Binging with Babish: It's Always Sunny Special Part II

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    It's Always Sunny in Philadelphia returns as one of the leaders of food-as-plot-device-comedies, with its narcissist protagonists often tangling delicious (or disgusting) cuisine up in their antics. Grilled Frank, in particular, is ripe for innovation.

    My new show, Being with Babish!

    The new Spanish-language BwB channel here!

    My playlist of preferred cooking tunes, Bangers with Babish!

    Music: "XXV" by Broke for Free

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    Basics With Babish Website:


    this is incredible you like it it's such a relief because I work so hard on it I call it Mac's famous mac and cheese I like to recommend to our first-timers our signature cocktail Caribbean paradise some people say it's better than bustin up excuse me hey I got a piping hot grill Frank for you okay got the sausage spam the bacon I got it wrapped in a jelly pancake and cooked with a stick of butter I don't want that charlie hey what's up guys welcome back to binging with babish where this week I forgot to record that sort of walk-on thing that I do which is why we're looking at this creepy still photo of me that will come to life and right now first up we're tackling Mac's famous mac and cheese which was revealed to be nothing more than factory standard blue box it's been awhile since I made one of these but I think I can huh so let's see what it tastes like and I gotta say it tastes exactly like kraft mac and cheese nothing wrong with that but as per usual I think we can do better especially when it comes to stovetop mac and cheese thanks to a method from America's Test Kitchen in a medium saucepan I am combining 1 cup of milk and 1/2 cups of water bring that to a simmer while I toast some panko breadcrumbs and melted butter and then once simmering adding 8 ounces of the pasta of your choice I'm going with Aradia torta and over medium-low heat gently cooking the pasta until all the liquid is absorbed so as you can see I'm just going back and forth between cooking my pasta flipping my bread comes cooking my pasta flipping my breadcrumbs until the bread crumbs are nice toasty golden brown at which point we're gonna remove them from the heat put them in a bowl and toss them with about 2 ounces of grated Romano cheese which smells nothing short of totally awesome meanwhile back on the stovetop our pasta is done cooking so over very low heat we're going to add 4 ounces of shredded American cheese along with the heaping 1/2 teaspoon of Dijon mustard I know you're probably rolling your eyes of the cheese choice but this is just for sauce cohesion once the American is melted we're adding an additional four ounces of sharp cheddar and a little shake of cayenne and then we're killing the heats covering and letting sit for 5 minutes after which point you'll be greeted by the cheesiest stretchy Escrima smack and cheese you have ever had the good fortune to be in the same room as which we are then going to kick up to eleven by topping with our Ramon panko breadcrumbs so let's see is this ultra easy stovetop mac and cheese better than the stuff out of the box I mean what did you think it's it's awesome and it probably only takes like five more minutes to make than the radioactive orange stuff as you can imagine it was a pretty big hit here at the office with Sawyer and Vinny sequestering the bowl and a valiant effort to save my waistline next up let's make us some Caribbean paradise I'm gonna start off with what is officially recognized by the International bartenders Association as the Paradise cocktail which is kind of like a flapper precursor to gin and juice as such it starts off with three ounces of gin one and a half ounces of apricot brandy and one and a half ounces of orange juice so a 2 to 1 to 1 ratio shaken over ice it is then strained into a chilled martini glass then given an optional splash of lemon juice and an optional lemon twist now Sawyer is celebrating his one-year anniversary of joining me here at binge entertainment so how about we all raise a glass including him in the middle of the day on a Thursday we will discuss this in private when you get into the office tomorrow ok I'm just kidding of course thanks for sticking with me buddy despite my stupid jokes next up let's try this layered cocktail that is more widely known as the Caribbean paradise we're starting with a slightly more festive glass with half an ounce of grenadine in the bottom topping that up with ice to the brim and then in a cocktail shaker combining 3 ounces of fresh pineapple juice and one and a half ounces of coconut flavored rum shake those guys together over ice strain into the cocktail glass and then we need to discuss the science of layering as you can see if you just gently pour in Blue Curacao it just mixes into the rest of the drink and looks ugly gross and awful but if we make a combination of 1 ounce of blue curacao and 1 ounce of water that mixture is going to have a lower density than the pineapple rum mixture so it will float on top and create the desired layered effects even if we