Doughnuts | Basics With Babish Live

[03:49] with babish live sorry I didn't do a little intro like I've normally done I realized that that was lame so we're just going to go full steam ahead here I'm just gonna shut this down so I can see what you guys are saying what's up

[04:02] we got 5,000 people here welcome everybody any newcomers this is basics with babish live where every other week I make live what we made last week on basis with babish so if you want to cook a lot you can if you

[04:20] can't the live streams are always saved on YouTube and you can join in anytime and cook right along with me on the Internet which is the way that it was meant to be thank you guys so much for joining us what's up everybody I also

[04:33] want to point you towards the join button next to a next to subscribe below the video window there that is to join as a channel member where you can get access to behind-the-scenes footage outtakes early access to episodes bonus

[04:49] episodes all kinds of good stuff sneak peeks at upcoming episodes for instance so far since starting channel the channel memberships two weeks ago we've channel memberships two weeks ago we've posted one exclusive episode sorry

[05:06] we'll all introduce you to in a moment just reminded me that's another thing that you get access to as a channel member our special emojis and tags tags commemorating how long you've been a member and special emojis of my face

[05:20] member and special emojis of my face doing specific emotions and so far on the potato memberships we've posted a an exclusive episode some behind the scenes too early episodes and someone been two weeks so lots of good stuff coming your

[05:34] way plus the whole cache of exclusive content that's been made for patreon over the past two years that you will have access to as I post it so please do join if if you'd like I see we have some new members already thank you guys so

[05:47] much I see we have a super chat here too tuna fide gay 55 whatever those are that I could do a little bit hour Morgan's night mm-hmm here we go you're all right girl you're all right boy

[06:04] that's my boy anyway over in the other room we got the rise to my Fraser and doing that we've got Sawyer in the other room livestreams in the past is gonna know Sawyer he is joined by our friend Ari

[06:21] fellas wedding say hello hey what's up everybody thanks so much for all the new memberships already very cool to see as Andrew said we got Ari in the studio tonight quick say a quick hello Ari

[06:35] there he is live and in the flesh another thick boy to have a doughnut or two new thick boy in the house we got two super chats here son of a pizza man I remember you $10 thank you so much Andrews son of a

[06:50] pizza man of a pizza man you still have a pizza man can I please get another make all kinds of homemade pizza and you should come out to come to Chicago I was to your to your YouTube channel son of a pizza man guys go check it out thank you

[07:04] so much for your super chat bro Andrew Mantha fellow Andrew what's up Andrew Mantha fellow Andrew what's up did five Canadian dollars so 30 US cents shut up and take my Google survey money and thank you I will

[07:18] no that's a really dated joke it's like a 90s joke I'm pretty sure the Canadian nowadays let's see what's up folks thank you very

[07:30] much for coming and hanging out you're from Chicago Chicago's a good town I was just there doing something for the Chicago Food & Wine Festival or what was Wine Festival and did a little presentation there it was fun I got to

[07:44] hang out by the beam the big metal nasty beam that you guys have there it's awesome I don't know it's called the infinity beam I don't notice but I'm

[07:56] about to tell me Palestine loves me thank you hey you guys a couple hellos Sawyer and are you in here how tall is he I'm five foot nine okay it's fine it's totally average height

[08:10] it's perfectly normal we have a new super chat abby ford - pounds - english pounds beautiful thank you we got a new member we have a new super chat Lindsay Gillis ten Canadian dollars thank you so much love your channel you inspired me

[08:25] to cook it love food shout out from Canada can you dab for us so thank you first of all that's really nice I love hearing that I love that you're inspired cooking for the first time give it a shot check out some of the earlier

[08:40] videos there's some really funny easy texting techniques there at Lindsay I'm so happy to hear able to do that and can I dab for you not in the traditional sense but if you send me some concentrates maybe I'll do dabs for you

[08:52] Nik Gert is $5.00 Babs daddy daddy noticed me senpai hi Nick then we have a 50 pound super chat from British cook Wow that is extremely generous thank you so much British cook I could not bear to miss

[09:04] this do not want to miss this that's two that's two puns from this week in one sentence and I appreciate it then thank you so much you rock British go thank you so much for the very generous super chat JC productions thank you for your

[09:17] me hungry good I love making people hungry a 5-pound super chat from to the Friday morning at work how are you from Australia oh it's morning they're weird Australia oh it's morning they're weird it's nighttime here that's strange I'm

[09:32] good man how are you how are things in Australia I love I was about to say dying to go there we'd love to would love to one day kamikaze Kirk hello from watching you Thanks that's so nice to hear kamikaze Kirk very and thank you

[09:49] for the for the Jenna for the super chat donation thank you guys for new members thank you for joining and for any buddy who's just jumping in memberships are a new feature guys I can hear you in there um memberships are nice feature as a

[10:03] there's a red button if you had it you can mute it oh but it noticed your headphones isn't it I don't know but it's but it's your headphones okay okay it's but it's your headphones okay okay okay or you could just meet your

[10:19] phone anyway sorry sorry technical issues anyway sorry sorry technical issues folks so Oh today we're making donuts donuts this is a large challenge oh we have some very generous super chats here

[10:33] wkb karma five five dollars thank you thank you for all you do you rock that's so kind thank you so much dude AJ hello may Halim love your vids 20 pound donation that is very very kind thank you so much thank you guys for the super

[10:47] the channel possible I cannot thank you enough for your generous contributions Nicholas Wolf asks when will you do a Skyrim episode soon so many people are Skyrim episode soon so many people are asking for boiled cream treats and what

[11:01] famous one right boiled cream treats I can't remember the other ones from can't remember the other ones from Skyrim and we got Nicholas Wolf so so very soon I promise $15 from Dave the taco guy gaming my

[11:15] children semaj and Jen yeah love you that's so nice please say hello to them I'm glad that they like the show 10 euros from Christ of weight of we're worried if okay I don't know what that means but 10 euros thank you so much

[11:30] greetings from Greece keep up the good job thank you that's very kind hello from America hello from New York City that's where we are at for anybody who is unaware and thank you guys so much for the very generous super chats

[11:42] gonna be able to read these for too long but swear we'll be taking notes on who's saying what and when we have breaks I'll be able to answer any and all questions pressing impertinent issues Remington M $5 thank you so much we

[11:57] your recipe would work at 9,800 feet things don't seem to work as easily up here well that is true cooking at different altitudes is very be that big of an issue because we're just deep-frying and I think altitude

[12:10] cooking has to do more with water right like the boiling point of water changes or something I'm being very uninformed right now so please nobody pay attention right now so please nobody pay attention to what I'm saying alright guys so why

[12:24] there anything else we should touch on Jake before we before we start moving here no I think you got it ask any questions you may have with you know cooking questions and let us know your

[12:36] favorite Wegmans our you know normal livestream stuff yeah I was gonna I was watch stereos in the house that have made themselves known because that's appreciate all of you but we also appreciate Rochester

[12:51] what is the let's see we got oh we got a whole bunch of super chests since I just said I can't read them Anthony Moore a lot a $1.99 thank you so much thank you to cook from you how about some Godfather spaghetti to go with those

[13:05] cannolis love you love you too Anthony and I love your name we were just binge watching Sopranos just now so I just keep thinking of Tony's saying hey today it's it's a retirement community we got cateura morocco v canadian

[13:23] recommended alcoholic beverage to drink while making doughnuts love from Canada I mean I would say whiskey goes with pretty much any don't I'm making an occasion I am fresh out of whiskey which is a gotta be a first

[13:35] so right now I wanted to loosen up a little bit for the stream I just have a little bit of a gin lemonade here that I make with pineapple seltzer and gin and lovely refreshing little drink especially because it's about to get

[13:48] super hot in here and I should have the AC on I'll turn that on what once it AC on I'll turn that on what once it gets warm in here hmm so that's what I gets warm in here hmm so that's what I recommend goo goo ba mo 5 euros I love

[14:00] thank you so much goo goo a mo Nicholas wolf Alice I just said it again he said my name I gonna happy now I just said it again Thank You Nicholas it's very very kind and please don't die on me and the fist men Dec $5 would love a

[14:15] Downton Abbey and Steven universe foods episode I'm a patreon patron as well oh wow Dallas Texas hey Dallas I've been there a lot that's that's a good town contribution and I will be doing a Steven universe episode the the fries

[14:31] with the ketchup built into them and the pizza bagel with the cream cheese in it it's time master 1989 $10 thank you so much I love your channel I've translated a lot of what I've learned from watching you too my job as a cook that's really

[14:43] lovely to hear especially considering I'm not a trained chef so that's very very high praise I really appreciate it Thank You PO Brown 84 $5 thank you so mayo in your fishies take represent I have to be fully honest I'm kind of

[14:59] opposed to ketchup and mayo and a Philly cheesesteak I did it for accuracy's sake you for what you put on your Philly cheesesteak I just personally wouldn't do that myself that's just me everybody's a beautiful unique flower

[15:12] everybody's a beautiful unique flower that is a coating to 12.30 four cents very interesting dollar amount I'm sure it has some kind of significance thank you and you used the the the special babish emojis thank you

[15:27] try but I did burn the first two batches when we were shooting this five dollars from max Cohen hello from RIT my good Wegmans is on Marketplace Drive what's up dude my dad taught at RIT his most of his most of his adult career

[15:42] he he taught photojournalism there so double hello there we have a very generous 20 dollar donation from a guy you know across the street he didn't say very kind donation and the goofy username $6.00 from neematoad love you

[15:58] username $6.00 from neematoad love you man I love YouTube nematode and v but before I start cooking five pounds from AP kyouma Okami if whiskey goes with everything then it's the you fuels theme of alcohol I'm

[16:13] sure I know what that is but it escapes me right now I'm sorry okay I'm gonna stop reading start cooking because 6,400 people are here to watch some doughnuts get may not have me read text but any super chats that you guys lay down

[16:26] Sawyer will try to keep track of them as best you can and we will be addressing the stove for eight minutes so that's eight minutes where I'm just gonna be able to just answer any question in the world so let's get that dough going

[16:39] just gonna pull up my recipe here Jake am I missing anything I'm gonna get am I missing anything I'm gonna get started here

[16:51] you're gonna make today well we're making two different kinds of donuts hopefully if I have the energy I'm making the traditional yeasted donuts dusted with sugar and stuffed with filled with raspberry jelly and then

[17:05] are my favorite kind of done it's they're full of all these kragle 's and cracks and they they just get really moist and dense but on the outside just they're the best kind of donut if you ask me for my money and you know

[17:22] that's that's I don't know where I'm going with this let's get started I'm gonna be moving over to camera two just a little heads up for me there Jake in just a moment first what we're gonna

[17:35] do is we're gonna take this cup of whole milk here and we are going to apply it to a sauce pan okay simple as that once we have applied it to the sauce pan we're going over to camera two and we're going to very

[17:48] briefly apply heat to this because we just want to bring her up to 110 degrees just want to bring her up to 110 degrees Fahrenheit so we're just gonna get that here so we can keep an eye on things it's just gonna take like 30 seconds so

[18:03] it's just gonna take like 30 seconds so in the meantime I'm going to prepare the bowl into which it shall be deposited over here we are adding to this bowl

[18:17] over here we are adding to this bowl about two and a half teaspoons two and a quarter teaspoons I believe is what is in a standard yeast packet but I have this nice jar of East here so I'm going to go ahead and drop two there's two and

[18:30] quarter two and 3/4 oh my gos two and a half just to be safe I don't think it's gonna be a huge problem if we over or under yeast because yeast can be very under yeast because yeast can be very active or very inactive so you know it's

[18:43] a very precise art but we are deep-frying here so I'm gonna pretend like it's not to this we're also gonna add a little pinch of sugar that's just help the yeast it's gonna give the yeast a

[18:57] little bit of food and help them get get nice and excited so just a little punch nice and excited so just a little punch of sugar in there yeast feeds on sugar of sugar in there yeast feeds on sugar so we need to give it a nice environment

[19:10] over at camera super I'm gonna test the oh we're well over went way over I knew biggie I'm just gonna go ahead and pour this

[19:22] into another vessel preferably a glass one because glass is an excellent disseminator of heat I'm just gonna pour it in here and let it cool right off cuz it's way too warm and at its current

[19:34] it's way too warm and at its current temperature it would kill the east so let's see what people are talking about here everybody can hear me okay things look good things sound good all right good so there we go just gonna

[19:50] clear this off here we got a little bit extra sugar the perils of cooking live folks this is the nature of a lot of cooking show there's gonna be a mess and it has to be cleaned up what we got here oh yeah we're well over here so what I'm

[20:05] probably gonna do is just for the sake of expediency because we don't have all day here because I'm going to add more milk to this to cool it off and bring it

[20:18] to our desired temperature so let's throw this in there we're about 20 degrees over so if I add it that much nope oh look at that nope oh look at that nailed it 110 Wow I just impressed

[20:33] myself does it happen often to me so now of this milk that is a perfect 110 degrees that was totally unintentional was pure luck I'm going to add one cup

[20:46] of it to the east and sugar mixture and then reserve the milk over here from future applications cuz I'm sure we'll need it for something and then what I'm gonna do is apply a fan favorite that I don't think I've ever used in a live

[21:01] stream before and I buddy recognize this little guy we got ourselves a tiny whisk and we're just gonna whisk that until the yeast is dissolved swear let me know honey whisk kind of whisk is a fan favorite for anybody who's new around

[21:16] here people seem to have gravitated towards the little guy alright so that's this bloom for about ten minutes while it's blooming we're going to combine our

[21:29] it's blooming we're going to combine our remaining dry ingredients put the milk remaining dry ingredients put the milk away here there we go oh how we doing

[21:41] right let's see a 50 pound donation thank you so much British oh oh that's thank you again because it was very very generous guy you know across the street

[21:53] you didn't ask a question but thank you so much for your generosity I really appreciate it we got a question in here that I think you're gonna want to answer let's hear it the latest super chat thanks so much jack milbauer pretty cool

[22:07] authoritative name how far you can read this also your show has been great since the beginning really appreciate it Jack that's very very very kind you said that's very very very kind you said Zachary or Jack that's Jack milbauer

