Sauces | Basics with Babish Live

all the way up how about that test test test good Assam are all right who's got a who's got a vest bird I'm seeing rip what does that mean what's up at the RIT was that mean how did I do cut myself register I'm going to die I'm very happy to spend my last few moments with you guys I appreciate it what's up the daddy stuff you guys call me daddy all you want what does it mean all right cheers guys this is the first the first live stream let's get cooking okay let's get down to basics right that's what this is all about so I'm gonna grab my induction cooktop this is the good-old in duxford here you guys probably recognize this from the show get a nice and centered here there we go it's pretty all right now you can take the sauce pot or Duchin of your choice so Musa later say there we go is Malik per se here we check focus we're shooting with a shallow depth-of-field today ladies and gentlemen yeah check focus there it is right there beautiful call me daddy L you want I don't care it's fine there's one beast okay now to start if you guys are cooking along we're going to start with a little bit light olive oil we're saving the extra virgin stuff for later we want to start with lights because that's hang that can smoke it out you don't want that Wow good start good start uh-huh hence we need to chop up our vegetables we need some garlic and we needed some onions so I hope you guys went and got yourselves a gigantic [ __ ] off cutting board I really hope so I'm gonna angle the camera down a little bit sweet see a little bit better okay I can't keep track of busy cool this is my favorite you guys saw it in the basics episode this is the bus stop icon I'm not sponsored by this stuff I just I just love what they do I'm a big fan so let's start with the onion just because we want to sort of meson Plus everybody that's that's something very important I'm cooking his Nissan Plus that is French for everything in its place I think I think that's what it's French for justice that was first I mean fact-checking over there come on what am I paying you for alright so guys we're gonna peel our Spanish onion here and yellow onion I guess because we're using it to make Italian food why would it be a Spanish onion thank you that's what I said alright then I was right I was right no slow mode what does that mean can you find that gear button turn its what the hell slow mode guys I'm sorry this is new this is all very new you have to you have to you know growing things here so you guys get some some practice in with cutting here you know making salsa making making tomato sauce these are excellent opportunities to practice slicing dicing so we just put lateral cuts down the onion and we put a curette that cut across the center of the onion like that and now we're just going to cut through see and I don't mind an oniony sauce what slow mode makes it yeah kind of like the speed of the chat mind the speed of the chat but sounds like they do so that's actually more important than what like I think oh I'm starting to cry hello I'm one of those those somebody said that this stream would end in tears they were right they foresaw my my opinion sensitivities all right so anybody practicing at home I hope that you're getting a little bit of knife knife practice in okay you go next time next screen we're gonna have a an overhead looking down cam that you can you can switch people isn't crying as relaxed with the crying so you get to see all the things you'd never see otherwise on the show which is me like bending down to pick things up throwing things away pretty cool oh it's cuz I cryed from the minions that's why that's really sweet of you guys thank you for crying with me Jesus [Laughter] Amelia Amelia over it made in network if you're watching right now you look into this slow-mo thing see what the hell they're talking about and if it's something we want to do right now amelia is my my my people person who's watching this right now making sure that things don't go off the rails which they are i think can't really tell alright guys so chopped up our onion let's get some garlic going huh the thing about garlic is that it's really garlicky am i right crush the clove and we're gonna use three cloves for red sauce reclose it's not crying for Christ's sake oh alright whoever this guy is who's copy-pasting daddy cry you block this [ __ ] it's not you Jess Emilia somebody seriously whatever this lemon is the Sun sounds like somebody need a lot of people don't want it is there is there like a pole we can do is that can we make this into a democracy of some kind I'm gonna shoot her man that sounded suggestively first but I was gonna whip out my garlic peeler but I don't know where it's at and you guys probably don't have one of those so let's do the old-fashioned way I'm gonna go ahead and smash down some cloves here yeah Internet's gross when did you guys get get so gross let's mash down three cloves of garlic focus focus I'm doing yeah they weren't kidding I mean I need a moderator and here to like make sure there aren't monsters that sounds pretty good what the hell is that yeah it turn up can you do that oh sweet ooh it's looks lower already and maybe alright maybe doesn't some people like it some people though I don't know who to believe which side of history should I be on all right guys we're dicing some garlic here finely mincing rather and you know we can use a garlic crusher but this is a good opportunity to you know learn how to mince something very fine and that's an important knife skill so it's almost the same principle as mincing the onion which is that we're just going to place some lateral slices down the length of young let's see what I'm doing here I'm gonna try to cheat apps the cameras often as I can placing slices down that way and then rocking the knife fruit see this sort of locomotive motion to the knife and with each cut I just move a little bit further down you don't move the food you move the knife here's the lesson that if I remember correctly I was taught but of course if you don't feel like doing this you can grab your friendly neighborhood garlic crusher throw your clubs in there and just that's that using the back of the knife specifically back then I'll scrape it out and then just for my pieces to sort of even them even that we're gonna just gonna run the knife through them like this this shaky table I don't know if you guys can see this shaky table oh the comments look like they've slowed way down I liked it I liked it all right great let's get rid of those goddamn spare no I I peel the garlic before putting in the crusher because like it's such a pain in the ass to put unpeeled cloves in here like it takes forever to clean them out okay guys so I think we're ready to go ahead and start sauteing things alright somebody consult recipe alright look at the recipe make sure I'm not missing something here yeah now we're ready to go okay I'm going to put this back here out of the damn way bring back my yes I see what I'm doing I've got to make sure everything is perfectly centered I don't know if you guys have noticed but this is kind of an aesthetic show and I like to make sure that things centered and vibing good get back to the comments spammers are back that didn't think well prevent that I don't know what to do okay so I'm putting this over medium heat thirty or sixty seconds two minutes must have followed for 30 minutes in 30 minutes seems fair this is an index for 1800 you can get this on Amazon for about 45 bucks to answer your question hot-dogging is not a sandwich it's a hot dog newbee Dabish for me does that suggest yes do but I think just exploded I wish you guys could have seen that that was wild alright so we got our light olive oil heating up here obviously don't want it smoking I just want a shimmer and I just want to go in just another make sure my ready yep okay tell a joke okay I'll tell you jerk hmm I went to the temporary tattoo parlor the other day to get a temporary tattoo and when wouldn't wash off I went back to the temporary tattoo parlor to complain but it was gone that's my joke enjoy just didn't get it because I didn't hear any laughing over Oh guys relax relax okay let's the gerlichs get a little hot so I'm gonna start I mean the oil to be learned here there we go and grab a nice wooden grandma spoon and we just want to barely get this fragrant like you do not want burnt garlic it's nothing worse in the world than burnt garlic so we're just getting this little fragrant keeping it moving even heat not too high want anything to start turning brown or anything like that get the chance the onions in there there we go that must be different to have been doing with management sounds am i right all the all the food - so this is basic that is not vengeance there we go yeah there's recipe lists everybody who's curious this recipe lists be the ingredients list and the shopping list for four ingredients and four equipment on the website and basics of babish doc go check it out for next time you want they belong okay yeah start drinking show insist make sure you got your tools ready make sure you got everything you need okay are you listening guys I'm gonna speak directly to Mike now make sure make sure you've got your tools that right now I'm breaking Glenfiddich 15 I just got this guy for tonight special occasion Glenfiddich 15 I have this over medium heat again we're not trying to brown anything we're trying to sweat the onions sweating means you can see bit maybe you can't see them they're starting to turn a little translucent moisture is coming out of here they're not browning that is sweating okay I'm also going to start opening my cans of DOP Tomatoes go simple Mike a little bit sorry you guys can't hear that we got some DOP Tomatoes here that's apparently important it means it means it's super duper Duncan it means that these are certified actual San Marzano tomatoes these tomatoes are from San Marzano Italy certified you cannot deny it oil the knees up just in preparation and once once the onions are starting to get really translucent oh my god it smells so good can't explain to you guys onions and garlic look at olive oils nuts all right this guy's a little dents in it right here that's why I'm turning them