Quesadillas | Basics with Babish Live

[Music] [Music] you what's going on everybody how we doing welcome to basics with babish live tonight we're making quesadillas the tex-mex classic near and dear to my heart even though I am NOT from the Southwest but I mean come on it doesn't all doing folks well I see some I see some Fraser lyrics there wow we got two we had a good turnout for the beginning of the livestream I'm sorry about the tencel back here but we were celebrating Mardi Gras very very very late yesterday or the other day because we were surprising a dear friend of ours there's gonna be a nice surprise guest on this week's episode of being with babish which comes out tomorrow I can hear myself in this earpiece and that's really annoying but it's too late now so we're gonna deal with it um I see something we got some first-timers here welcome everybody who is here for the first livestream I have $1.99 super chat from 7 seconds to clear finished or something fish thank you fish thank you Peter Robinson for your dollar super chair thank you guys very much you know super chats tend to get pretty out of control midstream so I think we should start here we'll start with a little bit of you know questions anybody who wants to talk or chat with me I'll take a look at the comments here and then we'll get cookin and I won't be able to see the comments for a little bit but some I hope you guys are cooking along with me tonight because this is a super easy one really all you need is a little bit of oil tortillas cheese any fillings that you like it's a it's really is basics we're back to basics with this was my focus here I'm just gonna shake focus super quick that's good we're good I'm gonna pour myself a drink we're gonna take a look here yeah so we got a lot of newcomers for for anybody who's first time it is here I'd like yeah we're killing this up yeah dull more 15 just happened to have a little sippy-sip left here for anybody who is if it's your first time here I'd like to introduce you to the folks in the other room May and it all happened the man behind the curtain we have Sawyer Jacobs oh yo yo yo hello everyone welcome happy draft day happy draft day indeed we'll be watching the draft tonight an eating quesadillas also in the other room we have Vincent cross who you might know as if any front previously from it's live with Brad and now on being with that but shouldn't want to say hi to the nice people yeah let me bring Vinnie over here he's listening for the levels so he's a couple seconds too late well we have we have Peter Ryan outs who's a new member thank you for becoming a member of the channel Peter for anybody who's interested Channel memberships are a pro it's if you sign up to be a member of my channel you can get early access to every episode which I post the night before it goes live some exclusives some behind the scenes of bloopers and you hear about it there first so check it out if you are interested the membership button is right next to the subscribe button and my servant he's over by the bike Necip anyway you say hi to the nice folks here he comes hey what's going on we're over here editing a new episode of bheem he's editing and he's moderating we're both moderating and we're doing our best you know it gets hairy live it gets us it gets a little hairy we got a 5 euro super chat from Tito Soros how are you doing I'm doing good Stegosaurus thank you very much to the super chat and I'm doing good how you doing and you know with scotch it's probably not the best combo for quesadillas I didn't really think this through I just saw it on my bar and I was like whoo I want that so yeah what are you gonna do what's a good was it gonna be bad no I don't think so we have ten ten pounds super chat from Simon mcmarson can't save we can't stay for the stream six a.m. work one of my emoticons custom emoticons that you get as part of your channel membership but good luck with the stream dude thank you so much Simon thank you for hanging out for for as long as you could and I hope you have a good oh man 6:00 a.m. for work Wow I mean you know get some rest or get going depending on what part of the world you're in but thank you very much for the super chat and I hope you have a great day at work thank you guys so much for coming coming out hanging out I'm just watching the stream here on my iPad and just trying to keep an eye on things gonna be a short stream tonight because quesadillas are very very easy but also I forgot to buy steaks so we only have chicken so we're gonna be doing veggie quesadillas in chicken quesadillas and I'm gonna be making them for a couple friends or maybe just one friend I guess coming over friend of the show Nathan Devils it will be joining us to watch the draft and he might be popping in towards the end of the stream to say hi and to eat a quesadilla so eat a case of Dylan if you will we have a $5 super chat from Peyton Pergamon first stream the first team had to tune in for quesadillas thank you for tuning in thank you for the super chat I'm sorry for any times that I stumble over what I'm saying but I can hear my own voice in my ear piece and it's kind of driving me wild son of a pizza madness here thank you very much to the super chat hey I think you know what I'm going to ask yes I know what you're gonna ask shout out your channel go check out some of the pizza man some pizza man is here thank you the super chat got a new member we got Jessica Hollis thank you for joining the channel memberships I appreciate it so since this is such an easy easy easy recipe I did not do any did not do any Musa on glass or anything like that so we're just gonna prepare everything live so here we go the first thing we should probably do is get our vegetables ready so I'm gonna grab those up the fridge oh yeah this is your pieces not gonna cut it did so I guess some peppers leftover pepper you know I always save your don't don't be wasteful I got some nice fresh corn I got red and green peppers and I have an onion and that's gonna make for a lovely vegetarian quesadilla I know I used squash zucchini on the actual show but again didn't get it didn't get steak didn't get zucchini but that's the beauty of quesadillas is that you can put pretty much damn near anything you want in there after all the shrimp that I had last week and I wish I had some strip to put in their shrimp quesadillas would be lovely let me address some of these super chats super quick if you will where you go you plucked uh gave $5 and said hello I love a gooey black thank you very much pickled fish lips that sounds gross dude I love your channel and thanks for getting me back into cooking that's a lovely thing to heal a lovely thing to hear thank you so much for sharing and thank you for the super check keep cooking then mr. Morgan watch gave $5 and said every thought about Greer and pear pyv Pushing Daisies I've heard of a lot of great food from Pushing Daisies so that is very tempting and that sounds interesting comparing Greer pie let's see Anna Pittman gave five dollars and said I love little ke ke ACL I'm very happy that you noticed that I think that the first time anybody's ever noticed that a couple of people have asked and I've been curious well I thank you for for noticing that KCl is of course the radio station that was home to one dr. Frasier Crane Mike ox Ilan gave 20 and said oh ok I see what you do well I'm not gonna do that and I I got tricked finally it happened thank you thank you for your $20 super chat just to get me to say something dirty Mike ox long thank you oh boy I gotta be I gotta be careful that one was unassuming I did not see that one coming Balthasar to to a PA $5 and said will you ever do the universe quesadilla queso fundido is in case of Fundy tow just melted cheese so like you're dipping chips in it yeah so is that does that make it an inverse quesadilla but if queso fundido is is what I think it is which is just a you know a pot of melted cheese the dip chips in that is coming up on an episode of basics basics dips so keep an eye out for that we got a new member got two new members we have jazz Hesh thank you for becoming a member of the channel we have Tyler Pierson thank you guys for joining us and thank you for becoming members thank you guys all for your super chats again since this is a quick episode I think we're gonna we're gonna keep it snappy I'm gonna start by grating some cheese I could probably still answer questions whilst I grate cheese so that works out I'm using sharp white cheddar ideally like to be using yellow cheddar because it just looks prettier but this is gonna be fun I'm pretty sure yellow cheddar is just food coloring anyway hugs always win gave to 2 pounds there so what's the worst injury you've ever had while cooking I think I've answered this one before but basically I cut myself I cut myself down to the bone am i my pointer finger I cut myself down this way and straight down to the bone and it was horrendous and horrifying and I didn't have health insurance at the time so I didn't go to hospital and it's a bad bad bug we have 20 pounds from Luke dearie thank you very much for your very generous super chat cupcakes from Cat in the Hat pizza from a goofy movie and the diner menu from an Emperor's New Groove particularly the pill bug to name a few suggestions that's simple gnarly but that sounds a cupcakes from cotton hat did not know that there were cupcakes in that movie is that the one with like Alec Baldwin and and Mike Myers and show I mean I really don't want to have to watch that movie but um that I mean I have also I also don't remember that at all from Emperor's New Groove bug it's been I haven't seen that since I was a kid I you know rewatched the scene when I did crop spinach puffs but that is about it Thank You Luke Gary appreciate it well we got a lot of super chats coming in short end oh hey I remember you from last time $5.00 port post-easter question would you like to make the ham and the glaze reset ham I do personally I've never had felt the need to glaze a head a ham more than it already comes plays I mean I've had like you know coca-cola or cherry glazed ham it's lovely but I just like ham as it is Austin Harlow gave ten dollars and said challenge you to do a low sodium dish chopped style fans vote what you mystery box what your mystery box will have for mandatory ingredients that's a fun idea and would make a great live stream except I'm most definitely going to screw it up somehow but that is a very fun idea thank you very much for the idea and for the generous super Chad $20 from Anthony Tim Bay gave been watching you since they'll attempt ah no just want to show you more support love what you've been doing these past few years watching you regularly got me back in the kitchen thank you that's beautiful to hear thank you so much Anthony and thank you for the very generous super chat and thank you for following me for so long and thank you for being here since the temp on Oh days sores been here since I mean sorry and I've been friends since high school but he's been here since the temp on Oh days he was there to taste the temp on Oh if you watch the video again I believe he was standing my rights camera left I think we thought that was like a last minute water party what was that I said it was with my wife my beautiful wife he was there with his beautiful wife and he was there to support me with the back then I had like 20,000 subscribers no not even I had like 5,000 subscribers that I only had because I did a video back in college where I mashed mashed up the 300 trailer with army of Darkness if you search 300 army of Darkness mine should be the first one that comes up and that gave me my five minutes of my 15 minutes of college fame I think I got like 200,000 views on that or something and a few thousand subscribers and then I just never uploaded it anything ever again until now so you can just never never give up on your dreams kids I should have eaten that I don't know why I tossed that sweet little cheese corner Oh got some are super jazz hair we've got new members Robert Pritchard welcome thank you for becoming a member 4.99 from Tyler Marsh can make left side to know no one region treats I'll look into that have not heard of that I assume it's fish based but I'll take a look at that root inception game for 99 and said I'm watching you and Frasier at the same time what a wonderful life I live what a wonderful life in between I wish I could be watching Frasier at the same time here but you know copyright laws so he's also my attorney so he would advise me that I can't exactly have Frasier running in the background necessarily yeah so it'll tell you guys who the who the surprise guest is on tomorrow's episode of you're not gonna spoil it we're having Rasheed back and we are a surprise we surprised Rasheed with a very unique very fun surprise they think I think you guys are going we're gonna get a kick out of so tune in tomorrow new episode of being with babish where the focus is on teachers giving back to one teacher in particular in in Brooklyn and giving back to my favorite teacher Rashid Larissa who is a middle school teacher himself in this middle school history and social studies teacher and one of the best all right sorry I'm missing one superjet - lets go all right we got ten bucks from michael tanner you were such an inspiration to people who follow their passions you're a proof that you can succeed in life and still be humble and good to your fans that's extraordinarily sweet of you to say thank you so much and yeah man you know becoming a youtuber is kind of like the new American dream it's like you know I used to be a house with 2.5 kids but now it's like I want to become famous on YouTube and I am extremely obviously following your path and passions is very important and if you have something to say save the world but I also am extremely lucky that everything worked out the way it did and that I get to do this for a living I'd love to take credit for it but but honestly it's it's a it's a lot of people's effort it's a lot of time and it's a lot of luck so thank you really goes to you guys and that's the way it's it is in my book which is coming out in October the the biggest acknowledgement is to you guys the viewers because none of this would be possible without you