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[1:36] you
[1:40] you
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[4:09] folks how we doing welcome to the live
[4:13] stream happy
[4:14] what is it Thursday happy Thursday Happy
[4:17] New Year this is the first time I've
[4:19] seen all your beautiful faces here in
[4:21] 2019 and I'm very excited to make some
[4:26] fried rice I'm gonna go ahead and come
[4:28] on down here
[4:28] say hi what's up folks how we doing I'm
[4:32] seeing a lot of comments here as usual
[4:35] very difficult to follow here as a lot
[4:37] of them okay what's up folks
[4:39] anybody cooking along with me tonight
[4:40] I'm curious I'd like to know if you're
[4:42] gonna be making some fried rice sorry my
[4:48] nose is a little red I'm cold cold in
[4:50] here yep how we doing folks I'm fond of
[4:56] all of you Fon Fon Fon so we tonight
[5:00] we're making some fried rice it's been
[5:03] brought to my attention that's the
[5:05] recipe isn't as as authentic and as as
[5:10] as authentic as it could be and I
[5:13] totally recognize that I am it's very
[5:16] new for me I'm not it's not something
[5:19] I'm very experienced making but there's
[5:21] a very easy recipe to make fried rice
[5:24] that kind of tastes like the stuff that
[5:25] you get at a Japanese Steakhouse sort of
[5:27] at a hibachi place here in the States I
[5:30] would love to learn more about how fried
[5:33] rice is properly made so I'm very
[5:37] excited to be heading over to Japan
[5:39] later this year hopefully and possibly
[5:42] China as well so hopefully I'll pick up
[5:44] a few things here we have some super
[5:45] chats already what's up folks
[5:47] Jonathan Dean gave $5 thank you so much
[5:49] Jonathan Alexis rogue 97 said I'm gonna
[5:53] try to keep up thank you I mean you know
[5:56] good luck let me know if you have any
[5:57] questions you are thank you very much
[6:02] for your generous contribution I see we
[6:04] got 199 from Ocarina gaming cool
[6:07] Zelda reference bro what can I use
[6:10] instead of soy sauce that's tricky you
[6:14] know for how to rice without soy sauce
[6:16] that's a little bit hard to imagine I
[6:18] know that we're going to use a stir
[6:20] sauce as our primary sort of in green D
[6:23] I mean we're using a 50/50 ratio what's
[6:25] your thoughts so but generally people
[6:27] use a little bit more oyster sauce so
[6:28] you could probably you probably get away
[6:30] with that if you're worried about gluten
[6:33] allergies or celiac disease you can get
[6:37] gluten-free soy sauce it's readily
[6:38] available go check that out if you just
[6:41] don't like soy sauce I don't say man you
[6:44] could maybe try using some a little bit
[6:48] of malt vinegar might be cool you just
[6:52] want to give that color you want to give
[6:54] some of those you know sort of umami
[6:55] flavors that you get with soy sauce so
[6:58] just try to think mommy try to think
[6:59] savory add extra mushrooms and you know
[7:04] anything you can do the up the umami
[7:06] content we got a bunch of super chats
[7:08] coming in here let me see here we got
[7:10] honk okay five bucks love the vids just
[7:14] had some strip mall fried rice today
[7:16] wasn't great cooking alone tonight in
[7:17] effort sorry demons today is terrible
[7:19] meal you rock thank you so much you rock
[7:21] thank you for the super chat and good
[7:23] luck tonight I hope this is better than
[7:25] strip mall fried rice even though I love
[7:27] strip mall fried rice oh you must have
[7:29] had a fluke fare sorry about that
[7:31] TK catch game $5.00 thank you so much
[7:34] are the Vincenzo rumors true I can't
[7:37] speak to see I don't know and not
[7:38] entirely sure what you mean by that but
[7:40] some no I don't know sorry let's see
[7:45] iceworm game 10 CHF I can't remember
[7:49] what currency that is but whatever you
[7:50] give 10 of it thank you
[7:51] said how are you doing I'm seeing a
[7:53] little bit of buffering sorry we got a
[7:55] little little connection lag there sorry
[7:57] about that I'm good how are you man I'm
[8:00] real good him but so have some fried
[8:02] rice for dinner I'm happy we got five
[8:05] dollars from zero points zero point
[8:07] what's up you such well and sauce I know
[8:09] recipe I remember you come on as the
[8:11] zero point is the one who who gave a
[8:16] a recipe from memory about Szechuan
[8:20] sauce and his sauce was far and away the
[8:22] tastiest apart from maybe the the
[8:24] genuine like Szechuan sauce like the
[8:27] kind of sauce that they would use in
[8:28] Szechuan his was just as tasty and very
[8:32] unique wonderful I'd like plum wine in
[8:35] it and all the kinds of cool stuff whose
[8:36] great thanks for hanging out zero point
[8:39] good see again brother
[8:40] miss on the moon gave $10 thank you for
[8:44] inspiring me get into cooking that is so
[8:45] nice I'm really happy to hear that love
[8:47] here and that thank you for the super
[8:49] chat thank you for hanging out and keep
[8:51] cooking please tonight's episode while
[8:54] again it has been criticized for not
[8:56] being super authentic it is a really
[9:00] easy and delicious way to use up some
[9:02] fried rice and you can add pretty much
[9:04] anything that you want to us that would
[9:06] make sense
[9:06] you could add beef you could add chicken
[9:08] you could add any kind of most any kind
[9:09] of vegetable like tonight I've realized
[9:12] that I don't have fry frozen peas but I
[9:15] do have some edamame so I'm gonna add my
[9:17] mama and I guarantee you that shit's
[9:19] gonna be good
[9:20] oh man we got super chats pouring in
[9:22] here so miss on the moon thank you so
[9:25] much keep cooking
[9:26] Kim asaurus rex gave five pounds and
[9:29] said you're one handsome devil thank you
[9:31] give a soros rights it's very kind thank
[9:35] you for the super Chad even if it is in
[9:38] the pound sterling which I again I
[9:40] appreciate I'm just kidding that's just
[9:42] a little bit of an American ignorant
[9:45] right there thank you very much for the
[9:47] super Chad thanks for the kind
[9:48] compliment
[9:49] cariann gave ten dollars no comment but
[9:51] Carrie thank you so much very very kind
[9:54] Chimaera Lord Zi gave 499 if you could
[9:57] be a star in any movie what would it be
[9:59] Mad Max fury road definitely absolutely
[10:01] we got a new member
[10:03] Diana 24 Hanson Mad Max fury road
[10:06] because frankly it's one of my favorite
[10:08] movies I saw it seven times in theaters
[10:10] how disgusting is that Jason bar Stannis
[10:14] gave $20 and thank you so much that's
[10:17] extremely generous so thank you for
[10:19] inspiring me on cooking that's so nice
[10:21] to hear again that's my favorite thing
[10:23] to hear in the world I love that people
[10:26] are watching the show and take
[10:27] way some you know even if it's just a
[10:30] little tip even if you just learn like
[10:32] something that you might want to try
[10:34] differently the next time you make your
[10:35] favorite dish or a new dish that you
[10:37] might want to try that is the best
[10:40] comment that I can receive in the world
[10:41] so thank you so much and thank you for
[10:43] the very generous super chat do we get I
[10:46] don't know how to pronounce that five
[10:48] dollars thank you so much make sure you
[10:50] using one day old rice for fried rice
[10:51] it's super important that is absolutely
[10:53] true
[10:54] you need to use leftover fried rice
[10:55] right now I'm not going to use day-old
[10:58] rice however I'm going to try and create
[11:03] a close approximation by taking the
[11:05] cooked for white rice that I have just
[11:07] off camera here and throwing it in the
[11:09] fridge in fact we should do that right
[11:11] now before you guys give any more super
[11:14] chests please hold off on the super
[11:15] chest for just one minute I'm gonna go
[11:16] through the rest but hold off for just a
[11:17] minute because I want to fridge the rice
[11:20] that we have here and then while it's
[11:21] cooling off we can go through more Super
[11:24] chats and we can we can talk more but
[11:25] for now I'll go through what's still
[11:27] here
[11:27] Robert Prichard gave $10 it's a Happy
[11:29] New Year a Happy New Year Robert thank
[11:30] you so much
[11:31] got a new member Jonathan Dean thank you
[11:33] for joining $5.00 from I shown Neil
[11:37] thank you so much no comment from I
[11:39] shown both thank you very much
[11:41] Denny Raziel Oh gave $5 thanks for being
[11:44] a big inspiration to me after watching
[11:46] your videos I went and applied for
[11:47] culinary school to follow my dreams I
[11:49] hope that that is a true story because
[11:51] you know say it sounds sounds you know
[11:54] too good to be true because like it
[11:55] sounds like this beautiful dream and if
[11:57] it is if that's what you've actually
[11:59] done I'm so proud of you keep it up keep
[12:02] cooking and follow that dream that's
[12:04] really exciting I hope you get into the
[12:06] culinary school of your choice and thank
[12:07] you so much for the generous super chat
[12:10] and hang on don't give me any more
[12:12] because hang on to your money you're
[12:14] going to culinary school
[12:15] David Gong calvess gave $20 thank you so
[12:20] much I like your show a lot it's helped
[12:21] me to learn to cook in general I love
[12:23] your beard because you're because beard
[12:25] bros beard grows all day man keep keep
[12:28] keep it brushed keep it oiled keep it
[12:30] trimmed um and thank you so much for the
[12:32] very generous super chat that's really
[12:33] really kind Dakota Boyd $10 when do we
[12:37] get a basic with that as deep fried
[12:39] that's a really good idea it's just
[12:41] that's like too broad of a cooking of a
[12:44] cooking genre to do like a deep fried
[12:46] episode we might do a fried chicken
[12:48] episode or like a um you know we did
[12:51] Scotch eggs those are deep fried that's
[12:53] probably my favorite deep fried food is
[12:54] Scotch eggs thank you so much for the
[12:56] very generous - super chat and we will
[12:58] definitely look at that in the future
[13:00] Nick place gave 5 bucks thank you do
[13:02] people get good luck from rubbing your
[13:05] head yes absolutely they do
[13:06] it's a patreon level a secret patreon
[13:08] level thousand dollars gets you one head
[13:10] rub so spend wisely grants AM Rhein gave
[13:15] 50 dollars grant thank you so much
[13:18] that's really kind I don't see any
[13:19] comment here but that's really really
[13:21] generous and I cannot thank you enough
[13:23] thank you that's that's really kind if
[13:25] you have any comments please try and hit
[13:28] us up here and we'll try answer it if
[13:29] you have any questions thank you so much
[13:32] Kumar zero one two three four said it is
[13:35] extra using vert is using extra virgin
[13:36] olive oil okay for cooking fried rice
[13:38] and cooking chicken yes
[13:40] the only time you don't want to use
[13:41] extra virgin olive oil is when you want
[13:43] a super high heat applications it's
[13:46] smokes sooner at a lower temperature
[13:48] than other hype smoke point oils like
[13:51] sunflower oil safflower seed oil that's
[13:54] will even it smokes much sooner so use
[13:58] caution when when cooking at higher
[14:00] temperatures okay here we go I'm gonna
[14:03] stop after these three guys so hold off
[14:05] for just a minute
[14:06] new member ice warm thank you for
[14:08] joining iceworm
[14:09] Chloe Godard gave $10 thank you I got
[14:13] your cookbook for Christmas I love you I
[14:14] love you too Chloe thank you for the
[14:16] very generous super Chad I hope you
[14:18] enjoy the book and keep an eye out for
[14:20] the next book it's coming out in fall of
[14:21] 2019 it's gonna have the first hundred
[14:23] recipes from binging with babish but I
[14:25] hope you enjoy we watch in the mean time
[14:27] and we got a new member
[14:29] Trevor 3rd 3rd Badu 3rd Badu
[14:32] I don't know thank you for joining
[14:33] Trevor okay guys I am going to quickly
[14:36] get this rice in the fridge and we can
[14:38] get back to chatting okay there we go
[14:39] back I'm a thief all right so to do this
[14:44] we need a couple simple things I'm going
[14:48] to grab this sheet pan here this guy we
[14:51] want as much surface area as possible
[14:53] so the rice is gonna cool off quicker
[14:56] and I can't remember the exact reason
[15:00] why why leftover fried rice is the ideal
[15:02] rice for I'm sorry leftover rice is the
[15:07] ideal rice for fried rice I think it's
[15:08] because it dehydrates you know when you
[15:10] when you when you fridge your leftover
[15:12] white rice when you order Chinese food
