---
title: 'The Foods of KPop Demon Hunters ft @AltonBrown  | Binging with Babish'
source: 'https://youtube.com/watch?v=W8kIAgoqDAI'
video_id: 'W8kIAgoqDAI'
date: 2026-06-29
duration_sec: 1717
---

# The Foods of KPop Demon Hunters ft @AltonBrown  | Binging with Babish

> Source: [The Foods of KPop Demon Hunters ft @AltonBrown  | Binging with Babish](https://youtube.com/watch?v=W8kIAgoqDAI)

## Summary



## Transcript

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