Carbonara | Basics With Babish Live

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[01:57] good afternoon folks good to evening

[02:00] it's 5:00 p.m. I think that officially

[02:02] makes it evening how are we doing

[02:04] tonight we're doing basics with babish

[02:07] live as you may have grown accustomed to

[02:09] I'd like to thank everybody who is

[02:11] watching right now instead of watching

[02:13] Taylor Swift who is live streaming at

[02:16] the exact same time so whoever's here

[02:18] and hanging out thank you so much my

[02:22] name is Andrew ray for those of you

[02:23] don't know it Gabe Oliver babish and

[02:26] this is one of those occasional live

[02:29] streams that we do where we cook last

[02:31] week's basics with babish along live

[02:34] with you so thank you guys so much for

[02:36] coming and hanging out I'm gonna dip in

[02:38] the screen a little bit come down and

[02:40] say hi I'm a little frumpy today I

[02:42] didn't shave my head and I haven't

[02:44] shaved my cheeks so I'm a little frumpy

[02:46] I'm gonna try to stay out of camera

[02:47] today so you don't you don't you don't

[02:49] get sick but thank you guys so much for

[02:51] coming and hanging out we already have a

[02:52] super chat here we have $4.99 from Judas

[02:57] okay

[02:58] I said bingo with babish at 10 million

[03:01] subscribers I'm not entirely sure what

[03:02] that is but I'm down if you're talking

[03:04] like straight-up

[03:05] bingo yeah I think I need to come up

[03:08] with like a really big way to celebrate

[03:09] 10 million subscribers

[03:12] speaking of which just hit 5 million

[03:15] subscribers over the weekend so thank

[03:18] you guys so much for your support thank

[03:19] you so much for watching and liking and

[03:21] subscribing and just generally

[03:23] supporting the show and coming out and

[03:24] watching the live streams like this I

[03:26] really appreciate it and I'm very

[03:28] excited to have had 5 million

[03:30] subscribers is a huge milestone and we

[03:33] have a really cool 5 million subscriber

[03:35] special coming out not next week but the

[03:38] following week I don't want to say what

[03:41] it is but we are traveling for it and we

[03:45] are doing a massive food crawl I'm

[03:48] talking like I and I don't want to say

[03:51] the number of restaurants either because

[03:52] that might give it away but we're going

[03:54] to 50 some-odd restaurants in 3 days and

[03:58] it's going to be absolutely banana

[04:01] so Jake are you seeing people talking

[04:07] about the audio it seems like

[04:08] everybody's happy I just saw one person

[04:10] say it's quiet but it can't be quiet

[04:12] because it's peeking so don't increase

[04:15] the levels or nothing but what speaking

[04:19] of which I've got my man with the plan

[04:22] in the other room my dear friend from

[04:24] days of yore and my business partner

[04:26] Sawyer Jacob Soros say hi to the nice

[04:28] people hello everyone thanks so much for

[04:31] coming out and supporting us today on

[04:33] the Taylor Swift livestream we're hoping

[04:36] to catch some news and tidbits about

[04:39] that and we also have some general

[04:40] questions that I'm excited to ask in

[04:43] regards to Google stadia yes Google

[04:49] stadia because as we are learning Google

[04:53] stadia creates the opportunity and the

[04:56] ability to very quickly and easily get

[04:58] in line to jump in to a game that a

[05:02] person is playing live so I already pre

[05:05] ordered my stadia it's going to be here

[05:07] and I think we're gonna say November

[05:09] that's when they're shipping so yeah so

[05:13] I plan on being on there and if you guys

[05:17] want live-streaming as I play video

[05:19] games and you guys have the opportunity

[05:22] to come in and kill me because I'm not

[05:23] very good at video games we're actually

[05:25] thinking about doing a charity one where

[05:27] every time somebody kills me we donate

[05:31] $1 to some charity or something like

[05:33] that and see how many times I can be

[05:35] killed

[05:35] hunted essentially over the course of a

[05:39] couple hours or something like that so

[05:40] if that's something you guys are

[05:41] interested in speak now and and we will

[05:45] listen we got a whole bunch of super

[05:47] cute chats coming in here that I should

[05:49] probably read sorry for slacking here

[05:51] wow we got a bunch okay we have some new

[05:53] members to welcome RINO Ted thank you

[05:56] for joining

[05:57] finishing with babish memberships for

[05:59] those of you don't know memberships are

[06:01] five dollars a month and they give you

[06:02] access to some behind the scenes stuff

[06:04] some bonus material and episodes a day

[06:07] early before they go public

[06:09] were they alive mm-hmm they all want PJ

[06:13] gave $5 and said I love your videos and

[06:16] you inspire me to try to cook that's

[06:17] great that's what I like to hear that is

[06:20] what we are here to do we are here to

[06:21] inspire folks to try didn't cook let's

[06:25] see Winton Artemis gave $5 and said I

[06:28] just want to thank you for inspiring me

[06:30] to cook more I just became an EMT last

[06:32] month and your videos helped me helped

[06:34] keep me sane during my class that's

[06:36] wonderful congratulations and I was a

[06:39] first responder myself my brother was an

[06:41] EMT back and back in college and a big

[06:44] respect for what you guys do thank you

[06:46] so much and congratulations on getting

[06:48] your certification and I'm happy that I

[06:49] would to have helped $10 from Nestor hey

[06:52] babish Congrats on five minutes and I

[06:54] love what you did with the region recent

[06:55] joe-joe episode thank you any chance

[06:58] that we could see more jo-jo recipes

[07:00] like the food from Tania's restaurant

[07:01] Jojo part for a lot of requests for that

[07:03] I like to space things out a little bit

[07:06] I don't want to do you know I've done

[07:07] Regular Show back-to-back but that was

[07:09] just because of national grilled cheese

[07:10] day but for the most part I like to

[07:12] space things out you know I like to make