[15:15] its it becomes really like crunchy and
[15:18] and it doesn't have the same texture as
[15:20] it used to I believe that it dehydrates
[15:22] and that makes it ideal for frying
[15:25] because it makes it doesn't it makes it
[15:28] not as mushy I think I'm not entirely
[15:30] sure looks like this is a little hot I'm
[15:32] gonna I'm gonna close down this camera
[15:34] just a smidge we mustn't have blown out
[15:36] highlights like that that's good enough
[15:38] a couple of couple blown out huh no no
[15:40] no perfectionist I went to film school
[15:42] care more about the hysteric that I do
[15:45] that okay here we go all right so we're
[15:50] gonna get this some fridge and let's see
[15:56] there we go there we go all right and we
[15:59] want to spread this out so I cooked this
[16:01] rice I know people were upset about me
[16:03] not using a rice steamer but first off I
[16:05] don't have a rice steamer and second off
[16:06] this is like the closest way you can
[16:09] make rice the way you'd make it in a
[16:13] rice steamer without a rest steamer by
[16:16] pouring it into the boiling water a nice
[16:20] hot water covering it and baking it at
[16:23] about 375 for whatever specified time
[16:26] the package says mine says 20 minutes
[16:28] and you're in you end up with perfect
[16:29] white rice this is fluffy it's not
[16:32] sticky it's not goopy it's way better
[16:34] than making it on the stove top stovetop
[16:36] rice for me at least
[16:38] always is ruined so I don't think I made
[16:43] it enough here but dule now so I'm going
[16:46] to spread this out and ice it then
[16:48] because we only I we don't have too much
[16:51] time here tonight so I just wanted to
[16:54] chill out for like 30 minutes when that
[16:56] is going to get it nice and you know a
[16:59] nice approximation to leftover our
[17:01] day-old rice
[17:05] and you know I'm actually gonna leave it
[17:07] uncovered because that's gonna help it
[17:09] sort of dehydrate in the same way that
[17:11] it would if we're in there overnight so
[17:14] I'm just gonna throw it in there
[17:15] uncovered here we go oh my god that's a
[17:18] lot of cheese I forgot about all that
[17:20] cheese okay but what she's my fridge
[17:22] because um because of next week's
[17:26] episode of binging which I guess I'll
[17:28] tell you guys I'm gonna be taking a
[17:29] crack at some the pizza ball from Eric
[17:32] Andre time to deliver a pizza ball don't
[17:35] you know so we're gonna we're gonna take
[17:38] a crack at that and my idea there's a
[17:42] few different ways that we want to try
[17:43] and make it so we have a lot of cheese
[17:45] in that fridge I probably have I
[17:47] probably have like seven pounds of
[17:50] mozzarella in that fridge because we
[17:52] have a lot of different iterations we
[17:54] want to try
[17:54] okay so I've missed a couple super chats
[17:57] I'm just gonna hit these real quick
[17:59] before they disappear dankey boy gave
[18:01] ten dollars thank you so much I use your
[18:03] recipes to cook for my family thank you
[18:05] so much for the hard work keep it up
[18:06] thank you I will and thank you for the
[18:08] very generous super chat got a new
[18:10] member and a llama welcome to the family
[18:12] so Couric he gave five dollars and said
[18:14] thank you for your culinary sharing and
[18:16] dulcet tones any old time Thank You
[18:19] Sakura for your very generous super chat
[18:22] lastly we got Peapod phone 1281 for
[18:24] dissapears $5 thank you so much my
[18:27] boyfriend and I love recreating your
[18:29] recipes even though I do most cooking
[18:30] you really inspire us to try new things
[18:32] that's lovely to hear thank you so much
[18:35] keep it up and I'm really happy to hear
[18:38] that
[18:39] while we have a breather here before we
[18:41] get any into any more super chats I want
[18:42] to introduce my man with the plan on the
[18:44] other room anybody who is not familiar
[18:46] with him by now ought to be he is the
[18:48] wrost of my Fraser we got Sawyer Jacobs
[18:50] in the other room so ever wants to say
[18:51] hi hello everyone so happy to be here
[18:55] I'll be reading the comments trying to
[18:57] get everything you say we're looking for
[18:59] food questions your favorite Wegmans you
[19:02] know the stuff we like you know the
[19:05] stuff we like any Rochester based
[19:06] comments will be given priority this is
[19:09] oh okay we got some sorry we got some
[19:10] more super chatters in here so it will
[19:12] be in the other room keeping an eye on
[19:14] what you guys have to say so
[19:18] and I'm sure he'll come in here and join
[19:19] me for a drink a little bit later on
[19:20] Chloe raising her gave $5 and said
[19:23] you're my favorite YouTube chef keep
[19:24] cooking good-looking you got it Chloe
[19:26] thank you so much for your super chat
[19:28] cooking with CJ just gave $24.99 want to
[19:31] do a collab with a really small channel
[19:33] I got a beard and I'm bald too
[19:35] I love your channel brother huge
[19:36] inspirations Cheers cooking with CJ I'm
[19:38] gonna check out your channel and go
[19:39] ahead and shoot us an email at binging
[19:41] with babish at gmail.com and we'll see
[19:43] what we can do I can't make any promises
[19:45] because I work with a management company
[19:48] I work with a bunch of people and I
[19:49] can't like right now say like yes but
[19:52] you know let's let's chat and shoot me
[19:54] an email there and we'll see what we can
[19:55] see what we can do and for now the best
[19:58] I can do is just plug your channel a
[19:59] little bit cooking with CJ guys go check
[20:01] it out I'm gonna check it out myself
[20:03] after the string 5 bucks from Chandler
[20:05] Stephens
[20:06] thank you very much sir hey babish I've
[20:10] been following you since the old since
[20:12] you had the old jingle that's the old
[20:13] days that and the old jingle is the
[20:14] Frazier's theme song I was want to tell
[20:17] you how much I dig your style I need
[20:18] those shirts and apron well we're making
[20:20] these aprons we're gonna be making these
[20:22] aprons available you can get the exact
[20:23] one that I wear right now on Amazon
[20:25] right now if you go to my website
[20:26] binging with babish comm check out my
[20:29] gear page you can get this exact apron
[20:32] but in a few months probably in q2 of
[20:35] 2019 we will be starting to sell aprons
[20:39] with the BWB local logo on them right
[20:41] here it's gonna be a good time so keep
[20:43] an eye out for that we've sold 300 them
[20:45] on Instagram a few months ago our last
[20:49] month rather and they disappeared
[20:50] immediately thank you boy just became a
[20:52] member thank you for the super chat and
[20:54] for the membership thank you boy Hannah
[20:56] Curtis gave $10 Tim Australian dollars I
[20:58] don't see a comment but thank you very
[21:00] much for your super chat it's very very
[21:01] kind
[21:02] Nick Prince became a new member thanks
[21:05] Nick
[21:05] wow these are really coming in here
[21:07] Jason bar Stannis gave $10 and said I'm
[21:09] also thinking ability to cook well you
[21:12] know big respect for joining the
[21:14] military thank you for potentially
[21:16] uh-hum if you do thank you very much for
[21:19] for serving our country and for feeding
[21:22] our troops that's a very important job
[21:23] so I wish you the absolute best of luck
[21:26] and I hope that if that's something you
[21:27] want to do I hope something you pursue
[21:29] the king of cucumbers gave $5 what
[21:31] item of your kitchen has the most
[21:33] sentimental value I'll tell you exactly
[21:34] what that is right now it is this little
[21:39] guy right here this is the pasta car the
[21:43] carving fork from the scene in chef
[21:46] where jon favreau plated up the pasta
[21:49] for Scarlett Johansson he gave this to
[21:52] me anybody who's seen the chocolate lava
[21:55] cake episode saw that I had John on the
[21:57] show and he saw this tattoo and he gave
[22:00] this to me so this has a great deal of
[22:02] sentimental value for me probably the
[22:05] most of anything in the kitchen
[22:09] let's see what else we got thank you
[22:11] very much for your super Czech king of
[22:13] cucumbers I appreciate it boy oh boy
[22:17] okay wow we have a lot here I'm sorry
[22:20] I'm gonna try it
[22:21] I'm gonna try to catch up here okay
[22:25] Jocelyn Curie gave $5 I need to make a
[22:27] recipe with shrimp any ideas
[22:29] we're making stir-fry we're making fried
[22:31] rice with shrimp tonight so check it out
[22:33] oh my god Wow okay there's a lot we have
[22:36] fifty dollars another another huge super
[22:38] Chad fifty dollars from first name last
[22:40] name oh thank you so much for your
[22:42] videos bro they really inspire cook more
[22:44] give me more more ideas by the day
[22:46] cheers bro here's a little appreciation
[22:47] that is a lot of appreciation first name
[22:50] last name uh-huh whatever your actual
[22:52] name is unless that is your actual name
[22:53] in which case god bless that's
[22:56] incredibly generous thank you so much
[22:58] thank you for the kind words and the
[23:00] kind words would have been enough but
[23:01] that's an incredibly generous super shot
[23:03] and I really really thank you from the
[23:05] bottom of my heart all you guys are
[23:06] absolutely amazing so much support I
[23:08] love it you guys keep me going Brian
[23:11] Penley gave five dollars and said have
[23:12] you ever made Korean barbecue I have not
[23:14] and we should probably do a basics on
[23:16] that someday soon but Korean barbecue is
[23:18] pretty tricky to do at home so we'll
[23:20] have to I'm gonna have to do some
[23:21] research before I jump into that let's
[23:25] see we got mac backs I know gave five
[23:28] Canadian dollars New York pastrami
[23:31] versus Montreal smoked meat I can't say
[23:34] that I've tried Montreal smoked meat man
[23:36] I'm gonna have to try that never been a
[23:37] montreal so I will work on that okay
[23:41] thank you very much for the super chat
[23:43] geez I can't keep up with this you guys
[23:45] I'm really sorry if I'm missing some of
[23:46] these I can't keep up here
[23:48] Briana Macbeth gave $10 and said thank
[23:50] you so much for doing what you do love
[23:51] you bad much love you Briana thank you
[23:53] so much for the super chat and thank you
[23:55] for the kind words
[23:56] something beats a mantasy um
[23:59] $10 from some of the pizza man I
[24:01] remember you bro a hand drew happy
[24:03] Thursday
[24:04] happy Thursday some of the pizza man DJ
[24:07] panda gave 100 DKK Denmark again oh yeah
[24:11] it must be hello from Denmark a big fan
[24:13] could be super cool if he made a Danish
[24:15] dish I'm gonna have to look into that
[24:17] man I don't know much about Danish food
[24:19] and I will except for danishes but I'm
[24:22] off to look into that and thank you very
[24:24] much for your super chat the toxa scene
[24:28] gave $5 and said I've watched all of
[24:30] your videos can you pronounce my
[24:31] username the tops - see I I tried I
[24:34] certainly tried thank you very much for
[24:36] your super chat levy scarves and five
[24:41] pounds with the news that Netflix is
[24:43] canceling its Marvel series would you be
[24:45] interested in making some of the dishes
[24:46] from the show's kingpins omelet kingpins
[24:49] omelet is like a pretty basic French
[24:51] omelet so I've done that on the eggs
[24:53] basics but I'm definitely interested
[24:55] definitely curious and that's sad I know
[24:58] that they stopped the Marvel shows I had
[25:01] no idea
[25:01] Carole owes five pounds thank you so
[25:04] much Olivia show have been watching for
[25:06] ages what is your favorite way to make
[25:07] oven cooked wings I did that for go
[25:10] check out my my lemon pepper wet video
[25:14] from Atlanta and I do oven-baked wings
[25:18] where you you toss them with salt and
[25:20] baking powder that desiccates the skin
[25:23] and lowers the temperature at which the
[25:24] my yard reaction occurs so you end up
[25:27] with super crispy wings the taste and
[25:29] feel like they've been deep-fried but
[25:31] they've just been baked so to go check
[25:32] that out
[25:33] thank you very much for your super Chad
[25:34] zoosk whoa gave five dollars instead of
[25:36] all the times you've made fried rice if
[25:38] you ever tried making it in a peruvian
[25:41] java kind of way i cannot say i know
[25:43] what that is i don't know what that is
[25:44] but now you've got me really curious i'm
[25:46] going to look into it thank you very
[25:48] much for your super chat and i'm gonna
[25:50] be checking that out
[25:51] Brenner Swenson gave $5 and said how
[25:53] many blue button-up shirts