upside down now let's say I know what hopeful check mark is a certified affiliate with twitch streamers they have some advice for you black and branches a full staff over okay that's very good to know thank you see the kangaroo rats thank you very much okay there we go yeah we need smell-o-vision next that's what's that's what's coming next technologically in the world of streamers okay turbo users I'm a turbo you know nothing will be you know cuz it's kind of my steez alright so these guys are starting to soften up they're really listening with all the moisture that's coming out of the onions so now to add a little bit of a slow simmer to flavor we're gonna add tomato paste now there we go tomato paste which minimizes basically just tomatoes that have been simmered down until all the sugars are broken down they're really sweet the really roasty and delicious and adding a bunch of this is gonna help make our sauce tastes like it's been simmered for hours upon hours I'm gonna add maybe three tablespoons worth just like that okay and mix that in I want to toast that a little bit well good that some of those bursty flavors done [Music] fix the black back so the but it's a black box you're actually right how do I do that why is that there I'm sorry we'll fix that next time I don't know how to fix that right now there is a black box around the video I don't know why or get my people on that is there what's the difference no no I'm asking ya know I pretty this seems like a good system tell me any any interesting comments that that bring up some good conversation what is the difference whoever said the business between canned and - tomato paste what is the difference why should I care Oh Hank that's longer gun he's early supposed to be here between 9:00 and 10:00 plus that's not the one good guy unless we got a mystery person coming up here all right I was looking and smelling good so add our Tomatoes beautiful it's hard not to watch myself on the delayed stream that's very very surreal I'm seeing myself doing things in the past I get caught up in it I'm like oh no I'm I'm actually I'm performing right now I should I should you know do and say things so we're gonna we have whole San Marzano tomatoes in here we need to crush them up because I want the nice chunky marinara sauce so I'm crushing these against the side of the pots like so that was longer guy folks it's not ready to taste if this were ready to taste I would totally have had him and come in here and taste the food but it's not ready he would just have been eating some raw tomatoes and that's not even nice this mean for a prank to play on somebody let's skip any steps in this now I got some sauce on the screen sorry so hunter guy will get him back they gots to he's gonna become an official part of the binging with babish cannon laundry guy kind of like kind of like a mailman from the mrs. Doubtfire showing oh yeah I'm gonna show up oh no I'm sorry that what that was mr. Rogers had the mailman right and Blue's Clues had mail time and pee-wee's Playhouse had you know a whole bunch of stuff and he's gonna be he's gonna be like that he's gonna roll in doing laundry guys here right now I'm at a thousand watts which is we were at before this is this an 1800 watt pepper so thousand watts now at twelve hundred is sort of like medium-high and before we were down at six hundred eight hundred because one we wanted medium low we don't want to brown anything we just want to sweat everything that's what we're after so I'm gonna bring this to a gentle simmer and once I do I'm gonna throw a sprig of basil we're gonna put on the back burner back here and on the stove that I never gets to use on the normal show which I'm ecstatic to be able to finally use and we're gonna let it simmer for at least an hour at least ideally two hours and it's gonna be about eight thirty by that time which means that for this live stream because we run from eight to ten we're have about an hour and a half to let this simmer okay a lot of tomato paste in there that's gonna you know increases sort of slow go slow cooked favours flavors stainless steel and this okay so so this is cast iron that's been enameled which means that stainless steel is is very good for when you want foods to stick it's great for searing it's great for creating crusts and cast iron is great for slow simmering and for any application where you need even well-conducted distributed heat but can't raw cast iron with with tomatoes broad cast iron is a reactive metal which means that it's going to leach a tinny taste you're literally gonna have a metallic taste in your sauce because of the cast iron you don't want to use aluminum either the aluminum is another reactive metal and when it's been enameled like this not only does this look like the kind of pot that's something that your grandmother would makes awesome but also it's protected from that reactive metal so that's why we're using this you can use a stainless steel pot for this no problem work just fine but just because I got this guy in the house and going use them recognized you weren't expecting this view so the educational it's the whole point professor frankly frankly this whole point where do I shop I shop on Amazon a little little mom-and-pop shop called amazon.com also in New York City there's a great store called whisk they have a location in Brooklyn naval location in Manhattan a lot of great stuff I shop at NY cake which is a baking supply store they have every imaginable flavor of sprinkle and color frosting can't even imagine and for groceries I mean they just open a whole foods two blocks away here in Harlem another in 25th Street it's amazing I shoulda just told you that cuz now you know and a four block radius where I live it was a mistake and we'll just pretend that didn't happen I was making that up and talking about my friend's house Jess I'm really glad you're here it feels like I have like you know kind of like a like a like a Andy Richter just laugh at my jokes when I otherwise I'd have no feedback oh god I just called you Andy Richter it's the meanest thing I've ever said what's the name its name the guy from Letterman Paul I can't remember anyway my job before the show was as a visual effects artist I used to work on commercials that you probably see on Hulu you'd also see him on Food Network it seemed on a lot of cleaning products household products cooking products that was just what our there was just our niche we just worked on those kinds of commercials and I did little things like replace cell phone screens like anytime you see you know a cell phone screen in in a commercial it's been digitally placed there because when you film them they don't look right so it was my job to put cell phone screens in there if an actor was accidentally wearing a Nike swoosh or something I would get rid of that one time an actor was really really stoned I was telling this story once I'm an actor was really really stoned I had to whiten up his eyes seriously read corporate shill yeah I hear something saying you should do a collaboration with you suck at cooking I don't want to give anything away but wink-wink nudge-nudge just get excited okay get excited guys if you like you suck at picking good quality knife that's affordable now we're here for us I got the list off Pro Series we talked about this in episode 1 kitchen kitchen essentials this is $20 that is less money than the Victoria Knox 5 rocks the other most recommendable knife on the market this guy's 20 bucks and it has this great handle that sort of helps train you where your where your hand is supposed to go so you have the candles curved like that that shows you exactly where your hand is supposed to go when you're operating the knife this is and it's also razor sharp and it's list off like it's a good it's a good knife this is a great budget knife checking out this top pro thank you okay we got this in a nice simmer now so I'm gonna take it off the heat I'm gonna I'm sorry I'm gonna take it off this heats and we'll put it on the backward and we're getting rid of the in Duxbury actually no we're not because we should do mac and cheese and then while the mac and cheese is in the oven we should do we should do the salsa so mac and cheese is next guys let's do let's make some bechamel yeah all right so I have a medium saucepan yeah this is a trip guys there's a lot of fun mappy we're doing this you know actually before we do any of this with your grater of cheese we got a we got a meson PLAs guys remind me to do me some plus I'm gonna forget okay so if you bought one of these cutting boards really handy trick okay unless you unless you cut meat on here a really quick and easy way to to sanitize it is with a mixture of diluted vinegar this is probably about quarter part vinegar to three-quarter parts water and if you're just cutting vegetables whatever this is a great way to clean your board without having to put it in the sink if you want to sanitize it after you've been cutting meat if you want to totally sanitize it pure vinegar that'll take care of it otherwise yeah look at that I don't have to take this over the sink I don't have to do anything there we go now I'm gonna grate some cheese here we go just the usual [Music] where's Clara mile 35 who's Clara are you talking about I want to know I don't know man I make bechamel and it turns out right we're gonna make it later you'll like this we'll see so I know in the video I use I use Monterey Jack but this time I'm going to use three air because rare has a lot more funk to it it's really really good you know it's Monterey Jack is a very inoffensive very not present cheese kind of cheddar is already filling that role and the gree air is gonna bring a lot more just like funky cheesiness and that's what I want you can totally use Monterey Jack it's still gonna make a delicious mac and cheese but if you want to sort of you know kick it up a notch try Greer I have Monterey Jack that's really a problem if you get guys you let me know and I'll use Monterey Jack instead just shout I'm gonna go ahead and grape this stuff up oh okay so there's a few different ways to sharpen knives first off most people most people think this is a knife sharpener this is not a knife sharpening this is a honing steel this is