Binging with Babish Live: Q&A and Behind-the-Scenes

[Music] hello folks how we doing my name is andrew ray i host a show called binging with babish this is the live version of that [ __ ] and not really we're we're trying something different today folks i'm going to come down here and talk to you like a normal human being get in focus there we go uh we're doing something a little different today normally we'd be doing a basics with babish cook along but i need to do a lot of shooting because i'm going out of town in a couple weeks so i'm trying to get a whole bunch of episodes done today and tomorrow and this weekend and we thought it'd be fun to live stream the making of an episode i'm making next week's episode which is going to be it's always sunny in philadelphia special part two uh and i thought i'd make a couple dishes here you guys can see me experiment try a couple new things i'm also gonna prep for another episode uh in a couple weeks um it's going to be bacon and eggs from what's called howl's moving castle a lot of a lot of requests for studio jeeply films finally going to be doing one of those i see we got a couple super chats here i'm going to pay attention to those in a second um okay let's see all right we got helya from mr king thank you mr king um so uh yeah i'm gonna be starting the cure on some bacon um because we're gonna make bacon entirely from scratch for the for the uh howl's moving castle episode and i'm also going to make a few dishes from it's always sunny in philadelphia today we're going to be test driving the caribbean paradise caribbean paradise uh which i believe is better than busting a nut as they say uh i didn't say that that's from the show advertisers don't don't pay any attention to me i'm going to try two different iterations of that um mac's famous mac and cheese uh which turned out to be boxed so you're probably wondering you know what am i gonna do there well i'll let you we'll find out um i'm gonna make some easy stovetop mac and cheese that's very easy uh to make for you and for your friends and loved ones and uh then going to if we have time we're gonna take a crack at grilled frank uh i don't know what i'm gonna do for the good version of grilled frank yet we gotta see if it's bad i can't imagine it's gonna be that bad we got fried spam bacon sausage jelly pancake all fried in a stick of butter it'll probably taste pretty good but uh you know we always strive to try to do a good version and then the other one that i want to do for the episode i'm not going to make it today live but i want to do squash and beef um and i want to do kind of like last time when with charlie's milk steak i tried to make a very high sort of haute cuisine version chef's table version if you will and i want to do that again with maybe like an acorn squash puree and five spice sprays short ribs or something like that so i'm not doing that today but we're going to take a crack at a couple of dishes today i'm going to read through some super chats here just uh before we get started because this is you know sort of behind the scenes a q a and i'm going to take a look at some of the cues here and give some a's let's see we got a bunch of super chats we have five australian dollars from planet express no question but thank you very much planet express we have five pounds sterling from luke deary then why do you call yourself babish well you know that's that's uh a hotly contested issue uh i m it was my reddit handle um sorry for everybody who's heard this story before i've told it many many times um it was my reddit handle named after a character from the west wing i named the show after my reddit handle because i intended it just to be for the for reddit just a fun little project for reddit and now it's my entire brand and uh identity life is funny taylor it can gave five dollars and said android like you know you are the first person ever to inspire me to cook so far only eggs i'm bad at eggs but i'm trying that's awesome to hear man i'm very very happy to hear that uh that's uh i could play a role in inspiring you to cook and and you know eggs are tricky you know eggs are the um the test the sort of litmus test by which a lot of chefs are it's kind of like their audition um chefs will uh will will audition line cooks by asking them to make a french omelet or asking them to make scrambled eggs and and see how they make various different kinds of eggs and eggs eggs are tricky my advice if you're making scrambled eggs is low heat cook them very slowly keep them moving and you're going to get very soft very silky eggs especially if you add cheese right at the end and just keep at it that's that's great to hear man thank you very much for sharing uh elijah elijah dominguez gave five dollars and said have you thought about trying some sort uh some of the recipes from cooking with jack i don't think i know what cooking with jack is um but i'll look into that and i will let you know um freckled jesus i gave five canadian dollars and said would you consider shokugeki no soma special in the future i've done one from food wars uh and it was a lot of fun no wait did i do one or two i know i did i did the pineapple fried rice uh from from food wars actually i don't think i've done another one since then but i'd be l i'd love to do some more because a lot of interesting dishes on there obviously luisa gentle gave um five pounds sterling uh myself and my partner just married and both love your show sat in bed watching it on our honeymoon ben loves inspiration from your show as well that's lovely to hear uh congratulations um and uh i can't believe you watched my show on your honeymoon but i'm very flattered and uh congrats thank you so much um jacob wally gave five dollars and said hey bud hey jacob aiden holland gave 10 australian dollars and said just wanted to say thank you for your amazing content i got run over and my dog died recently and your videos have really helped me get through some tough times really cathartic to watch you cook uh thank you for the kind words i'm very sorry to hear about that though that's two very terrible things to have to endure i'm very sorry uh you went through that i hope that you're better soon and um as far as losing your dog i'm so sorry i know that's tough and uh you know as as with all things time heals all wounds it's a it's a it's a um it's a uh a stereotype stereotype a trope cultural trope for a reason because it's true and um keep your chin up and uh keep cooking man um tony flamingo i love that name gave five dollars and said hello from alaska would you consider ever doing a college food hacks totally um basics is starting to branch out in some new areas i've got a healthy foods episode coming i just finished shooting it should come out in a couple weeks um and college foods budget foods meal planning those are things that a lot a lot of people have asked for and definitely something we're gonna delve into the next round of filming um thank you very much for the super chat uh a lot elias armando's amanda's i i think i'm sorry if i butchered your name just then gave ten dollars and said what are your recommendations for cooking in apartments i.e searing frying and other smoky dishes p.s bought your cookbook and have been watching since 2017. thank you so much and unfortunately there's no good answer to that question um you just gotta open the windows and um turn on your you know hood vent uh i you know i i lived in i'm very lucky i've got this giant like you know legit uh overhead vent here that really sucks the air out and sucks the smoke out of the room i'm very lucky to have that i know that most places don't have that my last apartment didn't have that obviously and i just unplugged the smoke detectors and opened the windows i do not advise that you do that that is unsafe don't do it because i realized after like four months that i had never plugged them back in so don't do that um and uh unfortunately it's just kind of a fact of life have a big piece of cardboard ready to to um wave air away from the smoke detector that always helps thank you very much for the super chat and good luck um oh boy we gotta let's see we got a lot here uh jake did i lose you or no i'm getting a uh i'm getting another call from an 800 number i don't care um michael hunt uh gave gave 20 and said still looking to throw some dice with you play d for charity sent in an email also just my real name feel free to have a chuckle i was about to say it sounds like you're trying to prank me but to say michael that's that's very funny that's that's a very funny circumstance that you find yourself in um d d for charity that's interesting uh i don't know which email you send it to there's binging with babish gmail and then there's being with baptist gmail but i'll tell my boys to be on the lookout for that and um we'll look into that i've never played d and d before actually i played it once in college and it was fun i didn't fully understand at the time i think i'd be better at it now because i'm a little bit more open-minded and willing to suspend my disbelief and uh doing it for charity that sounds fun let's look into that ten dollars from penny k uh have you ever considered doing a collab with chef john absolutely chef john actually just wrote um an endorsement for my book i'm gonna get down here even though it's kind of awkward i'm not rack focused back to my face because i don't want you guys to have to look at a blurry babish um chef john uh just wrote the an endorsement from my book one of the quotes on the back of the book my book's coming out october 23rd i think and um he uh he wrote a lovely endorsement of the book he was very very sweet guy um and uh i hope to do a collab with him in the future he's very busy uh trying to get a new a new studio set up a new studio kitchen um the fallen banks though gave five euros and said when we get some german dishes as soon as i learn how to cook them i'm not terribly familiar with german dishes i did some spatzle recently but that was uh from from a polish dish not a german dish um not polish what was it was it was a fake country zakovia uh but you know as i assume it's you know it's kind of an eastern european vibe uh black lemonade gave twenty dollars no question but thank you so much for the very generous super chat i really appreciate it uh uh fat apples likewise gave five dollars no question but thank you cooking with cj just gave twenty dollars and said um hey andrew just emailed you or your team about an interview on my channel i'd love to chat with you i'm a huge fan of your brother your awesome brother cheers uh thank you so much for the super chat man um we'll keep an eye out for that email i'll tell them to take a look um keep an eye out for it and uh yeah we'll see what we can do thank you so much uh jack the gun jack the gun gave five canadian dollars and said monkfish stuffed turkey from malcolm in the middle that's one of those ones that i've staunchly refused to do for a long time um because it sounds disgusting uh but a lot of people wanted to see it and i'm hurting to come up with a thanksgiving episode for later this year so you never know burner flores gave five dollars and said hey can i buy a bwb wooden spoon i wanna um i want it for a super fan you have in guatemala uh i don't have those available for sale we're trying to work on merchandise we're trying to get aprons um dish towels and and of gloves like uh like this guy going um we're trying to have those ready by the summer not entirely sure what what the progress is there but uh we're working on it and keep an eye out for bwb merch in the near future liam cunningham gave five pounds sterling and said what's up from scotland i have an episode suggestion the dinner from mrs doubtfire it's spinach linguine and with a prawn shallot cream pan sauce i never paid that close attention to the food in that i remember carrots and like some dip that i remember he was like like spooning it out when he ordered it from the restaurant but uh that sounds that sounds lovely and i'm gonna take another look at that again because any excuse to make pasta alex schmidt gave 10 and said any chance you'd do a keto episode namely bread that's actually you know good um i've not i've never had keto bread that's good so that's a mystery to me as soon as i figure out some good keto recipes i made back when i was dating um my ex she was keto and and i made um i made a pretty good they're called fat head pizza which is unrelated to the big wall stickers uh it's a pizza crust made from i think it's made from mostly mozzarella and some other uh is it like almond flour or something i can't remember but it's not terribly good if it'll scratch your itch if you're trying to eat something that looks like pizza a little bit but you know i'm gonna do some more research into that and i will do some keto recipes once i figure out how to make good ones thank you very much for your super chat um black lemonade is back this time with a question um thank you so much for the super chat when we know about the italy contest i i'm not sure i think the um contest ends it's not a contest by the way legally we can't say that it's um what what is it called jake i can't remember uh i'll also that reminds me i need to introduce my uh team in the other room i've got sawyer jacobs on the mic sorry say hi to the nice folks won't you hey everyone i guess i'd call it a raffle you buy a ticket to get in and uh somebody's picked at random and then the travel begins i think the person who wins you get to schedule it out uh you know and make it work for you yeah it should be the actual trip should be taking place later this year but uh uh we'll we'll see we've got some more super chats here 25 bucks from hunter owens thank you very much for the very generous super chat huge fan og reddit fan here man thank you so much uh watched you when you had below 5000. thank you wow that's uh that's a long time ago you should do more anime foods cowboy bebop for sure also thoughts on cooking extra thick bacon like half a centimeter thick i mean we got some very thick bacon here that we're cooking um uh it's uh it's it's a very thick cut bacon and really the best way to do it is to bake it because with um pan frying oh shh sorry i've had my coffee on the boil over here for a while now and i just i let it it's sitting over here boiling not on the boil i i've had it on the flame here and it's sitting here boiling it's totally burnt now oh well might still be good it's a chemex after all um but uh what was i saying it was oh um yeah baking the bacon that's the best way to do it 375 400 degrees for like 15 to 25 minutes depending on the thickness depending on how hot your oven actually is because ovens vary wildly like that um yeah give it a shot it's baking is the best way to make bacon all around no matter what the thickness except if it's very thin because then sometimes it sticks and it rips up and you know that's probably best for pan frying thank you for the super chat reuben cats gave 20 and said uh cool vibe bro i'm depressed i'm sorry to hear that man i'm i'm i suffer from the depression and i've been seeking help for it for like four years now is one of the most important things you you can do so if you're not getting help for it please do so thank you very much for the super chat bot matrix gave 10 and said can you do anything more with brad at ba whether they blackfist blacklisted you after you stole vinnie love the show your first days on reddit food thank you for sticking with me for so long um uh bon appetit has not blacklisted me brad and i have been talking he's been doing a lot of travel recently i think he's in france right now as we speak uh with his with his wife um and uh uh so you know waiting for his schedule to calm down but you absolutely can expect us to do some collabs uh in the near future because it's too much fun not to um thank you very much for the super chat 20 bucks from zach lefeve um i think i'm saying that right hello andrew i'm bulimic and i'm struggling with my relationship with food i'm a big fan of the culinary arts and your videos have been helping me get back into the kitchen with renewed inspiration and interest thank you thank you so much for the very generous super chat thank you for sharing your story with us uh bulimia is obviously uh a terrible thing to have to deal with i don't know much about it i have not dealt with many people who have gone through it um or or known many people have gone through it and um all i know is that uh just like any any disorder um get the help that you need and uh and and and you know to keep taking it one day at a time i'm very happy that you're in the in the kitchen and cooking again and um to have played any role in helping your relationship with food i'm very