[25:54] you have too many way too many a lot of
[25:58] them you don't want to know my closets
[26:00] like you know I can't remember that
[26:04] movie where the guy has the all the one
[26:06] outfit just lined up together Superman a
[26:09] bidet I was back Superman you know
[26:11] Superman the guy um
[26:13] Trevor Trevor Thibodeau's back $5 dude
[26:17] I'm Kay Schindler let's say you put me
[26:19] out bro I know I'm saying it wrong I've
[26:21] never done that occasion I don't know
[26:23] how to say that
[26:24] dooba dooba do Thibodeaux it's one of
[26:28] those things I know do't Reeve from from
[26:31] a little show called king of the hill
[26:33] he's Asian
[26:34] oh my god I can't keep up with these I'm
[26:36] sorry guys thank you so much to anybody
[26:38] that I'm missing I'm so sorry and thank
[26:40] you very much for your generosity Alex
[26:41] James Cross gave $35 thank you so much
[26:45] they're bothering me from the start but
[26:47] why don't you get a stove you need to
[26:48] manually light I can't imagine the
[26:50] changes and I think it seems like it's
[26:51] just more work I'll tell you it's
[26:53] because this is a commercial stove this
[26:55] commercial oven and it's it has an
[26:59] extremely powerful pilot light that
[27:03] heats up the whole room when it's on so
[27:05] I'm thinking about lighting it because
[27:08] it's winter now so it's it's not that
[27:09] bad but during the summer it just makes
[27:11] it unbearable so I killed the pilot
[27:13] light and that just means I have to
[27:15] light it manually otherwise it heats up
[27:17] the whole room because it's it's meant
[27:18] to be used in a restaurant it's not
[27:20] meant to be in at home so yeah that's
[27:24] that's why I know it's a little a little
[27:25] confusing but that's that's the reason
[27:27] thank you very much for your extremely
[27:29] generous super chat Alex James cross
[27:30] appreciate it I just saw a super chat
[27:32] disappear I'm so sorry somebody gave you
[27:34] $5.00
[27:36] new member of maryam/mary Mars just it
[27:39] just came on board thank you Mary
[27:40] Eric Emma gave five dollars and said
[27:42] have you ever tried Whataburger and I
[27:45] hope you can tell that I have tried it
[27:46] because I pronounced it correctly if you
[27:49] if you had did you like it I didn't try
[27:51] the burger I tried the honey chicken
[27:53] honey honey chicken biscuit that's what
[27:56] it is not any chicken biscuit and it was
[27:57] delicious
[27:59] we have here we go
[28:02] we have choco turtle gave five dollars
[28:05] and said I'm so excited your live stream
[28:07] one baking
[28:08] now what are you baking I hope that
[28:10] comes out perfect baking's hard so mad
[28:12] respect the paradox gave $5 said you
[28:15] wouldn't you suck at cooking should do
[28:17] some collabs Harry
[28:18] Harry thank you very much with five
[28:19] dollars we did one collab the Hannibal
[28:23] clay baked thigh we did a little
[28:25] collaboration he's a he's a good friend
[28:28] of money I still don't know who he is
[28:29] and I still don't know what he looks
[28:30] like we exchanged emails all the time
[28:32] but I'd still never seen him he is a
[28:34] mystery man all right we got five bucks
[28:38] five Canadian dollars from Jeremy Hogan
[28:40] ever thought about doing a beer or wine
[28:42] video absolutely I'm talking with with
[28:45] with breweries right now to try and
[28:48] figure stuff out
[28:50] first name last name said my name is
[28:51] Charles if you were curious my guys stay
[28:53] safe I will stay safe and thank you for
[28:56] another very generous donation on the
[28:58] top of your extremely generous super
[29:00] chat earlier thank you just since the
[29:02] ball gave $5 and said there is someone
[29:04] who looks freakishly like you that Shops
[29:06] at the grocery store I work at maybe
[29:08] it's me is it is it is it is it Whole
[29:11] Foods and so Beibei gave $5 and said why
[29:14] are you so freaking cute I don't know
[29:16] why is so freaking generous thank you
[29:18] very much and that's that's sweet I'm
[29:20] blushing
[29:21] some pizza man is back um III am
[29:26] shouting you out he says he wants to
[29:27] shout out shout out some of the pizza
[29:29] man he's always here hanging out thanks
[29:31] man
[29:32] we got five pounds from Nicky Salter you
[29:35] you're a better you're a better teacher
[29:37] than my cooking teacher at college I
[29:38] love your channel I watched all your
[29:39] videos that's extremely high praise
[29:42] thank you very much I'm gonna keep
[29:44] trying and I shouldn't be that better
[29:47] than them because I never went to
[29:48] culinary school but props to you for
[29:50] doing it brandon kowalski gave ten
[29:52] dollars hello from a neighbor originally
[29:54] from Buffalo what's up love to see
[29:56] recreate a beef on weck so wide audience
[29:58] can be introduced to seven one six
[30:00] classic I'm gonna have to learn how to
[30:02] make that better because I haven't been
[30:03] able to make a beef on weck up to spec
[30:06] with with what you guys got out in the
[30:09] seven one six but thank you very much
[30:10] for your super chat keep strong um and
[30:13] stay warm up there Alex James crosses
[30:17] back ten bucks
[30:18] that's crazy glad it works for you and
[30:21] you can use your use out of it and
[30:23] functions as a space heater yeah it's
[30:25] weird right it's a it's a weird
[30:26] situation and and yeah I know it's
[30:29] confusing for everybody why I have to
[30:31] light it with a torch but that's that's
[30:33] the reason thank you very much again for
[30:34] your for your very generous super chat
[30:37] Chris Valentine gave $5 and said I'm
[30:39] just going to add to the vocal work and
[30:41] think quick thinking required Wow yeah
[30:43] you didn't roll on me but thank you very
[30:45] much for the five bucks appreciate it
[30:48] savvy just gave $50 thank you so much
[30:50] hey Andrew and Sawyer you're my favorite
[30:52] creator and do an amazing job you
[30:53] deserve all your success thank you so
[30:55] much that's really kind and that is an
[30:58] incredibly generous super chat I cannot
[31:00] thank you enough thank you for watching
[31:03] and thank you for supporting the show I
[31:04] really appreciate it we're gonna get
[31:06] cooking real soon here guys we just want
[31:07] that rice to chill down as much as
[31:09] possible
[31:10] but also you guys can't taste it so if
[31:13] it's not totally chilled out yet we're
[31:16] the only ones who are gonna suffer here
[31:18] we're just gonna have to have subpar
[31:20] fried rice but you guys will still be
[31:22] able to learn some technique here Elijah
[31:24] Elijah good luck yeah I think gave four
[31:28] or five dollars
[31:29] YouTube YouTube needs more content
[31:31] creators like you keep up the fantastic
[31:32] work that's really kind man thank you so
[31:34] much really appreciate it
[31:37] choco Turtles back you're making peanut
[31:39] butter cast iron cookies I've never made
[31:41] peanut butter cast iron cookies that's
[31:44] really interesting I would like to try
[31:45] that sometime thank you again for
[31:47] another very kind super chat and and
[31:50] good luck I hope they come out great
[31:52] Yuki gave five dollars and said just to
[31:53] preview prevent future occasion rage its
[31:56] Thibodeau Thibodeau that makes sense
[31:58] that makes sense Thibodeau um thank you
[32:01] kid Yuki for saving my ass and thank you
[32:04] for the kind super chat really
[32:07] appreciate it
[32:08] tre Clayton oh god I'm missing so many
[32:11] people here we go
[32:12] I'm trying to keep up here I'm trying to
[32:14] started blowing through them I don't
[32:15] want to miss any of you see DC con CDO
[32:18] con says a long time if animated pasta I
[32:20] Olli oh dude it's the bomb it's really
[32:22] some of the Waltons parts ever trying to
[32:24] make chicken and dumplings yes I love
[32:25] chicken and dumplings and I will I
[32:27] should probably do an episode of basics
[32:29] on that soon thank you for your super
[32:31] Chad Cassie done gave $5 and said
[32:33] you for being really good distraction
[32:34] for some hard times you're the best
[32:35] babish we could ask for
[32:38] that's really kind and I'm sorry that
[32:40] there's been hard times but I am always
[32:42] happy to be a distraction here and if
[32:45] you're having if you're having a rough
[32:46] time try give cooking a shot if you can
[32:48] if you have the ability give it a shot
[32:50] you might enjoy it you might find that
[32:52] that's a great distraction too from some
[32:54] hard times
[32:55] Zack dole gave $5 and said making pizza
[32:57] right now but because if you rock on
[32:59] dude
[32:59] good luck thank you for the super Chad
[33:02] TK catch gave five books that said babby
[33:04] my earlier question was asking about
[33:05] Vincenzo from bone Appetit can you talk
[33:07] about that or your new show being with
[33:10] babish excited for it new show being
[33:12] with babish will be coming out in the
[33:14] spring it is a vlog style show that's
[33:18] going to be following my sort of daily
[33:19] exploits and it's going to have some
[33:21] challenges and some giveaway elements
[33:23] gonna be it's gonna be a lot of fun I
[33:24] hope you guys come and check it out in
[33:26] the spring and the identity of the
[33:29] person who's going to be working to
[33:32] create it with me is a secret at the
[33:34] moment so I cannot speak to who it is
[33:37] Lauren Bobo gave five bucks and said my
[33:39] friend Miranda and I love your show I
[33:41] love the pasta Puttanesca I hope you
[33:43] tackle more foods from a series of
[33:45] unfortunate events in the future I will
[33:47] definitely do that I've heard that I've
[33:49] got lots of requests I've heard there's
[33:50] a lot more to check out there oh no I
[33:52] just missed a bunch they just all
[33:54] disappeared oh my god okay Derek
[33:57] Calendar gave ten dollars and said been
[33:59] watching since your second episode
[34:00] absolutely loved the show how did you
[34:02] discover your new music broke for free
[34:04] he's an old buddy I used to go BMX with
[34:06] this teenager is a super great guy he is
[34:08] a super great guy I discovered him
[34:10] through SoundCloud I just was trying to
[34:13] find new music and I came across his
[34:14] music and it was perfect and we've been
[34:16] boys since that's cool man thank you
[34:19] very much for your super Chad
[34:20] Balthasar 2 to 8 gave 5 bucks and said
[34:23] went to culinary school worked in a
[34:24] michelin-starred restaurants and
[34:26] impressed with your skill and hard work
[34:27] that is high praise geez thank you very
[34:31] much that's really really kind and
[34:32] that's that's that's that's that puts
[34:34] the pressure on a little bit but thank
[34:36] you very much this really time
[34:41] Firelord Megan gave $10 and said hey
[34:43] Andrew have you ever heard of golden
[34:45] chem golden chem way it's an anime with
[34:48] a lot of really interesting recipes
[34:50] that's focused on Native I new recipes
[34:52] from otherwise from historical
[34:53] historical Hokkaido
[34:55] I can't say that I have seen or heard of
[34:58] that I'm gonna have to check it out so
[35:00] they're just definitely I have lost you
[35:01] on the phone here okay there we go Ben
[35:06] Olsen gave $5 I said so my dad and I
[35:08] bake around two hundred two hundred
[35:09] dozen cookies every in a day every
[35:12] Christmas I assumed you meant two
[35:14] hundred cookies but if it's two hundred
[35:16] dozen the Jesus Christ good John just to
[35:18] give away
[35:18] have you made a ludicrous amount of food
[35:21] in a day now I've worked it I work in a
[35:22] soup kitchen down in the East Village we
[35:24] make a lot of food but it's a group
[35:25] effort so I can't say that I personally
[35:27] have but that's really nice of you and
[35:29] keep it up that's a lovely tradition you
[35:31] got going there with your dad thank you
[35:33] very much for the super chat boy yeah
[35:36] okay okay okay
[35:38] charisa Greg gave five euros that said
[35:41] babish abroad right now and your videos
[35:43] are my favorite thing to watched in my
[35:44] free time you're the best bad thank you
[35:45] so much that's really really kind and
[35:47] safe travels to you okay
[35:50] we got eight dollars from To Kill a
[35:52] Mockingbird zero love your videos we do
[35:55] you ever consider making Louisiana and
[35:56] gumbo on an episode of basics my
[35:58] favorite food by far I've never tried
[35:59] making it myself
[36:00] I made something which i think is a
[36:03] pretty accurate Louisiana and gumbo on
