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[1:57] good afternoon folks good to evening
[2:00] it's 5:00 p.m. I think that officially
[2:02] makes it evening how are we doing
[2:04] tonight we're doing basics with babish
[2:07] live as you may have grown accustomed to
[2:09] I'd like to thank everybody who is
[2:11] watching right now instead of watching
[2:13] Taylor Swift who is live streaming at
[2:16] the exact same time so whoever's here
[2:18] and hanging out thank you so much my
[2:22] name is Andrew ray for those of you
[2:23] don't know it Gabe Oliver babish and
[2:26] this is one of those occasional live
[2:29] streams that we do where we cook last
[2:31] week's basics with babish along live
[2:34] with you so thank you guys so much for
[2:36] coming and hanging out I'm gonna dip in
[2:38] the screen a little bit come down and
[2:40] say hi I'm a little frumpy today I
[2:42] didn't shave my head and I haven't
[2:44] shaved my cheeks so I'm a little frumpy
[2:46] I'm gonna try to stay out of camera
[2:47] today so you don't you don't you don't
[2:49] get sick but thank you guys so much for
[2:51] coming and hanging out we already have a
[2:52] super chat here we have $4.99 from Judas
[2:57] okay
[2:58] I said bingo with babish at 10 million
[3:01] subscribers I'm not entirely sure what
[3:02] that is but I'm down if you're talking
[3:04] like straight-up
[3:05] bingo yeah I think I need to come up
[3:08] with like a really big way to celebrate
[3:09] 10 million subscribers
[3:12] speaking of which just hit 5 million
[3:15] subscribers over the weekend so thank
[3:18] you guys so much for your support thank
[3:19] you so much for watching and liking and
[3:21] subscribing and just generally
[3:23] supporting the show and coming out and
[3:24] watching the live streams like this I
[3:26] really appreciate it and I'm very
[3:28] excited to have had 5 million
[3:30] subscribers is a huge milestone and we
[3:33] have a really cool 5 million subscriber
[3:35] special coming out not next week but the
[3:38] following week I don't want to say what
[3:41] it is but we are traveling for it and we
[3:45] are doing a massive food crawl I'm
[3:48] talking like I and I don't want to say
[3:51] the number of restaurants either because
[3:52] that might give it away but we're going
[3:54] to 50 some-odd restaurants in 3 days and
[3:58] it's going to be absolutely banana
[4:01] so Jake are you seeing people talking
[4:07] about the audio it seems like
[4:08] everybody's happy I just saw one person
[4:10] say it's quiet but it can't be quiet
[4:12] because it's peeking so don't increase
[4:15] the levels or nothing but what speaking
[4:19] of which I've got my man with the plan
[4:22] in the other room my dear friend from
[4:24] days of yore and my business partner
[4:26] Sawyer Jacob Soros say hi to the nice
[4:28] people hello everyone thanks so much for
[4:31] coming out and supporting us today on
[4:33] the Taylor Swift livestream we're hoping
[4:36] to catch some news and tidbits about
[4:39] that and we also have some general
[4:40] questions that I'm excited to ask in
[4:43] regards to Google stadia yes Google
[4:49] stadia because as we are learning Google
[4:53] stadia creates the opportunity and the
[4:56] ability to very quickly and easily get
[4:58] in line to jump in to a game that a
[5:02] person is playing live so I already pre
[5:05] ordered my stadia it's going to be here
[5:07] and I think we're gonna say November
[5:09] that's when they're shipping so yeah so
[5:13] I plan on being on there and if you guys
[5:17] want live-streaming as I play video
[5:19] games and you guys have the opportunity
[5:22] to come in and kill me because I'm not
[5:23] very good at video games we're actually
[5:25] thinking about doing a charity one where
[5:27] every time somebody kills me we donate
[5:31] $1 to some charity or something like
[5:33] that and see how many times I can be
[5:35] killed
[5:35] hunted essentially over the course of a
[5:39] couple hours or something like that so
[5:40] if that's something you guys are
[5:41] interested in speak now and and we will
[5:45] listen we got a whole bunch of super
[5:47] cute chats coming in here that I should
[5:49] probably read sorry for slacking here
[5:51] wow we got a bunch okay we have some new
[5:53] members to welcome RINO Ted thank you
[5:56] for joining
[5:57] finishing with babish memberships for
[5:59] those of you don't know memberships are
[6:01] five dollars a month and they give you
[6:02] access to some behind the scenes stuff
[6:04] some bonus material and episodes a day
[6:07] early before they go public
[6:09] were they alive mm-hmm they all want PJ
[6:13] gave $5 and said I love your videos and
[6:16] you inspire me to try to cook that's
[6:17] great that's what I like to hear that is
[6:20] what we are here to do we are here to
[6:21] inspire folks to try didn't cook let's
[6:25] see Winton Artemis gave $5 and said I
[6:28] just want to thank you for inspiring me
[6:30] to cook more I just became an EMT last
[6:32] month and your videos helped me helped
[6:34] keep me sane during my class that's
[6:36] wonderful congratulations and I was a
[6:39] first responder myself my brother was an
[6:41] EMT back and back in college and a big
[6:44] respect for what you guys do thank you
[6:46] so much and congratulations on getting
[6:48] your certification and I'm happy that I
[6:49] would to have helped $10 from Nestor hey
[6:52] babish Congrats on five minutes and I
[6:54] love what you did with the region recent
[6:55] joe-joe episode thank you any chance
[6:58] that we could see more jo-jo recipes
[7:00] like the food from Tania's restaurant
[7:01] Jojo part for a lot of requests for that
[7:03] I like to space things out a little bit
[7:06] I don't want to do you know I've done
[7:07] Regular Show back-to-back but that was
[7:09] just because of national grilled cheese
[7:10] day but for the most part I like to
[7:12] space things out you know I like to make
[7:13] you wait a little bit um but yet you can
[7:17] definitely expect more foods from Jojo
[7:19] and this in the future and thank you
[7:20] very much for your very generous super
[7:21] chat the og Big B gave five dollars and
[7:24] said hey Andrew I really like your show
[7:26] much better than t-swizzle t-swizzle is
[7:30] that another youtuber that I'm not that
[7:32] I'm too old to know about whoever he is
[7:35] I'll check them out I love to see you
[7:38] cover more desserts and pastries as they
[7:41] are my favorite very cool
[7:42] got some desserts coming up next week
[7:44] actually from a very regular show that
[7:50] gave it away that wasn't as sneaky as I
[7:52] thought it was gonna be in my head Randy
[7:53] petit gave five dollars and said you
[7:56] have given me so much more inspiration
[7:57] confidence or so much more confidence to
[7:59] cook I'm sorry I read inspiration and
[8:00] the other ones that bled over I didn't
[8:03] mean to be so so full of myself just
[8:06] then you have given me so much more
[8:07] confidence to cook thank you that's
[8:09] that's lovely to hear Randy thank you so
[8:11] much for the super chat thank you for
[8:12] the kind words that's very very kind joy
[8:15] Julia Williams gave $5 and said congrats
[8:17] on five million subs what is your
[8:19] favorite thing about New York everything
[8:22] it's like it's
[8:23] a friend of mine asked me you know
[8:26] what's my favorite thing about New
[8:27] Orleans because I'm going there next
[8:28] week they were like what do you look
[8:30] looking forward to most and I was like I
[8:33] can't point to a single thing I'm
[8:35] looking forward to going to New Orleans
[8:36] you know there's no New Orleans is kind
[8:39] of like a like a muffaletta it's it's
[8:41] it's a something that's greater than the
[8:44] sum of its parts
[8:44] there's amazing music it's amazing
[8:46] people's amazing food mazing drinks
[8:48] amazing architecture and I wouldn't
[8:51] specifically go to any one of them it's
[8:53] the amalgamation of everything that
[8:55] makes it was such a special place I
[8:57] think me works the same way especially
[8:58] in New York because it's the you know
[9:00] the great melting pot Siara Gump gave $5
[9:02] and said excited to see your book it
[9:04] comes out on my birthday happy early
[9:06] birthday on my pub day thank you I love
[9:09] you the show can't wait for the recipes
[9:11] very excited to release the cookbook and
[9:14] next week I will be announcing not next
[9:17] weeks alright first week in September I
[9:20] will be announcing book tour dates and
[9:23] locations I will be doing live Q&A s and
[9:27] we're we're just calling the book tour
[9:30] with knavish I think or an even evening
[9:32] with binging with babish where I'll just
[9:35] be going on stage and answering
[9:36] questions maybe doing a little cooking
[9:38] demo depending on you know what kind of
[9:39] equipment we can get and just having a
[9:42] great time and books will be included in
[9:44] ticket price and we'll be going to
[9:46] places like LA in Chicago and San
[9:50] Francisco and Seattle Boston
[9:54] Philadelphia whole bunch of places and
[9:56] we'll be there from the October 22nd to
[9:59] November 1st I believe so keep an eye
[10:03] out for that tour dates coming in two
[10:05] weeks thank you so much for bringing up
[10:07] the book and thank you for having a
[10:09] birthday on the same day Andy Norton
[10:12] gave $10 and said hey babish the
[10:13] girlfriend and I watch every episode we
[10:16] learned so much from you thank you for
[10:17] everything thank you Andrey sorry I said
[10:20] your name wrong the first time thank you
[10:21] for watching thank you for cooking with
[10:25] your girlfriend it sounds like and
[10:27] and keep it up thank you guys so much
[10:28] for watching thank you for the super
[10:30] chat Jessica Morris gave five British
[10:33] that British five pounds sterling
[10:37] British pounds sterling whatever thank
[10:40] you
[10:41] hi Andrew a really enjoy your show will
[10:42] it be impossible to buy your new book in
[10:44] the UK I'm positive you must be able to
[10:47] buy in the UK Jake I don't know you have
[10:49] to be you buy it on it yes so presumably
[10:51] you must be able to buy it in the UK but
[10:53] I I'm not sure hundred percent but what
[10:55] do you think Jake amazon co dot UK oh I
[11:01] lost your call I can't hear what you're
[11:03] saying but your headphones on Jake yeah
[11:08] I'm back Amazon coat UK okay
[11:12] Amazon co dot UK you can get the get it
[11:14] there
[11:15] Colby vodka gave $4.99 and said blew my
[11:19] mind to hear you're from mendon keep
[11:20] making us proud Colby from Henrietta
[11:22] what up 585 always nice to hear from a
[11:26] from a local from from the great cold
[11:31] West Western New York not upstate New
[11:34] York as some people like to call it is
[11:35] western New York and I always love to
[11:37] hear from the locals anybody from
[11:40] Rochester give us a shout out Caroline
[11:42] what goodigo gave $5 and said Noah is my
[11:46] hometown enjoy your time there thank you
[11:48] for the super chat and yeah I will NOLA
[11:50] New Orleans is my favorite place in the
[11:52] world I've been there four five six
[11:55] times now and swear and I spent the
[11:58] summer there gutting houses after
[11:59] Katrina and that's when we fell in love
[12:01] with it it was really the first time I'd
[12:03] ever done anything like that we spent
[12:04] most of our summer after our freshman
[12:07] year of college
[12:08] gotten houses trying to make a
[12:09] documentary and and just just letting
[12:14] the city change our lives it was it was
[12:15] stupendous and Sawyer's coming with me
[12:18] and so is Rashid because it was the
[12:19] three of us so it's our big reunion tour
