[0:04] Breakfast. A word that means the same
[0:06] thing in every language was properly
[0:08] translated. But what does it mean in
[0:11] those languages? What What is bre We're
[0:14] doing breakfast around the world. That's
[0:16] what I was getting at. You saw where I
[0:17] was going with that. I don't have to.
[0:19] Let's We're doing breakfast around the
[0:21] world.
[0:40] This episode is sponsored by Helix
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[1:40] Now, when you translate the word
[1:41] breakfast into English, American English
[1:43] specifically, it translates to the
[1:45] phrase grand slam, which is a
[1:48] combination of pancakes, sausage, bacon,
[1:52] and two eggs your way. We're starting
[1:54] with 140 g of allpurpose flour. We have
[1:56] 30 g of granulated sugar, 1/4 teaspoon
[1:59] of kosher salt, 3/4 of a teaspoon of
[2:00] baking powder, and 1/4 teaspoon of
[2:02] baking soda. Now, to this mixture, we're
[2:04] going to add the wet ingredients. 3
[2:06] tablespoons of melted unsalted butter.
[2:08] One cup of buttermilk. This should be
[2:10] room temperature. Otherwise, you're
[2:11] going to resolidify the butter and
[2:13] you're going to have little butter
[2:13] droplets all throughout your pancakes,
[2:15] which is not good eats. Wrong show. And
[2:19] one egg. And a/ teaspoon of vanilla
[2:23] extract. Whisk to combine. Pancake mix
[2:25] can be uh lumpy. Should be, in fact.
[2:28] Soon as it's combined, stop. So, this
[2:31] batter is feeling a little thick in the
[2:33] pants to me. So,
[2:36] What does that mean? So, I'm going to
[2:38] thin it out with a bit of good
[2:40] oldfashioned milk. Couple tablespoons to
[2:42] start. Gently mix in. Don't want to
[2:45] don't want to lose those lumps.
[2:48] Perfect. Now, to make the pancakes, we
[2:50] can't bind our griddle. So, I'm going to
[2:51] have to use a non-stick pan, which to
[2:54] make pancakes of any appreciable size, I
[2:56] need to do them one at a time.
[2:59] So, [ __ ] me. So, you'll notice there's
[3:02] no fat in the pan. There's an old adage
[3:04] called the weird first pancake. First
[3:06] pancake's always weird, son. Don't you
[3:08] worry about Don't you worry your stupid
[3:10] little head about it.
[3:13] But that's because of the fat. The fat
[3:15] in the bottom of the pan is what creates
[3:16] that swirly off looking first pancake.
[3:19] And if you're using a non-stick pan like
[3:21] this one, guess what it's going to do?
[3:22] Not stick. So you don't need fat.
[3:27] >> Is there fat in the pants though?
[3:29] >> No. No. No. Thicken the pants. Very
[3:31] different. Let's grab a heaping third of
[3:34] a cup of our batter. Drop it right in
[3:37] the center there. So, we're just going
[3:39] to let that rest until we got some
[3:41] bubbles coming up. And then around the
[3:43] edges, the bubbles are going to pop and
[3:45] leave little holes that don't go away.
[3:48] So, we're going to give it a flip. And
[3:50] look at that. Come on. Picture perfect.
[3:52] Doesn't seem to describe it because
[3:54] we're shooting video. So, it's video
[3:56] perfect.
[3:58] First cake is cooked. This guy's going
[4:00] in the oven. 200°ree oven just to stay
[4:02] warm while we get the rest of them
[4:04] cooked off.
[4:06] All right, hot cakes are in the hot box,
[4:10] which means that our pan has been freed
[4:11] up to make the bacon and sausage. Same
[4:15] pan. All right, these guys are pretty
[4:17] much done. So, in the last couple
[4:19] minutes of cooking here, I got a little
[4:21] bit of bacon fat left up here for my
[4:24] sunny side up eggs.
[4:26] That's the sacrificial bacon levy that
[4:29] keeps the eggs at bay.
[4:33] Okay, we're going to flank those with
[4:35] our sweet stackers. And of course, way
[4:38] more bacon and sausage than any one
[4:40] person should be consuming in a sitting.
[4:42] So, what this needs now is a big old pad
[4:44] of butter, a generous drizzling of real
[4:47] maple syrup, even though I think a real
[4:49] grand slam would have some sort of corn
[4:52] syrup abomination attached to it. Let's
[4:55] eat it. Is that what this show is about?
[4:56] I eat the breakfast.
[4:59] Oh, tell you what, folks. That's a TKO.
[5:02] Now it's knockout. I was thinking a
[5:03] grand slam.
[5:06] There's just something about pork
[5:09] sausage
[5:11] drowned in in sweet tree sap. It's good.
[5:15] And I love getting sunny side up or over
[5:18] easy eggs because you have so much
[5:20] dippable stuff here. Primarily the
[5:21] pancakes, but the whole thing you just
[5:23] swirl it around in eggs. turns into a
[5:25] big pile of slop and you stop eating it
[5:27] at that point. But it was great for a
[5:29] little while. Next breakfast, please.
[5:32] For our next breakfast, we head to the
[5:34] thick, warm, tropical air of Vietnam.
[5:38] Place I've never been and I'm now going
[5:39] to make food from reportedly, which is
[5:42] why I'm following somebody else's
[5:43] recipe. This recipe comes courtesy of
[5:44] Andrea Win over the New York Times
[5:46] because uh you know, look at me. What am
[5:49] I what am I what am I going to share my
[5:52] culture with you? It's pancakes. To make
[5:54] a quick fur broth, we're going to turn
[5:55] to the pressure cooker. A cooker that
[5:59] gets really high pressure while it
[6:00] cooks. We're going to start by toasting
[6:02] some aromatics. I have here one cinnamon
[6:04] clove, three star anise pods, and four
[6:08] whole cloves. Those guys are going to
[6:11] toast for a few minutes. We don't want
[6:13] any smoke, but we want it to be very,
[6:14] very fragrant. While we're waiting for
[6:16] that, we're just going to chop up an
[6:17] onion. Just a rough chop. We just want
[6:19] to get a little color on it. We don't
[6:20] need it to break down or anything.
[6:23] I'll just have it so that way I have a
[6:24] nice big piece of surface area to brown.
[6:26] I'm going to cut this apple in half.
[6:29] I'm going to slice up that apple. Also,
[6:31] I got a big old chunk of several inches
[6:32] of ginger, which I'm going to slice for
[6:35] a cleaner extraction. Let's plop down
[6:38] these onions,
[6:40] get a little color on them, and throw in
[6:42] the apple, too.
[6:46] And the ginger. Then we have 3 lbs of
[6:48] rinsed marrow bones. So, this is going
[6:50] to be our primary source of marrow
[6:53] bones. So, we're going to throw those in
[6:55] there.
[6:55] >> Is there another source of marrow bones?
[6:57] >> Uh, your mom. She has some. She won't
[7:01] she won't let me have them. I'm going to
[7:02] hit this with a little bit of kosher
[7:04] salt to taste, as one might say, without
[7:07] actually tasting it. I'm also going to
[7:09] add this nice one lb piece of brisket.
[7:11] Now, we're going to basically cover this
[7:13] with water up to the max fill point
[7:16] right here of the pressure cooker.
[7:19] Why do they put a spout on things? Why
[7:22] do they even bother with the spout if
[7:24] it's just going to spout all over the
[7:25] place? So, this guy's going to go for a
[7:27] half hour and then we're going to let it
[7:28] depressurize naturally. It's probably
[7:30] going to take another 20, 30 minutes.
[7:31] So, now we have to prepare the accutrama
[7:33] for our fur. First up, jalapeno.
[7:37] Nice thin slices of jalapeno. Likewise
[7:39] with some onion. You want it to get
[7:42] really, really thin because, you know,
[7:43] these are going to mix in with the
[7:44] noodles. They're going to slightly cook
[7:46] in the hot broth. So to take the sort of
[7:48] harsh bite off the onion and also to
[7:50] make it nice and crisp, going to put it
[7:51] some nice cold water for at least 10
[7:54] minutes, I want pretty thin slices. I
[7:57] have this other chunk of brisket here
[7:59] that has been in the freezer so it's
[8:01] nice and firm. You don't want it
[8:03] completely rock solid.
[8:06] Or if you feel like it's not working,
[8:08] grab a nice sharp knife and just do it
[8:10] do it the oldfashioned way. You know,
[8:12] really just trying to shave it cuz it
[8:15] needs to be thin enough to pretty much
[8:17] cook completely in just hot broth.
