[0:01] Yeah, I need like 10,000 calories to get
[0:03] through the court.
[0:06] >> Our fans deserve the fat.
[0:12] >> Oh, this guy. Hey, what's up guys?
[0:15] Welcome back to Binging with Babish,
[0:17] where this week I have a very special
[0:19] guest, the inomidable.
[0:22] >> Is that a good word? Is that
[0:23] >> I I don't even know what it means.
[0:24] >> Alton Brown, thank you so much for
[0:26] joining me.
[0:26] >> I am happy to be here. Well, today we
[0:30] wanted to recreate that beast from the
[0:32] beginning of K-pop Demon Hunters.
[0:34] >> Yeah.
[0:34] >> But I don't know if we can do it
[0:35] accurately here because it's just a
[0:37] kitchen. Like that was in a plane. So I
[0:39] don't know.
[0:39] >> Well,
[0:41] what if I had one? You you know a broken
[0:46] in half airplane.
[0:48] >> You have a Well, I broke one. You broke
[0:51] an airplane and it broke in half
[0:54] >> three quarters and it was like Yeah.
[0:56] >> Well, that didn't work really well.
[0:58] work. Okay. No, that would be
[0:59] >> because we salvaged it and then we stuck
[1:00] it in our studio and we've got that.
[1:02] >> Well, should we go to Atlanta then?
[1:04] >> Okay.
[1:05] >> Okay.
[1:25] This episode is brought to you by
[1:26] Squarespace. They've supported this
[1:28] channel for over 7 years. In fact, they
[1:30] were my first ever sponsor. Squarespace
[1:32] is the perfect platform to create your
[1:33] own site and accomplish your goals
[1:35] online. Whether you're building a
[1:36] digital empire or just want people to
[1:38] give you hilarious episode ideas,
[1:39] Squarespace has you covered. I'm having
[1:41] a lot of fun making food ranking videos.
[1:43] And my favorite part is seeing what you
[1:45] guys suggest. So, I built a site where
[1:47] you can submit your episode ideas. Go to
[1:49] rankedwithbish.com and submit yours. And
[1:51] coming soon, you can see all my ranked
[1:53] lists. Squarespace's brand new designer
[1:55] templates make it so easy to set up
[1:57] exactly what you need. To create one of
[1:59] your own, head to squarespace.com for a
[2:01] free trial and use code Babish for 10%
[2:03] off your first purchase of a website or
[2:05] domain.
[2:10] Dude, you said you wanted a plane.
[2:13] >> I didn't think you'd take it literally.
[2:15] >> Well, how was I supposed to take it?
[2:16] This isn't the exact aircraft, you know,
[2:19] but I think it's pretty close.
[2:20] >> I guess I forgot who I was talking to.
[2:21] No, not not at all. I just, you know,
[2:23] it's one of the planes I broke back when
[2:25] we don't have.
[2:27] >> Well, I cannot believe that you did this
[2:30] and uh it's a masterpiece and I'm really
[2:32] looking forward to cooking in it.
[2:33] >> We're cooking in the in the in the mouth
[2:35] of the broken fuselage.
[2:36] >> Yes. Which is I not up to FAA
[2:39] regulations, I don't think.
[2:40] >> Um here's your problem right here.
[2:43] >> You see this? This is from a carbonated
[2:45] beverage uh dispenser, not an airplane.
[2:48] >> Well, thank you so much for doing this.
[2:49] And now let's really authentically
[2:52] recreate the K-pop Demon Hunters carbo
[2:54] loading experience. This thing's going
[2:56] to have turbulence, though.
[2:57] >> Oh, yeah. No, we built turbulence.
[2:59] Rockers.
[3:00] >> So, we're going to make this entire
[3:01] feast tip totail.
[3:03] >> So, that's the those those fish cakes
[3:04] are just threaded on there, right? And
[3:06] those are the balls, right? And then
[3:07] soup and garnish. And we've got to make
[3:09] the uh the hots.
[3:10] >> Yes.
[3:10] >> Why do you think they have cats on them?
[3:11] Was that like a special is that a
[3:13] special K-pop thing?
[3:13] >> I mean, it's adorable, frankly. And
[3:16] they're big into adorable. It pisses me
[3:17] off though because there's no actual cat
[3:18] in that, is there? I mean, the recipe I
[3:20] saw.
[3:21] >> I mean, in an ideal world, no, there's
[3:23] no cats.
[3:23] >> Well, I think in the ideal world be
[3:25] loaded with cat. Uh, we got the gimbop
[3:27] uh and the uh ying. Is that how you say
[3:30] it? The the cold
[3:33] >> This is why I shouldn't be allowed to
[3:35] cook um Asian food. But it's the uh the
[3:37] cold soup.
[3:38] >> We have a hot soup, cold soup,
[3:40] >> cold soup, hot soup,
[3:41] >> blood sausage,
[3:42] >> blood sausage. Not looking forward to
[3:43] that.
[3:43] >> Um those are instant. We don't have to
[3:45] worry about those. and the the the cat.