[12:22] going back to New Orleans Jackie excited
[12:25] I'm excited I am very excited we don't
[12:28] get a lot of quality time just us boys
[12:30] it's gonna be a real special time oh
[12:35] yeah sorry I'm just taking a drink here
[12:38] I'm having
[12:39] ricard I learned to love Ricard when I
[12:44] was in France
[12:45] it's a lovely aperitif it's kind of like
[12:47] a sweeter absinthe
[12:49] I think it's they're both very nice
[12:51] tasting liqueurs and they both become
[12:54] very cloudy when diluted with water
[12:56] which is what you're supposed to do it's
[13:01] just a nice way to start off a meal
[13:02] which is what we're about to do because
[13:03] we're making carbonara it's gonna be
[13:05] sorry squad it's gonna be a kind of a
[13:08] short stream tonight just because this
[13:11] dish takes like 20 minutes tops to make
[13:13] so I'm gonna do everything I can to
[13:15] answer as many questions as possible I
[13:16] see we have more super chats here so I'm
[13:18] gonna burn through these before we get
[13:19] started at some point it will stop
[13:21] though because we'll be here all night
[13:23] but I really appreciate your super chats
[13:25] anybody that missing I'm so sorry
[13:28] and I I apologize if I'm if I'm missing
[13:30] them but there is a lot and I'm trying
[13:32] to get through them all Morgan Mayer
[13:35] Gurin gave $10 and said hey Andrew I
[13:37] love your channel you've taught me a lot
[13:39] question why are we using dry pasta over
[13:41] fresh in this recipe you have any plans
[13:43] for a clean but clay plate club book
[13:45] I definitely like by that that's a good
[13:47] idea a clean plate club book I like that
[13:51] I like that that's I feel like I need
[13:53] more recipes because I feel like maybe
[13:56] half of the recipes have been in the
[13:59] clean plate Club and generally you want
[14:01] about a hundred recipes in a book which
[14:03] is how many are in the binging with
[14:05] babish companion cookbook first hundred
[14:07] recipes from the show so I need to get a
[14:10] few more I think but I also need to go
[14:12] back through all my episodes and see
[14:14] which ones I inducted in the clean plate
[14:15] Club but that's a great idea and why are
[14:19] we using dry pasta over fresh just for
[14:22] convenience's sake we've made fresh
[14:24] pasta a lot on the show and I'm right as
[14:27] of right now I don't have anything new
[14:28] to teach you I need a chair or something
[14:30] this is so uncomfortable
[14:31] how's it right now without any new to
[14:34] teach you as far as making fresh long
[14:37] pasta and also you know I wanted this to
[14:40] taste like like a real sort of
[14:43] restaurant carbonara and and they're
[14:47] either making pasta fresh using an
[14:49] extruder which really beats the pot
[14:51] to go up and and and makes it a little
[14:53] chewier I wanted really chewy pasta I
[14:56] wanted to really al dente pasta it's
[14:57] easier to do that it's easier easier to
[14:59] achieve that with with store-bought
[15:00] pasta I like store-bought pasta it's got
[15:04] its place
[15:05] fresh pasta I think works better with
[15:06] other dishes because it can be very
[15:08] tender unless you really work it hard
[15:10] and that takes a lot of effort unless
[15:11] you use a machine thank you very much
[15:13] for your super chat Stuart at large gave
[15:15] ten dollars and said when do we get to
[15:16] learn more about you your new girly
[15:18] girlfriend um I actually invited her to
[15:22] come over and chill tonight but she
[15:23] couldn't make well she's still at work
[15:25] right now so I I'm seeing her tomorrow
[15:28] and we just saw each other last night so
[15:30] she has cast she needs to go home and
[15:32] take care of them but I would love for
[15:35] her to come out Jess if you're watching
[15:36] you're welcome to come over um I think
[15:40] she might be watching right now so just
[15:42] if you are watching head on over I
[15:44] we can hang out but I know you got to
[15:46] take care of the cat's tonight but you
[15:49] guys will see more of her soon she is
[15:51] the one that's inspiring me to make a
[15:54] Lord of the Rings special so you guys
[15:55] have her to thank for the Lord of the
[15:57] Rings special that will eventually come
[15:59] which is gonna be a huge episode so I'm
[16:02] thinking of saving that for six million
[16:03] subscriber the six million subscriber
[16:05] special maybe 10 million but you know
[16:07] that's hoping that I get there so soon
[16:12] is the answer to that
[16:13] Maurice Val gave ten dollars and said if
[16:16] I or anyone were to challenge you to a
[16:18] cook-off kind of like food Wars where
[16:19] two people cook a dish based on given
[16:21] theme three judges would taste which
[16:23] would be up to a challenge always up to
[16:25] a challenge not good not saying I'm
[16:27] gonna win I'm not you know I'm not I've
[16:31] never purported to be a real chef or a
[16:33] very very good chef I just purport to be
[16:36] a decent home cook I'd love to take part
[16:39] in any kind of challenge but I'm not I'm
[16:42] not gonna be like a reality show
[16:43] contestant where I'm like I'm here to
[16:44] win I'm also noticing that the
[16:48] color-correct is not passing through on
[16:51] their recorders shoot yeah and I'm
[16:56] seeing your I'm seeing the comments
[16:58] about the
[17:00] static and we're trying to look into
[17:02] figuring out what that is but it sounds
[17:04] okay on my end yeah this static audio
[17:08] on your bike yeah hmm is it rubbing
[17:11] against my shirt or something that could
[17:13] be part of it yeah it feels like it's
[17:16] I'm getting a call from Brad cash right
[17:18] now
[17:19] that's funny do you think he's calling
[17:21] about the live stream I'm gonna take it
[17:23] should I take it yeah hey Brad how you
[17:27] done okay well just just so you know I'm
[17:35] live streaming to about sixty three
[17:36] hundred people right now and Brad says
[17:42] hello everybody and I'll talk to you
[17:45] later is that cool all right man
[17:49] no it's fine I only I only picked up to
[17:51] embarrass you I'm sorry all right dude
[17:54] I'll talk to you later okay problem
[17:57] solved that was funny okay that's the
[18:03] first time I've ever gotten it looks
[18:04] like a casual call during a live stream
[18:06] I must not be very popular
[18:07] mm sketch gave $5.00 and said hey babish
[18:09] what's your opinion of some of the more
[18:11] tainted versions of carbonara the chain
[18:13] restaurants sell some have peas or
[18:15] bruschetta in them I mean at some point
[18:18] it doesn't really become at some point
[18:20] it's not really carbonara anymore kind
[18:23] of like how grilled cheese isn't really
[18:25] grilled cheese if you put you know meat
[18:28] and tomatoes on it then you got a
[18:29] sandwich with melted cheese on it I'm
[18:32] not one of those people that says that
[18:33] if you put some caramelized onions on
[18:35] your grilled cheese you have a melt I
[18:36] know that's technically what it is but
[18:38] I'm not gonna get mad at you for calling
[18:40] a grilled cheese but if it's a full-on
[18:41] sandwich you're still calling a grilled
[18:43] cheese that's a little silly little
[18:44] silly but yeah there comes a point where
[18:48] it's a tipping point and if you throw in
[18:51] all kinds of stuff in there peas and and
[18:53] and what was the other thing you said
[18:55] bruschetta yeah it's not really carbon
[18:57] are anymore might be tasty might be a
[18:58] perfectly good pasta but it's not really
[19:00] carbonara anymore I think I'm pretty
[19:02] much caught up here I'm sure I missed
[19:04] some people I'm very sorry but I'm gonna
[19:06] take that as a sign that it's time to
[19:07] start
[19:08] cooking so shall we we shall let's do it
[19:11] here we go okay it's gonna adjust my
[19:16] shirt here I'm a little hoof okay little
[19:19] sip of my aperitif for those who are
[19:22] just joining us this is Ricard
[19:24] now the poll that I wanted to take folks
[19:28] how should we how should we do this I'd
[19:32] love for somebody to set up a straw poll
[19:36] first person that we see to set it up we
[19:38] will pin it in the comments how about
[19:40] that that's not good Jake so I'd love
[19:44] for somebody to set up a straw poll
[19:45] right now and put it in the comments and
[19:49] then the first one we see will pin it
[19:51] and we will would that will be the
[19:54] official the official poll and the
[19:57] question is should we put garlic in this
[20:01] carbonara because that is the most
[20:04] contested ingredient purists and
[20:08] old-school Italians say that garlic has
[20:11] no place in carbonara it is not in a
[20:13] traditional carbonara but let's face
[20:16] facts
[20:16] it's delicious we're talking about cured
[20:19] pork eggs and cheese garlic fits right
[20:23] in there so while it might not make the
[20:25] most traditional carbonara I want to
[20:27] know are we making a carbonara with
[20:29] garlic tonight yes or no somebody set up
[20:32] a straw poll the first one that we see
[20:33] in the comments we will pin that will be
[20:35] the official straw poll will let answers
[20:38] come in for for a few minutes and and we
[20:43] will we'll take it from there Jake let's
[20:46] keep an eye on here for the first person
[20:48] to post a strawpoll
[20:51] there's no comment Eli be coming oh my
[20:59] god
[21:00] I guess people can't leave comments
[21:02] never mind never mind folks um I why
[21:05] can't people leave comments that's so
[21:07] strange
[21:07] okay alright well do you mind just go to
[21:10] strawpoll comments cool alright never
[21:13] mind everything I just said
[21:15] Sawyer's going to set up a straw poll to
[21:18] determine whether or not this carbonara
[21:21] gets garlic in it some of a pizza man is
[21:25] here at ten dollars hey hey can I get a
[21:27] shout-out this is probably the most the
[21:31] most common things the thing that
[21:33] happens in these live streams is some
[21:34] pizza man comes around gives me a very
[21:36] generous super chat ask for a set a
[21:38] shout-out to son of a pizza man thanks
[21:41] for coming and hanging out go check out
[21:42] his channel thank you very much for the
[21:44] super chat I'm gonna answer a couple
[21:47] more well well Soares pulling that up
[21:49] he's setting up a straw poll for us Mike
[21:53] then have been avid been a vyd des
[21:57] Benavidez Benavides Mike Benavidez I'm
[22:00] not very good at pronouncing names
[22:03] switch focus a little bit here
[22:05] Mike Benavidez gave ten dollars and said
[22:07] hey babish can you do a video on kitchen
[22:10] slash pantry storage ideas and
[22:11] organization setups that you have picked
[22:13] up love the show the Kalima line from
[22:16] Indiana Jones with is you did is what
[22:18] got me to follow you I can't even
[22:20] remember what I did that for the Kalima
[22:23] I remember I was like Kylie Maya and I
[22:25] pulled something out what was it I can't
[22:28] remember but thank you I'm glad that I
[22:30] got should have follow I'm sorry I can't
[22:31] remember the reason that I won't do a
[22:35] pantry or kitchen storage episode is
[22:38] because I'm so hellaciously unorganized
[22:40] if you were to see and I showed last
[22:42] time we livestream that turned the
[22:44] cameras around I showed the absolute
[22:46] mess that is my kitchen it's not dirty
[22:48] it's messy there's a very big difference
[22:49] and my pantry is hilarious it is it is
[22:56] just like a pile of every weird and
[22:59] strange ingredient that I've ever had to
[23:01] get for the show there's session
[23:02] peppercorns mashed up next to dried