[22:22] Jack Milburn you're right sounds like a look he's an FBI agent or something look he's an FBI agent or something special agent agent milbauer Jack I am special agent agent milbauer Jack I am approximately 35% we can verify this I

[22:36] verify but I think I'm about 30% through the campaign to the for the story through the story and I've just been [ __ ] around in the in the in the hillsides and hunting and robbing and I'm doing the cowboy thing so I'm taking

[22:55] video games like this because they don't want them to end but I have a weird thing where I'll play them almost to the end and then I'll be like oh I don't playing it for a little while and then I just don't finish the game like I still

[23:08] haven't finished zelda breath of the wild because i I thought I don't I don't another time and I just stopped playing it which is right so just just so you know what I'm doing here I'm measuring out 350 grams

[23:23] of all-purpose flour that's too much way too much let's scoop that's too much way too much let's scoop some that back in here we need 350 the

[23:38] news I've been trying to do a better job of measuring and metric because it's obviously so much more accurate there we go three 350 - it's close enough for me yeah because if I turn this into asses

[23:52] it's twelve and three-eighths ounces which could go crazy different than how which could go crazy different than how nice we're doing so we got a 300 grams of flour and then we need 75 grams of white sugar so while we're over here on

[24:07] white sugar so while we're over here on the scale I'm gonna go ahead I'm gonna a different one because our friends with gluten intolerance ease mites you know I might if I just dump this in the sugar then I make something later on for

[24:21] somebody with a gluten intolerance that could mess them up I've seen it happen I have happily haven't haven't done it to anybody but I've seen it happen so try and keep your tools separate you never know who's coming around for dinner so

[24:33] now we need 75 grams of sugar I'm gonna start dumping that in there so that I'm pushing this up to 425 is our target number here we go 400 410 421 420 does

[24:52] number here we go 400 410 421 420 does that mean I don't know 420 ooh just overdid it when we dumped the rest step back and was a stoop we're 28 got to be precise 425 perfect all right now and you'll notice that I didn't dump

[25:09] the sugar back in there because it was exposed to the dangerous gluten which which I have a lot of friends who have celiac disease gluten intolerance is a real thing it's not the just the fad that has been made out of that a lot of

[25:22] people have enjoyed it's it's it's a it's a real problem for some people so exercise caution if you use something with flour don't just throw it back in the don't throw it back in the drawer you gotta be considerate and teaspoon of

[25:36] table salt the reason that we went back to by volume instead of weights is because with something as small as a teaspoon of salt your scale like my

[25:49] teaspoon of salt your scale like my scale is a junker my scales is crap so it probably wouldn't even register a teaspoon of salt if I were to try and wouldn't even see it it would say like I'd have to keep you adding and then all

[26:04] of the sudden oh you added five grams and Oh surprised Wow so teaspoon of salt in there with salt especially a table salt it's pretty hard to go wrong like if you at E spoon they I measure out is gonna be virtually the same as the

[26:17] teaspoon you measure you measure out as opposed to flour which if I measure out a cup of flour it could be up to it I think of something like thirty percent different than if you measure a cup of flour because of how how compacted it

[26:30] can it can get and now we just need to prep three large egg yolks let me just prep three large egg yolks let me just look at the directions here the same bowl add three large egg yolks and it uh okay so now I'm gonna get a nice big

[26:47] bowl which I have right here I already prepped it but I sometimes I'm not even prepared for my own preparedness and I'm gonna grab some eggs these are eggs leftover from my camping trip cuz I shot that Red Dead

[27:03] Redemption episode this past weekend I shot it on Saturday out in the wilds of upstate New York months at Monticello to be precise and be precise and and didn't end up making breakfast there

[27:16] and didn't end up making breakfast there because I I didn't sleep a wink all I'll tell you guys the story during my downtime here I'll tell you guys the story while I'm eating I can't tell the story well properly well I'm well I'm

[27:28] meeting I'll give you the breakdown of what just exactly what happened but it what just exactly what happened but it is it is by the grace of whatever alone it is pure luck that that episode actually worked out anyway

[27:45] mo story will get there so what I'm doing here is I am separating three large egg yolks because only the yolks are going into this dough there I think sour cream donuts for I remember correctly don't quote me on that I have

[28:01] correctly don't quote me on that I have to check my recipe so I'm just hit me okay so we've got a bit of a situation here what's that one of one of the

[28:17] viewers is going into labor Oh what no really yeah Courtney hadn't Oh what no really yeah Courtney hadn't good luck God for me Courtney good luck and yeah wow that's very exciting and yeah I guess she's been eating your

[28:33] pasta dishes too to cope with the impending huh I hope you didn't make them too spicy or something I hope it's not my fault for that reason but that's that's amazing Courtney congratulations get go go you you can do it I have

[28:49] sounds hard though I wouldn't want to do it myself personally but I'm very proud it myself personally but I'm very proud of you for doing it but that sounds of you for doing it but that sounds really super hard but again good job

[29:03] really super hard but again good job okay so now what we doing here we've got our egg yolks and we're just gonna do some stuff here okay it'll sounds made this so I'm reading my own recipe like it dunce let me grab a whisk and

[29:21] like it dunce let me grab a whisk and I'm just gonna I'm gonna give my dry make sure that everybody's gotten to know each other everything's nice and incorporated are we setting this am i sifting this no no no need to sift with

[29:36] this it's true don't need to sift this because because we're going to be doesn't matter how lumpy it gets it's all gonna get very evenly incorporated just give this a little whisk just to make sure this now whole egg yolk and

[29:49] white kicking around I do remember that I'm doing this backwards now I remember that I was supposed to dump the eggs into the flour but whatever you will you you win some you lose some let me grab a wooden spoon here this

[30:03] we're gonna use to stir this a bit with and this is probably not ideal here and this is probably not ideal here I need something around oh you know what forget wooden spoons leaves a rubber spatula that's the way that's the way

[30:15] spatula that's the way that's the way that that's the ghost of whoever invented Donuts would want me to do this what so adding the dry ingredients and

[30:27] then over here as you can see our yeast has bloomed nicely I got this nice foamy layer on the top that's a good sign that means our yeast is alive and well dump means our yeast is alive and well dump all that in there and hope that it all

[30:40] all that in there and hope that it all works out okay just to avoid any confusion these are not gluten-free donuts I just trying to take into consideration any gluten intolerances that future diners in my home might have

[30:55] cross-contaminate anything I try to keep glutinous and non glutinous raw ingredients like the sugar in that sugar bag separates just to make

[31:07] sure that there are no problems down the line anyway I'm sure that nobody was are gluten free doughnuts because they're obviously not so we're just mixing this up until a rough dough forms it's looking a little sticky

[31:22] it's looking a little sticky but I'm going to have faith it looks right a couple whole milk sugar yeast flour a couple whole milk sugar yeast flour sugar salt yolks okay

[31:37] yeah I didn't listen I think it looks real sticky so what we're gonna do is compensate for that with some flour it's really sticky Wow

[31:51] really sticky Wow I would use the stand mixer but then it and me not talking which we just can't have so when we have to use it later for our sour cream doughnuts but only briefly so this should be an eatable

[32:06] dough though so I guess what we have to do is just really try and compensate do is just really try and compensate here's possible let's start by very very liberally dusting our our wooden surface with flour here very liberally if I

[32:27] missed a step this looks so sticky very odd let's see what happens flour with my hands pretty good here hands pretty good here let's try and make this into something

[32:40] let's try and make this into something workable it's gonna get sticky as I as I work it here which means that I just need to move it around get more flour need to move it around get more flour into it any of this stuff sticks scrape

[32:52] it up we don't want sticking to the work surface so let's keep let's keep dusting here losing some pieces that's the beauty of cooking lives that things can go wrong and you guys can see how I might pay for something like this if I

[33:08] were just making it in the privacy of my home not in a cooking show I think I probably did something wrong this feels incredibly soft and it just seems like I remember it being so much more solid and tacky I must have under

[33:26] solid and tacky I must have under measured the flour or something well we'll just keep working in more flour until it becomes a workable dough that's really the only option we got right now so this is how you try and improvise

[33:42] so this is how you try and improvise when it comes to hopefully not baked when it comes to hopefully not baked goods usually but some cooking generally need to be able improvised so Jake unless the let me know if there any

[33:54] pertinent pressing questions but otherwise I'll just tell my camping story well nothing as pressing as a pregnancy we we got a nice super chat

[34:06] from Carrie Anne hoping that they named the baby babish I agree with it'd be very odd because you'd be naming your baby really after a Aaron Sorkin character but um that would be very honored by the by the intention but also

[34:22] a little bit babish sounds like a made-up name but by all means please do name your your child babish I will attend the breasts or the christening or whatever I don't know whatever childhood ceremony you're set you associated with

[34:38] ceremony you're set you associated with I will not attend the bris actually I take that back they're freaks me out but any other super chats and the other big big questions or thoughts Oh Ross that with

[34:52] a super chat invited us to Glasgow come on ask a Celtic I don't know what that is that is either we've been to Glasgow briefly I always assumed to get

[35:04] Glasgow briefly I always assumed to get Glasgow Celtic is a river cruise they do those amazing river cruises out there and is there a river in Glasgow I'm about to embarrass myself my lack of geography it does sound like a river

[35:16] cruise though that's true Tess yeah some Gabrielle would love to see you cook while dancing to salt-n-pepa's push it that's a nice idea salt-n-pepa's push it that's a nice idea do it

[35:32] and then we got free low asking you do a sandwich from Team Fortress 2 or delle cose bars or fishcake I don't know if there's enough there you know who knows game but we'll check it out ii-i've definitely checked out the

[35:47] sandwich and Team Fortress 2 is just a sandwich it does look recreate able it sure if that yeah like so I said I'm not sure if there's enough there it's because it is just a sandwich I don't recall it ever being you know intimately

[36:01] described or explained or anything like that I tried to a little slap and fold here that's a classic way of kneading very sticky dough's is to just sort of slap it down fold it over slap it down fold

[36:17] can just need it I can second show with that I can feel the the gluten starting bit more workable but it's still very sticky I must have I must have missed

[36:32] something but I keep looking at the recipe unless the the team that they transcribed the recipe got it wrong I don't know what I could have missed I don't know what I could have missed but um I should have watched them thing

[36:45] I should have watched my own video before you know doing this because sometimes the techniques blur together a little bit but um anyway I might as well else big I might as well tell you guys my camping story so I Drive a very not

[37:04] my camping story so I Drive a very not off roadie car I Drive you've you've probably seen it in one of my videos or in in the Peter Griffin car panini in in the Peter Griffin car panini episode by driving an Audi a4 which has

[37:17] very low-profile tires and very low ground clearance and it is not designed for off-roading and so I used this service called tenter and so I used this service called tenter tem t RR which is kind of like Airbnb

[37:31] for tents almost basically these like prefab canvas tents are set up in the woods and I live in New York City so I don't have camping gear handy so I thought this would be perfect I can go out there it's not like - it's not

[37:45] like glamping it's still you know camping but it's it's still it's nice this little wood-burning stove in there and there's the you bring a sleeping bag and you put it on an air mattress or on a cot or whatever and it seems like it'd

[38:00] be a good pretty good comfortable little option hands and and there's always fire pits and some you know a little table out there so I was like perfect I can use the table which is what you see in the episode as a prep surface when I get

[38:15] out there it's about two hours north of New York City I spend about six hours New York City I spend about six hours packing because I'm packing a costume my normal clothes and camping gear the little that I have my full everything I

[38:30] might possibly need for the kitchen because I'm stuck out there and if I don't have something that I'm screwed and all the camera gear so very very stressful packing time I think we're at about six minutes here and this is still

[38:45] a little sticky which has me a little nervous but I think after we let it rise nervous but I think after we let it rise it's got to rise for about 90 minutes 90 minutes to two hours if I remember correctly only says 45 minutes I don't

[38:59] trust this recipe at all I need to I need to go back and watch the video I'm watching they're gonna be boring but anyway so I'm heading out to the woods and I get there and it's this you can't really call it a driveway so much as a

[39:14] really call it a driveway so much as a mud path and there are tire tracks half a foot deep and there are these puddles just like I think I measured one it was measure how deep it was before I drove through it it's almost a foot deep and

[39:30] my car be you know god bless my my whole car made it through all the these puddles and these huge mud tracks and they almost got stuck 10 times and finally make it through and I see the tent in the distance I'm like yes I'm

[39:44] getting close and then the road just disappears and I get out of the car and it's there's there's a decline like this it's just like like a 45-degree decline I'm like there's no way my car is making it down

[39:57] thank God I didn't because that car had it would just be one with the woods it would no longer be my car it belongs it would no longer be my car it belongs in nature and so I'm like wow I'm

[40:10] screwed I can't get down to the tent I can't go back to New York I mean I can't whole waste so I started carrying everything by hand all you know probably

[40:22] like six bags worth of stuff down to the ten through the mud in my not ten through the mud in my not appropriate attire and and just you know

[40:34] get into the tent and it's filled with spiders the biggest spiders have ever seen some spiders by yeah bigger hand there's big big dark brown ones and and I found one in the toilet seat like I lifted there's a little like like a

[40:48] lifted there's a little like like a little little portable toilet kind of thing in there I lifted up the lid and and there's a freaking gigantic spider wow [ __ ] this sorry excuse my language but

[41:02] [ __ ] this sorry excuse my language but yeah so I'm not happy and I a buddy of mine Justin who I put in the credits of the video if he's if you look at the

[41:14] would not have been possible without Justin Bailey go check out his Instagram Justin Bailey go check out his Instagram it's called the outdoor ethos he texts way back down in New York you mind if I come out tonight I was like yeah dude

[41:28] come out tonight I was like yeah dude get down here and he has a jeep so he managed to make it down the down the incline and he could barely get out in that Jeep like a couple days later when we were leaving he barely got out of

[41:41] there so that was lucky bit number one lucky bit number two was inside this tent there's a little kinda like a wooden bunk bed to cots on top of each wooden bunk bed to cots on top of each other and I I took the top cot and in

[41:56] sleep cuz I know I'm surrounded by spiders I'm awake the whole night spiders I'm awake the whole night because I hate spiders I get up to go to and I the I get the little you know little shoddy ladder that's that's

