- Thank you Trade Coffee
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deliver it right to you. - [Sohla] Take the coffee quiz, and Trade will curate matches just for you to be delivered to your door. - First 100 people to click the link in the video description below, will get 30% off their first order, plus, free shipping. - Free shipping. - Free shipping. - That's out of control. - It is out of control, I
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- Whoa! - Ladies and gentlemen,
it's time to Stump Sohla. This is the official Stump Sohla wheel. This is how we're gonna put a spin on your seven course tasting menu. Are you ready to give it a spin? - More ready than the last time. - Give that wheel a spin. (wheel clicking) (upbeat music) Oh, convenience store! That means that every ingredient you use in your seven course tasting menu must be purchased at a convenience store. What do you think? - So like, I'm gonna
take snacks, soda, beer, bodega coffee, and make a tasting menu. - A bodega is a slang
term for convenience store here in New York city. - Yep. - Are you excited for your challenge? - Yeah, this is gonna be a good one. - Well, Sohla, as usual,
I'm excited to try it, and happy that I don't have to make it. Good luck, and we'll see
you on the other side. - Really wish you had
that wheel guy now, huh? All right, so we just
got back from the bodega. These are all my favorite bodega snacks that I'll be using to make our tasting menu this evening. So when I think of like a tasting menu, I kind of want it to
go from light to heavy. So I wanna start light with an ajoblanco. Which is, it's like a savory nut milk. So we're gonna make that
with our mixed nuts. I think it should be
delicious, mixed nut ajoblanco. Second course, PBR Chawanmushi. So I'm gonna like mix the
beer up with some eggs, season it up a little bit
and set it into a custard that we're gonna bake in a water bath. So for the bread course,
I want to take some ramen. I haven't done this before, but I'm gonna try and like
pulverize it into a flour and use that to make a flat bread. I'm gonna laminate the flatbread
with the seasoning packet I think that'll be good. And then that's gonna go next to, for me the main reason I go
to a bodega is for coffee and a breakfast sandwich. So I wanna put that into a dish. So, I'm gonna do like a warm yolk, little bit of like bacon bits situation. And then I wanna make a
foam with bodega coffee and blue berry muffin. I feel like that sweet
savory thing, I don't know, I think it's gonna taste really good. I think it's gonna be really
good like middle course. Final two courses. We're gonna start with bodega cordon bleu. So it's gonna be ham with
some American cheese inside, coated in a potato chips,
and then I wanna try and make like a potato chip puree, that might be gross but
we'll see how it happens. We'll try it, we'll try it. And then, you know, you
gotta have a little red meat at the end of any tasting menu. So that's what we're gonna
do with our ground beef. I'm gonna go for like a chopped cheese inspired kind of situation. I wanna make crackers out of crackers, blend up the Cheez-Its, steam it, fry it, hopefully I get this like puffy cracker, and then I wanna do like a
seared beef cheddar thing. And then pre-dessert you
need a pallet cleanser, no better palette cleanser than LaCroix. Bodegas always have these like
mixed melon fruit cup things. And it's always really,
really hard unripe fruit. So I wanna compress it with some root beer and then top it with LaCroix
ice, that sounds good. And then the Twinkies,
grand finale Twinkie, I'm gonna turn the Twinkie
into an ice cream sandwich. I'm gonna try and make
like a liquid suble cookie with the cake and then swirled
with cream and some ice cream that we also got from the bodega. This is the last item, now
all the items are here. We're gonna either make
something delicious with it or something just terrible. So I'm gonna start by cooking this bacon. We're gonna use the bacon
to make little bacon bits, and it's gonna go inside my
ode to a bodega breakfast. That's the full title of this dish. Okay so I'm gonna glaze my bacon in some of these fruit cup juices, just a little fruit cup glaze, why not. I only have enough juice to do half and I'm only gonna do half 'cause I don't think we need all of it, and maybe it's bad, you know, what if it's terrible. Time to put it in the oven, okay. So I'm gonna work on our dessert. So I'm going to dissect these Twinkies, remove the cream filling, and then I wanna dehydrate
the cake so I could blend it. Hopefully it turns into