[3:47] >> Then we have to draw those cat faces.
[3:49] Elsa, this is either a bowl of eggs or
[3:51] dinner rolls. So, we're going to do both
[3:54] in a bowl together. We're going to start
[3:56] with the fish skewers. Oog.
[4:03] We're going to be
[4:04] >> fish cake soup where you traditionally
[4:06] have the fish cakes in two different
[4:07] forms, right? You've got one that's like
[4:09] serpentine and the other that's just
[4:11] like balls.
[4:12] >> There is chunks and balls.
[4:13] >> Balls.
[4:14] >> Balls.
[4:14] >> Strips and balls. So, let's get
[4:15] skewering. Let's get to skewering.
[4:16] >> Well, where the hell's the food, Bab?
[4:17] You said you were going to bring some
[4:18] food.
[4:19] >> I got an airplane.
[4:21] >> You were supposed to bring some food.
[4:22] >> I brought this. Actually, I checked this
[4:24] bag.
[4:24] >> So, I channeled my inner Alen Brown. I
[4:26] lined this guy with some refrigerative
[4:28] material.
[4:28] >> How did you know I had done that?
[4:30] >> You done this?
[4:31] >> Yeah.
[4:31] >> Damn it. His body starts smelling after
[4:33] about a day.
[4:34] >> Oh, see that's Do you have some more
[4:36] life experience than me?
[4:37] >> All right. You got some some negi.
[4:39] >> Is that what that is?
[4:40] >> Well, in Japan, we're not This is
[4:42] Korean. I'm so sorry. That would be
[4:44] J-pop. This is packing chips.
[4:46] >> Yes. And we have the fish cakes and a
[4:48] bunch of like assorted fun fish cakes.
[4:50] >> Do rice cakes appear in in the soup, you
[4:52] think?
[4:53] >> I don't know. Oh, yeah. No, it's
[4:54] probably in the soup.
[4:55] >> It's in the broth.
[4:56] >> Yeah, it's in the broth.
[4:58] >> Uh, does that make sense?
[4:59] >> Let's just cross our fingers and just
[5:01] hope that we don't offend anybody.
[5:03] >> I'm going to do night first. I want
[5:04] everybody to just shake the plane
[5:06] violently. Oh my god. I think I might
[5:08] cut myself.
[5:08] >> What are you doing?
[5:09] >> You want to cut smaller?
[5:10] >> No. No. I just meant you're rocking the
[5:11] plane violently. using a deadly sharp
[5:14] knife.
[5:14] >> Don't Don't come onto the board while
[5:15] I'm cutting. I can't be held
[5:17] responsible. I I told your producer if
[5:19] the boards were this close together,
[5:20] there was going to be blood.
[5:21] >> Yeah, I didn't care.
[5:22] >> Look, look at my mastery of the form of
[5:24] the of the medium. Uh, now we just
[5:27] spread some of these other fishcakes on
[5:28] there.
[5:29] >> This one is a small fleshy hollow tube,
[5:32] which frightens me. Looks like a little
[5:33] little bitty pee pee that we've now I'm
[5:35] sliding onto a stick sideways
[5:36] >> with the antra.
[5:39] >> It's not an antandra at all. It's a dick
[5:40] from a fish. I don't understand fish
[5:43] stickick.
[5:44] >> I think it's a fish stick.
[5:45] >> This causes cancer and reproductive
[5:47] harm. I'm just noticing on the package
[5:48] here.
[5:49] >> Well, hell yeah, it does because you put
[5:50] a stick sideways through it. That would
[5:52] cause reproductive harm.
[5:53] >> Here's the fish cakes. That's done.
[5:55] Those are
[5:56] >> Good night, ladies and gentlemen.
[5:57] >> The the the tuck. Are we eating this?
[6:00] What are we doing?
[6:01] >> Touching tips.
[6:03] >> I don't
[6:05] want to gimop.
[6:07] >> I love gimbop.
[6:08] >> I don't much care for gimbop.
[6:10] >> Why don't you like gimbop?
[6:10] >> There's too much stuff. There's too many
[6:12] like crunchy chewy textures. Like it's
[6:14] just not my bag personally. But I am
[6:16] going to try to fully just throat one
[6:18] the way that is done in the movie. I'm
[6:19] not going to say that. It's a child's
[6:21] movie.
[6:22] >> Now, do these have to be toasted?
[6:24] >> I mean, what's toasted? It's just going
[6:25] to give us a nice little bit of extra
[6:27] flavor here.
[6:28] >> So, the one of the problems is getting
[6:30] too much rice.
[6:31] >> Yes.
[6:31] >> Um, from from what I cuz we got a lot of
[6:33] stuff to go in here.
[6:34] >> Now, you leave a a gap on
[6:36] >> Yeah. Yeah. for rolling, but you don't
[6:37] want it after you cut it, you don't want
[6:39] that first piece to look shriveled and
[6:40] unimpressive.
[6:41] >> Am I right, fellas?
[6:42] >> Well, the point is to be impressive even
[6:44] if you're shriveled.
