
Chinese: 
哇！這是cheezers賣的豪華烤起司三明治嗎？
沒錯
（咀嚼）你從哪裡弄來的？
用錢買的
好喔
你知道這些三明治要配什麼才好嗎？
搞笑廢片！
這還真的是搞笑廢片，歡迎回到
binging with banish，這兩週我要做的內容差不多
binging with banish，這兩週我要做的內容差不多
因為我很好奇能不能改善奶油、
兩片吐司和美國起司這種經典組合
來做出終極烤起司三明治
或是豪華烤起司三明治，星期五是全國烤起司三明治日
這可以說是讓我蠻開心的，所以首先
我們需要一個控制組，這是一個經典的
美式起司三明治佐佛蒙特奶油醬
用不沾鍋烤完，拉開起司
超屌，但是我們要怎麼做出
豪華烤起司三明治？讓我們從麵包開始
吐司絕對是唯一的選擇，因為最不健康的選擇

English: 
Woah! Is that a grilled cheese deluxe from cheezers?
Yes it is.
*munching* aw how did you mange this?
I bought it, with money.
niiice
hey you know what would go good with these sandwhiches?
funny internet videos!
ooo that's kinda meta. Hey whats up guys  welcome back to
binging with banish. where this week, I'm double dipping
into the same show two weeks in a row.
Because I'm curious can we improve upon the classic combination
of butter, two slices of white bread, and some yellow American cheese
to make the ultimate grilled cheese
or, a grilled cheese deluxe. Friday was national grilled cheese day
and I guess it got me in the mood, so to speak. So first up
we need a control group, which is a classic
yellow American wHite bread Vermont creamery butter
grilled in a non stick pan, cheese stretch.
hell yeah dude. But how do we make this
a grilled cheese deluxe? Let's Start with the bread.
white bread is definitely the only way to go because the least healthy option

English: 
is always gonna be the tastiest one. But I'm going to try out a few different
lubrications, plain butter, butter mixed with a little bit of mustard,
full fat mayonnaise, and light olive oil.
I'm just gonna toast these guys up one at a time
in a plain ungreased non stick skillet. And we're looking
for ~*aesthetic*~ but mostly flavor here.
We obviously want a deep brown rich and savory crust
but we don't want to steal the spot light from the star of the show
the cheese! let us Bring in the taste testers
they are: one Sawyer Carter Jacobs, my business partner
and best friend extrodanaire, and Vincent Cross the newest and
tallest edition to the babish culinary universe
their opinions were split on these different toast lubrication methods
Sawyer was pure olive oil and Vinny was all about
butter. And I gotta say I side with Vinny on this one.
Butter is the one and only true way for grilled cheese.
There was however one other toasting application I wanted to try,
straight up cheddar grated on to and toasted
into the outside of the bread. the consensus here was that it was delicious but it was too
greasy and moreover it was overkill
this is grilled cheese, it doesn't need any help. What it does need

Chinese: 
永遠都是最美味的，但我要嘗試一些不同的
抹醬，普通奶油、混了芥末醬的奶油、
全脂美奶滋和淡橄欖油
我要用一個普通未加工的不沾鍋
把這些東西一個一個拿去烤，然後我們要尋找：
〜美學〜，但大部分還是味道啦。
我們顯然想要一個深棕色的、豐富的、可口的外皮
但也不想喧賓奪主－－起司！
歡迎評審出場
他們是我的商業夥伴兼死黨Sawyer Carter Jacobs
還有Babish料理宇宙最新最高的角色Vincent Cross
還有Babish料理宇宙最新最高的角色Vincent Cross
他們對抹醬的意見有些分歧
Sawyer支持只加橄欖油，Vinny只加奶油
我得說我和Vinny是同一國的
奶油是烤起司三明治的真理
但我想嘗試另一種方式
把磨碎的切達乾酪撒在吐司上
直接拿去烤，我們的共識是這樣很美味但也很
油膩，而且有點矯枉過正
這是烤起司三明治，他唯一需要的只有

Chinese: 
起司、很多很多的起司，所以我找了
十八種我要嘗試的不同的起司類型
包括但不限於刺激的還有溫和的切達乾酪
拉可雷特、哈瓦第、瑞士、
格呂耶爾、熟成高達、鮮高達
帕瑪森、布里、塔雷吉歐、莫札瑞拉、藍紋
古岡左拉、波羅伏洛、契福瑞、傑克起司再加上
我丟在冰箱裡的任何東西
評審們現在要一次試吃三種迷你起司三明治
真相即將大白，Vinny非常關心每種起司牽絲的強度
但他們還是對口味、
顏色和熟成的氣味更感興趣
但顯然我們都對膽固醇水平不感興趣，我只是一直告訴
自己正在以科學之名進行這些實驗
加上他們都知道他們對自己的健康
要負起責任，所以仔細想想那真的是他們的錯。
無論如何，我們從早到晚嘗試了
各式各樣夾在吐司中的融化起司
一旦Vinny把每個三明治拉開到極限
就到了開始嘗試混合的時候了，因為沒辦法
捨棄任何一種起司，我們會巧妙的將起司的
鹹味、甜味、彈性、融化感

