[0:01] [Music]
[0:49] [Music]
[2:55] [Music]
[3:06] [Music]
[3:38] you
[3:49] what's up folks happy holidays no big
[3:53] weird lead-ups like usual and decided to
[3:55] stop doing that seems like a bad choice
[3:56] welcome to finishing with a basics with
[4:00] babish live I'll get it right one of
[4:02] these days how are we doing as
[4:04] everybody's preamble to their holiday
[4:07] hey what's up folks I see we have are we
[4:11] already have a super chat here I wanted
[4:13] to let's see I've got the munchies they
[4:16] take my money it says Patrick win
[4:18] alright thank you well but I'm not
[4:20] taking your money this time because as
[4:22] you might see at the bottom of the
[4:23] screen right here 100% of my super chap
[4:30] revenue is going to st. Joseph's soup
[4:32] kitchen here in New York City it's a
[4:33] place where I like to volunteer on the
[4:35] weekends they do really great work
[4:37] serving hundreds of people they're gonna
[4:39] be serving a lot of people this time of
[4:41] year and they can use all the help we
[4:43] can give them so all your super chests
[4:45] thank you already we've got $10 from son
[4:47] of a pizza man remember you know some of
[4:49] the pizza man can I get another shadow
[4:51] for my channel so son of a pizza man has
[4:53] three for you we got a new member we got
[4:56] boom headshot double-oh-seven thank you
[4:58] for joining I just saw him here I got a
[5:01] $2 stupid chef from or two pound new
[5:04] super chives to a four dollar super chef
[5:05] from Ethan Milner how you doing baby I'm
[5:07] doing good thank you for your
[5:09] contribution and just to get things
[5:13] going here what I'm gonna do so I'm
[5:15] gonna do a super chat let's see and I'm
[5:19] going to make it for a bunch and let's
[5:23] see revenue sorry one second folks my
[5:30] super chats revenue goes to st. Joseph's
[5:36] soup kitchen there we go and go see if
[5:44] that works been curious about this yep
[5:48] alright that's my credit card nobody can
[5:51] see this right now dear do I have to do
[5:55] like PayPal or something
[5:58] let's see if I remembered my my
[6:01] three-digit code no I got it wrong
[6:05] okay Dicky all right we'll we'll figure
[6:10] this out but hopefully it's that later
[6:12] but all right we got a 10 euro
[6:14] contribution from T Oh cherry see trying
[6:18] out your smokey punch tomorrow I love
[6:19] your channel thanks man give it a shot
[6:21] hope you like it it's not mine though I
[6:23] got that recipe from seriously it's a
[6:25] great food blog if you haven't checked
[6:26] it out already a lot of great
[6:28] information there good people good
[6:30] writing five dollars from April McCain
[6:32] good cause thank you thank you very much
[6:34] for contributing people will be very
[6:38] grateful it's really it is a very good
[6:40] cause and people are gonna benefit from
[6:42] it how can you not super chat if it's
[6:44] for a good cause says cookout coach
[6:46] thank you so much cookout coach five
[6:48] dollars every little bit helps during
[6:50] the holidays says Mr Emily Brennan I
[6:51] have a feeling I'm not going to be able
[6:53] to keep up with these in a few minutes I
[6:55] really want to try and get mind going um
[7:00] I'm gonna try one more time
[7:02] Jake is there any chance you can run in
[7:04] some my bedroom and get my wallet out of
[7:06] my jeans there there on my bed this is
[7:09] some some weird absence and stuff um
[7:13] that's for those of you who don't know
[7:15] in the other room we've got Sawyer
[7:16] Jacobs my the Roz - my Frasier
[7:19] he is administrating the chat and making
[7:22] sure everything goes smoothly he's also
[7:24] my business partner and dear friend best
[7:25] friend and he's getting my wallet for me
[7:30] right now so I can strap him and make my
[7:32] own little contribution to this cause I
[7:34] don't want you guys to be the only ones
[7:35] giving to this very worthy cause there
[7:38] we go
[7:39] there's the wallet I think that's the
[7:41] wrong oh crap I know okay well this will
[7:46] work but I'm sad to enter my card
[7:48] information okay here we go
[7:50] oh we got a lot coming in here oh geez
[7:53] okay
[7:53] I can't really keep up keep up with
[7:55] these but kW King two seven one three
[7:58] says yeah don't read this but gives
[8:00] twenty dollars to the cost thank you so
[8:02] much kW King oh I should not have my
[8:04] credit card visible
[8:06] it's $40 from Leighton Buchanan Cates so
[8:13] glad to hear about you donate in the
[8:14] soup kitchen New York City love your
[8:16] channel food is honestly never looked
[8:17] sexier thank you so much Leighton that's
[8:19] very kind and thank you for your
[8:20] extremely generous donation I'm gonna
[8:23] I'm gonna put my money where my mouth is
[8:24] here hang on a sec and I'm gonna try to
[8:28] do it without exposing my freaking
[8:30] credit card to everybody
[8:32] all super Chad revenue goes to st. Joe's
[8:39] soup kitchen it's a great place a lot of
[8:42] really good people there I'm gonna max
[8:44] this out here we go
[8:46] I just have to enter in a new credit
[8:48] card now which I'm sure you guys were
[8:49] really looking forward to watching me do
[8:51] here we go I'm gonna do this as fast as
[8:54] possible it's so nerve-racking to be
[8:58] entering payment information well
[8:59] thousands of people are watching like
[9:02] I'm fighting every urge right now to
[9:05] read this card number out loud as I type
[9:07] it I will not do it let's see and then
[9:14] tada
[9:15] and wow that's an old zip code okay here
[9:19] we go
[9:19] and buy come on work work so I can get
[9:23] back to entertaining people and they
[9:25] don't have to watch me make an online
[9:26] purchase there we go all right that went
[9:29] through okay so everybody fit wow we've
[9:32] already gotten more donations while we
[9:34] were waiting let's see we got Shelby
[9:37] McCormick your st. Joe's thank you so
[9:40] much Shelby thank you downhill media $20
[9:44] thank you so much I do a comedy art
[9:46] explainer show called arts planed
[9:48] I've heard of that haven't watched it
[9:50] but our splain to go go check it out
[9:52] thank you very much for the very
[9:53] generous donation we got 50 and okay
[10:00] whatever that is thank you so much
[10:02] Anakin Anakin not not like the Star Wars
[10:05] Anakin like an and
[10:07] and I KN thank you so much for your
[10:10] contribution love what you're doing
[10:11] Babbage first time donating if I was
[10:13] good cause fine I saw everybody saying
[10:15] fun before what's uh what's up but like
[10:18] I mean obviously I'll have fun as much
[10:20] the next guy but what got that started I
[10:21] just saw like a million founds all right
[10:26] we got more donations pouring in here
[10:27] caz per gesture thank you
[10:31] Rochester expat here as well we're
[10:33] Russell shredder Thank You Rochester
[10:37] good looking out we got two rocks or
[10:39] natives right here for anybody who's
[10:41] just joining us it is me Andrew ray and
[10:43] Sawyer Jacobs in the other room my best
[10:45] friend business partner and the
[10:47] moderator of this chat everybody say hi
[10:50] to Sawyer hey everybody so happy to be
[10:55] here love the font yeah we all love fun
[11:00] bit over here this is a funhouse fort
[11:01] Nixon gave $10 for the soup Thank You
[11:03] Martin doer a lot of stuff no soup for
[11:07] you let's see if we can I don't know
[11:09] what records are but let's see if we can
[11:11] break some kind of record
[11:11] no no I won't say just a soup kitchen to
[11:15] be thoroughly surprised when they look
[11:17] in their inbox tomorrow morning or
[11:19] whenever I find out what the total till
[11:21] was I think I find out in about 24 hours
[11:23] so I will as soon as I find out I'll be
[11:25] kicking it over there I think asking
[11:28] their co-workers even friends to go
[11:30] through to go through your Hands's
[11:33] against HR laws oh oh oh I see yeah yeah
[11:37] I know that doesn't apply in this I'm
[11:40] the head of HR so I set those rules
[11:43] I know it's there's laws and whatever
[11:44] but I just gave him Express permission
[11:47] to go through my pants but he's well
[11:53] people might not realize is that this is
[11:55] my apartment and my bed is right over
[11:57] there like Sawyer's is working on the
[11:59] chat like inches from my bed it's all
[12:02] over there I can't keep up with
[12:03] everybody giving money everybody who's
[12:05] giving super chats thank you so much
[12:07] it's going to a very worthy cause st.
[12:09] Joseph's soup kitchen does some great
[12:10] stuff here in New York they serve
[12:12] hundreds of meals every weekend at their
[12:17] Saturday soup kitchen
[12:19] go there and volunteer I go there and
[12:20] volunteer whenever I can and they're
[12:23] gonna be serving tons and tons of meals
[12:25] come come over over the holidays and
[12:29] they're really going to appreciate all
[12:31] these extremely generous donations
[12:33] Marcos Martinez loved the channel Happy
[12:36] Holidays thank you so much Luke Donovan
[12:38] $20 thank you
[12:39] one skater my wedding the email bending
[12:43] with babish at gmail.com let's talk but
[12:46] let's see all right I mean it's nice
[12:51] okay people some people are plug in
[12:53] their their web sites that's fine thank
[12:55] yous for a very good good cause so go
[12:58] ahead and plug plug your website plug
[13:00] your channel just yeah the only rule is
[13:02] you gotta give some money to a good to
[13:03] to a soup kitchen that's doing some
[13:05] great stuff how was everybody's holiday
[13:08] everybody off to a good start I know
[13:10] that's I'm heading home in a couple days
[13:13] and I need a drink so why don't we get
[13:16] started on making some stuff here I just
[13:19] want to give one more big blanket thank
[13:21] you to everybody who's giving money I
[13:22] can't keep up with all of them here
[13:23] there's a ton of them thank you so much
[13:26] I just saw one so I'll just read it
[13:28] here's the donation you're my favorite
[13:30] Channel happy holidays from rinic
[13:31] enchanter thank you so much Rinnegan
[13:33] chanter come to Chicago I was just in
[13:37] Chicago a couple weeks ago shut up I'm
[13:41] here to get wasted the middle night okay
[13:42] I think this Brian sue sue fellow needs
[13:46] to be put on slow mode here I'm gonna go
[13:48] ahead and put them in timeout okay here
[13:53] we go we got so many inappropriate
[13:56] messages okay all right cool let's get
[14:03] to let's get to making some drinks folks
[14:05] which one should we start with here we
[14:06] got to start with the smokey rum punch
[14:08] because there's a couple steps involved
[14:10] so let's start with the most the one
[14:13] that needs to sit the longest which is
[14:14] probably gonna be the tea because it
[14:18] needs to steep and then it needs to cool
[14:19] off so behind me here I got my kettle
[14:21] I'm gonna crank that on and I'm gonna
[14:24] grab my big cup measure because we want
[14:26] about four cups of lapsang tea now if
[14:30] you'll excuse me for just a moment I
[14:31] have to run off
[14:32] I'm gonna get the lapsang and I'm
[14:36] getting a call from some weird number I
[14:37] don't feel like dealing with her Jake do
[14:40] you still have lapsang in there I don't
[14:42] know where the rest of it is yeah
[14:46] believe I have some lapsing in my desk
[14:48] hold on a second let me check out all
[14:49] right sweets thank you I bought way too
[14:52] much lapsang and now I can't find it
[14:57] okay
[14:58] we'll figure this out thank you all
[15:02] right so here we go we got our lap
[15:04] saying this is a super smoky tea this
[15:06] stuff tastes like smoke it's crazy so
[15:10] I'm gonna do like probably four bags we
[15:13] have four cups of water and coming I'm
[15:16] going to go ahead and send you to
[15:17] voicemail when he answered there we go
[15:19] and I'm going to make a big old pot
[15:23] elapsing here that's gonna be where all
[15:26] this not all the smoke but some of it I
[15:28] do a couple things different from the
[15:30] from the Serious Eats version i torched
[15:33] my herbs which I'm also doing another
[15:35] thing different normally this is made
[15:37] with sage but I don't have any sage
[15:39] right now I couldn't find any at the
[15:41] grocery store so I got a little bit of
[15:44] rosemary out of the garden over here and
[15:46] this is gonna be really nice especially
[15:48] torch I was that a anybody ever been to
[15:51] sleep no more that's funky interactive
[15:58] Shakespeare production here in New York
[16:00] City they have a cocktail there where
[16:04] they literally would torch rosemary and
[16:07] put it out in your drink and it just
[16:10] imbued it with all the smoky rosemary
[16:12] flavor and unfortunately bits of
[16:14] rosemary that was one of the downsides
[16:16] of that method but some it's it was
[16:19] still like super interesting and really
[16:22] tasty so I'm just tying up all these
[16:24] teabags here so we can have a nice
[16:27] strong brew and then we also need to
[16:32] make the smoke in this case rosemary
[16:34] instead of sage we need to make smoked
[16:36] say smoked rosemary simple syrup this
[16:39] stuff is extremely versatile it goes
[16:42] great in a number of cocktails it goes
[16:44] you know you could make an old-fashioned
[16:46] with it at it instead of you know a
[16:48] sugar cube or the normal the normal
[16:52] what's it called simple syrup and it's
[16:57] going to just bring a whole new world of
[16:59] flavor there especially if you have like
[17:00] a cheap bourbon that you're working with
[17:02] and you don't want to you want to jazz
[17:04] it up a little bit what are people
[17:06] saying here we have more donations thank
[17:08] you guys so much Tina twenty dollars
[17:09] Thank You Tina Silverman lady Nikki gave
[17:13] ten dollars thank you let's see Nikolas
[17:17] stay I can't pronounce that Happy
[17:19] Holidays babby thank you and thank you
[17:22] guys all so much if I'm it if I miss you
[17:25] I'm very sorry fifteen dollars from Alex
[17:27] James cross he's asking he's got a
[17:31] question is there any benefit to your
[17:32] Vulcan stove needing to be lit manually
[17:34] no there is not this this stove has it's
[17:41] a commercial stove so it's got a big ol
[17:43] hot nasty pilot light it's it's like
[17:47] this giant really powerful pilot light
[17:49] so if you leave it lit this whole
[17:51] kitchen gets wicked hot even now right
[17:55] now in the winter in the middle of this
[17:56] storm I'm really hoping that we don't
[17:58] have a power outage or an internet
[17:59] outage in the middle of the stream by
[18:00] the way if we disappear it's because
[18:02] there's a massive storm approaching New
[18:04] York City right now and we might get
[18:06] knocked into the dark ages but ya know
[18:10] it's a very popular popular very
[18:12] powerful pilot light it's a very popular
[18:15] pilot light and it just heats up their
[18:17] whole room so we shut it off and now you
[18:19] have to light it manually the only pilot
[18:21] light that's on in here is the one in
[18:22] the in the in the oven itself and it's
[18:25] so hot that it keeps the oven even when
[18:27] it's off the oven is like ambien hundred
[18:29] and seventy five degrees so it just
[18:32] heats up the whole room but anyway
[18:34] that's a long-winded answer to your
[18:36] question I'm gonna go back to this here
[18:40] we got you know thank you we got thirty
[18:42] dollars from Andrew Miller King okay we
[18:45] got with right now the top super Chad is
[18:48] saying that should turn up my volume
[18:49] what do we think guys has the how's the
[18:51] audio are you hearing any any low volume
[18:55] complaints Jake you seen anything
[18:58] I'm not seeing anything but our little -
[19:02] let's see what they say - the shout out
[19:05] I'm seeing some lag complaints hmm well
[19:10] we have a new new Internet setup here
[19:13] maybe there's some some issues there
[19:15] sorry sorry for any technical issues
[19:17] we're having big storm in New York City
[19:18] tonight I'm gonna go ahead and blame it
[19:19] on that all right we got our water
[19:23] coming to boil it to a boil back here
[19:25] coming to the boil that is the right way
[19:27] to say it apparently not boil but the
[19:30] boil make sure my mic is out of the way
[19:32] here there we go
[19:34] all right people are saying it's good
[19:35] people some people are saying turn it up
[19:37] so yeah just a little turn up would be
[19:39] great okay
[19:42] let's once we got this done we'll make
[19:44] our simple syrup and then while those
[19:46] guys are hanging out and steeping and
