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- Oh, I'm just dancing to 1950s music, because I'm about to share with you our favorite diner classic recipes ahead. I'm Frankie Celenza, you're watching Make This Tonight. Let's do it. - I'm about to transform beets into a classic deli sandwich, the Reuben. We're gonna make it today, and I promise you, you will not miss the beef. Okay, so the first think that I'm gonna start doing, is pickling my beets. I have three to four large beets that I've shredded, using a food processor, and it's gonna give me about two cups, and I'm gonna add in some pickling spice. Now I have some light brown sugar I'm gonna add, this is gonna give me a bit of nice sweetness, to kind of counteract the acid that I'm gonna put in here. Which is some red wine vinegar. You can use distilled vinegar, you can use apple cider vinegar, whatever you want, just cover the beets. And I'm gonna add in a little bit of salt. Okay, so now that that's all mixed, I'm gonna go ahead and add in some shredded white onion. Let this pickle for 10 minutes. And then it's gonna go roast in the oven. Okay so, I've been really patient for those 10 minutes. And I let my beets pickle in that delicious vinegar, in with those pickling spices. And I just have a slotted spoon, and I'm gonna kind of drain away some of that liquid. Just spread the beets on to a sheet. And then I have that remaining pickling spice. This is just so that it really really takes on that flavor. I'm gonna sprinkle a little bit of olive oil. Now this is gonna go in the oven to roast. It's gonna get tender, it's gonna be ready to mold into beautiful burgers. All right, so while that's roasting in the oven, I'm gonna get started on my Russian dressing. It's literally just ketchup and mayo. So, that is combined, but I'm gonna spice it up with some sriracha. If you don't like heat, please by all means, don't add it. But I think it just brings to life that sweet beet that I roasted, this is just gonna make it taste delicious. Okay so, to this, I'm adding half of a lemon. I have some onion powder. Salt, gotta have salt. A little bit of pepper. Can't make that sauce without adding pickles. So I have some sweet and spicy pickles and then I'm gonna dice these. All right so that's enough pickle for me. I'm just gonna mix that around so it's all dispersed. And I think my beets are done roasting, so I'm gonna grab 'em out of the oven, and we can start assembling our Reubens. Okay, so my beets have roasted, they really dried out. I'm gonna go ahead and add a little bit of moisture back to them so that I can mold them into burgers. I'm just gonna drop them into a bowl. Now I'm gonna add some mustard. I have a little bit of white whole wheat flour, let's just add that inside. So I'm gonna do two burgers. You really wanna compress it so that it doesn't fall apart. And unlike a regular burger, they tell you not to press down on it, we're definitely gonna press down on this burger. And add a little bit of salt, just to make sure we're gonna have all the flavor. I'm gonna go flip. All right, so I think my burgers are done. I let 'em cook for about three or four minutes on each side. Take 'em off my skillet, put 'em out of the way. All right, so I'm gonna turn my heat down a little bit, because now I'm gonna start toasting my bread on there. So I have four slices and I'm just gonna butter one side. I'm gonna put it butter side down, and it's just gonna get toasty, see, really good. And then I have some slices of Swiss cheese I'm gonna lay right on top of that. I'm gonna grab those really crusty delicious pickled beet burgers that I made. You cannot have a Reuben without sauerkraut. So this is gonna give it that delicious tanginess that is so characteristic of a Reuben. So this is gonna go right on top of my burger, and then we're gonna top it with two more slices of Swiss cheese, because why not? And the last piece of bread, I'm gonna butter it on the other side of that. I am gonna take that Russian dressing slash ketchup mayo pickle mixture that I made earlier, and then bam, right on top of my burger. All right, so as soon as I top it, I'm gonna flip it, cause my other side of that bread is done toasting. Beautiful. Burgers are nice and toasted. I'm gonna turn off my skillet, and I'm gonna cut 'em in half. Beautiful. This is a complex, vegetarian alternative to a classic Reuben burger. We've really taken that beet and we've transformed it and brought life to it, by adding that pickling spice and vinegar and salt, and it's just, it's not even sweet anymore. It goes so well with that Swiss cheese and that delicious fragrant rye bread. I am in love and I think you will be too. - They say three is a crowd, but not when it comes to the ultimate burger. And have a look at these beauties. These are layered with a juicy burger, melted