Everybody For first we feast.

I'm Sean Evans coming at you from Bone Appetit H Q and Lower Manhattan, where I'm joined by test kitchen manager Bradley owning.

You know, Brad from Bone Appetit, its Web series.

It's alive or week over week.

He does the impossible makes fermented foods sexy.

But listen, we're not here for Kim Chief or being paste.

We're here to revive a first we feast.

Classic.

Brad, are you ready to nacho record?

Social on Hope You hope you brought your a game.

Hey, I know, buddy.

I don't know.

All right, Brad, before he began, before we roll our sleeves up, What is the perfect plate of nachos for you?

For me, it's on a nice, crisp chip, preferably a yellow corn, not flavored.

And then just I like a double layer.

You know, nothing crazy.

It's not a garbage can.

You know it's not.

Just throw whatever you got.

It's a well calculated decision.

Balance, balance, baby.

But at the end of the day, you know, if you mess up, it's still not back.

Brad, enough chit chat.

What you gonna be making today?

All right, So for May I mean, it starts.

We're going to use the same chip, you know, That's kind of be that's gonna be the control.

We're gonna balance out the playing field.

You know, I don't want you showing up with Doritos or whatever.

So I did a braise of pork shoulder and smoked ham hocks in a little bit of water, wine and some toasted chilies that I pureed and with ham hocks and meet just kind of shreds apart.

Same with shoulders, little black office and then for the cheese.

I got yellow Cheddar pepper Jack in Monterey.

Jack will get that.

We'll do a two layer melt and then when we pull it out of the oven, that's what all garnish secret weapons on the car ride in.

I had a false sense of security, I think, because when you just hit that down, like now my mouth is watering Just shaking in my boots like that.

I hope I brought enough firepower in T kitchen before I go put it on.

The next layer of chips kept out a little ingredient.

A little Well, curveball.

So here I got in this nice old pot I got So this is a pinto pinto beans that I just I heat it up with a little wine, a little bit of water and a bunch of pork fat.

All right, cool.

So now I'm just going to repeat that.

Well, I'm pretty, uh, pretty excited to see what you got up your sleeve over there showing you got some.

I thought I brought the wild cards.

This guy on this particular nacho, what I'm doing is a little we'll link to the 312 little Windy City love here for the nachos were going to go with a case O sauce Lincoln at the 312 with the Jardin era.

And then on top of that, the big ace up my sleeve is that I'm going with some Italian beef.

Another little not at Chicago.

Gonna put some grated cheese on top, and then finally, we're gonna run it through the garden, put some wheels on it, and then I'm gonna present it and just pray to the nacho gods.

Well, now that you've heard what I'm gonna make low classic Sean move, I'm gonna lean on the competition to help me across the finish line.

Let's start with the case.

Let's start with the roof.

Were kind of making a bechamel sauce is one of the mother sauces, as they call it.

If you're not familiar with the route So you're melting your butter, you're getting that real nice, and then you're gonna add your flower with a whisk, and you gonna let that get real toasty.

Now, we're just gonna fold in some of the cheese and get that kind of nice and melty in there.

And then, uh, while our cool call a cheese sauce is that all goes into the cheese sauce?

No, this is going in to the cheese sauce.

What do you think?

That I think that's the best idea I've heard all day.

And then how do you feel about chopping that up?

I don't know what your knife skills are.

I guess I got this nice of workers.

That's very serious.

I'm happy to do it.

Let me Let me Let me give it a go.

Yeah, yeah, yeah, yeah.

I just like to give it a little rough chop.

You know, I think this is gonna be great in the cheese sauce like this.

Just got me excited about Jesus.

That hasn't happened a long time.

Check this out.

You ever seen a guy plays nachos?

Like just what?

I thought I knew you.

All right, then, on top of that, we're going beef.

The case That looks ready.

Sure does.

I think it's just we rain, we reign the case.

So down on this, all this goes in there.

I'm at that point where I'm like everything.

Sure, let's just go.

Yeah, All right.

Oh, it's going down.

Hopefully the move here is that it seeps into this deep bedrock of chip out of the bedrock.

And then you just end up in a beautiful place.

Yeah.