very flattered to have done that and uh you know just just keep your chin up and and keep going um thank you so much for the super chat ten dollars from julia frost uh you should do that fish soup from that so raven makes raven feel better when she's sick i've not ever i don't think i've ever seen that so raven so i'm gonna have to look into that uh thank you for the super chat austin drawdy gave ten dollars and said have you done anything with gordon ramsay or done any of his food i did his steak once for the matrix steak i used his um method but no i have not done anything with gordon ramsay i guarantee you'd have seen it by now if i had um but i'd love to one day i'm very i'm just nervous to do it corbin thompson gave 20 bucks and said i like you thank you corbin i like you and thank you for the very generous super chat 25 from david hamilton thank you so much for the super chat uh thanks for your channel it's been a fun distraction and bad times sounds like everybody's going through some stuff uh you know i i i feel you guys i you know i i've suffered from depression and anxiety disorders my entire life and i've only recently by recently i mean like the last four years uh sought help for it and that's the most important thing you can do if you're not seeing somebody to help you through it please find help talk to a doctor talk to somebody who can help you and i hope things get better for you it can get much better luke crane gave ten dollars we gonna see on hot ones at any point or more collabs with sean evans definitely more collabs with sean evans i've lost faith in my ability to get on hot ones because they keep growing at a pace faster than i do i feel like i was kind of close back when i was around 2 million subscribers because they had about a quarter of the subscribership than that they have now but now they have like what they're up to like seven million subscribers or something and they pull down seven five to ten million views in episode depending on who's on so i just don't think i have the chops maybe one day when if i can catch up with them famous fame-wise ten dollars from harrison braun just graduated from high school getting my future together is a little difficult walking me through the wonderful world of cooking has made my recent life much easier and i can't thank you enough that's beautiful thank you so much for sharing that harrison um just you know that's a very very confusing time um uh graduating just just out of high school i certainly didn't have my [ __ ] together i can't i can't say that i really did for another 10 years after where you're at now so you know the fact that you're trying right now and the fact that you're cooking right now you're you're light years ahead of where i was so keep it up and uh thank you for sharing thank you for the super chat um nina m gave ten dollars so happy to make the live are you thinking about getting another tattoo always i just got this one you know my arm is you can see this awkward hairline here uh my arm is is still pretty fresh from that i got a cut here i don't know where that came from um but i just got this i tweeted i was like what impulse tattoo should i get right now and uh the overwhelming uh consensus was tiny whisk so which is funny here let me grab a tiny whisk real quick i thought that this was way bigger when i got it i was like wow that's way bigger than the actual tiny whisk but no the actual tiny whisk is bigger than than the whisk it's like a weird sort of optic not optical illusion but just a it's a brain teaser if you will um thank you very much for the super chat nina uh i'm gonna do a few more questions here and then i think we're gonna try to get into it here ed selby gave ten dollars no question but thank you so much um 32 gave ten dollars and said it would love to see some steve 1989 mre episodes i'd love to see some too because i love steve 1989 mre he's one of my youtube uh heroes and i go to sleep watching him like almost every night he's like my lullaby um connor johnson gave 10 and said there's a phenomenal british animated series on netflix called hilda if you haven't seen that series please do if you have you think there are any dishes from the series you could make i've never seen it and i've never even heard of it so i'm gonna i'm gonna check it out uh thank you there's some something great about doing this show and and chatting with you guys as i learned about so many great uh shows that i might not have otherwise heard of and i've definitely not heard of that so that's exciting i'll check it out thank you so much for the super chat thank you for the suggestion struggers gave five dollars and said guiding tips on getting a job in video production slash effects what's the industry like the industry's pretty cutthroat it's changing rapidly uh you know i would stay away from vfx honestly um because like it's changing so rapidly the software is getting cheaper and cheaper um people are going to different places to get their effects done you know commercials like big budget commercials are working with freelancers in their basement instead of going to like big post-production houses like the one i worked at so it's a rapidly changing industry i would try to find something that's as forward-thinking as possible and try doing stuff yourself like that's what i did and it can really pay off um uh you know if you if you just put your your work out there and put yourself out there good luck and uh keep it up we got ten dollars from lizzy logan my thesis anything can be put into a burrito the problem being soups and stews how would you tackle a soup burrito god i gotta think about that one that is that is tricky um i might have to think about that i'll get back to you i have to think about that very generous 50 dollar super chat from alleriyk99 thank you for providing such a great channel with even more exciting content i'm trying to get into sous vide and wonder what you recommend to start out thank you so much for the very generous super chat i really appreciate it um my sous-vide is this guy right here the anova that's my personal preference is the anova i like immersion circulators like this that's really all you can get nowadays there was something called the sous vide supreme that was like a big almost look like a bread maker but it was it wasn't as accurate this you can put into almost any size container you could put it in your bathtub no i probably couldn't heat the bathtub but you could put it into a big old container or into a pot and it'll it'll heat a large body of water for cooking all different kinds of things and they're like 89 now but there are cheaper ones on on amazon search for sous-vide circulator and and you'll see a bunch of options for less than 50 and they all have like five star reviews i don't know how good they actually are but you know there's plenty of options that's why you know when i did the um sous-vide uh pork pulled pork last week we've got a lot of you know caught some flack for it not being basic enough but souffid is becoming something so accessible it's cheaper than a microwave and it's got i would say as many uses like i i'm just gonna sound snooty but i don't even have a microwave because the one that i have broke and it's huge and i don't have the heart to like deal with it and i just don't use it often enough if you want to melt some butter or something you can do it on the stovetop very gently um uh if you want to make popcorn it's better on the stovetop and it takes the same amount of time uh it sounds snooty and i know i'm sorry i'm not trying to be a microwave elitist uh but you can get a sous vide for less than 50 bucks vacuum sealers are extremely useful and if you don't want to get a vacuum ceiling you can use zip top bags you just gotta put dunk the bag with the meat in it into water and close the lid as it's submerging in the water it'll push all the air out it's it's very accessible now and it's something that i understand not everybody wants to get into but if you're an avid cook if you're if you're if you like to experiment in the kitchen i really think you should get one or um if you know uh give it a shot it's i think it's getting closer and closer to being a basic uh thank you so much alariekay989 thank you for the very generous super chat ahmed alazemi uh gave 20 i love the tattoo and your right arm seems like the x y z axis will you ever get something like it what's your next tattoo going to be don't know what's my next tattoo is going to be if you have any suggestions shout them out um i'd love to get something right here my arms are themed this is all tv and movies and film stuff and then this is all food stuff and i'd love to get something right here between the whisk and this old guy something right here on the outside of my room i'm not sure what it is it can be something about you know yay big so if you have any ideas you know shout them out thank you very much for the super chat uh eli klein hey babish a huge fan of the show for years if you haven't watched tuka and birdie on netflix please watch i'd be really interested to see what a babish crunch would look like that's that new animated show with the two birds right i have to check that out um thank you very much for the super chat i'll look into that allison surgeoner gave five dollars and said i just got into law school so here's my last five dollars before i have to sell my soul it's worth it continue doing something good thank you so much i i'm very flattered that you gave me your last five dollars congratulations on getting into law school uh sawyer in the other room over there is an attorney so you know it's it's a very exciting place to go you can do some really fun exciting things with that obviously and you can make uh plenty of coin greg white gave 25 and said hey i love the show been a fan since the first couple episodes what are your thoughts on you hosting some in-person cooking classes in new york city i've definitely thought about that it's something that i'd love to do there are some dishes that i feel like i can cook extremely confidently that it would be valuable for other people to learn if they don't know how to make them both burgundy on a bunch of different pastas it would be a very beginner's cooker cookery course because i want to have answers for all the questions uh i want to i want to be as much of a resource as possible so that's something i've always been curious about doing especially after teaching those kids how to cook not in the being episode um but in the first being episode at the high school um i really got to like get in there and teach them how to how to how to make how to do some basic technique it was so much fun so definitely something i'm i'm considering and uh you know keep an eye out for it thank you so much for the super chat uh okay guys i'm i'm trying to catch up with all the super chats here god there's so many um okay i think i'm i'm gonna do one more here alex smith gave 20 and said hey babish long time fan inspiring aspiring youtuber your your equipment list has you rocking a mirrorless camera plus an external recorder any benefits of that compared to a camcorder i mean mirrorless cameras biggest benefit is swappable lenses i've got a beautiful cinematic uh cine prime on this on this i mean look at the shallow depth of field here my my hands out of focus uh about six inches from my face um uh you gotta have swappable lenses like it's it's it's going to make a much better aesthetic you can really very uh specifically dictate the way your your video is going to look um and also i'm seeing that on on the monitor i'm seeing that this still looks pretty washed out i just want you guys to know that right now you're seeing the raw footage from the camera which is why it looks a little gray a little washed out um and uh it's because it's pre-color correct because i'm actually shooting today so we can't put the luts on the footage out of the camera like we normally do for live streams so it looks halfway decent because i need to record the raw footage over here because we're actually making an episode speaking of which we should probably get into that i'm very sorry i know that i see there's a lot of super chats that i'm not going to be able to reach today or reach at the moment we can stop and do another q a but anybody who's thinking about giving a super chat right now just hold off until i can sit down and talk to you guys again for now let's get to cooking i've got one more super chat here i'm gonna read zack lindsey gave 15 and said any chance of a collab video with you suck at cooking in the future well you suck at cooking i just got to meet him for the first time i'm not obviously not going to say he wants to remain anonymous which i totally respect so i'm obviously not going to say anything about him but i just met him he came here to my home go check out his instagram he took a video of us together a little bit uh sort of his hands and my body um uh uh and and it's funny so keep an eye out for that i don't know when he's gonna post it but he's like the sweetest guy in the world and we're very excited to do a collaboration we didn't shoot anything while he was here it was just a friendly visit but we're very excited to do a crossover sometime in the near future um thank you so much for the super chat and i just got one more hearing that i'm going to read because it's 40 000 of something clp what's that currency um [Music] wilhelm oslar sorry check okay what which one oh hey uh uh elephant alexandria gaming gave ten dollars greetings from honeywell falls do you have any plans to do a collab with wegmans no this is my favorite one so far uh first off i'm from mendon that's so yeah everybody thinks i'm from rochester i'm really from a suburb called menden which is right next to hunter falls and i went to hfl i went to harley for high school but for um for uh uh middle school and um elementary school i went to hfl so i went to your school uh the greetings from new york city and uh and thanks for holding down the fort while i'm gone uh i would love to do a collab with wegmans we are in touch with their people we're trying to get something going um you know anybody who knows anybody who grew up around wegmans knows that they're really culty and crazy about it so i am no exception i love wegmans i think it is the best grocery store in the world i'm so excited that there's one opening up in brooklyn even though it's completely inaccessible to me it would be such a pain in the ass to get to uh but i will be going there and i'm gonna try to go there for the ribbon cutting like i want to be there as it opens thank you so much for the super chat that's gonna be the last one i'm gonna do for now guys hold off on any more super chats please um i mean obviously give what you want but i'm not gonna be able to answer your questions for a little while right now because um i'm going to start cooking sawyer will keep an eye on the super chats that do come in and we'll try to convey them to me if there are any any burning questions that need to be answered let's get cooking guys for anybody who's just joining us i just want to fill you in this is going to be a live broadcast of my filming next week's episode the the it's always yeah the it's always sunny in philadelphia part two special uh where i'm gonna be making a bunch of dishes from the show i'm only gonna be making three today of the five that i plan on making for the episode so please do tune in for the normal episode next week and uh let's get started i don't know where to start first i know my boys in there are very hungry i've deprived them of lunch because we have macaroni and cheese coming so let's get into that i want to feed them by four o'clock wow okay let's do this wow i'm getting old i guess let me get my coffee going here as some of you may know i am on kind of an extreme diet at the moment uh so normally while i'd be doing these live streams i'd probably be having a um a whiskey or a bourbon of some kind but uh not today i haven't had a drop of alcohol in [Music] 23 days now looks cooler with the a sticking out let's keep that going i haven't had a drink in 23 days now nor have i had any kind of added sugar or anything i i i even when i said i i ate things on on binging i took a bite tasted it and spit it out because i need to adhere to this diet so i can try and slim down a little bit i think i think that's i think something's happening we'll see um all right let's get the super chats out the way here thank you guys so much again for all the super chats i'm very sorry to anybody that i missed um i'll try to get you on the next round i'm very sorry about that there's there was just so many i'm just trying to keep up with them ah oh yeah i burnt that i reheated the this and and it brought it to a