and I can't thank you guys enough I think that's probably enough cheese I had a little reserve here just in case and I'm gonna get this out of the way so we can commence to chopping I'm just gonna get this sewn out of here yeah yeah that should that should take care of us hopefully three four grown men don't eat that much cheese in one night Vegas we'll see am I missing any good questions any good stuff here Jake well I was just gonna say you know we obviously were able to see the super chats as best we can but were combing through the comments for any specific cooking questions or questions you know that we'd be interested in helping you out with and Ben and I are putting them together and we'll we'll get them out to you when he takes a break great in the meantime we've got some super chats here I can address with Sean Kerry just gave 20 bucks thank you so much was the last time you read Anthony Bourdain's Kitchen Confidential definitely not since he left us because it would make me way too sad but I've read it three times now it's it's obviously you know a favorite it's a lot of fun to read it's almost like reading an episode of his of his show it's written in the same voice obviously and I haven't heard that in a while but I'd love to read it again now I miss him and it'd be nice to I'm talking about him like I know him I've never met him but uh I mean that's one of the great things about him is that he really made you feel like you know you were there with him and I I do miss his his storytelling and I'd be excited to read that again we have thank you very much for the generous super chat we also have OGN oh three one seven gave ten dollars I want to say thank you for inspiring me to change my major to food science and would you ever be willing to try making us gluing the free dish as a person with celiac I'd really like to see that first off thank you for your generous super chat I'm very happy to hear that that's you're pursuing something that you're excited about and thank you for for saying something so nice is that I had anything to do with that but but congratulations and best of luck to you and yeah I actually have a bunch of celiac friends and typically I like making them things that are you know faked versions of gluttonous foods like gluten-free pizza or whatever because it's never gonna be as good there's so many great gluten-free foods out there that are just naturally free of gluten and that way everybody's enjoying it and they feel you know it's more inclusive it's it's that's the way I like to do it so what I should do is make a playlist of recipes that just happen to be gluten-free that seems like a good idea but also there are great gluten-free recipes out there for those with celiac and for those with dietary concerns so yeah we should definitely do that let's add that to the schedule for the next base basic spells so let's go to put this in the fridge oh that is very jittery which is probably a good thing considering its chair there we go alright that's in the fridge just so it doesn't get all greasy you know if you if you leave cheddar out too long it gets pretty gnarly we're gonna commence to choppin guys I'm so sorry I know that you're giving a super chest right now and I'd love to read them but I do need to get cooking a little bit so Vinnie and soy if there are any big pressing ones if there's anything you think I should answer right now ish I am all ears but other than that I'm going to commence to shopping so I love this knife Wow I got this knife in California and oh it's just a beast really guys you know that's the first thing to really invest in is a halfway decent chef's knife I've said it a million times so I'm not going to harp on it too much but you know we probably got some newcomers here and and some that's you know a good knife and a good cutting board are going to elevate your game in ways that you just can't really recognize until you just try it so you know if you're looking to invest in your abilities in the kitchen and you say you have a hundred bucks you can do a lot with that you can get a Victoria Knox five rocks 8-inch chef's knife for I think $45 it's wicked sharp but keeps its edge for a pretty good long time considering it is stamped and not forged it's a it's a great little knife and then you can get a really great cutting board you probably get a booze block get you know save save that for when for when you can you know really dump money into your kitchen maybe first get a knock so what's called Aqsa butcher board or carving board oXXO carving board is 24 by 18 s by a big and it's a it's just so nice to have a big beautiful work surface like this table I'm thankful every day for this table because you know it just just lets me do do it all I'm going with a finer dice than I did in the video because I want these onions to really be part of the filling mixture I got to figure out a better way to do that you know who I hung out with it with today folks is Alvin Kyle on I went over to his restaurant the usual here in New York City and we are we are scheming we are plotting something fun so keep an eye out probably in about a month we'll be releasing something very fun that I'm sorry for cutting so slowly but when I'm talking like this and when I'm trying to engage with you guys I really don't want to chop a finger up on live you know live streaming that would probably be an unfortunate blunder so I'm just you know focusing a little bit harder than usual because I make a snake like that well it'd be kind of funny wouldn't it well sort of be funny for you guys me it'd be a little sad it's also a good opportunity to show you guys you know good knife discipline keep your keep your fingers tucked in grab your grab your food like with a claw like this so if you graze yourself you just you just graze a little skin off instead of plunging a knife into your finger all right we got some super Chad's here I should probably okay we have $100 super chat from g-baby dub 11 thank you so much that is incredibly generous I can't thank you enough that's really really kind and to just tell me something so sweet is also like you could have said that with any amount and I would be so flattered and just thank you that's that's really really lovely I think I'm sorry all my prep bowls are in the yep all my pit bulls are in the dishwasher for me they grab these so we can you know really properly do our mise on+ meson plus for those of you don't know is French for everything in its place I think I think it's everything in this place or more place for everything I'm not entirely sure which one but it's it's just the act of getting all your ingredients ready and in the right place and in the right form so once it comes time to get cooking you know you don't have something on the burner you don't have something on the burner that's um you have to worry about and and and then you know why also have to chop an onion it's uh it's one of the fundamentals of cooking that like a lot of new cooks don't pay attention to and it's cuz its shores it's boring I get it I don't like doing it but that's uh it's really gonna make you a better cook I'm gonna try to go for an equal size of dice on these peppers for I want to you know cuz I'm probably gonna cook the onions with the peppers and we want to cook them at relatively the same rate I might start doing this first but also you know who cares this quesadilla is you know fun it's a fun thing it's not it's not about precision necessarily it's a it's about fun no can't anybody say quesadillas aren't about fun I won't listen oh wow that is such a generous super chat thank you very much gee baby dub it was incredibly nice Jason Jason lanky gave $10 said you were really awesome have went a lot from you that's really really kind of you Jake J I really appreciate it thank you for the super chat and thank you for saying something that like seriously that's music to my ears guys like that's that's one of the best parts of making this show is hearing that some you guys get information out of it you enjoy it and you it gets kickin like that's really you know the most important part to me no better way to chop a pepper I gotta learn how to better chopped peppers so this is not acceptable surely there's a better way gonna work pretty well but you know it's it's bush-league low-rent where we got going on fellas got a ten dollar super cheque from Luke diri I remember your name from earlier must must you emphasize the age in words like whisk yeah man that's fun it's funny to me I know people have a problem with me when I when I say saucepan instead of saucepan that's not how I say in my day-to-day life it's just funny to me and yeah I don't know but I don't always say though you know I say it usually when when it's a when as a verb you know like whisk that together but I never called tine it was that I never go tiny whisk or anything but now that I've said that I'm probably not to do it because that was a lot of fun to do just now it gave me great pleasure so okay we're getting a little punchy that's cool it's Thursday weeks almost over draft us tonight who's who's watching the draft tonight that starts at what like 7:00 7:30 don't worry we're not gonna or eight something like that we're not gonna keep you because this is a real easy one I would say that last week's was a really easy one tikka tikka masala was a was a breeze but we still went for like two hours I think so you know live streaming the longer the better generally I'm just I'm just gonna refresh this super quick guys just cuz I'm curious how many viewers we have right now because I can't see it on the iPad everything you did get my laptop back it's untenable six thousand all right that's pretty good thank you guys for coming and hanging out it's gonna get interesting soon once I get all my knees and its respective plots I got my green pepper all right I'm gonna I'm gonna burn through this a little faster cuz yeah we can't be here all day sorry has a sir has a wife okay and Vinny has a girlfriend and I can't just be keeping here for them here all night not on the night of the draft I'm just pulling the ribs out of that pepper just cuz that kind of hurt you it's just like kind of nasty yeah you just want the red stuff you don't know what the the white ribs this is how I usually do it off camera and I'll chop this up into slices and then just kind of mince them from there it's just not efficient like that this this vegetable doesn't want to be chopped I don't think it's it's resisting its resistant to being chopped as long as these are small enough to be bite-sized pieces you know I really should be marinating the chicken right now it only needs to go for about 20 minutes but um the 20 minutes minimum but you know that's that's what we're doing tonight we're doing we're doing things fast and easy we're pretending you know it's a weeknight you just got home pretending it's a week there is a weeknight we don't pretend it's a weeknight and you know just got home kids are yelling kids are hungry you know and and you just gotta get something out fast like quesadillas is a way to go and it's way to get their vegetables in them you know like we can really you know obviously there's cheese but kids can eat it all the cheese in the world will be fun but um they're resilient like that but uh you can also load this guy up with vegetables that's really what I plan to do all right so we got some red and green peppers these aren't chopped really finely enough I kind of rushed the Thunder we're just gonna do the cheap the lazy thing which is just to run the knife through them again it's okay there we go and yeah there we go and I'm gonna saute these together with the on with the onions because you know peppers and onions when is that not gonna be a good combo when am I gonna be like I wish there weren't peppers and onions in this quesadilla never unless somebody's allergic which nobody is can you confirm that for me Jake are you allergic peppers nobody's allergic all right we're good here we go all right so got our peppers chopped up last thing I'm gonna do is D corn an ear of corn which I actually have fresh corn this time in the in the episode it was the dead of winter when we shot that stuff and you know I could have gotten fresh corn at Whole Foods or something but it's not gonna be very good not that this is gonna be what am i saying it's spring this is not gonna be any better what am I saying um this isn't gonna be any good but um get the silk off of here do you guys see the way I got the silk off the corn in that previous episode what was it I used a toothbrush which was very exciting for me and that became my dedicated silk toothbrush to get the get the corn off the ear we're just gonna you know make shallow cuts radially around the ear of corn just deep enough where we're getting correct kernels coming off there we don't want to cut down in your core too much maybe I'll have to do both here is that's not as I thought I have a very bad eye for corn immense yeah good stuff this is gonna be better than something out of a out of a can probably but it's still not gonna be very good I'm also from upstate New York where we pride ourselves on our sweet summer sweet corn so so so so does a lawyer in there and we're both from both upstate New York 585 boys and we have any Bills fans in the the chat today I saw a couple Rochester Ian's but I wanted to bring your attention to a fifty dollar super chat asking for more Sopranos episodes a you yeah music to my ears you got it Artie bucco does a whole bunch of the first off thank you very very very much for an incredibly generous super chat and for just like that's that's all I want to hear like I loved The Sopranos sort and I both Sawyer kind of got me on it like I thought it was good but then he kind of explained had the the the piratical is that the word the the sort of parody nature of it and the the satirical the satirical nature of it and just like how how messed up some of these people are and how messed up some these circumstances are and it's really it's got to be I always say it's my favorite show ever made but entirely sure it's it's it's probably a top three but like if you haven't watched frenzy I could get yourself an HBO Go password and get moving because you're missing out so I'm really special and it's