Frank The Tank
Category
🥇
SportsTranscript
00:00Monja Monja bon appetit. Let's eat. It's time for
00:18Tank's Cooks
00:20Bonja Monja bon appetit. Let's eat it's time for Tank's Cooks
00:26It's time. It's time. It's time. What's again?
00:29♪ Jingle bells, jingle bells, jingle all the way. ♪
00:31Yes, it's that time of year again, Christmas time.
00:34Time for holiday parties,
00:35and I got two recipes that will surely be a hit
00:38at holiday parties, and one of them is homemade eggnog,
00:42and the other is a sausage reef
00:44that was given to me by Brendan Donahue.
00:46First, to get the eggnog, we're gonna need six egg yolks.
00:51So we're gonna have to use our little cup here
00:54to get the yolk, let the white drain into here.
00:58Yeah, separate the egg, separate the egg.
01:02Come on, dee, dee, dee, dee, dee, dee, dee, dee, dee, dee.
01:07As we use our
01:11Easy Egg Cracker.
01:12It wants to quit on me.
01:13It's like Joel Embiid, I'm working it too hard.
01:16I mean, you can't do back-to-back eggs.
01:24Six egg yolks.
01:27Here it is.
01:29Ta-da!
01:30All right, now that we got the six egg yolks,
01:31we need to need half a cup of sugar.
01:36Half a cup of sugar.
01:40Let's get half a cup of sugar.
01:43Boing!
01:45Pour that right into the eggs.
01:47Now we have to whisk this up
01:49till it's light and creamy.
01:53So we'll use our mixer to make it light and creamy.
01:57Light and creamy.
02:00Whisking up the eggs until it's light and creamy.
02:07All right, put this to the side.
02:09And now we have to heat up some milk.
02:11I don't know if I had it recording,
02:13but I've just poured in a cup of milk.
02:18Half, two cups of milk.
02:20Half cup, a cup, no.
02:23I don't know if I've been recording this.
02:25My thing's like, fucking God damn it!
02:28I poured in two cups of milk.
02:31A half teaspoon, more or less, of nutmeg.
02:35Pinch of salt.
02:36And a cup of heavy whipping cream.
02:39So we gotta mix this up and heat this up
02:40until it's a dull simmer.
02:44Da-da-da-da-dee.
02:46Now that it's reached a dull skimmer, a simmer,
02:49we have to start pouring in some of this milk
02:52into our egg mixture.
02:55So let's spoon it in and do it slowly
02:58so it doesn't overrun the eggs.
03:01Da-da-da-da-da-da.
03:10Put it in slowly.
03:17You don't wanna cook the eggs.
03:20No.
03:22You don't wanna pepper the eggs.
03:45All right, now we're gonna,
03:46I think I tempered them enough.
03:48Now we're gonna pour this all back into the saucepan
03:51and cook for about another minute or so.
03:53All right, now we're gonna cook this up
03:56and whisk this up for a minute straight
03:59until it's thickened and it's close to a 160 degree temperature.
04:07Eggnog, we are making some eggnog.
04:12La-la-la-la-la-la-la-la-la-la.
04:14See, that does look especially creamy, doesn't it?
04:19All right.
04:20Now we're gonna add in a quarter teaspoon of vanilla.
04:22This is where we would also add the alcohol
04:27if we were adding alcohol,
04:28but we're not putting alcohol in here.
04:30Stir this up.
04:32Ooh-wee.
04:33Foamy at the top.
04:34I don't know if it's supposed to be foamy,
04:35but this is homemade eggnog.
04:37Smells like eggnog.
04:38Smells something.
04:40There it is.
04:41Okay, now we're gonna put a little bit of a strainer here
04:44and pour it into this picture.
04:47La-la-la-la-la-la-la-la-la-la-la.
04:52We're making eggnog.
04:57Hopefully it doesn't suck my homemade eggnog.
05:02It's time to make eggnog now, eggnog, eggnog, eggnog.
05:10All right, that's what we do
05:11because we wanna get out all that foam.
05:14So let's cover this up,
05:16and we'll put it into the fridge,
05:18let it chill down for about an hour or two,
05:21and then we'll make our sausage reef.
05:24All right, now it's time to make the sausage reef,
05:27which was sent to me by Brendan Donahue.