how you straighten out your edge after you've used it for so long that the edge on a microscopic level becomes out of line and we need to do is you need to sharpen and you need to hone your knife this is not a sharpener it's won't sharpen your knife it'll straighten your knife that's it just sharpen your knife you need one of two things you need a which I don't have right now unfortunately a top-down sharpener which is just a handheld little v-shaped unit that's you put your knife down blade side up and you you run the sharpener down the length of the knife or and again I don't have this handy I'm sorry a whetstone really the best way to sharpen your knife is with a whetstone takes a lot of practice I can't even fully confident on Phyllida it right which is why I'm not gonna do a tutorial on it just yet so don't go for a whetstone if you if you can if you get the balls go for it all right so I'm starting a chase here Muenster cheese is not too soft it's just too mild mustard sheets is like a is like a zesty mozzarella like it's barely there and I would I again totally fine same thing with Monterey Jack Monterey Jack to me is a very very mild cheese and the cheddar is already doing that the gray air is gonna bring a different level of funk and cheesiness it's going to Melissa it's the kind of macaroni and cheese that you used to getting from like a restaurant you know something where you're like oh my god what are they put in this it's queer so I'm sorry I should have done that in basics but it's also not very basic it's a little more advanced if you want to if you want to get into will crazier cheese's this is like the worst cheese grater in the world I'm only halfway through this block right now I might have to break out my like janky cheese grater from from Ikea because they will at least do this faster okay I'm ready to be embarrassed this is my cheese grater from Ikea but it's gonna it's gonna make much faster work of this cheese grate it in a quarter of the time we're live-streaming here so we got it we got to be cognizant of time we all need to be cognizant of time you know we're all losing it every every day just slipping through our fingers you know just we think yeah it's the pedegg do i every instant ramen you know yeah I do if I'm super drunk and if it's late I live in New York City I should be able to get delivery food any time but sometimes you just don't want that deli sandwich sometimes you want something really hot in your face right now and that's when yes when that instant ramen comes in I don't care it's good I don't care make fun of me all you want it's good what are they saying are they making fun of me yeah no I don't have a box grater you're absolutely right this is something I need to get my favorite part when you're grading cheese is we can get down to this last little nub and you just be like oh all right uh-huh so Oliver babish hmm was the character on like three episodes of The West Wing like literally it was he was portrayed by Oliver Platt and I named my reddit handle after him because I liked obscure character names if anybody can name this character you get the Babbage seal of approval my ideal character name that this this this whole show might have been named after if not Dabish would have been cam Winston from Frasier if you can if you know that character congratulations you're you're a very good person and so we've been cooking with can instead of binging with babish probably something like that my favorite junk food is by far it's got to be Chicken McNuggets now my closer to the killer there's so good like there's no denying how good a Chicken McNugget is I don't care if it's made of the most processed horrible things I'll eat them all right now we're doing some parmesan here we're gonna use for both the sauce and the topping area I'm liking the finer grater for this one this this works a little better look at that mountain of cheese that is forming before my eyes what manner of thing is this call Tyler Tyler with sharpness cheddar this is a mild cheddar because I have the Greer I would go for a medium or sharp the problem is the sharper cheddar you go the worse it is melting granted it's not that big of a problem in bechamel but it's still something you gotta be cognizant of sharp cheddar is very oily it's got to be careful haha what the meat meat tornado is that what you guys want I mean did you say they're good waffles like what am I supposed to do oh my god Cal's at the locale calzone zone I almost lost a piece of wrapper in the pile of cheese that would have been tragic okay Greer here we go great this whole thing block I was like I'll just put it down flat oh that's so much easier oh my god I haven't eaten that many hot peppers I've eaten a habanero I've not eaten a carrot letter Reaper uh-huh I will tell you guys I just want to leak this to you guys a little bit expect a new charity fundraiser to come out next week I plan on starting a new a new fundraiser that involves eating hot peppers a very a friend of mine a friend of the show a very good you know very close fan of the show he came up with the idea to make the pulp fiction big Big Kahuna burger he passed away this past week and he's made me want to you know find a way to get some people to raise some money for ALS awareness and I think that we've got a fun way to do that so keep an eye open I think on Mondays when that's gonna be coming out so keep an eye up and start it so I make it heavy in here let's talk about something fun but boogers those are funny feels like boogers [ __ ] corn I mean no way that depends really no I'm sorry it totally depends what am I saying really really depends it's got to be really good corn it's never happened to me in like a year and a half two years of living here and right now this sink is is exploding okay that is our cheese ladies and gentlemen we got about eight ounces of cheddar about four ounces of Greer before in this apartment on this domain make one hell mac and cheese yeah I mean I I hahaha the microwave is where my college dorm recipes hail but I just want to say by the way sorry guys I didn't mention this we are partially covering our sauce okay we don't want it to evaporate too much so we're partially covering it leaving with about a one inch gap I'll show you right now just like that see we're just partially covering you can even leave your spoon here if that helps I definitely think basics will definitely be addressing the woes of the common college student in the very near future just a matter of finding the the right recipes in the right moment right now I'm just trying to focus on people who want to sort of you know grow their their schools education in general but I will say that red sauce back there that's what I made all through college I would make red sauce and me and people on my on my floor and people in my dorm my RA would come through and we would just all have red sauce with watch Sopranos it was magical you guys just need like you know genre-bending Italian mafia show through that oh you guys recognize the fresh fruit at school hey baby I hate the blues a car then salud okay I just I was just telling Jess I've never been to Seattle and I don't think I can ever go because then that would render that that's my favorite thing to say about this tattoo is that I have the Seattle skyline but I've never been there protein birthday cake now I've not thought of that nope sorry okay so also another thing we need to do is get our pasta going because we're about to make cheese sauce here we pass the part cooks get a big ol pot of water boiling sorry can't do that right now but all these all these uploads are gonna be archived and they're gonna be available for download I'm gonna come to the real uploading all these to YouTube so you can watch them anytime I'm sorry that you can't be here live but you'll be able to watch them anytime you want on youtube right geez we talked about those little wide that was Ryan with that I need a place to put all the cheese ready we salt your water you can't really see back here but I'm salting the water because it's gonna make it boil faster it's also gonna help season the pasta heavily salt more than you think you need I probably just put third of a cup of salt in that water okay and we're unpause a little bit right now because I need to I need to get that water boiling before we can start making bechamel anybody anybody cooking a lot I'm gonna come down on a lot later hey guys anybody cooking at home anybody doing this along with me what are you making introduce your helper Jessie welcome in Hey oh she fits without it this is Jess she's helping elements and she's fact-checking me and and really keeping the live stream flow honestly she's mostly I'm just drinking cocktails so you can wish are you okay and cocktails and I've been over here drinking whiskey like a like a really selfish person but thank you Jesper she's also vetting my my red sauce because she's really keeping the show FLOTUS right she's she's she's also vetting my red sauce because she is more than half at half a time she's she's mostly Italian and she I mean we were debating LED sauce and I was like I need you just as a fact check my red sauce to make sure that I'm doing it right yes what about saving she all right what do you guys want to talk about while waiting for this water to boil what's on your minds how your lives yeah Coco on red sauce you drunk Jess equals best hey bourbon and pineapple I mean that makes sense if you if you flung bade the you know I did that for the rum ham I did it with rum instead of bourbon but if you if you flambe bourbon with sautéed pineapple they'd be good as huh I think that'd be great no no malcolm in the middle' Thanksgiving episode maybe let me make that emphatically clear no Malcolm in the Middle and then what's my favorite whiskey I mean that's who's my favorite child what why you asked me a mean question like that like I was saying before you know Glenfiddich 15 this is the Scotch that got me in the Scotch so this is one of my you noticed for nostalgia sake that's one of my fingers and you know not to coincidentally angels Envy both the rum cask and the Caribbean cask are two of my favorite American Bourbons obviously American because that's what Berk anyway - my favorite