[36:06] my Bubba Gump shrimp Bubba Bubba shrimp
[36:10] Forrest Gump episode of binging so check
[36:13] that out and give that recipe a try it's
[36:15] great Robert Miller gave ten dollars and
[36:18] said when I was in jail and in China I
[36:20] had some fried rice that was super
[36:21] crispy how do i recreate I cannot say
[36:24] that I know I'm not very familiar with
[36:26] the foods of Xian I only know is young
[36:28] famous foods here in the city which
[36:30] makes these great hand-pulled noodles I
[36:33] can't say that I'm very familiar with
[36:34] that first name last name gave another
[36:36] five Australian dollars thanks again bro
[36:38] how struck how stressful does it get
[36:40] when you're cooking live reading chat
[36:42] and donations etc it's gets a little
[36:44] stressful right now just because I want
[36:45] to catch everybody and I feel bad them I
[36:47] see that I'm missing people I'm so sorry
[36:49] to anybody
[36:51] rolling star gave $20 and said making
[36:53] chicken thighs and sweet potato apple
[36:55] dish maybe enjoy cooking again just want
[36:57] to say thanks it's lovely to hear dude
[36:58] I'm really happy that you enjoyed that
[37:00] dish and try putting your own spin on it
[37:02] try using savory ingredients too sweet
[37:04] instead of apples you know you can you
[37:06] can supplement with different kinds of
[37:08] vegetables or you could use Brussels
[37:09] sprouts give that a shot so glad to hear
[37:13] that and thank you for your very
[37:14] generous super chat heavy weapons guy 2
[37:16] 1 3 3 2 give $10 and said I love
[37:19] watching your videos any time I'm hungry
[37:20] sad are just looking for a nice sultry
[37:22] voice to tell me how to cook my food I'm
[37:24] eating a subway I'm cheap but I hope
[37:25] that doesn't change your view of me it
[37:26] does not I can't tell you how many times
[37:28] I've had subway as a quick and easy
[37:30] lunch and I'm not smart and I'm not
[37:32] sponsored by Subway I promise
[37:34] wow I think I might be caught up ok
[37:37] licensed fool gave $5 thanks for the
[37:39] great show from me and tinny and howdy
[37:42] from Rochester Abby howdy from from New
[37:45] York thank you for repping my hometown
[37:47] thanks for coming through and thank you
[37:49] for the super chat another greetings
[37:51] from Rochester Dillon Coates gave $5 and
[37:53] said greetings from Rochester just
[37:55] wondering what your favorite restaurants
[37:56] are in the area love the show so much I
[37:58] love good luck good luck it's great
[38:01] where did I just go recently the revelry
[38:04] is is is good they're transitioning
[38:05] their menu right now so they the only
[38:09] like half their menus available it's not
[38:10] great but it's it's it's a very good
[38:13] restaurant so check it out
[38:14] but good luck I think might be one of
[38:15] the better restaurants in the area okay
[38:18] I think I'm oka oh one more okay and
[38:20] we're sad word shalash gave to five
[38:22] Canadian dollars shoutout from Syria I
[38:24] love how your videos are rambunctious
[38:26] your meals are scrumptious and of course
[38:28] that mellifluous voice of yours
[38:30] I like your like your your choice of of
[38:33] adjectives there man and hello from New
[38:35] York thank you for tuning in from Syria
[38:37] and thank you for your very generous
[38:40] super chat and we got a bucks from CW
[38:44] for PWR no comment there but thank you
[38:48] very much for your super chat ok guys
[38:50] what do you say we get cooking ok we're
[38:52] like 40 minutes deep and we haven't done
[38:54] any cooking I am so grateful for
[38:57] everybody's super chat I know I missed
[38:59] some there I'm very very sorry thank you
[39:01] so much to anyone that I missed
[39:03] thank you for your for your generosity
[39:04] I'm very sorry that I missed you and
[39:06] please tune in next time and hopefully I
[39:08] won't miss you next time
[39:09] Sawyer is there anything pressing before
[39:11] I get started I could update you on the
[39:15] favorite Wegmans I found in the comments
[39:17] here we go what's the favorite Wegmans
[39:20] so we got Tucker his local Wegmans is
[39:24] Cherry Hill New Jersey which I've been
[39:26] to is very nice has a bit of that we're
[39:29] too good section yep yep gorgeous I
[39:31] think that's the closest one to us right
[39:32] yeah there's one other like a little
[39:35] western or something but yeah I think so
[39:39] okay then you know the one problem with
[39:42] these non Rochester Wegmans though is as
[39:45] everyone knows they're not 24 hours
[39:47] while the Wegmans in Rochester are all
[39:48] 24 hours speaking of we got Zachary
[39:53] young his hometown Wegmans was one we
[39:56] know quite well Henrietta of calkins
[39:58] Road real solid Wegmans picks here and I
[40:04] saved the best for last tina Howard
[40:06] Pittsford Wegmans and she's giving a
[40:08] little tip that they just introduced
[40:10] fresh doughnuts Pittsford Wegmans
[40:12] staying on top like always get out of
[40:15] here that is the best Wegmans I'm sorry
[40:18] folks but that is the absolute best one
[40:19] I'm just gonna quickly address a couple
[40:21] super chats here we got rocks at dark
[40:23] wolf gave ten dollars how much do you
[40:24] time do you spend cleaning I love you in
[40:26] your videos thank you so much dr. Rock
[40:28] Raksha I spend a lot of time cleaning
[40:31] I'd say it's not about as much time
[40:33] cleaning as I do cooking yeah a lot of
[40:36] dishes come out of this out of this
[40:37] place happily I have a little dishwasher
[40:39] but this is New York City so it is a
[40:41] half size dishwasher you can see it from
[40:43] the other camera angle when we go over
[40:45] the stove later you'll be able to see it
[40:46] but it's it is a half size dishwasher
[40:48] but it certainly helps I'm in New York
[40:51] City so I cannot complain Kamikaze Kirk
[40:53] gave five Australian dollars I thought
[40:57] au was Australian blue ever
[40:59] oh good morning from Australia mystery
[41:01] solve have you made ice cream what is
[41:03] your favorite recipe for ice cream I
[41:05] have made ice cream twice two different
[41:07] episodes go check out the lovers
[41:11] delights from from 30 rock and check out
[41:16] the I did
[41:16] basic an episode of basics on ice cream
[41:18] so go check those out and give it a shot
[41:22] I love chocolate ice cream so the I
[41:24] think I only made chocolate ice cream I
[41:26] work for cuisine solutions love washing
[41:29] your sous vide work come play in our
[41:30] kitchen for international sous-vide day
[41:32] we were just talking about international
[41:33] food holidays today and we're stunned by
[41:36] how many there are I saw a national nut
[41:39] milk day or a national plant milk day or
[41:42] something like that so I would love to
[41:47] check that out your name went away
[41:50] something solutions do you remember what
[41:52] was called I can rule shoot me an email
[41:54] with binging with babish at gmail.com
[41:55] and we'll work something out
[41:57] I'd love to come play in your playground
[41:59] Roberto Nevarez gave five dollars and
[42:02] said hey man loved the show I've tried a
[42:03] bunch of your recipes you inspired me to
[42:04] cook you should try tortoise I hold on
[42:07] us
[42:08] I cannot say I've heard of that but I
[42:10] love a good torta so I will definitely
[42:12] look into that thank you very much for
[42:16] your super chat and thank you for tuning
[42:18] in and hanging out I say that we should
[42:21] probably get started on the cooking
[42:24] because I see that we finally slowed
[42:26] down the super chats thank you guys so
[42:28] much again that's incredibly generous
[42:29] I'm just gonna throw this in the sink
[42:32] okay
[42:33] and let me check on our rice let's see
[42:35] if the rice is cooled off yet oh yeah so
[42:38] obviously you want to use day-old rice
[42:40] but this is completely cooled off so
[42:42] it's at least going to be halfway well
[42:47] maybe not uh-huh it tastes totally fresh
[42:50] oh that's okay
[42:54] really I mean if you want to make great
[42:56] fried rice you need baled rice you need
[42:59] you need leftover rice that's been
[43:02] chilling overnight in the fridge and we
[43:05] don't have that today so we're just
[43:07] gonna have to do this and just hope that
[43:09] it comes out okay it's not going to be
[43:11] as good as the real stuff we got $10
[43:13] from Jessica Lodge what is your fate
[43:14] worse cooking catastrophe I once caught
[43:17] my oven on the fire from it'll properly
[43:20] fold and croissants
[43:21] how did that happen did like they
[43:24] weren't properly folded so what they
[43:26] they expanded too much and they hit the
[43:28] roof of the oven
[43:29] something that sounds terrifying my
[43:32] worst cooking catastrophe huh I can't
[43:37] say that I have ever had anything you
[43:41] know horrendous like that happen
[43:43] that sounds really scary sorry that that
[43:46] happens I've just really horribly messed
[43:50] up recipes I think my worst experience
[43:52] that I've had in the kitchen was back in
[43:54] high school I was trying to impress my
[43:56] girlfriend's parents at the time and I
[44:00] made my go-to dish at the time which was
[44:03] chicken breast stuffed with cream cheese
[44:06] and artichoke hearts and I took him out
[44:10] of the oven and we sat down to dinner
[44:13] and we cut him open and they were raw on
[44:15] the inside and I was back in high school
[44:17] and I wasn't a real person yet I was
[44:19] being a little obnoxious little prick so
[44:22] I was like mad like I wasn't embarrassed
[44:26] or apologetic I was pissed off so that
[44:28] was probably my worst experience it was
[44:31] probably one of my worst moments
[44:32] honestly Makayla Cassidy gave $5 thank
[44:39] you so much for all your videos you've
[44:41] inspired the small town country girl to
[44:42] expand her horizons in the kitchen I
[44:44] love you I love you too look at Makayla
[44:47] thank you very much for your kind
[44:49] comment for your super chat and please
[44:51] keep expanding your horizons in the
[44:54] kitchen it's a lot of fun we're gonna
[44:56] try and do that a little bit tonight
[44:57] with this very Americanized fried rice
[44:59] uh-huh so not too we're not expanding
[45:03] them too much we could be doing better
[45:05] but maybe fried rice part two we'll try
[45:07] and tackle some really really you know
[45:09] legit fried rice so we're also going to
[45:12] pretend that this rice has been hanging
[45:14] out I didn't make me nearly enough this
[45:16] is less but it's okay we're just gonna
[45:19] make a small portion that's what we'll
[45:21] do so I mentioned in the episode that I
[45:25] think and have learned from resources
[45:29] such as America's Test Kitchen that the
[45:31] best vessel for cooking fried rice in
[45:33] the home where you don't have a
[45:35] commercial stove I do have a commercial
[45:37] stove but even this one doesn't put out
[45:38] the kind of BTUs you need to really
[45:41] properly
[45:42] cook on a walk because if I grab my walk
[45:45] here and show you this is actually my
[45:47] buddy Steve's walk if you guys have ever
[45:49] seen the episodes breaking bad episode
[45:51] or the the house of cards BBQ episode
[45:56] that's Steve's house and I stole his
[45:58] walk and I have given it back yet but
[46:02] you'll notice that it has an incredibly
[46:04] small area not incredibly small but it
[46:07] has a small area that's actually in
[46:09] contact with the flame on a home stove
[46:12] the flame is not reaching up here and if
[46:14] it is it's not very hot all the heats
[46:16] get in here right here which means that
[46:18] the only part of your food that's
[46:20] cooking is right here everything else up
[46:23] here is not getting cuts so this is fun
[46:27] to cook in but unless you have like the
[46:29] true BTUs to crank it out there's a
[46:32] little attachment that you can buy that
[46:34] will replace your ovens I have no idea
[46:39] what it's called but these on the stove
[46:40] the I don't know the thing that lets the
[46:44] gas out it's a much larger one that lets
[46:46] a lot more gas out so you get a much
[46:48] hotter flame J Kenji Lopez all uses one
[46:51] and that's better for wok cooking at
[46:53] home but if you don't have one of those
[46:54] honestly you're gonna make the best
[46:56] fried rice and this guy right here
[46:57] because it has much more surface area
[46:59] that's gonna be yeah it's gonna be
[47:01] directly in contact with the flame so
[47:03] just I know it's not as cool it's not as
[47:06] genuine but just just just just go with
[47:08] that okay all right I'm gonna hang this
[47:10] back up here