probably gonna feel a little aged in a few years it's already feeling that way all the flip phones and whatnot okay thank you looks a little wet down here yeah these guys are very little stragglers okay so all right that's everything we need for our veggie quesadillas let's get the chicken marinating will make veggie KSD as well in marinades and we'll take it out and we'll make chicken quesadillas so that's some pretty sharp cheddar in there which I'm a little little annoyed that I got you know very sharp cheddar because you know it's it's hang up sorry I just need just because I don't know what so you have to clean yes and we're just we're just dropping it in the bag and when marinating it I do need a bowl to combine money here we go so everything's in the dishwasher my hands really sticky from the vegetables hang on a second folks every time a little rinse off okay all right so for the marinade we need first and foremost we need some fresh garlic they're being so gentle with this bag I don't know this bag anything here we go so you know we're here what you can keep going over basics with cloves of garlic you know you can just kind of print a turn and press down on the clove it's a little firm you have a hard time getting it apart and then once you start feeling a breakup press down on the top and there goes just breaks right up oh yeah these I love it when they do this I love them cloves like jump out of their skin spoke too soon oh well let's see what super chance we're looking at here thank you so much again for the sopranos suggestion and for the very very generous super chat Luke dear ease back don't do this if you don't want to it's entirely hypothetical but have you ever thought about reconstructing the entire two-door feast for him anything for any of the eight no I have not thought about that now I'm thinking about it I would have to do some research on that I assume that it is like dastardly complicated fiendishly so but yeah let me let me look into that I've always wanted to do a historical recreations thing but I don't want to step on what's the what's the name of that family that does the historical dishes I'm going to feel this a little faster here the town zis town oh yeah I don't yeah I don't want to step on their turf you know that's that's really what they're up to I don't think they do you know anything from that era it's all just like what 1817 hundreds kind of stuff American you know new American early colonial America kind of stuff but uh you know it'd be very interesting to see what food from that era was like especially you know but both both the food for the for poor and impoverished people and also the food for the opulent for the rich would be very very interesting to see I'm also doing something different this time I didn't do this in the video and I wish that I did I'm just crushing the garlic okay releasing that Alison as you know who would say as my as my man Brad would say and also by crushing it we're gonna get the flavor in the marinade but we're also not gonna have tiny little pieces of garlic all over the chicken that are going to burn because that's what happened you see you get get tiny little pieces you can't get off and we're trying to get the garlic off of the chicken when we after it's done marinating so I'm just gonna crush it which is gonna get the nice flavor in there but then we can very clearly see those in there and it's not gonna it's not gonna get in the way of searing and sauteing or taking our chicken so we got the garlic in there that's the most important ingredient in my opinion now I'm also gonna hit it with maybe like two to three tablespoons of olive oil the juice of one lime we only have a little bit of chicken so we don't have to go crazy with this marinade but the juice of one lime so what I'm doing right now is I'm just rolling the lime against the countertop before slicing it which is gonna make it a lot easier to juice it's basically just like free squeezing it for you so now one hand I can hello just got squirted yeah it's just it's much easier to squeeze and yeah try doing it next time you make yourself a margarita oh man I wish we had stuff in margarita it would be way better than scotch right now but I don't it's a Keela shoot I have an empty bottle of Coors Oh over there that's about it I love Korres oh oh we've had some super shots here what do we got we have we have Luke Gary's back you can just watch simple here history they cleared it up all right I'll check that out Gawain gave five pounds and said why have you not seen the new movie you know the one in us that starts with an A and seventeen by the way one superpower oh oh oh yeah know the movie that shall not be named I have not seen it yet because it came out today um but I am dying to see it I'm dying to see what happens and I know everybody's going around saying spoilers in the comments right now just mean and that's why I'm you know staying away from long comments so I don't I don't catch anything catch anything that I don't want to see let's see sauce - gave $10 high from an old-school subscriber creators helping creators that that's absolutely true creators should help other creators thank you for being a longtime subscriber did I do remember I think we had an exchange on Twitter a long time ago and thank you so much for sticking with me I appreciate it thank you very much for the super chat stone cold silver some of these didn't user names are so hard it they're so hard to pronounce hop I see what you're doing somebody else tried to get me to say something dirty bring it on shouldn't I said that kept kept eat capiche kept biosis insect gave five dollars and said babish have you seen any cyberpunk movies or anime like ghost in the shell yes ghost Michels great Gawain's sorry Wayans back for five housing I said they showed it yesterday from here and here in the UK I'm lucky you guys I have not had the chance to get out the house yet to go see it and this weekend I am going to see Hamilton um so that's gonna be like four and a half hours of my life so I don't have time to do both unfortunately so I'm gonna have to wait until early next week probably to see Avengers end game alright also right now I'm adding a little bit of smoked paprika normally I'd go regular paprika but I'm fresh out and smoked paprika it's gonna be nice it's gonna add as you might have guessed a nice smoky flavor to it some other important ingredients include but are not limited to a little shake of cayenne with my man chef John with you and a little shake of cumin which I just had to replace cuz I was fresh out so let me get the flavor seal off of this let's see let's see here let's go no with you guys just what I'm doing this some people I love this that they're having like conversations with me by given five bucks like fish appreciate you guys I stone cold silver I know you're trying to get me to say something I'm not gonna say it thank you for the super chat Walter M peacock gave wait is that a thing did you just make me say something Walter M pika I'm nervous now 1350 very very specific number thank you so much this is the first time I've ever gave money to a stream you should do a knife sharpening naps maybe with perfection who's not a good cook that has a channel on getting the best edge on a knife cool I'm gonna check that out I haven't seen perfection but I'd love to check it out ice with knife sharp thing isn't heart honestly and I did do knife sharpening in kitchen care and maintenance the the there's a basics episode on the kitchen care and we do touch on knife sharpening so check that out I'm definitely not going to be a master of it like like that gentleman or lady whatever it is you should do some dishes from Monster Hunter there's this big meat platter that I am dying to do from Monster it looks delicious alright so in here we've got you know all the all the ingredients we also need a nice pinch of kosher salt and I have some freshly penciled pepper here and anybody who saw yesterday's episode knows that my pepper grinder or Tuesday's episode knows that my pepper grinder is compromised and there we go this is a very very simple super flavorful marinade that is going to penetrate the chicken deeply within 30 minutes that's gonna really hit it with a lot of flavor and I know what I just said but at least they're at least 20 minutes if not up to 4 hours it'll go too long though because there is a lot of acid and this then the chicken can can get mushy I'm gonna rinse this chicken off real quick maybe Jake you can fill me in on some questions or anything just cuz I hate like all the chicken juice on packaged chicken so I'm just going to this off super quick cool yeah I see a request here for the curry from Naruto I think I remember that being delicious looking so that sounds like a great suggestion from Logan thank you very much for that Thank You Logan yes we have definitely seen Naruto ramen has had its fair share of requests and it just feels too similar to other ramens that I've done on the channel so I haven't been super open to it but I'll revisit it and take a look at it sorry go ahead Jake Jake Murray has a good question being a film fanatic does the channel make you check more movies out that you wouldn't if you weren't making these vids that's one of the best parts of this channel is that I have definitely been exposed to a lot of things that I might not have otherwise sorry for the gross ones just the sake I promise I've been exposed to so many things that might not have seen otherwise doing research and just you know generally trying to find new material and suggestions from so many people I really appreciate the suggestions guys it's really where most of the ideas come from for this show so what I'm going to do now let's start by putting these guys back in that bowl and then just going to take the bag and just to sort of prevent cross contamination too much obviously playing with fire here I'm going to fold down the top of the bag a little bit open up the gut nice gusset that's nice gusset guys you guys have watched Steve 1989 Mr info oh my god I love so much he he reviews MREs and he's got the most sophisticated palate and way of describing things I remember he was smoking a cigarette out of a world war two ration so this like you know this this the 70 year old cigarette that he's smoking and is like ah you know candles of this of this era or reminiscent of gardenias it's like I love you dude I love you so much um but uh I I say that in my day to day life I say nice okay like I say that like 10 times a day probably okay in goes the marinade normally I would butterfly these chicken breasts but they're really thin so they're already quite thin these are kind of wimpy little chicken breasts so we're just gonna we're just gonna hit them with the marinade I'll probably just fry them or a saute them sear them and then I could finish him in a low oven so there we go push all the air out give that a little massage we got here we have a $14.99 super chat from Diego guy Lindo he says you got a rolling on your wrist yes sir I am Oh kind of a watch freak and and I very I've never thought that I'd be able to get into watches in the way that I have and I'm very grateful for that obviously so alright we got fifty eight hundred people in the chat I was just uh checking world.we wraps besides this around I really want that garlic to have even coverage on there on the chicken chicken towels out of here and then I'm gonna put this guy back in a bowl so there's no chance of cross-contamination with other stuff in the fridge put him in the fridge you know thirty minutes now let's get going on our vegetables let's start sauteing some stuff yeah so we're gonna head on over to camera two so are you ready for this here we go camera two I always say that like it's the first time we've done it I'm sorry I'm not doubting your ability I just I just want to make a big deal out of it oh no a long time viewers will know I miss it sometimes pardon me sorry sorry if I just coughed in the mic I'm sure that just peeked and all your headphones a little bit olive oil probably should you use vegetable oil it's okay we're just sauteing with another matter and where's my torch yes a lot of people have asked why do I use the torch to light my stove and that's because it is a restaurant stove and it has a pilot light that is so powerful you know on these restaurant stoves the pilot light constantly runs so you can just turn it on and it's just going and it's so powerful that it just heats up the whole room and it's nice in the winter but not so much when it's starting to get nice like right now let me grab my drink and you know I love this pin I'm not sponsored by Tefal I just want to you know sing its praises if you're a new future it's got this great it's called the thermo spot indicator I guess and you can see there's some like circles and some T's on there and those will disappear once the pan is properly preheated so if you're learning how to cook and you don't really know is my pan I'm hot enough is it ready if you're just doing simple things like sauteing like this and you want to get oil to a good sauteing point but you don't want it to smoke that is gonna be the temperature at which you want to stuff you want to add your vegetables so I'm gonna grab my onions here and as soon as that guy threads solid red guess what's gonna happen with these onions the what do you think audience you choose we don't like like the Bandersnatch dump the onions don't dump the internet everybody selects don't dump the endings I'm like oh okay well what we do now anyway those are going in enough small talk this is also like the most powerful burner if I bring my hands or my arms too close to it singes the hair off my arms well the great chefs I just met sup Floyd Cardos the other day what he was kind enough to have us over to his restaurant for a tasting and he's going to be joining us on some future episodes of basics with babish showing us how to make some indian essentials and he has no hair on his eyes and you know he showed us the what's that Indian clay pot oven it's the you know attend or attend or he was shown his hand or and he was reaching inside it and grabbing bread and chicken and stuff just reaching right in there and I brought my hand near it like this close to the opening and