[6:44] >> I'm a grower, not a shower personally.
[6:46] But, um, that's too much information.
[6:47] >> Or is that what you've been told?
[6:49] >> That's what I see when I look in the
[6:51] mirror and become erect.
[6:55] >> You get erect looking in a mirror, do
[6:56] you?
[6:57] >> Well, I want to see what it looks like
[6:59] on camera.
[7:00] >> On camera?
[7:01] >> Yeah. Well, I want to see what it looks
[7:03] like.
[7:03] >> Is there another career that uh you want
[7:04] to talk about? A banging with Babish.
[7:07] Yes. No, that's the backup. That's down
[7:08] the line. That's the That's the the the
[7:10] rip cord if everything goes to
[7:13] >> which is happening right in front of us.
[7:16] >> That yours looks very tidy.
[7:17] >> Oh, thanks.
[7:18] >> Mine's not.
[7:19] >> The good thing is with gimbop is that
[7:20] it's got all that sticking out of the
[7:22] ends. Like it looks sloppy on the ends
[7:23] anyway. So we can we can just pretend
[7:26] that that's what we did on purpose.
[7:28] >> You're going in a particular order. So
[7:29] we're going with the uh the fake crab.
[7:31] >> I'm not I'm going in no order
[7:33] whatsoever. Uh like a little bit of bo,
[7:35] a little bit of the pickled radish, and
[7:37] a little crunch from a little bit of
[7:39] cucumbers.
[7:40] >> Little bit of nice mushy.
[7:42] >> A little bit of Did you cook these
[7:43] carrots? These are perfect.
[7:44] >> Yes. Oh, thank you. Doing well.
[7:46] >> All right, so now just kind of keep
[7:49] everything together. Mate the rice as
[7:52] one. All right, that feels good. I don't
[7:55] have sticking out of the ends like I'm
[7:57] supposed to, but it looks like a proper
[7:58] gimbop. Yours is a square. His square.
[8:02] Well, I it's not supposed to be, but it
[8:03] seemed like the thing to do.
[8:05] >> Let's slice that bad boy up. Square
[8:06] slices are going to look way cooler.
[8:07] >> I'm coming disassembled.
[8:09] >> Uh-oh.
[8:09] >> I can fix this.
[8:10] >> Man's got it. Everybody relax.
[8:11] >> I've been cleaning up my own mistakes
[8:13] for a long time.
[8:13] >> How long did it take for you to start
[8:15] not enjoying making mistakes, but
[8:17] learning from them and not seeing them
[8:18] as failures?
[8:19] >> Wait, is that a thing?
[8:21] >> Yeah.
[8:23] >> Okay. Well, there's there's our our
[8:24] gimbat.
[8:25] >> Well, this is going well.
[8:26] >> I think so.
[8:27] >> Oh, yeah.
[8:28] >> That's about as clean as start to a
[8:29] video as I've ever had. Well, you
[8:30] managed to get small penises, big
[8:33] penises, mirror voyerism.
[8:36] >> Yeah.
[8:36] >> Um,
[8:37] >> no vaginas, though. Let's not
[8:39] >> Well, apparently that's just not what
[8:41] you're into.
[8:42] >> Oh, don't tell my mom.
[8:43] >> And that's okay.
[8:44] >> Don't tell her.
[8:44] >> Oh, she'll be so disappointed.
[8:47] >> Uh, so inflight bar service is going to
[8:49] begin now. I've got some twists here.
[8:50] Yeah, I've got some lemon twists. They
[8:52] were cut clearly by a one-armed child.
[8:55] Um,
[8:58] so apparently I've drunk all the gin in
[8:59] the place except for this Texas gin
[9:02] called Calamity Jin. I can't speak for
[9:04] it. I don't know who drank this.
[9:08] >> Nobody has a guilty look at Oh, she just
[9:10] covered him up.
[9:11] >> Your shade of lipstick is on here. Don't
[9:13] think that I don't know. When you tried
[9:15] to leave the bottle condom on, that's
[9:17] not going to float. Um, I'm I'm a kind
[9:19] of 7 to1 guy when it comes to martinis.
[9:22] What What is your ratio?
[9:23] >> I've never tried that kind of ratio.
[9:24] Usually I'll do much higher like a like
[9:26] a like a 4 to one.
[9:27] >> I like I like my my martinis a little
[9:30] wet.
[9:30] >> I would love to try a I'd love to try a
[9:32] 71.
[9:33] >> Now none of this came out of the freezer
[9:34] so things are going to be watery. I
[9:36] apologize for that.
[9:36] >> I'm a shaking martini guy so I'm used to
[9:38] watery,
[9:39] >> you know. Um I I I've got a whole thing
[9:41] in my upcoming tour show about shakers
[9:43] because I still use a shaker at home a
[9:44] lot because my father who taught me how
[9:47] to make martinis used a shaker when
[9:49] James Bond movies became popular. And he
[9:52] taught me to make martinis when I was
[9:54] five. That's early. It was magical. And
[9:56] he let me taste every time we made them.