English: 
however, is cheese, lots of cheese. So I've got
eighteen different kinds here that I'm going to try,
including but not limited to, sharp cheddar, mild cheddar,
raclette, havarti, swiss, gruyère, aged gouda, young gouda,
parmesan, brie, taleggio, mozzarella, blue
gorgonzola, provolone, goat, and monterey jack
plus whatever I had kicking' around in the fridge. With three
mini grilled cheeses at a time my taste testers have returned
to tell me what's what. Vinny was very concerned with the tensile
strength of each cheese. but both were most interested in the flavor,
color, and aged funk of each cheese but
apparently none of us were concerned  about our cholesterol levels, but I just kept telling
myself that I'm conducting these experiments in the
name of science, plus they both know they're responsible
for their own health care plans, so really it's their fault if you think about it.
Anyway we toiled on into the night trying every form of
melted cheese betwixt butter toasted bread
and once Vinny stretched every sandwich to its limit,
it was time to start trying blends. Cause no way
was any one cheese gonna cut it, it was going to be about deftly
mixing together, salty, sweet, stretchy, melty

English: 
savory, oily, and funky, into the perfect
grilled cheese blend. First up was, monterey jack, gouda, and
mozzarella which I learned I didn't put enough cheese in
so we didn't get much of a stretch. But this was going to be about flavor.
and the consensus was that it was a grilled cheese so obviously
it was good. But it needed some work, so we moved to
aged yellow cheddar, gruyère, and Swiss. and while
they liked the color of this one better, the flavors were too strong
Vinny was however satisfied with the stretch
next up I was pretty sure I hit the jackpot. Aged cheddar
gruyère, a nine month old gouda, and parmesan for a little
extra bite. naturally it passed Vinny's
rigorous strechyness test, and the flavors were the
clear winner. But there was one big problem, this was
a greasy, greasy sandwich. And that's because aged cheeses
do not melt the same way young heavily processed cheeses.
this slice of yellow American dropped directly into a nonstick
skillet melts perfectly and evenly and utterly without
muss or fuss. Try this with a two year old parmesan
however and all your melty cheese dreams will be

Chinese: 
美味、油膩感、臭味混和出完美
的起司三明治。首先是傑克起司、高達
以及我後來才知道放太少的莫札瑞拉
所以我們沒有看到很多牽絲，但重點是風味
還有認為這是個烤起司三明治的共識
這顯然是不錯，但有些地方還可以改善，所以我們改成
熟成的黃色切達乾酪，格呂耶爾和瑞士起司
雖然他們更喜歡這個的顏色，但味道太強烈了
不過Vinny對這次的牽絲相當滿意
接下來我很確定我中了大獎，熟成的切達乾酪
格呂耶爾、九個月的高達、帕瑪森乾酪
自然的通過了Vinny嚴格的拉伸試驗，味道是
自然的通過了Vinny嚴格的拉伸試驗，味道是
毫無疑問的贏家，但是有一個大問題
這是一個非常油膩的三明治，而這是因為熟成乾酪
融化的方式跟加工的鮮乾酪不同
將這片美國起司直接放進不粘鍋
完美均勻的融化，輕而易舉
接著使用熟成兩年的帕瑪森來試試看
所有融化起司的夢想都將破滅

Chinese: 
那是因為比較老的起司不僅會失去
越來越多的水分，某種化學反應會
作用在他的外殼和蛋白質，融化的時候
就會剩下一大堆油。為了解決這個問題，我們照著
Jay Kenzie Lopez的方式做，他指示我們
在混合四種起司前用一大匙吉利丁和一大匙水來保濕
在混合四種起司前用一大匙吉利丁和一大匙水來保濕
我用了四盎司的切達、三盎司的格呂耶爾
三盎司的鮮高達和兩盎司的帕瑪森
總共12盎司，先放在旁邊，接著我們
將半杯淡奶煮沸，關掉爐火
然後拌入已經泡發的吉利丁
攪拌到他完全融化成混合物，然後開回小火
攪拌到他完全融化成混合物，然後開回小火
加入我們的起司，你會注意到我的火沒開
因為我金北七所以做錯了，雖然這樣還是可以成功
但如果你開小火的話會讓你更容易的
使用攪拌棒、並更儘可能的
將混合物打成平滑狀及均質化
理想情況下，你會想把它放在保鮮膜包覆的
烤盤上並儘可能地將其鋪開。
但相反的，我要把它壓入用保鮮膜包覆的小模子