[8:19] That's good. All right, the presser
[8:21] switch is down
[8:25] and we have some
[8:27] gorgeous fra that smells so freaking
[8:30] good. Just going to take out that piece
[8:32] of brisket and now drain the rest. There
[8:35] is a lot of fat on this and we don't
[8:37] want to leave too much. So, I'm going to
[8:38] skim off a bunch of this fat. I want
[8:41] this broth ripping hot. It needs to be
[8:43] able to cook all the meat and
[8:44] everything. So, pour it into a saucepan.
[8:47] Bring it up to a bare simmer. Also,
[8:49] while this comes up to temperature, I'm
[8:50] going to add two tablespoons of fish
[8:52] sauce. Now, to assemble, we have our
[8:56] noodles. These are Vietnamese rice
[8:59] noodles, and they have been soaked in
[9:01] hot tap water until soft and pliable.
[9:04] First, I have our pressurecooked brisket
[9:06] here. God, look at that. That's
[9:07] beautiful. And of course, we also have
[9:09] our rub brisket, bean sprouts, few of
[9:13] our jalapeno slices, some basil and
[9:15] mint. Normally, this would be Thai
[9:17] basil, but this is what we were able to
[9:19] find. Normally, you'd add cilantro, but
[9:22] I have that thing where cilantro tastes
[9:24] bad. So, I'm just going to add a little
[9:25] parsley. And before and after ladelling
[9:27] the broth over top, we're going to want
[9:28] to add a good squeeze of lime, few
[9:31] twists of black pepper. Now, this is a
[9:33] very American thing to do, but I do like
[9:35] it. Um, a bit of Sriracha and a bit of
[9:38] hoyen. Now for our hot, rich, spicy,
[9:43] fatty broth. That broth is going to
[9:45] finish cooking the noodles. It's going
[9:46] to cook the meat. There you have it.
[9:48] Fun. Something that I've had a lot of,
[9:50] but never for breakfast. So, this is
[9:51] going to be interesting.
[9:55] Let's try some of this raw beef. I love
[9:58] the raw beef and fur because it it has
[10:00] that same sort of note as roast beef,
[10:03] that kind of metallic flavor in a good
[10:04] way. Like I I love, you know, it being
[10:07] sort of medium rare. See, like it cooks,
[10:11] but not completely. Like that's right
[10:13] where I want to live. And it just plays
[10:15] so nicely with that set of flavors.
[10:17] Let's see what the pressurecooked one's
[10:18] like.
[10:20] It's tender. It's juicy. It's fatty.
[10:23] It's not like dried out and papery the
[10:25] way sometimes pressure coats beef can
[10:28] get because it's so thoroughly marbled.
[10:31] It's perfect. I love a good sweat first
[10:33] thing in the morning. Don't you? Don't
[10:35] you love just just bathing it and then
[10:37] washing it off and being like, I'm ready
[10:39] for the day.
[10:41] Not bad. So now we're doing French
[10:44] breakfast, which is the birthplace of
[10:47] the continental breakfast that you love
[10:49] so much from the Hampton Inn, but it's
[10:51] much better than the Hampton in
[10:53] continental breakfast. I'll tell you
[10:54] that much. It's a selection of freshly
[10:57] baked French specialties like quason,
[10:59] pandal, baguette, and others. It is, of
[11:03] course, served with plenty of butter,
[11:06] French butter, orange juice, question
[11:08] mark. We got some jams, black currant,
[11:11] and um apricot. And of course, we need
[11:14] some coffee. And obviously, I go with
[11:15] the French press because do you hear
[11:17] what I'm doing right now? You know, the
[11:19] word for breakfast in French is leit de
[11:21] jane, which means the little breakfast.
[11:26] Well, anyway, so we're going to have
[11:28] that right now. And what we refer to
[11:29] here in the States as a continental
[11:32] breakfast. This being some light pastry,
[11:35] some juice, some jam, some butter. I
[11:38] mean, normally with us, it means stale
[11:39] corn pops and anemic waffles and
[11:41] fossilized eggs, but this is way better.
[11:44] We should be doing this. You might be
[11:45] asking yourself, why are you not making
[11:48] this badish?
[11:52] The answer is I really don't want to.
[11:54] Really don't want to. This one is a
[11:55] gimme. Some black currant jam, which
[11:58] would be traditional of the era, which
[12:00] is now.
[12:02] There's nothing quite like a real French
[12:04] baguette. Like it took me 17 chew chews
[12:06] just for my teeth to meet in the middle
[12:08] cuz it's so darn crusty and chewy. As
[12:12] you can see, the very confusing pano
[12:13] chocolat has three bars of chocolate
[12:15] just kind of buried in the middle of
[12:17] this giant flaky pastry. Not
[12:19] complaining, just observing.
[12:22] I don't know how the French taste so
[12:24] skinny. Probably all the cigarettes.
[12:26] It is 3:30 in the afternoon and I still
[12:30] want this cup of coffee.
[12:33] La petit de Jane more like uh leon de
[12:36] jane
[12:38] that means big right
[12:40] >> means big. No it's wonderful. It's a
[12:42] it's a wonderful way to start the day. A
[12:43] whole bunch of flaky butter and jam and
[12:46] and it's it it just it feels luxurant.
[12:48] It feels oldworld. It feels like a way
[12:51] better version of what do you get at the
[12:52] Ramada in. And for that I'm thankful.
[12:57] Thanks France. Next up we're headed to
[13:00] China. Not really. We're just going to
[13:01] have some congi, which is a very popular
[13:04] breakfast in China. I'm going to combine
[13:06] four cups each chicken stock,
[13:10] water. I'm also going to throw a couple
[13:12] slices of peeled fresh ginger in there
[13:14] and a/2 cup of rinsed medium grain rice.
[13:18] Traditionally, this is made with long
[13:20] grain rice, but recently it's become
[13:22] more popular to use medium or short
[13:26] grain rice for its starch content. So
[13:27] now we're just going to bring this guy
[13:28] up to a simmer, partially covered. Just
[13:31] leave about a/2 in space between the lid
[13:34] and the pot. And we're going to cook it
[13:35] for 30 to 45 minutes till the rice is
[13:39] broken. We have a nice thick porridge on
[13:41] our hands. Not literally. That would be
[13:43] very hot.
[13:45] Don't put porridge on your hands. A very
[13:47] popular element in congi is chicken,
[13:50] specifically chicken thigh, which I have
[13:51] diced. Got two chicken thighs here. I'm
[13:54] going to add 2 tsp of shaing cooking
[13:57] wine, 1 teaspoon of cornstarch, and a/
[14:00] teaspoon of kosher salt. Go ahead and
[14:02] mix that up. We're going to let this
[14:03] marinate
[14:05] while the rice cooks. So, about half an
[14:07] hour. So, the congi is almost done. The
[14:10] rice is broken, but it's still a little
[14:12] bit soupy. So, this is a good time to
[14:14] add the chicken. Not only uh does it
[14:16] need to cook while the congi finishes
[14:17] cooking, but also the starch in the
[14:19] chicken is going to help continue to
[14:21] thicken things up. We're also going to
[14:23] add one thinly sliced scallion and a/
[14:25] teaspoon of chicken bullion. Give that a
[14:28] little mix. Make sure the chicken isn't
[14:29] sticking together. And I'm probably
[14:31] going to let that go for another 10, 15
[14:33] minutes. Two sunny side up eggs in this
[14:37] guy. Might not be the most traditional
[14:39] thing in the world, but it makes me
[14:41] think of Mulan. And what are we all
[14:43] doing here if not just trying to think
[14:45] of Mulan? You know, kongji is done. Just
[14:48] before serving, I'm going to add one
[14:49] teaspoon of toasted sesame oil.
[14:54] We're going to top that up with our
[14:55] sunny side up eggs, little pile of
[14:58] scallions, and a whole lot of chili
[15:00] crisp. There you have it, folks. Congi,
[15:03] a simple, hearty, and delicious
[15:04] breakfast.
[15:06] It is the perfect balance of like four
[15:10] distinct flavors. You got scallion,
[15:12] you've got chicken, you've got sesame,
[15:15] you got ginger, and the chili crisp
[15:18] obviously is bringing a lot. And the
[15:20] eggs are bringing you a lot of great
[15:21] texture. But it's really those four main
[15:23] elements that you gravitate towards. And
[15:25] it's just so satisfying. Like when I
[15:28] first heard about kongji, I was like,
[15:30] "Ew, overcooked rice, not my bag." But
[15:33] it's actually really fantastic. It's
[15:35] like one of the more enjoyable porridge
[15:37] consistencies as far as porridgees go. I
[15:39] wish I ate kanji for breakfast more.