I mean, I saw a similar artwork piece on the floor on the subway terminal this morning, too, but it was beautiful.

All right, We're fresh out of the oven.

And you know what that means.

It's time to figure out who's nachos reign supreme to the judge's table.

We welcome Bone Appetit.

Deputy Editor Andrew Noten.

What do you look for in a perfect plate of nachos and a plus?

It's about the architecture of a nacho.

And the good thing about for you, Yeah, there's no rules when it comes to notch it clearly.

Clearly, I'm seeing some black olives over here.

I'm scared shitless of black olives out of a can.

So maybe the scales are tipping even a little bit of time on your side right now.

So I'm clearly so he's gotta win me over, and I love it.

I love it, So we'll start here.

I got a little re fried well, pinto beans that I cooked in a little white wine and a decent amount of rendered pork fat.

And we got our ham hocks in the pork shoulder in there, And then we'll do a little avocado, pickled red onion.

And this is a little fermented, lacto fermented sweet and hot peppers that I just ringing up.

Next, we'll finish with a little bit.

I got little cotija cheese.

I can't stand that cheese.

Oh, that's good.

I'm glad you're judging anyway.

Not too much, because we've got plenty of cheese on there.

I just judging not too much sauce on the side.

Sour cream, little dollop.

And we'll do a little salon.

Just finish.

All right, Sean, why don't you walk us through your soup sandwich over there?

All right, So what I did is a little not a little wink at Chicago.

There's a little garden era in with the case.

Oh, situation.

And then what we've done is we've put some Italian beef as a layer, and now just a little, just a little action dragging it through the garden.

Is there broccoli in there?

There's no broccoli in this.

It kind of looks like a rocket.

CASS.

I know.

I know you had me.

And now they're relishes.

Like the relish is your black all.

I feel like the two of us We've just blown out our hands raise like, right as they approach the finish line.

25 miles.

No problem.

Gonna have to be like my six year old daughter.

And like I asked you guys to pick through the olives and the in the relish Just get me to eat and then just a little hot One sauce like a little drizzle Action.

Oh, yeah.

What drives the back flavors Really good.

You know what?

I like the relish more than I thought I would just got that nice acidity.

You painted yourself into a corner that time and then I serve up that plate.

Now we're rethinking some things, but that's where the compliments I think in your bag.

In it, I'm half one.

Isn't that the thing about nachos, Even shitty nachos or good nachos?

Exactly.

You know.

All right, So we got the ham hocks.

Yeah.

Ham hocks, Pork shoulder.

Really good acidity.

Going on with all these peppers and onions?

Yes.

Nice.

Let me do this in three parts.

Because I love this way.

Do you eat with your eyes, Right?

First.

Yes, I think, Brad.

Squarely.

11 that you check that box.

I mean, it takes a man hand up.

I agree.

I'm gonna go with creativity.

I'm gonna give it to you because I've never had nachos like this.

That Chicago style relish.

Who would have thought I might have to bring that into my not show making skills Now, fair game.

So then it comes down to taste, considering that that layering.

And like I said, when I come back at two.

In the morning and I know I have to get up in the morning and wake up my kids, but I'm still gonna fucking make nachos.

Which nachos?

What?

I rather eat.

Yeah, Tough hate to do this because we work together, but I'm gonna have to get No, no, no.

I think I'm gonna have to give it to Brad.

We're going round the only one I know that seems like home cooking, but this is just too far removed that this is just too far out of my head space to to consider these nachos.

I hope I brought enough firepower thing.

This is a This is a casserole.

The case so looks ready.

I think it's just we rain, we reign the case.

So down on this, all this goes in there and I respect your creativity, but I'm gonna give it to you.

Thank you.

But that was very Simon Cowal.

You know?

What did they set you up like?

You're gonna move on all you're getting a golden ticket?

And then just Bama had the door slammed it on me last second.

The bitter taste of defeat.

It's something I've felt many time tastes like that.

But you know what?

It's okay.

Because all is fair in love and nachos.

It's alive on YouTube.

Bone Appetit.

Make sure you subscribe your nachos.

Don't let anyone tell you you can't make him the way that you want.

It's a blank campus.

Do it your way.

I love you, Sean.

Ovens.