---
title: 'Quesadillas | Basics with Babish Live'
source: 'https://youtube.com/watch?v=3S94NIJ8oQA'
video_id: '3S94NIJ8oQA'
date: 2026-06-28
duration_sec: 0
---

# Quesadillas | Basics with Babish Live

> Source: [Quesadillas | Basics with Babish Live](https://youtube.com/watch?v=3S94NIJ8oQA)

## Summary

In this live stream, Babish demonstrates how to make crispy, restaurant-quality quesadillas at home, covering both vegetarian and chicken versions. He emphasizes simple ingredients, proper technique, and the importance of using enough oil for a golden, crunchy exterior.

### Key Points

- **Welcome and Introduction** [01:57] — Babish introduces the livestream, welcoming viewers and stating the focus on making quesadillas, a Tex-Mex classic.
- **Basic Ingredients** [03:28] — The essential ingredients are oil, tortillas, cheese, and any desired fillings. The recipe is described as super easy and back to basics.
- **Preparing Vegetables** [08:02] — Babish gathers peppers, onions, and fresh corn for the vegetarian quesadilla, emphasizing that quesadillas can accommodate almost any filling.
- **Grating Cheese** [11:17] — He grates sharp white cheddar cheese, noting that yellow cheddar is often just dyed but looks prettier.
- **Chopping Vegetables and Knife Recommendation** [21:05] — Babish demonstrates knife skills and recommends investing in a Victorinox 8-inch chef's knife ($45) and a large OXO cutting board for better cooking.
- **Sautéing Peppers and Onions** [31:01] — He sautés the diced peppers and onions in olive oil until soft, seasoning with salt to draw out moisture.
- **Chicken Marinade** [35:21] — The marinade includes crushed garlic, lime juice, olive oil, smoked paprika, cayenne, cumin, salt, and pepper. He emphasizes crushing garlic to infuse flavor without burning.
- **Cooking Corn Separately** [48:25] — Corn is charred in a hot pan with vegetable oil to get a grilled flavor, then set aside.
- **Frying the Veggie Quesadilla** [59:00] — Using a cast-iron pan with a generous amount of oil, Babish fries the quesadilla slowly to ensure the cheese melts and the exterior becomes crispy and golden.
- **Slicing and Serving** [74:07] — The cooked quesadilla is sliced into three pieces, and Babish demonstrates a cheese pull. He serves with sour cream and salsa.
- **Cooking Chicken and Resting** [106:40] — The marinated chicken is seared in a nonstick pan until charred, then rested for five minutes before slicing across the grain to ensure tenderness.
- **Assembling Chicken Quesadilla** [118:08] — Babish layers cheese, chicken slices, and sautéed peppers/onions, then tops with more cheese to bind everything together before frying.
- **Final Frying and Tasting** [122:01] — The chicken quesadilla is fried similarly, achieving a crispy crust. Babish tastes it and confirms the chicken is moist and flavorful.

## Transcript

[Music]
[Music]
you
what's going on everybody how we doing
welcome to basics with babish live
tonight we're making quesadillas the
tex-mex classic near and dear to my
heart even though I am NOT from the
Southwest but I mean come on it doesn't
all doing folks
well I see some I see some Fraser lyrics
there wow we got two we had a good
turnout for the beginning of the
livestream I'm sorry about the tencel
back here but we were celebrating Mardi
Gras very very very late yesterday or
the other day because we were surprising
a dear friend of ours there's gonna be a
nice surprise guest on this week's
episode of being with babish which comes
out tomorrow I can hear myself in this
earpiece and that's really annoying but
it's too late now so we're gonna deal
with it um I see something we got some
first-timers here welcome everybody who
is here for the first livestream I have
$1.99 super chat from 7 seconds to clear
finished or something fish thank you
fish
thank you Peter Robinson for your dollar
super chair thank you guys very much you
know super chats tend to get pretty out
of control midstream so I think we
should start here we'll start with a
little bit of you know questions anybody
who wants to talk or chat with me I'll
take a look at the comments here and
then we'll get cookin and I won't be
able to see the comments for a little
bit but some I hope you guys are cooking
along with me tonight because this is a
super easy one really all you need is a
little bit of oil tortillas cheese any
fillings that you like it's a it's
really is basics we're back to basics
with this was my focus here I'm just
gonna shake focus super quick that's
good we're good I'm gonna pour myself a
drink we're gonna take a look here yeah
so we got a lot of newcomers for for
anybody who's first time it is here
I'd like yeah we're killing this up yeah
dull more 15 just happened to have a
little sippy-sip left here for anybody
who is if it's your first time here I'd
like to introduce you to the folks in
the other room May
and it all happened the man behind the
curtain we have Sawyer Jacobs oh yo yo
yo hello everyone welcome happy draft
day happy draft day indeed we'll be
watching the draft tonight an eating
quesadillas also in the other room we
have Vincent cross who you might know as
if any front previously from it's live
with Brad and now on being with that but
shouldn't want to say hi to the nice
people yeah let me bring Vinnie over
here he's listening for the levels so
he's a couple seconds too late well we
have we have Peter Ryan outs who's a new
member thank you for becoming a member
of the channel Peter for anybody who's
interested Channel memberships are a pro
it's if you sign up to be a member of my
channel you can get early access to
every episode which I post the night
before it goes live some exclusives some
behind the scenes of bloopers and you
hear about it there first so check it
out if you are interested the membership
button is right next to the subscribe
button and my servant he's over by the
bike Necip anyway you say hi to the nice
folks here he comes
hey what's going on we're over here
editing a new episode of bheem he's
editing and he's moderating we're both
moderating and we're doing our best you
know it gets hairy live it gets us it
gets a little hairy we got a 5 euro
super chat from Tito Soros how are you
doing I'm doing good Stegosaurus thank
you very much to the super chat and I'm
doing good how you doing and you know
with scotch it's probably not the best
combo for quesadillas I didn't really
think this through I just saw it on my
bar and I was like whoo I want that so
yeah what are you gonna do what's a good
was it gonna be bad no I don't think so
we have ten ten pounds super chat from
Simon mcmarson can't save we can't stay
for the stream six a.m. work one of my
emoticons custom emoticons that you get
as part of your channel membership but
good luck with the stream dude thank you
so much Simon thank you for hanging out
for
for as long as you could and I hope you
have a good
oh man 6:00 a.m. for work Wow I mean you
know get some rest or get going
depending on what part of the world
you're in but thank you very much for
the super chat and I hope you have a
great day at work thank you guys so much
for coming
coming out hanging out I'm just watching
the stream here on my iPad and just
trying to keep an eye on things gonna be
a short stream tonight because
quesadillas are very very easy but also
I forgot to buy steaks so we only have
chicken so we're gonna be doing veggie
quesadillas in chicken quesadillas and
I'm gonna be making them for a couple
friends or maybe just one friend I guess
coming over friend of the show
Nathan Devils it will be joining us to
watch the draft and he might be popping
in towards the end of the stream to say
hi and to eat a quesadilla so eat a case
of Dylan if you will we have a $5 super
chat from Peyton Pergamon first stream
the first team had to tune in for
quesadillas thank you for tuning in
thank you for the super chat I'm sorry
for any times that I stumble over what
I'm saying but I can hear my own voice
in my ear piece and it's kind of driving
me wild son of a pizza madness here
thank you very much to the super chat
hey I think you know what I'm going to
ask yes I know what you're gonna ask
shout out your channel go check out some
of the pizza man some pizza man is here
thank you the super chat got a new
member we got Jessica Hollis thank you
for joining the channel memberships I
appreciate it
so since this is such an easy easy easy
recipe I did not do any did not do any
Musa on glass or anything like that so
we're just gonna prepare everything live
so here we go the first thing we should
probably do is get our vegetables ready
so I'm gonna grab those up the fridge oh
yeah this is your pieces not gonna cut
it did so I guess some peppers leftover
pepper you know I always save your don't
don't be wasteful I got some nice fresh
corn I got red and green peppers and I
have an onion and that's gonna make for
a lovely vegetarian quesadilla I know I
used squash zucchini on the actual show
but again didn't get it didn't get steak
didn't get zucchini but that's the
beauty of quesadillas is that you can
put pretty much damn near anything you
want in there after all the shrimp that
I had last week and I wish I had some
strip to put in their shrimp quesadillas
would be lovely
let me address some of these super chats
super quick if you will where you go you
plucked uh gave $5 and said hello I love
a gooey black thank you very much
pickled fish lips that sounds gross dude
I love your channel and thanks for
getting me back into cooking that's a
lovely thing to heal a lovely thing to
hear thank you so much for sharing and
thank you for the super check keep
cooking then mr. Morgan watch gave $5
and said every thought about Greer and
pear pyv Pushing Daisies I've heard of a
lot of great food from Pushing Daisies
so that is very tempting and that sounds
interesting
comparing Greer pie
let's see Anna Pittman gave five dollars
and said I love little ke ke ACL I'm
very happy that you noticed that I think
that the first time anybody's ever
noticed that a couple of people have
asked and I've been curious well I thank
you for for noticing that KCl is of
course the radio station that was home
to one dr. Frasier Crane
Mike ox Ilan gave 20
and said oh ok I see what you do well
I'm not gonna do that
and I I got tricked finally it happened
thank you thank you for your $20 super
chat just to get me to say something
dirty Mike ox long thank you oh boy
I gotta be I gotta be careful that one
was unassuming I did not see that one
coming
Balthasar to to a PA $5 and said will
you ever do the universe quesadilla
queso fundido is in case of Fundy tow
just melted cheese so like you're
dipping chips in it yeah so is that does
that make it an inverse quesadilla but
if queso fundido is is what I think it
is which is just a you know a pot of
melted cheese the dip chips in that is
coming up on an episode of basics basics
dips so keep an eye out for that we got
a new member got two new members we have
jazz Hesh thank you for becoming a
member of the channel we have Tyler
Pierson thank you guys for joining us
and thank you for becoming members thank
you guys all for your super chats again
since this is a quick episode I think
we're gonna we're gonna keep it snappy
I'm gonna start by grating some cheese I
could probably still answer questions
whilst I grate cheese so that works out
I'm using sharp white cheddar ideally
like to be using yellow cheddar because
it just looks prettier but this is gonna
be fun I'm pretty sure yellow cheddar is
just food coloring anyway hugs always
win gave to 2 pounds there so what's the
worst injury you've ever had while
cooking I think I've answered this one
before but basically I cut myself
I cut myself down to the bone am i my
pointer finger I cut myself down this
way and straight down to the bone and it
was horrendous and horrifying and I
didn't have health insurance at the time
so I didn't go to hospital and
it's a bad bad bug we have 20 pounds
from Luke dearie thank you very much for
your very generous super chat cupcakes
from Cat in the Hat pizza from a goofy
movie and the diner menu from an
Emperor's New Groove particularly the
pill bug to name a few suggestions
that's simple gnarly but that sounds a
cupcakes from cotton hat did not know
that there were cupcakes in that movie
is that the one with like Alec Baldwin
and and Mike Myers and show I mean I
really don't want to have to watch that
movie but um that I mean I have also I
also don't remember that at all from
Emperor's New Groove bug it's been I
haven't seen that since I was a kid I
you know rewatched the scene when I did
crop spinach puffs but that is about it
Thank You Luke Gary appreciate it well
we got a lot of super chats coming in
short end oh hey I remember you from
last time $5.00 port post-easter
question would you like to make the ham
and the glaze reset ham I do personally
I've never had felt the need to glaze a
head a ham more than it already comes
plays I mean I've had like you know
coca-cola or cherry glazed ham it's
lovely but I just like ham as it is
Austin Harlow gave ten dollars and said
challenge you to do a low sodium dish
chopped style fans vote what you mystery
box what your mystery box will have for
mandatory ingredients that's a fun idea
and would make a great live stream
except I'm most definitely going to
screw it up somehow but that is a very
fun idea thank you very much for the
idea and for the generous super Chad $20
from Anthony Tim Bay gave been watching
you since they'll attempt ah no just
want to show you more support love what
you've been doing these past few years
watching you regularly got me back in
the kitchen thank you that's beautiful
to hear thank you so much Anthony and
thank you for the very generous super
chat and thank you for following me for
so long and thank you for being here
since the temp on Oh days sores been
here since I mean sorry and I've been
friends since high school but he's been
here since the temp on Oh days he was
there to taste the temp on Oh if you
watch the video again I believe
he was standing my rights camera left I
think we thought that was like a last
minute water party what was that I said
it was with my wife my beautiful wife he
was there with his beautiful wife and he
was there to support me with the back
then I had like 20,000 subscribers no
not even I had like 5,000 subscribers
that I only had because I did a video
back in college where I mashed mashed up
the 300 trailer with army of Darkness if
you search 300 army of Darkness mine
should be the first one that comes up
and that gave me my five minutes of my
15 minutes of college fame I think I got
like 200,000 views on that or something
and a few thousand subscribers and then
I just never uploaded it anything ever
again
until now so you can just never never
give up on your dreams kids I should
have eaten that I don't know why I
tossed that sweet little cheese corner
Oh got some are super jazz hair we've
got new members
Robert Pritchard welcome thank you for
becoming a member 4.99 from Tyler Marsh
can make left side to know no one region
treats I'll look into that have not
heard of that
I assume it's fish based but I'll take a
look at that root inception game for 99
and said I'm watching you and Frasier at
the same time what a wonderful life I
live what a wonderful life in between I
wish I could be watching Frasier at the
same time here but you know copyright
laws so he's also my attorney so he
would advise me that I can't exactly
have Frasier running in the background
necessarily yeah
so it'll tell you guys who the who the
