Frank The Tank
Category
🥇
SportsTranscript
00:00 (swooshing)
00:02 (upbeat music)
00:05 ♪ Mange, mange, bon appetit, let's eat ♪
00:10 ♪ It's time for Tanks Cooks ♪
00:13 ♪ Mange, mange, bon appetit, let's eat ♪
00:17 ♪ It's time for Tanks Cooks ♪
00:20 ♪ It's time, it's time, it's time once again ♪
00:23 ♪ For Tanks Cooks ♪
00:24 ♪ Sausage and peppers, sausage and peppers with onions ♪
00:29 - You know, one of the most quintessential things
00:32 in North Jersey is the sausage and peppers.
00:35 And you have the sweet Italian sausage or the hot sausage.
00:39 You can tell the difference by the red coloring
00:42 into the hot sausage, but that's what we're gonna make.
00:47 We're gonna be making sausage and peppers.
00:51 And what we'll do is we're gonna start the frying pan.
00:57 ♪ Do, do, sausage and peppers, sausage and peppers ♪
01:01 We're gonna coat the,
01:02 this thing comes out very slowly.
01:06 ♪ Anticipation ♪
01:08 With a little bit of olive oil to coat the pan.
01:11 ♪ Anticipation is making me crazy ♪
01:17 Yep, coat the pan in some olive oil.
01:20 And then we're gonna put the sausage into the pan
01:24 and let it start frying up.
01:25 First, we'd like to heat this heat up for about two minutes.
01:28 Meanwhile, we'll be getting our peppers.
01:31 We're gonna use a green pepper, a red pepper, and an onion.
01:36 You know, kind of dig about it.
01:39 It comes out green, red, and white, like the flag of Italy.
01:43 I mean, this is the quintessential
01:45 North Jersey Italian delicacy
01:49 with the sweet Italian sausage and the hot Italian sausage.
01:55 All right.
01:56 I think we're frying up a little bit,
01:58 so let's get this in the pan.
02:00 Now we're gonna brown this up
02:02 while we get our sausage and peppers ready.
02:06 That's the most important thing,
02:07 is we gotta get the sausage nice and brown,
02:08 nice, nice and cooked.
02:11 We'll remember that the hot sausage is in the middle.
02:14 And let's get ready to roll.
02:17 (sizzling)
02:21 (sizzling)
02:23 All right, so we're gonna cut the pepper.
02:28 Cut the pepper.
02:30 Don't take an effort.
02:33 We gotta get rid of all this gunk that's in the middle.
02:36 Get rid of the gunk in the middle.
02:39 Don't let it fiddle,
02:40 but get rid of the gunk in the middle.
02:43 In the middle.
02:45 Yes, that's right, you don't want all this gunk.
02:48 The gunk is what you don't want.
02:50 Let me turn down the heat on these peppers a little bit.
02:53 The sausage, I should say.
02:55 If it's sizzling really fast,
02:57 it will catch up to you if you don't do it the right way.
03:01 Yes, yes, yes.
03:04 We'll cut.
03:05 Gotta cut out the heart of the pepper.
03:08 Kind of like the Mets cut the heart out of me
03:12 every fucking year.
03:13 Every goddamn fucking year.
03:15 I guarantee you, Carlos Mendoza's gonna go down in history
03:18 as the worst man that the Mets ever had.
03:20 Guarantee it.
03:22 Then we got the red pepper.
03:25 You know, if you think about it,
03:27 we got the green pepper, the red pepper,
03:30 and the white onion.
03:32 It's kind of like the flag of Italy.
03:34 It's perfectly symbolic for North Jersey cuisine.
03:36 Yes, cut out the heart.
03:40 Cutting out the heart.
03:42 Cutting out the heart.
03:44 Cutting out the heart of our heart.
03:47 We make sure that none of these seeds get in.
03:50 Cutting out the heart.
03:53 Don't
03:56 fart when you cut out the heart.
03:59 When we cut out the heart,
04:02 we cut out the heart.
04:04 Yes, yes, yes.
04:07 All right.
04:09 Now we can start chopping up these peppers.
04:14 Get these seeds.
04:15 All right.
04:20 So we're gonna slice it long ways.
04:23 Whoops, is that right?
04:23 Yep.
04:24 Slice long ways.
04:25 Slice long ways.
04:28 And then slice like that.
04:34 Diagonally.
04:35 Slice long ways, slice long ways.
04:43 Slice long ways.
04:44 Diagonally, diagonally.
04:46 Feels like I'm playing pizza clock here.
04:51 (humming)
04:53 Some more chili.
04:57 Okay, cut it away and one, two, three, four.
05:01 All right.
05:02 (humming)
05:11 (humming)
05:13 Cutting the peppers for sausages and peppers.