cheese, smoky bacon and an egg on top, and you are gonna love making these. So let's get started. Now there's one recipe you need in your cooking arsenal and that is the ultimate burger, so I'm gonna show you how to make it and we're gonna start with an onion. Chop down into nice thin chunks. So once your onion is chopped, you wanna go for your garlic. Chop this away, nice and fine. We're gonna add a punch of heat to this. I'm gonna go for about half a red chili. I'm gonna add a splash of olive oil into my pan, kay? The pan's on a medium heat. We're gonna scoop up all of our ingredients and just drop them into the pan. You'll hear them start to sizzle. Add a pinch of salt, and we're gonna add a pinch of pepper as well. So we're gonna make sure they're cooking away, until everything's soft and the onions are translucent. Now after a couple of minutes you can see, everything is kinda golden there's juices, the oils are coming out, so what we're gonna do is scrape that into a bowl. In we go. And then into that we can start adding the rest of our ingredients. So what I've got here, some lovely beef mince. You want about 10 to 15 percent fat on this. I'm gonna shake in some bread crumbs as well. This is gonna bind the burger together. Crack in one egg. And then, a shave of Parmesan as well. And now this is maple syrup, and this is just gonna add a touch of sweetness to the burger, and you only need a little bit. Just like that. And then the final element is just a little bit of chopped fresh parsley, sprinkle that in. Mix everything together. And you're looking for a mixture that isn't too wet. Now the final stage, once you've mixed, is to add a good pinch of salt, and then some pepper as well. And give it one last mix with your hands, just to incorporate all of that. And now, scoop up a big chunk, and then just mold it in between your hands, okay? Tapping it down, getting that lovely burger shape you're looking for. Put it down, and we can start molding the rest of our burgers. And then what you wanna do with your pan still on a medium heat, some more olive oil, just place these in. And we can cook them all in one pan like this. And you'll hear them start to sizzle. So after about a minute, we're gonna give these a flip and you'll see they're kind of golden on one side, which is exactly what we're looking for. Flip 'em over. And then they cook for another minute, just until they're golden on the bottom as well. So these look perfect now. I'm gonna pop them in the oven for about 12 minutes at 180 C, and they'll be cooked perfectly in the middle. Now while our burgers are cooking away, we're gonna add some smoked bacon on to a tray, and we're gonna grill that at high heat so that it's nice and crispy for the top of our burgers. And then you wanna add that under the grill, and come back when it's nice and crispy. The next step is to start grilling your buns. Now totally optional, but we want that classic grilled look. So lay them down on a really hot griddle. And they're gonna cook for just a couple minutes, keep an eye on them. And once they've got their griddle marks, they are ready to go. So into a pan, add a splash of olive oil, just like that. And then we can crack three eggs into that. Whack a lid on it, and these will just steam themselves. And that guarantees you a runny yolk for your burger. So let those cook away for a couple minutes and we can come back and assemble everything. The burger buns are done now, so if I flip them over, there you can see we've got that lovely griddle mark and now that they're done, I'll go grab the burgers and the bacon and we're ready to go. So both of these are done now, and it smells amazing. So now all we need to do is the assembly. We've got our lovely grilled buns here. We've got our eggs which are cooked completely. You can see if you touch them, there's definitely a runny yolk in there. Now to my bun I'm gonna add mayo, but obviously you can go whatever you fancy. If you're a ketchup person, go to ketchup. You just spread that around, until you've got a nice even layer. We want to cover both buns here. Not being shy about this at all. And now we just need to load up so, most importantly, the burger. So pop that on the bottom of your bun, just like this. And then cheese, because of course it wouldn't be a burger without a nice slice of cheese on top. And then we can add our crispy bacon on top. Look at this, this is heaven. Lay that on, you need about two pieces per bun. And then final step, grab your lovely runny eggs that you've just cooked. And place that on top, pull that over. And there you have it guys. You can add absolutely anything to this. If you wanna go for lettuce, if you wanna go for tomato, a little bit of rocket, go for it. And just have a look at these layers. You've got that grilled bun, that juicy beef patty in the