surprise guest is on tomorrow's episode
of you're not gonna spoil it
we're having Rasheed back and we are a
surprise we surprised Rasheed with a
very unique very fun surprise they think
I think you guys are going
we're gonna get a kick out of so tune in
tomorrow new episode of being with
babish where the focus is on teachers
giving back to one teacher in particular
in in Brooklyn and giving back to my
favorite teacher
Rashid Larissa who is a middle school
teacher himself in this middle school
history and social studies teacher and
one of the best all right sorry I'm
missing one superjet - lets go all right
we got ten bucks from michael tanner
you were such an inspiration to people
who follow their passions you're a proof
that you can succeed in life and still
be humble and good to your fans that's
extraordinarily sweet of you to say
thank you so much and yeah man you know
becoming a youtuber is kind of like the
new American dream it's like you know I
used to be a house with 2.5 kids but now
it's like I want to become famous on
YouTube and I am extremely obviously
following your path and passions is very
important and if you have something to
say save the world but I also am
extremely lucky that everything worked
out the way it did and that I get to do
this for a living I'd love to take
credit for it but but honestly it's it's
a it's a lot of people's effort it's a
lot of time and it's a lot of luck so
thank you really goes to you guys and
that's the way it's it is in my book
which is coming out in October the the
biggest acknowledgement is to you guys
the viewers because none of this would
be possible without you and I can't
thank you guys enough I think that's
probably enough cheese I had a little
reserve here just in case and I'm gonna
get this out of the way so we can
commence to chopping I'm just gonna get
this sewn out of here yeah yeah that
should that should take care of us
hopefully three four grown men don't eat
that much cheese in one night Vegas
we'll see am I missing any good
questions any good stuff here Jake
well I was just gonna say you know we
obviously were able to see the super
chats as best we can but were combing
through the comments for any specific
cooking questions or questions you know
that we'd be interested in helping you
out with and Ben and I are putting them
together and we'll we'll get them out to
you when he takes a break
great in the meantime we've got some
super chats here I can address with Sean
Kerry just gave 20 bucks thank you so
much was the last time you read Anthony
Bourdain's Kitchen Confidential
definitely not since he left us because
it would make me way too sad but I've
read it three times now it's it's
obviously you know a favorite it's a lot
of fun to read it's almost like reading
an episode of his of his show it's
written in the same voice obviously and
I haven't heard that in a while but I'd
love to read it again now I miss him and
it'd be nice to I'm talking about him
like I know him I've never met him but
uh I mean that's one of the great things
about him is that he really made you
feel like you know you were there with
him and I I do miss his his storytelling
and I'd be excited to read that again we
have thank you very much for the
generous super chat we also have OGN oh
three one seven gave ten dollars I want
to say thank you for inspiring me to
change my major to food science and
would you ever be willing to try making
us gluing the free dish as a person with
celiac I'd really like to see that first
off thank you for your generous super
chat I'm very happy to hear that that's
you're pursuing something that you're
excited about and thank you for for
saying something so nice is that I had
anything to do with that but but
congratulations and best of luck to you
and yeah I actually have a bunch of
celiac friends and typically I like
making them things that are you know
faked versions of gluttonous foods like
gluten-free pizza or whatever because
it's never gonna be as good there's so
many great gluten-free foods out there
that are just naturally free of gluten
and that way everybody's enjoying it and
they feel you know it's more inclusive
it's it's that's the way I like to do it
so what I should do is make a playlist
of recipes that just happen to be
gluten-free that seems like a good idea
but also there are great gluten-free
recipes out there for those with celiac
and for those with dietary concerns so
yeah we should definitely do that let's
add that to the schedule for the next
base basic spells so let's go to put
this in the fridge oh that is very
jittery which is probably a good thing
considering its chair there we go
alright that's in the fridge just so it
doesn't get all greasy you know if you
if you leave cheddar out too long it
gets pretty gnarly we're gonna commence
to choppin guys I'm so sorry I know that
you're giving a super chest right now
and I'd love to read them but I do need
to get cooking a little bit so Vinnie
and soy if there are any big pressing
ones if there's anything you think I
should answer right now ish I am all
ears but other than that I'm going to
commence to shopping so I love this
knife Wow I got this knife in California
and oh it's just a beast really guys you
know that's the first thing to really
invest in is a halfway decent chef's
knife I've said it a million times so
I'm not going to harp on it
too much but you know we probably got
some newcomers here and and some that's
you know a good knife and a good cutting
board are going to elevate your game in
ways that you just can't really
recognize until you just try it so you
know if you're looking to invest in your
abilities in the kitchen and you say you
have a hundred bucks you can do a lot
with that you can get a Victoria Knox
five rocks 8-inch chef's knife for I
think $45 it's wicked sharp but keeps
its edge for a pretty good long time
considering it is stamped and not forged
it's a it's a great little knife and
then you can get a really great cutting
board you probably get a booze block get
you know save save that for when for
when you can you know really dump money
into your kitchen
maybe first get a knock so what's called
Aqsa butcher board or carving board oXXO
carving board is 24 by 18 s by a big and
it's a it's just so nice to have a big
beautiful work surface like this table
I'm thankful every day for this table
because you know it just just lets me do
do it all I'm going with a finer dice
than I did in the video because I want
these onions to really be part of the
filling mixture I got to figure out a
better way to do that you know who I
hung out with it with today folks is
Alvin Kyle on I went over to his
restaurant the usual here in New York
City and we are we are scheming we are
plotting something fun so keep an eye
out probably in about a month we'll be
releasing something very fun that I'm
sorry for cutting so slowly but when I'm
talking like this and when I'm trying to
engage with you guys I really don't want
to chop a finger up on live you know
live streaming that would probably be an
unfortunate blunder so I'm just you know
focusing a little bit harder than usual
because I make a snake like that well
it'd be kind of funny wouldn't it well
sort of be funny for you guys me it'd be
a little sad it's also a good
opportunity to show you guys you know
good knife discipline keep your keep
your fingers tucked in grab your grab
your food like with a claw like this so
if you graze yourself you just you just
graze a little skin off instead of
plunging a knife into your finger all
right we got some super Chad's here I
should probably okay
we have $100 super chat from g-baby dub
11 thank you so much that is incredibly
generous I can't thank you enough that's
really really kind and to just tell me
something so sweet is also like you
could have said that with any amount and
I would be so flattered and just thank
you that's that's really really lovely
I think I'm sorry all my prep bowls are
in the yep all my pit bulls are in the
dishwasher for me they grab these so we
can you know really properly do our mise
on+ meson plus for those of you don't
know is French for everything in its
place
I think I think it's everything in this
place or more place for everything I'm
not entirely sure which one but it's
it's just the act of getting all your
ingredients ready and in the right place
and in the right form so once it comes
time to get cooking you know you don't
have something on the burner you don't
have something on the burner
that's um you have to worry about and
and and then you know why also have to
chop an onion it's uh it's one of the
fundamentals of cooking that like a lot
of new cooks don't pay attention to and
it's cuz its shores it's boring I get it
I don't like doing it but that's uh it's
really gonna make you a better cook I'm
gonna try to go for an equal size of
dice on these peppers for I want to you
know cuz I'm probably gonna cook the
onions with the peppers and we want to
cook them at relatively the same rate I
might start doing this first but also
you know who cares this quesadilla is
you know fun it's a fun thing it's not
it's not about precision necessarily
it's a it's about fun
no can't anybody say quesadillas aren't
about fun I won't listen
oh wow that is such a generous super
chat thank you very much gee baby dub
it was incredibly nice Jason Jason lanky
gave $10 said you were really awesome
have went a lot from you that's really
really kind of you Jake J I really
appreciate it thank you for the super
chat and thank you for saying something
that like seriously that's music to my
ears guys like that's that's one of the
best parts of making this show is
hearing that some you guys get
information out of it you enjoy it and
you it gets kickin like that's really
you know the most important part to me
no better way to chop a pepper I gotta
learn how to better chopped peppers so
this is not acceptable
surely there's a better way gonna work
pretty well but you know it's it's
bush-league low-rent where we got going
on fellas got a ten dollar super cheque
from Luke diri
I remember your name from earlier must
must you emphasize the age in words like
whisk yeah man that's fun it's funny to
me I know people have a problem with me
when I when I say saucepan instead of
saucepan that's not how I say in my
day-to-day life it's just funny to me
and yeah I don't know but I don't always
say though you know I say it usually
when when it's a when as a verb you know
like whisk that together but I never
called tine it was that I never go tiny
whisk or anything but now that I've said
that I'm probably not to do it because
that was a lot of fun to do just now it
gave me great pleasure so okay we're
getting a little punchy that's cool
it's Thursday weeks almost over draft us
tonight who's who's watching the draft
tonight that starts at what like 7:00
7:30 don't worry we're not gonna or
eight something like that we're not
gonna keep you because this is a real
easy one I would say that last week's
was a really easy one tikka tikka masala
was a was a breeze but we still went for
like two hours
I think so you know live streaming the
longer the better
generally I'm just I'm just gonna
refresh this super quick guys just cuz
I'm curious how many viewers we have
right now because I can't see it on the
iPad everything you did get my laptop
back it's untenable six thousand all
right that's pretty good thank you guys
for coming and hanging out it's gonna
get interesting soon once I get all my
knees and its respective plots I got my
green pepper all right I'm gonna I'm
gonna burn through this a little faster
cuz yeah we can't be here all day
sorry has a sir has a wife okay and
Vinny has a girlfriend and I can't just
be keeping here for them here all night
not on the night of the draft I'm just
pulling the ribs out of that pepper just
cuz that kind of hurt you it's just like
kind of nasty yeah you just want the red
stuff you don't know what the the white
ribs this is how I usually do it off
camera and I'll chop this up into slices
and then just kind of mince them from
there
it's just not efficient like that this
this vegetable doesn't want to be
chopped I don't think it's it's
resisting its resistant to being chopped
as long as these are small enough to be
bite-sized pieces you know I really
should be marinating the chicken right
now it only needs to go for about 20
minutes but um the 20 minutes minimum
but you know that's that's what we're
doing tonight we're doing we're doing
things fast and easy we're pretending
you know it's a weeknight you just got
home
pretending it's a week there is a
weeknight we don't pretend it's a
weeknight and you know just got home
kids are yelling kids are hungry you
know and and you just gotta get
something out fast like quesadillas is a
way to go and it's way to get their
vegetables in them you know like we can
really you know obviously there's cheese
but kids can eat it all the cheese in
the world will be fun but um they're
resilient like that but uh you can also
load this guy up with vegetables that's
really what I plan to do
all right so we got some red and green
peppers these aren't chopped really
finely enough I kind of rushed the
Thunder we're just gonna do the cheap
the lazy thing which is just to run the
knife through them again it's okay there
we go
and yeah there we go and I'm gonna saute
these together with the on with the
onions because you know peppers and
onions when is that not gonna be a good
combo when am I gonna be like I wish
there weren't peppers and onions in this
quesadilla never unless somebody's
allergic which nobody is can you confirm
that for me Jake are you allergic
peppers nobody's allergic all right
we're good here we go all right so got
our peppers chopped up last thing I'm
gonna do is D corn an ear of corn which
I actually have fresh corn this time in
the in the episode it was the dead of
winter when we shot that stuff and you
know I could have gotten fresh corn at
Whole Foods or something but it's not
gonna be very good not that this is
gonna be what am i saying it's spring
this is not gonna be any better what am
I saying
um this isn't gonna be any good but um
get the silk off of here do you guys see
the way I got the silk off the corn in
that previous episode what was it
I used a toothbrush which was very
exciting for me and that became my
dedicated silk toothbrush to get the get
the corn off the ear we're just gonna
you know make shallow cuts radially
around the ear of corn just deep enough
where we're getting correct kernels
coming off there we don't want to cut
down in your core too much maybe I'll
have to do both here is that's not as I
thought I have a very bad eye for corn
immense
yeah good stuff this is gonna be better
than something out of a out of a can
probably but it's still not gonna be
very good I'm also from upstate New York
where we pride ourselves on our sweet
summer sweet corn so so so so does a
lawyer in there and we're both from both
upstate New York 585 boys and we have
any Bills fans in the the chat today I
saw a couple Rochester Ian's but I
wanted to bring your attention to a
fifty dollar super chat asking for more
Sopranos episodes a you yeah music to my
ears you got it Artie bucco does a whole
bunch of the first off thank you very
very very much for an incredibly
generous super chat and for just like
that's that's all I want to hear like I
loved The Sopranos sort and I both
Sawyer kind of got me on it like I
thought it was good but then he kind of
explained had the the the piratical is
that the word the the sort of parody