[15:40] Perhaps I will start today. Well,
[15:43] tomorrow actually because I'm ob, you
[15:45] know, eating this right now. Today. I
[15:48] started today. I started today.
[15:51] And that's Babish guarantee. For Brazil,
[15:54] we're doing pow deio. It's very common
[15:56] breakfast in Brazil eaten with coffee.
[15:58] It's one of my very favorite things to
[15:59] get at the Brazilian restaurant. It's a
[16:01] grape bread. It's a grape bread. And I
[16:03] had no idea that it is 100% starchbased,
[16:07] but not just any starch. Sour tapioca
[16:10] starch. We got 320 g of sour tapioca
[16:13] starch, 4 g of baking powder, 8 g of
[16:17] salt. Just going to give that a little
[16:19] cursory whisk just to get everybody
[16:21] evenly distributed. We've got two large
[16:25] eggs.
[16:27] That was stupid. That was dumb. Just do
[16:29] that from a lower height. There we go.
[16:31] Then we've got 30 gram of melted butter
[16:34] and 160 gram of cold milk. Should really
[16:38] be using a spat. Let's do that. And
[16:41] seems like this is going to turn into
[16:42] one of those non-newtonian fluids. Well,
[16:45] that'll be upsetting to Dutch.
[16:52] Okay.
[16:54] How long am I kneading this for?
[16:56] >> Two minutes.
[16:57] >> 2 minutes to a minute.
[16:59] >> 2 to 1 minutes. We're going to make this
[17:02] for the cheese that they use in
[17:04] padicasia, like most great cheeses, is
[17:06] illegal to bring into the United States.
[17:07] So, they've found that when I say they,
[17:09] I mean the world has found that that the
[17:14] closest approximation is 100 g of sharp
[17:17] cheddar to 160 g of granapadano. We're
[17:20] just going to add that in. Make sure the
[17:22] cheese is evenly incorporated. This guy
[17:24] needs to sit and hydrate overnight and
[17:27] think about what it's done. Cut some
[17:29] plastic wrap. press it down directly
[17:31] onto the surface of the stuff because
[17:34] this stuff will dry out if exposed to
[17:37] literally any air. We're just going to
[17:38] cover the bowl itself. Doubly protect
[17:42] against the thing that really kills us
[17:45] all slowly with time, which is that's
[17:49] right, oxygen. It's killing you every
[17:51] time you breathe it.
[17:53] Anyway, this guy's going to sit
[17:54] overnight.
[17:56] We have our dough here that has fully
[17:58] hydrated. So, I'm going to use an ice
[18:00] cream scoop here just for uniformity's
[18:02] sake. Rolling these into a ball,
[18:05] pressing an indentation into them, and
[18:09] placing them on our parchment line
[18:12] baking sheet. It's going to help them
[18:13] bake up more evenly. I'm going to hit
[18:16] them with plastic wrap. Sure, you could
[18:18] bake these right now, or you could put
[18:22] them in the freezer and bake them
[18:23] straight out of the freezer. So you got
[18:24] fresh hot powder kahoo anytime your
[18:26] little ass wants it. So I'm going to put
[18:28] it in the freezer.
[18:30] Here comes the powo.
[18:33] Now these guys are headed into a 375°
[18:36] Fahrenheit oven for 25 to 30 minutes.
[18:38] Probably more on the 30 minute side of
[18:40] things when they're frozen. All right,
[18:43] here is our powasia which do not look
[18:46] much like padasia at all. Uh they've
[18:49] collapsed a little bit. I think it's
[18:51] because we used cold milk to get big
[18:54] chunks of cheese and because we wanted
[18:56] big chunks of cheese in there, but
[18:58] they're going to do something really
[18:59] cool. So, I'm going to go ahead and
[19:01] forgive these unequivocally, as we
[19:04] should do as often as possible in life.
[19:06] This kind of breakfast is served with
[19:07] some fresh fruit and coffee. A babbish
[19:10] style coffee that is hot, strong, and
[19:13] sweet.
[19:14] We'll be right back. No, we're not going
[19:17] anywhere. We're here.
[19:20] Pow is so intensely snackable. Um, it's
[19:24] really nice and salty, cheesy, slight
[19:26] tang from the fermented starch, and then
[19:29] you got the the sweetness of some
[19:31] beautiful fresh fruit. One hell of a way
[19:33] to start the day. Like, you're getting
[19:35] all the satisfaction and and savoriness
[19:38] that you want in a breakfast in a
[19:40] breakfast sandwich right here. And if
[19:41] you don't like fresh fruit, you're an
[19:42] [ __ ] You're not an [ __ ] You're
[19:44] not an [ __ ] But you got a lot to
[19:45] learn, young man.
[19:49] I assume that you're a man because
[19:50] that's very very protomasculine. Be
[19:52] like, "I don't like fruit." You
[19:56] Next up from India, we have Masala Dosa.
[19:59] This is a hearty spicy potato curry
[20:02] that's wrapped up in a thin crispy
[20:04] pancake called a dosa. It's made from
[20:06] lentils, fermented lentils specifically,
[20:08] which is why we're not going to make it
[20:09] from scratch. We're going to buy a mix.
[20:11] I have here some cubed and cooked Yukon
[20:13] Gold potatoes. Uh these are cooked to a
[20:16] state not of mushiness but of you know
[20:19] soft yieldingness but there's a firmness
[20:21] so I can crumble them. That's where we
[20:22] want one of the trickier parts of making
[20:24] this in the states is the wide variety
[20:27] of spices needed to make it. Most
[20:30] notably among which are fresh curry
[20:32] leaves. I don't even know how we found
[20:34] these if I'm being honest. Thank you
[20:35] Rachel.
[20:37] We also have some grated fresh ginger,
[20:40] some ground cumin, some black mustard
[20:42] seeds, turmeric, whole bunch of thinly
[20:45] sliced onion, about a cup's worth, and a
[20:47] thinly sliced bird's eye chili. And of
[20:49] course, this stuff, which is called
[20:53] asafotita,
[20:55] asafotida
[20:57] asafot. All right, I'm heating up a
[20:59] non-stick pan here into which I'm going
[21:01] to deposit my spices. I've got the black
[21:03] mustard seed, the turmeric, ground
[21:06] cumin. Just going to give those a little
[21:08] bit of dry heat. I'm going to add our
[21:10] teaspoon of grated fresh ginger. Once
[21:13] again, just showing it a little bit of
[21:16] love. Next up, we're adding a bunch of
[21:18] oil and our thinly sliced onions. I'm
[21:21] going to now scoop my onions to the
[21:23] side. Now, they've picked up some color.
[21:26] So, now I'm going to add the curry
[21:28] leaves. So, I'm making a space in the
[21:29] center of the pan. Drizzling a little
[21:30] bit of extra oil cuz we want the curry
[21:32] leaves to pop with drama.
[21:36] I'm going to add our thinly sliced
[21:37] bird's eye chili only for a second cuz
[21:40] the capsain is going to aerosolize and
[21:43] it's going to burn all of our
[21:45] facilities. Ping is sort of the Indian
[21:48] equivalent to MSG. Uh, it is a very,
[21:51] very savory umami forward spice that
[21:54] smells wild.
[21:57] Ooh. like sour and sweet and spicy. It's
[22:00] really interesting. Just a pinch. Let's
[22:03] crumble in our cooked potatoes. Just
[22:06] want to break them up a little bit. I
[22:07] also want it to be not saucy, but you
[22:09] know, a little thinner. So, I'm going to
[22:11] probably add a solid 1/4 cup of water
[22:14] here. Going to strip these leaves off
[22:16] this branch cuz you can absolutely and
[22:19] should eat the curry leaves.
[22:22] Oh, need salt, of course.
[22:32] That's terribleizing.
[22:34] >> OKAY.
[22:36] >> ALL RIGHT, GUYS. We get it. Okay. I'm
[22:37] going set those aside
[22:40] while we make our dosa. Uh, so here we
[22:43] have our pre-made dosa mix because it is
[22:45] a fermented paste of lentils and time
[22:49] and effort, and those are my biggest
[22:51] weaknesses. Non-stick pans preheated.
[22:54] I'm going to ladle some of our batter
[22:56] right into the center and then start
[22:58] swirling it outward with a ladle. This
[23:01] is going to cook on one side until it's
[23:02] deeply golden brown. And then you can
[23:05] flip it and cook the other side a little
[23:06] bit, but you don't have to. You can just
[23:08] stuff it, guff it, buff it.