05:17 Let's go.
05:19 All right.
05:20 All right, here we go.
05:34 Now cut the green peppers.
05:35 (sizzling)
05:38 All right, let's turn the sausage.
05:49 ♪ Turn the sausage around ♪
05:54 ♪ Cook on other side now ♪
05:57 (sizzling)
06:00 The onion, now traditionally you wanna chop an onion.
06:10 Well, we'll chop part of the onion.
06:13 First we wanna skin the onion.
06:19 Let's skin the onion first.
06:21 Skin the onion.
06:23 Well, I've skinned that part off.
06:26 Now let's chop the onion.
06:28 All right.
06:33 Put that to the side.
06:36 Come on, come on, come on, there you go.
06:41 There you go.
06:42 Instead of chopping the onion,
06:43 we're gonna be cutting them into half moons.
06:46 ♪ I see a half moon rising ♪
06:50 So we're just gonna cut it long ways.
06:55 (sizzling)
06:57 All right, and break 'em up.
07:05 ♪ Breaking up the onion ♪
07:10 ♪ Breaking up the onion ♪
07:13 A little bit more.
07:16 ♪ So we make sure we break up the onion ♪
07:20 ♪ Onions, onions, onions ♪
07:22 ♪ Breaking up the onion ♪
07:24 ♪ Onions, onions, onions ♪
07:27 ♪ Breaking up the onions ♪
07:29 ♪ Da da da da da da da da da da ♪
07:33 ♪ Breaking up the onions is hard to do ♪
07:36 (sizzling)
07:38 (sizzling)
08:08 Get some of this shit staying on there.
08:11 Get that off.
08:12 All right.
08:18 Move away so I don't fall.
08:25 (mumbling)
08:28 There we go.
08:30 Onions!
08:36 (sizzling)
08:39 Looks like enough onions.
08:46 Looks like enough peppers.
08:50 So now we're gonna add 'em to the pan.
08:52 We're gonna look at these choppings
08:53 and see how they're cooking off.
08:55 They're browning quite nicely.
08:57 Turn this around a little bit more
09:01 so it browns on all sides.
09:03 (sizzling)
09:06 And what we'll do is we'll toss our onions inside.
09:18 Then we'll toss our peppers on.
09:33 And we'll mix 'em around.
09:35 I'm gonna call this a little accent here.
09:55 Bring up the few flavors.
09:59 A little oregano.
10:00 (sizzling)
10:03 Some garlic powder.
10:08 And we'll cover it up and let this
10:17 fry up for about five minutes.
10:20 We'll check in on it.
10:22 And we're getting close to having sausages and peppers.
10:26 All right, we've been cooking this about five minutes
10:28 in the pan like this.
10:30 It's searing up quite nicely.
10:32 Yes, indeed.
10:34 All right.
10:37 We'll put the peppers in here a little bit more.
10:42 I think we'll be ready in about another five minutes.
10:45 Sausages are nice and brown.
10:47 Peppers are cooking, the onions are cooking.
10:50 Everything's cooking, cooking, cooking.
10:54 Get it rendered up and we'll be ready to serve.
10:58 ♪ Time to plate the meal ♪
11:01 So get a nice little Italian bread, of course.
11:05 I always like scooping out the middle,
11:07 creating like a little pocket in there.
11:10 Here we go.
11:11 ♪ Time to plate the meal ♪
11:15 And of course, you know, keeping it covered
11:17 helps like the juices stay into the sausage
11:20 and the peppers.
11:22 ♪ Time to plate the meal ♪
11:27 I believe this is one of the hot sausages.
11:30 And this is one of the sweet sausages.
11:33 So we get a little of both, sweet and hot.
11:36 Take the onions and peppers.
11:38 Mixing up in here.
11:42 ♪ La da da da ♪
11:43 ♪ Time to plate the meal ♪
11:46 Truthfully, I don't really like onions and peppers,
11:47 but hey, this is where our tanks cook, so.
11:51 Here we go.
11:52 ♪ Time to plate the meal ♪
11:56 ♪ Time to plate the meal ♪
12:00 Here we go, doesn't this look good?
12:01 Look at that.
12:02 Sausage and peppers.
12:04 The quintessential Norc, Norf Norc type of meal.
12:09 (sizzling)
12:11 There you go.
12:31 And if you know any other meals I should make,
12:34 email them to me, njtank99@gmail.com.
12:36 This is some good ideas.
12:38 And don't forget,
12:40 (speaks in foreign language)
12:43 Let's eat.
12:44 (whooshing)
12:47 (whooshing)
12:49 (whooshing)
12:51 (whooshing)
12:53 (whooshing)
12:56 (whooshing)
12:58 (whooshing)
13:00 [BLANK_AUDIO]