nature of it and the the satirical the
satirical nature of it and just like how
how messed up some of these people are
and how messed up some these
circumstances are and it's really it's
got to be I always say it's my favorite
show ever made but entirely sure it's
it's it's probably a top three but like
if you haven't watched frenzy I could
get yourself an HBO Go password and get
moving because you're missing out so I'm
really special and it's probably gonna
feel a little aged in a few years it's
already feeling that way all the flip
phones and whatnot
okay thank you
looks a little wet down here yeah these
guys are very little stragglers okay so
all right that's everything we need for
our veggie quesadillas let's get the
chicken marinating will make veggie KSD
as well in marinades and we'll take it
out and we'll make chicken quesadillas
so that's some pretty sharp cheddar in
there which I'm a little little annoyed
that I got you know very sharp cheddar
because you know it's it's hang up sorry
I just need just because I don't know
what so you have to clean yes and we're
just we're just dropping it in the bag
and when marinating it
I do need a bowl to combine money here
we go so everything's in the dishwasher
my hands really sticky from the
vegetables hang on a second folks every
time a little rinse off okay all right
so for the marinade we need first and
foremost we need some fresh garlic
they're being so gentle with this bag
I don't know this bag anything here we
go so you know we're here what you can
keep going over basics with cloves of
garlic you know you can just kind of
print a turn and press down on the clove
it's a little firm you have a hard time
getting it apart and then once you start
feeling a breakup press down on the top
and there goes just breaks right up oh
yeah these I love it when they do this I
love them cloves like jump out of their
skin spoke too soon oh well
let's see what super chance we're
looking at here thank you so much again
for the sopranos suggestion and for the
very very generous super chat Luke dear
ease back don't do this if you don't
want to it's entirely hypothetical but
have you ever thought about
reconstructing the entire two-door feast
for him anything for any of the eight no
I have not thought about that now I'm
thinking about it I would have to do
some research on that I assume that it
is like dastardly complicated fiendishly
so but yeah let me let me look into that
I've always wanted to do a historical
recreations thing but I don't want to
step on what's the what's the name of
that family that does the historical
dishes I'm going to feel this a little
faster here the town zis town oh yeah I
don't yeah I don't want to step on their
turf you know that's that's really what
they're up to I don't think they do you
know anything from that era it's all
just like what 1817 hundreds kind of
stuff American you know new American
early colonial America kind of stuff but
uh you know it'd be very interesting to
see what food from that era was like
especially you know but both both the
food for the for poor and impoverished
people and also the food for the opulent
for the rich would be very very
interesting to see I'm also doing
something different this time I didn't
do this in the video and I wish that I
did I'm just crushing the garlic okay
releasing that Alison as you know who
would say as my as my man Brad would say
and also by crushing it we're gonna get
the flavor in the marinade but we're
also not gonna have tiny little pieces
of garlic all over the chicken that are
going to burn because that's what
happened you see you get get tiny little
pieces you can't get off and we're
trying to get the garlic off of the
chicken when we after it's done
marinating so I'm just gonna crush it
which is gonna get the nice flavor in
there but then we can very clearly see
those in there and it's not gonna it's
not gonna get in the way
of searing and sauteing or taking our
chicken so we got the garlic in there
that's the most important ingredient in
my opinion now I'm also gonna hit it
with maybe like two to three tablespoons
of olive oil the juice of one lime we
only have a little bit of chicken so we
don't have to go crazy with this
marinade but the juice of one lime so
what I'm doing right now is I'm just
rolling the lime against the countertop
before slicing it which is gonna make it
a lot easier to juice it's basically
just like free squeezing it for you so
now one hand I can hello just got
squirted yeah it's just it's much easier
to squeeze and yeah try doing it next
time you make yourself a margarita oh
man I wish we had stuff in margarita it
would be way better than scotch right
now but I don't it's a Keela shoot I
have an empty bottle of Coors Oh over
there that's about it I love Korres oh
oh we've had some super shots here what
do we got we have we have Luke Gary's
back you can just watch simple here
history they cleared it up all right
I'll check that out
Gawain gave five pounds and said why
have you not seen the new movie you know
the one in us that starts with an A and
seventeen by the way one superpower oh
oh oh yeah know the movie that shall not
be named I have not seen it yet because
it came out today um but I am dying to
see it I'm dying to see what happens and
I know everybody's going around saying
spoilers in the comments right now just
mean and that's why I'm you know staying
away from long comments so I don't I
don't catch anything catch anything that
I don't want to see
let's see sauce - gave $10 high from an
old-school subscriber creators helping
creators that that's absolutely true
creators should help other creators
thank you for being a longtime
subscriber did I do remember I think we
had an exchange on Twitter a long time
ago and thank you so much for sticking
with me I appreciate it thank you very
much for the super chat stone cold
silver some of these didn't user names
are so hard it they're so hard to
pronounce hop I see what you're doing
somebody else tried to get me to say
something dirty bring it on shouldn't I
said that kept kept eat capiche kept
biosis insect gave five dollars and said
babish have you seen any cyberpunk
movies or anime like ghost in the shell
yes
ghost Michels great Gawain's sorry
Wayans back for five housing I said they
showed it yesterday from here and here
in the UK I'm lucky you guys I have not
had the chance to get out the house yet
to go see it and this weekend I am going
to see Hamilton um so that's gonna be
like four and a half hours of my life so
I don't have time to do both
unfortunately so I'm gonna have to wait
until early next week probably to see
Avengers end game alright also right now
I'm adding a little bit of smoked
paprika normally I'd go regular paprika
but I'm fresh out and smoked paprika
it's gonna be nice it's gonna add as you
might have guessed a nice smoky flavor
to it some other important ingredients
include but are not limited to a little
shake of cayenne with my man chef John
with you and a little shake of cumin
which I just had to replace cuz I was
fresh out so let me get the flavor seal
off of this
let's see let's see here let's go no
with you guys just what I'm doing this
some people I love this that they're
having like conversations with me by
given five bucks like fish
appreciate you guys I stone cold silver
I know you're trying to get me to say
something I'm not gonna say it thank you
for the super chat Walter M peacock gave
wait is that a thing did you just make
me say something Walter M pika
I'm nervous now 1350 very very specific
number thank you so much this is the
first time I've ever gave money to a
stream you should do a knife sharpening
naps maybe with perfection who's not a
good cook that has a channel on getting
the best edge on a knife cool I'm gonna
check that out I haven't seen perfection
but I'd love to check it out ice with
knife sharp thing isn't heart honestly
and I did do knife sharpening in kitchen
care and maintenance the the there's a
basics episode on the kitchen care and
we do touch on knife sharpening so check
that out I'm definitely not going to be
a master of it like like that gentleman
or lady
whatever it is you should do some dishes
from Monster Hunter there's this big
meat platter that I am dying to do from
Monster it looks delicious
alright so in here we've got you know
all the all the ingredients we also need
a nice pinch of kosher salt and I have
some freshly penciled pepper here and
anybody who saw yesterday's episode
knows that my pepper grinder or
Tuesday's episode knows that my pepper
grinder is compromised and there we go
this is a very very simple super
flavorful marinade that is going to
penetrate the chicken deeply within 30
minutes that's gonna really hit it with
a lot of flavor and I know what I just
said but at least they're at least 20
minutes if not up to 4 hours it'll go
too long though because there is a lot
of acid and this then the chicken can
can get mushy I'm gonna rinse this
chicken off real quick maybe Jake you
can fill me in on some questions or
anything just cuz I hate like all the
chicken juice on packaged chicken so I'm
just going to this off super quick cool
yeah I see a request here for the curry
from Naruto I think I remember that
being delicious looking so that sounds
like a great suggestion from Logan thank
you very much for that Thank You Logan
yes we have definitely seen Naruto ramen
has had its fair share of requests and
it just feels too similar to other
ramens that I've done on the channel so
I haven't been super open to it but I'll
revisit it and take a look at it sorry
go ahead Jake Jake Murray has a good
question being a film fanatic does the
channel make you check more movies out
that you wouldn't if you weren't making
these vids that's one of the best parts
of this channel is that I have
definitely been exposed to a lot of
things that I might not have otherwise
sorry for the gross ones just the sake I
promise I've been exposed to so many
things that might not have seen
otherwise doing research and
just you know generally trying to find
new material and suggestions from so
many people I really appreciate the
suggestions guys it's really where most
of the ideas come from for this show so
what I'm going to do now let's start by
putting these guys back in that bowl and
then just going to take the bag and just
to sort of prevent cross contamination
too much obviously playing with fire
here I'm going to fold down the top of
the bag a little bit open up the gut
nice gusset that's nice gusset guys you
guys have watched Steve 1989 Mr info oh
my god I love so much he he reviews MREs
and he's got the most sophisticated
palate and way of describing things I
remember he was smoking a cigarette out
of a world war two ration so this like
you know this this the 70 year old
cigarette that he's smoking and is like
ah you know candles of this of this era
or reminiscent of gardenias it's like I
love you dude I love you so much
um but uh I I say that in my day to day
life I say nice okay like I say that
like 10 times a day probably okay in
goes the marinade normally I would
butterfly these chicken breasts but
they're really thin so they're already
quite thin these are kind of wimpy
little chicken breasts so we're just
gonna we're just gonna hit them with the
marinade I'll probably just fry them or
a saute them sear them and then
I could finish him in a low oven so
there we go push all the air out give
that a little massage we got here we
have a $14.99 super chat from Diego guy
Lindo he says you got a rolling on your
wrist yes sir I am Oh kind of a watch
freak and and I very I've never thought
that I'd be able to get into watches in
the way that I have and I'm very
grateful for that obviously so alright
we got fifty eight hundred people in the
chat I was just uh checking world.we
wraps
besides this around I really want that
garlic to have even coverage on there on
the chicken chicken towels out of here
and then I'm gonna put this guy back in
a bowl so there's no chance of
cross-contamination with other stuff in
the fridge put him in the fridge you
know thirty minutes now let's get going
on our vegetables let's start sauteing
some stuff yeah so we're gonna head on
over to camera two so are you ready for
this here we go camera two I always say
that like it's the first time we've done
it I'm sorry I'm not doubting your
ability I just I just want to make a big
deal out of it oh no a long time viewers
will know I miss it sometimes pardon me
sorry sorry if I just coughed in the mic
I'm sure that just peeked and all your
headphones a little bit olive oil
probably should you use vegetable oil
it's okay we're just sauteing with
another matter and where's my torch yes
a lot of people have asked why do I use
the torch to light my stove and that's
because it is a restaurant stove and it
has a pilot light that is so powerful
you know on these restaurant stoves the
pilot light constantly runs so you can
just turn it on and it's just going and
it's so powerful that it just heats up
the whole room and it's nice in the
winter but not so much when it's
starting to get nice
like right now let me grab my drink and
you know I love this pin I'm not
sponsored by Tefal I just want to you
know sing its praises if you're a new
future it's got this great it's called
the thermo spot indicator I guess and
you can see there's some like circles
and some T's on there and those will
disappear once the pan is properly
preheated so if you're learning how to
cook and you don't really know is my pan
I'm hot enough is it ready
if you're just doing simple things like
sauteing like this and you want to get
oil to a good sauteing point but you
don't want it to smoke that is gonna be
the temperature at which you want to
stuff you want to add your vegetables so
I'm gonna grab my onions here and as
soon as that guy threads solid red guess
what's gonna happen with these onions
the what do you think audience you
choose we don't like like the
Bandersnatch dump the onions don't dump
the internet everybody selects don't
dump the endings I'm like oh okay well
what we do now anyway those are going in
enough small talk
this is also like the most powerful
burner if I bring my hands or my arms
too close to it singes the hair off my
arms well the great chefs I just met sup
Floyd Cardos the other day what he was
kind enough to have us over to his
restaurant for a tasting and he's going
to be joining us on some future episodes
of basics with babish showing us how to
make some indian essentials and he has
no hair on his eyes and you know he
showed us the what's that Indian clay
pot oven it's the
you know attend or attend or he was
shown his hand or and he was reaching
inside it and grabbing bread and chicken
and stuff just reaching right in there
and I brought my hand near it like this
close to the opening and I pulled away
because like all the hair right here in
fact you can still see it right like
there you can see we heard it's singed
off like half the hair on my arm chef
sir you know there are otherworldly
creatures there the different from you
and I real chefs I mean all right so I
just want to get these little
translucent I just wanna give him a
little extra heat before we add the
peppers which I'm gonna add now I just
wanted to give him like a minute cuz
these guys are gonna cook : you know I
really want to cook the onions down I
want to get like them almost not
caramelized Leonids I really want to
cook them down I don't want them to be
too crunchy but I do want some crunch in
the peppers there we go for anybody