[9:58] And I like I hated them. And then he he
[10:00] would always tell me, "You'll like it
[10:01] when you grow up."
[10:02] >> He was he was sharing a very kind of
[10:04] special uh special thing. That's
[10:05] beautiful. So it it kind of was. He's
[10:07] dead. So talk about that.
[10:09] >> And my mom's dead, so we can
[10:10] >> So's mine. Oh,
[10:12] >> yes. My mom died last year. When did
[10:13] yours die?
[10:13] >> Oh, I'm sorry to hear that. When I was
[10:14] 11, so about the same time.
[10:16] >> My dad died when I was 10. So I get it.
[10:19] >> We can talk trauma. Exactly. She was She
[10:21] was a little on the dark side. She was
[10:24] from House of Slytherin.
[10:25] >> You a Harry Potter fan?
[10:26] >> No. No.
[10:27] >> That's how much I didn't like her.
[10:31] >> These are not terribly clean, but um I
[10:34] think that's just dust.
[10:35] >> I'm going to do the whole thing where
[10:36] you like go like this and you rim the
[10:38] glass. Go ahead, run with that one. You
[10:40] run with everything else that
[10:41] >> I actually don't I don't know what you
[10:42] mean by that. And I don't care how dirty
[10:44] those those glasses are. This morning
[10:46] when I woke up in my hotel room, I
[10:48] opened the coffee machine and there was
[10:49] still coffee in it. I still used it. So,
[10:52] I'm a monster.
[10:54] >> We could have fun if we weren't doing
[10:56] this.
[10:56] >> Oh, no. See, now you can't shake the
[10:58] plane as much.
[11:00] >> Oh, watch me, baby. I'll slash your
[11:02] entire martini into my glass.
[11:04] >> I'm not going to read into that one.
[11:05] >> So, um I used to fly airplanes a lot
[11:07] myself, so I learned how to do this
[11:08] while keeping one hand actually on the
[11:09] other gyroscope.
[11:10] >> So, cheers.
[11:16] >> It's too weak. It's from the gin being
[11:18] cold. For reference, it's not 11:20 a.m.
[11:21] So, it's I'm cool with a slightly
[11:23] watered down one. Personally, I love a
[11:26] martini and Nick and Nora glass.
[11:28] >> Weak martinis just piss me off.
[11:31] Nickonors are the only way to go. I
[11:33] don't like martini glasses or cocktail
[11:35] glasses in the traditional sense.
[11:36] >> Oh, thank you.
[11:41] >> Oh, man. Here we go. Let's make it
[11:45] happen Captain.
[11:47] Folks, we got some problems in the
[11:50] aircraft. Oh, look. Demons and we're
[11:52] going to kill it.
[11:53] >> We have almost boiling water. What's
[11:54] going to be going into this water?
[11:55] Please bring us back to the reality of
[11:57] this. The show's not going to going to
[11:59] get a James Beard award unless we get
[12:00] really pretentious and cook some. Keep
[12:02] trying them. They keep saying no. So,
[12:04] okay. So, we're going to make the soup.
[12:05] So, that means we've got to make the
[12:06] broth.
[12:06] >> Yep.
[12:07] >> Um and we got to make a dipping sauce,
[12:08] do we not? For the uh fish cakes.
[12:10] >> Correct. Water's boiling. Now, here
[12:13] here's an an actual culinary point. Is
[12:14] it okay for that to be at a boil or are
[12:16] things going to get murky when I drop in
[12:17] my sack?
[12:18] >> I think we should bring
[12:19] >> I think we should bring it to a simmer
[12:20] so your sack doesn't cloud things up
[12:22] too.
[12:22] >> Okay, so I should drop the heat on this
[12:24] now, shouldn't I? Okay, simmer. You're
[12:26] not allergic to shrimp, are you?
[12:28] >> Just bananas.
[12:28] >> Are you really allergic to bananas?
[12:30] >> Well, I think
[12:30] >> you know it's okay to bite them into
[12:33] pieces as they go in. You don't have to.
[12:35] That's why. So maybe I'm not allergic to
[12:39] >> I was like I go to the hospital like I
[12:41] can't breathe. animal.
[12:42] >> I bet you maintain eye contact though.
[12:44] >> Oh, no. Of course.
[12:45] >> This fight's going straight to hell.
[12:47] >> And that's where we deserve to go. Damn
[12:49] it. I knew if I met you this would
[12:50] happen.
[12:51] >> Is that going by itself for a while?
[12:52] >> These guys.
[12:53] >> Okay, so this looks like daon, but it's
[12:55] not. Is it? That is Korean radish,
[12:58] >> which I don't know about you, I find
[12:59] delicious compared to daikon.
[13:02] >> Daon didn't have much flavor.
[13:04] >> You're absolutely right. And then just
[13:06] some onion. That goes for 10 minutes.
[13:08] And then we're going to strain it out.
[13:09] Reserve the radishes. In the meantime,
[13:11] why don't we make the dipping sauce?