boil and it is not um fresh anymore but i need coffee so it tastes like like coffee that i'd make camping um it tastes like it came out of a percolator okay not that there's anything wrong with that let's hydrate a little bit folks that's that's the lesson i want you to take away from all my live streams stay hydrated yes this is coconut lacroix i know that that is a controversial flavor okay uh jake let's head over to the stovetop shall we you ready here we are folks over at the stovetop hopefully i'm going to fill this guy with water over here sorry to step off camera i'm still here i'm just going to keep my hand waving here so y'all know that i haven't abandoned you i'm just filling this this sauce pan with water i'm going to start by doing something a little silly as you guys know the um these in all my episodes i try to make a television accurate version first and we're starting with uh mac's famous mac and cheese um which is uh turns out to be boxed mac and cheese that he put it eventually puts dog meat in but we're gonna skip that part mainly because it's a little bit hard to source here here or anywhere really um and uh we're gonna start with uh the very oh you know what oh my god okay this is gonna be the hardest part of doing this today i need to remember to hit record on these um okay so let's let's let's do that i'm gonna hit record right now all right we're rolling i'm just gonna get my stove lit up here a lot of people don't know why i use a torch to light my stove it's because the pilot light is extraordinarily hot and especially now when it's starting to get warm out it just heats up the whole apartment so this is the only way to do it with matches or a lighter or a torch just because i that's what i generally have handy so uh i'm gonna head over here over back to camera a and i'm just gonna do a little footage here of you know like this is gonna be an episode obviously uh so i'm gonna do it the way that i would normally do it which is probably stand here normally and just be like and we have to make the box version first folks so i got a box of craft blue box here um and uh this is you know i'm not mad at this i like craft blue box i don't care if that makes me i don't know classless but uh i like craft blue box so um i'm going to not be able to eat this though unfortunately i'm gonna make all three i'm gonna try to make all three as quickly as i can so that my boys in the other room sawyer and vinnie i forgot to also say that in the other room we have vinnie vincenzo vincent cross who is the newest addition to the team it's kind of strange saying that because he's been with us for almost six months now but he's in the other room moderating the chat and keeping an eye on the audio levels making sure that everything is groovy uh so vinnie thank you very much for doing that over there he's gonna hear this in about 30 seconds because there's a big old delay for anything um to go into the stream so um what do we got here we're making uh yeah we're making some craft blue box that's the first step is recreating what we saw in the show now the inconsistency here is that on the show it was very clearly you know just classic alien orange mac and cheese uh but the stuff that they were eating was white it was like a white cheddar looking kind of vibe or an alfredo which is confusing and i think it's probably just maybe um the the writers of the prop designers just just sort of rushing through something uh but um so we're going to make the blue box and it's going to be alien orange like this but then i'm also going to make um the good version the babish version of stovetop mac and cheese which i'm going to try out two different methods one from j kenji lopez alt one from america's test kitchen i'm gonna stop rolling on this because we don't need footage of me standing here doing hand gestures uh this is gonna be a little hard to get used to but i i'm gonna be so mad at myself if i forget to roll on on some vital moment but uh yeah trying out uh methods from j kenji lopez all in america's test kitchen which are very quick very easy ways to make stovetop mac and cheese very you know nice creamy without making a roux without making a proper cheese sauce one uses evaporated milk the other one uses straight up milk both of them involve cooking the pasta in very very little water so a lot of starch gets released into the pasta into the water rather and and the it gets very concentrated as the water cooks down and as a result that's going to help you make an emulsified sauce without making a roux it's pretty clever and i've tried one of them and the results were fantastic but it coagulated very quickly meaning i don't know why i'm doing this no i'm not going to salt but well i can salt the water a little bit uh just because there's so much salt in the cheese packet you know i haven't made this in so long i honestly don't remember the recommended instructions cooking instructions need six cups of water four tablespoons of butter four tablespoons of butter jesus christ quarter cup of milk so so we're boiling the water cooking the pasta for seven to eight minutes it's so funny that i have to read the directions on this i just haven't done it i should probably roll on this and make a joke about it so expect to see this uh footage when in the actual episode i'll be like then i'm just gonna read the instructions because i don't remember how to make this uh so boil the water seven minutes uh drain and add the butter and milk and cheese sauce to the pot that's exactly how i remember doing it i wasn't sure if there's a better way like i know annie's mac and cheese which i definitely prefer because they have that alfredo one that's really good they recommend mixing the cheese sauce together with the milk and then adding that to the pasta to prevent clumps so that might be a superior way to make it we'll see i'm going to get my mizon plus ready i guess while we're waiting for this water to boil heading back over to camera a meson plus being four tablespoons of butter i need to be a little conservative with my butter because um i need a whole stick of it for later uh so all right we need four tablespoons of butter got some very nice butter here for for kraft mac and cheese for blue box this is the finest butter that blue box has ever been used with blue box um and yeah i'm just gonna chop this guy up just so it melts a little bit faster four tablespoons of butter is half a stick i'm not rolling on this because this isn't interesting enough yeah i'm just going to cut it into four pieces just so it melts a little bit faster now let's put that into a ram again i suppose just to make it a little classy there we go they must have changed the ratios i remember there being a lot more milk but maybe i'm just i'm just not remembering it correctly uh and then we need a quarter cup of milk so let me grab my quarter cup i don't have a quarter cup handy so we'll just use this guy grab my milk where's my milk there's there you are this is the stuff that's been getting me through the diet right here cashew cream that stuff is worth its weight in gold because you can make so many things with it so many nice creamy sort of approximations of deeply unhealthy foods and you can keep it healthy i made a i made a creamy shrimp pasta last night you can see it if you go to my instagram right now that's the kind of stuff you don't get to see in the show me spilling spilling milk that's the kind of gold that you just don't see in the show um but yeah i made a creamy shrimp pasta that is it's only i believe i think it's just over 400 calories a bowl and it's got almost as much protein as it does carbs and it's extraordinarily healthy um let's see so craft removed all the artificial colors last year when they didn't change the butter and milk ratios that's interesting i just i just spotted that in the chat thank you what was it seth something uh craft seth angel thank you for the very interesting let's see no one with half a life has an instagram really wow i didn't realize that um all right so we got our amusement plus here uh and back over here at the stove station our water is coming to a boil i remember these getting mega mushy after like if you overcooked them by like even 30 seconds so i'm going to set a timer just to make sure that i don't muck it up wow we've already been going for like 45 minutes it's crazy um i'm gonna set a timer for six minutes because i like things a little bit more al dente than most and into the water the water it goes it'd be hilarious if i like severely messed this up but that's why i always get two of everything i have two boxes of this because if i mess it up i don't wanna have to run out to the store for another one so more likely than not i'm just gonna be having an extra box of kraft mac and cheese just kicking around my house until i'm drunk enough to eat it um [Applause] yeah so this is oh god see all right this is what i was worried about i didn't i didn't film that dude i didn't hit roll already i [ __ ] it up that that's on me i i gotta cut in and say hit record hit record ah man it's not your fault at all no that's totally on me um well [ __ ] i think i need to start over don't i uh i mean it's i can remember we can do a poor shot later yeah yeah okay i'll do a poor shot later that's fine um oh that's annoying though okay uh there we go maintain a steady boil and you know there's always things to even with kraft mac and cheese there's always things to be learned um uh you know keep your pasta moving as soon as you dump it in give it a stir because it's most likely to stick to itself when um let me get a real spoon this is better for eating i need like a i need something proper especially for when i add the cheese what should we use here how about another nice spatula i'll do it um yeah pasta is most likely to stick to itself and clump up uh as soon as you dump it in if you dump it in and let it sit there for like 30 seconds you're gonna be you'll be dealing with clumps like that for the rest of your life you don't want that so this is awkward what what's wrong with me um here we go that's that was that was awkward here we go this is the correct tool for the job there we go that feels right all right so just remind me that i need to reshoot the uh kraft mac and cheese i guess that was stupid off to a great start all right while that's uh boiling let's take a look at some comments here we got 5 000 people watching me do this nonsense that's funny um just join the stream what are you making just for anybody who's just joining us at the moment i am making none other than a little bit of craft blue box and why might you ask why you may ask because i'm doing the it's always sunny in philadelphia part 2 special and as you might remember mac's famous mac and cheese turns out to be uh some some store-bought box stuff and uh even though it doesn't look like it when they're eating it looks like it's homemade it looks like it's kempanel or or radigatore when they're eating it but then they open the closet and it's just straight up elbows with the orange cheese so figure you know i'm gonna i'm gonna trust what the show had to say rather than what it had to show and then for the good version for the babish version we're going to make a um a quick stove top from scratch mac and cheese uh that that's going to resemble the stuff from the show a little bit more closely it's going to it's going to be it's going to be whites and it's gonna be uh made with white cheddar wet american and um some radiatory which i think looks a little bit closer to what they're eating in the show radiator is so great for for mac and cheese because it's so full of nooks and crannies that it just it just becomes a vessel for a ton of cheese so you can really go crazy with the sauce because it'll hang on to that sauce so anybody who's just joining us we're doing a live broadcast of my recording next week's episode we thought that'd be a fun change of pace because there's nothing to stream for basics at the moment there was cheese dips but that's a little bit boring that was a really basic episode it really just involved you know melting cheese in different shapes and we thought this would be a little bit more fun we're doing some q a we're doing some look behind the scenes here we have um how much longer on this pasta boil here we have a minute and 27 seconds left on our pasta boil i'm going to give it another stir i love that i'm narrating making craft blue box that's so funny like normally i'm doing this in the privacy of my own home with nobody watching and i'm just like this is going to be silly but now 5000 people people are watching me make this this this boxed mac and cheese i mean i haven't had this stuff in ages but i can't i'm not allowed to eat it right now just not allowed and um i i if i could i would i would absolutely eat this anybody who's above craft blue bucks is is out of their minds um nobody's above craft blue box and i'm not sponsored by craft i'm just i grew up on that stuff so did you okay so did you unless you had some real weird hippie parents that only let you eat real food and then later on we're gonna make uh grilled frank and um the caribbean paradise which is a cocktail that we never see and is never truly described all we have to go on is max description which is that it's better than busting a nut sorry but that's what he said this is a documentary okay this is just the facts we're just reporting the facts and um um why am i drinking this coconut seltzer with this coffee it's a real weird combination there's my timer and all right so let's head on over here as per my diet i cannot eat some of this stuff but if i just sample one of these guys just to check its doneness huh a little al dente perfect i'm gonna go ahead and drain this excuse me for a moment folks i'm just stepping just off camera to relieve this pasta of its water and i'm going to try to retain a little bit of the pasta water because a lot of good starch in that it's probably going to help get out of here probably going to help the sauce emulsify not that it matters why am i paying so much attention to this four tablespoon oh oh no no i'm gonna do i'm gonna i'm gonna do this all again doesn't matter i'm gonna do it all again um so four tablespoons of butter in this thing that's insane uh and a quarter cup of milk there we go and the cheese packet where's the cheese packet what do i do with it there it is and the titular ingredient the quote-unquote cheese look at that orange oh my god it looks like it's alien it's not real i mean literally it's not real um all right so now just mix vigorously i guess just break up this butter so it melts a little bit more easily i'm just gonna mix it aren't you guys glad you know how to do this now binging with babish always has been always will be a utility a place to go to learn and acquire new skills like how to properly make kraft mac and cheese it's working surprisingly well i thought there was going to be a lot of there's still some clumps in there but let's keep stirring it's working surprisingly well because i thought there'd be cheese clumps that's why i like annie's method of pre-mixing the the cheese dust with the milk and i'm just stirring the heck out of this just to get it nice and creamy it's very bubbly i don't know if that's intended or if that'll go away because that's not a great look all right i am going to have one button god i really shouldn't but i'm gonna have one bite of this just for camera i could always spit it out and i'm not for anybody who's just joining i'm not spitting it out because it's gross i love craft blue box i'm spitting it out because i'm on a diet and i shouldn't be eating stuff like this okay heading back over to camera a and i am going to roll on this just so i don't have to serve it up again i'll just cook it again because i have one more box all right there's the bowl and service please i can't believe i used to eat an entire box of this stuff like how am i alive when i was a kid i would house like two of these things how am i still standing i think this would honestly send me not to the hospital but i think i'd feel shitty for like a few days uh if i did that right now i'm not built for this anymore okay all right force for real there we go dishwasher time okay fork uh blue blocks huh the bubbles went away that's nice it's looking righteous i used to undercook this by about five minutes because i wanted to be it to be crunchy because i was a weird kid all right blue box here we go it's perfect it's a perfect food all right i can't eat any more of that unfortunately blue box all right stop rolling boom blue box done let's do some real stuff i know you guys are starving in there do you want any of this uh yeah i think we'll take a couple bites of that all right it's here when