curious how to learn how to do this I
know that this is like one of those
things that when you're trying to learn
how to cook you really want to do you're
gonna make a mess if you use food the
best thing to do if you use a stainless
steel pan not a non-stick pan because
you'll scratch it but the way I learned
was um I took a stainless steel pan and
I filled it with them
Ricola with cough drops and I just use
that over my bed and you know obviously
Rico let's go everywhere but you get a
sense for the motion that you need to do
you bring everything sort of down to the
edge of the pan and then push it up and
pull it back like that and as you guys
will see on an episode of being tomorrow
I messed that up pretty good in front of
a group of students I don't want to give
away too much about what we're doing
what we did rather the
coming episode of being for those of you
don't know being with babish is my new
show it's a travel and vlog and food
experiential kind of show and every
episode we try to meet up with a fan of
the show and give them you know
something that they need if they're if
they're in need of something work we can
sort of in in a culinary sense improve
their life or their or their hobbies or
whatever in some way we're just giving
them a cool experience and we got to
work with the teacher in Brooklyn and
Brownsville who does a cooking class for
his kids for these middle schoolers I
won't say anything else that we do but
it's it's it's a nice heartwarming
episode 1 Rashid duro so my former
roommate who a lot of you know and love
makes an appearance so keep an eye out
for him we give him quite a surprise hmm
so also I'm going to I should have done
this up front sorry but I'm gonna salt
these just a little bit initially not
not so fully seasoned them but to help
coax some of the moisture out of them
this also like it's gonna work less so
in this context it's still it'll still
help but really where that's gonna come
in handy is with mushrooms mushrooms
have oh my dishwasher is open how
embarrassing mushrooms have so much
liquid in them that you need to get rid
of before you can before you you know if
you're baking them into something like
you can put mushrooms in a quiche you
can't just put raw mushrooms in there
because you'll ruin your quiche got us
you got to get this liquid out and if
you add salt just a little bit again
you're not trying to season them you're
just trying to help draw out the
moisture
it just helps them cook down and quicker
in that way you don't end up overcooking
your mushrooms
something smells Bernie it's something
like now these are looking almost done
and last up I like really just want to
heat the corn throughout let me get some
color on this stuff actually actually
you know I'm gonna do the corn
separately because I want to have the
the peppers and onions to all the
quesadillas including the chicken one
and
to be cool in that one so don't ask me
why
he and corn we're not on speaking terms
right now all right so that's looking
nicely you know the onions are nice and
soft you can see that they're not the
same stark white that they used to be
everybody's losing color a little bit
everybody's melding their colors
together so that's that's right where we
want it to be we don't know lose too
much color we don't wanna lose too much
texture we just want to cut these down a
little bit so you're not you're not
fighting it for getting salad when
you're when you're eating your
quesadilla I know this still does
everywhere I'm gonna do this over at the
countertop sorry to make you switch
cameras Jake but I just don't want to
spill it all over my my cooktop and I
know I'm gonna spill it see see what did
I say what did I say here we go
but I don't want to dig those out of my
my my stove I know the burners still
running I know people are probably
freaking out right now that the burner
is still going but don't worry I'm about
to go right back over to it and I just
want to sear this corn a little bit I do
want to get some color in the corn
almost almost like it's you know sort of
grilled like a low tasters Street corn
like you really want to char that stuff
and you know obviously this is not
obviously this is a poor substitute I'm
also gonna go back to them I got a
vegetable oil because we want more
neutral cooking oils with with this with
this F it sounds like you're about to
say something Jake do we have we have
stuff or was I just miss herring yeah
you want to do a couple questions yeah
let's do some questions this is an easy
easy part here I'm just trying to get
this really hot so we can really get
some color on the corn
anyway good okay first Jacob Finkelstein
Andrew were you driving in New Jersey
yesterday all caps no I know I wasn't
was I no no no there was a conversation
wasn't him so here's one cool hands 1983
said future babish episodes need more
sizzle sounds something comforting about
hearing food
cook as much as seeing it and I totally
agree we've talked about it before is a
great renovation he's right and we you
know we actually recorded the scratch
sound we did that on purpose for this
most recent round of basic I don't know
why we didn't use it I'm gonna have to
talk with the boys in Nashville who
helped me out with editing that show
because it is a multi-camera show it's a
bit more complicated and that just saves
me a lot of time it brings me sound back
because yeah isn't that lovely I'm just
gonna my face very very hot this is how
mrs. Doubtfire requires I need to be
okay I really just want to get a little
color on these guys so I'm gonna leave
them I'm gonna leave them untouched for
like almost an uncomfortable amount of
time so the point where I'm sitting here
like I want to flip on my wife but it's
just gonna put a nice little char on
them and that's really what we're after
look here's my drink can I get you boys
anything to drink in there yeah sure
I'll take a drink didn't you want
anything
I got some bourbon here and I've got
some experience and we're eating Mexican
tonight it's probably the better way to
go
yeah I'll come get them okay
come say hi to people ah see I flip it
goes dumb I'm just trying to get the
color in there it's almost there - I can
see the little flecks of brown and stuff
so don't move it don't touch it don't
move it don't touch it and then after
that we can make our first case - dia
cuz we got everything got all the pizzas
everything is a place for everything and
everything is placed meson plus if you
will so I'm resisting a real every urge
which Kamri on right now
it's probably probably this one come on
come on hint say I if you like and yeah
the beers all right over there yeah that
guy just popped out you guys see that
that the corn is popped out okay if it
will flip Sidhu
ah okay there's still not much color in
here but it's smelling good and smelling
like corn that's a good sign right so
I'll take that off in a minute it's
pretty hard to over saute corn
definitely can the point where gets like
crispy don't that we're chewy
no good but I think we're well we got
plenty of time before that happens I got
a perfectly good prep bowl over here
though my reuse for the corn you know
reduce reuse recycle think globally act
locally think locally act globally right
that's the hell yeah guys remember that
all right that's good enough for me I'm
gonna kill the heat over here I'm gonna
head back over to camera one and I'm
going to try not spill any corn
embarrass myself but I know I know D I
can feel the inevitable and I'm not a
control freak you know I think I'm
probably gonna do the case of these in a
cast iron van today it just feels better
it honestly works just as well you know
cast irons way cooler and and it's it's
better for other applications like
searing steaks but in this case honestly
it's gonna it's gonna be it's gonna be
very good no matter what kind of pain
you use but I do recommend either cast
iron or a non-stick pan I would not
recommend a stainless pan because you
actually this get the the tortillas
would probably stick so hang on I'm just
gonna I'm just gonna throw this in the
sink it's hot so it's gonna yeah I mean
I should just rinse this out no no don't
be
I've got a whole internet audience
watching thousands all right so I'm
gonna grab this fella
grab this old cast-iron pan that I
retired because it's got a couple little
scratches in it but for ya that guy
should really go in the trash you don't
want to use scratched up cast-iron oh
sorry Oh nonstick you don't want to do
that
where's my big there's sorry there's a
lot of stuff in this kitchen folks
you understand there we go okay so
cast-iron let's give it a little wipe
out because I was using it to store my
bread in because that looks cool right
and then you know I like to use a lot of
oil a lot of oil when I'm frying in
quesadillas let's head back over to
camera one real quick cuz we're gonna
have stuff on first so I'm gonna grab my
tortillas the big ones if you will
here they're right over here I already
am so you know obviously this gonna be
better if you use bad ass tortilla it's
like you know locally made or whatever
but some wow we're gonna be frying these
you know if you were making a burrito
I'd be bummed out if you made it on this
because these are pretty flaxseed and
flavorless and I'd far prefer you use
some some cooler but then again I also
understand not everybody can get that
you're not always near places not
everybody's in the southwest or in you
know near near tortilla area dos
hermanos in Brooklyn
where the tortilla factory so I
understand and everybody can get that
but especially the quesadillas because
we're we're essentially lightly
deep-frying these I put a lot of oil in
the pan not too much as I learned the
other day but enough to lightly coat the
bottom of the pan and that really you
know that that really gives you this
like incredibly burnished
crunchy exterior that is just lovely and
I I want that for you guys okay
that's what I want for you and that's
what we're gonna accomplish together so
mm-hm I'm spreading cheese in a Halfmoon
formation half moon rising
whatever the modern astrological signs
are that I was when I was when I was on
when I used to be on tinder that's what
I saw everywhere it was like I'm a Leo
rising and I sound like an D rating
right now selling an old man complaining
about astrological signs but why don't
we just leave it in cancer and Virgo huh
what happened to good old-fashioned
sorry um yes I'm coming apart here uh
I'm not coming apart but I'm losing my
mind
oh here's the peppers okay so I got my
peppers and onions and I got my corn I'm
just gonna do a little bit of those at
each the corners really what's gonna
make this a you know I'm putting the
peppers and the onions on everything but
the corns what's gonna really make this
vegetarian in case be it's gonna you
know give it a little bit of variety
flavor so just spreading these out a
little bit make sure that is good even
distribution because remember we're
cutting this into three pieces so we
want every bite to have a little bit of
each and I like stuff in my quesadillas
pretty good but not crazy I'm gonna just
focus on here yeah that's better and and
you know you know you can also do is you
can sprinkle this with like taco
seasoning mix but instead what I'm gonna
do is I'm going to essentially make my
own taco mix I'm gonna sprinkle it on
there kind of like how I made um
occasion seasoning oh oh that would be
probably pretty good
emeralds essence when these no let's not
go crazy what I will do is hit them with
corn going on the other guy
to feel left out any big super chests
that I'm missing any any pressing
questions in here
I just don't believe anybody be left out
here I'm very sorry that I don't see
everything guys yes
Sean The Sopranos fan gave another 20
bucks so appreciated crazy thank you
and he asked what channels you subscribe
to you know we talked about Townsend's
and Steve MRE already dug Demuro got a
bunch yes done
yeah Doug tomorrow's a favorite around
this household who else do I subscribe
to it you can see over there hot let's
say aunts Canada dance Canada of course
thank you for reminding me of ants
Canada Sawyer brought my attention and
Canada last week and let me just say
that I am enthralled even though I
[ __ ] hate bugs
thank you I really I don't like spiders
not all bugs but I really don't like
spiders
I don't mind ants at all but I do said
you I have I have a real problem with
spiders and that guys love spiders so
it's um it's a challenge for me to watch
also just so just so you guys are you
know savvy to what I'm doing I like to
really press these down and make sure
that they're well adhered these are very
humbly fillings as I said in the video
they're like the this stuff wants to
just tumble out and we don't want that
so so you know I'm just trying to make
sure that everybody is well adhered and
everybody's kind of pressed into a
cheese patty kind of the way I did the
grilled cheese some of the grilled
cheeses when I was making a mix I
pressed it into a patty and then put it
on the bread and that way it just all
sort of stuck together I'm a head on
over to the stovetop here where I'm
going to thinly coat the bottom of my
cast-iron pan with vegetable oil this is
going to be just enough once it once it
wants it you know swirls around a little
bit to me just enough to just have a
nice slight layer on the body
of my pan and that's gonna effectively
like almost deep-fry our quesadillas the
other thing you really want with this
process I'll get back to YouTube
channels in a second the other thing you
really want with this process is a big
strong spatula because these guys are
big and you have to you know flip them
and you don't want a Wimpy spatula for
that especially it gets hot over here it
gets crowded in there but you know
YouTube channels like I you know I
Oh chef John obviously in love Chef John
you suck at cooking is one of the is a
dear friend we did a crossover episode
of collab a while ago Wow two two
October's ago good lord we got a we got
to talk again I still have never met him
nor have I seen his face like that guy
is so secretive I don't even know if his
manager has met him or has seen his face
he's like he's a mystery we want to get
the top but we don't want to get it
smoking hot and a little bit just to
make sure it's evenly coating the bottom
last thing we want is you know we're
getting a influx of chicken comments I
just want to reassert that this is the
vegetarian and the chicken comes next is
that correct yes yes yes we're doing
chicken quesadillas after this guys this
is the vegetarian quesadilla do not
worry your pretty little heads about it
we will get there I don't think we're
quite there yet
are we yeah the wheels just starting to
shimmer I don't want to smoke obviously
I'm just gonna see what happens here
yeah it's sizzling barely but that was
definitely a little too early so I'm
gonna give that oh it's going what's
going but you know you want you want to
cook these not too quickly I mean you
want the cheese to really melt sculling
grilled cheese grilled cheese should be
made pretty slowly like lovingly because
you want all the cheese to melt
you don't want toppings falling out so
you know okay I got a nice sizzle here
I'm gonna I'm gonna get in close so you
guys can hear it
yeah that's a good sizzle so I'm also
gonna lower the heat a little bit
because again I want to I do want to
cook these relatively slowly not too
slowly where they're sucking up a bunch
of oil but um slow enough that the
cheese can melt and the exterior can get
brown because I read this article about