[13:12] >> So, what we need for the dipping sauce
[13:13] is 1/4 cup of soy, 2 tbsps of water. We
[13:16] need 1 and 1/2 uh teaspoons of gojagaro,
[13:18] which I know we have here. So, this is a
[13:20] pretty complicated uh thing to do
[13:22] because we just dump all this in here
[13:24] like that. And all of this like that.
[13:28] And the dipping sauce is done.
[13:30] >> Voila.
[13:30] >> I like this YouTube cooking.
[13:32] >> Isn't it easy?
[13:33] >> All right. So, we have our incredibly
[13:35] hot vessel,
[13:37] >> the just your finger in that. It's hot
[13:40] as Yes, I did. I'm going to try. I
[13:45] >> I don't have chef's hands. I have a
[13:46] chef's mouth. I can put any temperature
[13:48] thing in there and I'm fine. It's as in
[13:51] there, but my hands.
[13:54] What are you going to do with that? I
[13:55] have no idea either, but it definitely
[13:57] doesn't happen in prison, which is where
[13:59] I'M GOING.
[14:02] YES. Life achievement unlocked. Tell me
[14:05] you got that. We're done here, folks.
[14:07] Let's get Let's go home. Can we just
[14:09] cook this dude, man?
[14:12] >> Let's get into it, dude. Tablespoon of
[14:13] soy sauce is gonna go in here.
[14:16] >> So, I'm gonna go ahead and eyeball that.
[14:18] Well, see, look what look what's
[14:19] happening now.
[14:21] >> We don't need that much dipping sauce,
[14:23] so we're cool.
[14:24] >> I may have I may have over rocked
[14:26] >> tuna sauce. Look at that.
[14:29] >> All right. What? Oh,
[14:32] >> Is this a thing or we just inventing
[14:33] this?
[14:34] >> We're riffing, baby.
[14:36] >> I've been waiting for you.
[14:41] That's so salty. Oh. Oh, it's so salty.
[14:45] >> I feel like we just had a three-way with
[14:47] Lot's wife.
[14:51] >> Was somebody go to the liquor store?
[14:52] >> Okay.
[14:54] >> Cold noodle soup from Korea.
[14:56] >> Wait, but it's got it's got sacks of
[14:59] broth.
[15:00] >> Sacks of broth that are semifrozen.
[15:01] You'll see there's like an a crystalline
[15:03] structure to them. You want it almost
[15:04] frozen, slushy, if you will.
[15:06] >> Do we have more jam? Because we could
[15:07] just put this directly in a shaker.
[15:10] >> It's supposed to be slushy in the bowl.
[15:12] Like a slushy bowl of soup. But what we
[15:15] can do now,
[15:15] >> put those in the freezer, please.
[15:16] >> What we can do now is cook and chill
[15:18] these. Reason why not cooking in there?
[15:22] >> No. Why not?
[15:23] >> Oh, this is a hot soup. That's cold. I'm
[15:25] sorry.
[15:26] >> I don't want to be called chef. I don't
[15:27] even have any white coats.
[15:29] >> You don't have any white coat.
[15:30] >> I have like a ivory coat, but it's a
[15:31] dinner jacket.
[15:32] >> Oh, it sounds awesome. Go full Rick. Got
[15:34] to go full Rick. full Rick Blaine. Rick
[15:37] Blaine was an incredibly important
[15:38] influence on my life after my father
[15:40] died.
[15:40] >> So it was like an early novelization of
[15:42] a movie,
[15:43] >> but it had Frank True Love. You've got
[15:45] real friendship.
[15:46] >> I actually have never not cried watching
[15:49] Demon.
[15:51] I mean, it's creepy as
[15:55] >> Can you get a hold of Christopher
[15:56] Lambert please?
[15:56] >> Christopher Lambert on the phone
[15:58] immediately.
[15:58] >> How's the How's the soup doing?
[16:00] >> Oh, what do you have to bring it back to
[16:02] what your needs are? You're behind the
[16:04] camera. We're in front of the camera.
[16:06] Our needs and our conversation count
[16:08] like the noodles are the goddamn
[16:11] noodles. How about that?
[16:12] >> Oh, he's cooking it in the broth.
[16:14] >> I got to get this out.
[16:15] >> I got to go like bobbing for these.
[16:16] >> Absolutely.
[16:17] >> Nope. Nope. NOPE.
[16:21] >> What in God's name? I'm putting these in
[16:23] here. Oh, this is a desicant.
[16:26] >> Anyway, we're going to cook these for 2
[16:28] minutes and then they're going to be
[16:29] rinsed with cold water to bring them
[16:30] down to temperature for our icy cold
[16:32] soup. Well, this is fabtacular.
[16:35] And the Yep.
[16:38] >> Oh, not the salt.
[16:39] >> You got to throw it over your right
[16:40] shoulder. It's good luck. Or it
[16:42] counteracts bad luck from spilling. Now
[16:45] I got to buy a vacuum.
[16:48] >> Jesus.
[16:50] >> What was that? What' you just do?