I pulled away because like all the hair right here in fact you can still see it right like there you can see we heard it's singed off like half the hair on my arm chef sir you know there are otherworldly creatures there the different from you and I real chefs I mean all right so I just want to get these little translucent I just wanna give him a little extra heat before we add the peppers which I'm gonna add now I just wanted to give him like a minute cuz these guys are gonna cook : you know I really want to cook the onions down I want to get like them almost not caramelized Leonids I really want to cook them down I don't want them to be too crunchy but I do want some crunch in the peppers there we go for anybody curious how to learn how to do this I know that this is like one of those things that when you're trying to learn how to cook you really want to do you're gonna make a mess if you use food the best thing to do if you use a stainless steel pan not a non-stick pan because you'll scratch it but the way I learned was um I took a stainless steel pan and I filled it with them Ricola with cough drops and I just use that over my bed and you know obviously Rico let's go everywhere but you get a sense for the motion that you need to do you bring everything sort of down to the edge of the pan and then push it up and pull it back like that and as you guys will see on an episode of being tomorrow I messed that up pretty good in front of a group of students I don't want to give away too much about what we're doing what we did rather the coming episode of being for those of you don't know being with babish is my new show it's a travel and vlog and food experiential kind of show and every episode we try to meet up with a fan of the show and give them you know something that they need if they're if they're in need of something work we can sort of in in a culinary sense improve their life or their or their hobbies or whatever in some way we're just giving them a cool experience and we got to work with the teacher in Brooklyn and Brownsville who does a cooking class for his kids for these middle schoolers I won't say anything else that we do but it's it's it's a nice heartwarming episode 1 Rashid duro so my former roommate who a lot of you know and love makes an appearance so keep an eye out for him we give him quite a surprise hmm so also I'm going to I should have done this up front sorry but I'm gonna salt these just a little bit initially not not so fully seasoned them but to help coax some of the moisture out of them this also like it's gonna work less so in this context it's still it'll still help but really where that's gonna come in handy is with mushrooms mushrooms have oh my dishwasher is open how embarrassing mushrooms have so much liquid in them that you need to get rid of before you can before you you know if you're baking them into something like you can put mushrooms in a quiche you can't just put raw mushrooms in there because you'll ruin your quiche got us you got to get this liquid out and if you add salt just a little bit again you're not trying to season them you're just trying to help draw out the moisture it just helps them cook down and quicker in that way you don't end up overcooking your mushrooms something smells Bernie it's something like now these are looking almost done and last up I like really just want to heat the corn throughout let me get some color on this stuff actually actually you know I'm gonna do the corn separately because I want to have the the peppers and onions to all the quesadillas including the chicken one and to be cool in that one so don't ask me why he and corn we're not on speaking terms right now all right so that's looking nicely you know the onions are nice and soft you can see that they're not the same stark white that they used to be everybody's losing color a little bit everybody's melding their colors together so that's that's right where we want it to be we don't know lose too much color we don't wanna lose too much texture we just want to cut these down a little bit so you're not you're not fighting it for getting salad when you're when you're eating your quesadilla I know this still does everywhere I'm gonna do this over at the countertop sorry to make you switch cameras Jake but I just don't want to spill it all over my my cooktop and I know I'm gonna spill it see see what did I say what did I say here we go but I don't want to dig those out of my my my stove I know the burners still running I know people are probably freaking out right now that the burner is still going but don't worry I'm about to go right back over to it and I just want to sear this corn a little bit I do want to get some color in the corn almost almost like it's you know sort of grilled like a low tasters Street corn like you really want to char that stuff and you know obviously this is not obviously this is a poor substitute I'm also gonna go back to them I got a vegetable oil because we want more neutral cooking oils with with this with this F it sounds like you're about to say something Jake do we have we have stuff or was I just miss herring yeah you want to do a couple questions yeah let's do some questions this is an easy easy part here I'm just trying to get this really hot so we can really get some color on the corn anyway good okay first Jacob Finkelstein Andrew were you driving in New Jersey yesterday all caps no I know I wasn't was I no no no there was a conversation wasn't him so here's one cool hands 1983 said future babish episodes need more sizzle sounds something comforting about hearing food cook as much as seeing it and I totally agree we've talked about it before is a great renovation he's right and we you know we actually recorded the scratch sound we did that on purpose for this most recent round of basic I don't know why we didn't use it I'm gonna have to talk with the boys in Nashville who helped me out with editing that show because it is a multi-camera show it's a bit more complicated and that just saves me a lot of time it brings me sound back because yeah isn't that lovely I'm just gonna my face very very hot this is how mrs. Doubtfire requires I need to be okay I really just want to get a little color on these guys so I'm gonna leave them I'm gonna leave them untouched for like almost an uncomfortable amount of time so the point where I'm sitting here like I want to flip on my wife but it's just gonna put a nice little char on them and that's really what we're after look here's my drink can I get you boys anything to drink in there yeah sure I'll take a drink didn't you want anything I got some bourbon here and I've got some experience and we're eating Mexican tonight it's probably the better way to go yeah I'll come get them okay come say hi to people ah see I flip it goes dumb I'm just trying to get the color in there it's almost there - I can see the little flecks of brown and stuff so don't move it don't touch it don't move it don't touch it and then after that we can make our first case - dia cuz we got everything got all the pizzas everything is a place for everything and everything is placed meson plus if you will so I'm resisting a real every urge which Kamri on right now it's probably probably this one come on come on hint say I if you like and yeah the beers all right over there yeah that guy just popped out you guys see that that the corn is popped out okay if it will flip Sidhu ah okay there's still not much color in here but it's smelling good and smelling like corn that's a good sign right so I'll take that off in a minute it's pretty hard to over saute corn definitely can the point where gets like crispy don't that we're chewy no good but I think we're well we got plenty of time before that happens I got a perfectly good prep bowl over here though my reuse for the corn you know reduce reuse recycle think globally act locally think locally act globally right that's the hell yeah guys remember that all right that's good enough for me I'm gonna kill the heat over here I'm gonna head back over to camera one and I'm going to try not spill any corn embarrass myself but I know I know D I can feel the inevitable and I'm not a control freak you know I think I'm probably gonna do the case of these in a cast iron van today it just feels better it honestly works just as well you know cast irons way cooler and and it's it's better for other applications like searing steaks but in this case honestly it's gonna it's gonna be it's gonna be very good no matter what kind of pain you use but I do recommend either cast iron or a non-stick pan I would not recommend a stainless pan because you actually this get the the tortillas would probably stick so hang on I'm just gonna I'm just gonna throw this in the sink it's hot so it's gonna yeah I mean I should just rinse this out no no don't be I've got a whole internet audience watching thousands all right so I'm gonna grab this fella grab this old cast-iron pan that I retired because it's got a couple little scratches in it but for ya that guy should really go in the trash you don't want to use scratched up cast-iron oh sorry Oh nonstick you don't want to do that where's my big there's sorry there's a lot of stuff in this kitchen folks you understand there we go okay so cast-iron let's give it a little wipe out because I was using it to store my bread in because that looks cool right and then you know I like to use a lot of oil a lot of oil when I'm frying in quesadillas let's head back over to camera one real quick cuz we're gonna have stuff on first so I'm gonna grab my tortillas the big ones if you will here they're right over here I already am so you know obviously this gonna be better if you use bad ass tortilla it's like you know locally made or whatever but some wow we're gonna be frying these you know if you were making a burrito I'd be bummed out if you made it on this because these are pretty flaxseed and flavorless and I'd far prefer you use some some cooler but then again I also understand not everybody can get that you're not always near places not everybody's in the southwest or in you know near near tortilla area dos hermanos in Brooklyn where the tortilla factory so I understand and everybody can get that but especially the quesadillas because we're we're essentially lightly deep-frying these I put a lot of oil in the pan not too much as I learned the other day but enough to lightly coat the bottom of the pan and that really you know that that really gives you this like incredibly burnished crunchy exterior that is just lovely and I I want that for you guys okay that's what I want for you and that's what we're gonna accomplish together so mm-hm I'm spreading cheese in a Halfmoon formation half moon rising whatever the modern astrological signs are that I was when I was when I was on when I used to be on tinder that's what I saw everywhere it was like I'm a Leo rising and I sound like an D rating right now selling an old man complaining about astrological signs but why don't we just leave it in cancer and Virgo huh what happened to good old-fashioned sorry um yes I'm coming apart here uh I'm not coming apart but I'm losing my mind oh here's the peppers okay so I got my peppers and onions and I got my corn I'm just gonna do a little bit of those at each the corners really what's gonna make this a you know I'm putting the peppers and the onions on everything but the corns what's gonna really make this vegetarian in case be it's gonna you know give it a little bit of variety flavor so just spreading these out a little bit make sure that is good even distribution because remember we're cutting this into three pieces so we want every bite to have a little bit of each and I like stuff in my quesadillas pretty good but not crazy I'm gonna just focus on here yeah that's better and and you know you know you can also do is you can sprinkle this with like taco seasoning mix but instead what I'm gonna do is I'm going to essentially make my own taco mix I'm gonna sprinkle it on there kind of like how I made um occasion seasoning oh oh that would be probably pretty good emeralds essence when these no let's not go crazy what I will do is hit them with corn going on the other guy to feel left out any big super chests that I'm missing any any pressing questions in here I just don't believe anybody be left out here I'm very sorry that I don't see everything guys yes Sean The Sopranos fan gave another 20 bucks so appreciated crazy thank you and he asked what channels you subscribe to you know we talked about Townsend's and Steve MRE already dug Demuro got a bunch yes done yeah Doug tomorrow's a favorite around this household who else do I subscribe to it you can see over there hot let's say aunts Canada dance Canada of course thank you for reminding me of ants Canada Sawyer brought my attention and Canada last week and let me just say that I am enthralled even though I [ __ ] hate bugs thank you I really I don't like spiders not all bugs but I really don't like spiders I don't mind ants at all but I do said you I have I have a real problem with spiders and that guys love spiders so it's um it's a challenge for me to watch also just so just so you guys are you know savvy to what I'm doing I like to really press these down and make sure that they're well adhered these are very humbly fillings as I said in the video they're like the this stuff wants to just tumble out and we don't want that so so you know I'm just trying to make sure that everybody is well adhered and everybody's kind of pressed into a cheese patty kind of the way I did the grilled cheese some of the grilled cheeses when I was making a mix I pressed it into a patty and then put it on the bread and that way it just all sort of stuck together I'm a head on over to the stovetop here where I'm going to thinly coat the bottom of my cast-iron pan with vegetable oil this is going to be just enough once it once it wants it you know swirls around a little bit to me just enough to just have a nice slight layer on the body of my pan and that's gonna effectively like almost deep-fry our quesadillas the other thing you really want with this process I'll get back to YouTube channels in a second the other thing you really want with this process is a big strong spatula because these guys are big and you have to you know