[07:13] you wait a little bit um but yet you can

[07:17] definitely expect more foods from Jojo

[07:19] and this in the future and thank you

[07:20] very much for your very generous super

[07:21] chat the og Big B gave five dollars and

[07:24] said hey Andrew I really like your show

[07:26] much better than t-swizzle t-swizzle is

[07:30] that another youtuber that I'm not that

[07:32] I'm too old to know about whoever he is

[07:35] I'll check them out I love to see you

[07:38] cover more desserts and pastries as they

[07:41] are my favorite very cool

[07:42] got some desserts coming up next week

[07:44] actually from a very regular show that

[07:50] gave it away that wasn't as sneaky as I

[07:52] thought it was gonna be in my head Randy

[07:53] petit gave five dollars and said you

[07:56] have given me so much more inspiration

[07:57] confidence or so much more confidence to

[07:59] cook I'm sorry I read inspiration and

[08:00] the other ones that bled over I didn't

[08:03] mean to be so so full of myself just

[08:06] then you have given me so much more

[08:07] confidence to cook thank you that's

[08:09] that's lovely to hear Randy thank you so

[08:11] much for the super chat thank you for

[08:12] the kind words that's very very kind joy

[08:15] Julia Williams gave $5 and said congrats

[08:17] on five million subs what is your

[08:19] favorite thing about New York everything

[08:22] it's like it's

[08:23] a friend of mine asked me you know

[08:26] what's my favorite thing about New

[08:27] Orleans because I'm going there next

[08:28] week they were like what do you look

[08:30] looking forward to most and I was like I

[08:33] can't point to a single thing I'm

[08:35] looking forward to going to New Orleans

[08:36] you know there's no New Orleans is kind

[08:39] of like a like a muffaletta it's it's

[08:41] it's a something that's greater than the

[08:44] sum of its parts

[08:44] there's amazing music it's amazing

[08:46] people's amazing food mazing drinks

[08:48] amazing architecture and I wouldn't

[08:51] specifically go to any one of them it's

[08:53] the amalgamation of everything that

[08:55] makes it was such a special place I

[08:57] think me works the same way especially

[08:58] in New York because it's the you know

[09:00] the great melting pot Siara Gump gave $5

[09:02] and said excited to see your book it

[09:04] comes out on my birthday happy early

[09:06] birthday on my pub day thank you I love

[09:09] you the show can't wait for the recipes

[09:11] very excited to release the cookbook and

[09:14] next week I will be announcing not next

[09:17] weeks alright first week in September I

[09:20] will be announcing book tour dates and

[09:23] locations I will be doing live Q&A s and

[09:27] we're we're just calling the book tour

[09:30] with knavish I think or an even evening

[09:32] with binging with babish where I'll just

[09:35] be going on stage and answering

[09:36] questions maybe doing a little cooking

[09:38] demo depending on you know what kind of

[09:39] equipment we can get and just having a

[09:42] great time and books will be included in

[09:44] ticket price and we'll be going to

[09:46] places like LA in Chicago and San

[09:50] Francisco and Seattle Boston

[09:54] Philadelphia whole bunch of places and

[09:56] we'll be there from the October 22nd to

[09:59] 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

[1:00:01] the snow shovel is like flat like you

[1:00:04] can't find a snow shovel like that that

[1:00:06] was purpose-built for that movie because

[1:00:09] all snow shovels have these ridges in

[1:00:11] them or divots or whatever and they that

[1:00:16] kind of snow shovel just doesn't exist

[1:00:17] so we knew it the very least we're gonna

[1:00:19] have to build some kind of custom snow

[1:00:21] shovel and then we got talking with

[1:00:23] Autodesk and they were like why don't we

[1:00:24] have a robot do and we were like no okay

[1:00:26] um and then at that point we didn't care

[1:00:31] about trying to do it

[1:00:32] with a with some custom shovel

[1:00:35] religiously let's have a robot do it

[1:00:37] that's way cooler and so that's what we

[1:00:40] did and it was a lot of fun and the

[1:00:41] people out there Autodesk amazing

[1:00:43] company I have kind of a history with

[1:00:46] them because I used to do visual effects

[1:00:48] using their software and then America's

[1:00:51] Test Kitchen is also out there and they

[1:00:52] also helped us out with it and dried

[1:00:56] garlic in there

[1:00:57] gross they helped us out with it and

[1:01:00] they taught me how to cook really hey I

[1:01:03] did Dan Souza was like the the coolest

[1:01:07] chef it still is like coolest chef in

[1:01:09] the world to me and it was very cool to

[1:01:11] work with him it's always very good a

[1:01:13] lot of fun to work with him he's a

[1:01:14] really nice guy

[1:01:16] very handsome guy anyway

[1:01:19] thank you for your contribution and

[1:01:21] thank you for the kind words chef

[1:01:22] written gave $10 and said you were one

[1:01:24] of my favorite youtubers love the show

[1:01:26] keep on keepin on thank you that's very

[1:01:28] very kind and thank you for the

[1:01:29] contribution that you said they were

[1:01:31] very generous super chat and for the

[1:01:33] kind words

[1:01:33] insolent crow gave $20 and said looking

[1:01:36] good Bobby it's been a cold rainy day

[1:01:38] for me so the stream is already cheering

[1:01:40] me up how's the hot ones tattoo do hang

[1:01:42] let's take a look shall we it's so thin

[1:01:45] that it's like falling off I didn't take

[1:01:49] good care of it I didn't do good

[1:01:50] aftercare it's not Chris's fault Chris

[1:01:53] Chris's the tattoo artist she did

[1:01:54] beautiful work but I didn't like

[1:01:56] moisturize it and clean it and keep and

[1:01:59] keep it happy so it's like I'm flexing

[1:02:03] because my arms on camera but you can

[1:02:05] see it's like it's like almost fall it's

[1:02:07] like almost gone because it was so thin

[1:02:08] to begin with that's like it's like half

[1:02:12] falling off I need to get it touched up

[1:02:13] very proud of that tattoo my brother