[47:12] Cameron there we go and how about we I'm
[47:16] gonna throw this back in the fridge and
[47:17] we can do a little bit of meson plus how
[47:19] about that that's an important parts of
[47:23] the preparation of fried rice so let me
[47:27] grab the scallions there so I need two
[47:43] crushed cloves of garlic that's probably
[47:45] gonna be the way to go let me just try
[47:47] to read these real fast while I have
[47:49] here Jessica L gave $14.99 and said I'm
[47:54] visiting New York and February what are
[47:56] some restaurants that should visit I
[47:57] mean what are some restaurants you
[47:59] shouldn't visit there's so that didn't
[48:01] make any sense there's so many
[48:02] restaurants here in New York obviously
[48:04] that you need to visit if you're in the
[48:06] mood for ramen go check out toto ramen
[48:10] on 52nd Street and ninth Avenue I think
[48:14] that's the best ramen in the city for
[48:17] Italian go check out Emilio's Palazzo
[48:19] down here and so it's no reservations
[48:23] kind of place it's got just the the best
[48:26] simple red sauce it's all in classics
[48:29] I've ever had in my entire life so
[48:31] elevated and sublime is absolutely
[48:33] wonderful and I would I would I would
[48:37] say more but we got we got some more
[48:39] super shots here cliff Sierra Sanchez
[48:41] said hey babish love your vids and your
[48:43] ink where do you go love from Queens New
[48:45] York I used to live in Queens Queens is
[48:46] a great place love love from from Soho
[48:48] I've gotten these tattoos everywhere two
[48:52] of them my my two most recent ones my
[48:55] salon for tattoo and my gavel I both got
[48:58] it soho inc here and so it's on
[49:01] Lafayette Street it's a really great
[49:03] shop really high-end go check it out
[49:06] we got kalmyk kalmyk
[49:11] who gave 200 are you bees I'm not
[49:15] entirely sure what that is but thank you
[49:16] for whatever that is
[49:17] Ava I just want to tell you how your
[49:19] videos inspired me to start learning how
[49:20] to cook at an actual uni thanks for
[49:23] everything you are doing please keep it
[49:25] up thank you for a very very kind
[49:27] comment for a generous super chat and
[49:29] good luck to you I wish you all the best
[49:32] in your pursuit of that field that is
[49:35] that is a very impressive thing that
[49:37] you're doing
[49:37] no no gave 499 said just want to say
[49:40] thank you for getting me into cooking I
[49:41] was afraid try cooking but you made it
[49:43] fun of my eyes thanks for that you're
[49:45] welcome and thank you for the very very
[49:46] kind super chat and comment
[49:49] mo get 5 bucks and said how can I avoid
[49:52] getting my cooking videos be monetized
[49:54] and I want to include
[49:55] small movie clip of the food I'm cooking
[49:57] - like you do in your videos I don't
[50:02] really have a strategy for you there I
[50:04] put the clip in a small window so
[50:06] YouTube doesn't recognize it and also
[50:08] I'm doing commentary on it so it's it's
[50:10] it's fair use and sometimes I've been
[50:14] hit with D monetization strikes but
[50:15] we've we've fought back on those and
[50:17] they've been redacted so I would just be
[50:21] very careful
[50:22] don't try not to you know try to find
[50:25] another way to talk about what you're
[50:27] doing without actually showing it you
[50:30] know I or don't monetize just yet like I
[50:33] didn't monetize my videos for a year
[50:35] because I wanted to get it to where I
[50:38] wanted to get the channel to where I
[50:39] wanted it to be and and I wanted to be
[50:42] able to use the movie clips and I just
[50:45] so you know I guess just try and work on
[50:49] making the content grow and monetize it
[50:52] once it once it reaches a point where
[50:54] you're able to contact YouTube and
[50:57] really like you know delve into the
[50:59] whole copyright strike thing it's it's
[51:01] tricky man I'm sorry I wish I had better
[51:03] advice for you but um it's it's tricky
[51:05] so Sawyer's an attorney he could help
[51:08] you better than I can
[51:09] yeah I mean at the end of the day
[51:12] acquaint yourself with the elements of
[51:14] fair use just google you at the United
[51:17] States copyright fair use and make sure
[51:20] you're hitting the elements that are
[51:23] most relevant to your content
[51:24] you know it's informative it's
[51:26] referencing the content that you're
[51:27] clipping and be judicious with your clip
[51:30] don't use too much use a little bit make
[51:32] it small make it clearly not a copy of
[51:35] someone else's work but rather a
[51:36] commentary on that specific thing yeah
[51:39] you also notice that I only use I I
[51:41] never used more than 30 seconds of the
[51:44] clip in a you know three to ten minute
[51:49] long video so they wouldn't really have
[51:52] much of the case for my creating you
[51:55] know replacements or for their content
[51:59] in the market nobody's nobody's tuning
[52:01] in to my show to what to watch their
[52:04] favorite show instead of you know going
[52:06] to Hulu and
[52:07] watching it there like that doesn't make
[52:09] any sense so they yeah exactly I just
[52:12] yeah look look into the look into the
[52:14] law listen to my man over there and be
[52:17] careful and if you're making a show
[52:20] about recreating foods from movies and
[52:23] television forget everything I said and
[52:27] just just do whatever you want
[52:30] getting sorry good luck to you and yeah
[52:34] you'll figure it out
[52:36] we got a couple we got here we got 499
[52:39] from Jesus del Gallo so he don't good
[52:44] deal honey butter chicken biscuit yes I
[52:47] used to work for Whataburger glad you
[52:49] enjoyed it recommend the sweet and spicy
[52:51] bacon burger if you ever come back Texas
[52:53] I will definitely check that out I plan
[52:55] on going back to Texas I love Austin I
[52:58] had water burger in Plano Texas where my
[53:04] ex lived and I cannot say that I'm
[53:07] anxious to go back there again for so
[53:09] many reasons but yes I am definitely
[53:14] excited to go back texts again it's like
[53:16] a whole other country and some great
[53:19] food there some great times to be had
[53:21] especially in Austin I don't know if you
[53:23] guys have ever floated the river in
[53:24] Austin but that is just something that
[53:26] everybody in this fine world deserves to
[53:29] do at least once in their life get get a
[53:32] little toasted on a few beers floating
[53:34] down a lazy river and a hot day there
[53:36] are a few things finer in this world
[53:40] okay we got some garlic preps here we're
[53:43] just gonna crush that in later on down
[53:45] the line
[53:46] I'm going to pre slice up a couple
[53:48] scallions here this is going to be added
[53:53] late in the game but again we're doing
[53:55] meson floss right now it's the practice
[53:58] of getting all of your elements ready to
[54:01] go so when the you know when it comes
[54:03] time for me to have the scallions
[54:04] instead of coming over here and having
[54:06] to chop up some scallions I'll just be
[54:08] able to scoop them up send them over and
[54:10] speaking of which I have some shitake
[54:13] mushrooms here that are pre sliced I
[54:15] know this is kind of a
[54:16] bush-league move and I apologize but it
[54:20] means that they're clean
[54:21] that means I don't have to you know wipe
[54:23] them off or rinse them which can really
[54:26] ruin your mushrooms texture and you know
[54:29] I'm able to just kind of just toss them
[54:33] in no problemo okay
[54:37] let me make sure that we're on point
[54:39] here oh boy
[54:41] Ariana Gonzalez gave five dollars and
[54:43] said your videos have been a great
[54:44] resource and companion when I cook
[54:46] chance we have more bedtime with powders
[54:48] to look forward to thanks so much I
[54:49] should have recorded some bedtime with
[54:51] babish for Christmas I'm sorry about
[54:53] that I'll definitely be getting back
[54:54] into that now that I have a company that
[54:56] will help me edit it down because that
[54:58] was the hardest part was reading and
[55:00] then cutting out all the parts where I
[55:01] messed up pizza money gave five dollars
[55:04] and said pizza Monday
[55:05] thanks man I'm going to use that for
[55:08] getting Pizza clash guitars gave five
[55:11] bucks and said I really like basics I
[55:13] like the really basic straightforward
[55:14] production of your videos since it's
[55:16] inspiring as a video creator thanks
[55:18] thank you so much glad you like it and
[55:20] good luck with your videos his name is
[55:23] clash guitars everybody go check it out
[55:25] Derek Hill gave five dollars and said I
[55:26] got Julia Child's cookbook as a gift and
[55:29] struggled with both working on until I
[55:30] saw your video thanks for making a
[55:32] complex recipe understandable that is
[55:34] the gotta be the nicest thing anybody's
[55:36] ever said to me that then I made Julia
[55:39] Child's recipes like more accessible
[55:42] that's that's crazy to hear but thank
[55:44] you very much for saying it and
[55:46] everybody go check out Julia Child's
[55:48] cooking videos because they are like the
[55:51] genesis of cooking videos as we know
[55:53] them now let's see eMac fifty nine gave
[55:58] five dollars and said love your vids re
[56:00] kitchen disasters on Thanksgiving I
[56:02] dropped my pie upside down the rug and
[56:04] had to get some desserts delivered
[56:05] instead Oh sucks I'm sorry especially
[56:07] knowing how much effort goes into a pie
[56:10] that has got to be very painful to to
[56:13] see your pie flip upside down there Mack
[56:17] Robertson gave five dollars and said can
[56:18] you tell us some more about being with
[56:20] babish yes I absolutely
[56:21] we can being with babish is going to be
[56:23] a vlog style series that is going to
[56:25] follow my sort of daily exploits in the
[56:28] cool exciting fun things that I get to
[56:30] do as a result of making these shows
[56:33] it's going to involve a bunch of travel
[56:36] it's going to evolve bunch of cooking
[56:38] it's gonna be mainly culinarily focused
[56:40] but it is a lifestyle show it's gonna be
[56:42] about two fun stuff I get to do
[56:44] sometimes meeting celebrities sometimes
[56:46] building big strange contraptions for
[56:49] the sake of binging episodes and it's
[56:53] also going to have a law a large
[56:54] giveaway element I don't want to give
[56:56] away too much sorry but there's going to
[57:01] be a monthly feature where we're going
[57:04] to be basically working with sponsors to
[57:10] change somebody's life in a culinary way
[57:13] that's all I'm gonna say right now but I
[57:16] think that you guys are gonna like it
[57:18] it's gonna be a very be a very
[57:22] heartwarming show I think it's gonna
[57:24] it's gonna have a lot of things that
[57:26] will just hopefully make you smile maybe
[57:30] learn a thing if you're not careful you
[57:31] just might learn a thing or two and I
[57:34] think you guys are gonna enjoy it it
[57:38] will be I can't I can't give you an
[57:39] exact form airdates right now but I can
[57:42] tell you that it will prepare with the
[57:44] four million subscriber special which
[57:46] should be in the spring right now
[57:50] conservative projections put that around
[57:53] March or April so April um so keep an
[58:00] eye out for it in April or May at the
[58:02] latest probably unless you know people
[58:04] start on subscribing to me so keep an
[58:08] eye out for that being with babish will
[58:09] premiere in the spring and it's going to
[58:11] be a fun vlog day and life stuff that
[58:14] kind of thing all right guys let's head
[58:15] on over the stovetop over here so sorry
[58:19] to sneak up on you with that sorry we
[58:22] are we are we good they were good but
[58:25] all right we got some quick things to
[58:28] mention there is a rubber band under the
[58:31] mushrooms just give a shout-out to Chris
[58:35] meesa for being the first person I
[58:37] noticed to tell me that do you see it is
[58:40] it there I there was a rubber band I
[58:42] threw it away I think I think I threw it
[58:44] away suddenly and you got him nice yeah
[58:49] we watched that magic show - the magic
[58:51] for humans or whatever we watched that
[58:52] today so now I'm trying to be trying to
[58:55] be [ __ ] yeah no no rubberband but thank
[58:57] you for the heads up I did there was a
[58:59] rubber band from the from the scallions
[59:01] that was here and I I tossed it a second
[59:03] ago so sorry if that see in the garbage
[59:08] but thank you very much for the heads up
[59:10] I know that those things like that have
[59:12] happened before there was some plastic
