste a little crazy so let's see if we can set out to make a gourmet spiritual successor to Troy's casserole I have here before me all the raw ingredients necessary to make from scratch each element of this dish and I'm going to start with the deconstructed hot pocket reduction which I think should be some kind of riff on Tomatoes poling that was a totally unnecessary camera trick anyway like I was saying I'm gonna focus mostly on the word reduction which could be a sauce but I'm going to interpret it as tomato confit which are tomatoes that were going to cut across into the bottoms of and then blanch followed by a shock in ice water which is gonna give us the ability to easily remove their skins just like we did in the ratatouille episode so just gently boil your tomatoes for about 30 seconds until the skins start to split and drop him in an ice bath you'll notice that I'm doing this with a whole lot of tomatoes of different colors that's because in an effort to make this dish as sheffy as possible I'm going to Col feed these tomatoes and then puree them and then gelatinize those purees into a rainbow terrine all those words will make sense in a few minutes first it took ol feed the tomatoes we're gonna cut them into similar sized pieces and place them cut side down as crowded as possible on a rimmed baking sheet for a little extra flavor we're gonna scatter some quartered shallots around the tomatoes as well as a few cloves of crushed garlic and then confit is a cooking method where you cook the food in question and a whole lot of fat so gonna drizzle these generously with olive oil followed by a generous pinch of kosher salt and a few twists of freshly ground black pepper then these guys are headed into a 225 degree fahrenheit oven for about 4 hours during which time we're gonna get started on our Doritos flavors first is some sliced red and green bell peppers are headed into the dehydrator and you remember those tomato skins these saved you didn't you didn't save those why not they are just packed with tomato flavor and they're very easy also to dehydrate we're also gonna do some sliced onions some sliced garlic all the major flavor players and Doritos they're headed into a 125 degree fahrenheit dehydrator for at least 16 hours well before then our coal feed Tomatoes emerge from the oven looking pretty good and now to gelatinize and to Rena fie them we need some gelatin 4 packets of unflavored gelatin that we're gonna sprinkle over a half cup of water then we're gonna slowly pour in an additional 1/2 cup of hot water while tiny whisking constantly until completely dissolved this is going to be our primary solidify ER now I want to assemble my terrine in four layers sort of like a tomato rainbow so I'm gonna start with all my greenest tomatoes to which I'm gonna add about a quarter cup of our gelatin mixture and we're gonna pulse them together and a food processor until relatively smooth we're then gonna pour the mixture into a plastic wrap line to loaf pan tap it a few times to make sure that it's even and refrigerate for 1 hour or until relatively solidified then we're gonna repeat the process this time with the yellow eat Tomatoes carefully pouring over the rounded back of a spoon the top our green tomatoes to make sure that it doesn't disturb the first layer back in the fridge for an hour and then we're rinsing and repeating with our two remaining layers orange and red I know this isn't making a whole lot of sense but you'll see where I'm going with it once the terrine is filled we're gonna cover it with plastic wrap and refrigerate for at least 6 hours or until completely solidified throughout I'm gonna go get some sleep and I'll see you guys after the commercial break the next day and all of our dried vegetables emerge from the dehydrator looking pretty dehydrated just make sure that once they've cooled off they're brittle and easily snap when snapped then one at a time we're using a spice grinder to grind all the vegetables into their powdered form I ground up some Fresno chilies too just in case we want to do a spicy sweet chili flavor but this proved rather noxious luckily you've probably got one of these lying around this is probably also gonna be the point during the voiceover that you remember that Claire soffits already did Doritos dust and you probably could have just copied her method but just push those feelings down and let's start adding ingredients in the order that they are on the ingredients list that is a teaspoon each salt cheddar powder butter milk powder and Romano cheese powder than a 1/2 teaspoon a jump of your homemade garlic powder tomato powder red pepper powder and green pepper powder go ahead and give that a tiny whisking until homogenous and it's not quite red enough so I'm going to add a little bit more red pepper powder and tomato powder until it at least looks like a distant cousin of a Doritos dust and I gotta say it tastes pretty good not exactly like Doritos but pretty close and more than close enough for our purposes next up the bagel elements and since I wanted this to be a kind of plated up fork and knife vibe I thought a savory doughnut might be a better direction so into the bowl of a stand mixer goes 350 grams of