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Barstool Sports
  • 4/11/2024
Frank The Tank
Transcript
00:00 Mmm.
00:02 Mange, mange, bon appétit, let's eat.
00:06 It's time for...
00:08 Tank's Cooks.
00:10 Mange, mange, bon appétit, let's eat.
00:14 It's time for Tank's Cooks.
00:16 It's time, it's time, it's time once again for Tank's Cooks.
00:20 Ready whenever you are.
00:22 It's a wonderful day for pie.
00:26 A wonderful day, a delightful day.
00:29 A wonderful day for pie, yes.
00:32 I am making a pie and I was sent the recipe by Christopher Fiori
00:37 for his Uncle B's Apple Pie.
00:40 And we're going to start off with three pounds of apples.
00:44 How do you like these apples?
00:46 These are apple crisp apples.
00:48 It's the one that's recommended, so we have to peel and core these apples.
00:52 Peeling the apple, peeling the apple, peeling the apple.
00:57 Yes, you do. Let's peel the fucking apple.
01:01 Peel the fucking apple, peel the fucking apple.
01:05 Let's go.
01:07 Alright, peel these apples.
01:10 We're going to peel these apples and like that.
01:14 Alright, well, we got these apples all made now.
01:18 And now it's time to core the apple.
01:20 Coring the apple.
01:23 So let's take the apple corer in there and we'll core the apple.
01:26 Pop it up. Here we go.
01:28 Here's a nicely cored apple.
01:31 Let's core the apples.
01:39 Does it core an apple?
01:41 It sure does. Of course, this one doesn't want to be cored.
01:46 Here we go.
01:48 God, that thing doesn't want to be cored.
01:51 So let's core all these apples.
02:00 You know, maybe I should do it over the bowl.
02:02 Apple juice could slip in here.
02:10 Does it core an apple? Yes, it does.
02:14 Look at this tiny apple.
02:23 I almost cored my hand there.
02:25 Alright, we're almost all cored.
02:28 And there's our last core.
02:35 Now we're going to chop up the apples.
02:37 And well, you know what we're going to use to chop up the apples?
02:45 Yes.
02:48 Slap chop! Slap chop! Slap chop!
03:04 Ah, Billy Mays, where are you now?
03:08 He passed away. What?
03:10 He passed away.
03:11 Who was there? Billy Mays and that other guy.
03:14 The ShamWow guy?
03:15 Yeah, the ShamWow guy.
03:16 You know he got arrested?
03:18 Yeah, he was told to do a black job.
03:26 You know, it's fun getting these made for TV products.
03:31 I mean, slap chop. Slap chop.
03:33 Just look at how easy this is.
03:34 This is slap chop.
03:36 Uh oh.
03:47 I'm going to get you some glue.
03:49 I think the slap chop just got slapped.
03:53 I'm struggling to get this thing over the finish line.
03:56 Look at this, it's actually stuck to it.
03:58 Oh, hey, look at that.
04:03 This thing hasn't worked that hard in years.
04:10 Is this the last slap chop in America?
04:14 I've got to find a way to get this thing back on here.
04:25 All right, and this thing doesn't want to come off.
04:28 Here it is.
04:29 All right, we got the apples in the core and now cut up.
04:34 And we're ready for the next step.
04:36 It's sugar.
04:38 No, what size is that?
04:40 A one quarter cup.
04:41 So we need three quarter cups.
04:52 All right, so.
04:59 All right.
05:02 Then we need two tablespoons of flour.
05:14 So that's one tablespoon of flour.
05:17 And two tablespoons of flour.
05:23 And it says pinch of salt.
05:28 All right, we need some cinnamon.
05:35 It says a half teaspoon of cinnamon.
05:38 That's about a half teaspoon.
05:43 And now we do a tablespoon of lemon juice.
05:50 All right, so.
05:55 And a tablespoon of lemon juice.
05:58 All right, now we got to mix this up.
06:05 We have our trusty mixer here.
06:28 All right, let's mix this baby up.
06:56 [Mixer whirring]
07:00 ♪ Apple pie, mixing up the apples in the apple pie. ♪
07:06 ♪ Don't get any in your eye when you mix the apple pie. ♪
07:15 Well, I think that's well mixed.
07:17 Now what we're going to use is a graham cracker crust.
07:21 Now with a graham cracker crust, it looks quite nice.
07:24 So we're going to pour in the apple pie into the graham cracker crust.
07:34 All right, now we're going to make our crumb topping.
07:37 So we're going to break up some of these shortbread crackers.
07:47 Next, we're going to need a cup of flour.
07:53 So let's get the one cup of flour.
08:04 Just to make sure it's a cup.
08:09 So that's one cup of flour.
08:14 Then we're going to need a third cup of brown sugar.
08:21 We've got the brown sugar here.
08:31 One third cup of brown sugar.
08:38 There we go.
08:41 Okay, then we need a quarter teaspoon of cinnamon.
08:53 Now we're going to take some butter, a stick of butter,
09:00 and we're going to add that to this mixture.
09:05 And we're going to create our crumb topping.
09:11 Butter, butter, butter, butter, putting in the butter.
09:23 Putting apple crumb stuffing.
09:26 All right, now we're going to throw this in.
09:31 And, well, we're going to bring out our old mixer again.
09:36 Duck.
09:39 [whirring]
09:58 All right, I think this is what we're looking for,
09:59 is get these crumbs on here.
10:01 Now we have to put this on top of the apple pie.
10:06 The crumbs start crumbling worse than the mess.
10:14 All right, we spread it out onto the pie.
10:17 And now we have to let this sit.
10:19 We'll put it in the fridge.
10:20 And it's already cooked.
10:21 It says sit for an hour.
10:25 We are putting this in the oven for 45 minutes at 375.
10:31 It's a wonderful day for pie.
10:33 I think our pie is done.
10:35 Let's take a look.
10:37 Oh, yeah, that's how you know it's done.
10:38 See this golden brown crust?
10:40 Look at that.
10:42 Now, you can't eat this right away, though.
10:46 Put it in the fridge overnight, and it'll be just right.
10:51 Yes, I have the Chef Tony's.
11:00 Chef Tony.
11:05 All right, it's a wonderful day for pie.
11:09 A wonderful day for pie.
11:12 Well, we made the pie last night.
11:14 Now it's time to actually plate the pie.
11:16 Time to plate the meal.
11:20 Now, it's been in the fridge, nice and cool, nice and chilled.
11:24 We'll cut this pie.
11:30 Cut the pie.
11:35 It's amazing how great the Chef Tony knives have been.
11:39 And people laugh at me for my purchases, but I got a whole set of knives.
11:44 By people, you mean me?
11:49 All right, let's see how you --
11:50 Now, it's always tricky to get the first pie out of the pie, out of the pie dish.
11:56 Let's see.
11:59 There you go.
12:00 Of course, some of it didn't come up.
12:04 It's always tricky to get the first slice of pie out, without a doubt.
12:13 And there we go.
12:15 You know, the most true pie chart is this one.
12:21 The pie that has been eaten, the pie that will be eaten.
12:25 But let's see how this pie came out.
12:27 Thank you to Christopher Fiori for this recipe idea.
12:33 His Uncle B's apple pie.
12:40 Yeah, it's quite good.
12:42 Quite good.
12:44 Thank you, Christopher Fiori.
12:46 If anyone else has any recipe ideas, send them to njtank99@gmail.com.
12:52 And, of course, don't forget to "Bonja, Bonja, Bon Appetit."
12:56 Let's eat.
12:58 [End of Audio]
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