like a cookie butter thing that I'm gonna spread rollout, freeze, cut into little cookie circles. It, it'll, really, it'll make
sense when we do it I promise. Next up, I'm gonna steep my potato chips and the mixed nuts in some hot water. So I'm basically trying to
rinse this fat off of these. It might not work. I'm fully expecting this one
to be gross and not work, but you gotta try. Let's steep our coffee foam. We've got our toast stuff,
coffee from the bodega. And I'm gonna soak the
muffin in the coffee. I don't know, see what happens. Putting it away, so many
things are steeping. What's happening with bacon? Bacon is ready to come out. Okay, I think the glaze did something. So this half I glazed
in the fruit cocktail, this half I didn't, and it does look like a caramelize
and some things happened, but we'll taste both and
then see which one to use. Okay, so we're steeping our coffee. We're gonna set our LaCroix. This is passion fruit,
I think it'll be a nice, refreshing way to break up our meals. And I just want it to
set like a sheet of ice. I'm really hoping that it'll freeze with some of like the carbonation. So just like a sheet, I'm
gonna pop this in the freezer. Let's infuse the fruit. This is a really fun trick. I'm going to put the fruit in here, cover it with some root beer, and then charge it with
nitrous oxide and O2, but also on their manual
they tell you not to do this, so don't do this, it's
very likely to explode. There's a 30% chance this will explode. (lid crackles) (bottle squeaking) Okay, nothing crazy happened. Let's put another one
in there extra pressure. I feel like now that I've set it up, like this is it's gonna be disappointing if it doesn't explode. Just to you know, really,
pump it up you know. (bottle hissing) I think that's full now, yeah. We wanna let the gas out, but we don't want the liquid to escape. So we're gonna eject upwards, (bottle hissing) gently. I'm pressing down on the
trigger really lightly. If you go all the way, even
though it's held upright, the soda will come right out. (bottle hissing) Okay, we didn't, it didn't explode. I think we're out of the woods. See that was fine, nothing happened. Can you tell it's more like glassy, that root beer is kind of, you
know, permeated through it. It's like a quick pickle almost. Look at that, one dish is basically done. It tastes like pineapple, but
it also tastes like root beer. Whoa. All right, I think I'm gonna
move into the Cheez-It cracker. Well, it's a cracker, but I'm gonna make a
different kind of cracker, mostly because Andrew keeps eating them. I'm gonna try and make like a paste, by combining this with some tapioca starch and then I'm gonna try and
steam it then dehydrate it. Okay, so I guess I need a food processor. I'm gonna get rid of, okay. I think that works, yeah look
at that, it's like a dough. That actually worked really well, okay. You're still gonna keep eating it. You're gonna love these crackers. These crackers out of crackers. What's wrong? Needs salt? - [Andrew] No it's good. (laughs) - This is a nice smooth texture now. I'm gonna spread it
onto my parchment round. It doesn't have to look pretty,
just gonna fill this up, cause we're probably gonna
break these up and then fry it for like natural looking cracker pieces. Okay, so I'm gonna steam my
sheets of Cheez-It smoosh. We're gonna steam this
until it's like set. I don't know how long it's gonna take. It's already changed color
from moments ago, it's hot. I'm gonna just let it cook now. (laughs) It seems hot. I'm not gonna stick my
hand in there again, cause I learned my lesson. But you can see that
they are totally like, they've changed color. Hold on, you will see, you will see, that they have changed color. We're gonna, it's gonna be a reveal. I'm gonna stick my hand in there. Ooh, hot stuff, okay. It's like change color
and it's cooked through and it's like set you know,
it's not like a dough. So, I'm gonna pop these
guys in the dehydrator now, and then we're gonna fry them. So, these guys have
been soaking for awhile. Potato chips absorbed a lot of water. I wasn't expecting that,
but I'm gonna drain them. So this did accomplish what I was hoping. You can see this water is
like really murky and greasy. So, all that like stale oil and extra salt has come off the nuts and
I'm gonna soak them again in some fresh water. Gonna let that soak overnight, and tomorrow we're gonna
blend into nut milk. And now I'm gonna deal with this, that I have very little hope for this but we'll see what we can do. Yeah, we removed fat. So now they're just like wet potatoes and I hope they turn into potato puree. I'll taste it why not? It kinda just tastes like a wet potato. I think this might be okay. Ooh look at that slide