[23:05] peppers and mashed up next to some some
[23:07] gypsy it's called gypsy cold care tea
[23:10] that I got when I had a cold once that's
[23:13] the name of it I didn't call it that I
[23:14] know gypsy is an offensive term but
[23:16] they're still using it on the tea over
[23:18] there some some dashi broth some Folgers
[23:21] instant coffee all the weirdest stuff
[23:23] and the strangest mishmash of stuff and
[23:27] then I just have my spices on one wrap
[23:29] that's about it really nice as it gets
[23:30] I'm the wrong person to turn to when it
[23:33] comes to organization we're keeping a
[23:35] tidy kitchen I think that's one of the
[23:37] more important tenants of the show is
[23:40] that's what an actual kitchen is like
[23:48] now I'm just seeing in the comments if
[23:50] you guys check the comments right now so
[23:52] where has posted a straw poll click it
[23:55] click on it it's the only comment in the
[23:58] live stream right now I'm very confused
[23:59] why there's no comments key check the
[24:01] settings and see like why wow there's
[24:06] already been 22 votes can you check can
[24:10] you check those settings and see like
[24:11] what it'd be why people if people can
[24:14] leave comments I'm sorry that you guys
[24:17] are enabled leave comments something get
[24:19] screwy there but swear made a straw poll
[24:22] he posted it in the comments go check it
[24:23] out
[24:24] I'm gonna let that go for like 5-10
[24:25] minutes and then based on the results we
[24:29] will we will or will not include garlic
[24:32] in this episode this seems like a fun
[24:34] thing that we should do more often we
[24:35] just got to think it through next time I
[24:38] just thought of it just now which is why
[24:40] it was a little disorganized so first
[24:45] thing we need to do is do a little prep
[24:48] little meson plus I've got kind of a raw
[24:52] throat I'm sorry if sorry if I drop out
[24:55] a little bit here so why don't we start
[24:56] actually cooking here that seems like a
[24:58] good idea I'm gonna get some bowls at
[25:02] the at the old dishwasher here because
[25:06] I'm a bowl and into this bowl I'm going
[25:10] to grate four ounces of cheese if we're
[25:13] making one pound of pasta
[25:16] the rule generally is four ounces of
[25:19] cheese
[25:19] three eggs one egg yolk or four whole
[25:22] eggs if you want but the the or I'm
[25:24] sorry three whole eggs if you want extra
[25:26] egg yolk gives it a little bit of
[25:28] richness so that's what we're gonna do
[25:31] I'm going to grab got some parmesan here
[25:39] there we go that's the cheese I'm
[25:41] looking for
[25:43] traditionally I believe the only cheese
[25:46] that goes into that goes into what are
[25:52] we making carbon are the oh geez that
[25:54] goes in the carbonara is Romano cheese
[25:58] but we are skirting tradition a little
[26:01] bit because I like having half and half
[26:05] Romano and Parmesan I think that that
[26:09] makes for you know just a little bit
[26:10] more flavor diversity you get some you
[26:13] know the Romano cheese very very very
[26:15] sharp very funky and Parmesan brings a
[26:19] little bit of nuttiness to the party it
[26:22] just kind of evens it out a little bit
[26:24] alright
[26:26] a lot of people talking about static
[26:27] Jake are we okay
[26:35] okay all right
[26:42] okay here we go I'm gonna scoot it down
[26:46] a little bit sorry for the noise folks
[26:48] you know what better yet I'm gonna put
[26:50] it right here on my lapel that can't hit
[26:52] anything I'm putting it right there
[26:53] might not be able to hear me as well but
[26:56] yeah Jake if you wouldn't mind keeping
[26:57] your headphones on and keeping an eye on
[26:59] that let me know if it's any better guys
[27:01] let me know if the we know if the static
[27:05] goes away now because I think it was
[27:07] rubbing against my beard or something I
[27:09] apologize we definitely lost like 700
[27:12] viewers from that we hit with sorry
[27:14] folks
[27:15] happens so there's the poll again for I
[27:18] see people asking about the poll poll is
[27:21] in the comments it is the only pin
[27:24] comment give it a click and let us know
[27:30] should there be garlic in this carbonara
[27:32] or not should we go full on persnickety
[27:36] old-school traditional or should we
[27:39] assume tradition in favor of flavor
[27:42] wow that sounds great that's that there
[27:45] should be like my new catchphrase so we
[27:46] have two ounces of parmesan grated and
[27:49] I'm sorry two ounces romano great in
[27:51] here so now i'm gonna grate in an
[27:53] additional two ounces of parmesan i'm
[27:57] almost down to the rind on this one so i
[27:59] need to i need to get the other one
[28:03] but i like having it really you'll see
[28:06] that this is like a really you know fine
[28:08] microplane has any any are people
[28:14] talking about the audio quality any
[28:16] better people are saying they don't see
[28:18] the poll in the comments maybe refresh
[28:20] your page for a second cuz that's just
[28:23] something people are seeing at the page
[28:25] yeah you got to refresh the page to see
[28:27] the poll I had to refresh it to see the
[28:30] poll I am no different also let me know
[28:35] if I'm missing any big super chats or
[28:37] interesting questions or anything like
[28:38] that but do you have the headphones on
[28:42] is the audio sound okay all right I
[28:46] think it was probably just scratching my
[28:48] beard
[28:49] story my life
[28:52] welcome to my world alright I'm pretty
[28:55] much test on this on this right here
[28:56] which actually I'm gonna hang on to
[28:58] because this is very good for putting
[29:00] into soups and stews and sauce as well
[29:03] if you ever making a red sauce
[29:05] you know it's an Italian tomato sauce
[29:09] throw a parmesan rind in there you're
[29:12] bound for success okay got another hunk
[29:19] of parmesan here this will do the job
[29:21] and we just got one ounce to go and I'm
[29:24] going for a grand total here of four
[29:27] ounces of cheese
[29:28] I should have III should have told Jess
[29:35] she should come over and she could have
[29:37] stayed home tomorrow night instead took
[29:40] care of the cats tomorrow cuz uh we've
[29:42] been fun to have her here tonight she
[29:44] could have hung out she could have been
[29:45] my taste tester we would have had to
[29:49] figure out an additional mic though
[29:51] which would have been just a nightmare
[29:55] okay I'm a 3.72
[29:59] and that got an ass get out of here net
[30:04] boy after the spider Fiasco last week
[30:07] people are gonna freak out we didn't
[30:08] actually have a spider somebody told me
[30:10] that there was a spider in the bottom of
[30:11] my bowl and it scared me the rest of the
[30:13] night because I'm scared of spiders so
[30:16] that wasn't very nice okay no pole and
[30:23] static that people are still saying
[30:24] static dude I think we're getting
[30:25] interference on this Mike
[30:34] are you listening to the actual
[30:35] livestream all right guys it's Jake's
[30:41] gonna take a listen to the live stream
[30:43] and see if there's static or you know if
[30:46] it's peeking or something like that just
[30:48] let me know we can always swap out the
[30:50] mic pack there's another mic pack in
[30:51] there it sounds fun okay I can't hear
[30:57] you dude I think you lost yeah no I'm
[30:58] back I'm back I just muted you so you
[31:01] wouldn't hear yourself and signs it as
[31:04] smooth as eggs people might be having a
[31:07] little fun actually okay guys I love to
[31:12] have fun as much as the next guy
[31:16] static isn't a laughing matter
[31:19] static affects millions of families
[31:22] every year okay so now we've got four
[31:26] ounces of cheese here looking beautiful
[31:29] wonderful all right oh wow we have a $50
[31:35] super chat I'm gonna touch on that real
[31:36] quick
[31:37] [Music]
[31:40] w-well well to lid well to lid one two
[31:44] three gave $50 super check extremely
[31:47] generous thank you so much saying no
[31:49] question actually working overtime
[31:51] tonight been loving the show since
[31:53] discovering you cooking Hannibal's thigh
[31:55] if you're having the Bayridge in
[31:57] Brooklyn you'd be welcome to bourbon my
[31:59] bourbon anytime I'll take you up on that
[32:01] thank you so much for the extremely
[32:03] generous super chat well to live one two
[32:06] three
[32:07] I'm sorry here you're working overtime I
[32:09] know that's rough and let's keep it up
[32:11] I'm happy to be keeping you company and
[32:13] thank you so much that's an extremely
[32:15] generous super chat speaking of which we
[32:16] got $20 from Jo Louden I've said some
[32:20] good good ingredient money thank you so
[32:22] much as you can see I'm using very good
[32:24] ingredients I love these eggs here I'm
[32:26] not sponsored I just love them alfresco
[32:28] pasture-raised eggs and why do I love
[32:30] them because well I'll tell you they
[32:32] have of any commercially available eggs
[32:35] I've ever seen the most orange yolks
[32:37] I've
[32:38] I just like supermarket eggs there is
[32:44] nice brown shells and they're always
[32:45] nice deep orange yolks just exactly what
[32:49] I'm looking for in an egg and I crack
[32:53] all these with one hand just to be
[32:55] impressive look at that somebody's a pro
[32:57] and I'm going to also separates one egg
[33:05] we need some egg whites umm feel so
[33:11] stupid that I forgot to do the color
[33:12] correct maybe we should take a break in
[33:14] a second I'll do like a quote-unquote
[33:16] bathroom break well I fixed the color on
[33:19] the cameras because it would be like a
[33:21] 30-second fix we might lose some viewers
[33:23] but um I'd hate for people to not be
[33:26] able to see this and in true living
[33:28] color instead of the washed out because
[33:32] we shoot the show very flat we shoot it
[33:34] with what's called s log 3 color pro
[33:39] color gamut and it's it's very flat
[33:43] which gives the date of the picture more
[33:45] color data that we can use in post to to
[33:48] to better color correct the image and I
[33:52] forgot the server which is why it looks
[33:54] kind of washed out and grey right now so
[33:57] I'm gonna get this egg slurry going and
[34:00] then I think we'll take like a 30 second
[34:01] break so I can fix the cameras let me
[34:04] just it's so funny before we started I
[34:08] literally said to swear I was like we're
[34:09] getting good at this
[34:11] we got static we got very bad color we
[34:15] don't know how to make a pole what a
[34:18] what a fiasco speaking of which I'm
[34:21] going to check that pole real quick oh
[34:25] my god we have a whole look who's back
[34:28] there $200 from in and out and in how
[34:30] comes here every time and gives the most
[34:33] massive super chests thank you in and
[34:35] out can you show us how to make
[34:37] hamburger from Eddie Murphy's raw he's
[34:40] back
[34:41] every livestream this guy gives $100 to
[34:44] ask me to make the hamburger from Eddie
[34:46] Murphy's rod yes you know what dude you
[34:49] can
[34:49] me I remember the bit exactly because I
[34:53] used to watch that bit i watch things
[34:55] obsessively and repeatedly I can't stop
[34:59] like I'm Emma I'm a serial rewatch er I
[35:03] love rewatching things because in my
[35:05] mind movies and TV shows are like music
[35:08] you wouldn't listen to a song one time
[35:10] so I've watched that special probably
[35:13] ten times because it was on Comedy
[35:16] Central when I was a kid and I recorded
[35:18] it on my VHS and none of you kids would
[35:20] know what that means and and I recorded
[35:24] it and I couldn't stop watching it and I
[35:26] remember that that like word for word
