Binging With Babish

I'd think we still need to include the sweet elements at least.

I don't think you can, at least not if you want to approach something good. Apart from it's structural insanity (which can easily be addressed by adjusting portions and breaking up the ingredients), the fundamental issue with this thing is a clash between the sweet and savoury elements. There are ways to balance sweet and savoury within a single item but given we're talking about confectionery chocolate as a part of two ingredients it's pretty clear what's tipping the balance.

It's why I said the chocolate needs to go (and the symbolic substitution of an actual egg for the cream egg). Or if you must include it, dark, unsweetened cacao used as an accent for the sausages.

Or got the dessert route and find a subsitution for the saussage.

If i were to make an improvement of this....abomination created by that abomination of a man, this is what i would do: First, Cook the sandwich in a kitchen. Use any sausage you like and cut it into smaller pieces. Cook a hard boiled egg and slice it into smaller pieces as well. Cook peanut butter and small cut of a chocolate bar or peanut chocolate butter mix in a pan, until the mixture becomes soft like peanut sauce and add in the chopped sausages and boiled egg. Add the meat egg sauce on the bread and press it.

I don't if it will taste good or bad but that's what i think i would do to improve that sandwich.

That is an option as well. I think you'd have to change the flavour of the corn chips as well, maybe go for plain and just use them as a texture element.

Truthfully the structural elements are the least of the problems with that sandwich and if it was just that Andrew wouldn't have had much of a problem. He's had plenty of things that barely held together that were deemed perfectly fine (the Sloppy Jessica from Brooklyn Nine-Nine springs to mind). It's the flavour combinations that are the real obstacle to achieving something... well let's go with passable before we think of going on to trying good.

I feel like if you want the sandwich to be savory the replacement for the cadbury egg should be a Mole Sauce which is a mexican sauce which can contain chocolate in it.

Not a bad idea.

Yeah, I was thinking a mole would be the way to go with the chocolate, and the cheese crisp he made during the Parks and Rec episode would work well as a sub for the Doritos. I’m thinking he could make some sort of torta. Fried egg, cheese crisp, mole sauce, some form of sausage meat, though I’m not sure if making the peanut component into a second sauce would work or not.

Combine Mole and a Thai style peanut sauce?

Or maybe add cocoa powder to the peanut sauce.

Second Anime-based recipe.

Guest Star: Andrew's Dad

Edited by Ghilz on Jul 24th 2018 at 9:32:14 AM

Huh, Fried Green Tomatoes is an actual dish? Interesting. Not really sure frying a juicy tomato is such a great idea.

Heh, plenty of juicy things get fried.

We live in a world where friend ice cream is a thing.

Yeah, but fried icecream is a different beast entirely.

It's nice to see his dad is alive and well since his mother, the one who taught him how to cook, died when he was 11.

Actually Green Tomatoes aren't all that juicy. At least the ones I've dealt with.

Yeah, even going by the video those tomatoes were a lot more... solid than ripe tomatoes, or at least the ones I'm used to dealing with. And he did use salt as a desiccant before battering them.

Nice enough, but I prefer my meat a little more well done (as in actually well done). Also once again Andrew makes his gravy far, far too watery.

I like thick gravy in most circumstances, but maybe a thin one is better in terms of making a dip. Kind of like a French Dip sandwich.

And as for the rarity of the roast beef...what can I say? I like the pink.

The restaurant's actual gravy also looks watery.

There's a reason to make a thin one, as it'll soak in the bread better (while a thick one will merely coat it).

It shouldn't be too hard to thicken the gravy if you use some cornstarch. I tend to prefer my sauces and gravies to be thicker than water, though it really depends on the dish.

Don't even need cornstarch necessarily either. You can just let it reduce for longer. A good beef drippings gravy will thicken up well on its own.

3 Million Sub Special next week.

Edited by Ghilz on Aug 14th 2018 at 10:21:11 AM