[16:52] >> A bowl. I broke it.
[16:53] >> And what's terrible is that it's mixed
[16:55] with melting ice. So you can't tell me
[16:58] which is the ice. Oh, one glass won't.
[17:00] >> Who hurt you?
[17:01] >> Everyone. Everyone.
[17:03] Yeah, dude. And we should start a
[17:05] business.
[17:07] >> What kind of business could we possibly
[17:09] start?
[17:10] >> So, now we need to make the hot tuck
[17:11] dough.
[17:11] >> This is like 500 g of uh AP flour.
[17:14] >> Perfect yeast.
[17:15] >> Four teaspoons of yeast. So, that's more
[17:16] than a packet.
[17:18] >> It's a lot of yeast.
[17:19] >> That's so much yeast.
[17:20] >> We've got some sugar, 1/4 cup, half a
[17:22] teaspoon of kosher salt.
[17:23] >> Teaspoon.
[17:24] >> Could you just agree with me?
[17:26] >> And half a teaspoon of kosher salt.
[17:28] >> 3 tablespoons of oil. This is a high
[17:30] high hydration dough.
[17:32] >> Toss it in. So, there's a lot of water
[17:34] to be used. That looks like almost a 2:1
[17:37] ratio. So, that's going to get really
[17:38] sticky, really nasty. Going to bring
[17:40] that together into a uh massive sticky
[17:43] dough ball and let it rise covered in a
[17:46] warm spot for like an hour. 90 minutes.
[17:48] 90 minutes. I'm going to expect I'm
[17:50] going to need a little flour of some
[17:51] type to kind of deal with this.
[17:52] >> So, I I think uh oiled hands is the way
[17:55] to go with this.
[17:55] >> Oh, do you?
[17:56] >> Babish wants some oil to punch his
[17:59] dough.
[17:59] >> It's not dirty. Oh no.
[18:04] Oh no.
[18:06] It's a sticky one. So, let's cover it
[18:08] back up. It rests for 15 minutes. Now,
[18:10] you don't have to do every Why don't you
[18:12] Why don't you go wash your hands?
[18:15] No, we have to eat that soup. That's for
[18:17] our soup.
[18:20] >> This is going to be sticky as southern
[18:24] politics um in 10 minutes. So, we're
[18:26] going to need some kind of flowerish
[18:28] thing. I
[18:29] >> I think oily hands will do it. My
[18:31] >> You seem to think oily hands are an
[18:32] answer to everything.
[18:33] >> I mean, it's it gets me out of many a
[18:37] sticky situation.
[18:39] >> We'll be right back.
[19:04] Babish cookware. Swear to me you'll only
[19:07] use it for good.
[19:09] >> We're back. Hi. We're back with the
[19:11] Engine with Babbot where we're going to
[19:12] watch Babbot chop his nuts.
[19:14] >> Well, I mean accurate. These are
[19:17] walnuts. Whole walnuts. They were whole.
[19:19] Well,
[19:21] that's the nature of chopping out Alton.
[19:23] And
[19:24] so the whole thing about this dish,
[19:27] which um sounds a great deal like hot
[19:30] talk, it's nuts, cinnamon, and sugar
[19:33] made into a pancake and pressed into a
[19:35] pan.
[19:35] >> Yes.
[19:36] >> Right. You you roll out and I'm going to
[19:38] shape with oilies. Oh boy, that is
[19:40] really sticky.
[19:40] >> Yeah. Now we need this. Oh, that is so
[19:43] wet.
[19:46] >> See that, folks? That doesn't happen
[19:48] overnight.
[19:51] Oh, I've never seen you move so fast.
[19:54] >> I don't know how to get this into 16
[19:55] pieces without a scale, unless we guess.
[19:58] And we are right at uh basically um
[20:03] 1,100 kil g. And that's divided by 16.
[20:07] 68.75.
[20:09] >> So 69.
[20:10] >> Yeah,
[20:11] >> I I'm just rounding up. Wait, I'm just
[20:13] rounding up. I don't think that's going
[20:15] to be God damn it. This sticky.
[20:19] I do think oily hands does work better
[20:21] with this. I'm having a good time over
[20:23] here.
[20:25] >> 69.
[20:26] >> What's up?
[20:27] >> Nailed it.
[20:27] >> Can we get a fry 69 fry pan with some
[20:29] oil on it?
[20:30] >> We have to let these rest.
[20:31] >> No, I think we should go straight in.
[20:32] >> But we have to put this stuff in them.
[20:34] We got to
[20:34] >> I'm I'm put I'm stuffing them right now.
[20:36] >> Oh, you are?
[20:36] >> Oh, yeah. Now all we have to do is fry
[20:38] these little bastards. Get some oil
[20:40] going in this. And then we need the tuck
[20:43] the hot tuck press.
[20:44] >> I'm not doing this oil. I want the cary
[20:48] gold butter.
[20:48] >> That's gonna be tasty. Doesn't look very
[20:51] round, but neither do I.
[20:53] >> Babish, I burn.