[35:28] practically his the voice that he makes
[35:30] when he's pretending to be a child and
[35:33] okay man you convinced me 100 bucks
[35:36] thank you so much for an extremely
[35:37] generous super chat
[35:39] we got another very generous one from VC
[35:41] Catalonia afternoon babish I am from
[35:43] Massachusetts and have been watching you
[35:45] for eons now I admire your creativity
[35:47] the process of making the food
[35:49] everything they could be amazing if you
[35:50] took on something from Willy Wonka
[35:52] god bless dude thank you so much for the
[35:54] extremely generous $50 super chat DC
[35:57] Catalani and that is a very good idea
[35:59] I've had requests for stuff from Willy
[36:03] Wonka and the Chocolate Factory for a
[36:04] long time I'm a little wary of it
[36:07] because it is fantasy food and I get
[36:10] nervous about fantasy food I like to try
[36:13] to be as accurate as possible and
[36:14] recreating stuff but there's got to be
[36:17] something in there that's this that's
[36:18] doable and it seems like it'd be a
[36:20] really great opportunity to pair with
[36:22] like a science channel or something like
[36:24] that to do a crossover episode because
[36:27] then we could we could you know try to
[36:31] figure out a scientific way to achieve
[36:33] some of those crazy things so just to
[36:35] catch you guys up on what I'm doing here
[36:37] I can I combined three eggs and one egg
[36:40] yolk beaten together added it to four
[36:42] ounces of finely grated Romano and
[36:45] Parmesan cheese and that is going to
[36:48] make our sort of egg cheese slurry it
[36:50] looks pretty nasty but once we once we
[36:54] let the heat of the the residual heat of
[36:56] the pasta cook it it's going to become
[36:59] super creamy and
[37:00] luxuriant and wonderful the last thing
[37:02] we have to add to this is many many
[37:07] healthy twists of Freshlyground
[37:09] very important freshly ground black
[37:11] pepper there is no there very you I
[37:15] should say very few applications where
[37:18] fresh ground is not better than free
[37:21] ground pepper there is it smell it we
[37:25] can grind it you can smell how much
[37:27] brighter and in carbonara you want a lot
[37:37] of pepper you want you want it to have
[37:38] be almost a little spicy for the pepper
[37:40] that you're putting in it any carbon are
[37:44] you ever have is like just loaded dotted
[37:46] with pepper so I'm just getting that in
[37:50] there that's just gonna make our life a
[37:52] little bit easier down the line when the
[37:54] pot when the pasta is done the only
[37:56] reason we're not adding salt is because
[38:00] guanciale or in this case today because
[38:02] I couldn't find any pancetta is pretty
[38:05] salty and we want that to salt the dish
[38:07] on its own first see how that goes and
[38:10] what's up okay alright guys you know
[38:15] what we're gonna take a we're gonna take
[38:16] a quick break
[38:17] Jake tell him we're gonna take a quick
[38:18] break in case they can yeah we're gonna
[38:20] take a quick break first and foremost I
[38:22] never thought you were lying to me I
[38:24] just was a little skeptical of how bad
[38:26] the problem was but I just listened for
[38:28] a very long time and the problem is bad
[38:30] I now recognize that thank you very much
[38:33] I don't think it's his beard because it
[38:36] sounds very technical but we're going to
[38:39] it's too far from the beard it can't be
[38:41] the beer and it does seem to be related
[38:44] to motion but we're gonna take a quick
[38:46] break and we're gonna try some stuff
[38:48] yeah all right guys we'll be right back
[38:50] okay we'll be right back sorry about
[38:51] that
[38:53] [Music]
[41:40] [Music]
[41:51] [Music]
[42:10] you
[42:11] [Music]
[42:15] okay guys what do we think here we're
[42:18] back we got a fresh mic pack on me
[42:20] Jake had the levels look okay little low
[42:27] all right we can crank them up in the
[42:29] software sorry folks technical
[42:33] difficulties just two of us here tonight
[42:35] we forgot that tonight was a livestream
[42:38] evening and we kind of just jumped right
[42:40] back into it
[42:41] sorry folks welcome back sorry we lost
[42:45] you there do let us know if it sounds
[42:50] sounds any better here they're saying
[42:55] it's quiet yeah everybody saying the
[42:57] volume is way low wait no no hang on
[43:00] hand I'll do it on the pack okay here we
[43:06] go how about now
[43:09] probably only to laugh
[43:15] okay that's peeking out of mine I'm just
[43:22] gonna put it there
[43:25] test test test oh boy you think you know
[43:31] what we're doing by now okay
[43:32] how we doing better - Oh can't hear you
[43:37] all right man we're bad at this
[43:40] all right good I'm getting lots of goods
[43:42] okay all right all right
[43:44] I'm also we are bad all right we're back
[43:47] folks here we go and I'm just
[43:49] remembering we also need to get water
[43:51] boiling so as long as we're you know in
[43:53] the middle of the excitement here why
[43:55] don't we move on over to camera - Jake
[43:59] you ready for a camera switch let's and
[44:05] we're over here now welcome to the
[44:07] first-ever multi camera livestream on
[44:10] the YouTube I'm just kidding I don't
[44:11] think that's true what I do need is a
[44:14] pasta pot right now so I've got one
[44:16] right here and I need to fill it with
[44:19] water which is gonna take about 10 years
[44:21] with my sink so sorry pardon all the
[44:28] noise and I'm just gonna get that going
[44:32] there it goes that's gonna take a little
[44:35] while so perilous
[44:45] a lot of people are saying that it's
[44:47] quiet I'm starting to wondering I'm
[44:53] starting wonder if it's the receiver
[45:01] okay well we don't know who's messing
[45:03] with us now at this point um I tend to
[45:06] believe you know a lot of people are
[45:08] saying that it's too quiet
[45:15] yeah all right is it up in the yellow or
[45:19] where is it that's what that's why okay
[45:23] hang on sorry folks be right back
[45:33] there it is this is the stern way down
[45:37] all right that should fix it that's test
[45:39] okay I think we're we're back in
[45:41] business here I'm gonna keep my fingers
[45:44] crossed but I think we're back in
[45:46] business
[45:47] what do we think folks that's it that's
[45:50] probably it
[45:51] I'm willing to bet that's it I'm keeping
[45:56] an eye on those comments because it is
[45:58] like a probably about a 30-second delay
[45:59] and good good food noise better better
[46:07] all goods yes that's perfect yeah okay
[46:10] we're back in business thank God
[46:14] I'm very sorry folks sorry about that we
[46:17] are not live streamers by trade we are
[46:20] youtubers by trade we should learn a
[46:23] little bit more by livestream for we
[46:25] kids where we try to do this again I
[46:27] have the slowest sink in the whole of
[46:30] human history by the way just so you
[46:31] know so while that's going because it's
[46:34] gonna take probably another three four
[46:37] minutes to fill up properly
[46:39] how did let's take a look at the straw
[46:41] poll shall we what are we looking at
[46:43] results wise we have oh my god we're
[46:49] almost deadlocked here and Moe tend the
[46:53] majority the 52% majority say no I've
[46:56] never seen such a close call in my
[47:00] entire life
[47:02] well folks I think that that means that
[47:05] we got to do no garlic this is a
[47:07] democracy and I did put it to you the
[47:11] people as to whether or not garlic
[47:13] should go in here I'm gonna give you one
[47:15] last chance if you want or do not want
[47:19] garlic to be in this dish please vote in
[47:22] the straw poll in the comments if you
[47:23] don't see it try refreshing the page it
[47:26] was it was commented while this live
[47:28] stream was going so you can't see new
[47:30] comments so refresh the page see if you
[47:32] see it votes I'm gonna give it two more
[47:34] minutes and then we are making a final
[47:36] decision from there I'm going to also
[47:41] head over to mine
[47:45] hands back and grab a high-walled saute
[47:49] pan this is the probably the best vessel
[47:51] for us to finish our pasta and because
[47:54] we wanted to have the ability to toss it
[47:56] we want to have the ability to really
[47:58] beat it around and stir it and this is
[48:00] gonna give us that ability because the
[48:02] high walls so we're gonna use this as
[48:04] our primary cooking vessel and then out
[48:06] of the fridge I'm going to grab the
[48:08] pancetta now it occurs to me try to make
[48:12] a pound of pasta here and I don't think
[48:14] I got enough pancetta a lot of recipes
[48:16] call for four ounces again the
[48:18] traditional thing to use is guanciale
[48:22] but the traditional thing to use is
[48:26] guanciale over pancetta but pancetta is
[48:28] an acceptable substitute guanciale is
[48:31] very hard to find it's cured pork jowl
[48:34] and this is just cured pork belly in the
[48:37] same almost the same fashion I think and
[48:40] the flavor is very close but it's a
[48:44] perfectly acceptable substitutes way
[48:45] more readily available than watch Olli
[48:48] and I didn't get enough I don't think so
[48:50] i have this pancetta left over from the
[48:53] weekend when I made carbonara for my
[48:57] father and my brother and I like this
[49:00] one better because it's I don't know if
[49:02] you can see but it's a nice big chunks
[49:03] that's really what you want with
[49:05] carbonara and this one's the tiny tiny
[49:07] little little little stupid chunks see
[49:11] that and that's that's not ideal so
[49:14] ideally we want to do this oh alright
[49:17] we've got enough water in the pasta pot
[49:18] here we go oh well let's head over to
[49:20] the stovetop Jake where I'm going to
[49:24] place this pot covered over high heat
[49:33] get this water boiling I'm also going to
[49:35] add a healthy sprinkle of kosher salt I
[49:39] mean that any kind of salt really but
[49:41] kosher is what I have and I'm just
[49:43] adding a whole bunch we want this to be
[49:48] salty as the sea as the Italians say and
[49:50] I know I said the phrase that's a it's
[49:53] the Italian version of that phrase in
[49:55] the video but that's because I looked it
[49:56] up and I don't remember specifically
[49:58] what it is right now so I can't recite
[50:01] it but I can say carbon are in a very
[50:03] Italian way God blue nada Godin put it
[50:06] on down but nada okay let's head back
[50:09] over here well we're going to we have
[50:11] another super chat from in and out
[50:14] another hundred dollar super chat this
[50:17] must be the actual in and out because
[50:19] this guy had burns money like like I've
[50:21] never seen can you show us how to make
[50:23] something from mind of a serial killer
[50:25] the life and times of Jeffrey Dahmer my
[50:28] goodness and he's got a sense of humor
[50:30] uh-huh
[50:31] thank you very much for the extremely
[50:33] generous super chat there's a lot of
[50:35] money to tell me too eats people
[50:38] and I appreciate that I'm not gonna do
[50:42] it
[50:42] but I do appreciate your super chat and
[50:44] your as usual incredible generosity this
[50:47] guy comes to all the livestreams it just
[50:49] drops Honda's thank you so much for
[50:52] coming out and then cyber ostrich gave
[50:54] ten dollars and said here's a
[50:55] contribution for some of your night Mike
[50:57] backs that's funny sorry sorry about
[51:00] that guys I'm glad that the audio is
[51:01] good now got it one guys still saying
[51:04] it's too quiet but I think we're good
[51:07] John Jerry straw poll sorry to erupt a
[51:10] hundred and twelve votes yes a hundred
[51:12] and twelve votes no guys we're