you want it i'm gonna put it on the bar okay and i'll put another fork in there hang onto your forks because we're we're limited right now so okay let's see oh i can't oh god i really wish i could eat more that i'm going to really want to eat the stuff that i'm about to make though which is some quick easy stovetop mac and cheese i'm going to start with the america's test kitchen version um and i can't decide if i want to use this orecchiette or chiety sorry i know i've been i've been saying that wrong my entire life and i'm still adjusting to getting it right i can't decide i might be saying it wrong right now i hope not uh i can't decide if i want to use the orecchiette or if i want to use this radiator i think this is closer to what it looked like they were eating on the show this i just like because when i think mac and cheese i think shells and orchietti is like grown-up shells kind of but let's let's try to be a little show accurate as long as we're making the good version and i mean this is going to be really good i don't see any any problems happening here now this all right so i am going to record this i'm going to remember to roll on this for once in my stupid life um sorry it's loud get a bowl for measuring here it's uh this this recipe is weight dependent you do have to weigh it because you need a specific amount of water and a specific amount of pasta to get the starch right to multiply the sauce so i need eight ounces not grams come on i need eight ounces of pasta i don't know oh it's not gonna be enough for two rounds here eight ounces on the nose get that out of here okay eight ounces of pasta let's do all of our mison plus that's always a good idea and then i'll line it up here that's something i like doing on the show i like getting all the ingredients out lining them up and pointing them out we need a cup of milk yada yada yada yada yada i'm really tired today name it i mean you better be able to name that all right one cup of milk one cup of milk has been positively identified and measured all right we got one cup of milk and we need a it calls for a half teaspoon of dijon mustard i'm going to go powdered mustard now i'll do the real thing that's fine i don't need to experiment this early on in the game there's a half a teaspoon yes yeah half a teaspoon so i'll just open this up and get the teaspoon in there so it's just ready to go give this a little mix because mustard always gets gross when you let it sit for a little while there we go mustard small pinch cayenne pepper so like my man chef john i got some cayenne pepper here that guy loves cayenne pepper um then we need all right we need four ounces each of american and extra sharp cheddar so i need to shred those and we also need panko breadcrumbs i'm not going to measure this it asks for a third of a cup i'm just going to eyeball it because why not um you know that's about a third of a cup maybe half a cup but it's okay what do you what am i gonna do make too many breadcrumbs is that gonna be the worst thing in the world i don't think so all right and i need some butter in which to toast the bread crumbs they suggest toasting them in olive oil but i really prefer butter for bread crumbs i think it's just going to be better i mean they know better than i do they're a bunch of stone cold pros out there but like you know cooking is about making things your own it's about doing things the way you want to do them sometimes and in this case when it comes to frying up panko breadcrumbs i'd rather do it my way i'm running out of room for stuff here let's let's start stacking things i guess um i don't know what else we need we need the cheese so let me grab my cheese grater and we need um four ounces of each cheese they recommend using half american and half cheddar because american cheese has a ton of great emulsifying properties which are going to help the cheese sauce stay creamy and smooth and it's going to prevent it from it's going to prevent it from from coagulating it's going to prevent it from breaking and separating into the into oils so i have deli uh white american here you gotta go deli you cannot go with um with pre-shredded of any kind of any cheese uh and you cannot go with singles is what i meant to say you can't go with singles because those aren't even really made with cheese they're made mostly with vegetable vegetable oil and we need to have these separate so i'm going to start with the american and uh zero this out i need four ounces worth of this stuff and you know people people scoff at american cheese but this stuff is great like it really um god i really want to reinvent the cheese grater there's no good way to grate cheese with one of these things if you can't press it down into the bowl and i can't do that because i'm weighing stuff right now so i'm just gonna do my best here to shred out four ounces we're at two ounces now i need double that yeah american cheese it's really it's the the flavor is inoffensive so if you complement it with um if you complement it with good cheese like you know sharp cheddar like we're gonna do it's gonna taste great and it's gonna have some of those you know stove top mac and cheese properties which is really what we're after here we're trying to make a quick mac and cheese that's homemade but is you know stove top mac and cheese it's it's it's creamy and it's it's uh it's gooey and not not you know not too fancy it's just it's something nice you know all right so there's our american cheese put that back into the fridge i don't know why they gave it to us in aluminum foil but they did uh and now i need one more bowl for the chadar i'm putting a different kind of bowl because i don't want to mix them up because they look very very similar so i've got some nice sharp cheddar here not that nice but like you don't want it super sharp either like this is sharp but you don't want like extra sharp you don't want super aged because you still need something that's going to melt okay in this context so i'm just going to shred out four ounces worth of this junk oh then he just made a noise what was that uh we got a super chat about miss doubtfire oh another mrs doubtfire super chat that's fun is it uh the same meal they're requesting the same one as before oh wow uh they're requesting food for mrs doubtfire and they're doing it within a hundred dollar super whoa thank you so much who is it what's the username it's in and out we've seen you before thanks so much for coming back in and out thank you so much for the incredibly generous super chat and uh you know i will obviously rewatch mrs doubtfire i'm always down to re-watch mrs doubtfire um to revisit that scene and see if there's anything that uh you know people might want to see recreated clearly there is there's some heavy interest in mrs talfire in the chat today oh my god why is this taking so long see these cheese graters are not designed to be i need a handheld grater and i only have fine ones i only have microplanes and that's too it's too fine for what we're doing here we want something that isn't gonna melt that quickly okay almost there and four ounces there we go all right get ready i can't get rid of this just yet because i'm gonna need it all right so we got oh there we go there's that cheese hit record and there's that cheese what's up hit record i've been recording this whole time but thank you um all right that's kind of disorganized looking you guys know me i like i like symmetry i like having thing all right so we should probably put this in the center because it's the biggest there we go that's that's the answer it's a matter of how to get oh you know what cheese on each side that's the way to do it that's the that's the that's the college way what and then uh bread and bread crumbs that's looking pretty nice and symmetrical table's a mess but whatever so in the episode in the actual episode i would probably do something like all right so to make our stovetop mat there's cheese in my beard how did that happen um to make our stovetop mac and cheese what we're gonna need is four ounces of sharp cheddar four ounces of american eight ounces of pasta one cup of milk and then i'm gonna make a topping of them and then that's literally what i do when i when i shoot this stuff i just sort of mumble the amount of time that it's gonna take to to do something okay um i think that's everything oh and a little bit of um romano they call for parmesan i think romano is gonna be just as good and i happen to have a tub of freshly grated romano right here so that's a little bit of grating that i don't have to do which i'm always enthusiastic for i really don't trust west side market okay what's up we got another 100 super chat geez louise hey folks thank you so much what do we got here this is from reid k asking for bison liver from the revenant that's pretty cool yeah absolutely sorry my laptop is screwing up right now oh my god my laptop is totally caked right now um uh uh that was raw bison liver dude that was that he was eating that raw uh so i really really appreciate the very generous super chat thank you so much i don't know if i'm gonna do that because that's that's a lot that is a lot and i don't know if i have it in me to uh eat raw bison liver um but i'll do anything for the views you guys know that i'm getting this entry i have some dignity a little bit left i can't stand this cheese sitting here so i'm just gonna i'm just gonna wipe this off yeah you guys are so used to the breakneck pace of the of the real show i'm sure that this is a bit uh a bit boring but um this is the process this is how we do it that's how the sausage is made there we go that's looking a little a little cleaner a little tidier uh we just want to eat it in the side a little bit make sure everybody's visible and a little bit of romano there is it raining outside what's that noise yeah it's raining outside oh my gracious it's raining outside folks that's right that's it's raining good do you want to do your points again do my what do your pointing now that the table is clean of detritus yeah i just my laptop is screwed up i can't i can't select anything it thinks that i'm right clicking right now okay screw it um okay all right so i'm going to point again so you know if this were the show i'd probably be doing something like so to make our stove top macaroni and cheese we're going to need eight ounces of pasta i'm going with radiatory four ounces of sharp cheddar four ounces of white american one cup of milk three third of a cup of bread crumbs two tablespoons of butter half a teaspoon of mustard pinch of cayenne and a little bit of romano cheese uh and so yeah we got the pointing done there and now let's head on over to the stove top where i need to get some water boiling again something i should have had going this entire time dude it is coming down out there i don't know why every time it rains i i remark on how hard it's raining i it's just something with me i i'm always just mystified by it uh oh i need to be measuring this out i need to measure the water so that's actually a step that i want to show over here uh how much water one and a half cups of water and a cup of milk okay so all right all right so that's that's a little tricky what we're going to do is i'm measuring out a cup and a half of water right now i'm going to remember to hit record on the stovetop recorder try to get into the habit of doing this and into this pot goes let me get this guy nice and centered get that good good and centered there we go into this pot goes one and a half cups of water and one cup of milk i'm going to stream across there cool and then we're going to bring this up to a simmer so i'm gonna light this guy yeah no i've been recording but don't worry that's getting up to a boil so this needs to come up to a simmer and then we're going to add the radiator which i'm a little nervous about because it looks like there's too much to cook in this liquid they were using shells in the recipe and perhaps eight ounces of shells takes up less volume than eight ounces of radiatory so i guess we'll see i'm very curious though i'm curious to see how this is going to work out the idea is that we're going to cook it in a very small amount of water and milk and that's going to make the cooking liquid very very starchy it's going to it's gonna get absorbed by the pasta and it's gonna it's going to evaporate and what's left is gonna be very thick and starchy and then with the addition of the cheese it's just gonna emulsify into a sauce without having to make a roux so this needs to come up to a simmer so we'll we'll get it there and then i've got the american cheese over here oh something we can do in the meantime while it's going is i'm gonna toast up some bread crumbs so i've got a non-stick pan here with two tablespoons of butter it's probably too much but i mean what am i saying too much butter is that a thing so i'm going to put this over medium heat get that butter nice and melted let the foaming subside and then we're going to toast up the panko bread crumbs i think that's way too much butter i'm actually going to take this out um i think that's too much butter for that amount of bread crumbs we'll see i mean who am i kidding it's probably fine what's what's the butter situation what do they call it for they call for a tablespoon of olive oil so a tablespoon of butter would probably do it just fine so i don't want this browning obviously so we're just going to preheat the pan get this melted and let the foaming subside for the most part man it gets hot in here i can't turn on the ac though it's too noisy but uh once the stove gets going man the stove this stove spits and knows how to put out some btus so thank you so much again i'm sorry i can't see the super chats because my laptop is freaking out but um uh thank you so much again to two very very generous super chat uh folks really appreciate it and uh oh geez oh how do i get rid of this i got a waveform up now oh my god this is a disaster there waveform's gone okay thank you guys so much for the extremely generous super chats so this this is a very hot stove it'll burn this butter without even thinking about it i'm just waiting for the foaming to go down a little bit i want this to just be like liquid butter which shouldn't take too long there's a very very slim amount of time in there that you gotta you gotta dump in the bread crumbs for it to browns or anything like that so that's about there i'm gonna toss in the bread crumbs now that actually looks like the perfect amount of butter so one tablespoon of butter i'm always learning things you guys know that like binging with babish basics without us there as much learning opportunities for me as they are for you guys uh this is just starting to simmer now so don't worry camera's rolling um so i'm gonna add the pasta let's see how this goes okay yeah it's i don't feel great about it but i guess we'll see what happens here i need uh i need something to stir with what am i gonna use what's daddy gonna use i guess i'll use this and uh just try to get this down into the liquid as much as possible this is not ideal i guess we'll see here um this might not be a good shape for this cooking method in fact i'm starting to feel pretty sure that it isn't but this is the kind of stuff that i do that you don't see in the final cut you know there's always a lot of experimentation there's a lot of figuring stuff out uh this needs to be tossed around a bit so let's get a spatula going that's what we'll do it's not letting me toss it yet i really want to be tossing these bread crumbs but at first they stick the pan so we're just gonna loosen them up a little bit and then there we go look at that those are getting nice and toasted up beautiful okay um and i'm just gonna have to keep stirring this i guess to make sure that everybody gets enough time in the bath because uh yeah these are not submerged i think the uric yet eric yeti is going to be a um the arc yeti is going to be a better option here it's not going to be a show accurate but you know who cares at this point like we really was trying to be that show accurate when we're when we're making a rendition of stovetop mac and cheese i don't think so mac's famous mac and cheese i don't think so yeah so i'm just gonna i'm gonna let this i'm gonna stir this every two or three minutes here there we go we're getting those nice and brown beautiful i just i like the way bread crumbs look and smell and taste uh much better when they're toasted in butter instead of oil like they they just have a lighter kind of more golden hue to them and um i know you can't see that right now because you guys are looking at the raw footage i'm just going to try to stir this every couple minutes here not a couple minutes every couple seconds apparently um yeah i