middle and that cheese that's already melting. And then to top it off, you can't beat it, put a runny egg on top. And now I know it has bacon and egg in it, so you might think it's breakfast, but I promise you, it's perfect for any time of the day, or any time of the week. Gotta try it now. - You walk into the diner, you know exactly what you're gonna order, but what do you do? You stare at the menu anyway, why? I don't know, it doesn't really matter. These are our favorite fried food recipes. What you knew you were gonna order all along. - What's up guys? Jordan Andino here and today I'm gonna show you how to make the best, most amazing, mind blowing grilled cheese ever. And chances are, you already own the one ingredient that'll bring this from great to perfection. When I had mayonnaise on a grilled cheese, it blew my ing mind. Let's get started, so all you need to do is take some mayonnaise and put it on this bread, and guess what? This mayonnaise is not gonna go in with the cheese, this is actually gonna go pan side down. Two slices of cheese on each side. I always use a good awesome yellow sharp cheddar. And then mayonnaise side down, put it flat in the pan. You're gonna melt the cheese, press it with a spatula. It's also very imperative to have the cheese as flat and covering as much surface area as possible, that way as the mayonnaise cooks and it steams, it melts the cheese from the bottom coming up. All right, so once it's nice and crispy, double check it. Golden brown, perfect. Oh my god, look at that. See, the perfect grilled cheese has the right amount of brown, or Maillard browning, in it. Which just means browning. And, when it has, like good saturation on that mayo, and of course the oozing melted cheese. I think it's time. Let's try the perfect grilled cheese with mayo. Mmm. Straight up. Mind blown. - I'm about to strip down for you, okay? Chicken strips, get your mind out of the gutter. Let's get started. So we're gonna start by cutting our chicken into strips. I just have four chicken breasts that I've pounded thin and you can buy them already pounded in your grocery store. Makes life a lot easier. So, we're just gonna season our chicken with some kosher salt and a little bit of pepper. So our chicken's ready to go. Now, for the aromatics today. We have rosemary, super piney and woodsy smelling, I love it, it reminds me of like, kind of like walking into a forest. It really is so good. We're just gonna give these a rough chop, just so that it can be evenly distributed throughout these chicken strips. All right, so we have our rosemary, all chopped up. And now we're gonna set up our dredging stations. So, we're gonna get our rosemary in here. We're using almond flour, and it's just almonds ground up in a food processor or a blender. So then we have flax meal as well, and flax is a beautiful little seed, lots of Omega-3s, super duper healthy. So we just throw these in here. And these are actually gluten free, they're very healthy. And it really is a nice variation on a chicken nugget. Okay, mix that around, now we have some garlic powder just to season it up a little bit. Let's do a little bit of pepper. And a little bit of salt just to season it all up. And we have one egg that we're just gonna crack in this bowl here. And that's gonna act as the binder. Give it a little whisk with the fork. Mix it on up. So we're just gonna take our chicken, dip in the egg, and then into our breadcrumb mixture. These are gonna be super light and crispy. Gonna drizzle on a little bit of extra virgin olive oil, get them super crispy. Pop 'em in the oven. All right, these chicken strips are dunzo, looking awesome. How fun are those, huh? And a little different right? Let's just get these on our plate. The crunch you're looking for, that golden brown. Oh my lord. All right, let's just plate these guys all up and I'll show you how we make my smoky ketchup. Ketchup, which most people have in their refrigerator. Smoked paprika, nice and smoky, and that gives it that smoke flavor. And then we have some sriracha for a little bit of heat. Put in as much or as little as you like. I like it a little bit spicy but do what you like. And that's it, that's the smoky ketchup. Crazy easy. So there you have it, my flax and almond crusted chicken strips with smoky ketchup. It's a great way to feel like a kid, but know you're eating a little bit healthier. I hope you love them. Enjoy! - Fact: few things are more addictive than golden fried potatoes. They'll take your house, you'll lose your car, your family'll leave you man, but it tastes so good! - I'm making Chicken Pot Tater Tot Hot Dish! It is a chicken pot pie base with a tater tot crust that is golden and crispy on top, and delicious and warming on the bottom. Let's get started. So to begin, I'm gonna make kind of like a chicken pot pie