[1:02:16] visited he was like so what are you

[1:02:18] gonna cover that up with and I was like

[1:02:20] nothing that's one of the most proudest

[1:02:23] tattoos I own thank you very much for

[1:02:27] the super chat thank you for the kind

[1:02:29] words I love cold rainy days I don't

[1:02:31] know where you are in the world there

[1:02:32] where it's cold rainy but I wish I was

[1:02:34] there because I do love them and the air

[1:02:35] conditionings not working in this room

[1:02:37] and it is hot can you make lobster Allah

[1:02:40] to death

[1:02:41] from the movie the whole ten yards that

[1:02:44] has got to be the most obscure reference

[1:02:48] I've ever heard the whole ten yards the

[1:02:52] sequel to the whole nine yards

[1:02:54] starring Bruce Willis and that Perry

[1:02:55] that that's gonna be the most specific

[1:02:59] and extreme reference to any movie I've

[1:03:03] ever heard that's that that's such a

[1:03:06] deep cut I'm so impressed by it

[1:03:08] I've never seen it I'll check that out

[1:03:12] thank you very much for the super chat I

[1:03:14] love watching your videos I've been

[1:03:15] hooked since the ratatouille episode

[1:03:17] thank you so much for the kind words for

[1:03:18] the suggestion and for the super channel

[1:03:20] is that Nicholson I appreciate it

[1:03:22] Marcus West Marcus worst worst Chang

[1:03:27] gave ten dollars and said I just wanted

[1:03:29] to say I've been I've seen every single

[1:03:31] one of your videos and you're by far the

[1:03:32] best YouTube cook and one see if you do

[1:03:35] Doctor Who foods I am not that familiar

[1:03:37] with Doctor Who foods I've been seeing a

[1:03:39] lot of requests for fish fingers with

[1:03:42] custard which sounds pretty gross so I'm

[1:03:45] trying to figure out savory custards and

[1:03:47] what I can do there but I am looking

[1:03:48] into it and you can't expect a Doctor

[1:03:50] Who episode one day it's too big and too

[1:03:53] important of a show for me to me to

[1:03:56] ignore it

[1:03:57] jafari Williams gave $20 said love

[1:03:59] seeing your copycat recipes for and your

[1:04:02] better version recipes you should do a

[1:04:04] Nashville hot chicken episode with a

[1:04:06] traditional take a more tame sweeter

[1:04:09] take like KFC's version and a copycat of

[1:04:11] Panda Express version definitely good

[1:04:13] idea for those of you who know who

[1:04:17] Jessa's my girlfriend she that is her

[1:04:20] favorite food is Nashville hot chicken

[1:04:21] so I will definitely be looking into

[1:04:23] that because I'm trying to be a good

[1:04:24] boyfriend

[1:04:24] Derrick Arden gave $10 and said

[1:04:26] babbage's of God thanks bro that means a

[1:04:29] lot coming from a green lantern and

[1:04:32] thank you Jabari Williams again for your

[1:04:34] very generous super chat Thank You pH

[1:04:36] tender Denver for a $20 super chat he

[1:04:39] who says thanks for upping my steak game

[1:04:41] with that wine reduction Phan sauce nice

[1:04:43] dude I'm glad that you like it

[1:04:46] nothing's better than upping one steak

[1:04:48] game it really

[1:04:49] it really excites you to try new things

[1:04:51] and sort of branch out a little bit I'm

[1:04:54] gonna check in the water real quick I

[1:04:56] don't think we're boiling yet but I'm

[1:04:57] just gonna peek at it see where we're at

[1:05:02] we're getting a little bubbly these are

[1:05:04] pretty powerful burners but they can

[1:05:05] only do so much with that amount of

[1:05:07] water like it take it's gonna take time

[1:05:09] to get that up to a boil we have all of

[1:05:12] our meson plus I would do a pole for

[1:05:16] this one but it's stupid so I know I got

[1:05:20] two different kinds of pasta here I got

[1:05:22] spaghetti and I got spaghetti oh dude

[1:05:23] but I got B which is a ridged spaghetti

[1:05:27] which is good for like catching sauce

[1:05:30] like it you know it's the reason I like

[1:05:32] pasta normally pasta cut with bronze

[1:05:35] dies because it makes it all kind of

[1:05:38] rough gives the pasta pasta a very rough

[1:05:42] texture up close if you look at it under

[1:05:44] a under a magnifying glass it's very

[1:05:46] like craggly almost and that helps it

[1:05:48] cling to sauce and Beria while perfectly

[1:05:52] acceptable I mean it's okay

[1:05:55] as far as as far as like grocery store

[1:05:58] pasta brands this is probably your top

[1:06:00] of the your top of the pack i personal

[1:06:05] my favorite that's widely available as

[1:06:07] dick echo I couldn't get it so that's

[1:06:09] why I'm working with Maria right now but

[1:06:13] I'm wondering if I should do this

[1:06:14] spaghetti regatta

[1:06:15] we've got they Bugatti whatever my only

[1:06:18] concern is that it actually looks

[1:06:20] thinner than the normal spaghetti I

[1:06:23] can't quite tell Jake would you know

[1:06:26] we're not gonna do a poll for this one

[1:06:27] Jake which one do you think I should do

[1:06:29] rigid spaghetti or normal ridged please

[1:06:32] done sold bought and sold

[1:06:42] we got 7500 people coming out and

[1:06:44] and hanging out thank you guys so much

[1:06:45] for coming out despite Taylor Swift

[1:06:48] live-streaming at the same time right

[1:06:50] now I wouldn't be surprised if that

[1:06:52] number just dropped like 400 people just

[1:06:54] from me saying that like Oh God

[1:06:56] Taylor's live-streaming but it's very

[1:07:01] nice of you guys to come hang out we're

[1:07:03] just making pasta chillin answering some

[1:07:05] questions love and Rochester as usual we

[1:07:10] got some super chats I can touch on here

[1:07:12] retro Wraith x13 gave five dollars and

[1:07:15] said hey babish the butcher shop didn't

[1:07:16] have Joel so I got belly instead I want

[1:07:19] to know if it's normal for the chokes to

[1:07:21] be gray if not what can I do I would

[1:07:24] stay away from gray pork beef can turn

[1:07:28] gray because it oxidizes but great pork

[1:07:32] I don't I don't I don't like the sound

[1:07:35] of that if you got it from a good

[1:07:36] butcher it might just be oxidized I

[1:07:39] could be wrong but you know you know