[19:48] getting ready we will go ahead and and
[19:52] do the next thing which is I think
[19:54] probably going to make some eggnog I
[19:56] think that's probably the way to go a
[19:58] lot of funds I'm seeing so much fun snow
[20:03] is not a four-letter word get on my
[20:05] level
[20:06] all right we got wool and water back
[20:08] here I'm gonna go ahead and dump it
[20:10] right into my Pyrex we want four cups of
[20:14] lapsang tea poured all over the teabags
[20:16] make sure they get nice and how is this
[20:18] leaking it's made of metal oh it was
[20:21] coming out the lid okay I was like what
[20:25] the hell did I do to deserve this okay
[20:30] four cups it is perfect okay while that
[20:35] steeps Jake let's head on over to camera
[20:38] two what we're gonna make some simple
[20:40] syrup here we go folks one two three now
[20:44] we're we're all right that [ __ ] that
[20:46] focus will soft I'm just gonna whoop
[20:48] there we go perfect now I'm going to
[20:51] make some simple syrup and the simplest
[20:53] way to make such a syrup is to combine
[20:57] equal parts water and sugar so a cup of
[21:00] water - a cup of sugar
[21:03] one cup of sugar over here and I'm sorry
[21:06] I'm
[21:07] whenever I'm over here at the stove guys
[21:08] I can't see the chat I can't see what's
[21:11] going on so I'm sorry if I'm missing
[21:13] anything cool or from using any generous
[21:15] donations
[21:16] I'll be back momentarily and so now
[21:19] we've got a cup of sugar in there a cup
[21:25] of water you're just missing everybody
[21:27] complement my my ability to switch
[21:30] cameras oh I mean you know guys sores
[21:35] so we're didn't go to school for this
[21:36] look I did but he's got street smarts
[21:38] okay he's really you know I'm learning
[21:43] on the job
[21:45] uh-hum all right so now that we got
[21:47] those combined there I'm gonna go ahead
[21:49] and grab everybody's favorite American
[21:51] Hero
[21:52] tiny whisk this got to be tiny with
[21:54] first appearance in a live stream has he
[21:56] ever hung out in the live stream before
[21:58] there have been requests but I don't
[22:00] think his services have ever been needed
[22:02] here he is and I'm gonna let you guys in
[22:05] on a little secret
[22:07] he is not the only one I have a few of
[22:13] these so I'm sorry if we all thought of
[22:16] him as one single entity but that's not
[22:20] the way the world works unfortunately
[22:21] you gotta have doubles that's why every
[22:23] time the little kid in a movie or TV
[22:26] show they always hire twins in case one
[22:29] of them dies I'm getting nothing always
[22:32] it's one of always but they usually do
[22:36] use twins in case one of them's being
[22:38] you know having a fit or not being
[22:40] cooperative they got the other one
[22:42] andrew is actually a twin yeah I'm it's
[22:45] one Shomo switch over to camera one
[22:49] you'll see my twin where he's not twins
[22:54] actually plays which right now oh dude
[22:58] you just blew up my spot no I wish that
[23:05] I had a twin hunky twice which because
[23:07] then we could we could we could play
[23:09] switch together and it would be weird
[23:12] these very strange we've been all each
[23:15] other's moves like one of those movies
[23:17] like at the end of the Captain America
[23:21] Civil War okay so I could really turn
[23:23] the heat on here I don't know why I'm
[23:24] doing this we're going to eat much
[23:26] easier with some heat on um it's clearly
[23:30] it's just just coming back up to speed
[23:31] here I gotta get the old flame banging
[23:36] on all cylinders so I'm just gonna stir
[23:40] this together we just want to mix it
[23:42] until it dissolves who the hell is that
[23:46] it's bro okay I got him I got him all
[23:49] right thanks we gots a friend of ours
[23:52] Evan Brody coming over right now he
[23:56] doesn't know that he's about to be had a
[23:58] livestream in front of a lot of people
[23:59] so that's gonna be an interesting let's
[24:02] see what let's see what he have reacts
[24:03] to that but he's no stranger to the
[24:06] stage what was the name of his band
[24:08] again family portrait oh yeah he was the
[24:10] singer in your band so where was in a
[24:12] band called and is I guess in a band
[24:16] called the family portrait go check him
[24:18] out and Spotify family portrait
[24:20] everybody and the lead singer of that
[24:22] band is headed over right now swear I
[24:24] believe played bass yeah I'm sort of
[24:27] played based on family portrait and was
[24:29] the owner of the label that they were
[24:32] part of called underwater people's all
[24:38] right I'll brief him when he comes in
[24:39] the room oh yeah you guys are getting
[24:43] the full babish comic University of the
[24:46] BECU so the BCE you will come out in
[24:52] 2019 we have a very very exciting
[24:55] addition to the team that I can't talk
[24:57] about yet but you guys can expect some
[24:59] big changes and some big things pretty
[25:02] immediately in 2019 we're working on a
[25:05] new show I am NOT gonna say what it is
[25:09] yet but get hyped because it's gonna be
[25:13] a lot of fun and I think you guys are
[25:15] gonna really like it and it's being made
[25:18] by somebody that I think you're all
[25:21] gonna be familiar with and my fans
[25:24] and it's it's gonna surprise you I think
[25:27] I think I think that we got some some
[25:29] big surprises coming in 2019 that you
[25:33] might just not expect and if you're not
[25:35] careful you just might learn something
[25:38] okay so this guy is gonna come to a boil
[25:42] as soon as he comes to a boil I'm gonna
[25:44] torque the torch the rosemary over here
[25:47] you grab the rosemary just so it's ready
[25:49] to go
[25:49] in fact I'm these tongs so I don't burn
[25:52] my fingers right off on the internet
[25:55] front of everybody and yes soon as this
[25:59] comes to a simmer which it almost is
[26:01] actually no we need to we need to let
[26:03] this boil for like five minutes I think
[26:06] we needed to reduce a little bit if I
[26:08] remember correctly how do we do this
[26:11] I mean let me double check my double
[26:14] check my good old directions here okay
[26:22] all right so no mind we wants this to
[26:24] simmer for 20 minutes with the rosemary
[26:27] inside so let me torch it now this is
[26:30] always fun to watch
[26:33] it's okay 30 second rule or however long
[26:37] it was on the floor floor just make sure
[26:40] these are all gripped you'd be here by
[26:43] now all right here we go now we're gonna
[26:45] torch us a little bit of rosemary oh
[26:47] yeah
[26:53] yeah dougie there we go I don't want to
[26:58] burn it all off I just want to get some
[27:00] smokey kind of stuff going here alright
[27:02] that's good I like that I like that and
[27:04] then it goes I'm just gonna tuck it in
[27:09] there and we're gonna let that simmer
[27:13] for like 20 minutes
[27:16] mmm it's a really interesting smell I
[27:19] should say good good good it is
[27:22] definitely a good smell but it's also an
[27:24] interesting smell let's see here and
[27:28] then you know actually I'm just
[27:31] realizing right now that I under you're
[27:34] supposed to do a 2 to 1 to 1 ratio of
[27:38] water to sugar so let me add another cup
[27:40] of water here sorry about that folks
[27:43] I've completely forgotten I was
[27:44] wondering why it was so thick looking
[27:46] and already like that's a little bit too
[27:48] fast so no no harm no foul
[27:50] you can add another another cup of water
[27:53] no problem grab your backup tiny whisk
[27:56] your twin tiny whisk whisk Aroo there
[28:02] and we're gonna let that simmer for 20
[28:05] minutes there we go
[28:08] okay and now let's head back over to
[28:10] camera 1 this tea is looking pretty
[28:13] steeped I'm gonna give it like two more
[28:16] minutes I want to be very very strong
[28:17] one a nice nice smoky smoky whatever oh
[28:21] wow we have a $100 super chat from Darth
[28:25] Ripper I've enjoyed your videos babish
[28:28] I'd be happy to help towards a good
[28:29] cause say stay after him say stay safe
[28:31] during the storm happy holidays everyone
[28:33] thank you so much Darth Ripper that is
[28:35] very very generous really appreciate it
[28:38] 20 New Zealand Reed dollars from
[28:39] Jonathan repin I think he might have
[28:43] missed the elevator dude it's cuz I
[28:44] should be up here by now ah he might not
[28:47] have been him because it's still an
[28:49] early before he was supposed to get here
[28:51] okay I wonder if it was it was that even
[28:55] we think I think we have a thief in my
[28:58] building
[28:59] I just let up the thief oh great
[29:02] we have $14.99 from Bobbi Laird have you
[29:06] considered doing live shows pops
[29:07] possibly on the west coast absolutely
[29:09] and my new book is coming out in q4 of
[29:13] 2019 in fall 2019 so q3 I guess and I'm
[29:20] trying to organize a book tour again
[29:22] details that I can't speak to yet but a
[29:25] very cool very exciting book tour that I
[29:28] think you guys will really enjoy I'm
[29:30] gonna go ahead and pretend that that
[29:32] started boiling at about 625 and so that
[29:37] means in about 15 minutes
[29:40] we let me turn down the heat a little
[29:42] bit here we just want this at a nice
[29:44] little righteous simmer and normally
[29:47] we'd want to like cover this and let it
[29:49] steep for like an hour after simmering
[29:51] but we don't got that kind of time and
[29:53] it's gonna have plenty of that rosemary
[29:55] or smoky rosemary flavor but you to
[29:57] really maximize the flavor you want to
[30:00] let us steep for a while because it is
[30:01] pretty mild but even if we only could
[30:03] just get a little bit of flavor it's
[30:05] gonna be it's gonna be really nice so
[30:09] yes thank you very much oh wait we have
[30:10] another generous donation over here at
[30:13] another generous benefactor
[30:15] let's see we got $10 from Andrew Miller
[30:17] again I remember I remember you from
[30:19] before thanks again man
[30:20] you should make an episode called beards
[30:22] with babish all but what's and how you
[30:23] care for your beard well I say this
[30:25] every show and I'll say it again which
[30:27] is my beard care regimen is simple it is
[30:34] trim shampoo condition oil brush
[30:38] daily 100 hundred brush strokes 1 2 3 4
[30:41] 5 cent 100 brush strokes every day keep
[30:43] it soft keep it keep it keep it keep it
[30:46] under control fellows ok let's move the
[30:50] focus of this camera a little bit there
[30:52] we go all right so I guess it's nod time
[30:56] I'm gonna close the door here cuz it's
[30:58] making me uncomfortable ok and I'm gonna
[31:02] grab the booze which is still in the bag
[31:05] over here cuz I forgot about it
[31:07] okay so for the punch I got some
[31:11] Brooklyn gin here this is a really nice
[31:13] American gin I assume it's American
[31:16] because it's says Brooklyn Jen be weird
[31:20] if it was from like London or something
[31:22] and then we got peer formed which I'm
[31:27] sure I'm butchering because I can't do
[31:29] French pronunciation to save my life
[31:31] except when I practice a million times
[31:33] over before my voiceover and this is a
[31:35] really really nice cognac you know it's
[31:37] pretty expensive for making cocktails at
[31:39] least in New York this is like 45 bucks
[31:41] which to me means that everywhere else
[31:44] in the country it's like 35 bucks so I
[31:47] guess that's not that bad for making
[31:48] cocktails but it is still a little bit
[31:50] on the high end but it's worth it like
[31:52] eggnog is one of those one of those
[31:55] cocktails that really lets the alcohol
[31:57] sing
[31:57] you definitely got other flavors going
[31:59] on there but all the richness from the
[32:01] cream means that you really want
[32:03] something that isn't harsh and doesn't
[32:04] have a lot of bite to it
[32:05] I lose all this label here plus I have a
[32:09] bottle of champers that I want to open
[32:11] up later on so don't let me drink too
[32:14] much of this stuff okay okay good
[32:17] all right I have mangled that that
[32:18] wasn't a snake whoops okay pretending
[32:22] you didn't see that I just didn't want
[32:24] to cut my fingers on the foil okay so
[32:28] what we're gonna do now is we're gonna
[32:29] make we're gonna make Greg's eggnog from
[32:34] how to drink so Greg if you guys watch
[32:37] this episode Greg was the fellow from
[32:39] how to drink Greg how do you say his
[32:41] last name
[32:42] Titian Tyson Tyson Titan
[32:45] well whatever it's a very big manly last
[32:47] name and and he's a he's a manly man and
[32:50] he taught me how to make a manly eggnog
[32:53] he called a country bumpkin country
[32:55] bumpkin eggnog and it's a modernized
[32:57] version of Gerry Thomas's Baltimore
[32:59] eggnog which is an eggnog of your and
[33:02] it's pretty funky so I wasn't like super
[33:05] crazy about it but he did teach me a
[33:08] bunch of things here first is to we're
[33:12] going to dry shake this
[33:15] dry shaking is the act of shaking your
[33:19] cocktail ingredients without ice and
[33:21] that's going to help
[33:22] apparently emulsify the egg and just
[33:25] help this get a little bit creamier down
[33:27] the line so that means we're gonna start
[33:30] with no ice I'm just gonna grab my
[33:32] measure here and in this shaker we're
[33:34] going to combine a little bit of bourbon
[33:37] a little bit of cognac and a little bit
[33:38] of I believe he put some of this look
[33:40] Sardo Maris you know pour in there this
[33:45] wine is all up in a pretty little line
[33:47] beautiful let's get this nice and
[33:50] centered come on come on Andy you can do
[33:52] better than this oh this this looks
[33:55] great okay sorry I'm such a sucker if
[33:57] you guys haven't seen the show or
[33:59] anything
[33:59] I must kind of a sucker for symmetry um
[34:02] so that's what we're doing here okay I'm
[34:05] gonna stop messing around we are I
[34:07] actually have some open bourbon let's
[34:09] just not open up the Basil's yet we can
[34:12] use the rest of this alright we need two
[34:15] ounces of bourbon I believe yes he made
[34:19] his very bourbon heavy heavy we got two
[34:22] ounces here exactly enough left look at
[34:28] that Wow
[34:29] well I just spilled it everywhere just
[34:30] like him it's a natural part of making
[34:34] cocktails apparently you just spill it
[34:36] everywhere I don't know why they don't
[34:39] make these things a little bit more like
[34:42] user friendly it's very hard to keep it
[34:44] off okay so we got two ounces of bourbon
[34:49] we need 1/2 ounce of cognac so this guy
[34:52] is one ounce there's a half ounce I'm
[34:56] sorry I've never used this measure
[34:57] before 1/2 ounce of cognac we go a
[35:01] little heavier on the cognac here we go
[35:03] 1/2 ounce of cognac 1/2 ounce of looks
[35:06] are down there she know the core which I
[35:10] can't remember if this is the byproduct
[35:12] of maraschino cherries or if it's the
[35:16] stuff that they make maraschino cherries
[35:17] in I think it's the stuff that they make
[35:19] maraschino cherries in it is very clear
[35:23] and it doesn't taste it does smell a
[35:26] little bit like cherries but you know it
[35:27] just goes to show that Greg knows what
[35:28] he's talking about
[35:29] doh but he and I are so similar in ways
[35:33] that I never would have imagined he too
[35:37] is a filmmaker and he works in
[35:40] post-production right now and it was
[35:42] just making how to drink as a passion
[35:45] project and it's so beautiful it's got
[35:47] to be one of the most beautiful shows on
[35:49] YouTube it's so well shot they shoot
[35:52] everything on red with cinema lenses and
[35:54] with that amazing slow-mo and they have
[35:56] that awesome set that they bill like
[35:58] it's such a cool show and I just love
[36:00] that he's just doing it out of the
[36:02] goodness of his heart like he's just
[36:04] doing it because he loves it and that's
[36:07] where great YouTube shows are made and
[36:09] happily he's experiencing this
[36:12] incredible blow-up of subscribership and
[36:14] viewership on his channel god bless him
[36:18] alright we got some more very generous
[36:22] donations here we've got $169.99 New
[36:25] Zealand Dollars from Patrick when
[36:28] donations for tiny was family Chantal
[36:32] Chantal Witter gave 30 Canadian dollars
[36:36] thank you so much guys anybody who's
[36:38] just joining us all these super chats
[36:41] and you can see at the bottom all the
[36:43] super chat revenue all my super chat
[36:45] revenue YouTube's still gonna take their
[36:47] cut but I'm going to give my cut of the
[36:50] super chat revenue to st. Joe's st.