right in there, okay. (chuckles) Let me assess the bacon. All right so this is cooled off. And I just wanna taste and
see if we're gonna go with fruit cocktail glazed or classic. (electric guitar music) I chew a lot. You totally don't taste the glaze at all, not even a little bit. They're exactly the same. So since they taste exactly the same, I'm gonna just chop them up. You know, we tried,
sometimes you get stumped, but I think in tasting menu food, I feel like it's always really small. You're gonna leave hungry,
spend a lot of money. For our honeymoon, we
had a tasting menu dinner and it was like $600 and it was like one of the most expensive
meals I've ever had. And I left so drunk and so
angry because I was starving. Okay we're gonna make a foam. My toasted muffin that's
been soaking in our coffee with cream. - [Andrew] What did I walk in on? (blender whirring) - And then the booze really
hits you, hits you hard because you've been sitting
there for three hours just having like one
bite every 20 minutes. And then we got in and out after. So I'm gonna take some
of my reserve coffee. We're gonna add some gelatin. So we're just gonna really gently warm it until it's melted and that's it. If it feels hot, you've gone too far. Back in the blender. So we wanna get at a gentle vortex and then I'm gonna add the gelatin in. It's a terrible color. Really just the worst color. (bottle hissing) With this we're gonna shake
to evenly distribute the gas, and we're gonna charge it one more time. Cool, foam. You know, it's another form
of entertainment I guess, you know, you could go
off "Book of Mormon" or go eat a lot of small food. So this is the fluff, the
innards from the Twinkies. And I'm just going to swirl
it into some ice cream. So this is gonna go in
between my Twinkies, that I'm gonna blend and
then turn into something. I'm gonna pop that in the freezer, cool. But I guess when I think of tasting menu, I guess it's really conceptual. You want like a succession
of little tasty bites and it should like kinda tell a story. I think that's what
you're really there for. So hopefully this tells
the story of bodega. Are you ready to watch me
peel grapes for half an hour. So here we go. There's really no trick to it, you know, you just peel your grapes. You really have to be a
certain kind of person to enjoy this. I really enjoy doing things like this. Is this something the audience
is gonna really be into? (calm music) We're not just peeling it for fun, although this is a lot of fun. It helps the pickling
liquid really penetrate. I mean, you could just cut them in half, but we're gonna peel them. (calm music) All right that's it. I'm done with the grapes,
I'm gonna pickle them. Instead of putting sugar, should we just use more
root beer? That's cool. There's so much root beer
happening in this now. A little root beer, some vinegar, salt. Needs more root beer. Whoo it's perky. I'm just gonna pour this over our grapes, let it hang out and we did it. Seven pickled grapes,
only took half an hour. The Twinkies got really nice
and dry in the dehydrator and I'm hoping I can blitz it
up into like a cookie butter, fancy chefs call this a liquid suble. (food processor whirring) I'm gonna just let that go
and see if it liquefies. Like a nut butter, you want
us to get kind of creamy and soft and spreadable, but I haven't done it
before with Twinkies. I think we're gonna need
to add a little fat, this is feeling very, very dry. Not everything's gonna work
today guys, but it's cool, that's why you're watching. Would you believe I've broken
a lot of food processors? - [Andrew] Would you believe I have never used a food processor? - Really? - [Jess] Actually I haven't either. - Maybe we could add something to this, just a little ice cream, you
know, to bring it all together. I think this is the way to go. (food processor whirring) Oh yeah look at that. It's fine. I mean, it's still kind
of just tastes like peasant blended Twinkie,
that's what it is. Texture is good, it's like a dough, I'm gonna be able to roll out. Maybe I didn't need to
dehydrate it after all. Oh well, we did and then
we put ice cream in it. Okay, I'm gonna roll this up. So it helps to kind of get
it spread out to start. I'm going for like, just
under a quarter inch. This is working. Okay, I feel like that's pretty good. Okay so I just got to get
this in the freezer now. And once this is frozen solid, I'll be able to like crack it
into pieces, like a cracker. And I'm gonna put my ice cream layered between a couple of pieces and that's gonna be our