[59:14] and something that I made one time and
[59:16] that was no fun okay let me just make
[59:19] sure that we're all good here we got we
[59:24] got we need some eggs that's something
[59:26] we need we need to lightly beaten eggs
[59:28] I'm gonna grab the rice out of the
[59:30] fridge here and I mean I'm also actually
[59:35] I needed to make like a half oh this is
[59:40] something else I need to put right here
[59:41] right here I need to prep the ham okay
[59:46] let's make a little room here it's
[59:48] closed fridge okay I need to cut me up
[59:54] some ham I got this nice this is my
[59:58] favorite thing in the world this thing
[59:59] is called a hand I get I got this nice
[60:01] ham and I get here slice that open
[60:11] let's get that nugget
[60:12] let's get that dog over there for the
[60:17] drug lingo yeah we got our ham nugget
[60:22] it's got a little bit of ham nugget
[60:24] juice ham nugget as the new mint is the
[60:28] new member of the babish family now I
[60:30] don't know if I can cook this guy he's
[60:32] part of me I'm kidding you're about to
[60:35] be eaten by me
[60:38] this novel okay so went way to light on
[60:44] the rice so I'm gonna go a little light
[60:46] on the everything else here I just want
[60:50] like um some nice bite-sized chunks of
[60:53] ham so I'm just gonna chop this guy up
[60:56] like this into a chunk aru's stuff that
[61:04] you know we can still pick up with our
[61:05] with our chopsticks eating rice with
[61:09] chopsticks by the way is a life skill
[61:11] that's we should all have really because
[61:14] it's um Mumbai resan when you go on a
[61:16] date and you're your date picks up his
[61:19] or her sticks and you're just like
[61:23] before please
[61:25] so you know be worldly when we learn
[61:29] these skills okay
[61:32] that seems like a good amount of ham
[61:34] right there for the amount of rice and
[61:36] the other stuff we have I'm going to eat
[61:39] a part of this because guess what your
[61:41] boy loves ham mmm that's a good note
[61:45] that's a good ham ham nod okay now
[61:53] another thing we can do let's prep our
[61:57] sauces so what I'm gonna do is I'm going
[62:01] to grab this guy here I'm gonna grab my
[62:06] oyster sauce
[62:10] which let's see here's my oyster sauce
[62:15] and I'm doing um I'm doing a ratio of
[62:19] like 50/50 oyster of soy and I'm going
[62:23] to make an addition that I should have
[62:25] made that people rightfully pointed out
[62:28] come on here we go
[62:31] get on out of there come on now I paid
[62:35] good money free to do a little bit of
[62:42] work here that'll do it
[62:47] there we go there's the oyster sauce
[62:49] nobody make a gift of this please thank
[62:52] you okay
[62:58] that's way too much what we're doing we
[63:01] just we just need like oh no that's not
[63:04] too much that's that's actually fine
[63:06] just a couple tablespoons each that
[63:08] should that should do it and the
[63:10] addition that I'm going to make here and
[63:11] this is super important I've got some
[63:14] toasted soy I'm sorry toasted sesame oil
[63:18] and this oh god that smells so good that
[63:22] is gonna be a nice addition that was
[63:24] probably too much but it's okay
[63:26] stuff is pretty strong but I mean I
[63:30] can't imagine having uh having fried
[63:33] rice and being late he says too much
[63:35] sesame this is I think this is gonna be
[63:39] just right I'm gonna get a little taste
[63:41] just to make sure what does the boy stur
[63:44] sauce made of native oysters oyster
[63:48] extract Wow disgusting phrase hmm oh
[63:53] that's good okay I might not use all of
[63:55] it as we we're making a pretty small
[63:58] dose of fried rice here ooh that's way
[64:01] straight okay one more little hunk of
[64:05] ham here cuz your boys pretty hungry
[64:07] your boys pretty hungry okay
[64:12] so got a garlic you got our mushrooms
[64:17] scallions some soy sauce oyster sauce
[64:21] sesame oil ham I've got a rice back
[64:25] there yeah about two cups of rice which
[64:30] is not nearly enough
[64:31] we need our frozen edamame right back
[64:36] there this is supposed to be thawed but
[64:43] I think I can just spread pea to be fine
[64:46] mmm maybe not okay maybe we're going
[64:52] with that some and we're going with that
[64:55] with that moment or anything with green
[64:58] today I got some frozen broccoli I don't
[65:02] feel like it bro sorry okay
[65:09] let's get cooking here we go
[65:11] let's head on over to am I missing
[65:13] anything vital source should we get
[65:14] should we get started cooking yeah I
[65:16] think we should get started okay let's
[65:19] do it
[65:20] so first things first we need two eggs
[65:24] lightly beaten and this this method is
[65:31] largely adapted it's got some changes to
[65:34] it but the the the methodology of
[65:36] cooking one elements at a time is
[65:40] largely adapted from America's Test
[65:42] Kitchen which is as many of you know
[65:44] like my favorite resource in the world
[65:46] for um for recipes they really do an
[65:51] amazing job of simplifying and and
[65:58] explaining the science behind really
[66:00] great cooking so you can adapt it to
[66:03] everything you do it's it's a it's a
[66:07] it's it's a really great resource they
[66:08] you know it's not free they they do it
[66:13] does cost you I think it's four bucks a
[66:15] month or something like that but man if
[66:17] you're trying to learn how to cook it is
[66:19] worth it
[66:21] I did this one a little bit of Show
[66:22] welcome here come on I know you're
[66:25] supposed to use the eggshell to fish out
[66:27] of shell fragments but they threw it
[66:30] away
[66:30] there we go look clear sorry about that
[66:34] no eggshell fragments hey Lester fry
[66:38] please all right we just want to beat
[66:40] that up a little bit okay now I believe
[66:47] the egg is the first thing that we cook
[66:49] and then we're gonna also have some
[66:50] shrimp here I got some shrimp here in
[66:52] the fridge there we go definitely got
[66:55] too much that's okay
[66:59] all right so what's the garlic the
[67:04] garlic and garlic okay so with the
[67:09] veggies okay we got you know our shrimp
[67:15] is here about half a pound of shrimp
[67:18] apart I probably only use half of this
[67:20] but those go in second we start with the
[67:28] yeah okay
[67:30] so let's head on over to the stovetop
[67:31] Phyllis there we go we're in another
[67:33] camera - welcome to camera - I'm going
[67:37] to hit this with a little bit of
[67:38] vegetable oil just a bit and as I said
[67:42] before I got no pilot light active on
[67:45] this on the stove
[67:47] so I do need to hit it with a torch
[67:50] we're growing medium medium-high heat
[67:52] here we want these eggs to cook very
[67:54] quickly and you know what's actually a
[67:57] great a great tool for cooking eggs is
[68:01] chopsticks because it gives you the
[68:03] ability to move the eggs around a lot
[68:06] and just if you're soft crab legs it's a
[68:10] great way to go and we're really not
[68:11] trying to get these eggs hard or dried
[68:14] out we want them nice and soft and just
[68:17] just just barely set I'm just grabbing a
[68:19] big bowl over here because while we cook
[68:22] each element we're cooking the eggs
[68:23] followed by the shrimp followed by the
[68:25] veggies and ham and and so as each
[68:32] element cooks we need to dump it into
[68:33] the into the bowl and keep it hot so
[68:36] once this pan gets nice and hot which
[68:37] for any newcomers this this is a great
[68:42] learners pan this is the t-fal
[68:44] professional and it's got this great
[68:46] heat indicator in the center here you
[68:48] can see that you can see a little
[68:50] pattern there circles and T's and once
[68:53] it is pre heated those go away and
[68:55] you're left with a solid red circle so
[68:57] you're gonna see that goes solid red
[68:58] it's great for just sort of learning
[69:00] your stove and learning your pans and
[69:03] just like at what point things already
[69:05] before you know it you're gonna be able
[69:06] to do it without looking or touching or
[69:08] thrown another you know the the classic
[69:11] way to tell if your pan is for you to
[69:12] just spark a little water in there and
[69:13] if it sizzles it's ready to go but you
[69:17] know after doing this enough you're not
[69:20] gonna need to do that you're gonna feel
[69:21] when your pans ready you're gonna see
[69:24] your oil shimmering or smoking or
[69:25] whatever you want it to do I'm just
[69:29] finishing up a little bit of champagne
[69:30] here and a totally inappropriate glass
[69:33] should have I don't have any flutes so I
[69:35] just had to use this sorry-sorry and I
[69:39] are celebrating our our reunion after a
[69:42] long long few days apart not used to it
[69:46] boy I miss them and it sounds like I'm
[69:49] being facetious right now you know what
[69:51] [ __ ] you I'm not there I just swore
[69:55] whoops okay so you can see you can see
[69:58] the the circle went fully went here
[70:00] pretty much so it's it's ready to go as
[70:02] soon as I had these eggs they're gonna
[70:03] sizzle oh well how about that what are
[70:06] you freaking though okay so now we're
[70:10] just keeping everything moving as much
[70:12] as possible yeah we want these eggs to
[70:15] just set look at that they're done
[70:17] that's it you thought I was kidding
[70:20] I wasn't that was like 10 seconds well
[70:23] these eggs to Jess I do want to break
[70:26] them up a little bit because we want
[70:27] them to be bite-sized we don't there's
[70:29] nothing worse than making fried rice and
[70:31] getting like a mouthful egg you just
[70:33] want a little bit of egg you know okay
[70:36] boom easy peasy
[70:40] okay so that's not we're gonna return
[70:44] the pan over a medium high heat hit it
[70:46] with a little bit more oil a little bit
[70:48] more than that and we're gonna start
[70:50] dropping some strips for Frankie's here
[70:56] we go I'm gonna keep using the
[70:57] chopsticks they're probably gonna be
[70:58] easy for flipping the shrimp there we go
[71:03] we got some nice sizzle I don't know if
[71:04] you guys can hear that I'll do the ASMR
[71:06] thing in a minute where I jump down in
[71:08] there and give you guys a quote-unquote
[71:10] close-up of the lovely sounds all right
[71:14] we got our shrimps in there let's make
[71:18] them all just make all the shrimps okay
[71:29] okay swirl the lump around a little bit
[71:32] make sure everybody's got some oil on
[71:34] them Eddie get a little flame going a
[71:35] little couple fun flames huh end up that
[71:38] yeah all right so for the people okay we
[71:44] got our shrimp sauteing go that's known
[71:48] as already kind of smelling like like
[71:51] fried rice here because we got the got
[71:53] the egg we got some shrimp gone this got
[71:56] me good guys it's not going to be enough
[71:58] for me and Saul ready for dinner I don't
[72:00] think but some two cups of rice that
[72:03] seems like it should be right like in
[72:05] theory
[72:09] and again we're not trying to run over
[72:13] there that these guys we're just trying
[72:16] to I love that smell of aerosolized oil
[72:22] that's burnt because it smells like a
[72:24] restaurant like you get so much of that
[72:26] in restaurants that's very very familiar
[72:29] smell if you've ever been in a
[72:30] professional kitchen which I'm
[72:33] surprisingly little time in a
[72:36] professional kitchen I am you know yeah
[72:39] this is surprisingly a surprisingly poor
[72:43] tool to flip shrimp with because I can
[72:45] grab onto them but flipping them is
[72:47] difficult there we go okay we're just
[72:51] trying to you know we're just trying to
[72:52] move fairly cook these through they're
[72:54] gonna be re exposed to the heat in a few
[72:57] so we don't necessarily have to like
[72:59] fully cook them but want to get them
[73:01] pretty close because they're not gonna
[73:03] get too much heat later they're gonna
[73:04] get some last thing we want in the world
[73:08] under cooked shrimp them all right
[73:11] that's not fun
[73:13] not a fun side fish okay there we go
[73:18] eggs are away where they belong I'm
[73:22] gonna get my garlic crusher out here
[73:24] just give me one moment please
[73:31] sorry folks here we go this one and dad
[73:35] check the other drawer all right we got
[73:39] any fun questions over the Jake
[73:48] we covered the rubberband um oh and this
[73:53] is one the balaclava bastard he said do
[73:57] you really need a set of knives you seem
[73:59] to use the same knife for everything
[74:02] okay so yeah I think you do need a set
[74:06] of not I don't think you need a full set
[74:08] of knives it really depends on your you
