- Hello everyone and
welcome to Botched By Babish otherwise known as (beep) up By Babish and Babish Done Goofed. For this the inaugural episode, I'm revisiting maybe my
most controversial episode of all time. That's right, Poutine. It's time to tear off
little chunks of mozzarella and roll them into balls because we couldn't find cheese curds. Canadians, please forgive me, I didn't have to tell you the truth, these look exactly the same. My guest today requires no introduction. He is perhaps the most
famous Canadian of all time. He has written two New York
times bestseller cookbooks, A Cookbook, nope, that's Home
Style Cookery and A Cookbook. (men laughing) He has an incredible YouTube
channel with three shows, Just A Dash, Home Style Cookery
and Powerful Truth Angels. He is here to set me straight. Matty Matheson is joining us today. Matty, how you doing, man? - I'm good, Andrew, and you
know, thanks for having me on. I'm glad you got through that intro. That was a rough intro. I'm happy you have the voice. - I'm coasting on that, that's all I got. - You know, I wish you
just could cook better and I don't know, I know that
you're a nice guy, genuinely. I know that you mean
well but the one thing that you (beep) need and
you didn't do is the curds. It's like you're making,
you're making spaghetti and you're using just Wonder Bread that's julienned, you know? - Listen, pasta is just
bread in another shape. Okay, I think that's legit. - Holy (beep) but I hope, on this, You're gonna have (beep) curds. - This is what we got for curds. These are from Wisconsin,
okay, let's see here. - [Matty] The thing too, they should be squeaky in sound, and
squeaky in chew, yeah. - So here's a curd. - Beautiful. Put the
whole thing in your mouth, eat the whole thing, okay? - Okay, fine. (Andrew squeaking) - Are you getting it? - It's squeaking up my chompers for sure. - Okay, now swallow it, I
wanna see you swallow it. There's no way you're
so fit, I guarantee you. - I'm gonna swallow it, Matty. - Okay, let me see, I want
to see you swallow the pills. Okay, now... - I took my medicine. - The thing too is I can
get roasted for this. I am not from (beep) Quebec, so I'm like all these Quebeckers are gonna be like (beep) Matty too! (Andrew laughing) - Well, dude, thank you so
much for, for joining me and for giving me the roasting that I so thoroughly deserved. - And also, sorry, plating your Poutine on a (beep) platter thing like you did is just an asshole move, okay? You put it in a bowl, you wanna put it in a bowl
and you wanna layer it. You want fries, curds, fries,
and then a big pile of curds, 'Cause the thing too, the
alchemy of the Poutine, you know, the squeakiness of the
cheese and the hot gravy is so beautiful and the
French fries are so crunchy, And by the end of it,
it's just, this mattered, this like futuristic matter of sludge and you just have to
eat that and enjoy it. And Andrew, you're welcome, this is gonna be your
biggest hit show ever. Come to my YouTube and
like and subscribe it or unfollow me, it's all good either way. Thank you Thanos of the
internet, Andrew Rea, everybody. (Matty clapping) - Thank you for joining me, man. Go check out Matty's cookbooks. They are available now. Go check out his YouTube channel. I'm gonna try to do you proud, man. (dramatic orchestral music) Yukon Golds for French fries... I've never, can't say I've ever tried that because they're not a very starchy potato. In fact, they're the least
starchy potato I can think of. And I don't know if for
good fries that makes, what? But I trust Matty, I trust him implicitly. I'd trust him with my life. - I don't know anything about food. - [Jess] Andrew? - Yeah, what? - [Jess] What's your favorite kind of fry? - [Andrew] I don't think
that's an appropriate question to ask outside of the bedroom, Jessica. - [Jess] Oh, sorry. - I like a McDonald's
fry, I like, you know, something that I can bunch together, That's big for me, bunch ability. And I can eat a whole bunch of them. I have peeled and cut
into finger-sized fries, these potatoes, these Yukon Golds. This seems like a pretty good size to me. Yukon Golds are not known
as a very long potato. So these aren't gonna be the
longest fries in the world but they seem like they have a good girth. You know, it's not about the
length of the French fry, it's about the width of
your (chicken clucking) Heavily... Heavily... Heavily salt the water. This both deeply seasons the potatoes... - [Sawyer] Yeah, keep the
camera on talent, Brad. (man chuckling) - [Andrew] I feel like this
trash bowl was directed at me. I feel personally attacked
by this trash bowl. - [Kendall] Why would you think that? - [Andrew] I see that, and
I think, well, I'm trash. It's also that you put a
period at the end of it. So it's a statement, you know? I'm trash. (Andrew laughing) (orchestral music) - [Andrew] So... The potatoes
are finished boiling. They went for probably about 10 minutes and now they are very, very soft, just like so close to falling apart, and we don't want them falling apart. We want them to show no