Bourbons being produced today and this is a really gorgeous really tasty bottle bottle of brown let's see what's the table spoon announces I don't [ __ ] know of what top Scots together this showed you down how old am i I'm thirty thirty years years beautiful I'm thirty years youthful and vibrant thirty years old uh-huh I just turned 30 back in September yeah well I gotta do it Twin Peaks by soon man I did the pancakes I did the coffee because those are very important elements of that show but even more important as to cherry pie so expect that Libra no that's am a Virgo no Libra September 2nd not a filthy Libra I don't know if these are what's that going to tell them mac and cheese free just use the rice pasta from Whole Foods man that stuff tastes like real normal pasta like I'm then again bechamel has flour in it I don't know what to tell you man I'm sorry there are thickeners out there there's Anthon gun there's all kinds of thickeners you can use to make cheese sauces I'm no expert on that I've learned a few tricks because I have a few celiac friends but you know now is a great time to be a celiac person because there's so much gluten intolerance in our culture it's actually great because it's giving you guys so many options and I'm very happy for so I mean because any other time in history in the 70s would have sucked to be celiac oh my god everything was starchy back then pasta best grilled cheese sandwiches probably the one from chef man I made that as patriotic salut civ it's a patreon exclusive episode of binging with babish where I do exactly what he did and he's three different kinds of cheese it was parmesan Gris air and Cheddar's there was these three things right here I didn't even realize these three cheese's went into that grilled cheese and he buttered it as he was testing it and it was really fabulous it was a wonderful wonderful cheese you give our sauce a little stir here we've got a good simmer gun burn nothing mustn't burn our sauce we go make sure you certain you stir your sauce intermittently are you gonna burn it it's not stick to bottom you can end up with all this black stuff in the bottom your sauce and the whole thing is gonna taste metallic and gross stop-motion babish oh did we lose are we losing oh how we doing [ __ ] I'm lagging oh no no it says I'm back now but I don't I don't even see myself I got I'm gonna refresh do you how's it looking over there no no that's working ok it's working now alright sorry folks Time Warner spectrum problems blame them not me I thank you guys thank you alright peace train money is relax for a minute alright got the pasta water going back here sauce simmering then we're gonna get a bechamel going I've got my buttered up casserole over here I'm gonna preheat the oven to 375 degrees there we go it's good thing it's a nice chilly rainy night here in New York because otherwise this would be a pretty unpleasant experience that's why I'm very excited to be doing some steak it's chickens roast things in the near future because those are great things to do in the fall this is something that you guys never see me do on the show is pull my shirt down like this that's I have to constantly do that because I get these little armpit puffs like I've been doing [ __ ] for too long look there we go what is my favorite food guys come on if I could choose one food okay how about how about let's say instead of favorite food have a dumb death or a meal you know last last meal last meal would probably have to be a rib eye you know cuz black and blue with nothing else literally just the rib eye that'd be that'd be fabulous for book working young I love book working out with my favorite things I love stews a little else to spud up [ __ ] just Yankee Americans dude love them all I love seeing how like flavors develop and change over time I'm gonna tilt the camera back down we do oh my god thank you guys I totally forgot about basil it's you know it's really just for flavor so it's not gonna kill you if you do what I'm doing right now and add it late so I have some basil here you got a couple sprigs right here and I'm just gonna I'm literally just gonna toss them right in keep them whole so you can fish them out later thank you for reminding me this is a learning experience for all of us it's not just for you guys for me too is there a way to give them like reddit gold to the person who sub F that's that's very helpful black and blue is just like seared on the outside and [ __ ] raw on the inside I know that frankly medium-rare is like the ideal way to prepare meat but there's something about a steak that's cooked what's it called not Philadelphia style what's the guys what's the name for when a steak has just been like clutch treated with heat on both sides and it's raw in the middle what's a call yeah it's black and blue there's another there's a city that it's named after help me out guys Pittsburgh that's it Pittsburgh style steak that's it yep black and blue Pittsburgh style I there's something about it that's very I don't know there's something romantic to me about it it's it's a it's like a of a bygone age almost like like that's how steaks were prepared back in the 40s when with some milk steak would be my last meal because it would kill me because I hate it and it was terrible no sega's this is a is a mistake thank you literally how we do another time let's do that now we're here that's perfect actually because the mac and cheese is gonna bake for about 35 minutes I guarantee we're gonna have that in the oven in the next few minutes here because we're gonna start making fish milk any minute I still haven't heard from anybody who's cooking along is anybody cooking along tonight should we turn around our ovens yeah yeah if you are cooking along 375 right now I want those ovens on Sara Dorer if you're cooking along that van the key of lane you're cooking along chef curry 6 6 6 mark of the beast' cook along excellent over easy milk steak no it's Charlie orders milk steak over hard doesn't order over easy that might be halfway Dida no it would still be bet it's still stink boiled in milk it would still be terrible so guys tonight instead of macaroni I'm going this ready it's ordered this is a fun sort of shape and it's got all these little crevices that all the cheese can be sucked up into I was gonna do shells but there was a lady that was next to me in the PAS silent I felt she was judging me gonna shells cuz it made me feel like a little kid and so I wouldn't like okay let's get ready Ettore it make me feel a little better about my my decisions as an adults ordering pizza what five toppings should have five toppings okay onions peppers mushrooms sausage buffalo mozzarella that's it or if you're ordering from like a normal shitty not shame when I say shitty have mean like I love shitty pizza place it's like you know your typical beats place which is I love to death the last thing I put on there it's pepperoni make it a meat lovers with with a couple bed imagine that that's where it's that no double fit it's a that's that's that's a term of endearment when we decide like on something awesome I always just go like yeah I'm [ __ ] we're making mac and cheese with cheddar ingredients let's do it Europe garlic basil no no you guys are thinking too highfalutin there waters what my waters not boiling yes and no we're gonna we're gonna start the cheese once my water's boiling if your water's boiling yeah go for it because the the you know this this pasta needs to be first let's see it's saying this should be cooked for eight to ten minutes which means I'm gonna cook it for six cuz I want it super al dente almost under done essentially underdone because it's gonna keep cooking in the cheese sauce it's gonna absorb the cheese sauce so yes if your water is boiling get the pasta in there and get your cheese sauce going I'm I'll be right behind you because what I'm still waiting on my water here apparently I'm a very slow slow Saltz lowers the temperature at which water boils I don't know if that's true it literally it actually makes water boil faster that is a fact I know that I don't know if it lowers the temperature but it makes water boil faster and also it's it helps season the the the pasta like on an interior level it's it's soaking up salts essentially while it's cooking so it is and just keep crushing your Tomatoes when you would like s collapsable to mate in that hold with like big chunks of tomatoes in here and as I'm stirring just give them a little crush and at the end of this we're going to end up with a nice marinara sauce my water's just starting to bubble it's just getting those little bit how you guys doing tonight as your house you as your Thursday when here either everybody's Thursday is alright thank Jack go answer some questions on Twitter stranger things you write stranger things comes out at midnight tonight also iPhone X pre-orders and all right at midnight is that iPhone X e iPhone it's it's the future in your hand iPhone X is the future a giant sandwiches sandwiches the height of like a like a man but no I found Nexus the is the iPhone that's like all screen it's just like you look at it and the whole front of it is just screamed it's so weird that like I'm having conversations with Jess but there's a big reflector between me and her so I can't see her and I'm talking with her through the livestream even though hey she's like right across the room it's very very very surreal experience yes range of things is is that tonight at midnight I think that's what it comes out that's very very exciting yes it is the future Cartman yes I know iPhones behind the times with everything i buy on ahead ok I'm ok I'm sure we got newcomers here I'm drinking a weird go here it is I'm drinking a Glenfiddich teen I'm gonna keep not going against the sign of finger length 815 single malt scotch once I'm done with this I'm gonna switch over to the Angels Envy rum cask rye that's what's next and my waters just start very close to making us some cheese sauce let me get a big ol bowl ready to you guys we talked about this we talked about how important it is that good mixing bowls and these are good mixing bowls Lovelock so these things literally have lasted me 11 years now I've had these for the longest time and it's