[51:15] deadlocked here please go into the the
[51:18] straw poll in the comments if you don't
[51:20] see it refresh the page go in there vote
[51:23] as we are deadlocked and I will I'm
[51:27] gonna set a timer I'm gonna set a timer
[51:29] for two minutes and I can't set the time
[51:33] around my phone because then it messes
[51:34] up my my call before so I'm going to how
[51:39] do I not have a timer in this kitchen
[51:41] are you crazy that's that's insane and I
[51:45] don't have my I don't have my
[51:46] chronograph on right now I don't have my
[51:49] head I don't have my Daytona on right
[51:51] now it's like
[51:52] I can't all right I'll take the time
[51:55] with that
[51:55] all right you set a timer Jason I set a
[51:57] timer for two minutes and whatever is
[51:59] the majority that two minutes is going
[52:02] to be what I'm going to do so come one
[52:05] come all
[52:06] start it thank you now let's go open
[52:12] this guy up here and I'm gonna wait for
[52:15] the water to boil before I cook anything
[52:16] just cuz it's best to just have your
[52:19] pasta water boiling nothing's worse than
[52:21] having like your sauce finished or
[52:22] whatever and you're still waiting for
[52:25] your water to boil mmm nice for raw
[52:30] cured pork so I like to just get the
[52:34] water boiling first once the water is
[52:36] boiling then we work and we have our for
[52:41] those of you are just joining us we have
[52:42] our egg and cheese slurry here this is
[52:45] three eggs with one egg yolk beaten
[52:48] together and then added to 4 ounces of
[52:50] very very finely shredded Romano and
[52:54] Parmesan cheese 2 ounces of each and
[52:56] then we added a whole bunch of freshly
[52:59] ground black pepper tons of it you can
[53:00] see that it's like this speckled there
[53:03] because there's so much pepper in it so
[53:06] now what else we gonna do here let stay
[53:10] with some super chats cuz we're waiting
[53:12] on the water to boil Rick Lewis gain $15
[53:15] and said quemic the chili from Drake and
[53:17] Josh and I assume that you're referring
[53:19] to the Peruvian puff peppers chili which
[53:23] I will definitely look into the last oh
[53:26] wait did I ever make anything from
[53:28] drinking Josh no I made something for my
[53:30] Carly I don't think I made anything from
[53:32] drinking Josh but that so I definitely
[53:34] need to look into that thank you very
[53:35] much for your super chat Bella diaries
[53:37] gave $10 and said do now like that me do
[53:39] now let people make you feel bad about
[53:41] the audio we're here because we love you
[53:43] as a person that's very very sweet Bella
[53:45] thank you but yeah we obviously want to
[53:49] have the best audio possible for the
[53:50] show we care about production quality
[53:52] and we are sorry for for that little
[53:55] mishap that was just a mistake with the
[53:58] bad audio pack there
[53:59] hop wall escaped $10 and said where the
[54:02] best place to get where's the best place
[54:04] to get a garbage plate in Rochester New
[54:06] York
[54:07] my vote is gonna be where I grew what I
[54:09] grew up with which is P hots Jake is
[54:11] that also your vote P hats all the way
[54:14] baby be us I personally go white hots I
[54:18] think Jake you got cheeseburgers you
[54:21] know me all too well and that's the
[54:22] Penfield hots for the unordained yes the
[54:25] under Danes the the the the with the
[54:31] word I'm looking for me boy I don't have
[54:33] the best words tonight for those of you
[54:36] who are uninitiated piazzas Penfield
[54:38] hots Sawyer himself grew up in pen field
[54:41] so he has that built-in loyalty and me
[54:45] that's where I had my first garbage
[54:47] place so I have to go with that and me
[54:49] personally I like a white hot there
[54:51] which is waggles veal and pork based hot
[54:55] dog which is it's a white hot dog and
[54:57] they sear the hell out of it they put a
[54:59] nice dark crispy skin on it and then
[55:02] they slice it in half and fry it you
[55:04] know open-open dog style mmm just my
[55:07] favorite way to yeah ugh
[55:08] but that's where to get it all right
[55:10] results yes two minutes are up two
[55:14] minutes are up
[55:16] 142 votes and 43% no with a hundred and
[55:22] eighty one votes 56% yes it's garlic
[55:25] from behind from from way behind from a
[55:31] lot I guess from 48 percent it now has a
[55:34] whopping would you say 57% 56% a massive
[55:40] upset garlic takes the day we are going
[55:44] to put garlic in this sorry for any
[55:46] purists out there that are going to be
[55:48] upset but you know I love garlic in in
[55:51] my carbonara so I'm going to put it in
[55:53] there happily so that means we have
[55:55] another piece of prep to do before we
[55:59] head over to the stovetop just joyous
[56:02] news to me because this water is taken
[56:05] in sweet time boiling so I'm gonna grab
[56:08] a
[56:09] head of garlic here and for those of you
[56:14] who are just joining us or missed the
[56:16] drama
[56:17] I was I was polling I was positing to
[56:21] you YouTube audience do we put garlic in
[56:24] this carbonara do we a shoe tradition do
[56:27] we skirt the the the old-world way of
[56:33] doing things and did we put garlic in
[56:35] our carbonara and you know what if if
[56:38] this makes it no longer a carbonara so
[56:41] be it
[56:42] this is what we're making we're making
[56:44] pasta with an egg sauce with pancetta
[56:47] and garlic man and and a whole lot of
[56:51] Romano and Parmesan cheese because guess
[56:54] what
[56:54] it's delicious there's no if ands or
[56:57] buts about that and there is no denying
[56:59] it you might say that it's not real
[57:01] carbonara B can't look me in the eye and
[57:03] tell me it's not tasty so you know I'm
[57:06] not even gonna chop this up because I
[57:08] like I don't want big chunks of garlic
[57:11] in there so I'm going to I'm gonna crush
[57:12] it crush it flow right in there no can't
[57:17] find my garlic pressure in which case we
[57:19] might be making fresh dough no here here
[57:23] it is got it
[57:25] all right that's fun we are going to
[57:28] piss some people off that's always fun
[57:31] I'm waiting in the water to boil so I'm
[57:33] gonna pour myself another drink that's
[57:35] gonna be mines
[57:37] there's the Ricard I'm going to show you
[57:40] about this this drink this this lovely
[57:42] drink with card it's very cool it's kind
[57:45] of like absinthe in fact it's very like
[57:47] that up since it's very very similar and
[57:50] I sold this off of Vinny's desk many if
[57:54] you're watching sorry I was I wanted
[57:56] some and I stole it off your desk I
[57:58] apologize I'll get you another bottle
[58:01] and what you do start a little bit ice
[58:05] in the glass here and then put a nice
[58:10] you don't have to do ice but at the very
[58:13] least you need ice water and you see
[58:15] that this this clear green liquid turns
[58:17] very cloudy it's
[58:19] like light green and cloudy something
[58:22] indicative of absinthe and the card
[58:25] another other stuff the the star anis
[58:30] based I don't know if that's what's
[58:32] actually made of what it tastes like a
[58:33] star anis these liqueurs and then what
[58:37] you do is you add a little bit of cold
[58:42] water which I don't have but there's
[58:44] plenty ice in there so I'm just going to
[58:46] gently drizzle a little bit this in here
[58:49] which is just gonna up the cloud factor
[58:51] make it nice and light and cloudy and
[58:54] it's the perfect aperitif it's a great
[58:58] way to to get ready for a meal which is
[59:01] what we're doing we're getting ready for
[59:02] a meal here we got a big pasta dinner
[59:04] coming mmm that's good it's just sweet
[59:09] Jake if you need a refill come on in
[59:10] anytime we got 20 euros from Rutgers
[59:16] Rutgers mo1 Uncle Buck video was the
[59:19] greatest thing I've seen in a long time
[59:21] here's a bunch of Maya do more of it
[59:23] thank you so much for the that's both
[59:26] very kind words and very encouraging
[59:28] contribution I really appreciate that
[59:29] and yeah we never really thought that
[59:33] was going to happen we knew that we were
[59:34] gonna have to employ some serious
[59:36] fabrication and some I don't mean
[59:38] fabrication isn't lying I mean like
[59:40] building of things to make the Uncle
[59:43] Buck pancake because the situation that
[59:45] he made him with was just so impossible
[59:47] like just taking a sheet of metal and
[59:49] putting it on top of a four-burner stove
[59:51] you'd have a very uneven pancake it
[59:54] would stick to it for sure and also if
[59:57] you watch that clip again if you watch
[59:59] the clip from Uncle Buck you'll see that
[60:01] the snow shovel is like flat like you
[60:04] can't find a snow shovel like that that
[60:06] was purpose-built for that movie because
[60:09] all snow shovels have these ridges in
[60:11] them or divots or whatever and they that
[60:16] kind of snow shovel just doesn't exist
[60:17] so we knew it the very least we're gonna
[60:19] have to build some kind of custom snow
[60:21] shovel and then we got talking with
[60:23] Autodesk and they were like why don't we
[60:24] have a robot do and we were like no okay
[60:26] um and then at that point we didn't care
[60:31] about trying to do it
[60:32] with a with some custom shovel
[60:35] religiously let's have a robot do it
[60:37] that's way cooler and so that's what we
[60:40] did and it was a lot of fun and the
[60:41] people out there Autodesk amazing
[60:43] company I have kind of a history with
[60:46] them because I used to do visual effects
[60:48] using their software and then America's
[60:51] Test Kitchen is also out there and they
[60:52] also helped us out with it and dried
[60:56] garlic in there
[60:57] gross they helped us out with it and
[61:00] they taught me how to cook really hey I
[61:03] did Dan Souza was like the the coolest
[61:07] chef it still is like coolest chef in
[61:09] the world to me and it was very cool to
[61:11] work with him it's always very good a
[61:13] lot of fun to work with him he's a
[61:14] really nice guy
[61:16] very handsome guy anyway
[61:19] thank you for your contribution and
[61:21] thank you for the kind words chef
[61:22] written gave $10 and said you were one
[61:24] of my favorite youtubers love the show
[61:26] keep on keepin on thank you that's very
[61:28] very kind and thank you for the
[61:29] contribution that you said they were
[61:31] very generous super chat and for the
[61:33] kind words
[61:33] insolent crow gave $20 and said looking
[61:36] good Bobby it's been a cold rainy day
[61:38] for me so the stream is already cheering
[61:40] me up how's the hot ones tattoo do hang
[61:42] let's take a look shall we it's so thin
[61:45] that it's like falling off I didn't take
[61:49] good care of it I didn't do good
[61:50] aftercare it's not Chris's fault Chris
[61:53] Chris's the tattoo artist she did
[61:54] beautiful work but I didn't like
[61:56] moisturize it and clean it and keep and
[61:59] keep it happy so it's like I'm flexing
[62:03] because my arms on camera but you can
[62:05] see it's like it's like almost fall it's
[62:07] like almost gone because it was so thin
[62:08] to begin with that's like it's like half
[62:12] falling off I need to get it touched up
[62:13] very proud of that tattoo my brother
[62:16] visited he was like so what are you
[62:18] gonna cover that up with and I was like
[62:20] nothing that's one of the most proudest
[62:23] tattoos I own thank you very much for
[62:27] the super chat thank you for the kind
[62:29] words I love cold rainy days I don't
[62:31] know where you are in the world there
[62:32] where it's cold rainy but I wish I was