05:31So first off, he says do a pound and a half of ground pork.
05:35Well, this is a little different.
05:37It's kind of a mixture.
05:38It's ground pork, it's a little ground veal
05:41and some ground beef.
05:42So we're gonna put this into the bowl.
05:47Splah.
05:49Here we go.
05:51Then we're gonna add a teaspoon of salt.
05:57Where's my teaspoon?
05:59Where's my teaspoon?
06:02Can't find my teaspoon.
06:03Here we go.
06:09Then we're gonna add a teaspoon of salt.
06:12So let's get a teaspoon of salt.
06:19Here's a teaspoon of salt.
06:22Of course, we'll put in some accent.
06:29Then we need a teaspoon of fresh ground pepper.
06:33So let's get this pepper and ground it up.
06:42Ground the pepper.
06:52Hopefully, this is a teaspoon I'm doing.
06:53Maybe I gotta do a little bit more.
07:03That feels like a teaspoon more or less.
07:05All right, then we need a half cup of breadcrumbs.
07:12So let's get the half cup of breadcrumbs.
07:17Da-da-da-do.
07:18Half cup of breadcrumbs.
07:24Probably should use...
07:29Half a cup of breadcrumbs.
07:31Half a cup of breadcrumbs.
07:34Do I have a half cup here?
07:40Half cup of breadcrumbs, that feels like...
07:49This looks like a half, I guess.
07:56Might as well pour the whole damn thing in here.
07:57It looks like a half cup.
07:59So there's a half cup of breadcrumbs.
08:04Then we need an eighth of a teaspoon of allspice,
08:07not to be confused with Old Spice.
08:10Let's put a little garlic powder in here, too.
08:18Allspice.
08:20I don't exactly know what allspice is,
08:23but I'm gonna try it anyway.
08:25Allspice.
08:27I don't exactly know what allspice is,
08:29but we're not putting much in here,
08:31like an eighth of a teaspoon, so...
08:33There it is, an eighth of a teaspoon.
08:38Then we need a teaspoon of dry savory.
08:40I couldn't find savory,
08:42but I did a Google search and it said, uh,
08:44this Herbes de Provence.
08:48Herbes de Provence.
08:50So let's put a teaspoon of Herbes de Provence.
08:55And I guess that is the savory.
08:59Savory!
09:03A little lemon pepper, too.
09:12Yes, why not?
09:14You always gotta do a little lemon pepper.
09:17Some of this, too. This looks good.
09:19This butcher blend, whatever the hell it is.
09:22Butcher blend.
09:26Then we need, uh,
09:30half teaspoon of sage.
09:33Half teaspoon of sage.
09:36Sage, sage, half teaspoon of sage.
09:40Sage.
09:43Sage.
09:45There's about a half teaspoon of sage.
09:48Put a little thyme in there, too.
09:50Because you don't want to have,
09:51you don't want to have,
09:53put a little thyme in there.
09:56Uh,
09:58we gotta put another eighth teaspoon of ground cloves.
10:02So let's get that in there.
10:04Some ground cloves.
10:06That's an eighth of a teaspoon.
10:11All right, we,
10:13we got quite a spice mixture here, don't we?
10:16Yes, indeed we do.
10:18Now what we're gonna do is we're gonna
10:21put our hooks on this mixer here.
10:24Kind of like that.
10:26So we can break down the fats.
10:28Breaking down the fats.
10:29So let's put this together.
10:38And blend this up all together.
10:41La, la, la, la, la, la, la, la, la.
10:45La.
10:47La, la, la, la, la, la, la, la, la, la, la, la.
10:51La, la, la, la, la, la, la, la, la.
10:54La, la, la, la, la, la, la, la, la, la.
10:58La, la, la, la, la, la, la, la, la.
11:01Mixing up the fats.
11:05La, la, la, la, la, la, la, la, la, la.
11:09La, la, la, la, la, la, la, la, la, la.
11:12Mixing up the fats.
11:14Mixing up the fats.
11:16Blending everything.
11:19Mmm.
11:20It's a real nice blend of things.
11:23Blending, blending.
11:26Blending everything together.
11:30Give it a little stir, everyone.
11:33La, la, la, la, la, la, la, la, la.