[42:10] hanging up there and the ladder just disconnects from the from the bed and I go down hard my neck still hurts from that my shoulder still hurts but I landed directly between the toilet and the wood-burning stove either of which

[42:24] the wood-burning stove either of which would have messed me up good so I got fell and that sucked it could've been a lot worse so then the next day we shot the whole thing it took about ten hours and then the last piece of luck came

[42:40] when we were like we're not staying here another night this was terrible and he's an outdoorsman he's an outdoor expert and for him to say that you know it's stayed there if he wanted to but he acknowledged that it was uncomfortable

[42:53] and full of spiders he doesn't like spiders so we looked up hotels what hotels nearby and boom there's a casino five minutes away brand-new casino only go there and we take big amazing showers and our rooms

[43:08] and and get all clean and dressed up and not dressed up because we had camping gear but you know the best stuff we had went down play a little blackjack called it a night and it was amazing uh-huh then I came straight back here edited

[43:23] the episode and it was up the next day so it was a it's a whirlwind of a minutes now at least I'm looking at the timer has probably been closer to 10 minutes this is getting to the consistency that like it's still it's

[43:37] gonna be an interesting experiment guys we might see this flop which would be a good learning experience you know it's good to mess up sometimes so don't don't beat yourself up too much I'm not gonna beat myself up if this doesn't work out

[43:50] but it's feeling okay let's see it's bouncing you see it's bouncing back why I can't really see hang on let me try do it on this side it on this side yeah let's here we go right here there

[44:03] we go see that it's bouncing back when I press it so that's that means that we've got the gluten developed well enough and that it's ready for an for a nice rise

[44:16] gonna get another bowl I'll wash my hands real quick sorry folks do a right back anything I'm missing over there Jake let's see I got

[44:30] a couple of nice things people are saying to us first and foremost Ari wanted to take this one okay all right real quick Ari jump in here hey Kate

[44:43] Eckles I was wondering if you would wish her luck on her math quiz hey Kate you know what I want to do I don't know what I want to wish you luck on your math quiz your luck in the math quiz go crush it I was never good at math I

[44:57] was mmm and continue to be good luck Kate mmm and continue to be good luck Kate okay now for something a little more

[45:09] okay now for something a little more sorted mister go mr. bob has an idea as to why our dough might feel a little light what's with that yes did you forget to zero out your scale are you missing the weight of the bowl worth of

[45:23] missing the weight of the bowl worth of flour scale with the bowl on it so it should have been zeroed out that is a good that the scale with the bowl on it so I think it should be fine but that is a very

[45:40] good idea I don't think it's that though I did add a lot of flour but now it's this is feeling like the consistency where I want it to be and it's got the the spring back that I'm looking for in the dough there that any indents that I

[45:54] that's what I'm looking for I'm gonna oil up this bowl a little bit Oh paper towels hang our SEC folks run and grab some paper towels in the other side of the room Oh what happened the paper towels oh there they are

[46:08] sorry it's constant constant that's an adventure in this place I figure out adventure in this place I figure out where things are okay

[46:21] go sorry for leaving you I'll never leave again where is okay so yeah so long story short that episode this week happened by by the skin of my teeth

[46:35] it's barely happened but I'm glad I did it was a lot of fun and it seemed like people liked it I'm putting this in an oil bowl here and then I'm going to cover it nope sorry you had to see my face there by

[46:54] sorry you had to see my face there by accident and we're gonna cover this guy accident and we're gonna cover this guy up let him rest for 45 minutes maybe an up let him rest for 45 minutes maybe an hour one about doubled in size there we

[47:08] alright I'm gonna put this guy side over here and we can get started on our sour cream donuts because once we fry up these Ystad ones I'm just gonna dust them with sugar and fill them with them with raspberry jam I'm gonna skip the

[47:23] cream filling and the chocolate frosting cuz that's just going to be too much for cuz that's just going to be too much for me tonight but start yelling oh my me tonight but start yelling oh my French scrapers everything's all moves

[47:35] French scrapers everything's all moves around here we go nothing like a bench scraper when you need to get rid of a bunch of crash flour and stuff dough and bunch of crash flour and stuff dough and all that good stuff

[47:57] any comments that people saying that they're cooking along now particularly I'd like to hear from some of the people cooking a lot of people are coming thing that they have done some of your recipes but I'm not seeing any donut heads I

[48:13] but I'm not seeing any donut heads I mean you know you really only make this one if you want to see what it's like to make donuts like donuts are so inexpensive and so tasty that it's very hard to justify making them by yourself

[48:26] but it was a valuable experience to have as a home cook I wouldn't recommend doing it you know every week or anything like that but like if you want to see what it's like gained new appreciation for the things that you get for like you

[48:39] know five cents a dozen or whatever Jim Gaffigan said it sometimes it's nice to make it yourself and that's one of the ways you can get a little bit more ways you can get a little bit more connected with your food and also a good

[48:52] remember I can remember his name but on on cooked that Netflix special there was on cooked that Netflix special there was that interview that though that expert to eat a pie eat a pie you want to eat a

[49:07] cookie don't eat a dozen cookies but here's the thing make the pie make the cookies and you know if you want to have donuts make the donuts I guarantee you're not gonna be eating that many donuts cuz this kind of pain yes um but

[49:20] I'm gonna take a quick break here and then we're going to get into some sour then we're going to get into some sour cream donuts hmm okay let's see what do we need for sour cream does we need cake flour that's different but we're using a

[49:36] flour that's different but we're using a stand mixer thank goodness oh my gosh so I'm gonna grab that bring that we had a flour question earlier let's hear it can you use this flour that you're using to make donuts to make fritters yeah I mean

[49:55] this is all-purpose flour you know Elbrus flour should be able to never made they also there's a million kinds of fritters I assume that you're or something like that you know fritters and I believe those are made

[50:09] fritters and I believe those are made with with with all-purpose flour they you that we're making sour cream donuts with cake flour and sour cream donuts with cake flour and sour cream donuts have a more similar texture to two

[50:23] maybe you might want to use cake flour look at look at the recipe because I've look at look at the recipe because I've never made those before alright so for summer cream donuts we need to get our dry ingredients into a separate Bowl not

[50:38] dry ingredients into a separate Bowl not this one so this time being very careful this one so this time being very careful to zero out my scale before hand grab away I still have the bowl there that's fine use that sorry here we go folks we

[50:55] got this bowl which I'm going to turn on the scale with the bowl on it so that should be tared ready to go I remember much more distinctly the texture of the dough of these Donuts these ones I don't know if we're gonna

[51:10] the recipe and we just remembered that they need to be refrigerated for two hours so we'll see how long it takes us to make the Ystad donuts but I don't know if I got that in me and I'll post the I'll post the results to Instagram

[51:25] make it through a bull see we'll see I've been told that the longer the I've been told that the longer the stream is the better but yeah we all go all got lives I'm sure you guys don't want to stick here for god knows how

[51:38] many hours I'm opening this up in a really dumb way I don't know why anybody would do that but it was stupid I'm measuring out 600 grams of cake

[51:50] I'm measuring out 600 grams of cake flour and cake flour isn't much it's a more finely milled flour but it's also a very low gluten flour that's the more very low gluten flour that's the more important that cake flour I again don't

[52:03] quote me on this bread flour has a glue as a has a protein content of of about 12 the 14% protein is what you need for the creation of gluten and bread flours

[52:17] I think is around 13 14 percent the flour regular flour is down around 1011 percent and I believe cake flours down to eight percent area so very low because that's why it's called cake flour because it's designed for making

[52:32] flour because it's designed for making tender pull apart kind of things not not chewy or dense or anything like value so that's why we're using cake flour here with the sour cream doughnuts as opposed to the weird where's the might

[52:47] that's the stand mixer it's like that old machinery smell you know I mean like that you're bound like a battleship from World War two or something you just smell that old oil or whatever that's the the stand mixer yeah solid state I

[53:02] the the stand mixer yeah solid state I think so 600 grams 605 I'm fine with going a little bit over after the experience that I just had so but I can also feel that I used more than half of my cake flour so if I mess this up it

[53:16] ain't happening put these scissors back all right we're measuring at 600 grams cake flour then we need one and a half tablespoons of baking powder it seems like a lot I'm not sure how I feel about this recipe transcriptionist thing like

[53:34] all things in life we shall see we got one and a half tablespoons it was a bit extra there we go and what else was going in there two

[53:48] and what else was going in there two teaspoons of table salt you got this and right and you know that's actually the the amount of baking powder they're

[54:01] are these are unused at dumbest so that any any rise that they're experiencing any any rise that they're experiencing any expansion is going to be owed to the any expansion is going to be owed to the baking pattern and so it does make sense

[54:14] that there'd be a lot in there so 2 teaspoons of table salt let me grab the teaspoons of table salt let me grab the table salts back here I have so many pantries in this place it's ridiculous three different pantries the stuff could

[54:26] three different pantries the stuff could be anywhere at any given time that's one be anywhere at any given time that's one and well these only half tablespoons here I'm also gonna do a teaspoon or I'm sorry I just a half teaspoon measure

[54:40] here all SONA do a teaspoon and a half because well how about I follow the recipe this one was a good idea that's two teaspoons there we go all right so

[54:54] two teaspoons there we go all right so we are combining the baking powder or the cake flour and tea sand table salt into a bowl we're gonna be be sifting that in here now into the stand mixer we are combining five egg yolks 250 grams

[55:08] of plain white sugar and two and a half tablespoons of unsalted butter so what tablespoons of unsalted butter so what we're going to do we're going to take we're going to do we're going to take this off Lesly set aside our dry

[55:24] ingredients which we will address later let's move this over a little bit so it's not standing away so much you guys can see what's going on and now I'm

[55:36] gonna be very careful to tear this obviously let's tear it up there we go obviously let's tear it up there we go and into this bowl we're going to measure 250 grams of white sugar and then we're going to add five egg yolks

[55:49] then we're going to add five egg yolks and 380 grams of sour cream but in stages so we're starting with sugar and egg yolks 380 grams no 250 grams of

[56:01] egg yolks 380 grams no 250 grams of sugar Oh came close to forty three sugar Oh came close to forty three eights come on to 50 you have to do one

[56:13] I'll take it all right Zippo hmm so Jim lemonade here all right Zippo hmm so Jim lemonade here and to this we are adding we need five

[56:29] and to this we are adding we need five egg yolks so when we grab the eggs three here need five here we go oh there's the chicken parm from this from last night I still want to eat that I forgot that I haven't eaten dinner so

[56:42] I forgot that I haven't eaten dinner so your boys hungry over here you guys hungry in there maybe should order delivery there's a little cake left

[56:56] for sure I'll have to dream like that anymore okay that's when I give saving the whites here cuz maybe I'll make an egg white omelet for dinner I don't know also just don't you know oh don't be wasteful whenever you can try to be try

[57:16] to conserve whenever you can we got any super chats or anybody anybody asking super chats or anybody anybody asking pertinent questions oh yeah let me see pertinent questions oh yeah let me see we have a couple of good questions um we

[57:31] got a super chat from Katie Gary thank you so much she's been using your cookbook expanding her repertoire of meals which is the most important thing you can do in life really that's really great to hear Katie thank you and Katie

[57:46] wants to know if you're gonna do any more stuff from shokugeki no souma Kino so mom you know what that is I don't think so that's food Wars oh that's food Wars of course that is the the original the

[58:03] Japanese name for food Wars food wars i believe is the Americanized name and or title i can't remember but yes absolutely i mean you know there's so much food to be done from from that show one that i saw that i really

[58:19] make just because it's it's it's Wagyu beef it's like a ton of Japanese a5 beef it's like a ton of Japanese a5 Wagyu beef that's four four egg yolks is Wagyu beef that's four four egg yolks is there's a kernel it's called it's a I

[58:34] there's a kernel it's called it's a I think it was a Dom do n and it was it was a it was a flower of medium rare Japanese a5 Wagyu beef but it was made pretty obscure episode so I don't think it'd be that popular it's just a great

[58:49] excuse for me to make something with like you be from sure soy would not be yeah I think that's a great I think that's a great idea it's a wise idea right no that's what I was thinking that's so one those on my side oh I

[59:07] always have your best interests in mind always alright and that goes for that to block all those people who just constantly spam one letter I see you thank you Sawyer for keeping keeping things

[59:22] together here because otherwise it would just be chaos alright let me get this is focus here it looks a little soft there we go I've got to make it that sure things are in focus for the people all right here we go into

[59:37] for the people all right here we go into the stand mixer this goes we are that I'm doing this right I'm gonna mess it up again five egg yolks sugar and two and a half tablespoons of unsalted butter so let me grab the paddle

[59:52] attachment my stomach's we're saying goodbye to our eyes here is we're saying farewell toes re you want company what come on sand say goodbye no all right

[1:00:05] alright sticking off folks he's being a wimp about being on camera but I will trash down I'm kidding I'm joking no I'm just kidding this guy later did see that was my favorite thing that I

[1:00:22] high maintenance when my favorite shows so if everything with a guy would do he was on his way out he'd always ask like you have any trash let me take that and like he's there to sell you pot but he's like I'll take the garbage out if you

[1:00:37] like I'll take the garbage out if you want that guy's my religion as I've said want that guy's my religion as I've said to many many people he's he's just the king of taking things in stride I'm just being chilled with everything

[1:00:51] in anyone and I want more of us to take a page out of his book if you haven't it's on HBO and if anybody knows Ben Sinclair the actor who plays the guy have him hit me up because apparently he's hard to get ahold of because he's

[1:01:05] like he does in the show all right we got one and I know this is not the traditional way to measure butter generally you want to get a stick and cut off two tablespoons but I don't have any sticks right now I have is the soft

[1:01:19] have at room temperature and that's what we need right now so we can cream it together more easily with the eggs and the sugar more easily with the eggs and the sugar too it was a two and a half yeah two and

[1:01:32] a half tablespoons so now I'm just gonna cut a high ball half a tablespoon here and was about right now a little extra buttery I honestly can't imagine that it will hurt if it's just like a extra tablespoon of butter I can't imagine

[1:01:45] that's gonna undo the whole recipe that was nice the Artie was able to hang out with us for a little bit our he's part of the part of the crew here he's a regular fixture in my home oh okay whoops