base, so we're gonna melt some butter. Okay, so now that our butter is just about melted, we will add our onions and our carrots. We'll stir those around, give it a little pinch of salt, and these are gonna cook down and get nice and soft. Now I'm cooking this in an oven safe pan, so once I get my filling ready, I can just throw the tater tots right on top, and stick this whole thing right in the oven. But if you don't have an oven safe pan, you can just have a casserole dish standing by that you'll then pour this all into. So once my vegetables are nice and soft, we will add some flour and this will serve as a thickening agent for our milk, which will take the place of what would otherwise be a cream soup. So we're kind of like making our own cream soup. We're not pouring it out of a can, which is probably more common. Now I have my milk, and we're using whole milk and we're gonna add this one half at a time, letting it thicken after each addition. So this base is kind of like a dish that my mom used to make when I was growing up, but she would put biscuits on top of it. This one's a little bit easier though cause you can just buy tater tots. So this is starting to get thick. I'm goimg to add the remaining ingredients for the filling. I have some peas and these can be fresh or frozen. If they're frozen, they're gonna defrost immediately once they get in here. And some dried thyme. I have some chicken broth base, so you can use a chicken bouillon cube or any sort of base that you would otherwise mix into water to make broth. And some black pepper. This is chopped chicken thigh that will cook right within this mixture. So I'm gonna let this cook for about 15 minutes and we're gonna stir it occasionally, and then we'll add my favorite part. We're gonna add the tater tots on top. I have just regular old store bought frozen tater tots. I learned early on that making them from scratch just kinda defeats the purpose. So these tater tots can be used just right from the freezer, they don't need to be defrosted. And you'll just lay them over the top, in a nice pattern. And then they get crispy on top in the oven, but on the bottom, since they're right over this mixture, they kind of soak up the mixture, and they get nice and soft. Hot dish and a movie is the new Netflix and chill. It is the perfect evening. And this is ready for the oven. I'm gonna bake it until these tater tots are golden brown and crispy on top and the mixture is bubbling up around the edges. Okay, it is bubbly and it is brown on top and it is ready to eat, and I am so excited about this. It's got the crispy tater tots on top, and on the bottom, we've got this delicious warming chicken pot pie mixture. And I'm gonna finish it off with some ketchup, because I love ketchup on my tots. And I am gonna go watch a movie, and enjoy my chicken pot tot hot dish. - The secret to the perfect french fry is of course putting it in a tiny shopping cart. Not really. Let me show you what it actually is. I'm peeling the potato, if you want a rustic french fry, you can skip this step. If you want it to be like a restaurant fried potato, then you peel 'em. It's completely up to you. A trick to cut things into perfectly square stuff is to start with a mandolin. Now you could just use your knife, but I'll show you the difference when we come through the potatoes like this, they should be french fry shaped. And they are, okay, so the mandolin does that. If you wanna try and do it this way, see you'll see right away, the problem is that you're never gonna get the cuts to be the same. It's like a little, see how it's skinnier here and fatter here, and then these fries are gonna cook before these ones are cooked. And so the mandolin eliminates that by making everything, you see what I'm saying? Does that make sense? If you've got the mandolin, I think you should go in, allow it to create uniform slices from which you can make uniform french fries, or as the French call them "pommes frites". This looks like a decent amount of french fries, so we start soaking them in water. Right away, you can see this sort of like milky white come out, and that's starch coming out of the potatoes. Now the starch kind of prevents crispiness from happening. So if you can pull it out, you get a crispy fry. If you don't pull it out, you're gonna get a fry. And it is sad, I don't want that. So these have been releasing starch for about half an hour. Just kinda rise them off, you can see how much starch is left behind. So this is a very important step for crispiness, okay? Just drain, it's important to try and get as much water off as possible, because when water hits hot oil, it goes crazy. It's no good. First rule for crispy delicious fries, get the starch out. Great, we did it, second rule, twice fry. First time at a lower temp, today we're going at 280 first. So