[TV clip begins] Bacon pancakes, makin bacon pancakes,
take some bacon and I’ll put it in a pancake, bacon pancakes, that’s what it’s
gonna make… bacon pancakes!! Bacon pancakes, makin bacon pancakes, [TV clip ends] Hey what’s up guys? Welcome back to Binging with Babish where this week we’re saying goodbye to Adventure Time who had their final
episode last week. This is a show rife with food chief among which might be
pancakes, sandwiches, and Prismo’s artisanal pickles. Which despite having no
information as to how they’re made we’re going to try and recreate. First up, some
classic dill pickles which starts with a brine made from equal parts water and
plain white vinegar to which we are going to add 25 grams of kosher salt and
100 grams of plain white sugar. Once you’ve got those all added together
deploy your tiny whisk for proper dissolution and then it’s time to
address the aspect of cooking. Now, the lower temperature at which pickles are
pickled the crispier they become this to me sounds like a job for sous-vide because while conventional methods call for boiling we can keep our crispy little
Kirby’s at 140 degrees Fahrenheit thus ensuring their texture for future
generations, at least six months from now, which is how long these pickles will
last at room temperature. So we’re slicing our Kirby’s in half and peeling
an entire head of garlic setting aside a habanero pepper for any desired hotness
and rinsing and drying a few bunches of dill, fresh dill. Along with our dry
pickling spices which we’re going to start layering in our canning jars. About
half our garlic, two or three dried bay leaves, a few bunches of fresh dill, and
then a sprinkling each at your discretion: allspice berries, mustard
seeds- I like lots and lots of those- a few whole cloves, one healthy handful of
whole peppercorns two or three daring dashes of red pepper
flake if you want a little spice, and that’s about it. It’s time to start
packing in our cucumbers for their long hot nap. Make sure they’ve got just
enough room in there to adventure around if they see so fit for the sake
of flavor. Drop the rest of the garlic cloves on
top, fill with brine leaving one centimeter of headroom between the
liquid and the top the jar seal finger tight. Shake around like some sort of
flavorful snow globe and place into a 140 degree preheated sous-vide bath for 2 and 1/2 hours during which time we’re gonna do a whole bunch of other stuff
including, but not limited to, making lacto-fermented pickles or sour pickles. We’re loading these guys up with all the same spices
except we’ve crushed the garlic a little bit more to let the allicin out. Other
than that we’re shoving all the same stuff in there.. dill bay leaves, red
pepper flake, mustard seed, cloves, allspice, and peppercorn. The major
difference here is in the brine we’re making a solely salt and water-based
brine and make sure you use filtered non-chlorinated water this time with a
ratio of about a hundred grams salt to 2 cups of water. Cover the vegetables
entirely in your sanitized canning jar and we’re to let this guy sit for three
to seven days at room temperature burping once a day to let gas escape. So
we’ll check in on this next week until then don’t push it off the table and
once 2 and 1/2 hours have elapsed pull the dill pickles out of the sous-vide
machine, wipe down and allow to cool completely to room temperature before
refrigerating overnight and remember these guys are room temperature stable
for up to six months until you open them. But you’re not going to be able to wait
that long because these artisanal pickles are astounding. Unless you have
some sort of Brooklyn Heights waxed mustache weirdo serving you pickles on
the regular you’re not gonna do much better than this. We’ll check in on the
lacto fermented pickles next week when they’re ready for now we need to make
some homemade ketchup for Prismo’s sentient sandwich. We’re going to start
by finely dicing 1 small onion, similarly dicing 5 cloves of garlic, and
bringing them over to one tablespoon of olive oil that has been heated over
medium-high heat until shimmering. Into which we are going to deposit the onion
first sweating for 5 to 6 minutes until soft and translucent before adding the
garlic sauteing for an additional 30 seconds to one minute or until fragrant
and then adding a 28 ounce can of crushed tomatoes, 1/4 cup of brown sugar, 1 to 2 tablespoons of molasses depending on viscosity, 1/3 of a cup of apple cider