dessert, sheet of Twinkie. So I'm gonna blitz this ramen into a flour and make some flat bread. There's so many things
that's just getting blended. I'm gonna add some flour, beef seasoning packet, smells good. Smells beefy, smells very
good, smells very Twinkie. This smells good, maybe
this one's gonna be good. It really smells like ramen. It smells pretty good, it
does smell really good. Okay I'm happy about how this smells. It does really smell good Jess. - [Jess] I believe you. - Can you smell it from there? Oh God, Oh God. (rattling) (upbeat music) Disaster. Okay, so now for the beer Chawanmushi, I wanna put a little
pretzel crumble in there. So I'm hoping I can just
pulverize the pretzels, add some mustard and butter
and bring it all together. With the streusel you want it to just like barely hold together into
these like little clumpies. It's not as clumpy as I'd hope, should I add some flour? No, it's fine, it's fine, it's fine guys. That'll work it smells great. Let's throw it in the oven. Pretzel mustard, butter streusel. Okay, so these are my tapioca Cheez-It, what did we call this?
Smoosh? And what should happen if this all worked out properly, is as soon as it hits the fryer it should puff like a chicharrone. Let's give it a shot. Are you puffing? (jazzy music) I see bubbles, it's, maybe the oil needs to be a little hotter. That wasn't that the dramatic
puff I was hoping for. I'm gonna turn the fryer up a little bit. Okay, let's see how this is. It's not like totally
crispy all the way through. I think maybe I didn't
flatten it thin enough, but I have some corners
that are nice and thin that I think will work out for this so. This is much thinner, I have
high hopes for this piece. Yeah I think the hotter
oil is helping too. This one feels more successful to me. My Cheez-it chicharrones. - [Crowd] Ooh. - Oh (beep) It's okay. I totally did forget about it though. It's a little toasty or than
I wanted, but it's fine. Pretzel mustard streusel. This is a very hard word for me to say. This is my ramen Paratha
dough, it's been resting. And we're gonna try and roll this out, then I cut the dough into portions. With Paratha, you roll it out twice. So this first roll, we just want it to be as thin as possible. And then we're gonna
roll it up with some fat to like laminate it
and get layers in there and then roll it out again. Softened butter is great for this because it kind of stays put
when you roll it up again. Sprinkle on a little bit
of our beef seasoning and a little pinch of flour, just to help keep those layers distinct. And now we're gonna coil it up. Bring in both sides like
this and then smoosh. And we've created like so
many layers in that bread. So when we roll it out again
it's gonna be super flaky. I'm gonna get my beer Chawanmushi going. So Chawanmushi is a custard. Usually it's dashi set with some eggs and then you steam it gently
until it's just barely set. And normally there's like
little treats hidden inside, like Shiitake mushrooms,
we're not gonna do that. We're gonna do a pretzel streusel on top, and set our Mushis right in here, and then I'm gonna steam it in a pot. So I will dice up some ham. So there's little ham treasures
at the bottom of this. Got a little surprise ham chunks. So more treasures, a little
bit of pretzel nuggets. That'll probably get like soggy
and interesting hopefully. So I'm gonna do two eggs,
we have ramen packet, which is basically instant dashi. I think that the bitterness from the beer is gonna really balance out you know, the richness from the eggs
and the ramen packet, right? I'm feeling this beer. There's a little more custard
than I need, just a touch. That's pretty good. I mean ramen packet
makes things taste good. This is one of the sillier
things in this meal. Okay, I'm gonna save this
in case something goes wrong and these don't work out, it's possible. I wanna stay close to this
while working on the cordon bleu 'cause I do not want this to over cook. We're gonna do ham, with
cheese inside of it, breaded in potato chips. I'm gonna smoosh it up in this bag, so we can get it nice and fine. Oh God, there's a hole in it no. (chips crackle) It's gonna be okay. You can't even see that, I'm in the wrong I'm too far away. How are you doing? - [Andrew] I'm doing great. - I'm talking to the custards. They got, they got poofier
than I expected, stop bubbling. This is an interesting one. All right we have our
three stage breading. Now we're gonna roll up some ham with some cheese inside of it
and see how that works out. Like a little burrito?