[36:53] Joe's soup kitchen st. Joseph's soup
[36:55] kitchen in the East Village here in New
[36:57] York City they are a wonderful
[36:59] organization they're a great place to
[37:00] volunteer and they're gonna be giving a
[37:02] lot of meals to a lot of people who need
[37:04] it this holiday season so god bless them
[37:09] alright half an ounce of simple there we
[37:14] go
[37:14] I'm gonna dump this right into the sink
[37:18] or I'm just gonna bring it over the side
[37:19] so it's not like leaking sugar water
[37:22] everywhere that stuff gets sticky okay
[37:25] simples out of the way how we doing on
[37:27] time when you need 10 more minutes on
[37:28] that's on our on our simple syrup get
[37:32] all these bottles out of here and the
[37:35] last thing we need is
[37:39] we need the one more thing which is the
[37:42] egg egg i like these eggs
[37:52] peeping cherries you know it's nice to
[37:59] get one of those eggs is a really you
[38:01] know fire burst orange you know it's a
[38:05] little bit hard to come by some of the
[38:08] like pete and jerry's I find are like
[38:09] half
[38:10] you know piss yellow and half really
[38:12] nice orange so just make sure that's all
[38:16] we're putting in there I just wanna make
[38:17] sure I'm not missing anything I need
[38:19] fresh nutmeg eventually and then okay
[38:25] okay all right he tops it up with milk I
[38:27] forgot about that okay so oh and one
[38:30] more thing I just need is the nutmeg and
[38:33] an orange so let me just grab nutmeg
[38:35] real quick I just have it right over
[38:37] here on my spice rack just off camera
[38:39] which is not totally convenient here we
[38:41] go got my nutmeg I only got one one
[38:46] nutmeg night left
[38:47] what's that and it scared me oh okay no
[38:54] it's right there the butter caught it
[38:55] we're good thank you for your concern
[38:57] all right we got our one nutmeg nut left
[39:01] if that's what you call it I really
[39:02] don't know if you call those a zester or
[39:06] my microplane rather all right so now
[39:09] I'm just gonna simply do this with one
[39:11] hand for the folks you know I try to
[39:13] show me cracking eggs with one hand on
[39:15] the show as much as possible but the
[39:17] reality is that I'd say one out of every
[39:19] three times I'm cracking and she'll in
[39:21] there and then I'm breaking the yolk and
[39:23] all that good stuff so there we go
[39:26] that's a nice clean break beautiful just
[39:29] wash my hand a little bit whoo glad I
[39:32] didn't screw that up glad they can't
[39:34] hear me right now whoo okay so all right
[39:40] we got everything in there I believe
[39:42] yeah so we're just closing that up
[39:45] ideally you want to use a Boston shaker
[39:47] which is just the two glasses but I
[39:50] don't
[39:51] you know where mine is right now we just
[39:52] had everything torn up and put back
[39:54] together because we we did all the
[39:57] photography and for my new cookbook
[39:58] right here in my apartment right over
[40:00] there in that corner of the room and I
[40:03] had you know a couple cooks in here I
[40:05] had food stylist as a photographer and
[40:07] everything got torn up and put back
[40:09] together so a bunch of things are
[40:10] missing I don't know where they are and
[40:12] my boston shaker is one of them I'm just
[40:15] gonna make sure that's good and
[40:16] emulsified there we go
[40:20] make sure that this guy isn't hold many
[40:23] secrets up here there we go good stuff
[40:26] good okay and now we're gonna shake it
[40:28] over ice it's nice and nice and frothy
[40:30] exactly what we want and I'm just gonna
[40:34] punch the ice in there
[40:36] seeing how good Greg's cocktails came
[40:38] out despite how like you know goofy and
[40:41] aloof he was being about it really
[40:42] really grew my confidence in the kitchen
[40:46] at the bar because I do enjoy a drink
[40:49] but I always wondered like am I doing
[40:50] this right you know would Greg be proud
[40:53] and really you know it's just about like
[40:58] he says on the show if the TAT the end
[41:00] of the day if the drink is in the glass
[41:01] you did your job right so and that's
[41:04] true you know you're the only one who
[41:06] can tell if you made your drink
[41:07] correctly if you like it then guess what
[41:10] you made it right
[41:11] don't let him and only a snob tell you
[41:13] did it wrong just because they you
[41:15] didn't make it you didn't make it their
[41:18] way you didn't make it the textbook
[41:19] right way all right let's see if this
[41:21] looks right it's looking right to me
[41:26] it's got that eggy yella appearance
[41:30] let's get out of there
[41:34] all of it now I think I picked too big a
[41:37] glass but that's okay well it smells
[41:54] right I'll tell you that much hmm yeah
[41:57] this one's very good okay
[41:59] and then next up comes some
[42:03] half-and-half there we go
[42:07] it's a little shaker roof and let's see
[42:13] thank you guys I see a few new super
[42:15] chats there thank you very much for your
[42:17] generosity for a very good cause dilute
[42:20] this by about half I chose to way too
[42:22] big a glass for this that's okay
[42:25] remember what I said before about that
[42:28] being fine it's fine
[42:30] oh look so nice and creamy I do wish I
[42:34] could give it a little stir but he just
[42:35] poured it in there and it was fine so
[42:36] I'm just gonna go ahead and grate a
[42:39] little nutmeg over top that is like the
[42:42] most important part of eggnog I'm
[42:46] telling you you wouldn't have eggnog
[42:47] without a nutmeg it just doesn't make
[42:49] any sense and I'm also gonna do what he
[42:51] did which is great a little orange zest
[42:53] over top I got these nice oranges in
[42:57] here a little a little bit overwhelming
[43:08] there we go there you have it
[43:11] Greg's Greg from how to drink Greg's
[43:14] hillbilly eggnog or I'll just call it
[43:18] Greg's greg-nog that's what he called it
[43:20] greg-nog which is just brilliant I mean
[43:22] come on so cheers guys happy Holidays to
[43:25] the first of several several drinks
[43:27] tonight um we're gonna be doing this we
[43:29] got our simple syrup going over there in
[43:32] fact it's in two minutes it's gonna be
[43:37] done simmering and we're just gonna shut
[43:38] it down and let it cool off but cheers
[43:41] guys thank you for joining thank you so
[43:43] much for your very generous donations
[43:44] I'm seeing lots of very generous super
[43:48] chats I'm very sorry for missing any of
[43:50] them all of my revenue from super chats
[43:54] tonight is going to say just a soup
[43:56] kitchen here in the East Village Cheers
[44:02] hmm Oh so nice all you smell when you're
[44:06] drinking it all you smell is the orange
[44:08] zest so you're just like wow that's a
[44:09] dig into this orange juice and then it
[44:12] just it mellows right down and all you
[44:15] get is like that classic eggnog flavor
[44:18] with a little hit of a mild citrus no
[44:21] acidity because it's just it's just zest
[44:23] so it's just that orange flavor with no
[44:26] with no acidity mm-hmm that's really
[44:32] good I am not lactose intolerant but I'm
[44:37] not like great with it so I'm gonna go
[44:40] ahead and give this thus where that's
[44:42] where you want to come in that you want
[44:43] this yes I want that all right come on
[44:46] in here we're we're very close he
[44:50] doesn't mind drinking out of the same
[44:51] glasses idea Cheers tell me what you
[44:56] think tell me if it reminds you of
[44:58] Greg's it's death yeah yeah it's uh it's
[45:04] really trippy to hear myself talk right
[45:07] next to you yes yeah here Cheers all
[45:16] right I'm gonna have more stuff for you
[45:18] soon okay I think our simples done says
[45:20] Jake as soon as you get back if you
[45:21] could switch over to camera two there we
[45:24] go
[45:24] three two one how did he get it ladies
[45:29] and ladies and gents okay so I'm not
[45:32] gonna let this steep like I said before
[45:35] I'm not gonna let it steep because we
[45:37] well we just don't have time so I'm
[45:40] gonna grab a big old measuring cup here
[45:41] and I'm going to strain the rosemary out
[45:47] of it and reserve the liquid which is
[45:52] our burnt rosemary simple syrup here we
[45:57] go there we go you see it's got this
[46:03] nice color to it
[46:05] simple simple syrup definitely takes on
[46:07] like a little bit of a yellowish hue
[46:09] this is it's almost green from all the
[46:13] vegetation that we've got going on
[46:15] so let me just get all the eggs off my
[46:18] hand here
[46:18] I also need more paper towels I'm sorry
[46:20] folks I'll just grab some paper towels
[46:22] from down here I wish we had it like a
[46:26] mobile camera so I could give you guys
[46:28] like a tour of the whole place okay dude
[46:33] there we go soon one day yeah maybe for
[46:36] some special occasion like four million
[46:38] subscribers or something like that all
[46:40] right there we go we got us some burnt
[46:43] rosemary simple syrup and it's obviously
[46:45] very hot right now so be very careful
[46:47] and we want to let that cool completely
[46:49] before we make any cocktails out of it
[46:51] so the next that means the next cocktail
[46:53] we need to make is the other one what
[46:57] was it
[46:58] it owes butter drum make some butter
[47:01] drum here we go that's a that's a that's
[47:03] an old favorite of your boy babbies let
[47:06] me grab a bowl we've got to make some
[47:09] gotta make the buttered part um let me
[47:14] just wipe down this countertop a little
[47:16] bit it's got some booze juice on it I
[47:19] feel like I should have a drink as well
[47:21] like we're doing a cocktail special and
[47:23] I don't have a drink here so I'm just
[47:26] gonna pour myself a little bit of
[47:28] bourbon that's good enough for me I'll
[47:31] tell you what my favorite go-to cocktail
[47:35] has been recently and that is some of
[47:37] this stuff I'm not sponsored right now
[47:39] I'm just telling you the fact which is
[47:41] that this is quite simply the finest
[47:43] cells are known to man it's blueberry
[47:46] lemonade seltzer from polar and this
[47:48] with a little bit it's a tequila in it
[47:50] and a squeeze of lemon juice
[47:52] it was just like unbelievable and and if
[47:55] you use tequila it's virtually calorie
[47:58] free it's just like the calories of the
[47:59] tequila no carbs no sugar I believe I
[48:03] can remember if there's sugar so sugar
[48:06] and tequila I can't remember no carbs I
[48:10] know I mean okay there's no carbs and
[48:12] then there has to be no sugar this is a
[48:13] dirty glass yeah get a clean glass ooh
[48:18] oh yeah let me get my Big Daddy baby
[48:21] glass hair bow okay
[48:28] some of this basil Hayden's probably
[48:31] let's get into this once I can opener
[48:36] come on
[48:38] thank you let's see we got some more
[48:40] folks here giving very generous
[48:42] donations 20 canadian dollars from
[48:44] Shivam maharaj thank you so much I love
[48:48] Edo I love your show do what makes you
[48:50] happy
[48:50] fabulous advice do what makes you happy
[48:54] obviously that's that's hard to do
[48:56] sometimes it's just about you know how
[49:00] can you find happiness in what you do
[49:02] sometimes and I'm so so lucky I get to
[49:06] do what makes me happy every day I get
[49:09] to do what I do for a living makes me
[49:11] happy so I'm extremely lucky and it's
[49:14] not the case for everybody and it's just
[49:17] you know this is a great book called
[49:19] flow that I'm a huge fan of that's where
[49:22] and I were taught back in high school
[49:24] flow is an amazing amazing philosophical
[49:27] concept of finding those sort of
[49:32] activities or just just just finding
[49:35] those those mental moments when you are
[49:41] doing what really you were meant to do
[49:43] which is just you know something where
[49:45] as you're doing it the rest of the world
[49:46] just disappears and falls away
[49:49] nothing else matters in that moment for
[49:51] me that's cooking and editing it's like
[49:53] nothing else in the world exists when
[49:56] I'm editing or what I'm cooking it's
[49:57] just that and I'm very lucky that I get
[50:00] to do those for a living but it's it's
[50:03] just about sort of finding that that
[50:05] mindset it's it's a more complicated
[50:07] concept than I can really get into right
[50:08] now in this live stream where I'm making
[50:10] cocktails but cheers guys thank you very
[50:13] much for in the words of Nick weed 420
[50:16] it was YouTube his YouTube channel his
[50:20] rest is long gone rest in peace Nick
[50:23] weed 420 420 CA cheers guys cheers guys
[50:30] Nick Nick Nick 420 CA that's it I would
[50:34] love to hear somebody in the comments
[50:35] remember what kind of videos he made yes
[50:37] I'll be watching
[50:39] ten dollars from Boston 36 spelled
[50:42] phonetically
[50:43] you're the best babish thank you so much
[50:45] thank you for your for your donation
[50:47] cheers for the entertainment mr. ray I
[50:49] think you were giving us cause to help
[50:50] here's a few quid from Wales thanks to
[50:53] the shiny place appreciate it five
[50:54] pounds five quid sorry
[50:56] which I know is the same thing but I
[50:58] just wanted to be culturally correct
[51:01] okay so next thing we're doing is Hot
[51:05] Buttered Rum the Martin crane special
[51:08] it's gonna put that over there
[51:09] sorry it's get a little crowded over
[51:10] here let me clear my workspace a little
[51:13] bit that's a really good thing to get in
[51:15] a habit of doing as a cook is keeping
[51:18] your workspace clear right now mine's
[51:19] really hilariously
[51:21] cluttered every inch of space outside of
[51:24] view of this camera is just crowded with
[51:25] crap like I got my new scale over here
[51:28] I'm really excited to use this I've been
[51:30] using that crappy Cuisinart scale
[51:32] forever I'll get that out of the way
[51:34] okay here's the brown sugar that I need
[51:36] or for the Buttered Rum so for the
[51:41] butter drum we need a cup of brown sugar
[51:44] if I remember correctly let me take a
[51:46] look yeah a cup of brown sugar if you
[51:49] don't have brown sugar you could
[51:50] substitute with white sugar and add a
[51:54] little bit of molasses that would work
[51:56] just fine because that's essentially
[51:57] what brown sugar is it's just it's just
[51:59] white sugar with a bit of molasses in it
[52:00] and then we need a stick of butter which
[52:02] this is a badass stick you probably
[52:04] pushing it a little bit I think I'll do
[52:07] a little bit less than that this isn't