[1:02:02] oops I thought that was the lock which is what I was going for let's try that again I could've been worse my hand can fit in there would be a very different kind of livestream hospital livestream all right

[1:02:19] livestream hospital livestream all right so we're creaming together these so we're creaming together these ingredients I'm gonna grab a spatula as ingredients I'm gonna grab a spatula as mr. krabs would call it

[1:02:31] that wasn't as cool as I was hoping it would be it's funny there's the things that I took on the camping trip I'm talking to even my camera and the video

[1:02:44] talking to even my camera and the video monitor here all reek of smoke like they still smell like campfire so I'm here in my kitchen I keep getting huge whiffs of fire it we are the second here very stressful mindset to be in so now I

[1:03:02] believe we're adding back the dry ingredients sifted and that is correct incorporated it and then add the sour cream and the rest of the dry ingredients in the mix for 45 seconds scraping outside the bowls sticky dough

[1:03:16] scraping outside the bowls sticky dough we're good to go I can never nail this I can never get this in the position that I want that's this in the position that I want that's good enough okay let me grab a sieve

[1:03:37] trying to lose a finger here don't lose a finger that's very precarious ten bucks says that that falls it's okay all right now we're adding together half about half of our dry ingredients here I'm gonna just eyeball it go got to be

[1:03:54] I'm gonna just eyeball it go got to be super precise when adding things like super precise when adding things like half of things I mean I'm sure you do so we're just gonna sift this through and the best way to sift really is to

[1:04:08] put your stuff in the sieve and tap the handle like stop and as you can see it's all good sift it through the reason that we want this sifted is because we want to try to prevent lumps as much as possible because this is not getting

[1:04:23] other dough it's just getting mixed together for 45 seconds so the potential for lumps is tremendous and we can't have that accelerate this process a little bit and my mixer smells like like

[1:04:39] a telephone from the 40s or something what the hell is that was that Kevin you think all right yeah okay don't worry guys it's not the laundry guy like it back in Harlem that was uh my mic that's still

[1:04:55] Harlem that was uh my mic that's still there there's a quiet or what's problem there there's a quiet or what's problem okay I think there was just me talking okay I think there was just me talking muffin you know I do so I think I think

[1:05:08] my manager about to join us right now Kevin grush who we've actually streamed from his house in the past long time ago and we also streamed from his house when one of his employees houses when we were in Nashville doing a barbecue livestream

[1:05:24] in Nashville doing a barbecue livestream the barbecue was a barbecue pork was the barbecue was a barbecue pork was just the grilling episode we did stuff other than pork right what we make we're making the grilling episode Island

[1:05:36] Nashville remember made the stuffed pork tenderloins what else but life of me I tenderloins what else but life of me I can't remember right now maybe it was

[1:05:52] can't remember right now maybe it was just pork we did do sausages but yeah just pork we did do sausages but yeah Kevin remember cuz Kevin's not a burnout like me he's going a couple of burnouts like us he's a responsible adult and

[1:06:09] he'll remember I just added the second half of the dress I'm such a dunce I ingredients cuz I'm so excited Kevin's here whoops I was supposed to reserve half of these maybe I can scoop some out trying to make it a little easier in

[1:06:23] myself I also think that that's done for convenience's sake so I don't think it's super necessary well maybe just for accuracy's hey what's up dude accuracy's hey what's up dude welcome I guess so excited you're here I

[1:06:37] did I added all my dry ingredients at once which I wasn't supposed to do and you have to have a brown paper bag I see what's in there Oh what is that you want

[1:06:49] to come on camera already you want to hand it to me it's up to you looks like hand it to me it's up to you looks like Kevin got got us some bourbon here Kevin got got us some bourbon here some much-needed bourbon all right we

[1:07:06] got we have supplies ladies and gentlemen okay I've got half the dry to come in guys this is Kevin brush my manager we've live stream from his house before a long time ago in Nashville I love here

[1:07:18] you're waving off-camera I don't see it there you go well thanks well thanks for bringing whiskey want some here I'll pour you and sir something bring him

[1:07:31] pour you and sir something bring him some in the other room there yep all some in the other room there yep all right I got over here I got I got these two glasses for you and swear and then I've got daddy's glass you know no I

[1:07:50] so we got in Noah's mill a genuine bourbon whiskey homemade in the hills of bourbon whiskey homemade in the hills of Kentucky born Stan I don't know where Kentucky born Stan I don't know where that is okay well there's cubes in the

[1:08:04] that is okay well there's cubes in the bottom freezer behind you if you like you know I'd take a cube it's where wants cube and they thank you

[1:08:16] it's where wants cube and they thank you I can't tell if you're saying that muted or not assume that people can hear yeah everyone can hear me bye Kevin

[1:08:31] thanks man thanks for saving the day a little bit of brown stuff hmm please you've been having a good time in the city yes all right from Brooklyn ladies and gentlemen that's where I used to live a long long

[1:08:45] time ago now we got any Brooklyn folks in the house oh sorry bottom of freezer wrap off right behind me you're gonna have to Cal

[1:08:57] get up for you if you don't want show faces yeah no thanks done all right

[1:09:11] let's get this stuff incorporated wags and sugar alone taste real good don't they this Watts we're just gonna incorporate this these dry ingredients into the wet give her a little scrape down in a

[1:09:23] give her a little scrape down in a moment then we have to add 380 grams of sour cream so let me get ready to measure that out okay that's starting to measure that out okay that's starting to come together good stuff all right so

[1:09:39] with the rest of our dry ingredients right here and let's grab the scale right here and let's grab the scale here's the scale what's that here's the scale what's that once this comes together okay give it a

[1:09:53] little scrape because I'm about yeah we got a bunch of wet stuff on the bottom that's not getting not getting the attention it deserves there we go

[1:10:08] actually it's just like really packed together dance interesting okay so now together dance interesting okay so now we need to measure out 380 grams of sour we need to measure out 380 grams of sour cream which I have right here with this

[1:10:24] cream which I have right here with this one I think this one's good cool all right am i missing any good questions any inquiries over there I can't hear you by the way I think I called got this yeah I was just explaining how it's hard

[1:10:39] because I have to get out of your head first you know oh sorry sorry sorry no no no we vent we've got someone here it just reminded me saying hello from the Philippines we had a super chat a while ago asking for Filipino food so we got

[1:10:55] idea yeah can y'all recommend some either Filipino movies or movies with Filipino food in them the only house that's I'm trying to think of the Filipino movies that I've

[1:11:09] seen I can tell you a really good time movie I've seen but that's not the same at all so we got 380 grams of sour cream we're so we got 380 grams of sour cream we're gonna measure out here 220 what's that

[1:11:33] so we got 220 285 303 and 80 yeah 320 there 360 we're almost there almost there not a big dollop dollop will do you 377

[1:11:45] not a big dollop dollop will do you 377 386 370 what's happening 380 378 my glasses just fill them everything's coming before here we got 381 I'll take

[1:11:58] coming before here we got 381 I'll take it I'll take it ok what's I'm sorry I'll uh I'll stop talking to talk exciting me in there cuz you cuz you creeping me out

[1:12:15] in here I'm kidding kidding kidding kidding you're wonderful man okay you I feel bad you're just standing here silently yo can I just tell you that we

[1:12:28] silently yo can I just tell you that we got a shout out from Rochester and that shout-out was from a Kevin Dolan what's up Kevin Dolan Kevin Dolan's in the house what's up dude you haven't Dolan's in the house no way we went to school we

[1:12:45] classmate of ours what's up to you thanks for joining thanks for doing what it kind of yeah yeah I hope you're doing good man I we were playing poker or something there's that one time we play poker in

[1:12:59] Shara's room down in the basement and I was at somebody's house wasn't oh I may I just you know I'm thinking of Darius I don't know why I confuse Kevin Darius I don't know why I confuse Kevin with Darius it was that Darius Tigers

[1:13:12] but no when we're playing poker with Kevin and Shara's we're sorry we stop talking about inside jokes that only three people of how many thousand three people of how many thousand understand yeah what's up keV thanks for

[1:13:28] joining us dude there we go we got our dough coming together here everybody's getting incorporated get to know each other oh oh so while you're doing this I

[1:13:40] a while ago they're probably not here anymore maybe they're probably not here anymore maybe they are god speed lemons is it weird that I'm 13 and I love to cook hell no no dude it's not weird at all that's

[1:13:53] no dude it's not weird at all that's when I started to cook and I'm cool no I'm kidding and it's it's not weird at all it's amazing the earlier you start the more you're impressed your friends are gonna be more impressed your

[1:14:06] girlfriend or boyfriend whatever you choose is going to be when you whip up some dope-ass meal and you're just a teenager that's a good move man or woman whatever you are lemons keep cooking please that's when I started to cook and

[1:14:22] it has rewarded me time and time again not just with the show but just with the way that you connect with people and the way that you can show people that you care about them cooking is a very powerful way to do that yeah I'm giving

[1:14:38] this the beans so wanted to get mixed up because it's so wanted to get mixed up because it's just being stubborn okay almost there just being stubborn okay almost there let's really get it combined there we go

[1:15:01] alright and that is our sour cream doughnuts eventually gonna be red dough doughnuts eventually gonna be red dough it's very wet it doesn't taste great once it's deep-fried it's gonna taste great but I'm also liking the way that

[1:15:16] our dough is looking back here it's definitely rising and the plastic wrap is inflated a little bit which means the yeast is doing its job as Alton Brown so comically illustrates yeast eats up sugar and then and then burps up carbon

[1:15:32] dioxide so the fact that there's gas accumulating means that the yeast is alive and doing its job and having a good time so now I'm just going to good time so now I'm just going to scrape all this off all this junk let's

[1:15:46] get all this off you hear this really sticking in oh I know I said it was gonna be sticky but this is really sticky get this guy off of here that's

[1:15:59] sticky get this guy off of here that's still motion good stuff it's just so still motion good stuff it's just so damn stage both batches of these in a live stream that'd be hilarious right guys

[1:16:19] that'd be hilarious right guys uh-huh that's not that I don't do mess up both of these I'd love for one of them to come out okay but when we were them to come out okay but when we were shooting the actual episode I think the

[1:16:33] yeasted doughnut stuck me like three tries so I would not and will not be tries so I would not and will not be surprised if I mess this up so this guy is this seems familiar though if the problem is it just needs to be chilled

[1:16:48] out entirely this needs to chill for two hours until it's solid enough to roll out which we might not have in us tonight it's already been an hour and 15 minutes I don't know if I can you know wait two hours and then deep-fry these

[1:17:02] so we'll try we'll definitely try let me just uh here's what we can do this is a good idea I just had a good idea I don't believe it I'm going to chill it in this pie plate whoa I'm gonna chill it in this pie plate which will up the surface

[1:17:19] area of and lower the just general density of the dough which means that it will be able to chill out faster kind of like if you you know if you had fast you wouldn't leave in a big ball you'd spread it out I'm like a you know

[1:17:33] that I would show a lot faster so make it flattening this out and upping its surface area it's gonna solidify it much more quickly I need to oil this or more quickly I need to oil this or anything I think I don't let me just

[1:17:48] anything I think I don't let me just check yeah I don't think I do so let's just uh let's just dump it in there let's see what happens Oh what am I missing over there chance we got any any folks talking asking

[1:18:05] we got any any folks talking asking questions we're all pretty mesmerized by that gooping into the pot you know I'm pretty much miles by the gooping this way I wanted to distract with somebody else's

[1:18:19] thoughts because I don't know somebody somebody recommended using liquid nitrogen to cool it down oh that's a great idea let me just grab my liquid nitrogen real quick take my liquid nitrogen guys were fresh out sorry yeah

[1:18:32] I don't have any of my dry ice handy I swear every time I think I have liquid nitrogen I find that you raided my pantry people are asking are you gonna

[1:18:46] put it in the freezer no cuz that's gonna it's gonna chill it off too much we just want to generally cold and firm we don't want like parts of it frozen while other parts are chilled like we need the whole thing just firmed up so

[1:18:59] let's let's see what we can do here I'm just gonna did anybody anybody who familiar does this look like the consistency of the dough it looks like consistency of the dough it looks like it to me I think this is where it was at

[1:19:17] credit for kind of tastes like flowery cream cheese delicious that sounds like it's gonna be good no matter what whatever it is we're gonna deep fry it

[1:19:31] we're gonna here oh yeah and we're gonna eat it yeah speaking of which hey let's order some takeout so I'm getting pretty hungry a little bit of chicken parmesan

[1:19:44] now down in the fridge from last night last night guys we went to a great great Italian restaurant which while we were there somebody at the table next to us I was a watcher of the show and he said hi so sir I don't think I got your name but

[1:20:00] if if you're watching thank you for saying hi I hope and thank you for recommending the steak for the steak was fabulous yeah we were eating at a great restaurant called quality Italian last night in Midtown

[1:20:15] and yeah I let that be a lesson to anybody who's curious if you ever see me on the street say hi I love meeting fans I love meeting people who watch the show and who like to cook along or whatever just just come up and say hello I don't

[1:20:31] just just come up and say hello I don't bite okay that's in the fridge so that's going for two hours we can't make the glazed yet because the glaze will start to set so we have to make the glaze later while the while the doughnuts are

[1:20:45] later while the while the doughnuts are cooling off so we can't make the filling because the filling is just raspberry jam so we just have to wait for our dough to finish rise in which I think it's probably been about 20-30 minutes

[1:21:00] it's probably been about 20-30 minutes since we since we covered and set it aside it has definitely grown that's great it has definitely grown great it has definitely grown I wouldn't say bye-bye double yet but

[1:21:13] it's probably grown by like 30 40 percent so this probably needs another I'm gonna put this over here on the stove if we go over to cam with B there's a little vent right here there's a pilot light in this oven that's always

[1:21:27] on very hot pilot light so I'm gonna put it right over here actually not in here direct heat and that's hopefully gonna help it help it along a little bit and

[1:21:39] we're waiting for that we'll just answer some questions and talk to some talk to some questions and talk to some talk to some shatters and with luck maybe we'll maybe not though that's something you have to be prepared for when you're an

[1:21:53] have to be prepared for when you're an amateur chef like me sometimes things don't work out and that is okay learn from those experiences I have tried to show that on a recent episode on my cinnamon rolls episode where I messed up