starting to story to get scratched up and so it took it and that's what my tattoo is which once we get this is the original Kodak logo from 1911 Eastman Kodak Company this is a Katrina code from after Hurricane Katrina in New Orleans this is a lens focal length diagram this is this is the Seattle skyline from the popularized by the seminal American classic fraisier um this is a my fantasy bakery that I want to have one day it's a whisk and knife this is born and bred but bread is spelled like you know like bread it's fun and I have a couple others that I won't show you right now what other streamers doing they're waiting for stuff to boil what are the way they do this pineapple go on Pete say yeah sure it does Belvin eat Caribbean cast no I love the Balvenie Caribbean cast I just had this actually this is the velvety sherry cask 15 years this is like dessert in the glass so good but it was really intense this is like you can only have one glass of this that's about how much and I just finished my Glenfiddich 15 which means I'm gonna switch over to angels IV that's this seems like a good time floor while waiting for the water to boil interesting I didn't know about this what's a little bit ago and girls they're not enough to know that who makes the chi who makes the the cheesecake which weighs more a pound of stone or a pound of cotton you tricky bastard you think you're gonna get me with that this ain't my first rodeo would you consider making some food some Miyazaki films absolutely spirited away the dumplings and the feast that the parents get into that that's that's something I've been looking forward to doing for a long time so now we're moving on to angels Envy Wray Caribbean cask or rum cask rather Caribbean Cass is like an extra $50 or some reason [Music] you're right I can't let the alcohol stay open because it does go bad almost immediately so it got to be very very careful this is Golden Girls cafe in Harlem and I didn't know about this why don't you tell me when we well as soon as we met why don't you tell me Oh oh my god it was a little open wow that's really oh my god that's so good wow that's very embarrassing guys the but this is not rum this is this is bourbon this is a rye bourbon angels envy where I finished bourbon that is aged in rum casks yes aged and rum casts and it's very very it's very spicy and it's it's really very good what's the question okay relax guys come on I'm made of money over here all right we got ready Ettore envy watch master it done most recent season I know Laura already Ettore right here I'm gonna dump this in and it's the package says to cook it for six to eight minutes which means I'm gonna cook it for about I'm sorry it says cook it for eight to ten minutes which means I'm gonna cook it for about six timer internal clock track of that kind of [ __ ] no sir my my red sauce I know most you guys aren't making all three of these at once anybody who is hats off but make sure your red sauce is getting stirred intermittently as it slowly simmers and now that I've got the pasta cooking it's time to start making some nation my let's do it yeah one pound of pasta whole package very good question 16 ounces 1 pound of pasta you got I'm sure you guys aren't used to seeing this work this work surface it's closed okay Oh tax that's why it looks up and now it's closed see that it's closed all right so with bechamel you know you guys might have noticed I'm not measuring anything tonight and it's because a lot of these recipes sauces especially can be more about feel it can be more about like you know the role that you know this food is supposed to play in this dish and I know that's you know for for enough bechamel two supports a 1 pound of pasta and all this cheese probably need maybe 2 tablespoons - I'm sorry this is more like 4 tablespoons ish let's try to make it 4 4 tablespoons of butter and an equal amount of whole milk - Mel is always the same amount of butter I sink is spitting at me it's not fair but I've lived here for two years has never done that okay I'm gonna crank crank this guy on let's put it over medium-high heat will want this lover this Bubber want this butter bubbling is what we want and then we're going to add an equal amount of flour and do that with one of these spoons over here by the way I'm expecting my roommates come home at any minute now and this is going to add to the fun of the situation that I really hope you guys get to meet in as well and and he's on a date so we'll see you know III probably shouldn't be telling you this but he's on a [ __ ] date yeah you guys have seen my roommate before you've seen his arms he comes in for taste tests every now and then he was beautiful arms bigger than mine they're not as vascular at all he doesn't have his good good managed on him they're wider so I get it no I understand all right so we're melting up this butter and this is over medium-high heat so we don't want to burn the butter we don't have brown it keeping it moving so it all melts might chop this piece in half so I'm melting faster what that is a lot of beer - you guys want to see one of my trade secrets to get myself a little vein here before I shoot like this okay we got butter here we go here we go butter is mostly melted there we go it's coming so now I'm going to add about four tablespoons of flour and then I eat a little bit and I'm just eyeballing this because I know what a bechamel supposed to look like and you will learn as well as you practice it should be thick but not chunky it should be the quickest but not him see that can you see that a little bit see it's just this thick brown liquid and this is how we click and lovely cheese you can even add a little bit more flour to that and you can see we're gonna cook it for a little bit because we're gonna cook off that raw as soon as you throw the flour then you're gonna smell this raw flour smell and that's what we're trying to get rid of we want to lose that and want to toast the flour and in the butter all them Brown did a great fit on how when you do this these flowers every granule is being coated in fact and being cooked the my yard reaction is occurring on a very small level all right so we got this great rule going here this is called a roux and it's cooked off most of the flat of the raw flour smell so I'm gonna start very slowly whisking in some whole milk you see immediately it's starting to thicken that's what it is it's thickener keep pouring it in you want to add it too quickly and all told we're not there yet but we're you know what's by the end of this we're probably gonna that's our pasta I'm gonna let it cook a little bit more because we got to finish up this bechamel so you know I noticed that this is becoming grainy when I don't whisk it so whoever asked you know why does my bechamel turn on granny maybe that's why you need to really keep it moving the entire time the point where I'm even gonna let my pasta overcook I'd rather let my posture overcook and stop moving my bechamel oh definitely home though heavy cream is gonna be a little bit too much I think I'll meet you rich that's ticking me up really nice every time I add the milk just keep second all right migrate my pasta quick turn down the heat on this yeah I'm saving the pasta guys thank you [Music] is great and saved don't worry guys relax okay that's more important than the buzzed I promise all right so we've learnt this to be a little thinner than the average cheese sauce because we're gonna be adding cheese and that's where I'm picking it up tremendously all right see that that's right about where I want it right there nice thick creamy Fang yeah that all the cheddar like so what still got the best another sweet I love I love I really love my audience that are the sweetest people I mean you know I really like its long skinny pastas your you know your spaghetti is your your bucatini I love bucatini I love cavatelli see this is already getting a little too thick let's add a little bit more milk back in there there we go there we go okay okay and now turn the heat up a little bit since cheese melts I'm also going to add our Greer is over here oh yeah hmm I miss some I mean there's a little bit left behind here I'll get it sorry that's Jesus first and maybe a third with Parmesan maybe half let's do that half of the partnership but two ounces two to three doesn't really matter the thing about is like what we're doing right now it comes down to feel and flavor not not not measuring you know learn the way things are supposed to look and feel and taste and somebody's sweat now that's something need you here for every occasion I know you just came over to hang out but like I'm gonna need you here for all these consider yourself hired I know it's a long commute from Brooklyn to Harlem saving the classic same yeah okay let's get out of the way there we go got a nice smooth cheese sauce coming together here I like you know some people might use white pepper I actually like flecks of black pepper in my cheese sauce idea I don't know that mm-hmm the pasta is perfectly undercooked don't worry guys it's fine everything worked out okay and as is the case with everything on this show what is the most important thing to do after seasoning tasting yep we didn't know that dude one of the most important facts that one test two years it's not open till next year that I tasted that that needed more salt because you're trying to imagine you know this is a little salty as a cheese sauce but imagine what its gonna be like when its coating a pound of pasta so you need to over-salt just a little bit it needs to be just like more salty than you've met with just a spoon so see what that's like well stringy that is that's good okay very hot so now I also I used a lot of you know I use the pine pasta here arbitrary amount of cheese sauce I don't want to overdo I don't want to overdo things so I'm gonna start with maybe that much which I would say about them that's probably about 3/4 to 5/8 of the pasta no it does not matter does not matter I like putting the parmesan the last because it's I don't know why I just start with I don't know why I don't know what sorry but no it does not matter as long as everything ends up melty and gooey that's really all that matters in this world okay all right guys