Frank The Tank
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00:00Mmm
00:02Monja Monja bon appétit let's eat it's time for
00:07tanks cooks
00:09Bonja Monja bon appétit let's eat it's time for tanks cook
00:15It's time. It's time. It's time. What's again, right? It's another edition of tank cooks. You know
00:22This time it's two for one. Yes, I tried. I got two recipes
00:27Idaho finger steaks and
00:30Authentic Canadian poutine. Yes, that's right poutine. We'll be starting on the poutine later right now, which was sent to me by Carson
00:39Schatzler
00:40Schletzer
00:41Right now we're gonna be working on the Idaho finger steak sent to me by
00:45Patrick Burns. Yes, that's right. Patrick Burns sent me this recipe. We'll be using some
00:53Cube steaks and
00:55Cutting them into strips of steak into little strips
01:00Strip strip
01:07About this size kind of like a little tender it's not chicken tender dough to
01:18Steak
01:21Putting the tendons don't be
01:27Cut-cut-cut-cut-cut-cut-cut-cut eat up
01:30this
01:33Way a little bit
01:36And here you go
01:38We'll put these aside and prepare our batter now. We got it. All right. The next step is we're gonna be making our batter
01:46so we're gonna need a
01:48Two cups of butter milk. That's right. Two cups of butter milk. Let's get the butter milk out
01:55Butter milk butter milk butter milk butter milk
02:04Here it is two cups of butter milk
02:09Pour it into a bowl
02:13Teaspoon of Worcestershire sauce
02:18Worcestershire sauce teaspoon of Worcestershire sauce
02:22Here we go, here's our Worcestershire sauce and let's pour it in
02:32Here we go spices
02:36We'll add in a little bit of lemon pepper
02:40lemon pepper
02:42lemon pepper
02:44We'll do some
02:47Garlic powder
02:50Garlic powder
02:52Take a doubter put in some garlic powder
02:57We'll do a little salt
03:07Little pepper
03:20A little bit of accent
03:25Of course we're adding accent
03:29Wake up these food flavors
03:32Some says onion powder, but I could only find minced onion. So I'll put in a little minced onion in here
03:45And some paprika
03:50Paprika paprika paprika
03:53And we're putting basically a teaspoon of each in there maybe a little bit more
03:58You know how we do it, you know how we like it. I'll put a little more onion in here
04:08Right
04:10Now we'll
04:13Mix this baby up whisk it up really good
04:16Whisk whisk whisk whisk whisk whisk gonna be making our
04:22Little dip dip dip dip dip dip dip dip mix it up really good
04:30Make sure everything blends blend blend blend blend blend blend
04:36blend blend
04:37Blend blend blend make it blend make it blend
04:46All right
04:47now the next step is we're gonna
04:50dip our
04:53Little finger steaks in here. So let's dip them all into the bowl
05:01Make sure you get nicely covered up
05:07Yeah, all right
05:09Now we're gonna cover this up and we're gonna put in the fridge
05:13For at least two hours to let it marinate. All right now that we could get this has been sitting around for a couple hours
05:20We've got our fries. We're gonna pat these dry and get ready to fry pat dry and fry
05:26pat dry and fry
05:30Flouring these finger steaks, so we'll take finger steak out dredge it in the flour
05:38Dredge it really well
05:43Soak a little bit more of the buttermilk sauce on there and dredge it through the flour again
05:51Repeat this with every last one
06:02Put it on a plate and put it aside until we get ready to fry
06:12Nice little long one
06:19This is the process and we had to do this with each and every one
06:24All right, while this fries continue to fry we're gonna get ready and
06:30put it put together some
06:33beef and chicken broth for the gravy
06:36Gravy
06:40We're gonna need a full can 13 ounces. This is actually a little bit more 14 ounces
06:47It's basically
06:51Two parts beef broth one part chicken broth
07:05I
07:11Think that's about half a can