how there's this grilled cheese
restaurant that uses clarified butter
and allows them to fry a grilled cheese
at a very high temperature I'm like why
would you want to do that like the
cheese isn't gonna melt it takes time
for cheese to melt
I'm not criticizing I'm just curious why
anybody would want to do that the other
thing I'm gonna do is I'm gonna rotate
these the fact that they're sliding
around like that means that the pan is
good and hot turn this down a little bit
I brought my quesadillas when I was
teaching these kids I really don't want
to do it here so I'll be very
embarrassed yeah they're not even they
don't even have any color yet so that's
perfect actually I really want to cook
them slow I'm gonna turn the flame up a
little bit and the reason I'm rotating
them is because you know cast-iron
obviously it disperses heat very evenly
but no pan is gonna do it perfectly
evenly and I want super even color on
these quesadillas I want I want them to
to be matching you know so if we turn
them every 30 seconds or so it's not
like it's taking any extra effort it's
kind of fun actually
feel like a case of DJ and that's
actually kind of funny okay we're
starting to get a little color there but
again we're taking our sweet sweet time
because I'm not in a rush for
quesadillas I'm gonna rush food I'm
ready I'm willing to wait for good
quesadillas
you know this big difference okay I'm
gonna clean off this workspace over here
a little bit just so we can bring the
quesadillas back here and slice them up
without it being too gross even though
I'll probably dump toppings everywhere
accident
I got the stuff of guacamole guys I'm so
sad but okay that tinsel was moving
behind me it scared me
the here we go here I'll talk more about
that basically Whole Foods delivered to
me I didn't have time to physically go
grocery shopping today so I did delivery
which is what I do when we're under a
little bit of time crunch which we are
because being with babish comes out
tomorrow and it's been a pretty complex
episode and there's a lot of pieces that
need to be perfectly put in place so we
treated a lot of love and tender care
I'm gonna grab a plate because it just
makes flipping these easier like this is
kind of a working move like you know if
you're if you know what you're doing
you're not gonna do this generally oh
yeah all right so I'm gonna take this
off and then simply yeah you can see
that it's it's fried up nicely because
it's rigid oh God okay yeah Ricky move
I'm just gonna flip these
don't need a stupid plate I was I was
gonna suggest that you know if you're a
little scared of flipping these because
I know it's a little scary
oh you don't don't do that don't do that
it's a little skits a little scary
because you're worried you gonna spill
toppings I guarantee it's what I do
right now and I'm just gonna turn this
grab my binging with Tavish oven gloves
which should be hittin the market
sometimes in next few months and
whoopsie deal there we go they're oily
like they're not like swimming and oil
they just have enough oil where they've
lightly deep-fried and boy they're
they're pretty looking and yeah the
cheese is getting all melty problem is
that there's a lip on these tortillas
that is uh that is acting up and not
letting it totally be flush with the
bottom of the cook of the cooking
service I'm gonna turn that down a
little bit the cheese is nice and melted
when I press it I can see it I can see
it coming out a little bit yeah the
other problem is that this is aged
cheddar which is you know as I explained
if you saw the grilled cheese toasties
episode yeah oh that's good nice color
if you saw the grilled cheese episode
you will notice that I said you know
aged cheese's exude a lot of oil they
separate because of the crystallization
I'm just just saying that like I know
what I'm talking about I really don't
uh-huh but if you say anything with
authority people believe you um but no
that is true it's because of the
crystallization that occurs when you
aged cheeses apparently once you heat it
that causes the fast to separate and you
end up with oily cheese and that's what
we're happening here a little bit this
cheese is definitely separating but it's
still gonna be really good I'm not I'm
not complaining they're definitely done
by now so I'm gonna head on over to
camera
we got one that's a little bit bit
thicker than the other this smells hot
did I burn there make sure my stoves off
no we're good
in fact if anything it's nicer on this
side look at that yep look okay we're
not we're not gonna we're not gonna play
with faith like that okay we're not
gonna tempt fate I'm just gonna put
these together so I don't slice them up
I'd like to use a pizza slicer it's a
little bit dignified but I only have
this stupid teenage Mutant turtle slicer
so we'll just slice them up normal oh
yeah and then if you want to get a
cheese stretch when you're you're poking
it's hot when you pull these up just put
them back together that's way the same
thing I do for grilled cheese put them
back together and press on the edges
between the cuts and that's gonna let
the cheese sort of flow back out if you
really want to cheese stretch you cut it
before you fry it but that takes balls
man oh yeah but that's looking and I
really I do want a cheese stretch thing
I hope we get one yeah need something
fun really no I mean just gonna press
those guys back together that's the
secret yeah yeah you just press it a
little bit wait for this to be cool
enough for me to pick up and then oh uh
not only will I dig in but I hopefully
will have a really cool cheese stretch
it's gonna shot let's go for it oh yeah
that's pretty good
that's pretty good hell yeah dude okay
oh yeah
oh my god
I love quesadillas but like we can get
this really great crust on the outside
hmm obviously it's a mess but come on
yeah
hmmm how do you guys like my chewing
sounds what is awesome I mean you know
the the exterior is like so crisp and
it's a little oily because we've
essentially deep-fried it a little bit
but you know it's like halfway between
like a tortilla chip and and a a
tortilla
it's the perfect vessel for all this
melted cheese
I'm getting a little bit of that corn in
there if you want to have some fun and
we'll die no nevermind I was gonna say
we'll do this the next one but um we
have this marinated chicken but if you
want to have some fun you know sprinkle
this with some taco seasoning sprinkle
the cheese with some taco seasoning
before you before you fry it up Wow all
right hmm
I'm not gonna deprive my boys anymore
come on in fellas if you want to want
some Dilla
a lot of chewing noises here sorry let's
see if we can get a nice pull on this
yeah with our powers combined oh yeah
there you go boys
and there's more there's more coming
enjoy I eat them in good health do you
guys want sour cream yeah yeah we got a
new sour cream and we got to do salsa
and guys I'm so sorry I didn't make my
own salsa no I know that's a that's a
real faux pas
okay here's some sour cream and here's
some you know it's not jarred but it's I
didn't make it ya know I'm gonna catch
some flack this I know but I just didn't
that I didn't have the patience to make
salsa today I apologize you go and here
I'll put this in a bowl yeah you can't
have this without salsa and sour cream I
wish I could give you guacamole as well
but the folks at Whole Foods done goofed
oh here I was gonna there we go sorry
we have you ever watched service folks
but you know this is life in the
restaurant biz speaking of which I'm
very excited to show you guys what we
have goin with Alban kai-lan it's gonna
be a lot of fun I think you guys gonna
be a real kick out of it
enjoy gentlemen been a Sawyer alright
yeah thanks also I know I said that what
okay let's clean up a little bit my
clean up I mean just wipe these things
away really all we're doing and I think
you know I'd love to let that chicken
marinate a little longer if there if
there are questions I can take to give
it a little bit more by it a little bit
more time I'll do that what do you think
what do you guys think yeah I mean I
could ask you a couple more questions go
for it all right
Oh max was asking why you cook your rice
that way I think he's referring to
putting it in the oven it's a good one I
take the rice yeah yeah I mean baking
rice they it started with them an Alton
Brown technique he recommended cooking
rice in the oven because cooking rice on
a stove brown rice on a stovetop is
perilous and you can often end up with
you know some really mushy kind of
porridge oh no it's not not not nice
fluffy individual grains of brown rice
and by baking it you are effectively
steaming it sort of not really but sort
of you're you're you're cooking it more
gently and letting it just sort of soak
up water instead of you know it's
constantly stirring it keeping it from
scraping or keeping it from sticking on
the bottom of the pan obviously doing it
on the stovetop can be done correctly it
is way more foolproof to do it in the
oven if you bring the amount of water to
a boil that it specifies in the
directions and then add the rice and
then cover it and then bake it for like
five minutes longer than they would say
to boil it on the package it comes out
perfect every time it's not a
traditional way of doing things it's not
like a cool way of doing things it's
it's it's it's an easy foolproof
convenient way of doing things
and for that reason I absolutely love it
how Oh Nathan's gonna be here soon right
I just want to make sure he has a hot
fresh quesadilla all right so that's why
I see my medicine sorry one question I
saw a couple of times is do you know any
Parisian recipes I don't know any
Persian recipes um I I've had definitely
had Persian you know there's a lot of
great spots here in the city
what's another place that one's yours I
can't remember but there's a lot of
great spots here in the city and but I
personally do not know any Persian
recipes I also see show and carry said
do you order fish on Mondays and he gave
me $20 super chat thank you very much
Sean and doing fish on Mondays it's um
I've heard that both that that is true
and that that's a myth
that that's a fish is fresher the least
fresh on Mondays and I've also heard
that it's Tuesdays I can remember which
one Bourdain said because it all started
with him in Kitchen Confidential but
also that book was written like what
like 15 years ago or something like that
I I don't know the exact year that was
written I'm sorry if I'm wrong but I
thought it was written the early
two-thousands at the latest
and so like 15 ish did whatever how many
years old and I'm sure that in that time
shipping and refrigeration practices
have improved and so I have heard like
that's that's that's an old wives tale
and I've have heard that that is you
know biblical and you need to follow
that if you value your life so no I
don't or fish I don't know or sushi on
Mondays if that's what it's the if
that's the phenomenon that you're
referring to I apologize that's if it's
not I just saw fifty to fifty dollar
super check coming from Taylor riff
thank you so much that's extremely
generous thank you out of all the
episodes you've done which one is your
favorite also I can't wait to try some
of the recipes and techniques I've
learned while watching I have all the
recipes I've done which my favorite it's
gonna sound like a cop-out answer but
there's a reason right
huh and I forgot which arm it's on but
there's a reason I got this tattoo like
that this is a this was an important
episode like it was a turning point for
me in making the show it symbolizes a
lot of things for me just like following
my instincts and it also simply
recognizes how many people have tagged
me on Instagram
not so much anymore but like past two
years so many people thousands have
tagged me on Instagram saying like you
know I made pasta lol yo it's delicious
as my first time cooking and it was so
beautiful to hear how many people gave
this a shot because they saw how easy it
was and how great it was despite its
simplicity so I know it sounds like
cop-out but this is really one of my
favorite dishes and I mean come on Jon
Favreau gave me the carving fork from
the movie like that yeah
which I can show you guys I know I've
done it in past live streams but here it
is this is the one from chef have you
seen chef it's the one that he plates up
the the pasta I Leo leo with force
collar Henson mr. happy Hogan yeah so
that's that's that's my favorite episode
favorite dish that I've done so far and
I'm seeing a ten-dollar super chat from
a fan you'll fry hey Andrew just another
10 for me thanks dude
sorry if I'm sorry if I missed the first
one your name doesn't bring any bills
but thank you for the first 10 thank you
for the second 10 I've got to get tags
for my car tomorrow so I can't donate
too much however just wanted to know
what's the best thing you've ever eaten
geez
well first off thank you very much for a
very generous super chat especially if
you're getting tags in your car I really
appreciate your generosity favorite food
I've ever eaten is so hard it's like
what's your favorite song ever
there's no no easy answer to that
it's let me get let me get back to that
let me get back to that because I
honestly I honestly don't know thank you
very much for the super chat man I'm
sorry did not have a satisfying answer
off time my head
Sean Carey I'm a birthweight I remember
your name I think I don't know but he
gave $20 thank you very much Sean which
celebrities do you fall on Instagram I
follow a bunch
I followed the rock underwire buddy he's
on there I do I do I do follow him I
follow all Dan Brown get down here
that's better
I fall Alton Brown I follow who else in
history I fall Maisie Williams uh-huh
that's how we connected initially she DM
me and said like are you cooking I'm in
town for Fashion Week you mind if I
swing by and eat whatever you're making
and I was like I guess I'm making
direwolf Breton eyes very quickly
research to recipe I had like four hours
I follow probably I probably follow a
lot more celebrities on Twitter than I
do on Instagram I don't know why Todd I
don't know I guess I like hearing their
thoughts more than I like seeing their
lives I don't know I have nothing
against it it's just like my weird
preference $10 from Paul Arbogast if you
had to pick just one cheese uh-huh
just one cheese with the unfortunate
reality is that it would have to be a
melter like I can't imagine picking you
know some four year old aged Gouda or
cheddar or something you know something
something really aged and then never
being able to have an on a grilled
cheese that isn't swimming in its own
soup of oil I I can't imagine that so I
would need to go with a melter and one
of my favorite melters is Monterey Jack
it's honestly what I was I wish I was
putting in these in these right now
because it's like it's super melty and
it's got more flavor than it's not like
as much flavor is a very mild cheddar
almost it's like a very flavorful
mozzarella almost I love it I don't care
okay that's trashy whatever I love
Monterey Jack and if I had to choose one
cheese to say I know that's that's a
not a classy answers but I would need
something that could melt I suppose I
could make you know the melty things
that I made for grilled cheese recently
but I don't wanna have to do that every
time and I like the diversity of cheese
if if I picked my favorite which is
midnight moon by Cyprus something it's
it's an aged goat Judah and it's
unbelievable I love it so much it's like
slightly crystalline and it's very funky