the reason for this, is that it's gonna allow the potato to cook all the way through. Two and a half minutes, all right here we go. At the beginning, it's important to give it a little shake so nothing sticks together, everything gets loose. So we pull the fries up, now that they're cooked through, we raise the temp, let's go 360. Now we're going for a our sear, so this twice fry method, enables us to get a much hotter temperature than if you only fried it once. And that means you're gonna get a really crispy outside. But if you didn't do the first fry, you're gonna get a really crispy outside, and you're gonna have a raw center, so you see why you have to do the twice fry? So you can give it a little shake and you can rock that right there. Salt, hit it with salt. Oh, you don't get a fry out of the fryer faster than if you're frying the fries. And that's what happened right here. - Hash browns will forever remind me of my father, but I wanted to make a version which is a little healthier, so I came up with these crunchy potato stacks. The first step in this recipe, is to cut these potatoes up. Now you can do this using a julienne peeler, but if you have this very handy attachment to your food processor, it's gonna save you so much time. So I'm gonna use this. That literally took me five seconds and that would have taken me probably 20 minutes with a julienne peeler. Good investment. Now my next little trick in making these baked hash browns, if you'd like to call them, is to squeeze the water out of the potatoes before we use them. This is going to make sure that they crisp up nice and firm and they don't get too mushy. So I like to lay the potatoes out on a flat surface with some paper. And then put some paper towel on top as well. And just absorb some of that moisture. And these can go into the mixing bowl. Next we wanna chop up our basil. Then we want to put in our olive oil, some sea salt, black pepper and some cumin. Now before I get my fingers dirty and mix that all up, I want to grease my muffin tray with some olive oil. I have a bit extra, so that can go right into the bowl. Then start filling up your tray. Gently push them down into the tray, and then these can go in the oven. These stay in the oven for 20 minutes at 200 degrees celsius and then for another 15 minutes at 220 degrees. These are done, all you have to do is plate up. These are crunchy on the outside, but still nice and soft inside. Enjoy. - If you don't wanna pay entry fee at a museum, you could always just walk into a diner, and there on display you will see the desserts. Behind the glass, as if they are one of man's greatest achievements, because they are. They may not be healthy, but they sure do look irresistible and timeless. Check out our favorite behind the glass diner dessert cake recipes right now, free of charge. I really love a good key lime pie, and today what we're gonna do to jazz it up is add a little bit of coconut. So what I've done already, is preheated an oven at 325 degrees and I prepared a crust with only five ingredients. Graham crackers, cinnamon, butter, sugar and some coconut flakes. And we've basically just put that through a food processor, let it get all nice and clumped together, press it into a pan and we baked it until it's golden brown right on top, so that's gonna be the base for our key lime pie. In this bowl I've got four egg yolks, just the yolks. I'm also going to use some lime zest, it's gonna give it a really beautiful color, and it's also gonna give it really good flavor. So when you're zesting the lime, or any kind of citrus, you just wanna make sure that you're getting the skin and not the white part, because the white part's bitter. And to those yolks, I'm going to add some lime juice. This is a fresh lime we're just going to squeeze. If for whatever reason you're just using limes that aren't squeezing really well, always give them a roll on your cutting board before you start to cut it and squeeze it, or you can even pop it in the microwave for like 10 seconds to get all those juices flowing. So it's a lot of lime juice, but it's a key lime pie, so we gotta have some lime in there. So now we're going to add our condensed milk. That's where all the sugar's gonna come from. We're also going to use some vanilla, pure vanilla extract. And just a little bit of rum extract. I want the flavor of the rum to go right through there. So I'm gonna use a mixer and just get this mixed up. You wanna start on a low speed, and then gradually increase your speed. Beautiful, so that looks great. Our filling is done, so the last thing we're gonna do is fold in some coconut flakes, sweetened coconut flakes and just give it a mix. And now we're gonna bring over our crust and just pour this filling right over our crust. Look how easy that is, super easy. And it smells great. We're