Name: バビッシュと一緒にビンギング。アドベンチャータイムのジェイクのパーフェクトサンドウィッチ (Binging with Babish: Jake's Perfect Sandwich from Adventure Time)
Uploaded: 2021-01-14T07:24:32.000Z
Duration: 3 min 44 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

JAKE: "I am ready to receive instruction from the realm of creation above me"

"for the sandwich I am about to conceive."

ANDREW: Hey, what's up guys? Welcome back to Binging with Babish, where this week

we're taking a stab at Jake's Perfect Sandwich from Adventure Time

which of course starts with a steak sous vide.

So we've got a nice boneless ribeye here that we're going to salt and pepper

before placing into our vacuum sealed bag with both thyme and rosemary.

I'm going to distribute those on each side of the steak.

We're going to vacuum seal it and place it into a 135°F SousVide.

Normally, I'd want to go for more like 115°F,

but, hey, Jake's the sandwich expert, not me.

About the only birds that I'm going to be able to find eat in New York City

are pigeons and I'm not going to eat those,

so I've got a Cornish game hen here that I'm going to de-bone

and broil so we can put down the sandwich and eat the entire thing whole.

De-boning a whole chicken is hard, but de-boning a Cornish game hen is more like surgery.

I do not recommend anybody ever try doing this, ever.

If you're going to try this at home, just use a couple chicken thighs or something.

Next up, we have the interesting challenge of how to tackle "lobster soul".

I would imagine that lobster soul is a pretty mellow lobster flavor,

so, to me, that meant making lobster aioli. Lobster soulioli. Lobster soli. Whatever.

Break up the shell of one lobster tail and cover with vegetable oil

before blending into little pieces and simmering for about 45 minutes on the stovetop

until you are greeted with lobster flavored oil.

This has lots and lots of delicious applications, but we're going to use it to make a sort of lobster mayo.

So, we're going to squeeze the lemon into three egg yolks, blend to combine, and once the oil is cooled,

we're going to drizzle it gently down the side of the cup until it settles on top

and then blend on high speed until we get a nice, creamy lobster soulioli.

There's, of course, bacon on this sandwich

and I roast my bacon in the oven so I can render all the fat

and now I get to brush it on top of our Cornish game hen,

that I'm going to throw into the broiler for about 10 minutes or until browned and cooked it through.

both as a sandwich topping and as a way to try and elicit some tears for salt.

So, I'm going to rub a bunch of stinging stuff in my eyes until, finally, I yield a drop of salty face water.

We're finally getting ready to assemble our sandwich, so we're going to torch our sous-vide steak

so it's got a little bit of color on it and it isn't so gray and nasty.

And keep your torch handy because we're going to slice it open our massive loaf of bread

I don't really recommend this. It was not an efficient way to toast the bread.

I would just throw it in the oven, but it was kind of fun to do until my torch ran out of fuel.

Spread both sides of the bread with cream cheese

before slicing up some dill pickles and shingling them on one side of the sandwich

while picking some fresh dill and sprinkling that over the other side of the sandwich.

Some chopped up hard-boiled eggs, our quote-unquote "bird from the window",

and now the tricky part: laying our steak on top. This thing's starting to get a little precarious.

Some real teardrops for salt (not totally necessary but I'm a completist),

and, of course, about a half pound of bacon.

At long last, it's time to finally top up our sandwich, squish it down,

and achieve maybe the greatest cross-section in the history of this show.

You can't hear me but I'm giggling like a little girl right now

because I'm trying to figure out how I'm going to actually take a bite of this thing.

slice off sort of a piece of this sandwich and try to roll it into a shape that I can fit in my face.

Now, I was a little stunned by my first bite.

It was a lot of flavors and textures all happening at once.

For dinner that night, I took it apart and ate it in pieces like a four-course meal.