Hmm? Okay that broke. Maybe I should coat it in
flour before trying to roll it so we get it really evenly
coated, okay it broke, it broke. No, no ham doesn't want to
curl like that for you does it? Yep, we're gonna make the
hand work for us yeah. What if we go like this? Huh? Then roll it this way and
then we roll it this way. Maybe we trim this off a
little, that might work. Dust in flour okay it's staying together. Okay we did it. So stressful, I was so
stressed for a moment. I don't know could you tell? I'm fully expecting this one
to be gross and not work, there's no way that's gonna be good. And this might not work. I wonder if he's gonna hate all of this. And it could be terrible. I have very little hope for this but we'll see what we can do. I wonder if any of this
is gonna taste good. It might be terrible, the potato chip puree is gonna be gross. A lot of this will not be good. I mean, none of it's gonna be fantastic. I don't know if this is gonna work. You can tell me it's bad. We may have stumped me. Well, that's not bad. It's just like a Chawanmushi, barely held together with the egg. You get a lot of savoriness
from the ramen packet and the bitterness of the
beer really comes through. I think the pretzels
might've been a mistake. These are the potato chips
that I soaked and drained, and I wanna blend it up and hopefully we can get like a nice smooth
pommes puree kind of mash. Okay, here we go. (blender whirring) Woah, I'm really putting
all of the tools through it. I mean, it looks pommes puree ish. It does have the texture
of mashed potatoes. I think passing it adding butter that's gonna be totally good. Something was easy. This is the thing I most
thought wouldn't work. It even, look at that it
looks pretty good right? Okay, I think this is good. (laughs) It's so smooth. Let me assemble the ice cream sandwich. Oops there's still some potato on me. Is there a potato on my face? There is? Really? Okay. (laughs) Let's see how this came out. Oh, it did the setup as firm as I wanted. Oh, you know what we can do? Since it's like flexible
may be we can roll it, so it's like a Twinkie
again, I'm into that. I think I'm gonna let this
firm up and then slice it and I think it'll be like
a quick easy little pop, know what I'm saying? What do you think? - [Andrew] I wanna eat one now. - Okay, Oh God, everything's melting. Oh God, oh God okay. I think this has to return in the freezer, but we got, we got it, we got, we got one. Things are happening,
things are coming together. It's gonna be okay. This was the passion fruit
LaCroix that we just set and I'm hoping to get some thin sheets. Oh yeah, yeah, that's perfect okay. You can still taste the passion fruit. All right that's good,
I'm happy with that. Okay, it's gonna get real chaotic once service begins real chaos. Let's just go into it, let's go into it. Is he ready? Are you ready? Okay it's time to serve. Let's do it, no more waiting. I gotta just do this. (upbeat music) So, here we have root beer pickled grapes, with mixed nut ajoblanco. Enjoy.
- Wow, thank you. All right, here we go first course. So this is like a
pickles, grape, nut soup. That's actually quite good. The ajoblanco is very lightly
nutty, like just barely. The grapes are really where
I'm getting the nut flavor from even though she said it was
a bit of root beer right? So let me try it one of
the grapes on its own without any of the ajoblanco. That tastes like root beer. I'm not even playing this up for camera, that's genuinely cool. That's really good. - [Sohla] Peanut butter and jelly. - Peanut butter and jelly that's the peanut butter and jelly. That's pb and j. (upbeat music) - Course two, Pabst
Blue ribbon Chawanmushi, with mustard, pretzel,
streusel and ham surprise. - Ham surprise?