want this to all get cooked obviously i wonder if i should put a lid on it but no i want the evaporation it's just if i put a lid on it at least the ones that aren't submerged would be getting steamed all right well you know this that's what this is for this is this is an experiment we'll see how this works all right and we got some beautiful looking bread crumbs here i'm just going to let those go another 15 or 20 seconds longer obviously don't want to burn them when you toast breadcrumbs in a pan like this you need to take them out of the pan immediately uh when they're done because they will uh they will burn from the residual heat of the pan you don't want that an idea so all right those are looking good wow and i'm just going to hit these you know always a good idea to season stuff i'm just going to hit those little bit of salt a little bit of pepper you know try to season every elements of your dish that way you know you don't have bland bites mixing in with flavorful bites everything's flavorful everything is evenly evenly tasty and this seems like it might work actually i've the pasta all feels the same i mean it's hard to tell obviously but i don't feel like super crunchy ones and super soft ones i'm just hoping that it doesn't start to break apart from being mixed so much but okay yeah oh those are looking perfect so i'm gonna take this off the heat i'm gonna bring it back over to the prep station here we go and i'm going to dump these into the bowl like so and i'm going to oh gosh okay all right just caught just caught myself gotta roll the camera very close could have been a disaster let me clear out some of this junk that romano cheese that smells fine i hope there's not like white mold on it that i just can't see that'd be bad get all this crap out of here mustard get out of here get out of the shot you got a shot there we go see this is the way i like things nice and clear you guys think that my kitchen is so clean and organized it's not it's just clean in this little realm of visibility oh jesus i didn't roll again hang on that's incredible here we go record and crumbs in done and now i'm going to add this romano cheese here that's just going to amp up the flavor of these guys a little bit i'm going to toss them they're hot so you know only do this if you have fingers of steel like mine who is a hot i don't really have fingers of steel real chefs have fingers of steel i am not a real chef i'm my own cook as i learned when i um i mean i always knew that but like i recently uh i got to hang out at floyd cardoza's restaurant and uh he is an amazing chef amazing purveyor of indian cuisine and he um he was showing me his tandoori ovens he has uh you know traditional tandoori ovens and um i put my hand near the oven this is stupid i put i put my hand right near the oven and um and uh i i like just over top like this like if this was the oven this is where i put my hand and it singed all the hair off my hand and i was like and he just reaches inside and grabs something out i'm like wow i am not a real chef i mean i already knew that but there's proof all right pasta still has a ways to go i'm a little nervous because it's starting to break up some of these pieces are starting to break up a little bit so i'm thinking this is probably gonna be a job for the for the auriculi but we'll see you know this might all be perfectly cooked in a few minutes without breaking up too much i'm gonna put that in there just uh no that's that's a dumb idea don't do that oh stop rolling over here we got a couple pretty nice uh super chats waiting for you okay um i'm gonna see if my computer wants to work with me now isn't wrong with this is it because it's wet hang on give me one second are they going anywhere are they are they gonna disappear okay give me one sec i'm just gonna wipe this off there we go we're back in business i must have had some sticky stuff that some food wow all right so there's those 200 ones thank you again in and out and reid k thank you so much we got 50 from isaac bowman uh isaac baiman sorry he told me exactly how to how to pronounce it isaac bayman high babish love the show any thoughts on doing a vegan episode sometime either basics or binging absolutely i i don't know if i'm going to do a specifically a vegan episode just because a lot of episodes are already vegan like they just are naturally and i think that's the best form of vegan food i i i've always enjoyed vegan vegan food the most when it's not trying to be meat when it's not trying to be anything else it's just vegan and um you know just happens to be vegan like like pasta eyelio vegan amazing amazing dish all right let me try this again see how this is doing um but you know obviously i know people have all kinds of dietary concerns out there so i'd love to address as many as i possibly can and vegan is an excellent option thank you very much for the super chat it just needs like two more minutes it's very close i obviously want it pretty al dente it's not quite there i'm so worried that it's gonna start breaking up some of the pieces are breaking up a little bit most of these are still intact the the cooking water is practically reduced down into a sauce i'd love to show you that let me grab a grab an oven mitt here there we go so yeah the cooking liquid is pretty much gone and it's almost entirely coating the pasta there's virtually nothing on the bottom of the pan let me get that in focus there we go and uh that's that's exactly what you want you want the pasta to absorb almost all the water and it's all getting coated in a ton of starch it's just going to make the um the emulsification of the cheese a lot easier um i need to really turn the heat down now because we're about to start adding the cheese and stuff uh i'll get to these other super chats in a moment's um 20 from jacob jacob heflin you should make chocolate chip meatballs with a pancake plate from american dad that sounds crazy but i'll check it out thank you um thank you for the super chat thank you for the idea i'll look into that um i really shouldn't be eating all this pasta but i needed to test it's done this and i don't want to spit it out live on camera that'd be embarrassing here here's a broken up one oh that's almost perfect so now the next step i believe is to dump the american in there along with the um [Music] along with the dijon mustard cayenne pepper yeah okay so let's get our american cheese in there that's this guy i'm rolling over here i'm going to dump in the american cheese get all that in there okay dump it in the american cheese and um half a teaspoon of dijon mustard there we go dijon mustard american cheese is i'm sorry dijon mustard in mac and cheese is always a great idea it just enhances the cheesiness it doesn't like make it mustardy it just makes it taste more cheesy and especially now when we're we're dealing with some not terribly flavorful cheese that's a vital vital addition so now i'm just mixing this up until the uh it's still on the heat we're still doing this on the heat the american is melting beautifully oh this is gorgeous oh yeah this is [ __ ] perfect i'm sorry for swearing um that's the reality that is the sick reality of the show okay the pasta is starting to break up just a little bit so i'm going to chill out and what i'm going to do now is kill the heat let's get oh it's hot um let's kill the heat let's get this nice and centered again got to have everything centered on bwb and we're adding the uh sharp cheddar here i'm just going to fold that in a little bit i'm gonna kill the heat i'm gonna fold it in i know i've got all kinds of spoons and mixing utensils here i'm mixing and matching i just want to get that just let it get to know each other not trying to melt at all just trying to incorporate it and uh now we're gonna lit it up and let it sit for like three minutes and during that time it's gonna finish melting and uh it's gonna melt a little bit more gently and it's not to break up the pasta too much i think this might just work you guys are about to have some mac and cheese to eat with your with your mouths in a minute okay and now let me prep the home station here make sure everybody's where they need to be get the mustard out of here oh i didn't add the cayenne shoot it's not too late it's a little bit of cayenne i'm gonna have to mix this once all the cheese is melted a little bit a little pinch just a pinch okay and i believe that's it i think that's all there is to it it's like the easiest mac and cheese in the world so let me get another bowl going here you guys know how i always have the the plating right at the end and i'm just going to get that nice and centered nice and nice and we're letting this sit for i think it's like three minutes yeah let it stand for five minutes so we're letting that stand for five minutes until the cheddar is all melted and that's gonna help it you know join the sauce a little bit more a little bit less dramatically it's not gonna be as uh because if you hit cheddar with too much heat too fast i believe it's gonna expel more oil and we don't want that um yeah i think this is going to be absolutely fabulous i'm going to allow myself one bite of it because i want to be able to you know say honestly if it's part of the clean play club or not i can't actually induct it into the clean plate club but my boys in the other room can so not to worry let me grab another fork here just because i'm going to need it there we go got my fork it's so funny how like you know this looks like a perfectly clean kitchen right it looks like everything's organized and cleaned and put away it's just like a half moon of detritus around just like dirty stuff and and ingredients and all the ingredients are over here all the dirty dishes are over here it's it's it's it's very chaotic [Music] i go where i must [Music] thick drives the rain and [Music] the true word of welcome was spoken in the door dear days of old with the faces in the far light kind forks of old you come again no more home was home then my dear full of kindly faces home was home then my dear happy for the child fire and the windows bright glittered on the moon [Music] in the wild now [Music] [Music] we had a battery die in my mic pack here uh and i'm sorry about any any screeching or squealing that might have happened we are always learning in this in this process we are always uh learning and adapting and growing as people and as friends so thank you for sticking with us appreciate it we lost about 300 people we lost about 300 people from that so i don't blame you guys that's cool we just hit you with a pretty good screech okay this mac and cheese is done i'm going to go back over to the stovetop and give it one last toss before uh before we uh hit the boohoo button are they still going oh my god this looks amazing this looks incredible oh look oh my god look at that dude look at the cheese stretchiness oh my god this looks amazing oh my god i really wish i could eat this holy [ __ ] oh my god this is awesome oh dude look at that i'm never making mac and cheese the old-fashioned way again this is perfect okay and heading back over to rolling on camera a and i'm heading back over here to plate up i'm just gonna dump a whole lot in there oh my god look at that wow that is beautiful mac and cheese and it was so easy okay there's some mac and cheese it looks just like the one in the in the show like it's it's got that kind of you know all over the place texture i'm gonna make sure focus is good here something i have to do time to time and lastly we're topping it up with some of our romano panko breadcrumbs which is just gonna just gonna really set this off this is optional obviously but like i'm willing to bet that it is worth your time and effort and i'm gonna have i'm allow myself one bite of this oh look at that i mean that's perfect i can't have any more than that i'm not allowed probably in the episode i'm going to say this enter the clean play club in the other room or you know i'd have one more bite that is some that is perfect it's perfect all right i can't have any more of it i can't so jake this is uh here for you on the bar actually actually do you guys both want to come in here and do that taste testing we were talking about all right bring your forks please this is like a revolutionary stovetop mac and cheese recipe it's so good all right so my boys are coming to rescue me from having to eat all this i'm gonna throw a couple more bread crumbs on there all right come on in fellas dig in this is sawyer and vinnie uh my de facto tas detectors taste taste testers it's so easy all right now take it with you into the other room walk out with the bowl if you would that's perfect that's gonna that's gonna play very well okay all right we got mac and cheese done i still have the other method that i want to try but i just realized i'm short on cheddar i don't have enough cheddar for that method for jake energy's method so i'm going to save that for another day we have other stuff that we can work on right now i think the other two things i'm going to do today are start curing the bacon which should be a little fun and then make cocktail and then if we got the energy we do the grilled frank but i'd really love to research you know how am i going to do the good version of that was the good version of a of a pancake fried and butter stuffed with three different kinds of meat and jelly like what is the what is the what is the gourmand version of that i don't know so i'm gonna i'm gonna research that uh i'm gonna take a look at a couple super chats take a little break here um big mac 1997 gave 10 and said hey what was your mom like what what uh what did she cook for you when you were younger she taught me how to bake uh chocolate chip cookies uh she taught me how to make my own ramen that was like one of the first things not like good ramen not like the real ramen packet ramen you know marooch and ramen and uh she she taught me how to you know i was i was like five or whatever and i had never cooked anything and uh and and she taught me um you know just how to boil the water how to add the seasoning packet just the the basics like this is this is how you cook and um because she died when i was 11 so i was i was very young for most of the time that she could have taught me anything and um but she taught me the basics and she taught me how to make chocolate chip cookies and whenever it was snowing out she would go outside and get a cool whip tub because she would save all those and use them for storing food so an empty cool whipped cup and she'd scoop up a tub full of snow and pour maple syrup over it and we would just eat that for dessert it was amazing um thank you for your super chat and as usual my here i'm going to refresh this because as usual my laptop is not cooperating um gee whiz what's going on here why isn't this working what's wrong with my all right uh my my laptop is i can see some here but i can't i can't click on the super chats what is going on all right what's hold on what what's happening i'm going to try and send you a link so that you can just see them all in one window that's a great idea thank you um anyway while sarah's doing that i'll check out the super super chats as soon as i can uh this was a wildly successful recipe for mac and cheese super easy way to make it super quickly no ruse you know ruse can be very intimidating for for newcomers to the kitchen and this was very foolproof this was very easy and very quick uh even with the wrong pasta even with the rounded radiatory i'm gonna have one more bite i'm sorry i'm sorry diet oh it's great mustard really makes it too like the mustard gives back some of the complexity that we're missing with the american cheese um but yeah even with the wrong kind of pasta with radiatory if you if you stop uh if you add the cheese right when the pasta is just a little al dente it's going to keep cooking while the cheese melts and it's going to soften up a little bit more right now the pasta is cooked perfectly like it is just right it's not too soft it's not too al dente um but yeah let's see here check your notes i sent the link in your notes i can't click on anything it's not even it's not even the link hang on i think it's my mouse pad i'm gonna give it another wipe down real quick that mouse pad you know mouse tracking area why is it giving me such a hard time let's try that okay yeah okay all right is this gonna work now there we go we're back in business sorry jake thank you uh it looks like the uh stream froze jake oh maybe not maybe it was just my laptop my laptop's a mess okay it's been too close to the cooking for too long like it's always hanging out right here it's getting food splatter all over it i'm sure i've ruined it reid k gave twenty dollars and said andy milinakis