[52:10] exactly the healthiest drink in the
[52:11] world I'm not trying to be like that's
[52:13] probably a stick actually now that I
[52:15] look if I cut it in half if I cut it in
[52:17] half and put it back to back yeah it's a
[52:20] stick just put that in there
[52:22] doesn't look like it's quite softened
[52:24] enough yet we'll see if I can actually
[52:26] get this to mix all right so then to
[52:30] that sorry
[52:31] excuse me for just one moment I have to
[52:32] run over to the spice rack again so I
[52:35] gotta get some cinnamon that does it
[52:37] though luckily it's right in front of me
[52:39] oh I want some other stuff though I want
[52:40] some clove I want some ground clove whoo
[52:45] Graham ginger yeah just think like you
[52:47] know think apple pie spice
[52:51] and you're gonna be just fine okay
[52:54] so do this I'm going to add and I'm just
[53:00] gonna eyeball this I dare you to try and
[53:03] screw this up like I did you could if
[53:05] you added this whole bottle of cinnamon
[53:06] yeah you're gonna screw it up but if you
[53:09] just put a nice sprinkle of it like that
[53:11] that's probably a roughly a tablespoon I
[53:13] guarantee you it's gonna be just fine a
[53:15] little bit of ground ginger that's gonna
[53:17] be great you know OOP oh that's a fresh
[53:20] well I feel bad opening this because I
[53:23] have like four containers of open ginger
[53:25] over there and I'm just taking little
[53:28] bits from each of them as time goes on I
[53:31] don't want to leave you guys again
[53:33] though so never again we got some more
[53:39] contributions here I just saw a $10 one
[53:41] disappear sorry but thank you very much
[53:44] for your very generous donations folks
[53:47] we got a little bit of ground ginger in
[53:51] here I'm just going to put that was
[53:53] probably a teaspoons worth I'm gonna do
[53:56] less allspice allspice is pretty potent
[53:58] I just want to do like a half a teaspoon
[53:59] of that and even less of cloves cloves
[54:02] are extremely potent so I just wanna let
[54:05] go just a Boop it's probably like an
[54:09] eighth of a teaspoon of course and
[54:11] that's gonna be a [ __ ] okay so we got
[54:15] our butter in there we got some brown
[54:16] sugar cinnamon oh of course a little bit
[54:21] freshly grated nutmeg you can't go wrong
[54:25] with this stuff folks you can't I
[54:27] promise there we go and now I'm gonna
[54:31] grab tiny whisks big brother normal size
[54:36] whisk and okay that yeah butter is
[54:40] pretty firm it's probably gonna make me
[54:42] look pretty stupid on camera right now
[54:44] yeah it it totally is it's okay we can
[54:47] do this
[54:49] it's gonna mash her up okay all the
[54:53] butter stuff aside whoops oh dear okay
[54:56] well I called it I said that this is
[54:59] gonna make me look
[55:01] about the only solution I know for
[55:04] getting butter and stuff out of wiskus
[55:05] to use a butter knife like this just
[55:07] press it back out should have let the
[55:13] butter soften up completely or I should
[55:14] have melted it or something it's okay
[55:16] you live in your learn I thought I could
[55:20] tempt fate there we go let's get them a
[55:23] lot of there so now what I'll probably
[55:26] do you know you know I'll do instead
[55:27] this whisk I was a fork that will be a
[55:31] couple for us actually
[55:32] Oh would be way easier stop making me
[55:35] look dumb maybe just one fork will say
[55:40] it's gonna match this guy up I'm feeling
[55:44] a lot like a youtuber that's slower and
[55:48] I watch a lot right now I won't say who
[55:54] yeah we'll see um anyway we're mashing
[55:59] up this butter here over here this is
[56:04] where we have the second fork there we
[56:05] go okay who saw the new trailer for for
[56:13] the reboot of Hellboy with David listens
[56:17] named David crap the guy from stranger
[56:21] things who I have a huge man crush on
[56:25] David Schwimmer no what no watch what
[56:31] stranger things dog get on my level I'll
[56:35] stop saying that I said it twice tonight
[56:37] it's twice too many push too many times
[56:39] okay there we go that's coming it's
[56:40] coming together now we just want this
[56:41] like creamy you know kind of a mixture
[56:43] of butter and sugar that we can either
[56:46] just eat with a spoon
[56:47] we can add some booze to it well booze
[56:51] cruise David Harbour get David Harbor
[56:54] thank you thank you I collect I thought
[56:57] of it audience I thought of it myself I
[56:59] figured it out in my mind
[57:00] Wow nice dude that's awesome I'm sorry
[57:03] for jumping off camera folks um I need
[57:05] to fill up my teapot here I got to get
[57:08] some boiling water gone
[57:09] where this here Buttered Rum not boiling
[57:14] but we want it nice and hot and you
[57:18] could really do a lot of different
[57:19] things with this you could make like you
[57:22] know a hybrid Buttered Rum hot toddy
[57:24] that would be cool you know use some
[57:27] chamomile tea squeeze a lemon and there
[57:32] would be perfectly welcome sugar in
[57:35] there there we go yeah David Harbour is
[57:38] just a gorgeous guy but the reason I
[57:41] asked about that trailer is frankly I'm
[57:44] not feeling it that seems like the tone
[57:48] was just off seems like it was way too
[57:51] silly and I don't know I just
[57:56] anyway who's going to see yeah what's
[57:59] that movie coming out Christmas Day that
[58:00] we're gonna go see I can't remember I
[58:07] always go see a movie Christmas day if I
[58:09] can and I always do this I hope you guys
[58:13] this is a tradition I would love for
[58:15] everybody else to to take part in if
[58:18] you're gonna go see a movie Christmas
[58:19] Day just take a step back and think like
[58:22] what would it be like to have to work in
[58:24] a movie theater on Christmas Day even if
[58:27] you're not religious or you know I'm not
[58:29] religious but like even if you don't
[58:31] celebrate Christmas or if you know
[58:33] whatever if everybody else in the world
[58:35] is you know with their families or or
[58:39] just celebrating or relaxed in their own
[58:43] way and you got to work in a movie
[58:44] theater which I've worked in a movie
[58:46] theater before and that [ __ ] is rough
[58:48] and you know just what I always do is I
[58:52] go to CVS and I get a three or a four
[58:56] pack of those iTunes or Starbucks gift
[58:58] cards and just to eat to the ticket
[59:02] holder go to the ticket taker guy to the
[59:04] concession person just give them a
[59:08] little gift card just be like hey Merry
[59:09] Christmas
[59:10] and I guarantee that movies gonna be
[59:12] better than any movie you ever seen it's
[59:14] something about it where it's just like
[59:16] it's a nice little thing to do and I the
[59:19] reason I do I do is because somebody did
[59:20] it for me
[59:21] when I was in Luke and working in a
[59:23] movie theater I was working there
[59:24] Christmas Eve and somebody came in and
[59:26] gave us all
[59:28] Lindt chocolates Lindt chocolate
[59:30] truffles and a Starbucks gift card and
[59:33] it was just like the nicest thing I
[59:35] wouldn't recommend giving food that
[59:37] seems like a poor idea because I don't
[59:41] know it just seems like a scary thing to
[59:43] do when I was a big mouthful that a lot
[59:48] that was a lot oh that's really good
[59:51] I mean it's butter and sugar you
[59:55] practically could eat that was when
[59:57] you'd get so sick but boy it's really
[59:59] good okay so here we go getting this
[60:08] sprinkles crap oh come on there we go
[60:11] there we go okay and now just a little
[60:17] bit oh crap just wash your spoons yes
[60:23] okay when you grab a mug got us a mug
[60:27] here I should probably stop brewing this
[60:30] tea it's been brewing like forever okay
[60:32] I got some boiling water mug and you
[60:39] need some dark rum where's my dark rum
[60:41] here we go this is just some Bacardi
[60:44] dark rum and I'm just gonna fill it like
[60:48] like a it's probably like a quarter cup
[60:51] in there yeah solid how much isn't a
[60:54] shot two ounces I'm just gonna do like a
[60:56] shot and a half fish don't quote me on
[61:00] that I can't remember how much how much
[61:01] isn't how much isn't a shot somebody
[61:04] look that up and then I just got a big
[61:06] old freaking dollop of this butter sugar
[61:09] mixture really generous dollop and I'm
[61:12] just gonna hit it with the hot water and
[61:14] that my friends is it like that's it Hot
[61:19] Buttered Rum
[61:21] the most soothing healing soul quenching
[61:27] holiday drink least healthy richest it's
[61:32] just so good to make sure that's stirred
[61:35] enough so that all the solids are melted
[61:37] that's the will Chuck a couple little
[61:39] chunks of sugar there that a brown sugar
[61:41] is pretty hold so it's got some chunks
[61:43] in there there we go alright that's it
[61:47] folks we got some Hot Buttered Rum mmm I
[61:52] mean I shouldn't have had a whole
[61:54] spoonful of this cuz now that tastes
[61:56] like not sweet enough but I know it is I
[61:58] know objectively it is it's just got
[62:01] like this layer of butter floating on
[62:03] the top it's a little emulsified like
[62:05] it's not like gross but you can clearly
[62:07] see this layer of fat on top and you
[62:09] just like mmm it's so simple it's so
[62:13] nice it could totally use a nice squeeze
[62:17] of lemon like I think that that would be
[62:20] really good in there give it a shot I
[62:22] don't have a squeeze of lemon though I
[62:23] have our orange juice oh no I do I have
[62:25] a lemon let's try it I have a lemon
[62:30] let's see what happens I'm gonna use
[62:34] this for the few other cocktails I can't
[62:38] use a lot of it but let's see here
[62:46] little squeeze let's see what that does
[62:53] I don't know if this is traditional I
[62:56] don't know if people do this I'm just
[62:59] tasting it's just so it's so rich gonna
[63:01] be nice to have a little acid to cut
[63:02] through all that let's see hmm yeah I
[63:07] was right that's really good hmm oh
[63:11] that's really good okay well that's
[63:14] hitting me right in my soul send me
[63:16] right in my heart it's skipping my
[63:18] stomach all together and it's just
[63:19] dripping directly into my heart
[63:23] those are we good okay let's see ah
[63:28] let's see what people are up to here I
[63:30] want to read some comments before I get
[63:32] back into it all right why is this place
[63:35] my comment window so small I don't I pop
[63:40] out the comment window I can't see
[63:41] anything back here we go yeah and I can
[63:45] see you all what's up folks
[63:50] why eat boy anyone know if he went to
[63:53] culinary school I did not go to culinary
[63:54] school I am just an enthusiastic
[63:57] hobbyist got some got some bags under my
[64:03] eyes man I get more sleep let's see do a
[64:07] pizza pies okay what music do you like
[64:12] babish i like a lot of things men
[64:15] recently Sawyer got me back into tame
[64:18] impala and listened them forever and he
[64:19] put on a song there's the other day and
[64:21] it really captured my imagination hi
[64:23] from Florida why is your forum shaved I
[64:26] just got some fresh it's got some fresh
[64:28] ink through those for anybody who's
[64:31] wondering it's Oliver babish is
[64:34] quote-unquote big hammer I'm holding my
[64:38] arm in this position for the rest of the
[64:40] show because it apparently made me look
[64:41] very vascular so I'm just gonna keep it
[64:44] like this
[64:44] I guess it's it's Oliver babish his
[64:48] gavel given to his father by justice
[64:52] Louis Brandeis who I believe was a
[64:56] pioneer in civil rights yeah he was a
[65:01] pretty cool Supreme Court justice I mean
[65:04] he had to be if they liked him on the
[65:05] west wing don't get me get political
[65:08] here but anyway um so I'm gonna get
[65:12] these tea bags out of here because I'm
[65:13] worried about over steeping I mean I
[65:15] know I've over steeped this but like I
[65:17] want to max out that smoky flavor
[65:19] there's nothing wrong with that nothing
[65:22] wrong with that I'm just gonna snip
[65:24] these the odds of me untangling all
[65:26] those are just zilch
[65:30] that here we go that was easier okay let
[65:32] me toss these got a nice pot of lapsang
[65:37] tea here very strong lapsang it's still
[65:41] pretty warm I think what I'm probably
[65:43] gonna have to do is normally you just
[65:46] make the punch alone and then pour it
[65:49] over ice serve it and you know put ice
[65:52] and cups and ladle it over ice I think
[65:54] what I'm probably have to do is add ice
[65:56] to the to the punch itself and just make
[65:59] it very strong it'll dilute the flavors
[66:01] but it's you know we need to we need
[66:03] this to cool down a little but we're
[66:10] doing pretty good here and we're already
[66:11] an hour deep and I mean you know we're
[66:13] almost finished here we already did to
[66:14] the cocktails but mmm I'm gonna have to
[66:19] make one of these for Brody when he gets
[66:20] here mmm yeah that little hit of lemon
[66:23] it was really nice it's really it really
[66:28] did it makes it much so much more
[66:31] drinkable like Hot Buttered Rum is very
[66:33] drinkable obviously but it's so rich
[66:35] that you don't have the stamina for it
[66:38] oh it's like it's so rich that you have
[66:39] to like take a breather
[66:41] every few sips and this just makes it
[66:43] just so much easier to drink okay mmm oh
[66:48] that's so good okay hi from Belfast hi
[66:51] Belfast
[66:52] I ate jsf it check please say hi to Bob
[66:56] says little raindrop hi Bob let's see
[67:02] let's see what's your favorite holiday
[67:04] drink I mean I'm kind of partial than to
[67:07] nog I do like eggnog like it's this very
[67:10] strange funky flavor that I really do
[67:12] enjoy ever had beef on weck hell yeah I
[67:18] have watch brand this is a was this this
[67:23] is my vintage Rolex date I believe it's
[67:26] circa 1989 the other ones from 1981 I
[67:30] have to
[67:32] the villains from 1981 let's see hello
[67:36] from South Dakota I just have to go to I
[67:38] Val fight milk I've done fight milk
[67:40] remember um let's see Thank You Ellis
[67:45] cast for five dollars just to remind
[67:47] everybody all my super chat revenue is
[67:52] going to st. Joe's soup kitchen here in
[67:55] the village they are a great
[67:56] organization and they will very much
[67:58] appreciate any help in feeding people in
[68:01] need this season this holiday season I
[68:04] know most seasons but right now
[68:07] especially it's nice to give people a