[23:14] That made sense though, right? I mean,
[23:15] obviously the words didn't, but
[23:18] Okay.
[23:20] Put them on our plates. Add a generous
[23:23] amount of our curry potatoes. Fold this
[23:26] guy over. Shut them down. Now, we're
[23:28] going to serve this with some sambar.
[23:31] This is a sour tamarindi vegetable stew
[23:34] that we did not make from scratch. And a
[23:36] nice little dollop of coconut chutney.
[23:39] There you have it. Dosa. One of the most
[23:41] popular breakfasts in this known world.
[23:44] Okay, so the way to eat this, as the
[23:47] children say, is rip and dip.
[23:50] Oh my god, I love coconut chutney. I
[23:52] discovered something about myself today.
[23:54] I love the dosa, too.
[23:57] Fermentation gives it this slight tang,
[23:59] but it's not like a sourdough tang. It's
[24:00] it's a different tang entirely. The
[24:03] potatoes are lovely and filling really
[24:05] well spiced. And they're wonderfully
[24:07] balanced by the coconut chutney. Like,
[24:08] it's fresh and tropical and bright and
[24:11] it works perfectly with savory. Like, it
[24:13] just works so well. I want to have a
[24:14] bite of this with an actual curry leaf
[24:16] on it cuz you are supposed to eat the
[24:17] curry leaves. I I think we have the
[24:20] worst breakfasts. This is so good and so
[24:23] interesting. Spicy. It's like It's like
[24:25] a cup of coffee. It wakes you up cuz
[24:27] it's so spicy and it's really hot in
[24:29] here. I'm starting to sweat. And that's
[24:32] the intention. Makes you sweat. Cools
[24:34] you off. This is one of my favorite
[24:37] breakfasts. My first time trying it.
[24:38] It's now one of my favorites because
[24:40] it's so simple. There's just mostly
[24:42] lentils, vegetables, and potatoes spices
[24:44] here. And like most great Indian
[24:47] cooking, they come together to make
[24:49] something way better than you could have
[24:50] imagined would be the sum total of their
[24:52] parts. It's special. It's exciting. And
[24:56] it's here with Babish. We'll be right
[24:58] back after now. And we're back. During
[25:03] times of strife, we turn, as we so often
[25:05] do, to the Portuguese.
[25:10] I don't think that's ever been said
[25:11] before. Portugal is more than just the
[25:13] home of the Portuguese. It's also the
[25:15] birthplace of
[25:18] many other Portuguese people that are
[25:20] long dead and pastel denata. This is one
[25:24] of the most impressive past dinata uh
[25:26] ever I've ever had. And it's here in
[25:28] Brooklyn. It's called Lisbonata. What is
[25:30] pastel denata? It is an egg custard
[25:33] tart. Very sweet, very ideally sort of
[25:36] creamy and almost not runny but but like
[25:39] the the texture of conditioner. On the
[25:42] outside, you'll see this deeply
[25:44] laminated pastry. And this is achieved
[25:47] by rolling it and then slicing the rolls
[25:50] and then pressing those rolls into a
[25:52] muffin tin and then filling that with
[25:55] the custard. And what you end up with is
[25:57] uh a pastry shell that has been layered
[26:02] sort of fanning out from the center,
[26:04] which is really cool. Like it's very
[26:06] unique way to do things. And of course
[26:07] on the bottom you should have the
[26:09] telltale swirl of that process. So why
[26:12] am I not making this myself? Cuz I don't
[26:14] want to. It's hard. But if you want to
[26:16] see me make it, if you want to learn
[26:17] how, click the link in the upper right
[26:18] hand corner right now. This is typically
[26:21] served
[26:22] as I'm understanding with coffee that's
[26:25] half milk. Very popular drink apparently
[26:27] is half milk half coffee. In other
[26:29] words, not coffee.
[26:33] Yep. That's some coffee flavored milk.
[26:35] Luckily, we don't have to drink that.
[26:37] And we can have the pastel vena.
[26:42] See conditioner. It's not overwhelmingly
[26:44] sweet. Like, it's sweet. Don't get me
[26:46] wrong. This is you could have this for
[26:47] dessert, but it's not cloingly sweet.
[26:50] It's not like straight up petissery.
[26:52] It's pesery. And when you nail it just
[26:54] right and it's almost flowing out like
[26:55] that, you know you've done something
[26:57] special. And sure, I did not do this.
[27:01] But by proxy, I feel as though I've done
[27:03] something special, too. And that is the
[27:06] Portuguese way.
[27:08] >> Very well, little boy. Time for a spot
[27:10] of 11. We're going to do full English
[27:13] breakfast again. And this time, it's not
[27:14] going to be sponsored by Harry Potter. I
[27:17] thought it was fun. I was getting
[27:18] sponsored by a video game. I didn't
[27:19] realize that I was funding Transate. So,
[27:23] I'm sorry is what I'm trying to say.
[27:24] Full English breakfast. What is it? It's
[27:26] a big old breakfast full of English
[27:28] stuff. in this case, rashers or back
[27:31] bacon, some English sausage, and some
[27:33] blood sausage, which is surprisingly
[27:35] good, especially when fried up crisp. A
[27:37] couple eggs your way, uh, some beans and
[27:40] tomato sauce, some some some huelet
[27:43] packard sauce, some roasted mushrooms,
[27:46] some roasted or pan seared tomatoes, and
[27:49] uh, spotless spot of tea. Now, just eat
[27:52] the beans cold there, though, chap. I'm
[27:55] going to slice these guys on the bias
[27:58] into nice bloody medallions. These guys
[28:03] curl up like little curly guries. So,
[28:07] we're going to weigh them down with a
[28:09] chef's press. Throw in our sausages.
[28:12] Let's add our blood sausage to the mix.
[28:15] I'm going to cook up our mushrooms first
[28:17] cuz they're going to let go of a lot of
[28:19] moisture as they cook. Quarters are
[28:21] pretty hard to sauté because there's so
[28:24] much moisture that needs to come out of
[28:25] them and they need to be heated so
[28:26] thoroughly. Throw these in the oven and
[28:28] you know once they've given up their
[28:30] moisture I'll give them a nice sauté and
[28:32] then we'll add the tomatoes.
[28:33] >> You trying to tell me that that pan is
[28:35] oven safe?
[28:37] >> Not only is it oven safe, Brad, it's
[28:38] oven safe to 550° F. That's higher than
[28:42] most non-stick pans.
[28:44] >> Where can I buy one of those if I were
[28:46] interested?
[28:47] >> Anywhere great non-stick pans. Amazon.
[28:49] Amazon. Specifically Amazon. Look at the
[28:52] crust on that blood. Beautiful color on
[28:55] our sausages as well. Those mushrooms
[28:57] are seared off. So, I'm going to grab
[28:59] some of my flavor bombs.
[29:03] These aren't going to sizzle right away.
[29:05] Leave those alone until we have some
[29:06] nice char on the bottom. So, I'm going
[29:08] to fry up my eggs in here. Keep going
[29:10] sunny side up with everything. But guess
[29:12] what? It looks great. Looks most like
[29:14] breakfast. Here's our lovely charred
[29:17] tomatoes. Throw our mushrooms right on
[29:20] next to that. Here's our eggs,
[29:25] rashers, which I definitely mangled a
[29:27] little bit, but whatever. It's going to
[29:28] taste the same. We have our blood
[29:30] sausage. We have our bangers. And least,
[29:34] but certainly not last, we have a nice
[29:37] loose pile of tomato beans. This is
[29:41] served, of course, with some weird
[29:43] British toast. Add our spot of English
[29:45] tea
[29:47] and you got yourself a full English
[29:48] breakfast. That's not clever. That's
[29:50] just the facts. And that's a bad
[29:53] guarantee. This is one of my favorite
[29:55] parts. Bangers in the mouth.
[29:59] Proper English bangers are really
[30:02] interestingly seasoned. Like I'm not
[30:03] entirely sure what seasonings are in
[30:05] there. Maybe a little nutmeg or
[30:06] something. But the seasonings are really
[30:08] cool and interesting. The farce, the
[30:11] actual texture of the sausage is very,
[30:13] very fine, almost like a hot dog, but
[30:15] then it's also very, very moist. So,
[30:17] it's just like a great sausage
[30:19] experience. Is it greater than fried
[30:22] crispy discusses of blood sausage?