[62:34] there because I do love them and the air
[62:35] conditionings not working in this room
[62:37] and it is hot can you make lobster Allah
[62:40] to death
[62:41] from the movie the whole ten yards that
[62:44] has got to be the most obscure reference
[62:48] I've ever heard the whole ten yards the
[62:52] sequel to the whole nine yards
[62:54] starring Bruce Willis and that Perry
[62:55] that that's gonna be the most specific
[62:59] and extreme reference to any movie I've
[63:03] ever heard that's that that's such a
[63:06] deep cut I'm so impressed by it
[63:08] I've never seen it I'll check that out
[63:12] thank you very much for the super chat I
[63:14] love watching your videos I've been
[63:15] hooked since the ratatouille episode
[63:17] thank you so much for the kind words for
[63:18] the suggestion and for the super channel
[63:20] is that Nicholson I appreciate it
[63:22] Marcus West Marcus worst worst Chang
[63:27] gave ten dollars and said I just wanted
[63:29] to say I've been I've seen every single
[63:31] one of your videos and you're by far the
[63:32] best YouTube cook and one see if you do
[63:35] Doctor Who foods I am not that familiar
[63:37] with Doctor Who foods I've been seeing a
[63:39] lot of requests for fish fingers with
[63:42] custard which sounds pretty gross so I'm
[63:45] trying to figure out savory custards and
[63:47] what I can do there but I am looking
[63:48] into it and you can't expect a Doctor
[63:50] Who episode one day it's too big and too
[63:53] important of a show for me to me to
[63:56] ignore it
[63:57] jafari Williams gave $20 said love
[63:59] seeing your copycat recipes for and your
[64:02] better version recipes you should do a
[64:04] Nashville hot chicken episode with a
[64:06] traditional take a more tame sweeter
[64:09] take like KFC's version and a copycat of
[64:11] Panda Express version definitely good
[64:13] idea for those of you who know who
[64:17] Jessa's my girlfriend she that is her
[64:20] favorite food is Nashville hot chicken
[64:21] so I will definitely be looking into
[64:23] that because I'm trying to be a good
[64:24] boyfriend
[64:24] Derrick Arden gave $10 and said
[64:26] babbage's of God thanks bro that means a
[64:29] lot coming from a green lantern and
[64:32] thank you Jabari Williams again for your
[64:34] very generous super chat Thank You pH
[64:36] tender Denver for a $20 super chat he
[64:39] who says thanks for upping my steak game
[64:41] with that wine reduction Phan sauce nice
[64:43] dude I'm glad that you like it
[64:46] nothing's better than upping one steak
[64:48] game it really
[64:49] it really excites you to try new things
[64:51] and sort of branch out a little bit I'm
[64:54] gonna check in the water real quick I
[64:56] don't think we're boiling yet but I'm
[64:57] just gonna peek at it see where we're at
[65:02] we're getting a little bubbly these are
[65:04] pretty powerful burners but they can
[65:05] only do so much with that amount of
[65:07] water like it take it's gonna take time
[65:09] to get that up to a boil we have all of
[65:12] our meson plus I would do a pole for
[65:16] this one but it's stupid so I know I got
[65:20] two different kinds of pasta here I got
[65:22] spaghetti and I got spaghetti oh dude
[65:23] but I got B which is a ridged spaghetti
[65:27] which is good for like catching sauce
[65:30] like it you know it's the reason I like
[65:32] pasta normally pasta cut with bronze
[65:35] dies because it makes it all kind of
[65:38] rough gives the pasta pasta a very rough
[65:42] texture up close if you look at it under
[65:44] a under a magnifying glass it's very
[65:46] like craggly almost and that helps it
[65:48] cling to sauce and Beria while perfectly
[65:52] acceptable I mean it's okay
[65:55] as far as as far as like grocery store
[65:58] pasta brands this is probably your top
[66:00] of the your top of the pack i personal
[66:05] my favorite that's widely available as
[66:07] dick echo I couldn't get it so that's
[66:09] why I'm working with Maria right now but
[66:13] I'm wondering if I should do this
[66:14] spaghetti regatta
[66:15] we've got they Bugatti whatever my only
[66:18] concern is that it actually looks
[66:20] thinner than the normal spaghetti I
[66:23] can't quite tell Jake would you know
[66:26] we're not gonna do a poll for this one
[66:27] Jake which one do you think I should do
[66:29] rigid spaghetti or normal ridged please
[66:32] done sold bought and sold
[66:42] we got 7500 people coming out and
[66:44] and hanging out thank you guys so much
[66:45] for coming out despite Taylor Swift
[66:48] live-streaming at the same time right
[66:50] now I wouldn't be surprised if that
[66:52] number just dropped like 400 people just
[66:54] from me saying that like Oh God
[66:56] Taylor's live-streaming but it's very
[67:01] nice of you guys to come hang out we're
[67:03] just making pasta chillin answering some
[67:05] questions love and Rochester as usual we
[67:10] got some super chats I can touch on here
[67:12] retro Wraith x13 gave five dollars and
[67:15] said hey babish the butcher shop didn't
[67:16] have Joel so I got belly instead I want
[67:19] to know if it's normal for the chokes to
[67:21] be gray if not what can I do I would
[67:24] stay away from gray pork beef can turn
[67:28] gray because it oxidizes but great pork
[67:32] I don't I don't I don't like the sound
[67:35] of that if you got it from a good
[67:36] butcher it might just be oxidized I
[67:39] could be wrong but you know you know
[67:42] give the smell test if it smells sour
[67:43] it's most often anyway good gone but
[67:47] that being said for carbonara you
[67:50] probably don't want to do you probably
[67:53] don't want to do just straight-up belly
[67:55] you want something that's been cured
[67:57] pancetta guanciale even bacon it's all
[68:01] cured and it all has that cured bacon
[68:04] sort of you know pork belly taste
[68:08] straight up pork belly you're not gonna
[68:10] get as much flavor in your carbonara
[68:12] it's not gonna have the right flavor to
[68:13] it so if you can I would go back and try
[68:16] to get some pancetta or some guanciale
[68:19] or some even just some like some some
[68:22] thick cut bacon like in a pinch that
[68:24] will work you know that will make
[68:25] Italians weep bitter tears but it will
[68:29] also taste great straight-up belly I
[68:33] wouldn't trust especially if it's gray
[68:35] that doesn't sound awesome but if the
[68:37] butcher you trust and if you know it's
[68:39] fresh if it doesn't smell bad might be
[68:42] okay but smell it see if it smells okay
[68:45] bad direwolf gave 10 pounds sterling and
[68:48] said I only found your channel three
[68:50] weeks ago but I've watched every episode
[68:51] whilst doing my own cooking thanks for
[68:53] relighting my passion for food I've been
[68:56] a bit down and your shows really helped
[68:58] me out that's really lovely to hear bad
[69:00] direwolf thank you so much not only for
[69:02] your generous super chat but also very
[69:03] very kind words ones that I absolutely
[69:05] love to hear because cooking really
[69:07] pulled me out of a funk - I I was you
[69:11] know I talked about it in my book coming
[69:12] out soon but like I was pretty deeply
[69:14] depressed I was in a bad relationship
[69:17] and I was I was just in a bad place and
[69:20] making the show and cooking really
[69:22] pulled me out of it and cooking can have
[69:24] a really Arup utak transformative power
[69:26] but some keep cooking and you know I'll
[69:30] say to you what I say to everybody else
[69:32] which is if you need help seek it out
[69:34] please but it sounds like you were just
[69:37] in a rut and I'm happy to have helped in
[69:39] any way thank you so much for your super
[69:40] chat Sasha
[69:41] can't pronounce that last name Sasha leo
[69:45] chef ski leave the liebe chef ski Josh
[69:50] Sasha Lubas chef ski thank you for
[69:53] inspiring me to cook can you do an
[69:55] episode slash live stream on creating
[69:56] your own recipes I mean I do try to
[70:00] create my own recipes and most possible
[70:01] I know that I borrow recipes from
[70:03] America's Test Kitchen serious eats and
[70:05] stuff like that and J Kenji Lopez all
[70:07] but um I I have created a bunch of
[70:11] recipes it is I will say it's very hard
[70:13] to come up with just totally new recipes
[70:17] I am not large enough of mind or
[70:20] talented enough in the kitchen to just
[70:24] like totally come up I've come up with a
[70:28] couple I have a couple that would be fun
[70:30] to do like a basics on the few recipes
[70:32] that I've actually come up with myself
[70:35] all right maybe we'll do that the basic
[70:39] son babish is original recipes i can see
[70:41] the water's boiling now so we can head
[70:43] over to the stovetop get this guy off
[70:46] there we go
[70:47] that sounded weird take off lid and
[70:52] we're ready to get cooking here so into
[70:54] a cold pan
[70:55] because I like to cook this as gently as
[70:57] possible into a cold pan I'm dumping my
[71:00] pancetta and it's definitely not enough
[71:03] but the other pancetta that I have is
[71:05] very very small so I'm gonna start
[71:07] cooking this a little bit maybe for like
[71:12] for like three minutes or so just just
[71:15] get some of the fat rendered out get it
[71:17] starting to crisp up a little bit then
[71:19] I'm gonna add the other pancetta and let
[71:20] that cook the rest of the way so that
[71:22] it's evenly cooked because you don't
[71:24] want to get your chance your pancetta
[71:26] fully crisp you want it to be like I
[71:29] guess the closest equivalent would be
[71:31] medium cooked bacon where it's not
[71:34] shatteringly crisp but it's not floppy
[71:37] either it's just like it's got a nice
[71:38] chew to it it's al dente if you will
[71:41] toothsome and that's that's where we
[71:44] want our pancetta to be I'm gonna grab a
[71:47] wooden spoon back here or wooden spatula
[71:51] whatever you call this flat footed spoon
[71:56] let's watch this Steve 1989 my info okay
[71:59] you sure you do it's my favorite shows
[72:02] but he loves spoons and loves MRE spoons
[72:05] and well he just loves Emory but if
[72:09] anybody knows him and tell him to hit me
[72:10] up I'm trying to get a hold down I want
[72:12] to do I want to do some kind of
[72:14] crossover collab
[72:18] my YouTube heroes my many YouTube here
[72:22] is I should clarify but I love them
[72:26] because they're examples of people that
[72:29] are as one my my beard hairs one went
[72:32] stray that happens nothing is an eyelash
[72:35] actually my beard is pretty stuffed in
[72:38] my face when I wear what one thing that
[72:42] makes a youtube hero for me
[72:44] somebody who did it entirely themselves
[72:46] and does it about something they're so
[72:48] passionate about and so knowledgeable
[72:51] and crazy of that but they have to they
[72:54] have to find a way to tell the world and
[72:56] that's what Doug tomorrow and Steve 99
[72:58] MOU info are people who just are so
[73:01] crazy about what they're doing that they
[73:04] had to tell somebody about it they had
[73:05] to share it and I love that about them
[73:09] and that's something that's very
[73:11] uniquely YouTube you could never make a
[73:14] show about hands only show taste testing
[73:19] MREs military meals ready to eat and
[73:24] expect it to get any kind of viewership
[73:26] on any kind of television network but
[73:29] now my man pulls down the millions of
[73:31] views on the regular and it's all thanks
[73:35] to YouTube is a magical place where two
[73:37] things can really share their unique
[73:39] personalities their knowledge and listen
[73:42] to me Carrie get carrying on like an old
[73:46] man I'm going to now add the rest of
