[TV clip begins] "only once every thousand years does an
eating challenge appear with the ability
to blow everyone away... the Eggscellent
challenge is that challenge. 12 eggs,
chewy cheese biscuits, and a fruit ball
finish in under an hour and your party eats for free.
hey what's up guys welcome
back to binging with babish. where this week we're celebrating three million
subscribers by taking the Eggscellent
challenge. before we take a crack at this
so to speak I wanted to give you guys a
look behind the scenes of my new kitchen
and apartment if you want to see the
regular episode skip to about the 2
minute 45 second mark ...otherwise let's
join me up on the roof. Thanks Me, so we're up on the roof of
my new apartment, my studio kitchen, my
home office and as you can see a lot of
things have changed since we had a
million subscribers and a lot of things
have happened that would not be possible
without all of your incredible support
over the past two years. so thank you so
much for subscribing for watching the
show and for just being an amazing
audience I really appreciate it. I love
making the show for you guys and I've
got a whole bunch of exciting new tools
to make the show with. so let's go take a
look at them let's head back downstairs.
so this is the office where I ... [egg drops] sorry... this
is the office where I edit all the
episodes of binging with babish and I do
the voice-over and this is my best
friend and business partner Sawyer who
does all the hard legal work and
occasionally cleans up my messes. this is
my bedroom where I hire my apron before
shooting every episode and often several
times during. and.. and.. this is the all-new
binging with babish kitchen which I'm
super excited about it's been way easier
to make the show. I don't know if
you saw the last kitchen but it was
pretty cramped, tiny little railroad
apartment up in Harlem now I've moved
downtown and I got a 6 burner Vulcan
stove it's been so great to shoot
straight across this, with this camera,
I've got multiple cameras I've upgraded
to a nice cinema lens here on the a7 s's.
three big work surfaces we've got the
big boost block kept this from the last
apartment this will always stay with me
this is the table upon which binging
with babish was birthed.
so this kitchen has really cool fridges
and freezers their restaurant sort of
drawer style ones which is really great
makes everything accessible,
and ton of room in these four
guys. plus I have to keep all my seltzer,
right in here, then if you come on over
here you'll see the state-of-the-art
trashcan. which, check this out,
open can [can opens] I never use that feature. and
then as you can see I've got a bunch of
these ninja flame 4k monitors in
and field recorders here there's
Tim, that's Tim, see Tim? so now if you
don't mind I think we should get down to
business of making the excellent
challenge. let's see eat eggs
okay so ,first things first, we got to
make us some chili. now we've made a lot
of chili on this show so I'm just gonna
make a super baseline, standard, no power
windows chili. I'm going to start by
dicing one Spanish onion one green
pepper and four cloves of garlic then
over on the stove we're browning the
ground chuck. simply heat over high flame
until he gets some nice brown stuff and
some delicious fond on the bottom of the
pot and those that are fond of me know
that I am fond of fond. drain off all but
a little bit of the beef fat and sweat
the onions and peppers with in it once
those are nice and soft add the garlic, a
couple tablespoons of chili powder, a
good shake of white pepper, and a little
shake of cumin. let those flavors just
get to know each other for 30 seconds to
1 minute just to toast up the spices and
get the garlic all and aromatic. before
adding 1 can of crushed tomatoes, along
with one to one and a half cans worth of
water, and our Brown ground round. I'm
also gonna add 1 can of kidney beans and
the adobo sauce from one of those cans
of chipotle peppers in adobo sauce and a
teaspoon each smoked paprika and oregano. stir this guy over medium-low heat for
about an hour
taste testing every now and then so you
see how the flavors develop over time.