[1:07:42] give the smell test if it smells sour

[1:07:43] it's most often anyway good gone but

[1:07:47] that being said for carbonara you

[1:07:50] probably don't want to do you probably

[1:07:53] don't want to do just straight-up belly

[1:07:55] you want something that's been cured

[1:07:57] pancetta guanciale even bacon it's all

[1:08:01] cured and it all has that cured bacon

[1:08:04] sort of you know pork belly taste

[1:08:08] straight up pork belly you're not gonna

[1:08:10] get as much flavor in your carbonara

[1:08:12] it's not gonna have the right flavor to

[1:08:13] it so if you can I would go back and try

[1:08:16] to get some pancetta or some guanciale

[1:08:19] or some even just some like some some

[1:08:22] thick cut bacon like in a pinch that

[1:08:24] will work you know that will make

[1:08:25] Italians weep bitter tears but it will

[1:08:29] also taste great straight-up belly I

[1:08:33] wouldn't trust especially if it's gray

[1:08:35] that doesn't sound awesome but if the

[1:08:37] butcher you trust and if you know it's

[1:08:39] fresh if it doesn't smell bad might be

[1:08:42] okay but smell it see if it smells okay

[1:08:45] bad direwolf gave 10 pounds sterling and

[1:08:48] said I only found your channel three

[1:08:50] weeks ago but I've watched every episode

[1:08:51] whilst doing my own cooking thanks for

[1:08:53] relighting my passion for food I've been

[1:08:56] a bit down and your shows really helped

[1:08:58] me out that's really lovely to hear bad

[1:09:00] direwolf thank you so much not only for

[1:09:02] your generous super chat but also very

[1:09:03] very kind words ones that I absolutely

[1:09:05] love to hear because cooking really

[1:09:07] pulled me out of a funk - I I was you

[1:09:11] know I talked about it in my book coming

[1:09:12] out soon but like I was pretty deeply

[1:09:14] depressed I was in a bad relationship

[1:09:17] and I was I was just in a bad place and

[1:09:20] making the show and cooking really

[1:09:22] pulled me out of it and cooking can have

[1:09:24] a really Arup utak transformative power

[1:09:26] but some keep cooking and you know I'll

[1:09:30] say to you what I say to everybody else

[1:09:32] which is if you need help seek it out

[1:09:34] please but it sounds like you were just

[1:09:37] in a rut and I'm happy to have helped in

[1:09:39] any way thank you so much for your super

[1:09:40] chat Sasha

[1:09:41] can't pronounce that last name Sasha leo

[1:09:45] chef ski leave the liebe chef ski Josh

[1:09:50] Sasha Lubas chef ski thank you for

[1:09:53] inspiring me to cook can you do an

[1:09:55] episode slash live stream on creating

[1:09:56] your own recipes I mean I do try to

[1:10:00] create my own recipes and most possible

[1:10:01] I know that I borrow recipes from

[1:10:03] America's Test Kitchen serious eats and

[1:10:05] stuff like that and J Kenji Lopez all

[1:10:07] but um I I have created a bunch of

[1:10:11] recipes it is I will say it's very hard

[1:10:13] to come up with just totally new recipes

[1:10:17] I am not large enough of mind or

[1:10:20] talented enough in the kitchen to just

[1:10:24] like totally come up I've come up with a

[1:10:28] couple I have a couple that would be fun

[1:10:30] to do like a basics on the few recipes

[1:10:32] that I've actually come up with myself

[1:10:35] all right maybe we'll do that the basic

[1:10:39] son babish is original recipes i can see

[1:10:41] the water's boiling now so we can head

[1:10:43] over to the stovetop get this guy off

[1:10:46] there we go

[1:10:47] that sounded weird take off lid and

[1:10:52] we're ready to get cooking here so into

[1:10:54] a cold pan

[1:10:55] because I like to cook this as gently as

[1:10:57] possible into a cold pan I'm dumping my

[1:11:00] pancetta and it's definitely not enough

[1:11:03] but the other pancetta that I have is

[1:11:05] very very small so I'm gonna start

[1:11:07] cooking this a little bit maybe for like

[1:11:12] for like three minutes or so just just

[1:11:15] get some of the fat rendered out get it

[1:11:17] starting to crisp up a little bit then

[1:11:19] I'm gonna add the other pancetta and let

[1:11:20] that cook the rest of the way so that

[1:11:22] it's evenly cooked because you don't

[1:11:24] want to get your chance your pancetta

[1:11:26] fully crisp you want it to be like I

[1:11:29] guess the closest equivalent would be

[1:11:31] medium cooked bacon where it's not

[1:11:34] shatteringly crisp but it's not floppy

[1:11:37] either it's just like it's got a nice

[1:11:38] chew to it it's al dente if you will

[1:11:41] toothsome and that's that's where we

[1:11:44] want our pancetta to be I'm gonna grab a

[1:11:47] wooden spoon back here or wooden spatula

[1:11:51] whatever you call this flat footed spoon

[1:11:56] let's watch this Steve 1989 my info okay

[1:11:59] you sure you do it's my favorite shows

[1:12:02] but he loves spoons and loves MRE spoons

[1:12:05] and well he just loves Emory but if

[1:12:09] anybody knows him and tell him to hit me

[1:12:10] up I'm trying to get a hold down I want

[1:12:12] to do I want to do some kind of

[1:12:14] crossover collab

[1:12:18] my YouTube heroes my many YouTube here

[1:12:22] is I should clarify but I love them

[1:12:26] because they're examples of people that

[1:12:29] are as one my my beard hairs one went

[1:12:32] stray that happens nothing is an eyelash

[1:12:35] actually my beard is pretty stuffed in

[1:12:38] my face when I wear what one thing that

[1:12:42] makes a youtube hero for me

[1:12:44] somebody who did it entirely themselves

[1:12:46] and does it about something they're so

[1:12:48] passionate about and so knowledgeable

[1:12:51] and crazy of that but they have to they

[1:12:54] have to find a way to tell the world and

[1:12:56] that's what Doug tomorrow and Steve 99

[1:12:58] MOU info are people who just are so

[1:13:01] crazy about what they're doing that they

[1:13:04] had to tell somebody about it they had

[1:13:05] to share it and I love that about them

[1:13:09] and that's something that's very

[1:13:11] uniquely YouTube you could never make a

[1:13:14] show about hands only show taste testing

[1:13:19] MREs military meals ready to eat and

