Binging with Babish: Caprese Salad from Jojo's Bizarre Adventure
Video Statistics and Information
No captions available for this video.
Channel: Babish Culinary Universe
Views: 4,296,842
Rating: 4.9707642 out of 5
Keywords: jojo, jojo's bizarre adventure, jojos bizarre adventure, tonio, let's eat some italian food, italian, jojo italian, homemade mozzarella, how to make mozzarella, mozarella, mozzarela, fresh mozzarella, binging with babish, babbish, cooking with babish, pear qwerty horse, mozzarella from scratch, making mozzarella from scratch, caprese salad, caprese recipe, caprese recipe balsamic, caprese salad recipe
Id: Ao7RQj8sxuo
Channel Id: undefined
Length: 7min 43sec (463 seconds)
Published: Tue Apr 21 2020
Please note that this website is currently a work in progress! Lots of interesting data and statistics to come.
I think it's quite clear that this was all done just so he could audtion for a JoJo voice acting gig, which to be perfectly clear, he should get
More jojo!
Edit: That Joseph Joestar reading had me dying.
Stand Master: Babish
Stand Name: Kosher Salt
Power: Drowns enemy in kosher salt and does impressions of other people, but mostly just cooks.
/u/OliverBabish
Food-safe, heat-resistant gloves for cheesemaking, canning, and other culinary maneuvers involving hot things do exist, if you'd like an option that isn't single use. They're made of latex coated in neoprene for flexibility and to shield those with a latex allergy.
The ones linked above can be layered over cotton gloves for extra protection.
“Ow, my fingies!”
When I was in Italy I was supposed to learn how to make mozzarella from Caseificio Borderi in Ortigia, Sicily. I guess Babish will have to do
Bravo! Oh, bravo!
Glad to see that the dressing worked out well; I was curious about that one.
Also, dang, I kinda wish I had the tools to attempt that cheese-making myself.
So, I've made mozzarella with vegetable tablet rennet before. Has anyone noticed a difference between that and the authentic liquid rennet?
you... mean... you don't have to go to Italy to learn how to make fresh mozz? no one tell bon appetit...