[1:22:06] yeah they're still perfectly tasty and still nice but like they just weren't quite right the cinnamon rolls from Jim Gaffigan stand up they just were a little off they they were misshapen and the frosting didn't look quite right and

[1:22:21] they had little gummy bits towards the bottom because I had sliced them when they were hot so that made the the dough compress and this gummy little bits and compress and this gummy little bits and I wanted to show like you know he these

[1:22:35] are the demonstrably mistakes that I just made and here are the exact ways in which your end result will improve if you if you you know learn from your mistakes so hopefully that's that was the takeaway from that but um oh okay

[1:22:51] missing out any super chats here we got [Music] yeah we got a request for a Canadian episode yeah very generous sandwich at woo yeah thank you $20 from Mitchell Grenier very good Canadian name French

[1:23:08] Grenier very good Canadian name French Canadian maybe absolutely wait net and then I'm Oh bars I don't know that it was poutine hell yeah Montreal smoked meat sandwich I wish I could make that I love those things

[1:23:22] could make that I love those things but poutine I'm all about so yeah you an episode soon as we find a good example in fiction so let me know if you if you've seen an episode or maybe there can be a basics episode of that Robert J

[1:23:37] fishing $10 thank you so much for a very very generous contribution do you remember Louisiana cooking with Justin Wilson or again can cook of course I can with Martin Yan when growing up Yan can cook I used to watch

[1:23:49] all the time I used to I never saw Louisiana cooking with Justin Wilson but I did see Yan can cook I saw easy entertaining with our easy Italian or easy entertaining with Michael Chiarello he was the man I

[1:24:02] like he started in the late 90s or something so mid 90s I think so I something so mid 90s I think so I watched him growing up I watched what was that what was that show with the two ladies too old I think it was something

[1:24:19] derogatory like two fat ladies or something like that I'm not making that up it was something you know I'm talking about I dunno what you're talking about I like that show yeah I like the two but I just didn't want to say anything that

[1:24:32] called something like that I think it was called too was called too right I'm looking it up now although I right I'm looking it up now although I accidentally wrote to fat laddies yes

[1:24:46] accidentally wrote to fat laddies yes would you two fat ladies image say Stuart Ralph yeah they had 24 episodes BBC that's it yeah they had 24 episodes BBC that's it yeah I thought more - I thought that

[1:25:00] and you told me that it was only 22 episodes there were four seasons and episodes there were four seasons and yeah kinda Lepus out the season well it yeah kinda Lepus out the season well it was a PBS what was it it was the BBC but

[1:25:16] they can be seen what's going on they must have in PBS in the United States or the Food Network or Cooking Channel in the United States yeah yeah that's that I haven't thought about them in a while yeah Yan can cook was another favorite

[1:25:31] Michael Chiarello wherever you are man good job he kept me entertained when I he had the most beautiful kitchen with all those copper pots and natural wood he kind of stuff I liked him a lot and

[1:25:46] we got a new member over here John holder thank you for becoming a member member while I was cooking and I didn't see thank for Emma D anybody who's see thank for Emma D anybody who's joined memberships are a way to get

[1:25:59] access to exclusive content behind the scenes early access to episodes emojis scenes early access to episodes emojis badges all kinds of cool stuff and it's five bucks a month if you have to join button right next to subscribe you can

[1:26:13] join as a binging with babish channel member and get access to that stuff in the community tab of my channel go check it out there's already a bunch of exclusive videos posted there's an exclusive episode hot pockets from Jim

[1:26:27] exclusive episode hot pockets from Jim Gaffigan stand up oh there's a behind the scenes look kind of a goofy thing from Red Dead The Red Dead Redemption video which eagle-eyed viewers will notice that I lit a match on the bottom

[1:26:42] and and use that to light the fire wasn't very visible wasn't as cool-looking as I thought it would be but we did that by gluing a you know a match strikes trip to the bottom of my boot and then we did it over on tenth so

[1:26:55] I had to hop over on one leg to to the fire and in a cowboy outfit it looked particularly silly and my buddy took video of it so it's there for your video of it so it's there for your viewing pleasure well we got some super

[1:27:09] viewing pleasure well we got some super chats here we've got bright Braden Rose Borg six dollars sixty six cents that's that's that's ominous thank you very much though for a generous donation Jesse gave it five Australian dollars

[1:27:23] good day from Australia good day I've been watching you from the start mate like this feels weird saying this without an axe axe accent I'm really worried if I try one it's going to sound really dumb I only know how to say one

[1:27:37] thing with an Australian accent and that's the word bogans which i think is that's the word bogans which i think is a word for like kind of like a I don't know like what we what we would call a hillbilly in the United States I think

[1:27:51] I'm wrong I think that's what bogan means and I know and I I hope it's not something like offensive I don't think it is I heard it on Summer Heights High so very well could be some things offensive but I learned it from some

[1:28:06] right side anyway you were talking we were watching from the start mate might come keep going well done thank you so much Jesse that's very very kind and thank you for the very generous donation Adam

[1:28:21] you for the very generous donation Adam on one gave 550 I don't know what that is is that North Korean and okay what is it no it's not North Korean I'm in South Korean but that's not right that was done 50 I don't know what currency that

[1:28:36] is but thank you so much Norwegian of course and okay no region dishes ever plan on making a Norwegian dishes or any game related dishes yeah I mean and this past week's episode was game related it was a game wild game stew which was an

[1:28:50] interesting experience I can't say that I've had too many positive experiences with wild game at very nice restaurants had I've had good venison or whatever and actually when I was a kid my dad would take me hunting and at the hunting

[1:29:03] camp they would make venison steak sandwiches I remember the most the most hillbilly experience that I've ever had my entire life was we were at the hunting camp and a guy pulled up in his in his you know Ford f-150 or whatever

[1:29:16] and pulled a deer carcass out of the trunk that was frozen or not the trunk the bed of the truck that was frozen and to defrost it enough that he could make it slices of it for sandwiches he threw it on his engine block and I was like

[1:29:29] it on his engine block and I was like wow this is legit but yeah then they sliced it off razor thin and then fried it up in a pan like minute steaks with and made sandwiches out of it's so good but yeah add him on one eye I just did

[1:29:44] some wild game I'm looking forward to exploring it in the future we had new exploring it in the future we had new members an a thank you for joining Thresh thank you for joining did I miss anybody here did I miss any big super

[1:29:57] Chad stirring anything we should be we got $5 to perch at here from Monica Johnson my husband wants to know if you have the thought of making any food for breath of the wild episode I've thought about it but the things in Fallout are a

[1:30:10] little fantastical you know there's irradiated foods and nuka-cola which just sounds like a cola so I'm not sure what I can what I can accurately recreate from fallout but I've got some friends that are big fans of that series

[1:30:25] re who just left tonight is a huge Fallout fan so one day once I figure out something worth doing maybe when if when the new fallout comes out what's the something like that fallout 76 yeah did I just nail it

[1:30:43] did Wow okay huh oh sorry you're saying that my I sound muffled to you that's a different mic I'm sorry I was thinking

[1:30:56] about the how about how's that is that better that sounds good that sounds great yeah okay all right well anything for you doesn't really matter these guys yes you and me buddy it's just you and me Megan donut don't say don't say the T

[1:31:10] word Tugg Speedman nobody can see what you're saying but I see it Nathan then speak of the devil making TIPNIS it's greetings from Long Island what's up neighbor I went to Hofstra University so I'm not a Long Island native but I

[1:31:26] have spent my fair share of time there so I spent a lot of time in in Hempstead New York so what's up dude love love your donation thank you so much free low

[1:31:38] $4.99 home alone little Nero's cheese pizza for a Christmas episode that's home alone - I think that you'll find lost in New York or Chinese Turkey from a Christmas story you will also find that I've actually done a Christmas

[1:31:52] that I've actually done a Christmas story Turkey which is actually a Peking so go check that out I did that for Christmas last year I've been trying to think of what to do for Christmas this year so if anybody has any suggestions

[1:32:04] or ideas hit me up Alex homes 5.5 pounds in wish pound donation what's your favorite video of your own that's interesting question I'm doing any Greek dishes ever I'm sure that I will I personally love Greek food

[1:32:22] comes to mind besides like my Big Fat Greek Wedding as like a specifically Greek Wedding as like a specifically Greek piece of media but that's just other stuff out there so let me know if you have any ideas but um I love Greek

[1:32:36] what's my favorite video of my own that's a very hard question to answer because I actually hate watching my own videos I tend to try to leave the room watching when earlier today and it made me very uncomfortable I'm trying to

[1:32:54] think what is my favorite one I really like the one that I just made honestly the Red Dead one like was a lot of fun to make and I was telling Sawyer you know that as soon as I got home I was exhausted I just spent two days in the

[1:33:08] woods I had barely slept I cooked for ten hours while shooting and with smoke in my face and just like miserably tired but I still as soon as I got home I started editing immediately because I was so thrilled with the way that it

[1:33:23] looked and the way that the stood looking on the video game so I I got to really just like have a lot of fun with that one and be you know silly and creative and and so it's gonna go down as one of my favorites if I had to pick

[1:33:36] a favorites probably the Tim paano episode was my second episode ever ever made and it came out like just right and had all my friends there so I was there with at the time with with his girlfriend who became his wife he

[1:33:50] proposed to her that night I'm kidding you didn't actually do that oh the ring was in the in the tympani yes the ring was in the tapana we didn't we didn't we didn't leave that in the video even though that's incredibly

[1:34:03] video even though that's incredibly romantic but uh that's probably my favorite episode it was it was a very it was a very exciting experience for me anyway a long time talking about this sorry new member thank you grapple jacks

[1:34:17] sorry new member thank you grapple jacks thank you for thank you let's see karein Breeden this donation is purely for the dear story do you hunt or fish yourself dear story do you hunt or fish yourself um thank you for the donation for the

[1:34:32] deer story I haven't fished in a while but I used to love to fish it's you know New York City or in New York State in general it's it's not it's not a great state for hunting I used to do a lot with my dad when I was a kid I do miss

[1:34:46] fishing so we're just went deep-sea fishing for a bachelor party and has an incredible photo of himself holding this gigantic what was it a sailfish yeah we should do that it was like a bass or something I don't know but it was no it

[1:35:02] wasn't that bad it really was this you know it's an easy ride we were out on Cape Cod holler at me if you're out on the Cape right now this was in Truro mmm

[1:35:15] let's go to let's go to Vegas instead been rows 499 please do more food from the office you should recreate Pam and Kevin's ultra-feast ID there must be from seasons like 6 7 or 8 because I didn't I stopped watching after Michael

[1:35:29] didn't I stopped watching after Michael so yeah I think she's pregnant I think she's pregnant okay yeah that is a funny concept that it's funny concept that she'd be pregnant and Kevin would be like oh that

[1:35:42] Mitchell Grenier is back my Canadian friend made another super chat describing nanum Nanaimo bars and other dishes been watching since the pond will keep up great work thank you so much man thanks again for another donation Dalton

[1:35:56] Paul thank you for your donation to $4.99 look decide six would you five consider making anything from Willy Wonka and the Chocolate Factory I would if it were doable but all the food and Willy welcome the Chocolate Factory is

[1:36:12] fantastical and not real and I don't want to make you know food-themed from movies I want to make like a food for movies so it's hard for me to do that I the most from Willy Wonka and the Chocolate Factory is that little flower

[1:36:27] teacup that like he finds a little flower and he just like picks it off and he drinks the nectar or whatever's in there out of it and then takes a little and it's like it's the most delicious looking little thing I imagine it being

[1:36:40] like this little lemon drop thing with like a vanilla wafer Cup or something that Alex cougar really important question it looks like wet paper I'm really confused I use and this is not mad it's

[1:36:56] and seals a little bit more expensive than plastic wrap but it's very than plastic wrap but it's very forgiving and it clings to glass like nobody's business it just hurt to most things really it sticks to things that

[1:37:08] normal plastic wrap has a hard time sticking to so I adore it Simon van der Tang 5 euro donation thank you so much Wyatt watch every single video you make

[1:37:20] is without a doubt my favorite channel on YouTube share some Netherlands cheers to you get to sleep don't drive I'm glad that you're home thank you for joining us man thank you for that for those super chat Lily Vogel hi chef you

[1:37:34] were one of my favorites and one of my and one of the people who inspired me to go to culinary school it's amazing congratulations enjoy culinary school everyone's cool and I wish I had because you're gonna have an incredible level of

[1:37:48] knowledge beyond of beyond what I have and you will probably make donuts and not screw up both batches like I think I'm doing right now pick slits gave $5 the past three months I'm sorry for cursing before hey I'm in middle school

[1:38:04] watching and cooking with your videos my family you've inspired me thanks that's so nice to hear I cannot believe you're getting a start that early that is amazing keep cooking keep cooking with your family that's so nice please keep

[1:38:16] it up at thank you I can't believe you gave me $5 to your middle school go gave me $5 to your middle school go spend that on fun things on yugioh cards nowadays candy Tamagotchis candy candy candy tell

[1:38:30] candy Tamagotchis candy candy candy tell me Kashi pixel it that's that's really nice and Slammers your family Slammers

[1:38:43] yeah no mold Slammers I mean five dollars I don't know to touch an email screen name that's very funny sorry $5.00 to Tiffany

[1:38:55] becoming being an upcoming public figure in the cooking scene have you caught any heat for your vocal videos focused around these yeah generally but like you around these yeah generally but like you know meats meats still very mainstream

[1:39:09] thing and you know III fully acknowledge that eating meat is bad for you it's bad for the planet but it's still very large part of our lives as a most cultures

[1:39:23] lives and mine and and many people on this on this big blue ball of ours and this on this big blue ball of ours and and you know I I try I try to go weekday vegetarian as much as I can I've made that that public knowledge that I try to

[1:39:38] reduce my meat consumption as much as possible but I I personally I think that there are some steps that you can take to more ethically eat meat you can eat

[1:39:50] me from from ethical sources it costs more but as a result you eat less meat because your spell or for it so you buy less and you end up eating meat that tastes better because it's coming from happy well care for

[1:40:05] animals it's a win win win win and you know I'm happy to advocate for the better treatment of animals and the the more ethical cultivation consumption of