[1:13:24] expect it to get any kind of viewership

[1:13:26] on any kind of television network but

[1:13:29] now my man pulls down the millions of

[1:13:31] views on the regular and it's all thanks

[1:13:35] to YouTube is a magical place where two

[1:13:37] things can really share their unique

[1:13:39] personalities their knowledge and listen

[1:13:42] to me Carrie get carrying on like an old

[1:13:46] man I'm going to now add the rest of

[1:13:53] this pancetta

[1:13:59] there we go and they just met I mean I

[1:14:01] just got this it's getting this might be

[1:14:05] so I'm gonna turn it down I just got

[1:14:07] this last weekend I was making sure

[1:14:08] that's good yep we're good

[1:14:10] it's only a couple days so it's fine

[1:14:17] there we go so we got a little bit of

[1:14:19] fat coming out of the bigger pieces now

[1:14:22] guys just so you know when I'm over in

[1:14:24] the stove like this I can't see the

[1:14:26] monitor so I can't see your question is

[1:14:28] in comments and whatnot we've had some

[1:14:30] confusion in the past about that so I

[1:14:32] just want you to be aware that we're in

[1:14:37] a bit of a paisley pattern unless Jake

[1:14:41] if you have any any cool questions or

[1:14:43] comments that needs to be addressed

[1:14:45] I am always the guy that gives you 50

[1:14:51] bucks to buy a bottle of bourbon

[1:14:52] we really hate that didn't see that one

[1:14:56] man I'm sorry it was very much for that

[1:14:59] thank you very much for a very generous

[1:15:02] super chat I will use that specifically

[1:15:05] for a bottle of bourbon you must not be

[1:15:07] very happy seeing me drink huh

[1:15:10] must be that yeah John Barrett a

[1:15:12] professional who loves her kitchen setup

[1:15:14] and is buying us a bottle of bourbon

[1:15:17] much appreciated my brother thank you

[1:15:20] very much John Barrett those very times

[1:15:21] and we really do appreciate it and what

[1:15:28] I'm doing over here is just trying to

[1:15:29] get a little bit of crisp on my pancetta

[1:15:32] I don't want too much and I definitely

[1:15:34] started it too hot did you concede that

[1:15:37] there's fat sticking to the bottom of

[1:15:39] the pot and we don't want that for once

[1:15:41] normally we want that to make fun we

[1:15:45] want stuff to stick to the bottom of the

[1:15:46] pot but not in this case in this case is

[1:15:49] actually not doing much good so got a

[1:15:53] good question for you here Alva Morales

[1:15:57] gave five pounds thanks so much

[1:16:00] did you come across any issues after

[1:16:02] literally swallowing sex-shop candle wax

[1:16:05] on hot ones

[1:16:06] how are your insides feeling my guy

[1:16:09] that's a good question because I swear

[1:16:13] will tell you that I was in mobile for a

[1:16:15] solid 15 minutes after shooting oblems

[1:16:19] like we were in the room and I was like

[1:16:21] I was like I can't stand up like I you

[1:16:25] know I I had a splitting pain in my

[1:16:29] stomach and we will never know if that

[1:16:31] pain was from the hot wings or if it was

[1:16:35] from a glob of Wax

[1:16:36] sitting in my stomach because as soon as

[1:16:38] that candle as soon as the wax hit my

[1:16:41] tongue it dissolved and just disappeared

[1:16:44] I thought it was going to stick to my

[1:16:45] cooked tongue and coat it the way it did

[1:16:47] in the cartoon weird how life doesn't

[1:16:50] work like cartoons like that and I and I

[1:16:53] was surprised to find that it just

[1:16:54] literally just dissolved and went

[1:16:56] straight down my throat so I wish you

[1:17:00] guys could smell this it smells so good

[1:17:02] something about cured pork when it went

[1:17:05] so it's really rendering out all that

[1:17:08] fat it's got this like the smell of

[1:17:11] curing is very unique it's it's baisha

[1:17:14] s-- and sour and it's it's very special

[1:17:18] and that's what makes carbonara so

[1:17:20] special because it takes a little bit of

[1:17:22] love and care and know-how to make and

[1:17:25] this is gonna be you know I I'm very

[1:17:27] curious to see how this is gonna turn

[1:17:29] out with the big and little pieces of

[1:17:32] pancetta we got the big ones we got a

[1:17:34] little one the little ones are getting

[1:17:35] nice and crispy here cuz they're so

[1:17:37] small big ones are just starting to get

[1:17:39] crispy so we're gonna have a lot of

[1:17:40] textural difference in there and I'm

[1:17:42] thinking that's gonna be it's gonna be

[1:17:44] real nice I think we're in for a real

[1:17:46] nice meal here Jake but um yeah I as far

[1:17:53] as the sex shop candle I don't think it

[1:17:58] did any permanent damage but again time

[1:18:00] will tell

[1:18:02] I don't know what what's afflicted me so

[1:18:06] when I was in the green room and

[1:18:08] horrible what is far and away the worst

[1:18:12] stomach pain I've ever felt and I guess

[1:18:14] I've never gone through any real stomach

[1:18:17] trauma or anything like that I've never

[1:18:18] had my appendix out or anything

[1:18:20] I know it's not in your stomach but you

[1:18:21] know I mean the stomach thing but I I

[1:18:27] okay here we go so we got little crispy

[1:18:29] pieces of pancetta here oh we got bigger

[1:18:31] hunk aru's that have nice rendered out

[1:18:34] fat and they're just starting to pick up

[1:18:35] a little bit of browning that's right

[1:18:37] where I want to stop this because we

[1:18:38] have lots of little pieces for crisp and

[1:18:40] then we got some big pieces for some

[1:18:42] medium chew now I've killed the heat on

[1:18:48] that and purse where's requests we are

[1:18:52] making spaghetti we got B which is a

[1:18:55] ridged spaghetti which feels interesting

[1:19:00] it's in a it's in a four leaf clover

[1:19:04] shape if you look straight down the

[1:19:06] shaft of it and let's see what happens

[1:19:10] here I do believe in following

[1:19:12] manufacturer cooking instructions so

[1:19:15] this is al dente perfection in six to

[1:19:17] seven minutes which means six minutes

[1:19:19] exactly in my book also I taught this

[1:19:22] trick and last episode of of basics that