flip them and you don't want a Wimpy spatula for that especially it gets hot over here it gets crowded in there but you know YouTube channels like I you know I Oh chef John obviously in love Chef John you suck at cooking is one of the is a dear friend we did a crossover episode of collab a while ago Wow two two October's ago good lord we got a we got to talk again I still have never met him nor have I seen his face like that guy is so secretive I don't even know if his manager has met him or has seen his face he's like he's a mystery we want to get the top but we don't want to get it smoking hot and a little bit just to make sure it's evenly coating the bottom last thing we want is you know we're getting a influx of chicken comments I just want to reassert that this is the vegetarian and the chicken comes next is that correct yes yes yes we're doing chicken quesadillas after this guys this is the vegetarian quesadilla do not worry your pretty little heads about it we will get there I don't think we're quite there yet are we yeah the wheels just starting to shimmer I don't want to smoke obviously I'm just gonna see what happens here yeah it's sizzling barely but that was definitely a little too early so I'm gonna give that oh it's going what's going but you know you want you want to cook these not too quickly I mean you want the cheese to really melt sculling grilled cheese grilled cheese should be made pretty slowly like lovingly because you want all the cheese to melt you don't want toppings falling out so you know okay I got a nice sizzle here I'm gonna I'm gonna get in close so you guys can hear it yeah that's a good sizzle so I'm also gonna lower the heat a little bit because again I want to I do want to cook these relatively slowly not too slowly where they're sucking up a bunch of oil but um slow enough that the cheese can melt and the exterior can get brown because I read this article about how there's this grilled cheese restaurant that uses clarified butter and allows them to fry a grilled cheese at a very high temperature I'm like why would you want to do that like the cheese isn't gonna melt it takes time for cheese to melt I'm not criticizing I'm just curious why anybody would want to do that the other thing I'm gonna do is I'm gonna rotate these the fact that they're sliding around like that means that the pan is good and hot turn this down a little bit I brought my quesadillas when I was teaching these kids I really don't want to do it here so I'll be very embarrassed yeah they're not even they don't even have any color yet so that's perfect actually I really want to cook them slow I'm gonna turn the flame up a little bit and the reason I'm rotating them is because you know cast-iron obviously it disperses heat very evenly but no pan is gonna do it perfectly evenly and I want super even color on these quesadillas I want I want them to to be matching you know so if we turn them every 30 seconds or so it's not like it's taking any extra effort it's kind of fun actually feel like a case of DJ and that's actually kind of funny okay we're starting to get a little color there but again we're taking our sweet sweet time because I'm not in a rush for quesadillas I'm gonna rush food I'm ready I'm willing to wait for good quesadillas you know this big difference okay I'm gonna clean off this workspace over here a little bit just so we can bring the quesadillas back here and slice them up without it being too gross even though I'll probably dump toppings everywhere accident I got the stuff of guacamole guys I'm so sad but okay that tinsel was moving behind me it scared me the here we go here I'll talk more about that basically Whole Foods delivered to me I didn't have time to physically go grocery shopping today so I did delivery which is what I do when we're under a little bit of time crunch which we are because being with babish comes out tomorrow and it's been a pretty complex episode and there's a lot of pieces that need to be perfectly put in place so we treated a lot of love and tender care I'm gonna grab a plate because it just makes flipping these easier like this is kind of a working move like you know if you're if you know what you're doing you're not gonna do this generally oh yeah all right so I'm gonna take this off and then simply yeah you can see that it's it's fried up nicely because it's rigid oh God okay yeah Ricky move I'm just gonna flip these don't need a stupid plate I was I was gonna suggest that you know if you're a little scared of flipping these because I know it's a little scary oh you don't don't do that don't do that it's a little skits a little scary because you're worried you gonna spill toppings I guarantee it's what I do right now and I'm just gonna turn this grab my binging with Tavish oven gloves which should be hittin the market sometimes in next few months and whoopsie deal there we go they're oily like they're not like swimming and oil they just have enough oil where they've lightly deep-fried and boy they're they're pretty looking and yeah the cheese is getting all melty problem is that there's a lip on these tortillas that is uh that is acting up and not letting it totally be flush with the bottom of the cook of the cooking service I'm gonna turn that down a little bit the cheese is nice and melted when I press it I can see it I can see it coming out a little bit yeah the other problem is that this is aged cheddar which is you know as I explained if you saw the grilled cheese toasties episode yeah oh that's good nice color if you saw the grilled cheese episode you will notice that I said you know aged cheese's exude a lot of oil they separate because of the crystallization I'm just just saying that like I know what I'm talking about I really don't uh-huh but if you say anything with authority people believe you um but no that is true it's because of the crystallization that occurs when you aged cheeses apparently once you heat it that causes the fast to separate and you end up with oily cheese and that's what we're happening here a little bit this cheese is definitely separating but it's still gonna be really good I'm not I'm not complaining they're definitely done by now so I'm gonna head on over to camera we got one that's a little bit bit thicker than the other this smells hot did I burn there make sure my stoves off no we're good in fact if anything it's nicer on this side look at that yep look okay we're not we're not gonna we're not gonna play with faith like that okay we're not gonna tempt fate I'm just gonna put these together so I don't slice them up I'd like to use a pizza slicer it's a little bit dignified but I only have this stupid teenage Mutant turtle slicer so we'll just slice them up normal oh yeah and then if you want to get a cheese stretch when you're you're poking it's hot when you pull these up just put them back together that's way the same thing I do for grilled cheese put them back together and press on the edges between the cuts and that's gonna let the cheese sort of flow back out if you really want to cheese stretch you cut it before you fry it but that takes balls man oh yeah but that's looking and I really I do want a cheese stretch thing I hope we get one yeah need something fun really no I mean just gonna press those guys back together that's the secret yeah yeah you just press it a little bit wait for this to be cool enough for me to pick up and then oh uh not only will I dig in but I hopefully will have a really cool cheese stretch it's gonna shot let's go for it oh yeah that's pretty good that's pretty good hell yeah dude okay oh yeah oh my god I love quesadillas but like we can get this really great crust on the outside hmm obviously it's a mess but come on yeah hmmm how do you guys like my chewing sounds what is awesome I mean you know the the exterior is like so crisp and it's a little oily because we've essentially deep-fried it a little bit but you know it's like halfway between like a tortilla chip and and a a tortilla it's the perfect vessel for all this melted cheese I'm getting a little bit of that corn in there if you want to have some fun and we'll die no nevermind I was gonna say we'll do this the next one but um we have this marinated chicken but if you want to have some fun you know sprinkle this with some taco seasoning sprinkle the cheese with some taco seasoning before you before you fry it up Wow all right hmm I'm not gonna deprive my boys anymore come on in fellas if you want to want some Dilla a lot of chewing noises here sorry let's see if we can get a nice pull on this yeah with our powers combined oh yeah there you go boys and there's more there's more coming enjoy I eat them in good health do you guys want sour cream yeah yeah we got a new sour cream and we got to do salsa and guys I'm so sorry I didn't make my own salsa no I know that's a that's a real faux pas okay here's some sour cream and here's some you know it's not jarred but it's I didn't make it ya know I'm gonna catch some flack this I know but I just didn't that I didn't have the patience to make salsa today I apologize you go and here I'll put this in a bowl yeah you can't have this without salsa and sour cream I wish I could give you guacamole as well but the folks at Whole Foods done goofed oh here I was gonna there we go sorry we have you ever watched service folks but you know this is life in the restaurant biz speaking of which I'm very excited to show you guys what we have goin with Alban kai-lan it's gonna be a lot of fun I think you guys gonna be a real kick out of it enjoy gentlemen been a Sawyer alright yeah thanks also I know I said that what okay let's clean up a little bit my clean up I mean just wipe these things away really all we're doing and I think you know I'd love to let that chicken marinate a little longer if there if there are questions I can take to give it a little bit more by it a little bit more time I'll do that what do you think what do you guys think yeah I mean I could ask you a couple more questions go for it all right Oh max was asking why you cook your rice that way I think he's referring to putting it in the oven it's a good one I take the rice yeah yeah I mean baking rice they it started with them an Alton Brown technique he recommended cooking rice in the oven because cooking rice on a stove brown rice on a stovetop is perilous and you can often end up with you know some really mushy kind of porridge oh no it's not not not nice fluffy individual grains of brown rice and by baking it you are effectively steaming it sort of not really but sort of you're you're you're cooking it more gently and letting it just sort of soak up water instead of you know it's constantly stirring it keeping it from scraping or keeping it from sticking on the bottom of the pan obviously doing it on the stovetop can be done correctly it is way more foolproof to do it in the oven if you bring the amount of water to a boil that it specifies in the directions and then add the rice and then cover it and then bake it for like five minutes longer than they would say to boil it on the package it comes out perfect every time it's not a traditional way of doing things it's not like a cool way of doing things it's it's it's it's an easy foolproof convenient way of doing things and for that reason I absolutely love it how Oh Nathan's gonna be here soon right I just want to make sure he has a hot fresh quesadilla all right so that's why I see my medicine sorry one question I saw a couple of times is do you know any Parisian recipes I don't know any Persian recipes um I I've had definitely had Persian you know there's a lot of great spots here in the city what's another place that one's yours I can't remember but there's a lot of great spots here in the city and but I personally do not know any Persian recipes I also see show and carry said do you order fish on Mondays and he gave me $20 super chat thank you very much Sean and doing fish on Mondays it's um I've heard that both that that is true and that that's a myth that that's a fish is fresher the least fresh on Mondays and I've also heard that it's Tuesdays I can remember which one Bourdain said because it all started with him in Kitchen Confidential but also that book was written like what like 15 years ago or something like that I I don't know the exact year that was written I'm sorry if I'm wrong but I thought it was written the early two-thousands at the latest and so like 15 ish did whatever how many years old and I'm sure that in that time shipping and refrigeration practices have improved and so I have heard like that's that's that's an old wives tale and I've have heard that that is you know biblical and you need to follow that if you value your life so no I don't or fish I don't know or sushi on Mondays if that's what it's the if that's the phenomenon that you're referring to I apologize that's if it's not I just saw fifty to fifty dollar super check coming from Taylor riff thank you so much that's extremely generous thank you out of all the episodes you've done which one is your favorite also I can't wait to try some of the recipes and techniques I've learned while watching I have all the recipes I've done which my favorite it's gonna sound like a cop-out answer but there's a reason right huh and I forgot which arm it's on but there's a reason I got this tattoo like that this is a this was an important episode like it was a turning point for me in making the show it symbolizes a lot of things for me just like following my instincts and it also simply recognizes how many people have tagged me on Instagram not so much anymore but like past two years so many people thousands have tagged me on Instagram saying like you know I made pasta lol yo it's delicious as my first time cooking and it was so beautiful to hear how many people gave this a shot because they saw how easy it was and how great it was despite its simplicity so I know it sounds like cop-out but this is really one of my favorite dishes and I mean come on Jon Favreau gave me the carving fork from the movie like that yeah which I can show you guys I know I've done it in past live streams but here it is this is the one from chef have you seen chef it's the one that he plates up the the pasta I Leo leo with force collar Henson mr. happy Hogan yeah so that's that's that's my