07:16If this is about
07:20Get some more butter
07:28Containers are starting to brown we got our broths
07:32Starting to
07:36Get up to a boil now we have to add in make a little bit of a mixture of flour a
07:43Flour cornstarch mixture, which actually thickens the gravy into our broth to make the gravy
07:53Always add just a little bit more water feed it great. Let's get these fries out of here
08:06You
08:12Get the fries out get the fries out the fries out of the pan
08:18I'm putting them in a
08:20paper towel lined bowl
08:22Let's try to pat as much grease out of these fries as possible
08:27Turn them around flip them around
08:29Continue to pat them down. And there we go
08:33our fries are
08:35ready to take on
08:37the gravy and the mozzarella, you know
08:42Poutine calls for cheese curds, but I can't find it here. So that must mean it's disco fries into a jersey
08:48Disco fries disco fries. I am making disco fries
08:55All right, now that the fries are out you can start frying up these
09:02Finger steaks, so let's drop them in the oil
09:05and
09:10Pour our slurry into the pot here
09:21I'll be needing to get a little more water to get this out of here with
09:24Oh
09:39All right, the first of the finger steaks are done
09:51Very hot
09:54So
10:07All right, we'll take these out put them on a little paper lined plate drain that with the rest of that grease
10:25Let's whisk it up making gravy
10:36All right while the
10:40Finger steaks
10:41Finish the gravy is just about done
10:45let's get some
10:47mozzarella onto our
10:50Poutine slash disco fries disco disco fries
10:55Do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do I like using the
11:02fresh mozzarez
11:05Not any of that store-bought type
11:11Because we're trying to replace the the feel of the cheese curds
11:16and pour the mozzarella here.
11:26Na, na, na, na, na, na, na.
11:31All right, let's pour some of this gravy on to our fries.
11:35It's almost time to plate the meal.
11:40So let's pour this gravy into our poutine, our fries.
11:47Dee, dee, dee, dee, dee.
11:50Na, na, there we go.
11:52It'll help melt the cheese.
11:55Poutine, poutine.
12:02Beautiful.
12:05Let the gravy and cheese all blend together a little bit.
12:09That will help make this look even better.
12:11Ooh, yeah.
12:13Oh, yeah.
12:15That's the ticket.
12:17That's the ticket.
12:19Doo, doo, doo, doo, doo, doo, doo, doo.
12:21All right, it is time to plate the meal.
12:26Time, doo, doo, doo, doo, doo, doo, plate the meal.
12:31Boo!
12:32Time to plate the meal.
12:36All right, we'll start off.
12:38We'll grab ourselves one of these finger steaks because it's time, time, time to plate the meal.
12:46Oh, yeah.
12:47It's time to plate the meal.
12:51And, of course, grab some of this delicious-looking poutine disco fries.
12:58Put that on our plate.
13:00Time, time, time to plate the meal.
13:05Yeah, baby.
13:06Time, time, time to plate the meal.
13:12Time to plate the meal.
13:17Here we go.
13:21See how this came out because it's time to plate the meal.
13:27First, we'll try one of these finger steaks, which can be eaten by finger or by a knife and fork.
13:36Doo, doo, doo, doo, doo.
13:39You might want to dip a little bit in that gravy.
13:46Solid.
13:49Now our poutine disco fries.
13:53Got the mozz, got the gravy, got the fries.
13:58What more else can you ask?
14:03Terrific.
14:04Terrific.
14:06Thanks to Patrick Burns for the Idaho finger steaks.
14:10Thanks to Carson Schletzer for the poutine idea.
14:16Of course, no curds.
14:18And I use mozz.
14:20And in New Jersey, we call poutine disco fries.
14:23So you can call poutine, you can call it disco fries.
14:26One thing for sure, you can call it delicious.
14:28And thanks again.
14:29And if you want to send a recipe to me, njtank99 at gmail.com.
14:33And, of course, monja, monja.
14:35Bon appetit.
14:37Let's eat.
14:48Let's eat.