[68:09] hot meal hi from Sweden hi from the deep
[68:12] south man everybody's here huh any
[68:15] chance you'll try cooked cookie dough I
[68:17] don't know what that is is that a
[68:18] liqueur or is that a food what is that
[68:20] Tim Paula is so good their last album
[68:23] from 2017 it's just so fire hello from
[68:28] Germany hello if I'm from Guam I do not
[68:30] have a wife hoist hoist defend I do not
[68:36] have a wife I was briefly married but I
[68:38] am divorced
[68:40] Damian Bogle just gave 50 CH F no that
[68:45] is something Franck's I guess thank you
[68:47] so much you're good men supporting good
[68:49] cause that's very kind thank you for
[68:51] helping support that good cause in
[68:53] whatever currency that is we take all
[68:55] currencies here it's not Benjen with
[68:58] babish including just kind words and and
[69:02] and thoughts and also time if you live
[69:05] in the New York City area volunteer at a
[69:07] soup kitchen people need to eat
[69:09] and anybody who can cook if you can chop
[69:12] an onion I'm not saying you need to be
[69:14] an amazing cook if you can chop an onion
[69:15] or if you can fold a napkin then you can
[69:20] make a big difference in wherever you
[69:22] live and I just said like that's only if
[69:24] in your if you're in New York City
[69:26] whatever everybody that can if you have
[69:29] the time if you have the ability please
[69:32] try putting some time in in a soup
[69:33] kitchen this holiday season or any time
[69:36] of year because people are hungry and
[69:38] it's a really great way to help out
[69:40] let's see have I heard the new volt back
[69:43] album yes I have I'm not as crazy about
[69:46] it as I was thrilled the arts and the
[69:53] beautiful game but what was it called
[69:55] hillclimber it was good
[69:57] what is that currency forty thousand in
[70:00] Co P I don't know what that is but thank
[70:02] you so much we make more collabs with
[70:04] how to drink
[70:05] Oh anyways love your vids keep up
[70:07] everything you make happy holidays and
[70:09] lots of love from Colombia so that must
[70:11] be the Colombian currency I don't I'm
[70:13] not sure what their currency is but
[70:14] thank you so much
[70:15] sergio rodríguez that is very very kind
[70:19] 94 egg II just gave 100 SEK I think that
[70:26] was a Swiss currency I can't remember
[70:28] but thank you so much for your
[70:30] contribution everything today is going
[70:32] to st. Joseph's soup kitchen in the East
[70:35] Village they do some great stuff
[70:38] Colombian pesos oh thank you
[70:43] let's see people are saying it's $12
[70:46] yeah ok it's it's it's a it's a it's a
[70:50] donation to a very worthy cause thank
[70:52] you for literally any amounts anyone can
[70:55] give thank you so much Linda just gave
[70:58] five dollars five US dollars but
[71:00] seriously all acts of kindness are
[71:02] beautiful thank you Babbage for this one
[71:03] thank you for this one you're the one
[71:05] who just did something very nice thank
[71:06] you
[71:09] let's see you ever had
[71:12] limoncello yes I have had limoncello
[71:13] it's very good and super super easy to
[71:15] make and it's a perfect like easy to
[71:18] make gift for when you're you know in
[71:20] college and you can't afford if you're
[71:21] of drinking age and you can't afford to
[71:23] buy everybody presents it's like a cheap
[71:25] and easy way to make a nice gift for
[71:27] your friends and your family I did it
[71:29] once and they all loved it
[71:31] let's see good luck in your exam that
[71:34] must be for somebody else whoever is
[71:35] having have it has an exam coming up I
[71:37] know a lot of people do good luck to all
[71:40] of you studying let's see
[71:44] - Italy hi Swiss franc I was close no
[71:48] that was another whatever okay
[71:50] back to drink Megan let's put our
[71:54] together that's what we're gonna do let
[71:55] me grab my my punch bowl
[71:57] oh Jesus up on the top shelf here we go
[72:01] I'd like to be that short but I could
[72:05] definitely use a few extra wrenches
[72:07] there we go okay all right so we got
[72:13] wipe this out a little dusty this is
[72:17] really my trifle I'm sure you guys
[72:19] notice that this is my my trifle dish
[72:22] from the Rachel's authentic English
[72:26] trifle episode of binging but it also
[72:29] makes perfectly fine Jun Chuo low in a
[72:31] pinch punch bowl punch in a pinch it
[72:34] makes it perfectly fine a punch bowl
[72:36] intention go nice little wipe down
[72:39] looking good okay so first thing we need
[72:43] to do is fill it up the fruit let these
[72:46] things cool off as long as we possibly
[72:47] can cuz they're still hot so I got some
[72:50] oranges here just some plain old oranges
[72:53] now I know that there was a step where I
[72:55] made something that I cannot remember
[72:57] how to pronounce it was a it was a fruit
[73:01] oil simple syrup where you'd basically
[73:04] peel a bunch of lemons and oranges and
[73:06] you'd um you mix them with sugar muddle
[73:10] them with sugar and let them sit for 24
[73:12] hours and that brings out you know all
[73:16] these all these fruit oils so again no
[73:19] citrus no message respond no acid and
[73:22] that it's just that the the fruit flavor
[73:27] being extracted and I didn't have time
[73:31] to do that so what we're gonna do is
[73:34] just I'm gonna squeeze a bunch of lemon
[73:36] juice in there I'm just gonna I think
[73:37] with these lemons instead of slicing
[73:39] them up and putting it in there I think
[73:40] I'm just gonna squeeze lemon juice in
[73:42] there no it's gonna add a whole bunch of
[73:44] acid what am I saying I'm gonna squeeze
[73:46] a couple of these oranges in there I
[73:47] have lots of oranges so that's fine let
[73:49] me lose all these labels here let's
[73:53] let's all try to lose labels okay guys
[73:55] it's 20 it's almost 20 19 let's get rid
[73:57] of labels okay no more labels I've got
[74:02] these or nice organic fruits
[74:06] lots of tags on them just the way God
[74:08] intended what are you guys up to here we
[74:13] got so we got some more donations here
[74:16] oh and before it goes away
[74:17] 125 PHP I'm guessing that's Philippines
[74:19] hey badge to start watching recently
[74:21] really enjoy it love donate for a good
[74:22] cost Thank You Caio caudal ferrule five
[74:25] dollars five canadian dollars from
[74:26] corrupt to nine three nine this from
[74:29] windsor ontario of them for a festive
[74:31] vodka ginger replaced the ginger ale
[74:34] with cranberry ginger ale Merry
[74:36] Christmas and Happy Holidays that sounds
[74:38] good cranberry ginger ale vodka sounds
[74:41] good
[74:41] best ratings from Sweden always wondered
[74:43] what is your favorite drink hmm I mean
[74:48] you know I keep saying old fashioned
[74:50] that's my favorite go-to I've certainly
[74:51] had better drinks than an old fashioned
[74:53] if I had to choose a favorite go-to
[74:56] problem
[74:57] my other favorite drink I love
[74:59] penicillins and I love Moscow mules
[75:01] they're not very seasoned right now but
[75:04] they're very very nice so what was on
[75:07] the look at these are some cara cara
[75:09] oranges so they've got this nice red
[75:11] flesh you can get blood oranges or cara
[75:13] cara we're just regular oranges I'm not
[75:17] gonna tell you how to how to live your
[75:19] life I wish I had a sharper knife right
[75:22] now this knife desperately needs a
[75:24] sharpening it's giving me a little bit
[75:26] of grief that's okay this is mostly for
[75:31] decoration but like it's also you're
[75:33] also gonna ladle it into people's
[75:35] glasses if you're having you know if
[75:36] you're on a party or people are gonna
[75:37] ladle it into their own glasses and then
[75:41] you get that nice little a little bit of
[75:44] fruit flavor and you don't to eat it you
[75:45] can even just rip it out whenever I have
[75:48] them what's it called
[75:50] whenever I have sangria I always end up
[75:53] eating the fruit so I don't think of it
[75:56] as wasted at all this has the thickest
[76:01] rind I've ever seen on an orange look at
[76:03] that
[76:04] why look at that that's ridiculous like
[76:08] that okay it's okay
[76:12] it's just for decor and flavor and it's
[76:17] just me and Sawyer and Evan drinking all
[76:19] this tonight and we have to drink all of
[76:21] it okay otherwise we're being wasteful
[76:24] and I won't have that in my house so we
[76:29] have to drink all of it let's get these
[76:32] cara cara oranges in there then these I
[76:36] think are just traditional oranges yeah
[76:38] so slice these guys up I can't want to
[76:45] eat one of these I love of good fresh
[76:46] orange you know what next month is or is
[76:50] it January or February that is what's
[76:54] called honeybell Orange season and for
[76:58] those of you who don't know if you're a
[77:01] Seinfeld fan they kind of did a little
[77:03] tribute to to this they they had Kramer
[77:06] be obsessed with these fictional peaches
[77:08] called Mackinaw peaches and it's just
[77:11] these you know peaches that are
[77:13] incredibly flavorful and juicy and the
[77:17] real iteration of that is honeybell
[77:20] oranges that these Florida oranges hmm
[77:25] that's a good orange I can't complain
[77:28] they're these Florida oranges
[77:30] that's aren't incredibly juicy and
[77:34] incredibly flavorful when you eat it
[77:36] it's like you're drinking an orange it's
[77:38] unreal and just so everybody knows it
[77:43] makes a great gift to order some you
[77:47] know obviously they're not coming out
[77:48] for another two months they're only ripe
[77:50] for a month a year and they are
[77:53] expensive they're like 60 bucks for a
[77:56] you know a bushel of them but it's a
[77:59] nice you have to do for somebody who you
[78:00] don't know what to get them for the man
[78:03] who has everything
[78:05] some nice
[78:07] honeybell oranges are a pretty good way
[78:09] to go this is filling up really fast so
[78:11] I'm gonna go ahead and stop putting
[78:13] oranges in there and I'm gonna do a
[78:15] little bit of lemon here where's that
[78:16] lemon on there there's the lemon I
[78:19] hacked open let's get a couple of lemon
[78:21] slices in there
[78:22] I'm less thrilled about these because
[78:24] they got seeds in them
[78:26] and these oranges are gracefully
[78:28] seedless what's cool is the fact that
[78:30] I'm not using all these is that I get to
[78:32] eat the rest I love oranges so okay if
[78:37] you can't tell what my orange rantings
[78:39] right now I freaking love oranges
[78:41] okay one more Kara Kara that's all I
[78:44] want Christmas one more just for a
[78:49] little bit of color let's start slicing
[78:53] this normally know why I'm doing this
[78:56] shallow of stupid little slices mmm oh
[79:04] they're a little tart it's almost like I
[79:06] know it's not a hybrid of an orange and
[79:08] a grapefruit because that's not
[79:09] something that you can do but it's like
[79:12] that it's got the tartness a little bit
[79:15] of bitterness like a grapefruit but it's
[79:17] got the flavor of an orange it's lovely
[79:19] okay all right that's too much fruit
[79:24] it's okay and these are nice and cold so
[79:27] hopefully that's gonna chill everything
[79:28] down here this is still really hot all
[79:33] right what else is going in here oh man
[79:35] we got we still got more more donations
[79:40] here we got don't have much but glad to
[79:42] help those in need since dr. bangs thank
[79:44] you so much I appreciate especially if
[79:47] you don't have much to give that's
[79:49] incredibly kind of you thank you so much
[79:52] Peggy one one eight zero one speaking of
[79:55] Moscow mules was your favorite alternate
[79:57] version of the mule probably Kentucky
[80:00] mule I mean you know I'm a bourbon freak
[80:02] so yeah Kentucky mule we're gonna Cheryl
[80:04] gave $5 and said would love to see you
[80:06] make capito Porter we can eggnog with
[80:08] coconut milk and rum my kids and I love
[80:10] your show cheers from Oregon that sounds
[80:12] delicious I'm definitely gonna look into
[80:13] that and thank you very much for your
[80:15] donation saline s thank you for an
[80:19] awesome Channel and Spotify playlist
[80:21] they got me through this week seriously
[80:22] what is your favorite episode of Frasier
[80:23] happy holidays well I can tell you
[80:27] exactly what my favorite episode of
[80:29] Frasier is oh god I thought I was gonna
[80:32] have the season an episode number off
[80:34] the top my head this is the signal for
[80:36] Sawyer to look it up quietly right now
[80:39] whatever it's good it's in season eight
[80:43] I think or nine eight or nine it's
[80:46] called taking liberties and it's stars
[80:50] guest stars the great Victor Garber we
[80:53] might know from like everything because
[80:56] he's in so much stuff I think he was in
[80:57] Downton Abbey he was he he was he was in
[81:01] Sicario isn't so much stuff he plays
[81:05] episode 5 season 8 episode 5 taking
[81:09] liberties it's it's when Fraser gets a
[81:11] butler played by Victor Garber and it
[81:14] has some of the best Frasier Niles
[81:16] interplays of all time and it is a
[81:19] constant reminder how amazing it would
[81:21] have been if Victor Garber had become a
[81:23] new minor character on the show so it
[81:25] it's a little upsetting to watch but so
[81:28] it sounds the great the great media of
[81:30] our time anyway just thought of coming
[81:32] down here and tell you that okay so
[81:35] thank you Celine for sending me on that
[81:38] diatribe jour tendo $20 thank you so
[81:41] much I'm going to be making duck a
[81:42] l'orange for the first time ever on
[81:44] Christmas wish me luck good luck Dora
[81:46] Tendo that is you know that's no there's
[81:48] no mean feat that's that's that's not
[81:51] easy and I'm sure you're gonna crush it
[81:53] I'm sure your friends and family are
[81:55] going to love it table Y gave 549 thank
[82:00] you so much let's see I see this old one
[82:05] that I missed here Joyce ruined Olsen
[82:08] Joyce bring Wilson let's see sorry
[82:12] just putting it over here Joyce burning
[82:15] Wilson gave $50 earlier thank you so
[82:17] much your commentary is just as candidly
[82:19] funny live right Jenn glad a genuine
[82:21] dude like yourself is getting so much
[82:23] attention thanks for supporting good
[82:24] cause that's very kind thank you for a
[82:26] very generous donation and really
[82:29] appreciate it and thank you for the kind
[82:30] words
[82:31] Bartek cries ina Bartek Rosanna gave 25
[82:37] PLMS and said hi I thank you for your
[82:41] donation it is going to a good cause