- Enjoy. - Alright. You didn't even have to call it surprise I'm sure I'm gonna be surprised. So, this is, it seems like kind
of a custurdy kind of thing. I see a little bit of
ham surprise in there. That one I'm gonna put more in
the category of interesting. It's very savory. I'm in no position to
judge this by the way. You're so much more an
accomplished chef than I am. I shouldn't be here, like giving feedback on this but. - [Sohla] You're eating out of a beer can. (Sohla laughs) - Fair. The first thing that hits me is beer. There's very, very clearly PBR in there. Then we have these ham noodles?
Is that what these are? - [Sohla] There's also
there's soggy pretzel and crunchy pretzel
dualed pretzel textures. (both laugh) - The fact that these
turned out to be pretzels is actually a little upsetting. (Sohla laughs) I'm gonna try the streusel on its own and see what the deal is here. The streusel is very good. Is it spiced with like
a Curry or something? - [Sohla] Just mustard. - Just mustard. Okay, you know what it
reminds me of? Is those, yeah those, those mustard pretzels. See how I connected those dots there. This is a dissection of
some very lovely snacks. It's interesting to look at, but it does look like
something that you would serve in a beer can. (Sohla laughs) (upbeat music) - Here we have an ode
to a bodega breakfast. - So far, I've been delighted immediately by everything you've brought out anyway. - So we've got a bacon and
egg with coffee muffin foam and a ramen Paratha for dunking, enjoy. - Oh my God that sounds amazing. Okay, ooh it's hot. Smells good. So I'm just dunking it right in here. Whoops. The foam is really good. Let me get some bacon under here. Is that raw egg too? - [Sohla] It's a warm jammy egg. - Oh warm jammy egg, you're
speaking my language. That's really good. She made this from a bodega. This is breakfast in a bite. That's great, that was really good. Last one, interesting. This one really good. (upbeat music) - This is a chopped Cheez-it. - Oh my God, so it's like a
chopped cheese with Cheez-its? - [Sohla] With Cheez-its. - Those are two of my
favorite things in the world. Okay. (food crackles) I mean come on, it just
tastes like a Cheez-it cheese cheeseburger, it's the
best thing I've ever eaten in my life. (food crackles) That's quality. You don't go to a bodega and think that you can get
something like this, until now. Thanks to Sohla. (food crackles) Salty, cheesy, crunchy Cheez-ity. I get a commemorative
Cheez-It box to take home. - [Sohla] We have to reuse that
for the next guest actually. (box smacks) - Okay. (upbeat music) - Here is the bodega cordon bleu. Let me sauce you, sir. This is a red-eye gravy
with old bodega coffee and we have a potato chip puree. - I love how you still included old. That looks beautiful,
this is Instagrammable. Frankly, I'ma snap a pic of this and people are gonna be like, "I didn't know that 11 Madison
Square Park was back open. Can I get a reservation?" That's really good. So you effectively made a mashed
potato out of potato chips. Stunningly creamy, considering the trauma that you put those potatoes through. They'd already been sliced and deep fried, and then you pureed them. I would have expected that to be gummy, but it's really nice and light. The red eye gravy, very flavorful. This is delightful. I'm gonna get a little
cross section on this here. We've got some ham and this
is crusted potato chips. Is there a cheese element? - [Sohla] Crepe deluxe. - That's delightful. - [Sohla] All right dessert. - There's more. (upbeat music) - [Sohla] This is bodega fruit cup, compressed in root beer with LaCroix ice. Get in there. - Gladly, it's even
sealed for my protection. (food shutters) Whoo, oh my. Which LaCroix did you use? Or I'll, hang on, I'll tell you. It's passion fruit. - [Sohla] Mm-mmh. - Yep, I know my LaCroix. I'm a hipster living in Brooklyn. Reminds me of some candy
that I had growing up. Every time I would win at Chucky Cheese if I got 10 tickets, you
know one of those things, but in a really nice way, obviously. Most people hate honeydew. I think that this is a honeydew redeemer. That's a nice light
refreshing palate cleanser. It's not too sweet. That's the key to a palette
cleanser it should be, it should be light, it should
be cold usually, refreshing. And that's everything this is. And it also is just
disappearing from my palette. It's got lovely flavors,