favorite episode favorite dish that I've done so far and I'm seeing a ten-dollar super chat from a fan you'll fry hey Andrew just another 10 for me thanks dude sorry if I'm sorry if I missed the first one your name doesn't bring any bills but thank you for the first 10 thank you for the second 10 I've got to get tags for my car tomorrow so I can't donate too much however just wanted to know what's the best thing you've ever eaten geez well first off thank you very much for a very generous super chat especially if you're getting tags in your car I really appreciate your generosity favorite food I've ever eaten is so hard it's like what's your favorite song ever there's no no easy answer to that it's let me get let me get back to that let me get back to that because I honestly I honestly don't know thank you very much for the super chat man I'm sorry did not have a satisfying answer off time my head Sean Carey I'm a birthweight I remember your name I think I don't know but he gave $20 thank you very much Sean which celebrities do you fall on Instagram I follow a bunch I followed the rock underwire buddy he's on there I do I do I do follow him I follow all Dan Brown get down here that's better I fall Alton Brown I follow who else in history I fall Maisie Williams uh-huh that's how we connected initially she DM me and said like are you cooking I'm in town for Fashion Week you mind if I swing by and eat whatever you're making and I was like I guess I'm making direwolf Breton eyes very quickly research to recipe I had like four hours I follow probably I probably follow a lot more celebrities on Twitter than I do on Instagram I don't know why Todd I don't know I guess I like hearing their thoughts more than I like seeing their lives I don't know I have nothing against it it's just like my weird preference $10 from Paul Arbogast if you had to pick just one cheese uh-huh just one cheese with the unfortunate reality is that it would have to be a melter like I can't imagine picking you know some four year old aged Gouda or cheddar or something you know something something really aged and then never being able to have an on a grilled cheese that isn't swimming in its own soup of oil I I can't imagine that so I would need to go with a melter and one of my favorite melters is Monterey Jack it's honestly what I was I wish I was putting in these in these right now because it's like it's super melty and it's got more flavor than it's not like as much flavor is a very mild cheddar almost it's like a very flavorful mozzarella almost I love it I don't care okay that's trashy whatever I love Monterey Jack and if I had to choose one cheese to say I know that's that's a not a classy answers but I would need something that could melt I suppose I could make you know the melty things that I made for grilled cheese recently but I don't wanna have to do that every time and I like the diversity of cheese if if I picked my favorite which is midnight moon by Cyprus something it's it's an aged goat Judah and it's unbelievable I love it so much it's like slightly crystalline and it's very funky but it's very palatable and and and and beginners can get into it and cheese lovers still enjoy love midnight men but I wouldn't if I could only choose one cheese I wouldn't shoes that I don't want to eat that for the rest of my life I want usually when I think cheese I think some melty and pull a party and all that stuff oh man coming in here have you ever thought about doing a brisket episode on basics we'd love to see you do more barbecue stuff expects a barbecue episode on basics soon I won't say what but it's it's Pig rather than cow but you know keep an eye out because it's coming mmm let's see paradox Omega gave $10 and said hey I've been watching since day one just curious on your favorite Thai food my favorite Thai food I didn't love it's actually not like a um an entree and I'm sorry fees are very Americanized Thai foods but I love I came over the the Thai word for it but it's the papaya salad the spicy green papaya salad that it's like sometimes it's intolerably spicy and I love it and then my other favorite thing my favorite way I've ever finished a meal I loved having coffee after a meal but the best thing I've ever had at the end of a meal we actually had it in LA and when we ordered Thai fellas at our Airbnb was that this mango sticky rice like dipped in this um wasn't milk but it was like there's it had like the texture or the consistency of milk but it was sweet so I assumed it was maybe a mermaid in coconut milk or something like that and it was you know it almost it was almost like mango sushi for most but it was on sweet sticky rice and they dip it in the president ha it's so good so but you know again that speaks my ignorance of genuine Thai I've definitely had you know some pretty authentic Thai as best we can do here in New York City which is pretty good but I'm dying to go to Thailand so I can have the real thing so I can really see what the cuisine is like because it's so wide and so varied and so there's so much going on and I want to see you know the hawkers and you know I want to do all this the it's not it's really street foods anymore because they if I remember correctly in Bangkok they've localized them at an indoor shopping mall it's not been conquer is that um I think that's Bangkok but anyway I think I'm speaking out of complete anger is here I don't know I don't know these things um but nothing and I would love to try more more genuine Thai food fort Nixon gave $10 and said since you're doing this show two questions what would be considered your guilty pleasure food and have you ever thought about doing a binging episode I'm recreating frozen slash TV dinners love your stuff thank you before next and thank you for the super chat what be considered your guilty pleasure food oh dear a lot of things you know this is a guilty pleasure food like it's it's not it's it's not like you know trashy or or or crappy food it's just not very good for you it's like a semi deep-fried cheese filled tortilla but uh guilty pleasure foods I allow myself to have one Big Mac every year that's a big one I probably talk about I love Taco Bell and I love their double decker tacos I love it but you know the Crunchwrap supreme oath all the cliche answers and I allow myself to have that stuff like once a year this might be my last meal so to speak before a major diet I'm thinking about potentially doing a 30-day intensive like no sugar no alcohol exercise six days a week two times a day like insane training program just to see what I can do in 30 days like what what's possible to do in 30 days so I don't know if it's something you guys would want to see I'd be very curious to see what would happen but I'm thinking about doing it and it would start tomorrow effectively or Saturday rather so this might be one of my last real bad meals for a month but we'll see we'll see not entirely sure that I did it we have five dollars from Evan or Bonnie do you have someone help roll your sleeves our style here because they are so clean thank you thank you so much you want to know my secret and I've told it and past live streams but I've never never written it down for anybody as I rolled the shirt I roll up the sleeves before I put the shirt on so that way you get really we get really clean lines you know there's a little bit of pinching you're always gonna get little bit of pinching the hang the shirt up and then you know roll it up and then put shirt on and that's how you're gonna get the nicest cleanest lines I wish had somebody help me roll my shirt I got $20 from just Justin Houska it's my first time donating but you do but I do want to say thank you for your amazing video it's the best part of my day keep up the good work and you should visit Michigan someday I would love to visit Michigan I don't know where you're at in there if you're in Detroit or where else you know you might be but some I'd love to visit one day I hope you know with the new show with being with babish we really want to get out and try to go to new places that we might not otherwise have gone to and and you know Michigan would be well up there so thank you very much for the very generous super chat especially for a first time super try to really appreciate it and ya know I hope this I hope we see in Michigan one day let's see that dad Cade Tucker gave $10 nothing better than unwinding with a drink in your stream thank you then in networking at uni but you've inspired me to go chase my dreams of culinary school and cooking thank you for being so inspiring that's very very sweet of you to say best of luck to you that's a really tough industry but it can be so rewarding if if it's the right thing for you so absolute best of luck to you and thank you so much for the kind words thank you for tuning in and yeah just just good luck and congratulations and chasing something that you love we have ten Canadian dollars and something insane Jencarlos Silvestri gave 10 canadian dollars and said you are very you are very too good and what you do I think there's some mobile stuff going on there but you're very good at what you do thank you very much I appreciate that especially because I don't have any training I don't I'm not going to call the culinary I didn't go to culinary school like our friend that I just mentioned is going to yeah no where'd you go okay Tucker uh um I'm not I've been gone to culinary school and I appreciate that because I don't and I'm just like you guys I'm figuring it out I've just been trying to figure it out for like 15 years now and I'm just starting to get to a point where I'm like okay I can make some food that's palatable and I really appreciate your guys support and you know keep cooking because that's the YouTube is such a great place to learn and I'm really happy to be part of the many voices the chorus of people that are teaching you guys so thank you guys so much for coming out and hanging out I'm not done here I'm gonna start making the chicken because I think we've probably killed enough time alright so I'm officially old just then I just made a noise getting up I'm now old that just happened alright oh my a to nothing my a alright ideally you know I should have flipped this about halfway through just to make sure that you know we're getting even dispersal of the marinade but it's fine we're just doing this for demonstration purposes today I am going to cook this in a nonstick skillet be just because it's just gonna be a little easier and also I just don't like I don't want to get stuff stuck all over my all over my cast-iron so I can't do the next case at the end there I don't have to wash it out so we're just gonna do it in here and same deal as the vegetables I'm going to mate it with vegetable oil this time because that olive oil really really gunked up the works but I want to have a fair amount of olive oil in there and I want to get this pretty hot because we I mean normally I would butterfly the the breasts and make them super thin and pound them out but you know these are pretty thin I'm just gonna just try to cook them as they are and they should cook pretty quickly but the idea here is that we want to cook the chicken quickly so it doesn't dry out because if you're cooking bare chicken breasts no skin to protect the meat you are going to have dry stringy chicken on the exterior of the breasts but if we get the interiors usually as juicy as possible and then cut the chicken into small pieces across the grain we're not going to have as much problems with stress or dryness so give it a shot just so I don't have to cuz I don't want to do a whole bunch of sink noises while you guys are waiting for me to get back in front of the camera it's not the most entertaining thing in the world that imagine what we're taking viewers pretty well right now if I am not mistaken what we do are we looking at here we got five point eight the last I checked nope that's that's the video that's not that's not the livestream okay we're down to 4,600 still thank you guys so much for for hanging out thank you guys for watching I hope you're trying this yourselves or if you're not the earth joining me with a drink or if that's not your baguette I just think you having a good night and thank you for spending it with me and my boys we love you guys and we love each other and all okay so getting the chicken out of here I'm trying to shake off too much I don't want tons of marinade on there but it is oil and lime juice so it's not the end of the world but um I also don't want any the garlic cloves on there yeah once I was going close you got a little fire with fire no nice go with garlic cloves gonna burn if I just put him directly in there make sure there's no garlic cloves down they go I don't want them crowded try to get them away from each other they don't [Music] yeah all right that's fun let's do that again that's what that's what it really makes your kitchen smell like a restaurant when you do that because that's what you're really smelling in a restaurant kitchen is you're smelling an aerosolized burnt soil because it'll do that over one of the keys to great food in restaurants why restaurant food is so good it's because they have such incredibly high heat to play with they have such incredibly high heat to play with and that's one of the reasons their food is so darn good it's that and a lot of clutter really yeah we're just trying to get a good shot see that got a little start of a char there I want that all over so we're gonna turn this a little bit these guys a little bit get them exposed to different parts of the flame and yeah so they're constantly just learning with so much you know really powerful blower burners like this one and then you know inevitable when you go like this the aerosol is oil it's gonna catch on fire and that smell I've worked in a few restaurants in my life and that smell is so singularly restaurant it's so singularly a restaurant kitchen and I kind of miss it sometimes but that life is honestly way too intense for me you know restaurant kitchens are such such high-pressure places and if you can handle it more power to you because I don't know how you do it in this place I'm turning up to play a little bit because I want to get a char in there and then once I flip it I'm gonna turn it down