[82:43] thank you ok back to work folks I'm just
[82:47] killing time right now because this is
[82:48] all still hot and I'm not entirely sure
[82:50] what to do about it
[82:52] pardon me hmm I guess in the meantime we
[82:56] can just sort of have a drink and hang
[82:58] out a little bit
[82:59] yeah I've collected a couple questions
[83:00] if you want to roll through that hang on
[83:03] we just got one question coming in from
[83:05] a super chatter Miranda Lesk gave five
[83:09] Canadian dollars what's the best meal to
[83:10] make to make for a one-girl Christmas
[83:12] dinner when I spent Thanksgiving alone a
[83:17] few years ago I wasn't able to afford to
[83:20] go home and I my roommates all went out
[83:22] of town so I was just alone on
[83:23] Thanksgiving I just I butterfly a turkey
[83:26] breast and did a roulade with the turkey
[83:29] breast kind of like what I did for the
[83:31] the who the how the Grinch Stole
[83:34] Christmas roast beast but with a single
[83:37] turkey breast and you you cut it open
[83:39] the same way that we opened up the pork
[83:41] loin cut it open like a book spread your
[83:47] stuffing on there roll it up cover it in
[83:49] its own skin and roast it and it makes a
[83:52] great little Thanksgiving or any kind of
[83:55] holiday meal Christmas meal for one or
[83:57] two it's a really nice way to go I'm
[84:00] sorry if you're alone during the
[84:02] holidays I know I mean I'm not sorry if
[84:04] that's what you want to do like I know
[84:06] it's nice to be alone I like me alone
[84:07] mm-hmm but um if if you're alone and you
[84:12] and you'd rather be with family I'm
[84:13] sorry to hear that and I'm glad that
[84:15] you're here hanging out with with other
[84:17] people I oh sorry we got a we got a
[84:22] hundred dollar donation from Sean biram
[84:27] Byram who's your favorite character from
[84:30] the gay and wondrous life of caleb Gallo
[84:31] introduced you to a year or two ago I
[84:35] think you did I'm not entirely sure you
[84:37] are but thank you for introducing me to
[84:38] it my favorite character there's only
[84:41] one right answer to this and that is
[84:43] freckle is the best character on the gay
[84:45] and wondrous life of Kelly Kelly gala
[84:48] anyway thank you so much for an
[84:51] incredibly generous donation it's going
[84:52] to a good cause thank you so much and
[84:54] thank you for introducing me to the game
[84:56] wonders left cabe gallo so what was the
[84:58] question sorry
[85:01] first of all I just wanted to note that
[85:03] somebody was playing our favorite game
[85:05] of all time Max Payne 3 and they noted
[85:10] that the guy at the end when he shaves
[85:13] his head looks kind of like you so
[85:15] that's cool that's also the nicest thing
[85:17] that has ever said to me so thank you
[85:19] yeah cuz that guy is cool that's right
[85:20] that is a compliment hell yeah yeah
[85:24] sticking with gaming somebody asked you
[85:27] to do the lobster bisque from Red Dead
[85:30] Redemption have we just not gotten there
[85:32] yes yeah we haven't gotten there yet
[85:34] we're we're going slow okay we're gonna
[85:37] slow we're busy I want to be master
[85:41] hunters with our jobs okay we got a
[85:47] request for a buck Strickland's hot
[85:49] toddies which reminded me of buck
[85:51] offering those hot toddies too - you
[85:54] know Bobby you are a hot daddy hot
[85:57] toddies come to yours - that's good
[86:04] alright so those are necessarily
[86:06] questions but that was what was on my
[86:08] mind as for questions we got a request
[86:12] for you to do food from American Psycho
[86:15] we've been over this but what do they
[86:16] got like you know fancy rich man's foods
[86:19] yeah the stuff from Dorsia which is the
[86:22] the restaurant that he's done dying to
[86:23] go to it's like sea urchin pasta I mean
[86:27] it's fancier than that that's that's
[86:29] actually pretty good
[86:30] no it's like these impossibly fancy
[86:32] dishes I've always been curious about it
[86:34] but it does sound extremely challenging
[86:36] but it's definitely on my mind
[86:38] alright great here we got one from
[86:42] caffeinated addiction they wanted to
[86:47] know what your last meal would be but
[86:49] interestingly their last meal would be
[86:51] coconut tapioca with spicy pineapple
[86:53] which does sound delicious but it sounds
[86:56] too quick it's a snack you know you got
[86:58] to have something to meal yeah that's
[87:01] what you get at the end
[87:02] yeah I'm trying I'm trying to fill up
[87:04] I'm trying to get it all if it's my last
[87:06] meal I'm trying to get it all I'm trying
[87:10] to get it all I just that's what I like
[87:13] the most
[87:13] and I just want to know what that tastes
[87:15] like um sorry just rattling off inside
[87:19] jokes my last meal I'm guessing it's the
[87:26] meal that's most consistently made me
[87:29] roll my eyes back in my head out of
[87:31] pleasure you know just like oh like oh
[87:34] my god and that is before you know like
[87:42] particularly I think probably the if
[87:46] maybe not the best one I've ever had but
[87:48] one of the best and one of the richest
[87:50] and most over-the-top and like just the
[87:54] the most exaggerated version of the dish
[87:57] I've ever had is from crap what's the
[88:00] call hang on hand I'm gonna look it up
[88:01] sorry um French restaurants in
[88:05] Yountville Bistro gentil that's it
[88:11] horizonte it's you know Yountville is
[88:15] filled with like French Laundry and
[88:17] Bouchon Bistro and all these amazing
[88:18] restaurants and the there are still some
[88:21] great restaurants there that aren't
[88:22] constantly packed so you can get a rest
[88:25] a reservation and be sore shanthi like
[88:27] anytime you want and they have amazing
[88:30] food there they had the best easily the
[88:33] best [ __ ] Levin I've ever had but one of
[88:38] the best one of the most unique both
[88:41] burgundy islands have ever had it's like
[88:42] pure short rib it's just these big hunks
[88:45] of perfectly marbled short rib and the
[88:48] sauce is so rich and so decadent there's
[88:52] a picture of it on my Instagram if you
[88:54] go to like I think it was probably July
[88:57] of this past year you'll see you'll see
[89:01] a book bringing you home with these long
[89:03] chives shaved on top of it and and it's
[89:06] just the most over-the-top boeuf
[89:07] bourguignon I think I would that that
[89:09] would be my last meal sorry what's the
[89:10] next question I went too far no that was
[89:13] great
[89:13] I want to go there the last question I
[89:17] saved for last because it's the longest
[89:19] conversation from Stumpjumper is dog
[89:24] town the best garbage plate
[89:27] okay I'm gonna go ahead and embarrass
[89:30] myself pretty good right now
[89:31] I don't think remember that's fine
[89:32] that's fine I mean you know where it is
[89:34] done yeah yeah it's the one on Monroe
[89:37] Ave yes wait over by tu lab oh okay yes
[89:44] yes yeah thank you just say you lab yeah
[89:48] the the e lab dog Hart's place I've
[89:51] never been that one's good it's good but
[89:54] it's not my favorite my favorites
[89:55] hometown baby P hots brother P half away
[89:59] any of the hots ones like H hotspots
[90:01] it's all the same company yeah I'm not a
[90:07] big Nick Tahoes guy I'm not I'm not you
[90:10] know sorry if that makes me a snob but
[90:14] um so I'm just throwing just just FYI
[90:16] just give you an idea of what I'm doing
[90:18] right now I figured these are pretty
[90:19] strong like this is really strong tea so
[90:22] it's not gonna hurt if I dilute it a
[90:23] little bit just to cool it down so I'm
[90:25] just throwing a couple couple ice chunks
[90:27] in there it doesn't matter if it's I
[90:29] don't care if it's not cold I just don't
[90:31] want it to be hot and this is like hot
[90:33] so I'm just gonna do that little sir
[90:36] it's not hot it's just like it's still
[90:39] very warm it's perfectly good simple
[90:42] syrup deal I mean I was about to lick
[90:44] that knife and that was that would just
[90:47] be a mistake let me let me grab one my
[90:51] little tasting spoons my ex my ex-wife
[90:57] gave me these tasty it's messed up to
[91:02] say but it's true anyway oh wow Wow okay
[91:13] that's awesome
[91:14] it'sit's fully tastes like burnt burnt
[91:17] razmik
[91:17] it's so good Wow and it's totally like
[91:21] cooled off that that cooled it right off
[91:23] the Siam warm anymore I think this is
[91:25] fine too all right so I think we're
[91:26] ready to assemble I have way too many
[91:29] orange slices in here so I'm gonna go
[91:31] ahead and take a few out I'm slowly like
[91:32] it's way too much it's gonna take out
[91:35] some of the normal orange slices keep
[91:36] all the Caracara in there let me eat
[91:38] these because I don't know if you heard
[91:40] me before but we're gonna love oranges
[91:44] let me eat one right now sorry Soph man
[91:55] my fingers mmm okay here we go now I
[92:00] have too much of each here this is too
[92:03] much tea this is too much simple syrup
[92:06] as I learned when I'm shot that episode
[92:08] I added way too much simple syrup it was
[92:11] way too sweet hmm so as a result I will
[92:18] be doing this by pretty much the the
[92:21] method by which you should make any
[92:23] given cocktail which is by taste this
[92:26] has a tab on it come on
[92:32] so I'm just gonna be adding gin I'm
[92:35] gonna be adding lapsang and I'ma be
[92:36] adding simple syrup until it reaches the
[92:39] correct mixture of the three and we're
[92:44] just gonna we're just gonna say a little
[92:46] prayer I'm gonna start with the gym
[92:48] because I haven't I have a feeling of
[92:49] how strong I want it to be I'm just
[92:51] gonna add about maybe half the bottle
[92:57] more it's which is you know this is a
[93:00] seven or 15 milliliter bottle so that's
[93:02] what that's roughly dish I have two cups
[93:06] I believe I'm sure I'm wrong I'm
[93:08] positive I'm wrong so please don't do
[93:10] the math and prove me wrong I know I'm
[93:11] wrong and then I'm gonna add maybe half
[93:14] of this tea oh why do they make these
[93:18] impossible poured always spills that
[93:20] just drives me wild and now I'm going to
[93:25] add maybe about half of this lat of this
[93:27] simple syrup just to start and then what
[93:34] I'm gonna do I'm gonna make sure that I
[93:36] didn't miss anything
[93:37] lapsang gin triple sec I almost forgot
[93:40] about the triple sec there we go this is
[93:44] gonna bring some more orange flavor to
[93:45] it this is another thing that I do to
[93:47] deviate from
[93:48] the serious safe eats recipe 1/2 cup of
[93:54] triple sec triple sec is usually a
[93:56] pretty low grade alcohol you know this
[93:58] this this guy costs like seven bucks I
[94:01] think so it's not like the highest
[94:04] quality alcohol the world that's just to
[94:05] bring some flavor bring some more orange
[94:07] flavor to the to the party my littlest
[94:12] ladle that's the best tiny whisks cousin
[94:16] is the littlest ladle and I've way too
[94:18] many citrus slices um it's okay it's
[94:24] okay I think I probably need more tea
[94:28] just eyeball there we go and this should
[94:34] results in a nice smoky Irby punch so
[94:41] let me grab a spoon
[94:42] give it a little tasty case words my
[94:45] buddy Brad Brad Leonie oh we can have
[94:50] him on with live streams and I feel like
[94:52] he'd have fun here what yeah well if
[94:55] he's ever done a live stream with his
[94:56] outfit whoo could use a little bit more
[95:02] sweetness actually oh there he is Jake
[95:06] can you get that
[95:11] old doorbells joy you want me to check
[95:13] it I mean could be the could be the
[95:16] thief again oh alright leave it there
[95:19] money texting that says yeah it's not
[95:24] with the thief in it's just the thief
[95:28] somebody has been legitimately stealing
[95:30] packages and just ripping my packages
[95:33] open and not taking anything when it's
[95:34] like you know my new kitchen scale and
[95:36] my new my new rolling pin they just they
[95:40] just rip it open and just like oh this
[95:42] isn't worth stealing so what I'm doing
[95:44] right now in case you're wondering is
[95:45] I'm rolling the orange I'm here I should
[95:47] probably be showing this instead of
[95:49] doing it you know the place for this
[95:50] counter space here we go orange down
[95:53] flatter your palm press it hard this is
[95:56] gonna make it easier to juice and I'm
[95:59] gonna grab a little little strainer
[96:02] because I don't feel like using my hand
[96:05] to catch all the seeds because then I
[96:06] have to wash my hand I don't feel like
[96:07] doing that okay that must be him all
[96:12] right hello alright I'll let him in but
[96:20] I'm not calling I'm not calling him up I
[96:22] don't trust but could didn't sell that
[96:25] didn't sound like the thief but that was
[96:28] it wasn't the thief well I would hope
[96:31] that Bernie wouldn't say hi delivery
[96:34] that would just be deceitful alright so
[96:37] what this really does need is some acid
[96:40] it's very very smoky and rich and well
[96:47] the freight elevator just went nuts
[96:51] alright so it's it's very smoky it's
[96:54] very very rich and need and need some
[96:56] acid so I'm gonna squeeze this if not
[97:00] every other bit of lemon juice that I
[97:02] have in there and hopefully that will
[97:05] solve the problem give that a little
[97:09] stir
[97:12] okay punches nearly done
[97:16] that looks cool but with the high
[97:18] shutter speed no blur you know looks
[97:23] like an action movie like Spielberg on
[97:25] the early two-thousands okay let's give
[97:28] that a shot
[97:31] hmm okay that's pretty much there yeah
[97:35] that's exactly where I want that look I
[97:38] know it's just the juice of one lemon
[97:39] but that was enough to make it just come
[97:43] to life a little bit so now the
[97:46] procedure is to be a hipster and serve
[97:50] it in a mason jar and let out a nice
[97:58] nice chunky rock I just like that and
[98:02] I'm gonna go ahead and ladle some and I
[98:04] guarantee I must spill it everywhere
[98:06] here we go yep I did
[98:08] okay this is you know an office cocktail
[98:12] party nobody's trying to trying to keep
[98:16] their decorum okay I should what it
[98:19] should have done is cut these orange
[98:20] slices into in two halves because then
[98:24] we're running into this issue where it's
[98:26] not fitting there we go a little bit
[98:31] more there we go and there we have a
[98:35] nice and we get one more slice of citrus