[30:28] I love blood sausage. I If it's fried up
[30:30] crispy like this, I love it. Mostly
[30:32] because of the nutmeg. That is a heavily
[30:34] nutmeg spiced sausage. It almost reminds
[30:37] me of um Norchinian sausage, which is
[30:40] rosemary and nutmeg, and it's the only
[30:42] thing that makes blood taste good. I'm
[30:44] getting the tininess. I'm eating pennies
[30:46] a little bit, but it somehow works.
[30:48] Rashers, which if I'm not mistook are
[30:51] just plain pork, like there's no is
[30:54] there seasoning to this? It has less fat
[30:56] than American bacon. And it's very
[30:59] simply cured. It just tastes like salt
[31:01] to me. And without the smoke, like it's
[31:03] it's a it's not bacon. It just tastes
[31:04] like salty pork. And I really don't want
[31:06] to eat these beans, so I'm just
[31:07] stalling.
[31:11] All right.
[31:15] Why? Grab some of my gorgeously cooked
[31:19] sunny side up egg. Uh maybe just some
[31:22] beans just to give them a fair fair
[31:23] crack. And some of these beautifully
[31:26] blistered roast tomatoes.
[31:32] So many different flavors and textures
[31:34] here. And so many different
[31:36] combinations. One, two, three, four,
[31:40] five, six, seven, eight, I guess,
[31:43] elements.
[31:44] >> Butter.
[31:46] >> Well, the butter
[31:48] it's condiment. I don't I don't want to
[31:49] count that. Just like I don't want to
[31:50] count the HP sauce, nor do I even want
[31:52] to try it on here cuz I really hated
[31:54] what the way it tasted in my palm.
[31:56] >> What? It's so much better on
[31:58] >> God damn it. He's writing.
[32:01] >> Don't you don't have to just cover
[32:03] everything.
[32:04] I'm not. All right. Try it with a with a
[32:07] with a mushroom and a banger. The old
[32:12] mushroom stamp.
[32:19] Hate that. Hate that. Makes it taste
[32:22] like I don't want to say medicine, but
[32:25] just like you have to eat this for your
[32:30] chidia. Yeah. I know that's a pretty
[32:34] stupendous breakfast. Even the blood s
[32:36] like like you look at this and as an
[32:38] American you think this looks good but
[32:40] ew blood sausage. And guess what? That's
[32:43] probably the tastiest thing on this
[32:44] plate. And there are some tasty things
[32:46] on this plate.
[32:47] >> But wait, how many combinations are
[32:48] there?
[32:51] How many potential combinations
[32:56] can you make of one, two, 247 different
[33:01] potential mouthfuls lying in weight here
[33:03] for you? And all you have to do is buy
[33:06] all this specialty and make it all at
[33:08] once at the same time.
[33:11] So hard about that. Japanese breakfast
[33:13] is not just the name of an indie pop
[33:15] visionary. It's also a breakfast that is
[33:17] eaten in Japan. So, the first thing we
[33:20] got to do is lightly cure some salmon. I
[33:23] have a beautiful piece of Norwegian
[33:25] salmon here into two elongated pieces.
[33:28] I'm going to hit it with a little bit of
[33:31] saki. Just a little splash of R on these
[33:33] guys and hit them with a little bit of
[33:36] kosher salt. These guys are simply
[33:38] getting covered with plastic wrap and
[33:40] these guys are headed into the fridge
[33:42] overnight.
[33:44] One of the most, if not the most
[33:46] important element is the rice. So, we
[33:47] have some sushi rice here that has been
[33:49] rinsed thoroughly, which we're going to
[33:50] place in our rice cooker. Something I
[33:53] was just taught about how to determine
[33:55] how much rice you need. And uh this
[33:58] feels flawed to me, but I'm going to do
[34:00] it. All right. So, what you do is you
[34:02] touch your finger to the top of the rice
[34:04] and then you add water until
[34:08] that water reaches the level of your
[34:10] first knuck. If you buck, I have long
[34:13] elegant knuckles. All right, that's
[34:15] pretty much at it. No, it's not. Just
[34:17] past my nail. Touch rice.
[34:20] >> Touch rice. So, I don't normally do it
[34:22] to the base of the thing.
[34:23] >> I don't know how much was in here.
[34:24] >> I do. It was two cups. That's right.
[34:26] Still five.
[34:27] >> Isn't it two to one? What's the What's
[34:28] the ratio,
[34:29] >> guys? I'm starting to get a question.
[34:31] >> Hang on.
[34:32] >> Everybody's knuckles are different.
[34:33] That's something I learned in the army.
[34:36] Everybody's knuckles are different. It's
[34:38] something I learned in prison. Army
[34:39] prison. All right. So, um, we're just
[34:42] going to measure a little bit more water
[34:44] than, uh, rice. Select cooking. And
[34:48] that's how you know you're cooking. I
[34:50] got a couple tablespoons of sesame seeds
[34:51] here. Then I'm going to put in a
[34:53] non-stick pan. Gently toast. We have to
[34:56] blanch and then shock a couple different
[34:58] vegetables here. I'm going to blanch
[35:00] this broccoli for 3 to 5 minutes and
[35:02] then shock it in an ice bath. Both to
[35:04] preserve its flavor and its color. We're
[35:06] doing no such thing with spinach. We're
[35:08] draining the spinach.
[35:11] Broccoli shacked. Spinach is denaged.
[35:15] Which means only one thing. We got to do
[35:17] the next thing. Making the dressing for
[35:22] the spinach. Three tablespoons worth of
[35:24] freshly toasted sesame seeds. They're
[35:26] oils expressed. All right, we're saving
[35:30] about teaspoons worth for garnish. We're
[35:32] going to smash these up to about 60%.
[35:34] I said 16%.
[35:37] It's very precise. You have to be dead
[35:39] on. So, we're about 60% to paste level
[35:42] at this point. I'm going to add one
[35:43] teaspoon of sugar and one teaspoon of
[35:47] soy sauce. Uh, now we're going to finish
[35:49] mashing it the rest of the way into a
[35:51] lovely dressing that even the in-laws
[35:54] will enjoy.
[35:56] We'll be right back.
[36:21] Babish cookware. Swear to me, you'll
[36:23] only use it for good.
[36:26] All right, there is our
[36:29] dressing. I'm going to squeeze the
[36:31] excess water out of this
[36:34] spinachi. I'm going to add our dressing.
[36:41] Thank you. Just kidding. Would never do
[36:44] that. Start with half and see how I
[36:46] feel. Okay, there's our little spinach
[36:49] salad thing. You want to put it in the
[36:50] fridge cuz we think it's served cold.
[36:52] So, now we're going to drizzle a
[36:54] tablespoon of sesame oil and the
[36:57] remainder of our toasted sesame seeds.
[37:00] To make the miso soup, we're going to
[37:02] make the miso soup. We're going to bring
[37:04] some water up to a boil and add the miso
[37:06] soup packets as per the package
[37:07] instructions. Why you're watching this,
[37:09] I have no idea. Should have been
[37:11] excluded from the edit. We're going to
[37:12] add the um just the garnish packet.
[37:15] We're going to let this simmer for 5 to
[37:17] 17 hours. And then by that time, I'll be
[37:21] asleep. To make the tamagoyaki or
[37:25] Japanese rolled omelette, we're going to
[37:27] crack three. Damn it. Ah.
[37:32] To make the tamagoyaki or Japanese
[37:34] rolled omelette, we're going to break
[37:36] three eggs and Japanese tamagoyaki.
[37:39] We're going to break three eggs into
[37:44] Okay, come on. You're going to make it
[37:45] look cool, right? You're going to make
[37:46] it look like I just nailed those, right?
[37:48] >> 100%.
[37:49] >> Cool. To these eggs, we're going to add
[37:51] a little tiny bit of granulated sugar.
[37:54] Was like a/4 teaspoon. And just the
[37:56] tiniest tiniest little hint of soy
[37:58] sauce. Now, we want to try to beat these
[38:00] into a uniform mixture while
[38:01] incorporating as little air as possible.
[38:03] So, it's going to be a very gentle
[38:04] beating.
[38:07] Um,
[38:11] >> like no. Now, I'm going to strain the
[38:14] eggs just to filter out any Damian
[38:16] chisels that are hanging out in there.
[38:19] What's the actual name of the egg thing?
[38:21] Chazel.
[38:22] >> Um, Chalyzi. Chalyz. That's it. That is
[38:25] chaly. Now we have to do something very
[38:28] challenging for the very first time.
[38:30] Make tamagoyaki uh perfectly in a round
[38:33] pan rather than a tamaguayaki pan which
[38:36] is perfectly shaped. So I'm probably
[38:38] going to knock this out of the park.