look at this huh Oh oh my god oh my god leave the string ease you seen the strays in there oh my god oh my gosh shut huh alright so this is looking really cheesy we oh look at this frames look at that that's what we want to see are you kidding me look at that that's insane okay that's looking a little cheesy we definitely wanted to be cheesy but that's driving me banana sandwich I just made a Dane Cook job kill me right now kill me right now whoops just made really bet oh look at the strip you seen this look at that it's like science that's insane oh oh all right so obviously we need to make sure that this season property wants B it's in the pasta so taste here and see the meat salt I thought it was over salted before but it needs salt I know this is on the induction cooktop don't worry you keep it away from the oh I can't get over this I'm sorry it's just like the coolest thing I need to like Instagram this you see if I can like and you guys are gonna see a live Instagram capture in that what I'm gonna do is I'm gonna move the induction top of the way because we've done with it hopefully forever because of all that freaking racket it makes remove the Mac and Chee front and center right there and I get some beautiful Instagram footage this way though there we go should you slam it I'm gonna do it slow no that's that's the way a whole my god that's nuts okay now I've added salt and pepper let's see how this is tasting still more salt I know it seems like a lot so I'm gonna pound a pot here those strings are driving me absolutely nuts that is so [ __ ] beautiful I'm sorry for cursing jess is a born-again Adventist I just made that up it's not real tonight sorry I mean it depends on whether you know like pepper I like that I like pepper in my mac and chief my salt do and it's still frankly undersalted unbelievably it's still not there okay so would be I mean come on do another one sir this is skipping stringer as time goes on as it cools down it's getting a stringer and stringer which is insane I mean like a sci-fi movie that's nuts sorry for something oh okay here we go I'm gonna hold it right next to the mic okay here we go guys you ready for this oh my god you like that go go oh gentle don't stop okay that should be good I'll be crazy there okay and let's move up this way this little book we've been nonstick spray even a down there we go now just dump this in let's do it I mean come on folks get out of get out of here get out of here get out of here miss gracious okay here we go spread that out evenly I think it used a lot more cheese than I did in the episode and it's really showing it's really good looking very very happy good what's happening here because I know I just said we are not let's clean up the workspace a little bit because there's some spilt milk I'm not gonna cry about it let's clean that up what derogatory things are they saying about me right I'm cleaning up come on guys relax I'm cleaning up it gets a little hectic in here I'm not used to doing things live this is a very new experience the studio mini recorder whatever it is okay put that there are we in focus is the looks off focus to you guys that's there we go that's something to focus okay my other favorite pan the t-fal professional 12-inch nonstick skillet into which weird one easy job I'm gonna use the back of a fork because I don't feel like getting a knife I'm gonna dump probably two tablespoons of butter and I'm gonna start heating this up we're gonna make our topping and then this guy's going in the oven just to help it release so you know when we're serving we don't want it to stick inside over here hmm oh so good okay okay be able to do this butter melted and then we want panko breadcrumbs that is the only way to go is panko that's the way to go that's that guy that's leave I do then melt that's you tablespoons butter but normally I throw some fresh herbs in there but I don't know if I haven't handy in my notes thisis no excuses let's add the herbs I'm gonna skip this over a little bit so my cutting board has some room unsalted always unsalted I don't know why salted butter exists because you want to be in control of the salt that's going in there I don't know why that's a thing all right how many very last times time but you know Rosemary's gonna be very good with mac and cheese with the breadcrumb topping it's gonna be very very good it's a little bit crazy it's one a little bit of herbaceous nests we're not trying to you know everybody's my answers to the party that wasn't there before now this is a great opportunity to practice your ear pan tossing in fact Jess I might put you two I might put you to the test here I know when she made the mistake of earlier tonight telling me that she she hasn't worked with saute pans that much and this is an excellent opportunity all right yes the rest of my breadcrumbs perfect so once those get toasted you can see right now they're glued to the bottom they're not moving but once those get warmed up a little bit we're going to see the thief their release almost immediately I'm just gonna chop these herbs up a little bit I'm pretty fine finely chopped ah thank you it's like what except it's funny it's like decaf has not enough and salted butter has too much but they're both just as useless as a result because butter would be nowhere without salt but you got to give me a choice you know you gotta give me the option put it in as much or as little salt as I want I seriously can't think of a single useful application for salted butter can somebody I went out something something somewhere where would it be an advantage over unsalted butter like when you're in a world without salt or something that they were glued down from there turning brown a little bit but once I take them off they are freely moving about the cabin ladies and gentlemen yeah [ __ ] salted butter good all right just one try doing a little bit of thought see the tossing I'm doing you wanna try it yourself huh that's why we know we do this show this is learning experience all right so so what I'm doing is I'm pushing all down we independe then I'm sort of letting it go up and back so it's down at the end and I'm sort of just there we go that's a big one you didn't even lose a crop I'm gonna end on a hangout beautiful good job no you're leaving me hanging from the internet thank you all right beautiful job yes thank you and now towards the end here it's been nice and golden brown go check out the love that you're getting right now do that all right I'm gonna add the herbs right here go rosemary cuz I want to get one of those to get a little bit of heat we're just gonna wake it up a little bit almost I already smell it right now somebody who had never done that before and she just came in here and rocked it just try it you might make a mess you might spill a little bit I do it all the time and I've practiced a lot matters is that you're trying it out or something if you can do it same to crack cracking and cracking egg cracking an egg with one hand you're never gonna do it until you try it you watch all the videos in the world you can learn every tutorial from every great chef but you're not gonna be able to do it until you just give it a shot for yourself their preference I like a crunchy top to my it's my mac and cheese okay I think those are nicely toasted and golden brown so I'm gonna kill the heat here in seconds we have our mac and cheese look at that mac and cheese huh oh yeah those are getting nice and toasty golden breath that's why I'm oh it's gonna be verbs just because we want to season every elements of a dish I'm gonna I'm gonna season these with a little bit of salt a little bit of pepper we don't want one part so you have to just stand up for seasoning we don't want one part seasoning to have to like compensate for another parts you know so everything is going to be seasoned there we go and I'm just gonna let's just pour these over he's fine guys don't worry it's fine he hasn't he has an emergency word that he hasn't texted me I mean I haven't checked my phone in a while and I'm sure he's fine try to get every little corner covered up it doesn't really matter I mean I can if you don't cover it all up it's not rustic-looking if you do cover it all up it's gonna grow that's not fully covered get the mic sorry I kind of dig and then so we got the bread crumbs on there last but not least throw the parm in there get out of here get out of town yes except for that gee if you don't have a lid for your pot like this one throw some tin foil over the top if you do have a lid lit it up and we're going to bake it for I believe 10 to 15 15 20 minutes and then we're going to take the lid off and let the cheese crisp up have us some a catchy can it go someone give my red sauce there's so much very very light simmer all right guys we got 22 minutes so we'll use that time to make some salsa now we're getting ready to be hooked up just fine I wish I could have give him a taste of what we were doing tonight I do next time next time I will hmm I have to get him to come here as late as possible I'll get the laundry got to come on camera um a couple minutes late we have to I hear some I heard some partying outside I live in Harlem and I keep the windows open this time of year so it's a little lively out there okay hey my live in Harlem want to come over and hang out right I'm kidding don't don't do it 24 hours straight relax I don't know I don't know if you know how stressful this is on the human body this is something else okay yes not dark chocolate cocoa powder which is essentially a dark chocolate yes cocoa powder dark chocolate chocolate in general I can really wake wake up at Ilyas we're not wake up I'm sorry mellowed down a chilly and really give it some deep interesting earthy flavors absolutely add chocolate to your chili for sure [Music] Jessa's a hero that seriously where would this livestream be with that deathbed I would be blinded in the dark she is the guiding light by which this livestream cross first alright so we got our diluted of vinegar and water solution here I mean it's just cheese so you know nothing to worry about dramatically that's not a real word I just know what I'm even gonna do it to the knife actually because I got some junk sticking on the knife hit it