just gonna spread this out. So we're gonna put this key lime pie into a 325 degree oven and we're gonna let it cook for about 15 minutes, just until it starts to set. And then we're gonna let it cool for an hour, and then we're gonna start slicing it, put our topping on it, and eat it. It's gonna be great. Our key lime pies are ready to go, they smell great. They've been cooling here for an hour. So now I'm gonna just slice them. So once we've got them sliced, we're just gonna use a little spatula to get you a piece out. Just put it right on a plate, use some of our coconut whipped cream. So we've got some coconut milk in here with some heavy cream, with some sugar that we've just whipped up. Add a dollop right on top. So we're gonna sprinkle some coconut. Looks great, thanks for watching everybody. See you next time. - I saw this picture of an Oreo cake and I thought to myself "I can make that", so here it is, right here. I'm gonna show you guys how to make it. So we're gonna start off with our dry ingredients first. Going in nice old Valerie right here. Flour, gonna use sugar, all the dry ingredients, so we have our baking soda, salt, using our kitchen attachment, gonna go ahead and whisk these all together till they're well combined. Go ahead and place that to the side. Now with our wet ingredients, we have one cup of boiling water, so I'm gonna go ahead and turn that heat on. While we're waiting for that to boil, we're gonna go ahead and whisk in our eggs first. Now we're gonna add our milk, our oil and our vanilla. Then we're gonna go ahead and whisk these so now that we have our wet ingredients all mixed in together, we're gonna add the most important part of the dry ingredients, which is the cocoa powder. Slowly mix that. Now we can slowly add in our wet to our dry. Beat that at about a medium speed. Go ahead and divide it. I don't want to have one cake any bigger than the other. So now that we have our cake batter in the pans, I want to bake this for 350 degrees for about 35 minutes. So let's begin our icing, that's our buttercream. Easy, right? Easy, simple, add in our butter, go ahead and get this creaming first. Old Valerie over here. Add in our vanilla. So I add in my powdered sugar, gonna add in my milk and I'm gonna add in my Oreo crumbs. Go ahead and place this back down, start on a low speed and we're gonna go ahead and work our way up. We'll go ahead and stop it, now we have our icing complete, now it is time to assemble this beautiful cake that I cannot wait to eat. Go ahead with... So this is gonna be on the bottom of our cake. Got it so we trimmed off the top of our cake. We're gonna set that to the side, cause we're gonna use that again. Now with my rubber spatula, get about, oh half, nice little fat dallop of that on top. Go ahead and spread it pretty evenly. Gonna do the same thing again with this other piece. Go ahead and start to assemble it. Just one right there just cause. I wanna take that one piece of cake that I just cut off, little bit of chocolate crumbs on top. Nice fatboy slice. I'm gonna try and tell you all right now... this is the best cake that you're ever gonna eat, hands down. - Sadly our time together is almost over, but the good news is that we saved shakes and floats for last. How's that for some whipped cream on top? Thank you for watching Make This Tonight. Float on, child. So today we're mixing science and ice cream. It's really easy, all you need is a little bit of dry ice, and a Kitchen-Aid mixer. We're gonna make root beer float ice cream. Let's get started. So I'm gonna start first by making the base of the ice cream. Here we have heavy cream, and we're gonna take the vanilla beans and add 'em to it. But first, we're gonna cut them in half, so all the flavor gets released. We're gonna split the beans right down the middle. You can even scrape it a little bit. Just put that right in there. I'm gonna put just one cup of sugar in here and save the rest for the anglaise. We're gonna stir it to incorporate, and let that warm up. We want it warm and not hot. And you'll see why in just a moment. Add the rest of the sugar to the eggs. Milk. And three cups of root beer, which is about two bottles. I love root beer, love root beer. This recipe is great, because a root beer float, you know is easy. Vanilla ice cream and then you pour root beer over it. But this has it all in the ice cream. So you're getting the carbonation in the ice cream, root beer flavor, the vanilla, everything. So when the cream heats up and you slowly add your eggs and you whisk the eggs with the cream, it thickens it and that's what creates that sauce. And that's what's creating that really creamy texture that you know and love in ice cream. So the cream is now hot to the touch, which is the perfect temperature to pour in your egg mixture. I'm gonna add a touch