If you have an electric stove, place the 2 halves face up on a baking sheet & broil for about a minute or until the tops are toasted. Refrigerate until ready to use.ģ. Slice your sub roll in half lengthwise. Lobster Aioli (AKA Lobster Soul): Put all of the ingredients in a food processor or blender & pulse until fully combined, smooth, & creamy. Let it sit on a plate for about 30 minutes so the towels can soak up some of the juices.Ģ. ~1/3 Cup Cooked Lobster (I used lobster tail, boiled, & removed the meat from the shell.)ġ/4 Cup Olive Oil (or Canola oil is fine)ġ Long, Thin Steak (I used Rouladen which is a very thin cut, about 1/8"-1/4", because it's sandwich length, thickness, & cooks quickly, but you can use a beef round & follow the directions here & simply slice it thinly.)įood thermometer (I used a candy thermometer)ġ. Moderately sprinkle both sides of the steak with salt & then wrap in a few paper towels. Small Sweet Yellow Onion, thinly sliced into circles If you can find an "artisanal" pickle, go for it)Ģ Hardboiled Eggs, sliced into circles ( cooking tips here)Ĭommon Cucumber, thinly sliced into circlesġ-2 Roma Tomatoes, thinly sliced into circles Long, Sandwich Sliced Pickles, patted with paper towels (I used dill. Sub Roll, sliced lengthwise & insides toasted over open flame) Or make little sole and lobster wraps and plop them on the sandwich, whatever floats your boat, but this is what worked for me and I hope you enjoy it! I considered doing something with lobster plus sole (the fish) as a play on words, but didn't want to get too crazy spending money, and I'm not that into seafood anyway so.if you'd like to add in some cooked sole, go right ahead. It includes the same ingredients I used for the Fitzsandwich aioli, but instead of using pesto, I used lobster. Now, you can translate this to real life how you will, but for the recipe below, because this is a sandwich, I decided to create a lobster aioli spread. Most of Jake's ingredients are totally doable–even salty tears, though a simple sprinkling of salt works just as well, and I recommend chicken breast instead of a random bird from your window–but one item required a little bit of creativity to pull off the lobster soul. So the method described in the recipe below is my adapted, rice cooker version. Whereas Jake uses a large pot and thermometer, and there are specific sous-vide water ovens available, I chose to go the rice cooker route as described by RocketNews24 to keep an even temperature so I wouldn't need to keep fiddling with the stove (I don't own a sous-vide pot), and, well, because I have a rice cooker. So, long story short, there are likely limits, but they're not specified in the show.This is where I first learned of the sous-vide method of cooking steak and boy is it delicious. "I don't think he really know, he's just kinda lazy about it." From an interview with Pen Ward in 2013, in regards to the extent of Jake's powers: If he were to stretch beyond his absolute limit, it is presumed that he would completely thin out and die. Once his mass is distributed along a certain length of his body, it becomes difficult for him to support himself at one point, Jake was forced to walk along the ground. As he approaches this limit, his body becomes dangerously thin. It is revealed that while Jake can stretch his body to incredible lengths, he does have a limit. In the episode "The Limit," Jake's Stretchy Powers are put to the test. There was a discussion of this here, which concluded that, based on the episode, The Limit, there is a limit, based on conservation of mass, although the exact limitation is not known, and Jake keeps pushing past that limit when driven to it.
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