[1:19:26] you know I see so many people just take

[1:19:28] the box of pasta and just want just dump

[1:19:31] it into the water and what does that

[1:19:32] make happen makes pasta fly everywhere

[1:19:34] so what do you do into your hand like

[1:19:38] this let it come out like that grab it

[1:19:41] pull it out well I lost a piece in there

[1:19:44] okay so maybe it's not as cool as I

[1:19:46] thought but and then just drop it in

[1:19:47] like that and then we're not losing

[1:19:48] anything except for the one piece that I

[1:19:52] dropped but that's my fault and we just

[1:19:54] push that up you just bite and that guy

[1:20:00] can go he's too small there we go

[1:20:03] and now I've killed the heat on this

[1:20:06] because we don't want this to be hot we

[1:20:08] want it to be a little warm we don't

[1:20:09] want it to be hot at all we don't want

[1:20:11] it to be hot enough to cook the eggs the

[1:20:13] only thing that it's gonna cook the eggs

[1:20:14] is the residual heat from the pasta that

[1:20:17] is the key to carbonara because

[1:20:19] otherwise I've seen so many people post

[1:20:22] carbonara on Instagram and socials and

[1:20:24] all that I didn't set a timer I'm gonna

[1:20:26] do this by you know the real the real

[1:20:28] way the real man's way which

[1:20:30] pull out a piece needed I've seen so

[1:20:34] many people post carbonara on their

[1:20:35] socials on Instagram on Facebook and

[1:20:38] it's it's clearly chunky and it's it's

[1:20:41] the eggs have totally scrambled and that

[1:20:44] is because you added it through all the

[1:20:47] panelists either too hot or while the

[1:20:49] pan was still overheat and I know that's

[1:20:51] what I did in the binging episode with

[1:20:54] the one the one from master of none but

[1:20:57] that's because I was imitating what dev

[1:20:59] was doing on the screen mmm that is my

[1:21:02] excuse and I'm sticking to it it's true

[1:21:05] but it's also I should have said like

[1:21:07] this is a this is a bad thing you

[1:21:09] shouldn't do it here's how to do it

[1:21:11] right that's what modern babish would do

[1:21:13] but that was years ago I was a young man

[1:21:15] I'm a I made mistakes and the this is

[1:21:22] I've recently become a carbonara

[1:21:27] wunderkind because I've had to make so

[1:21:30] much over over the past this is some

[1:21:32] weird you're gonna find out about me is

[1:21:33] that I love raw pasta I really do I used

[1:21:38] to whenever my mom made pasta when I was

[1:21:40] growing up she would take out pieces for

[1:21:42] me and be like is it done

[1:21:43] and she meant to give me you know pieces

[1:21:46] that were undercooked and I'd be like

[1:21:47] yeah but I actually really liked it I'd

[1:21:49] be like no no no

[1:21:52] no it's not done and yeah since then I

[1:21:57] like eating raw pasta sir will tell you

[1:22:01] that there have been times that we've

[1:22:03] been working here when I'm just snacking

[1:22:05] on a stick of spaghetti and I'm just

[1:22:07] like crunching on it like it like it's

[1:22:09] like it's potato chip

[1:22:11] like farmer's hay like farmers hey

[1:22:15] that's the this is this is why this is

[1:22:19] why you're you're an invaluable member

[1:22:22] of this organization because metaphors

[1:22:27] like that or similes I guess when you

[1:22:30] use the word like or as

[1:22:33] but I you know my weirdness aside about

[1:22:37] liking D raw pasta or undercooked pasta

[1:22:40] it is the best and only way to know if

[1:22:43] your pasta is cooked properly the whole

[1:22:45] throat against the wall thing it'll

[1:22:47] stick it if it's overcooked so how's

[1:22:49] that going to help you yeah yeah people

[1:22:55] are curious when you're gonna crush that

[1:22:57] garlic I literally forgot about it until

[1:23:00] just now thank you very much for saying

[1:23:02] that folks what I'm gonna do is I'm

[1:23:03] gonna crank the heat back on here a

[1:23:05] little bit just a little bit because the

[1:23:07] garlic only needs to cook for about one

[1:23:09] minute because as we know garlic cooks

[1:23:12] very quickly so I'm gonna just go bring

[1:23:14] this back up to temperature a little bit

[1:23:15] Wow I almost forgot thank you thank you

[1:23:17] guys we can rescue this don't worry

[1:23:18] though we can rescue it I'm just gonna

[1:23:20] get this bubbling a little bit it's

[1:23:22] already starting to sizzle up again

[1:23:24] worst case what we're gonna do is we'll

[1:23:26] take the pasta out and keep it warm in

[1:23:29] the pot so it doesn't overcook there we

[1:23:34] go

[1:23:34] in goes the garlic and this only needs

[1:23:36] to cook for like not even one it just

[1:23:39] needs to cook until fragrant until that

[1:23:41] raw garlic light is gone there it goes

[1:23:44] whoo that was close thank you for saying

[1:23:46] something I literally looked at it and

[1:23:48] you said at the same time it was like oh

[1:23:49] I almost forgot the most important

[1:23:54] and most controversial ingredient and

[1:23:55] we're talking about like boiling fat

[1:23:57] here so this this garlic will overcook

[1:24:00] in a blink of an eye in fact on the arty

[1:24:03] kill the heat there's plenty of residual

[1:24:05] heat in this pan to finish cooking this

[1:24:08] garlic Oh Oh burn my eyes real good ooh

[1:24:13] that must be that must be Jesus telling

[1:24:18] me I'm doing something wrong

[1:24:20] is Xuan traditions sorry I just said

[1:24:25] that here we go so go it's cooking down

[1:24:30] it's just turning a light summery blonde

[1:24:33] it's exactly the way we got a lot of fat

[1:24:36] in the pan too and that is one of the

[1:24:39] unfortunate / fortunate parts of

[1:24:42] carbonara is that it is a really lot of

[1:24:44] fat in it it's unfortunate because it's

[1:24:47] not very good for you there's nothing

[1:24:49] good for you in this dish but it's

[1:24:51] awesome because it tastes amazing

[1:24:53] let's check in our pasta here I think

[1:24:55] we're probably getting very close let's

[1:24:58] see what we got hmm close but no cigar

[1:25:06] let's see I'm glad I turned off the heat

[1:25:08] when I did the garlic is just turning