all-purpose flour 1 tablespoon of salt a teaspoon and a half of instant yeast and a tablespoon of cornmeal to bring back some of that corn chip flavor I'm also gonna grate in 4 ounces of Parmesan cheese which i think is gonna lend a delightful cheesiness don't set that aside in a small bowl we're combining 3/4 of a cup of buttermilk with 2 tablespoons of unsalted melted butter and 1 large egg and beat these guys up with a tiny whisk until combined and then it's time to bring it all together pour the wet ingredients into a well formed in the center of the dry ingredients attach your favorite dough hook to your favorite stand mixer drop the head to crank it on medium-low speed remember that you didn't plug it in that was embarrassing glad nobody saw that and start mixing this guy on medium-low speed and let him go for about 5 minutes until everybody comes together into a cohesive massive dough then let the Machine knead the dough for one to two minutes until it's nice and smooth retrieve it from the bowl and give it a few ancillary needs just to make sure that it's all nicely kneaded and then return it to the bowl which we have generously oiled and then wrap it in plastic wrap and let it rise at room temperature for one to one and 1/2 hours or until doubled in size do that little hands thing you do when you come back and see something's risen let the dough know who's boss and punch it down and then turn it out onto a well floured work surface where we're going to roll it out to a thickness of about half an inch use this time to ponder whether or not you're making the right decision by swapping Donuts for bagels push those feelings down and begin using a doughnut cutter to cut your dough into doughnuts and just in case these look too doughnut like I'm gonna make a few custom jobs where I cut out a smaller hole so it more closely resembles a bagel we are then laying these guys out onto a parchment-lined rimmed baking sheet lightly oiling a few sheets of food-grade plastic wrap and then draping said plastic wrap in a frankly very graceful motion over our soon-to-be doughnuts after they've rested for about 30 minutes at room temperature that is then they are headed directly into some 350 degree fahrenheit vegetable oil where we're gonna fry them for about 90 seconds per side until they're puffed up and golden brown and crisp drain them on a wire rack set in a rimmed baking sheet and immediately sprinkle with kosher salt as soon as they come out the oil and there you have it some Parmesan cornmeal doughnuts which don't taste half bad they're a little boring but as the knife and fork basis for our pizza flavors they're gonna be kind of perfect so next up it has been many many many hours and our terrine is ready to emerge from the fridge now this silly application aside this tomato too would actually be really lovely with some blue dot the paired with a crisp white wine on a summer's day and I know it's not much to look at right now but it's gonna work very nicely for our purposes the rainbow effect isn't as pronounced as I'd hopes but it's gonna do the job next up we have to address the cheese elements of this dish namely the four cheese's for which Hot Pockets our most famous I'm gonna start by combining some parmesan provolone and most confounding ly cheddar finely shredded into a three of our four cheese mix from these cheese's I'm going to make a cheese crisp by placing a small mound onto a super nonstick surface like a Silpat and bake at 375 degrees Fahrenheit for about seven minutes until the fats have separated and it becomes crisp after cooling off on a wire rack then I'm gonna cut these guys into pretty little rounds using a biscuit cutter and then on to the last elements of the dish the Doritos glaze which I think is gonna be very nice in the form of a hollandaise so I'm dumping four egg yolks into the base of an immersion blender jar pouring half a cup of bubbling hot butter into a spouted container and gently streaming the hot butter down the side of the container while I run an immersion blender about halfway through them and add a few teaspoons of our Doritos dust and continue blending until we have a nice thick Doritos hollandaise and now finally we're ready to plate up one of the most complicated and most unnecessary dishes in this show's history first I'm gonna lop off a thin slice of our rainbow terrine and use the same biscuit cutter to cut it into a round that I'm going to carefully cut our bagel slash Dona in half carve off a thin slice of buffalo mozzarella and get ready to pull off the most important chef smear of my life perfect almost perfect a little bit longer perfect the top our smear of hollandaise goes our half bagel slash donut followed by a thin layer of mozzarella cheese our tomato kulfi rainbow terrain and to complete the cheese quad feta our parmesan provolone and cheddar crisp and there you have it this bash crazy thing community returned yesterday with a full cast table Reid and I could not think of a better way to celebrate and sure it's pretty and a beautiful on the inside kind of way but how does it taste well first let's lay down this crisp for slightly easier consumption give it a generous dip in our Doritos hollandaise and see if