of salt to this. Salt brings out flavors, even in desserts. So it's very important to constantly whisk it while you're cooking this anglaise, cause if not, the eggs'll just turn to scrambled eggs essentially. And you'll be left with a chunky sauce, instead of a velvety smooth one. You wanna stir this for about five to eight minutes until the sauce starts to thicken up. All right, so now the anglaise looks ready. As you can see, it's thick, it's nice and the real test is the Nappe test. It coats the back of the spoon, and you're able to swipe through the middle of it, then it's ready to go. So now we're gonna strain it. It's very important to chill this immediately after you strain it so the eggs don't curdle. So I'm gonna put this in the fridge, and then we'll work on the dry ice. We're gonna use dry ice for this next part. Now dry ice is negative a 109 degrees fahrenheit. It's really really cold so you wanna be careful when you use it. It's pretty much solid carbon dioxide, and that's why it leaves that fizzy taste, fizzy texture, in the ice cream. Just perfect for soda ice creams. You hold this too long it'll burn you, so don't do this at home. Use gloves when handling dry ice. So I'm putting it in this bag so I can beat it into smaller pieces so it's easier to handle and it can chop up in the food processor. So now that it's into smaller pieces and it's easier to work with, I can put this into the food processor. It's pretty much at a powder state now. But I wanna get rid of all these tiny chunks. So dry ice comes in five pound blocks and you can get it at your supermarket, or an ice purveyor. You can just go and ask for a small five pound block, and that should be plenty of dry ice for this recipe. Now put it in your bowl, and it looks like it's still in chunks, but it's not, it's powder. All right, so now that the anglaise is cold and we have our dry ice powder, we're ready to make our ice cream. So I'm gonna add about half of this, this is about a quart. Now you wanna add a little bit of this at a time. You wanna put this on the second lowest setting. You add too much of this, it'll bubble up from the CO2, and you'll have a huge mess. It's kind of like a science project, and I love to do this with my niece, it's great to do with kids. We want it to be the consistency of ice cream. We wanna go a little bit more. All right, now you have perfectly churned ice cream. Just tap this to get all the ice cream out of it. I like to prime my glass with a little bit of the dry ice, so the ice cream stays colder. Get the glass nice and ice cold. And here you have root beer float ice cream. It's so good, and it's so easy to make. Mm, cheers to science. So we are doing a root beer float, which is root beer in it's best form, and we're deep frying it. For the batter, I've got flour in a bowl, I'm gonna add a pinch of salt, I'm gonna whisk that up. Then I wanna go in with a little bit of root beer. We want kind of a thick batter, so we're gonna do a little bit at a time. Give it a whisk. So it looks like it's about a full bottle. All right, so let's set this aside, and I'll show you my ice cream. So I'm just using typical vanilla ice cream, and I've already scooped it out, and refroze it so we have kind of more solidified ice cream balls to work with. So these have been in the freezer for about 20 minutes after I rolled them out. Now what you wanna do is take some crust-less white bread. We're gonna use a rolling pin to flatten it. And this is gonna be our protective layer on the ice cream. All right, so I've got the ice cream scoop with the first piece of bread. Second piece of bread kind of over top, and we're just gonna fold it delicately around. The heat of your hand will actually melt a little bit of the ice cream, so it can serve kind of like a glue. And perfect! So these are gonna go in the freezer for about 20 minutes to re-solidify. Here they are! They are ready to batter. So, got a slotted spoon. That's gonna help me out. This is a little bit time sensitive, so you wanna work quickly. That's why I had the batter ready beforehand. Coat them fully. I've got oil here at 350 degrees. Now I'm gonna drop it in the fryer. It's not gonna cook longer than a minute. It'll be really fast, just get it till it's golden brown. Look at this, look at this! I just deep fried a root beer float. Oh my goodness! That is one of the coolest things I ever made in my whole life. I'm going in, I'm going in! I'm gonna try it. Oh my god, I can taste the root beer, like so intensely! Oh my god, we just stepped up the game! Can I get a ladder so I can just like step it up? Cause I'm up there, this is phenomenal. That, that is my deep fried root beer float. Thank you for watching, I will see you next time. Now I'm gonna lick the plate, don't look at me.

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