[1:25:11] blonde and I don't want it one iota past

[1:25:15] that I want just to become fragrant and

[1:25:19] sent the dish and if we go into brown

[1:25:23] territory we're talking burnt garlic

[1:25:25] we're talking acrid flavors but thank

[1:25:29] you guys for the reminder Thank You Jake

[1:25:30] for a seeing the reminder I appreciate

[1:25:33] it because yeah I almost forgot the

[1:25:35] thank goodness if it was literally a

[1:25:38] minute later we might have been in

[1:25:39] trouble but this pasta is not quite

[1:25:46] my only concern about this about this

[1:25:49] spaghetti we got the is that it's very

[1:25:51] very thin and I like a nice thick robust

[1:25:59] robust pasta but it's still gonna be

[1:26:02] really tasty food smells so good

[1:26:06] you already see you smiled in there

[1:26:08] smell it immediately Wow

[1:26:12] yeah and that's that st. son folks cause

[1:26:15] the doors closed so I wish the color

[1:26:20] correction were turned on on these

[1:26:21] cameras cuz it really does look gray and

[1:26:23] washed out over there all right while

[1:26:25] that's finishing it's still the pastas

[1:26:27] Lynn needs one more minute I'm just

[1:26:29] gonna get a serving something ready

[1:26:32] should I do a bowl or plate what do you

[1:26:34] think do a plate let's do a plate very

[1:26:40] modern and elegance yeah there we go and

[1:26:46] then that means I also get to use Jon

[1:26:48] Favreau's carving fork from the movie

[1:26:53] chef there it is folks I'm over at

[1:26:56] camera 2 right now sorry there's the

[1:27:00] actual carving fork from the movie chef

[1:27:03] my most prized possession people keep

[1:27:05] asking me when are you going to get this

[1:27:07] bronzed and framed and whatever and I

[1:27:10] gotta say probably never I've been using

[1:27:12] it to make pasta and I think that's

[1:27:14] that's where it belongs it belongs in

[1:27:16] the kitchen making pasta now I'm willing

[1:27:19] to bet speaking of which I'm willing to

[1:27:21] bet that this pasta is done by now

[1:27:25] what's hot

[1:27:29] it's almost there I'm loved al dente

[1:27:33] pasta I love raw pasta but I'm making

[1:27:35] this for other people so I will not I

[1:27:37] will not make it like I'm a cook for

[1:27:40] myself I'm an al dente boy

[1:27:43] you heard him folks here we go into the

[1:27:49] pan it goes with as much of the pasta

[1:27:52] water I see I'm not letting it drip dry

[1:27:53] or anything I want lots of pasta water

[1:27:55] in there and that's because the pasta

[1:27:59] water is gonna help emulsify and thicken

[1:28:01] the sauce a little bit sometimes the

[1:28:03] eggs need a little bit of help there we

[1:28:07] go I think that's all of it I'm probably

[1:28:09] missing a couple strands in there but

[1:28:12] that's the cost of doing business folks

[1:28:15] and that's the thing with carbonara is

[1:28:17] you gotta move quick because we need to

[1:28:19] add these eggs as humanly possible

[1:28:23] because we need the residual heat of the

[1:28:25] pasta to cook them otherwise we're gonna

[1:28:28] have a very runny sauce luckily got lots

[1:28:31] of cheese in here the things that you

[1:28:33] can do to rescue your carbonara include

[1:28:40] that or not but are not limited to

[1:28:44] adding pasta water if it's a little bit

[1:28:47] too thick and if it's becoming a little

[1:28:49] chunky maybe be careful and adding more

[1:28:54] cheese if it's too thin if it's too thin

[1:28:57] if it's not this is not also I don't

[1:29:02] know why this is so much more than I

[1:29:04] remember thing

[1:29:20] sorry becoming nonverbal folks in fact

[1:29:23] this is actually a little thick so what

[1:29:24] I'm gonna do is add a smidgen of pasta

[1:29:27] water maybe eighth of a cup just

[1:29:30] something to both thin it out and also

[1:29:33] just help that sauce and Mull safai I

[1:29:38] don't want scrambled eggs I don't want

[1:29:40] oh yeah nice looking fab you got it

[1:29:45] needs more I don't know what happened

[1:29:48] with this one sometimes there are a

[1:29:49] little unpredictable folks and this one

[1:29:51] is just that it is it is a little thick

[1:29:55] and I want it to be a little thinner a

[1:29:57] little creamier oh it's looking gorgeous

[1:30:00] then they're having a really hard time

[1:30:04] with that scraping sound oh sorry folks

[1:30:07] it'll be over soon folks it's cooking

[1:30:10] you know a lot of scraping and cooking

[1:30:13] you know right here yes sir

[1:30:34] it's great but it needs salt and these

[1:30:38] more possible are still too thick it's

[1:30:39] like it's like sludgy a little bit not

[1:30:42] sludge everything like gummy you know

[1:30:43] and we can't have that and I'm gonna

[1:30:46] switch utensils so I'm not bothering you

[1:30:48] guys with the scraping I can use salt

[1:31:01] tea

[1:31:03] we missed his super chat apparently but

[1:31:04] he was telling you that you are a meme

[1:31:06] on reddit I think he's referring to the

[1:31:09] presentation slide and I've been seeing

[1:31:13] that yeah you see it we love it yeah

[1:31:16] guys mean away please because that those

[1:31:19] are a lot of fun I'm very honored to

[1:31:21] become a meme it's it's kind of a rite

[1:31:23] of passage as a as a personality and I'm

[1:31:29] happy that I was able to give you guys

[1:31:30] something that is reminiscent of the

[1:31:33] meme very very proud very happy day

[1:31:38] so we're we're pleased as punch to see

[1:31:42] that alright so got rid of the nasty

[1:31:45] scary scraping so don't worry hmm

[1:31:53] good choice with the regatta story I

[1:31:55] think this is um it's very nice needs

[1:31:58] more salt myself go just a bit more it's

[1:32:03] gonna look like a lot but there's a lot

[1:32:05] of pasta here we're talking about upon

[1:32:06] pound of pasta so and can't believe I'm

[1:32:11] doing this but a little bit more pasta

[1:32:12] water

[1:32:13] it really helps emulsify the sauce and

[1:32:15] thin it out a little bit if it needs it

[1:32:17] and this one needs it I don't know if I

[1:32:20] did something differently or if those

[1:32:22] eggs were extra coagulative or what