[20:58] >> I have completely bollocks this
[21:00] situation.
[21:00] >> Well, listen. That's what that's why
[21:01] they say the first pancake. So is the
[21:03] weird one, which isn't true.
[21:04] >> Are the first five in my case?
[21:05] >> Well, yeah, cuz you did them all at
[21:06] once. Well, we can draw kitties on my I
[21:09] mean, yours are going to look more like
[21:10] really good.
[21:11] >> I mean, these look like compared the way
[21:13] they're supposed to look. I think that
[21:15] the other side of mine will be okay.
[21:17] God, we're trying hard. Are those the
[21:19] food markers?
[21:19] >> Yes. Edible ink marker.
[21:21] >> Eat me.
[21:22] >> I can't draw to save my life.
[21:24] >> There's mine.
[21:25] >> Hell yeah. That's a dog.
[21:27] >> No, it's not a dog.
[21:27] >> That's a dog.
[21:28] >> That's a a really angry little kitty.
[21:30] >> That's That's a dog.
[21:32] >> It's a It's not a dog. I know what dogs
[21:34] look like.
[21:35] >> That's a little dog.
[21:36] >> It's not a dog. Kitties.
[21:38] >> They're really perfect. Except for this
[21:40] dog.
[21:40] >> It's not a dog. It's a fat cat. What
[21:43] kind of sausages are these?
[21:45] >> Since when did you become so curious?
[21:47] >> I'm just The audience is I'm just
[21:49] curious for them. That's all.
[21:50] >> Brad, shut up. Shut up. So, this is
[21:53] blood sausage, which is made with
[21:55] spices, pork, and pork blood. Although,
[21:58] there are some circumstances in parts of
[22:00] Korea where beef blood is used. This is
[22:03] not.
[22:04] >> Is rice usually added rice or noodles
[22:07] even?
[22:08] >> We're just sautéing this until it's got
[22:09] some nice color on it.
[22:13] And it's cooked through because it's
[22:14] blood sausage.
[22:21] >> All right, these guys are fully cooked.
[22:23] Question mark. So, we're going to finish
[22:25] them in the oven because I I don't trust
[22:27] like that.
[22:28] >> We're going to squirt this savory slush
[22:30] into these noodles.
[22:32] >> That sounds like a good time to me. Oh,
[22:34] they're Oh, no. They'll they'll loosen
[22:37] up. Those will loosen right up with a
[22:39] little cold ice cold slushy broth.
[22:42] >> So, we're just going to squirt what is
[22:44] kind of like chilled dashi.
[22:46] >> Yeah,
[22:46] >> I guess.
[22:47] >> I think so. Yeah.
[22:48] >> This seems very alien to me. Well,
[22:50] >> it's like basically putting a sushi onto
[22:52] a jello mold made out of noodles.
[22:56] Well, I I won't purport to understand
[22:59] this, but I will respect it as another
[23:02] person's another man's soup is you just
[23:06] in the modern polit geopolitical climate
[23:08] that um
[23:10] >> it's what?
[23:12] >> Okay. So, we take the slushie and now
[23:14] we're going to make it delicious.
[23:15] >> Perfect. Look at that. That looks
[23:16] beautiful. I ate a lot of lunch. It's
[23:18] all yours.
[23:19] >> Oh, thank you. So now once this is
[23:23] simmering, we will poach these fish and
[23:26] go ahead and just ladle these over top.
[23:28] Make sure that they're getting some
[23:30] >> love. There you go.
[23:31] >> You Why don't we Why don't we just let
[23:34] her steam a little bit?
[23:34] >> And voila.
[23:35] >> All right. Fish cakes look steamed and
[23:37] done.
[23:38] >> Done.
[23:38] >> Should we plate up and eat it?
[23:39] >> Sure.
[23:39] >> Where you want to go? You want to do
[23:42] >> Oh,
[23:42] >> yes, Mr. Brown Fish.
[23:45] >> I don't like the sound of that. I don't
[23:46] like the way that's going.
[23:47] >> I don't like her tone. H. Well, let's
[23:49] eat and then deal with that later.
[23:51] Probably
[23:51] >> pouring coffee in a plant.
[23:53] >> Yeah, they do that, I think, sometimes.
[23:57] Well, we did it. We made the actual
[23:59] feast from K-pop Demon Hunters
[24:01] >> and it took the amount of time that it
[24:02] would take to fly from here to Korea.
[24:04] Um, but well done.
[24:06] >> Oh, thank you.
[24:09] >> Where do you want to start? What is the
[24:10] progression that they go through? Cuz
[24:12] they just like
[24:12] >> they kind of go nuts. The only thing we
[24:14] have to save for last is these guys.
[24:16] Yes. What about the blood sausage?
[24:18] >> Do you like blood sausage?
[24:20] >> I do.
[24:22] >> Turns out
[24:22] >> I do, Sam. I am. And you know what? I
[24:24] like the glass noodles inside of it.
[24:27] >> That's very nice. Yeah.
[24:28] >> Yes.
