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Chopped Cheese | Basics with Babish
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- [Babish] Today's episode is sponsored by Cheez-It Snap'd.
Cheez-It Snap'd are thin, crispy cheesy delicacies
to take your lunch to the next level
that will make you question
all your previous chip purchases.
Jess and I have found
that Cheez-It Snap'd Cheddar Sour Cream and Onion
are the perfect pairing with our favorite sandwich.
If you wanna see how we level up our lunch on set,
find out on the Cheez-It YouTube channel.
The link is in the video description.
(upbeat music)
All right, so here in New York City,
the love for chopped cheese runs deep.
So naturally, the first move is to go out
and get one for science of course,
not because I wanna absolutely demolish it later
off camera with no pants on.
As you can see, it's served on a classic New York City hero.
It contains lettuce, tomato, ketchup, mayo, fried onions
and two whole burger patties chopped up and fried
with a whole lot of melted American cheese.
This one's got green peppers in it,
not strictly traditional but a nice addition
and altogether, it's a perfect food item.
It's not something we could dare try to improve upon
or put our own foodie hipster spin on.
It is only something we can desperately try to imitate
just as soon as I've recovered from eating this one
in its entirety.
Now, the first thing we have to take a look at is the bread.
New York City style heroes
are pretty much your standard grocery store sub roll.
They're light, dry, a little chewy, a little shiny.
The bottoms are dusted with semolina flour.
The whole thing kinda reminds me
of a long skinny Kaiser roll.
It clocks in just shy of about 10 inches long.
Not that that matters.
I'm just being over-thorough
and it has a light, fluffy, airy, slightly dry semi-regular
but still pretty tight crumb.
Perfect for soaking up all those delicious beefy juices.
So like I said, your standard supermarket sub roll
is gonna do you just fine
but if you wanna try and nail the real thing
as closely as possible, we gotta try to make ourselves
a New York City style hero.
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