[74:10] know it depends on what you're using
[74:13] them before
[74:13] the essential knife that you need is one
[74:16] of these guys getting need a chef's
[74:17] knife this is the this can do most
[74:20] things i debone that whole turkey with
[74:23] this knife granted it would have been
[74:24] easier with a boning knife or a fillet
[74:26] knife but this thing will do most of
[74:29] what you need especially a good
[74:31] sharpened keep it sharp you probably
[74:34] want a paring knife paring knife is good
[74:37] for this sort of little detailed work
[74:39] and getting in and you know it's it's
[74:42] it's your it's your detail knife it's
[74:44] your hobby knife you're just trying to
[74:45] get in there and and you know take the
[74:48] core out of a piece of fruit or you know
[74:51] slice up something very very small or
[74:54] it's a good detail-oriented knife for
[74:57] when something like a big big little
[74:58] chef's neck won't work gotta have a
[75:00] bread knife they're cheap and nothing
[75:02] else cuts bread like a bread knife you
[75:04] got to have a bread knife and it has
[75:05] plenty of other uses if you're if you're
[75:07] slicing something that you want to you
[75:09] can't compress this is where you want to
[75:12] be because it's going the teeth are
[75:14] going to tear through it and without
[75:15] pressing down into whatever it is and
[75:18] then I like a good carving knife
[75:20] something nice and long like this if
[75:22] you're trying to carve something the
[75:25] more times you go back and forth the
[75:27] more sort of jagged lines are going to
[75:33] leave and whatever it is that you're
[75:34] cutting so the fewer strokes these that
[75:36] you can make the cleaner your cuts going
[75:38] to be it's very handy for carving
[75:41] anything
[75:42] and kind of wispy anything okay these
[75:45] guys are done silence only the guys
[75:47] honest and they might even be overcooked
[75:49] at this point it's been a few minutes
[75:51] here so we're taking them out
[75:53] okay back home heats back with the oil
[75:58] good stuff and now we got to cook all
[76:02] the moisture out of our mushrooms
[76:03] mushrooms contain a great deal of
[76:06] moisture and we don't want any of that
[76:09] in our in our fried rice or put any any
[76:12] fertile anything you make with mushrooms
[76:15] you don't want moisture so I'm gonna
[76:16] give them a little top there's my man
[76:19] Brad would say a little toss us and I'm
[76:21] going to season them lightly with salt
[76:23] salt is gonna help dry out the moisture
[76:25] is now seasoned it that's gonna help
[76:26] draw out the moisture in the mushrooms
[76:29] and it's gonna help them weep that
[76:31] moisture out more quickly and get us
[76:34] eating more quickly so just go ahead and
[76:37] get those guys on this coated in the in
[76:39] the oil and the in the salt and just
[76:42] gonna have a little bit more more oil
[76:43] because they're looking a little dry
[76:44] there we go that's this is what I want
[76:46] here okay so yeah I hope that answers
[76:52] your question you don't necessarily need
[76:56] a knife set a knife set is a luxury it's
[76:59] it's a it's something that you know any
[77:01] application that you need a knife for
[77:04] you got the knife for it do you need it
[77:06] no do you need a chef's knife yes
[77:10] it's very difficult to make any kind of
[77:16] decent food at home easily without a
[77:19] good chef's knife and it's really about
[77:22] your comfort with the knife like you
[77:24] might be more into a santoku knife which
[77:27] has a flat bottom instead of a rounded
[77:29] knife like a chef's and it generally has
[77:31] hollow ground edges which are designed
[77:33] to help let food slide off the slide at
[77:36] the side of the blade more easily so
[77:38] food doesn't stick to it when you're
[77:39] chopping something but those those two
[77:43] knives require an entirely different set
[77:46] of chopping skills the chef's knife
[77:52] is a rocking motion like this your thing
[77:56] think like a locomotive oh ha ha almost
[77:58] you're rocking the knife through the
[78:00] food to ensure a full cut a santoku
[78:04] knife which I believe I have working on
[78:06] having episode on yeah santoku knives
[78:11] are almost flat on the bottom it's got a
[78:12] little bit of a rounded edge but some of
[78:15] them are completely flat most of them
[78:16] are almost flat like this these are the
[78:19] hollow and ground edges that I was
[78:20] talking about and this you can't you
[78:22] can't do the locomotive action with it
[78:24] because you're not gonna get clean full
[78:27] clean cuts this is more of a straight
[78:30] down and slice forward kind of deal or
[78:32] if you're really if you really know
[78:34] you're doing just like a strength
[78:35] chopping like that I personally can't do
[78:37] that
[78:38] really talented chefs can do that okay
[78:42] anything else we've got a request from
[78:47] c'est la vie wondering if you're ever
[78:49] gonna do any Stewie slash on a budget
[78:52] meals in the basic series absolutely
[78:57] sorry to steal that from Tim Heidecker
[79:02] absolutely yes we are shooting we shoot
[79:06] Basics in a big ol old batch of of five
[79:11] days where we try to get eight to ten
[79:13] episodes shot because it requires a crew
[79:16] it's multiple people and you know they
[79:19] can't be coming out every week to make
[79:21] an episode a basic so we shoot Basics in
[79:23] big batches like that binging I shoot
[79:26] every week week to week and you're
[79:29] trying to get on a better schedule with
[79:30] that but um the point is we are having
[79:34] one of those big shoot weeks here next
[79:36] week all for the week so we're gonna be
[79:40] trying to get like about 10 episodes
[79:42] done and one of them is going to be most
[79:45] likely still have to finalize which
[79:47] episodes we're doing but one of the top
[79:49] contenders is budget meals budget meals
[79:53] Sunday meal prep date night meals stuff
[79:57] like that we look we wanted to try to do
[79:59] a few more like sort of themed
[80:01] episodes instead of specific dishes just
[80:04] like things that you might want to do
[80:06] you know the big game meals
[80:09] I can't obviously save a copyright
[80:11] reasons what it is that I'm talking
[80:12] about like they can't be sold meals and
[80:19] yeah budget meals is definitely high up
[80:22] on that list so if not this round do you
[80:25] expect it in the future I promise
[80:28] these guys are almost done there was a
[80:30] book I don't know if you could see it
[80:31] but there was a bunch of moisture in
[80:32] there before you can probably see that
[80:33] they've almost halved in volume like the
[80:36] mushrooms shrink so much this is a ton
[80:39] of moisture in them and they're just
[80:40] trying to cook it all out nobody wants a
[80:43] squeaky wet mushroom all right you want
[80:48] mushrooms either fully cooked or fully
[80:50] raw is the only ways you want to eat
[80:53] mushrooms and you want to be careful
[80:55] about what kinds of mushrooms you eat
[80:56] all right very careful please
[80:59] okay let me just make sure I'm not
[81:01] missing anything I'm sitting back over
[81:02] to camera one and check my recipe real
[81:04] quick eggs oil garlic ham being spent on
[81:10] that doing bean sprouts I wish that I
[81:14] had thought out of ma man cause this is
[81:16] gonna make it pretty urban out there I
[81:18] just want I just want to eat your boys
[81:20] hungry this is gonna be a short live
[81:23] stream tonight folks sorry about that
[81:25] you know it's a very simple dish not all
[81:27] of these are going to be four hours long
[81:29] or whatever five bucks from what if
[81:33] gaming
[81:34] greetings babish love the show I
[81:36] recommend it for your show covering some
[81:37] of the food of Black Butler it is the
[81:39] perfect show perfect for your show and
[81:42] very unique always wanted to watch Black
[81:43] Butler heard great things
[81:44] Black Butler Fawlty Towers all these
[81:47] that's a Brit as a British show right
[81:48] Black Butler yeah I'm gonna check that
[81:53] out and when I see food man go for it
[81:56] thank you very much for the suggestion
[81:57] and thank you for the super chat five
[81:59] bucks from Kara Humphrey you're amazing
[82:01] I love you so much you inspire me every
[82:02] day that's not it's weird to say that
[82:04] well I'm like wiggling a piece of ham
[82:06] here maybe I'm still inspiring today
[82:09] that's very very kind thank you Karen
[82:11] not only for the very
[82:12] kind of super chap at the for the very
[82:14] kind words thank you for watching and
[82:17] thank you for being so sweet that that's
[82:20] better that's that's very nice to hear
[82:22] okay back to work back to work
[82:27] had a couple pieces I am here that a
[82:29] little a little bit too sizable that
[82:35] finish my champagne I did so I'm gonna
[82:37] have myself the last of my whiskey
[82:40] where'd it go yeah last of the whiskey I
[82:44] had in the house a little bit of basil
[82:47] sorry for chomping mmm it's gonna look
[82:54] really sad in this glass but okay so now
[83:01] that the mushrooms are cooked we can add
[83:05] the ham let us add the head let me say
[83:09] folks back over to camera two we are
[83:12] adding some handle to the pan and the
[83:16] rest of it we go those mushrooms are
[83:20] looking or righteous now I just want to
[83:23] basically just keep the ham through
[83:24] maybe get a little bit of color on it
[83:26] and then right before the end of cooking
[83:29] I'm going to add the garlic and let that
[83:33] saute for a few seconds there okay
[83:40] so what else we got to do here and I'm
[83:46] sure I'm forgetting something it really
[83:47] feels like I am but yeah just trying to
[83:53] warm the hand through a little bit I'm
[83:54] tossing it at first just to make sure
[83:57] that everybody's getting nice even
[83:59] eating but um after a minute after 30
[84:03] seconds of this I'm just gonna let him
[84:04] sit so they get some nice color on it I
[84:06] can already see some nice color forming
[84:09] here separated the way I'd like and this
[84:15] is just plain Virginia ham you know it's
[84:17] a ham nugget it's Virginia Sam I found
[84:28] this one pretty interesting from Jackie
[84:30] Pearlman what is your favorite deli food
[84:33] my favorite deli food interesting that
[84:37] really can do anything yeah I was kind
[84:42] of thinking Bodega I think they might be
[84:43] meaning sandwiches but you know it's a
[84:46] good question
[84:47] okay well in the in the case of a
[84:49] sandwich from any kind of deli from from
[84:51] bodega for me whatever it's gotta be
[84:53] breakfast sandwich we were just all
[84:55] talking about this before breakfast
[84:57] sandwiches in one of the it's one of the
[85:01] the least appreciated art forms because
[85:03] we all love it we all need it when we're
[85:06] desperately hungover or something like
[85:08] that and okay you see we're getting
[85:14] we're getting some nice color on the Sam
[85:16] I don't know why I did that in the
[85:19] episode I don't know why I'm doing it
[85:20] now I'm just picking up the hand oh yeah
[85:22] we got the ham um but yeah breakfast
[85:26] sandwich good bacon egg and cheese bacon
[85:27] eggs sausage I'm sorry so I'm taking
[85:31] cheap uh-huh
[85:32] we're big a night bacon a good sausage
[85:34] if I'm feeling particularly once once
[85:37] I'm like which I typically am okay
[85:42] that's feeling pretty good so I'm gonna
[85:45] go ahead and
[85:46] crush the garlic in there we do clue to
[85:50] cloves which is a lot for the amount of
[85:52] progress that we're making but I don't
[85:55] care I've literally never had something
[85:57] and been like oh lucky so this is gonna
[86:01] be fine go throw this in the I'm gonna
[86:08] get this garlic crap out of it first
[86:10] ever you get this gone okay and now we
[86:16] got our garlic in there toss it around
[86:18] let it taste a little bit of heat just a
[86:21] bit you know you don't we the last thing
[86:24] you want to do in the world and quickest
[86:27] way to ruin your dish oh the scummy
[86:29] garlicky hell yeah oh no this is gonna
[86:39] be just want to give it a little kiss of
[86:40] heat your garlic's turning brown you're
[86:42] overcooking it and it will turn bitter
[86:44] and accurate please don't do that okay
[86:48] next step is going to be adding the rice
[86:53] I believe we're at rice point now we are
[86:56] rice Point Break I'm just gonna dump all
[87:04] this in here again
[87:05] ideally we want to be using we want to
[87:08] be using day-olds rice that's been in
[87:12] the fridge for a day yeah anytime you
