Dana Beers Makes All Time FAVORITE Meal | What's For Lunch - video Dailymotion

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Donny Enriquez | Chef Donny: Cooking with Guests

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00:00Yo Dana what's for lunch? We're making a buffalo chicken saggy. All right, let's get cooking

00:12I'm not an apron guy. I don't think I've ever worn one in my entire life

00:15You know what that you don't even need it guys. Welcome back to what's for lunch Dana beers. Yes, sir

00:20Thank you, sir. I'm excited. I'm excited too. This will be a fun. How you doing?

00:24I fucking love anything Buffalo. You could put Buffalo on a shoe and I would eat it. That's all right

00:28It's a buffalo chicken. It is we're gonna do a fried chicken sandwich. Just go really crispy. I threw health out the window

00:33I look like a grilled guy. No

00:36Fuck her app. We got a nice brioche bun. Yes, we're going restaurant style. So right here

00:41I have some chicken thighs that have been marinating in some buttermilk

00:44Okay, some pickle juice and Frank's red-hot onion powder garlic powder the buttermilk

00:48It's like pretty acidic along with the pickle juice. So it helps tenderize that meat. Okay, it's even softer even juicier

00:54So we're gonna have the ultimate sandwich with that

00:56The breading is gonna be we have all-purpose flour and cornstarch. So I like to do a combination of both

01:01This gets you a much lighter crispier outside. This gives you more of a deep color that you'd associate with it

01:07So we're gonna do about a half and half mixture. What's the spice level? How hot do you want to go?

01:11I'm more of like a medium guy, but I like I trust the chef in the kitchen. We'll play around with it

01:17It's about as easy as it gets. Let me tell you I got a hard and fast rule when I see a menu

01:21It's French onion soup every single time I get it if I see a scallion pancake

01:25Which is extremely rare in the wild. That's my number two. I think it's good and a third

01:30It's probably 98% of the time buffalo chicken. It's a hard and fast. Those are the ones it's like something

01:36You can't really go wrong with especially bar food. Yeah, you know if someone has buffalo chicken on the on the menu

01:41Yeah, you know you're gonna get it. So we're doing just salt pepper a little paprika

01:45You're working with a guy that has zero palate. So you tell me if you want to add this to if you want to get

01:49That involved. It's pretty good. Let's get that involved. Okay, we're gonna put that on the bun

01:53Easiest involvement we've ever seen

01:56And let me tell you Donny every single year January 1st

02:00Yeah, I say my my New Year's resolution is to become a better cook. Okay. I haven't done it once

02:04You know what? I make what do you pasta and chicken? There's a that's something that's a star, but you're getting married now

02:10You're engaged. Yes. I need to learn how to learn when I have kids one day

02:14I need to be a fucking master chef. You got to get the basics down now. I have a weird thing with food

02:20Okay, okay when I hear something that like if it was on a human body and I wouldn't want to eat it

02:25That sounds really weird. What? No, let me explain. Let me explain what I hear chicken thighs

02:31Okay, like I don't I can't see me ever eating a thigh of a person. Okay, you know, that makes a little more

02:36Does that make a little bit of sense? Yeah, that might just be in a fucking that makes more sense. Yeah, I'm not

02:41I'm not a what's what do they call the cannibal? I'm not a cannibal for the record, but you hear chicken breast

02:46What do you eat breasts? Okay

02:50Well, there you go the reason we're using thighs there's more fat content in there

02:54Okay, so it's a lot harder to fuck up a hard to overcook. Yeah, if you're if you're getting started with chicken

02:58I always recommend just cooking chicken thighs because they taste better. Yeah, and that they're they're much juicier

03:03There's way more wiggle room between being dry and horrible and being you know, perfect. I don't think I explained myself very well

03:09I don't eat humans. All right. I'm trying to think of another example. No. No, I think we're good

03:14I think I think the audience has had enough I

03:17Should say if it sounds weird to me like if it's on sounds unnatural, it's kind of a turnoff

03:23Okay, and what we're gonna do I just decide on the spot. We're gonna double bread. We're double battery. We're dunking it

03:28We're gonna get a real nice fluffy exterior and you know, big boy likes a double batter

03:32We're going double fried double batter. What's like your go-to? Well, if you're gonna pick a food besides buffalo chicken sandwich

03:38What what are you eating? What's Dana's top choice? Hmm? Like if you get me a buffalo wanton, that's fine again

03:45I said no Buffalo. I said besides Buffalo Dana. I said the one thing I said was pick something. That's not

03:52Off my mind. What barbecue? Okay, I could do barbecue tenders. Okay, so it's tenders again

03:57I'm telling you my palate is horrendous. So you get one sandwich the rest of your life. What's like your ultimate sandwich?

04:03That's not buffalo chicken. This is bad, but I have to admit it. I'll just do a salami sandwich

04:09Just salami and bread. I know I know dude. You need to bring in the rookies, too

04:14You can't have all the top chefs. Yeah, you're right

04:16You need guys with bad palates too so you can teach him something fair like a salami sandwich throw some chips on that bitch

04:22Maybe a little avocado ranch

04:25Toast the toast the bread a little bit. I think I know the answer to this, but I'll ask you anyway

04:29What's your last if you're death row meal? What are you going with?

04:37You don't get this body by eating fucking clean if Dana beers is gonna eat healthy, what does that look like?