but it's not overwhelming. It's not gonna carry into the next course. That's why it's a palette cleanser. - [Sohla] Final Chicken. (upbeat music) I like to call this Twinkie reborn. - Woah, I saw you grind
up Twinkies into a powder and you've remade it into a new one. A new Twinkie and it's cold. Look at that. It's so much better than Twinkie. The cookie butter is so rich. It still has texture to it. Like it's got a little bit of
like cookie crunch little bit. And then the ice cream inside, did you make this from the filling? - [Sohla] Mm-mmh. - So only a Twinkie reborn
is the humble way to put it because this should be
the Twinkie reinvented because this is a Twinkie
that's been made better with science and technique, knowledge, skill, power, and soul. Hmm. (upbeat music) Wow, so you just gave me a seven course, Michelin starred, tasting menu, out of things that you just
found in a convenience store. And what I really loved about it, was that you weren't
trying to hide the fact that the ingredients were
from the convenient store, you were celebrating the
convenience the bodega experience. - I love bodegas. - I love them too. - Yeah. - And it is where I get all my breakfast after I've had too much fun. At the end of these
episodes normally I ask you, do you think you've been stumped? - Uh-huh. - And I'm still gonna ask you that, but I'm gonna prefix that with, I don't think you've been stumped. I think that you just knocked
this one out of the park. - Yeah, I mean it was fun. I'm very happy with Twinkie reborn. - Twinkie reborn was yeah.
- That's my favorite. And the bodega bleu. Surprisingly, the potato came
out better than I thought. - Herculean effort, not
just a Herculean effort for, but a huge payoff in a
really succinct celebration of the bodega. You stumped us. - I wasn't expecting a
hand shake at the end. - Next time. Thanks again to Trade Coffee
for sponsoring this episode. - I took the coffee quiz and
now I'm enjoying my first box. - Make sure when you take the coffee quiz that you rate your matches
so the coffee can set, coffee every train. Make sure when you take
the coffee quiz, make sure. Make sure when you take the coffee quiz, you rate your matches so that
Trade can send you coffee you're gonna love every time. - The first 100 people who
sign up at the link below are gonna get 30% off their
first box plus free shipping. - 30% off. - Plus free shipping. - Plus free shipping? If they click the link in the video below. - Yep, just go click link. - I think I understand all
the terms and conditions. - They apply. (both laugh) I think you're gonna like this course, no matter what happens to it. Is there a Cheez-it. More than half is left. - Some of it left in here. - Yeah, yeah. - As long as long as
you got what you need. - Yeah. (upbeat music) - So we'll just replace all the components that don't work out with
Cheez-it components. - Season two, made babish slice larger, how is she gonna do it? Stump Sohla 2021. - I liked that one. (upbeat music)
The first episode was "Sohla is charming while struggling with using outdated techniques." The second episode is "Sohla flexes her creativity and immense knowledge."
I loved both episodes, but I hope most of the episodes let Sohla flex.
I just noticed what looks like a new neck tat on Andrew, when did that pop up??
Is it weird that I love how much Andrew/Babish engages with this sub?
Reminds of how excited I get when kenji pops into the seriouseats sub.
Damn she fuckin killed it
I am very hopeful for this new format
How does Sohla's head contain her GIANT brain. The stuff she comes up with is so clever, I was wowed the entire episode by how much could be accomplished with such basic ingredients.
Looking forward to a lot more of Stump Sohla, and we all continue to fail to stump her.
My only complaint is that the sound was not as good as other Binging episodes; not sure why.
But in terms of entertainment & food technique, this is one of the most enjoyable episodes I've seen and it's so cohesive. It's a 30minute video but it feels that every second of footage has its place and is not just added fluff for the video to be longer.
Additionally, this format solves a very big issue with other similar food shows; we get an honest food review from someone we can recognise. In most cases, including with the regular BWB episodes, it's the host that tries the food and opines on it which always leaves a question mark.
I'm emotionally devastated that there was no bodega cat in this video.
I have to say I love Sohla. This was the highlight of my week. Such a fun video.
So glad she has joined the team.