[73:53] this pancetta
[73:59] there we go and they just met I mean I
[74:01] just got this it's getting this might be
[74:05] so I'm gonna turn it down I just got
[74:07] this last weekend I was making sure
[74:08] that's good yep we're good
[74:10] it's only a couple days so it's fine
[74:17] there we go so we got a little bit of
[74:19] fat coming out of the bigger pieces now
[74:22] guys just so you know when I'm over in
[74:24] the stove like this I can't see the
[74:26] monitor so I can't see your question is
[74:28] in comments and whatnot we've had some
[74:30] confusion in the past about that so I
[74:32] just want you to be aware that we're in
[74:37] a bit of a paisley pattern unless Jake
[74:41] if you have any any cool questions or
[74:43] comments that needs to be addressed
[74:45] I am always the guy that gives you 50
[74:51] bucks to buy a bottle of bourbon
[74:52] we really hate that didn't see that one
[74:56] man I'm sorry it was very much for that
[74:59] thank you very much for a very generous
[75:02] super chat I will use that specifically
[75:05] for a bottle of bourbon you must not be
[75:07] very happy seeing me drink huh
[75:10] must be that yeah John Barrett a
[75:12] professional who loves her kitchen setup
[75:14] and is buying us a bottle of bourbon
[75:17] much appreciated my brother thank you
[75:20] very much John Barrett those very times
[75:21] and we really do appreciate it and what
[75:28] I'm doing over here is just trying to
[75:29] get a little bit of crisp on my pancetta
[75:32] I don't want too much and I definitely
[75:34] started it too hot did you concede that
[75:37] there's fat sticking to the bottom of
[75:39] the pot and we don't want that for once
[75:41] normally we want that to make fun we
[75:45] want stuff to stick to the bottom of the
[75:46] pot but not in this case in this case is
[75:49] actually not doing much good so got a
[75:53] good question for you here Alva Morales
[75:57] gave five pounds thanks so much
[76:00] did you come across any issues after
[76:02] literally swallowing sex-shop candle wax
[76:05] on hot ones
[76:06] how are your insides feeling my guy
[76:09] that's a good question because I swear
[76:13] will tell you that I was in mobile for a
[76:15] solid 15 minutes after shooting oblems
[76:19] like we were in the room and I was like
[76:21] I was like I can't stand up like I you
[76:25] know I I had a splitting pain in my
[76:29] stomach and we will never know if that
[76:31] pain was from the hot wings or if it was
[76:35] from a glob of Wax
[76:36] sitting in my stomach because as soon as
[76:38] that candle as soon as the wax hit my
[76:41] tongue it dissolved and just disappeared
[76:44] I thought it was going to stick to my
[76:45] cooked tongue and coat it the way it did
[76:47] in the cartoon weird how life doesn't
[76:50] work like cartoons like that and I and I
[76:53] was surprised to find that it just
[76:54] literally just dissolved and went
[76:56] straight down my throat so I wish you
[77:00] guys could smell this it smells so good
[77:02] something about cured pork when it went
[77:05] so it's really rendering out all that
[77:08] fat it's got this like the smell of
[77:11] curing is very unique it's it's baisha
[77:14] s-- and sour and it's it's very special
[77:18] and that's what makes carbonara so
[77:20] special because it takes a little bit of
[77:22] love and care and know-how to make and
[77:25] this is gonna be you know I I'm very
[77:27] curious to see how this is gonna turn
[77:29] out with the big and little pieces of
[77:32] pancetta we got the big ones we got a
[77:34] little one the little ones are getting
[77:35] nice and crispy here cuz they're so
[77:37] small big ones are just starting to get
[77:39] crispy so we're gonna have a lot of
[77:40] textural difference in there and I'm
[77:42] thinking that's gonna be it's gonna be
[77:44] real nice I think we're in for a real
[77:46] nice meal here Jake but um yeah I as far
[77:53] as the sex shop candle I don't think it
[77:58] did any permanent damage but again time
[78:00] will tell
[78:02] I don't know what what's afflicted me so
[78:06] when I was in the green room and
[78:08] horrible what is far and away the worst
[78:12] stomach pain I've ever felt and I guess
[78:14] I've never gone through any real stomach
[78:17] trauma or anything like that I've never
[78:18] had my appendix out or anything
[78:20] I know it's not in your stomach but you
[78:21] know I mean the stomach thing but I I
[78:27] okay here we go so we got little crispy
[78:29] pieces of pancetta here oh we got bigger
[78:31] hunk aru's that have nice rendered out
[78:34] fat and they're just starting to pick up
[78:35] a little bit of browning that's right
[78:37] where I want to stop this because we
[78:38] have lots of little pieces for crisp and
[78:40] then we got some big pieces for some
[78:42] medium chew now I've killed the heat on
[78:48] that and purse where's requests we are
[78:52] making spaghetti we got B which is a
[78:55] ridged spaghetti which feels interesting
[79:00] it's in a it's in a four leaf clover
[79:04] shape if you look straight down the
[79:06] shaft of it and let's see what happens
[79:10] here I do believe in following
[79:12] manufacturer cooking instructions so
[79:15] this is al dente perfection in six to
[79:17] seven minutes which means six minutes
[79:19] exactly in my book also I taught this
[79:22] trick and last episode of of basics that
[79:26] you know I see so many people just take
[79:28] the box of pasta and just want just dump
[79:31] it into the water and what does that
[79:32] make happen makes pasta fly everywhere
[79:34] so what do you do into your hand like
[79:38] this let it come out like that grab it
[79:41] pull it out well I lost a piece in there
[79:44] okay so maybe it's not as cool as I
[79:46] thought but and then just drop it in
[79:47] like that and then we're not losing
[79:48] anything except for the one piece that I
[79:52] dropped but that's my fault and we just
[79:54] push that up you just bite and that guy
[80:00] can go he's too small there we go
[80:03] and now I've killed the heat on this
[80:06] because we don't want this to be hot we
[80:08] want it to be a little warm we don't
[80:09] want it to be hot at all we don't want
[80:11] it to be hot enough to cook the eggs the
[80:13] only thing that it's gonna cook the eggs
[80:14] is the residual heat from the pasta that
[80:17] is the key to carbonara because
[80:19] otherwise I've seen so many people post
[80:22] carbonara on Instagram and socials and
[80:24] all that I didn't set a timer I'm gonna
[80:26] do this by you know the real the real
[80:28] way the real man's way which
[80:30] pull out a piece needed I've seen so
[80:34] many people post carbonara on their
[80:35] socials on Instagram on Facebook and
[80:38] it's it's clearly chunky and it's it's
[80:41] the eggs have totally scrambled and that
[80:44] is because you added it through all the
[80:47] panelists either too hot or while the
[80:49] pan was still overheat and I know that's
[80:51] what I did in the binging episode with
[80:54] the one the one from master of none but
[80:57] that's because I was imitating what dev
[80:59] was doing on the screen mmm that is my
[81:02] excuse and I'm sticking to it it's true
[81:05] but it's also I should have said like
[81:07] this is a this is a bad thing you
[81:09] shouldn't do it here's how to do it
[81:11] right that's what modern babish would do
[81:13] but that was years ago I was a young man
[81:15] I'm a I made mistakes and the this is
[81:22] I've recently become a carbonara
[81:27] wunderkind because I've had to make so
[81:30] much over over the past this is some
[81:32] weird you're gonna find out about me is
[81:33] that I love raw pasta I really do I used
[81:38] to whenever my mom made pasta when I was
[81:40] growing up she would take out pieces for
[81:42] me and be like is it done
[81:43] and she meant to give me you know pieces
[81:46] that were undercooked and I'd be like
[81:47] yeah but I actually really liked it I'd
[81:49] be like no no no
[81:52] no it's not done and yeah since then I
[81:57] like eating raw pasta sir will tell you
[82:01] that there have been times that we've
[82:03] been working here when I'm just snacking
[82:05] on a stick of spaghetti and I'm just
[82:07] like crunching on it like it like it's
[82:09] like it's potato chip
[82:11] like farmer's hay like farmers hey
[82:15] that's the this is this is why this is
[82:19] why you're you're an invaluable member
[82:22] of this organization because metaphors
[82:27] like that or similes I guess when you
[82:30] use the word like or as
[82:33] but I you know my weirdness aside about
[82:37] liking D raw pasta or undercooked pasta
[82:40] it is the best and only way to know if
[82:43] your pasta is cooked properly the whole
[82:45] throat against the wall thing it'll
[82:47] stick it if it's overcooked so how's
[82:49] that going to help you yeah yeah people
[82:55] are curious when you're gonna crush that
[82:57] garlic I literally forgot about it until
[83:00] just now thank you very much for saying
[83:02] that folks what I'm gonna do is I'm
[83:03] gonna crank the heat back on here a
[83:05] little bit just a little bit because the
[83:07] garlic only needs to cook for about one
[83:09] minute because as we know garlic cooks
[83:12] very quickly so I'm gonna just go bring
[83:14] this back up to temperature a little bit
[83:15] Wow I almost forgot thank you thank you
[83:17] guys we can rescue this don't worry
[83:18] though we can rescue it I'm just gonna
[83:20] get this bubbling a little bit it's
[83:22] already starting to sizzle up again
[83:24] worst case what we're gonna do is we'll
[83:26] take the pasta out and keep it warm in
[83:29] the pot so it doesn't overcook there we
[83:34] go
[83:34] in goes the garlic and this only needs
[83:36] to cook for like not even one it just
[83:39] needs to cook until fragrant until that
[83:41] raw garlic light is gone there it goes
[83:44] whoo that was close thank you for saying
[83:46] something I literally looked at it and
[83:48] you said at the same time it was like oh
[83:49] I almost forgot the most important
[83:54] and most controversial ingredient and
[83:55] we're talking about like boiling fat
[83:57] here so this this garlic will overcook
[84:00] in a blink of an eye in fact on the arty
[84:03] kill the heat there's plenty of residual
[84:05] heat in this pan to finish cooking this
[84:08] garlic Oh Oh burn my eyes real good ooh
[84:13] that must be that must be Jesus telling
[84:18] me I'm doing something wrong
[84:20] is Xuan traditions sorry I just said
[84:25] that here we go so go it's cooking down
[84:30] it's just turning a light summery blonde
[84:33] it's exactly the way we got a lot of fat
[84:36] in the pan too and that is one of the
[84:39] unfortunate / fortunate parts of
[84:42] carbonara is that it is a really lot of
[84:44] fat in it it's unfortunate because it's
[84:47] not very good for you there's nothing
[84:49] good for you in this dish but it's
[84:51] awesome because it tastes amazing
[84:53] let's check in our pasta here I think
[84:55] we're probably getting very close let's
[84:58] see what we got hmm close but no cigar
[85:06] let's see I'm glad I turned off the heat
[85:08] when I did the garlic is just turning
[85:11] blonde and I don't want it one iota past
[85:15] that I want just to become fragrant and
[85:19] sent the dish and if we go into brown
[85:23] territory we're talking burnt garlic
[85:25] we're talking acrid flavors but thank
[85:29] you guys for the reminder Thank You Jake
[85:30] for a seeing the reminder I appreciate
[85:33] it because yeah I almost forgot the
[85:35] thank goodness if it was literally a
[85:38] minute later we might have been in