04:42What is a hell I will eat chicken rice and broccoli just the classic like a kind of head meal

04:47You know what? I like on a good palate Brussels sprouts. It's on a good palate Brussels sprouts are good

04:52There's some balsamic on that bitch. Yeah. Yeah. Yeah. All right. All right, we're gonna move over to the fryer

04:57Boom, I'll let those chatter away in there. Let's just have you toast a bun up here. All right

05:01I feel like I need a knife. Yeah, I'll get you a knife. Is that right? Yep, you're right

05:05I gave you a fork not a knife, but it works. It works. This is bad

05:08No, no, it's keep toss it on. Don't look at me. You're putting butter on a pan. Yeah, toss it

05:14I thought you toss it on the bun. You can do either or

05:17And then you take the bun like this you spread it around we'll give this a flip at some point

05:22Those are some thick thighs boys. Yeah, those are some thick thighs. How's your quest?

05:26It's yoga beer with Luke Holmes coming day 36 today. No, no movement yet. Nothing

05:32No, I feel like he's got a start to notice

05:35You know, I could take the easy route out and just say hey Caleb, can you hook me up?

05:39But I don't want to do that. I want to work hard for it

05:42I want to become an alcoholic arguably people are gonna in the comments are gonna say you already are one day

05:47No, you've had a beer every day for 36 days. I don't know

05:50One a day. It's not just one turn. Yeah

05:53So if it's a weekend, it usually turns into like 12. Okay. Yeah yesterday for instance was a Monday. I had one beer

05:59There you go. Nothing wrong, right? All right, we'll plop that down

06:02That smells fucking unbelievable that smells exactly how I wanted it to smell bread and butter. Yeah

06:08How do you like your lettuce so I get shredded do you want to leave form how do you want to do if we're gonna be

06:12Totally transparent here. You don't like lettuce. I don't like lettuce, but let's do it. We're also improving my palate today

06:16We're not just doing the Dana B with fucking chicken and cheese. We're gonna roll it up. Let's have you slice it just go

06:23Yeah, well, I'll show you too. Well, we're just doing that. All right, let's say make shredded lettuce

06:27How'd you do that? So smooth take your knife hold it with like your thumb here

06:30You don't really need the handle at all and then get your fingers talked like this

06:34And then you're just rocking along that front knuckles like your guide and just whoa

06:38What did I just say Dana you fucking thumbs gonna cut off thumb back here fingers here and slice through the whole thing

06:44you got it is

06:46It's lifestyle might not be your thumb. It's gonna put the thumb in the back not it's a here

06:52It's like I've never seen back back. There you go. There you go. You're doing like a claw, but it's fine. It's it's it's

06:58It'll work. I'll finish it off here

07:01I don't know how you do it so fast. That's incredible a lot of practice

07:05I'm gonna assume you don't like tomatoes or onions either or do you well toss on you not you know

07:09What's weird about tomatoes for me? What I?

07:12Fucking love pasta sauce. Okay, but when I get a tomato on a sandwich

07:16That thing goes in the trash quicker than you can say fuck you know, I don't know

07:19On a sandwich that thing goes in the trash quicker than you can say fucking tomato

07:22Do you want to do um, like a quick pickle on this so it's not completely raw

07:26Do you want or you want to have it raw?

07:27How do you like your onions like super thin you're talking like put a pickle on the sandwich?

07:31No, we turn this into a pickle. We put it in vinegar. So turn the onion into a pickle

07:34Okay, we'll make a pickled onion. What the fuck does it turn green? Nope

07:38So you can pickle pretty much anything pickling just means you put something in vinegar some spices and oh

07:44I am a slut for vinegar. Okay onions a little apple cider vinegar for rice wine vinegar quick buffalo glazed sauce butter

07:52We're using a buffalo sauce here

07:54But usually is this what we would call a reduction not quite if we let it keep going and going and going

07:58It could be a reduction here

07:59We're just combining a few things a little bit of hot honey and then a little bit of ranch

08:03I don't know if I can say this but i'm gonna come

08:05You can say it. It's not a sponsored episode. All right, i'm gonna come

08:08Oh

08:10Okay, we're gonna go in with that the balls aioli now we'll go lettuce next a little hot honey and then oh, yeah

08:15We're just gonna douse that

08:17Oh, yes

08:18I'm hard. I am erect. That looks so fucking good, dude. Let's put that up here. Yes

08:24All right, quick pickled onions a little bit of ranch. All right, so excited. It's a crop it off you finish it off

08:30You do the honors

08:33Oh buddy the most important part of eating a meal is how it's plated i've said that for decades it's a great cross-section there dana

08:42Dana beers. Yes, sir. Thank you for coming to the kitchen. Thank you

08:45We have made a delicious looking buffalo chicken sandwich now. It's time. It's time to dive on in there. Thank you chef

08:51You do the honors

08:57Good

09:03It's hot or good this no

09:04Unbelievable. Well, fuck. Yeah, that's what I like to hear. I've never had someone yell like that. That's the first that's a great reaction

09:11Thank you. Chef. Thank you. Can I do this? Don't know

09:14That's a brand new apron. Here's a paper towel

09:17Try to be a little more civilized. That's so good. Donny. You don't even go in for another bite

09:20The rest the whole sandwich is yours. Dana. That's what you get on coming for what's for lunch you get

09:24So good. All right guys, that's gonna do for this episode of what's for lunch. We'll see you next time. Dana beers

09:29Thank you. Peace. That's so fucking good

09:32You

Dana Beers Makes All Time FAVORITE Meal | What's For Lunch

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