but it's very palatable and and and and
beginners can get into it and cheese
lovers still enjoy love midnight men but
I wouldn't if I could only choose one
cheese I wouldn't shoes that I don't
want to eat that for the rest of my life
I want usually when I think cheese I
think some melty and pull a party and
all that stuff oh man coming in here
have you ever thought about doing a
brisket episode on basics we'd love to
see you do more barbecue stuff expects a
barbecue episode on basics soon I won't
say what but it's it's Pig rather than
cow but you know keep an eye out because
it's coming
mmm let's see paradox Omega gave $10 and
said hey I've been watching since day
one just curious on your favorite Thai
food my favorite Thai food
I didn't love it's actually not like a
um an entree and I'm sorry fees are very
Americanized Thai foods but I love I
came over the the Thai word for it but
it's the papaya salad the spicy green
papaya salad that it's like sometimes
it's intolerably spicy and I love it and
then my other favorite thing my favorite
way I've ever finished a meal I loved
having coffee after a meal but the best
thing I've ever had at the end of a meal
we actually had it in LA and when we
ordered Thai fellas at our Airbnb was
that this mango sticky rice like dipped
in this um wasn't milk but it was like
there's it had like the texture or the
consistency of milk but it was sweet so
I assumed it was maybe a mermaid in
coconut milk or something like that and
it was you know it almost it was almost
like mango sushi for most but it was on
sweet sticky rice
and they dip it in the president ha it's
so good so but you know again that
speaks my ignorance of genuine Thai I've
definitely had you know some pretty
authentic Thai as best we can do here in
New York City which is pretty good but
I'm dying to go to Thailand so I can
have the real thing so I can really see
what the cuisine is like because it's so
wide and so varied and so there's so
much going on and I want to see you know
the hawkers and you know I want to do
all this the it's not it's really street
foods anymore because they if I remember
correctly in Bangkok they've localized
them at an indoor shopping mall it's not
been conquer is that um I think that's
Bangkok but anyway I think I'm speaking
out of complete anger is here I don't
know I don't know these things
um but nothing and I would love to try
more more genuine Thai food fort Nixon
gave $10 and said since you're doing
this show two questions what would be
considered your guilty pleasure food and
have you ever thought about doing a
binging episode I'm recreating frozen
slash TV dinners love your stuff thank
you before next and thank you for the
super chat what be considered your
guilty pleasure food oh dear a lot of
things you know this is a guilty
pleasure food like it's it's not it's
it's not like you know trashy or or or
crappy food it's just not very good for
you it's like a semi deep-fried cheese
filled tortilla but uh guilty pleasure
foods I allow myself to have one Big Mac
every year that's a big one
I probably talk about I love Taco Bell
and I love their double decker tacos I
love it but you know the Crunchwrap
supreme oath all the cliche answers and
I allow myself to have that stuff like
once a year
this might be my last meal so to speak
before a major diet I'm thinking about
potentially doing a 30-day intensive
like no sugar no alcohol exercise six
days a week two times a day like insane
training program just to see what I can
do in 30 days like what what's possible
to do in 30 days
so I don't know if it's something you
guys would want to see I'd be very
curious to see what would happen but I'm
thinking about doing it and it would
start tomorrow effectively or Saturday
rather so this might be one of my last
real bad meals for a month but we'll see
we'll see not entirely sure that I did
it we have five dollars from Evan or
Bonnie do you have someone help roll
your sleeves our style here because they
are so clean thank you thank you so much
you want to know my secret and I've told
it and past live streams but I've never
never written it down for anybody as I
rolled the shirt I roll up the sleeves
before I put the shirt on so that way
you get really we get really clean lines
you know there's a little bit of
pinching you're always gonna get little
bit of pinching the hang the shirt up
and then you know roll it up and then
put shirt on and that's how you're gonna
get the nicest cleanest lines I wish had
somebody help me roll my shirt I got $20
from just Justin Houska it's my first
time donating but you do but I do want
to say thank you for your amazing video
it's the best part of my day keep up the
good work and you should visit Michigan
someday I would love to visit Michigan I
don't know where you're at in there if
you're in Detroit or where else you know
you might be but some I'd love to visit
one day I hope you know with the new
show with being with babish we really
want to get out and try to go to new
places that we might not otherwise have
gone to and and you know Michigan would
be well up there so thank you very much
for the very generous super chat
especially for a first time super try to
really appreciate it and ya know I hope
this I hope we see in Michigan one day
let's see that dad Cade Tucker gave $10
nothing better than unwinding with a
drink in your stream thank you then in
networking at uni but you've inspired me
to go chase my dreams of culinary school
and cooking thank you for being so
inspiring that's very very sweet of you
to say best of luck to you that's a
really tough industry but it can be so
rewarding if if it's the right thing for
you so absolute best of luck to you and
thank you so much for the kind words
thank you for tuning in and yeah just
just good luck and congratulations and
chasing something that you love we have
ten Canadian dollars and something
insane Jencarlos Silvestri gave 10
canadian dollars and said you are very
you are very too good and what you do I
think there's some mobile stuff going on
there but you're very good at what you
do thank you very much I appreciate that
especially because I don't have any
training I don't I'm not going to call
the culinary I didn't go to culinary
school like our friend that I just
mentioned is going to yeah no where'd
you go okay Tucker uh um I'm not I've
been gone to culinary school and I
appreciate that because I don't and I'm
just like you guys I'm figuring it out
I've just been trying to figure it out
for like 15 years now and I'm just
starting to get to a point where I'm
like okay I can make some food that's
palatable and I really appreciate your
guys support and you know keep cooking
because that's the YouTube is such a
great place to learn and I'm really
happy to be part of the many voices the
chorus of people that are teaching you
guys so thank you guys so much for
coming out and hanging out I'm not done
here I'm gonna start making the chicken
because I think we've probably killed
enough time alright so I'm officially
old just then I just made a noise
getting up I'm now old that just
happened alright oh my a to nothing my a
alright ideally you know I should have
flipped this about halfway through just
to make sure that you know we're getting
even dispersal of the marinade but it's
fine we're just doing this for
demonstration purposes today I am going
to cook this in a nonstick skillet be
just because it's just gonna be a little
easier and also I just don't like I
don't want to get stuff stuck all over
my all over my cast-iron so I can't do
the next case at the end there I don't
have to wash it out so we're just gonna
do it in here
and same deal as the vegetables I'm
going to mate it with vegetable oil this
time because that olive oil really
really gunked up the works but I want to
have a fair amount of olive oil in there
and I want to get this pretty hot
because we I mean normally I would
butterfly the the breasts and make them
super thin and pound them out but you
know these are pretty thin I'm just
gonna just try to cook them as they are
and they should cook pretty quickly but
the idea here is that we want to cook
the chicken quickly so it doesn't dry
out because if you're cooking bare
chicken breasts no skin to protect the
meat you are going to have dry stringy
chicken on the exterior of the breasts
but if we get the interiors usually as
juicy as possible and then cut the
chicken into small pieces across the
grain we're not going to have as much
problems with stress or dryness so give
it a shot just so I don't have to cuz I
don't want to do a whole bunch of sink
noises while you guys are waiting for me
to get back in front of the camera it's
not the most entertaining thing in the
world that imagine what we're taking
viewers pretty well right now if I am
not mistaken what we do are we looking
at here we got five point eight the last
I checked nope that's that's the video
that's not that's not the livestream
okay we're down to 4,600 still thank you
guys so much for for hanging out thank
you guys for watching I hope you're
trying this yourselves or if you're not
the earth
joining me with a drink or if that's not
your baguette I just think you having a
good night and thank you for spending it
with me and my boys we love you guys and
we love each other and all okay so
getting the chicken out of here I'm
trying to shake off too much I don't
want tons of marinade on there but it is
oil and lime juice so it's not the end
of the world but um
I also don't want any the garlic cloves
on there
yeah once I was going close you got a
little fire with fire
no nice go with garlic cloves gonna burn
if I just put him directly in there make
sure there's no garlic cloves down they
go I don't want them crowded try to get
them away from each other they don't
[Music]
yeah all right
that's fun let's do that again that's
what that's what it really makes your
kitchen smell like a restaurant when you
do that because that's what you're
really smelling in a restaurant kitchen
is you're smelling an aerosolized burnt
soil because it'll do that over one of
the keys to great food in restaurants
why restaurant food is so good it's
because they have such incredibly high
heat to play with they have such
incredibly high heat to play with and
that's one of the reasons their food is
so darn good it's that and a lot of
clutter really yeah we're just trying to
get a good shot see that got a little
start of a char there I want that all
over so we're gonna turn this a little
bit these guys a little bit get them
exposed to different parts of the flame
and yeah so they're constantly just
learning with so much you know really
powerful blower burners like this one
and then you know inevitable when you go
like this the aerosol is oil it's gonna
catch on fire and that smell I've worked
in a few restaurants in my life and that
smell is so singularly restaurant it's
so singularly a restaurant kitchen and I
kind of miss it sometimes but that life
is honestly way too intense for me you
know restaurant kitchens are
such such high-pressure places and if
you can handle it more power to you
[100:00] because I don't know how you do it in
[100:03] this place I'm turning up to play a
[100:05] little bit because I want to get a char
[100:06] in there and then once I flip it I'm
[100:08] gonna turn it down because these are
[100:10] thicker than you know breasts if I had
[100:12] if I had butterfly them obviously I
[100:14] don't know what kind of breasts these
[100:15] are but they look so quickly word
[100:17] butterfly
[100:18] they're very strangely shaped and they
[100:20] have like a strip of fat down them but I
[100:22] can't quite identify you know what's
[100:23] going on with these different holding
[100:26] food cuz they're not gonna tell me I
[100:27] don't think ah let's take a look let's
[100:34] go around here alright see we're
[100:36] starting get some color oh I forgot
[100:38] something important in the marinade you
[100:41] want to add like a tablespoon of sugar I
[100:43] did that in the episode and I forgot to
[100:44] do it here went ahead like this
[100:46] tablespoon of sugar because that
[100:47] encourages that browning that crust to
[100:49] form quick more quickly it caramelizes
[100:52] more quickly
[100:53] you're calling me at all times right now
[100:57] what I'm doing
[100:59] it caramelizes the exterior more quickly
[101:01] and get this you get this nice browning
[101:04] nice my art a little faster I sure do
[101:07] love place that's not safe it's not not
[101:14] safe but it's also not okay
[101:15] alright so now put the news I have a
[101:17] great crust on the outside look at that
[101:18] nice char that's me okay a lot of play
[101:20] we're going on there and now I'm gonna
[101:22] turn down a little bit because I do want
[101:23] to cook these the rest away through I
[101:25] might flip them once more but ideally I
[101:27] want to see some watch second
[101:31] you know I think we might do actually I
[101:35] don't really want to because then we're
[101:37] gonna lose the crust like it's gonna
[101:39] soften this team but I really don't want
[101:43] to overcook these but I do see what
[101:46] chickens we were just getting flap right
[101:48] here you see there's still some watch I
[101:51] can right there
[101:52] and it's on this side which means you
[101:54] know it's not been exposed to the food
[101:55] properly
[101:56] these are you know they're too thick to
[101:58] be being fed right now and definitely I
[102:00] do not recommend what I'm doing right
[102:02] now
[102:02] oui oui that happens a lot of live
[102:05] streams because we get a little a little
[102:08] bit of pressure from you know doing
[102:10] things live and I tend to overlook
[102:12] things I overlook the sugar in the
[102:14] marinade you know it happens it's fine
[102:16] but um you know learn from learn from my
[102:19] mistakes do as I say not as I do
[102:20] and huh definitely Friday you know you
[102:24] know what would have been so much easier
[102:25] that I could have done is I could have
[102:26] pounded these out wouldn't have even had
[102:28] to butterfly them but just use my meat
[102:30] mallet and put them in a ziploc bag and
[102:33] pound them out if they're relatively
[102:34] thin like this you just get them to it a
[102:36] nice you know uniform shape because you
[102:38] have a real thin spot in the center you
[102:40] know they almost have a hinge there see
[102:42] that little fitting spot in the center
[102:43] and that's this is gonna be overcooked
[102:45] by the time these this bars cut so Vegas
[102:50] game we play I'm flipping is because um
[102:53] identify for the life of me what part of
[102:56] the chicken mrs. foam are these two like
[102:57] baby chickens and these are two breasts
[102:59] connected together they're so small
[103:03] what is it ladies Cornish game hens or
[103:06] something applause all right well let me
[103:09] get my temp probe too because I I don't
[103:13] want to you know have to trust that
[103:14] these are done by the way I want them to
[103:15] be done properly I don't anybody get
[103:17] sick obviously here's my let's see where
[103:21] we're at just out of curiosity I'm
[103:22] betting betting 110 what do you guys
[103:27] think
[103:29] we got does that say Oh
[103:33] oh my god oh my god come on that was one
[103:38] thing someone was like I saw I hit 112 I
[103:40] definitely moved it around a little bit
[103:41] but like yeah but that was around one
[103:43] side you know practice makes perfect