recommended the dishes from [Music] miyazaki's spirited away also oh i i've never even said his first name before i didn't realize that was his first name miyazaki's spirited way please also make a video on how to grow fish without it sticking um happily i will do that and uh i definitely want to do something from spirited away it's all very advanced cookery we just got a hundred dollar uh snap um snapchat we just got a hundred dollar super chat from in and out in and out you've dropped 200 bucks today thank you so much um seeing as how your louis ck fried chicken was only a couple minutes long ever thought of doing a red redo version redux redo uh absolutely i've i would love to re to explore uh fried chicken again especially given um well anyway um uh i would love to take another look at fried chicken i'm just trying to decide the best medium i'd love to do nashville hot chicken or something like that some variation on fried chicken why does this 800 number keep keep calling me keep saying it's apple support it's not apple support go away [Music] but yeah no expect me to take another look at fried chicken maybe even a basics maybe i'll do a basics fried chicken because there's battered fried chicken there's breaded there's you know there's all different kinds of stuff you can do you can do um buttermilk marinades you can do all kinds of stuff so i'd love to do that again thank you so much for your generosity thank you for the super chat connor scott gave five dollars and said hi dad hi son uh tinsel gave five dollars and said hello from north greece new york i moved here from buffalo and i love love love rochester that's music to my ears music to both mai and sawyer's ears uh we are rochesterians for anybody who hasn't figured that out yet because that's all we talk about um and uh i i haven't been in north greece since i played you guys in soccer in middle school but i have fond memories of the pizza and the soccer fields um so glad you're enjoying it and uh enjoy enjoy the 585 twice as much for us because we because we we can't be there right now but we'd love to enjoy it with you chris w gave five australian dollars and said hi from australia would you do some traditional aussie food i honestly don't know what traditional aussie food is um i i've gone to some australian rest i've never been to australia i've gone to some australian restaurants here in the city i know that potato wedges are a big thing uh they all have um kangaroo steaks and stuff but i don't know if that's like traditional aussie cuisine i would assume it is because it's it's it's so widely available like you know kangaroos over there i've heard are like deer here they're everywhere um so uh uh i i would love to look into more what is traditional aussie food and how can i best uh share it on my show i would love to do that so thank you for the super chat thank you for the idea five canadian dollars from cheese cheese uh is it possible that milk steak is just a brick of cheese that's my favorite theory is that charlie doesn't know what to call cheese so he calls it a milk stick it's very funny idea i hope that's the case but too late too late now nick allen gave five dollars today is the 25th anniversary of all good things airing in the first star star trek picard teaser dropped today i didn't know that we need to stop the live stream right now i need to go watch that um i didn't know that that dropped i have to watch that and that's a great idea i should try to find something to do from star trek the only problem is that most of it is fantastical food like um like klingon is something that people ask for the most which is just a bowl of worms and i'm not doing that um but i i'll take a look at that especially now that the teaser's out i definitely want to try to jump on that fifty dollars from read k read kay you're back thank you so much for your incredible generosity today seriously though that bison liver from the revenant is a gold mine i'm thinking pate has an option to make it better i'd be very happy to try that problem is i've looked into it very hard to find bison liver i'm sure i could find a purveyor of bison meat some place where they farm bison and get the liver but like so far i've had very little luck finding it um and the the scary thing is that i always do you know accurate recreations of foods from movies and television and to be accurate i have to eat it raw like leo did and i'm very scared to eat raw bison liver it sounds like a very unpleasant experience um and i'm not trying to get an oscar like mama and leo so but i i i think that people would definitely that would definitely get the clicks so i'm gonna look into it thank you again for the very generous super chat and the very repulsive idea but um yeah but bison liver pate sounds like it could be good dr rose26 love your videos major pollo a la plancha it was delicious suggestion for a future episode meatloaf from the rocky horror picture show or the human meat substitute from fallout new vegas all right i'll take a look into that i haven't seen rocky horror picture show in so long i have to watch that again william powell william powell gave 499 pounds sterling hey andy please make the turkey ass from norbit it is his favorite part of the turkey after all i have to look into that i've never seen norbert and i've never heard of a turkey ass but i'm going to take a look at it we have 10 from big fella you should do some kind of type of juicy lucy if you know what that is i do know what that is i recently was on an episode of the burger show where george moats showed us how to make a true blue juicy lucy and it's one of my favorite burgers i've only ever been to minneapolis once and it was it was it's incredible i love it you see lucy so i'll definitely look into that isaac uh oh god bayman baiman not bowman baiman you told me how to say it right in the other one isaac bayman just gave another 50 what diet do you want whole30 paleo keto etc done those in the past and felt great i hope you're feeling good as well i'm actually not on a specific plan like that um i'm working with my trainer my trainer friend chris who you guys he was in a recent episode he was in the good morning burger he came in and ate the good morning burger for me and i've been working with him oh sorry thank you okay there we go um so i've been working with chris and uh he uh uh basically just put me on this macronutrient diet where i just try to eat as many whole and you know familiar foods as possible nothing processed no added sugar and the macronutrients that i try to hit are 125 grams of carbs 150 to 200 grams of protein depending on how much i'm working out that particular day and uh 50 grams of fat that i can add to if i need to make up the calories because i need to hit at least 1800 calories uh and up to 2000 um depending again on the workload that day because i am working out six times a week so he just put me on this macronutrient diet it's not it's not gluten free it's not carb free it's not whole foods only i can drink coffee i can you know it's it's not it's not one of these um you know guidelined diets it's just like you need this amount of nutrients here you need this amount of nutrients here here here and uh just try to stick to those macros and so i've been um trying to um come up with all the kinds of recipes that fit into that into that um that mold because i think it's a great way for people to try dieting because i can eat a wide variety of foods much wider than i would if i were on paleo if i were on whole30 and i'm still losing weight i've lost uh eight pounds and i'm not losing any more because i'm still trying i'm trying to gain muscle now i'm not trying to necessarily drop weight and it just seems like a very good guideline for people who just want to eat a little healthier calorie restriction and certain ratios of macronutrients depending on your body weight but thank you again so much for your extremely generous super chat speaking of which in and out is back with another hundred dollars dude that's 300 bucks i mean i really appreciate it is it it's not in and outs we did this last time right it's not in and out's actual channel right we don't believe it is internet's actual channel yes okay all right well whoever you are in and out thank you so much for your incredible generosity can you so can you show us how to make the meat that the monkeys were eating from the animal that they killed at the beginning of 2001 space odyssey that is the most expensive and silliest question i've ever heard that was a very expensive question that that uh i mean i'll look into it man but like as i recall it is a raw piece of animal that they're eating and i'd love to show you how to make that but um i think that that's probably outside of my realm of do-ability um something that i've been trying to focus on more and more a lot of people have been asking for lord of the rings food a lot of lord of the rings food is fantastical so i'm opposed to it doing it on the show because i can't do fantasy ingredients lemba spread one bite fills you up for the entire day i can't possibly make anything like that so i've stayed away from it but um coney stew brace of coneys and potatoes uh it sounds like a a closer and closer possibility in and out thank you so much for your incredible super chats all your very very generous super chats really appreciate it um thank you for supporting the channel thank you for thank you um ron pereira just gave five dollars and said do some flavor tripping with miracle fruit berries i'll send you some fresh ones i actually have some in the other room um i love miracle fruit it is it is a fun it's a novelty it's not something i would ever do regularly especially because it feels like i'm i'm dealing horrendous damage to my mouth without like eating whole lemons like that can't be good for my system just like all that acid um but yeah no it's those are a lot of fun i recommend trying them out all right i'm gonna get back to cooking here i think next up i'm gonna make uh i'm gonna make the cocktail i'm gonna make the uh caribbean paradise so let's do that i'm starting with the paradise cocktail which is where gin and juice came from it's gin orange juice splash of lemon and apricot flavored brandy uh so not exactly gin and juice as we might know it today um but it's it's kind of known as like the original gin and juice kind of and it's called the paradise cocktails the closest thing i can find to what they might be talking about but this is the caribbean paradise so i wanted to make something a bit more caribbean um bringing in some island flavors and i found uh a one that's called the caribbean paradise and it sounds like something that they would they would sell in the saccharine sweet uh kind of uh environment that they're trying to sell when they're trying to win an award on the show uh is this caribbean paradise uh cocktail caribbean paradise how do you say caribbean or caribbean does it matter is it is it contextual based on the sentence well whatever caribbean paradise sounds sounds more right to me where it's uh it's a three-layered cocktail so you got three different colors it's a layer of grenadine pardon me it's a layer of grenadine a layer of pineapple juice blended with with coconut uh rum and then a layer of uh blue curacao blue curacao i don't know how to say that but that's fun because i used blue curacao this this junk when uh when i made um uh riot juice for the original it's always sunny special and um it uh uh i haven't touched it since because it's kind of gnarly so it's it's fun to bring it back for this special i think it's appropriate it's cathartic anyway let's get started let's make a let's make us a drink that i can't drink here we go first up we need a martini glass we need a martini glass for the are you recording i got a no thank you i'm gonna i'm gonna roll on this so first off need a martini glass here we go do that walk in again this is for the uh paradise cocktail i don't get that nice and in focus there we go that's that's one of the realities of this show is that i have to check focus all the time all right so first thing we got to do chill our glass so i'm going to fill that with ice and then um i don't want to bring this over to the i don't feel like bringing this over to the sink so i'm just going to grab this bottle of water and that's how you chill a martini glass you just fill it with ice and water and let her sit for i don't know five minutes and that'll chill it off real good then into a cocktail shaker goes what's the ratios on this i'm sorry i need to look at the ratios per dice cocktail so the ratio the official ratio according to the international bartenders association is a two to one to one ratio gin apricot brandy orange juice so what's the measures one and a half ounces gin one okay no so it should be two ounces of gin one ounce of apricot brandy one ounce of orange juice uh i think i need more than that i don't know how many ounces these glasses are but i think they're more than four so i'm gonna i'm gonna up it a little bit well i'm also gonna add a splash of lemon juice that's apparently in the uh in the original recipe so i'm gonna hang on a second folks i'm gonna get some ice sorry i'll say that's probably loud why did that mic battery die so quick guys like do those really only last an hour hour and a half that's weird there we go okay all right well let's keep an eye on that um i need the top oh here's the top okay so into the shaker for the paradise cocktail this is not the caribbean paradise the paradise cocktail we need gin here's my gin we need uh uh what the hell is we we need a lemon so i'm gonna grab a lemon here i think i'm gonna garnish with the lemon as well hey i know i got some lemons in here somewhere there we go there's a lemon just needs a splash of lemon i think i'm gonna do like a peel of lemon for the for the garnish [Music] and um apricot brandy here we go and orange juice need orange juice as well grab the orange juice okay got my oj so we need i'm going to do two ounces of gin this is what is this ounce and a half measure so i'm gonna go ounce and a half and what is this this is a half ounce that will get me up to two ounces there we go and then we need one ounce each of uh wait yeah sorry let's start with the apricot brandy one ounce each of apricot brandy that smells interesting there we go that's one ounce and oops i'm losing track of things here here we go all right i'm going to get the i'm going to strike these as i'm done with them strike that just like that and then uh we need an ounce of uh oj one a two all right that doesn't seem like it's going to be nearly enough so um let's see what happens that's the whole point we're we're exploring here we're just exploring we're just exploring each other in a way that feels good but and i'm just going to tidy up my work surface a little bit here don't want all these drips and drops everywhere and i'm going to go ahead and just get shaking i don't know how to do the actual bartender shake all right and i'm gonna send well i gotta dump this ice here so let's uh go dump this out we've got a nice chilled glass now there we go nice chilled martini glass and pour this guy in and that hey it looks like this might work out actually that looks about right you don't want it all the way up to the top you want it just you want like a nice little buffer there to make sure that it doesn't spill over and i'm going to garnish with a little lemon peel let's do instead of the channel peeler i'm going to just do like a whole oh i was going to do a splash of lemon juice too uh a little splash of lemon juice for that i'll just cut that didn't quite work let's cut off an end here and just dump that out in there a little splash of lemon juice and oh okay all right um a nice piece of lemon peel which i'm gonna twist up a little bit just to get it good looking and that is a paradise cocktail let me get all this junk out of here so it looks all nice and organized that's the way i like to plate things up i want no i want no distractions get all that out of the way and that is a paradise cocktail now i haven't had a sip of alcohol in um in 23 days so i can't drink this i'm not gonna i'm not about to to break now so i would love to invite sawyer to come in here and sample this for me if that's cool and then i'll have vinnie come in and try the caribbean paradise how's it very nice very cool all right oh yeah take it take it enjoy enjoy twice as much for both of us please okay that's the paradise cocktail now next up i'm going to stop rolling for the moment and get my knees all in its plus for this next one for this next one okay it starts with grenadine then shaken pineapple juice with um with the coconut rum and then the blue curacao on top okay i've never made a layered