until you've got a nice thick basic
chili look at that, gorgeous. and now on
to an element that I'm much more excited
about making biscuits. into a bowl i
measuring 675 grams of flour, 2
tablespoons of baking powder, 1
tablespoon of baking soda, and 1 teaspoon
of table salt or 2 teaspoons of kosher
salts sift those all together into an
inadvisable small bowl. and then we're
cutting up into tablespoon sized pieces
some butter fresh out the fridge we want
this as cold as possible for the same
reason we want butter cold in puff
pastry we don't want it melting until it
gets in the oven. try doggedly to make
your small bowl
work before inevitably putting it into a
larger bowl. and use two butter knives or
steak knives to cut the butter into the
flour. we want to keep going until the
butter is the size of small peas. at this
point we are adding two cups of
buttermilk and beginning to fold
together using a rubber spatula. we don't
want to over mix or over knead our dough
because we want to maintain those little
chunks of butter to get all those
desirable flaky layers. so less knead
your dough, and more coax it together,
convinced it to form a cohesive ball
that we're then going to refrigerate for
10 minutes. before rolling out and
cutting into the desired shapes. in this
case biscuit shapes. make sure you dust
your cutter with flour and cut swiftly
because we want clean cuts down the side
of each biscuit. any pinching will
inhibit rise. place these on a parchment
lined baking sheet and give them a
generous brush 'o' butter you can also at
the tops with some flaked sea salts but
either way these guys are going into a
425 degree fahrenheit oven for 15 to 20
minutes or until golden brown and flaky.
we're gonna place these on a wire rack
to cool for 10 to 20 minutes but these
are best eaten warm. so let us make quick
work of breaking down our fruit I'm not
gonna bore you with how to cut up melons
we got some watermelon, cantaloupe, and
honeydew melon that we're gonna cut down into about 1 inch cubes until we've
accrued a sum total of 5 pounds of fresh
fruit this alone would be a challenge to
eat all in one sitting. but, let's add
some eggs to the equation the eggs in
the show are described as an omelet with
peppers and mushrooms so we're simply
slicing up a bunch of peppers and
mushrooms and getting a tablespoon or
two of butter nice and foamy in a large
cast iron skillet over medium heat. once
the foam subsides we're going to add our
mushrooms along with a generous pinch of
salt this is not only for seasoning but
also to help the mushrooms give up all
their mushroomy moisture so once the
mushrooms have dried out a little bit
we're going to add the peppers and sauté
the whole affair until everybody's nice
and soft. you'd probably want to add some
garlic or onions or something but I'm
trying to be pretty literal with this
challenge so we're just keeping it to
mushrooms and peppers. and now for the
big show the dozen egg omelet. I'm
gonna start by heating up both olive oil
and butter in the bottom of a heavy
cast-iron pan
beating together my eggs and dumping
them in. I'm going with medium heat
because I want to partially cook these
eggs the whole way through it before
letting them set so I'm gonna keep these
boys moving with a fork until Kurds
start to form. kind of like you do for a
French omelette this is gonna help make
our eggs less tough. you want to keep doing
this until you can start to see the
bottom of the pan when you move the fork
around, this is the point at which we let
the eggs cook and let a sort of omelette
crust form. after about two minutes of
this I'm going to dump in our fillings
and fold this guy shut case closed-
sorry. and now at long last it is time to
assemble onto a large platter I'm going
to deposit our egg monstrosity egstrosity.
top it with four full cups of our
chili. I was very, very surprised to find
out that I had made just enough. good
thing otherwise this might have turned
out, I don't know ...appetizing. we're
topping that with two cups of shredded
American cheese and a slightly more
reasonable 2 buttermilk biscuits and
there you have it the Eggscellent
Challenge there's only one more vital
ingredient they didn't mention on the
show.. there we go. keep those guys at the
ready and start the timer. now I am not
what you'd call it competitive eater but
this doesn't look so bad and it actually
tastes pretty good.
this chili isn't going to win any awards at county fairs, but it is pretty solid.
the eggs are properly cooked and there's
lots and lots of cheese very few things
to complain about. so in the end it was
pretty easy to blow through the whole
thing with just 6 minutes to go. and if
you don't believe me let's play back the
whole thing sped up so you can see that
there are no cuts and that I finished
the entire thing and I'm just kidding I
gave up after like five minutes. I
definitely could have gotten through
about half of this thing but I decided
it wasn't worth getting really super
sick to eat all this. and elected instead
to share it with my comrades in the end
we put a pretty big dent in this thing
and we saved the fruit and ate it for
breakfast the next day. so I'm sorry if
that's anticlimactic but I'm days away
from turning 31 and I don't want to die.