[98:38] in there so it looks nice we go got
[98:42] ourselves a nice smoky lapsang punch
[98:45] with citrus and gin and a smoked or a
[98:52] burnt rosemary simple syrup and it is
[98:54] really hmm yeah special once you get a
[98:59] nice and chilled like that that's really
[99:01] something special that's something
[99:02] that's gonna get you nice and messed up
[99:03] at the company Christmas party you make
[99:06] you make some decisions you're gonna
[99:08] regret because yeah it doesn't it tastes
[99:12] like juice it tastes like fruit juice
[99:13] like or smokey fruit juice no it doesn't
[99:17] taste like fruit juice what I mean is it
[99:18] doesn't taste like it has alcohol in it
[99:19] and it's it's I'm sure it's pretty
[99:22] strong as a half of all
[99:23] there but um it's it's just like
[99:26] pleasant to drink it's not summery
[99:30] despite all the citrus all the smoke
[99:32] from the lapsang and from the smoked
[99:36] simple syrup make it very wintry this is
[99:41] perfect for the season it's even though
[99:43] this is iced down
[99:45] it feels warming it feels comforting
[99:47] it's very of the season so that's our
[99:54] three cocktails and with that I'm just
[99:56] gonna answer a few more questions and
[99:58] then we're gonna call it a night
[99:59] it's gonna be a quick stream this is the
[100:01] last one twenty to twenty eighteen folks
[100:03] and yeah we got I have two more episodes
[100:06] to shoot before I can go home because I
[100:09] want to have what I have those those I
[100:14] wanna have two ready one for Christmas
[100:16] day and one for New Year's Day because
[100:17] those both happen to be Tuesdays so
[100:20] let's see what are folks saying here
[100:22] we've got 10 euros I'm huge Evil Dead
[100:29] fan years ago when I saw one of your
[100:31] earlier episodes I checked your uploads
[100:33] was delighted to see an Evil Dead clip
[100:34] love that it's still there yeah there's
[100:36] a couple little videos that I didn't
[100:38] have the heart to take down there's the
[100:40] me testing the miracle blade
[100:43] there's the mashup of the 300 trailer
[100:46] with Evil Dead and then there's the the
[100:50] trailer for waterproof which is a
[100:51] documentary this Sawyer and Rasheed and
[100:54] I worked on when when we were freshmen
[100:58] in college we went to New Orleans and
[101:00] here I'm gonna get down and talk to you
[101:01] guys face to face get this a um I guess
[101:03] this is nice to have any frame and then
[101:05] I just have it off to the side here it's
[101:08] part of the party so yeah I'm all about
[101:11] symmetry I want to keep things centered
[101:13] that's dead center right there okay
[101:18] alright so home yeah if you go look at
[101:22] my oldest youtube videos there are a
[101:23] couple remnants from my film school days
[101:25] and from days immediately after college
[101:28] and yeah I didn't have the heart to take
[101:33] them down
[101:33] it hurts my
[101:35] YouTube's standing somehow to have
[101:38] really old videos because then it shows
[101:40] this inconsistency in upload where you
[101:42] know one video came out five years ago
[101:44] then the next one came out three years
[101:46] ago and it's like oh this guy's bad at
[101:48] uploading but I don't have the Artic
[101:50] take those down well I was a lot of what
[101:54] looks like Greek being spoken right now
[101:57] let's see we got what was the question
[102:05] oh it was about Evil Dead yeah and then
[102:07] there was this trend back in when 300
[102:09] came out was to take the trailer which
[102:11] was immediately recognizable at the time
[102:13] you could be like oh that's 300 trailer
[102:15] because everybody had seen it and mash
[102:17] it up with any other movie and for me it
[102:19] was 300 meets army of Darkness bald yes
[102:24] I am bald and proud too that's the other
[102:26] part oops I'm just fell am i saying it's
[102:29] copy my last super chat I'm sorry I
[102:31] missed it Jacklyn Azadi it's copy with
[102:35] my last super chat if you ever made
[102:36] colossal basically a fish stew
[102:38] overloaded with paprika it's a Hungarian
[102:40] Christmas staple I can't say that I have
[102:43] it sounds similar to fabric - maybe I
[102:46] don't know but I'm curious about it now
[102:49] so I'll check that out I love anything
[102:50] with spaetzle if it has spaetzle oh my
[102:54] hand is just I was dipping it in the
[102:56] cocktail hang on a second hang Daddy
[103:02] clean up a little bit okay okay there we
[103:14] go okay so just one more time make one
[103:19] more push anybody who is willing to give
[103:22] a super chat right now all of my cut
[103:25] 100% of my super chat revenue is going
[103:28] to st. Joseph's soup kitchen here in the
[103:32] East Village in New York City great
[103:34] organization doing great things they're
[103:36] making soup for people who need it and
[103:39] I'd love anybody right now who can give
[103:42] a super chat I'd really appreciate it
[103:46] I put my money where my mouth is earlier
[103:49] and I did my own you can see in the
[103:51] beginning and I appreciate so much all
[103:54] the incredible generosity that's been
[103:56] that's been displayed here tonight so
[103:59] many people have given so much thank you
[104:01] spoony we got one right now
[104:03] $2 thank you when bwv branded oven
[104:06] gloves and aprons as soon as possible we
[104:09] did a little test run with bwv aprons
[104:12] and went really well so we're definitely
[104:14] gonna have those out there I promise
[104:17] let's see DUSU she says one man Wolf
[104:20] Pack one day so what the hell was I
[104:27] talking about I lost that anyway I mean
[104:30] any any questions I missed before Jake
[104:38] well we got a 499 super chat from the
[104:41] Hat Matt 1174 thank you for all your
[104:43] content thank you for giving I
[104:45] appreciate it thank you for watching we
[104:48] got Mike I can't pronounce that 2 euros
[104:51] and I can't read what he said but thank
[104:52] you
[104:53] Douglas Pro doors gave five dollars and
[104:55] said and got any plans for the new year
[104:56] baby I love all of your collapsed Brad I
[104:58] love them too and I don't have any put
[105:01] the New Year's plans yeah I have been
[105:02] invited to a couple of parties but I
[105:03] don't know if I'm just gonna keep it low
[105:05] and quiet and or if I'm going to go out
[105:08] and and do something but we'll see
[105:10] skull man gaming gave $2.99 to show up
[105:13] and take my money I will thank you st.
[105:15] Joseph's soup kitchen will take your
[105:16] money
[105:17] JAAA else gave five dollars and said I
[105:20] already said this but if it's for
[105:22] charity I'm going to do it again your
[105:24] videos have really motivated me to get
[105:25] back into cooking so thanks I'm really
[105:27] happy to hear that thank you both for
[105:28] sharing that and for a very kind
[105:31] donation to a very good cause thank you
[105:32] JL Rachael Nelson thank you for
[105:36] reigniting my passion for cooking this
[105:38] is the nicest thing that I could
[105:39] possibly hear in the world I love that
[105:41] any of you have found any inspiration to
[105:44] cook from watching these videos I really
[105:46] appreciate hearing that and I'm very
[105:47] very grateful that you'd share with me
[105:50] MVM be one to eight give $20 says you're
[105:54] a champ babish Happy Holidays thank you
[105:56] you're a champ thank you for giving and
[105:57] really appreciate it
[105:58] it sounds like you saw something Jake
[106:00] you said who yes Freddie 7:35 saying
[106:05] Merry Christmas from the land of the
[106:06] three one five Wayne County baby Wayne
[106:10] County a home
[106:13] let's see technically ten year our
[106:15] school play at their school sports
[106:18] occasionally Odin gave ten euros and
[106:21] said Inger I make a silicon
[106:24] hand-stitched Necronomicon when we made
[106:28] seven so far and retired the mold would
[106:31] make the last one send you if you wanted
[106:33] yeah she made me an email at Benjamin
[106:35] with babish at gmail.com we'll check it
[106:36] out thanks man thank you for your
[106:39] donation Rachel Nelson gave five dollars
[106:41] thank you oh you're absurd I said hi but
[106:43] thank you again
[106:45] Freddie 7:35 said Merry Christmas from
[106:47] land of the three one five that okay
[106:49] that's what you were talking about Merry
[106:50] Christmas
[106:51] to Wayne County rod shop dodge Colt 777
[106:55] Andrew love your channel can you say hey
[106:57] Aaron hope you like the sous-vide cooker
[107:00] hey Aaron
[107:01] I hope you like the sous-vide cooker
[107:03] it's from me not your friend it's from
[107:06] me I bought it and it's from I'm kidding
[107:08] your friends very kind to give you a
[107:09] sous-vide cooker and I do hope you enjoy
[107:11] it Aaron they spelled a ro and friend of
[107:17] rod shop dodge Colt who just gave seven
[107:20] dollars to 77 cents
[107:21] Merry Christmas Chad Cruz gave ten
[107:25] dollars thank you so much for your very
[107:27] kind donation appreciate it Allan
[107:30] Bergquist gave five dollars love your
[107:31] work happy holidays in new year thank
[107:33] you happy holidays near to you too and
[107:35] thank you for your donation Daniel Hill
[107:37] gave us five Canadian dollars which are
[107:38] just as good as American dollars do more
[107:41] vids from crunchyroll it's a totally
[107:43] will absolutely well they've been a very
[107:45] awesome sponsor to have and they've been
[107:47] great to work with so I'm totally gonna
[107:48] be doing more anime stuff in the future
[107:50] Kristi Hastings gave ten dollars and
[107:52] said thank you for putting this together
[107:53] love you watching your show Happy
[107:55] Holidays thank you for watching I
[107:56] appreciate it
[107:58] let's see mr. wolf tastic said you seem
[108:02] like a dick and he's been kind of he's
[108:06] been kind and he said people are really
[108:07] giving this [ __ ] money for reading
[108:09] well they're giving me money to give to
[108:11] the soup kitchen
[108:12] in New York City so please anybody who's
[108:15] giving money thank you so much really
[108:16] appreciate it mr. Wolfe astok I hope you
[108:18] have a better day tomorrow because it
[108:19] sounds like you're not having a good one
[108:20] today
[108:22] Aaron Kaiser just gave $10 thank you so
[108:24] much for a very generous donation to a
[108:26] very good cause appreciate it
[108:29] I hope you guys give these cocktails to
[108:32] try it yourselves too because this is
[108:33] this I've made this I've made this for
[108:36] the company office party before and we
[108:39] all had a real we had a real good time
[108:42] so we go try yourselves I think you'll
[108:46] enjoy yourselves hmm let's see we got
[108:54] two dollars from Miguel Sanchez a thank
[108:58] you very much appreciate it he said you
[109:00] were awesome and it's a very kind
[109:01] donation to a very good cause Amy Ponce
[109:04] I need like knee pads or something oh
[109:06] okay Amy Ponce gave 125 PHP I can't
[109:12] remember what that was I think that was
[109:14] Filipino
[109:15] maybe happy holidays' babish been a
[109:18] patreon since April looking forward to
[109:20] more of your concept thank you so much
[109:22] for a what I assume is a thank you very
[109:26] much for your donation and thank you for
[109:28] being a patron I really appreciate it
[109:29] thank you for supporting the show and
[109:31] thank you for supporting saint st.
[109:33] Joseph's soup kitchen
[109:34] let's see Oscar Mendez just gave $10
[109:38] thank you so much it's very very kind
[109:39] Nick Allen just gave $5 your videos
[109:42] really motivated me to learn to cook
[109:43] better and I've discovered a love for it
[109:45] and for fond that's what I needed to
[109:47] hear that's that's long I hear is that I
[109:50] I helped you learn about fond brings a
[109:54] tear to my eye Daniel Hill just gave
[109:58] five Canadian dollars and said oof the
[110:00] Canadian dollar Canadian dollars just
[110:02] fine then we take all the kinds of
[110:03] dollars around here it's all going to a
[110:04] good cause five dollars from Richard
[110:06] Shaw ski what's the best thing you made
[110:08] for an episode that would impress a
[110:09] crowd of friends for an episode fresh
[110:14] snow crab friends actually you know
[110:15] probably the whole pork loin from basics
[110:19] it me and my camera crew ate that and
[110:22] despite like we shoot 10 episodes of
[110:24] basics you know
[110:25] over five days it's a marathon of work
[110:30] and of eating and despite that we ate
[110:33] almost damn near the whole thing because
[110:35] it's so good I wish I could take credit
[110:38] for it's not my recipe it's from
[110:39] America's Test Kitchen
[110:40] but it's so brilliantly flavored and
[110:43] juicy and tender it's unbelievable so
[110:48] let's see let's say let's see have some
[110:52] Queens sterling oh my goodness so sorry
[110:57] Richard shots key to answer your
[110:59] question check out the whole pork loin
[111:01] from pigeon with front from basic babish
[111:04] and do the one where it was stuffed with
[111:07] with a prosciutto lemon zest garlic
[111:10] mixture it's unbelievable David Taylor
[111:13] five pounds have some Queens sterling do
[111:15] more British stuff happily just for you
[111:17] man I will thank you so much
[111:19] Alexander Taurus five dollars I tried
[111:21] making the Bob cos from Seinfeld video
[111:23] today it's been a disaster oh well
[111:24] better luck tomorrow I hope you may look
[111:26] you look it and make it look so easy my
[111:27] man
[111:28] first off I'm sorry to hear that and
[111:30] second off don't worry for every success
[111:33] I have in the kitchen there's ten
[111:34] disasters behind it so just try again
[111:36] tomorrow you got this I believe in you
[111:40] let's see Bethenny Nappers who gained
[111:43] five pounds and said Merry Christmas
[111:45] falling back in love of cooking because
[111:46] of this channel thanks for all your
[111:47] content that's really lovely to hear
[111:49] merry Christmas to you thank you so much
[111:51] for the donation and thank you for
[111:53] sharing that that's music to my ears I'm
[111:55] very happy that you're you're in love of
[111:58] cooking again Nick price gave ten
[112:01] dollars awesome thing you're doing
[112:02] tonight for the soup kitchen Merry
[112:04] Christmas Happy New Year and keep on
[112:05] babban thank you so much Nick that's
[112:08] very generous of you and you and
[112:12] everybody else who has given tonight is
[112:13] making a big difference over SH st.