cocktail before this is a little intimidating but let's see how it goes i'm going to dump out the ice for my my shaker get the shaker ready to go for round two rinse it out there we go and uh for this guy we need a bit more of a tropical kind of glass this is a beer glass but i think it's going to work just fine for a tropical kind of drink all right let me make sure i'm rolling on this gotta make sure we're recording you know mustn't mustn't do that again uh so now i'll probably just start something like this and just go up okay missed the center this always takes a few tries to get it to that center almost almost okay where's focus let's set focus a little bit closer like there this is the minutia that goes in every episode every every episode has a million little adjustments like this gotta try to keep things in focus and looking pretty i'm trying to look like a bartender right now do i look like a bartender oh almost so close come on i can do this [Music] that's it that's the one okay nailed it well it took 10 tries all right so and now after all that i need to fill this with ice so ideally you want to use um uh you want to use crushed ice for a drink like this but i don't i don't have any handy at the moment so uh we're just gonna we're just gonna go with this this kind of vibe right here maybe a little bit less we don't need that much in there okay and uh let's start so we need um what was the i'm sorry but with um [Music] with cocktails i really needed to know the ratios i can't remember um exactly how much of each thing was in this i mean granted it was it was going into a larger glass when i saw it um it was it was a gentleman's youtube channel there he is drinks made easy he and he had a nice uh i really want the the recipe though he doesn't okay he doesn't even write down the recipe whatever i'm just gonna i'm gonna figure this out it's not that hard okay so first step is we need to pour some grenadine you know i should have done that first come on get get get on out of there all right so should do that first just start with the grenadine where's my grenadine there it is so start just like i think it's like probably an ounce and a half two ounces like an ounce and a half of grenadine so i'm just gonna put enough just like that perfect and now get the ice back in there there we go good start good start so we got the grenadine in the bottom and then into the top getting some more ice in my shaker here and then this is this is hilarious i've got um i've got pineapple juice but i've only got this big freaking can of it so i'm just gonna i wish i had one of those you know hole punchers that you use when you're a kid to open up one of these big cans of juice it's like a little triangular hole punch but i don't have it so i'm just gonna have to eyeball this and i think i'm going for about probably about two ounces of maybe one ounce did that even work the silly thing there we go way too much pineapple juice yeah why don't we measure this why don't we make it official so i'm all right you know the answer here is to put this in a in another vessel that's the answer there we go that ought to do it all right let's let's strike this get this out of here and uh i'm gonna let's see how much how much we want to put in here let's do an ounce and a half of pineapple juice maybe a bit more let's let's let's do about two ounces a two ounce pineapple juice and then um into that goes um some of this i mean normally i'd ideally like to use malibu because that's just like the what i think of when i think of coconut rum but this is all i can find here in new york city i'm gonna do an equal part coconut rum about two ounces and then i'll strike that and [Music] that just needs to be shaken up pretty much so where's the lid here it is that guy up real good there we go and then need to pour it very carefully down the side of the glass so as to not mix it into the grenadine too much we want it to sit on top of the grenadine i guess actually pour it right on the ice can't you because the ice slows it down that's perfect look at that that's cool i kind of want a little bit more i don't want so much blue curacao at the top um i mean we'll just cheat a little bit boop there we go a little bit of extra pineapple juice on top let's get rid of this and lastly but not leastly we have some blue curacao which again you gotta pour very gently so we don't want it mixing in with the pineapple juice we want to sit right on top so i'm going to pour this right on top of the ice oh that's not working is it it's not sitting on top try pouring it down the side of the glass that's not working either that totally mixed together well that's a failure how you supposed to okay well i need to do a little research there i guess uh let me start over on that let me see like i said guys we're doing a uh we're doing a live episode here this is about figuring stuff out that's what this episode's all about so are people making fun of me i understand if you guys are um yeah well spoon that's that's a great idea pour it over a spoon see that oh man i should do this more often i'm instead of having to google [ __ ] i just i can just talk to you guys about it like what do you guys do pour it over spoon that's brilliant okay let's try again so still rolling still rolling on the camera let's get some ice going here do i put do i pour it on the top of the spoon oh no no no pour it on on the on the concave or convex side of the spoon i wonder aloud to myself maybe i'll look at that gentleman's video again see how you did it let's see add the blue curacao i'm watching a youtube video on how to make my youtube video isn't that hilarious he just pours it on top i think his glass is way taller and it's not like it's not penetrating as as or it's it still penetrates down like this far but that for me that's like halfway down the glass i think this glass is too small what are some other options what can i use i have this like beer stein over here that's probably not very appropriate like this that seems that seems not very islandy um okay i'm just going to try to make it work with this i'll try using the spoon method you know you got to be able to make it in a smaller glass surely you don't have to have a giant silly island d cocktail glass i did it again i'm such a silly silly billy i i got to put the grenadine syrup in first come on there we go okay grenadine syrup goes in first where is it here we go just about an ounce of that that's good and then ice back in okay i'm really doing the ice up to the top this time because i think that might help a little bit we shall see there's that let's try this again with the pineapple juice i'm gonna need a little bit more than that refill okay i'm seeing some comments about really making sure that this gets aerated and that last bit you put on top may have made it so the surface tension was broken and it slipped in so that's something to think about okay that's interesting um so all right i'll i'll just make sure that uh shake the living hell out of this then um might have been too heavy on the alcohol maybe that's the problem let me go really heavy on the pineapple juice oh see that's getting really foamy huh okay let's go lighter on the on the rum let's do a ratio of two to one instead of one to one there we go i love that you guys are here to get advice from live that's great okay i'm gonna really aerate it this time lid here we go all right let's see if that's aerated oh yeah real friendly you know actually okay to make sure i get the foam i might not get the foam if i pour it through the strainer so i'll use a spoon to hold back the ice yeah i don't know let's just use the strainer see what happens that's really foamy this time oh yeah look at that oh god it's like milky look at that that's crazy that's so cool i'm sorry to be like a little kid but i love that that's great all right keep going okay so the the key was a little bit more pineapple juice i'm gonna try to get this foam in there there's the foam i can spoon the foam right in if that's the thing that's going to keep this um keep this separated then i've got foam for days right here kind of nice looking anyway get that foam down in there really make sure okay and let's get all this junk out of the way wipe up a little bit so we got stuff everywhere there we go and i think i'm gonna do the spoon anyway just to well i don't know let's see what happens this is again this is all experiments i like experiments gently oh it's mixing in it's doing it again oh damn damn damn damn oh this side it doesn't look that bad oh no it's mixing right in i got a lot of foam on there that time and it mixed right in this i think is going to take a little bit more r d before i can uh before i can crack it yeah see that's going right oh okay wait we actually have i don't know no no no that's not right it should be like totally separate it should go in a little bit but it's like falling straight to the bottom i'm doing something wrong okay see you know we're gonna we're gonna learn we're gonna figure it out i'm gonna stop recording and i'm gonna you know feed this to vinnie because it's still probably a perfectly tasty cocktail it's just kind of ugly um so vinnie you want to come in here and uh drink this ben go drink that so this isn't right vinny this is uh this is wrong but i'm sure it tastes good just try eating try drinking it stay away from the grenadine on the bottom maybe yeah mix that in or i think you're getting mostly grounded either tropical tropical i'm there is it caribbean i'm there would you call it caribbean not in the color yeah get out of here get out of here yeah you're you're smart alec um all right well it's benny says it tastes delicious but it does look wrong so i am going to do more r d you know is he said it tastes like a 711 slurp because you're drinking all the grenadine out of the bottom um all right so that's going to take a little bit more research obviously that cocktail is not going to go in the real episode um how we doing here how long we've been going now jake we've been going for a solid two hours and 12 minutes all right well i mean what was the other thing i was gonna do oh i was gonna get the i was gonna do the pork how about i just get the pork ready and then we call it a day sound good sounds good i'm about to be toasted oh oh because god i'm so jealous i haven't had a drink in so long okay my boys are in there eating mac and cheese drinking [ __ ] i'm in here making salads okay um last thing was the uh pork belly so to do the pork belly i need to cure it i need to cure it and i need to first i need to start by removing the skin and then i need to cure you know what something you're going to be able to see now is the walk-in you know at the beginning of every episode there's something sitting here and i walk in and i say hey what's up guys welcome back to bingeing with babish and we didn't do that for it's always sunny because i still have a lot more to shoot and i haven't decided what i want to have here but i do know what i want to do for um i do know what i want to do for uh uh howell's moving castle which is to have the the pork belly just sitting here a big little slab of pork belly so let me retrieve it from the fridge we go yeah there we go [Applause] vinnie ran out and got me this pork belly it's kind enough to source it for me it looks perfect it looks like it's gonna make some beautiful thick cut bacon smells great i like the smell of raw meat sue me um oh look at that that already looks like bacon that side's a little that has a little gnarly but this side that looks like bacon that already is practically bacon so it's got skin on it which means we could use that to make cracklins that might be fun but it is also too big it's too big how do i want this during the intro probably like that probably like that i think yeah i think i i think we'll have it like that and then i'm probably going to cut it here so i can fit it into the bag it needs to go into a bag with the cure uh for about three or four days so i'm probably going to cut it here i don't know what i'll do with this maybe i'll maybe i'll sous-vide it or i'll do i'll do something else with it but uh here we go let's do the um let's do the walk-on so what i do is i go off like this check my apron make sure everything's on straight pick up this ice off the floor so i don't slip and break my neck and make sure everything's straight there we go oh it's not see i screwed up already there we go make sure the apron is good this is the first shot so i pay a lot of attention to the apron make sure that there's no weird folds or creases or anything that's looking solid right there all right here we go one two three hey what's up guys welcome back to binging with that fish but this week we're taking a look at the bacon and eggs from howl's moving castle now this is kind of a simple dish so yada yada say something else do something else so i want to make bacon for that we need pork belly all right take two hey what's up guys welcome back i don't like the apron don't like it are people do people think that it's uh that i'm being ridiculous right now no they're still talking about foam density oh okay well we'll we'll figure that out later here we go hey what's up guys welcome back to binging with batfish for this week we're taking a look at the bacon and eggs from howl's moving castle now surely you guys didn't tune in to just watch me fry up some bacon eggs so let's make some bacon all right cool that's the intro stop start now first things first i gotta take the skin off this bad boy well first things first i got to cut it down to size it's going to make it a little easier to take the skin off i want this to be about eight inches maybe nine um jake is there a measuring tape in there should be one right on my desk in that in that mishmash of junk should be some measuring tape somewhere is it on the coffee table it's fine it's okay i'm just going to eyeball this it's fine that's all right let me grab these bags see what my max size is going to be looks like that might well it's going to be tight maybe like that so okay right about i'll sacrifice this bag to the bag gods and right about there can't even see that cut there it is deeper there we go okay let's cut this down in size there we go all right that's so cool i've always wanted to make bacon before and that already looked doesn't that look like a piece of bacon that's so exciting okay so that this i'm gonna i don't know i'll sous-vide it and make it sometime not right now um let me put this in there okay now we gotta we gotta lose the skin and for that we need to sort of make a little exploratory cut right underneath the skin we're trying to lose as little fat as possible obviously this is bacon so we're not you know we're trying to hang on to as much of that fat as possible and also could potentially save the skin and make cracklins out of it there we go let's see once you get it started you can kind of just skim right underneath the skin that wasn't great that wasn't a great start let's try it let's try that again see that that was done because now i have to get this like little i have to get this little piece off of here and that's going to be a pain in the ass there we go come on i've been don't worry i've been recording since i did those walk-ons okay so that was that was stupid um let's try a different approach there let's try a different approach i'm sure somebody out there in the comments is talking about a way better way to do this and i apologize for for uh doing it an inefficient way so i'm gonna try to get a whole corner here there we go so i can try and keep it whole and not uh break it up like that just try to stay right underneath the skin there we go once i get a good grip on this this will be easier coming ah there's no way let's do that huh all right well i'm just gonna do my best to get as large swaths as i can like that i feel like i'm cutting way too deep here i am whoo i'm butchering this thing not in a good way all right i'm just going to try to do this this seems like it's working better for my my style yeah that's definitely the way for old baby just try to work it right underneath the skin keep it as thin as possible don't lose too much of that fat i already done [ __ ] up this whole part of it but we're still going to get some good bacon out of this you want to take a second to address uh a couple super chats while you're skinning the fat please that'd be great all right well the first one i think uh is from isaac baiman again we remember you thanks so much dude this another thanks man good thank you uh saw your old post about the grasshopper diaries documentary video about it especially with all the issues it had with production it seems like it'd be interesting also how did that firecracker with unleavened