anyway it's time to do some shots to
celebrate three million subscribers my
life has changed wildly over the past
two years and I would not be where I am
today without my beautiful friends, my
beautiful family, and especially you
beautiful people watching it at home.
thank you so much but wait we're still
not done we still need to pick a winner
for the babish panini challenge so let's
head back to the office. all right dude
let's find some intros for the panini
Challenge here. we got like 250 on Instagram, we got
a bunch on Twitter, a bunch on YouTube
people made videos and like they're like
a parody. hashtag I don't know
babish panini... [Contestant clips begin] can do Andrew, hey what's
up guys welcome to another episode of
singeing with sabish, hey what's up guys
welcome back to munching with Matish, hey what's up guys and welcome back to
another episode of binging with J Mack...
so he's grilling up the sausages first, or sautéing the sausages. Oh! He's cutting
in the pan. no, no dude. ruin your knife
and your pan. We're not gonna use this Steve, we're doing something different.
Homemade mulled made with Reese's peanut butter cups and nacho cheese Doritos. chorizo sausage to fill
in for the sausage.. then we're gonna take
these guys we're gonna melt them down...
instead of a panini I'm gonna do a
quesadilla ....along with some kind of
Dorito french toast concoction.... [End Clips] this guy
this is the guy with the dipping sauce
and a really cool beard and deep V so
he's rocking the deep chest hair.
so guys guys [everyones babbling]...
yeah yeah and he's got a lord of the rings
tattoo. [Back to Contestant Clip] instead of the Vienna sausage fingers we're gonna use Chorizo, some corn
tortilla chips, some plain digestives,
let's throw in a quarter cup of our
Dorito breadcrumb mix , I candied the
bacon with a little brown sugar and fresh ground
cracked black pepper [End clips] let's start talking
like like Mary Barry and Paul Hollywood
[talking in a british accent] ..... I can't eat that don't eat
that Mary! Where's the chip? no chip. the flake of the croissant? please. I mean its a delicious sandwich.
No, no its not delicious I'm sorry.  I think it would be! 
Hazelnut spread in eggs bruh?
Could be something, could be something
there. it's a nice guy. he's drinking a
whiskey, he's listening to rat attack,
it's got all the all the elements in
place... huh the better version of the
Babish panini it doesn't exist.
It's funny. You're not addressing the tasty
zangy, Zingy Doritosy, dustiness though. You Know?
zangy and Zingy is cheesecake thrown through bud. You're right.
Ok, now, there's some very good photography here very good. [mumbling] okay so we've
looked at hundreds of entries over the
past month and thank you guys so much
for trying this out, thank you for
enduring the disgusting creations that
you've happened across .....to the lab so I'd
like to congratulate redditor GR8MAMUFFINS for winning the challenge with
their goat cheese chorizo cheddar crisp
and mole panini so the first thing we
got to do is make mole the ingredients
of which are laid before you here step
one is to stem and seed Basia guajillo
and ancho dried chiles saving a few
tablespoons of the seeds if desired.
we're gonna heat a cast-iron pan over
medium heat until hot and then we're
going to dry roast the chiles for about
two minutes until they smell warm and
fragrant. I use too many chilies so we're
gonna place about a dozen of them into a
high-powered blender. Next up, we're gonna
toast some spices let's start with a
teaspoon each whole cloves and
peppercorns. three bay leaves:
crumbled, a few tablespoons of our
reserved chili seeds, and one whole cinnamon stick
they were gonna break with our hands....