do spill it all over the counter now I gotta say I do not understand some layered cocktails especially one like this with grenadine at the bottom because it's just too sweet personally I will stick with the 1930s gin and juice last up the big one grilled Frank we got about 4 and 1/2 ounces of all-purpose flour to which we're going to add a teaspoon and a half of baking powder a pinch of salt and a tablespoon of white and sugar tiny whisk that together and then it's time to make a facsimile of buttermilk by adding either 1 tbsp of lemon juice or white vinegar to one cup of whole milk and letting it chill out for 10 minutes 10 minutes later and nothing has changed but our milk will now carry the sort of Tang that buttermilk would normally bring to the party into our quote unquote buttermilk or in a crack one egg and pour in three tablespoons of melted butter tiny whisk those together until homogenous and then it's time to bring together our dry and wet ingredients you might notice that this pancake batter doesn't have as many leaveners in it as usual and it's pretty thin and that's because we're trying to make a thin pancake which will be easier to wrap all of the goodies in speaking of goodies it's time to cook all the various meats in a grilled Frank a few strips of the thick cut bacon a few breakfast sausages and of course because the writers were probably trying to make it sound extra gross a nice heaping helping of spam I'm just gonna cut off some nice thin slices and stack them up next to our other meats and bake this whole affair at about 400 degrees Fahrenheit for 20 to 25 minutes or until everybody is nice and brown and crisp and so now it's pancake time into a large nonstick skillet goes a tablespoon of butter that we're gonna melt and let get soaked up by our first sacrificial pancake which we're gonna use as an indicator for our future pancakes thickness and fluffiness and I want it a little thinner actually so I'm gonna finish with a little extra milk maybe about a third of a cup swath regular size whisked together and ladled into a hot skillet and as you can see the batter is so thin it's almost approaching a crepe batter which of course gives me ideas for later on but for now we're just cooking this like a regular old pancake which I decided to flip without a spatula for your comedic enjoyment of huh actually nailed it anyway over medium-high heat this guy's cooking for about two to three minutes per side and of course we're gonna make a backup pancake always make a backup pancake you do not want to get caught with your pants down with no backup pancake there is no excuse be safe be smart backup your pancakes anyway I'm throwing down our various meats like so many decks of cards flanking with our many many breakfast sausages and then it's time to wrap this guy up and try to fry the whole thing in a stick of butter which I'm not entirely sure how that's possible but as always we're gonna do our damndest get that stick of butter nice and melted and once it's melted go ahead and drop into the grill Frank which we're gonna fruitlessly try to fry it's not really possible to flip this thing without all of its contents gleefully spilling out so a good compromise seems to be to butter baste it like a fine steak and the butter is starting to brown which is just gonna imbue this thing with a bunch of toasty brown butter flavor can't believe I'm actually getting kind of excited to try this thing now I know what you're thinking where's the jelly well I'll tell you I forgot to put it in there so we're just gonna dump it on top I really don't think it's gonna make that much of a difference and it looks kind of nice not really let's get a cross-section going here not the most impressive one in the world but we haven't had one on the show in a while try to assemble a bite with a little bit of everything and shove it in your face and I got to say it's not disgusting I mean it's not good like I wouldn't order it in a restaurant but it's inoffensive and yada-yada-yada I think we can do better let's start with the jelly and we're gonna go savory by making some jalapeno jelly so we're gonna start by roughly chopping a green pepper red pepper and a few jalapenos not removing the seeds because we want a little bit of that heat and we're processing to a salsa like consistency in a food processor then in a medium bowl goes 2 cups of granulated sugar and 3 teaspoons of pectin powder which we're gonna tiny whisk together until homogenous and then we're gonna set that aside and in a medium saucepan combine our chopped up peppers and 1 cup of white vinegar cover bring to a simmer and cook for 10 minutes in the meantime I'm also gonna heat up a giant pot of water this is for heating up our canning jars and eventually canning our jelly and then once the peppers have simmered for 10 minutes we're adding the sugar pectin mixture and cooking for an additional two minutes until everybody is nice and dissolved remove from the heat and allow to cool for a little while like 15 minutes and then out of the hot but not boiling water come our canning jars which we are going to...
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