[103:49] it's not that I'm perfect lots of what's
[103:53] the stuff left over in here what album
[103:56] is gonna teach me a few weeks holding on
[104:00] being the Sabbath and the Burger Chef so
[104:04] Jake what just because I can't see the
[104:06] comments from over here with the women
[104:08] missing out on
[104:18] we've been working on getting rid of
[104:20] some spammers know what they do well
[104:27] what's up
[104:27] oh just we've been working on getting
[104:29] rid of people who just spam the same
[104:31] letter over and over again in the chat
[104:33] oh yeah you could turn down slums but
[104:36] everybody hates that yeah
[104:39] we try to avoid that
[104:44] who came up with the rule that you have
[104:47] to you can only flip meat once it's kind
[104:51] of nonsense I mean obviously you you
[104:53] want to disturb it as little as possible
[104:54] because every time I pick it up and
[104:56] squeezing moisture out of it but like
[104:58] you know good burgers as many times as
[105:01] you want you know get them cooked evenly
[105:03] like I've had burgers that are like you
[105:06] know meat like a medium well on one side
[105:08] and medium around the other like there's
[105:09] a gradient towards one side it's because
[105:11] some somebody was like I can't flip it
[105:14] at the wall but I do properly yeah well
[105:22] flames going here come on no plane no
[105:24] fire mostly oils you know it's up by now
[105:28] so it's not gonna play nice where we at
[105:30] now about 122 123 we obviously that this
[105:34] is freshly blood chicken I think it's
[105:36] Pat LaFrieda what's this from yeah this
[105:38] is Pat LaFrieda chicken so it's
[105:40] high-quality chicken it's from Whole
[105:41] Foods
[105:42] I trust it pretty well you know Pat
[105:46] LaFrieda is a gigantic meat purveyor but
[105:48] they're known for their sort of level of
[105:51] quality and that's why I trust this
[105:53] chicken and I just got it today so I'm
[105:57] probably gonna cook this to 150 155 keep
[105:59] it juicy because you know 165 is gonna
[106:03] kill all the bad stuff it's gonna kill
[106:05] all the Salmonella and all the bacteria
[106:07] not all the bacteria but all the stuff
[106:09] that'll make a sec but um most of stuff
[106:13] will be dead at 150 and it has to be
[106:16] pretty improperly cared-for chicken and
[106:18] it would have to be chicken that thumb
[106:20] wasn't stored properly or or you know
[106:23] went through a very unsanitary
[106:24] slaughterhouse or was coming from
[106:27] chickens with lots of disease and what
[106:29] then I buy attics and all this stuff and
[106:31] Pat what we don't need is not that it's
[106:34] a it is a cut above your typical
[106:36] supermarket chicken so I just it enough
[106:39] to
[106:40] so a little one left let's put 125 m in
[106:46] the sick guy over here 130 on this thing
[106:49] ya see this is the problem you know I
[106:51] kept the chicken tooth Beck especially
[106:54] because chicken intends to consider all
[106:55] meats and tracks when you cook it so you
[106:58] can see they're smaller now if you took
[107:00] them took up almost the whole bottom of
[107:01] the pan before but now they're smaller
[107:04] because the meats contracted and in
[107:06] doing that you know think about it you
[107:07] got something this long that becomes
[107:09] this long it's it's expanding
[107:11] height-wise so these are thicker now
[107:14] then when I put them in they're out
[107:15] you said Victor now the way I put them
[107:17] in there and so that just doesn't help
[107:20] it just makes them cook even slower so
[107:22] you know we're all learning a very
[107:24] valuable lesson here today which is
[107:25] found out with butterfly or whatever
[107:28] your chicken breast if you're sizing in
[107:30] the pan like this but we're gonna be
[107:32] tasty especially in the context of the
[107:34] quesadilla like try to tell me that
[107:36] chicken is dry in a quesadilla you know
[107:38] I don't know how sell you a bridge and
[107:42] what people say so did I answer the
[107:48] person's question just now or did I go
[107:50] on a tangent
[107:51] out of nowhere okay anything else what
[107:56] else we got I saw a request for the
[108:00] bolognaise from the Grand Tour oh that's
[108:05] the top gear guys right I honestly
[108:09] haven't watched that like I was a big
[108:10] Top Gear head when that show was out and
[108:13] towards the end it even on top gear like
[108:16] I'm sorry I know I'm gonna catch flack
[108:17] for this - like it got really spunky and
[108:20] you know that they did all these gags
[108:22] that were really obviously staged and
[108:24] but they treated them like they weren't
[108:25] stage the Cohens just totally off and in
[108:29] their heyday they were doing some really
[108:31] goofy stuff but it was genuine and it
[108:33] was not scripted and a lot of fun and I
[108:37] miss birthdays and grand tour just feels
[108:39] like more modern top here and there's a
[108:44] lot of eye rollers in there a lot of
[108:45] daddy humor it does not win even my dad
[108:48] doesn't like it keep any here's a dad so
[108:50] he doesn't like it something's wrong
[108:52] I'm gonna whip off my knife stiff acquit
[108:54] here because I want to be able to slice
[108:55] this check and once I get it up this
[108:56] dough not immediately obviously just
[108:58] like any meat that has just been
[109:00] subjected to the trauma of a pan frying
[109:04] or any kind of high heat cooking
[109:08] application we need to let it rest for
[109:11] at least five minutes or cutting in
[109:14] because otherwise we're gonna lose a lot
[109:15] of moisture and we've already lost
[109:17] enough because my idiocy so we don't
[109:20] lose any more all right just washing off
[109:23] the knife here first did not go anywhere
[109:25] stay tuned I'll be right back just want
[109:29] a nice clean knife from a chicken we
[109:32] just hit 135 last I checked so we're
[109:34] getting closer and closer but I'm gonna
[109:35] stop a little bit 150 what I'd ideally
[109:38] like to do right now if my oven were
[109:40] preheated would be to put it in the oven
[109:43] in a 350 degree oven so we can stop
[109:45] hitting it with such direct heat we can
[109:47] hit it with some ambient heat I know I
[109:49] know I'm sure people were saying that
[109:51] these are into the drives chicken breast
[109:52] in the world and that great like this is
[109:55] definitely not the smartest way to touch
[109:56] them but there's nothing to them
[109:59] especially if I had the opportunity to
[110:01] marinate them for like a solid three
[110:02] hours the mmm acid from the lime juice
[110:07] would help tenderize
[110:13] let's sit here my art yeah I'm just
[110:16] taking a look at what you guys are
[110:17] saying we got 200 Russian I don't watch
[110:23] the Russian currency I'm not sure if it
[110:25] slow motors you the high efficient chat
[110:28] about to work thank you for hanging out
[110:29] thank you for the super chat appreciate
[110:31] it alright we got a $10 super chat from
[110:37] Michael actly I owe so much to you I
[110:39] went from eating fast food three times a
[110:41] day to living a healthy happier life
[110:43] since I started watching you I wish I
[110:44] could give you more than ten you've
[110:45] given me so much that's super kind man
[110:47] your words would be kind enough but
[110:50] thank you so much for your super chat I
[110:53] appreciate any amount and I appreciate
[110:55] anything send something like that I
[110:56] really appreciate it and I'm very happy
[110:58] but you're making healthier choices for
[111:00] yourself I hope to do the same soon can
[111:05] you smoke a whole brisket in or a whole
[111:06] turkey how about a beer can chicken I
[111:08] want beer can a second I I plan on doing
[111:10] a pulled pork in the very immediate
[111:12] future so keep an eye out for that
[111:14] heading back over the stove now this is
[111:17] very dried out chicken I'm sure all
[111:20] right we just hit 150 on this guy
[111:21] Oh 100 160 on this day we're good to go
[111:27] check the thickest parts there I'm
[111:29] really frozen out of it yeah then he
[111:31] defecated yeah let's take them off
[111:37] I'm gonna just put them down here I'm
[111:39] gonna let them rest we don't want to
[111:42] lose any more moisture than we already
[111:43] have it gets really hot sometimes gonna
[111:46] get them out of way high so we have some
[111:52] chicken breasts here that we need to let
[111:53] to cool off a bit before I can carve
[111:55] them up and to keep them tender and to
[111:59] prevent them from being springy we're
[112:01] trying to cut just like steak we're
[112:02] trying to cut across the grain and you
[112:05] can see if you look at it maybe once
[112:07] these cool down enough for me to hold
[112:08] them I'll hold it up to the camera so
[112:10] you can see but there's there's a
[112:12] definite sort of there's a grain there's
[112:15] there's a linear straight grain that
[112:18] goes straight down from this center
[112:21] point here again I have no idea on God's
[112:23] green earth what cut I'm checking this
[112:26] it's very bizarre I've never seen
[112:28] anything like it I ordered chicken
[112:29] breasts they look and feel like chicken
[112:31] breasts the the meat looks like white
[112:33] meat but the weirdest shape I can only
[112:35] assume they're from a tiny chicken and
[112:37] it's like it's like butterfly duh not
[112:41] butterfly it's you know it's a whole
[112:43] chicken breast essentially two breasts
[112:45] connected by the whatever um and so we
[112:51] want to slice across that grain because
[112:52] we have this really dry like this is
[112:54] great flavor in the you know this my
[112:56] yard reaction out here all this good
[112:58] brown stuff but it's also dry like this
[113:01] guy right here you know even if I did
[113:03] this properly we'd have dry me on the
[113:05] outside it's the only it will always
[113:07] happen when you cook chicken breasts you
[113:08] can't prevent it you can maybe by doing
[113:10] sous-vide but even then you'll have a
[113:13] very thin layer of dry stringy chicken
[113:15] on the other side yeah guys bump but if
[113:19] you cut across the grain you are cutting
[113:23] those strips of the strings of dry
[113:27] chicken into shorter pieces it's kind of
[113:31] just like when you're cutting up hanger
[113:33] steak you're cutting across meat fibers
[113:35] that if you left them whole would be
[113:38] tough and chewy but if you cut them into
[113:40] smaller pieces it's almost like it's pre
[113:42] chewing them for you not in a gross way
[113:43] but in a
[113:45] a loving way no chance we got MD
[113:53] Washington gained five dollars and said
[113:55] king share we eat during your 30 died
[113:57] I'm also going off sugar this week and
[114:00] need meal ideas and you have great meal
[114:01] ideas I love your show thank you so much
[114:03] and yeah I was planning on doing
[114:05] probably the basics or something that
[114:07] covers like you know extremely healthy
[114:10] practical inexpensive weekly weekday
[114:13] meals so keep an eye out for that I will
[114:16] say even these dry bits I'm meeting on
[114:19] the outside very very very flavorful
[114:21] there's so much flavor in this chicken
[114:23] the lime and the smoke the smoke paprika
[114:26] brings the smokiness to it that it
[114:28] almost it almost tastes like it was
[114:29] grilled and which is so great especially
[114:31] when we put it in the quesadilla it's
[114:33] gonna be like a nice little flavor nice
[114:35] addition thank you very much for your
[114:37] super chat shoot I'm sorry I just saw
[114:40] $10 to go chat go away I apologize to
[114:42] whoever that was
[114:43] and whatever you said I apologize let's
[114:48] see what are we up to now yeah we're all
[114:54] the strong 500 so I'm seeing all the all
[115:00] the messages that need to be blocked but
[115:02] thank you guys so much for hanging out
[115:04] here I'm gonna make one more one more
[115:06] quesadilla and then I'm gonna call it a
[115:07] night cuz we've been going for almost to
[115:09] it every time I say it's gonna be a
[115:10] quick stream look at us it's almost it's
[115:13] been almost two hours so I haven't been
[115:16] keeping track of how long it's been
[115:17] since we took these off the heat I
[115:19] assume it's been about probably three to
[115:21] five minutes it hasn't been that long
[115:24] but you know they're cool enough to
[115:26] touch now so I'm gonna start slicing
[115:28] them up I'm sure it hasn't been quite
[115:31] long enough but like five minutes is is
[115:34] long enough for this application so I
[115:36] also want to stuff them into our our
[115:39] quesadillas
[115:42] get these ready get these all laid out
[115:46] so that I might stuff them with things
[115:52] so I've got the grain of the chicken
[115:56] this must be a breast because I'm seeing
[115:58] two different grains in it and I'm just
[116:01] gonna slice right across that see that
[116:04] and I'm cutting right through the muscle
[116:08] fibers so that's gonna make for you know
[116:10] more tender just just easier to eat not
[116:16] tough or chewy or stringy this is weird
[116:19] piece of fat or cartilage in the center
[116:21] here that I'm not entirely sure what it
[116:22] is but now yeah so here I'm gonna do a
[116:26] close-up just see what I'm talking about
[116:28] you can see there's grains running that
[116:33] direction you see that that's what we
[116:35] want to cut across because once we cut
[116:39] those muscle fibers into smaller pieces
[116:40] the chicken is more tender I'm gonna try
[116:43] a piece of it right now hmm
[116:45] and you know I mean I said it was gonna
[116:49] be dry it's not it's super moist the
[116:53] outside is a little tiny bit tough
[116:55] because we had to cook it a little too
[116:57] long it definitely could be better but
[117:00] it's a held a lot better than I thought
[117:02] it was gonna be we've got this weird
[117:04] piece of cartilage out of here these
[117:05] have to be two breasts has to be off of
[117:08] some tiny Cornish game hen or something
[117:10] all right cutting across the grain yep
[117:14] good stuff and making me into nice thin
[117:19] slices for our quesadillas because we
[117:24] don't want to have to chew on these for
[117:25] ten years when we bite into one all
[117:29] right there's the grain yep right across
[117:31] the grain that's what we want yeah and
[117:34] we also want them to be thin so we don't
[117:36] overstuff the quesadilla we don't want a
[117:37] super thick quesadilla but this is like
[117:39] just perfect
[117:40] all-purpose chicken for many Mexican
[117:47] applications for tacos for burritos this
[117:50] is just like a super flavorful juicy
[117:53] it's just great great way to cut your
[117:56] nose my favorite all-purpose marinade
[117:57] method
[117:58] hmm okay so now hmm I'm going to Laden
[118:08] these these burrito tortillas cheese and
[118:16] half and that's gonna protect little
[118:19] dirty a little bit against the moisture
[118:21] from the chicken because it is very
[118:23] moist it's not dry and as it sets there
[118:26] it's gonna continue to xud moisture and
[118:28] I don't want to get that directly onto
[118:31] the tortilla it might make us you know