because these are thicker than you know breasts if I had if I had butterfly them obviously I don't know what kind of breasts these are but they look so quickly word butterfly they're very strangely shaped and they have like a strip of fat down them but I can't quite identify you know what's going on with these different holding food cuz they're not gonna tell me I don't think ah let's take a look let's go around here alright see we're starting get some color oh I forgot something important in the marinade you want to add like a tablespoon of sugar I did that in the episode and I forgot to do it here went ahead like this tablespoon of sugar because that encourages that browning that crust to form quick more quickly it caramelizes more quickly you're calling me at all times right now what I'm doing it caramelizes the exterior more quickly and get this you get this nice browning nice my art a little faster I sure do love place that's not safe it's not not safe but it's also not okay alright so now put the news I have a great crust on the outside look at that nice char that's me okay a lot of play we're going on there and now I'm gonna turn down a little bit because I do want to cook these the rest away through I might flip them once more but ideally I want to see some watch second you know I think we might do actually I don't really want to because then we're gonna lose the crust like it's gonna soften this team but I really don't want to overcook these but I do see what chickens we were just getting flap right here you see there's still some watch I can right there and it's on this side which means you know it's not been exposed to the food properly these are you know they're too thick to be being fed right now and definitely I do not recommend what I'm doing right now oui oui that happens a lot of live streams because we get a little a little bit of pressure from you know doing things live and I tend to overlook things I overlook the sugar in the marinade you know it happens it's fine but um you know learn from learn from my mistakes do as I say not as I do and huh definitely Friday you know you know what would have been so much easier that I could have done is I could have pounded these out wouldn't have even had to butterfly them but just use my meat mallet and put them in a ziploc bag and pound them out if they're relatively thin like this you just get them to it a nice you know uniform shape because you have a real thin spot in the center you know they almost have a hinge there see that little fitting spot in the center and that's this is gonna be overcooked by the time these this bars cut so Vegas game we play I'm flipping is because um identify for the life of me what part of the chicken mrs. foam are these two like baby chickens and these are two breasts connected together they're so small what is it ladies Cornish game hens or something applause all right well let me get my temp probe too because I I don't want to you know have to trust that these are done by the way I want them to be done properly I don't anybody get sick obviously here's my let's see where we're at just out of curiosity I'm betting betting 110 what do you guys think we got does that say Oh oh my god oh my god come on that was one thing someone was like I saw I hit 112 I definitely moved it around a little bit but like yeah but that was around one side you know practice makes perfect it's not that I'm perfect lots of what's the stuff left over in here what album is gonna teach me a few weeks holding on being the Sabbath and the Burger Chef so Jake what just because I can't see the comments from over here with the women missing out on we've been working on getting rid of some spammers know what they do well what's up oh just we've been working on getting rid of people who just spam the same letter over and over again in the chat oh yeah you could turn down slums but everybody hates that yeah we try to avoid that who came up with the rule that you have to you can only flip meat once it's kind of nonsense I mean obviously you you want to disturb it as little as possible because every time I pick it up and squeezing moisture out of it but like you know good burgers as many times as you want you know get them cooked evenly like I've had burgers that are like you know meat like a medium well on one side and medium around the other like there's a gradient towards one side it's because some somebody was like I can't flip it at the wall but I do properly yeah well flames going here come on no plane no fire mostly oils you know it's up by now so it's not gonna play nice where we at now about 122 123 we obviously that this is freshly blood chicken I think it's Pat LaFrieda what's this from yeah this is Pat LaFrieda chicken so it's high-quality chicken it's from Whole Foods I trust it pretty well you know Pat LaFrieda is a gigantic meat purveyor but they're known for their sort of level of quality and that's why I trust this chicken and I just got it today so I'm probably gonna cook this to 150 155 keep it juicy because you know 165 is gonna kill all the bad stuff it's gonna kill all the Salmonella and all the bacteria not all the bacteria but all the stuff that'll make a sec but um most of stuff will be dead at 150 and it has to be pretty improperly cared-for chicken and it would have to be chicken that thumb wasn't stored properly or or you know went through a very unsanitary slaughterhouse or was coming from chickens with lots of disease and what then I buy attics and all this stuff and Pat what we don't need is not that it's a it is a cut above your typical supermarket chicken so I just it enough to so a little one left let's put 125 m in the sick guy over here 130 on this thing ya see this is the problem you know I kept the chicken tooth Beck especially because chicken intends to consider all meats and tracks when you cook it so you can see they're smaller now if you took them took up almost the whole bottom of the pan before but now they're smaller because the meats contracted and in doing that you know think about it you got something this long that becomes this long it's it's expanding height-wise so these are thicker now then when I put them in they're out you said Victor now the way I put them in there and so that just doesn't help it just makes them cook even slower so you know we're all learning a very valuable lesson here today which is found out with butterfly or whatever your chicken breast if you're sizing in the pan like this but we're gonna be tasty especially in the context of the quesadilla like try to tell me that chicken is dry in a quesadilla you know I don't know how sell you a bridge and what people say so did I answer the person's question just now or did I go on a tangent out of nowhere okay anything else what else we got I saw a request for the bolognaise from the Grand Tour oh that's the top gear guys right I honestly haven't watched that like I was a big Top Gear head when that show was out and towards the end it even on top gear like I'm sorry I know I'm gonna catch flack for this - like it got really spunky and you know that they did all these gags that were really obviously staged and but they treated them like they weren't stage the Cohens just totally off and in their heyday they were doing some really goofy stuff but it was genuine and it was not scripted and a lot of fun and I miss birthdays and grand tour just feels like more modern top here and there's a lot of eye rollers in there a lot of daddy humor it does not win even my dad doesn't like it keep any here's a dad so he doesn't like it something's wrong I'm gonna whip off my knife stiff acquit here because I want to be able to slice this check and once I get it up this dough not immediately obviously just like any meat that has just been subjected to the trauma of a pan frying or any kind of high heat cooking application we need to let it rest for at least five minutes or cutting in because otherwise we're gonna lose a lot of moisture and we've already lost enough because my idiocy so we don't lose any more all right just washing off the knife here first did not go anywhere stay tuned I'll be right back just want a nice clean knife from a chicken we just hit 135 last I checked so we're getting closer and closer but I'm gonna stop a little bit 150 what I'd ideally like to do right now if my oven were preheated would be to put it in the oven in a 350 degree oven so we can stop hitting it with such direct heat we can hit it with some ambient heat I know I know I'm sure people were saying that these are into the drives chicken breast in the world and that great like this is definitely not the smartest way to touch them but there's nothing to them especially if I had the opportunity to marinate them for like a solid three hours the mmm acid from the lime juice would help tenderize let's sit here my art yeah I'm just taking a look at what you guys are saying we got 200 Russian I don't watch the Russian currency I'm not sure if it slow motors you the high efficient chat about to work thank you for hanging out thank you for the super chat appreciate it alright we got a $10 super chat from Michael actly I owe so much to you I went from eating fast food three times a day to living a healthy happier life since I started watching you I wish I could give you more than ten you've given me so much that's super kind man your words would be kind enough but thank you so much for your super chat I appreciate any amount and I appreciate anything send something like that I really appreciate it and I'm very happy but you're making healthier choices for yourself I hope to do the same soon can you smoke a whole brisket in or a whole turkey how about a beer can chicken I want beer can a second I I plan on doing a pulled pork in the very immediate future so keep an eye out for that heading back over the stove now this is very dried out chicken I'm sure all right we just hit 150 on this guy Oh 100 160 on this day we're good to go check the thickest parts there I'm really frozen out of it yeah then he defecated yeah let's take them off I'm gonna just put them down here I'm gonna let them rest we don't want to lose any more moisture than we already have it gets really hot sometimes gonna get them out of way high so we have some chicken breasts here that we need to let to cool off a bit before I can carve them up and to keep them tender and to prevent them from being springy we're trying to cut just like steak we're trying to cut across the grain and you can see if you look at it maybe once these cool down enough for me to hold them I'll hold it up to the camera so you can see but there's there's a definite sort of there's a grain there's there's a linear straight grain that goes straight down from this center point here again I have no idea on God's green earth what cut I'm checking this it's very bizarre I've never seen anything like it I ordered chicken breasts they look and feel like chicken breasts the the meat looks like white meat but the weirdest shape I can only assume they're from a tiny chicken and it's like it's like butterfly duh not butterfly it's you know it's a whole chicken breast essentially two breasts connected by the whatever um and so we want to slice across that grain because we have this really dry like this is great flavor in the you know this my yard reaction out here all this good brown stuff but it's also dry like this guy right here you know even if I did this properly we'd have dry me on the outside it's the only it will always happen when you cook chicken breasts you can't prevent it you can maybe by doing sous-vide but even then you'll have a very thin layer of dry stringy chicken on the other side yeah guys bump but if you cut across the grain you are cutting those strips of the strings of dry chicken into shorter pieces it's kind of just like when you're cutting up hanger steak you're cutting across meat fibers that if you left them whole would be tough and chewy but if you cut them into smaller pieces it's almost like it's pre chewing them for you not in a gross way but in a a loving way no chance we got MD Washington gained five dollars and said king share we eat during your 30 died I'm also going off sugar this week and need meal ideas and you have great meal ideas I love your show thank you so much and yeah I was planning on doing probably the basics or something that covers like you know extremely healthy practical inexpensive weekly weekday meals so keep an eye out for that I will say even these dry bits I'm meeting on the outside very very very flavorful there's so much flavor in this chicken the lime and the smoke the smoke paprika brings the smokiness to it that it almost it almost tastes like it was grilled and which is so great especially when we put it in the quesadilla it's gonna be like a nice little flavor nice addition thank you very much for your super chat shoot I'm sorry I just saw $10 to go chat go away I apologize to whoever that was and whatever you said I apologize let's see what are we up to now yeah we're all the strong 500 so I'm seeing all the all the messages that need to be blocked but thank you guys so much for hanging out here I'm gonna make one more one more quesadilla and then I'm gonna call it a night cuz we've been going for almost to it every time I say it's gonna be a quick stream look at us it's almost it's been almost two hours so I haven't been keeping track of how long it's been since we took these off the heat I assume it's been about probably three to five minutes it hasn't been that long but you know they're cool enough to touch now so I'm gonna start slicing them up I'm sure it hasn't been quite long enough but like five minutes is is long enough for this application so I also want to stuff them into our our quesadillas get these ready get these all laid out so that I might stuff them with things so I've got the grain of the chicken this must be a breast because I'm seeing two different grains in it and I'm just gonna slice right across that see that and I'm cutting right through the muscle fibers so that's gonna make for you know more tender just just easier to eat not tough or chewy or stringy this is weird piece of fat or cartilage in the center here that I'm not entirely sure what it is but now yeah so here I'm gonna do a close-up just see what I'm