resistance when stabbed. So yeah, they're actually falling apart a little bit but that's okay. Just gotta be very gentle. Oh boy, those are actually falling apart pretty prolifically. Let's just get them out of here. There we go. (Andrew chuckling) What? Anyway, that's Poutine until next time. - [Jess] What? - [Andrew] Do
I look like I have titties? - [Sawyer] Dude that's
bad. - [Andrew] Stop it! (orchestral music) - Take five. Now we need to make the gravy. So I'm going to start by adding... (Andrew grunting) - Five tablespoons of butter. We have three tablespoons of butter that we're going to melt ,get foamy and then saute some onion. Now, not only is the onion gonna add a lot of flavor to the gravy. It's also an easy way to make it sort of, sort of like a cheddar's roux. So roux is a little
bit of a tricky wicket. What, sometimes you, if you
don't add the liquid just right you can get a whole lot of lumps but if you use a vegetable
like a, an onion or any kind of vegetables that your
site's hanging in there, it can add as a, it can act as, as a dispersant, dispersal... It can disperse. It can help disperse things for it. (beep) I don't know. (Andrew laughing) - This is not a good idea. Cheers, this is coffee, from this morning. (Andrew grunting) - Ugh, matty. (orchestral music) - [Andrew] Here goes the chicken stock. There we go, look at that, lump less. This is, when you have
the onions in there, They just ask, act as a dispersal unit and I'm going to add a
nice squirt of ketchup, about two tablespoons worth of ketchup. I'm also going to add a, what was it, like two tablespoons of soy sauce. Yeah, okay, There we go. Then I'm also gonna add
two cups of beef broth and this is what's going to
really give it a beefy flavor. And then we're going to
finish it with a little bit of heavy cream, which is going
to help make it super creamy. This, this seriously
grind a lot more pepper per grind than most pepper grinders. - [Kendall] That's enough - [Andrew] He said a hundred grinds. - [Kendall] It's too much. - [Andrew] You're too much Kendall's, am I right ? Jessica, I will eat your soul... (Andrew laughing) - Yeah this is what the sauce is gonna be, Just not caring anymore. All right, bringing this
up to... Okay. All right. - [Sawyer] You don't care about Poutine. - Of course I care about Poutine. I care a lot about Poutine. You hear that, Canada? ("O Canada" playing) ♪ O Canada... Our home and something... (orchestral music) - [Andrew] Let's get that
ripping hot oil over here, Shall we? - [Kendall] It's not that hot
yet... - [Andrew] Oh okay. - [Kendall] It's only like 309 - [Andrew] Did you just say 309? - [Kendall] Yeah. - [Andrew] So way hotter
than boiling water? - [Kendall] Yeah. - [Andrew] Okay, let's be
real super careful then. - Hello? Hello? I got it. - Okay, okay. Our fries are completely cooled, and they're a little bit
more structurally sound. If I just picked these up
before they would break in half. Now they've got a little bit more rigidity which is really okay. (man laughing) - Shut up Brad. Okay, we're at 340, I like that. I don't think, there's gotta
be a better way to do this. Okay, here we go, in we go with the fries. Here we go, one, two, one, two, three, one, two, three, four, five, six. Here we go. Drop them in one, two,
three, four, five, six. And thank you very, very much. Very, very much! - Uh, you're welcome... - I need to be very careful not to (beep) hurt myself right now. I really don't feel like being hurt. Alright now, We're just
going to let these boys fry up until they're nice
and crispy and golden brown. We'll do them in little batch, so I don't get scared. - Sorry, Sorry, you have
to see this Kendall. I know that this is not a side of your employer that you wanna see. - [Kendall] I don't see this normally ? - Uh, touche (orchestral music) - These, that's looking pretty done to me, I'm going to take that out. I like the way that
those look right there. You always wanna drain
your fries on paper towels. Basically, there's a
whole bunch of excess oil on stuff that you deep fry
and it makes it get reabsorbed back into the food, if
you put it on a rack. Paper towels soak up that
oil so it ends up crispier, actually, those look really freaking nice. Okay? Those, oh man, those look great. I might make Yukon gold fries
from now, from this day forth. Thank you, Matty. Thank you, daddy Matty. (Andrew laughing) - [Brad] Oh God... - What, Brad? The gravy is taking its
sweet time getting thick which has me a little concerned,
but it's gonna be okay. Two tablespoons of flour
versus four cups of liquid. I don't know man ... (orchestral music) The other thing we gotta
do is season the fries whilst they are hot I'm gonna hit 'em with some kosher salt. Okay, and now I'm gonna try one. Mmh, yeah I'm sold. These fries are Matty. - Let me try some of this gravy again. Yeah, it's very thin. It's too much liquid - [Kendall] Off the record...