vinegar, and about a tablespoon of Worcestershire sauce. We’re
also going to add little sprinkling of each of: allspice, cinnamon, maybe a little
bit more generous sprinkling chili powder, a little bit less generous
sprinkling of ground ginger, and a very very cautious sprinkling of ground
cinnamon. Now we’re gonna let these flavors get to know each other for at
least 1 hour and up to 12 that’s right if you want really deep complex ketchup
let this guy go for a full 12 hours. If you’re like me and you don’t really care
about ketchup just let it go for 1 hour it’s fine. Just make sure that it’s nice
and thick like so and then adjust for salt like so. Taste and
as necessary. Next up, this guy’s headed for the big bad blender into the
confusingly named jar of a blender it goes. Being pureed at first on low and
then on high until they smooth sweet sassy ketchup is achieved. This stuff is
really good and it only takes a few hours to make and it will never be as
good as the stuff you get in a jar at the supermarket for $4, I highly
recommend it. Now finally we can move on to the sentient sandwich itself. We’re
going to start by cracking one free-range Humpty Dumpty into some
awaiting fizzling butter in a small nonstick skillet moving it quickly so as
to create a sort of an egg custard that we’re going to flatten out into a single
layer once it holds its own shape. Then we’ve got a fine aged cheddar man that
we’re going to grate for the sake of expediency in the melting process since
we are in essence creating an omelette here and as such we’re going to use a
spatula to fold this guy over unto itself. Hitting it with a freshly ground
black pepper fart and inexplicably placing it onto a rimmed baking sheet
which is going to steal a lot of its heat away thus preventing the cheese
from staying melted but we got to stay true to form. We’re hitting it with our
homemade ketchup and some parsley it’s not dancing sorry I don’t have access to
the same market that Beemo has. We’re flipping on to our waiting sandwich
bread flipping it around and achieving a cross-section perhaps an ill-advised one
because I think we know what’s waiting in here not much cold eggs cold cheese
and some parsley which I have to admit didn’t taste bad. It is after all egg,
cheese, and bread one of the finest combinations in the world. But, how do we improve on that? Well how do you think? With bacon. I mean how do you improve any sandwich, you add bacon. It’s simple physics and it’s also how you become a
member of the clean plate club. Now, it wouldn’t be an adventure time farewell
without bacon pancakes. So, let’s make some fabulous buttermilk pancakes out of 285 grams of all-purpose flour, 35 grams of sugar, a teaspoon and a half of baking
powder, a teaspoon half of baking soda, and then I foolishly put my teaspoon in
the sink …So, I don’t know a good pinch of kosher salt. Whisk all your dry
ingredients together using a normal size whisk form a well in the center using
your fingers and into that well deposit two and 1/2 cups of buttermilk to which
we are going to also add two whole free-range Humpty Dumptys. Then very
carefully down the side of the bowl we also going to add the three tablespoons
of melted butter while we whisk the whole affair together taking care not to
over whisk it’s okay if this guy still has lumps in it, we don’t want to develop
too much gluten. Once you’ve got a nice thick pancake batter it’s time to head
over to the awaiting cast iron skillet. Upon which we are melting one tablespoon of butter before ladling on our pancake batter and you can do this in whatever
sizes you like but I’m trying to go big or go home so I’m making big old dinner
plate sized Jake approved pancakes. Which, before flipping I’m going to layer with
bacon and then flip using a big little spatula and remembering not to be
discouraged by the look of my first pancake because as we all know the first
pancake always comes out weird. Rinse and repeat using a remaining
pancake batter prove my ugly first pancake theorem now, and keep completed pancakes in a low oven until everyone is ready to serve. I’ve decided to serve
bacon side up I think it looks good. I’m topping with the pad of butter and maple
syrup and I am digging in and I gotta say we got ourselves a clear entrant
into the clean plate club I mean bacon, maple syrup, and butter …. I can’t finish this, is anybody else hungry? I can’t believe it has made these! These
are like! pickles! well deserving of mouth love