[118:33] might make a little soggy might make a
[118:34] little oily and this is gonna act as a
[118:36] little bit of a barrier against that not
[118:38] much but you know it's the best we can
[118:39] do then I'm gonna throw down a OH
[118:43] just drop that then I'm gonna throw down
[118:46] some of these peppers and onions from
[118:47] before because why not they're gonna be
[118:51] a welcome addition
[118:52] oh there's Nathan somebody grab that
[118:56] sorry I'd do it but Tory's gonna let
[119:00] Nathan and he's just in time for some
[119:03] quesadillas so I'm just spreading out
[119:06] these peppers and onions I know how
[119:10] stealthily I'll stay over here you got a
[119:12] few minutes Divini know how to switch
[119:15] cameras all right so I've got a nice
[119:17] layer of peppers and onions down there
[119:19] and then you know instead of scattering
[119:22] these I'm gonna be very intentional with
[119:23] placing them because I want there to be
[119:25] a little bit of chicken in every bite so
[119:27] I'm you know I'm really gonna fan them
[119:29] out and make sure that there is even
[119:31] coverage nice thin pieces of chicken
[119:35] juicy juicy chicken as crazy as that
[119:39] might sound turned out pretty darn good
[119:43] and you guys will meet Nathan in a
[119:45] minute he's gotta come up here and he's
[119:46] gonna have a quesadilla with us here and
[119:50] make us some more chicken going in this
[119:51] one I don't know if he wants to be on
[119:53] camera
[119:54] because he doesn't know he was walking
[119:55] into I don't think but um we'll see play
[119:59] by ear control freak and
[120:03] yeah I just want to make sure that
[120:04] there's good even coverage of the
[120:06] chicken the elevator working again
[120:08] remember that the freight elevator was
[120:12] okay yeah and I think here they were
[120:14] only working on it for a few select
[120:16] hours
[120:18] hey hey smart he'll figure it out okay
[120:24] so now I'm going to top these a little
[120:26] bit more cheese both to protect the
[120:29] tortilla and also to just you know help
[120:31] glue everything together you know it's
[120:33] gonna help the whole thing stay together
[120:35] when we fry it up what's up dude hey
[120:38] done so I warned you that we might be a
[120:39] livestream unica right well the
[120:41] quesadillas are almost done if you want
[120:44] to come say hi you're welcome to pop
[120:46] over here if you want to be
[120:46] taste-testing once it's done yeah uh-hum
[120:52] so we're just going here I already made
[120:55] some veggie quesadillas thank you
[121:02] nathan is one of our friends from high
[121:04] school we all went high school together
[121:06] and they are he's here to watch the
[121:10] draft we're gonna be a bunch of butch
[121:13] boys big strong boys never lost the
[121:21] draft so I'm doing the same thing here I
[121:24] you know obviously I don't want to lose
[121:25] moisture from the chicken but um I'm
[121:28] pressing these down so they all stay
[121:30] together
[121:30] you guys wanna meet Nathan in a minute
[121:32] wouldn't uh he comes on and does a
[121:34] little taste test here you're meeting
[121:36] the whole babish cast of characters here
[121:38] because we had we're gonna have Ari
[121:40] which is a mutual friend of mine really
[121:43] Sawyer's friend that I've taken a shine
[121:44] to and hmm that's good and um he's a
[121:52] really fun guy I'm very happy to have
[121:54] him in the latest episode of being all
[121:57] right you ready to head over the
[121:58] stovetop jack all right here we go so
[122:01] writing over the stovetop I'm going to
[122:04] read well this pan nice generous amount
[122:07] of oil but not too much
[122:09] we don't want these actually deep-frying
[122:11] we just want enough to you know
[122:13] generously coat the bottom of the pan
[122:14] and again and bring this up it's not
[122:17] smoking
[122:17] it's just shimmering a little bit that's
[122:19] where we want it and again we're cooking
[122:22] these slowly we don't want to we don't
[122:23] want to apply a bunch of heat to the
[122:25] chicken we don't want to cook the
[122:26] chicken twice certainly not but we do
[122:29] want to get all the cheese melted and we
[122:31] want the whole thing to be cohesive and
[122:32] we want a nice crust on the outside not
[122:34] burnt not too hot there's a balance you
[122:38] know just like I'm a man fan assumption
[122:41] machinist said that shouldn't have said
[122:43] that I don't know what I've unleashed by
[122:44] saying that hmm what I got anyway that's
[122:48] what almost done here I just want to
[122:51] make these last quesadillas here and
[122:53] then we're gonna go in there we're gonna
[122:55] watch sports besides I'm just grab my of
[123:02] love here we go there we go I'm like it
[123:08] was saying guys this might be my last
[123:09] very unhealthy meal for a while the one
[123:12] exception is this Saturday I've had a
[123:14] tasting menu tasting at a restaurant
[123:18] booked for some time now for like four
[123:21] five weeks so I'm definitely going to
[123:24] that but that would be the one last
[123:26] exception because I really want to try
[123:29] going completely clean for 30 days and
[123:31] seeing what happens as you guys know I
[123:33] love food and I love booze and I love
[123:35] you know I love trying things and doing
[123:38] things and not that you can't do that if
[123:40] you're being healthy but it's definitely
[123:42] a huge challenge especially for somebody
[123:44] in my positions is the cooks for a
[123:46] living but luckily I have my friends
[123:48] here they're gonna be able to taste test
[123:50] things for me they're gonna be able to
[123:51] you know keep keeping it I'm gonna be
[123:56] able to keep making a gross and
[123:59] disgusting wonderful foods like this I
[124:02] mean it's not disgusting I'm sorry I'm
[124:04] just kidding but it is absolutely
[124:07] wonderful it's one my favorite things
[124:09] this isn't quite ready yet I really want
[124:11] to see some shimmer on that oil before I
[124:12] drop it in really want to see
[124:17] some movements just making sure that's
[124:19] evenly cutting the bottom to pay a big
[124:21] deal
[124:22] scooter shop you know it's a scooter
[124:26] shop floors a scooter shop shop there's
[124:30] a scooter show it's a Vespa store
[124:37] it was my favorite thing when we found
[124:38] that clip I was like oh my god that's so
[124:40] funny that he just changed it up all
[124:44] right I'm dropping this in there we go
[124:48] oh yeah little sizzle that's all what a
[124:50] little sizzle oh yeah it's happening
[124:54] everything's happening it's all
[124:56] happening right here on the binge
[125:00] Network and now I'm turning these
[125:04] initially to get the oil evenly coated
[125:06] on the outside where those last ones to
[125:09] oil these gentlemen what do you think no
[125:13] I I like them I like preserving the the
[125:17] crunch you know you need that exactly
[125:22] and you know it's like outside it's
[125:25] almost like halfway between no torch
[125:26] it's a tree yeah that's over Tia chip
[125:28] and in a quesadilla or a tortilla rather
[125:34] it's a really nice and I I think I
[125:39] learned the basic technique from Jake
[125:41] Angie Lopez all as you guys know I have
[125:43] a great admiration for him and I've
[125:46] learned so many things from him we're
[125:49] gonna be doing an episode hopefully in
[125:51] the very near future with ed Levine of
[125:53] Serious Eats the executive editor or the
[125:56] editor in chief human brains exact title
[125:59] of Serious Eats
[126:01] and it's gonna be fun it's gonna be good
[126:05] I think you need a little bit more time
[126:08] that's perfect again do not want these
[126:09] cooking too quickly one all that cheese
[126:11] to melt I'd cover this if I could
[126:14] honestly wouldn't hurt the texture that
[126:15] bad I'm just gonna clean off this area a
[126:18] little bit just so I have a place for
[126:20] everything and everything in this place
[126:22] I just want to make sure that I have a
[126:23] place to chop up my case if he is and
[126:26] serve them to my friends all right
[126:29] last in my paper towels sure hope no one
[126:33] makes them mess
[126:36] I'm not a fantasy okay
[126:39] good you're all cleaned up and let's
[126:43] head back over to the stove top because
[126:44] it's getting to be foot time almost
[126:46] let's take a look
[126:48] Oh still piece of that corn look do you
[126:50] know that all right take a peek okay
[126:53] that's getting very very close I just
[126:56] want to give it like I don't know again
[126:58] I don't mind flipping these repeatedly
[127:00] it's just a harrowing process to flip
[127:02] these so I don't I don't want to want to
[127:04] minimize my risk um but I also want to
[127:07] maximize my browning potential again I'm
[127:10] giving that a little turn again as you
[127:13] guys know case of DJ sorry and they're
[127:19] getting so close I just want like a
[127:20] really good uniform brown color on there
[127:23] Oh some of the cheese is starting to
[127:25] stick and turning brown oh my god so
[127:28] good alright here we go what's going on
[127:30] now so just gonna go like this and flips
[127:32] the deal there we go that's good it's
[127:36] some great coloring or a nice even color
[127:38] and oh yeah
[127:40] see you thought she's look at that it's
[127:45] you know quesadillas in my mind there
[127:48] were restaurant quesadillas and there
[127:50] were home quesadillas and home
[127:51] quesadillas always been you know either
[127:54] baking them or or maybe editing them in
[127:58] a fry pan but never like this like I
[128:01] never had quesadillas at home like this
[128:04] this is really the way that I think
[128:05] about them when they're in a restaurant
[128:06] and they're a little oily but whatever
[128:09] it's not gonna kill you like the the
[128:11] trade-off is that you get this
[128:13] incredibly crispy beautiful crust and
[128:15] you're not gonna get that any other way
[128:18] bake these you're gonna have a very sad
[128:19] situation on your hands
[128:21] the cheese is nicely melted I've seen it
[128:24] come out sides there and where's my
[128:27] drink that's empty yeah I think again
[128:31] because this might be a last meal or
[128:32] something or last alcohol for a while I
[128:36] think I switched to a beer I have I went
[128:40] to college in Long Island so Blue Point
[128:43] toasted lager is a near and dear to my
[128:45] heart
[128:46] yeah that's nice that's nice summery
[128:53] beer you know it's good the winters to
[128:55] blur like that's a distinctly summery
[128:57] beer okay those are getting pretty dark
[129:00] on that side so that's you dark don't
[129:02] worry I promise it in burnable just
[129:05] right okay perfect perfect perfect let's
[129:12] get these out go and get them centered
[129:18] because you guys know how much of a
[129:20] sucker I am for symmetry there we go
[129:22] right there
[129:23] that's Center yep there we go
[129:26] okay and same deal I'm just going to cut
[129:31] them into threes thusly and then to try
[129:36] I like it's it's harder to do a cheese
[129:38] stretch when you have chicken in there
[129:39] when you have the we have lots of extra
[129:42] toppings or filling us besides cheese
[129:44] but still come a try because come on
[129:48] all about food porn here where else to
[129:51] eat what else would you guys even tune
[129:52] in for my voice I don't think so oh my
[129:58] gosh we have a fifty dollar super
[129:59] traveler this happen
[130:00] Sean Carey gave $50 thank you so much
[130:02] that's incredibly generous thank you can
[130:04] you make more dishes from the show
[130:05] Hannibal absolutely I'm just intimidated
[130:08] as hell to do more dishes from Hannibal
[130:11] because he's like such a proficient cook
[130:12] and also because you know they were
[130:15] focusing on food styling more than
[130:17] actual replicable dishes I think in in
[130:21] some cases um but you know I really like
[130:25] to try is the black chicken the silky
[130:27] chicken soup where it's that like it's
[130:29] that chicken that has like black bones
[130:30] and black feathers and black eyes and
[130:32] it's just like jet-black checking
[130:34] through and through black meat and it's
[130:37] it's made in this um I think it's a
[130:40] Chinese soup I think I can't member I
[130:43] remember there being star anis in it and
[130:47] something but it supposed to be a very
[130:49] healthy very healing soup and he makes
[130:50] it for oh it's the same I have watched
[130:54] Hannibal and so long oh my god yeah like
[130:57] I remember you know the other main
[130:59] character's name makes it for him when
[131:01] he's when he's taken ill or he was
[131:03] injured or something and it just looks
[131:05] so good
[131:06] even though the skin was still on the
[131:07] chicken which was a little off-putting
[131:08] but I've seen where they make where they
[131:11] sell silkie chickens near here in
[131:13] Chinatown so I need to make that before
[131:16] I move out of here which won't be for a
[131:18] while thing I'm staying here for another
[131:19] year at least but um it's so nice to
[131:23] have Chinatown right around the corner I
[131:24] can get you know whatever I need
[131:25] whenever I need it anyway let's stop
[131:26] stalling here I'm just trying to let the
[131:28] cheese kind of melt together let's see
[131:31] what happens if I pull this apart I
[131:32] don't think yeah a little bit a little
[131:34] bit not bad let's try this one maybe
[131:36] maybe we'll have a little more luck with
[131:38] this one okay yeah see again you got
[131:40] fillings it's a little little trickier
[131:42] but these are still gonna be delicious
[131:44] all the cheese is melted there's no like
[131:45] there's no solid cheese in there there's
[131:48] no pieces in there that's ready to go
[132:01] hmm
[132:06] that's a killer quesadilla no the
[132:08] chickens great like chicken is bringing
[132:10] so much flavor to it that's still moist
[132:12] that's great mm-hmm
[132:20] alright guys I want to wrap this up well
[132:22] it's still hot so we can go and enjoy it
[132:25] and drink beer and be big burly guys in
[132:28] the other room I supposed to thank
[132:31] everybody for hanging out tonight thank
[132:32] you so much thank you to my boys in the
[132:34] other room for making this happen could
[132:35] not do it without you and thank you for
[132:38] helping me navigate these waters thank
[132:41] you for all the super chats tonight all
[132:42] the new memberships everybody's
[132:44] generosity and kindness kind words kind
[132:46] gestures I really appreciate it I really
[132:48] hope you try making this for yourself
[132:50] obviously it's an indulgence but it's
[132:52] it's worth it and thank you guys so much
[132:55] for hanging out I hope you have a great
[132:56] night and I'm gonna grab a plate so I
[132:58] can my gents okay that was dumb didn't
[133:06] need to do that there we go
[133:09] then we have sour cream and we have we
[133:12] have salsa in the other room so I will
[133:15] see you guys next time on binging basics
[133:19] or being either way you're with babish
[133:22] Oh what's keeping that have a good like
[133:24] this
[133:25] [Music]
[134:17] [Music]