I think it needs more flour. I said off the record please. (orchestral music) - Oh look, look Brad, it's an infinity - [Brad] Oh, oh, oh, oh ,oh... (orchestral music) - We have come to the time for assembling. I'm gonna do first, I have my gravy here. It's looking beautifully thick. And I'm going to enrich it with a bit of heavy cream and just keep
this guy moving slowly add it. It's kind of tempering it as, as it goes because this could curdle, right? If it's overheated, no
I guess it couldn't, nevermind, I'm just gonna add this. Now I'm going to test the seasoning. Okay, let's drain the said gravy get all the onion pieces out of it. That's a beautiful noise
that that gravy is making. It's a nice pluppy gravy. You, you, you want a pluppy
gravy at the end of the day you want a pluppy gravy,
want a pluppy gravy... Matty... you want a pluppy gravy... Right, he said layer it,
so I'm just going to do like one sort of minor layer of fries, and we got real cheese curds. These are made in Wisconsin. These are Wisconsin cheese curds, They're plenty squeaky
and squeaky and squeaky. And that's really all there is to it. I'm gonna really lay down
a layer of these too. He said so many cheese curds, So I'm not even (beep) ground right now, I'm just gonna go for it, try me. Let's load up some more fries on top, we're doing this, we're going to do it, Am I right folks? - [Jess] You're right. - Thanks folks. - [Jess] You're welcome. Oh, man, those are good. All right. How does that look? Is that out of control? Oh, one last step now. (orchestral music) If that's not proper Poutine, Frankly, I don't know what is. And frankly, I didn't
really know what was, so... what? Poutine did I do it right? Sure, it looks like I did. So let's go for a, oop... I knew that was gonna happen. Mmh, that's really good, I mean. Guys, this has been a lot of fun. I learned a lot. I think that this is a
clearly superior version of what we made on basics. I hope that I've redeemed
myself in the eyes of the Quebecois And I hope
that Matty is proud of me. I know he is regardless,
He's like a father that way where I can do no wrong. Thank you guys so much for coming out, and checking out our new
series of Botched By Babish. Hopefully this has been unbotched, what's the tagline for this series? That's a botching, it's a Babi-botching. (playful piano music)
I feel like I'm watching the behind the scenes of what actually goes on behind BwB and it's actually Andrew slowly losing his mind and Kendall and Jess having to clean up after him 😂
This video feels like a fever dream
I hope he revisits cheesesteaks
This is literally just "Controlled Chaos with Babish". Would love more of this casual style now and again, really digging it.
Woo. Repping cheese curds from Ellsworth Wisconsin.
Okay now look here, you can't just flex that your pepper grinder grinds more pepper per grind than most pepper grinders and then not give us the model/link /u/OliverBabish. Please, help me replace my inferior pepper grinder.
Did Babish switch meds with Weissman or something?
Solid premiere episode
Although I would like less Just a Dash, and more Bon Appetit. A bit less of the crazy, more of the personal interactions
Ahh, I prefer the more well-produced stuff. This isn't terrible, but what I feel Babish brings to the Youtube cooking scene is just well-shot, well-made cooking.