[38:40] Tamaguyaki is a rolled omelette, a very
[38:43] very long one. You couldn't really make
[38:45] it in a standalone pan. So, we have to
[38:48] lay down a very thin layer of eggs, let
[38:50] them just set, roll it up, and then
[38:53] rinse and repeat so that we end up with
[38:55] a thick rolled omelette.
[38:58] Okay. All right.
[39:00] Don't get too excited because every time
[39:02] you do that, it starts to
[39:04] >> I don't want to jinx you. So, I'm not
[39:05] going to say anything.
[39:06] >> Yeah. So, don't say it. Why would you
[39:08] Why would you say that? Why would you
[39:09] >> I'm not saying anything.
[39:10] >> All right. No, I'm just Yeah. Well,
[39:12] whatever you're about to say. I mean, I
[39:13] was going to just say that, you know,
[39:15] you're kind of nailing your first
[39:16] tagyaki, which is pretty.
[39:21] >> Gotcha. We're going to
[39:24] send this shuffling out onto a piece of
[39:27] plastic wrap set inside of
[39:30] a sushi rolling mat. Just going to roll
[39:32] it up. I don't know why we're doing
[39:34] this, but that we're doing it. We're
[39:36] here.
[39:38] Helps it to keep its shape. The voice in
[39:40] my head just told me.
[39:42] Lastly, but certainly not leastly, our
[39:46] lightly cured
[39:48] salamon that we're going to throw into
[39:50] the broiler until done, about 3 minutes.
[39:57] Okay,
[39:59] there is our beautifully broiled salmon.
[40:02] A beautifully cooked piece of salmon
[40:04] cooked right to 135 at its thickest
[40:07] point. Got our tomagoyaki,
[40:10] sesame broccoli, spinach salad, pickled
[40:14] radish, very, very hot miso soup. This
[40:16] is definitely not the way you serve
[40:18] white rice with a fork. Japanese
[40:21] breakfast. Against our own best efforts,
[40:24] we did it. I'll start with this
[40:25] broccoli, then. That's darling. Um, it
[40:29] it's very sesame forward, but it's also
[40:31] broccoli. Tomagoyaki.
[40:33] Going to give it a little bit of a soy
[40:35] sauce dip. I think mine came out a
[40:38] little too laminated. Like some
[40:39] tamagoyaki that I've had in the past or
[40:41] seen is like almost uniform. You see the
[40:44] swirl in there, but like the texture of
[40:45] it is almost uniform. And what I have
[40:47] here is almost like an overcooked French
[40:49] omelette. There are distinct layers and
[40:51] in between them is a wonderful barely
[40:53] set kind of egg custard if you will. I
[40:55] don't know if this is right or wrong,
[40:57] but it's it's damn good. And that's what
[41:00] I said. That's all the best things in
[41:01] life are like that. This nori is called
[41:03] ajitsuk. It's a special breakfast noi
[41:06] which I've never tried before.
[41:09] Definitely more seasoning than normal
[41:11] seaweed. There's a sweetness and a and a
[41:13] mild acidity to it. It's really nice.
[41:15] And of course, we have our miso soup,
[41:18] which one of my favorite things on this
[41:20] godforsaken planet. Oh, I love miso
[41:22] soup. Having miso soup for breakfast is
[41:25] like better than coffee. That's not
[41:27] true. For me, at least.
[41:30] It's almost as good as coffee. No, it's
[41:34] just really it's really great to have
[41:35] something so salty and savory and
[41:37] warming, especially if it's a chilly
[41:40] morning with like rain. It just makes
[41:43] sense. It tastes right. It tastes like
[41:45] not like breakfast, but it tastes like
[41:46] it makes sense at breakfast. Let's try
[41:48] our spinach salad.
[41:50] Some nice acidity and salt coming from
[41:51] the soy sauce, but also a lovely
[41:53] sweetness from I have to assume the
[41:55] sugar. And then we have what when I
[41:58] tempt it was perfectly cooked salmon.
[42:00] It's a beautifully cooked piece of
[42:02] delicious salmon. Something that I still
[42:04] in my stupid American mind have a hard
[42:06] time
[42:07] comprehending as breakfast. It's good,
[42:09] clean protein. I'm sure if I just had it
[42:11] a few times in a row, I'd be like, "Hey,
[42:13] you know what? This is breakfast." Now
[42:14] for these little pickled radish, guys.
[42:20] Those are violently crunchy in this very
[42:23] like wet way. Have you ever had
[42:25] something that's the crunchiest thing
[42:26] you've ever eaten, but it's also wet? I
[42:29] just did. You've got so many different
[42:31] flavors, textures, some really intense
[42:33] sesame oil flavor over here on the
[42:35] broccoli and then this sweet kind of
[42:39] sour note coming from the from the
[42:41] spinach and then a deeply sour note
[42:43] coming from these radishes with that
[42:44] insane crunch. Savory, simple, rich egg
[42:48] over here. Savory, simple, rich miso
[42:51] over here. But also complex cuz god damn
[42:52] it, it's miso. And some salmon for some
[42:55] reason.
[42:57] So, the more I'm eating it, the more I'm
[42:59] like, "When's lunch?" Add Japan to the
[43:02] list of countries who know how to do it.
[43:04] Cuz we're here, we're doing it, and I
[43:07] know how. And so do that. Clearly, they
[43:10] they know what they're doing.
[43:12] >> Should we move on?
[43:14] >> Uh, what? There's more chilic. Like so
[43:17] many delicious indigenous recipes born
[43:19] of necessity, it has become the hangover
[43:22] choice for finance bros who know a
[43:24] really great place. So to make chili
[43:26] chilles, we have to start by making a
[43:28] tomato chili sauce. To do so, I have
[43:31] some dried guilo chilies. I'm going to
[43:33] pull off the stems and remove the seeds
[43:36] to the best of my ability. And then also
[43:38] tear them up into
[43:40] 1in pieces. A small onion that is peeled
[43:43] and quartered. Some cumin that we
[43:45] definitely ground ourselves fresh this
[43:47] morning. Chose not to show it to you
[43:48] because I don't want to waste your time.
[43:49] I have some better bullion. You could
[43:51] add chicken stock, but honestly, this is
[43:53] going to be a better bet. and two cloves
[43:54] of garlic. And of course, tummooders or
[43:57] as they're correctly called, tomatoes.
[43:59] You could use kari or Roma tomatoes.
[44:02] That's what's more traditionally used is
[44:03] Roma. But these have incredible flavor.
[44:06] In a mediumsized highwalled sauté pan,
[44:08] I'm going to crank on some medium heat.
[44:12] I'm going to add my torn seed chilies.
[44:16] I'm going to give those a little toast
[44:17] for just uh, you know, a couple minutes.
[44:19] We don't want any smoke. I want them to
[44:21] be nice and fragrant. I'm going to throw
[44:22] down these onion quarters and garlic
[44:25] cloves. See if we can just get a little
[44:28] char going. As we're getting toward the
[44:31] end of it, I'm just going to sprinkle
[44:32] the cumin in to give it a little toast.
[44:34] Ideally, you're fresh grinding it or
[44:36] you're adding whole cumin right now cuz
[44:38] it will get ground up. You can see it's
[44:40] smoking. So, we're going to immediately
[44:42] add our tomatoes and our water. I got
[44:45] four cups worth here. Just enough to
[44:47] cover everybody up. We're not going to
[44:48] use all of it probably. And I have my
[44:52] beta and bullion. Now we're going to
[44:54] bring this up to a simmer and hold it
[44:55] there for like 7 to 10 minutes. We want
[44:58] the tomatoes to split. We want things to
[45:00] start getting soft before we put it in
[45:03] the blender along with probably a cup of
[45:06] the cooking liquid to start. We want
[45:07] just enough to make like a thick but
[45:10] horrible sauce.
[45:13] Smooth
[45:15] and silky. And we're going to send this
[45:17] back over to the stove top for a
[45:19] variable amount of time. Um, right now
[45:21] it's going to taste very raw and fresh.
[45:24] And some people like that. Some people
[45:26] like more, you know, cooked down, more
[45:28] developed flavors. The world's your
[45:30] oyster. Generally speaking,
[45:33] 15 minutesish. I'm also going to add/
[45:37] teaspoon of oregano at this point.