bread taste wow he's heads yeah he's doing some deep cuts there uh so something that you guys might not know uh is that i did some promotional work sawyer and i did some promotional work for the grasshopper which is a fun little vaporizer made out in colorado by a couple of young geniuses and um we didn't make a documentary about the grasshopper we made we made some promotional material for the company and they uh super super cool super cool dudes super nice guys there we go see we got uh we got some got the makings of some bacon here i'm just going to clean up the rough edges but um yeah that you know the grasshoppers obviously had some issues it is a very high quality very uh very uh user-friendly product but some of the batteries had some issues early on i think they've fixed them but you know i've been i haven't used mine in so long that i i haven't even thought about that in years um but yeah sawyer with went with me that was back when i was trying to establish myself as a bit more of a corporate video you know commercial guy and uh sawyer came with me i basically emailed them and i was like hey i'll make you guys a promotional video for free if you fly me out to colorado and they did and we made a couple promo videos you can see them on their website you can see them on the grasshopper channel one of them is called dispensary employees try the grasshopper and the other one's called i can't remember what it's called but it's just like a description of the grasshopper and its manufacturing process but if you see one that's uh you know a bunch of um really fun really sweet stoners trying out the grasshopper uh sawyer and i made that going on about some god that must have been six years ago right could it must have been yeah that uh we we loved that thing you know ours both broke but we had prototypes yeah that's true still has one of the most um one of the most gratifying charging mechanisms oh yeah oh it has one of the best physical mechanisms in the industry the click that you get when you hit the button is incredible um and uh it also superlative button great button yeah yeah no they they worked very hard on the button to make the action very satisfying and it is um it uh it also heats up in two seconds it's a really cool little vaporizer but it did have a couple little issues but like you know it burns your mouth it burns your mouth let's not dance around it burns the hell out of your mouth and um this is gonna fit i think that'll fit all right so now let's look at the cure curing is very so thank you very much for the super chat uh mr or what's his name uh that was bayman baiman okay um so as far as the bacon okay so now curing is a science we need to use very exact uh not very exact but we need to use relatively exact measurements uh to make sure that the um bacon is properly cured otherwise we could get sick and we don't want that all right so we have the skin i'm seeing some focusing requests it looks nice to me it's focused on the bacon but that's what i'm seeing out there yeah it's focused on the bacon guys i'm sorry that's that's what we're trying to focus on right now um literally for new visitors we're shooting an episode here so that's that's what's going on yeah this is an actual this will be an episode of binging with vavish and we thought that we'd live stream the process give you guys a little look behind the curtain um i don't think i'm gonna be able to fit this in here but i'm damn damned if i'm not gonna try um oh i've been wanting to try out these new gloves here some new nitriles let's get those let's give those a test run um so first i need to make the cure so the cure in this case let's grab a bowl i need to make the cure so the cure i know i just said that sorry uh we need four and a half teaspoons of kosher salt it says morton's but i have diamond crystal and it's pretty close um i know i just said we have to be super precise but just don't listen to me i don't know why you listen to me in the first place um ah where's my teaspoons hang on sorry i gotta find my teaspoon measure here oh it's m.i.a i don't know where it is um [Music] this is what the reality of making the show is like just like where is this where's that what the hell one tablespoon all right how many teaspoons i'm going to consult the internet how many teaspoons and a tablespoon three teaspoons and a tablespoon so i need four and a half teaspoons that means one tablespoon plus one and a half teaspoons of salt a little bit easier so one tablespoon nice a single tablespoon and plus uh remainder didn't i just get the half oh my god what's wrong with me where's the ft i just had it man there it is okay i have to spend so thin three of these one two three there we go we need four and a half teaspoons of ground black pepper and this one doesn't have to be as exact because pepper doesn't doesn't cause any sanitary issues or anything it's um it's uh you know this is just for flavor so i've got about four teaspoons here maybe it's more like five so i'm just going to add most of this like that there we go ground black pepper six tablespoons or what is that that's a quarter cup plus two tablespoons of dark brown sugar but let's just measure it out with a tablespoon that's fine where's the brown sugar here it is okay get this guy open need scissors got another idea for the caribbean drink when you have a second let's hear it alex smith i wonder if it's the alex smith we went to high school with uh recommended that we that you um you need to dilute the curacao with water so its density is uh lower than what it's going on top of and that ought to do it that makes a lot of scientific sense i should say so thank you very much alex i'm gonna i'm gonna take a look at i'm gonna give that a shot maybe we'll give that a shot once i'm done getting this pork cured because it's not exactly like it takes a long time what i really need to do is look at a recipe for the darn thing instead of just looking at pictures of it and imagining how it comes together four we're doing six packed tablespoons of dark brown sugar five and is six okay and then we need three quarters of a cup of distilled water and it is important to use distilled water because could have some purification issues could have some bacterial growth if you don't use distilled water so that is important use distilled kids and use it when you're filling up filling up your clothes iron okay be smart okay play it smart all right we need three quarters of a cup here we go three quarters of a cup of distilled water boom lastly but not leastly we need the ingredient that is going to actually cure the meat which is prog powder number one which is a pink curing salt which is actually toxic to humans uh but but it's in in this in this kind of small dose it's not going to kill you but whatever you do do not ever use this as normal salt don't eat it use it in small amounts when curing heavily diluted all right and there's half a teaspoon of pink curing salt and that's what gives the meat its distinct cured color you know bacon is redder and pinker than than the straight-up pork belly and that's where it gets the color from and that's where it gets the cured taste from this seems like an excellent opportunity to utilize our dear friend tiny whisk lick my lips i can't do the noise right now normally i can but i can't right now okay get this all good and jazzed together here this is a recipe from amazingribs.com which i really love their stuff they have very good very informative recipes and articles and grill reviews not to mention and there we go make sure there's nothing undissolved in the bottom just pepper there we go and now to apply the cure so what i've got here let me get the youtube chat up and go in here so i can see things when they happen um isaac bayman uh thank you so much for answering my question no problem dude thank you very much for the very generous super chats i think these gloves are too small for me if i'm honest but we'll see black gloves just look cooler on camera and it helps accentuate the food it's where i wear black apron it makes the food pop okay come on i don't know why i'm putting gloves on now i didn't have them on before but i just feel like it um so what i've got here is a zip top bag and i've rolled the corners down or the the top down and see i've rolled that down it's to prevent pork from touching the very edge of this which could potentially contaminate other things in the fridge this way the only thing the pork's touching is the inside of the bag i really it's not gonna there's no way it's gonna fit it can't it's not gonna fit um which means i need yeah i think i need to cut a little bit more off where's my knife it kills me to do it because this is like perfect bacon size i really don't want to do it because bacon shrinks down like crazy when you cook it all right let's take another inch off of this hopefully that does it yeah no i'm going to cook them you know i'll i'll sous vide them or do something like that here we go all right that might fit only one way to find it you guys whispering about in there oh this will fit in this direction oh i just put it down in the pork genius we're whispering should you use the vacuum sealer bag no because it's uh um oh i guess i wouldn't have to vacuum seal it would i it's all right the vacuum sealer bags are about the same width so it'd run into the same problem this is gonna fit though i've already cut it down so it's too late now and i'm such a genius that i let the pork just i let the bag just touch the table with the pork so now i need to start over here there we go it's going to fit lengthwise if i had larger vacuum sealed bags then that would be a good that would work but um good idea though buddy thank you and let's get these gloves back up just this is just again this is kind of just for effects just to make it look more interesting i think i was kind of badass with these gloves on so makes me look like a tattoo artist slash chef slash biker slash dexter okay there we go get those on all right and let's try this again this time and don't put the pork down just get the pork into the bag leslie oh yeah perfect perfect perfect okay now i'm gonna put down here where it's not contaminated take off gloves and then i'm gonna wipe this down so i can so i can do stuff on it again the way i like to sanitize my cutting board is using um vinegar uh usually i use diluted vinegar just to clean up but if you got raw meat straight up vinegar will do the job it's going to smell pretty gnarly but vinegar i believe kills most pathogens that might be present in raw meat and it's one of the you know treatments that you want to use on wood like you know it's going to dry out the wood but you don't want to use chemicals on wood because that's going to it's going to soak right in there and become part of the tabletop i'm going to rinse it with a little bit of water just to make sure it's uh well let's make sure it stops stinking here because it's pretty loud it's a pretty loud smell [Music] there we go right off all right and we're back in business what's this junk we don't want that visible i got a oh that's fine all right so now we need to pour this in here and what i might do actually is start the cross contamination protection process early by this is this is what i intend to lay it down in the fridge so if we get a little bit of um we get a little bit of liquid in here it's no big deal so now we'll just it might be easier to do this in a i don't have one remember i was going to say measuring cup but let's just dump it in there goes our cure there we go you know you can obviously do more intricate and involved cures you could add herbs you could add spices you could add juniper berries you could um there's all kinds of stuff you could add soy sauce you could make it an asian style um you could add five spice there's a whole world of possibilities and now i'm just trying to squeeze out as much air as possible without making the liquid come out a bit of a challenge come on pretty close that's that's good all right we got a nice exposure on all the meat you know it's it's getting it's getting all over the meat good stuff and uh i'm just making sure that it's uh as as mixed up and as homogeneous as possible make sure it's touching all the meat and i'm just going to flip this every day to make sure that you know because most of the marin not most of the cure is on the bottom of the bag right now and it's hitting only the bottom of meat uh so i'm gonna flip this every day so we can uh we can get a nice even cure all over and that's it this guy's gotta sit in the fridge for like five days um and not only is that going to change the color and the flavor it's also going to make it very firm so we'll be able to slice it once once it's done smoking and to smoke it normally i'd be going out to vinnie's place to use his smoker or to my buddy steve's place to use his smoker but i'm going to attempt using a stovetop smoker that i've had burning a hole in my kitchen for a while now and i'm excited to see if it can really imbue some smoke flavor apparently you can smoke in it for up to 30 minutes which should be you know for the actual recipe i believe you smoked this for like an hour so to be able to smoke it for 30 minutes maybe even if i have to refresh the wood and just do it again and then finish it in the oven should be plenty and then slice it up and fry it up with some eggs and then we're gonna have ourselves some bacon so now this is the part where i lift it up for the camera do the babish walk-off put it in the fridge oh come on i don't have room oh come on i felt like that butter get out the way at least this way this way you guys to get the look at my ass there we go all right it's in the fridge that's it stop recording and that will be ready for us in a few days that's something i've been wanting to do for so long and i just haven't been able to find the right excuse me the right piece of pork belly and that really that really you know did the job um so i don't know should i take another crack of that drink what do you think well i i saw a couple conflicting opinions i don't know if they think that diluting thing is actually going to work so maybe let's look at the comments for a couple more minutes and then make up our mind well how about i'm going to do some research before i embarrass myself anymore on camera um i think uh i think we'll call it because we've been going for almost three hours now and that's that's a long stream so um i'm gonna hop down here i'm gonna change focus to me and that way people oh i'm sweating look at that guys thank you so much for hanging out this was a different kind of live stream than usual um i'm not in focus am i how about that also everyone is saying bayman said farewell again what what a treat it's been being here with you today bayman thank you so much isaac bayman thank you so much for hanging out with us uh thank uh i love you please come to the bay area if you have a chance um thank you so much for hanging out with us thank you for the very generous super chats um really appreciate it and um to everybody else thank you so much for hanging out uh today we were doing something different i was filming an actual episode of the show uh it was a new kind of challenge to be talking to you guys and to be doing the usual duties of uh making the show it was a lot um so uh it was an interesting experiment we might do it again if you guys liked it leave a comment let us know that uh you know you want to see this or you want to see the basics cook alongs what you would most like to see streamed thank you guys so much for hanging out i hope you guys have a great thursday um and it's 5 40 so i'm gonna send these guys home and then i'm gonna make myself some turkey bacon and like lettuce for dinner hope it should be good and um yeah thank you guys for hanging out keep an eye out for the it's always sunny in philadelphia special part two coming out tuesday i'm gonna keep shooting that over the weekend fix the um fix the uh the cocktail and make another version of the mac and cheese and make uh the grilled frank and possibly a very high-end version of the squash and beef we'll see but thanks again for hanging out guys thank you to all the very generous super chatters i'm sorry for any that i missed there was a point where they were all coming in really really fast so i'm sorry if i missed some comments there thank you guys so much for your generosity thanks for hanging out hope you have a great rest of your week and enjoy your long weekend and happy memorial happy early memorial day have a good one you guys [Music] you

Channel: Babish Culinary Universe

Views: 601,926

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Id: J_8vByvEQJM

Length: 164min 28sec (9868 seconds)

Published: Thu May 23 2019