[112:15] Joseph's kitchen really appreciate it
[112:18] thank you
[112:19] chase Fiore says gave five dollars and
[112:21] said the cheers everyone deserves a hot
[112:23] meal they absolutely do and you're I
[112:25] think five bucks you've paid for like
[112:28] I've seen their operation over there and
[112:29] for five bucks you've paid for three or
[112:31] four people's hot meals so thank you so
[112:34] much for paying for a few people's hot
[112:36] meals on
[112:37] a time of year when they need it the
[112:39] most Maddie it's 2:00 a.m. gave $25 and
[112:41] said thanks for supporting a good good
[112:43] cause any chance he watched June's
[112:44] kitchen of course I watched students
[112:46] kitchen I love gin I just had a Google
[112:48] chat with him a couple weeks ago and I
[112:52] plan on going to Tokyo
[112:54] next year to try and do something with
[112:56] him get on his channel learn how to make
[112:58] some sushi with his cats thank you very
[113:01] much for your donation sir very kind
[113:02] Erin Kaiser is back $5 thanks for
[113:05] expending my culinary imagination and
[113:07] love your show brother love from South
[113:09] Florida thank you so much Erin it's very
[113:11] very kind and thank you for helping make
[113:15] a difference this holiday season really
[113:17] appreciate it
[113:17] I'll be tomorrow or the next day
[113:20] whenever I find out whatever that sum
[113:22] total is I'll tweet out like how much we
[113:25] were able to donate to st. Joseph's and
[113:27] and so keep an eye out for that you know
[113:31] just to make sure that I'm being
[113:32] specific I'll do it not tomorrow so
[113:34] tomorrow's Friday so Saturday Saturday I
[113:36] will tweet out keep an eye on my Twitter
[113:38] binging W babish binging we'll babish on
[113:43] Twitter to see how much we raised
[113:46] tonight for st. Joseph's soup kitchen
[113:49] $20 from Franken Chucky $20
[113:54] you should make salmon dunk clean the
[113:58] duck from food Wars it would make a
[114:00] great cross-section I'm gonna look into
[114:02] that I haven't heard of that one yet 50
[114:05] whatever that is from Hakan Z what is
[114:07] your favorite food from its show slash
[114:09] movie you have made love from I assume
[114:12] you meant Iceland just as Island or
[114:14] maybe it was just an island maybe you're
[114:15] just from an island that's good that's
[114:16] cool
[114:17] but thank you so much for your for your
[114:19] contribution appreciate it
[114:21] what is your favorite food from a show
[114:23] slash movie you've made
[114:26] gotta be let me think on that let me get
[114:29] back to you sorry Wow we have $100 wait
[114:32] another hundred dollars from Sean Byram
[114:35] dude that's unbelievable thank you so
[114:37] much that is incredibly generous $200
[114:40] donations from Sean Byram you guys
[114:42] that's really really kind you're paying
[114:44] to feed a lot of mouths like seriously
[114:46] that's gonna feed a lot of people
[114:49] and and every contribution we get is
[114:52] absolutely incredible and I thank you
[114:54] all and Sean that's incredibly generous
[114:57] gonna close out the night with another
[114:58] one of these thanks for doing this
[115:00] worked a West Coast soup kitchen for
[115:02] several years so this is close to my
[115:03] heart
[115:04] that's lovely to hear men it's kind
[115:06] enough that you worked in a soup kitchen
[115:08] for that long but to to donate like this
[115:11] is unbelievable really appreciate it
[115:13] happy holidays thank you for joining and
[115:15] and thank you for being extremely
[115:18] generous and helping a lot of people
[115:20] this holiday season that's very very
[115:22] kind five pounds from the shiny place
[115:26] I'm not sure what that first part is to
[115:29] to you and all that let you die to you
[115:33] and all that received this Christmas
[115:34] babish I'm not sure what that means but
[115:36] I assume it's like a season's greeting
[115:37] this kind of thing thanks and to you as
[115:40] well
[115:41] uh-hum we got five canadian dollars from
[115:44] arbitrary alex thank you for your
[115:45] content when is the chef john collab
[115:46] please make it happen as soon as
[115:48] possible like that guy doesn't want to
[115:50] he only shows his hands on cameras is a
[115:53] little tricky to get him on in another
[115:56] show format but i'd love to have him on
[115:57] the show I guess so much information
[115:59] from him he's a great learning resource
[116:01] I'm sure all of you already watched Chef
[116:02] John but if you don't go check it out
[116:04] search for food wishes or chef John on
[116:07] YouTube and check out his stuff it's
[116:08] amazing
[116:10] five dollars from net hands thank you so
[116:12] much and five dollars from Kelley Roth
[116:16] thank you guys so much like really
[116:19] really amazing stuff thank you for
[116:22] giving to this cause and I'm it looks
[116:25] like people realize that the show's over
[116:26] so we got we have people dropping like
[116:28] flies but I do appreciate it
[116:31] oh my god what Maddie K just gave
[116:35] another hundred dollars
[116:37] Maddie kusa just gave a hundred dollars
[116:39] thank you so much
[116:41] just one more for a good cause love you
[116:43] babish that is so so kind thank you I
[116:47] cannot believe the outpouring of
[116:49] generosity that we're seeing tonight
[116:50] really appreciate these these large
[116:53] donations and the small donations I see
[116:55] the dollar and two dollar donation is
[116:57] flying by they don't get pinned up at
[116:59] the top but every single penny that you
[117:01] guys are giving
[117:02] I'm deeply appreciative of it thank you
[117:06] hi how are you gave 499 pounds four
[117:12] pounds 99 I believe I believe how they
[117:14] would say it sorry
[117:15] hi babish have a wonderful Christmas god
[117:17] bless well done on the fundraising thank
[117:19] you god bless you
[117:20] merry Christmas to you happy holidays
[117:22] Joshua Marshall says happy holidays
[117:24] always wanted to help out a great cause
[117:26] $10 thank you so much Joshua was very
[117:27] very kind we got ten dollars coming in
[117:30] from Marin Morales you were videos the
[117:33] best part of my week happy holidays from
[117:35] San Francisco thank you happy holidays
[117:36] to you Marin and thank you for your
[117:38] donation we got five Canadian dollars
[117:40] from worth phase you and Brett have
[117:44] inspired me to get cooking again I'm
[117:46] sending this well cooking soup and
[117:47] making waiting for my sauerkraut to
[117:49] finish been two weeks hey
[117:50] congratulations good job cooking I'd
[117:54] love to know what kind of soup you're
[117:55] making but whatever it is I hope it
[117:56] comes out great and thank you so much
[117:58] for your generosity all the way from
[118:00] Canada no less my sister just turned 12
[118:02] says sir Diego and she loves your videos
[118:04] shoutout shut her up her name's Hannah
[118:06] banana I don't think that's her real
[118:08] name but I'll shatter out absolutely
[118:09] especially since you gave so generously
[118:12] to the cause Hannah banana happy
[118:14] birthday happy 12th for birthday and I'm
[118:16] glad you're watching the show thank you
[118:18] so much and thank your your brother or
[118:20] your sister whoever this is who just
[118:22] gave five dollars to a very worthy cause
[118:25] one bar Zelo gave $5 and said out to you
[118:29] for making so many of a smile all the
[118:30] time let me know if you ever need a
[118:31] Spanish translator for some secret South
[118:33] American recipe I'll lift you up man
[118:35] thank you so much and thank you for the
[118:36] donation $5 from Richard shots Keegan
[118:39] hey what's up man what's your most
[118:40] recent tat what's the story behind it I
[118:42] went over this earlier I'll just hit it
[118:43] very quickly just cuz I know we're
[118:45] trying to wrap up here
[118:46] this is the gavel from from West Wing
[118:50] Oliver babish my pseudonym is named
[118:53] after a character from The West Wing for
[118:54] prey portrayed by Oliver Oliver Platt
[118:56] and he's most famous for smashing a tape
[118:59] recorder with a gavel and so I got that
[119:01] gavel tattooed two weeks ago and the
[119:04] hairs just start and grow back by the
[119:06] time we get back from the holidays this
[119:07] arm will look normal again I'll stop
[119:09] looking so freaky
[119:10] I'm gonna get up off my knees for a
[119:12] second circle jerk Hey
[119:14] ten dollars a tenner for the soup
[119:16] kitchen happy holidays the only everyone
[119:18] here thank you
[119:19] circle-jerk I really appreciate it thank
[119:21] you so much they're really gonna
[119:23] appreciate that
[119:24] Robin Fox gave five Canadian dollars to
[119:26] the merry Christmas from Canada hey why
[119:28] do you refer yourself as daddy because
[119:30] everybody else calls me daddy why not
[119:32] thank you so much for your generosity
[119:34] Adam Cole Area Calero merry Christmas
[119:38] from the UK buddy Merry Christmas Adam
[119:40] Admiral 2003 gave $5 he's inspired and
[119:43] taught this college student how to cook
[119:45] and it's how I've bonded with my mom
[119:47] ever since my dad passed
[119:48] keep it up Babs that's really lovely to
[119:50] hear man I'm sorry that your dad passed
[119:51] and I'm really happy that you're cooking
[119:53] and bonding with your mom like that
[119:55] that's great thanks man thank you for
[119:59] your generosity and keep your head up
[120:00] and keep cooking young gun a nine nine
[120:03] five five bucks for the soup thank you
[120:05] young gun Heather McBride five dollars
[120:08] hey babish you inspired me to get in the
[120:10] kitchen experiment with recipes I
[120:11] thought I'd never tried Merry Christmas
[120:12] that's lovely to hear
[120:13] keep it up Heather I'm sorry I'm burning
[120:15] through these but they're coming in
[120:16] faster than I can read him Daniel Taylor
[120:19] gave $5 you've inspired me to cook more
[120:21] and I'm also like say thank you for
[120:22] making me happy you definitely helped
[120:23] with my depression that's lovely to hear
[120:25] men
[120:26] I'm so happy to help with that cooking
[120:29] really helped with my depression and
[120:30] helped a lot more was getting the help
[120:33] that I needed so if you need help please
[120:34] go seek it because you don't have to
[120:37] beat this alone you can you can you can
[120:40] invest in yourself and do something to
[120:43] to try and beat it for good so just keep
[120:47] your chin up and keep keep cooking and
[120:49] if you need help please please get it
[120:51] and thank you for your generosity
[120:53] Daniel Brevard gave $5 and said love
[120:55] your work and love the cause from one
[120:57] cook who learned through the internet to
[120:58] another thanks to you and chef John for
[121:00] further and my knowledge thank you for
[121:02] your generous contribution and thank you
[121:04] to Chef John who also taught me how to
[121:06] cook because he's been he's been putting
[121:08] recipes on the internet since since all
[121:10] recipes was first became a thing so he's
[121:13] been doing this for a while and he's a
[121:15] huge source of knowledge on the Internet
[121:18] Dominick Poorna
[121:19] gave $10 and said I love the flog thank
[121:21] you I'll just quietly leak this right
[121:24] here anybody who's still watching right
[121:26] now
[121:26] learn that the the new show is going to
[121:30] be a vlog and I won't say about what
[121:33] it's I mean it's gonna be about it's
[121:35] gonna it's gonna be following me and my
[121:37] day to day but there's gonna be a lot of
[121:38] interesting stuff going on so keep your
[121:42] eyes peeled in early 2019 for the new
[121:44] babish vlog tez doll gave $10 said Merry
[121:48] Christmas thanks for all the tasty
[121:49] foodstuffs anytime tez doll really
[121:51] appreciate it
[121:52] quick Kula gave 109 I can't remember
[121:56] that currency Oh Swedish uh-huh Thanks
[121:59] thank you so very much from Stockholm
[122:00] Sweden your videos really got me into
[122:02] cooking hopefully this will help some
[122:03] Merry Christmas Merry Christmas to you
[122:04] and thank you so much for your very kind
[122:06] donation curricula Greek girl you just
[122:09] gave $5 hey babish I'm a viewer from
[122:12] Georgia the country thank you for the
[122:14] clarification I would have assumed
[122:15] Georgia the state because I'm a dumb
[122:16] American love your videos Merry
[122:18] Christmas Merry Christmas to you Greek
[122:20] girl I'm gonna read these last two and
[122:21] then we're gonna call it a night Paul
[122:23] Phillips just gave $10 please give a
[122:25] shout-out to my daughter Maggie she
[122:26] loves your show and is a great young
[122:28] chef herself hey Maggie Phillips your
[122:30] dad just asked me to give you a shout
[122:33] out keep cooking thank you for watching
[122:35] the show and thank you to your dad thank
[122:39] you to your dad for a very generous
[122:40] donation to a very good cause keep
[122:42] cooking Maggie thank you for watching
[122:44] Chad Marquette just gave ten dollars
[122:46] thank you so much and Bridget Jones
[122:48] Bridget Jones one if that's your real
[122:50] name just gave twenty dollars said Happy
[122:52] Holidays babish your videos are so good
[122:54] for coming down from an anxiety attack
[122:56] convincing said anxious and they'll get
[122:58] me to eat thank you for doing what you
[123:00] do that's lovely to hear I myself I
[123:03] suffer from anxiety attacks and panic
[123:07] attacks I think that might be the same
[123:09] thing I'm not sure but that's really
[123:11] really nice to hear that I could have
[123:14] any effects and then in that kind of
[123:16] situation because I know how absolutely
[123:18] hellish it is I know that it feels like
[123:20] you're dying and it's horrible and I'm
[123:23] very happy that I could be of any
[123:25] service in that situation we got one
[123:27] more and then I'm going to call it so
[123:29] thank you again Bridget Jones thank you
[123:31] for a very generous donation and thank
[123:33] you for telling me that about yourself I
[123:35] really appreciate it
[123:36] Wolffe hop again ten gave ten years to
[123:39] said merry Christmas from lubeck germany
[123:40] I enjoy your show very much thank you
[123:42] for your generosity and thank you for
[123:44] watching we've got two more I'm gonna
[123:45] try to burn through these desi Anne says
[123:48] you gave five Canadian dollars instead
[123:50] Merry Christmas and Happy Holidays from
[123:52] Canada and Kosovo very cool thank you so
[123:54] much for your generosity and thank you
[123:56] for watching and Merry Christmas to you
[123:58] and Happy Holidays
[123:59] Juli Lopez said my boyfriend Sean loves
[124:01] to cook and loves your show thank you so
[124:03] much thank you Julia thank you for the
[124:04] donation and with that guys I'm gonna
[124:07] call it I'm gonna hop down here and say
[124:09] good night thank you guys so much
[124:11] everybody for joining me tonight thank
[124:14] you so much for your incredible
[124:15] generosity I don't know how much we
[124:17] raised tonight but it's got to be a
[124:19] substantial amount and all that money
[124:21] all my my revenue from it is going to be
[124:25] going directly to st. Joseph's soup
[124:27] kitchen in the East Village and your
[124:29] money is gonna go into the mouths of
[124:32] people who really need it and so thank
[124:34] you guys so much have a wonderful
[124:36] holiday whatever you celebrate if you
[124:38] celebrate or not I hope you have a
[124:39] lovely break I hope you have a lovely
[124:42] time of year with your family with your
[124:44] friends or by yourself if that's what
[124:46] you want and I hope you have a amazing
[124:48] new year I'm not gonna see on live
[124:50] streams until until the next year but
[124:52] you can expect new episodes of binging
[124:55] and basics and bending again binging on
[124:58] Christmas Day basics between Christmas
[125:00] and New Year's and then a new episode of
[125:02] binging again on New Year's Day so you
[125:05] can expect the scheduled to resume as
[125:06] normal and then after that we'll be
[125:08] doing a live stream in the new year so I
[125:10] will see you guys in 2019 I'll see you a
[125:12] couple times via the show before then
[125:16] but it's been an absolute pleasure
[125:18] hanging out with you guys tonight as
[125:19] always here's to you Cheers
[125:22] happy holidays Merry Christmas happy
[125:25] whatever it is that you're celebrating
[125:26] Happy New Year I'll see you guys next
[125:29] year thank you guys so much tonight it
[125:30] was absolutely amazing and yeah have a
[125:34] great night have a great half
[125:35] have a great safe happy and healthy New
[125:38] Year I guess
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