[45:40] This has been cooking for about 15
[45:41] minutes. Give it a little taste for
[45:42] seasoning. Kosher salt here. Need some
[45:44] salt. Chile chilles are usually served
[45:45] with reffried beans, little butter, and
[45:48] a non-stick pan. And I guess I'm going
[45:50] with sunny side up everything just
[45:52] because it looks so damn good. Now, this
[45:54] is a recipe that normally utilizes stale
[45:56] tortillas or tortilla chips uh as a way
[45:59] to use up stuff that would normally go
[46:01] to waste. You can use storebought chips
[46:03] for sure. You can fry up some old
[46:05] tortillas if you have any kicking
[46:06] around. Uh, my ultimate option to go
[46:09] with is going to be a nice big greasy
[46:11] bag from
[46:13] the best Mexican place in your area
[46:15] because they're going to be they're
[46:17] going to dance circles around anything
[46:18] else. Just going to warm the sauce back
[46:20] up. In goes our big greasy bag of chips.
[46:24] The very best kind. The reason that I
[46:26] recommend restaurant style chips,
[46:28] they're really usually really thick and
[46:30] impossibly crispy and they're going to
[46:32] stay crispy longer in this very wet
[46:35] tomato sauce. a generous base
[46:39] of chips. I'm going to top that dead
[46:41] center with our egg. I'm going sprinkle
[46:43] some kotiah all over the place. Flank
[46:46] the egg with some this beautifully
[46:49] sliced and scooped avocado. Going to
[46:51] scoop a pile of our reffried beans over
[46:53] here on this side. Garnish with some
[46:55] cilantro or in my case, parsley because
[46:57] I'm a baby. And some limes for
[47:00] squeezing's sake. And there you have it.
[47:02] Chil chilles. something surprisingly
[47:05] easy to make despite being so rustic and
[47:07] homemade and and and rich and savory in
[47:10] so many different ways. So much flavor
[47:12] going on here. Every new country's
[47:14] cuisine that we explore, I'm like, "Wow,
[47:17] these guys have figured out breakfast.
[47:19] It's functioning on so many levels. You
[47:21] have so much richness from the egg yolk
[47:23] and the reffried beans. You got perfect
[47:26] amount of spice and deep rich savory
[47:28] tomatoy flavors. It's spicy. It's rich.
[47:32] It's fatty. It's lights and and and and
[47:35] fresh tasting in some ways and crazy
[47:38] dark and and and and rough in others.
[47:41] Again, I just wonder what my life would
[47:43] be like if I started my day this way.
[47:44] Highly recommend giving a try if you
[47:46] haven't already.
[47:48] You can get most of the stuff you need
[47:49] from for it at any grocery store and it
[47:52] comes together in like 30 minutes. So,
[47:55] win win win. I don't know if there are
[47:57] four things, but that's how I feel about
[48:00] it. Fool me once. Shame on me. Fool me
[48:04] dams.
[48:06] Um,
[48:08] we're we're gonna all gonna have a good
[48:10] time. We're making fool me dams. This is
[48:12] an Egyptian breakfast of fava beans with
[48:14] a vegetable salad on top. First up,
[48:16] we're going to make the sort of
[48:18] vegetable salad that's going to be
[48:19] tomatoes, cucumbers, and red onion. I
[48:21] got our third of cup each. Now, I'm
[48:22] going to add parsley. This is a pretty
[48:24] simple sort of Mediterranean style
[48:26] tomato salad. Juice of one lemon. About
[48:28] an equal part olive oil. Big pinch of
[48:30] salt. Few twists of pepper. Mix it up.
[48:33] And that's all there is to it. Now for
[48:35] the beans, we need to go to the stove
[48:36] top. I've got a large sauier here in
[48:39] which I'm going to deposit a couple
[48:40] tablespoons of olive oil. Let's add
[48:42] our/2 cup of very finely minced onion.
[48:46] All right, our onions are sweated.
[48:48] They're turning translucent around the
[48:50] edges, like little ice cubes. So, we're
[48:52] adding 1 teaspoon of Aleppo pepper, 1
[48:54] tbsp of ground cumin, and our garlic.
[48:57] just to let these guys get a little bit
[48:59] of dry heat. Now I'm going to add our
[49:02] this about a/2 cup of finely chopped
[49:04] tomatoes. Two cans of fab beans here
[49:06] that I'm going to drain and rinse before
[49:07] adding to the tomatoes. And I'm going to
[49:09] add about a/2 cup of water. We're
[49:11] looking for like a reffried bean kind of
[49:13] texture here. So to we need to mash
[49:17] things up. All right. Now we're just
[49:19] going to let this cook for 15 20
[49:21] minutes. Let the flavors melt. Let the
[49:23] beans soften up a little bit more. We're
[49:25] also going to add some lime juice to
[49:26] taste, which is a tricky thing when
[49:28] you've never tasted the food that you're
[49:30] making. So, follow your nose, your
[49:32] mouth, tongue. I'm going to start with
[49:35] the juice of half a lime. That is going
[49:37] to burn that tiny little cut on my
[49:39] finger. So, good. To plate up, we just
[49:42] make a big old pow of our fool and top
[49:46] up with our marinated tomato salad. Got
[49:49] our toasted up flatbread here. And
[49:52] that's all there is to it. Fame. I'm not
[49:54] going to lie to you, Babish Nation. I
[49:56] don't know about this one. Not a big
[49:58] bean guy. And this has like six
[50:01] ingredients. So, we'll see if this comes
[50:03] together to make something greater than
[50:04] the sum of its parts. It's not bad. I'm
[50:06] not even saying that it's objectively
[50:08] bad. This just personally isn't for me
[50:09] because it's just beans and vegetables.
[50:12] And I I can't point to a beans and
[50:14] vegetables dish on this planet that I'm
[50:17] like, damn, I want some of that. If this
[50:20] is almost like reffried beans, the thing
[50:22] that's really missing is fat.
[50:24] particularly pork fat in the case of
[50:26] reffried beans, but that's not going to
[50:27] fly in Egypt, I don't think. Not my cup
[50:30] of tea personally, but if I had to
[50:31] choose a bean dish to eat, this would
[50:33] rank highly right below reffried beans.
[50:36] Not bad. Not bad at all. Jack shuka, a
[50:39] dish of North African origin. Today,
[50:41] we're making one specifically from
[50:42] Morocco. That's like the sort of gold
[50:45] standard. And what really sets that
[50:46] apart is the heavy use of cumin and
[50:49] rasal hanoot. This is uh one of the more
[50:52] essential North African spices. Now, to
[50:54] add a visual flare and some wonderful
[50:56] flavors to our shakshuka, I'm going to
[50:57] make one of my favorite things in the
[50:59] entire world, tomato kfi. Now, I'm going
[51:01] to use some red and yellow cherry
[51:04] tomatoes on the vine. One bay leaf, two
[51:07] garlic cloves, couple peppercorns. I
[51:10] want to use enough oil that it's pretty
[51:12] much submerging the tomatoes. You can
[51:14] definitely just roast them off in a
[51:15] bunch of oil, but they're not going to
[51:17] turn super sweet and jammy. It might
[51:20] seem like a waste of oil, but trust me,
[51:22] this oil is going to taste unbelievable.
[51:25] It's imbued with garlic and tomato
[51:27] flavor. Now, this guy is headed into a
[51:29] 225° Fahrenheit oven for 2 and 1/2 hours
[51:33] or so until the tomatoes have just
[51:35] started to burst. I have a large sauté
[51:38] pan here that I'm going to heat up with
[51:41] couple tablespoons of olive oil, about
[51:43] a/2 cup of very finely minced white
[51:45] onion.
[51:47] We're going to add 1 teaspoon each
[51:49] ground cumin and rasal hanut. Toast
[51:52] those spices just for a second. Add four
[51:55] cloves of finely chopped garlic.
[51:57] Likewise, just a nice little quick
[51:59] toast. I have your 128 oz can
[52:05] of crushed tomatoes. Now, I'm also
[52:07] adding 1 cup of drained and finely
[52:10] chopped roasted red peppers. Now, you
[52:12] want your sauce thick enough so that you
[52:14] can put divots in it to cook your eggs.
[52:16] And mine is already that thick. And
[52:18] since we're simmering it for about 20
[52:20] minutes, means I want to add about
[52:21] probably a/2 cup of water. I'm going to
[52:23] add a tablespoon of chopped parsley.
[52:25] Once we get up to a simmer, I'm going to
[52:26] partially cover it to make sure not too
[52:29] much moisture evaporates. We're going to
[52:30] let it simmer for at least 20 minutes.