this dish that took two full days to make was worth the effort and the answer is not really each element was good on its own but just like the casserole from which it was inspired its flavors were confused together that said it did enter the I worked really hard on this so it's getting in the clean plate club club but literally as I was doing the voiceover at 10:00 p.m. the night before you're watching this episode I had an idea that I couldn't really pass up here I had made savory Donuts and it would be criminally negligent of me not to make an actual Doritos glaze so into the bowl the stand mixer goes one cup of powdered sugar a few teaspoons of our Doritos dust and 2 tablespoons of 2% milk beaten on high speed until it forms a thick sweet spicy glaze one that's genuinely gonna work perfectly on our parmesan cornmeal donut now I did try one of these on its own but I forgot to hit record because it was late and I was tired but I did remember to record the recreation of this as a sandwich version of the dish from earlier are my words still making sense I can't really tell I guess I'll find out tomorrow when this is viewed by millions of people and the verdict on the donut sandwich version of Troy's casserole is again not bad but pretty all over the place flavor-wise but you can see it's getting some small handshakes of approval and looking and just all I want to take another bite go on do it take another bite go on this episode went totally off the rails nobody's gonna judge you they've come there you go that's what binging with babish is all thatwhy is that a casserole it's Bagel Bites and a deconstructed half packet reduction with a Doritos glaze I just really want to make my food you know hey what's up guys welcome back to binging with babish for this week we're taking a look at Troy's casserole from community a shall we say hearty affair cobbled together from these three familiar after-school snacks Bagel Bites Doritos and hot pockets now this has been an episode that's been requested since the very beginning of binging with babish and it's one I've been avoiding because the prospect of creating a quote-unquote good version really scares the outta me I know the Troy was just screwing around but how does one make a Doritos glazed or most confounding lead deconstruct and reduce a hot pocket to find out I took one of these guys apart to see what makes them tick and really it's just a pastry shell containing a sort of sauce and cheese energy bar one that I just can't recommend you eat frozen but first things first we got to make the faithful recreation of the dish in question now I figured the only way could reduce a hot pocket was to let the sauce reduce a little bit and the only way you're gonna be able to do that is to expose it to the air while it cooks so into the bottom of a casserole dish goes six quite literally deconstructed hot pockets which we are going to dot generously with pepperoni pizza bagel bites turning a chop pocket into a little hot tub for two and lastly the Doritos which again I know we're specified as a glaze but in the show it just kind of looked like they were crumbled on top so that's what I'm gonna do crumble a whole lot of Doritos on top until the Bagel Bites can no longer be seen cover and bake at 350 for about 30 minutes until piping hot throughout and there you have it Troy's casserole from community the only thing left to do now is give it a try so I'm gonna retrieve one of these Hot Pocket hot tubs plate it up real nice and tuck in now I'm not gonna be so snooty as to say that this is bad I grew up eating all three of these things just not at the same time which admittedly makes them taste a little crazy so let's see if we can set out to make a gourmet spiritual successor to Troy's casserole I have here before me all the raw ingredients necessary to make from scratch each element of this dish and I'm going to start with the deconstructed hot pocket reduction which I think should be some kind of riff on Tomatoes poling that was a totally unnecessary camera trick anyway like I was saying I'm gonna focus mostly on the word reduction which could be a sauce but I'm going to interpret it as tomato confit which are tomatoes that were going to cut across into the bottoms of and then blanch followed by a shock in ice water which is gonna give us the ability to easily remove their skins just like we did in the ratatouille episode so just gently boil your tomatoes for about 30 seconds until the skins start to split and drop him in an ice bath you'll notice that I'm doing this with a whole lot of tomatoes of different colors that's because in an effort to make this dish as sheffy as possible I'm going to Col feed these tomatoes and then puree them and then gelatinize those purees into a rainbow terrine all those words will make sense in a few minutes first it took ol feed the tomatoes we're gonna cut them into similar sized pieces and place them cut side down as crowded as possible on a rimmed baking sheet for a little extra flavor we're gonna scatter some quartered shallots around the tomatoes as well as a few cloves of crushed garlic and then confit is a cooking method where you cook the food in question and a whole lot of fat so gonna