with the vinegar and look at that clean is ELISA clean as a whistle Bobby look out that's an old man's disease any king of the hell fans out there that y'all didn't know I was the king of the hill fam let's see it blow up I want to see all the king of the hill offense freaked out right now yes it does vinegar kills germs shut up yeah there we go with the propane he that's for pinging yes so he needs to start a king of the hill fan club that's called it for painting acts I don't know why that doesn't exist freeze run better shut up there's not true I'll start a fight with you I started internet fine with you guys right now you want to know the funniest line that's ever been said in any cartoon or television show is when Bobby and Joseph come up to Hank and they're dressed up in like suits and ties and Hank says well you're all dressed up are you boys going to the dentist single latest thing I've ever heard I was in a ball crying when I saw that all right Bobby no marking of a little presence I can do better impression since al I can do Jorah from from Game of Thrones and coincidentally his impression also sounds exactly like my Ben Kenobi impression which is it's weird that the sound exactly the same but it just works um okay we're making sauce guys so we got some vine fresh tomatoes see they're on the vine here dude your they're dragons Khaleesi they were never meant to be tamed but then I can take the same voice and say you don't need to see his identification we don't need to see his identification these aren't the droids you're looking for these are the droids we're looking for he can go about his business you didn't go about your business they're dragons Khaleesi he can go about his business [Laughter] ok the only other one I can do is is Bain which is whoa it sounds like like he's stretching whenever he stutters is wrong [Music] all right that's it you think you're done to the drive you were merely adapted played now I love the leg I was born in it I love you guys thank you guys for tuning in there's a lot of fun a lot of fun okay so - yeah and I'm gonna start slicing tomatoes it's also the reason I started it with it on me in the episode and ending with it now is because it's so quick and easy is that this is a great opportunity to learn how to utilize some some chopping skills and we're gonna do the same thing we did with onions place some slight it slices across the tomato and then directly down the center and then just some pieces that you would like to see on a chip so relatively small think of your ideal ship and keep your hands when you're holding the food keep your hands in a claw I didn't go to culinary school so anybody who wants culinary is gonna be like oh you're doing it wrong and I know okay I'm sorry but the idea is the the one thing that I know is that you are holding food with a cloth this keeps your fingers out of the direct way of the knife if you cut through your fingers like this that's gonna you're gonna lose part of the finger you go like this you're just gonna lose a little bit of skin and so just hold everything whenever you can with a claw see that yeah nice chop half a tomato the bull and I continued is the rest of the tomatoes well I try to think of other impressions I can do I can do a nineteen late like a like a like a 1920s radio voice I did that for the popcorn episode item this week in the news Tabitha Buxton starry-eyed arrested the Buxton marmalade for June I don't care that's all my impressions it's all I've got see you guys don't have to worry about any more coming down the lines that's all I've got just as laughing she is that's okay as long as justice laughing I know that it's everything's gonna be alright and I'm just gonna do two tomato salsa because frankly there's two of us in here and we're not gonna eat all of it so maybe I'll sue the three tomatoes that I call for in the recipe and just do a two tomato salsa relax because we are getting close to the end of last stream yeah you need a sharp knife to cut the tomato broccoli you cannot do this with a dull knife you will cut your fingers you will make crappy cuts of tomato you will disappoint your friends your family your dog the people closest and dearest to you you must weigh something is there something wrong with that it sounds great I wish that's all I did man I don't like like that's something that people don't quite realize about this show is this is that I make it entirely on my own basics I make with a crew but binging I make by myself in my house and I edit it and I do the sound mixing the color correct and then everything and it takes that alone binging alone takes about 60 hours a week and people think that I'm a youtuber in my underwear which sometimes I am but most of the time I've been so far since becoming a full-time youtuber I've been way busier than I ever was in a full-time job and I'm not complaining because I'm doing something that I love and it's absolutely amazing but I do want you guys to know that I'm not sitting on my ass I'm working hard to make new bigger better content this is part of that it's live streaming bi-weekly live streams this is gonna become a regular thing I want you guys to get drunk with me and learn and make mistakes with me that's what this is all about so I'm gonna hit that a little bit of vinegar because frankly vinegar is only gonna help us in this recipe it's not gonna hurt what we're eating and you're right a diluted vinegar will not sanitize but pure vinegar will but we don't need to send it to sanitize after cutting Tomatoes so now we're gonna move on to the red onion I'm just gonna do half the red onion because we only did three tomatoes and this is a great trick if it works let's see if it works right now if you're learning how to cut things you want to keep your hands safe take your onion peel off the outer layer pull it back oh it's working this doesn't always work pull look peel off the outer layer and see that I left it on I left it on the heel of the onion there are two parts of the onion there's the heel I'm just making this up I don't know if it's actually called the heel but this part of the onion the the this written stand roots whatever and then I cut off the pointy bit and and I've left that connected at the heel of young'n and that's giving me a little handle now I can hold the onion and stabilize it without getting my fingers in the way of the knife if you're learning how to use a knife if you're just first learning how to chop and you're scared of cutting yourself and having no to the emergency room it's a great way to holy onion you'll see in a moment see I'm keep my hands way out of the way of the ending I'm gonna do it up here because I prefer disability but if you're learning that is the best darn way I swear to you folks at home what are people saying right now he's live yeah I am live done no [ __ ] dude kind of a whole thing we're doing right now I'm sorry that was made I don't know if you're saying that of warmth and kindness or what how we doing that time Oh dere's 952 boys and girls we are nearing the end of our live stream if the sauce isn't done that's fine let it keep simmering you don't need me on the webcam to tell you to keep it simmering taste it see if it tastes good if it's too bright if it's too tomatoey and and metallic add sugar add a carrot let it let the carrots doing it let it stew up to four hours that's fine sauce loves to be simmered you could let it go for literally at another four hours and it would only get better I think that one hour is the absolute bare minimum that you want to simmer it so just do that if that's all the time you have but I love being perfect but this is the nicest thing that anybody's ever sent me anybody who's people anybody's comparing me to Bob Ross you deserve you deserve it I don't know you deserve a big hug because that's really a nice thing to say to a person so I have I have a clove of garlic here than the crushing into Bob Ross is the foot I dressed this Bob Ross for Halloween a few years ago and you know it was a very important thing for me you get to see where I keep my key nice places this is my space closet up here so we're looking for a human right now what I need is a camera so I can do this and then okay little touch of cumin this one a little bit just that much you know like I'm doing kind of a half recipe of what we should we saw in the show and I'm just gonna throw that in there there we go and I left this off the ingredients list I'm very sorry guys this is my bad a lime squeeze of lime in your salsa it makes all the difference in the freaking world nice squeeze of lime in where I cut myself on that foil earlier is really coming back to haunt me right now really doing a job on me oh yeah wow that feels pretty strong okay now whoo yeah yeah no you guys said it yeah give me more Bob Ross I want more Bob Ross emotes whatever they're called um and let's see here we got we got those in so now it's time for cilantro and boggle Peggy you're playing boggle anyway except oh well you're cutting peppers any kind of awkward even if it's like the most mildest pepper like a like a jalapeno wear gloves for God's sake especially for your dude like you're gonna go to the bathroom later and you're gonna be like what's going on downstairs right now you'd be like why is this happening to me who did I piss off what's wrong person did I sleep with like why is everything on fire and you're oh I touched a jalapeno and then touch my junk enough and that was a huge mistake on my part so get the gloves going guys seriously I got I got a pack of a thousand of these for like I don't know 20 bucks it's worth every penny I haven't even burned through the first of five boxes yet in the in like four months and it's so worth it so if you don't want it too spicy we're pulling out the we was the the ribs the seeds and the well pulling out office white stuff why can't I remember the name of this I think it's the ribs of the pepper this is where all the capsaicin lives is in the seeds and this white stuff in the center of the pepper so we're pulling all that out we don't want to miss you do whatever you want and that is very much same kind of principle we're just gonna make some long slices in the pepper like so and then use that rocking motion get this out here