[52:32] Our kfi tomatoes are done. You can see
[52:35] that they have burst, turned wrinkly,
[52:37] and jammy because they've both been
[52:40] cooked in and imbued with a great deal
[52:42] of oil. Now, for the hardest part of our
[52:44] morning, cooking the eggs in the
[52:46] shakshuka. This is something uh
[52:47] historically that I have done correctly
[52:50] 3% of the time. Most every time, I'm
[52:53] overcooking the eggs. So, if that
[52:55] happens, you should know it's not my
[52:57] fault. I mean, it is. I have this turned
[52:59] all the way down to low. We want it just
[53:01] barely simmering. I'm going to make some
[53:02] divots here. I'm I have my eggs
[53:05] pre-cracked in a measuring cup for easy
[53:07] pouring. There we go. Four eggs. I did
[53:10] it. Now I'm going to cover this up. Keep
[53:13] the heat at an absolute minimum and cook
[53:15] them for 5 to 25 minutes until the
[53:18] whites are set, but the yolks are runny.
[53:20] Comfy tomatoes right in the center. I'm
[53:22] also going to generously drizzle some of
[53:24] our tomato oil over top. That's going to
[53:26] be more than welcome. Some roughly
[53:28] chopped parsley. Nice big old leaves.
[53:31] You want to serve shakshuka with a nice
[53:33] crusty piece of bread. I got uh some of
[53:35] our leftover baguette here. Nothing
[53:37] finer. Rip and dip. Let's see.
[53:40] Overcooked yolk. Jammy yolk. I'll take
[53:43] it.
[53:45] I think you need a very lightly cooked
[53:48] sauce with a with a good hit of acid in
[53:50] it because the richness of the eggs.
[53:52] Boom. Boom. Boom. Boom.
[53:54] Not traditional to do that with the
[53:57] comfy tomatoes, but it adds a whole
[53:59] other tomato dimension. This is probably
[54:01] my favorite thing in the world is oily
[54:02] tomatoes on bread. It's a classic for a
[54:05] reason. It's popular for a reason. It's
[54:07] really good. It's really easy. It's
[54:09] gorgeous. And if you just exercise a
[54:12] little bit more situational awareness,
[54:15] it can be full of runny eggs instead of
[54:17] kind of set yolks. Next up, we turn our
[54:20] gaze to the Philippines where we're
[54:22] going to try the sort of full Filipino
[54:24] breakfast sealog. This is a combination
[54:26] of a couple different meats. fried egg,
[54:29] garlic fried rice, and a special vinegar
[54:32] sauce. About the most difficult part of
[54:33] making this breakfast if you're in the
[54:35] Americas is procuring the ingredients.
[54:36] It was kind of hard to find this stuff.
[54:38] We have Lana. This is a Filipino sausage
[54:41] that's sweet, garlicky, bold, spicy. It
[54:44] smells incredible. I cannot wait to eat
[54:46] it. Then we have the beef tapa. This is
[54:48] a cured sirloin with garlic and soy
[54:52] sauce and calamani, which is apparently
[54:54] halfway between a lemon, a lime, and a
[54:56] grapefruit. I've never tried it, so it's
[54:58] only fitting that I try it on beef for
[55:00] the first time. I have some jasmine rice
[55:03] that has been cooked and cooled because
[55:04] we're going to make fried rice. 1/4 cup
[55:07] of oil in the bottom of this pan. Into
[55:09] this oil, I'm going to to deposit six
[55:12] thinly sliced cloves of garlic. I'm
[55:14] doing this in cold oil both so we don't
[55:16] burn the garlic and so we get a more
[55:17] robust infusion. We're going to heat it
[55:20] gently. Just let it bubble almost as if
[55:22] the garlic is in some fresh sod pop. As
[55:25] you can see, cooking low and slow has
[55:26] rewarded us with lightly golden brown
[55:29] chips of garlic. I'm going to dump these
[55:32] into a sie. I'm going to pour about 2
[55:35] tablespoons back into the pan. Spread it
[55:37] out a little bit. And we're going to
[55:39] drop in our rice. Cup and a half of
[55:44] fully cooked and chilled jasmine rice.
[55:47] And I'm just going to let that sit for a
[55:49] second till we get some nice crispy
[55:50] bits. And then I'm going to toss it
[55:52] together because, brother, it's going to
[55:53] be a tossup. a little bit of golden
[55:55] brownness. Now, this is seasoned with a
[55:57] bit of salt and a whole lot of finely
[56:01] ground black pepper.
[56:05] Just going to let that pepper get a
[56:07] little bit of dry heat. You want it to
[56:09] burn. Now, I'm going to add most of the
[56:13] garlic chips back to the fried rice,
[56:15] saving a few for garnish. Evacuate that
[56:18] into a bowl where we're just going to
[56:20] keep it warm. Let's crank up the heat
[56:22] once more. I'm going to add the rest of
[56:24] this garlic oil plus some more cuz we're
[56:26] going to shallow fry this meat
[56:30] and the bof.
[56:34] Oh yeah, we got some nice sear happening
[56:37] here. Oh, there's Okay, we got some nice
[56:40] color on the beef. Long as I'm frying, I
[56:42] might as well crack my egg in there. Now
[56:44] to serve, I'm going to scoop the fried
[56:46] rice into a little bowl. Invert on the
[56:49] plate. There we go. Is it going to be
[56:51] too garlicky? Has anyone ever said that?
[56:54] God, they smell good. I have a feeling
[56:56] I'm going to get addicted to these
[56:57] sausages that are pretty hard to find.
[56:59] This is often served with tomatoes. So,
[57:00] I've got some hab cherry tomatoes here.
[57:02] Also, mustn't forget the vinegar.
[57:05] Filipino spiced vinegar. There you have
[57:07] it for your or really my consideration.
[57:09] See, I'm going to start with the sausage
[57:12] cuz I've been eyeing it since it came
[57:13] into my house.
[57:17] Oh, really beautifully spiced. Like
[57:19] sweet. Not not spicy as in hot, but
[57:22] sweet and spiced pork sausage with ton
[57:25] of fat in it. Great texture. Forget
[57:27] breakfast sausage. I love I'm somebody
[57:29] who loves breakfast sausage. You know,
[57:32] if I say for forget breakfast sausage,
[57:34] you you should just forget about it.
[57:36] We've just discovered that the second
[57:37] ingredient in Longa is sugar cuz pork
[57:40] then sugar. So yeah, it's quite sweet
[57:43] but really really good. Let me try some
[57:46] of this this top up.
[57:50] M. That's really tasty. It's not super
[57:53] tender. I mean, it's been cured and
[57:56] marinated, so it's not tough, but you
[57:59] know, it's sirloin. It's not going to be
[58:00] super tender. Nice and juicy. Good crush
[58:02] on it. Now, for the thing I've been
[58:04] waiting to try since I learned that it
[58:06] was a thing. This is garlicky, peppery
[58:07] fried rice. It only tastes like garlic.
[58:11] It's so garlicky. Bowl of that with a
[58:13] fried egg on it. That's all you need.
[58:15] Add some of this Lana. That's more than
[58:17] you need. That is one of the best
[58:18] mouthfuls I've ever had at breakfast.
[58:20] The balance of flavors there and the and
[58:22] the strength of those flavors. What's
[58:24] going on here in these United States? Do
[58:25] we hate flavor? Just out of curiosity,
[58:27] I'm going to try this vinegar on its
[58:29] own. Ooh, that's nice.
[58:33] Okay, take a bow. One of the most
[58:35] incredible breakfasts. It's got it's got
[58:36] some of the most balanced flavors that
[58:38] are big and kicking. This is an exciting
[58:41] way to start the day. Not something that
[58:43] makes you want to take a nap halfway
[58:44] through, like fried cake with tree
[58:46] syrup. So, what did we learn here today?
[58:49] I learned a whole bunch of really
[58:50] banging new breakfasts to make on
[58:52] repeat. Some of those were fantastic,
[58:54] particularly Sealog. But more than that,
[58:57] I hope that we learned that everybody
[58:59] eats breakfast and no matter where you
[59:00] end up in this crazy old world, you
[59:02] should try what they got. On that note,
[59:05] thank you so much for watching. Keep
[59:06] eating breakfast, but make sure you do
[59:07] it with Babish.
[59:10] Unless I'm not there. You got to eat
[59:11] breakfast. It's the most important meal
[59:12] of the day. How have I not mentioned
[59:14] that once?
[59:16] It's the most important meal of the day.
[59:17] It's like the first thing you say about
[59:19] breakfast and I'm saying it now at the
[59:21] end and you're just going to cut me off
[59:22] mid