Binging with Babish: The Garbage Plate from The Place Beyond The Pines (sort of)

Binging with Babish: The Garbage Plate from The Place Beyond The Pines (sort of)

July 30, 2019 100 By William Morgan


Yeah, um, talking about some of the protecting the- the sound and some of the environmental stuff
And then Thursday at the Rochester for lunch, you’re gonna go to a place where you’re gonna order something called a garbage plate
Just want you be prepared for it
Hey what’s up guys welcome back to Binging with Babish where this week
I went home for the holidays, and now I am tumescent with hometown pride
So I’m perfectly okay with the mere mention of garbage plates in “The Place Beyond The Pines”
being recent enough to put to use of these Zweigel’s hot dogs from
my hometown of Rochester, New York,
the official dish of which is the enticingly named garbage plate.
Also before we get started
I want to apologize for the strange sort of hair patterns
But I got some fresh ink. I would say t-minus two weeks until everything is back to normal in the meantime
Let’s get started on our garbage plate
First up, we’re going to address the mysterious meat sauce, which according to the legend of Nick Tahoes, is made from the scrapings of burgers smashed down on the griddle
So we’re going to start by introducing some ground beef to a very hot pan make sure it’s a little bit evenly distributed
And let it sit for a solid 5 minutes until some brown crispy stuff forms give it a stir
Let it sit for another 5 minutes and
Keep scraping leaving alone and scraping again until you get a whole bunch of crispy little brown bits
Then we’re gonna add a few ounces of tomato paste. Stir that around let it caramelize a bit before adding
1/4 teaspoon ground cloves, 1/4 teaspoon of cinnamon, 1/4 teaspoon allspice,
1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder
Stir around over medium heat until those flavors have had a chance to get to know each other and then add back our
sauteed onions from earlier
We don’t want anything burning so no more than 30 seconds per step here
and then we’re going to deglaze with anywhere from half a cup to a full cup of water depending on how much meat and veg
You have in the pot. Scrape up all that beautiful stuff off the bottom season with salt and pepper and set aside
That’s our meat sauce out of the way, so now it’s time to address crispy, diner style home fries
Something I’ve always had a lot of trouble with. So we’re dicing three peeled russet potatoes covering with cold water, adding a few tablespoons of white vinegar,
A few big pinches of kosher salt, bringing to a boil for five minutes,
And then spread out on a paper towel lined baking sheet, letting cool until most of the steam subsides
then in a large cast iron skillet
We’re going to preheat a tablespoon each vegetable oil and butter adding the potatoes in batches
And letting sit for a solid four minutes until a golden crust forms on one side of the potatoes
Let sit for a few more minutes, flip again, and repeat until the potatoes are golden and crispy brown all over
Drain on paper towels, if desired. Make sure that your cooking in batches, so the potatoes don’t get too crowded
While they’re still warm, It’s time to season with kosher salt, a healthy sprinkle of paprika if desired, some freshly ground pepper and toss to combine
Now you can’t improve upon perfection
but in the case of garbage plates perfection often relies upon god-awful
Store-bought macaroni salad. A concoction that offends all five of the senses so we can do a whole hell of a lot better
I’ve got some cooked and rinsed orecchiette, to which I’m going to add some carrots, celery, green onion, parsley, and Peppadew peppers
I like orecchiette for pasta salad because it’s got all these little nooks that hang on to all these delicious toppings
We’re gonna season this with 1/2 a teaspoon of garlic powder, a good pinch of kosher salt and some freshly ground pepper
Before tossing together to let those flavors get to know each other, and then we’re going to add the requisite mayonnaise
But not just mayonnaise. We’re also going to add some sour cream for a bit of funky tang. Not to mention the solid
Tablespoon of Dijon mustard. Now I could just tell you that this could kick the sh*t out of any deli style
macaroni salad, but I’d rather show you. So I am orchestrating an elaborate taste test with my roommate Rasheed
A blindfolded taste test
Because Rasheed and I are both Rochester natives, garbage plates are serious business
So let’s start with the homemade and pasta salad
And even though I spilled a little bit on him
It was very well received
Now, let’s try the deli bought pasta salad
(upset noises)
Oh!
(groans)
Here’s some of the good stuff for ya.
Come on give me that good stuff
Get that flavor out of your mouth. There ya go
All right, so with a clear winner picked, its time to plate up
A 50/50 distribution of home fries and macaroni salad and you can top this with cheeseburgers or plain old hot dogs
But I like white hots
These are not widely available so if you’re unable to procure them look for
a weisswurst or other pork and veal based sausage
Just make sure you split and griddle them thoroughly before placing them on your mountain of carbs.
Top with our spiced meat sauce that we’ve been keeping you warm in the background in the saucepan
and then optionally you can slather with both ketchup and yellow mustard
Don’t go for any of the fancy stuff
And make sure to only serve on a thick paper plate
Real stoneware only serves to cheapen the experience
And if you find yourself hitting a wall towards the end of consumption go ahead and crack yourself open a Genny cream
You can find them wherever fine. Genny cream ales are sold
You want me to do WHAAAT?
(inaudibe) Tim “the Tool Man” Taylor
It’s Tool Time!
It’s Tool Time!
That’s what I recall
Batman
(as Batman) IT’S TOOL TIME
(as Joker) It’s Tool Time, Batman
(as Bane) It’s Tool Time, Batman!
I don’t think so, Tim!