use that rocking motion to finely mince the jalapeno it's not only do we do we need heat we need green you color our salsa salsa should be colorful but also we need the heat there should be just a little bit heat and salsa and you could be a total weapon and not have any like there should be just a little bit yeah right and also because we're you know view our time here I'm gonna uncover our macaroni cheese maybe a little preemptively because I want to get a crisp top for us to look at the live streams over try to get a little bit more crust going we go chop the rest of this whole opinion there we go I guess dang yo that's looking good already tell me that's not looking pretty right now huh I mean come on that's looking nice give me a break okay next up we need we have garlic in there we need some cilantro if you're you know a masochist like me you hate cilantro you're also a completist and you want to make sure that you're doing things correctly according to tradition now with herbs one of the great ways that you can chop up bunches of herbs like this just grab a whole bunch and fold them into like a little packet see I'm sort of like rolling them on top of themselves and then when I run my knife through him it's just much easier to chop in small pieces and then I can run it the other way and while I have chapters run it through few more times make sure it's nicely finely minced and there we go yes we already have the lime cumin what else is there what else goes in the salsa the other optional ingredients that I showed on the on this show were red pepper and mango I don't have those things right now but those are things that you can add right now it's some finely minced mango some some red pepper some chili powder we're gonna have some chili powder the flavors that make sense in this scenario would make sense it just works [Applause] little sprinkling of chili powder just the littlest bit there we go and of course we need to season with salt pepper this is a food after all that would run he eats needs to be seasoned salt pepper yep how we doing over there chest mix that up you're looking at it this is a cross-section of salt in many this is the most cross-sections at once ever shown on this show this is about 50,000 cross sections at the same time very impressive all right and yeah so now between my work surface again because the Vincent's gonna become our plating arena yeah always keep it clean woof service go for plating and life in general if you work in an office or in a kitchen just keep the room clean work surface always what vacuum sealer Oh sauce okay I mean freeze the sauce for soft spaces beautifully and it's something you always make too much of so freeze the sauces freeze wonderfully now another thing you knew that the salsa is throw it in a food processor and blender can give it a little blend just to make it smoother I like a chunky salsa I don't like salsas it reminds me of jarred salsas so I like I like a really chunky salsa and of course just you know always find ways to to garnish to make things look a little a little nicer we just have a simple bowl of salsa here it but you know throw that on there and it's nice the same not a great like leave saucier there we go it's nice there five more minutes in the meantime we gonna have a little salsa we can also check on our red sauce which at this point has been going for still less than an hour but it's probably in a relatively good place to least start considering an eating I'm letting flex launcher boys all these never going to actually happen right [Music] now let's move this out the way here put down some hot plates because when you start playing stuff so we have our salsa let's put this all the way on this end of the tape table we're gonna have our Mac and Chee we're gonna have our red sauce right here here in here absolutely yeah that seems like a good idea why not there you go can only help honestly let's take a look at our red cells now so I would honestly recommend letting go a good deal longer two hours to four hours but at least one hour and whenever you're done whenever you're done you know cooking that's when you season at this point if I'm done cooking right now this is when i season my tastes an F season because as it's cooking its reducing we're losing moisture we're losing volume so if you season at the beginning it would be way too salty at the end a lot of salt freshly ground pepper and go for the kosher so I'll go for the freshly ground pepper I swear to God it makes a real difference like not only in the way your food tastes like freshly ground pepper just is a world of difference but also kosher salt lets you feel how much you're seasoning your food and I hope that something better taking away tonight is feeling the what food needs and and where it needs to go and feeling how much your food is seasoned is very morning yeah so this is ready to go into like a lasagna or pizza something where you need a brighter you know more a fresher tasting sauce not a slow simmer you know deeply caramelized sauce and another way you can cook this by the way is in the oven you put this in a 300-degree up degree oven with a with a lid slightly ajar like this for four hours and you're gonna have the most beautiful slow-cooked sauce ever made but this right here it's still ready for action this can do some stuff all right she's almost done and while that's browning up meatballs don't have any meatballs hey didn't I get it I understand you have years of experience we saw you before congratulations daddy or Hayden wild specks what does that mean oh these specks that leave me my glasses let's see if I can steam them up in the sauce here and they'll go like this and I didn't work I'm so sorry you're absolutely right drink more booze if you insist I have my second drink right here I really recommend if as long as you guys don't have a problem and as long as you're of age having a drink when you're cooking it really loosens you up and just sort of makes things a little bit easier if you're having a dinner party have a glass of wine again if you're of age and if you do not have a problem that is when you do that so please if Jess needs to be fed just doing some some chips chips and salsa I mean homemade chips are not worth the effort if you ask me I've made them before you're deep frying corn or flour tortillas I make a make do I get by and you know I feel like I'm a better person for it I was actually a bigger person no well maybe true because I'm sure we didn't use them about the same a physically bigger person that makes me a better person I'm fine being short bit means I can eat cilantro goddamn it she's got me be good it looks like you know I'd love to again we're running for enzyme here run over so I loved you let the Mack and cheat you go a little bit longer but it is browning up so I'm happy to take it out at this plant as soon as I find my second glove donde esta these are the best chips ever finally late July I got these at all cos I'm not sponsored late July chips are so [ __ ] good I don't know why they are okay here we go second elf glove there we go I'm gonna kill the oven something that lots of stoners forget to do there we go and we got some mac and cheese ladies and gentlemen that is some class a mac and cheese could use some more browning but we are we are trying to finish them to finish things up tonight so wait and I'm gonna dig in oh that corner piece is really where it's at oh my goodness gracious uh-huh oh oh that corner piece where everything gets all browned - they're like yellowish brownish stuff that gets right there goodness gracious OOP whoops oh I mean come on that's that's okay it's really hot cuz it just came out of a 400 degree oven oh that's really out you know when it hits you in the back here breath hmm Jess you want to try this one it's really very good is very hot but and I know you said you liked a corner so let me get you this it's super hot what kind of pasta mac and cheese this is ready Thor with cheddar and Parmesan and griot oh my god way better than shells it's you're right I mean I love shells so I can't [ __ ] I'm jealous but ready Toria there's so many crevices little bridles we can get into a lot of crunch oh my god no there's no chicken no chicken don't be my pop-tarts about pecans bro oh yeah no throwing bacon in this would ruin it I'm kidding it'd be delicious I mean I see yeah that burn when they really need stuff it's it right there that's a damn that's so good so we got and you your here's my sauce butter and yes I do want to try my sauce I rented this is only been simmered for less than an hour so just go off that and think of it as more like a pizza sauce or lasagna sauce something that's gonna be twice cooked essentially yeah that's good sweet fresh light mm-hmm but three hours later this would make a really deep sauce well just thank you so much for for weeding through the insanity that was this comment section it's not awful that's the corner piece right there yeah so I guess you know I have to eat this off camera because my mouth is so full but guys thank you so much for tuning in to the first live stream of basis with babish i hoped you either tried along with me where you learn a thing or two you had a laugh or you had a drink or something this is a lot of fun for me it was really nice to meet all of you you know talk with all of you in person and see all these emotes and and and talk times and hot in hearts and oh let's say all these tags and I really look forward to the next time we're gonna do this next time we're gonna be taking a look at stake basics with babish episode 2 is all about ribeye and skirt steak and then we're gonna be making it live on the show so down here from me bye thank you and we'll see you guys we'll see you guys on the show next week and live the week after that let's get down to basics

Channel: Babish Culinary Universe

Views: 2,224,314

Keywords: livestream, pasta sauce, bechamel, binging with babish twitch, babish, cook a long, live stream, binging with babish, mac and cheese, live, basics with babish livestream, twitch livestream, red sauce, basics with babish live stream, pear qwerty horse, marinara, sauce, twitch, cookalong

Id: bLW-o5UTWKU

Length: 129min 32sec (7772 seconds)

Published: Fri Oct 27 2017