drizzle these generously with olive oil followed by a generous pinch of kosher salt and a few twists of freshly ground black pepper then these guys are headed into a 225 degree fahrenheit oven for about 4 hours during which time we're gonna get started on our Doritos flavors first is some sliced red and green bell peppers are headed into the dehydrator and you remember those tomato skins these saved you didn't you didn't save those why not they are just packed with tomato flavor and they're very easy also to dehydrate we're also gonna do some sliced onions some sliced garlic all the major flavor players and Doritos they're headed into a 125 degree fahrenheit dehydrator for at least 16 hours well before then our coal feed Tomatoes emerge from the oven looking pretty good and now to gelatinize and to Rena fie them we need some gelatin 4 packets of unflavored gelatin that we're gonna sprinkle over a half cup of water then we're gonna slowly pour in an additional 1/2 cup of hot water while tiny whisking constantly until completely dissolved this is going to be our primary solidify ER now I want to assemble my terrine in four layers sort of like a tomato rainbow so I'm gonna start with all my greenest tomatoes to which I'm gonna add about a quarter cup of our gelatin mixture and we're gonna pulse them together and a food processor until relatively smooth we're then gonna pour the mixture into a plastic wrap line to loaf pan tap it a few times to make sure that it's even and refrigerate for 1 hour or until relatively solidified then we're gonna repeat the process this time with the yellow eat Tomatoes carefully pouring over the rounded back of a spoon the top our green tomatoes to make sure that it doesn't disturb the first layer back in the fridge for an hour and then we're rinsing and repeating with our two remaining layers orange and red I know this isn't making a whole lot of sense but you'll see where I'm going with it once the terrine is filled we're gonna cover it with plastic wrap and refrigerate for at least 6 hours or until completely solidified throughout I'm gonna go get some sleep and I'll see you guys after the commercial break the next day and all of our dried vegetables emerge from the dehydrator looking pretty dehydrated just make sure that once they've cooled off they're brittle and easily snap when snapped then one at a time we're using a spice grinder to grind all the vegetables into their powdered form I ground up some Fresno chilies too just in case we want to do a spicy sweet chili flavor but this proved rather noxious luckily you've probably got one of these lying around this is probably also gonna be the point during the voiceover that you remember that Claire soffits already did Doritos dust and you probably could have just copied her method but just push those feelings down and let's start adding ingredients in the order that they are on the ingredients list that is a teaspoon each salt cheddar powder butter milk powder and Romano cheese powder than a 1/2 teaspoon a jump of your homemade garlic powder tomato powder red pepper powder and green pepper powder go ahead and give that a tiny whisking until homogenous and it's not quite red enough so I'm going to add a little bit more red pepper powder and tomato powder until it at least looks like a distant cousin of a Doritos dust and I gotta say it tastes pretty good not exactly like Doritos but pretty close and more than close enough for our purposes next up the bagel elements and since I wanted this to be a kind of plated up fork and knife vibe I thought a savory doughnut might be a better direction so into the bowl of a stand mixer goes 350 grams of all-purpose flour 1 tablespoon of salt a teaspoon and a half of instant yeast and a tablespoon of cornmeal to bring back some of that corn chip flavor I'm also gonna grate in 4 ounces of Parmesan cheese which i think is gonna lend a delightful cheesiness don't set that aside in a small bowl we're combining 3/4 of a cup of buttermilk with 2 tablespoons of unsalted melted butter and 1 large egg and beat these guys up with a tiny whisk until combined and then it's time to bring it all together pour the wet ingredients into a well formed in the center of the dry ingredients attach your favorite dough hook to your favorite stand mixer drop the head to crank it on medium-low speed remember that you didn't plug it in that was embarrassing glad nobody saw that and start mixing this guy on medium-low speed and let him go for about 5 minutes until everybody comes together into a cohesive massive dough then let the Machine knead the dough for one to two minutes until it's nice and smooth retrieve it from the bowl and give it a few ancillary needs just to make sure that it's all nicely kneaded and then return it to the bowl which we have generously oiled and then wrap it in plastic wrap and let it rise at room temperature for one to one and 1/2 hours or until doubled in size do that little hands thing you do when you come back and see something's risen let the dough know who's boss and punch it down and then turn it out onto a well floured work surface where we're going to roll it out to a thickness of about half an inch use this time to ponder whether or not you're