[87:13] order Chinese takeout and get those
[87:15] those containers of rice and then the
[87:17] next day they're all hardened up and
[87:19] you're like oh what it wastes in the
[87:20] from--we yeah don't do that
[87:22] okay make fried rice because guess what
[87:26] it's the best it's exactly what you're
[87:30] looking for when you're making fried
[87:32] rice or leftover rice that's I believe
[87:34] how fresh the fried rice was invented as
[87:37] a
[87:37] to use up leftover I might just be
[87:39] totally making that up
[87:53] hole in there I'm just gonna dig it out
[87:57] get the hell out of here
[87:59] okay now we got that going let us turn
[88:05] down the heat first of all cuz this guys
[88:06] getting hot well no because that's
[88:08] something actually the people we're not
[88:10] so happy about was that I didn't really
[88:12] hit the rights with enough heat for
[88:15] their taste and the rice never really
[88:18] got they deeply deeply fried this is a
[88:21] fair point
[88:22] like you know fried rice should should
[88:25] have a little bit of color to it so now
[88:28] we just added our soy sauce oyster sauce
[88:30] mixture get that all mixed together and
[88:38] happy break up into clumps easier way
[88:42] make sure that everybody gets kind of
[88:44] like evenly coated in the in the mixture
[88:48] I'm still little talking tell us there
[88:50] we go there we that's giving us a nice
[88:55] even coverage now we got that all
[89:06] incorporated I'm gonna go ahead and let
[89:10] this sit on the feet a little bit I want
[89:12] to get a little bit of color on that
[89:13] rice I wanna get some nice
[89:15] caramelization to make my yard happenin
[89:19] on my rice go let's give it another
[89:24] little toss oh this is already looking
[89:30] good it's not you know obviously it's
[89:32] not done
[89:32] it needs more colors and these more
[89:34] textures but we're gonna bring it so we
[89:36] got this we got this egg
[89:38] we got the shrimp we're just gonna toss
[89:41] these in alright yeah this is it this is
[89:45] a freaking meal this is the surf war by
[89:46] the way hey let's toss those in there
[89:52] okay beautiful beautiful now I'm gonna
[89:54] let that sit for like a second I'm gonna
[89:56] crank up the heat a little bit get some
[89:58] color going and I'm just gonna grab
[90:02] these scallions from the the camera here
[90:06] going back over dump them on top because
[90:08] we're not mixing them in just yet they
[90:12] get they're gonna get mixed in and
[90:14] doesn't it just look nice I mean give me
[90:16] a break
[90:18] they're gonna get mixed in as soon as we
[90:21] get some nice color on the bottom of
[90:23] this rice so I'm just letting it sit for
[90:25] a minute
[90:25] wait oh I'm gonna Instagram that right
[90:27] now with my phone so I'm talking to you
[90:30] on the talk oh how do i how do I not
[90:32] know where my phone is I'm speaking to
[90:34] you on it right now as we even speak to
[90:37] help is it in there
[90:40] have I been speaking to you from I don't
[90:43] know who see the idea
[90:47] oh I was like instagramming that strain
[90:52] it's fun interactive way to be
[90:54] interactive uh-huh a little bit more ham
[90:57] daddy babby
[91:05] okay well that's so funny that I'm
[91:13] talking to you on the phone right now
[91:14] that I don't know where it is
[91:16] hello yep anybody sees his phone please
[91:22] comment in the comments below
[91:26] okay so I'm gonna get these out of the
[91:28] way
[91:29] clear clear out a little bit just so we
[91:32] have a nice place to eat our fried rice
[91:34] in a minute get all the bottle glasses
[91:39] another way
[91:40] okay well that's smelling good okay I'm
[91:43] letting this sit for like ten more
[91:45] seconds I can you you can have to doing
[91:47] this for a while you can feel how hot
[91:49] things are getting sometimes and like I
[91:51] know this is over a very high flame
[91:53] right now and it hasn't moved in like 45
[91:56] seconds it's got a lot of browning going
[91:58] on down there and once we toss it we're
[92:00] gonna see it I guarantee you you're
[92:03] gonna like the way it looks
[92:04] I guarantee it oh that's good
[92:12] I don't see I didn't I held off on salt
[92:14] the seasoning of salt because you know
[92:16] soy sauce oyster sauce these have a lot
[92:18] of salt in them but it means a little
[92:20] but a little bit and it needs an
[92:25] ingredient that a lot of people gave me
[92:28] grief over but I don't care because I've
[92:31] seen them do it in hibachi restaurants
[92:32] and America's Test Kitchen rest which
[92:34] recommends it and let's face it it makes
[92:36] it taste good so please please send me
[92:41] your higher B Matt I don't care because
[92:44] like like my man Greg from how to drink
[92:48] says at the end of day if the drinks in
[92:51] the drink you like is in the glass you
[92:54] did your job right so I like fried rice
[92:57] with a nice
[92:58] you know tablespoon of butter added
[93:00] right at the end for some richness and
[93:02] you know just like punctuate some
[93:04] outfield so now that we're ready to toss
[93:06] this here we go oh look at that look at
[93:08] that huh look at that it's like okay oh
[93:27] here we go
[93:29] look now let's see that is something
[93:30] that people pointed out that I had
[93:33] totally miss she's one of the big
[93:35] aspects of fried rice is you know the
[93:39] flying part it's not just like grouting
[93:42] and my art is the caramelization and now
[93:46] I let it sit for a while and we got all
[93:49] that great color on there it's gonna
[93:52] translate the flavor and now I'm just
[93:54] tossing it just cuz the last of the
[93:55] butter was melting I really want to get
[93:57] it all incorporated there's there we go
[94:01] that is some fried rice folks might not
[94:05] be you know the most once it when I kill
[94:08] the heat now this might not be the most
[94:11] genuine fried layer authentic fried rice
[94:15] or whatever but like this is for sure as
[94:17] an Americanized fried rice for like all
[94:20] I know is that I have a key pan will
[94:22] really tasty [ __ ] in front of me and I'm
[94:25] going back to eat it trust me okay let
[94:29] me play it up over here I'm gonna set up
[94:33] a bowl here yeah I'm gonna grab some
[94:35] chopsticks
[94:39] this area and let us place back over the
[94:46] camera one now I guarantee him this
[94:50] field is everywhere this that's the one
[94:52] for again I learned a lot about it from
[94:59] some Greg from how to drink about like
[95:01] not caring about making some little
[95:04] mistakes here and there you know it's
[95:06] part of the process now make mistakes
[95:09] you don't learn from them
[95:10] promise okay there this rice make that
[95:21] look a little prettier so we have
[95:22] something for a thumbnail or something
[95:24] like that and I also got somebody
[95:26] somebody got mad at me for shoving
[95:28] chopsticks in there I'm like what's
[95:29] wrong with that maybe there's someone
[95:32] I'm not aware of the like that's how I
[95:34] eat fried rice what happened there
[95:38] these shrimp are tail on so obviously
[95:40] I'm not going to eat them just outright
[95:42] but I'm gonna have a big old bite here
[95:43] and see what happens mmm yeah that's
[95:49] quality
[95:56] he's got lots of little crispy bits from
[95:59] what I let it sit on the bottom it's
[96:00] like um what's called bibimbap from
[96:03] Korean barbecue Korean cuisine they
[96:08] serve it to you in this stone pot that's
[96:10] ripping hot and they put all the fried
[96:12] rice and the egg and the vegetables in
[96:14] there I mean it cooks in there and then
[96:15] they let it sit on the bottom you end up
[96:18] with this ultra crispy layer on the
[96:20] bottom and I gotta say that was a real
[96:24] positive addition to this thank you for
[96:26] all the commentaries that pointed that
[96:27] app I definitely overdid it I did it
[96:29] more than you're probably supposed to
[96:33] and you know hmm
[96:40] another thing somebody in the comments
[96:42] said calling this fried rice is like
[96:46] calling scrambled eggs an omelette which
[96:48] might be a fair point I know that this
[96:50] isn't as as authentic as it could be but
[96:56] let me tell you something this is really
[96:58] good it is rice that has been fried okay
[97:02] and I know it's got some some elements
[97:04] that definitely could be more authentic
[97:06] but Wow it tastes good oh my god all
[97:08] that garlic - oh my god mm-hmm so I kind
[97:17] of fix you up the bowl yes you may
[97:21] thank you all right
[97:28] I'm just gonna give you a bit here not
[97:32] because I don't love you because I need
[97:34] lifters for lunch tomorrow um okay I'm
[97:39] making proper bolt there we go that's a
[97:41] problem I'll be like shrimp cuz you're
[97:43] getting shrimp boy um okay I'm gonna
[97:47] give you some choppers Jake you want to
[97:48] come in here and join me for a bite stop
[97:53] talking to me like that
[97:55] you're being way too sensual right now
[97:59] stop it they can't hear you only I can
[98:02] hear so much garlic so much little
[98:22] crispy bets shrimp are well cooked
[98:26] they're a little overcooked I probably
[98:28] couldn't come in a little bit less but
[98:30] they have such great like browning and
[98:32] caramelization on them look at that
[98:34] Thank You Adam
[98:46] I can hear so much right now you hear my
[98:49] voice out of your headphones I'm hear
[98:51] your voice twice when every time we are
[98:56] doing this what we're not
[99:00] we got sponsored by Dolby dimension once
[99:01] we're not right now but we're still
[99:03] using it for the live stream because it
[99:05] is a great headphone okay yeah yeah it's
[99:12] nice and quick one but so ten of you
[99:21] talking me you think okay yeah all right
[99:26] let's close it down okay folks I'm gonna
[99:30] come down and meet you at a little okay
[99:33] I got a couple stupid shots here I mean
[99:35] it look like love the crispy bits damn
[99:37] good to me my brother says cooking with
[99:39] CJ hey could me what CJ thanks for
[99:40] coming back Henry Davis four pounds
[99:43] ninety-nine poking chopsticks and rice
[99:45] is what they do at funerals and give me
[99:46] hints old to the chef Wow
[99:49] well [ __ ] see I didn't know I had no
[99:51] idea that's I figured it might be some
[99:54] cultural thing that I was not savvy to
[99:56] that's really interesting thank thank
[99:57] you for bringing that up
[99:59] Steve the technophile said we can hear
[100:02] you wake face yeah
[100:03] a hum Jeff B habe a be my girlfriend
[100:06] Danielle and I love your videos just
[100:08] want to say I love you word up hey hey
[100:11] Jeff and hey Danielle thank you for
[100:12] watching and thank you all for watching
[100:16] tonight's and any other night that
[100:19] you've watched I really appreciate it I
[100:20] had a lot of fun just like every live
[100:22] stream so far one more superjet here
[100:25] darlene starts a gave $5 thank you so
[100:28] much darling I need to fast and I'm like
[100:32] thank you guys for tuning in this is
[100:34] always so much fun thank you so much
[100:36] everyone for your incredibly generous
[100:38] super chats Moses Oscar gave $5 and said
[100:41] thank you for your awesome channel and
[100:42] for turning me on to Fraser personal
[100:43] question are you Jewish would you do a
[100:45] Jewish slash kosher episode I'm not
[100:47] Jewish but it would certainly do a
[100:48] Jewish slash kosher episode so yeah
[100:51] we'll definitely keep that in mind for
[100:52] the future then we got Ken
[100:55] Perkins gave $5.00 time to deliver a
[100:57] beats a ball yep
[100:58] next week is time to deliver a pizza
[101:00] ball keep an eye out thank you guys so
[101:03] much for joining thank you for the very
[101:04] generous super Chester and thanks for
[101:05] the kind words thank you for the
[101:07] interesting insights thank you for the
[101:08] advice thank you for letting me know
[101:10] about cultural instants and said in
[101:12] sensitivities that I was not savvy to
[101:15] thank you for hanging out thank you for
[101:18] cooking thank you guys for everything
[101:20] you're the absolute best have a
[101:21] beautiful night and we'll see you next
[101:24] week
[101:24] basics is pasta part 2 it's gonna be
[101:27] filled pastas tortellini and ravioli
[101:29] making totally and totally in a
[101:31] tortellini in brodo which just got me my
[101:33] most favorite thing in the entire world
[101:35] so keep an eye out for that and have a
[101:39] lovely evening guys I'm gonna go eat
[101:40] some of this let's stay basic what
[101:47] [Music]
[102:39] [Music]