[1:32:26] effects Ilan but very handy to be able

[1:32:31] to do that I just want to jump in here

[1:32:34] show you're right gave you 40 bucks

[1:32:37] thank you so much again

[1:32:39] sorry we missed it earlier he said I'm a

[1:32:42] fan been a fan for a while and after

[1:32:44] having a difficult year and a half your

[1:32:46] vid is giving me great joy you've upped

[1:32:48] my other olio game and thank you for

[1:32:51] well being you pre-order the cookbook as

[1:32:53] well really appreciate it but hope

[1:32:55] you're feeling a little better

[1:32:56] hanging chilling watching the pasta and

[1:32:59] you know see you around

[1:33:01] thanks a lot me amen thank you so much

[1:33:03] for the very generous super chef kind

[1:33:05] words and say me or hope that things are

[1:33:07] going a little better for you and keep

[1:33:09] it chin up because it does get better

[1:33:14] all right

[1:33:18] we're in business there's gonna be one

[1:33:21] last final scrape because I'm gonna

[1:33:22] plate this up with the pasta for it so

[1:33:25] prepare it time

[1:33:26] scrape down here we go oops sorry yeah

[1:33:31] back over to camera go I'm just gonna

[1:33:38] make a big old nest

[1:33:40] oh yeah

[1:33:54] I don't know if I can make a secondary

[1:33:56] one next to it we'll see see what

[1:34:00] happens see if this looks like one

[1:34:03] continuous oh man it's up to just you

[1:34:06] and me to eat this tonight Jack

[1:34:09] challenge accepted challenge accepted

[1:34:15] all right now I just need a spoon with

[1:34:20] which to get all this beautiful pork we

[1:34:25] do on this wonderful pancetta there's a

[1:34:27] lot in there cuz this like iced

[1:34:28] mentioned before this sauce is nice and

[1:34:31] thick way thicker than the other ones

[1:34:33] that I made when I was on basics I

[1:34:34] really don't know what happened

[1:34:35] differently there but still don't want

[1:34:39] to miss in this pork especially when we

[1:34:42] can top it like this

[1:34:49] oh yeah

[1:34:51] that's the stuff and I got one more

[1:34:55] bonus to put on top just button it up

[1:35:01] that's good that's nice presentation and

[1:35:06] we'll just hit it a little bit more

[1:35:12] cheese on top and a little bit more

[1:35:18] pepper it's gonna give it both contrast

[1:35:21] and more flavor and that's how you do it

[1:35:24] folks that is classic with the exception

[1:35:27] of the garlic classic Italian got a bug

[1:35:30] nada which I'm gonna grab some Forks so

[1:35:33] Jake and I can heat and Jake you're

[1:35:35] welcome to come and join me if you like

[1:35:40] all right that's got to be the most

[1:35:44] beautiful plate of pasta ever made I'm

[1:35:46] very happy with that

[1:35:49] nope

[1:35:50] thanks folks god they're so they're so

[1:35:53] responsible thank you yes

[1:35:54] all right let's eat this whole thing

[1:35:58] mukbang time here we go I take my

[1:36:03] earpiece out cuz I can hear you still

[1:36:04] area

[1:36:11] mmm a little thick but it's just so nice

[1:36:18] the flavors so intense and I love the

[1:36:21] garlic I don't care if I'm not

[1:36:22] traditional hmm

[1:36:30] hmm just for you guys reading this whole

[1:36:39] thing live oh maybe not yeah so just

[1:36:49] never I'm hanging here with you

[1:36:50] very sexual comments today never have I

[1:36:55] seen any sexual comments the whole time

[1:36:57] we've done this hundreds of sexual

[1:36:58] comments this time what's going on with

[1:37:00] you guys why are you so sexual right now

[1:37:02] real sexual energy in the comments today

[1:37:05] the ones that get auto band mostly but

[1:37:10] um this teenagers curious yeah what's up

[1:37:13] teach your teenagers are exploding

[1:37:15] hormonal Randy Randy Randy Asst as all

[1:37:19] get-out hmm and I as a as a as a 30

[1:37:24] almost 32 year old man a couple weeks

[1:37:27] can't spit can't stand for it all right

[1:37:38] I knew think sex is cool and it is but

[1:37:42] this is cooler and this will get you sex

[1:37:46] this is the thing that gets you sex so

[1:37:50] only reason we're not throwing down

[1:37:52] right now is he's a married man oh there

[1:37:53] there and because my girlfriend is

[1:37:57] probably watching sorry Jeff

[1:38:02] or we can't actually get this whole

[1:38:04] thing back in it second win all right

[1:38:19] guys we'll finish the Restless

[1:38:20] off-camera hop thank you guys so much

[1:38:25] for coming out tonight I know that oh

[1:38:28] I've got one last super chat here I'm

[1:38:30] gonna read we got the old 96 deer from

[1:38:34] the great outdoors they eat the whole

[1:38:35] thing whole thing with friends great

[1:38:37] talk by the way from Jamie ray thank you

[1:38:40] very much for the super chat and Holden

[1:38:43] 96 there we got to do all the all the

[1:38:46] all the UH all the John Candy films so

[1:38:50] we will do that

[1:38:51] Steven Dutra gave $25 and said enough to

[1:38:54] bribe you into doing a McElroy brothers

[1:38:56] combination collaboration I don't think

[1:38:59] I rightly know who them the Galleria

[1:39:00] brothers are so call me an old man

[1:39:03] because that's what I am but uh I

[1:39:05] actually don't I literally don't know

[1:39:07] who they are so I will look into that

[1:39:08] and they sound just from their name

[1:39:12] alone they sound more famous than me so

[1:39:14] we'll see if I can convince them bribe

[1:39:16] them

[1:39:23] ah hoo look how hot I am there's no AC

[1:39:27] in here so I'm like sweating like a dog

[1:39:30] guys thank you so much for coming and

[1:39:32] hanging out today this is a super easy

[1:39:34] dish so long as you just treat it

[1:39:36] tenderly and are careful

[1:39:39] and-and-and-and don't have the eggs too

[1:39:41] too soon so the pan is too hot so they

[1:39:44] scramble I think I probably added them a

[1:39:47] little too soon or maybe the pot was

[1:39:49] picking up some residual heat from the

[1:39:51] other burner because it's a little thick

[1:39:54] and I'm thinking it's because the pan

[1:39:55] was too hot but happily it hasn't

[1:39:58] coagulated it's not like chunky or

[1:39:59] anything but it's very very good and