just like, that's or... we're gonna go off
camera smash it with a hammer and then
come back and pretend that we've broken
with our hands so we look strong and
capable. we're gonna dry roast these also
for about two minutes until the seeds
darken and then set them aside so we can
toast up some tortilla. I've got a nice
big stale corn tortilla here that I'm
tearing into pieces using my strength
I'm just gonna toast these up with a
little bit of oil until they turn nice
and brown I'm gonna do the same thing
with a single slice of white bread. these
are gonna emulsify in the blender and
help give body to our sauce so toss those into
the blender and then it's time to roast
some nuts. a third of a cup each of
peanuts, almonds, pumpkin seeds, and
raisins which I know are not nuts we're
gonna roast these as well with a little
bit of vegetable oil for about one
minute. before adding a quarter cup of
sesame seeds let this go for one more
minute before also placing in the
blender. and lastly, we are do our garlic
onions and tomatoes. we get our pan nice
and hot before adding the onions the
garlic and 1 large tomato quartered.
ideally you want to also add some
tomatillos but I couldn't find any... so,
sorry. try to let those sit undisturbed
for a minute or two until they develop
some nice color like this right here.
then in the last 30 seconds of cooking
we're going to add a quarter teaspoon
each dried thyme, marjoram, and anise seed let those flavors just barely get to
know each other before we're moving from
the heat and dumping like all things
into the blender. we're then going to
cover the whole affair with four cups of
boiling chicken stock this is gonna get
everybody nice and soft for the trauma
that is to come. pop the lid on make sure
it's secure and let it be for ten whole
minutes. I said ten minutes of a - hands
off! get out of here!
ten minutes later and it's time to blend
and if you're anything like me you'll be
mesmerized by the colors for a second
and then you're gonna blend it for about
two minutes or until very smooth well
then I'm going to dump this mixture into
a waiting pan heating slowly and gently
for about an hour. which is both going to
deepen the flavors and abracadabra the
color and now it's time to make our
sauce nice and smooth by running it
through a fine mesh sieve now screwing
around using the right size Bowl this
time and then after trying fruitlessly
to get anything through your sieve go
ahead and move it to a slightly less
fine mesh sieve stir and push it around
for a few minutes until you are left
with a thick paste up top and a smooth
puree down below which we are going to
put back into a saucepan over medium
heat and add the final wacky ingredients
about four ounces of chopped bittersweet
chocolate you might need to add sugar if
necessary. but otherwise there you go,
you've got genuine except for the
tomatillos mole. now we've got to make
some quick cheddar cheese crisps we're
just going to make little mounds of
cheddar on a nonstick surface and bake
at 425 for about 10 minutes until cheese
crisps happen. which we're gonna put on a
wire rack to cool last up our stand-in
for Cadbury eggs some goat cheese cream
which we're going to make simply by
blending together
five ounces of goat cheese with a few
tablespoons of heavy cream and a little
splash of honey for sweetness. just blend
on high speed until you've got a thick
spreadable cream that's hopefully gonna
cut through all the spice and sharpness
in the sandwich. try not to knock over
your blowtorch as you retrieve your
chorizo from the fry pan. and freeze of
sandwich craft I'm going to cut this
guy into four manageable pieces then
finally it's time to assemble. I've got
two slices of sourdough bread here that
I've toasted on one side to provide a
little bit of protection against all the
wet stuff in this sandwich I'm obviously
buttering the outside it's pretty good
thin layer of Mole on the bottom of the
first slice topping with the sausage
topping that with our cheddar cheese
crisp and then a reasonable dollop of
our goat cheese cream into the sandwich
press it goes when it comes out nobody
knows except me. it'll come out in
like two to three minutes two to three
minutes later we've got ourselves a
sammich remove it from the situation
using a spatula. and let's get a
cross-section going now in the
submissions that were more impressive
cross-sections that were more creative
ideas there were more complex recipes
but this one was good enough to be my
lunch. would I recommend it for
recreational recreation? not really. but
it's the absolute best of a bad
situation. good job GR8MAMUFFINS and good job
all the runners-up who will all be
getting a copy of my cookbook just slide
into my DMS....
[mubling] [laughing]
