Name: The Ultimate Nacho Showdown with Brad Leone and Sean Evans | Sean in the Wild
Uploaded: 2020-04-06T05:16:12.000Z
Duration: 9 min 42 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm Sean Evans coming at you from Bone Appetit H Q and Lower Manhattan, where I'm joined by test kitchen manager Bradley owning.

You know, Brad from Bone Appetit, its Web series.

He does the impossible makes fermented foods sexy.

But listen, we're not here for Kim Chief or being paste.

Social on Hope You hope you brought your a game.

All right, Brad, before he began, before we roll our sleeves up, What is the perfect plate of nachos for you?

For me, it's on a nice, crisp chip, preferably a yellow corn, not flavored.

But at the end of the day, you know, if you mess up, it's still not back.

We're going to use the same chip, you know, That's kind of be that's gonna be the control.

We're gonna balance out the playing field.

You know, I don't want you showing up with Doritos or whatever.

So I did a braise of pork shoulder and smoked ham hocks in a little bit of water, wine and some toasted chilies that I pureed and with ham hocks and meet just kind of shreds apart.

Same with shoulders, little black office and then for the cheese.

I got yellow Cheddar pepper Jack in Monterey.

We'll do a two layer melt and then when we pull it out of the oven, that's what all garnish secret weapons on the car ride in.

I had a false sense of security, I think, because when you just hit that down, like now my mouth is watering Just shaking in my boots like that.

I hope I brought enough firepower in T kitchen before I go put it on.

The next layer of chips kept out a little ingredient.

So here I got in this nice old pot I got So this is a pinto pinto beans that I just I heat it up with a little wine, a little bit of water and a bunch of pork fat.

Well, I'm pretty, uh, pretty excited to see what you got up your sleeve over there showing you got some.

This guy on this particular nacho, what I'm doing is a little we'll link to the 312 little Windy City love here for the nachos were going to go with a case O sauce Lincoln at the 312 with the Jardin era.

And then on top of that, the big ace up my sleeve is that I'm going with some Italian beef.

Gonna put some grated cheese on top, and then finally, we're gonna run it through the garden, put some wheels on it, and then I'm gonna present it and just pray to the nacho gods.

Well, now that you've heard what I'm gonna make low classic Sean move, I'm gonna lean on the competition to help me across the finish line.

Were kind of making a bechamel sauce is one of the mother sauces, as they call it.

If you're not familiar with the route So you're melting your butter, you're getting that real nice, and then you're gonna add your flower with a whisk, and you gonna let that get real toasty.

Now, we're just gonna fold in some of the cheese and get that kind of nice and melty in there.

And then, uh, while our cool call a cheese sauce is that all goes into the cheese sauce?

No, this is going in to the cheese sauce.

That I think that's the best idea I've heard all day.

And then how do you feel about chopping that up?

I just like to give it a little rough chop.

You know, I think this is gonna be great in the cheese sauce like this.

All right, then, on top of that, we're going beef.

I think it's just we rain, we reign the case.

I'm at that point where I'm like everything.

Hopefully the move here is that it seeps into this deep bedrock of chip out of the bedrock.

And then you just end up in a beautiful place.

I mean, I saw a similar artwork piece on the floor on the subway terminal this morning, too, but it was beautiful.

It's time to figure out who's nachos reign supreme to the judge's table.

What do you look for in a perfect plate of nachos and a plus?

And the good thing about for you, Yeah, there's no rules when it comes to notch it clearly.

Clearly, I'm seeing some black olives over here.

I'm scared shitless of black olives out of a can.

So maybe the scales are tipping even a little bit of time on your side right now.

So I'm clearly so he's gotta win me over, and I love it.

I got a little re fried well, pinto beans that I cooked in a little white wine and a decent amount of rendered pork fat.

And we got our ham hocks in the pork shoulder in there, And then we'll do a little avocado, pickled red onion.