[85:39] trouble but this pasta is not quite
[85:46] my only concern about this about this
[85:49] spaghetti we got the is that it's very
[85:51] very thin and I like a nice thick robust
[85:59] robust pasta but it's still gonna be
[86:02] really tasty food smells so good
[86:06] you already see you smiled in there
[86:08] smell it immediately Wow
[86:12] yeah and that's that st. son folks cause
[86:15] the doors closed so I wish the color
[86:20] correction were turned on on these
[86:21] cameras cuz it really does look gray and
[86:23] washed out over there all right while
[86:25] that's finishing it's still the pastas
[86:27] Lynn needs one more minute I'm just
[86:29] gonna get a serving something ready
[86:32] should I do a bowl or plate what do you
[86:34] think do a plate let's do a plate very
[86:40] modern and elegance yeah there we go and
[86:46] then that means I also get to use Jon
[86:48] Favreau's carving fork from the movie
[86:53] chef there it is folks I'm over at
[86:56] camera 2 right now sorry there's the
[87:00] actual carving fork from the movie chef
[87:03] my most prized possession people keep
[87:05] asking me when are you going to get this
[87:07] bronzed and framed and whatever and I
[87:10] gotta say probably never I've been using
[87:12] it to make pasta and I think that's
[87:14] that's where it belongs it belongs in
[87:16] the kitchen making pasta now I'm willing
[87:19] to bet speaking of which I'm willing to
[87:21] bet that this pasta is done by now
[87:25] what's hot
[87:29] it's almost there I'm loved al dente
[87:33] pasta I love raw pasta but I'm making
[87:35] this for other people so I will not I
[87:37] will not make it like I'm a cook for
[87:40] myself I'm an al dente boy
[87:43] you heard him folks here we go into the
[87:49] pan it goes with as much of the pasta
[87:52] water I see I'm not letting it drip dry
[87:53] or anything I want lots of pasta water
[87:55] in there and that's because the pasta
[87:59] water is gonna help emulsify and thicken
[88:01] the sauce a little bit sometimes the
[88:03] eggs need a little bit of help there we
[88:07] go I think that's all of it I'm probably
[88:09] missing a couple strands in there but
[88:12] that's the cost of doing business folks
[88:15] and that's the thing with carbonara is
[88:17] you gotta move quick because we need to
[88:19] add these eggs as humanly possible
[88:23] because we need the residual heat of the
[88:25] pasta to cook them otherwise we're gonna
[88:28] have a very runny sauce luckily got lots
[88:31] of cheese in here the things that you
[88:33] can do to rescue your carbonara include
[88:40] that or not but are not limited to
[88:44] adding pasta water if it's a little bit
[88:47] too thick and if it's becoming a little
[88:49] chunky maybe be careful and adding more
[88:54] cheese if it's too thin if it's too thin
[88:57] if it's not this is not also I don't
[89:02] know why this is so much more than I
[89:04] remember thing
[89:20] sorry becoming nonverbal folks in fact
[89:23] this is actually a little thick so what
[89:24] I'm gonna do is add a smidgen of pasta
[89:27] water maybe eighth of a cup just
[89:30] something to both thin it out and also
[89:33] just help that sauce and Mull safai I
[89:38] don't want scrambled eggs I don't want
[89:40] oh yeah nice looking fab you got it
[89:45] needs more I don't know what happened
[89:48] with this one sometimes there are a
[89:49] little unpredictable folks and this one
[89:51] is just that it is it is a little thick
[89:55] and I want it to be a little thinner a
[89:57] little creamier oh it's looking gorgeous
[90:00] then they're having a really hard time
[90:04] with that scraping sound oh sorry folks
[90:07] it'll be over soon folks it's cooking
[90:10] you know a lot of scraping and cooking
[90:13] you know right here yes sir
[90:34] it's great but it needs salt and these
[90:38] more possible are still too thick it's
[90:39] like it's like sludgy a little bit not
[90:42] sludge everything like gummy you know
[90:43] and we can't have that and I'm gonna
[90:46] switch utensils so I'm not bothering you
[90:48] guys with the scraping I can use salt
[91:01] tea
[91:03] we missed his super chat apparently but
[91:04] he was telling you that you are a meme
[91:06] on reddit I think he's referring to the
[91:09] presentation slide and I've been seeing
[91:13] that yeah you see it we love it yeah
[91:16] guys mean away please because that those
[91:19] are a lot of fun I'm very honored to
[91:21] become a meme it's it's kind of a rite
[91:23] of passage as a as a personality and I'm
[91:29] happy that I was able to give you guys
[91:30] something that is reminiscent of the
[91:33] meme very very proud very happy day
[91:38] so we're we're pleased as punch to see
[91:42] that alright so got rid of the nasty
[91:45] scary scraping so don't worry hmm
[91:53] good choice with the regatta story I
[91:55] think this is um it's very nice needs
[91:58] more salt myself go just a bit more it's
[92:03] gonna look like a lot but there's a lot
[92:05] of pasta here we're talking about upon
[92:06] pound of pasta so and can't believe I'm
[92:11] doing this but a little bit more pasta
[92:12] water
[92:13] it really helps emulsify the sauce and
[92:15] thin it out a little bit if it needs it
[92:17] and this one needs it I don't know if I
[92:20] did something differently or if those
[92:22] eggs were extra coagulative or what
[92:26] effects Ilan but very handy to be able
[92:31] to do that I just want to jump in here
[92:34] show you're right gave you 40 bucks
[92:37] thank you so much again
[92:39] sorry we missed it earlier he said I'm a
[92:42] fan been a fan for a while and after
[92:44] having a difficult year and a half your
[92:46] vid is giving me great joy you've upped
[92:48] my other olio game and thank you for
[92:51] well being you pre-order the cookbook as
[92:53] well really appreciate it but hope
[92:55] you're feeling a little better
[92:56] hanging chilling watching the pasta and
[92:59] you know see you around
[93:01] thanks a lot me amen thank you so much
[93:03] for the very generous super chef kind
[93:05] words and say me or hope that things are
[93:07] going a little better for you and keep
[93:09] it chin up because it does get better
[93:14] all right
[93:18] we're in business there's gonna be one
[93:21] last final scrape because I'm gonna
[93:22] plate this up with the pasta for it so
[93:25] prepare it time
[93:26] scrape down here we go oops sorry yeah
[93:31] back over to camera go I'm just gonna
[93:38] make a big old nest
[93:40] oh yeah
[93:54] I don't know if I can make a secondary
[93:56] one next to it we'll see see what
[94:00] happens see if this looks like one
[94:03] continuous oh man it's up to just you
[94:06] and me to eat this tonight Jack
[94:09] challenge accepted challenge accepted
[94:15] all right now I just need a spoon with
[94:20] which to get all this beautiful pork we
[94:25] do on this wonderful pancetta there's a
[94:27] lot in there cuz this like iced
[94:28] mentioned before this sauce is nice and
[94:31] thick way thicker than the other ones
[94:33] that I made when I was on basics I
[94:34] really don't know what happened
[94:35] differently there but still don't want
[94:39] to miss in this pork especially when we
[94:42] can top it like this
[94:49] oh yeah
[94:51] that's the stuff and I got one more
[94:55] bonus to put on top just button it up
[95:01] that's good that's nice presentation and
[95:06] we'll just hit it a little bit more
[95:12] cheese on top and a little bit more
[95:18] pepper it's gonna give it both contrast
[95:21] and more flavor and that's how you do it
[95:24] folks that is classic with the exception
[95:27] of the garlic classic Italian got a bug
[95:30] nada which I'm gonna grab some Forks so
[95:33] Jake and I can heat and Jake you're
[95:35] welcome to come and join me if you like
[95:40] all right that's got to be the most
[95:44] beautiful plate of pasta ever made I'm
[95:46] very happy with that
[95:49] nope
[95:50] thanks folks god they're so they're so
[95:53] responsible thank you yes
[95:54] all right let's eat this whole thing
[95:58] mukbang time here we go I take my
[96:03] earpiece out cuz I can hear you still
[96:04] area
[96:11] mmm a little thick but it's just so nice
[96:18] the flavors so intense and I love the
[96:21] garlic I don't care if I'm not
[96:22] traditional hmm
[96:30] hmm just for you guys reading this whole
[96:39] thing live oh maybe not yeah so just
[96:49] never I'm hanging here with you
[96:50] very sexual comments today never have I
[96:55] seen any sexual comments the whole time
[96:57] we've done this hundreds of sexual
[96:58] comments this time what's going on with
[97:00] you guys why are you so sexual right now
[97:02] real sexual energy in the comments today
[97:05] the ones that get auto band mostly but
[97:10] um this teenagers curious yeah what's up
[97:13] teach your teenagers are exploding
[97:15] hormonal Randy Randy Randy Asst as all
[97:19] get-out hmm and I as a as a as a 30
[97:24] almost 32 year old man a couple weeks
[97:27] can't spit can't stand for it all right
[97:38] I knew think sex is cool and it is but
[97:42] this is cooler and this will get you sex
[97:46] this is the thing that gets you sex so
[97:50] only reason we're not throwing down
[97:52] right now is he's a married man oh there
[97:53] there and because my girlfriend is
[97:57] probably watching sorry Jeff
[98:02] or we can't actually get this whole
[98:04] thing back in it second win all right
[98:19] guys we'll finish the Restless
[98:20] off-camera hop thank you guys so much
[98:25] for coming out tonight I know that oh
[98:28] I've got one last super chat here I'm
[98:30] gonna read we got the old 96 deer from
[98:34] the great outdoors they eat the whole
[98:35] thing whole thing with friends great
[98:37] talk by the way from Jamie ray thank you
[98:40] very much for the super chat and Holden
[98:43] 96 there we got to do all the all the
[98:46] all the UH all the John Candy films so
[98:50] we will do that
[98:51] Steven Dutra gave $25 and said enough to
[98:54] bribe you into doing a McElroy brothers
[98:56] combination collaboration I don't think
[98:59] I rightly know who them the Galleria
[99:00] brothers are so call me an old man
[99:03] because that's what I am but uh I
[99:05] actually don't I literally don't know
[99:07] who they are so I will look into that
[99:08] and they sound just from their name
[99:12] alone they sound more famous than me so
[99:14] we'll see if I can convince them bribe
[99:16] them
[99:23] ah hoo look how hot I am there's no AC
[99:27] in here so I'm like sweating like a dog
[99:30] guys thank you so much for coming and
[99:32] hanging out today this is a super easy
[99:34] dish so long as you just treat it
[99:36] tenderly and are careful
[99:39] and-and-and-and don't have the eggs too
[99:41] too soon so the pan is too hot so they
[99:44] scramble I think I probably added them a
[99:47] little too soon or maybe the pot was
[99:49] picking up some residual heat from the
[99:51] other burner because it's a little thick
[99:54] and I'm thinking it's because the pan
[99:55] was too hot but happily it hasn't
[99:58] coagulated it's not like chunky or
[99:59] anything but it's very very good and
[100:01] with a little practice it could be the
[100:03] best thing in your arsenal so thank you
[100:09] guys so much for coming hanging out
[100:11] go watch Taylor Swift now she's probably
[100:12] still going and Thank You Taylor
[100:16] thank you Paul McCartney's daughter
[100:18] Stella McCartney Stella McCartney Thank
[100:22] You Stella and and thank you guys all
[100:25] for coming hanging out tonight here's to
[100:27] ya we're gonna eat this whole thing by
[100:30] ourselves I promise
[100:35] [Music]