11:37La, la, la, la, la, la, la, la.
11:41La, la, la, la, la, la, la, la.
11:45La, la, la, la, la, la, la.
11:47Alright.
11:48I think that blended up really good.
11:50Look at that.
11:51Mm, mm, mm, mm.
11:52Alright.
11:53Now we got to use some puff pastry.
11:54You know, this time I got the Petritvantage puff pastry.
11:58Not going to make the same mistake with the goddamn
12:00motherfucking bowl and fucking basket.
12:04pastry out. Puff pastry. We'll need one puff pastry. So let's get this puff pastry out.
12:19It's thawed, but not, but still a little chilled. Thawed but chilled. Much higher
12:29quality than the other fucking one I used. All right, now we have to take this mixture
12:37that we made, roll it in our hands, and get ready to start putting it onto the puff pastry.
12:48Puff pastry. Puff pastry. Let's roll it on the puff pastry. We're gonna roll out the
12:58reef. Make a reef of puff pastry. Puff pastry. Puff pastry. We're gonna make a sausage reef.
13:12We're gonna make a sausage reef. Gonna make a sausage reef. Inside a nice puff pastry.
13:23Plus we didn't buy it from bowl and basket. All right, we want to get a nice little log.
13:32I guess this is what you call kind of a Yule log. All right, now we're gonna roll the puff
13:42pastry up over this sausage log. Rolling the puff pastry over the sausage log. Over the sausage log,
13:56we'll roll the puff pastry. Ooh, yeah, this looks good, doesn't it? Ooh, doesn't it? Hey, you see,
14:03this is how puff pastry's supposed to act. Goddamn, if I had this on my fucking beef
14:08wellington, it might have came out a lot better. Grab out a cookie sheet. So we're gonna take this
14:13puff pastry and make a reef. Ooh, don't want that to break up there, so gotta get some egg wash to
14:24fill the seams. So we gotta fill the seams with egg wash. So let's get all these seams and cover
14:43up the seams. Make sure that the two ends, the two different puff pastries come together. Puff
14:52pastry, puff pastry, roll out an ashtray. We're making a sausage log. We are making a sausage log.
15:04Oh, sausage log, oh, sausage log. Making all the sausage log. All right, now we go for our next.
15:16We gotta put some slits in here. Try to make about 12 equal pieces. La-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la,
15:28you don't wanna cut all the way through, but you wanna cut enough through. La-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la,
15:39sausage log all right this into the oven for 20 minutes at 375 and well Alexa
15:50set a timer for three three minutes starting now Alexa set timer for 20
15:58minutes second timer 20 minutes almost told her to set a timer for 375 all
16:04right well well all right let's take this bad boy out and it's almost time to
16:09plate this meal or it's kind of more like an order meal but you know perfect
16:15for your holiday parties the sausage reef Oh sausage reef Oh sausage reef
16:24you want to do is you can garnish this up a little bit by taking some rosemary
16:33of course got to keep it looking like that leaf
16:36throw this right in the middle oh and then throw on some cranberries
16:45these are fresh cranberries and here is your sausage reef la la la la la sausage
17:08reef so we can take this eggnog pour a little bit of a eggnog into a little
17:16glass here la la la la and toss on a little cinnamon cinnamon and there we go
17:30we got our eggnog we got sausage reef and now it's time to plate the meal
17:38do do do do do do do do do do time to plate the meal although this most is a
17:48hand food perfect for holiday parties just don't fall off the tower all right
17:58well let's see how this came out here's the eggnog top a little cinnamon and
18:03a minimum let's see how this came out hopefully I don't really big fan of
18:07eggnog but let's see how it came out not bad not bad and I hate eggnog this
18:17is probably the only eggnog I'll drink all year the only eggnog I drank in the
18:21last five years probably but Merry Christmas and now let's see the sausage
18:30reef this looks actually quite tasty very nice party food you take little
18:35pieces of it and well thank you Brendan Donoghue and if you got any recipes
18:49send them to njtank99 at gmail.com you know I got a whole year 2025 of
18:55recipes some of them I might fuck up some of them might come out good but no
19:00matter what I'll make sure to entertain you so Merry Christmas
19:04manja manja bon appetit let's eat and I'll see you again next year