[24:28] >> It provides that poppy kind of bounce.
[24:30] >> More blood, please.
[24:31] >> I hate blood.
[24:33] >> What? You do?
[24:34] >> Like the spices in that are lovely. I
[24:36] love the way that this tastes except for
[24:38] that metallic hit of the pig's blood.
[24:41] >> Oh, you don't like that iron?
[24:42] >> I don't like that iron. You don't like
[24:43] that ferris snap that makes you feel
[24:45] like you're,
[24:46] >> you know, I pump iron. I don't eat it.
[24:48] You know what I'm saying? Do you? No.
[24:50] >> Oh, we've got to eat the little fish
[24:51] dick.
[24:52] >> Oh, how is that? Oh, do you Oh, you just
[24:55] Okay, here we go. I'm going to do it in
[24:56] the dipping sauce at least. Oh, he's
[24:58] aspirating it. Oh,
[25:01] >> it's not bad. It's not bad.
[25:02] >> Not bad at all.
[25:03] >> Look, I eat the fish. Open up a whole
[25:05] new lifestyle for me.
[25:06] >> That's not bad at all. I mean, it's a
[25:08] frozen fish cake, so it better be good.
[25:10] Raw dog.
[25:13] That's a good bite. There's a lot of
[25:15] food.
[25:16] >> I can't wait to see you stick that
[25:17] ginbop down your gullet there.
[25:20] >> Just going to watch a man gag. Is that
[25:22] what you're tuned in for? Watch a man
[25:24] gag.
[25:24] >> I don't want to watch a man gag. I want
[25:26] to hear him gag.
[25:31] >> Do you want to try?
[25:43] Oh hey.
[25:44] >> Hold me. Hey, big guy. Hey, big guy. Sh.
[25:46] >> It's okay. It's okay. No more tears. Um,
[25:49] these are dinner rolls and these are
[25:50] eggs. And uh
[25:54] Oh,
[25:56] >> I've been compromised.
[25:58] I don't think you're supposed to eat
[25:59] those that way. If you want to see more
[26:01] of this kind of absolutely adolescent uh
[26:04] material, be sure to subscribe to my
[26:07] YouTube channel.
[26:08] >> Is it just called Alton Brown? It's
[26:10] called
[26:10] >> Alton Brown rubs his face in some
[26:12] abrasive.com.
[26:14] >> Oh, we didn't try the cold soup. Cold
[26:15] soup.
[26:16] >> Oh, do we have to?
[26:17] >> I I'll do it.
[26:19] >> You eat the cold soup.
[26:20] >> I have never been hungry enough in my
[26:23] entire life.
[26:25] >> Whose idea was this? You know how people
[26:27] love hot soup? What if we made it not
[26:30] just cold, but frozen?
[26:35] >> Flavor.
[26:37] Have a have a kitty cake on top of that.
[26:40] >> Oh.
[26:42] Um, I do want to try these kitty cat
[26:44] buns, though. I mean, these are really
[26:47] tasty. You know, they stayed crispy. A
[26:51] nice cinnamon flavor. Really sweet
[26:52] little bun. Great way to finish a meal.
[26:54] >> Oh, wow. Now that we've had dessert.
[26:57] >> What the hell is that?
[26:58] >> Oh my gosh.
[26:58] >> Something.
[26:59] >> What is that? Babish. Oh my god. I Holy
[27:02] The whole plane's breaking apart.
[27:06] >> And we have a concert to play. Let's
[27:08] dive 5,000 ft to certain death. WE GOT A
[27:10] BUG OUT.
[27:12] >> THIS plane is trash. Well, I guess so.
[27:15] All right, let's slurp our noodles and
[27:17] get down there. The fans are waiting.
[27:18] >> Okay, noodles.
[27:22] >> First following you.
[27:23] >> Here we go.
[27:23] >> Hang up.
[27:25] >> Yep. I I don't think it's busted up that
[27:27] bad. I think I'll
[27:28] >> What?
[27:28] >> Maybe I'll just land this.
[27:30] >> Oh no.
[27:38] >> Thanks again to my long-term partner
[27:39] Squarespace for sponsoring this episode.
[27:41] Be sure to head to rankedwithbish.com to
[27:43] submit your ideas for what you think I
[27:45] should rank next or who you want to see
[27:47] as a guest. While you're there, admire
[27:48] the smooth template designed by
[27:50] Squarespace. If you feel stuck creating
[27:52] your website, Squarespace can definitely
[27:53] help. In just one click, you can choose
[27:55] from curated color palettes and fonts
[27:57] that can be applied to any template. You
[27:59] can create an entire site in just a few
[28:01] minutes. Their SEO tools help your site
[28:03] reach its audience, and you can use
[28:04] Squarespace to help manage your invoices
[28:06] for commerce or even generate your
[28:08] business name. The tools are all easy to
[28:10] use and at your fingertips. To create a
[28:12] site of your own, head to
[28:13] squarespace.com for a free trial, and
[28:15] use code Babish for 10% off your first
[28:17] purchase of a website or domain.