[1:40:17] more ethical cultivation consumption of meats but I am a I'm an omnivore so how do you know this anybody goes a problem with that I'm sorry but I admire you for out there as long as you're not shoving it down my throat like a religion I am

[1:40:31] very thankful for the contribution that you're making to our planet and everyone around you cooking from scratch we have $10 thank you so much we'd love to see your vid slash streams look so professional would

[1:40:47] love some tips you can you can see some of that in the 3 million subscribers special you can see my latest filming set up you can also see my last filming set up in my last apartment and two million subscribe or the 1 million

[1:41:02] million subscribe or the 1 million subscriber special yeah yeah so go check there's also behind-the-scenes video available on patreon it will become available to YouTube members very very soon but thank you so much for your very

[1:41:18] generous contribution really appreciate it Adam Curtis 499 this is quickly love your work thank you so much Adam thank you for your kind super chat Sarah will you come out with another cookbook also if you ever been to Canada thanks

[1:41:34] from Rochester so I've been to Toronto all the time and thank you for buying the book I do have a new cookbook coming out in fall of 2019 the official binging with babish companion cookbook everybody the first hundred recipes from the show

[1:41:49] coming out next year fall keep an eye out for it thank you so much for your very generous contribution smelly mouse one gave 20 bucks thank you so much very very generous thank you love watching your

[1:42:02] bought for her I also enjoy eating your recipes that's great to hear then thank you so much that's really really good function1 gave $5 hey babish my dad went years ago should I get started assembling without him yeah yeah I think

[1:42:19] unless it's getting some really fancy cheese yeah you know my my my childhood cat did that you know just went out for to get a mouse and never came back and I'm still waiting on that Mouse this is a dumb joke sorry the rubber ducky gave

[1:42:36] streams I just want you to know that what is your espresso machine make and model do you recommend I'm a barista by trade I recommendations to you if you're a barista because I don't know anything

[1:42:49] about coffee I know good coffee and bad coffee that's about it I know if you if you blindfolded me and had me taste like a nice you know a cup of joe and some you the difference but that's the that's the extent of my knowledge that being

[1:43:05] said this is a Breville single boiler espresso machine with a built-in burr grinder and it's very well received by the coffee community I've definitely gotten flack from you know serious espresso heads that are like how do you

[1:43:20] not have this machine that cost $3,000 and then this $2,000 grinder and like I don't care that much like I like coffee but you know let's let's take a breather but this this thing has been great it's it's you know it heats up in like 15

[1:43:34] seconds it makes a real good cup of espresso real nice americano so yeah definitely definitely enjoy Joel Moe Venna for $4.99 thank you so much I loved your pasta Puttanesca video I'm

[1:43:46] great videos enjoy that pasta Puttanesca I ended up liking it a surprising amount anchovies and all the other things that I hate in the world son of a pizza man what's up dude five dollars says mmm Pizza Donuts maybe

[1:44:05] yeah probably not but thank you thank you very much for the contribution I would sound great I'd prefer pizza bagels if I'm honest Luke from remeasure gave five Australian dollars hey from

[1:44:20] I love the show for ages I don't know if it's known movie but you should do hot chico role from brand-new diet I can't say I've heard of that but we'll add it guys let's let's look that up and let's see what that's all about let's take a

[1:44:33] look at our doubt here now that we got a little bit over low in the in the super chats it's looking pretty good that's looking pretty good let's see if it's let's see what we thank you I'm cover and just take a peek that's looking

[1:44:48] and just take a peek that's looking pretty well risen it's probably not twice its size yet but I am running out of patience of patience so hmm it comes down to like a value

[1:45:03] so hmm it comes down to like a value proposition in between we all want to keep waiting for this or should I starts making it and just hope for the best and making it and just hope for the best and it's a very interesting sort of thing to

[1:45:17] weigh there I'm gonna give this another 10 to 15 minutes I just wanted to like just touch the plastic wrap I just want to just touch it I'm pardon me that's gonna put over here clearly being here the warmth has helped it out a little

[1:45:33] the warmth has helped it out a little bit so let me keep it over there and yeah well we'll give that a couple more minutes we'll keep we'll keep chatting for a bit here I'll start you know talking to people who okay we got blind

[1:45:47] Chara five canadian dollars thank you so much can you possibly make mystery food x from persona 4 or leblanc curry from persona 5 somebody just asked me about that curry from persona 5 there's apparently a very accessible recipe from

[1:46:02] it like a very real recipe so definitely something I'd be interested in doing thank you for the donation and for the suggestion 2000 Australian dollars from

[1:46:14] validated tech how did you get the bear meat for the Red Dead Redemption Redemption - yep it's from a from a farm

[1:46:28] it's from a from a farm sorry I'm looking it up right now it is sorry I'm looking it up right now it is called elk usa.com elk usa.com has

[1:46:40] farmed bear meat which I know doesn't make any sense but they told me that it's like a like a bear preserve and any time one of them gets gets mortally injured or dies naturally they get the carcass and they process it so it's

[1:46:55] bears that are living normal natural lives and when one of them dives they eat it alright they let us eat it I guess I don't really know how it works but that's where and thank you so much for the very generous donation crapple

[1:47:08] Jax is back hey $5 thank you hey Babs three things one thanks to you I now make homemade pizza pasta and risotto on the regular for my household that's the only one order those the three things pizza pasta in Roseto awesome

[1:47:25] keep it up Donovan allied with $10 thank you so great in the inspire me as an amateur cook been a longtime fan just moved to Queens from upstate hey that's what I did except for I moved to Brooklyn from

[1:47:38] eventually do you think it'll ever do a fan meetup or anything I did one once went great I don't know why I haven't done more yes I definitely will be doing fan meetups in the near future just going to find the right venue the one I

[1:47:52] was in Central Park so it's perfect it was potluck we went out into a picnic I was potluck we went out into a picnic I will I'll be announcing you know go to me go to meetups there is an official binging with babish meetups page go

[1:48:07] check it out and sign up and keep an eye out for notifications Tim Belmonts in the stream have you ever tried to make sourdough bread I have and it is make sourdough bread I have and it is hard I yeah it's hard

[1:48:23] hard I yeah it's hard be you just keep at it it's way too much for me to talk about right I hope to do a basic steps in on sourdough bread very very max Gomez gave $10 thank you so much

[1:48:37] look if you had one shot or one opportunity to seize everything you it or just let it slip this sounds like a motivational poster in that that's what it sounds like to me and the answer is yes grapple jacks

[1:48:52] the first time early next month you have any go to restaurants life experiences outside of the touristy stuff I do but I got so many things um ooh where to start

[1:49:05] I would definitely check out New York City's ramen scene it's very hot right now I will check out toto ramen tio tio it's up in Midtown it's the best um katsu ramen in the city I think I know Sawyer isn't a puto man I really like

[1:49:24] where we order from now what's that place we were from oh jeez I can't really can't see it's it's three letters and then ramen I can see KC yeah EA ke EA ke raba this very yeah EA ke raba that's pretty good

[1:49:38] and they're not popular enough yet so they don't have like a you know wine out the door yeah yeah what kind of eggs do you buy and in your opinion what type of don't know if there's a healthier egg I can't give you an opinion on that

[1:49:50] can't give you an opinion on that because I don't know I get you know cage free whatever you know humanely good eggs because happy animals taste better it's better for the environment it's better for for you know the animals and

[1:50:03] they also just they make tastier food when they're happy there when they're not stressed out and filled with with with all kinds of drugs and antibiotics and stuff they're gonna make better tasting food Trisha foot gay $4.99 thank

[1:50:18] you like to do away from YouTube like a little bit of this I like I mean I cook show I do I cook for my friends and family and and and and romantic

[1:50:33] family and and and and romantic interests i I I ride my bike a lots I read I writes I've been writing a lot because my deadline is looming and I have a lot more to go but I I'm writing like crazy I love getting

[1:50:50] it's pretty crazy to have a car in the city but it's great to just get out and able to get out and experience an entirely different part of New York that I might have not have otherwise experienced I watch a lot of king of the

[1:51:04] hill I watch a lot of The Sopranos I watch a lot of Frasier and me and my voice lawyer hang out and we go out to restaurants and chill you know it's a restaurants and chill you know it's a good time ran Andrews which is creepily

[1:51:19] close to my name thank you very much for the $10 donation my father and I love to watch you you encouraged him to start eating again from chemo thank you please out Mark Andrews especially if that's your father congratulations on unless

[1:51:37] fighting if that's the case and if not sounds like you're over chemo congratulations that's an incredible thing to surmounts and if you're not over it yet stay strong keep eating keep fighting you can do it it's it's a hell

[1:51:52] of a disease that's that's that's affected a lot of people close to me and I've seen I've lost some people to it but I've also seen some people that I but I've also seen some people that I love dearly beat it and and they are

[1:52:05] stronger for it so just keep it up big shout out to Mark Andrews keep it going we're with you buddy and thank you Ren for for for for for sharing this with for for for for for sharing this with your dad carry on great Braden $5.00

[1:52:20] haven't you guys heard mmm please make mom's spaghetti from a mile so many if we got to figure that out someday Mitchell grineer is back my Canadian food from I've been playing Red Dead Redemption like crazy yeah and yeah I

[1:52:37] also played I almost finished spider-man but then Red Dead Redemption 2 came out but then Red Dead Redemption 2 came out so I stopped playing but I did play spider-man a great deal and also I played Zelda breath of the wild so yeah

[1:52:50] all the video games that I've made food for him I have played to great and great is the word that I was looking for I think our dough is where it needs to I think our dough is where it needs to I think maybe where we're at it just

[1:53:05] touched the plastic grab a bed it's looking that's looks that looks double to me that what's doubling the size I'm calling it I think that's it so we're unwrapping we're gonna get back to cooking here I'm just gonna make sure to

[1:53:20] got one more super Chatman I'm done Alan Jones $5 binging with badass sourdough feat Bradley I'm just saying absolutely brad is the sourdough master he's the master of things that are alive let's see here okay so we are oh no oh no oh

[1:53:42] see here okay so we are oh no oh no oh god guys this says - this says two - two god guys this says - this says two - two Rises okay so this was supposed to rise is what I think we did I think we have double the size here but now we need to

[1:53:58] roll it out cut them into doughnuts and then place them on a floured baking sheet and let rise for another 45 minutes ah okay let's just let's just go

[1:54:10] steam and then so be it we've been going for about two hours now and and we we shall soldier on as long as possible but I have people in the other room that will have normal lives to lead hmm so you got this here let's

[1:54:29] to lead hmm so you got this here let's turn that onto a lightly floured surface it's feeling good and tacky right now so I don't want to want to over flower' it I don't want to want to over flower' it so much dust down here it's a little bit

[1:54:42] just to keep it from sticking I'm gonna grab my dowel I've been using a dowel to roll things out recently instead of a rolling pin it's a little more

[1:54:57] challenging because it's so small so it's harder to get things even we roll that in the flour as well get that nice and floured up let's dump that out that's looking right it's looking good

[1:55:12] good lightly flour both sides here okay lightly flour both sides here okay good stuff I must roller out to about maybe a quarter inch to a half inch thickness dish this is actually behaving

[1:55:29] very nicely it's it's got a good amount of spring back to it it's not too tacky it's not sticking to my work surface but it's not too dry either I've higher hopes for this than I had a moment ago so hopefully we rescued it

[1:55:46] from the from being too sticky let me get this nice and center so everything to see what I'm doing here a sun-centered that's centered okay there sun-centered that's centered okay there we go there we go we've got ourselves a

[1:56:02] we go there we go we've got ourselves a nice dough round here just want to get we go too thin though because you probably saw my doughnuts in the video I've got a little bit too thin for comfort this is pretty big that's big

[1:56:18] comfort this is pretty big that's big for a doughnut is that too big I don't know I feel like that's too big um what's it doughnut when you pick up a looks like a doughnut to me I'm going with this when you get my floured work

[1:56:34] with this when you get my floured work surface ready we need we need a rimmed

[1:56:47] floured just to prevent the dough from sticking so I'm just gonna hit this with sticking so I'm just gonna hit this with a little bit of flour shake around

[1:57:04] want to get it dusted I get it all stuck in my hand like that and then just that in my hand like that and then just that kind of helps dust it around there we go

[1:57:19] that's precarious I'm gonna put that right there and then we got to cut our doughnuts here that's big that's okay you guys like big done that's right you guys like big done that's right that's what's hot Instagram is big

[1:57:34] that's what's hot Instagram is big difference or so I have read so I'm just pressing and twisting here to really separate these donuts from their their

[1:57:48] separate these donuts from their their captors what there we go make sure that those are getting separate and yeah we're in a room here so I think I'm gonna have five good donuts and then the rest are gonna be a

[1:58:02] little misshapen because they're gonna be made from the scraps there we go we be made from the scraps there we go we get our main attraction donuts here they get our main attraction donuts here they want us to write home about yes lightly

[1:58:19] floured surface hopefully these aren't gonna stick because I really lightly floured them and then I'm gonna take the rest of this and the you know what's rest of this and the you know what's unfortunate is that once you've sort of

[1:58:31] pressed down and reshaped this it's never gonna be the same smoothness and consistency wise what I'm trying to do is stretch it into a ball so at least the top will have a consistent sort of texture to it but the other thing is

[1:58:46] once we once you've it's very hard to roll out after that because we've all the gluten all tensed up and everything and it's it's harder to roll everything and it's it's harder to roll out now as we we we agitate it and

[1:59:01] jostle but a bit too much to how the gluten is all I care so it's harder to roll out but we mustn't be wasteful so I'm getting at least two more donuts oh this son of a bee it's also full of air bubbles now which

[1:59:17] is also not good not what you want and done it that's good enough that's not done it that's good enough that's not big enough a little bit bigger guys I

[1:59:29] know we just ate really like unhealthily and big last night but I need a big meal after this I'm hungry I don't know about you okay it's looking pretty pretty

[1:59:47] normal no thicker than the other ones let's just go six doughnuts this that's fine I will cover and refrigerate this with the spare plastic wrap there we go

[1:59:59] with the spare plastic wrap there we go and I will use this in my downtime as an experiment see what happens with donut dough when you refrigerate it overnight dough when you refrigerate it overnight okay fridge that donut cutter is going

