Breaking Bad Special Recipe

We’re Exploring The Food And Narcotics From Breaking Bad.

Ingredients

  • Nonfat Milk About 15 Grams Of Sugar
  • A Half Of Warm Water
  • A Teaspoon Of Kosher Salt
  • 500 Grams Of All-Purpose Flour
  • Two Tablespoons Of Vegetable Oil
  • A Fix Dough Hook
  • Knead
  • One Tablespoon Onion Powder
  • Two Tablespoons Garlic Powder
  • One Tablespoon Dried Oregano
  • One Tablespoon Dried Basil
  • A Few Freshly Ground Pepper
  • A Solid Quarter Cup Of That Crappy Parmesan
  • Some Mussels
  • A Few Of Manila Clams

Directions

1
We’re making another form of bread dippin sticks. In this case we’re combining one packet of instant rice yeast, with a quarter cup of dried, and nonfat milk about 15 grams of sugar, a half of warm water, and a teaspoon of kosher salt. We’re gonna mix this togethe,r and let it get a little foamy over about three to five minutes before weighing out 500 grams of all-purpose flour, and two tablespoons of vegetable oil. That we’re going to add to our eesti milky mixture a fix dough hook, and knead on medium speed for about five to eight minutes until a smooth tacky ball of dough forms to the amazement of any children that may be watching turn the dough out onto a lightly floured surface, and begin to Pat, and stretch into a 9 by 13 inch rectangle or get at least as close as. You can before adding a solid third of a cup of vegetable oil to the bottom of your 9 by 13 inch casserole, and dump. The dough inside Pat it into the corners until it fills the bottom of the casserole and cover with plastic wrap don’t worry if it doesn’t perfectly fill the bottom of the casserole. We’re going to let this thing rise for we’re gonna let this huh it’s not working.

2
So I guess we’ll do it the old-fashioned way and actually let it rise for 60 to 90 minutes or until at least doubled in size. I’m gonna use a bench scraper to cut into dipping sticks think the length and width of the ones that you get at Pizza that’s what we’re trying to emulate here after all. I’m gonna spray them down with butter flavored Pam, and then we’re going to soak them for three hours in pure lard. I’m just kidding we’re gonna make a spice mix out of one tablespoon onion powder, two tablespoons garlic powder, one tablespoon dried oregano, one tablespoon dried basil, a few good twists of freshly ground pepper, a small mountain of kosher salts, and a solid quarter cup of that crappy parmesan. That you can get in a bottle give it a good mix by hand and sprinkle evenly over the top of your dipping sticks sprinkle a little bit more than you think. You need after all is there anything sadder than getting an underseasoned breadstick replacing these in a 475 degree fahrenheit oven for 15 to 20 minutes were until beautifully browned golden crisp delicious.

3Setting on a wire rack to cool but not for too long because you want to heat these babies while they’re warm and these wouldn’t be much of dippin sticks without some tomato sauce to dip them in. Now I know you’re expecting me to make a quote-unquote good version of these but soft pillowy breadsticks covered in garlic, and processed cheese what’s not to like in fact. It’s time to make paella marina this starts with a shellfish stock made from the shells of shrimp. The same exact thought we made for principal Skinner’s pows soup but this has the addition of a ton of cilantro to give it its signature green color. After we’ve made and strained the stock and wiped our pot clean. We’re going to heat up two tablespoons of vegetable oil into which we’re gonna dump one small chopped onion letting this wet a bit before starting to slice the garlic. Now Gus specified that Walters sliced the garlic very thinly but he didn’t do a very good job.

4So I’m just gonna emulate what he did I swear it’s for accuracy not because I’m lazy add that to the onions and saute for an additional minute before deglazing with a half cup of dry white wine and our seafood stock. Now I am a notorious cilantro hater but the extended cooking times of this stock really mellowed it out a lot add a little bit of water if necessary because we need enough liquid to cook some cod shrimp sea scallops and squid and we’re going to gently add to the pot the cod is just gonna fall apart. So just don’t worry about that these guys should stay in one piece obviously and we’re gonna add some mussels, and a few of Manila clams cover up the whole affair with the lid of your pot, and cook for five to eight minutes or until the clams, and mussels have opened discard any that have not opened season liberally with salt, and freshly ground pepper. As usually we are seasoning to taste taste what you’re making right at the end make sure it’s seasoned properly before you serve it ladle some generous portions making sure to include it one of every different kind of seafood into a bowl, and garnish with you guessed it cilantro.

5Now I can tell objectively that this is a tasty soup but my senses are blinded by the presence of the devil’s lettuce. So I recruited my friend as an unbiased independent taste tester he approves okay last but not least we are making meth or candy meth you thought I was gonna make real meth that’s another show. We’re combining 1 cup of water 4 cups of sugar one, and a quarter cups light corn syrup, and a bit of blue food coloring stirring only until all the sugar is dissolved and then ceasing stirring until the bubbling mixture reaches 300 degrees Fahrenheit. At this point you can add flavorants like cotton candy the flavor that they use when they were making the show and then you can pour it onto an aluminum baking sheet, and let it cool completely about one hour checking in with a laser temperature gun if you want to be a real Gale bedecker about it. Now it’s time from the moment. we’ve all been waiting for a moment of silence please oh yeah that is satisfying break it up into lots and lots of tiny little pieces and of course scoop into a plastic drugs bag it’s the perfect dessert for you.

6Now just roll it around put it on the baking sheet that’s been lined with parchment paper brush the top with some more egg wash just to give a nice color as it bakes and then I just like to sprinkle some salt and pepper on the top. Now I’m going to do the same exact thing to the other one pop it into the oven at 425, and I’m going to let this bake between 10 to 15 minutes or until the puff pastry is puffed up and it’s beautiful golden brown color my beef wellington was in the oven for about 15 minutes at 425, and they’re perfect. I let them cool for just a couple minutes so that I don’t completely burn myself off so excited I am so excited for this look at that want to cut it right down the center. So you can see oh that is perfect look at that look at that meat perfectly cooked.

7Now I can tell objectively that this is a tasty soup but my senses are blinded by the presence of the devil’s lettuce. So I recruited my friend as an unbiased independent taste tester he approves okay last but not least we are making meth or candy meth you thought I was gonna make real meth that’s another show. We’re combining 1 cup of water 4 cups of sugar one, and a quarter cups light corn syrup, and a bit of blue food coloring stirring only until all the sugar is dissolved and then ceasing stirring until the bubbling mixture reaches 300 degrees Fahrenheit. At this point you can add flavorants like cotton candy the flavor that they use when they were making the show and then you can pour it onto an aluminum baking sheet, and let it cool completely about one hour checking in with a laser temperature gun if you want to be a real Gale bedecker about it. Now it’s time from the moment. we’ve all been waiting for a moment of silence please oh yeah that is satisfying break it up into lots and lots of tiny little pieces and of course scoop into a plastic drugs bag it’s the perfect dessert for you.

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