making the right decision by swapping Donuts for bagels push those feelings down and begin using a doughnut cutter to cut your dough into doughnuts and just in case these look too doughnut like I'm gonna make a few custom jobs where I cut out a smaller hole so it more closely resembles a bagel we are then laying these guys out onto a parchment-lined rimmed baking sheet lightly oiling a few sheets of food-grade plastic wrap and then draping said plastic wrap in a frankly very graceful motion over our soon-to-be doughnuts after they've rested for about 30 minutes at room temperature that is then they are headed directly into some 350 degree fahrenheit vegetable oil where we're gonna fry them for about 90 seconds per side until they're puffed up and golden brown and crisp drain them on a wire rack set in a rimmed baking sheet and immediately sprinkle with kosher salt as soon as they come out the oil and there you have it some Parmesan cornmeal doughnuts which don't taste half bad they're a little boring but as the knife and fork basis for our pizza flavors they're gonna be kind of perfect so next up it has been many many many hours and our terrine is ready to emerge from the fridge now this silly application aside this tomato too would actually be really lovely with some blue dot the paired with a crisp white wine on a summer's day and I know it's not much to look at right now but it's gonna work very nicely for our purposes the rainbow effect isn't as pronounced as I'd hopes but it's gonna do the job next up we have to address the cheese elements of this dish namely the four cheese's for which Hot Pockets our most famous I'm gonna start by combining some parmesan provolone and most confounding ly cheddar finely shredded into a three of our four cheese mix from these cheese's I'm going to make a cheese crisp by placing a small mound onto a super nonstick surface like a Silpat and bake at 375 degrees Fahrenheit for about seven minutes until the fats have separated and it becomes crisp after cooling off on a wire rack then I'm gonna cut these guys into pretty little rounds using a biscuit cutter and then on to the last elements of the dish the Doritos glaze which I think is gonna be very nice in the form of a hollandaise so I'm dumping four egg yolks into the base of an immersion blender jar pouring half a cup of bubbling hot butter into a spouted container and gently streaming the hot butter down the side of the container while I run an immersion blender about halfway through them and add a few teaspoons of our Doritos dust and continue blending until we have a nice thick Doritos hollandaise and now finally we're ready to plate up one of the most complicated and most unnecessary dishes in this show's history first I'm gonna lop off a thin slice of our rainbow terrine and use the same biscuit cutter to cut it into a round that I'm going to carefully cut our bagel slash Dona in half carve off a thin slice of buffalo mozzarella and get ready to pull off the most important chef smear of my life perfect almost perfect a little bit longer perfect the top our smear of hollandaise goes our half bagel slash donut followed by a thin layer of mozzarella cheese our tomato kulfi rainbow terrain and to complete the cheese quad feta our parmesan provolone and cheddar crisp and there you have it this bash crazy thing community returned yesterday with a full cast table Reid and I could not think of a better way to celebrate and sure it's pretty and a beautiful on the inside kind of way but how does it taste well first let's lay down this crisp for slightly easier consumption give it a generous dip in our Doritos hollandaise and see if this dish that took two full days to make was worth the effort and the answer is not really each element was good on its own but just like the casserole from which it was inspired its flavors were confused together that said it did enter the I worked really hard on this so it's getting in the clean plate club club but literally as I was doing the voiceover at 10:00 p.m. the night before you're watching this episode I had an idea that I couldn't really pass up here I had made savory Donuts and it would be criminally negligent of me not to make an actual Doritos glaze so into the bowl the stand mixer goes one cup of powdered sugar a few teaspoons of our Doritos dust and 2 tablespoons of 2% milk beaten on high speed until it forms a thick sweet spicy glaze one that's genuinely gonna work perfectly on our parmesan cornmeal donut now I did try one of these on its own but I forgot to hit record because it was late and I was tired but I did remember to record the recreation of this as a sandwich version of the dish from earlier are my words still making sense I can't really tell I guess I'll find out tomorrow when this is viewed by millions of people and the verdict on the donut sandwich version of Troy's casserole is again not bad but pretty all over the place flavor-wise but you can see it's getting some small handshakes of approval and looking and just all I want to take another bite go on do it take another bite go on this episode went totally off the rails nobody's gonna judge you they've come there you go that's what binging with babish is all that\n"