[2:00:16] okay fridge that donut cutter is going in sync and now I'm just going to cover this guy up then after that I think I need to take so Jake if you want to get

[2:00:28] need to take so Jake if you want to get that press the be right back card or someone was saying you should toss those in the oven for like a little hotbox proofing that is an excellent place to proof dough and that is a great idea but

[2:00:46] the problem is that I have an industrial oven in here and this oven without just because the pilot light is so powerful this ovens ambient temperature is about

[2:00:58] 175 degrees which is way too high for everything it will it will kill the it will essentially just bake them very weakly so we can't have that so

[2:01:11] unfortunately but the good thing is that we come over here by the stove this right here you can't see it but there's a vent that is venting that then unused to ward so I put this ball right in front of that and that will help these

[2:01:25] equivalent of putting it in and off of and if you're at home you have a normal and if you're at home you have a normal you know residential oven and off oven is an excellent place gas oven really not an electric oven even in electric

[2:01:38] evidence is fine but a gas oven in particularly because you typically have a pilot light that is just slightly heating the oven that's a great place to proof bread and donuts and all kinds of stuff and music a little encouragement

[2:01:53] okay so let's get the be right back card going because daddy needs to have to go to the whiz palace as uh leslie knope used to say and i will be right back

[2:02:05] folks stay tuned stay tuned [Music]

[2:03:58] [Music] all right folks sorry for about that I'm all right folks sorry for about that I'm back I'm better than ever I'm just gonna refresh this page here see we're doing okay we're back folks we only lost about

[2:04:12] okay we're back folks we only lost about a thousand viewers oh well we've also decided to just sort of forge ahead with the doughnut making because I am

[2:04:24] for these to rise so we're gonna do this as an experiment I think I'm gonna fry like three of these and just see what happens what happens to doughnuts if you fall flat do they over puff we will see I'm over

[2:04:40] at camera number two and I'm going to guess some vegetable oil preheating we want to get this up to about 350 degrees Fahrenheit ideal frying temperature and as you can see I have the temperature probe a fixed and ready come on come on

[2:04:59] I know this is to keep it fresh but for gosh sakes there we go man you can't

[2:05:11] imagine the pressure do you feel taking off a freshness seal in front of off a freshness seal in front of thousands of people okay so into a wide shallow Dutch oven goes our will that's not enough oil so I'm going to dump

[2:05:26] not enough oil so I'm going to dump another one in here only Steve 1989 MRE another one in here only Steve 1989 MRE info fans are gonna get this nice okay that's a sort of sorry can't see yet but that's the brand name of the oil

[2:05:39] that's the brand name of the oil it's called nice and I'd love to hear from any Steve 1989 MRE info fans out there and tell him to say hi to me because I I've given him like three shout shout outs on my show I really

[2:05:54] like his show man what I'm doing in college me I'm kidding he's he's doing his thing down in Florida with the MREs and it's just I go to sleep every night washing watching a show every night it's my lullaby that

[2:06:07] show okay more vegetable oil we want enough to you know the donuts aren't like resting on the bottom the sour cream donuts if I remember correctly the sour cream donuts fall to the bottom and then

[2:06:21] pop up and once there maybe it's the other way around I can remember one of these donuts falls down and then pops up when it's ready to flip I think it actually might be the Easter Donuts we're about to find out so here we go

[2:06:35] I'm gonna turn on my temperature monitor here I'll turn it on over this way so you can see it it's in Celsius how'd that happen there we go even though I agree Celsius and metric is a better system but it's not what I'm

[2:06:49] accustomed to so oh there goes the burner we'll bring this up to 350 degrees Fahrenheit and whatever that is in Celsius okay and over here we have

[2:07:05] to let these rise for about 45 minutes we for anybody who's just joining we have lost patience with that and we're what's the worst that could happen they come up bad Oh No

[2:07:20] if this was for like a bake sale for charity or something then I'd be I'd be very concerned but I'm actually more curious about the science like why do we need a second rise with Donuts you know this is about to hit hot oil isn't that

[2:07:34] gonna be enough to puff it up and make it full of life and vigor only we're about to find out you know and that's that's more exciting in many ways then

[2:07:46] going on with you guys we haven't send out a super chat over Perez hey Andrew thank you thank thanks to you and jon favreau I make pasta Aguila pasta I know Leo I almost said egg Leo

[2:08:02] like a freaking like a like an American chump I may cost a little do regular regularly and I freaked out like you trying the pork when recreating cubanos cubanos sorry you inspired me to cook more give Carl Casper my best I will

[2:08:19] more give Carl Casper my best I will John is the absolute man he is the he's my surrogates Hollywood uncle I like to think of him um he's the nicest sweetest guy I've ever met in my entire life and he he he really changed my life like

[2:08:34] having him on the show was absolutely incredible but meeting him was really something else that guy has experienced success and creative opportunity to likes of which most people never will and he's done

[2:08:47] some incredible incredible things with it and has some incredible outlooks on it he a story I like to tell while we're waiting for the the oil preheat every

[2:08:59] time I wait for oil to preheat I tell the Jon Favreau story where he we were through his Instagram and he saw this somebody tagged him in a photo of a I

[2:09:11] can what they're called a luge is the ice luge someone's called in the Winter Olympics when when when dudes are just like on that tiny little sled and they're just like it like a pencil just going down the ice chute I don't know

[2:09:24] what I'm talking about I think it's called the luge and they I think it's called the luge and they you know they go down and many tens of miles an hour and they're going very very fast and this guy had a an Iron Man

[2:09:37] very fast and this guy had a an Iron Man helmet on and tag John in it you know this Olympian this person who trained their entire lives he decided to go down their entire lives he decided to go down the ice chute wearing an Iron Man helmet

[2:09:49] with likeness of of the Iron Man helmet from John's movie and he saw that and he from John's movie and he saw that and he was so moved and he said you know you you could potentially really become known for doing what you're doing making

[2:10:03] this show and this is the kind of thing I want you to remember is but it's most that your show and the things that you make connects people around the world and and make people feel close to one another

[2:10:19] make people feel close to one another and and share experiences with one otherwise and he just had the most beautiful outlook on the importance of beautiful outlook on the importance of his work you know most most people in

[2:10:32] first iron that iron man all they would say is dude look at that that I started the Marvel comic universe as you know it like the mark the Marvel Cinematic like the mark the Marvel Cinematic Universe as you know it and and would

[2:10:47] just be a dick about it but no he saw this incredible sort of cultural inspiring person anyway how are we doing on the wheel over here we're at some 200

[2:11:02] curious to see what these doughnuts are gonna do let's see what they do mmm it was very good bourbon sorry please tell Kevin's very good bourbon and thank you he says thank you and and does

[2:11:24] you he says thank you and and does anybody need a refill in there glass over here did I not sleep enough last night or something I'm so tired we

[2:11:38] ate like psychos last night we had steak and chicken parmesan and all kinds of and chicken parmesan and all kinds of crap it was really good so I can't say no I guess 2:25 we're getting this up to 350 degrees Fahrenheit let's see if

[2:11:52] there ain't no some super chats we can take a look at here we got Ally al-sharif e le ah sorry feed $12 thank you so much so that loving the video is quick and cheap for a broke college kid definitely gonna be doing a college

[2:12:06] definitely gonna be doing a college special for her because when I was in college I was making red sauce I was making big simple dishes that I could freeze and you know whatever and it's very admirable that you want to cook in

[2:12:18] college plug $4.99 thank you who's your waifu I don't really know what that means what's a waifu swear Oh many such thing

[2:12:42] female could be depicted on a body pillow oh well my body pillow is of pillow oh well my body pillow is of course a life-sized picture Sawyer so

[2:12:55] course a life-sized picture Sawyer so thus where's my waifu Mark Powell just gave $10 before we make it weird can you switch over to me where I still on the switch over to me where I still on the stone there that's very healthy a

[2:13:07] always worth mentioning Bravo and cheers from western New York Western New York from western New York Western New York my BAE thank you for saying hi Wow a lot of Norwegians coming in or maybe it's just the same guy but I keep saying

[2:13:21] seeing the currency and okay which I assume is Swedish or Norwegian currency of some kind 50 and okay's thanks T Thank You episode any chance for a Muppets episode that could be Swedish Chef roast an

[2:13:36] entire Miss Piggy that's so messed up dude but yeah probably do that sometime max Gomez gave $4.99 to say daddy thanks man say daddy thanks man thank you and daddy back at ya all right

[2:13:51] we're going back over the stove here we're at 287 288 coming up in these in right when it hits 350 and then lower actually we'll keep the keep the

[2:14:03] the flame high because all that cold not cold but all that not 350 degree dough is gonna cool off the oil a little bit we want to maintain that 350 as best we can but we also don't wanna cook these too fast so we I mean that's the thing

[2:14:18] with with deep fryers with professional deep fryers it comes up to temperature and then it allows it to drop some because otherwise your food cooks too quickly so I might actually drop the temperature down a little bit once we

[2:14:30] hit 350 let it go down naturally like to 325 and then rise back up and well see what happens these might come out as flat hockey pucks of nastiness so we'll see what happens I'm gonna get a rack ready just in case they come out nice

[2:15:01] over a rimmed baking sheet this we're gonna drain our donuts when they're done

[2:15:13] deep fry us these donuts and then we're going to hopefully by the time these are cooled off and filled with jam or whatever hopefully we'll be able to make

[2:15:25] can get both of these done tonight I'm gonna be so damned proud of us I can't gonna be so damned proud of us I can't even can't even explain but I don't know if we're going to I have high hopes though I do we're at 333 that's good

[2:15:41] luck I think this this stove man is so hot like I've so much of my arm and knuckle hair has been singed off by this freakin stove

[2:15:58] oh we're at 3:40 let's get ready here it's pretty much down that time 343 it's pretty much down that time 343 alright I guess some big yeah they're feeling nice and light and puffy so that gives me a little bit of hope 348 I mean

[2:16:13] I can drop them in now but ceremoniously I'm gonna weigh 4 3 4 349 and 350 here I'm gonna weigh 4 3 4 349 and 350 here we go then they go floating immediately which is interesting Oh oh yeah I got myself good there that

[2:16:29] there puffing up good that's a good thing oh they're puffing up nice I like that I'm keeping the rest of these covered oh look at that

[2:16:41] ok let me get a spider going here where's my spider here's my spider oh look at that dude these are puffing up way better than the ones I did on the

[2:16:53] video maybe you don't need to let these rise or are they gonna like explode in rise or are they gonna like explode in my face we'll see wow these are Wow look my face we'll see wow these are Wow look at that oh my god I'm so so enchanted by

[2:17:09] what's happening right now this is quite nice they're actually you know okay maybe the problem is being revealed right now I think they're too big I right now I think they're too big I think that that's their problem yeah

[2:17:23] I'm worried that they're not cooking enough in the middle which is why I mean the center of the doughnut that is a desirable thing so that's good you gonna

[2:17:38] desirable thing so that's good you gonna sear the edges like a steak no but seriously you do once it's getting too hot you do want the white rim around the

[2:17:50] the edge oh yeah the white said that's still like think about a doughnut I was buying from a store and I was like

[2:18:03] a store and I was like oh here I go buy it don't look at me oh here I go buy it don't look at me don't look at me Hollywood over here

[2:18:16] don't look at me Hollywood over here alright I think these are done I can't really tell we'll see so I've got one batch quote-unquote done here I guess but time will tell and I'm gonna throw the rest

[2:18:30] in but my fear is that they're over puffed and that letting them proof would puffed and that letting them proof would make them not puff up so much but um I guess we'll see here that's one of the d-formed ones alright

[2:18:43] that's that's the not deep one but that's the one that I remember reforming out of scraps that's really puffing up and we're just gonna let these go I

[2:18:55] and we're just gonna let these go I guess here we go look okay alright and I just I just put the spider I just put the spider right on the plastic wrap so

[2:19:07] just got covered in melted plastic so we need to we need a we need a different need to we need a we need a different you know alternates option here let's use a slotted spoon how about that that seems like a good idea

[2:19:20] yeah it's not it spin away here we go let's give these a little flip okay I'm liking the look of these looking good I don't like the way that that one's spitting up well like that that scares me there we go Oh oh my gosh let me see

[2:19:35] that that just flipped over on its own it's got a mind of its damn own oh my it's got a mind of its damn own oh my god okay all right some of these are yeah Jesus that's a real Rollie pollie right there

[2:19:51] right there damnit swear damn it damn you for saying that buy my Donuts

[2:20:04] roly-polies that donut shop set H Dumpty's Oh huh okay I'm killing the Dumpty's Oh huh okay I'm killing the heat because it's too hot all right

[2:20:17] positively about these it look pretty solid it look way more puffed up than I think a good thing the ones that we made for the video we're a little bit collapsed which were which was kind of and cool this first batch looks freaking

[2:20:34] and cool this first batch looks freaking perfect here we go let's strain these perfect here we go let's strain these okay I'm feeling pretty good about these

[2:20:48] gonna do is get a bowl of sugar ready because I wanted to coat these down in because I wanted to coat these down in regular ol granulated sugar because that is what I like and most of the world likes on the outside of a a raspberry

[2:21:05] likes on the outside of a a raspberry jam stuffed doughnut raspberry jelly doughnut rather and also we're gonna have to do a little bit of improvisation have to do a little bit of improvisation as far as stuffing these guys because I

[2:21:20] as far as stuffing these guys because I don't have any pastry bags so we're going to have to use a ziplock bag like our instant or our ancestors did but

[2:21:32] want to do it while it's still warm see the sugar adheres so I'm just going to pull a bunch of sugar into this here bowl I grab these if you're not too hot

[2:21:47] bowl I grab these if you're not too hot to touch and you just do that to touch and you just do that kote him down these feel right I got to say they feel perfectly like doughnuts you know that doughnut feel you guys

[2:22:06] know I'm talking about well that's still a hot one let's get this one we get oh a hot one let's get this one we get oh there we go these are looking right I'm maybe you don't need that second rise they definitely popped up like too much

[2:22:20] they definitely popped up like too much a bit definitely but they don't feel super dense or anything which is giving me lots and lots of hope so what do you