talking about you can see there's grains running that direction you see that that's what we want to cut across because once we cut those muscle fibers into smaller pieces the chicken is more tender I'm gonna try a piece of it right now hmm and you know I mean I said it was gonna be dry it's not it's super moist the outside is a little tiny bit tough because we had to cook it a little too long it definitely could be better but it's a held a lot better than I thought it was gonna be we've got this weird piece of cartilage out of here these have to be two breasts has to be off of some tiny Cornish game hen or something all right cutting across the grain yep good stuff and making me into nice thin slices for our quesadillas because we don't want to have to chew on these for ten years when we bite into one all right there's the grain yep right across the grain that's what we want yeah and we also want them to be thin so we don't overstuff the quesadilla we don't want a super thick quesadilla but this is like just perfect all-purpose chicken for many Mexican applications for tacos for burritos this is just like a super flavorful juicy it's just great great way to cut your nose my favorite all-purpose marinade method hmm okay so now hmm I'm going to Laden these these burrito tortillas cheese and half and that's gonna protect little dirty a little bit against the moisture from the chicken because it is very moist it's not dry and as it sets there it's gonna continue to xud moisture and I don't want to get that directly onto the tortilla it might make us you know might make a little soggy might make a little oily and this is gonna act as a little bit of a barrier against that not much but you know it's the best we can do then I'm gonna throw down a OH just drop that then I'm gonna throw down some of these peppers and onions from before because why not they're gonna be a welcome addition oh there's Nathan somebody grab that sorry I'd do it but Tory's gonna let Nathan and he's just in time for some quesadillas so I'm just spreading out these peppers and onions I know how stealthily I'll stay over here you got a few minutes Divini know how to switch cameras all right so I've got a nice layer of peppers and onions down there and then you know instead of scattering these I'm gonna be very intentional with placing them because I want there to be a little bit of chicken in every bite so I'm you know I'm really gonna fan them out and make sure that there is even coverage nice thin pieces of chicken juicy juicy chicken as crazy as that might sound turned out pretty darn good and you guys will meet Nathan in a minute he's gotta come up here and he's gonna have a quesadilla with us here and make us some more chicken going in this one I don't know if he wants to be on camera because he doesn't know he was walking into I don't think but um we'll see play by ear control freak and yeah I just want to make sure that there's good even coverage of the chicken the elevator working again remember that the freight elevator was okay yeah and I think here they were only working on it for a few select hours hey hey smart he'll figure it out okay so now I'm going to top these a little bit more cheese both to protect the tortilla and also to just you know help glue everything together you know it's gonna help the whole thing stay together when we fry it up what's up dude hey done so I warned you that we might be a livestream unica right well the quesadillas are almost done if you want to come say hi you're welcome to pop over here if you want to be taste-testing once it's done yeah uh-hum so we're just going here I already made some veggie quesadillas thank you nathan is one of our friends from high school we all went high school together and they are he's here to watch the draft we're gonna be a bunch of butch boys big strong boys never lost the draft so I'm doing the same thing here I you know obviously I don't want to lose moisture from the chicken but um I'm pressing these down so they all stay together you guys wanna meet Nathan in a minute wouldn't uh he comes on and does a little taste test here you're meeting the whole babish cast of characters here because we had we're gonna have Ari which is a mutual friend of mine really Sawyer's friend that I've taken a shine to and hmm that's good and um he's a really fun guy I'm very happy to have him in the latest episode of being all right you ready to head over the stovetop jack all right here we go so writing over the stovetop I'm going to read well this pan nice generous amount of oil but not too much we don't want these actually deep-frying we just want enough to you know generously coat the bottom of the pan and again and bring this up it's not smoking it's just shimmering a little bit that's where we want it and again we're cooking these slowly we don't want to we don't want to apply a bunch of heat to the chicken we don't want to cook the chicken twice certainly not but we do want to get all the cheese melted and we want the whole thing to be cohesive and we want a nice crust on the outside not burnt not too hot there's a balance you know just like I'm a man fan assumption machinist said that shouldn't have said that I don't know what I've unleashed by saying that hmm what I got anyway that's what almost done here I just want to make these last quesadillas here and then we're gonna go in there we're gonna watch sports besides I'm just grab my of love here we go there we go I'm like it was saying guys this might be my last very unhealthy meal for a while the one exception is this Saturday I've had a tasting menu tasting at a restaurant booked for some time now for like four five weeks so I'm definitely going to that but that would be the one last exception because I really want to try going completely clean for 30 days and seeing what happens as you guys know I love food and I love booze and I love you know I love trying things and doing things and not that you can't do that if you're being healthy but it's definitely a huge challenge especially for somebody in my positions is the cooks for a living but luckily I have my friends here they're gonna be able to taste test things for me they're gonna be able to you know keep keeping it I'm gonna be able to keep making a gross and disgusting wonderful foods like this I mean it's not disgusting I'm sorry I'm just kidding but it is absolutely wonderful it's one my favorite things this isn't quite ready yet I really want to see some shimmer on that oil before I drop it in really want to see some movements just making sure that's evenly cutting the bottom to pay a big deal scooter shop you know it's a scooter shop floors a scooter shop shop there's a scooter show it's a Vespa store it was my favorite thing when we found that clip I was like oh my god that's so funny that he just changed it up all right I'm dropping this in there we go oh yeah little sizzle that's all what a little sizzle oh yeah it's happening everything's happening it's all happening right here on the binge Network and now I'm turning these initially to get the oil evenly coated on the outside where those last ones to oil these gentlemen what do you think no I I like them I like preserving the the crunch you know you need that exactly and you know it's like outside it's almost like halfway between no torch it's a tree yeah that's over Tia chip and in a quesadilla or a tortilla rather it's a really nice and I I think I learned the basic technique from Jake Angie Lopez all as you guys know I have a great admiration for him and I've learned so many things from him we're gonna be doing an episode hopefully in the very near future with ed Levine of Serious Eats the executive editor or the editor in chief human brains exact title of Serious Eats and it's gonna be fun it's gonna be good I think you need a little bit more time that's perfect again do not want these cooking too quickly one all that cheese to melt I'd cover this if I could honestly wouldn't hurt the texture that bad I'm just gonna clean off this area a little bit just so I have a place for everything and everything in this place I just want to make sure that I have a place to chop up my case if he is and serve them to my friends all right last in my paper towels sure hope no one makes them mess I'm not a fantasy okay good you're all cleaned up and let's head back over to the stove top because it's getting to be foot time almost let's take a look Oh still piece of that corn look do you know that all right take a peek okay that's getting very very close I just want to give it like I don't know again I don't mind flipping these repeatedly it's just a harrowing process to flip these so I don't I don't want to want to minimize my risk um but I also want to maximize my browning potential again I'm giving that a little turn again as you guys know case of DJ sorry and they're getting so close I just want like a really good uniform brown color on there Oh some of the cheese is starting to stick and turning brown oh my god so good alright here we go what's going on now so just gonna go like this and flips the deal there we go that's good it's some great coloring or a nice even color and oh yeah see you thought she's look at that it's you know quesadillas in my mind there were restaurant quesadillas and there were home quesadillas and home quesadillas always been you know either baking them or or maybe editing them in a fry pan but never like this like I never had quesadillas at home like this this is really the way that I think about them when they're in a restaurant and they're a little oily but whatever it's not gonna kill you like the the trade-off is that you get this incredibly crispy beautiful crust and you're not gonna get that any other way bake these you're gonna have a very sad situation on your hands the cheese is nicely melted I've seen it come out sides there and where's my drink that's empty yeah I think again because this might be a last meal or something or last alcohol for a while I think I switched to a beer I have I went to college in Long Island so Blue Point toasted lager is a near and dear to my heart yeah that's nice that's nice summery beer you know it's good the winters to blur like that's a distinctly summery beer okay those are getting pretty dark on that side so that's you dark don't worry I promise it in burnable just right okay perfect perfect perfect let's get these out go and get them centered because you guys know how much of a sucker I am for symmetry there we go right there that's Center yep there we go okay and same deal I'm just going to cut them into threes thusly and then to try I like it's it's harder to do a cheese stretch when you have chicken in there when you have the we have lots of extra toppings or filling us besides cheese but still come a try because come on all about food porn here where else to eat what else would you guys even tune in for my voice I don't think so oh my gosh we have a fifty dollar super traveler this happen Sean Carey gave $50 thank you so much that's incredibly generous thank you can you make more dishes from the show Hannibal absolutely I'm just intimidated as hell to do more dishes from Hannibal because he's like such a proficient cook and also because you know they were focusing on food styling more than actual replicable dishes I think in in some cases um but you know I really like to try is the black chicken the silky chicken soup where it's that like it's that chicken that has like black bones and black feathers and black eyes and it's just like jet-black checking through and through black meat and it's it's made in this um I think it's a Chinese soup I think I can't member I remember there being star anis in it and something but it supposed to be a very healthy very healing soup and he makes it for oh it's the same I have watched Hannibal and so long oh my god yeah like I remember you know the other main character's name makes it for him when he's when he's taken ill or he was injured or something and it just looks so good even though the skin was still on the chicken which was a little off-putting but I've seen where they make where they sell silkie chickens near here in Chinatown so I need to make that before I move out of here which won't be for a while thing I'm staying here for another year at least but um it's so nice to have Chinatown right around the corner I can get you know whatever I need whenever I need it anyway let's stop stalling here I'm just trying to let the cheese kind of melt together let's see what happens if I pull this apart I don't think yeah a little bit a little bit not bad let's try this one maybe maybe we'll have a little more luck with this one okay yeah see again you got fillings it's a little little trickier but these are still gonna be delicious all the cheese is melted there's no like there's no solid cheese in there there's no pieces in there that's ready to go hmm that's a killer quesadilla no the chickens great like chicken is bringing so much flavor to it that's still moist that's great mm-hmm alright guys I want to wrap this up well it's still hot so we can go and enjoy it and drink beer and be big burly guys in the other room I supposed to thank everybody for hanging out tonight thank you so much thank you to my boys in the other room for making this happen could not do it without you and thank you for helping me navigate these waters thank you for all the super chats tonight all the new memberships everybody's generosity and kindness kind words kind gestures I really appreciate it I really hope you try making this for yourself obviously it's an indulgence but it's it's worth it and thank you guys so much for hanging out I hope you have a great night and I'm gonna grab a plate so I can my gents okay that was dumb didn't need to do that there we go then we have sour cream and we have we have salsa in the other room so I will see you guys next time on binging basics or being either way you're with babish Oh what's keeping that have a good like this [Music] [Music]

Channel: Babish Culinary Universe

Views: 842,481

Keywords: quesadillas, live, cookalong, cook-a-long, babish, cheese, melty, mexican, tex-mex, basics with babish, live stream, livestream, binging with babish, live cook a long

Id: 3S94NIJ8oQA

Length: 134min 43sec (8083 seconds)

Published: Thu Apr 25 2019