English: 
shattered. Thats because the older cheese gets not only does it lose
more and more moisture, some kind of science bullish*t happens
with its casings and proteins, and when you melt it you're
left with a ton of oil. To solve this problem we're turning to
Jay Kenzie Lopez alt who instructs us to hydrate
one tablespoon of gelatin and one tablespoon of water
before grating our top four cheezes together. Im going
with four ounces sharp cheddar, three ounces of gruyère
three ounces of young gouda and two ounces of parmesan
for a total of 12 ounces that were gonna set aside while we bring
half a cup of evaporated milk to a boil, killing
the heat and whisking in our hydrated gelatin
until it is fully melted into the mixture. Then
were going to return the pan over low heat while we add
in our cheese you'll notice that my heat is not on because
I'm stupid and did this wrong. It still worked
but its going to be a lot easier if you do this over low heat while you apply an
emersion blender to the mixture in an effort to make it as smooth
and homogenous as possible.Then
ideally you want to lay it down onto a plastic wrapped lined
baking sheet and spread it out as thin as possible.
Instead im going to press it into a plastic wrapped lined ramekin

English: 
and mold it into a cylinder that I can then cut into
slices. Four hours later and once my cylinder has solidified, heh
sorry. we're removing it using the plastic wrap, unwrapping it
and slicing it into our "processed
cheese product" its really pretty spooky to eat
because it has the same texture and consistency as
American cheese but it tastes like gruyère and cheddar and all that
good stuff that we put in there. And it passes the melty test
with flying colors. Becoming incredibly soft
and melty and maluable without pissing grease all over the
place. And its got all the flavor and texture that I can possibly
ask for in a grilled cheese all it needs is the olives.
Now theres a grilled cheese deluxe that lives up
to its name. And the olives were actually a pretty touch,
they were like a refreshing acidic bite after all that
richness and cheese. But I still didn't  feel like we were done,
I knew I wasn't gonna feel that way until I made my own
bread, I've done this on the show before, click the link in the upper right hand corner
right now if you wanna see how to make your own sandwich  bread
at home. But just to give you the breeze through, I'm combining 400

Chinese: 
並將其整型成一個圓柱體，這樣我就可以將其切成
薄片，四個小時後只要我的圓柱變硬了
嘿抱歉，我們用保鮮膜脫模，打開他
並切成我們「處理過的奶酪產品」，這吃起來真的很怪
並切成我們「處理過的奶酪產品」，這吃起來真的很怪
因為它具有和美國起司相同的質地和一致性
但味道像格呂耶爾和切達乾酪還有
我們加進去的那些好東西，他在進行融化測試時
有著很棒的顏色，變得非常柔軟、
融化狀、有可塑性而且沒有搞得到處都是油
他擁有了烤起司三明治裡所有我想的到的風味和質地
全部他需要的只剩橄欖了
現在有一個名不虛傳的烤起司三明治
而橄欖也是畫龍點睛
在豐富的層次及起司裡，有著一種
令人耳目一新的酸性口感，但我仍然意猶未盡
我知道在我自己做好麵包之前是不會結束的
我之前在節目中做過這個，現在點擊右上角的連結
如果你想看看如何在家製作自己的三明治麵包的話
但是為了讓你輕鬆點，我混合了400毫升的水

Chinese: 
一包速溶酵母、650克中筋麵粉
50克糖、5克鹽
和45克無鹽奶油，放在一個立式攪拌機的碗裡
揉麵5至7分鐘
放入油碗醒麵45分鐘
放入一個用保鮮膜輕覆的烤模裡再45分鐘
或者直到大小加倍，刷上融化奶油
並放入華氏400度(204°C)的烤箱25至
到35分鐘，烤到深金黃色，從麵包盤中取出
放在冷卻架上並確保
內部溫度大約在華氏200度(102°C)
放置一個半小時​​或直到完全冷卻
呼，蠻簡單的 （對你而言）
我絕對過度發酵了我的麵包
但稍微修飾一下，他完美地成為了
我們豪華烤起司三明治的基礎
我想我們終於破解他了，頂部加一些橄欖
再找個人測試口味，此刻Sawyer和Vinny
週末宅在家，但我朋友Justin在這裡
告訴我這次真的大獲全勝了
這是我真正需要的，我認為我不能再吃烤起司三明治了
嗯，再來一個好了

English: 
ml of water, one packet of instant yeast, 650
grams of all purpose flour, 50 grams of sugar, 5 grams of salt
and 45 grams of unsalted butter, in the bowl of a stand mixer
kneading for 5-7 minutes letting rise for 45 minutes in a
covered oiled bowl. Punching down and placing into
a loaf pan loosely tented with plastic wrap for 45 more minutes
or until doubled in size, brushing down with melted butter and
placing into 400 degree fahrenheit oven for 25
to 35 minutes until deeply golden brown, removing from the loaf pan
placing on a cooling rack and making sure the
internal temperature registers about 200 degrees  fahrenheit
letting rest for one and one half hour or until completely cooled.
whoo that was easy. (for you not for me)
I definitely over proofed my loaf a little bit
but with a little trimming it works perfectly as the foundation
for our grilled cheese deluxe. Finally
I think we cracked it. Just some olives on the top
and then someone to help taste test, and at this point Sawyer and Vinny
were at home for the weekend but my buddy Justin here
came over to tell me that I really knocked it out of the park with this one.
Which I really needed because I don't think I could eat any more
grilled cheese. Oh, maybe just one more.

Chinese: 
 

English: 
 