[2:22:33] me lots and lots of hope so what do you guys think of the Han Solo movie I thought it was not so great but not bad here it was so it's not fun at the movies you know no really what going the movies is about but it was pretty traits

[2:22:49] you know where that came from in my mind because I said I have a new hope and that made me think it's not worse

[2:23:05] up that's exactly what we want you know rolling them around the sugar rolling them around the sugar it's actly what we're after perfect

[2:23:17] good actually like the they don't feel dense or heavy for very lights I think these are gonna be just right better than the than the the ones that we made

[2:23:30] for the actual show which took a few tries and these ones I thought were going very poorly yeah I thought the the dough was too wet so you really got a the oil as soon as you can handle them with your fingers because they need the

[2:23:46] oil there to really adhere the sugar otherwise it doesn't really stick as well as you'd like it to you're just still just sticking just fine but these foot ones I just took out or really really doing the job really coming out

[2:24:00] really doing the job really coming out right okay so now we're just gonna let fill them with jam while they're still hot swear I let them cool off for maybe hot swear I let them cool off for maybe 15 minutes and let's check in on our

[2:24:14] sour cream doughnuts maybe it's firmed up enough where we can how long do you think it's been one of those go in like 7:30 7:15 so it's been maybe it's been

[2:24:26] about an hour and I wonder if because of the flattened kind of form factor that we gave those donuts so I wonder if maybe they'll be okay one way to find

[2:24:40] out folks here we go first let's get all this crap off of here use a bench this crap off of here use a bench scraper am I missing any super chats or any oh we got a $20 to preach at what we got here Michael Shane $20 thank you so

[2:24:55] much your channel like your pens are ripping hot thanks man wife and friends cheers that's lovely to hear I love hearing that you're cooking for your wife and friends that's so important to know now we cook for

[2:25:09] because it's a good way to spend your time money but also to cook for your friends and family because and for your wife because it shows me carrots a nice way to show people you care so let's let's take a look at this I don't think

[2:25:25] it's gonna be ready but you know what can dream it's not it's not I can to eat that chicken parmesan just put my hands so bad if you guys weren't would eat that like a beast right now

[2:25:38] would eat that like a beast right now but I have shame so but hey at the very least I think we have some successful we're gonna have some successful raspberry stuff done speaking of which I was telling we have to improvise because

[2:25:51] was telling we have to improvise because I don't have any pastry bags suitcase from when I packed them for the for the camping trip so pardon me while

[2:26:04] I run and grab them here we go I need the big ones okay oh maybe I don't actually hmm see this has a says what what Steve 1989 memory info would refer

[2:26:18] to as a gussets on the bottom it's actually not very conducive to turning it into an impromptu pastry bag I actually don't think it's going to work I think we have to go the smaller one which I have over here so I don't need

[2:26:32] which I have over here so I don't need to go off camera again these ones so you find yourself without a pastry bag you can make one sort of an improvised one

[2:26:44] can make one sort of an improvised one I'm gonna still try to do my drinking I'm gonna still try to do my drinking glass trick which is to sort of go like this and just use that to make it easier to just dump the raspberry jam and there

[2:26:59] to just dump the raspberry jam and there Handley grab the jam jam I just bought Handley grab the jam jam I just bought it there is Jam let's load it up and

[2:27:11] this is just your run-of-the-mill seedless raspberry jam just like grandma used to make or buy because it's Smuckers and some reason that makes me think of old people even though I love smokers and I'm young as hell I'm

[2:27:28] smokers and I'm young as hell I'm kidding I'm like 30 like 31 now getting old that's why I love smokers so much I'm going off the rails here I'm hungry Oh Smuckers is definitely an old people

[2:27:43] thing come on dude they might sponsor us one day let's chill hey what's wrong with old people world everything was wrong Oh God I'm not thinking clearly dude I didn't I didn't put the tip on this you

[2:27:56] thought you were gonna like cut off a corner at the end I I was which is something you could do too to Frost with but I need I need a metal

[2:28:09] tip in there so I can insert it into the dome you can put the tip in the other dome you can put the tip in the other side no I'm going over now I'll show you I can't do that show me trying squeeze it sorry I'm

[2:28:27] sorry you have to hear this this this usually things where and I um okay what I can do is use that to get the jam into the other bag it's a little wasteful but okay here's what we're gonna do grab some scissors so if you ever find

[2:28:44] yourself without a pastry bag happens to me all the time you know like right now me all the time you know like right now this works so you can snip an edge off a

[2:28:56] this works so you can snip an edge off a corner off of your zip top bag and then corner off of your zip top bag and then simply see this particular particular simply see this particular particular tip system has a little plastic bit that

[2:29:11] goes underneath and then this goes on top and then use a sort of threaded top and then use a sort of threaded screw here to make the two like so and

[2:29:25] screw here to make the two like so and then that creates a waterproof seal between the two so that way nothing gets out so so we don't waste this jelly well which is a shame we can tip this off then we can just just just like that

[2:29:49] then we can just just just like that you know rule you guys watching a good place I don't know why I'm reminding myself like oh why can't I remember his myself like oh why can't I remember his name right now Chiti no no the kid from

[2:30:04] Florida listening oh what's that kid's name oh what's that kid's name I can't believe it we've watched all of that show what's going on yeah recently well I'll see you then Mendoza there it

[2:30:21] is nice Jason Mendoza bortles there big lover of Jason Mendoza bortles there big lover of Derek portals Blake bortles Blake

[2:30:35] Derek portals Blake bortles Blake bortles I love sports okay so we got a pastry bag here that's ready to stuff some doughnuts see I'm just gonna

[2:30:48] some doughnuts see I'm just gonna perfect I'm gonna keep that in there for mess-free storage that should be enough to fill storage that should be enough to fill our doughnuts I'll clean my head clean

[2:31:02] the sticky off my hands here oh great I got a lot of dishes here okay and we're to give him like five more minutes before we fill them then maybe we'll

[2:31:16] those are a solid hour away from being able to roll out and we can't just stand able to roll out and we can't just stand here and do it we'll do them later you know private style yeah private style exactly that's the

[2:31:29] yeah private style exactly that's the only way I do anything or have it stuff only way I do anything or have it stuff private style okay Michael Shane thank you for gym leadership went back up unless because we were deep-frying

[2:31:44] unless because we were deep-frying Oh smells so good little feel here let's see how we're doing might as well have them in frame

[2:31:56] while we're waiting for them cool off I think they're almost there still very you know I'm too warm because there's you know just gonna melt the the the the you know just gonna melt the the the the jelly filling and that's not ideal might

[2:32:10] sake cuz you know otherwise we're just gonna be standing here but the meantime let's answer a couple questions just give me five more minutes huh sounds good it's what's going on with you guys tell me what's up blood and chocolate

[2:32:25] that's what season three I haven't watched yet wish I'm sorry I'm very embarrassed to admit sorry hey Carlos Puentes made it to a basic basics live Puentes made it to a basic basics live show you never make these welcome I see

[2:32:40] I see you guys can't see it but a guy drew a a emoticon penis going into a drew a a emoticon penis going into a donut that's inappropriate shall I allow it so they can see it yeah please yeah they should see it yeah I guess it sees

[2:32:55] they should see it yeah I guess it sees us it's at 8:30 to check out 8:30 - okay the brain gremlin in an intellectual gave five pounds hey Babs can we have a recap of your ink also I'd love to see roast a whole damn pigs Lord of a whole

[2:33:12] a weird reference for a whole pig okay but I'm into that one yeah wait but there wasn't a picture this character named piggy uh that's messed up I think

[2:33:25] they kill that kid yeah yeah they knew they'd throw him off a cliff I remember to read when I was young five pounds thank you so much brother brain gremlin I'll give you a quick rundown on the tattoos this is the the

[2:33:40] name of my fantasy bakery born and bred this is the original Kodak logo from 1911 Eastman Kodak Company this is a lens refraction diagram the way light enters and this flipped up upside down by a lens this is a tattoo a big tattoo

[2:33:55] of cilantro growing out of my armpit this is the pasta twirled on the this is the pasta twirled on the carving fork from chef the carving fork which hey I've never done this before here's the carving fork from the movie

[2:34:10] chef right here John Jon Favreau gave it to me when I was is it this is the one from the movie I've used it several times to make to I've used it several times to make to make pasta and serve it up there that is

[2:34:26] make pasta and serve it up there that is and then there's the Seattle skyline for and then there's the Seattle skyline for Fraser right here then this is unlimited here you're family and then I got a couple others that you

[2:34:42] can't see and we got some other super chats here while waiting vana Gonzales $5 thank you so much your voice is enticing I can listen to you all day we make something or everything from it's complicated or a lavender Earl Grey ice

[2:34:58] cream well Donna thank you so much I'm glad that you like my voice and I'll stop doing this now but the lavender Earl Grey ice cream sounds really good I'm going to try that I haven't seen it's complicated so I'm gonna have to

[2:35:12] watch that and see what there is to make from that thank you very much for your from that thank you very much for your super chat scrambled egg 81 says mr. I missed the Bourbon of the evening if you don't mind repeating yourself well

[2:35:25] the Bourbon was a gift from my dear sweet manager Kevin Grudge and it is Noah's Mill Kentucky Bourbon and I love it it's really really fabulous this

[2:35:38] barrels until fully mature and bottled by hand at 50/50 seven point one five percent alcohol by volume Noah's mill bourbon is an extraordinary character smoothness not found among younger whiskey's its superior types

[2:35:52] taste okay I'm gonna start reading like a normal person pure taste and flavor characteristics are made possible only from using the very finest quality ingredients at the outset along with years and patience necessary for

[2:36:06] nature's and mellow everything to prefer we bottled this bourbon as strength the we bottled this bourbon as strength the best accommodates its age I can't read it apparently and we're sure you'll enjoy it like no other bourbon that's

[2:36:20] very very good I've only unable to read because I'm very very tired and very very hungry I'm gonna go ahead and just try fill monies it can't be that bad it feel pretty cooled off oh I have to make it I make a

[2:36:34] cooled off oh I have to make it I make a hole first grab a paring knife here my hole first grab a paring knife here my paring knife okay I'll make a hole with

[2:36:46] something else about nope that's not gonna work yeah a little spoon here tiny gonna work yeah a little spoon here tiny whisk me tiny spoon I'm just gonna okay

[2:37:01] that's not very sharp that's a bad idea but still made a hole for a little hole in there grab my quote/unquote pastry bag shove the tip in and squeeze I'm

[2:37:15] just gonna get a lot in there without actually bursting the dang thing open well look at that we filled one we got it let's do another one shall we I need some sharper how about here we go use the thermapen that way we can

[2:37:29] actually see what's the temperature inside the donor 107 degrees this seems perfect that cool Oh cooled off real quick we're gonna open a hole probably doing this for demonstration purposes only let these cool completely because

[2:37:44] you might ruin the texture of the doughnut if you fill it too quickly or doughnut if you fill it too quickly or too early rather okay and just for

[2:37:56] demonstration purposes I'm gonna rip one of these in half just so we can see you this is probably the worst one it's the flattest one so let's let's see what kind of crumb we ended up with Center here looks great that looks

[2:38:10] perfect nothing undercooked nothing to dance I'm nothing undercooked nothing to dance I'm gonna try bite hmm it's perfect Wow gonna try bite hmm it's perfect Wow I might revise the recipe on the website

[2:38:24] I might revise the recipe on the website to exclude any kind of second proof to exclude any kind of second proof because these really came out perfectly Wow okay lesson learned let's really get some

[2:38:42] lesson learned let's really get some more jam in there really fill er up more jam in there really fill er up let's do one more call it a day time is

[2:38:54] it 8:30 eight yeah we go for almost three hours now you can call it after three hours now you can call it after this let's get this jam in there really this let's get this jam in there really fill this guy up Ram there we go all

[2:39:11] right look at that that's exactly we want to see right when I get it done all right let's what happens when I bite it in one of these here we go

[2:39:26] [Music] that is a damn fine doughnut it's really that is a damn fine doughnut it's really well filled it's light its Airy alright these oh hell yeah here we come oh that's good

[2:40:13] [ __ ] out of the ones that we made for the show like the ones first job so so forget the second rise I'm taking that off the website because these are better

[2:40:25] off the website because these are better without the second rise they really are

[2:40:40] was getting a little bit like you know bread each kind of true to it yeah I

[2:40:57] bread each kind of true to it yeah I guess so bite no one ordered dinner and I seem to still be eating him

[2:41:33] yeah let me say goodbye quick a little shut down all right folks hmm I'm gonna shut down all right folks hmm I'm gonna say a quick goodbye and then we're gonna shut this thing down cuz those sour cream doughnuts ain't even even close to

[2:41:49] ready yet didn't eat another solid hour in there and frankly I can't even stand that much longer I'm tired and I need to eat some food that isn't doughnuts even know what's gonna happen I don't it's gonna happen to me but thank you guys so

[2:42:05] much for coming out and hanging out and thank you for for cooking along if you cook too long it's watching thank you so much to my new members Denny super chatters really appreciate all of your extremely generous contributions to the

[2:42:20] extremely generous contributions to the show I can't thank you enough thank you for you know cooking thank you I heard so many people say that you know they're starting to cook for their family of their friends their spouse and I can't

[2:42:32] tell you how much that warms my heart like keep cooking for your the people you care about people you don't even know yet cook just cook for show people you know it's a beautiful way to show people how much you care about them and

[2:42:47] what's what they mean to you and and I'm very happy that some of you guys are giving a try try these you know obviously they're great from Duncan or obviously they're great from Duncan or from from Tim Hortons but there's this

[2:43:02] is definitely a sense of accomplishment from making them yourself and having them fresh warm full of you know jelly melting out of them is really something else so thank you guys so much for hanging out and I see that there's one

[2:43:15] super Chet that I haven't addressed Callen hope to make some soon I hope you make some soon too buddy thank you to Kevin for bringing some much-needed whiskey in the situation and

[2:43:29] thank you for Sawyer as always for doing such an amazing job the other room and minister ating making things happen and good night from all of us keep-keep bingeing keep it I'm sorry what was the tagline keep it basics keep keep it

[2:43:43] tagline keep it basics keep keep it basic bye guys